Any Home Bakers Here?

[pennyJo1960]

Too Funny. Penny can you post the Lemon Curd Recipe? I would like
to compare with my lemon pie filling. Thanks Aria

Yup here
Lemon Curd

Ingredients

• 2 large eggs
• 2 large egg yolks
• 1 tablespoon lemon zest, about 1 lemon
• 2/3 cup (160 ml) fresh lemon juice, from about 2 lemons
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons cornstarch, optional SEE NOTE 1
• 2 tablespoons (tablespoons) unsalted butter, optional SEE NOTE 2

Instructions

Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.

When the curd has thickened, immediately remove it from the heat and stir in the butter.

Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.

Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.

Refrigerate for at least 2 hours or until set before serving.

 

[pennyJo1960]

Oh that slap your face tart sounds amazing! Lots of ice cream!

Okay here you go
Lemon Cupcakes

• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup sour cream
• 3/4 cups milk
• 1 1/2 C lemon curd (you can make or buy at the grocery store)
• lemony-cream frosting (recipe below)

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.

2. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth, about a minute on medium speed. Add in sugar and beat until light and fluffy, 2-3 minutes more. With mixer on medium-low, add in eggs, one at a time, beating well after each addition. Add in vanilla, lemon juice and lemon zest.

4. With mixer on low, add in a third of the flour mixer, followed by half of the milk and the sour cream. Add in the next third of flour, the remaining milk, and finally the remainder of the flour mixture. Mix until just combined. Use a rubber spatula to fully incorporate the mixture, being sure to scrape down the sides and bottom of the bowl.

5. With an ice cream scooper, divide up the batter evenly among the paper liners. (I use a scoop that holds 1/3 cup, which works perfectly.) Tap pans on the counter to remove any bubbles.

6. Bake at 350, or until a toothpick inserted into the center ones comes out clean, about 20-25 minutes. Let cool in pans for at least ten minutes before removing to a cooling rack. Let cool completely before decorating.

7. Reserve 1/3 cup of the lemon curd and set aside for the frosting. Use a melon baller to scoop out a small hole in the center of each cupcake. Spoon out remaining lemon curd into the holes.

8. Put lemony-cream frosting into a large pastry bag fitted with a large round tip (I can never find the big round tips to go with the big pastry bag, so I actually just used the pastry bag without a tip). Pipe frosting onto each cupcake, starting at the edges, and swirling around to the center. Refrigerate until ready to serve.

 

[N F C]

The second try at the Country Bread turned out better than the first batch. I turned the temp down, used a thermometer but my slashing botanical motifs clearly need work! View attachment 2022708

I think your slashing looks good!

 

[DigMyChicks]

The second try at the Country Bread turned out better than the first batch. I turned the temp down, used a thermometer but my slashing botanical motifs clearly need work! View attachment 2022708

Looks yummy!

Okay here you go
Lemon Cupcakes

• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup sour cream
• 3/4 cups milk
• 1 1/2 C lemon curd (you can make or buy at the grocery store)
• lemony-cream frosting (recipe below)

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.

2. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth, about a minute on medium speed. Add in sugar and beat until light and fluffy, 2-3 minutes more. With mixer on medium-low, add in eggs, one at a time, beating well after each addition. Add in vanilla, lemon juice and lemon zest.

4. With mixer on low, add in a third of the flour mixer, followed by half of the milk and the sour cream. Add in the next third of flour, the remaining milk, and finally the remainder of the flour mixture. Mix until just combined. Use a rubber spatula to fully incorporate the mixture, being sure to scrape down the sides and bottom of the bowl.

5. With an ice cream scooper, divide up the batter evenly among the paper liners. (I use a scoop that holds 1/3 cup, which works perfectly.) Tap pans on the counter to remove any bubbles.

6. Bake at 350, or until a toothpick inserted into the center ones comes out clean, about 20-25 minutes. Let cool in pans for at least ten minutes before removing to a cooling rack. Let cool completely before decorating.

7. Reserve 1/3 cup of the lemon curd and set aside for the frosting. Use a melon baller to scoop out a small hole in the center of each cupcake. Spoon out remaining lemon curd into the holes.

8. Put lemony-cream frosting into a large pastry bag fitted with a large round tip (I can never find the big round tips to go with the big pastry bag, so I actually just used the pastry bag without a tip). Pipe frosting onto each cupcake, starting at the edges, and swirling around to the center. Refrigerate until ready to serve.

I made the other cupcake Penny. These may be good too but I posted this as the frosting that I wanted to use was attached to this recipe you posted.

 

[rjohns39]

A while back I was talking about my baker's nook in the old house and the custom butcher block with the pie rings inlaid, but I couldn't find the picture. Sue found it yesterday so here ya go... Pie rings are on the left. You may need to zoom in to see it better.

 

[DigMyChicks]

A while back I was talking about my baker's nook in the old house and the custom butcher block with the pie rings inlaid, but I couldn't find the picture. Sue found it yesterday so here ya go... Pie rings are on the left. You may need to zoom in to see it better.View attachment 2022834

That is beautiful! Is that a recipe book holder on the right and what is that cupboard below it for?

 

[rjohns39]

That is beautiful! Is that a recipe book holder on the right and what is that cupboard below it for?

Yes it is and it folds away nicely. Below is storage for root veg, it's the coolest place in the kitchen, so screen for lots of circulation and the pull out shelves have wicker baskets in them. The top right is the wine rack and adult beverage cabinet.

 

[DigMyChicks]

Yes it is and it folds away nicely. Below is storage for root veg, it's the coolest place in the kitchen, so screen for lots of circulation and the pull out shelves have wicker baskets in them. The top right is the wine rack and adult beverage cabinet.

Nice! I would love a recipe book holder like that.

 

[rjohns39]

Nice! I would love a recipe book holder like that.

Cookbook holder

 

[DigMyChicks]

Cookbook holder

Thank you! I didn’t know they sold something like that.