Any Home Bakers Here?

[RebelFord81]

Sourdough bagels and Santa bread today lol

 

[ShrekDawg]

Sourdough bagels and Santa bread today lolView attachment 3696333View attachment 3696334

Amazing!

 

[Aria]

Amazing!

LOOKS VERY CREATIVE AND READY TO ENJOY.

 

[The Welch Chickens]

Here is one of my favorite upside down cake recipes, which I adapted to my tastes.

(Not my photo)

My Pineapple Upside Down Cake:

INGREDIENTS​

FOR THE TOPPING:​

• Cooking spray
• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1 (8-ounce) can pineapple rings in pineapple juice
• 8 to 10 maraschino cherries

FOR THE CAKE:​

• 1 1/2 cups all-purpose flour
• 4 teaspoons of cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup pineapple juice (from the can of pineapple rings)
• 2 large eggs

INSTRUCTIONS

1. Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
2. Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
3. Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
4. Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
5. Whisk together the dry cake ingredients. Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl; set aside.
6. Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and vanilla, and beat until smooth, about 1 minute more.
7. Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.
8. Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with a spatula, then tap the cake pan lightly on the counter to settle the batter.
9. Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
10. Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

 

[BullChick]

My intention was to make a batch of Hawaiian sweet rolls and a batch of jalapeño cheese mini loaves/rolls. This would allow me to share with neighbors who have a mix of tastes in their homes.
It backfired. I don’t want to share my jalapeño rolls, and my housemate won’t share her sweet rolls. I’m currently baking cc pb cookies, and I don’t have any energy for two more batches of rolls.

 

[Aria]

Here is one of my favorite upside down cake recipes, which I adapted to my tastes.

View attachment 3696398
(Not my photo)

My Pineapple Upside Down Cake:

INGREDIENTS​

FOR THE TOPPING:​

• Cooking spray
• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1 (8-ounce) can pineapple rings in pineapple juice
• 8 to 10 maraschino cherries

FOR THE CAKE:​

• 1 1/2 cups all-purpose flour
• 4 teaspoons of cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup pineapple juice (from the can of pineapple rings)
• 2 large eggs

INSTRUCTIONS

1. Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
2. Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
3. Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
4. Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
5. Whisk together the dry cake ingredients. Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl; set aside.
6. Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and vanilla, and beat until smooth, about 1 minute more.
7. Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.
8. Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with a spatula, then tap the cake pan lightly on the counter to settle the batter.
9. Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
10. Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Thank you for sharing. Aria

 

[ShrekDawg]

Here is one of my favorite upside down cake recipes, which I adapted to my tastes.

View attachment 3696398
(Not my photo)

My Pineapple Upside Down Cake:

INGREDIENTS​

FOR THE TOPPING:​

• Cooking spray
• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1 (8-ounce) can pineapple rings in pineapple juice
• 8 to 10 maraschino cherries

FOR THE CAKE:​

• 1 1/2 cups all-purpose flour
• 4 teaspoons of cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup pineapple juice (from the can of pineapple rings)
• 2 large eggs

INSTRUCTIONS

1. Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside.
2. Melt the butter and sugar for the topping. Melt the butter and sugar in a small frying pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown.
3. Pour the sugar mixture into the baking pan. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly.
4. Arrange the pineapple slices and cherries in the cake pan. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside.
5. Whisk together the dry cake ingredients. Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl; set aside.
6. Cream the sugar and butter together with a hand mixer, then add the eggs. Place the sugar and butter in a large bowl. Using an electric hand mixer, beat on medium speed until lightened and creamy, about 5 minutes. Add the eggs and vanilla, and beat until smooth, about 1 minute more.
7. Add the flour mixture and pineapple juice in alternating batches. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the reserved 1/2 cup pineapple juice, in this order: Add 1/3 of the flour mixture and mix until incorporated, about 30 seconds. Add 1/2 of the pineapple juice, mixing until smooth, about 30 seconds. Add another 1/2 of the remaining flour and mix again for about 30 seconds, followed by the remaining pineapple juice and 30 seconds of mixing. Finally, add the remaining flour mixture and mix until completely smooth, about 1 minute total.
8. Spread the batter over the fruit. The batter will be thick, so use a large spoon to dollop large spoonfuls of the batter evenly over the fruit in the pan. Smooth the batter with a spatula, then tap the cake pan lightly on the counter to settle the batter.
9. Bake the cake for 45 minutes. Bake the cake until dark golden-brown and a cake tester comes out clean, about 45 minutes.
10. Cool the cake for 10 minutes and then invert the cake onto a serving plate. Remove the warm cake from the oven to a cooling rack and cool for 10 minutes (do not wait longer or the cake will not come out of the pan). Invert a plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away. Serve the cake warm or cool before serving and storing.

Looks amazing!!!!

 

[Sally PB]

I made DH a loaf of Betsy bread (in the machine) today. I also plan to bake sweet potatoes; those might be dessert. Not sure if they would be good with tacos.

Or I could bake them tomorrow... Not especially energetic today. Baking sweet potatoes is about up to what I feel like doing.

 

[jnicholes]

I need to get something off my chest.

Dementia is very hard to watch when it shows up in the family. It really unsettles me. My grandfather forgot Christmas is coming up when someone asked him how he was preparing for the holidays. He simply responded “what holiday?”

He even forgot what month it was.

He is really deteriorating, and it is really unsettling me. I know there is not much I can do about this issue, but I don’t know what to do for myself to help me feel better emotionally.

Maybe I’ll bake something. I don’t know.

That’s all, I just needed to get that off my chest.

 

[Sally PB]

Hugs for you, Jared.

I'm sorry you're going through this. Dementia is a horrible disease.