Any Home Bakers Here?

[ronott1]

Looks good too!!

I get to have a piece of the second chocolate layer. The cake with the apple layers goes to the friends house.

Cake looks yummy can we all have some

I wont even get a slice of that one!

 

[pennyJo1960]

sweet overload the chocolate cookies I made are yummy with pudding them enough

 

[DigMyChicks]

sweet overload the chocolate cookies I made are yummy with pudding them enough

I use pudding in my chocolate chip cookies...super soft!

 

[N F C]

Good looking pizza @ronott1

@wyoDreamer good to hear from you! My brother built an outdoor oven he uses for bread and pizzas...sure makes for some great tasting stuff. You'll have to share some photos when you get yours done!

 

[igorsMistress]

@N F C

I have been using the Wheat Montana AP flour and I LOVE it. The texrure of baked goods is so much better than with Gold Medal. The brownies I made are actually fudgy rather than cake like and the crumb in my bread is more fine and moist. I'm buying this brand from now on.

 

[N F C]

@N F C

I have been using the Wheat Montana AP flour and I LOVE it. The texrure of baked goods is so much better than with Gold Medal. The brownies I made are actually fudgy rather than cake like and the crumb in my bread is more fine and moist. I'm buying this brand from now on.

Yay, so glad you like it! I have my brother hooked on it too (I have to supply him with it as he won't step foot in a Wal-Mart ).

Funny, but part of the reason I like that flour so much is due to how silky it feels when you work with it (plus all the reasons you gave too)

 

[N F C]

Here's a new recipe I made for the Red Hat Ladies luncheon last week:

Blueberry Cheesecake Bars
Crust:
1 1/4 Cup unsalted butter, room temperature
1/2 Cup sugar
1 heaping Tab lemon zest
2 Cups AP flour
1/4 tsp salt

Blueberry Filling:
2 Cups fresh blueberries
2 Tab brown sugar
2 Tab lemon zest
2 Tab lemon juice

Cream Cheese Layer:
2 of the 8-oz packages cream cheese, room temperature
1/2 Cup sugar
2 tsp lemon zest
1 Tab vanilla
2 eggs

1. Preheat oven to 350* and line a 9x13" pan with parchment paper, also spray with no-stick just to be sure nothing sticks.
2. Crust: Beat the butter, sugar and zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan, bake 15 minutes.
3. Filling: Combine blueberries with brown sugar, zest and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft (5-10 minutes). Set aside to cool.
4. Cream Cheese Layer: Beat cream cheese, sugar, zest and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth. Dollop blueberry mixture randomly over top of cream cheese layer. Swirl with a knife tip.
5. Bake until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice & serve.

 

[ronott1]

Here's a new recipe I made for the Red Hat Ladies luncheon last week:

Blueberry Cheesecake Bars
Crust:
1 1/4 unsalted butter, room temperature
1/2 Cup sugar
1 heaping Tab lemon zest
2 Cups AP flour
1/4 tsp salt

Blueberry Filling:
2 Cups fresh blueberries
2 Tab brown sugar
2 Tab lemon zest
2 Tab lemon juice

Cream Cheese Layer:
2 of the 8-oz packages cream cheese, room temperature
1/2 Cup sugar
2 tsp lemon zest
1 Tab vanilla
2 eggs

1. Preheat oven to 350* and line a 9x13" pan with parchment paper, also spray with no-stick just to be sure nothing sticks.
2. Crust: Beat the butter, sugar and zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan, bake 15 minutes.
3. Filling: Combine blueberries with brown sugar, zest and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft (5-10 minutes). Set aside to cool.
4. Cream Cheese Layer: Beat cream cheese, sugar, zest and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth. Dollop blueberry mixture randomly over top of cream cheese layer. Swirl with a knife tip.
5. Bake until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice & serve.

Looks good!

 

[N F C]

The other dessert I made for the RHL's was Chocolate Caramel Cake:

You basically start with a chocolate cake so if you have a favorite recipe, use it...otherwise, here's this one:

Cake:
1 3/4 Cups AP flour
3/4 Cups unsweetened cocoa powder
2 Cups sugar
2 eggs
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp vanilla extract
Pinch of salt
1 Cup milk
1 Cup brewed coffee, cooled
1/2 Cup vegetable oil

Also....
Caramel sauce (12.25 oz jar)
Sweetened condensed milk (14 oz can)


1. Preheat oven to 350*. Grease & flour a 9x13" baking dish (or use parchment paper).
2. In a large bowl combine dry ingredients, flour, cocoa powder, sugar, baking soda, baking powder, salt.
3. Add eggs, milk, vegetable oil and vanilla; beat on medium speed for 2-3 minutes, add coffee and mix to combine (batter will look runny). Pour into the baking dish. Bake 35-40 minutes, until toothpick inserted into center comes out clean. Remove cake from oven and cool.
4. In small bowl, combine caramel sauce and sweetened condensed milk together.
5. Using the handle of a wooden spoon, poke holes all over the cake.
6. Pour caramel mixture over the cake allowing it to seep into the holes.
7. Refrigerate a minimum of 4 hours.
8. Top with whipped cream and a chocolate sauce drizzle

Makes a very moist, rich, chocolatey cake and the caramel really shines through. This went quickly!

 

[N F C]

Looks good!

Thanks Ron! There was one tiny piece left that I had planned on having myself but got talked out of by one of our regular golfers. (He said since I hadn't made the pumpkin roll cake for a long time, I owed him. )