Any Home Bakers Here?

[pennyJo1960]

Hey good morning Home Bakers Gave me ideas for dinner tonight.

 

[cavemanrich]

Hey good morning Home Bakers Gave me ideas for dinner tonight.

Pizza

 

[R2elk]

Pumpkin bread

Power went off twenty-five minutes before it was done baking. Fortunately the oven held the temperature well enough that it was done baking in the scheduled amount of time.

 

[cavemanrich]

Pumpkin bread
View attachment 4250757View attachment 4250758
Power went off twenty-five minutes before it was done baking. Fortunately the oven held the temperature well enough that it was done baking in the scheduled amount of time.

Can you post recipe for this one.
I checked Grandmas, Recipes, and also index here, and nothing.

 

[R2elk]

Can you post recipe for this one.
I checked Grandmas, Recipes, and also index here, and nothing.

First time I ever made this recipe.

Pumpkin Bread​

1 3/4 cups all-purpose flour
1 tsp baking soda
2 tsps ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 tsp salt
2 large eggs
1/2 cup Sucralose or granulated sugar
1/2 cup packed brown sugar
1/4 cup honey
1 tsp orange zest
1 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil
1/4 cup orange juice
2/3 cup raisins*
1 cup walnuts coarsely chopped


Preheat the oven to 350°F. Lightly butter a metal 9"×5" loaf pan.

Put the raisins in a small saucepan, cover with water and bring to a boil. Remove from heat, let cool and drain.

Mix the eggs, Sucralose or granulated sugar, brown sugar, honey and orange zest together until combined. Mix in the pumpkin, oil, and orange juice. Add the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Add the drained raisins and chopped walnuts. Mix all together but do not over-mix.

Pour the batter into the prepared loaf pan. Bake for approximately 60 minutesat 350°F, The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

* Chocolate chips may be substituted for the raisins.

Edited to add the orange zest.

 

[MotherofOrpies]

I am not a fan of raisins, but I do love chocolate chips!!!

 

[WhatsUpDuck]

I made pumpkin chocolate chip cookies with our 6 year old today and they were yummy!!! He did a great job! I liked the recipe didn't have eggs so he could lick the spoon and share the bowl with his brothers

 

[WhatsUpDuck]

Sally's Baking Addiction Pumpkin Chocolate Chip Cookies

Ingredients:​

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice
• 
  
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Cook Mode Prevent your screen from going dark

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Instructions​

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
2. 
   
3. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
4. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
5. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
6. Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
7. 
   
8. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks.
9. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
10. Cookies stay fresh covered at room temperature for up to 1 week.

 

[BullChick]

Fudge anyone?


Someone recently said they hate having to make bread in stages. I hate making fudge.




My sciatica is acting up. The standing at the stove to stir for 15 minutes about killed me.

 

[MotherofOrpies]

1. Cookies stay fresh covered at room temperature for up to 1 week.

What cookies keep for a week?! Here, they won’t even survive a few hours to improve their taste