What are you baking today?

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We've had the house closed all day because of property managment doing some prep for painting. Way to hot to bake OR cook. If I hadn't been dead on my feet we would have gone to the mall and hung out in AC heaven. As it was, I didn't get much rest in the heat!
 
Besides myself (it is very hot here), I have a wedding cake due for Sunday so I am making the cakes in the mornings and evenings. Today was the 6" small tier which is cappuccino cake. I made two batches which gave me my 3 1" layers and enough batter to make 9 medium cupcakes to take to a friend when I stop in for tea later today!
 
I made a dozen and a half low-fat banana nut muffins last night. I'm addicted; I've eaten 5. I put all but 4 in the freezer, but not sure how that's going to work out in the end. The last time I made them they molded pretty quickly. Does anyone have any suggestions in regards to molding and/or freezing?
 
muffins here too.

choc chip muffins, I quite fancy the idea of white choc muffins, i'll have to have a bit of a browse
 
Two loaves of white bread with ginger,evap milk, it smells wonderful. Will see how it tastes in about 5 min.
kades
 
My youngest is making brownies right now. While I'm anticipating the chocolatey yumminess soon to come, heating up the kitchen is not my idea of fun.
 
I'm baking a foccacia, no herbs, to halve for my Elk burgers. Appears DH ate the last burger buns before he left for Wyoming this morning and he left me without a car! Time to dig some dark rye out of the freezer or bake more breads while he is gone.
 
yesterday made peanut butter cookies. i found an awesome recipe on line. lots of peanut butter and a bit crunchy. that is how i like them. put dozen and a half in tin. gave to the guy that has been driving me to the dr. appts. a lifesaver. turns out those are his favorite. i was glad to hear that.
 
Tomorrow I'm baking about 200-250 black olive gougeres ahead of the weekend.

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Hi! I am new in this forum. I learned to cook only recently. last sunday, I made blueberry muffins. Here is my first attempt:

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I baked some banana bread last night again. I used the residual heat from my wood oven from a firing couple nights ago. That sucker retains heat for a long time.
 

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