2024 Edition - What are you baking?

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Just took this mini cheesecake out of the oven.


mini_cheesecake_040524_1_IMG_2538.jpg
 
One of the guys at mr bliss's work at the bee place has tasted our black bean brownies and requested them, so I'm making a double batch in a 1/2 sheet pan. Half is black bean brownies, half is red bean brownies, both with chocolate chips and raisins. They are almost identical, you couldn't really tell the difference.
 
About 3 days ago I started some rye bread, this time adding a cup of mashed potatoes to 1½ c rye flour, 1 c water, 1 tb caraway, and 1 tb yeast, and let it ferment, this time for the full 3 days. Today I continued with it, and ended up with a slightly larger loaf, in addition to the 2 lb loaf, due to the mashed potatoes. I figured this last "cool" day would be the best day to bake more bread, given the heat that is forecast.
33 and 43 oz loaves of potato rye bread, ready to bake. by pepperhead212, on Flickr

Baked potato rye bread, started 3 days earlier. by pepperhead212, on Flickr
 
A loaf cake, made with an "all in one" mixture, with chopped apples, raisins and ground almonds)
 

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Awhile ago I posted about my attempt at sour cram lemon muffins. I agreed to post a recipe when we were done experimenting with the recipe. We are done.

Sour Cream Lemon Muffins

390 Gr Flour (3 C)
300 Gr Sugar (1½ C)
½ tsp Salt
1 Tb Baking Powder
1 tsp Baking Soda
3 Ea Eggs
1½ C Sour Cream
2 Ea Lemon Zest
¼ C Lemon Juice
1 tsp Lemon Extract
1 C Butter, melted
TT Sugar Crystals

Preheat the oven to 350ºF. Butter ten cups in 2 large muffin tins.

Combine the dry ingredients in a large mixing bowl.

Combine the remaining ingredients, except for the melted butter, in a separate bowl.

Add the wet ingredients to the dry and stir to combine.
Stir in the melted butter.

Divide the batter evenly among the muffin tins to make 10 muffins.
Sprinkle with sugar crystals.

Bake to an internal temperature in the center of the muffins between 200ºF and 205ºF. About 23-25 minutes.

Cool the muffins in the tins for 15 minutes before removing them to a cooling rack to cool completely.

Photo - 1.jpeg




I've also posted this in its own thread in the Breads Forum.
 
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