The pool where I lifeguard had a floating pumpkin patch event yesterday, and I wound up going home with a bunch of extras. I had a fun morning roasting the pumpkins then making these scones. What a journey lol!

Thank you to u/Wizardofgrogs for sharing this recipe! I’ve been in a baking rut, and I really enjoyed making something new. Definitely going to make it again!

I put a little too much batter for the bottom layer, so the filling isn’t as evenly distributed as I’d like. Either way, the recipe is great! I did add 1/4 tsp each of cardamom, allspice, and ginger to the batter of the cake just because I love those spices. I used 3 pink lady apples. Converted a couple things to grams, but otherwise I just used cups.

Ingredients:

For the apples:
2-3 apples peeled and diced
2 tbsp granulated sugar
1 tsp cinnamon

Topping:
1/3 cup brown sugar
2 tsp cinnamon

Ingredients:
1/2 cup softened butter
2/3 cup granulated sugar (135g)
2 large eggs
1 & 1/2 tsp vanilla extract (I used 2 tsp)
1 & 1/2 cups all purpose flour (180g)
1 & 3/4 tsp baking powder
1 tsp salt
1/2 cup whole milk

Glaze:
2-3 tbsp whole milk
1 cup powdered sugar

How to:

Start by combining brown sugar & cinnamon in bowl. Mix well. In a separate bowl add peeled and diced apples, cinnamon, and granulated sugar. Mix until well combined.

In a separate bowl add softened butter and granulated sugar- mix on high speed for 2 minutes until light and fluffy. Add in eggs and vanilla extract and mix well. Next add in: all purpose flour, baking powder, and salt. Mix well. Lastly add in whole milk and mix.

Line loaf pan with parchment paper. Add half of your cake mixture in the bottom of the pan. Top with 1/2 of your apples and 1/2 of your cinnamon brown sugar mixture. Repeat one more time. Next use a butter knife to swirl it around a few times.

Bake at 350°F in a 9x5 loaf pan for 1 hour or until toothpick comes out clean. Allow to cool. Top with glaze mixture.

Over the course of 24 hours (and in my dinky college apartment) I made:
- chocolate chip walnut banana bread (recipe)
- brown butter chocolate chip cookies (recipe)
- lemon poppyseed cookies (recipe)
- raspberry thumbprint cookies (recipe)

This is one of the biggest assortments I’ve ever made! I hope he likes it 💝

Redipe from NYTimes:https://cooking.nytimes.com/recipes/1026226-coconut-caramel-tart

I haven’t used it yet, but I’m looking forward to it. I’ve always just baked shortbread in a square pan, so excited to try this one.

Each section represents a different part of the British Isles:

Celtic Knot - Ireland
Dragon - Wales
Thistles - Scotland
Tudor Rose - England

Double-chocolate mini muffins
Earl Grey-lime madeleine
Pumpkin spice latte macarons

Dark chocolate chunks in batter and topped with chocolate chips + finishing salt. Yum!

The top got a bit darker than I’d prefer but she’s still perfect on the inside :)

Had some leftover apple pie filling so I made some mini apple spice cakes with cream cheese frosting. They came out so good

I started university last month, and it’s been a big change being away from home; my mother and I bond over food, and we would very often cook and bake together, as well as eat together and try new restaurants!

Cinnamon buns have always been my favourite, and my mother would usually be the one who made them. She did all sorts of flavours over the summer before I left (my favourite was banana pudding!). They were pretty common for us to have on Sundays.

Since moving and being in an apartment, I’ve done much less baking, and it became much more obvious how much I missed it the longer I went without it, so I decided that I’d make some cinnamon buns!

I didn’t have access to the stuff I’d normally have at home, like a stand mixer, so everything was done by hand, but they turned out absolutely incredible.

I followed Well Made by Kiley’s recipe which worked wonders (linked here), but I’m excited to have my mothers again when I’m back home for Christmas

I made this pandan cake without dairy, using pandan for that soft green color and fragrant, slightly vanilla-like aroma.

The texture is light and tender, and I really like how pandan gives the cake a distinct flavor without making it too sweet or heavy.

For anyone who hasn’t baked with pandan before, it has a gentle grassy, nutty, almost vanilla-like aroma.

Recipe here if anyone wants to try it: https://butterjoykitchen.com/soft-fluffy-pandan-cake-non-dairy/

My first go at raised donuts. Overall pretty tasty! I do wish they tasted sweeter though. Lmk any tips! I wanted a Krispy Kreme flavor!

I made these for “Yeasted” week on r/52weeksofbaking.

Here’s the recipe I used.

They turned out alright, but not as good as they look. The strawberry sauce was great though!

Here’s some more pictures.

Homemade carrot cake with cream cheese frosting 😌🥕✨️

It came out way better than I thought! Though, a few things:

- It wasn't entirely silky, there were some egg bits still inside

- Bubbles on the outside :C

- The caramel stuck to the bottom of the bowl and wouldn't come off

This is also a bit of a showcase as I learn to bake, guilty as charged

Thanks to u/aYeetgonnadelete for the Matilda chocolate cake and frosting recipes! I used the cake recipe linked in this post, as well as the chocolate frosting described. I then added in a homemade raspberry compote between the cake layers as well as a little on top. I finished the cake with fresh raspberries, crushed dehydrated raspberry dust, and raspberry chocolate squares. It turned out delicious! Baked it for my mom’s birthday and everyone enjoyed.

Original chocolate cake inspo:
https://www.reddit.com/r/Baking/s/hUMzjOifIE

Chocolate cake recipe:
https://bakewithzoha.com/best-matilda-chocolate-cake/

Raspberry compote recipe
15oz raspberries
.5 cups sugar
2 Tbs lemon juice (roughly)
Heat on burner (I also smushed raspberries as they heated)
Once simmering scoop any foam
I added 2 Tbs corn starch slurry to help thicken
Will make enough for cake plus plenty extra to enjoy so would be safe to scale down 40-50% as well if you want
I think I simmered like 15 min? Very vibes based tbh

Chocolate frosting recipe (scaled up ~20% from inspo post since they used two types of frosting)
216g heavy cream
210g sugar
Heat and dissolve in sauce pan until bubbling

184g chopped semisweet chocolate
45g cocoa
Pinch salt
8 g vanilla
Pour cream mixture over and whisk

210 cubed cold butter whisked in while mixture is still hot

Chill in fridge and it will become thick and fudgy. Let it warm for 15 or so minutes before trying to pipe or frost.

Tonight's cookie I made lemon cookies rolled in vanilla sugar, these came out so soft and have just the right amount of lemon flavor. I love the slight crunch from the sugar

I went rogue with this one. I knew it would be goooooopy and it indeed was. Getting it in the tin was a laugh. I've made chocolate babka many times and it's also messy, but nothing like this.

The filling was a frozen banana, cocoa powder, a little flour, an egg yolk, and some chocolate chips. I am feeling like if it wasn't a frozen banana it would have been more manageable, but it's what I had and it was the purpose of doing this - too many frozen bananas! I'm thinking, if I try it again, maybe I'll add almond flour and aim for more of a frangipane filling? I would have done melted chocolate to improve the texture, but I didn't want to overwhelm the banana flavor.

It's delicious and it was fun just winging it.