Darn. I love to bake. And I've got several favorites. But .... DH (the sweet-lover) is wanting to lose 15 pounds so not eating sweets. So - no, I'm not baking anything. And I have a wonderful brownie recipe (courtesy of my cousin) for brownies that I ate and could barely stay away from (and I'm not a sweet lover), and I can't make them! Sigh .... maybe in a few months.

No, I really haven't been baking. Instead, I've been buying pound cakes from the bakery in Costco, freezing, having one available most of the time. Makes a good 'small bite' for DH with coffee in the morning and I can grab a piece for a few calories during the day. I'll bake when Fall rains have begun.

Although a SIL has been keeping us supplied with banana bread too. She makes banana bread a couple of times a week and has been ever since about February. She'll make several of the 4x2 rather than a couple of 9x5, then deliver, often still warm. She just told me this week she's been buying overripe bananas at a local produce market, said he keeps a basket of banana bread ready bananas in a basket available upon asking. I didn't know that!

I'm going to try out Glenda's sour cream chocolate cake recipe -- tomorrow. Today is a "low calorie" day for DH and me. Recently I've also been making scones with King Arthur's "jammy bits" of various flavors. Might have to bake both since the oven will be hot.

Banana nut bread sounds wonderful :-) Walnuts or pecans or ??

Not baking here...yet. But, it has been cold, rainy and dreary here and I

have been making soup. :) A piece of your banana bread would go good

today.

Walnuts or pecans

Walnuts.

And the recipe I used called for either yogurt or sour cream, I used sour cream.

A piece of your banana bread would go good

today.

In my experience, banana bread can be frozen, so one can make some and have it around when the situation calls for it. Unfortunately it also has a persistent little voice and will call out even in the farthest back area of the freezer.

Yes. Made Zucchini bread, Blue Banana bread, Madeira cake, a Victoria sponge in the last week.

Lucille, I have two very ripe bananas and intended to make banana bread today. Just didn't get to it. The recipe I like calls for 1/2 cup of sour cream and walnuts...so good.

The high temps and fires all over here have put a damper on my baking. The heat has finally come back to normal...high 80's where we are today. Looking forward to normal again...if that ever happens. :-/

Chloebud there will always be more bananas, right now your biggest job is just to cope- with Covid, with heat, with fires. That is a lot of stress.

Right now a normal day seems so tantalizing. It used to be that some would scoff at a quiet normal life, but to me it looks wonderful.

I've made cloud bread...a GF "bread" that's just eggs and cream cheese. You separate the eggs, whip the whites with cream of tartar...then fold it into the yolks beaten with cream cheese a little sugar and salt. Then scoop into large hamburger bun shapes and bake...they come out like fluffy eggy pancake things. I kind of like them as a good snack or for breakfast.

I also made my whole wheat biscuits which I just love.

Not exactly baking but I have made lots of fig freezer jam. I also baked a ricotta zucchini tomato pie and will make another tonight or tomorrow morning.

Have to ask.... What is blue banana cake? Made with blue ribbon?

I will be baking Banana Bread and Another round of zucchini bread per request. Also pasties and Dutch Pig in the blankets.

Not YET, but got a friendly reminder call, today, that October is coming up and so is the time for me to bake a business associate the usual pumpkin bread loaves.

Tickles me he finds a way to get a call in this time of year and including he's looking forward to the pumpkin bread.

How can I forget after 30 plus years, lol!

I have been recently been using sliced almonds in place of walnuts and pecans. Just toss in a handful - or more - no chopping and extra mess. Love the chewiness and flavor. I also use buttermilk in my recipe and substitute Greek nonfat yogurt mixed with a little milk. Try keeping the loaf on the counter - well wrapped - for 2 days or so before eating. You will have the most moist and easy to slice bread ever! I do this with all my quick breads - read it somewhere and if you can resist nibbling I am sure you will agree.

No baking here, unless there is someone to "help" eat it besides DH and me. Last week I baked two pans of lemon slice, one for sisters-in-law and one for DS and family. My recipe is one that calls for quite a lot of lemon juice so is nice and tart, although some prefer a recipe with less tartness. DH and I visited a popular bakery yesterday and got individual pieces for takeout. I chose a pumpkin cake (three layers) with cinnamon cream cheese filling. It is delicious and fortunately I had the strength to eat only part and saved the rest for today!

I baked some blueberry muffins the other day and my dh has loved them. A coworker brought a zucchini cake to work the other day and it was delicious. She gave me the recipe and I just may make it.

I don't bake, while it is AC season. But, I bought a sun oven earlier this year, just for the reason, I could bake, without making the house warmer. I baked banana nut bread in it. Very yummy, moist. But for the sun oven I could have used a bit less buttermilk. Oh, and yes, I use sliced almonds in mine.

Also, I freeze my banana nut bread, all sliced, and a piece of wax paper between the slices, to be able to get a single slice easily. I take a piece with me, as a snack, when I go bike riding.

This morning it was really cold to me, in here. I did more than one not normal thing here.... I turned the the heat on. Two days ago, I used the AC, and today I turned the heat on, plus baked bread.

It's supposed to get back to "normal" which means, get back kinda hot.

Moni

I made 2 loaves of zucchini bread this week. I’ve been thinking about chocolate cake, after seeing the recipes posted , but haven’t made one yet. I also saw prune plums at Publix and bought a bag, so need to make plum-something. My Mom used to make a great plum pie! Maybe I can find a recipe.

For Fall baking these have been a favorite since my mom first made them long ago. This makes a lot but easy to halve the recipe. They also freeze nicely. They're really like moist cake. The shallow sheet pan makes them more like bars. I took this pic several years ago after making some close to Halloween.

Pumpkin Bars

2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost.

Note: If desired, the recipe can be very easily halved. A 9x13x1 sheet pan (quarter sheet) works perfectly. The baking time will be about the same...start checking at 20 minutes.

Icing (or use your favorite cream cheese icing):
4 oz. cream cheese, room temp.
1 stick butter, room temp.
1 tsp. vanilla

2 cups powdered sugar

Beat together until smooth.

Note: If desired, the recipe can be very easily halved. A 9x13x1 sheet pan (quarter sheet) works perfectly. The baking time will be about the same...start checking at 20 minutes.

I baked brownies topped with chopped walnuts today. Yesterday I baked a chili rellenos casserole. It's freezing here. No problem turning the oven on ....now.

I made Pistachio Mocha Torte the other day. Only make it once a year for a friends birthday. A very special friend. We went to her house and another couple was there and we had Kentucky Fried and cake! Tasty!

Gluten free blueberry cornbread about a week ago and gluten free Oatmeal Cake yesterday.

I made a chopped apple cake for the weekend........tasted appealingly fall-ish :-) I need to use up some blueberries so was thinking scones instead of my usual blueberry cornbread muffins.

Pumpkin bread and muffins are my fall favorites but I will hold off on them for a few weeks until it is really fall. And I've been considering a batch of sausage rolls because I've been craving them for months!

The temps finally went from 111 to 62 so made some oatmeal raisin cookies. It is one of my favorites and been craving them.

I baked a big zucchini cake last weekend with cream cheese icing.

Sue

Baked the chocolate sour cream cake today -- excellent!

Peach pie came out of the oven about thirty minutes ago. Husband is waiting for it to cool off enough to eat.

Not baking, even though the weather has cooled, I'm not really craving anything - I will probably be making an apple pie soon, however.

I used to make "fresh apple cookies" in the fall for my daughter's lunchbox - they were tasty, but still lower in sugar and fat than a typical drop cookie.

All this talk of zucchini bread made me suddenly remember the wonderful tea breads from Lazarus Department store's cafe. Orange spinach and lemon carrot I think they were - I used to have the recipes but they somehow disappeared (and I can't imagine how, those were two recipes that I definitely wanted!). I loved to eat there if I were downtown for some reason - I was very fond of their chicken salad too!

I didn't bake it but my SIL made the best blackberry pie ever. She combined 2 recipes and said she should have used more cornstarch to thicken the filling. I loved it and I'm not that fond of blackberries or pies, it's something about the dough.

Once I got a supply of yeast, I have been baking bread instead of buying it. I have a good supply on hand of whole wheat flour and bread flour, but I am running low on rye flour, which I store in the freezer. It looks like I need to get more. I also bake pizzas, calzone, focaccia, etc but no sweets. I love to bake cakes, but only if I have a lot of people to share them with, which is not the case at the moment. I do bake apple cakes and apple pies when we have ripe apples on our tree, however, even if we have to eat them ourselves.

Yesterday's episode of The Splendid Table was all about baking - I heard some tips that I'd not heard before, but got an explanation of why my mother's pie recipes always start with baking at a high temp for 10-15 minutes, then turning it down to finish.

I made Laura Bush's Cowboy Cookies. I've read about them so many times so I decided to try them. Lots of 5 stars on the reviews...... DH liked them but I'm not a fan. I'm making pumpkin cranberry scones today.

I made a peach blueberry GF cobbler. I had some canned 'fried peaches' (actually just peaches & cinnamon) that I wasn't crazy about so turned them into cobbler. Added some more cinnamon & a bit of nutmeg along with some fresh blueberries and it turned out pretty good. Would have been better with fresh peaches, of course. Satisfied my longing for something sweet, cleared a bit of shelf space in the pantry. The gluten free 'crust' (cakeish, actually) (new recipe) was easy & good so gained a keeper recipe on that score.