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I made a chocolate cake, based on a recipe from the old Recipezaar, posted by Kittencal. She had a lot of good recipes. It's a relatively simple one bowl recipe. I made a few alterations, I subbed one cup of AP flour with white whole wheat flour (it's a 2 1/4 cup recipe), reduced the sugar from 2 cups to 1 1/4 cups, replaced 1/2 cup of oil with Greek yogurt, used 1 whole egg plus 3 egg whites in place of 3 whole eggs and baked it in a 9x13 pan instead of a bundt pan. I recently bought a new 9x13 pan so I wanted to give it a test drive. It came out great, I'm gonna have to write down my changes on the recipe so I can do it again.
Yesterday, the Appliance Apocalypse struck at my house. Plus, my brain went on vacation., I made Banana Coffeecake for breakfast. After I had 3/4 of the batter in the baking dish, it occurred to me that there wasn't much batter. I had forgotten to put in the bananas! I scooped the batter out of the baking dish back into the mixing bowl, added chuncked bananas and let the stand mixer go to work.
After baking the required 25 minutes, I pulled the oven shelf out and realized the upper oven wasn't working up to temp. Instead of being done, the surface was a little brown and bubbly. I raised the oven temp twenty-five degrees and set the timer for 15 minutes. Eight or ten minutes would have been adequate, probably. When the coffeecake was fully baked, it was a little too brown on top and crusty along one edge. It tasted good, though, so mission accomplished.
In the afternoon, I tried a new recipe for dinner rolls to go with Cabbage Soup from the freezer. Using the lower oven. I found the recipe for Sour Cream Rolls at Fleischmann'sBreadworld.com. Since it's listed as a beginner recipe, I figured I could have them prepped and baked in 90 minutes and get rid of sour cream. My downfall in this recipe is that I decided to experiment with paper liners.
I had the idea that my life would be easier if I never again had to grease muffin tins. So I put paper cupcake liners in 6 of the openings to see if they work as good for yeast rolls as for muffins/cupcakes. They do not. The batter barely rose in the liners and didn't spread. After an hour rise. The ones in the greased tins looked perfect for baking. I decided to try a trick my beloved stepmother used.
She never put her bread and rolls in a preheated oven. She wanted the oven spring from the bread going into a cold oven and gradually going up to temp. I don't know if that really works, but I remember her believing it did. So I put the pan into a cold oven, hoping the gradual heating of the oven would force a rise out of the dough in paper liners. I added five extra minutes to the cooking time, which was a huge mistake. I ended up with burnt tops!
On top of that, the rolls were too oily for me with butter spread on them. Still later, I remembered why I had a lonely container of sour cream in the fridge. I have become lactose-intolerant and instead of throwing away the sour cream, I shoved it to the back of the refrigerator. Today, I will throw away 11 rolls. My husband won't eat them with the burnt tops. But at least I know not to use paper liners for yeast rolls!
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