BIZZY BAKES

I pride myself in being organized when I bake.  I get all the necessary ingredients out and line them up.  I measure each ingredient and put it back as to when it will be used.  I am ready to go. OK, usually, I am ready to go.  When I made these bundt cakes, I thought I was ready to go.  It wasn't until, I was putting the sugar into the batter, I realized that I had a lot of both white sugar and brown sugar.  Instead of reading brown rice flour, I read brown sugar. I had two measuring cups of brown sugar and one had already gone in.  I removed the large brown sugar and small white sugar and put in the remaining.  I hoped the brown sugar, which was not called for, would not harm the cakes. My other mishap which did not do any harm, nor did it help, was I to find, I did not have pears.  I subbed in the apples.  Frankly, I know we would like this whether it had apples or pears in it. I had planned to make a bread as Carol did but hubby want...

I am not sure if I like the baby bundts or the pan more.  This pan always produces beauties. Since, I started blogging, I have gotten some new pans.  My favorites are these and the roses.  Both make small cakes that people want to grab off the tray.  In reality, I think they are for two people, rather than one.  I don't know about anyone else but I love new gadgets and baking pans.  Some become part of my daily use and I wonder how I ever did without them. These baby bundts are great also.  I think the lemon in the batter is what gives it the added oomph. Cherry Baby Bundts Ingredients: 1-1/2 cups coarsely chopped fresh pitted sweet cherries 3/4 cup Canola oil 1-3/4 cups sugar 3 eggs 2 teaspoons grated lemon zest 1-1/2 teaspoons pure vanilla extract 2-1/2 cups gluten free mixture 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1-1/4 cups Rice Dream Method: Pat cherries dry with paper towels; set aside. In a large bowl, cream oil and sugar until light ...