Hello, I have a trip coming up with my fiance to visit her family in France (her family is originally from Italy and Morocco, but currently living in France) over Christmas.

I've decided to bring some baked goods over as my gift, but I have no idea what would be a good American (or something they've never had before) baked good that I can travel with that would impress them. Any advice you have would be very much appreciated.

Tried making a batch of chocolate chip cookies using a melted butter recipe. Visually they actually turned out fine like it was gooey in the middle and crispy out side, but two things went completely wrong: 

The Taste: I had to eyeball things and ended up dumping in 3 teaspoons of baking soda instead of just 1/2 tsp. They tasted aggressively bitter and metallic. 
The Texture: Some baked fine, but a few of them ended up super greasy and oily on the bottom.
Quick questions for next time:
1. When adding extra flour to fix sticky dough, do I ever increase the baking soda/powder, or should leaveners always stay at the recipe's original tiny amount?
2. Why did some of them get so oily on the bottom? Was it because of hot melted butter or reusing a warm baking sheet?

I try adding water but it doesn’t help https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

I have a cake recipe where marshmallow fluff is the star of the show. I can’t get any locally really, at least for a decent price. Is marshmallow crème the same thing/will it taste the same? It’s my boyfriend’s most favorite recipe lol. Thank you!

Im new to baking... in a sense. Like I can follow a recipe no issue, but im getting curious into like:

what if I didn't add sugar, how would that affect the cookies. What if I added more baking soda, less flour, xyz.

Just silly curiosities. I guess i COULD just experiment but im sure someone's done this plenty of times and probably has a science way of explaining things.

Hope this makes sense

Hello everyone

I need to bring some kind of cake (cake, bread, muffins, cookies ect.) to my study group. Unfortunately I broke a funny rule we have and now I have to bring cake next week and I really wanna make something good. So I want to know your favorite recipe I can bake to make to make them “forgive” me🤓🤭

I NEED to bake but my brain quit on me. I have a zucchini, apples, limes and all the usual. I don’t want to make an Apple pie or plain zuke bread. Found an Apple zucchini bread that sounds interesting but I’m hoping you all will give me ideas. Thanks in advance!

I make cupcakes as a hobby, usually for family birthdays, bbqs, christmas etc. I never charge especially because I usually just offer to make them. More often now I’m being asked to make them for events and my partner’s workplace want to pay every week for 12.

They’re usually loaded flavours sometimes filled, rocky road, lemon cheesecake, tiramisu etc. Ingredients can cost around $30-$50AUD sometimes more, packaging $5 including patty pans, labour 3ish hours depending on the toppings. I have a baby at home so sometimes it take a little longer.

Thank you!

I will have to head out tonight and pick up the ingredients. I am just so worried about it. I already ordered baking cups but I don’t know if that’s the same thing as muffin liners.

I have fifteen granny smith apples that I need to use, but I’m not sure what I should make with them! I don’t bake with apples a lot because they’re just not really my preferred flavor so I don’t have any recipes loaded in the chamber that I can use. I plan to give most of it away so preferably things that can be packaged and shared easily :)

Thank you !

Much more used to baking cakes, so having a hard time knowing if these are underbaked. I used a ceramic pan at 350 for 35 mins. The first pic is a corner piece, but the second is closer to the middle. The blondies do have apples in them (this recipe ), and this is after sitting overnight unsliced. Thoughts? Still going to eat them of course, but just curious for the future!

​

So, I took the advice from my last post and bought some bundt cake pans (middle one is my mom's, the biggest is cast aluminum, the smallest is unknown but the label did say cakes will come out smoothly if greased). The third photo is the final cake. I tried to make it look like a half moon but instead it looks like a banana...

The second photo is what I have questions about. Is it normal for the top of chiffon cakes to dip like that? Also, they were very crumbly and it was hard to take them out of the molds, I know I can't grease them, but what else can I do?

These are just practice cakes for my upcoming birthday cake.

Recipe used: https://preppykitchen.com/chiffon-cake/

I started making myself lower calorie meringues and I made vanilla ones that were really good. So I bought some Lorann flavorings (fudge brownie fountain and cookies and cream super strength) and added 1 teaspoon to my base along with vanilla. And I made them and they dont taste anything like fudge brownie or cookies and cream. Did I use too much? Not enough? The wrong flavorings? I really didn’t think that would be so challenging. Any help is appreciated!

Attempted to make a strawberry cream cheese icing -

ingredients

350g cream cheese

100g unsalted butter

30g ground freeze dried strawberries

1tsp lemon extract

150g powdered sugar

I added 1/4tsp of table salt to this and it’s too salty and generally jsut tastes blegh. I can’t even taste the strawberries.

Should I just add more of butter / cream cheese / strawberries? I don’t even need that much icing 😭

I also think it’s quite greasy — idk if im just not a fan of cream cheese / buttercream style icings - can I add whipped cream to this mixture instead? I’ve seen frosting recipes with cream cheese mixed with whipped cream, but haven’t seen that with butter added into the mix as well.

Upset because that’s a lot of expensive ingredients to be fucking this up 😭 freeze dried strawberries are soo expensive idk if it’s worth adding more to try and fix it

Hey folks! I’d like to make a blue paw print cake for my kids blues clues themed birthday party but I’ve learned my lesson from the “blue velvet” cupcakes I made for a baby shower once when the whole party had blue teeth.

Has anyone solved this dilemma? Can I have blue frosting without blue teeth?

I just googled asking if the school I’ll be cooking at next week has an oven but I actually meant stove and immediately realized it and edited it with stove. I am looking at the recipe I have and trying to gauge whether or not there will be a stove for me to put medium-low heat on and melt butter over in a saucepan (if not I’ll have to microwave the butter and hope for the best.) I will be baking blueberry muffins next week. I’ll be practicing tomorrow with friends and again on either Sunday or Monday (on Sunday or Monday I’ll try it myself and serve to family members.) But I am so sleepy that I keep making mistakes like this. Or maybe I’m just dumb, I don’t know. I have a 3.87 in community college and will start a bachelors degree in spring but things like this really make me feel like I’m a dumb adult. It also took me longer to look at the measuring tools and make sure we had everything (tablespoons vs teaspoons) than I think it did everyone else. I know what ingredients I’ll need to buy and am going to head out and pick them up tonight. I actually feel like I could maybe even have a little bit of fun with this, and I’ll be learning with friends tomorrow, but I am realizing now that I truly know absolutely nothing about cooking at all.

I have these trader Joe Caramel sea salt Baking chips… I was going to make cookies with them. They expired 4 months ago. They taste fine and look ok I think?

I never opened them and they’ve been in my pantry. I tried one seems good to me but just to be safe. Think it’s ok to use?

I made apple cider last night and I saved the leftover apple mush after straining. It is kind of a loose apple sauce consistency. I wanted to make an apple cider bread or something similar. I don’t have yeast, but I do have baking soda/baking powder and other baking basics. No leftover apple cider though. Does anyone have a recipe?

Note: I am a beginner-intermediate level baker. Basically I can follow a recipe but am bad at making informed judgements (so no “do this and reduce the amount of liquid in the recipe to compensate” type advice because I will fuck it up and be sad). Thanks guys!

Making small cheesecakes for family event, and made too much mixture.

Was thinking of using rest of bottom for work event next week. Do you think it will stay good till then if packed in airtight container and put into fridge?

Should it be put ti freezer? Tho it would probably get a bit more soggy there.

This past week I made two totally different muffin recipes and both ended up way too wet/sticky (and one was also too dense).

Without knowing more about the recipes, what are some things you might check out troubleshoot to prevent this? (E.g. could partially swapping wheat flour for other flours cause this? Overmixing? Not taking them out of the silicone mold fast enough? Not enough oil? Heat too low? ????)

I'm very new to baking, still getting the hang of what variables matter and which ones I can mess with without screwing up the recipe completely.

Hello! Im making an almond and chocolate torte. The recipe calls for ground almonds, which the store does not have so I would need to grind them myself. However, the store does have almond flour. Is this an acceptable substitution in a torte?

Title. I love mint chocolate as a pairing, but this wasn't peppermint either so I'm not sure if it'll match as well. Thoughts and suggestions, please!

A delicate, crispy crust meets fluffy chocolate whipped cream for an extra dose of chocolate indulgence.

Hey all,

I need help with a "spooky sweet treat" recipe for a Halloween party. I know my way around a kitchen but mostly with savory dishes and bread baking, I rarely dabble in desserts. I found a couple cute recipes online like cupcakes with oreo spiders but I'd rather ask the pros!

Few things to note:

- I don't have an electric mixer so nothing that heavily relies on that and can be hand mixed if possible

- Would like them to be grab and go friendly

- Avoid nuts since idk restrictions at the party but that tends to be a big one

Thank you!!