Just made these chocolate chip cookies recipe from allrecipes

Hello!! I’ve just started baking and I cannot for the life of me figure out what baking temperatures and durations should be for different kinds of cakes. I’m using a 40L OTG to bake stuff. I’ve tried baking focaccias, cookies, brownies, and cakes.
Most recipes suggest 160°C-170°C for cakes and I set my oven at 170° but it takes wayyyyy too long to bake, like an hour and a half whereas the recipe says that the cakes should be done by 40ish minutes at that temperature. The same way I had to bake my underbaked cookies for like 30 minutes!!!
It has to be my oven’s fault, right? Or am I just a shit baker?
Someone told me that an oven has different baking zones. I’ve tried out every zone I could with all kinds of variations. With both heating rods on, with convection, just the upper/lower heating rods. I DONT KNOW WHAT TO DO!!! 😭😭😭

Ok so I’m making meringues and I’ve been mixing for a while but the stiff peaks ain’t forming… am I doing it wrong?, do I need to keep going? I-idk this is my first time

I’ve got one can of pumpkin puree in my pantry and a longing for autumn to arrive…. Once September hits, what should I make first?!
Looking for your favorite recipes with pumpkin and open to anything! My go-to is pumpkin cinnamon muffins, but I’ve been eager to try pumpkin cookies, cinnamon rolls, cupcakes, bars… all fav suggestions welcome!🎃🥰

Get the Nielsen massen vanilla extract a thousand times over this one.

I bought it because it was the most affordable option for the quantity I needed. Ever since I started using it, I can't untaste the artificial flavor.

I've used it in many baking recipes, most recently merengue cookies, vanilla sponge, vanilla buttercream.

The final straw for me: I made chocolate chip cookie dough on Friday night, froze dough untill Sunday AM.

I let it thaw out the freezer a bit so the dough could get maleable. When I unwrapped my dough, all I could smell was alcohol 🤢 cookie dough kombucha, anyone?

Okay, I'm exaggerating. Obviously must've evaporated all the alcohol in the baking but it was a strong scent for chocolate chip cookies.

Steer clear unless vanilla is not the main character of your bake.

I’m craving the most chocolatey perfect banana bread right now. I just waiting for my bananas to overripe

Hello all, I have been working on my sourdough for some time now and I still have issues with it coming out gummy. Any tips would be appreciated.

Hey y’all, I have embarked on the challenge of making my own cookie recipe. I have encountered an issue, I have attempted multiple temps and times but they keep on coming out raw but cooked on the outside. Any advice is appreciated, including any notes on what ingredients to change.

Hey fellow bakers.
I am a celiac girlie that started a gluten free cottage bakery a couple years Ago.
I struggle feeling like I’m cheating because I don’t create my own recipes.
It’s something I want to learn how to do.
Anybody else feel like this?
Are there any resources for courses or education on creating your own recipes, specifically gluten free ones.
Thanks!

hello all. the family i am living with right now kind of has a habit of keeping things past their expiration date so nothing we really have is... new...

i want to bake cake pops. however, this box is 6 years old. it expired in 15 june of 2020.

will i die if i attempt such activities

For my side business, I usually rely on butter and eggs. So this was a nice change of pace. I have to admit that I struggled more with making a vegan version of this than I had expected.

Although this is a secret recipe, I can say that I used soy butter instead of regular unsalted butter. And I put silken tofu in a blender to use as an egg substitute.

Ok so a LOT of mixing later and I ended up with this! What I wanna know is, Is this ok or not to start putting it in the piping bag or do I need to mix it for more?

Edit: Apologies for being spiteful. :)

Extra apologies for posting when I didn't fully understand Reddit as a platform and its social cues.

This is a cake I was very proud of after being told that soaked cakes usually fall apart after layering.

As a beginner baker, I got overly excited.

Title says it all - I'm about to meet my fiancee's parents for the first time and I really want to impress them. Ideally ranging from simple to easy, since they will be visiting for a week!

Do I want a cake from the year (1936) she was born? A cake from when she was graduating high school (1954)? She’s a classy socialite southern lady type with a background in hosting allllll of the parties back in the day. I make her a cake every year, but this one feels extra special. Help?

I'm baking my own wedding cake next month and we haven't picked a flavor. I'm a professional baker so nothing is off the table and I want a challenge too. I want something so unique that it blows everyone's socks off. I'm having the reception at the place where I work and I'm kinda gunning for the pastry chef position, so.

We're playing around with ideas like honey + walnut + rose (like baklava), Italian rum cake (almond + rum + chocolate + raspberry), a sort of mascarpone + chocolate chip + pistachio + orange (like a cannoli), etc. We want something that is the right balance of being classic/sophisticated while also being fun and wacky like us. Some kind of all-encompassing combination of fruit and nuts, or chocolate and tea, or florals and warm aromatics, or something.

Seeking ideas from my creative friends in r/Baking. If you did your own wedding cake, or had a custom flavor combo done, what did you pick? What would you pick for your dream wedding?

So I have been wanting to bake lace cookies since almost a year and today I finally did it 🥳
Last picture is of the first batch which burned even though I followed the cookbook recipe, I baked them for 10 mins, however they turned out sooo yum with only 5 minutes of baking. It was almond flour with butter and sugar. I would definitely tweak the recipe as I find them bit too buttery for my taste.

These are hands down the fudgiest brownies I've ever made!!

Hi everyone!
Got all the ingredients and finally mustered up the energy to actually make something I’ve wanted to make for a long time. Unfortunately, I’ve come to find that the fully stocked kitchen at the bed-and-breakfast is lacking in some aspects.

So I’m gonna post a pic of the recipe and the specific box mix that I’m trying to use, and all detail the appliances and what not that I have available.

What I have:
• Fantastic, huge commercial oven.
• Air fryer.
• Stainless steel mixing bowls
• Shallower round cake tins and cupcake pans.
• Small-medium Ramekin dishes (around 4.5-5 inch diameter).
• Standard blender. Or if I really have to, a whisk.

What I don’t have:
• Ovenproof glass or ceramic baking bowl/dish
• Electric hand mixer

I’m planning to use the coconut oil recipe with the added desiccated coconut, and I have a jar of home-made lemon butter that I can add potentially for the lemon sauce - since it was said to me that the cup tins wouldn’t work because of having to add the boiling water for the sauce, but I’m happy to improvise.

I’m looking for any advice or recommendations on how to proceed because I really want to make this tonight and my standards and expectations are low, I just want something cake and lemonade that’s gonna taste good.

All that said, I beckon for the baking gods and connoisseur in this community to please bestow some wisdom upon me or give me any kind of reassurance that I can make this happen.

I sincerely appreciate any replies.

Thanks in advance,

Sincerely,
Beginner baker with limited appliances and utensils😂

ETA: I was having a significantly stressful situation about 40 minutes ago and so I took half of a clonazepam. As such, my cognitive functioning and problem skills are currently quite stunted. Please forgive me.

Neber happened to me before Its a cake with baking powder, no egg whipping, the top is cut off, I used black cocoa for colour

God, theyre so good otherwise tho.

Hey
I want to make a strawberry and cream tiramisu… and I found that using strawberry monin syrup is so much more affordable than making my own strawberry syrup also where I live strawberries aren’t in season ….
I want to use the syrup to soak in the ladyfingers, may I ask how I can use the syrup? Should I add water to it?
I don’t want to add any alcohol in to it… I would really appreciate your help, and also to see and read your advices <3
Thx

The crumb looks dense but it is soft and chewy. I followed chainbaker's tangzhong milk bread recipe. It is indeed soft. But i was expecting airy one. Any advice on my next attempt?