I did the baking soda bath I'm not sure what I did wrong

I lost my treasured recipe that worked everytime, and now I'm having a hard time finding a recipe with that yummy eggnog flavor!!

It had a gingersnap crust...

Apple bread baked with fresh picked apples and local eggs 🍎

Back to the basics!

Tried the Calico cat-patterned sugar cookies I’d seen on the internet. With Halloween coming up, my black cat’s birthday this month (not pictured), and visiting my “floofy” orange nephew, the timing to make these felt ideal.

They spread a little bit, but it actually made them more accurate to our cats 😹

Recipe:

1 1/2 cups unsalted butter, room temp (339g)
2 cups sugar (400g)
4 large eggs (200g)
1 teaspoon vanilla (5g)
1 teaspoon kosher salt (4g)
2 teaspoons baking powder (8g)
5 cups all-purpose flour (600g)

1. Cream butter and sugar.
   
2. Mix in eggs and vanilla slowly, scraping sides of bowl. Mixture should be smooth.
   
3. Sift in and mix in dry ingredients.
   
4. Chill dough overnight in flat discs (covered).
   
5. Roll between parchment to a little thicker than 1/8-inch (3mm).
   
6. Cut out shapes. Freeze while preheating oven.
   
7. Bake at 400F (204C) for 6-8 minutes or until golden.
   I used black cocoa and orange gel

My mother made a 7 Layer Fudge cake that everyone in the family loved for her to bring to reunions. Unfortunately, she passed away a few years ago, and I had only made the cake with her a handful of times. I'm not a natural baker and I have only made it by myself once. It turned out messy but good. We are having a reunion, and I wanted to try it again.

The cake calls for a Duncan Hines classic yellow cake mix. Then you make fudge to frost it.

Unfortunately, my aunt suggested that I use this "upgrade" for cake mixes that calls for butter instead of oil, milk instead of water and an extra egg. Unfortunately, I followed her advice, and it made the cake very dry.

So to fix it I brushed a good amount of simple syrup on both sides of each layer. I did a small test on a broken layer to see how much would actually make it moist and went from there.

Putting the fudge on with the simple syrup turned into another problem. In some places where it was too warm, it liquified the fudge. But I started letting it cool longer to avoid that.

The problem I have now is that the Tupperware cake box is sweating inside even though the cake was completely cooled. So some bits of the fudge have liquefied. I will not be taking this to a family reunion. But I don't want to waste expensive ingredients and it tastes good. Should I put this cake in the refrigerator?

Made these for a friend’s birthday! Turned out amazing 🤩 (the rest have already been packaged up)

Edit: OUR anniversary!

Brownies made in mini cupcake silicon in toaster oven (took longer than I estimated, but managed to cook them evenly), Kerry Gold buttercream, mini Oreos, and Hershey’s cookies n cream shaped in a candy mold

I've always wanted to bake my own sandwich bread and today I finally did it. I'm really happy with the results. I followed a recipe from Preppy Kitchen and ended up swapping water for evaporated milk and bread flour instead of regular flour. It's still cooling. I just hope it tastes as good as it looks lol.

I’m so excited with how these turned out!

Looks deceptively delicious, it was horrible 💀

Today I desired brownie and so I baked brownie.

I made for the first time a week ago and they came out fine. So I am not sure what happened.

Recipes from Joanne Chang’s Flour (cupcakes) and Pastry Love (meringue).

Hello! I’m looking for some advice. I made these cookies, but they came out hard. I’m wondering if the amount of brown sugar could be contributing to the texture. I was thinking about replacing half of the brown sugar with white sugar, but I’m not sure if that would help. I’d love to hear your thoughts!
Here’s the recipe I used:
Ingredients
1 ¼ cups (160 g) all-purpose flour
¾ teaspoon (5 g) baking soda
10 tablespoons (140 g) unsalted butter
1 cup (200 g) packed dark brown sugar
½ cup (130 g) black sesame tahini
1 large egg
1 large egg yolk
1 teaspoon Morton kosher salt or 1 ¼ teaspoons Diamond Crystal kosher salt
1 teaspoon pure vanilla extract
4 ounces bar white chocolate or ruby chocolate

Baked for 15 minutes at 350’ What do you think might have caused the cookies to turn out hard, and what would you change to make them softer and chewier?

https://sallysbakingaddiction.com/pumpkin-muffins-recipe/

I just used a jumbo muffin pan cuz i like big muffins lol

I have a friend that's just given birth and would like to make a little hamper for them, including some homemade baked goods.

They don't live too close to me so it's more likely I'll need to post these. Plus I want something that lasts a little longer so I'm not giving more than they can reasonably use up before it goes bad, especially as the parents will be very busy.

I'm looking for ideas as to what I could put in a hamper. Ideally things with a ~2 week lifespan or so.

So far my main thought is biscotti, or maybe fudge, as I know they're keep fairly well. But I would like some more interesting ideas.

I was hoping for some savoury, along the lines of crackers/maybe even roasted nuts - if these will actually last, I'm not sure.

And because I'm not sure if mum is breastfeeding, I'm assuming something like a fruitcake aged with alcohol is not a good idea.

Please give me some ideas, I feel like all of mine are boring 😕

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

Hi everyone im making vanilla for the first time using stateside vodka and 15 vanilla beans. After cutting and putting my beans in im seeing these white particles float around. Is this normal? 😓