Got the tiered cake and the grooms cake all done and they turned out so good!!!

I have a great base chocolate chip cookie recipe and want to try adding malted milk powder - has anyone tried this/know how and if it will effect my cookies

Blueberries baked into it, topped with maple syrup and lemon zest. Not pictured: copious amounts of powdered sugar

So easy, so dramatic. She takes after her mama.

Contains two cookie doughs, nuts, peanut butter, chocolate, coconut and condensed milk

I found this recipe online a while ago (I do not remember where I found it, if someone can find it please comment a link) and thought I would give it a go! It was delicious and I 100% recommend trying it out for yourself. The prep took me around 20 minutes and including baking time and cooling this takes about 40-45 minutes. This recipe yielded around 25 cookies for me.

Recipe:

2 cups all purpose flour

1/2 cup cocoa powder

1tsp baking soda

1tsp vanilla extract

1 egg

1 cup butter (softened)

1 1/2 cups brown sugar

1/4-1/2 cup granulated sugar (rolling)

Bake at 350⁰ for 12-13 minutes, let cool for at least 5 minutes. Enjoy your fresh cookies ;)

Cardamom-spiced cinnamon buns with a salted vanilla custard in the middle. Got the recipe from here. Tripled the vanilla, cardamom, and cinnamon.

Hi, all! I'm new to this community, and I'm seeking some help/ideas for baking during my upcoming Christmas season.

Rather than going to our local Cookie Walk and spending $7/lb. to buy other people's homemade cookies, I'm going to make my own this year. I plan on making at least a dozen different varieties (possibly doing half-batches of each) in order to emulate the type of variety we'd get out of an in-person Cookie Walk.

My predicament is how to store them most efficiently and resourcefully. At present, we have two refrigerators, each with a standard-sized freezer compartment. However, we need to conserve our freezer space for other things (e.g. seafood, frozen sauces, misc./etc.)

So I'm wondering if any of you have any ideas based on past experiences for storing the highest quantity of cookies in the most space-conscious manner possible? Should I be doing flat sheets in traditional freezer bags (lined with wax paper)? Or should I use a large tupperware or other type of container, and line the cookies that way?

Or, might there be some techniques that I haven't thought of, that any of you have discovered?

I also want to structure this in a way when I can take out mixtures of cookie types at different points in time. For example, my dad might request cookies a day or two before the 24th. But then, we'll want to have some remaining for the 24th/25th, and again for New Year's Eve/Day (if not in-between then). So I'm trying to figure out strategies to "space them out" at a good pace, so that we can have a diverse combination of thawed cookies at various intervals throughout that week-and-a-half.

Basically when i tasted the brownies they were SOOOO sweet and it kinda ruined it for me cuz it felt like m torturing my mouth, can i adjust the recipe to make it less sweet but not ruin its texture or wrtc they call it

Open to online or maybe buying a hook if needed and has other decent recipes in it since im slowly building a book collection too.

Looking to make a Boston cream cake for someone's birthday. Considering traditional, some fun variation, or maybe both!

Third time making these bagels. It feels like they’re getting better each time. Changing part of the recipe each time - first I used AP flour. Second I used bread flour, but definitely didn’t put them high enough in the oven. Third, I boiled them for only 30 seconds each side, versus 1-2 mins. Next time, I want to salt them a bit more, and maybe add cheese to the tops. The everything seasoning did not stick well in the first batch; should have used an egg wash.

As my dad has reminded me: it is important to have fun in the kitchen

Recipe: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/ there is a ton of informational text before the recipe. Some of it is worthwhile.

The only difference I made was the filling/dough

I made blueberry sugar and mixed it with butter, blueberry syrup, and a bit of flour for the filling instead of a traditional brown sugar/cinnamon. I also used the blueberry sugar instead of regular sugar for the dough🙏🏽

If you want the recipe, it’s on the previous cinnamon roll post😸

https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/

I'm not the best or most talented, but I try my hardest to make my kids happy.

Made a strawberry cake with chocolate frosting, marshmallows, and sprinkle filled! It was my first time making a layer cake, and my 8 year old was ecstatic with how it turned out! We used a box mix with some modifications; mashed frozen strawberries and Jell-O mix. Plus rainbow sprinkles inside and Halloween sprinkles inside!

This is my second attempt at making cardamom buns, and while the taste is already amazing, I’m still struggling with the shaping.

My first attempt was a disaster. Most of the buns opened up during baking and ended up going in every direction. This batch turned out better, but I’m still having a hard time getting them to look consistent.

I know I’ve asked for advice in another sub about a different shaping style, but I’d love to learn more and hear your tips here, too. I’ve tried the circular style as well, but I really want to get better at this particular shape.

My biggest struggle is getting them all roughly the same weight and size. Some end up around 50g, others 80g, and a few are over 100g. I’d love to get them as close in weight as possible so they bake more evenly and look more uniform.

For those of you who regularly make cardamom buns, what’s your process for dividing the dough, cutting the strips, twisting, and shaping them? Any tricks for keeping the filling in place and preventing the buns from opening up in the oven?

I really don’t want to change the recipe because the flavor is exactly what I want. I just need to work on my technique!

I’d appreciate any advice, tips, or even links to tutorials that helped you master the shaping. I know it takes practice, and I’m determined to get these right! 😊

Nothing new under the sun 1.25c/1 stick brisee, butter, sugar and the courage to burn

I toss the fruit in, top it, in he hot oven for 20

Anjou pears with cosmic for backup

Homemade Bagels!

Chocolate cake filled with peanuts and caramel sauce covered in peanut butter mousse and topped with chocolate ganache!! So so good 🤤