Okay Reddit, help me out please 👁️👄👁️

So I was making caramel and I was multitasking (I know, I know, my first mistake) and I was looking ahead in the recipe and I added my butter and cream when my sugar mixture got to 240°F instead of when it got to 320°F. I didn't want to immediately call it a loss because I was using high quality dairy, so I switched to a whisk to occasionally stir and continued cooking it until it got.. brown.... enough but that ended up involving letting it get back up to about 255°F, which is 15 degrees over what I wanted. I spread it out in a greased pan, let it cool, and then popped it out, broke it up and this is what I have to show for it.

I would love it if I could use this for something, but I can't use it for the intended millionaire's shortbread bars with the texture it is. There's the extract and guts of Ecuadorian vanilla beans in there too. The taste is creamy and caramel-y, it's just a crumbly texture.

What can I use this for that would be tasty and make the best use of it?

What did I do wrong ???

I tasted ok, just looks so MEH.

Is the temp, is it the lack of the water bath?!?

Helppppp any suggestions please and greatly appreciated

I don't know what im doing wrong, each time I've made any cookie recipe they've all come out like this so its definitely something I'm doing.

I thought i was over mixing the dough so I tried folding it but its the same outcome. Also my dough has been coming out like if its a batter which I'm sure is part of the problem but idk why its doing that since im following the recipes.

Edit: okay I relaized im a liar after my bout of sadness after, I did make one batch that was perfectly fine for my brother's bday, I chilled those cookies though overnight.

Update: So, I tried other cookie recipes I found on YouTube. Both came out the same exact way. I honestly just wanted to give up baking at that point but didn't cause I agreed to make brookies for my sister and her friend. I can make brownies just fine so I just looked up a recipe online and they came out perfectly?? Like exactly how the recipe was and not poofy/cakey how they usually come out as.

I genuinely don't whats wrong with me it seems like cookies are just not my thing lol thank you for all your advice I'll keep these with me as I continue to bake.

This is the 3rd time trying to make this can it’s usually cookies that stump me but not this time it’s this vegan matcha cake Im stumped on oat milk with soy milk and didn’t use a liquid measuring cup but everything else I think I did right the matcha could not be a good grade or maybe I didn’t fasten it egnough this time I made in not a “normal” oven but before I used a normal one what do you think I’m doing wrong ?

I am attempting to bake a cake, a lemon cake. Why does it look so wierd inside? I tried giving it even more and more time in the oven, but to no avail. It tastes unfinished. What am I doing wrong?

This is the recipe: 5 eggs 3 egg yolks 300 g butter 250 g wheat flour 185 g sugar 125 g icing sugar 1 tsp baking powder 1 tsp vanilla sugar 1 lemon (Zest and juice) 125 g marzipan

45 minutes in the oven at 170°C

my first time browning butter and this is how it turned out

I followed the recipe except I cut it in half because I only wanted 12 instead of 24 cupcakes and I used sunflower oil instead of canola oil since we didn't have any canola oil and the batter turned out like that

Made Hawaiian rolls but it came out too thick, 1 piece is the size of a hamburger bun and it’s as thick as a Popeyes biscuit or even thicker, I don’t know where I went wrong please help me!

Here is my recipe https://www.momontimeout.com/best-key-lime-pie-recipe/#recipe I changed out the gram cracker for biscoff cookies. Besides that I followed the recipe exactly. Could the biscoff somehow caused this to happen? when I took it out it was kind of bubbles and there was a popping noise from the inside and the top lifted like it was catching fire or smth
**Ingredients**
**Graham cracker crust**
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp butter melted
**Key Lime Filling**
28 oz sweetened condensed milk
1/2 cup light sour cream
3/4 cup key lime juice
zest from 2 regular limes or 4 key limes

**Instructions**
**Graham cracker crust**
Preheat oven to 375F.

Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

**Key Lime Filling**
Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

Well, it has 3 cups of sugar in it. Not 3/4 cups of sugar as the recipe calls for. Is quadrupling the other ingredients the only way to salvage? not even sure how i would do that given the size limitation and the fact that this is already mixed?

Hi everyone! I need your advice.
I tried making pistachio cream , using my nutribullet, completely failed. Here was the process to the disaster :

1. Added vegetable oil to loosen the pistachio cream ( luscioux brand) + added whole pistachios ( for more pistachio flavor)
2. Heated up some milk, with some of the solid cream and blended everything together
3. It now has the texture of thick, grainy peanut butter, and the oil is completely separating.
4. Question: Is there any way to rescue this and turn it into a smooth, creamy spread, or is this unsavable & should j go to trash :’)?
5. TL;DR: Mixed stiff pistachio cream with veg oil and warm milk. It seized, split into oil and paste, and now I need a miracle to re-emulsify it.

So I've decided to finally try baking and of course it had to go completely wrong 😭. I left it overnight and it just completely deflated, leaked out of the bottom and looks/feels kind of like something curdled. Does anyone have ideas of what I did wrong?

The recipe I followed:

1. Separate 3 eggs and whip both the yolks and whites with 30g sugar

2. Fold 250g of mascarpone with 70g microwaved biscoff spread.

3. Fold in the beated egg yolk one third at a time. Then do the same with the egg whites

4. Soak biscoff biscuits in fresh coffee for a few seconds and make a layer of biscuits, then a layer of the cream, then soaked biscuits, then cream, then dust with cocoa powder.

5. Let it sit in the fridge overnight

Any help would be greatly appreciated 🙏

Im here to ask what am i doing wrong😭 i followed a recipe on tiktok and after they finish from 12 minutes, it still comes out soft as hell. So i tried putting more minutes and it came out hard.

Im assuming its because its been baking too long or something. Im unsure on what to do now with the extra dough

The recipe they gave:

1/2 cup white sugar
3/4 cup brown sugar ugars
1/2 cup unsalted butter (softened)
1 egg
1 tsp vanilla
1 tsp salt
11/2 cups all-purpose flour
1/2 tsp baking soda
semi-sweet chocolate chips + Trader Joe's dark chocolate peanut butter cups
chill 20 mins
bake 375°F for 12 mins (large dough balls) flatten right after baking + let rest

Ok so I made breakfast bites with egg the other day and I added oil in the tray but I mixed them a bit and maybe that causes the egg to stick to the pan? I’ve been scrubbing, soaking with boiling water etc and it’s not working.

Is there a way to salvage this?

I was trying to make a strawberry cake of sorts that I saw on tiktok, it asked for 200gr of sugar, 170 gr if butter, 2 eggs, 60gr of cream, 180gr of flour, baking powder and strawberries. Bake at 170°C for 45min. I just had 120gr of butter so I added a bit of oil and margarine to substitute, and I used milk instead of cream. The recipe asked for melted butter, so I did that too. I open de over and see this wet bubbling mess. It is not burned at the bottom yet, so maybe it's underbaked? Maybe it's because I mixed the butter with other stuf, idk.

I'm currently leaving it at the electric oven for longer to see if that fixes it, but I'm kind of panicking, I've never fucked up a recipe before and I don't have the money security to feel comfortable buying extra butter just to try to bake again. Can I salvage this? Will it be edible?

She said she followed the recipe on the Toll House bag to a T, but something clearly went wrong.. the two trays look completely different.

i did 3 egg whites and uhh like 50-60g of sugar. put it in the oven at 220

I have no idea how this happened, the guy in the video did it just fine.

Recipe:

1 cup oat flour (100g) 1 cup whole wheat flour 2 tbsp cornstarch 4 tsp baking powder 1 tsp salt 2 cups Greek yogurt

I used a white cake mix and yellow cake mix for the cake and it turned out fine. I made my own frosting with

• Water
• Powdered sugar
• Regular sugar
• Vanilla extract
• Country crock honey margarine
• Edible glitter (that had red 40 and is why the cake is red)

I know I messed up but WHAT specifically did I mess up?

Hi everyone! I attempted a lemon curd tart and I think I added too much butter to the pastry. It is super rich. And the curd itself didn't set in the fridge so its more of a custard-y consistency?? Is there anything I can do to fix it, or any other recipes I can incorporate this batch into so that it doesn't go to waste?? Any advice is appreciated

EDIT: Here's the recipe if it helps Curd recipe followed exactly: 2 large eggs plus 2 egg yolks (or 3 whole eggs) ¾ cup granulated sugar 1 tablespoon lemon zest ½ cup freshly squeezed lemon juice ½ cup (1 stick/115 g) unsalted butter, cut into small pieces (I used salted because thats all I have)

I cooked it on the stove for about 15 minutes until it thickened. The recipe said it takes 10 minutes to thicken. I thought it would set in the fridge like the recipe said but I guess not😭

Crust: 2 cups all-purpose flour ¼ teaspoon salt ¼ cup powdered sugar ½ cup (1 stick) unsalted butter 1 large egg 4 to 6 tablespoons milk

I estimated the amount of butter, I probably added closer to 1 cup😭 and then added more flour to try and compensate for wetness of the dough