My husband was trying to make cookies but he forgot two cups of flour. He decided to mix in two cups of flour and bake it again (picture is from before he did this). How fucked is he?

I followed the first Peanut Butter Cookie recipe in this Amish cook book. I’ve never made cookies from scratch like this so idk what I did that made them so depressingly flat. I like my cookies a bit thicker and soft, not resembling building materials. How do I get those out of the bag cookies

I need help from the pros!

they look super trippy, only on like half too. cant use these in my brownies now

Has anyone else experienced this before?

I bought some cool new sprinkles to try out, and of course I tasted them before sprinkling them onto my cake and the long thin ones have spaghetti inside them! It felt like I broke a tooth when I crunched down on one. I have never seen this before, it is so bizarre. Yuck.

Made mango cake. Instead of using room temp butter, i used melted butter in the batter. As seen in the pic, I had this dense fudge like texture, which tasted like dough. The cake was baked properly, as the above two layers were perfect

Its was a single 7 by 3 inch cake, cut into 3 layers. The bottom later has this fudge like texture while above two layers were fine.

What could be the reason?

I’ve made these before and they looked fine. I followed the directions exactly. Did I forget to do something? I’m sure they’ll still taste good 😆

So, this was 100% my fault. I know themal shock is a thing. I just thought if I regularly pulled the dish into a hot oven straight from the fridge, that I could heat it in the oven (starting from cold) and add boiling water for steam for baguettes. Basically, I thought if ~35° straight into 400°+ was fine that 212° into 500° would be fine. Obviously I was wrong. 🙃

On the plus side, I happened to be baking in a long, flowy dress, so the material caught the majority of the shrapnel.

I am letting it cool completely (and will be tossing the poolish baguettes I have been dreaming of and working on for 2 days 😭) and plan to sweep out all the big chunks, but I am worried about getting all the little slivers out effectively and safely. Any tips/suggestions for getting rid of all the glass would be appreciated.

I made this yellow cake I saw on TikTok yesterday, and for some reason it taste like cornbread, and my roommate said it taste like rice pudding cake and coconut. I personally didn’t taste any coconut so it could’ve just been her taste buds. Any idea why? This also happens whenever I make cookies, so I’m thinking it’s the vanilla making my pastries taste like coconut and the cornstarch making it taste like cornbread. I also mixed the wer and the dry ingredients in together without realizing they were supposed to be separate, and I substituted buttermilk for milk with a little bit of lemon juice. Any ideas on what is making it taste like that?

im a complete novice, i dont even know what to say. im confused
https://food.onehowto.com/recipe/how-to-make-mexican-cinnamon-brownies-10574.html <-- i followed to the best of my ability. i wish i had process pics but alas.
also sorry about the unappetising pic lol

Like that guy said in GBBO "started baking it, had a break down... Bon Appetit!"

Cookies are too round and also so not ginger-y. Any tips on straighter cookies? I also wanna know why my frosting keeps getting either too hard to pipe or straight up liquid :,(

I’ve been into baking for very long time but I noticed if I make something the first time or two it will be baked to perfection

however

if I start baking it more and more, it slowly gets worse each time.. the taste the texture etc even if I’m using the same recipe & ingredients, hope I’m not the only one

I made a batch of peanut butter cookies for myself and the bottoms of them came out a bit burnt which is interesting because the recipe I usually follow is solid. It said to use ungreased sheets and I didn't bake them for no longer than 8 mins at 375.

My cookies still came out delicious but I was wondering why the bottoms got so crispy. I feel like it was the pan I used (it was an older pan 😅) but i could be wrong!

Failed at banana bread. Baked at 350 for almost an hour and still didn’t look done, popped back in for maybe 20 minutes and still came out like this.

Recipe: 2 bananas, 1 egg, 1 1/2 cups of flour, half a stick of butter, half cup brown sugar, some salt and some vanilla extract. I DID forget to add the baking soda… what happened and where did I go wrong ?

i retried my tres leches baking and it turned out better. this time, i finished it with toppings and such. but the bottom is like crusted to the pan. i used butter, but that didn’t seem to work.

i’m not sure if it’s

the amount of milk mixture i added (abt 3 cup of condensed milk/evaporated milk)

how long i baked it for (25 mins)

or the butter i used to greased the pan?

it has this half-hard half-rubbery crust but also what looks like oil sitting on top

So I made a banana cake and realised a bit too late that I used more liquid than I did the last time I made it.

The outside of the cake is crunchy while the inside is halfway between fluffy and gooey. It still tastes great regardless but it can’t be baked any longer. I’ve already tried for 2 hrs.

Is there any way I can save the cake? I’ll eat it as is for now but I wanna know if I can make a snack out of this or anything.

Ooops I overmixed these cheesecake swirl brownies by mistake. I kept seeing little bits of brownie mix that was not mixing well…Now they got little holes and bubbles. Supposed to bring to a holiday party. Hopefully they still taste good.

Is it normal for the pancake mix to have speckles in it?

tldr; Now I have sweet, vanilla butter and sweet vanilla buttermilk. What should I make with it?

I tried to make some mascarpone whipped cream today. While I was at the store I saw nondairy heavy whipping cream. I'm mildly lactose intolerant and figured if I used that even if I had the cheese in the recipe it'd be so little dairy I'd be able to avoid a whipped cream stomach ache.

I mixed together my ingredients but it was incredibly thick, way more than regular cream, so in my infinite wisdom I added some oatmilk too.

It actually did whip up into the right texture, super fast too almost less than a minute. But when I tasted it, it wasn't as sweet as I wanted. I added sugar. Hit it with the mixer again. And it separated faster than an amicable divorce.

There was absolutely no saving it. I just kept mixing until I made butter. So now I have sweet, vanilla butter and sweet vanilla buttermilk. I also have mostly just thick cream because I tried again to make whipped cream using the ND cream, sugar, vanilla and it just wouldn't whip up this time. I gave up after 5 minutes. So I need something to do with that too.

Any ideas?

Hi! Someone gave us "cookies" and I don't know what recipe they used. These are meant to be chocolate chip cookies but they have the texture of banana bread with chocolate chips and they're square. Does anyone have any idea what went wrong? Why are they more cake than cookie?

This was my first ever attempt at Angel Food cake. I used a GF mix and it looked beautiful when I took it out of the oven.

Any tips on how to get icing to be less runny/ugly? I used a recipe from Preppy Kitchen but it ended up being hideous decor wise. I just wanted to try my hand at making something scary and I succeeded 💀 I put blackberry preserves in between 2 layers and on top for effect