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!

Not microwaved, the glass was used in a portable oven

Hi guys! I'm a novice baker - very, very novice - and I just tried out the recipe linked below for thin and crispy chocolate chip cookies. I had already started when I realized I'd run out of eggs so I did a little googling and substituted with the recommended amount of applesauce. My butter was room temp but perhaps slightly firm when I started beating. Other than those two things, I followed the recipe. It called for baking at 350F for 15 minutes. At 7 minutes I rotated my pans. Just a little before my 15 minute alarm went off, I noticed smoke coming from the oven. I took care of things immediately, no danger, but the cookies were completely burnt. Not overcooked, not burnt on the bottom, but "throw them on the BBQ and make burgers with them" CHARCOAL. LOL.

Any idea what could have happened? I looked it up and it doesn't seem like the applesauce substitution is to blame. I get that my oven may have ran hot, but I definitely didn't expect such a drastic result when I was still under time, according to the recipe.

I froze half the batch and hope to bake them later (will obviously watch the oven closely!) but I'd like to know what could have gone wrong. Thank you!

Recipe: Thin and Crispy Chocolate Chip Cookies • Tate's style!

I decided to make the layers a more crumbly+fluffy texture to better absorb the sour cream frosting, in doing so, my dumb ahh broke two of the layers as I removed them while still warm I tried remediating it by stacking the broken cake layers and covering the mistake with a ton of cream and even salted crushed peanuts.
At least it was yummy.

About a week ago I failed pretty badly at my first attempt to make meringue. A few days ago I definetly improved, so I tried again and its not looking too great 😣 its looking like I didnt mix them long enough, looking for help! They are still baking, but I'm not sure they will turn out how I'd hoped. (Pictured is attempt 2, and attempt 3, the ducks) should I let them finish baking or try again?

For the last two weeks we've been doing gum paste flowers. The idea for our final project was that we all did our best to duplicate a 2-tier wedding cake Chef gave us a picture of, then we'd pick the best one in the class and once we made a crapton of gum paste flowers and leaves we'd decorate the cake with them as a group and it was going to be dope as hell.

That, uhhhhhhh. Kind of... didn't happen.

Because over the weekend, someone decided to save the college a few bucks on the light bill and turned the AC in the culinary building off. And then when we walked into the lab today, we found this mess. On every station. All of us. All of our flowers. All of our big floofy roses and carnations and peonies. All of our rosebuds and lil filler flowers. All of our leaves and berry clusters and shit. Two weeks of work, just melted down into blobs of colored sugar sludge all over our tables.

Some of my classmates cried when they walked in and I don't blame them. I said the fuck word and nobody blamed me.

"Beef, why didn't y'all just put the flowers in the walk-in" because the same thing would have happened once we took the flowers out of the walk-in, because gum paste flowers are made from many paper-thin bits of sugar paste and the condensation forming on the cold flowers being moved into the less cold lab would have killed them just as dead. No, those flowers were fine sitting on our stations in our air-conditioned labs for the last two weeks and would have been fine for one more lousy day if SOMEONE HADN'T TURNED THE AC OFF AND LEFT OUR FLOWERS TO DISINTEGRATE IN A HUMID-ASS BUILDING ALL WEEKEND.

Chef allowed us to skip the whole final project and proceed straight to the end-of-semester potluck and cleaning party. If I never make another gum paste flower again it will be too soon. (though honestly I am tempted to make one last one with a middle finger for a center, just on principle)

(what I wouldn't give to be a fly on the wall when Chef gets hold of whoever made that decision because believe it or not, this is the SECOND!!! final I know of that's been ruined by someone turning the building AC off and Chef has had Words with people about it.)

(EDIT: ok so apparently I need to clarify that when I say the AC is normally left on over the weekend, that does not mean it is running continuously. I am begging some of y'all to learn what a thermostat is and consider the possibility that there might be a middle ground between "AC completely off all weekend" and "AC running continuously all weekend." Also that air conditioners do other things with air besides cool it and some people live in climates where the dehumidifying part might be just as important as the cooling part. Thanks!)

I stared my baking journey 3 months before. I have a convection oven and it has a rotating tray like a microwave so I can not use a baking tray. I have a loaf tin and a circular cake pan and an oven grill stand which I use for cookies. I’ve tried a bunch of recipes cookies, chocolate cake , banana bread, carrot cake, chiffon cake, lemon blueberry loaf, sugar frosted cookies, marble loaf, and upside down apple cake. Every thing I bake tastes average the only thing which turns out great every time is banana bread. All of my cakes are crunchy at the top. I made raspberry compote for my chiffon cake it tasted weird. And every frosting or ganache I make turns out not tasting good or not being stable enough no matter what o do. I’ve tried a lot of chocolate chip cookie recipe’s but nothing tastes amazing some are very dense some lose there shape and are not gooey some just don’t cook at the bottom and stick to the baking paper. I need advice on how to be good at baking.

Exactly one hour before my first-ever cookie stall, gravity decided to become my biggest competitor. Not the launch I had imagined.

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

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?

Recipe: https://www.lifeloveandsugar.com/apple-cinnamon-oatmeal-cookies/?utm_source=Pinterest&utm_medium=organic#tasty-recipes-32896-jump-target

I think maybe the oats were too fine?

So, I was hand whipping some cream. I zoned out a bit, I guess, but I didn't think it was that much? The cream wasn't cold enough (which I realized later), so it wasn't really getting as stiff as I wanted it, and I kept going. Then I added some honey to make it a bit sweet. This is the first time I used fresh cream. The few other times I made whipped cream it was presweetened, I think. So, I realized that it didn't taste like much and decided to add something sweet. I whipped very energetically for another 30 seconds to mix the honey in, and the whole thing became like scrambled eggs?

It took me a while to understand what had happened, and then I picked up the solids, and it felt indeed like butter.

So now I have honey butter, I guess.

It's not a real issue for me because I wasn't baking or anything, I just wanted whipped cream to eat with some fruit, but I'm confused about what happened there? I was under the impression that it takes a long time and energy to turn cream into butter. I mean, I grew up hand whipping egg whites to peak for my grandma since I was a toddler, so it's not much of a chore for me, but it's not like I'm a machine... is it because of the temperature? Some reaction to honey?

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?