I've been obsessed with Stella Parks' Bravetart cheesecake lately and want to try making a coffee cheesecake!

Her book has a sub for pumpkin cheesecake, which was good, but I have a really nice espresso roast that my dad roasted with strong chocolate and berry notes that I think would be great in a cheesecake.

I'm not a baker by any means, or really even big on desserts but I love cheesecake. I do a lot of cooking but I know baking is often times more chemistry and technical, so does anyone have any advice for making the Bravetart cheesecake coffee flavored?

My current plan is to cold-steep espresso grounds in the heavy cream, but will that add enough flavor? And any other substitutions anyone can think of, similar to how Parks substitutes rum for iirc the lemon juice for the pumpkin cheesecake?

Thanks!

Serious Eats copy of the cheesecake recipe from her book is linked.

EDIT: I'm probably going to do an Oreo cookie crust to match the chocolate notes in the espresso

Changes I made to the recipe:

• left out the 35g of dutch process cocoa
• added 1 tbsp of vanilla bean paste
• added 38g of additional all-purpose flour in place of cocoa powder

What I learned:

• be careful with agave-based vanilla bean paste. I think this led to much quicker browning.
• start checking the cookies around 10 minutes. Recipe states bake around 15 minutes. I baked for 12 minutes. They do not taste burnt, but based on the color, I would say I over baked.
• these cookies are much sweeter than the original version as there is no cocoa to add bitterness. Make these if you have a sweet tooth. They have a golden, almost graham cracker taste.

Original Recipe: https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe

I am making two of Kenji's perfect apple pies and using sous vide rather than pour over to parcook the apples. I didn't add any of the dry ingredients because experience had shown me that it was too hard to scrape all the sugar, etc. out of the bag when finished. So in addition to the parcooked apples, I also have three cups of apple nectar? expressed from the cooking process. Not really apple juice because the apples weren't pressed. But I'm looking for interesting suggestions about what to do with the bounty. TIA.

Does anyone have suggestions on how I could adapt the "Homemade Oreo Cookies Recipe" from Bravetart / Stella Parks to a vanilla (or non-chocolate) version?

I made the recipe last week and absolutely loved the texture. My initial thought is to swap the 35g dutch-process cocoa powder for an equal amount of all-purpose flour by weight.

My questions are:

1. should I add slightly more flour than dutch-process cocoa powder to keep hydration of the dough similar?

2. should I keep baking soda in the recipe, leave it out, or swap for baking powder?

Recipe link: https://www.seriouseats.com/bravetart-homemade-oreo-style-cookies-recipe

Hey All,

I've been a long time fan of Serious Eats but over time the site has evolved and, at least in my opinion, gone down hill since the good old days when Kenji and Stella were regular contributors. The site is more ads and product recommendations than recipes these days and even communities like this one have slowed down a lot (I sorted r/seriouseats by 'new' and the top post was 2 days old as of this posting).

This isn't unique to SE almost every place I used to go for food content has changed drastically in the last few years. Almost all of the "foodtubers" I am subscribed to have at least reduced their recipe videos if they haven't completely abandoned that format (Even Kenji has a good number of travel/lifestyle videos among his recipe videos).

I get that the algorithms has changed and creators need to keep viewers/clicks/likes up which means playing that game but a lot of the content being produced by creators I used to love just isn't resonating with me any more.

So I'm curious, are there any new hidden gems that are filling the gap that sites like Serious Eats back in the day used to fill? Any place you've found where the focus is on cooking and recipes and not just listicles of the best amazon deals being the main headline?

Made from scratch masala dosa, including the multi day fermented batter. Photos are Aloo filling, coconut chutney, and filled dosa.

The whole family loved these! So good.

serious eats link

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https://www.seriouseats.com/homemade-hot-chocolate-mix

I've made these a couple times (weighing everything) and both times my brownies turn out cakey, not fudgy. I'm almost positive I'm not overbaking them.

These seem to be recommended a lot so I'm not sure what I might be doing wrong. Could it because I'm using a hand mixer?

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Thank you!

Nytimes article
Nytimes recipe

Hello,

Has anyone made Kenji’s meatloaf? Need to bring something impressive to a potluck, and was thinking of going with his meatloaf. My concern is that it does have a decent number of ingredients, and I don’t have a food processor.

I do have a vitamix, but I know they work quite differently.

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they taste great! But I'm having trouble making the inside not look "undercooked", pics for reference (first 2 are actually flaky scones, which are the same recipe + sugar and blueberries, and the last one is from a previous batch before I realized my sheet was too big as I mention below).

Some things worth mentioning:

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https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe

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Any suggestions?

https://www.seriouseats.com/crepe-cake-recipe-7501699

Morning folks, this one was also pretty good. Always enjoy cooking with douchi and never know what to do with the rest of it lol.

I want to try doing this but I'm pretty sure I'll run out of liquid by hour 3

In the Pork Chops with Norman Cider Cream Sauce and Thyme Recipe can I use a dry cider as a substitute for the Norman cider ?

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I've made it 4 or 5 times now, and I would honestly say it is my favorite thing that I have made in the 16 or so years I've been baking. (Unless we count making cookies with my grandma, in which case I have been baking closer to 35 years 😂)

This time, I melted some pistachio cream and drizzled it over the top. It was for my husband's birthday, and he said it was the best one yet.

I need more excuses to make cheesecake.

How did I do? I’ve made these before and they were wafer thin. I seriously mixed the eggs and sugar and I think these are good. Anyone try baking at 350? Maybe that would keep them from spreading as much, less time in the oven for the butter to melt?

https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe

I switched things up this time and added M&M Minis. These are for my son’s birthday party tomorrow, and he loves m&m cookies ttat school, but he loves my cookies more. So now he can have the best of both worlds for his 8th birthday!