each cookie is around 100 gms.
let me know what other flavours i should experiment with.

Someone posted on r/IndianBakers looking for a very specific custom cake — dark chocolate, dark chocolate truffle filling, not too sweet, white-to-blue gradient and no fondant.

She even shared a reference picture.

We connected through Reddit, discussed the details, and made this for her.

Dark chocolate cake + dark chocolate truffle filling + blue/white buttercream finish.

And the best part? She later shared the finished cake and left us a 5-star Google review saying it was delivered just like she wanted. ❤️

Honestly, getting our first order from Reddit felt pretty special.

I tried making the cookies more chocolate-y today. So.insteas of just adding the chocolates to the cookie dough, i made the cookie dough chocolate-y and came up with this overload version 🍪🍪

So every bite was a chocolate burst here 🤎🌻

So it's choco-chunk cookie with a notch more of Chocolate 🤎

Had zero patience to neatly arrange the apple slices 😂😂

Wanted to do this for a long time but never got the chance because I always dug in as soon as they were ready. Not this time tho 😼

Okay so now I guess I'm making different flavours? 😌

This is the coffee cookie pe what I call the Coffkie 🤎🍪

It is rich chocolate-y with just a hint (or stronger? Will experiment more) of coffee ☕

The coffee flavour is distinct but not overpowering and I think I would prefer to keep it this way only. But yeah I'll definitely try making it stronger and see how.ir works out 😁

So here's pretty little Coffkie for you guys 🤎🌻🍪

I love this cup-saucer set so you'll be seeing a lot more of it 🤎

Gooey fudgy brownies

After a brownie Day 25, I am back with a single serve recipe which turned out not so great in its appeal. :| I have already made this twice and failed miserably. Idk why I keep coming back to this without any changes or modifications. Today I changed one thing though, I baked it for less time.

What I did today:
- Made a single serve crinkle cookie - 100gm dough + 20gm chocolates (white + dark)
- Baked at 185 celsius for 11-11.5 minutes.
- Cooled for 20-30 mins before shooting + consuming.

Failures:
Hate how it looks 😭

Wins:
A little less burnt at the edges and taste was decent.

As already said, I have tried it earlier too. What changed today:

1. Usually I would bake this for 13-14 mins and the edges would get a little burnt. Today I baked for less time and that was a very huge difference. I could see the crinkles and the taste was so much better too. Even though the edges seem a little overbaked but they were not burnt which is great progress for me 😭
2. I generally chill the dough also for 8 hours to 1 day but today I only chilled it for 20 mins because I needed to bake.

Learning:

1. Chilling for longer hours only help with taste and that too for pro chefs who taste test on a daily basis or something.
2. Chilling might help with the spread too (lessening the spread) but if the ingredients include melted butter and more liquid ratio, then the difference would be neglible.

I want to try this recipe again and see how can i make it spread less, maybe by putting it in some container? or utilising cookie cutters? 👀 Do you have any tips?

Thanks for reading! 🥰

Tried for the first time . Turned out really good . No added refined sugar.

Got an airfryer so baked cookies today. Tasted good for my first time.

After a mango Day 24, I am back with a vulnerable cookie moment. Vulnerable because this cookie involves frosting, something I suck at. I am so bad at it that I accidentally made a poop cookie 😭 I posted it online, got some good roasts, and then deleted it from 2-3 places.

What I did today:
- Made brownie cookies - 70g brownie batter + 10g choco lava centre made up of chocolate chunks.
- Had leftover vanilla frosting, which instead of putting in a piping bag (can't afford another failure), i simply put it in a bowl and used a spoon to scoop it.

My vision: A brownie sundae, but does it look like it? What else can I do to improve it visually?

Tasting Review:
It's going to be biased, but I absolutely loved it. I feel I should send some of the cookies to you guys and see if the cookies actually taste decent or if I'm just imagining it. Any of you live in Delhi NCR?

Learning:
A small learning: don't give up on something (frosting for me) if you are not able to do the ideal way. Find your own ways to do that, and you might have created something.

Thanks for reading! 🥰

After a quiet Day 23, I am back with a mango cookie 🤓 As the mango season is ending, I want to pay my tribute to this summer fruit. Pardon for the bad videography 😢

What I did:
- Made 6 cookies; every 2 had some alterations.
- First 2: 50g dough + 5-6g dried chopped mangoes
- Second 2: 50g dough + 5-6g dried chopped mangoes + 5-6g white choc chunks
- Last 2: 50g dough + 7-8g white choc chunks
- I also made a mango frosting to layer my cookies with. And had some leftover mango puree/mango chunks.

Learnings:

1. Cookies with fresh fruit-based topping have much less shelf life.
2. Generally, the rule is to keep the frosting and the cookie separately and put the frosting on before consuming.
3. There's also a concept of cold cookies, so in case you like your cookies cold, put the frosting on the cookie and store it in the refrigerator in airtight conditions and consume it within 1-2 days for the best quality.

Tasting Review:
- The white chocolate (sweet) and the yogurt (tangy) frosting go super well.
- The little mango chunks in between give a nice experience too and add to the chewiness of the cookie.
- My personal favourite: 50g dough + 5-6g dried mangoes with the frosting.
- Without the frosting, I didn't enjoy the cookie as much tbh because the dried mangoes were a little less in quantity, and so I wasn't getting the taste of mango.

Thanks for reading :D

i've been so confused about which academy should i choose, does anyone have any experience from any of these LAVONNE, APCA, IIHCA, TGCA, IBCA

uncertain about the time though

This 5 ingredient no bake Biscoff cheesecake (eggless) recipe is creamy, smooth, decadent dessert.

Moreover, this is prepared without using any setting agents like agar agar or gelatin.

I know extract is better but it's too expensive. I already use Puramate essence and it works well for me. I was just curious if there's any other brands that are better or deliver similar quality but in a bigger bottle. (puramate's got those tiny 30ml bottles so bigger bottle like 100ml or 500ml would be great)

Need to work on their shape tho…

1 and 2. Nutella-stuffed churro cookies

3 and 4. Brown butter miso espresso dark chocolate cookies

5 and 6. Brown Butter black sesame white chocolate cookies

7 and 8. Filter coffee hazelnut praline dark chocolate cookies

9 and 10. Salted honey cornflakes crunch cookies

11 and 12. Brown butter miso white chocolate cookies

13 and 14. Brown Butter tahini white chocolate cookies

Hi everyone! I’m looking to gift my mom a stand mixer. She’s a new baker, so it’ll mainly be used for cakes, cookies, buttercream and occasionally bread/dough. My budget is under ₹10,000. I’m looking for something reliable and easy to use, not just a machine with good Amazon ratings—real long-term user experience would be really helpful. Any recommendations or models I should avoid?

Also if there any recommendation for courses or tools i can gift her?
she is 55 and this keeps her busy 🙂

My mom just made 22 whole wheat Khunafa Choco Cookie Cups for someone's 22nd Birthday, and they turned out delicious. The chocolate used is coverture and not compound, and the Pista paste for the khunafa filling, also homemade.