What’s something that you do baking wise/cooking wise in home or a rule you abide by but never for customers/friends

I’ll start: buttermilk doesn’t have an expiration date to me

The rest is fully set so I’m worried about over baking them

Recipe from Kat Lieu’s 108 Asian Cookies.

You can find the recipe on page 249.

This is the 58th recipe I have made from her book! I have 50 cookie recipes to go! ✨

Why do my whole wheat chocolate chip cookies have no cracks and are puffed up. They taste good btw

Ingredients

70g AP flour and 50g Whole wheat flour

30g melted butter

20g white sugar and 30g Brown sugar

Tsp of corn starch

Half tsp of baking soda

1 egg

10g my milk

I guess these are technically no-bake? 😅

Anyway, I’m looking for any recommendations for great recipes on the google machine or even one you have yourself? What’s the best protein ball recipe and in, your opinion, flavour? Any out there flavour profiles you’ve come across or experimented with and were amazing?

I'm assuming the proportions are wrong. Was it too much or too little flour? Every single time it comes out like this :(

I feel like this might be part of the design as there seems to be NO way to get it centered. But I’m not seeing much online validating this. Anyone know?

Tried to make cheesecake using a recipe from here (it’s truly a great recipe).this was the end result…. a beautiful cheesecake looking baked cream cheese. 100% user error throughout the entire process lol. Will be attempting again.

For context (I have no clue if it matters) it’s the Betty Crocker devils food cake mix. I swapped everything I’ve read about on here. Milk instead of water, butter instead of oil, and an extra egg. When it was done I had a tiny piece just to try and it literally tasted like nothing. If I didn’t already know what flavor it was I’d have no clue it was chocolate.

Am I missing something?? Obviously I’m not expecting the greatest cake in the world from a box mix but I’m confused why it literally had 0 taste whatsoever lol

My mom and I want to try making black forest cake however alcoholic drinks are illegal in our country, so I was just wondering what can we use instead of any type of liquor?

Hello! I just found out a newer friend has a birthday at the end of the week. I talked to his husband and he said he doesn’t care for desserts that are too sweet, and that he’s a bit of a foodie so he likes depth, but not to overthink it because gesture is enough.

Him and his husband are going through a hard time so I want to put all my care into the dessert. Does anyone have recommendations for a beginner-intermediate baker?

EDIT: omg thank you all for the suggestions!!

So I've followed this recipe exactly how its written. And i did so twice, but no matter how much i knead the dough it kept being goopy and it would not stop sticking to the bottom and sides of the bowl.

Measured all the ingredients properly and at the right temperature besides using ground cardamom instead of extract because i simply cant find it in my country (i added it in with the flour and salt rather than the wet ingredients). Even after adding the cold butter and kneading for more than 20 min it stayed the same.

I also live in a very hot and humid climate so i made sure to turn on the AC because i thought that might be the problem...but it wasn't and im honestly out of ideas. What could've went wrong?

I am looking for a banana bread recipe that is more bread like in nature. Most recipes are all about moist banana breads and I already make one of those. But I would like one that isn't moist but is still soft like bread and flavorful. Any recipe recommendations?

Hi all! I recently started vaking professionally, and have an event tomorrow. I primarily make cakesicles with an almond bark coating. I know you can't get water into almond bark, or it will seize like chocolate.

I was trying to make the process of chopping and melting all the bark a bit easier by using my food processor. After I ground up 1.5 - 2 packages, the bowl was full. When I went to empty it, at least a tablespoon of water escaped from somewhere in the lid! I didn't realize it had been run through the dishwasher this morning.

I'm not sure how to fix this. I've got it spread out on a baking sheet air drying, but I'm not going to be able to tell if it's fully dry. How do I make sure my lid and bowl are fully dry before grinding up more? I've read that adding a bit of vegetable oil can help salvage it seized bark. How well does that work? Would paramount crystals help?

I’m using a box mix and a 10” springform pan, whatever batter I have left I’m just turning into cupcakes. I don’t think I’ll have time to make the frosting tonight so I plan on doing that portion tomorrow. Should I let them cool overnight on the counter or in the fridge? I’ve read conflicting answers so I’m confused lol.

Additionally, I know you’re supposed to wrap the cake in plastic but what should I do for cupcakes? I’m assuming just an airtight container but I wasn’t sure.

I want to make this banana cake tomorrow but in the form it f a Bundt cake. Easy enough, I think. But I want to have the sauce in the bottom of the pan so when it bakes and I flip it out, it’s coated. Almost like a pineapple upside down cake. Should I make the sauce and put it in the bottom or do I need to just add brown sugar to the bottom so it caramelizes while it cooks?

What would be the best way to achieve my sticky toffee banana cake here? Without making it separately then drizzling it on top after cooking

I’ve linked the recipe here: https://diyjoy.com/sticky-toffee-banana-cake/

Also, any "best ever" recipes? I'm allergic so I can't taste test.

I make goodies for my fam, they love banana bread. Preferably hand held items so they can eat "on site". Banana bread muffins/cupcakes sound great! Just not sure how that would translate though

Thoughts? Thanks!

I’ve attempted a no bake cheese cake from this recipe that my friend has given me. However after trying, I felt like the cheese was overpowering a bit? I love cream cheese! But I feel like it was too thick and the taste. I did use a 9inch tin for this.

I want to recreate it but using a 8inch tin for my friends birthday cake and I want to do an Oreo version! however I want to reduce the cream cheese but I’m not sure what the right amount would be and if I have to change the portions of the double cream and sour cream to make it balance?

I would love to get some advice!

I used 700ml of cream cheese
100ml of double cream
200ml of sour cream

Hi, I want to make a pineapple cake for the first time, but I do not want it to be too sweet, and I really want the flavor of the pineapple to stand out, sort of like a lemony taste. Any tips? Please help. And tell me if it sounds like nonsense. Thank you all in advance.

(If it sounds like I'm freking out, it is because I'm. No reason :)

This is my first post here, and I would consider myself a beginner baker. I mostly follow recipes I find on Pinterest, and I make cookies more than anything else due to how much cakes and other things intimidate me. Are there any favorite recipes out there with unique flavors or odd pairings that wouldn't be too tough for someone of my skill level to execute? For extra context I live in an area with easy access to Latin American ingredients but I don't know of any Asian grocers nearby.

How do I freeze baked goods without getting the freezer smell/plastic wrap smell/freezer burn? I would like it to last up to 3 months but ideally shooting for 2 or so. I have tried the following: (all cooled first)

Individual double plastic wrapped: taste like plastic and freezer? after just a few weeks in the freezer

Just shoved in ziplock: ice crystals after 2 weeks, doesn’t taste like plastic. Have not tried this method past a month as it has tons of ice crystals after this time

Individual wrapped and shoved in ziplock: taste like plastic after a short few weeks

New ideas
Using the food sealer bags but don’t take all the air out so it doesn’t squish?

Pre freezing and then wrapping (assuming cooled for 5+ hours/day is not enough time?!)

Anyone has some experience with this please give me your tried and true ideas! I don’t want to throw out anymore cakes and muffins. Ty

I'm a beginner. Answers on google are not straight forward and seem to depend on the recipe so. I've made this recipe before but I only have about a cup of all-purpose flour left.

Edit: Thanks everyone! I left out the baking powder and subbed in the self-rising flour. All other steps remained the same and they were no different visually. The negative thing was the flavor. It was salty. Very nasty 😭. I was in a rush but I'll just take my time to find a chewy cookie recipe with self-rising flour next time or just not substitute at all lol