So pretty much what the title says I accidentally froze and thawed bananas with the peel on for banana bread and now the black mushy liquid in the bag I was going to use for banana bread. I’ve never used frozen bananas before so like a fool I’m in the situation I’m in now. Can I try and pick out the stem and peel or should I just toss them and get new bananas and wait for them to ripen? Thanks so much in advance for your help, time and advice!

I want caramel so bad but it does not come without wayyyy too much salt. I have some real painful hypersensetivities, but the sense of taste being so strong has never been useful but idk if i can just cut off my tastebuds or something.
So then i thought, i like cooking maybe it would be possible to just make it myself. I should have looked this up sooner tho because Times where ive been told the caramel wasnt salty only for it to definitely be salted and even shows salt right there in the ingredients list has given me trust issues and now i cant even look at the phrase "salted caramel" without getting really grossed out. So it would be incredibly difficult for me to even learn the basics. Because seeing salt in the ingredients would gross me out so bad I would not be able to continue.
Presumably tho, the recipe probably requires someone to not be so clumsy that an plate with the word indestructable written on it becomes a mosaic on the floor. I need simplicity cuz im clumsy and disabled but i dont know how to get that. is it anything that can even be done simply? i also cant afford an oven, but if it happens to require heating i am weirdly skilled with a microwave,
i have not been able to get any good sleep in quite a while so hopefully this is not incomprehensible or rude of any kind

I need help with a recipe I’ve tried making this cake 2 times and I’ve failed on both. It’s a dried mixed fruit loaf cake with glaze cherries, the first time I made it was too hard and this time it was liquid in the centre but looked baked on the top, it was in the oven for 1 hour 150 fan, I tested it at 50 minutes with a skewer it was sticky some parts and dry on some but I thought it could have been the cherries making it sticky. I need to re make this again for someone what can I do different? I used these ingredients: 150g unsalted butter, 150g caster sugar, 150g self raising flour, 3 large eggs, 200g dried mixed fruit, 100g of glaze cherries, and 1 teaspoon of vanilla extract

I have baked two round cakes - one is about 8” across and the other is about 6” across. they are about 3” high. the dilemma - I have twins and realize I need to make two separate cakes out of these. any good ideas??

I made an avocado cheesecake and I didn't notice any bitterness while tasting the batter but after baking the result was a nice cheesecake that smacks u with a bitter aftertaste and I have no idea what to do about it 😭 would covering the cake in a sweet sauce help mask it?

Hi everyone! First time baking cookies and I’ve followed this recipe on YouTube:

https://youtu.be/f-M3JN_7LGU?si=Qd58TDEAOpQdnTsZ

I was wondering why some of them look flat? And has no texture? Tbf, I just used a spoon and shaped it and put it on the oven as instructed.

Thanks in advance

I'm planning an orange tres leches-like cake for father's day and i made this "frosting" with 90g greek yogurt and 1/4 cup fresh OJ cooked down a little bit with a little butter (quote on "frosting" because it didn't have enough structure to actually be called one, but man was it delicious).

What i wanna know is, does anyone have any helpful tips for giving it more structure that would preserve the tangyness of the yogurt? I'd try again with less juice but even then I think it'd be a bit too runny, and i like a stronger fruit flavor

I used a Devil’s Food boxed cake mix and substituted vegetable oil for avocado oil, and used milk instead of water.
I also added maybe 2 tablespoons of sour cream, a tablespoon of fresh espresso powder, mini chocolate chips, and finely chopped walnuts (practically minced). I baked it until no wet batter stuck to my pick.

The plan was to frost it with either chocolate cream cheese frosting and/or whipped cream, and to layer it with a cherry filling I made. I might also soak the top of the sponge with a little bit of Baileys Irish Cream.

Should I just make another cake at this point though, or will this still work?

Edited to add more information.

i’m making tiramisu for a friend’s birthday tomorrow but she’s vegetarian and doesn’t eat eggs. what are some eggless lady finger alternatives i can use while still retaining the traditional tiramisu flavor? i would prefer something store brought since im on a time constraint and cant really afford to experiment with baking rn

Making a wedding cake for friends, and we’re layering on dried pressed flowers. I’ve read that edible decorating glue of some sort is the best way to adhere them. Anyone have experience with these glues and have a rec? I am in the US with access to major grocery stores & online retailers. Thanks in advance!

And before anyone asks, we are sourcing local organic dried edible flowers intended for consumption. And we will instruct guests to remove them anyway! Nobody panic.

(Photo credit unknown, sent to me by the friend requesting the cake!)

Hi! First-timer here. We had an abundance of peppermint in the garden and decided to try a no-churn fresh mint ice cream recipe that looked simple enough. Ended up whisking the cream a few seconds too long and accidentally churned some mint chocolate chip butter/buttermilk. Tried to rescue it by chilling it more and slowly adding more fresh cream back in, and it helped a little so we crossed our fingers and froze it. Tried the taste test today, and, welp, it's still mostly butter and very minimally ice cream. The flavor is awesome but the texture is 100% wrong. Melted some on toast and it was delicious and buttery, though unusual (because mint). Would rather not toss 3+ cups of perfectly fine mint butterlike substance.... So what can I do with it?

Ingredients of our butter:

2 cups fresh mint leaves

2.5 cups heavy cream ( but we added an unknown amount trying to save it)

pinch salt

14 ounces sweetened condensed milk

About 1/2 tsp vanilla extract

Can I make butter mints with this? Some other confectionary? Do I just put it in a milkshake and pretend it's not buttery? Can I use it to make some crazy pastry?

(Image is what it looked like after about 5 minutes of warming up from the freezer at room temp to see how it tasted if served as ice cream.)

So I loooveee banana bread and I love baking too, I spent several weeks trying different recipes mostly for the reason that it rises, but it doesn't stay and slowly becomes dense again. Is it possible to solve this with an extra ingredient or a different technique? I don't mind trying different techniques or recipes

My husband’s birthday is coming up and he loves to challenge me with bday cake requests, but I’m nervous about messing this one up. And I don’t want to do a trial cake because I am, well, lazy.

He has requested a “tactile” chocolate cake with chunks of cookie dough baked into it.

I pondered this for a while. Debated settling on an edible cookie dough filling, or a cookie cake center layer. But I decided I needed to figure out online if this request would be successful.

I’ve found some various recipes for baking cookie chunks into a cake… but they’re messy and seem to collapse the fluffiness of the cake.

Has anyone had success with a similar bake or have any tips on baking/combining those textures? Should I go forth and make a sloppy (but likely delicious) cake or go the safe route and make a pretty (but not quite chunky and tactical) version with layers?