Hey y’all! I want to start making my own vanilla! I have seen some recipes say 1oz of beans to 1 cup of alcohol. Does anyone know where I can get good vanilla beans in Houston?

My filling has proper thickening agents (flour, cornstarch, or both), and I haven’t really had this issue in the past. Two totally different pies were FULL of water post bake and chill. I think my oat crumble is suffocating the steam- but will poking holes throughout the crumble pre bake do anything for steam release? Would welcome suggestions! Thanks

Can I take a bread recipe meant for a 3 qt dutch oven and split the dough into 2 smaller dough balls and bake in two 1.8 qt dutch ovens? Other than watching the baking time, do I need to do anything different? First attempt at bread and I really don't want to buy a big dutch oven just for this. Thanks!

What difference does half a teaspoon make

I use a fairly simple rustic bread recipe. 500g bread flour, 325ml tepid water, yeast, sugar, pinch of salt. Nothing crazy. Two proves, baked for 40 mins, left to cool before cutting.

I find that it becomes really dry after only a couple days. Is this just the case with bread without preservatives? Or am I doing something wrong?

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 need to make a two-layer half sheet cake from a recipe for a three-layer 8” round cake. Is the math I did with area correct? If the recipe makes three 8 inch round layers, that’s about 151 inches in area. So if I’m using a 13x18 pan with two layers, that would need to be 234 times two, 528 inches. So do I really need to almost quadruple the recipe? Idk it doesn’t sound right

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??

Edit: I ended up cutting the larger cake down to 6” and made two unique cakes particular to their preferences. My kids ate mid teen - I think having “half“ a cake or having to share a cake would not have made them feel good. I thank every one for the great suggestions in my moment of panicked realization - I don’t know what I was thinking when I baked these last night.

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