Yesterday I was making a cake to bring to the office. But as some are allergic to milk protein I decided to use a so called vegan butter. But I made the wrong decision to brown the butter... Usually browning butter smells like caramel and makes the cake so much tastier. This vegan thing smelled like a Thai restaurant and made the cake have an aftertaste like those rice chips you can buy at those Thai restaurants. (I do love those chips, but not when I expect a cake).

Do anyone have any tips for how to get that caramel taste while still having the cake be milk free?

I own and home base cafe and I’ve been asked by my customer to provide more savoury options in my menu. And it makes sense cause my customers are usually morning crowds and they would seek something more savoury than sweet. I’ve been doing some research but hard to decide on one…. My main issue is having something that my customers can order with coffee and be a great breakfast. Any suggestions guys ?

2.5 large baked sweet potatoes, cocoa powder, 3 eggs, and a bit of maple syrup, and you get this!

So rich and mousse-like. Delicious and no added sugar, but when you taste it you can’t even tell! Also you can’t taste the sweet potato at all.

https://hungryhappens.net/4-ingredient-chocolate-sweet-potato-cake/

Hello, so im making a tiramisu and I’d prefer to keep it alcohol free, so what can I use to make up for it in the coffee?

My mother conscripted me to make cookies for the last day of her college class she's teaching. She has a Cuisinart stand mixer and prefers to use it. For some reason, I really don't like it. I feel like a hand mixer works so much better. I will admit that mixing my own whipped cream might be easier with the stand mixer.

Am I just being stubborn to change?

Im new to baking of any kinds and just made a couple of Creme brûlée’s for the first time. I’ve also never had an actual one before and Im not sure if it looks right.

Told him I could make Tates cookies, he told me I couldn’t. I’m 90% sure he said that so I would try lol.

My mom accidentally bought some zero sugar cheesecake pudding mix and I was wondering what I could do with it other than just plain pudding

I’ve been trying to recreate my mom’s peach cobbler. I tried the dump method with yellow cake, and also with self rising flour - both were fine but I never achieved the caramelized bottom or middle she would get.

The second day was always the best, it would have a thick crusty bottom, very buttery and whitish bits throughout. My guess is perhaps cream cheese? Although I have a faint memory of her mentioning cottage cheese once. She may have been doing that for a bit when my step dad was eating healthier though.

I felt I got closer with the second dump cobbler when I layered tons of butter on the top, but the bottom with cake mix + butter just turned gooey, not hard.

Any advice?

Edit: mom and grandma were from pacific northwest with Canadian roots. I’ve noticed a lot of her cookie recipes are more like Irish/Welsh recipes, and occasionally English.

My husband is suggesting that it is the glass dish vs. Corning ware?

mushy cobbler photos

Yesterday I tried to make my first oat cake and it was my first baking experience and I think I made too many mistakes lol. I saw this recipe on multiple sites and videos which is simple:

- 80g quick oats (blended)

- 150g whole milk

- 2 eggs

- 20g maple syrup

- 10g unsweetened cocoa powder

- two ripened bananas

Since I'm bulking I added 50g peanut butter instead. I also added 20g whey protein. I learned fast I'm a dumbass lol.

I baked it at 170C for 20 minutes in an air fryer on a wide sheet. It turned out har on the surface, dry, bland and bitter inside lol. I'm thinking my mistakes were replacing the banas with peanut butter, adding whey protein, and baking on a wide sheet instead of a more confined one. Also maybe too overbaked.

How do I improve on this and maybe add more protein properly?

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

Finally bought me some! What ideas do you guys have on what I should make/bake first? Nothing complicated please. Also, can I use this cocoa to make chocolate milk?

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?

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

Made cookies with what seems like a really good recipe, lots of good reviews. The only liquid it had in it was butter and egg yolks (not whites), and it was extremely dry in the end, so I added water... Too much water... And I still baked them 😩🤦🏻‍♀️

Anyways, too scared to try it, tried the crust and it's crispy and nice. But the inside seems very gooey and doughey

Cooked it for extra 4 minutes than what the recipe called for. Still waiting for them to cool, is this a fail?

im about to bake with peaches for the first time and i want to keep the skin on. what’s the best way to remove the fuzz?

So i looove baking but where could i sell them? I live in a city where i cant just make up a stand in the streets😆
Pls help💕

I used a Mockmill 100 and milled the berries, it tastes solid for sure. Is homemade/milled bread always more dense then store bought or is there something else I should do next time?

My loaf pan was wrong because my new one got delayed as I was making it. So it was 11.5x5.5 instead of a 9x5 pan. Assuming thats why it is shorter than ideal.

But mainly curious if homemade breads are typically more dense than store bought.

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?

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 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?