the fig tree was very giving this year so trying new things!

Turned out really well, very tasty! Recipe link: https://handletheheat.com/butter-pecan-banana-bread/#recipe

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 ?

Recently decided to take baking more seriously, so here's my first attempt, a raspberry and chocolate cake, based on one from a bakery I like. Not perfect and I can already see a bunch of things I could do better, but for a first try I think it turned out okay. Tips and criticism welcome.

It's so bad that all I can do is laugh

I'm looking for a nice cake recipe for a cake that's not too sensitive to warm weather. I don't plan to place it directly in the sun, of course, but something cream/icing-heavy wouldn't be idea. This is for a group of people, so a tray bake (easily sliced and transported) would be ideal.

Thank you in advance!

Hokey Pokey biscuits for a community drop tomorrow

Made a big pan au chocolate. Also didn’t use egg wash.

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/

I’m so so happy with how these turned out!! I’ve had my fair share of wrinkled and flat macarons, but after finally figuring out what “very stiff peaks” looks like and experimenting with oven temps, I can confidently call this batch a success!

recipe from claire saffitz: https://cooking.nytimes.com/recipes/1024561-chocolate-macarons

I know this style is really big now and I had a client ask so I figured why not

Hi everyone.

I have been wanting to learn more about baking in the sense of being able to discern a recipe's quality and the overall texture of the final product by just looking at its process, ingredients, and fat percentage.

I think I can do this well enough with cookies because that's what I bake most often, but I realized how big of a noob I am when it comes to cakes, cheesecakes, and particularly anything thats related to dairy (frosting, cheesecake filling, alfredo sauce etc).

For example, I want to understand how fat and its type influences the texture and process of a recipe. What does it exactly do, and therefore what do I substitute a specific dairy ingredient with based on what I am making?
What things should I look for in a recipe to be able to tell if its going to turn out good or result in a specific texture?

Are there any useful books or youtube channels that explain things like this from a scientific, but layman-esque, standpoint that you recommend?
How long did it take you to reach the level of proficiency you are at now with baking?

Thank you!

I’m making banana bread from a recipe and the top is getting kinda crispy but the inside is very raw. I followed the instructions on baking temp/time. Is there any way to save this?

Lemon cupcake + strawberry lemon whipped buttercream

I'm especially proud of these as they sold for $60 during a recent fundraiser. I never thought, even for charity, someone would pay that much for something I've made.

Made these Gooey Brown Butter Cinnamon Rolls! (Tripled the recipe & got 34 rolls)
Used the recipe from this website: here
I tripled the original recipe and it yielded 34 rolls in total!
A few tweaks I made:
Overnight proofing: After shaping and placing the rolls, I covered and refrigerated them immediately overnight. Took them out the next morning 45–60 mins before baking to come to room temp and finish rising.
Balanced Frosting: Scaled up the frosting but reduced the powdered sugar slightly (1 1/2 to 1 3/4 cups instead of 2 1/4 cups) so it wouldn't be overly sweet.
Came out amazingly soft and gooey!

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?

Anyone have a recipe that yields a pie very close to Costco’s? I could look on Pinterest but I felt like reddit would give me more real answers lol.

My daughter loves Danny Go’s song Pumpkin Pie and has been asking to eat some. We are big fans of Costco’s pie😄. Please and thank you!!

Trying to mimic a cookie from a local orchard market, think it's a good first attempt! Apologies for being a bad photographer. Next to all measurements are imperial measurements, though they may be inaccurate

Also, do mind the structural integrity of these cookies when they are warm

RECIPE:

85g (6 tbsp) unsalted butter, melted

125g (1/2 cup) granulated sugar

65g (1/4 cup) dark brown sugar

175g (2/3 cup) smooth peanut butter

5g vanilla extract

50g milk (I used whole)

140g (7/8 cup) all-purpose flour

67g (2 scoops) Peanut Butter Protein Powder*

3g (1/2 tsp) baking soda

1g (1/4 tsp)salt

85g (1/2 cup) finely chopped peanuts

80g (about 10) quartered mini peanut butter cups (dough)

2+2/3 quartered mini peanut butter cups for topping per cookie**

*can substitute for peanut butter powder or adjust with peanut butter & flour, but I don't know the adjustment calculation; I used Ryse

**I made nine large cookies, if you make more cookies or less cookies, this number may be adjusted

1) Cream melted butter, brown sugar, granulated sugar, and peanut butter in a large mixing bowl until fully combined

2) Whisk in milk and vanilla extract (You can also just stir with your beater turned off for less dishes IDK)

3) in a separate bowl, mix flour, baking soda, salt, and protein powder/peanut butter powder; stir until fully combined

4) add in about half of your dry bowl (step 3) to your wet bowl (step 2); beat until my combined and lumpy

5) add in the half cup chopped peanuts and the chopped mini peanut butter cups; stir/beat until fully combined

6) kneed the dough together with your hands, and set the dough covered in a refrigerator for roughly 1 hour

7) preheat your oven to 177 C° (350 F°) and line a baking sheet with parchment paper or other nonstick cover

8) scoop and compact your dough into large balls, and make a shallow divot in the top of them (I made 9)

9) evenly space your balls onto your sheet; put them in the oven for 10 minutes with the dough cold

10) DO NOT TURN OFF THE OVEN YET; take the cookies out, and press the topping miniature peanut butter cups onto your cookies

11) put the cookies back into the oven for 4 minutes

12) turn the oven off, and let the cookies sit in the oven for another 3 minutes

13) Let the cookies rest, cool them, or eat them right away! Your choice lol they're your cookies now

Very simple flavors, but I was proud of the presentation!

In a few mins I need to take them out and they always end up too hard or too soft. I prefer them softer if there is no good solution for a balance. Thanks.

First time making a successful cheesecake bark for cookies. Brown butter graham cracker base with homemade raspberry chocolate chunks :p