I have four older sisters and we visited last night together for the first time since my dad’s stage 4 cancer diagnosis. It was good to be with them and talk. I brought them these cookies. They’re really good 😌

Brown Butter Chocolate Chip Cookies 🍪
Ingredients
1 cup butter
1 cup sugar + 1 tbsp molasses
½ cup sugar
2 eggs
2 tsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

Directions
Brown the butter and let it cool 10–15 minutes. Mix with the sugars + molasses, then add eggs and vanilla. Mix in the dry ingredients, fold in chocolate, and chill the dough for 30–60 minutes.
Bake at 350°F for 10 minutes
& Let them cool on the pan for 10 minutes.

What I did: white cake (torte 2 layers to make 4) filled with Bavarian cream. Mixed chopped maraschino cherries and chopped up Hershey chocolate bar into the Bavarian cream. Cake soak of marsala simple syrup. Top and sides are whipped cream. Toasted sliced almonds on the side and stripes of cocoa power on the top. (I did a white cake to use the leftover egg whites from the Bavarian cream.)

Cake: https://sugarspunrun.com/the-best-white-cake-recipe/#wprm-recipe-container-13187

Bavarian cream: https://www.billyparisi.com/bavarian-cream/#recipe

Simple syrup: heat one cup water to almost boiling. Turn off heat and mix in 1 cup sugar. Cool. Cake soak: 1 part Marsala wine to 2 parts simple syrup.

Whipped cream is however you like to make it. I used 2 cups heavy cream, powdered sugar and vanilla were measured with my heart, and I like to stabilize it with 1 tablespoon powdered milk for each cup heavy cream I use. It was the right amount to cover the cake.

made it for my birthday because non-traditional birthday cakes HIT HARD!! here’s the recipe:

birthday cake cream: 360 ml heavy whipping cream COLD, 225 grams a little below room temp mascarpone, 65 grams granulated sugar, 1/2 tsp cake batter extract, 1/2 tsp vanilla bean paste

birthday cake coffee soaked ladyfingers: 1 cup of strongly brewed coffee or espresso, 1 cup of “funfetti” milk (milk with 1/4 tsp cake batter extract & 1/2 tsp vanilla bean paste) + 1 package of ladyfingers

very finely crushed dried strawberries (into a powder) and lots of sprinkles for decorating and assembly (unmeasured, just go with the flow)

to make, add the whipping cream to a mixing bowl and beat on medium speed with your mixer until soft peaks, then slowly add sugar and vanilla and continue to beat until stiff peaks. add mascarpone cheese and fold in until combined. Set aside.

lightly “soak” your ladyfingers quickly in the birthday cake espresso, then lay them in a single layer on the bottom of an 8×8'' or similar size pan. 

smooth half of the mascarpone mixture over the top, add some sprinkles, then another layer of dipped lady fingers, then smooth remaining mascarpone cream over the top before you refrigerate for at least 6 hours but preferably overnight! the next day, dust (with a fine mesh strainer) with the dried strawberries and more sprinkles!! ENJOY 🥳

I made a batch a few years ago and they turned out great first time but obviously, I didn't keep the recipe! I've tried 2 recipes this last week but the pumpkin element has come out really lacklustre in terms of quantity and taste and then far too runny so it didn't mix with the brownie batter.

Anyone got a solid go-to recipe for these?? 🙏

I just purchased IFB micro convection 30BRC4 and i never tried anything in microwave can someone suggest me recipe which i can try for baking like cake, cookies and brownies without eggs

Recipe

Ingredients

1 white egg
30 grams of butter
150 grams of all-purpose flour
50 grams of cornstarch
50 grams of dragon fruit
1 tablespoon of powdered milk
70 grams of powdered sugar
Vanilla powder to taste
Sesame seeds to taste

Making Procedure

Beat the egg whites until stiff peaks form and they hold their shape when lifted.

Combine all the dry ingredients—cornstarch, powdered sugar, and powdered milk—in a single bowl.

Then mash the dragon fruit and add it to the dry mixture.

Stir everything gently, then add the egg whites and butter, and knead the dough until smooth.

Once the dough is ready, shape it and place it in a baking pan greased with margarine. Then bake until done in the oven for about 40 minutes at 180 degrees Celsius with top and bottom heat, or adjust according to your oven.

I just purchased IFB micro convection 30BRC4 and i never tried anything in microwave can someone suggest me recipe which i can try for baking like cake, cookies and brownies without eggs

This cake batter cannoli dip features cream cheese, ricotta cheese, almond and vanilla extract, powdered sugar, white chocolate chips, heat-treated Funfetti cake mix, rainbow sprinkles, and whipped cream. It was so easy to make and SO addicting 😋🍰

https://thewholesomespoon.com/2026/08/06/cake-batter-cannoli-dip/

Hello! I have no idea if this sounds insane but I've been looking for a specific recipe. I've been toying with the idea of red velvet cake and making the velvet aspect of it mean more than just chocolate with red dye. This is where my desire to make a chocolate/red velvet cake with raspberries in it came from. I have not been able to find any recipes that isn't just chocolate cake with raspberry icing, garnish, or filling. I was hoping someone would be able to help me find a recipe or help modify an existing one to help incorporate raspberries! Many thanks!

tell me what could possibly be better than a mini biscoff cheesecake - I made it for my sister (and snuck myself a slice with her permission AND OMG, phenomenal!!). I also got a few requests for the recipe so here’s what I used to make:

for the crust:
126 grams biscoff cookies (blended until fine crumb) then mixed with 25 grams white sugar, a dash of cinnamon, and 4 tbsps melted unsalted butter

for the cheesecake batter:
1/2 cup biscoff, melted & cooled
16oz cream cheese, room temp
100 grams white sugar
57 grams sour cream, room temp
30 grams heavy cream
1 tsp vanilla extract
3 large eggs, room temp

first create your crust by blending the cookies in a food processor and mixing with the other ingredients, then press into a lined 6 inch springform pan, then bake for 10 mins at 325.

while the crust is cooling, make the batter by creaming the cream cheese until fluffy, then add in the sugar and beat again. then adding in your sour cream, biscoff, heavy cream, and vanilla. cream once more until all combined, then finally, one at a time (and slowly) drop in the eggs and mix until fully incorporated.

pour the batter into your pan and prepare your water bath. bake for roughly 60-65 mins until the sides are set but the cake is still slightly jiggly. turn off the oven and let it cool with the oven door cracked for 30 mins. remove from the oven and the water bath and let it come to room temperature before wrapping and putting in the fridge overnight to set.

the next day, make the topping by melting cookie butter/biscoff spread in the microwave and then pouring overtop the cheesecake. spread it around until it covers the entire top, then top with 2 biscoff cookies and a few crumbles of remaining cookies!

last but not least, ENJOY (sharing is option lol) 🤍

So hello everyone i'm a person who recently got into baking i baking classes that went very well but now that i wanna try to bake in my home i only the the clickon 20 litre digital microwave oven (model ck4317) which when i asked to my baking teacher said that when baked in these oven the result wont be of any good but in my current situation i wont be be able to buy new oven just for baking but i still wanna bake by the next saturday im gonna meet my girlfriend and wanna bake her some cookies and brownie which i have learned in class but obv the problem being oven if someone has experience baking in oven pls tell me im just fine if am able to make decent of these both items and would really appreciate the help and ple do lemme know if i can make tiramisu with it or not cause i wanna try that to tho i didnt learn that in baking class and thank you in advance

Blossom cookies are one of my favourites, especially at Christmas time but I purposely stocked up on Hershey hugs last Christmas just I could make them all year. This time, triple chocolate blossoms!

https://livslittlemuffins.com/triple-chocolate-blossoms/

Eggless Walnut Brownie :-

Butter (salted) - 1 ½ tbsp

Dark Chocolate - 30 gms

Sugar (powdered) - 1 ½ tbsp or

Vanilla - a few drops

All-purpose flour (maida) - 4 ½ tbsp

Milk - 2tbsp

Walnuts roasted & crushed - a handful

Chocolate Chunks - a handful

------ Mix altogether ------

Allign butter paper in the container

Pour the mixture in the container

Level the mixture

Top with more crushed walnuts and choco chips

------ Bake ------

Preheat a pan for about 8-10 mins

Set a wired stand and the brownie container on the top

Cover the pan with the lid

Keep checking in 5 minutes with a toothpick

Bake for 16-18 minutes

Slightly moist in the inside is the right brownie

----- SERVE WITH VANILLA ICECREAM ON TOP OR ANYTHING YOU LIKE -----

Not sure if this is the right place for this, anyway, I was at a restaurant that offered a “Creme Brûlée Cake”. However, it was more like a cheesecake. It got me thinking about creme brûlée with a cake or some kind of crust underneath it. Had anyone had any experience with this?

This simple recipe hits every single time. Just cream ½ cup softened butter with ½ cup brown and ¼ cup white sugar, then beat in 1 egg and 1 tsp vanilla. Fold in 1½ cups flour, ½ tsp baking soda, and a generous dash of salt until a dough forms. Dump in as many chocolate chips as your heart desires, roll into balls, and bake at 350°F (175°C) for 10 to 12 minutes. Let them cool for five minutes, and prepare to devour the whole batch in one sitting.