Want to make my parents a fancy looking dessert but not super hard to make and without yogurt (my dad is allergic) any suggestions?

Recipe from Cook’s Illustrated. These are seriously SO good. And they turned out beautifully as well, whereas in the past I’ve had trouble getting pretty crinkle cookies 😍

Title has it really, can I throw this stuff in the slow cooker? Has anyone ever tried? Please and thank you

Made this for my husband’s birthday. The first cake I made years ago was for a friend and it looked like a sloppy pile of frosting (they were pre-made too). For this one, I actually made everything from scratch after doing lots of research and I’m extremely proud of it, so I wanted to share. It was delicious!

I made two pies with my pumpkin pie filling, put the leftover filling in my fridge, then 5 days later I cooked the last pie and it had a distinct jello-like texture. Is there a reason for that?

i have to ramble. Honestly I picked a pretty bad recipe... I decided to get one off a trending Twitter post which in hindsight was a mistake. This has been a disaster, none of them tasted good at all. The first two were doughy and dense and now there's this.

I’ve been wanting to add protein powder into my baked goods and after extensive research i’m seeing that it’s very hard thing to do without changing the texture of the baked goods. However i did see someone say it can be used in place of powdered milk so im wondering if i dissolve some protein powder (vanilla) in the liquid that im using for the recipe (buttermilk in muffins) would this work.

if this sounds stupid my excuse is that im half asleep

Thank you!

I recently started a small baking side hustle( I offer cookies, chocolate covered treats, cake pops, and mini cakes but my biggest sellers are cookies) and with Christmas coming up I feel I have the opportunity to make a good profit. I’m wondering what some good additions to my menu or ideas for package deals may be for the holiday? I’ve considered adding muffins, brownies and cinnamon rolls but I would love more input!

Every time I have tried to bake a loaf bread using USA metal pan, my bread comes out raw in the middle but cooked around the edges. Any tips on how to fix this issue? I always end up overcooking it

baking a cookie. it asks for 1/2 tsp of baking soda.

250 g flour ½ teaspoon salt ½ teaspoon baking soda 100 g butter 200 g sugar 1 large egg plus 1 large yolk 1 tsp vanilla extract 250 g ricotta cheese

is there enough acid in the eggs and cheese to activate the soda? should i try using baking powder?

thank you

My grandmother is getting quite old in age and is suddenly asking for childhood treats that her grandmother used to make.

We do not have a recipe for her grandmother’s boterletter. She keeps talking about it every time I talk to her and I just want to re-create it as best as I can.

I don’t know how many of these recipes that are available online are actually close to the legit old school boterletter.

My grandmother has tried many different types/takes from many different bakeries, and although she says that they are nice, they are not the same.

Does anyone have their great great grandmother’s recipe? ?!

Please!

I beg you! I am desperate.

I was wondering if you could store quick peanut butter fudge at room temperature (where you don't boil it very long- just heating up the peanut butter really). Here's the recipe:

https://www.allrecipes.com/recipe/276663/grandmas-creamy-peanut-butter-fudge/ .

All the recipes that say you can keep it at room temperature are ones where you boil the mixture to like 226*F. I'm thinking about putting this into a Christmas cookie box, but was worried about Howe long it would last at room temp. Thank you!!

Recently when baking I notice my cookies keep going flat. Left was baked yesterday with no chill per recipe. Right was chilled 2 hours. Still flat. I also feel like they take longer than all recipes call for no matter what. I checked my oven temp and it’s correct. Any advice appreciated.

Other bakes don’t go flat but def take longer than the recipes calls for. Oven is about 1 yr old.

Butter didn't quite meld into the caramel? Feel like I should use it for a trash cookie and start over to do it right. Honestly I feel like it's better to add butter when the caramel is done this butter from the start thing is bothering me first time doing it this way

I found the recipe on Pinterest and followed it for the most part. The only thing I changed was using banana for the pudding instead of vanilla. Then I melted some left over chocolate chips I had with plant based heavy whipping cream to make the chocolate glaze. Have cut into it and it was delicious. Nothing fancy but it makes me happy.

Recipe link: https://togetherasfamily.com/easy-boston-cream-poke-cake-recipe/

Hello! i have a cookie context at work and i really want to do my best this year!

I love wedding cookies but I think thumb print jelly cookies would be cuter (there is a best looking cookie category)

would it mess with the texture/be too sweet if i didn't coat the wedding cookie in powder and pressed a flower in and used raspberry jam like the picture below? maybe i should roll in suger and still use jam? thoughts?

https://preview.redd.it/xiualyvs5r4e1.png?width=1000&format=png&auto=webp&s=959684d4497fa9610064bec72c1e9e651f77e9cf

Every year around the holidays I make a no bake ganache tart for when my friends come over. I’ve done oreo crust with fruit, oreo crust with caramel, and now want to do like a take-5 type thing with a pretzel crust! I want to do pretzel crust, followed by dark chocolate ganache, and then topped with a reese’s- like peanut butter filling (so like, kind of grainy and less liquidy than regular peanut butter) and whipped cream. Does anyone have any recommendations for pretzel crusts or peanut butter fillings? My concern with the crust is i’m not sure whether to blind bake or not and I’m not sure of the best ratio of peanut butter to powdered sugar for the filling. Thanks!

Where does everybody fall on this? Do you bake your pie crust ahead of time? The truth is I never have and my pies have always been tasty! But is this sacrilege? What are the real perks?