Tonight I attempted to just make chocolate cookies without a recipe, from stuff I had on hand. I've been baking a lot and thought I could wing it.

112g AP flour 112g unsalted butter 30g dark cocoa powder 1 large egg (~50g) 70g brown sugar 40g white sugar 1/2tsp salt 1/2tsp baking powder 1/2tsp instant coffee 1tsp vanilla 1tbsp whole milk

Melt butter until hot, not browned, sift in cocoa powder to bloom Mix wet: egg, sugars, vanilla, salt, milk Slowly add butter/chocolate while whisking Sift in dry: flour, baking powder, coffee Rest in refrigerator 20 minutes Portion into ~30g balls and return to fridge Preheat oven to 350 Once hot, bake cookies on the center rack for 12 minutes.

I'm not looking for anything specific but I do think these are cakey for my taste. I'd be interested in some ways to enhance them like browning the butter maybe?

Finally, this is my first post on this sub!

Hi everyone, I need your advice. I was trying to bake chocolate crinkles and there’s suddenly a emergency power outage that the power provider says will last for hours. My crinkles are supposed to cook for 10 minutes but the power went out while the timer is in 2 minutes. I left it in the oven for now, will I be able to rebake it when the power gets back on?

I have a recipe of chocolate chip cookies I’ve been using that is perfect, cookies are great each time. I’m thinking of fiddling with it to try to make them chewier.

Recipe calls for 1/2 cup white sugar and 1/4 brown sugar. Photo of ingredients attached.

After some research I saw that if I change the white sugar for brown sugar it’ll make them chewier. How true is this? Will any of the other ingredients/measurements need to be different?

I was just wondering if this would be possible? I can’t find any fresh pomegranate near me and all the juice I could find is from concentrate?

I just made some chocolate cookies using king Arthur’s Classic Chocolate Chip Recipe. The recipe calls for 375f bake temp. Since I rolled my cookies in about 100g balls how long should I bake them for?

I am planning to make an Entremet Cake for a friends birthday and want to make sure that all the components will freeze nicely without becoming rock hard.

I am planning the following layers

• a vanilla bean cake crumb
• a raspberry jam filling between the crumb
• a caramel mousse layer to cover the crumb
• finally a white chocolate galaxy mirror glaze

Will all of these components be soft enough to cut into and eat after spending time in the freezer to harden the mousse in preparation for the glaze?

My dad bought this boxed no bake strawberry cheesecake by jell-o for me to make, but as I read the instructions it implies that I'll need an electric mixer. When I told my dad, he was bummed out which made me determine to find a way to make it without a mixer! any tips for me to finesse this? :)

I tried 1/4 teas baking soda and 1/2 teas vinegar and final product have bitter aftertaste. I tried 1/4 teas and 1 table vinegar and still have bitter aftertaste though much less. what is the upper limit for vinegar without affecting taste?

I’m making a small cake as a gift and was wondering what kind of container would be nice to present it in? It has to stay refrigerated. My best idea was a small metal sandwich/bento box.

I plan on making mini layered cakes for Valentine’s Day for bring into work. I’m doing a trial run today. I’ve learned just how tilted my oven really is but also realized that I’ll have a good amount leftover cake bits. Maybe I should cut my circles closer together or use a slightly smaller cookie cutter so there’s less unused cake. Is there otherwise anything I can use the leftover cake for?

I made this flourless chocolate cake and it was amazing, but I just wish the texture was little airier. Would baking powder help? I was also considering whipping the egg whites but I don’t necessarily want the crispy layer on the top.

https://kellyscleankitchen.com/2023/05/21/flourless-chocolate-cake-gf-df/

Hello, does anyone have any tips on how to make fluffy, perfect shaped, not too browned scones like the ones in London hotels, such as the Claridges?

This is my first time using frozen puff pastry sheet and I have some question.

The package instructions said thaw overnight but I thaw it in the fridge for 5 hours.

Upon opening the package- I saw bits of ice in the plastic wrap inside. And when I was enrolling the sheet - I noticed it was bit wet? I'm not too sure if this residue of the ice melting on the dough but is this normal?

Are frozen puff pastry sheet typically wetish when thawed? Touching the dough didn't wet my hands-liquid wasn't oozing out. And I noticed like fermented scent. Not sure if all frozen pastry have this smell.

So the combination of the semi-wetness(?) And the smell Of the dough got me thinking if the batch of puff pastry I grabbed is off.

If anyone is familiar with using the dough can let me know if this is a typical experience of using frozen puff pastry or it seems like the dough is bad please help!

The puff pastry has exp of 10/2025.

I have a toddler and am just trying to do a little baking for some me time. Looking for petit four ideas that are not tiny fiddly cakes, and I have been craving kolaczki since I moved away from Chicago. Open to other suggestions! Macarons are next month, but I definitely need to do some more planning and research for that first.

Does anyone know a brand that has a dough hook that has a blade end like in the picture? This looks effective in cutting through the dough. My Cuisinart doesn't mix well at all.

If you're looking for a recipe, or need an alternative to one you've tried, this is the place to make that ask!

I’ll be making cupcakes for my sister’s bridal shower. It’s a pink and rose gold theme, so I’m making the frosting pink, and wanted to top it with some rose gold shimmer. After googling and amazoning, Ive come across a lot of different mediums for decorating. What is a good type to use? I was looking at sprays, but read complaints about taste. Not sure what to do with so many options out there.

Here’s the recipe: https://www.saveur.com/article/Recipes/quatre-quarts-olive-oil-pound-cake

I’ve never cooked with oranges kept as whole pieces of fruit before… is this possible? Would it work ok in this recipe? It looks flexible on exactly which fruit but it doesn’t mention oranges and I’m a tad concerned about the acid in the fruit deflating the whipped egg whites or something.

Is it possible to sub 3 tbsp of instant coffee to espresso powder for Nadiya Hussain's Chocolate Caramel Flan? I only have King Arthur Flour's espresso powder. TIA!

Help! I tried to go off-recipe and attempt blood orange squares. Unfortunately I did not think it through and made curd, but realized that for squares I probably should have kept the mixture raw, poured it into the pan over the baked crust, and cooked it all together. Would it ruin the curd if I baked it into squares? Or should I accept defeat and make tart shells, and just pipe the curd in?

It’s currently on day 2 of its fermenting progress! I’m following Paul Hollywood’s recipe and he says to check on it at day 3 but I’ve never done this before so I don’t know what is good/bad

Yes it is on the floor. My house stays very cold because my partner and I run extremely hot + this is the only vent out of the way.

3 bubbles can be easily seen here but there are 10 crowning on the top and a lot visible against the glass of the jar. It has grown I think just shy of a millimeter since starting it the night before. Is this looking about on track, even if slowed down because it’s cold? I’m brand new to this hobby so I am out of my depth.