So my mission was to bake chocolate chip cherry muffins and I had a recipe that called for 3/4 cup fresh dark cherries. It was like biting into unsweet hot lava and were only mediocre after refrigerating them. Eh, they were ok for me to eat after being held prisoner in the fridge overnight.

I'm trying smaller and fewer pieces of maraschino cherries for oomph. But I'm afraid that the almond extract and/or the sugar will be too much. Wouls one or both better to reduce? It's a janky put together recipe right now, so I'm just looking for a relatable experience.

Thanks for your wisdom!

I've been trying and comparing a few different cream biscuit recipes recently. When I make the dough, I have my dries, I add the cream, and then I usually use a pastry whisk to kind of cut and drag while rotating the bowl until it's evenly and just incorporated (to not overmix it). All of the recipes I've used so far call for maybe kneading a couple times and then rolling out and cutting circles. All of my doughs so far have been extremely wet. Like, not liquid, but not dry enough to actually roll out?

So I should note that for all of these recipes, I am scaling down quite a bit, to make only enough for a single serving or 2-4 small biscuits, and baking off in my toaster oven. The kneading, rolling, and cutting hasn't really been an issue because I've been kind of patting the dough into a disk shape in my hands, and if it's big enough, I'll cut that disk into quarters (like triangle scone shape).

I actually have really loved the results. Like, they're so airy and moist and fluffy but the outer edges have a light crispness. This question is less trying to troubleshoot a problem and more me wondering why what I have seems to deviate so much from the pictures/descriptions when it gets to that step. I am aware that scaling recipes can mess with results, but I've actually been doing this for a lot of recipes for a while now, and so far [knock on wood!] I haven't had anything not turn out? I am kind of new to biscuit-making, so am I doing anything completely wrong?

It’s powdered sugar and milk and vanilla

I used the following recipe for brownies. But for some reason my brownies rise and then collapse, the 2 grams of baking powder should be enough to give some rise (on the packaging it says 16 grams of baking powder for 500 grams of flour). I also don't take out my brownies immediately, I let then sit in the warm oven to cool slowly. Could it be that I am using a too large baking tray? I use a 22 cm round springform pan, maybe my ingredient portions are too small to give a full rise? Please help haha

• 115 grams of butter
• 200 grams of white sugar
• 40 grams of unsweetened cocoa powder
• 65 grams of all-purpose flour
• pinch of salt
• 2 grams of baking powder
• 5 ml of vanilla extract
• 2 eggs

I am looking to make a panna cotta dessert that has coconut milk incorporated in some way. I want to use the traditional Italian method with no gelatin, only egg whites.

Would adding some coconut cream or milk ruin it’s ability to set? As in reduce the quantity of cream by maybe %30 and replace with coconut cream?

I was thinking I may be able to do a whipped cream with coconut cream as well but not sure if it would whip up properly.

Any advice is appreciated, thanks.

I own a cafe and I bake a few things myself like pretzels and cinnamon scrolls but they're time consuming to do daily

Is it viable to make the doughs in bulk and pull out portions to bake the night before ?

And when is the best time to freeze? After first prooving?

Anything else I should know?

I’ve been following the recipe exactly as written but the butter fat keeps clumping up when I whisk it into egg / milk mixture.

The recipe is here:

https://www.galegand.com/2019/03/26/caneles/

Gale Gand is a good pastry chef (the best Ive ever experienced) so I am trying to stay as close to recipe as possible, but perhaps there is a better way to incorporate the butter? Perhaps heat milk and add butter and mix and then let cool and add room temp eggs? Or perhaps mix warm milk, butter, sugar, flour, rum and when nice and smooth then add eggs? I figure I can keep it all somewhat warm until I add eggs - I don’t want to accidentally start cooking eggs.

Or, are the clumps of butter fat fine? Will they eventually incorporate after I leave batter to rest for 24+ hours?

Quick disclaimer- this is a human snack, not dog food lol

Now that that's out of the way. I have a question. Has anyone ever used almond bark in puppy chow? I'm thinking of cutting the chocolate chip portion of a recipe in half and doing the other half as almond bark. Just wanted to ask if anyone else has used it and what the results were before I try something that has the potential to turn out poorly.

So I’m slightly obsessed with this banana Nutella cake. I’ve been trying to recreate it- but it seems banana bread recipes aren’t cutting it. Even the ones that are supposed to be very moist/dense are not at this level. I’ve current finished up my third attempt- this time I’m foiling and freezing and seeing if that helps, but I don’t think it’s going to result in this texture.

Anyone have any advice/ideas?

Can I use this in most baking recipes that call for vegetable oil? I've read it won't affect the taste of things with deep flavor like chocolate etc but with "light or delicately flavored" things such as vanilla or sponge cake etc it can affect the taste. Is this true? And what about texture? I basically want to avoid vegetable oil whenever possible and avocado oil is what I always have on hand. Thanks!

Practicing for my wedding cake (a year in advance...). For a topper, I'm casting white chocolate or melts in this bundt pan, then planning on painting it up a bit with luster dust.

I've had moderate luck pouring/painting melted white chocolate into the bundt pan, then refrigerating. When I'm ready to demold, I tilt it gently over a pot of boiling water, then prying at the edge with a butter knife until it pops out.

However, I'm seeing a lot of air bubbles, and the precise temperature to warm it up to is so finicky and vague that I'm worried I might not be able to get the results I want when the time crunch is on leading up to the event. I switched to melts, which are definitely easier to work with, but I'm still having similar issues.

Someone on pinterest tried the the same thing, but with respect to them, my initial attempts look a bit better than their results.

If it matters, it doesn't matter if the edges are jagged at the bottom. It will be nestled in something. Buttercream flowers, chocolate rocks, idk yet.

I know the pan isn't ideal-- if anyone has a lead on a silicone dragon mold of a similar size, I'm all ears.

Any thoughts about smooth demolding on a detailed pan that was definitely not meant for this?

Ingredients are listed above, with the addition of 1/2 dried cranberries and 1 c toasted chopped pecans. Dough is chilled then baked at 375F for 10 minutes. Makes about 30 cookies. The flavor is yummy but the cookies are pretty dense and hard. Any suggestions for ingredient amount adjustments for a softer cookie?

So I bought some Famous Dave’s cornbread muffin mix. I also bought a can of organic pumpkin puree. The recipe on the box says it needs 1/3c milk, 1/3c water, and 1 egg. Can I use the puree as a substitute for any of the ingredients? Will I still need to add any of the other stuff if I’m using the pumpkin puree? My hope is that I’ll get the flavors of both pumpkin muffins and also the cornbread muffins. If I use these together, what ratios/measurements are important? Thanks in advance!

Posting again with the recipe. I use a super simple frosting on my cinnamon rolls but somehow it keeps failing in the last few batches. If I mix the butter into the sugar first it’s lumpy, if I do the milk into the powdered sugar than it’s lumpy, I can’t seem to get it right. I’m using:

4 oz powdered sugar (1 c) 1 tsp vanilla ¼ c milk 4 tbsp butter softened

My usual recipe makes 12 large cinnamon rolls but this time I want to make 24 smaller ones and I’m struggling to wrap my brain around how to roll them out. I would want longer and thinner, right so like twice the length? Or should I split the dough and do a normal sized 12” x 16” before adding filling? Will it roll that flat??

I prepare the dough, leave it on the fridge for 24 hours, then I cut and shape and leave to rise for 4-ish hours. But my bread doesn't seem to rise that much.

Does bulk fermentation with sourdough need more time to rise?

I know that this isn't literally baking, but I guess what sub would be more knowledgeable about how egg + flour reacts? There's a corn cake recipe I want to try, but I live alone and usually scale down recipes so that I either have fewer leftovers or no leftovers. It uses corn flour and calls for 2 eggs plus 1 egg white. I was wondering if I halve the recipe and use 1 egg but minus the additional half egg white, how would that affect the final result? It's Dave Lebovitz's corn cake recipe if that is at all helpful or relevant.

Hello, I just have a quick question. The cookie recipe I want to try says I need 1 Tablespoon of finely ground coffee. Is there a brand you recommend? Is regular coffee good enough? (I live in Canada right now, so most grocery stores have Tim Horton’s ground and Folgers). Thank you so much!

Hello - I am a new baker and looking for tips on how to tent my loaf pan. Most recipes call for tenting the last 10 mins or so if the loaf is getting too brown. I made banana bread last night and this was an issue.

Obviously, if you tent the last 10 mins or so the pan is going to be hot. I also assume the loaf in progress will cool down a bit as you take it out to tent.

Any tips for handling the hot loaf pan and tenting quickly and efficiently? I searched this sub and didn’t see any posts on this, so apologies if this has already been addressed. I also searched YouTube but most of the tutorials on tenting were done with an empty loaf pan that is not hot.

Thank you! Learning so much from this group and am excited to continue on my journey as a new baker. 👩‍🍳

In chocolate chip cookies, a basic recipe with 113g of butter and 170g of flour yields about a dozen (about 12 cookies).

Lest say I want more cookies, What ingredients should be adjusted to raise the amount?

Basically I was thinking of making cake and brownie batter the night before and then baking it the next morning. Can I do that or is it better to just make the batter fresh?

Hey folks, I want to make empanadas gallegas for an upcoming birthday next week. For the dough I will be using this recipe:

• 400 gramms of flour
• 150 mililitres olive oil
• 120 mililitres water
• 1 teaspoon of salt
• 1 egg yolk

Mix the ingredients until you get a smooth dough. Then knead the dough with your hands for 5 more minutes. Wrap the dough in foil and let it rest for 1 hour at room temperature. Roll out the dough and fill the empanadas. Mix the egg yolk with 1 tablespoon of water and brush the empanadas with the mixture. Bake at 200° C for 35-40 minutes.

Now I want to know if I can prep the dough a day ahead and store it in the fridge. And if I do so, does it still needs to rest at room temperature?

I‘d really appreciate your help, because I‘m pretty knew to baking. Thanks in advance.

I've been using it as a condiment for savory meals a lot but only just realised it could be used for a jam and cream filling for a cake. I don't think it would compliment the light flavors of a traditional Victoria sponge well, any ideas of what base cake/flavors are more likely to go with it?

Yesterday night I baked some cinnamon rolls which I'm gonna serve tonight to some guests. During the night they got a bit dry, is there anything I can do to get them soft and chewy again? I was thinking maybe to heat them up at 60 °C in the oven and maybe rehydrate them with a couple of spoons of milk, what do you think? Do you have any suggestions? Thank you in advance

I’m making a chiffon cake and I’m wondering if it’s ok for me to make it in a springform tin. The tin keeps leaking and I remember making cakes with it before, and the batter leaked. I just don’t know if the batter for a chiffon cake will be loose enough to spill through the tin. I’m literally losing my mind, as Im not greasing or lining the baking tin due to the type of cake it is that I’m making, but I’m really struggling with the fact that this tin keeps leaking no matter what else I’ve thought to try.

I’m hosting a cookie decorating party and wanted to know if there’s any advice or recommendations people have?

Not sure if this is right place but is there a type of piping bag I should get? And do people prefer to decorate multiple small cookies or one large one?

Any help is welcome! It’s about 15 ppl in a (small) apartment. I got takeaway containers for ppl to take them home, sprinkles, and small candies to do more fun decorations