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I made this flan and turned out delicious and custardy. Would make again.

Here's the recipe i use usually

https://www.allrecipes.com/recipe/20979/spanish-flan/

The water bath makes a huge difference as i expected but was too lazy to do the first 2 times

still learning obviously but i think its cute :)

I have been wanting to make 85C bakery’s brioche bread at home, but they use this matte, sweet, and thick pastry wash on top. I couldn’t find what they used online, but could yall help me? They also used it on the ube bread, and you can see how the wash is thick and accumulates at the bottom. Any help would be appreciated!

This recipe is inspired by a few different cakes, but ultimately you make your favorite hummingbird cake recipe and add in a jar of cherries chopped. It’s really good!

I just got done with my first attempt at sourdough and what I’m assuming happened was my starter either isn’t ready or I used it after peak time? What would have gone wrong to cause it to be so dense?

Hi guys just wondering if you can help me with this please, what should I do? It smells right still.

Found a video on tiktok (RIP) and tweaked it (and will continue to modify a bit more*), but it’s a chocolate chip cookie with Oreo pudding mix (which makes the cookie a little gray/pale) and crushed Oreos… they’re insanely delicious and the perfect texture

*the og video didn’t call for any salt so I added 1/2 tsp as a default, however, the cookie is still a little too sweet for my liking so I might boost it to 1 tsp or use salted butter instead

my mum makes fruit cake but it’s different from the christmas type, it contains less of the mixed dried fruits and uses french meringue in the cake.

she’s been struggling with keeping the fruit afloat in the cake which is likely caused by the meringue. this thought suddenly came to mind but is it possible to use swiss or italian meringue instead? it’s a lot more stable and firmer than french..

currently she’s coating the dried fruits in cake flour after it has been soaked in rum for about 30mins to an hour but they still sink to the bottom. half of the fruit is mixed in with the batter and the rest are sprinkled on top then lightly swirled in to coat them in batter then baked right away.

the photo shows how the cake looks as you can see most of the fruit is at the bottom. another issue is the alcohol is almost non existent even when more than the recipe is added, have tried brushing some rum on when it’s hot but didn’t make a difference perhaps this rum isn’t fragrant?

I had something like this years ago in a restaurant and have been thinking about it since.

I found the recipe on High Steaks- a social media iphone app for recipes that I was introduced to recently by my chef friend (i have yet to post any recipes of my own there). This recipe won their weekly competition a few weeks ago.

This recipe is incredibly simple and blew my mind when found it and made it. I ate it all, made a few changes, and then made it again. Here it is:

Key Lime Pie with Biscoff Crust

Crust:

• 1 1/2 cups crushed Biscoff cookies
• 1/4 cup granulated sugar
• 4 tbsp salted butter, melted

Filling:

• 28 oz sweetened condensed milk
• 1 cup full fat sour cream
• 1/2–3/4 cup fresh squeezed key lime juice (start with 1/2 cup, adjust to taste). Bottled juice or regular limes will do.
• Zest from 2 limes (or 4 Key limes preferably)
• Pinch of salt

Topping:

• Whipped cream (1 cup heavy cream sweetened with 2 tbsp powdered sugar and a splash of vanilla extract)
• Optional: lime zest, crumbled Biscoff, maldon flaky salt

Instructions:

1. Preheat and Prepare Crust: Preheat your oven to 350°F. In a medium bowl, mix together crushed cookies, sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie pan. Bake for 10-12 minutes until bubbling and golden, then allow the crust to cool for 20.
2. Prepare the Filling: In a large bowl, whisk together the sweetened condensed milk, sour cream, lime juice, lime zest, and salt. Adjust lime juice to taste, the tartness should balance the sweetness of the condensed milk. Pour filling into the cooled crust.
3. Bake the Pie: Bake the filled pie for 15 minutes, or until the filling is mostly set but still slightly jiggly in the center. Remove the pie from the oven and let it cool to room temp.
4. Chill: Refrigerate the pie for at least 4 hours (or preferably overnight) to ensure the filling is fully set.
5. Add Topping: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional lime zest, crumbled Biscoff cookies, or maldon salt if desired.
6. Serve and Enjoy: Slice and serve your Key Lime Pie chilled. Store any leftovers in the refrigerator for up to 3 days.

Enjoy :)

Can you just put the batter in a piping bag and make brownie cookies or would I have to tweak a few things ? Just asking before trying at home :)

Is it better to use dried or fresh blueberries? I’ve tried fresh but they burst and the bread itself was not sweet

HELP!

For years I have used the recipe from the back of the Baker's German's sweet chocolate bar to make german chocolate cake. It has always been delicious, but the last few times I have found the texture to be a little off and the cake sponge to be kind of dry. Help a fellow baker out, what's your favorite german chocolate cake recipe? What are your surefire trips/tricks to knock this one out of the park?

Is it good making cakes in microwave? If you have made already, how was the cake? Share your thoughts and experiences :)

I think it would be a good bit if I made milk bones for some of my human friends, but I'm not satisfied with my options/the things I know exist.

• Real milk bones: Nobody wants to eat these

• Scooby snacks: Too small

• Ginger bread: Making ginger bread cookies in the shape of bones is the idea that occurred to me, but I don't think the texture would be right, and the color definitely wouldn't be.

I don't suppose there's some other form of pastry that would do a better job? Or some modification I could make?