Used serious eats’ millionaire shortbread recipe but subbed out my own caramel (281g cream, 281g sugar, 169g butter, 62g corn syrup, 13g vanilla, 1.5g salt, 0.6g baking soda - made the traditional way, cooked to 250°f) and reduced their chocolate amount by 1/3. These are always so good and worth the effort.

Can you really tell the difference for a pumpkin pie?

I had bought a crookneck pumpkin at a farm as they were advertised to be the best pumpkins for baking. After going home and looking it up I realized most recommend sugar pumpkins for taste. Others say there’s no difference in taste, or say crookneck pumpkins are stringy/more messy.

And then some say there’s barely any difference between the store bought pumpkin puree and homemade! I’d be doing this for thanksgiving so if it won’t taste that different from scratch I’d rather not add the headache😂 but I was really really looking forward to making this for the first time and was trying to watch some YouTube videos to prepare

Hi all, I was baking banana bread as I normally do and I have never had problems until now. My oven MIGHT be broken now that I have witnessed my banana bread turn into soup.

Everything looked perfect going into the pan and then I go and check and it’s brown and bubbling. I take it out attempt to salvage by possibly trying to add more flour (idk I had hope). Put it back in on lower heat out of fear.

My hopes destroyed, I still have banana soup. Is it my oven? Were my bananas too ripe? I’ve literally never had this happen before😭 SHES SOUP😭

I want to make my baking a side hustle. I work full time but would like to use the time on my days off to maybe make some money off my baking hobby by doing a bread route one day every week? The idea would be to advertise to streets and neighborhoods(I do live in a rural countryish area but not too back woods) where they pay once a month to get homemade bread dropped off to them every week let's say for that month.

Has anyone tried this or know of someone who does this and how much should someone charge for a loaf of homemade bread(I was thinking maybe 3 varieties like sourdough, whole wheat, and another one possibly).

Thankyou so much in advance!

I’ve been obsessed with trying to recreate this cake. Banana bread recipes just don’t seem to be cutting it. The crumb is never as dense and moist as it should be. I just finished up another recipe- and this time I’m foiling it and freezing it. But I’m not sure that will get the crumb where I want it.

Any advice?

Fudge

https://i.imgur.com/gwfGqZ4.jpeg

So I follow King Arthurs recipe down to a T expect I replace the water with milk (I don't think this matters in this context)

All Ingridients are measured by weight.

So after kneading in my mixer for about 20 minutes the dough is no longer super sticky and it passes the windowpane test. I let it proof in my fridge overnight and the next day I weigh out the dough and divide into 6 equal portions.

After covering them and letting them proof until they double in size (about 1.5-2h) I beat an egg yolk and milk and brush the top.

Bake at 180c for about 12-14 minutes, rotating the tray halfway through and pulled out when they hit 190f.

Now don't get me wrong, the bread is pretty taste, but it doesn't feel brioche-y. It's soft but not soft enough to my liking and from the different brioches that I ate mine feels just...kinda dry on the inside than normal and I have no idea what I'm doing wrong. Anyone who experienced a similar feeling to mine and got around to fixing it? I wish I could be more precise but I can't describe it other than "it could be softer and wetter, not drier"

So a few months ago I attempted to blend granulated sugar into powdered sugar and then whipped with butter to make some last-minute buttercream for cupcakes...it ended up super grainy, surprise surprise. I changed tactics, made Swiss meringue buttercream instead and it was great, everyone loved the cupcakes, and they all lived happily ever after. Except now I have 850g of sugary butter, and I don't know what to do with it! I should have written down the amounts but didn't, just shoved it in the freezer and forgot about it until now. I think it's roughly 2/3 butter, 1/3 sugar.

Any ideas what to do with it so it's not wasted? Would it work to find a cake recipe with roughly that amount of butter/sugar and sub it in?

Never baked anything in my life. What should I try first? Something with training wheels?

Honestly, you can’t beat it. Everyone I make them for loves them. Sometimes adding nuts or chocolate chips for a little something extra is yummy too! For 1 cup of ripe mashed banana I just use two bananas to simplify it. Btw they have to be VERY ripe. I let my bananas get brown to make these. If you ever made banana bread or muffins then you already know haha.

What do you feel about a "bakery", that doesn't bake / make anything, maybe bakes some previously frozen croissants, and either fills or tops them???

My town / city has another Fakery! All their items are food service, and their playing it off as they make it. Anyone who has prior experience using those desets in a restaurant knows exactly what they look like. They had literally about the whole offerings of US Foods sitting in their display case.

Last Saturday, I made some pretzel twists as a test run for a larger batch on Wednesday. On Saturday, the pretzels came out perfect.

On Wednesday, I was working with a partner, and she added all of the water to the yeast at once, rather than a partial amount and the rest after adding the flour. As a result, the dough was really dry and not nearly as sticky as it was on Saturday. We added more water, which helped, but the pretzels still turned out pretty doughy.

Can someone explain to me what went wrong? Here's some other helpful info:

• Wednesday's batch was much larger (5x the original recipe), and I know you can't always multiply the recipe w/o making other adjustments
• I used a baking soda bath instead of a lye bath

Could we have saved the pretzels if we had added even more water to the dry dough, or did the yeast just suck up all the water the first time and we were SOL?

New York style with some home made cherry pie filling swirled in

I’d like for the peels to be in long curls, but I’m having a lot of trouble doing that. Is there some kind of kitchen gadget or trick I can use? This is for Lemoncello so they need to have as little of the white on them as possible.

I want to make this cake recipe but I don't have whole milk on hand. I have heavy cream and 2% milk. Which is the better substitute? I could thin the heavy cream or make buttermilk with the 2%? Not sure what is best for cake.