I never got the hype. Why do people like red velvet cake? It used to be big a couple of years ago; isn’t it just chocolate?

Please can someone advise on what I can add to a shop bought saffron icecream I bought to improve its flavour? It has lots of pistachio in and looks fantastic but it’s got a very soapy unpleasant taste. It was pretty pricey so don’t want to waste it! In the past I have done the olive oil and salt trick on a very plain vanilla icecream to make it better, so thought there may be a similar trick with saffron icecream? Any advice would be much appreciated!

I’d say Arby’s 10/10 Chicfila 9/10 Burger King 8/10, McDonald’s 8/10 tastes good but artificial, Jack in the box 6/10 Caus it’s too damn thick,
Wendy’s 3/10 tastes too milky

A lot of Nutella, puddings and chocolate (don't eat to much at once 🥧)

I used a recipe from Sally’s Baking Addiction to make this. It was simply wonderful. The flavors complement each other—the banana was strong before it baked so I wondered how it would be. This is my third new bake this year—and my favorite so far!

It took me forever to find, but this is the description of my favorite restaurant dessert. The place closed down years ago and it was hard to even find a menu. Anyone have a recipe that might be similar?

"Chocolate Sorpressa: chocolate cookie crust layered w/brownie & rich chocolate fudge served warm with vanilla ice cream"

Hello! I am a high school student trying to gather data on cupcake pricing for a math project. If you could spare 1 - 2 minutes to answer some mostly yes or no questions on how much you would pay for a specific cupcake order, I would really appreciate your input!

Link:

https://docs.google.com/forms/d/e/1FAIpQLScq_b5lfpotdYtR88w4fbFu0yDa09QWshp9ZPrX5WaaJJraxg/viewform

Thank you so much for reading and for considering!

This is my Nana’s banana bread with cream cheese frosting. She passed away in the middle of November and I was lucky enough to get a handful of her favorite recipes. It’s been difficult going on without her, she was always my biggest inspiration, but I can still be with her when I bake the things she loved.

My mother’s recipe. Flan is not my thing. Now flanqueso, all day long! I am not generally a fan of custard, unless it is crème brûlée, so flanqueso meets my needs. Paired with a double espresso chef’s kiss.

I made lemon posset three times and in all of them the posset turned grainy and melts in your mouth in a bad way

It’s that time of year and I want your Holy Grail making Cake recipes…trying to improve my game every year so let’s make it the best yet…what have you got?

Raspberry compote and cream cheese filling, topped with whipped cream and strawberries.

I recently developed a deep love for black beans. I would love to learn some dessert recipes made using black beans. I have already tried black bean brownies (I LOVE them).