it didn’t come out to bad it tasted absolutely amazing it also came out quite moist which is a must for me with all cakes especially lemon cake😊

While I enjoy online recipes, I can be old fashioned at times and just want a book. So I'm on the lookout for a recipe book that is for desserts. For specifics, I'm not certain. The only specifically dessert themed book I own is the Martha Stewart Fruit Desserts one. Any suggestions?

I really like the taste of these, and I think I did a great job, and the shape is the best I've made for my 3rd try I think they went quite good

Here I am just wanting to lose weight and stick to my diet, but all yall's tasty looking baked goods keep popping up in my 'recommended' feed and DAMN THEY ALL LOOK GOOD!

Completely forced me against my will to bake something with whatever I had in the pantry. Ended up with literally just enough eggs, flour and sugar for a tea cake which I threw in some sultanas and cinnamon for funsies.

Yes.... I ate half of it right out of the oven...

Can someone explain what the hell happened to my apple crisp, I pretty much followed the recipe to a T. The only thing I changed was maybe the type of apple, I used the Jonagold’s. But ugh I’m just upset I spent at least 1.5-2 hours on this 🥲

Here’s the recipe I followed: https://m.youtube.com/watch?v=mkmCeXb-FNE

https://preppykitchen.com/apple-crisp/

Pumpkin Bundt cake stacked on top of an espresso swirl cheesecake w/Oreo crust, drizzled with espresso vanilla bean glaze

I recently went to a local bagel shop and on the menu they had cheesy hashbrown bagels, but they only had it on sundays I went on a Tuesday, and unfortunately I work Sundays 😔 so I thought I could make them myself but thought openly stealing someone’s recipe was cowardly so I thought to change it to biscuits I have a good biscuit recipe and can find as good cheesy hashbrown recipe but my real question is would I have to add more flour or butter and milk to the dough to account for adding the cheesy hashbrowns? And how much hashbrown should I mix in too assuming a non doubles recipe calls for 2 cups flour thank you in advance!

Oven on 350 degrees fahrenheit
Cake mix
1 cup whole milk
3 eggs
1/4 cup extra virgin olive oil
Put cake in glass pan
Put on middle level oven rack for 20-30mins
Put on lower level (not the lowest) oven rack for 20-30mins

Had some sour cream left from baked potatoes and needed to get rid of it before it went off. Behold: Sally's Sour Cream Coffee Cake. Recipe followed exactly. Used unsweetened original almond milk. Vanilla bean paste instead of extract. Sally has yet to steer me wrong!

Sour Cream Coffee Cake Recipe

I’ve been battling with myself if I should just stop growing my sourdough starter and continue using instant yeast.

Hear me out though.

It’s just me and my husband eating all pastries and bread that I’m baking and he doesn’t love the sourdough.

Now I know sourdough is gut healthy, right? The only thing is everything I’m baking with it either tastes bad or epic fail, eg. pizza, biscuits, bread, pancake

Do you think it’s still worth it and I just try out more recipes?

Hi. What is the easiest way to prep butter for scones? I'm curious if incorporating frozen butter that was already been grated in the food processor would change the scones at all? Will it incorporate as well as freshly grated butter that was refrigerated and will the texture after baked be the same? If it's fine I am thinking of grating a lot of butter and portioning it to freeze so its ready when im making scones.

Additionally, if I wanted to pre make scones, would it be fine to freeze the scone discs and then take them out to bake immediately? or will that drastically change the quality/taste/texture/etc.

Am I over charging? The cake would be 3 layers 6” round. 100% organic dye free.

The three options for pricing are:

$260 for exact cake referenced(both characters handmade with homemade rice crispy and modeling chocolate

$215 just the orange character

$180 for the cake with a toy version of the car.

The cake will be vanilla with IMBC. Picture is her reference picture

This was a birthday cake for a joint father-daughter birthday. Chocolate cake with half chocolate buttercream and half vanilla buttercream

Last year I saved a recipe for a pumpkin pie that was NOT a pureed type of pumpkin pie, it was made with whole pieces of real sugar pumpkin. Of course now I can't seem to find the recipe anywhere. Does anyone have that type of recipe?

I’ve started baking bread recently (my favorite is a recipe that uses applesauce, chocolate chips, and a cinnamon glaze!). No matter what I do, the bread always comes out of the oven with a sunken middle. The edges usually hold firm, but there’s a rectangular/oval portion of the middle that just caves in. What am I doing wrong?

Hello! With Dia de Muertos coming up, I wanted to know do you have specific places to get molds? I had someone make calaveras for me before, but I’m going to be doing that on my own this year. Any advice would be appreciated!!

Muchas gracias!!!

Hi. I have been trying to find this cookie recipe and I am really hoping that someone remembers their grandma making them. They are basically sugar cookies, but they are made with lard and have banana, orange and vanilla extract - along with another extract that I cannot remember. It sounds so odd, I know, but it works somehow and they taste really good. The cookies come out dry and hard and are stored in the tin with slices of white bread for a few days until they soften and are chewy. If anyone remembers seeing a cookie recipe with these strange extracts, please let me know. Thanks so much!

I never shared pictures on the Internet but I would really like to share this.

Some things I have made in the last 2 months.

If you want any of the recipes just let me know in the comments with the number of the picture.

I know this is potentially a niche post, but if anyone is looking to roast their own pumpkin and make purée from scratch, maybe this’ll give some insight!

A couple weeks ago, while doing my grocery pick up order, I threw in a Pink Doll pumpkin just for the heck of it. It was $5 for a 17 pound pumpkin and after some quick research, saw it was ideal for baking purposes. I had never roasted a pumpkin before so I didn’t really know what to expect but the process was pretty straight forward and ended up being quite worth it! I think it came out to about ten pounds of pumpkin purée, so naturally I was putting pumpkin in everything and made all sorts of baked goods, coffee syrups, soups and risotto.

My last grocery order, I again threw in a pumpkin, but even though I specified a Pink Doll, I received a Rouge Vif d’Étampes. When I got home, I did a quick search and learned it’s an old French heirloom variety and also great for baking. No big, I thought.
Well, today I roasted and puréed it and, despite it being roughly the same size as the Pink Doll, albeit it only weighed about 9 pounds, I only ended up with about 3 pounds of purée :/ I figured it would be much less due to how much lighter the pumpkin was, how watery it was and how much liquid came out after the first roast, but I was hoping it at least tasted the same.

It does not. It’s still good! But nowhere near as dense, silky smooth, sweet, or concentrated as the Pink Doll.

It wasn’t a lot of effort so I’m still glad I bought it, but if I do get another pumpkin, I will be making sure it’s a Pink Doll.

TL;DR — Pink Dolls are better pumpkins than a Rouge Vif d’Étampes and considerably better bang for your buck

We have an engagement party for my DD in a couple of weeks and the theme is Fall in Love. There will be a table with various fall treats for guests to make favor bags and I would love to include a couple of cookies-recipes where I could freeze the dough and then bake the day before the party. Can you give me your favorite fall cookies that would pack in a cellophane bag really well? Thanks!

Made a recipe that had tangzhong included in it for extra softness. Its my first time doing a dinner roll recipe and I’m very happy with the result. Will be applying the tangzhong inclusion to my cinnamon rolls next time i make them. Getting more confident with bread recipes!

Carrot cake with maple ermine frosting

Maple pecan butter tarts

Mini apple pies

Hello, I was wondering which stays crunchier over time when baked in a cookie, rice crispies or cornflakes? This may seem like a dumb question but genuinely need to know which holds up in terms of crunchiness and taste. Need to bake a cookie that can last a couple of days before gifting since I won't have access to an oven between baking and the person eating them!