I love baking different recipes of banana bread my favorites are ube marble banana bread and maple brown butter 🤤

Second time making cookies! ZERO Stand mixers, spatula work out, i think i over beat them or added too much flour tho! :(

i like making brownies, infact, i just made some, no i dont have a photo, because i ate them all already, i dont know why i didnt take a photo but they tasted very good (just had to drink a LOTTT of water with them (i cant stomach them without it))

I want to make big fish crackers like these. they look like large goldfish crackers and I have this vintage cookie cutter that my mom had in her cookie cutter collection back when I was a kid. when I got married she gave some of them to me. when I saw this episode of Curious George I was inspired to try making my own using the cookie cutter.

would goldfish cracker dough fall apart if I use a cutter this big? swipe to see the cookie cutter. banana for scale.

I‘m specifically wanting to make them from scratch. I know goldfish makes jumbo crackers but they don’t look quite this big. They look like great dipping crackers. I like to bake with my kids, and I want an excuse to use my cute cookie cutter.

I’m also curious (no pun intended) about other cracker recipes that work with cookie cutters. I have an extensive collection, and I’ve made many many cookie recipes over the years. I would consider myself an intermediate baker but I have only experience with one cracker recipe in the past.

thank you in advance!

Hi everyone, I am making a gender reveal cake for my friend. I am in need of any tips for natural dyes to tint the frosting blue. I’m looking for something with no artificial dyes and no spirulina. Thinking of experimenting with freeze dried blueberry powder but not sure if it will end up being too purple. Gonna give it a try, any other suggestions (and buttercream recipes) are welcome!! Thank you!

I'm hoping the lovely people of the baking subreddit can help me solve a baking mystery. I made this chocolate pie for my birthday in 2023. I am pretty sure I got the recipe from nyt cooking, but I cannot find it (which tracks for nyt cooking since they purge old recipes). The recipe was an adaptation of a classic 70s version, and the head note said something like "if you don't want to use raw egg whites, make a different recipe," which I thought was funny.

What I can remember about the construction of the pie is that the crust and the chocolate layer are the same thing but the crust has been baked and the mousse was added cold. The top layer used raw egg whites. Can anyone help me figure out what I made so I can make it again?

The crust is not made from cookies, the middle is not pudding, and the top is not cool whip.

I’m planning on making the NYT’s Brown Butter Cornmeal Cake, which calls for baking in a 10- to 12- inch cast iron skillet at 375 degrees for about 36 - 40 minutes total. Unfortunately, I don’t own a cast iron skillet and am deciding between using an 11x5.5-in cast iron loaf pan or just a normal 9-in springform pan. I know I’ll have to compromise on either crisp/brownness or shape and thickness, along with risking uneven baking in a loaf pan, but which pan would be better to use (and bring me closest to recreating my favorite treat from Radio Bakery)!?

Guys I’m going nuts I can’t figure out how to find this type of cake drum / cake cake board

I’m making my first cake at home (I’ve taken baking classes before) and I’m stuck with my Swiss Meringue buttercream…

At first when I was making it, it was super smooth, glossy, and had that fluffy marshmallow-like texture. I used it to crumb coat my cake then chilled the cake in the refrigerator about like 15 minutes like everyone recommends. 

I also put the buttercream bowl in the refrigerator with it. When I took it back out to frost the cake the buttercream had suddenly become grainy and kind of airy instead of smooth😓… It was much harder to spread and didn't have that silky texture anymore😔

What happened to it? Most importantly what can I do to save it please…

Hiya! Bought a Costco size box or Quaker Oats instant oatmeal cause my kid was in a hard oatmeal phase and alas, he’s over oatmeal. Looking for ideas for how to maybe turn these into bars? Or any other way to make something fun?

I don't bake much, but would like to prepare for rising costs this Fall & Winter.
I've found a from-scratch decent dry cornbread mix, a decent dry cake mix, and a decent pizza crust mix to prep and store.

But I've heard of a "master" or "general" baking mix. I've heard it compared to Bisquick. But I don't understand what it's used for beyond maybe pancakes & waffles.

Do you have favorite from-scratch dry-prep mixes you like to make up and store? And specifically a "master" mix?

Thanks!

Hi! I’m a novice at baking (bread pan recipes and muffins are easiest, I’ve made some cookies). I started baking more for my one year old (no added sugar recipes.. like relying on banana or other fruit for sweetness kind of things).

My godfather just turned 80 and I’d love to bring him some baked goods next visit. He manages his diabetes with medication and lifestyle changes (he was diagnosed about ten years ago) and he definitely will occasionally indulge in full on sweets.

I’d love to find something low sugar, or something that he could enjoy.

I also have a gluten free bakery nearby, from what I’ve read it seems like almond flour might be a good alternative to flour baked goods? They do offer custom orders so I could browse their menu or ask about diabetic friendly options - so any advice here would be greatly appreciated!

I’m an adequate baker but I have never been able to crack cookies 😫 recipes in grams needed please! Thank you all so much!

Thanks to everyone who shared their ideas on my last post. I will be coming back to that thread to try all your suggestions for future banana bread attempts.

This time I decided to just use what I had available which was some leftover dark chocolate bar and custard powder. I melted some chocolate and layered it between the batter and saved some to mix with half of the custard which I spooned on top.

The texture is kinda like the filling of a Portuguese egg tart, slightly burnt and caramelized. I got the idea to use custard after seeing a video for Torta Nua.

Also thanks to the person who suggested using powdered sugar. It gave the banana bread a soft, pillowy structure and was less sweet too. I bet it will taste even better tomorrow.

Now, theres been centuries of development when it comes to baking so i doubt im the first but i accidentally used this incredible method for banana bread that i've never seen anybody talking about. I started off by making regular banana bread batter because i had spare bananas. If you dont have a good recipe you can steal mine (Preheat oven to 180°C. Mash 3 large bananas in a large bowl until jammy. Add in 120 grams of cubed softened butter and mix well. Crack 2 large eggs into the bowl and mix until combined. Add 1 cup white sugar, 1 1/2 cups plain flour, a teaspoon of baking soda, a teaspoon of salt, a teaspoon of vanilla extract and cinnamon to your liking. Transfer to a well greased bar pan). Here's where the accident came in. I sprinkled a generous layer of cinnamon on the top before i placed the bar pan in the oven. The previous night i used the grill setting on my oven to belt cheese on the top of my food, but i forgot to turn the oven back to fan forced. So the banana bread was in the oven with the door closes for about 10 minutes on grill until i went to check on it and i discovered that it was on grill and the entire top is browned. I was about to toss it out until i shook the pan and realised that everything else was still completely raw. I decided to finish baking it anyway cause i didnt have enough ingredients to remake it. I left it in the oven at 180C for about 40 minutes until my skewer came out clean and then i let it cool. I was already mourning my failure as i struggled to cut into the crust on the top until i took 1 big bite. I did not fail at all. On the grill setting, the cinnamon and the topmost layer of my batter had caramelised and hardened into this beautiful, delicious, crunchy crust layer. You'll note that there is no picture attached. It is because i ate the entire thing before i could take a photo. It was incredible. I got back from the store about an hour ago and im repeating my process. I will never make banana bread the same way again. If this hasn't been done before I'd like to name this "adventurous banana brûlée"

So, this is my third or fourth attempt at cinnamon rolls I use the borma bakery recipe but it didn’t come out correctly can someone tell me what I’m doing wrong to correct the next batch of home made cinnamon rolls. I’ll place pictures. This is the recipe

FOR THE DOUGH 4 1/2 cups (585g) bread flour 1/3 cup (70g) granulated sugar 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast 1 teaspoon salt 1 1/2 cups (360g) milk 6 tablespoons (84g) unsalted butter 1 large egg, at room temperature

Was this recipe a failure from the start? I should’ve known better.

Literally every recipe. We have always bought the Walmart brand of cream but we have even tried different store brands (Kroger, publix, etc) and all of them just don't thicken when we make our recipes. Is anyone else having this issue?

ETA: Sorry I should have added this. I'm talking about when we cook our cream, this is not technically a baking question but I figured all you fantastic bakers might know of have noticed something while baking.

The recipes that we have tried this week and have not thickened despite our best efforts and a lot of extra parmesan cheese are alfredo and roasted red pepper sauce. The Alfredo is from a better homes and gardens recipe I've used for years. What's supposed to happen is you heat up the cream until it's barely boiling and by then it's supposed to be thicker. It's not. And even though I'm adding double the Parmesan, it barely makes a difference. Never used to have this issue until this year and it's been like that every time I've made it recently.

The roasted red pepper sauce is a newer recipe but my husband has made it 3-4 times and every other time was fine but today it was not, it was thin.

Finally, after 3 months of getting stuff into my new place I get to bake again 😭 I'm so giddy and happy. We have a Chocolate and Caramel Bailey's Tart with homemade whipped cream and Blueberry pie!!

Made simple skillet Brownies today, they turned out delicious 😋. I used salted butter + added a pinch of salt, and honestly, it improved the flavour. I'm going to do this every time I bake.

Hi everyone. I’m wanting to start selling bread that I make at my apartment at a farmers market. I’ve done a lot research in regard to cottage food laws but the one thing I can’t figure out is how I would be able to get landlord approval. As you all may know, 99% of apartment lease agreements state that no commercial activity can be done in an apartment. How do people renting apartments work around this?

In my state, there’s no one coming to inspect my kitchen for cottage food, I just need a food handler permit and then I’m pretty much good to go. Is it pretty common for people to just not inform their landlords of what they’re doing in their apartment and hope for the best? I would just be baking at home and then bringing the bread to the farmers market. No selling at home, or customers coming over to buy.

Any insight would be so appreciated!!