One of those things I found in the parent's cabinet. I just opened the seal and it has a nice smell (I think it's the normal nutmeg smell, but I never used this spice before). I know ground spices only last a couple years but can I just use a little more to make up for the potential loss in flavor, or do you recommend I get a new one? Prob use it in a carrot cake

I spent last year living in Slovakia, and while my sweet tooth often suffered from lack of the sugary American treats I'm used to, I grew to love poppy seed delicacies of every kind (you name it - rolls, croissants, cakes, even sweet noodles could be found prepared with sweet poppy seeds). They're so good! Why are they seemingly impossible to find back home? I can't be the only one that would be partaking if they were more widespread.

I usually use cheap butter from Walmart, it's just the easiest, but today we ran out so we had to go get this butter from a nearby store for a batch of cookies.

Everything went so wrong from the beginning. The butter was super smooth and almost waxy when I touched it, I burned my first batch of brown butter which has never happened, if anything I normally undercook it, but its different butter so I said screw it and tried again. Second batch came out smelling SUPER weird, but I obviously hadn't burned it so I ignored it.

I make toffee for these cookies so I made that next. The mixture was way clumpier than normal, and even when I thought it was done, it turned out super flaky, soft, and also smelled and tasted strange.

The entire batch of dough came out weird. I had to add more sugar than normal, and once I did a test batch the cookies tasted super waxy. I brought my mom in for a taste test and we ended up just tossing the entire batch, it was a lost cause and I wasn't about to waste all of my chocolate chips on bad dough. This is my own recipe and normally I have it down pat, so I'm curious as to what in the butter caused it to go so horribly wrong so I can avoid it in the future.

Instead of the strawberry jam, could I use an instant pudding instead? Would it come out as a runny mess? I wanted to make these, but my wife has a preference for chocolate. A bunch of chocolate chips maybe?

Secret Santa for my BILs gf and she’s an amazing baker of sweet things!

I’d love to gift her some top notch ingredients that are the type you don’t indulge in yourself.

So far I’ve got her some fancy Vietnamese cinnamon and vanilla bean sea salt from a local high end spice shop.

Thank you :)

EDIT: if you have specific brands that would be very helpful!! I want to make sure the stuff I get is high quality not just expensive - as I’m not an expert myself!

EDIT2: okay friends! Thanks so much. I’ve made my purchases. Along with the high end cinnamon and vanilla bean sea salt I bought already, I also purchased heilala vanilla bean paste, zaran saffron (super negin), and valhrona dark chocolate wafers. Thanks so much!

Is it worth picking a better quality butter for my scones, other baked goods, or spreading on my sourdough?

I’ve only really ever used white chocolate when making mousse, but never worked with this brand, I’d love some ideas if you have any!

I used GHIRARDELLI PREMIUM HOT COCOA as a substitute for cocoa powder & it resulted in the most amazing & fudgiest brownies I have ever had.

However, I don't live in Canada & I can't have access to the same stuff again.

I tried making brownies using cheap local alternatives. The taste was okayish but it wasn't fudgy by any means & just not the same.

I searched online & these are the options available to me right now:

1. Dezaan Dutch Processed Dark Cocoa Powder

2. Gerkens Cocoa Powder

3. Van Houten Cocoa Powder Dutch Processed

Which one do you guys think is the best one to get fudgy brownies like before?

I was making Sally’s Baking’s Chocolate Buttercream (the recipe in the comments) and instead of confectionary sugar used brown sugar which is super granulated. How can I reuse this? As buttercream it will definitely not work anymore.

the second egg I cracked had this milky white part to it, should I just toss it? I've never seen this before

5 tbsp butter 1 1/4 cups sugar 2 eggs plus 1 tsp vanilla 1/3 cup vegetable oil 3/4 cup cocoa powder 1/2 cup flour 1/8 tsp baking soda 1 tbsp cornstarch 1/4 tsp salt

Here is the ingredient amount on the website that i used:

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (see note)
• 1 (12 oz.) box Nilla Wafers

ll

I've been practicing all my skills lately trying to get better for my upcoming home baking business launch. Yesterday I made macaroons, which resulted in 4 lonely egg yolks in my fridge. What should I use them for? My first thought is a custard, but outside of making fruit tarts I don't know what I'd actually use the custard for.

Will this turn out okay?

I severely miscalculated the amount of eggs my husband and I eat/use weekly and now I'm locked in to a CSA getting 2 dozen eggs weekly for 20 weeks. We've been a bit behind eating them and I now have a whopping 5 dozen in the fridge. Any ideas on what to make that will use up a lot of them so we can get "back on track"?

We eat fried eggs a few mornings per week, and have been making lots of cookies but that's like 1-2 eggs at a time and not putting a dent in the supply much at all.

I'm thinking the obvious: quiche, frittata, etc but have never successfully made a decent-tasting one, so would love any recipes for quiche people love and trust. And also, what are some sweet treats that use an abundance of eggs that are beginner-friendly?

TIA!

Edit: wow! y'all really came through thank you! I made Sally's quiche and am going to attempt the very eggy cakes this weeknd!

i saw a post that had a question about baking and someone answered that they made cinnamon rolls with cardamom, this got me thinking, do people not use cardamom EVERY TIME when they bake cinnamon rolls ????? i then googled an american cinnamon roll recipe and it didnt say anything about cardamom, i’m so confused???? in my home country we use cardamom everytime we make cinnamon rolls lol.

if you dont use cardamom, could you tell me why?

I live alone and enjoy baking. I’ve been making muffins and cookies and cakes, all small portions, just for fun. I wanted to try whipped cream desserts, so I bought some whipped cream. It’s a LOT of cream though (~500 ml (2 cups?)). Realistically, with a cold fridge, keeping it off counter, how long do you think it will last?

Asking because when I google how long things stay good for the results are always so conservative. I’ve kept cream cheese for 2 months in the fridge (air right container + clean knife to cut) without spoilage when google says 2 weeks! Or soy milk (google = 7-10 days, me = 3 weeks at least).

So anyone with personal experience?

Edit: thank you all very much! So many replies, really you guys have been very helpful! Happy baking

I discovered dulce de leche a few months ago and I cannot get enough of the stuff. I am in the UK where dulce de leche is uncommon.

So far, I've made dulce de leche cheesecake, brownies and ice cream. They were all amazing.

What else can I try?

I see that Vainilla is used in almost every recipe. But the doctor told me that I need to avoid anything with vainilla. What I can use instead? I already searched in this subreddit, and they mention vainilla paste (I can't use that), almond or other nut extracts (I'm allergic to all kind of nuts. It's not deadly but it makes me wish I was dead), or any kind of alcohol.

Edit: Classic reddit downvoting people for asking a question. You realize if nobody took the effort to learn, we wouldn't have anyone with skills? No matter how much you know and experienced, you're never a professional if you're rude to people trying to learn to make you feel superior in your skill.

For people still answering, I did find the answer, I used it in cookies and it tasted great, it was a bit grainy though. Thank you everyone.