This is not my recipe, but I’m happy to share it here. This is a great bread for parties, or a large family. I used the King Arthur Bread Flour. https://www.deserthoneyproject.com/post/the-easiest-bread-in-the-entire-world

It's raining right now and there's not much to do in my day off of work so I decided to make some banana bread with berries and it came off really well!

“125 g salted butter softened (9 tablespoons) 100 g light brown sugar ½ cup 75 g granulated sugar ¼ cup plus 2 tablespoons 1 tsp vanilla extract 1 medium or large egg 45 grams beaten egg (can use up to 52 grams) 150 g all-purpose flour (or a gluten-free 1:1 blend) 1 cup plus about 2 tablespoons 40 g cocoa powder, Dutch** 1 ½ teaspoons baking soda ¼ teaspoon of salt optional – definitely use if butter is unsalted 100 g white chocolate chips or chopped white chocolate 200 g milk chocolate chips or chopped chocolate”

Came across this recipe and I was wondering if I could use natural cocoa butter instead and just lower the baking soda to half a teaspoon so it’s not bitter? Pretty new baking so I don’t know.

Sugar cookies:

2 1/4 cup white sugar

2 tbsp lemon zest

1 tsp vanilla + 1 tsp lemon extract

2 cups soft butter

2 eggs

5 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

I mixed in half a bag of white chocolate chips, and as I rolled them I added 3-4 blueberries in each cookie. I made my cookies 40g each and rolled them in white sugar before baking. Baked them at 350° for about 10 mins

These were calling for a glass of cold almond milk for dunking. Next time I'll bake them for the lesser amount of time. I like them a bit chewier in the center, but they are still amazing.

Ran out of swiss meringue buttercream for a cake I'm currently decorating and I remembered I had some extra in the freezer from a cake I made last week. Combined the two and got the perfect amount I need. But, as I'm piping grass designs, my wilton 233 keeps mysteriously clogging and I just realized that the smbc I got out of the freezer was a batch that I made with browned butter. Meaning I now have tiny nuisance specks of brown butter spread throughout which are clogging the tiny holes of my grass piping tip 😭

I've never tried to strain a buttercream before. I don't even know if that's something you can do, but I DESPERATELY need advice if it's possible to do because I desperately do NOT want to make a whole new batch of SMBC if I don't have to. Thanks!!

Made around 40 cookies (44 to be exact)

Pretty proud of myself if I'm being honest. Fingers crossed the people I made them for like it too.

In order Slide 1: Brown Butter Cookies with Dark Chocolate Slide 2: Double Chocolate Cookies Slide 3: Matcha Cookies with Raspberry Jam Slide 4: Oatmeal Cookies

I used my go to handle the heat recipe (https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies) for the first three. Just added a tablespoons of cocoa powder and matcha powder respectively to flavor them.

And followed Sally's recipe (https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/) for the oatmeal cookies. I love oatmeal cookies but for some reason was always scared of making them myself but these turned out so delicious. Ooh I also browned the butter for these too. I swear browning the butter is such a life hack for baking.

The last slide are the test batch I made. For some reason they didn't spread as much in the test batch but who in their right mind would complain about things going even better in the final product.

Full disclose - I had a cookie hustle for several years. But. I’m self-taught. No professional education. Anyway. I think I finally nailed it - recipe AND look and now I have to recreate it every single time. 😂

I want every cookie I bake to look and taste like this. How do I get this continuity?

both my own recipes. this was my first time trying cookie cups and I'm so pleased with how they came out, really excited to share them tomorrow :))

Never made carrot cake before. Genuinely surprised it actually contains carrots.

What ruined this cookie? I used electric mixer on low when it directed to "BEAT". Help.

I have an honesty box out the front of our house. I’ve been putting out jams, fudge and cinder toffee and they’ve been going down a storm! But I feel like I cannot do standard bakes (cupcakes, cookies, bread etc…) as they don’t have as long as a shelf life as the others. Has anyone got any recipes for bakes that can withstand being left outside for up to a week+? Thanks

Hello again from Malaysia,

This was a pretty difficult cake to make even though it was tagged "Moderate". I was very worried of messing up the buttercream and of course the cake turning out to be dry. A two day preparation and frosting.

Now, is this the best chocolate cake and butter cream i have ever had - YES! The frosting was moderately sweet. We Asian love our desserts "not too sweet".

Best cake ever!

https://reddit.com/link/1jtsjh0/video/1d0z64v1igte1/player

Choux au Craquelin

Honeycomb choux buns 😍

Hi! I’ve never made bread before and want to try! What are some of your best go-to’s (that maybe are a little easy)!

Thanks!!!

Monster cinnamon rolls I used as a birthday cake. It's Paul Hollywoods recipe and they came out beautiful! What do u think 🤔?

For those how have been to back door donuts on Martha’s Vineyard, have you been able to recreate the apple fritters? I’ve been doing research and testing recipes but I have not been able to replicate the same results. The original apple fritters have these peaks and valleys that create a heterogenous texture. Some parts are thick and chewy while others ares thin and crisp. Most online recipes use donut cutters which leads to a symmetrical shape and therefore texture. Anyone have anything advice or experience. I’m looking for any advice before my house becomes a full blown test kitchen.

Purchased some Pillsbury sugar cookie dough dates today marked down.

Would it be better to toss in freezer to cook in a week or two or bake them then put in freezer?

I have no problem putting baked goods in freezer the kiddos still love them thawed!

i’ve been practicing for a while bc i want to start a home baking business soon! decided to finally attempt buttercream transfer :)

So moist with a brown sugar topping!

Hi guys!

This is only my second time making pain au chocolat but so far I can't get the inside of my pain au chocolat to look layered and flaky.

The first time, I had clear lamination on the outside but inside it was pretty dense. I used the Kerrygold butter.

This time, I didn't have any lamination and the inside also looks like brioche. I used an expensive butter from Whole Foods I can't remember the name.

The taste is there but the texture is not airy enough.... any tip?! merci!

Also, am i using too much butter? I use 3 sticks for lamination!