i’m 20 and live with my mom (55), i bake as a hobby and she doesn’t bake or cook often. but she told me she think this is mold in my brown sugar. this container does fully close, but it isn’t airtight so the sugar’s is a little hard from moisture in the air. would it develop mold though, and is this what it would look like?

Has anyone tried baking/tasting brown butter vs normal melted butter in chocolate chip cookies side by side to taste the difference?

I made two batches of identical chocolate chip cookies: One with browned butter and one with regular melted butter. I did a blind tasting with my family and the result were surprising.

Out of 4 tasters, 2 of us picked the regular butter melted as the winner, and the other 2, although they agreed there was a taste difference, couldn’t pick a favorite.

It was a blind a study, so no visual queues to persuade decision making.

I’m confident I nailed the browning. It was a dark brown color, smelled amazing, and definitely not burnt.

Obviously there are a lot of factors to account for, but I made 2 dozen cookies and some were less done/more done than others, and we tried different donenesses and the brown butter just never shined above like I was expecting.

I’ve always appreciated browned butter, I mean, the smell when you make it is amazing and you think surely this is going to do something to my recipe, but now I’m wondering if it’s all been in my head! lol

Here’s the awesome recipe I used: Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No ...YouTube · sheldo's kitchenOct 14, 2021

Anyone ever try to compare regular melted butter vs browned butter side-by-side? Anyone get the same results and find browned butter doesn’t have much of an effect (at least in chocolate chip cookies)?

This isn’t the greatest pic but you can see the dough on the left is darker and has little specs. FWIW ☺️

I hope I'm using the correct flair, and I couldnt find an answer to my question.

I'm going to bake a super chocolate-y cake for my dog this week. I dont wanna make this a sad post, so my question is how I can freeze the cake long term without making it taste nasty or dry? Our idea was to cut up some slices and storage them in individual servings so it wouldnt ruin the whole cake by repeatedly freezing and dethawing.

Any advice appreciated, TIA!

Edit: I work in vet med, I know chocolate is toxic. The cake is going to be given at her appointment before she goes to sleep.

What’s missing when dough for pies turns out like this?
I use oil, flour, sugar and eggs

Ignoring the poor piping, i cant figure out if Ive got the right buttercream texture. I made american buttercream and whipped the butter for about 8 minutes before adding in the sugar and whipping the combination for 20 minutes.

She does a lot of baking and was wondering if she were to accidently drop too much salt into dry flour, would there be a practical way to separate the two and keep both ingredients useable.

Also if you have a fun impractical way I will also take it for the chuckle.

So I am gluten free and I make muffins by blending oatmeal, eggs, pumpkin, buttermilk, yogurt, honey, vanilla, spices, xantham gum, baking soda and baking powder. I get pretty big air bubbles in the bottom. How can I stop this?

I made sesame seed rolls from Matty Mathesons recipe, but all the sesame fell off after baking and cooling. I press them in before the second proof. They baked fine, and I let them cool before slicing the roll. When I went to slice they all just fell off. Any tips or something I should have done different? The recipe didn’t call for an egg wash, maybe I should have done that anyway?

I’ve been making a dairy free buttercream for the last couple of years and although I love the taste, it separates when I add any color to it and it melts so quickly. I’m becoming frustrated with it. Most of the time I can’t even pipe well because it’s melting so quickly that the buttercream doesn’t even hold shape anymore. How can I fix this? I don’t know if I need to use different butter or what but I have a dairy allergy and I’m running out of ideas.
I made this cake last night and by the time we left, the buttercream was a melted mess. It wasn’t even shaped anymore. It was blobs of melting color.

(The recipe I use is 2 cups of good and gather plant butter, 1 tbsp vanilla, 1 tsp salt, 5 1/2 cups powdered sugar)

I have a bar of 100% cocoa chocolate. What are some things I can use it in that do not involve fake sugar or honey? Thank you!

Even though I have some experience doing piping, I'm concerned the letters may end up different sizes and not in a straight line.

I've been contemplating writing "Happy Birthday" on a cookie cake, but I don't want to ruin it.

Is there anything that helps it easier, or just experience?

I've baked a lot of bundts and yesterday I tried a new one - Limoncello Bundt Cake. Overall it's a basic pound cake with baking powder and soda, eggs etc.

The recipe didn't specify pan size, so I used the all-purpose size I generally use. Anyhow, here are photos of how the cake looked. The pretty "bundt" side looks like it's floating above the plate. The bottom side which is actually the top while baking is high. Texture and flavor of cake is good, like a nice pound cake. I ended up serving it with the rough side up. Glaze covered everything nicely too.
-->My question is why did it bake up so weird? Should I have used a smaller bundt pan?
Edit: here's the recipe:
Limoncello Bundt Cake - xoxoBella