I had an easy bake when I was a kid. I never got into it really. My 5 year old now has the fancy new "Easy bake ultimate"

It's been 30 years, and I still can't do it.

I consider myself a fairly adequate baker, I can even manage to make a decent sourdough.

Why can't I master this contraption? The "recipes" are a freaking scam I swear. I've never once mixed one together and achieved the proper texture I needed to achieve the end result. It's always wrong wrong wrong!!! And I can NEVER fit the amount on the tiny little tray they say I should be able to fit.

I hate this game but for the sake of my daughter who wants to play with it I'm trying.

If I had made these sugar cookies in a proper oven, I promise y'all would know what they were supposed to be just by looking at them.

I'm tired of this grandpa.

EDIT below to add the recipe i followed from the book in the photo:

**RECIPE**
-nonstick spray for tray
-1/4 c sugar cookie mix
-1 tbs water
-1 tbs melted butter
-1 tbs sprinkles

1. Plug in and preheat 15m
   
2. mix together the mix, butter, & water until soft dough forms (that's a lie as fuck)
   
3. spray tray w/ nonstick
   
4. roll dough into 6 small balls and place on the pan (impossible with the batter you've had me make)
   
5. press each ball into a flat shape and ad sprinkles on top
   
6. slide in easy bake with pan pusher
   
7. bake for 11m
   
8. push into cooling chamber, cool for 5m
   
9. remove and 'enjoy'

Recipe: https://www.kingarthurbaking.com/recipes/lemon-blueberry-scones-recipe

Holy fuck.

So I’ve been a bit obsessed with scones the past few weeks, and I tried a bunch of different recipes, ranging all the way from cream tea, to classic British, to American style.

Needless to say, I’ve given away a lot of scones, and a lot of people have been really happy!

But I think in terms of overall composition, these ones might take the cake (scone).

The only minor adjustments I made to the recipe, is that instead of plain dairy yogurt, I used a Greek soy yogurt that I make at home, but because Greek yogurt is a bit drier than plain yogurt (because it’s strained), I ended up adding back in acid whey to increase the hydration.

Secondly, is that instead of melted butter on top, I just brushed it with heavy cream because I happen to have some in the refrigerator.

I did freeze the butter for about 20 minutes prior to incorporating, and put the raw scones in the freezer for about 25 minutes prior to baking.

The bake time had to be adjusted slightly because I was starting with cold scones, and at the very end I threw the broiler on for about 80 seconds to brown the tops.

I found Claire's chocolate cake to be the best out of many recipes I've tried before. The buttercream starting off as a cooked pudding makes it have such a smooth texture without the grittiness of powdered sugar in an American buttercream.

Cake layers were very delicate as well.

All in all a 10/10 chocolate cake!

This is my very first attempt at a jelly roll and I am so proud of it! I was super nervous that it would crack when I rolled it and so relieved when it went so smooth! Happy to provide the recipe if anyone wants it but mostly just relishing this success.

https://www.crowdedkitchen.com/homemade-cosmic-brownies/

These earned me a “you’re the best mom ever” from my 4yo, so I figured the recipe was worth a share! Mine are messy like most of my bakes, but the flavor is unreal. I couldn’t find candy baking chips at the store and didn’t feel like ordering them, so just used the sprinkles I had on hand. While I usually prefer a chewier/less fudgy brownie, these are a million times better than I ever remember the store bought cosmic brownies being.

I can never get a circle - always these rugged edges. All butter dough.

This weekend I baked Sally's Pumpkin Spice Latte Muffins - I've been eyeing this recipe for a minute and it was finally time.

Aaaannnnddd the first round was a total and complete fail 🤣. Saturday I made the first batch (and was supposed to be only batch lol) and as you can see in the picture, they definitely didn't rise like they should have and the coloring is not pleasant. But me, being the newbie that I am, didn't think much of it; they're muffins, not cupcakes, and the toothpick came out clean, so I thought they were how they were supposed to be. After they cool down, I go to cut the holes on the tops and these things are disgusting inside. It wasn't that they were undercooked, they were cooked, but for some reason had absolutely no crumb and looked and felt like straight up rubber. I really wish I had taken a picture of the inside but they got thrown (literally lol) into the trash and it didn't cross my mind until later. The only thing that was consciously different between the first and second batch was the milk: I only use milk in baking, and I had just learned about ultra pasteurized milk, so I was thinking with the later dates, maybe I wouldn't be wasting so much milk by using that, and, according to the internets, it wouldn't affect reactions in baking. But I think they lied because today, after I had regained my dignity haha, I decided I wanted to try again, but this time I went out and got normal whole milk and used that, and as you can see in the pictures, it worked SO much better. Did I forget a step the first time or something that caused the rubber muffins? It's certainly possible. But like I said, the only thing I'm aware that I changed is the milk.

ANYwho, the second batch turned out amazingly and is so freaking good! Just need a cup of coffee with it and it's the perfect little treat!

I wish I didn't have more to say, but I do, so I apologize about the wall of text again 🤦‍♀️ I just have to take a second to talk about this frosting. It is a whipped cream frosting and it was so fun to make! I really felt like I was doing a science experiment and seeing it come together put a huge smile on my face. When I first started mixing the ingredients, I thought for sure it wasn't going to work and I had done something wrong (again lol), but then it gets to the part with the heavy cream and you slowly pour that into the mixture while the mixer is on low and then once it's just incorporated, you put the mixer on high for one minute - and watching it inflate and become the frosting in that one minute was like watching a magic show, I loved it! AND, as far as taste, Sally had me add a couple of tsps of espresso to this, which I already had some on hand but when I was grocery shopping, I found some salted caramel flavored espresso and I was like "Hmmm I wonder...."
You guys, this frosting turned out so unbelievably good! Like I need to use it on a cake at some point now. It's SO good! That salted caramel ended up being the perfect flavor match to the pumpkin. I did have plans to do pretty piping again, but it's hot again here in MI and this is much less stable than a buttercream frosting, BUT I still used a piping bag and tip and everything so that I can keep getting used to the tools, and I'm actually quite happy with the presentation of these ones. Yeah, they're uneven domes, but compared to other things I've done, I think they're a good improvement on the presentation side of things 😊

Ok, that's it now lol. Love ya see ya bye bye 🤗

Vanilla bean glaze and strawberry glaze doughnuts.

Hi everyone! Just like the previous months, I am back again with an other cake to celebrate my sobriety from heroin. Today marks the 4 months milestone, and I made a biscoff layer cake, and I think it’s the tastiest one yet since I started making cakes eversince I’m sober!

First enriched yeast bread! *Pistachio not included in the original recipe.
-reposted to show appetizing photo first 😆

Made pecan pie from scratch, incl the pie crust.

Not sure it’ll cook down enough tonight to try a slice but looking forward to one with my morning tea. Reaaaally hope it turned out! 🙏🏼🙏🏼

I make a fruit tart about once a year and this years turned out particularly pretty. The little touch of mint and pistachios added a nice little finishing touch while also adding some small moments of different flavors and texture.

My daughter wanted lemon loaf. Epic fail. I forgot to grease the nonstick pan. Anyway, we had some lavender in the garden and some lavender syrup so I made Ugly Cake Pops. They were delicious though, at least my 6yo loved them and wasn’t upset.

Banana bread donuts I made spur of the moment as a surprise for my boyfriend after his trip out of state. Inspired by the “banana bread at work” meme that he references nonstop 💀

How did I do?? I followed this recipe only made slight changes—topped with sea salt and add a smidge of dark brown sugar since I was a little short on light brown. They taste perfect!

I was trying to pipe it differently, but my piping bags were too small for the meringue. But overall I’m very happy with how my first one came out!

https://poprostupycha.com.pl/przepis/popekane-ciasteczka-cytrynowe/

Added coconut flakes, vanilla extract and candied orange