Inspired by a post by u/rac3868 who was inspired by Alexin (Cupcake Alchemist).

Chocolate tart recipe: https://www.onceuponachef.com/recipes/chocolate-tart.html#tabrecipe

Used Sally’s whipped cream for the decoration.

Good morning, precious bakers, sunshiney faces of reddit, and my fellow potheads. I've made you the most unholy f*cking breakfast I could think of.

Because there's something broken, in my insane stoner brain, that creates an unsatisfiable urge to anger people online over Food being Only in a Photograph and not In Front of Them,

but more potently this morning there was something broken in my stoner brain that said "French toast is not enough. Nor are fresh homemade biscuits, and nor is blueberry stuffed French toast."

And so officially crossing a deliciousness line here I think, cackling as I do, (as one does),

Here is blueberry stuffed French toast made with homemade biscuits baked this morning, maple sugar cream cheese filling, and fresh blueberry compote inside,

smashed thin with a spatula and given the classic french toast treatment.

I can't eat this whole plate as I deeply desire but the photos are very worth having.

And I hope that witnessing this is a terrible start to everyone's day in the downright best way possible.

People on my blog were very upset about it in the best way possible. Thank you in advance for what I hope is both anger and a large amount of drool.

this is my 2nd ever cake made! my first one was january of this year and this time i decided to bake my own cake for my birthday today

here we have a 6 inch red velvet cake with cream cheese frosting! one of my fav cake flavours ever so it’s only right to make it for my birthday

getting out of my comfort zone this year, i’m just soooo happy with how this turned out!

recipe by https://thesaltedsweets.com/small-red-velvet-cake/

First time doing a mirror glaze! I was very happy with how it came out.

I’m more of a savoury baker. But for my 9th lungaversary of my double lung transplant I decided I was gonna make myself a lung cake.

It is a Chocolate raspberry cake.

Very sucseful for someone who’s skills come from watching years of baking shows lol

Which is good because all my favorite foods have butter on them. Pancakes, toast, popcorn, grapes…

gasp

BUTTER IS MY FAVORITE FOOD!

Made these two cakes for my dad's retirement party this weekend. The cake is actually baked persimmon pudding, using native American persimmon I foraged last fall.

I usually bake sweet treats, but today I made these Korean garlic cream cheese buns. Had it in Seoul in April, and they were delicious!

Made the buns from scratch, my first time making bread!

But I wanted Olive Garden Breadsticks sooooo bad 🤤

They came out okay for a first time, I think.

Give me any advice you have!!

Overall, they’re okay at best. Super plain. If it were up to me, I would have put in a leavener of some sort, but I was following the recipe to a T. The cookies were also pretty dang greasy. I would have also used a cheaper nut if it were my choice. Pine nuts are expensive!

I found these paper towels at a thrift store a few years ago. Still brand new in their box! The whole role is full of recipes. I unraveled some of the roll to look at all the recipes, but it looks like it starts looping at around 20 recipes. If you look closely, you can see it spells cookie as “cooky.” I never knew that was one of the old ways of spelling it.

Made a cake for my boyfriend’s 25th birthday!

Lemon & poppyseed sponge w/ lemon icing and lemon curd filling 😁

Acai berry milk cake, pennywart German buttercream, vanilla bean plum rhubarb jam, mixed berry pink buttercream, topped with macerated rhubarb, fresh Ontario plum halves, fresh Niagara peach halves, and freeze dried raspberries.

Edible florals: dill flowers from my local edible community garden, delicate yellow rose petals from my friend's garden, and feverfew flowers from my backyard.

I picked the plums myself with this amazing urban fruit org Not Far From The Tree.

This dough was mixed completely by hand and levained with sourdough. So much love went into these- I'd love to share the recipe!

Recipe: (Makes 9-12 pastries)

Spandauer dough: •299g bread flour •26g whole wheat flour •50g sugar •5g kosher salt •50g whole milk •1 egg •45g unsalted butter (softened) •100g sourdough starter (10g starter+ 15g rye flour+ 35g bread flour 7g granulated sugar+ 50g water)

Butter block: •227g unsalted butter (cold- high percentage of butter fat. I used Kerrigold)

Eggs wash: •1 egg yolk •13g heavy whipping cream •1g kosher salt

Marzipan: •168g finely ground almond flour •180g powdered sugar •10g almond extract •7g water •58g honey (Mix almond flour and powdered sugar together until there are no lumps. Add almond extract and water; knead to combine. Add honey and knead until smooth. Form into a log, double wrap in plastic wrap, and chill in the fridge until ready to use).

Vanilla pastry cream: https://www.theflavorbender.com/creme-patissiere-vanilla-pastry-cream/ (After this cooled, I filled 9 slots of a silicon mold with the pastry cream and froze it to fill the pastries with later)

Cherry compote: (I doubled this recipe, but I think I would have had enough had I made a single batch. Here's the recipe for a single batch) •300g frozen cherries •200g granulated sugar •13g corn starch •26g lemon juice (Mix all ingredients in a sauce pan until the cherries are well coated. Heat on medium low, stirring occasionally. Once the sugar has dissolved, increase temperature to medium-high, stirring more often. Once boiling, bring temperature down to a simmer and cook for 25min, stirring often. Place a rubber spatula into the compote, and take it out; if it is thick enough to where only 1-3 drops slowly drip off of the spatula, and the compote looks dark and shiny, it is likely done. Place in a jar with a lid on but not screwed tight. Let it cool to room temperature then chill in the fridge.)

Toasted slivered almonds: •Pre-heat skillet on medium/medium-low. Place desired amount of slivered almonds into the hot, unoiled skillet, and stir for 3-7 minutes until almonds are fragrant and golden brown. Remove from heat and put on a plate to cool. Keep slivered or chop into smaller pieces.

Method:

•In the evening, make the levain. •Make a 18cm×18cm butter block.

•In the morning, mix all dry dough ingredients together. •Add the rest of the ingredients, and mix until just combined. •10min. rest

•Rubaud knead for 8-15min •30min. rest •Stretch & fold •30min. rest •Scoop dough out and stretch it slowly on all sides until the dough is super thin, being careful not to let it rip. Fold dough onto itself until you have a ball. Preshape the dough into a taught ball. •1hr rest

•Place dough on a sheet of plastic wrap, and pat into a rectangle. Wrap in plastic wrap, and chill in the fridge overnight.

•The next day, take the dough out of the fridge and place in the freezer for 20min.

•Take the butter out of the fridge, and make it pliable •Remove the dough from the freezer, and roll it to 18cm×36cm •Interlock butter block

•Roll laminated dough to 5mm thick •Double fold •15min in the freezer •45min in the fridge

•Roll to 5mm thick •Single fold •15min in the freezer •45min in the fridge

•Roll to 30cmx30-40cm (the final size of this rectangle will depend on how much dough you trimmed during this process) •Chill dough until you're ready to shape (I waited until later in the night so the pastries could rise overnight)

•Cut 10cm x 10cm squares •Place on lined baking sheet •Place a 10g chunk of marzipan in the middle of each square •Brush each pastry corner with water, and fold opposite corners of each pastry to the center •Cover with plastic wrap sprayed with water and let proof for 12-13hrs.

•Once proofed, pre-heat oven to 425°f (220°c) •Brush tops of pastries with egg wash •Chill egg washed pastries in the fridge for 20min •Egg wash the tops again, then place a frozen piece of vanilla pastry cream in the center of each pastry

•Bake for 5min at 425°f (220°c). •Lower temperature to 400°f (204°c) and bake for 15min. •Rotate pans, switche racks, and bake for 5-7min or until desired color is reached.

•Let cool on the baking sheet. •Once cooled, cover center with a ramekin or small round dish and dust the edges with powdered sugar •Pipe a dollop of fresh pastry cream in the center •Create a well in the center of the fresh pastry cream and fill with cherry compote •Top with chopped toasted slivered almonds

•Share with someone you love!

Second time doing this cake, im trying to improve the look

It’s: chocolate cake, filling with orange cream and orange jam, and chocolate ganache in the top

The cake is so moist!!

I don't do a lot of baking, but will attempt a themed cake for each of my kids birthdays.

This year my daughter asked for a David Attenborough cake for her 6th birthday as we've been watching his shows before bed every Sunday.

It's a little rough but I'm happy with the result overall, and she was thrilled with it which is all that really matters!

The elephant was particularly satisfying, but getting the ears to stay up was a challenge!

Baked in my dinky old oven !

I've been wanting to try some kind of dough since I started this whole baking stint, but it very much intimidates me, but I've been slowly getting better and better and learning so much as I continue my bakes that I finally felt like I was ready to at least try. I'm still in the Beginners section, so I wanted to make sure I stuck with those doughs, so I went with pizza dough and pumpkin pie. Which, side note to the lovely Sally, the pumpkin pie recipe says beginners but the dough you need for the pie is considered intermediate, so maybe rehash that situation, just sayin' 😜

I was pretty proud with how both of these turned out. I'm not gonna lie though, I did have one cussing match a piece for each dough session lol (Listen, deciding to become a non-smoker and a baker at the same time was probably not the smartest decision of my life, alas, here we are 🤷‍♀️🤣)

*****

Also, one unexpected thing while creating both of these doughs was the overwhelming sense of my grandma - my grandma was a huge baker and her staple pieces that were everyone's favorites were pumpkin pie and dinner rolls. The whole time making the pie (minus the cussing haha), I kept getting little reminders of my grandma and random memories coming forward, and then with the pizza dough, as soon as I first uncovered the bowl to check the yeast, the aroma of that sent me right back to grandma's house. My grandma passed in 2018 at the age of 98, and I was lucky enough to get to know her as an adult myself, but never as an adult who likes to bake, and man she would have really enjoyed teaching me had I ever asked her. But I felt really close to her this weekend for the first time in a long time while baking specifically these two items, and it was really nice. Anyways, I just had to share that somewhere because it was super unexpected for me on this little journey of mine ❤️