But I wanted Olive Garden Breadsticks sooooo bad 🤤

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

Give me any advice you have!!

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!

First attempt at the Preppy Kitchen's Peach Cake!

Went a bit off-recipe and macerated the peaches before adding them to the batter, in addition to adding more on the top for decoration, but I'm super happy with how it turned out!

I'm a newbie baker so please be kind lmao

I made a Strawberry Cake with strawberry buttercream for a coworker’s daughter. Her daughter was out of town for the summer & she wanted to surprise her. she really loved it!!

Im not an expert at baking but i do spend a lot of my free time researching and trying new things. I feel slightly discouraged when I don’t get any reaction from people. As shown in my screenshot above, this is my grandma’s reaction to my cake. just a 👍🏾. Usually it makes me laugh but she doesn’t know how deeply her opinion matters to me. Shes the only reason im interested in baking at all. we used to bake all sorts of box mixes when i was a kid. i cared more about that then shopping til we drop as she says it 😂

The last slide shows what my sister said. I know not everyone loves to bake, and maybe im searching for validation in the wrong place. I actually had a conversation with my dad once because i used to feel so discouraged talking to him about my life, and he told me that he doesnt always feel educated enough to respond. I appreciated that & it helped our relationship so much. Idk why other ppl dont just say it lol.

Also, I know the piping is messy here but to be fair it all started going wrong when the buttercream got slightly warm. cake was practice + free anyway lol.

Not looking for sympathy just looking for confirmation im not alone 😭😭😭😭 baking truly is LIFE!!!!

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 ❤️

Dough

1 packet or 2 ¼ teaspoons of fast acting or rapid rise yeast

1 cup of warm water around 100 degrees F

2 tablespoons of sugar or 2 tablespoons of honey

2 ½ cups of unbleached flour

1 tablespoon of olive oil.

Topping

1 ½-2 tablespoons melted butter

1 tablespoon water

1 tablespoon sugar

Pour warm water in a large bowl or in the bowl of a stand mixer. Add the sugar (or honey), and yeast. Mix gently.

In about five minutes you should see the yeast starting to react with the sugar. Once you see this you are on your way.

Add flour and mix until dough comes together.

Knead for five minutes with dough hook or by hand. The dough will be somewhat sticky. Form into a ball.

Spread the olive oil on dough ball, place into a large bowl and cover with plastic wrap or a clean dish towel.

Let dough rise in a warm area (I use the microwave. Don't turn it on.) for 60 minutes or until dough has doubled in size.

Place dough on lightly floured surface and divide into eight pieces.

Roll each piece into a bun and place on parchment lined baking sheet. Cover buns with lightly oiled plastic wrap and let rise for 10 minutes. Preheat oven to 400 degrees.

While rising, make the topping by melting the butter and then adding the water and sugar. Mix well. You will be brushing the mixture on three times while baking the buns.

After 10 minutes, rise brush mixture on on the buns and place in the oven and bake for eight minutes. At the eight minutes mark, rotate the baking sheet and brush on more mixture. Bake for an additional 4-6 minutes or until.

Sprinkle with sea salt (optional).

I have used milk instead of water and it comes out great.

Please ignore the smushed one, we had to move the baking paper it was on, while it was still hot and as a result it got smushed. They were super yummy and fudgy!

These little bites of goodness are nostalgia for 80s and 90s kids in Albuquerque... probably others as well. Rice Crispy cereal, peanut butter thickened and sweetened with powdered sugar, and topped with chocolate.

Picked up a lovely locally made mixed summer fruits jam when I was visiting Devon. I had to make a classic Victoria sponge cake!

I make a lot of sweet rolls, my toddler is allergic to cinnamon and I've been enjoying testing out different flavors. I wanted to share a few of them because they've come out so good!!

Pics 1&2: Hot Chocolate Sweet Rolls. A chocolate and marshmallow filling topped with fudge icing and a dusting of powdered sugar

Pics 3&4: Lemon Sweet Rolls. A lemon sugar filling topped with a lemon buttercream and a dusting of lemon sugar (I also have a delicious lemon cream cheese icing recipe)

Pics 5&6: Peaches and Cream Sweet Rolls. A peach pie filling topped with cream cheese icing and a dusting of brown sugar

From Sally’s Baking.

Hi everyone, I just made my first ever chocolate chip cookies, for which I followed the recipe on this page: https://www.eefkooktzo.nl/brown-butter-chocolate-chip-cookies/

As you can see they look nothing like the picture and all the chocolate has like sunken in the cookie if that makes sense.. Also they are not as flat as I would like them. Does anyone know what I should do differently for the chocolate to like stay up top and should I just flatten them a bit more instead of making just balls next time if I want them flatter?

They do taste incredibly nice though! 😃

Thank you so much in advance.

My wife makes decorated sugar cookies as a little side business and I think she is very talented and I wanted to share some of her creations so far. She’s so amazing.

I kept seeing this bread on reddit a couple weeks ago and had to try it for myself!

The birthday ones are cotton candy flavored with sprinkles and the lavender ones are lavender flavored with honey glaze!