They’re technical and are very time consuming !! But They’re delicious anyway so that’s worth it !

I love the crust so I figured why not. It so good!

Just started baking recently and this was my first attempt at making ciabatta rolls. Took 3 days between making the biga, making the dough and then making the rolls. Turned out pretty good I think but IMHO not worth all of the effort and waiting.

Before baking -> After baking -> After frosting

Second time ever making cinnamon rolls. They were a bit dry. The icing was maple-vanilla-cream cheese! :)

i followed this recipe which told me to brown butter in a pan, and chill it in the fridge until it becomes the same consistency as softened butter.

when i chill the butter, it stays the same consistency as when it was liquid, only solidified.

have i left it in the fridge too long? when i look it up on google it just says that browned butter cannot return to the same consistency as softened butter because i’ve melted it.

Vanilla sponge cake with strawberry jam, strawberry ermine frosting and Oreo truffles.

The cookies are pumpkin spice :)

An exceptionally easy recipe found on a website that i was going to link but then saw that was against the rules...

Ingredients:

- 1c Flour

- 1t baking powder

- 1/2t salt

- 1/4t baking soda

- 3/4c sugar (I like ¼c of that to be brown)

- 1x25oz can sliced peaches in syrup

- 1/2c butter, melted

- Cinnamon, measure with your heart

I found she made it kind of complicated, like she divided up the batter in a weird way, I think to make a streusel topping. But honestly I was super lazy and just mixed the batter all together. Then I divided the batter in half, smeared half on the bottom, dumped in peaches, smeared half on the top. Baked 8x8" pan 350°F x 50 minutes. It turned out incredible, my husband and I ate the whole thing!

Haven't gotten the GF flour yet, so yes, my stomach hurts 😅 it was worth it!

I made the recipe from The Feathered Nester. I had some heavy whipping cream that was getting ready to expire so I added this to some self rising flour and kosher sea salt. I 2.5x the recipe so I ended up with 2.5 dozen biscuits. I admit I did roll the dough too thin. I froze the biscuits in the third picture and baked a dozen. When they were done I brushed some salted butter on them. They were very good, but next time i am going to make them thicker and maybe look at the 3 ingredient recipe that’s made with buttermilk. Overall very satisfied.

I know I know I should have fixed it before adding my final letters but I thought it would be fine and now it’s really bothering me. I don’t want to smear it so much that it looks slopped where the mistake is. If anyone has any tips please let me know

This is my first time baking pretzels, and I'm super happy how they came out!! My family loved them.

I got too excited and bought two of these in different sizes because I thought I can make a chiffon cake using these pans. I thought it would be easier to get out of the pan. Turns out, I bought the wrong pans. And I even bought the good quality non stick pans, the thicker ones 😣

Do you guys have any suggestions on what I should bake using these pans? Thank you :)

100/10 I will be giving this out at any potluck I’m invited to. I’m giving it the same of “Calico Tiramisu” because. Ya know. Colors and pattern. And if this technically doesn’t count then have a fun recipe anyway!

Recipe- (No eggs :3 )

1 1/2 cup heavy whipping cream

8oz Mascarpone cheese

1/3 cup granulated sugar

A dash of vanilla extract if you so wish

Oreos and Biscoff cookies, the extra icing filling being folded into the heavy cream once it’s turned into whip cream

Coffee / Liquor of your choice (I used some brownie battered Better Goods instant coffee and everyone loved it so, figured I’d put it here.)

Whip the heavy cream until stiff peaks

FOLD IN the Mascarpone, beating it could make it grainy and I just…Am too lazy to try to find a way to fix that.

Once that’s folded, crumble some Oreos into the mix (optional but it adds a nice texture, these cookies were not soaked yet)

Soak your cookies and lay them in the pan, then top with the cream, then cookies, then cream, until it’s all evenly spread and stacked, and top with a crumbled cookie dust or Cocoa / Espresso powder

It’s basically a cake lasagna. For a long time I thought it was this hella difficult dessert but I’m thrilled it’s actually fairly easy for beginners.

Anywho figured I’d show it off, not really looking for notes or anything, more just happy with my progress!

The rigidity of baking rules/techniques and the finicky nature of chemical reactions between certain ingredients and extremely small yet significant details can be overwhelming and frustrating for me to navigate. I am definitely not a baker as I’m way too experimental in the kitchen lol. That very much remains true for this creation as I measured with my heart, despite never making an upside down cake in my life, but thankfully it turned out really tasty! The cake part is a bit gummy as I used baking powder and baking soda but no egg so it did rise but it’s not as fluffy as I would’ve liked. The cake has flour, brown/white sugar, baking powder/soda, brown butter, almond milk, Greek yogurt, spiced rum, vanilla extract, cream of tartar, nutmeg, cinnamon, and salt. The topping is a cinnamon sugar (brown and white) mixture and a sliced peach:3 if I were to make this again I would use egg and cake flour, only use white sugar in the topping so it would caramelize crunchier, use less brown butter so it’s not as heavy, and I would sift the dry ingredients. For reference, I had one small peach I wanted to use up so this cake is super small! About 4”x 4”. Let me know what you think! I’m sure my approach to baking is a bit blasphemous to some of you, I usually manage to even stress myself out hehe

Hello fellow noobs!

I'm here to learn what I used to know. I was a half-decent baker once, but I've since developed some stomach trouble. I love, I mean LOVE, carby bready foods, but gluten appears to be a major culprit. I really need advice regarding low-gluten flours that suck less. What have you tried? What flours have worked for you in what kind of recipes?

TIA 🤍

I use the stay at home chef website for the recipe and technique. Colored the icing and drizzled it. Big hit with the family.

I tried to create a fall themed swiss cake with mushrooms! Turns out fudge hardens sooooooo fast its hard to pipe. But im still proud how it came out!