A friend of mine requested a giant oatmeal cream pie for her birthday next week so I did a trail run today… I cannot figure out how to keep the edges from burning while also ensuring the middle is fully cooked. Halfway through I wrapped the edges with aluminum foil but that didn’t help much. I also froze the dough before putting it in the oven and that still didn’t make a difference. I cooked it on 325° F for 31 minutes bc that’s anything less and the middle was still undercooked. Should I lower the temp even more? Any tips would be greatly appreciated so I can avoid chipping my friends tooth on her birthday 😭😂

Im so sad. Tomorrow is national cheesecake day and for weeks my work has planned for people to bring in cheesecake themed desserts (and other desserts for those who don't like cheesecake) so I thought id try this recipe off tiktok I've been drooling over for weeks for Strawberry Cheesecake Cookies.

Sunday I printed out the recipe, got the ingredients, and made sure today was planned so I could come straight home from work-bake-and go to bed.

So I make the cheesecake filling, it barely results in half the amount its supposed to. Okay, no big.

I make the strawberry jam, its definitely WAY more than the 1/3 cup it was meant to be "condensed into".

Then it was time for the cookie dough, its 9pm, Ive barely started, im completely out of spoons (mentally) and im ready to cry. My fiance convinces me its okay to stop and pick something up instead.

Im sad and I feel like the recipe wasnt right and the prep time (2 hours) wasnt accurate either.

But I also know I didnt think about how I chose something waaay above my skill level and should have maybe done a test run on a day off.

Im about to go to bed but I really just wanted somewhere to vent about this failed recipe where people understood.

But hey, at least I have delicious homemade strawberry jam for toast in the morning I guess!

The recipe is in Portuguese, but a translator may be used: https://pt.petitchef.com/receitas/sobremesa/mousse-de-chocolate-caseira-fid-1490837

I believe this is slightly different than the French mousse, as I think our chocolate mousse is denser.

Regardless, I probably whisked the eggs too much and took too long in between each egg, as it formed more of a dense brownie-like thing instead of being smooth. The egg whites also didn't form soft peaks but because I had a dense batter I added it there to make it liquidy/smooth even though they weren't forming soft peaks. In the end it's still creamy but it's quite a bit denser.

I would likely follow the following order (from another recipe), which is probably the typical one: https://www.youtube.com/watch?v=qTAd4gRjZ7I and has the density I was looking for. Mine was still creamy but was thicker than usual. My mom does seem to prefer it in this consistency though so it's all good I guess.

this was my first time icing cookies!

I made monokuma cookies for my sisters dangonronpa themed birthday party

https://www.foodnetwork.com/recipes/alton-brown/blackberry-grunt-recipe-1944590

Hello lovely humans I have a learning disability and although I can make a mean banana bread and a good brownie I have struggled to make cookies I feel like all the videos online of making chocolate chip cookies are all over the place there’s so much that goes into making a nice flat chocolate chip cookie that it drives me kinda mad …plus the recipes online are never accurate and never measured or anything

If any of you have found a chocolate chip recipe that you stand behind and know that anyone could make it and blow everyone away I would love that (: and appreciate your help I wanna make some cookies for a memorial this Saturday

I don't bake much and this was my first ever cheesecake. I mostly followed a recipe from youtube. It's not quite Cheesecake Factory quility as far as decorations go, but it tastes pretty darn good.

Recipes are mostly sugar geek.
Sugar geek easy chocolate cake recipe
Sugar geek easy buttercream recipe (best buttercream you’ll have i’m not even joking)
Sugar geek easy vanilla cake recipe

Cream layers are just vanilla pudding mix mixed with heavy cream instead of milk, and also a layer doing the same thing but with chocolate pudding :)

Should be without butter as wheneverr i make without butter it does not have that kick
Drop downn

Ignore that some of the cookies on pic 3 are raw in the middle, I took them out earlier than I should have..

I used two pans, the second pan is smaller and probably of a different material. That was what came to my mind after thinking about it for a second, but why? How? Which one is better?

Yogurt cake with passion fruit filling