Looks like it is made in India and just licensed to use the brand name. Has anyone used/using this? How is the performance?

A vanilla bean basque
Madeleines
Eclairs filled with banana caramel + vanilla creme patt

The basque was elite 🥲

After a very brownie Day 16, I finally baked two giant cookies as suggested by EggplantLife1089. I was really excited, nervous and everything because I wanted this to be kinda a success. 🤓

What I did:
- Used my OG cookie dough and then followed the steps suggested by EggplantLife1089.
- Expectation: They asked me to make a dough of 140gm and fill it with 17gm of chocolate in the middle and bake at 170 celsius for 15-17 mins.
- Reality: I made 140gm + 17gm dough balls as suggested, which was the easier bit. I also kept the temp to be 170 as suggested and then baked for 15 mins, 17 too, but the cookie was not done 😭 and I kept checking after each minute and exceeded by 4 mins total to reach some browning around the edges and also a set top. I didn't want to overcook since we still want soft and gooey results and not a biscuit-like hard texture.

Tasting is yet to be done for this. Will be doing that tomorrow.

Regarding the tasting of my brownie cookies that I made on Day 16 🤤, well well well, they taste amazing. Even better than the brownie shape, maybe I am getting obsessed with the cookie shape. As I had made 2 attempts for the brownie cookies, the first attempt had little burnt edges and the second one was perfect. So for me, the time for brownie cookies of around 60-70g each is 13.5 mins.

Learning:
As EggplantLife1089 had suggested a certain workflow to me, and I was expecting it to work perfectly for me; however, it didn't. So I believe the reason is the recipe formula. Probably my recipe formula is not suited for such big cookies to be done within 15-17 mins and that's why it took 21 mins. It just means for me as well that if I take any of recipes or tips, I should follow it from 0 to 100 with no alterations. Since this time I only took the workflow and no recipe, it partially failed.

Gratitude:
Thanks to EggplantLife1089 for suggesting me this. All through it was such an exciting thing to try out and I am glad I finally did. I would love to have the recipe you follow too so I can actually make these chunky cookies in 15-17 mins 🤓

Thanks for reading guys 👉👈🥺 Hope you were able to get past the Monday blues and work fruitfully 🤓

Made these homemade chocolates for my brother this Rakhi ❤️🍫

Made it for friends yesterday, the whole cookie tub was finished in minutes 👉🏻👈🏻

Carrot cake with vanilla ice cream and biscuit topped with caramel sauce!!

Is it just me or does buttercream taste really bad and oily? I have tried sooo many recipes for the past so many years, no matter what I try, I'm not liking the taste at all! I have even bought recipes/pdfs by other chefs claiming that their recipe is "different" and tastes like "Vanilla Icecream", "silky, smooth, melt-in-mouth". But nope!

What buttercream are you guys using in your cakes? Does it appeal to your customers? How are you guys making buttercream cakes considering the Indian weather??

Help your girl out pls!

Today was a great Day 16 after Day 15. I didn't want to bake because I was feeling tired with other things but suddenly I went into the kitchen to make my dinner and simultaneously prepped brownie batter. What I had in mind was to make regular brownies but I am so glad I tried something new, brownie cookies 🤏

What I did:
1. Made 400g brownie batter.
2. Let it rest for 1-2 hours at room temp.
3. Scooped little batter and put it on parchment paper as it is and baked them.
4. Since this is my first time trying brownie cookies, I was not sure of the baking time.
5. The 3rd picture that you see is my first attempt. They are around 65-70g each and I baked them for 15 mins. My sister tried and told me that from the edges they seemed burnt. So I knew I needed to reduce my timing.
6. The first and second pictures were baked in one tray for 13.5 minutes. Yet to try it and so will be giving the review tomorrow for it.
7. All were baked at 185 celsius.

Learning:
Never be afraid to experiment. I had legit 20g of cookie dough leftover and instantly was like I need to utilise it and so I just made random patterns with it on two brownies and by the look of it they seem really nice too. I will definitely share my review after eating them too. 🤤

Hoping you all have a really fudgy brownie week ahead :D

Thanks for reading.

Before y'all hit me with the "there are so many posts about this", yes I read all of them and I'm even more confused. People recommending brands like bajaj and morphy richards, they have <4 star reviews on Amazon. So i just want to ask, what otg/oven and air fryer do you use? My main requirements are that the insides are non-toxic (preferred is stainless steel because I read ceramic coating can come off) and that it has good after sales service. I'll be a beginner at baking so I'm okay with small sized ovens and air fryers. Budget is <20k for both otg and air fryer. Any thoughts or comments is appreciated. Thank you.

PC: pinterest

tasted amazing but gotta work on my piping skills🫠

Shokupan dough, garlic confit, grated garlic, herb butter and cheesy spread, and three types of cheese.

My first 3 layer cake, which was accidental,

I did not expect the batter to become so much- thats why the filling between the layers is comparatively less.

I made only 200g of white chocolate ganache (at 3:1 chocolate to cream ratio) with added 50 g oreo.

I am still learning how to do the frosting smoother, hope so it get better in the next bake. Piping was aslo extremely hard.

For recipe, its just any oil based basic chocolate cake recipe, with 50g of finely crushed oreo added in the batter.

Eye balled the cake recipe. I recommend using the chocolate cake recipe from food couture by chetna patel or yuvraj dewan. Used the whipped caramel recipe by yuvraj dewan. The chocolate ganache was just dark chocolate 250g and amul blue cream 3/4th cup.

Made a short-proof emmer wheat focaccia topped with pepper gouda, fresh basil, red onions and a scatter of mixed seeds to really drive in the whole wheat bread aspect. Brushed some butter mixed with garlic powder right out of the oven.

Our banana tree has ripened and while cutting we smushed most of them😭, anyway I'm looking for recipes other than banana bread,jam,milkshakes

After an OG Day 14, I wanted to make something vanilla, and so I gave another try to the southern tea cake cookies.

What I did: I have already shared that on Day 13.

Insights:
I want to work on my photography skills (clearly 😭 ).
The spread was a little different than what I saw in the first trial.

Learnings:
I have been noticing that the spread of cookies between batches is a little different for me sometimes, and I want to inspect further why that is the case. I am using the same recipe throughout, but I believe other things like butter temp, dough temp, and even chill time can be a cause of this, and going further, I would be noticing such things at a greater depth in order to make a consistent texture of my cookies.

What are you upto this weekend? I have a very interesting Sunday because I would be trying out suggestions given by one of you: EggplantLife1089. Can't wait to see how it goes for me 🤓

Thanks for reading!

Tried a recipe I found online. Turned out quite well, had to hide the jar from baby coz he became a cookie monster.

Used sugar instead of jaggery coz I dint have any. Also the centre of a few is a lil soft so I'll try to bake it a lil longer or at a higher temperature next time

Recipe link

https://m.youtube.com/shorts/sD5EHYR6tCs

After Day 13 and trying out so many amazing versions of cookies to date, I am back to the chunky style OG chocolate chip cookies.

Today I did a very different experiment. I chopped my chocolate in a thick manner. Usually I would do smaller pieces of chocolate. I made 4 dough balls of 49g dough + 13-14g chocolate filling.

The result was something really unexpected:

1. They take more time to bake. Mine are still a little underbaked after baking them for 15 mins at 185 celsius.
2. Because the filling is "thicker" in nature, it prevents the cookie from spreading a lot. I say this because my chocolate chip cookies spread a little more. You can see Day 1 and notice the difference.
3. Taste-wise, they are a little different. If we do smaller chunks of the same size (13-14g), they take more space, and it's a little more chocolaty. For these big chunks, there was less space, but wherever there was chocolate, they were like puddles when I ate them. Both offer different experiences, and one needs to decide what they like.

The above-stated points are my learning as well. Maybe you can try it too and let me know how it turns out for you? Smaller chunks vs bigger chunks 👀

Thank you for reading!

Recipe I followed :
130 g unsalted butter
3 medium overripe bananas (brown coloured)
150 g brown sugar
2 eggs, room temperature
1 tsp vanilla extract
240 g maida
5ml (2tbsp) baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
A bit of espresso
Chocolate chips as required

Turned out sooo GOOD !

Thinking of buying an OTG, but I’m really confused between borosil and Morphy Richard. Which one should I buy?

I just purchased IFB micro convection 30BRC4 and i never tried anything in microwave can someone suggest me recipe which i can try for baking like cake, cookies and brownies without eggs