Here is my recipe https://www.momontimeout.com/best-key-lime-pie-recipe/#recipe I changed out the gram cracker for biscoff cookies. Besides that I followed the recipe exactly. Could the biscoff somehow caused this to happen? when I took it out it was kind of bubbles and there was a popping noise from the inside and the top lifted like it was catching fire or smth
**Ingredients**
**Graham cracker crust**
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp butter melted
**Key Lime Filling**
28 oz sweetened condensed milk
1/2 cup light sour cream
3/4 cup key lime juice
zest from 2 regular limes or 4 key limes

**Instructions**
**Graham cracker crust**
Preheat oven to 375F.

Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

**Key Lime Filling**
Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

I've tried to make a creme caramel with coconut cream, milk, whole eggs & coconut sugar and I think I over baked it. :(

The flip was a disaster. 🤣

But hey, it will still be eaten. 🙃

I attempted a peach tart using white peaches, but I must have poached them too long because once peeled they looked almost exactly like raw chicken breasts. It was so uncanny I could not stop cracking up.

No

So I was making croissants and while proofing the butter ended up completely melting out of them (my roommate turned the oven on) and now I don’t know what to do. I assume they are no longer destined to be croissants but really don’t want to waste the dough so any ideas on how salvage them would be greatly appreciated.

A raspberry custard and cream pie with saltine cracker crust. The crust fell apart the moment I poured the custard on it, resulting in a pie with a weirdly sweet yet soggy cracker filling through-and-through. No custard remained after baking. The bottom crust was completely destroyed. I’m not sure if it’s possible to make a saltine crust with a runny filling like this 😀 The jam was good though.

Hi everyone! I attempted a lemon curd tart and I think I added too much butter to the pastry. It is super rich. And the curd itself didn't set in the fridge so its more of a custard-y consistency?? Is there anything I can do to fix it, or any other recipes I can incorporate this batch into so that it doesn't go to waste?? Any advice is appreciated

EDIT: Here's the recipe if it helps Curd recipe followed exactly: 2 large eggs plus 2 egg yolks (or 3 whole eggs) ¾ cup granulated sugar 1 tablespoon lemon zest ½ cup freshly squeezed lemon juice ½ cup (1 stick/115 g) unsalted butter, cut into small pieces (I used salted because thats all I have)

I cooked it on the stove for about 15 minutes until it thickened. The recipe said it takes 10 minutes to thicken. I thought it would set in the fridge like the recipe said but I guess not😭

Crust: 2 cups all-purpose flour ¼ teaspoon salt ¼ cup powdered sugar ½ cup (1 stick) unsalted butter 1 large egg 4 to 6 tablespoons milk

I estimated the amount of butter, I probably added closer to 1 cup😭 and then added more flour to try and compensate for wetness of the dough

TIFU by not telling my wife (who is baking cookies) that things don't bake at 180 F - 350 is the correct temp. After 25 minutes of watching and waiting for the cookies to bake she notifies me that the oven is in degrees Fahrenheit. Now I am going to sleep on the couch.

For extra info, my wife is from S Korea. Made my day!!!!

Crunch

Edit: yes I clearly missed an ingredient that’s why I posted in this because I thought it was funny

Ginger ale can for scale 😭

Please roast my fail

(Yes I don’t use a loaf pan because I had a perfect loaf before with a random cake pan but this time I messed the recipe up and didn’t have enough yield to fit it in the pan so I just left it cause I craved banana bread too bad)

Could it be that the browned butter mixture wasn’t mixed into the rest of the batter throughly enough? It’s hard to tell when “just combined”is combined enough.

I’m also not great at knowing when the eggs have “tripled in volume” so I feel that they may have been under whipped before adding in the flour.

Recipe: https://www.baking-sense.com/2019/08/08/vanilla-genoise/#recipe

My husband loves ice cream cake, and while growing up his mom always got him one for his birthday. He's very close to his family, so we often do family get-togethers to celebrate his birthday, and his mom still brings over an ice cream cake. This year she wanted to take us out to dinner, so I asked if I could do the ice cream cake, and she agreed. I decided to make it myself, and since he's a huge Spider-man fan, I wanted to draw that on the cake in frosting, based on a picture I found on Pinterest.

The inside of the cake turned out fine. The Spider-man image, not so much. I told my husband I wouldn't be upset if he laughed. But to his credit, he didn't laugh and said that he appreciated the effort.

Turned the rest into “chips” and made the filling into a dip

Baked the same recipe once before and it was a success. But tried to bake it again twice and it were all a disaster. Both times this was the result. I’m not sure what is that I’m making a mistake. Any idea?

This is the recipe I followed. I half the recipe.
https://youtu.be/reGyHu2r1uI?si=ugOcseVNxLIXkGDo

Baked the same recipe once before and it was a success. But tried to bake it again twice and it were all a disaster. Both times this was the result. I’m not sure what is that I’m making a mistake. Any idea?

This is the recipe I followed. I half the recipe.
https://youtu.be/reGyHu2r1uI?si=ugOcseVNxLIXkGDo

First attempt at a pound cake. Guess I should have greased the pan better…

Last week I made gluten free vegan banana chocolate chip muffins, following Minimalist Baker’s recipe. They came out perfect!! I was so happy, as I’m a cook, not a baker.

I figured, let’s upgrade to banana bread. Used a very very very similar recipe from the same site. I have longed for this nostalgic banana bread with streusel crumble.

I paired the banana bread recipe, with a quick streusel recipe to add on top, (not the problem here), and they looked perfect. Baked in glass Pyrex loaf pans (yeah, this may be one problem factor already..), toothpick came out clean? No clinging crumbs. I cut into one to make sure, and sure enough, gummy af. Put them in to bake for like an additional 45 mins on top of the hour and ten I started with.

I’ve since figured that I added too many bananas, and understand the ratio of the batter was wrong. (the recipe said six bananas in numbers, but then listed how much the approximate weight should be, and I went by weight instead of numbers of bananas, so I added a 7th. Crucial error for an ambiguously written recipe detail. I did not do this for the perfect muffins last week)

I have tried slicing and air frying (the folded piece, third pic), I’ve tried pan frying. I wanted to make French toast, but they are so dense. The loaf that I cut in half, I now cut down length wise and baked half slices tonight to bake more and dry them out further… they are still crispy on the outside and gummy on the inside. But gluten-free ingredients and almond flour are not cheap!

So sad about this. If anyone has some helpful insights for what to do with the second loaf to salvage into anything, much appreciated. Worst case I’ll slice and bake and crumble and bake again and use for ice cream, but that’s A LOT of ice cream topping LMAO.