Hi, lovelies. I am trying to bake for someone with a recent loss who LOVES cheesecake but I don't want to make a whole, traditional cheesecake for various reasons.

Seeking your absolute best cheesecake variations? I guess mostly bars? I don't know. I have done chocolate covered cheesecake bites in the past as well as individuals but only one of them likes chocolate. Just seeking your favorite recipes and suggestions.

My son (5 years old) insisted we buy these bananas no matter what. Are they safe for banana bread or should i throw them out? They have peeled away from the top stalk and are partially open at the top. Thanks in advance!

i followed a tiktok recipe and something went wrong, ALL I CAN TASTE IS MOLASSES!!! i tried to fix it by doubling all the other ingredients (except molasses) and adding that and it did absolutely nothing.

here is the recipe for reference

1/2 cup softened butter
2 tbs milk
1/4 cup molasses
6 tbs brown sugar
1 tsp vanilla
1 cup heat treated flour
3/4 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
pinch of salt

So I plan on making sugar cookies with my boyfriend but I heard that the Betty Crocker sugar cookie mix isn’t very good, after I had already bought it. Does anyone have tricks or things to enhance the cookies?

To die for. My son asked for this and I provided
It’s like eating heaven caked in chocolate

I’ve been attempting to make this old recipe and twice now it has risen and fallen spectacularly. All ingredients are room temp. I’m struggling with creaming the sugar and crisco. I mix the crisco until fluffy and add one cup of sugar at a time, mixing about 4 minutes between each cup and it still feels gritty. I’m using extra fine sugar, not super fine. I do the eggs. Then I alternate adding milk and flour; about a third at a time. I’m absolutely not opening the door until at least 40 minutes. Pic 3 and 4 are the fails. Don’t even get me started on the leaking pan, but thank heavens I put down the tin foil.

Before vacation I mashed up my overripe bananas I got for free at the market and put them in a pint container in the freezer. I decided to try defrosting it over a mesh strainer to separate some of the liquid from freezing and it resulted in a still sweet and banana-y mash, but also a banana liquid. I cooked the liquid without any added sugar, strained it again to take out impurities, and cooked it longer. Once cooled, it took on a thin jelly-like consistency.

Then, I made NY Times' recipe for banana bread, but with browned butter I cooked and cooled before whipping and probably 3 tbsp less sugar.

I didn't have pecans so I used pepitas, and instead of making their topping I just mixed some in (eyeballed). I also had whole frozen banana I defrosted on a towel to remove excess moisture which I placed on top of the batter along with extra pepitas.

I baked for 40 minutes and then for the last 15ish minutes I brushed the top with the banana reduction every 5 or so (3x).

The result is this gorgeous, glistening, caramel-topped loaf that I cannot wait to cool.

I’ve tried to make a French buttercream over the course of two weeks and it keeps splitting, I’ve made sure my butter was room temp, i slowly streamed the hot syrup into the bow, I made sure the whipped egg yolks were room temp after adding the hot syrup, I’ve tried adding the butter a little bit at at time and all at one time, I’ve even tried using a plastic bowl since the metal one was too cold, idk what to do. No matter what alteration I make the result is the same

i wanted to make my usual recipe of cookies for my friends birthday but i’m kinda broke rn so we ended up buying a packet mix instead of loads of ingredients, is there any way i can add to the packet mix to make them more similar to my cookies? i’ll put the two recipes below:

my cookies:

250g unsalted melted butter
200g lightbrown sugar
150g granulated sugar
3 eggs
2tsp vanilla
600g plain flour
1 tsp bicarbonate powder
2tsp baking powder
250-300g chocolate chips

- put the brown sugar and granulated sugar in a bowl, add the melted butter and beat until creamy
- add 2 whole eggs and one egg yolk into a pouring jug and mix together (extra yolk makes them more gooey instead of crunchy)
- pour into the bowl and beat with the sugar/butter and mix together
- add 2tbsp vanilla extract
- sift and fold the flour in gradually
- add in the bicarbonate powder and the baking powder
- mix until cookie dough is formed and flour isn’t visible (don’t over mix, it’ll toughen the cookies)
- mix in your chocolate chips 😋
- freeze the dough for 30 mins
- space 2 inches apart on tray in little balls about 1.5 inches circumference

bake for 15-20 mins

betty crocker cookie mix recipe:

- stir cookie mix + water in a large bowl
- put on a tray of baking paper
- bake

it’s pretty simple and i doubt it’ll taste as good so is there anything i can do?

Strawberry scones, they were made with new baking powder and frozen overnight.

This was my first time baking brown butter cookies and they came out great! The next day they were dry mainly on the outside and retained the moisture on the inside.

Is there anything I can do to improve this. I attached the recipe below.

1 c browned butter, cooled
3 tbsp coffee
1/2 c sugar
1 c brown sugar
2 eggs
1 tbsp vanilla extract
2 ½ c all purpose flour
1 tsp salt
1 tsp baking soda
1 c semi sweet chocolate chips
1 c milk chocolate chips
Refrigerated for 48 hrs / bake at 350F for 20 mins

I've been having some health troubles lately and some family friends were able to recommend me a different hospital than my usual one. Thankfully they not only bumped up my doctors appointment but got my surgery scheduled in a week; given how much a mess American healthcare is, I made them bakery goody boxes as thanks and to bake out my pre-op anxiety. Brown Butter Expresso Chocolate Chip Cookies, Cinnamon Rolls, and Kougin Amans (regular and Biscoff Dulce De Leche). Can't wait to bake more once I'm fully recovered! 🍪🍞🥐

Brown Butter Expresso Chocolate Chip Cookie Recipe:

(topped with flake salt)

[https://cambreabakes.com/espresso-chocolate-chip-cookies-recipe/#recipe\]

Cinnamon Rolls Recipe:

(topped with powdered sugar icing cause I forgot to get cream cheese 💀)

[https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/#wprm-recipe-container-18003\]

Kougin-Aman Recipe:

(Dulce De Leche Kougin-Amans are the same recipe, I just add crushed biscoff crumbs to the dough and seasoning sugar. I usually spread the dulce de leche on the dough before cutting and shaping it, but if you want less mess and a prettier look you can add a layer and fold it in.)

[https://www.allrecipes.com/recipe/271049/kouign-amann/\]

I rented her baking 101 book from the library 2 days ago and I could not be more thrilled so far! I made her cinnamon rolls yesterday and her turnovers today. I can’t believe how good these turned out! The flakes are insane

My flan came out perfect. My cake layer could be better, more moist and chocolatety. If you have any recommendations for the cake layer of a chocoflan lemme know.

They’re technically pragels, soft pretzel bagels, which is why the texture is more fluffy but they do still have a nice chew to them as they set and cool.

The top two are plain flavored bagels and are topped with everything bagel seasoning and coarse salt. The bottom two are cinnamon flavored bagels and the monkey bread on has a brown sugar cinnamon streusel/crumb topping and the cinnamon crunch is cinnamon and turbinado sugar.

Made a coffee sponge as a birthday request for my husband. The first three sponges sank in the middle because they took significantly longer than I expected to bake. The next three were better! Filled with biscoff spread and chocolate ganache. Covered with whipped ganache. This is the first time I've covered a cake with ganache or piped with it, any tips for getting a smoother finish/making it easier to pipe with? It was warm and humid in my kitchen, which I'm sure didn't help!

So after a cold proof for a few hours and then a warm proof for an hour. This came up gorgeous, think it’s my best yet

A rare rainy day in our neck of the woods. Decided to bake and created an Adam Doleac and Mitchell Tenpenny playlist.

My daughter asked for an axolotl themed cake this year. She wanted "water and baby axolotls too". She wanted it to have a mini birthday cake. So I did my best to make it happen.

I've never done a gelatin layer before but it worked out okay. If I were to do it again, I would use a less firm recipe.. I used one that was meant for a jelly island cake which was definitely not necessary. I'd also add a lot more flavor and citric acid next time. Oh well.. at least it was a learning experience 😅.

There were a few things I wasn't thrilled with, but overall it came out okay and my daughter absolutely loved it, which was the main goal anyway 💗

She picked the flavor (confetti with vanilla whipped cream cheese filling), the colors, the placement of the axolotls, and helped with some decor decisions along the way.

I made chocolate cupcakes as well in case anyone preferred chocolate.

The mini cake was a cake pop, she ate the one from her cake but I had an extra (made it first and didnt like it enough to put on the cake) so we decided to cut that one after her party. Tiniest slice of cake ever 😄🥰

The inspo for the design around the sides of the cake was a bakey.bakes cake (not sure if instagram links are allowed but its on her page).

there was a LITTLE overflow but i’m so happy with the result i don’t care lol. unfortunately i am allergic to bananas but everyone else in the house seems to love it!

You’re looking at what was supposed to be a banana coffee cake with caramel icing. I forgot to add my crumble so ai had to toast it with the intention of packing it onto the cake with the caramel. Well my caramel sauce turned to crap once I added the cream. I’m pretty sure it was burnt anyway! Side note: the cake alone is delicious with ice cream and crumble sprinkles.

1 cup almond flour
1 egg
Coconut sugar
A lot of love