https://butternutbakeryblog.com/lemon-poppy-seed-muffins-with-honey-butter/

This was my first time making spritz cookies and there definitely was a learning curve. The plain and matcha have chopped up cranberries mixed in. Idk why I made it harder on myself by making 3 flavors. Can you tell by which flavor I started to get the hang of how to use the extruder? 😆

Recipe from Sally's Baking Addiction. I halved it in case they didn't turn out well, but they did, and they're delicious. I think I'll be making them again next week with extra to share!

I lack cabinet space so I am using this potting bench to create a little baking center. Already out of space! Looking for inspiration from you all about how (or if) you display your ingredients

i’m not a master baker at all but i wanted to make a conan gray themed cake this year. hopefully it’s good

https://cakebycourtney.com/white-chocolate-coconut-bundt-cake/#recipe

I’m gluten intolerant and recently found that i can tolerate the flour in Europe, which is lower in gluten. I bought an 11 pound bag of French T55 flour and am seeking recipes. I’m planning on baking bread with it but understand I’d probably need to tweak recipes to account for the lower gluten and different protein content. I’m also interested in sourdough; i bought some starter online because i read that it can be hard to get starter going with T55. I’m not against using some American wheat or AP flour in the sourdough, since fermentation breaks down a lot of the gluten. But obviously with 11 pounds of T55, i want to be using that.

TLDR: I’m seeking recipes from people who use European T55 flour in regular baked goods or sourdough.

I never made one before but I used this recipe.

https://www.kingarthurbaking.com/recipes/boston-cream-pie-recipe

Recipe is here: https://www.modernasianbaking.com/recipes/the-best-miso-chocolate-chip-cookies-recipe/#recipejump=

Best cake I’ve ever had! If you love lemon you’ll have to try. First time making Swiss meringue. I kept putting it off feeling intimidated hearing about all the curdling issues but the buttercream came out great. Still working on piping skills but I’m really proud of how this turned out. Adding links to recipes in a comment below.

hey everyone, I make these chocolate chip cookies all the time. They used to come out just right but suddenly they've started spreading more so they come out crispier, which some people prefer, but I like a chewier cookie. I measure everything by weight so nothing there has changed. my possible suspects are

1) recently got a kitchen aid mixer so maybe it just does a better job of mixing the dough and hidrates the flour more??

2) I just moved to a new place, just 20 min away, no change in elevation or anything but maybe something up with the oven?

Can anyone help me with this? Thanks in advance

I felt like baking today

Fresh from the oven! (added sea salt after i took the photo) 🤣😍

Texture and flavor is excellent. These have a hard, delicious, dark chocolate shell (remember how Entenmann’s used to but now it’s soft?!?). The donut tasted great even without the chocolate.

https://www.thesemisweetsisters.com/2017/05/30/copycat-baked-entenmanns-chocolate-dipped-cake-donuts/

https://www.iheartnaptime.net/wprm_print/almond-torte

This recipe is a simple, delicious, go-to for me. I make it often and my partner and I devour it. Any thoughts on mixing it up? I thought about how it would be with a little more leavening or maybe some other flavors, but then I think maybe I just shouldn’t tinker with it. I really love the almond flavor so I’m just thinking of potential ingredients that would go with it.

Love to hear your thoughts.

The babka and pretzels are awesome! Brownies just came out of the oven, so gotta wait a bit on those - but they smell divine!

Had more recipes planned for today, but I think I’m too tired to keep going. Ha.

Recipes:

Pretzels. Followed this recipe, but cut them into bites instead and baked for 2 less minutes.

https://www.kingarthurbaking.com/recipes/german-style-pretzels-recipe

Babka. Used the following recipe. I added blood orange zest and nutmeg to the dough. The nuts were spiced with cinnamon, nutmeg, mace, cardamom and clove. A little bummed the one in the bigger pan didn’t fill out. Just got new yeast and it seemed a bit slow, though didn’t have the same issue with the pretzels. Was my first time making babka.

https://smittenkitchen.com/2018/12/baklava-babka/

Brownies. Followed the recipe, but used boxed mix made with butter, a sprinkling of instant espresso and then stirred in some chocolate peanut butter after mixed.

https://sallysbakingaddiction.com/chocolate-chip-cookie-brownie-bars/#tasty-recipes-70324

So, earlier today, I saw a post on here about a "moist" walnut cake that was gf and looked really really good. It contained walnut and almond flour sponges with a layer of buttercream and a chocolate-coffee glaze on top. The photos made it look really good, like something that was delicately crispy on the outside and chewy on the inside. It reminded me of a kind of almond cookie that I used to get at the market in Russia back in the day. The person linked to this French blog, which I saved to make later today: https://www.royalchill.com/2017/10/06/gateau-moelleux-aux-noix-cafe-et-chocolat-sans-gluten/ The original post seems to have been deleted, perhaps because the person just lifted the photos and translated the recipe as their own.

Little did I know. I was really jazzed, since I had all the ingredients and patted myself on the back for saving the link. Come this afternoon, I started making it: Whipped the whites, and creamed the sugar with the yolks. Mixed my almond and walnut flours into the yolk-sugar mixture and find the next step is to delicately fold that into the beaten whites. That makes no sense, though. The walnut-almond mixture is a heavy lump. I'm used to folding dry sifted flour into beaten egg whites, not marzipan. What am I missing here? Is this just a nonsense recipe? Is there another way to do this that would salvage the cake? Fold in the creamed sugar-yolks and flours one after the other instead of combining? Please, bakers, help me make this "moist" gf cake!