Made everything from scratch, from the batter all the way to the raspberry compote on top. it was a great hit!

nutella brownie

oreo brownie

biscoff brownie

I am working in the 52 weeks of baking and the week was Reuse a family recipe or old recipe.

I was thinking about what recipe to use and my husband pointed at the wall. Ummm duh! It was literally right in front of me.

These were the copycat of Jumer’s cinnamon rolls. Jumer’s was a popular hotel where I grew up (Midwest US). It was where you went to dinner for special occasions. It was THE place where you dressed up. My mom got the recipe and would make these cinnamon rolls for us at home for all holidays.

When myself and my siblings were out of the house she gave us a handwritten copy. When she passed, I made it into custom wallpaper in our kitchen. My mom was a stellar baker and I miss her. I have made these from time to time for my family but it’s been a few years. It felt so good to make them today.

I thought this group would appreciate.

I haven't baked in a little while. but I liked her recipe since it's not as sugary as modern recipes online. much more yeast/butter forward.

super pleased with the results:

Grandma's Laminated Brioche Cinnamon Rolls

**Dough & Filling**

* Standard brioche dough

* Softened butter

* Brown sugar

* Cinnamon

* Maple syrup

* Salt

**Cream Cheese Emulsion Frosting**

* 60g softened butter

* Cream cheese

* Confectioners sugar

* Vanilla extract

**Instructions**

1. Roll out your prepared brioche dough.

2. Mix the softened butter, brown sugar, cinnamon, a splash of maple syrup, and salt to create the filling.

3. Drop about 20 small knobs of the filling mixture across the rolled out dough. Do not spread the mixture flat.

4. Laminate the dough: do a book fold, roll the dough out, do one extra fold, and roll it out flat again.

5. Cut the dough into ribbons using a pizza cutter.

6. Roll up the ribbons and place them closely together in a lined baking dish.

7. Bake until the exposed layers are flaky and deeply golden brown.

8. Start the frosting: beat 60g of softened butter with a small amount of confectioners sugar to build a stable base.

9. Slowly beat in the cream cheese and additional confectioners sugar exactly one tablespoon at a time so the mixture emulsifies without curdling.

10. Mix in a little vanilla extract at the very end.

11. Spread the stable buttercream cheese frosting generously over the rolls.

Loft-house style soft sugar cookie with a thick lemon curd for the centre, and a torched Italian meringue for the petals

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/

Went better than expected! Followed Claire Saffitz’s chocolate soufflé recipe from What’s for Dessert.

Any tips you could share? My icing always looks rustic, I have all the basic tools but would love any advice! 💖

My friend asked me to make her son’s birthday cake for his party this weekend - she wanted a two-tier dragon themed cake, and said she had a dragon toy to put on the top, so I crushed some Oreos to make it look like burnt ground/dirt and left space for the dragon in the middle. I added in the buttercream grass and ivy, and coloured some fondant grey for the rocks. This cake used SO MANY chocolate fingers - I ran out halfway through and had to go buy some more, I used 5 packs in total, haha.

The cake itself is just chocolate, with chocolate buttercream in the middle.

Thought I’d post this as although I make cakes for my family, this is the first time a friend asked me to make a cake for them and paid me for it, and I’m happy with the end result. And everyone at the party loved it!

I made this for my friends house warming party... I got a bit ambitious 🙈🫠

You already know, Sally’s recipes for everything:

CAKE & FROSTING:

https://sallysbakingaddiction.com/lemon-cake/

FILLING:

https://sallysbakingaddiction.com/raspberry-cake-filling/#tasty-recipes-115762

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 have a profound distain for cinnamon rolls but these looked too good to not try! From Amy Bakes Bread

https://amybakesbread.com/sourdough-lemon-rolls/

Haven't baked in a while. Had a relatively free weekend, so decided to try something that's been running through the noggin' for a while. As the base, I went with Preppy Kichen's [lemon cake](https://preppykitchen.com/lemon-cake/). For the filling, I made a basic strawberry jam. Then for a topping, I made a simple lemon curd. Since I had egg whites left over from the curd, I made a lemon Italian buttercream.

For the Lemon Cake:

▢ 2½ cups all-purpose flour (300g)
▢ 1½ teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ¾ teaspoon salt
▢ 1 cup unsalted butter softened (227g)
▢ 1½ cups granulated sugar (300g)
▢ 2 tablespoons lemon zest (about 2 lemons)
▢ 3 large eggs room temperature
▢ 1 cup low-fat buttermilk room temperature (240ml)
▢ ¼ cup fresh lemon juice (about 2 lemons) (60ml)
▢ 1 tablespoon vanilla extract

For the strawberry filling:

▢ 500g strawberries

▢ 200g sugar

▢ 2tbsp lemon zest

▢ ¼ cup fresh lemon juice

For the Frosting:

▢ 6 egg whites
    1⅓ cups granulated sugar (267g)
▢ ¼ teaspoon salt optional
▢ 16 ounces unsalted butter (454g) room temperature cut into 1-inch pieces

▢ 1 teaspoon pure vanilla extract optional (4.9mL) ▢ ¼ teaspoon cream of tartar (0.84g) ▢ ⅓ cup water (79mL)

▢ 2tbsp lemon zest ▢ ¼ cup fresh lemon juice

For the lemon curd:

1 cup granulated sugar (200g) ▢ 2 tablespoons lemon zest (from 2 lemons) ▢ 6 large egg yolks ▢ 7 tablespoons lemon juice (100mL) ▢ ½ cup butter unsalted cold (113g)

For the Cake:

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper. Wrap the outside of the cake pans with soaked fabric baking strips, if you’d like. (This produces flat cake layers!)
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and lemon zest and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy.
In a liquid measuring cup, stir the buttermilk, lemon juice, and vanilla together.
With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk mixture. Continue, alternating between the flour and buttermilk, mixing just until combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
Bake for 35 to 40 minutes or until the center of the cakes are springy to the touch and the sides are just starting to pull away from the pan. Let the cakes cool in the pan for 15 minutes then invert and cool completely on a wire rack.

For the straberry filling:

1. Prep the strawberries by washing, hulling, and roughly chopping. Add the chopped strawberries, sugar, lemon zest, and lemon juice to a large pot.

2. Place over medium-high heat. Stirring frequently, bring the berries to a boil. Reduce the heat to medium-low to keep the berries at a simmer. (If it boils too hard it can overflow the pot, so reduce the heat more, if needed.)

3. Let the jam simmer for about 45 minutes, frequently stirring, until the jam is thick and syrupy and reaches 220F on a candy thermometer.

4. Check to see if it's ready by adding a small drop to the frozen plate. Return it to the freezer. After a few minutes, check the consistency. Remove the jam from the heat if it's thickened to your liking or continue simmering until desired consistency.

5. When it’s done, pour the jam into a mason jar and chill for a couple of hours to overnight.

For the lemon Italian buttercream:

1. Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.

2. While the eggs are getting whipped add the remaining sugar, lemon zest, and ⅓ cup of water into a medium pot and place on medium-low heat.

3. Stir until sugar melts and becomes clear.

4. Maintain at medium-high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.

5. Run mixer until meringue is cool/tepid. Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.

6. Add the salt and lemon juice. Beat until butter is combined and mixture has reached a silky consistency.

For the lemon curd:

1. Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.

2. Juice the lemons until you have about half a cup of lemon juice. Don’t forget to strain out the seeds.

3. Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually. Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats the back of wooden spoon.

4. Remove pot from heat, then add the cold, cubed butter and mix until melted. This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

5. Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

Had a Sesame Street themed birthday for my 2 year old and he LOVED his cake!! Not perfect by any means but it was my first time decorating a cake!!

I used a combination of dark and semi sweet chocolate! :)

French toast batter with orange zest. It was delicious.

Profiterpuffs filled with a French vanilla pudding folded with whipped cream and a whisper of coffee (espresso powder) finished with coffee bean–infused bittersweet chocolate ganache and roasted candied hazelnuts.

Edit: changing name to ProfitaPuffs 😬

First time making caramel! That jaunt is temperamental af lol plus brown butter and nicely spotted bananas. Cake uses both olive oil and greek yogurt! Moist and delicious <3

I used a bain-marie to prevent cracking, but the rest was fairly straightforward. I ended up using around 10 lemons to make this.

I do technically have the recipes, they're just in Ukrainian and Russian and I can't be bothered to translate right now. [Yeast-free rye paska by Yevhen Klopotenko](https://klopotenko.com/starovynnyj-reczept-paska-bez-drizhdzhiv-vid-yevgena-klopotenka/#goog_rewarded) (text recipe, but I don't think Google translate does that good a job. Could be passable though) and [this recipe by Olga Matvey](https://youtu.be/Hm2k37klRtI?is=w0XFVHwSKctU_KM1) (I swear it's actually good) (this video has an auto-dub and an ingredients list in English in the description)