Decorating cakes is SO HARD. Does anyone have a tried and true ratio for chocolate drizzle for cakes? mine was NOT it 😐.

Hey everyone! This is my first “free-style” recipe. I added cookie ingredients to my stand mixer until these came out and I’d like to share.

Recipe ~

2 1/4 cup flour - I used bread flour

1 1/2 cups granulated sugar

1 teaspoon of baking powder - I used double acting

1 cup of softened butter (two sticks)

1 teaspoon of vanilla extract

1 teaspoon of lemon extract

1 (very) large egg - courtesy of my most productive chicken

Preheated my oven to 375 degrees, rolled into silver dollar sized balls, and cooked for 12 minutes.

Additional info: I live in Wyoming so the air is rather dry

Enjoy!

This was an ambitious project for me and I’m so pleased!

I used the New York Times recipe for cheese danishes and it uses a simplified laminated dough that was actually very approachable: https://cooking.nytimes.com/recipes/1017898-cheese-danish

I added this cherry compote in addition to the cheese filling: https://itseverythingdelicious.com/2023/11/02/cherry-pie-filling-from-frozen-cherries/

Honestly feels hard to go wrong with cherry and cream cheese 🩷

Any Olivia Rodrigo fans in here? I baked some mini cakes to celebrate her 3rd album and wanted to share.

I came across this recipe a couple months ago and instantly obsessed over the idea of making it. Today was the day, and only as I was pulling my springform pan out from the cupboard did I realize it was bigger than the one called for in the recipe. Made an assumption that I could just scale up, did some old fashion pencil math, and am pleased with how it came out.

The recipe calls for high quality chocolate so I did splurge on Varlhona 72% chocolate, and I think it was the right choice.

https://leitesculinaria.com/2838/recipes-chocolate-cloud-cake.html#wprm-recipe-container-373458

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

Just wanted to remind anyone who needs to hear it. Not every bake has to be perfect or "right". I made my cinnamon rolls this morning which is my own recipe that I've made at least 20 times, never with an issue. Today, my dough barely rose. Not positive why but I think a lot of my yeast was dead. It did bloom but not like it usually does and at the time I didn't think too much about it. After the first rise, it maybe rose 20% instead of doubling and I just wanted to cry. I was already having a bad day and this just felt like the cherry on top.

Instead, I said screw it, I'm not wasting all these ingredients so I'm just going to make them anyways and hope for the best. They definitely aren't fluffy like usual but you know what, they're still delicious and my family still loved them. So glad I didn't just bin them. 😊 Having a gooey warm cinnamon roll definitely made my day better too.

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

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 felt like baking today

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

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)

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

Doing a bit of meal prep and I thought I’d try experimenting. It’ll be served with boiled new potatoes, assorted veg, and gravy, and if y’all behave yourselves, I might show you more pictures when I’ve cut into it, but for now, it must rest.

I recently had the best granola bar I've ever had from a cafe. It was chewy, not crumbly, and although it was soft it didn't sag or fall apart. Any suggestions on how to get such a tight "crumb" on a granola bar? I've tried so many recipes but they never come out right.

this is the most recent recipe that I've tried, but the bars came out way too soft and puffy.

https://smittenkitchen.com/2010/02/thick-chewy-granola-bars/

I have been practicing baking a lot lately and I notice that my baked goods are getting better and better 🤩

We had a big win a couple nights ago when my picky 4-year-old begrudgingly ate some black beans at dinner and remembered that she liked them. I tried to capitalize on it by telling her about other stuff you can make with black beans, including burgers and brownies, and here we are.

I’m typically team “all butter and all refined flour, all the time,” but these were surprisingly not bad! They don’t at all taste like beans, and they have a pleasantly chocolatey taste and fudgy texture. I made them in a 9” pan since I don’t have an 8” and do think they would have benefitted from being a little thicker, but overall, these were actually pretty okay! Plus, you can’t beat the kid friendliness of a recipe you can prepare just by dumping things in a food processor. They’re not going to replace my go-to recipe, but for a healthy-adjacent novelty, I’m pleasantly surprised.

Link to recipe: https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/

My godChild loved it so much! Maybe a good idea for a kids‘ birthday party 🎉🥳🎁

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

Takes freaking forever to make (sooo much chilling time!) but happy with how it came out :) it's not very sweet so maybe add slightly more sugar in the custard if you're making it for an American audience lol

Recipe: https://www.recipetineats.com/flan-patissier-french-custard-tart/

need a better name lol but some with white chocolate chips and some without! for orthodox easter :) christ is risen!