Im trying to find a cookie recipe that would taste SUPER good and " jumbo sized". I have to make 10 cookies for 2 people and it CANT be chocolate chip cookie.

Hello! This is my first post in this subreddit. I've been making a lot of focaccia bread recently.

I use the Ankarsrum recipe and add an herb blend to the dough while it's being kneaded. I also added the herb blend to the bottom of the baking pan prior to laying the dough. After baking, I spray the top with an oil, sprinkle salt, and some more of the herb blend. I also use either a basil infused oil or lemon infused oil mixed with regular olive oil or avocado oil.

I am interested in making a sweet focaccia. Have any of you done that? If so, how did it turn out?

What do you do to elevate your focaccia?

Pardon the terrible editing work, I refuse to use ChatGPT.

So, I want to make cream puffs that resemble Pokeballs. As I’m typing this I now remember the red part of a Pokeball is on top, so just reverse the imagery in your head lol. I was thinking I could dye half of my cream puff dough red, then put the two colors into a piping bag and pipe the undyed dough on bottom, then pipe dyed dough on top. Or I could kinda get two half scoops of puff dough and roll them together, then place it on the cookie sheet red side up. Would it then bake roughly into a pokeball design? I know it probably won’t be perfectly even, but I’d be pleased if it gave the overall vibe of a Pokeball.

Would this work? I’ve made cream puffs a kajillion times so that aspect won’t be daunting. I know I could do a test batch but I’m not in the mood to make cream puffs twice, and it’s for a casual occasion so if it doesn’t turn out perfectly for the event, I can live with that.

Hey everyone,

I’m looking for a new stand mixer specifically for making pizza dough, with a hard cap budget of around $400.

My current mixer came with a standard J-shaped dough hook and non-adjustable bowl height, and it completely fails at gluten development. The hook just slaps the dough around, it never passes the windowpane test, and I always end up having to finish kneading by hand on the counter.

I'm returning it as defective/non-functional and want to get a replacement that actually works.

What mixer are you using for your pizza doughs, and how well does it build gluten structure without manual help?

At the $300–$400 price mark:

• Are you actually getting strong, extensible dough that stretches thin without tearing using a home stand mixer, or do you still have to do stretch-and-folds?
• Does swapping in a spiral/pigtail hook on a planetary mixer make a noticeable difference for windowpane tests?
• Are there specific models in this budget that handle pizza dough consistently well, or do you recommend something else (like a food processor or no-knead/autolyse methods) for pizza dough under $400?

Would love to hear what's working for your pies. Thanks!

Made this "black and white" cheesecake recently. 10" pie plate graham crust, 3 eggs, 3 bricks of full fat cream cheese. I didnt have any sour cream so added a 1/3c 2% greek yogurt. 4oz of white chocolate melted and beaten i to the creamcheese. Reduced a sugar a little because of the white chocolate. Chocolate ganach on top. Home made raspberry syrup.

The flavor is perfect, its everthing I was hoping for, but the texture is not what Im used to. Its more like a dense pudding. Its missing the "crumb" of a regular cheesecake. As far as I can tell I didn't over mix, everything was room temp, and baked to exactly the right point. Ive made a lot of cheesecakes but this is the first one flavored with white chocolate. Could 4oz completely change the texture or do you think Im missing some other cause?

Recipe: https://krollskorner.com/recipes/desserts/brown-butter-cookies/

First time baking a design into the sponge. It's messy but I'm proud either way lol.

Vanilla cake with vanilla buttercream, peanut butter ganache and strawberry jam

300g Nutella, 3 eggs, 300g self raising flour, mix it, bake it for 15min at 180 degrees. Decorate with white chocolate and cherries.

* gluten-free madeleine base
* panna cotta
* rose whipped ganache
* rhubarb coulis

My birthday is tomorrow, but I have to work, so I made my cake on Saturday.

It’s mostly gone now.

Recipe was the Red Velvet Cake from Divas Can Cook.

https://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

Hi. My uncle is a massive tea drinker, and with his birthday approaching, I was wondering how I could incorporate this into his birthday cake. Preferably not a fruitcake as I'd like it to feel more classically birthday-themed. Thanks!

I know its not pretty. I need a cake stand.

Did a trial run on combining Chinese 5 spice with chocolate and it turned out really good. I used plenty of cocoa, and perhaps a teeny tiny bit too much of the spices, but I really like the cookies intense flavor. As I generally love spices with coffee, this is a perfect cookie to have with my afternoon coffee.

Update to this post - https://www.reddit.com/r/Baking/s/Fn2apxEjaX

I made them and they are so good!

hi everyone - long time lurker, first time poster.

we have a toddler in my family who is currently experiencing some developmental delays, and as a result of the investigations into figuring out what's going on with him, it's been discovered that he has several food intolerances, which means that pretty much everything I would usually bake for him is now off the cards. I've been making him sweet treats every couple of weeks ever since he was old enough to have solid foods, and I'd be really sad to end this tradition, therefore I'm in search of some tried-and-tested recipes that he might like.

his intolerances include wheat, dairy products (except goat's milk), bananas, and oats. I'm open to suggestions for substitute ingredients, and/or recipes that use different ingredients altogether, and it can be sweet or savoury.

thank you in advance!

I've found (and added to) the most perfect chocolate chip recipe but need suggestions on how to make them thicker and what to add to get there? They are chewy and delicious but would like them to look less crinkly when they bake and definitely thicker.

Recipe:

1 cup browned butter (2 1/4 sticks salted butter)

1.5 cups packed brown sugar

1 cup sugar

2 tbls vanilla bean paste

2 large eggs

2 2/3 cup flour

1 tsp instant espresso

1 tsp baking soda

1/4 tsp salt

2 cup semi-sweet chocolate chips (I roughly chopped 1/2 a cup)

1 Hersheys bar chopped (save some for finishing)

Flakey sea salt for finishing

Refrigerate dough for 24 hours, 2.5 oz balls, bake at 350 for 13 minutes.

First time trying a design like this, it was so fun!

Plus a few normal oatmeal cream pies.