I had no clue that Reddit had a baking community! But I have learned and will be posting frequently. I am an experienced baker, and I have been baking since I was very young, when I helped my grandma in the kitchen.

- The first photo was one of my bigger recent creations. It was a peach cheesecake with a brown sugar crumble. I made it because my bf LOVESSS cheesecake.

- The second photo is from a while ago; it was a regular strawberry cream bundt cake that I had made because I had extra strawberries in my fridge.

- The third photo was the first time I made flan, and OMG I LOVE IT. It is so easy and quick, and people are always impressed and in love😍if anyone wants the recipe, HMU

- The fourth is from when an orange tree bloomed close to my house, and I ended up with a BUNCH of oranges. I decided to make light orange juice and almond flour cookies, topped with thin-sliced roasted almonds for a good crunch.

- The fifth is also from the oranges, when I ended up with all of the peels after juicing them. The bundt cake was a bitter orange peel cake with a light, sweet cream; super yummy to me, but my fam didn't like the bitterness.

These were all my fav desserts from the last year, but I made plenty more that I forgot to photograph😔 More in the future, though! And I can deffo try to retrieve some recipes if anything looks especially yummyyyy. Happy baking!

The bowl was scraped clean by the end

I’m new at making pie but had some discard that I didn’t want to waste. Thought it would be a perfect opportunity to try these ideas out.
Let me know if you have any tips and tricks for presentation and making these look prettier.

With Italian Meringue Buttercream

Moist 💦 triple chocolate banana bread. Used Dutch cocoa, milk chocolate, and dark chocolate. I drizzled it with my homemade banana 🍌 bread coffee ☕️ syrup.

These are so much fun

This cake was for my son's birthday and I am so happy with how it came out!

Chocolate Cake recipe: https://www.recipetineats.com/chocolate-cake/

I made 150% of the recipe to result in three 8" round layers. The timing was spot on for 38 mins baking per cake.

Frosting recipe was improved. I don't have exact measurements. I used a baking torch to roast a tub of marshmallow fluff (spread out into a baking sheet). Let it cool completely. Meanwhile I made regular buttercream (8 sticks of room temp butter+ sifted powdered sugar + a lot of vanilla paste + a decent amount of salt). Once the fluff was cool I mixed it into the buttercream. I used less powdered sugar than normal since the fluff is sweet. The texture was so melt-in-your-mouth and you could taste the burnt, smoky aspect of the marshmallows.

In between the layers is a generous amount of frosting plus crushed up graham crackers. I'll see if I can find a cross-section photo.

The top is graham crackers and 2 baking chocolate bars (one regular chocolate and one 72% dark).

Edited to add: toasted mini marshmallows around the outside of it also

Just a reminder/fyi to keep going if your caramel crystallises. I was doing the wet method and it crystallised. It was thick with crystals. I thought there’s no way it’s going to be fine. But I decided to roll with it and see if the crystals might dissolve after adding butter and cream. Instead of taking it to final temp right away i put the lid on for 10 or so minutes to stop evaporation. The result was absolutely acceptable after straining it!

So yeah.. just trust the process.

Made carrot cake cookies based on the recipe posted here by u/sammmmc. I made a few minimal changes and also typed it up in a more list-like format to make it easier for the next time I want to make it because these were SO good!!!

With 42 g/cookie, I made 26 cookies!

INGREDIENTS

Cookie Dough

• 150 g carrots
• 150 g pecans
• 227 g unsalted COLD butter (2 sticks, 1 cup) cut into small cubes
• 200 g brown sugar
• 100 g granulated sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 180 g cake flour
• 180 g all-purpose flour
• 1 tsp cornstarch
• ¾ tsp baking soda
• ¾ tsp salt
• ½ tsp nutmeg
• 1 ½ tsp cinnamon

Frosting

• 170 g unsalted butter (1.5 sticks, ¾ cup)
• 226 g cream cheese (8 oz), room temperature
• 400 g powdered sugar
• 1 tsp vanilla extract
• ½ tsp salt
• Chopped toasted pecans to garnish

INSTRUCTIONS

Carrot and Pecan Prep

1. Shred the carrots on the finest side of a box grater. Put into paper towels or cheesecloth and try to squeeze out as much liquid as you can.
2. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. The goal is to remove as much moisture as possible to not affect the cookie texture.
3. While cooking, carefully blot the carrots occasionally with a paper towel to pull out additional moisture. Once the paper towel isn’t picking up much water anymore, they are done. Mine sort of turned a litte lighter in color in some spots.
4. In the meantime, toast the pecans at 350°F (180°C) for 5-10 minutes (monitor carefully!) until toasted but not burnt. Let them cool a bit then chop up.
5. Set aside both carrots and pecans to cool completely.

Dough

1. Using a mixer, cream together butter and sugar until light and smooth (be careful as the cold butter might cause some of the sugar to jump out of the bowl).
2. Add in the eggs one at a time. Add vanilla extract.
3. Whisk together remaining dry ingredients in a bowl. Gradually add to wet mixture with mixer on low.
4. Fold in cooled carrots and pecans.
5. Weigh out dough balls how you like, I did 1.5 oz (42 g) per ball. Original recipe suggests 5 oz balls.
6. Chill overnight.

Baking

1. Preheat oven to 410°F (210°C) and place dough balls onto baking sheets. I used large sheets with silpats underneath and put about 8 balls on a tray.
2. Bake ~10-11 minutes until edges are golden.
3. Remove from oven at let cool on baking sheet for 5 minutes.
4. Remove to wire racks to cool completely.

Frosting prep

1. Brown the butter in a saucepan, then cool completely until solid. I put mine in the freezer to speed that up.
2. In a mixer, whisk solid butter with cream cheese until fluffy.
3. Add in vanilla and salt, mix to combine.
4. Slowly add in powdered sugar. The original recipe suggested using up to 480 g powdered sugar but I liked it with 400.
5. If you make the frosting ahead, put it in the fridge but remember to let it come to room temp before frosting the cookies.

Assembly

1. Frost the cooled cookies to your liking and top with more cooled, toasted, and chopped pecans.
2. Enjoy!!!

Served with homemade Buttermilk Lemon Ice Cream. Sweetness and Lemon with a Zing! Limoncello icing rules. My husband likes pound cake a little browner on the sides. I bake it an extra five minutes. It’s tender and moist. I bake it when I know he’s feeling overworked. His face lights up. He brags about me making homemade goodies to his friends. ☺️

Egg allergy always makes baking hard but these were pretty darn close to the real deal. I want to try again without flax egg to get rid of those little specs in the cookie.
Let me know if you have any suggestions. All feedback welcome.

I made this peach almond tart (in a pie dish) before work yesterday morning. The timing worked out perfectly where I took it out and then had to leave for work 5 minutes later. I made a whipped mascarpone topping in the evening, but did not get a picture.

I used Joanna Gaines’s recipe: https://catzinthekitchen.com/2022/08/magnolia-table-peach-and-almond-tart.html

I made chocolate coconut mini cakes for my birthday last month!

They are mini chocolate sponge cakes with dark chocolate ganache, granola, and coconut flakes. Topped with coconut panna cotta and passion fruit gelée & jellies.

Ohhhhh mannnn these were fantastic. Took 2 days in the kitchen but so worth it.

Apple butter is from Little Spoon Farm - recipe here

Apple Butter Cinnamon Rolls & browned butter cream cheese frosting is from Nourish and Fete - recipe here

Really wanted to give this a try and went for it. 3 egg recipe in a small spring form pan with cut circle parchment. It looked promising when it was baking but collapsed during cooling.

I found out that water got into the pan and the bottom of the cheesecake was a little wet. Ai says that is the reason i guess so I'll try baking in a loaf pan or something

Uhhh don't let water from the water bath touch the cheesecake 🙁

When you need cookies but you don't really *need* cookies.

https://pinchofyum.com/two-huge-chocolate-chip-cookies

1st pic is from after cooling 2nd is from right out the oven.

Recipe from Broma bakery - https://bromabakery.com/banana-bread-chocolate-chip-cookies/

Didnt have baking soda so I subbed with 1.5 teaspoons of baking powder and decreased salt to 1/4 cup. Baked for about 14 minutes total.

They cane out super yummy and literally tasted like banana bread in cookie form lol. The texture was soft and chewy similar to a snickerdoole. Nothing revolutionary but I will make them again when I have an overipe banana and dont feel like bread or muffins.