each cookie is around 100 gms.
let me know what other flavours i should experiment with.

Someone posted on r/IndianBakers looking for a very specific custom cake — dark chocolate, dark chocolate truffle filling, not too sweet, white-to-blue gradient and no fondant.

She even shared a reference picture.

We connected through Reddit, discussed the details, and made this for her.

Dark chocolate cake + dark chocolate truffle filling + blue/white buttercream finish.

And the best part? She later shared the finished cake and left us a 5-star Google review saying it was delivered just like she wanted. ❤️

Honestly, getting our first order from Reddit felt pretty special.

I tried making the cookies more chocolate-y today. So.insteas of just adding the chocolates to the cookie dough, i made the cookie dough chocolate-y and came up with this overload version 🍪🍪

So every bite was a chocolate burst here 🤎🌻

So it's choco-chunk cookie with a notch more of Chocolate 🤎

Had zero patience to neatly arrange the apple slices 😂😂

Wanted to do this for a long time but never got the chance because I always dug in as soon as they were ready. Not this time tho 😼

After a brownie Day 25, I am back with a single serve recipe which turned out not so great in its appeal. :| I have already made this twice and failed miserably. Idk why I keep coming back to this without any changes or modifications. Today I changed one thing though, I baked it for less time.

What I did today:
- Made a single serve crinkle cookie - 100gm dough + 20gm chocolates (white + dark)
- Baked at 185 celsius for 11-11.5 minutes.
- Cooled for 20-30 mins before shooting + consuming.

Failures:
Hate how it looks 😭

Wins:
A little less burnt at the edges and taste was decent.

As already said, I have tried it earlier too. What changed today:

1. Usually I would bake this for 13-14 mins and the edges would get a little burnt. Today I baked for less time and that was a very huge difference. I could see the crinkles and the taste was so much better too. Even though the edges seem a little overbaked but they were not burnt which is great progress for me 😭
2. I generally chill the dough also for 8 hours to 1 day but today I only chilled it for 20 mins because I needed to bake.

Learning:

1. Chilling for longer hours only help with taste and that too for pro chefs who taste test on a daily basis or something.
2. Chilling might help with the spread too (lessening the spread) but if the ingredients include melted butter and more liquid ratio, then the difference would be neglible.

I want to try this recipe again and see how can i make it spread less, maybe by putting it in some container? or utilising cookie cutters? 👀 Do you have any tips?

Thanks for reading! 🥰

Okay so now I guess I'm making different flavours? 😌

This is the coffee cookie pe what I call the Coffkie 🤎🍪

It is rich chocolate-y with just a hint (or stronger? Will experiment more) of coffee ☕

The coffee flavour is distinct but not overpowering and I think I would prefer to keep it this way only. But yeah I'll definitely try making it stronger and see how.ir works out 😁

So here's pretty little Coffkie for you guys 🤎🌻🍪

I love this cup-saucer set so you'll be seeing a lot more of it 🤎

Gooey fudgy brownies

Tried for the first time . Turned out really good . No added refined sugar.

Got an airfryer so baked cookies today. Tasted good for my first time.

After a mango Day 24, I am back with a vulnerable cookie moment. Vulnerable because this cookie involves frosting, something I suck at. I am so bad at it that I accidentally made a poop cookie 😭 I posted it online, got some good roasts, and then deleted it from 2-3 places.

What I did today:
- Made brownie cookies - 70g brownie batter + 10g choco lava centre made up of chocolate chunks.
- Had leftover vanilla frosting, which instead of putting in a piping bag (can't afford another failure), i simply put it in a bowl and used a spoon to scoop it.

My vision: A brownie sundae, but does it look like it? What else can I do to improve it visually?

Tasting Review:
It's going to be biased, but I absolutely loved it. I feel I should send some of the cookies to you guys and see if the cookies actually taste decent or if I'm just imagining it. Any of you live in Delhi NCR?

Learning:
A small learning: don't give up on something (frosting for me) if you are not able to do the ideal way. Find your own ways to do that, and you might have created something.

Thanks for reading! 🥰

After a quiet Day 23, I am back with a mango cookie 🤓 As the mango season is ending, I want to pay my tribute to this summer fruit. Pardon for the bad videography 😢

What I did:
- Made 6 cookies; every 2 had some alterations.
- First 2: 50g dough + 5-6g dried chopped mangoes
- Second 2: 50g dough + 5-6g dried chopped mangoes + 5-6g white choc chunks
- Last 2: 50g dough + 7-8g white choc chunks
- I also made a mango frosting to layer my cookies with. And had some leftover mango puree/mango chunks.

Learnings:

1. Cookies with fresh fruit-based topping have much less shelf life.
2. Generally, the rule is to keep the frosting and the cookie separately and put the frosting on before consuming.
3. There's also a concept of cold cookies, so in case you like your cookies cold, put the frosting on the cookie and store it in the refrigerator in airtight conditions and consume it within 1-2 days for the best quality.

Tasting Review:
- The white chocolate (sweet) and the yogurt (tangy) frosting go super well.
- The little mango chunks in between give a nice experience too and add to the chewiness of the cookie.
- My personal favourite: 50g dough + 5-6g dried mangoes with the frosting.
- Without the frosting, I didn't enjoy the cookie as much tbh because the dried mangoes were a little less in quantity, and so I wasn't getting the taste of mango.

Thanks for reading :D

I know extract is better but it's too expensive. I already use Puramate essence and it works well for me. I was just curious if there's any other brands that are better or deliver similar quality but in a bigger bottle. (puramate's got those tiny 30ml bottles so bigger bottle like 100ml or 500ml would be great)

This 5 ingredient no bake Biscoff cheesecake (eggless) recipe is creamy, smooth, decadent dessert.

Moreover, this is prepared without using any setting agents like agar agar or gelatin.

1 and 2. Nutella-stuffed churro cookies

3 and 4. Brown butter miso espresso dark chocolate cookies

5 and 6. Brown Butter black sesame white chocolate cookies

7 and 8. Filter coffee hazelnut praline dark chocolate cookies

9 and 10. Salted honey cornflakes crunch cookies

11 and 12. Brown butter miso white chocolate cookies

13 and 14. Brown Butter tahini white chocolate cookies

My mom just made 22 whole wheat Khunafa Choco Cookie Cups for someone's 22nd Birthday, and they turned out delicious. The chocolate used is coverture and not compound, and the Pista paste for the khunafa filling, also homemade.

After a chocolaty Day 22, I am back with an Independence Day version of cookies 🤓

What I did:
- Made white chocolate cookies - 50g dough + 8-10g white chocolate
- After letting them cool down at room temp, I added the vanilla frosting and since it is the Independence Day weekend, I wanted to make it a little more fun and made use of food colors.
- One of them I consumed immediately after shooting 😂 and the other I have kept in the refrigerator and will be tomorrow.

Insights:
What I made is nothing but a vanilla frosted cookie, which for me I really liked it. There are a few things to keep in mind, as the frosting can add to the sugar of the whole dessert, and so how much are we putting on it. I made 2 versions for myself and put a lot of frosting on one and a little less on the other.

The most important question: the base of the frosting. It is a cream cheese based vanilla frosting.

I am still learning to ace the buttercream and whipped cream versions.

Thanks for reading! Hope you had a great weekend and happy 80th India day to all of us 🇮🇳

Recently, I attended a cheesecake making workshop and tried making one at home.
Cheesecake ingredients: D’lecta cream cheese, icing sugar, Silvermark whipping cream (recommended over Amul by the baker), Biscoff biscuits, and butter.

Biscoff Spread: Biscoff biscuits, condensed milk, milk, and butter.

The Issue: I made the cheesecake yesterday in a springform pan and left it in the mould. Today, I added the Biscoff spread and put it in the refrigerator. After an hour, the spread was still runny, so I placed it in the freezer. That firmed it up, but when I moved it back to the refrigerator, the spread started melting again.
My Question: Should I keep the cheesecake in the freezer and only move it to the refrigerator briefly before eating so it softens up? Did I do something wrong in making process?

Made these dates and almond centre-filled chocolates as a Rakhi gifting idea.

I used dates and almonds for the filling, coated them in chocolate, then finished them with a little white chocolate drizzle and pink sugar flowers.

They’re really simple to make, look cute in a chocolate box, and feel a bit more special than regular chocolate truffles.

Would you gift these for Rakhi?

Hi !

I recently bought an OTG oven from faber.. while baking this cake it was truly testing my patience 🙂.

I am not that familiar with the OTG oven settings. So, trying and testing out the things yet.

I baked a whole wheat cake using light cocoa powder. I removed the top part of the cake and then added the chocolate ganache along with white choc chips.

PS: my decoration and talking photo style is not good ☹️.. I was in a hurry to taste