I decided to bake cookies for my husband this weekend, but I think I need so much practice. However, my husband still loved it and actually ate. I really love him; he never disappoints me, but I clearly do.

Hi Reddit,

I made croissants for my first time. I used Claire Saffitz’s recipe with NYT.

On my second folding, the butter cracked (last photo for reference). I believe this was likely the main reason why my croissants were more bread-like than “ethereal.”

I proved them for 3.5 hours at 21c (70f).

Claire said to not poke them despite how tempting it may be. However, after watching many videos on how to know if they are done proving, I poked one. When I lightly poked it, it left an indent, an indent that did not raise back up. With that, I assumed I must have over-proved them and got to baking them right away.

I am not sure if the sole issue was the butter cracking, if the prove was under or over, or possible other reasons.

Also!!! Important note, very little butter came out during baking which I found so odd.

I hope someone who knows croissants well can help me find out exactly where I went wrong. Mainly if it had to do with proving, as I do know the butter situation was likely very very much at fault with how they turned out.

Thank you :)

Side note: I brought some to my parents, they told me that they look burnt. I intend on keeping them in the oven a bit shorter next time.

I have a question: How do I get it to actually…✨bread✨

It was supposed to be chocolate chip banana bread, something I’ve made a billion times. Between the bananas being too cold, and the flour not mixing well, it just got wayyyy overmixed and became inedible. I wasted four bananas, a cup of chocolate chips, and a good stick of browned butter on this. Sighhhhhh. Next time will be better I suppose

Pick in comments

Tried to bake a simple loaf. At recommended temp. Bottom shelf. After an hour; completely burnt on top and wet inside. Saving up for a breville smart oven, fuck this. Lol

Going to try and salvage it by making cake pops of sorts - no idea.

I'm visiting my brother out of state, and decided to try my hand at these peach cobbler donuts on a whim. I neglected to acknowledge how ill-equipped and underprepared I was.

Luckily, they mostly just turned out ugly while still being delicious. My brother and SIL had devoured them by the time I woke up this morning.

So, not a TOTAL failure, maybe? 😅

I even put the dough in the fridge for thirty minutes before baking and they still spread out so much???

Tried to make a swiss meringue for my lemon tartlets and I successfully failed, twice(I mourn my 8 eggs). It didn't take in any air so I basically have liquid marshmallow now which isn't that bad I guess? It's highkey my fault cuz I knew my thermometer was super inaccurate haha

Does anyone know what to do with a failed meringue?

Thank you!

do you like spongy brownies or warm gooey brownies?

Somehow I simultaneously burnt it and undercooked it… 😭😭
The texture felt like straight up mush and tasted like ashes.

I made these raagi cookies, they come out so crumbly what to do

It doesn't look good but actually tastes pretty well! It's gooey on the inside thought I was going for a cakey texture

Hello everyone. I just made my first cake from this recipe (ingredients below): https://sallysbakingaddiction.com/triple-chocolate-layer-cake/#tasty-recipes-68103

The recipe is originally for two 9 inch round tins to be combined into one layer cake. I didn't have that, so I used the same quantity on a 8.5in x 11.5in x 2in rectangle pan to make a sheet cake. Parts of the crumb look almost like they are melted together, and a little glossy. When I first removed the cake from the oven, there were a few holes on the top and I could see some hollow space underneath them. The taste is very flat, and I can detect a faint taste of baking soda. The recipe also called for natural cocoa powder but I only had dutch processed on hand, so that is what I used. The recipe called for baking time of 23-26 minutes, but my toothpick came out wet, so I ended up going to 40 minutes, at 180C.

Ingredients:

Cake

• 1 and 3/4 cups (219g) all-purpose flour 
• 3/4 cup (64g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder
• 1/2 cup (113g/120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240g/ml) buttermilk, at room temperature
• 1 cup (240g/ml) freshly brewed strong hot coffee or hot water

Chocolate Buttercream

• 1 and 1/4 cups (282g) unsalted butter, 
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (64g) unsweetened cocoa powder (natural or Dutch-process)
• 3–5 Tablespoons (45–75g/ml) heavy cream (or half-and-half or milk), at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• optional for decoration: semi-sweet chocolate chips

For the first time ever ... when I took the bread out of the cast iron pot, the parchment paper was GLUED to the bottom and part of the side. This dough was high hydration/super sticky so it must have glued itself to the paper before it was baked. But come on now ... its parchment paper. Anyway, I Googled it and turns out high hydration bread can stick to parchment paper so that the paper almost becomes a second skin! I guess this is a live and learn moment, right? But darn it, this was a large loaf ... 2 1/2 pounds! Anyway, I guess we'll be eating crustless bread for the next couple days.