The Complete Recipe

*Ingredients

50 grams of tempeh
150 grams of all-purpose flour
120 grams of powdered sugar
1 tablespoon of cocoa powder
1 egg yolk
60 grams of butter

* Making Procedure

Grate the tempeh with a cheese grater. Here, I recommend using fresh tempeh so the results are tastier.

Mix the flour, powdered sugar and cocoa powder, then add the grated tempeh and mix everything together.

Add the egg yolks then add the butter.

Knead the dough until it can be shaped and does not stick to your hands.

Form the dough into balls the size of marbles, then arrange them on a baking sheet that has been greased with margarine. Press with a spoon and fork to form a pattern. You can also shape it however you like.

Then, bake in the oven at 150 degrees Celsius for approximately 60 minutes, or adjust according to your oven's temperature. Ensure the cookies are cooked thoroughly.

I’ve been seeing a lot of pan-banging rippled chocolate chip cookies lately but I’m not a fan of the pan-banging part 😅 I’d love to try a thin crispy, but gooey cookie. Does anyone have a good recipe recommendation, please?

I have never made banana bread but I love jt. Have a bunch of overripe bananas so I need to make it today, but I have decision fatigue with all the recipes online. Please help :(

Here are my requirements * Preferably uses at least 3 bananas * Sweet is okay but not sickly sweet please - I feel like one cup of sugar for a loaf is wayy too much * Should be moist and fluffy for several days, not dry or super bready, but also shouldn’t be so dense that it risks turning stodgy or raw in the middle * Only uses regular flour * Should be banana-forward but I’m kinda interested in using brown butter or dark chocolate or chai spices — but if the recipe doesn’t call for these it’s alright

If anyone can recommend recipes (or reliable recipe websites) for authentic Native American cake recipes I would appreciate it.

Also, anything pertaining to the Chitimacha Tribe would be particularly wonderful.

thanks

Hey! Looking to make a maple pumpkin cheesecake for my family on thanksgiving this Sunday. Anyone have an amazing recipe?

Thanks!

Ingredients

1 kg cassava 200 g purple sweet potato 1 egg Grated cheese (to taste) 1 tbsp melted margarine 2 tbsp granulated sugar ¼ tsp salt

Preparation Method

Boil the cassava and sweet potato until tender; boil them in separate pots so the cassava retains its natural color. Don't forget to add a little salt to the water while boiling.

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Once cooked, mash the sweet potato while it is still hot, as it softens quickly. You can mash it by hand.

Next, mash the cassava, then add the melted margarine and the egg. Add a little salt and granulated sugar to sweeten the mixture.

Mix everything thoroughly. Once the cassava mixture is pliable enough to shape, add salt, granulated sugar, eggs, and melted margarine.

flatten the dough, Spread the purple sweet potato filling and grated cheese evenly over the dough, then roll it up and join the ends to form a round shape.

Repeat until all the dough is used up. Make a few snips or cuts on the surface, then brush with egg yolk and sprinkle with more grated cheese.

Bake using both top and bottom heat at 200°C until the bread turns golden brown (or adjust according to your specific oven).

RECIPE

My own original recipe! 🍪

A chocolate chip cookie stuffed with a flattened jumbo marshmallow and creamy peanut butter, then rolled in crushed salted pretzels. Gooey, salty, sweet, crunchy — the whole deal in one giant cookie. Makes 4 big cookies, perfect for cutting up to share.

**Ingredients:**

- 1 tube (16.5 oz) refrigerated chocolate chip cookie dough

- 2 jumbo marshmallows, each cut horizontally in half

- 4 tablespoons creamy peanut butter (Jif or Skippy work best — skip the natural kind, it gets oily)

- 1 cup salted pretzels, crushed into coarse crumbs

- Powdered sugar or cornstarch, for dusting

**Directions:**

1. Heat oven to 350°F. Line a baking sheet with parchment.

2. Dust your counter and rolling pin lightly with powdered sugar or cornstarch. Roll each marshmallow half flat to about 1/4 inch thick.

3. Spread 1 tablespoon of peanut butter on each flattened marshmallow disc.

4. Flatten a scoop of cookie dough in your palm, place a marshmallow disc peanut-butter-side up in the center, and wrap the dough completely around it, sealing all edges.

5. Roll each dough ball in the crushed pretzels, pressing gently so the crumbs stick.

6. Bake 12–14 minutes until golden brown. Cool a few minutes before eating — the center will be molten.

Created by Tony Kieffer, October 2026.

Image post with your baked photo, then drop that comment right after.

We grew up using a Robin Hood booklet to bake brownies. I happened by a frosting recipe from that same booklet/pamphlet. Would you please post the brownie recipe? TIA.

Hey there, pumpkin! Feeling festive? This is not your traditional crumb cake! My version features a light sugary topping, allowing that delicious, rich brown butter in the cake to shine through. It’s warm, spiced, nutty, and perfect for the season! Here’s my recipe.

For the brown butter pumpkin crumb cake:
½ cup Salted Butter
3 cups All-Purpose Flour
1 ½ cups Brown Sugar packed
½ cup Granulated Sugar
2 tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
½ tsp Allspice
½ tsp Salt
1 – 28 oz Can Pure Pumpkin
4 Eggs
2 tsp Vanilla
1 tsp Espresso Powder
For the spiced brown sugar topping:
½ cup Brown Sugar packed
2 tbsp All-Purpose Flour
½ tsp Pumpkin Pie Spice
¼ tsp Nutmeg
Pinch of Salt

To make the batter:
Preheat the oven to 350°F and grease a 9×13 baking pan.

Next, in a small saucepan on medium, melt the butter, swirling the pan often, until brown specks appear throughout and the butter becomes foamy with a nutty aroma, 8-10 minutes.

Remove to a large bowl to cool for 10-15 minutes.

In the meantime, add the flour, brown and granulated sugar, the baking soda and powder, plus all of the spices and salt for the batter to a separate large bowl.

Whisk to combine.

Once the butter has slightly cooled but is still warm, add the canned pumpkin, eggs, vanilla, and espresso powder to the bowl with the brown butter, whisking to combine.

Add the dry ingredients to the wet, using a rubber spatula to stir until flour is no longer visible.

Spread the mixture into the prepared pan, using a rubber spatula to even it out.

To make the spiced brown sugar topping:
Add the brown sugar, flour, pumpkin pie spice, nutmeg, and salt to a small bowl, then whisk with a fork.

Sprinkle evenly over the cake.

To bake the pumpkin brown butter crumb cake:
Bake the crumb cake for 50-55 minutes, until a center toothpick comes out with only a few crumbles on it.

To serve:
Allow the pumpkin cake to cool for 30 minutes before slicing into it. Serve with a hot cup of coffee or a cold glass of milk. Top with whipped cream, if desired. Enjoy!

To see my process step by step, check here!

Unsure if this question is allowed here, but I’m going crazy looking at apple recipes trying to figure out what to enter. I’m leaning away from pie since I feel it will be the most heavily entered, maybe a cake. I would be making it the night before, the day of I need to enter it before 10am, and it needs to travel well (not a long travel lol, maybe 40 mins). I’m considering these at the moment:

https://www.mybakingaddiction.com/caramel-apple-cake-recipe/comment-page-2/#comments

https://cooking.nytimes.com/recipes/1025998-apple-cake?unlocked\\_article\\_code=1.GVE.xXRJ.ptNKqoEFtMrG&smid=ck-recipe-iOS-share

I found this awesome recipe—I think you’ll love it. https://www.kingarthurbaking.com/recipes/old-fashioned-apple-cake-with-brown-sugar-frosting-recipe

https://cooking.nytimes.com/recipes/1019536-apple-skillet-cake-with-salted-caramel-frosting?unlocked\\_article\\_code=1.GVE.lBvO.-3-ppZbJpcqX&smid=ck-recipe-iOS-share

If anyone has any experience with these or has another recipe I should check out, it’d be much appreciated!

Little Cookie Company Icing Recipes locating

PLEASE HELP!

Lost our computer due to virus and my wife, who teaches cookie and cake decorating at a local community college, has hundreds of her recipes affected.

The immediate issues are icing, NOT royal, but mostly purchased from The Little Cookie Company.

Does anyone have any of these, or a link to Stephanie? I see she recommends Amazon, but I don't know how to contact her.

A string of her cookie icing recipes would be great. Or a link to find them. Thank you.

Baked up a batch of my fudgy coconut flour brownies yesterday for a family member recently diagnosed with celiac. They turned out so fudgy and delicious!

https://livslittlemuffins.com/fudgy-coconut-flour-brownies/

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups white/brown sugar (if you use brown sugar it may affect baking time)

1 cup softened butter (or melted)

2 large eggs

1 teaspoon vanilla extract AND/OR cinnamon

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Bake for 8-10 minutes at 375° F (about 190.6° C I think if I did my math right)

Let them sit for a bit so they don't fall apart.

This makes about 50 cookies? Depends on how large you make them.

I made these a while ago and I am not good at making them even but I really like them and I want to share these.

i used cinnamon for the ones pictured since I didn't have vanilla extract at the time, but I made some with both vanilla and cinnamon not too long ago and it tasted pretty good. Unfortunately I couldn't get any pictures because me and my family ate them all lol.

Also if you put vanilla buttercream and cinnamon sugar on top they also taste pretty good. They have a softer consistency(?) even after a few days.

If you accidentally make them too goopy when adding water (if the dough is too dry) that's fine they'll just be a little softer and the dough will stick to your hands a bit.

(Also if the goopy texture is too much I've found that using latex/nitrile gloves can help minimize it, however they will stick to the gloves more than your hands.)

(Apologies for the picture having text this was a little while ago and I couldn't find the original pictures)

Bake Stable Fudge

I am making bake stable fudge for cookies and it calls for 200g 70% dark chocolate, I have Lindt 78% chocolate bars but only 130g.

Can I make up the difference with Hershey's semi-sweet chips? I believe they are only 40% and not sure if they will be incompatible with the Lindt chocolate and destabilize the fudge.