Has anybody tried using soft caramels like kraft or Werther's soft caramels cut up into smaller cubes in cookies? How did it turn out and how did you stop them from spreading more than normal?

Title says it , 33 weeks pregnant and craving a decadent chocolate cake but unfortunately have gestational diabetes and poor portion control. Any keto friendly low carb recipe recommendations?

😁

I finally succeeded in making this using https://chawjcreations.com/pandan-honeycomb-cake/#recipe

I need to make the color darker but other than that, it was perfect 😁

I want to use boxed brownie mix to make brownie bites in a mini muffin pan. I’m using Ghirardelli triple chocolate mix and normally the only change I make is swapping coffee for the water, which I plan to do this time as well. If the mix makes one batch in an 8inch square pan, how many mini muffins should I expect to get? Should I grease the pan or use paper liners?

I have seriously been struggling with the quality of chocolate that is out there. I have also noticed the percentage of saturated fat has gone down in many butter brands, and I think more water is added.

Biggest one this week was that my classic kitchenaid of 10 years (it churned out hundreds of weddings with no issues) finally broke, so I went to buy a new kitchenaid that was even the same exact color and model, and the speed lever broke in like 3 days! I read they are making them differently now.

Also noticed the quality of wilton fondant has seriously declined. It doesn't firm up at all, and is a weird off white color.

Ugh part of baking is having the comfort of relying on certain brands and products, and this is stressing me out lately! Not to mention the prices skyrocketing with amount of product being reduced.

I have seriously been struggling with the quality of chocolate that is out there. I have also noticed the percentage of saturated fat has gone down in many butter brands, and I think more water is added.

Biggest one this week was that my classic kitchenaid of 10 years (it churned out hundreds of weddings with no issues) finally broke, so I went to buy a new kitchenaid that was even the same exact color and model, and the speed lever broke in like 3 days! I read they are making them differently now.

Also noticed the quality of wilton fondant has seriously declined. It doesn't firm up at all, and is a weird off white color.

Ugh part of baking is having the comfort of relying on certain brands and products, and this is stressing me out lately! Not to mention the prices skyrocketing with amount of product being reduced.

With a drizzled icing and sliced persimmons on top.

Not too dense in texture. I don’t know what flavors will complement the persimmons. And what would the icing be flavored with? Usually clementine cake icing is made with a little juice.

Should the sliced persimmons on top be candied? Or baked? Caramelized?

A friend gifted me some persimmons.

WHAT is this. I’m not talking about the clumps I’m talking about the weird little rice grain looking things. There is HUNDREDS of them I’ve never seen anything like this before. Google keeps telling me different things… They are very small, I can smush them, I’ve tried whisking and letting the batter sit but it’s like not going away.
I premixed the dry ingredients (baking powder, flour, cinnamon, sugar) and put it into a baggie to store in my cabinet.

My younger sister’s birthday is on the 3rd. I make her cake every year, and this year she wants just a plain chocolate layer cake. What is your favorite chocolate cake recipe? Any of the recipes I’ve baked have never really wowed me enough to say I’d make it again.

I made this cheddar jalapeño cornbread for a potluck. I tested some muffins and they came out perfectly golden and so delicious. Then this 9x13 came out much darker than expected. Yes, I know muffins are smaller so cook differently. That’s not what I’m asking about. I don’t want to cut into it and let out steam, or only to discover it’s perfectly fine. I read that using buttermilk can cause a darker crust due to the Maillard reaction, and I did use buttermilk in this. Not sure if that applies to the top crust or just the bottom. I also used melted butter as my fat, if that makes a difference.

TLDR; based on color alone, should I assume this is horribly dry and not take it to the potluck, or do we think it’s probably fine? Would you think it looks dry, or think it has a nice crust? I have a reputation to uphold here…lol.

Thank you :)

Some pretty rolls that just came out of the oven. I normally drizzle heavy cream on top just before baking but I didnt have any so I used chobani white chocolate mocha coffee creamer. Not as moist as with regular cream but still very good.

Got these King Arthur Baking molds last Christmas and it was fun to finally try them out!

Recipe says 14-16 min until edges are golden brown and it’s just set. I am not great with “just set” things. I’ve well exceeded 16 min and I feel if I wait til there’s no sheen it will overdo it.

Thank you:)

I’m hoping to make a strawberry matcha cake for a friend’s birthday. Does anyone have a recipe they’ve tried and liked? I’m picturing matcha cake with strawberry filling or frosting, but I’m open to other ideas too. Any tips for getting a good matcha flavor without it turning bitter would be great!

I'm not a professional, but I make pretty good cheesecakes. A coworker asked me if I could make her a pumpkin Biscoff cheesecake for Thanksgiving, and how much would I charge. I've never sold anything before, so I'm in the dark. My husband suggested the price of ingredients x2, which would be a bit over $50. Is $50 reasonable?

Two years ago I shared a cinnamon roll fail that I had using regular flour and gluten free flour. Today I mustered up the courage to try them again and literally they’re so effing good

Pumpkin honey cheesecake with a cinnamon toast crunch and granola crust finished off with a Jack Daniels whiskey salted caramel pecan sauce.

Ok so my cousins bday is coming up in December and had plans to bake something for her bday dinner. I am not an expert baker but not a beginner either. My plan was a pull apart cupcake cake decorated with a smiski holding a banner saying happy birthday her name. I had never made something like that but thought how bad can it be yk. So her birthday dinner got scheduled on a day where I have something in the afternoon starting at 2 and the dinner is at 7. Which means I only have that morning to bake since I am busy the before. For some background I will coming in from out of town on the 10th for something unrelated to her bday and bday dinner on the 13th. 10th 11th and 12th I am busy. But what happened was this trip was planned before and then I realized after that oh wait it’s gonna be her bday. So I am wondering if I should A.) continue with my original plan of making red velvet cupcakes and cream cheese frosting from scratch then make the cupcake cake B.) use cake mix to make cupcakes and make frosting from scratch and do pull apart cupcake cake. C.) make cupcakes and frosting from scratch and just do a simple swirl of frosting on each cupcake