Got some apples at a local orchard and did my best making the dough from scratch. she ain’t perfect but she’s pretty! I had to use the leftover dough to make a lil mini one too lol I used my espresso cup to bake it 😂

Well.

They're definitely giving pagoda, and that tiered aesthetic I guess doesn't lend itself to suitably capturing candy corn essence. In hindsight, I probably should have piped closer along the edges.

French method macarons with ratios from Sugar Spun Run

White shells were piped on 1.25 inch circles, orange on 1.5 (my standard) and yellow on 1.75.

Filled with dyed Ermine Frosting and whipped white chocolate ganache (3:1 ratio, chocolate to heavy cream), then topped with a vanilla candy melt.

for a halloween party at work 🎃

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

The first picture shows the stock photo, followed by my cookies just before they go into the oven and then straight out of the oven. So, I decided to try making these cool Frankenstein cookies, and guess what? I ended up making some adorable green monster cookies that are amazingly delicious! I used a chocolate chip cookie recipe, which I’ll add below. I only added back-to-nature classic cream cookies and green food dye. I say, even though the cookies didn’t end up looking like the example, they taste amazing and are too adorable to even be upset.

Ingredients:

2½ cups all-purpose flour (300g)

¾ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter softened (227g)

¾ cup light brown sugar (165g)

½ cup granulated sugar (100g)

1 large egg

1 tablespoon vanilla extract

1½ cups semisweet chocolate chips (or chocolate chunks) (270g)

Instructions:

Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.

Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.

Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)

Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.

Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

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

Hey everyone, I've been following all the amazing bakers on here and wanted to join in by posting my first baklava! Its not the best looking but its delicious and its mine, i can't tell you how happy I am. Definitely will be adding it to my favorite deserts and trying to perfect it.

Found the recipe on insta, its bretty good c: also first time I used the waterbath method. Usually Id just chuck it in the oven like that

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 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.

recipe is included in the second picture.

thought I’d share my first attempt at decorating cupcakes with a piping bag, as well as share the recipe (and diy piping method) I used because it’s really simple and amazing!

the method for the piping bag I use:

- I use a freezer bag, or any other thick Ziploc bag

- I wrap tape around the corner that I will be cutting from, to help with keeping structure and preventing tearing.

- I folded the corner twice and cut an M shape to make a six point star. For the leaf shape, I cut following the edges of the bag, just a little bit at the corner, to create an inverted V shape with the point outward.

- to assist with keeping the multiple colours all in one place for a duo-tone effect AND to prevent icing from escaping the bag and getting super messy: I place some cling wrap on the counter and put the frosting in small sections in it. If I’m using multiple colours, I placed them next to each other. Then I roll it up into a log, wrapping all the frosting in the cling wrap, and then cover one end completely. Now it should be only uncovered at the short end on one side only. I put the log of frosting into the Ziploc bag before sealing it shut, the opened end of the log facing the open corner that I just created.

Pumpkin cream pie with a pecan shortbread crust. Trialing some recipes for Thanksgiving and this one is a winner. A nice change from traditional pumpkin pie. https://everydaypie.com/pumpkin-cream-pie/

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.

GUYS, HEAR ME OUR 😭

If you’ve ever felt overwhelmed by the thought of making classic cinnamon rolls because of how much time and effort they take, you NEED to try cinnamon focaccia.

I freaking LOVE cinnamon rolls, but my usual recipe takes forever and they always turn out pretty heavy because of how rich the dough and filling is.

So I thought, why not combine them with my second favorite thing FOCACCIA 😵‍💫

I've been wanting to try this for SO long and last night I finally made the dough, baked it this morning, and OMG, it genuinely made my day.

I promise it tastes a million times better than it looks. 😮‍💨💕

I’ve never really tried making the carrot cake recipes i see online, but the brazilian version always gets my heart.
I always say that this cake fixes everything. 🧡

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