Seems like we rarely discuss desserts here, only main courses just took this batch of cookies out of the oven!
>>21653679Would
>>21653679why are they so WIDE
I forgot to get a cross section, but this is a pumpkin cake with chai iitalian buttercream and candied pecans I made recently.
I want to experiment with cookie recipes I see but I'm fat and don't want to be fatter.
waow! >>21654182You can have a few cookies. As a treat.
>>21653838recipe for the chai italian buttercream please?
>>21654182here anon.https://web.archive.org/web/20230601015952/https://butternutbakeryblog.com/bakery-style-chocolate-chip-cookies/#tasty-recipes-488-jump-target
>>21653838That buttercream looks great (I always mess it up ;_;)>>21654182If you work in an office and have a break room just leave the extras there.
>>21653679>>21653838garunteed delicious gg>>216541823-4 days a month max plan em enjoy em, back to healthy basics for the rest. will still lose weight
>>21653830he forgot baking powder.
>>21654232My bad, it was a swiss buttercream, this is the recipe I used (I made a half batch). For the chai flavour I simmer 2 tea bags of chai with the butter for about 10 minutes and then cooled it back to room temp. I must say though, I didn't expect the chai to come through that well but it was almost overpowering, I was quite happy with it.
>>21653679you just know these cookies were eager to be eaten! they like that! :D
Mocha cake with espresso frosting I made the other night
Not much of a dessert/sweets guy but I've made a few just because I like baking and cooking.
>>21655212Fucked up the crust on this one.
>>21655215Aaand that's it. That's all I got.
>>21653679>>21653679this place is call Cooking for a reason. cookies are baking
>>21655215
>>21655218you just know indianon's head was bobbing making this post
>>21653838there's a hair on the frosting... eurgh
>>21655619That was definitely from my sweater, it's way too small to be a hair.
>>21655215That's a mighty pretty serving platter Anon, and the tart doesn't look half-bad either.
>>21655190That buttercream looks a little broken/curdled (I'm sure it tasted fine) probably due to some of the ingredients not all being at the same temperature when mixed. Usually it's the butter being a little too cold. If this happens what you can do is scoop out a couple tablespoons of the icing into a small bowl and nuke it in the microwave (it'll be soupy) and then add back to the main batch to unify and homogenize the frosting. See also:https://sugarandsparrow.com/buttercream-consistency/
>>21653679the answer to that is simple. baking is the most soulless and vril draining form of cooking, which is why its a woman's job, and there are no women on the internet.
>>21653679Just make a COOKIE SLABWhy waste time and effort making individual portions *shakes head*sticky mess getting on your fingers and stuff when you could just make a COOKIE SLAB
I can't fucking find it but I saw this exact image elsewhere online today.
>>21655784https://reddit.com/r/Baking/comments/1o4znyr/what_i_was_supposed_to_make_and_what_i_made/
>>21655784>I can't fucking find itAre you retarded? Reverse image searching it immediately points you directly to the source. What did you do to try to find it? Check under your couch?
>>21655814They weren't working for me, idk.
Usually I begin crying myself to sleep after finishing my whole cake so there's usually not much time to talk about dessert
this shit is so fucking good, I don't know if this specific recipe is good but the one my grandma makes is delicious
>>21655755Different anon but I appreciate the knowledge, had this happen in the past and didn’t know how to fix it then>>21656042What is it?
>>21656287>What is it?RIS says it's this recipe:https://www.mybakingaddiction.com/pistachio-pudding-dessert/
>>21655757Fag
>>21653838would
>>21656287Looks like a cross between robert redford and watergate cake
>>21655212are these apple tarters or something, any recipe anon
>>21653679Made this for my little cousin's birthday. Basic vanilla cake with vanilla buttercream. He wanted a "candy cake" so I wrote his name in gummies and filled it in with smarties as per his request.
>>21657590His name is.....Lou?
>>21653679stylish
>>21657601Yeah, Quebecois. Kind of a gay name, I admit. Not my kid.
>>21657607Its a name out of time. Kid should've been born in 1920 with a name like that.
>>21657590I must be blind, because I don't see a name
>>21657649It's alright the kid was four and kept telling me to put more Smarties. I think the 'o' and the 'u' are fairly visible. The 'l' blends in too much. Eh, it tasted good and all his friends were impressed. Feels good when kids think you're their hero.
>>21657542This is basically phyllo dough filled with custard cream. https://akispetretzikis.com/en/recipe/1486/trigwna-panoramatosI didn't make the syrup for brushing, instead I mixed butter and honey and brushed them with that. Also for the cream I used 150gr of sugar instead of 300gr.
>>21657697forgot the Youtube videohttps://www.youtube.com/watch?v=iqfWyJTdLDM
>>21656667cry some more, woman
>>21657679>It's alright the kid was four and kept telling me to put more Smarties. >Feels good when kids think you're their hero.You're making core memories for him associating you with fun celebrations and sweet treats
>>21657590I like how that turned out, full but not fussy. And the printed ninja turtle is good too, I don’t like cakes where you’re cutting up a character or animal that’s beloved
I made some strawberry poptarts recently. Store bought pie crust with a homemade strawberry filling (just reduced frozen strawberries + sugar) and royal icing
>>21653679Saw a bunch of misc sugar sprinkle flavors at walmart recently like salted caramel and pumpkin spice and immediately nabbed 4 of the fuckers. Looks like we're making extra sugar cookies this Christmas.
i like making treats for christmas, i think the plastic wrapping makes them easier to gift and also feel so much more fancy. my favorite is the gingerbread cake
>>21658332and these were some springtime treats for my mom and grandma
>>21653679Kaneda…
>>21655757Then make desserts that don't require baking.
>>21658332>>21658333You should tie little ribbons around those.Bitches love little treats wrapped in ribbons..Also man it's been ages since I had a rice crispy treat, I think I'll make some for Christmas. Claire Saffitz just recently put out a recipe for some positively sinful looking ones:https://www.youtube.com/watch?v=VeZ0UzJ44eM
>>21655223This and some heroin
>>21658273These look really nice. Good job.
>>21653830Very likely he didn't keep the butter cold enough. They tell you to use softened butter but that doesn't mean microwave the butter in your freezer until it is partially or wholly liquid. It is better to keep the butter at refrigerator temperature than room temp anyway.
>>21653679After COVID, no one carries brownies anymore. I'm not talking about the mass produced shit like little Debbie or that tasteless shit at 7-11. We used to have locally made brownies at the gas stations and convenience stores and they're gone now. I can't remember the last time I had a good brownie. I don't have a pic, so here's gigafritter. That still exists, but it's a rare spawn from the ghetto
>>21658388>little ribbons ohh that would be cute. and dang those krispies look good, they are such a satisfying thing to bite into
>>21659774>After COVID, no one carries brownies anymore. I'm not talking about the mass produced shit like little Debbie or that tasteless shit at 7-11. We used to have locally made brownies at the gas stations and convenience stores and they're gone now. I can't remember the last time I had a good brownie.I recently replicated the test of the top 2 winners from Erika Kwee's updated Brownie Bakeoff here:https://www.thepancakeprincess.com/best-brownie-bake-off-2-0/I pitted King Arthur Flour's vs. Brian Lagerstrom's Ultimate Recipe which he developed/released after Erika' bakeoff was conducted:https://www.kingarthurbaking.com/recipes/fudge-brownies-recipehttps://www.youtube.com/watch?v=al7_0j1h9x4I also threw in the control of a box of Ghirardelli Dark Chocolate brownie mix and it's knockoff from Aldi's.My results were that KAF came out on top just in Erika's bakeoff followed by the box mixes. Brian's recipe was a bit too salty and I had to make a simple chocolate American Buttercream frosting to balance it with sweetness. IDK what went wrong as I weighed the salt (4g). A few comments noted the same issue, so I'd half the amount (use flakey salt on top if extra is desired)All pans had immaculate texture (between fudgey and chewy) and developed that nice shiny sugar crust on top.As I said the KAF will be might go-to scratch brownie recipe, but honestly I don't even think it was worth it over the boxed mixes in terms of effort/time.This Ghirardelli-mimic box mix @ Aldi's was 98% as good at almost half the price ($2.85/18oz vs $3.96/20oz) and 95% as good as from scratch. What I took away from this baking exercise is that brownies are THE ONE dessert that industrial chemistry has rendered a solved problem.Protip: Use high-fat (22-24%) cocoa, sometimes it's advertised but if not look for 1-1.5g fat per serving on the label. ATK showed reg. cocoa is too starchy and makes brick brownies + fat carries flavor:>https://www.youtube.com/watch?v=W-59aMuG92Q&t=85s
>>21660291I'll screenshot this for later. I've been using the king Arthur pan de crystal recipe for my work sandwiches for a while. You mention Brian L, I could never get his bread recipe to work but the tall grumpy KA guy shit worked first time every time. I haven't been making sweets because then you eat more. This is why I would buy them occasionally as a treat. At this point though I'll probably make my own and just use willpower. I don't generally shop at Aldi('s) because there's not a convenient location to me but when I happen to pass by one I'll stop and grab a box of that stuff. Thank you for the effort.
>>21660518>I haven't been making sweets because then you eat more. This is why I would buy them occasionally as a treat. At this point though I'll probably make my own and just use willpower.I know what you mean. KAF's recipe is a bit unusual in that it's meant to be baked in a 9 x 13 pan instead of the usual 8 x 8. I find the higher yield works in the home baker's favor since post-bake you can divide up the brownie squares and freeze'em for a sweet treat later on (helps with portion control if you put most of them out of sight and have to dethaw them before enjoying).>I don't generally shop at Aldi('s) because there's not a convenient location to me but when I happen to pass by one I'll stop and grab a box of that stuff.>Thank you for the effort.No problem. Part of why I think brownies are so well suited for mass-commercialization is unlike pies or most non-chiffon cakes they work best with oil, not butter, as the main fat because the recipe's dry ingredients include such a high ratio of cocoa powder vs. flour which is very hygroscopic. The batter can absorb a huge amount of liquids that went baked which can leave the final product dry or tough unless a liquid oil is used that gives a perceptible moistness in the end at room temperature. Also dairy fat tends to have a masking effect on the flavor of chocolate which is why a lot of Milk Chocolates are kinda blah vs. Semisweet/Bittersweet.A note: Aldi's also carries another generic boxed brownie mix that looks like the red box on the right in picrel called Baker's Choice which is much cheaper. You do not want that box, you want the one labelled Specially Selected Premium Brownie Mix in >>21660291 which has more calories and which is I believe is their White Label'd Ghirardelli Brownie Mix (Ghirardelli Cocoa IS a high-fat grocercy-store cocoa powder).
>>21653679i made some almond cookies the other day they were super tasty. a little too sweet though
>>21660595>i made some almond cookies the other day they were super tasty. a little too sweet thoughLooks nice. If you make them again, instead of lowering the sugar amounts to combat excessive sweetness (which can compromise their texture/spread) you might try Stella Park's technique of toasting your sugar in advance before adding it to the recipe which mellows out the saccharinity and adds caramelized notes of complexity to the end which would pair well with the almonds I'd imagine:Small batch: https://www.seriouseats.com/how-to-quickly-toast-sugarBig batch: https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe
>>21660615thanks for the rec I'll definitely try this when I make them again
Ugly Cake Anon with a new one fresh out of the oven. Pumpkin swiss roll, fucked up some of my art by trying to pipe the outlines too small, should have started over from the start but some of them didn't turn out too bad.
>>21661316And filling is just a basic cream cheese frosting with some candied pecans left over from my last cake. That's it for this week.
reminder that you're posting in a reddit thread and all of the images are years old and stolen
>>21661323>all of the imagesMine aren't.
>>21660555>they work best with oil, not butterThat would explain a lot. I had a lot of extra butter leftover when I switched to lard for tortillas so I tried making shit with it before it went bad with mixed results. Best I was able to do was brioche buns. They weren't that great. I see the king Arthur one calls for butter. What oil do you recommend?
>>21661323>>21661364My pictures are old because I haven't taken new ones in a while.
>>21661316I like how the art turned out, tons of soul in this roll
>>21661443KAF's recipe is properly built around butter (which you could still cut by replacing half the butter with 85% of that amount in oil + 15% liquid because oil is 100% fat while butter is only ~85% fat max, if you the brownies to stay more soft/moist at room temp). I don't think the type of oil matters as long as it's a neutral one like vegetable or canola. What's more important is that the oil is the freshest on the shelf (farthest expiry date printed on the bottle and I'd pick one type of oil that's fresher over another that's older). And it's better to store it in your fridge or freezer outside of light to retard the gradual rancidification process that occurs even in unopened bottles. Once you are done measuring some out you can also squeeze the bottle to make the oil in the container rise up to the lid (displacing air in the bottle) then seal cap which reduces oxidation.>>21661316>>21661318Very spooky, good job.
>>21653679Why do I see a mans arse
>>21661316>fucked up some of my artno you didn't that's badass, best pumpkin roll I ever saw>>21654182>I want to experiment with cookie recipesI like to do this shit too, I got a couple things to mess with a few days agothe Dairy Queen candy crunch with sprinkles that you can have your cone covered in.and some mini reese's peicesI'll most likely do something with them this weekend
>>21658332The plastic also help the dessert reabsorb moisture so they come off as less dry. Just learned that after making 2 cakes from scratch a few days ago. Day after for cakes is better, and I'm sure for other desserts too that benefit from moisture and chewiness
>>21653679Left my birthday chocolate cheesecake in the fridge too long. I finished half of it during my b-day with the intention of saving the rest for later. Just got some good news today and wanted to celebrate with some choco-cheesecake but it had gone bad.Mold.Feels bad man....
>>21658347Can't unsee it
>>21663287I'm a stupid bitch, but if it were me, I'd scrap it off and still eat it. If I can't see it, it's not there.Unless the mold was huge, then no.Sorry bro, happy birthday tho. Does cheesecake freeze well? Maybe try that out next time
>>21653679Did you forget the baking powder?
>>21655953Probably why my natty ice threads never take off, sleep well anon
>>21663287That sucks but congrats on the good news. Did you end up having a different sweet?
>>21663287That sucks Anon. But happy for your good news. If you'd like some revenge how about a quicker no-bake chocolate cheesecake?https://sugarspunrun.com/no-bake-chocolate-cheesecake/#recipeNo baking or water baths, just a press-in oreo crust, no pudding mixes, gelatin, or eggs for stabilizers. Melted chocolate in the batter firms up the structure when it sets in the fridge then you can immediate wrap half of it in cling wrap and freeze it for later. Go with a minimum of 60-70% chocolate bar/chips as the dairy fat really overwhelms sweeter chocolate and it won't set as firm with lower cocoa solid % chocolate (also might add 1-3 tsps of cocoa power and/or 1 tsp of instant coffee/espresso powder to a small portion of the heavy cream that was nuked in the microwave to ensure it/they dissolve(s) and let cool before combining to fortify the chocolate flavor).
