I just realised I don’t have enough brown sugar for my cookie recipe. It calls for 1 cup brown sugar and 1/2 cup white sugar. I do have some brown sugar but definitely not a cup. Is there something I can substitute it with?
(Without molasses. I do have maple syrup but I didn’t know if that would work)

hi, first time posting here, and i’m a bit intimidated, but here we go.

i love this specific chocolate chip cookie from my local peets coffee in the portland, or area. i found their supplier (marsee’s bakery) and asked for an ingredient list:

Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Butter (Milk [Cream]), Granulated Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa
Butter, Soy Lecithin (an emulsifier), Vanilla), Sucrose (Brown Sugar), Pastry Flour (Wheat Flour, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Fresh Whole Eggs, Baking Soda (Sodium
Bicarbonate), Sea Salt, Vanilla Extract (Water, Ethyl Alcohol, Vanilla Beans Extractives). CONTAINS: Egg, Milk, Soy, Wheat

looks super generic, right? so i came up with this recipe based on this list that looks like this:

127 g all-purpose flour (king arthur)
50 g pastry flour (365)
3 g non-diastatic barley malt powder
½ tsp baking soda
½ tsp fine sea salt
113 g unsalted butter, softened (challenge butter)
100 g granulated sugar
50 g light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
150 g semisweet guittard chocolate chips

i baked 85g sized dough balls, after chilling for 24 hours, at 350 F for 15 min. they’re really delicious! texture is pretty much there… but NOT identical. the edges don’t have the same flavor as the ones i’m chasing after and i can’t figure it out. its more of a nutty, caramel taste but not quite brown butter. i need your help! i don’t want to add any new ingredients as they’ll stray away from the original list… but i am looking for any kind of tips. thanks in advance.

-crazy cookie lady

Hello everyone! I'm planning on making cinnamon rolls and they call for heavy cream to be poured on top before baking, but unfortunately I live in a very small town where they don't have heavy cream on any of the grocery stores.

So I was wondering if I could add homemade heavy cream instead? Since its gonna be baked I'm worried the heavy cream might have an odd reaction.

Thanks for any answers!

I made banana bread and the middle sunk in. The fork came off clean initially so I took it out the oven, but now it is sunken in and the fork comes out with slight batter. can I put it back in? I let it sit out to cool for like 20 minutes

Here is the recipe.

I used an 8x8 Figment(Target brand) stoneware pan but in the video, they use a porcelain baking pan. That was the only difference as far as the recipe goes. I had to cook this cake on 400F for close to 55 mins just for the center to reach 200F and even then, there were still bits of uncooked cake mix and as you can see, the top was done way before the rest of the cake.

I did accidentally put maybe a 1/2 teaspoon worth of water in the mix when the blueberries were added being that I had just washed them. And the blueberries will cold. Could that and the water be the reason this cake didn't cook properly?

Hi all, I made some buttercream today (butter, icing sugar, cocoa powder, vanilla extract). It’s currently 28° where I am. Is this okay to leave out overnight for decorating tomorrow evening? I don’t want it to go hard in the fridge. I’ve always struggled to make it go back to being fluffy and soft. Thank you!

So im trying to make cakepops and I tried the steam method and it's still crumbly and when I try to mold it theres alot of cracks! Im trying to figure out if I did something wrong or used a bad recipe... im just so confused they make it look so easy!

Should I just use icing and mix it again?

This is my first time making cakepops so any advice is appreciated!

I wanted to make a castella cake that has the following ingredients:

7 eggs

1/2 cup oil

1/2 cup milk

1 cup flour

1/2 cup sugar

dash of vanilla extract

pinch of salt

This usually goes in a 9x9in pan, but I'm bringing this to an event with about 25-30 people. I have a 9x13in pan. Would I need to double the ingredients? Or should I adjust by using a different ratio?

Is there a difference in recipes between Bundt cakes and regular cakes

Guys, every single recipe I see calls for a gel food coloring when I have this big bottle of liquid red food coloring 😢 ive made red velvet cookies before and they turned out cakey and i think thats because of the food coloring I used, I had to use alot for it because the redness wasn’t enough. I don’t wanna waste the bottle bc my mom got it for me. Is there any way I can turn it into gel lol what do i dooooo

So I've just started attempting to bake genoise using the KA recipe (https://www.kingarthurbaking.com/recipes/genoise-recipe#review-section) for two 9' pans and seem to be messing up at some step along the way. I should clarify I'm experienced at baking bread and always weigh my ingredients!

After my first attempt being a complete disaster (the right one), I've researched more and started incorporating various tips. I beat the eggs until 110F, I whip them until it's stiffer than ribbon stage, to smoothen the batter I beat on low afterwards, and I fold the flour in fourths to avoid clumping. Somewhere though, something is going wrong.

I've seen that the butter could be an issue, so on my second attempt (the left one) I excluded it and it definitely helped! Yet I'm still struggling to get it down...

I'd really appreciate some troubleshooting, so feel free to ask me about my process!