Making these cookies for a dinosaur themed kids event.

I initially wanted to fill in the footprints with green icing but after doing a couple they stopped reading as footprints to me. I don’t mind leaving them without the icing but I feel like they just need something more…

What do you guys think? Cookies are purple from the ube extract I added.

Thanks!

I used to bake all the time, but a severe depressive episode that lasted over a year took away my ability to. My partners parents were in town and this was my only chance to bake for them, so I took it.

I did it without panicking, without freaking out, or having a breakdown. I wasn't 100% happy with them, but didn't let that stop me. Im incredibly proud of myself and have baked 2 more times since then. I'm wanting to make a black forest cheesecake or cupcakes for my gma's bday in a couple weeks. Wish me luck 🤞

They have a wonderful Watermelon flavour and were perfect for a summer treat 🍉

https://recipekeeperonline.com/recipe/AhSgIzDb002RYlLwvVGx7w

If you want the original recipe just click the link inside the recipe at the top. I made my own changes to this recipe to guarantee they would be chewy without being too fudgy (I don’t like “raw brownies”) and also still have a little bounce to them. Most reviewers insisted they were still chewy without my changes but I felt like experimenting anyway. Make them how you want. They’re the best brownies I’ve ever made.

Shout out to my girl sally from sallysbakingaddiction, putting that girl as my next emergency contact she hasn’t steered my wrong yet. Proposed to my now fiancé, so made a pie for her to celebrate!

Not a shoutout to the price of wild Ontario wild blueberries, this was an expensive attempt

Mini Apple pies for pi day.

Edit: Since there is a lot of confusion about that day. It is Alternative PI day today 22/7 = 3.142857.

She just turned 12 years old. Please keep her in your prayers. 💜🎂

Aka the pigeon lady in Home Alone! 🤎 I made this sugar cookie as a lil tribute. Hope she says hi to Catherine O’Hara for all of us 😭🤎

The softer, more gooey flavor inside , THE BETTER. Made these everyday for 4 days straight because my family would instantly devour them.

Recipe used: https://butternutbakeryblog.com/easy-homemade-cinnamon-rolls/comment-page-13/#tasty-recipes-1448-jump-target

Had this recipe saved for weeks and finally got around to making it today!
Only change I made was using strawberry jam instead of raspberry since that’s what I had on hand. As someone who finds donuts completely overrated (I’m sorry I know) but loved the flavours of a jelly donut, this is perfect for me; light, airy, fruity & perfectly sweet 🍓

Recipe I used is this one: https://apaigeofpositivity.com/sweet-focaccia-with-raspberry-jam/#recipe

Note: the recipe calls for active yeast in the ingredients but the step-by-step instructions say instant so I opted for the instant

The batter ended up a bit too dense, the filling was too thick, and the chantilly (i made it on a blender, i don't have a mixer) was just slightly sour and I don't know what caused it. It tasted great thought.

Recipe for the batter: *250 ml cup used

3 large eggs or 4 small ones

1 pinch of salt

1 ½ cups sugar

50 ml oil

½ cup hot water

1 ½ cups wheat flour

1 (very full) teaspoon of baking powder

Filling: 2 cartons of table cream (200 ml each), 1 can of condensed milk (395 g), and 3 level tablespoons of cornstarch. Fresh strawberries.

Topping: plain chantilly

I didn't use any baking accessories because I don't have any; I only have a plate and a silicone spatula, but I plan on buying some soon

I have been lurking here a while and thanks to all that post advice etc.

I have been trying to master macarons for a few months now and feel pretty comfy making them now.

Here is a batch of lemons I did today for family visiting this week.

Thanks everyone for all the posts I used to learn!

last year i brought some Ghirardelli brownie mixes from the USA to the UK so i could try making here, as everybody always said they’re amazinggggg and etc. well, i did like them. i won’t say it was the best brownie of my life but they are very good.

sooo… since i’m obsessed with math, i decided to reverse-engineer them: i sifted the mix to calculate the exact ratio of chocolate chips to powder (15%), i analyzed the nutrition label to figure out how much cocoa powder, sugar and flour they use, breaking down the protein, sugar, and carbs to match it gram for gram. after almost 1 hour, i achieved an exact replica of the nutrition table of the dark chocolate brownie mix by Ghirardelli. i was going to post this last year but i didn’t because since i didn’t have another box to compare 1:1, i was scared it would be slightly different and i wouldn’t know. but i just decided to post and let you guys decide if you want to try to make and see if i nailed it (:

here’s the mix i came up with for the replica of the box:

5g of salt
260g of icing sugar (or 252g of powdered sugar + 8g of corn starch)
46g of cocoa powder (low fat, around 10%, that’s the one they use according to the nutrition info. but if you only have the one with 21% fat, use 56g)
85g of ghirardelli bittersweet chocolate chips (because obviously, i assume they use their own)
153g of plain flour
1g of baking soda

to make the brownie, their instructions ask for:

44g milk (they actually say water, but come on)
16g of vanilla extract (they use powdered vanillin, which you probably don’t have, so you’ll have to add this)
120g of oil (they ask for oil, but here you can use brown butter if that’s what you usually use when you make theirs)
52g eggs (one egg)

a few things you need to know:

use a scale. weigh everything. even the oil. speaking of oil, it’s lighter than water (around 85% of the density). so half a cup (which is what they ask for) weighs 102g, not 120g. but here’s the thing: their mix already has 17g of oil in it. instead of recreating that step, i just added the full 120g directly. same result.

if your cocoa powder had more fat and you used 56g of it instead of 46g, you can drop the oil to 114g, but honestly it won’t make a noticeable difference.

the liquid amount is compensated for the vanilla. their mix asks for 60g (1/4 cup), and my version gets there with 44g of milk + 16g of vanilla (to compensate for the powdered flavorings they can add and we can’t).

if it doesn’t taste identical, it’s very likely the cocoa powder. some are stronger than others.

IF i calculated everything correctly… this isn’t a better version, it’s not a worse version, it’s the same.

Made this chocolate cake with oreo filling for my friends bday ! The icing is whipped white chocolate ganache and the 3d Pompomurin was actually by accident 😅 I wanted to color my white chocolate with yellow food coloring but only had the liquid one, when mixed, it turned my white chocolate into a clay texture, which I thought I could use to my benefit haha

I don't even know how this happened but it was my first time making anything like this and by total fluke, they are the best, flakiest, most buttery, light and airy pastries I've ever had in my life. 17 hours later...😅

Recipe from Sally’s Baking Addiction