First time making brown butter. Did I over do it?

First pic is right after second rise before the heavy cream.

Second pic after baking and frosting (my apologies for the emojis) I realize I did not take a normal picture before absolutely devouring them.

Dough ingredients used:

¼ cup + 2 tbsp warm whole milk (90 ml)
1 tsp yeast
1 tbsp + 1 tsp sugar
1 egg yolk
2 tbsp melted butter
1¼ cups all-purpose flour (155–160 g)
¼ tsp salt

Filling:
1/2 cup brown sugar
1 1/2 tbsp butter
1/4 tsp cinnamon

Glaze:
1/2 cup powdered sugar
teeny drop of vanilla extract
Tiny Splash of milk, add until a frosting consistency
1/4 tsp sweetened condensed milk

How did I do?!?!

I got a box of brownie mix for the first time in awhile and thought the instructions seemed off when they only had 8x8 or 9x9. Then when I went for a 9x13 anyways I noticed just how little batter there actually was. Has shrinkflation hit box brownies now? Am I crazy that you used to be enough batter that 8x8 would be super thick and a 9x13 would still give you a decent sized brownie?

The batter baked up to maybe a quarter of an inch depth.

There is a caveat to the recipe included in that I used a focaccia making kit. The only thing that really saved time on that for me though is measuring out the flour. Even though the recipe said I could skip activating the yeast since I used instant I still chose to just in case as the kit said to activate it.

https://littlebbanghouse.com/29/apple-fritter-focaccia-bread/

I skipped the icing portion of the recipe because I don't like icing and this was already enough work. But more power to you if you want to.

If I were to ever do this again (oh my gosh it took so much longer than I thought it would, I didn't read the instructions far enough) I would halve the cinnamon in the bread dough itself and skip "folding" in the apples and topping. It was so messy and didn't make a difference. I get what the recipe was trying to do, but there was just too much to fold in practically. it just kind of ended up at the bottom. Not a bad thing though.

Do not attempt this if you've never baked before. I am a fairly seasoned amateur baker with a lot of time on her hands. While nothing took me off guard it's a still time consuming endeavour requiring patience and expertise. All questions welcome!

I’m not sure if I over mixed it or added too much flour but this is my second time making cookies from scratch. I’d say the taste was there but I didn’t level off the top of flour when measuring and I put the flour and everything combined in my stand mixer ( I used the wire whisk which I didn’t realize till after I should’ve used the mixing paddle instead ) then I chilled the dough for about an hour and baked them in the oven on 350 for 12 mins and now I feel a little discouraged trying again after the response to them tasting like sand lol

I've been using the same brownie recipe for over a decade, but the last time I made them, they were falling apart. We had to eat them with a fork or spoon because they won't hold together. Still taste great, but they are really messy.

My oven is a piece of junk and the temperature isn't always accurate (natural gas oven in a rented apartment, so I can't change it), but I've made them before several times and didn't have this problem. This time they were two different shades of brown on the top, with a lighter shade in the center.

Ingredients:

Cocoa powder is Hershey's brand and is dated for 2027. Flour and sugar are store brand. Baking powder is within date and is the name brand (I can't remember which). Same eggs and vanilla extract as always. The stick margarine is not what we usually use because we've been having trouble getting it.

Any insight would be helpful. We (my mom and I) are having trouble with flat cookies too and it's driving us crazy! Like pancake flat.

(I'm from a Mennonite family, so we do a lot of baking around the holidays.)

I made blueberry muffins and then my oven crapped out on me and didn’t heat up properly so now we are trying to fix it and so I put the muffin tray in the fridge while waiting. Is this hopeless? I’m sad.

EDIT: we fixed the oven and they turned out great!

Not sure if this needs to be thrown out or if it's fine to keep. No noticeable holes or other defects. I don't know if this is recent or old and I just never noticed.

Just did my first focaccia and the bread was still white by the time it was ready, i think i used enough olive oil.

Is something in my dough wrong or what?

(I think the bread is colorless, i wanted to achieve a golden brown color instead of this wheat flour color)

100g cake flour
100g sugar
200g eggs
20g butter

I believe the issue is with my folding technique… does anyone have any suggestions??

All you need is bananas, peanut butter and cocoa powder! I added chocolate chips for added sweetness

I tried a no bake cheesecake with a really straightforward recipe (https://www.janespatisserie.com/2019/05/30/no-bake-lemon-cheesecake/#wprm-recipe-container-12571).

I double checked that the ingredients were correct, the only difference could have been the lemon juice as I juiced 3 lemons, but didn’t measure to check it was 75ml.

It was left to chill for 12 hours, but as soon as I removed from springform, and put back into fridge, it just melted. Photo was taken after 2 hours in fridge.

Any idea what went wrong, for next time?😅

Hey guys! I’m looking to improve my diet and start following a more balanced meal plan.

I currently work out at home, mostly focusing on glutes, abs and legs, and I’d like to eat better to support my workouts and overall health.

I really enjoy baking, so instead of giving it up, I’d love to find healthier things I can bake and include in my weekly meals or snacks. I’m looking for ideas that are nutritious, preferably higher in protein, not too complicated, and still actually taste good 😅

Any tips or examples I would really appreciate them.. Thanks in advance! 😊

Ive have so many 2 layered cakes. I've put the cakes in the fridge and the freezer. I've tried over night and same day. I do not understand how to make frosting decorative. My frosting is yummy and I'll make ask different types but what is the secret to decorating a cake ?

I made two "cheesecake like" cakes today. They had 250 g mascarpone, 300 g crème fraiche, about a half a cup of crème, plus eggs, sugar, 40 grams of almond flour and some corn starch. They were baked at 375 for about an hour. I realized that I didn't put the second cake in the fridge before I left to bring the first to a party. It was done around 1:30 and I got home and put it in the fridge at around 5:30. Is it okay to eat ?

Firstly, I found this recipe online and felt like trying it out. I’ve never tried this before. I never heard of a tangzhong!! Is there a reason to make bread this way. What is the purpose of a tangzhong? Also the name sounds Chinese so is this just a case of food ingredients crossing borders?

A question to those who have their own small bakeries

Hello everyone, I'm new to this sub. I had a question for people who have a small bakery business.

1) Do you all bake various items everyday from beforehand or bake them on receiving orders?

2) For those who bake them from beforehand, do you face the problem of how many quantities of each item you should make?

3) Because you have a limited set of resources do you have to decide which items to bake more so that you end up with a greater profit?

Thank you for your time!

(The cake for her 14th birthday was a crooked disaster 😭💀)

Chocolate cake with vanilla cream cheese frosting and freshly made raspberry jam layer (ONE layer because I completely forgot about it later😂). The frosting wasn’t smooth unfortunately 😭. I already have ptsd from making grainy frosting 😭😭😭😭. I tried my hand at vintage cake decorating, and enjoyed it immensely.

Despite all the mistakes it tasted delicious and we added the jam as a topping after we cut it.

Like the title says, I have a tres leches recipe that I’ve been using for the longest time. It’s a standard sponge cake recipe with a three milk mixture that’s soaked into the cake, and then a cinnamon vanilla whipped cream on top. I sometimes like to play and combine flavors from other baked goods and this time I want to see how I could incorporate the textures and flavors found in baklava. I’ve considered honey in the batter and adding crushed pistachios into the cake and as a topping. I know it’s not in baklava, but I want to try adding ricotta into the whipped topping. Despite these ideas, I feel like there’s so much more I could do? I’m new to baking, so I would love to hear any suggestions you guys may have.

The current recipe is as follows:

Cake:
1 cup all purpose flour
1.5 tsp baking powder
1/4 tsp salt
5 large eggs separated
1 cup granulated sugar
1/3 cup whole milk
1 tsp vanilla extract

Milk mixture:
12oz can evaporated milk
14oz can condensed milk
3/4 cup of whole milk

Whipped topping:
1 pint heavy whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla extract
Dash of cinnamon

Instructions: oven 350 degrees fahrenheit
-combine flour, baking powder, and salt
-separate eggs into two bowls
-add 3/4 cup of sugar to yolks and mix till pale yellow
-add 1/3 cup of milk and tsp of vanilla and stir
-pour yolk mixture over flour and stir gently
-beat egg whites until stiff peaks and then mix in remaining 1/4 cup of sugar
-fold beaten egg whites into batter gently, making sure to scrape the bottom of bowl
-pour batter into un greased pan/dish
-bake for 25-35 minutes or until inserted toothpick comes out clean

Once cooled:
*mix milk mixture
*poke holes with fork to perforate cake for the milk mixture
-make whipped topping and apply to surface. Decorate with dusting of cinnamon

Forgive me I ate some 👀😂😇

i know water content is a huge determining factor, but what could i substitute bananas for?

i saw some recipes for mango bread and zucchini cake, just wondered if anyone else has tried more unique veg/fruits (other than the popular ones like pumpkin, carrot, blueberries, citrus etc).

i don’t prefer dried/chopped fruits like fruitcake though 😅

Hi hi!!! I deeply want to love cardamom buns but it’s SO hard to find a good one in bakeries and even harder to find a recipe I like! I know a cardamom bun would be so top tier for me so Reddit pretty pretty please bless me with your favorite recipe! Something that would even converts a cardamom hater

Didn't have any chips or crackers for some leftover spinach dip, so I tried the King Arthur cracker recipe for an experiment. These might look rough but they're very good and the chipotle flavor I added was perfect, smoke without too much heat.