Id say i’m kind of a beginner at baking I have this nutella filled cookie recipe I use all the time n it always turns out amazing, though this time i’ve kept the dough in the fridge for 4 days now which i didnt think would be an issue considering everyone i asked n google results said its fine. I usually keep the dough chilling for 1-2 days in the fridge though, this time was different n so when i baked them they somehow turned out like this only 8 minutes in with. completely black bottom (they usually need to bake for 15-17 because they’re on the bigger side) The oven was preheated to 180c n it was also baked at that heat, im 100% sure of that

1st photo is how it turned out vs how it usually turns out, is it bc i chilled it for too long?

Unfortunately my nephew can’t have butter,milk or chocolate chips I bought vegan chocolate chips for him and in my normal cookie recipe I used brown butter to make amazing chocolate chip cookies can I do the same with margarine?!

Weird baking question today. so, I pretty routinely freeze cookie dough. I put the balls of dough on a baking tray, I put the baking tray in the freezer, a couple hours later I put the now frozen balls of dough into a plastic bag until I need them, super easy.

I've just realized the cookie dough I made Sunday (so, about 72 hours ago) never got taken from the sheet and put in a bag. It's been in the freezer on the tray the whole time. Is it still okay or is this a trash situation.

Hi everyone, mods im sorry if this isnt flaired right, i wasnt sure how to flair this one given its an update, well half update actually but still needing advice.

OK, so first thing first is i owe so many thank yous for everyone helping me on this quest, you have no idea how much I needed to just feel seen, I myself didnt realise how bad my head space had been lately until all your comments started pouring in (even the one or two that thought i was being stupid for entertaining my picky kid). So THANK YOU SO MUCH.

Next, its been hectic around here (part of my bad head space was that I hadn't been able to take time for self care) but I did it, I JUST pulled mybpie out of the oven. Kids are at school and I was able to bake today, well i pureed the pumkin yesterday because no canned puree in the shops, and i was able to grab a packet of premade pastry sheets and blind bake this morning after the school run.

Now my question is this, before my family has our little taste experience tonight, did I do this right? I followed the receipe (this isnt a fail worthy of the "i didnt have the eggs" sub because i obsessed over the receipe as I was making this) but it doesnt look like the pictures. Did I stuff up and can anyone suggest where I might have gone wrong.

I have attached pre and post baking photos just in case, picture 3 is where it kinda "defated" while I wrote this post.

Thank you lovely bakers, and I will update in the comments (if I cant edit the post) after we have tasted this tonight, (can of whipped cream is teasing my in the frdige)

it rises fine in the oven and looks done, then about 10 minutes on the rack the middle caves in. i bake it at 175C for around 55 min in a metal loaf tin. 3 very ripe bananas, 1 tsp baking soda, melted butter, nothing fancy.

skewer comes out mostly clean so i don't think it's raw. is it too much banana, too much soda, or am i pulling it out too early? getting a bit tired of eating the crater first

recipe: 3 bananas mashed, 75g melted butter, 150g sugar, 1 egg, 1 tsp vanilla, 1 tsp baking soda, pinch of salt, 190g flour. mix wet, fold in dry, 175C about 55 min.

Great for your health—
leaves your mouth feeling super fresh and clean after eating.
Working on the recipe now!

This is probably going to sound like a dumb question, but I want to replace the pumpkin puree in the pumpkin cookies I found a recipe for. I made them because they very strongly resembled cookies my grandmother used to make, but I don't remember them actually tasting pumpkinny, so I thought maybe the taste wouldn't come through so strongly...but it does.

So I would like the cookie texture/size/consistency to remain the same as the recipe I'm linking to below, but without the pumpkin. What can I substitute for it that won't strongly taste like whatever it is?

Here is the recipe I used:

https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/#jump-to-recipe

Please help. I don't even know how to describe this smell. It is just unpleasant. However, the ricotta is store bought and it is not expired (not for another month). I've just opened it.

Is this how ricotta should smell? I've searched through the Internet and people say it mostly doesn't have a smell but I know everyone’s sense of smell is different. Personally, I have a very sensitive nose.

Update: I do not see any holes in the packaging. However, bf confirmed it smells.

It probably went bad in the time between taking it from the store and putting it back in the fridge, since I was out for a while (approx. 3 hours).

Thank you for all the answers.

My chef refuses to buy anything but margarine. I have a birthday cake for someone tomorrow and I'm ashamed I have to give margarine frosting. Is their anything I can do to make the taste and texture good. I feel so bad because their paying extra money for this

My recipe:

1 Cup of flour

1 egg

½ Cup of sugar

1cup of milque

A little bit of salt

3 table spoons of cornstarch

2 spoons of cocoa

So tomorrow at work we are raising funds for breast cancer research. We were asked to either bring in a treat or donate. I was already tasked with decorating the staff kitchen but…. I thought I could really do something! Well my sugar cookies cracked 😭 I wanted to decorate heart shaped cookies like bras. Had to resort to decorating Arnott biscuits instead. At this point, I’m not sure if we are celebrating Halloween or raising money for breast cancer research 😅

Haven't been baking some savory scones, just felt like doing it today. Smells really good!!! Giving it to share with family members and friends

The other colours for the inside of the cake are yellow, orange, white and light blue. While this colour is supposed to be a dark blue, im struggling to work out how to get this exact colour, rather than the type of blue you'd normally see in rainbow cakes

Hi, I started baking from my home and really enjoy it. I started selling custom cakes and some pastries, and I'm looking to expand my skillset. Are there any Youtubers/Instagram pages to follow and who would have great tips?

I'm looking for new pastries to bake, ideas how to run my business well and proper pricing, ways to develop my Instagram page, polishing my baking skills with new ideas and techniques... I taught myself everything, never took a baking class so it's all on the fly. I really want to research great ways to develop myself.

Thanks so much!

I only have an air fryer. What can I make? Are there any recipes you can suggest?

First picture of the cut cake is the inspiration picture. Depth, moist and the crust are all important. The second picture was my second try. It was flat and dense. First picture the recipe from the inspiration picture. It over flowed. Even though my pan and recipe were the right size. It’s a 12 cup pan. I need somewhere in between the 2 disasters! Do I half the recipe? Any fool proof tips?

Hey yall! Ok I have been making sandwich bread but I have a recipe that requires 4 rounds of stretch and folds no kneading and although it’s fine I feel like I don’t get a great rise. Well I saw Sally’s recipe and I’m gonna try it. Here is my question I don’t have a stand mixer with a bread hook. She first let the mixer make the ball THEN she kneaded it 8-10min by hand let it rise 1-2hrs then rolled it out. How do I make my adjustments? In my normal recipe Also she mentioned that the way she rolled it was what gave it the tall rise but her rolling didn’t look all that different than how I roll mine normally but I feel I’m doing something wrong. Her bread rose way higher than mine does. There is also a difference in the amount of milk I normally use and what she used. I’m showing you the recipes for both. Any advice would be greatly appreciated.

Genuinely can't tell if it's too dark or not, the internet is giving me mixed answers. 🥲

First time making cinnamon rolls. They grew up too much in the oven so they were a bit ugly. I think the icing helps covering these mistakes lol. I probably should have leave it rising a bit more.

EDIT: It was an obvious joke. There is no such thing as an ugly cinnamon roll, and I love them being different and not all looking the same. But I used to work as a pastry chef and everything had to always look the same. I hated it a bit :D

I have tried a few recipes for cookies and I have followed the recipes and they come out pretty greasy on the bottom and I don't know how to fix this? Like the butter is melting and leaking out almost? I am sorry, I don't have picture references and I thought it irrelevant to include the recipe as I have tried a few. Any advice on how to fix this? Do you have a tried and true recipe that does not result in a greasy bottom and perhaps a basic cookie recipe that can be switched up with inclusions :)

Hey guys! I’m planning to make a bunch of sugar cookies for next Friday. I have a recipe that I’m planning to double or maybe even triple. Next week I have time on Tuesday and Thursday evening so I’d like to split it up a bit.
If I make a batch on Tuesday, will it keep until Friday? Should I bake them or keep them as a dough and then bake them Thursday night? Basically just what’s the best way to do this?

I have two rectangular, straight-sided magic line cake pans with dimensions of 9x13x2 and 12x18x2. I am trying to upscale a cake recipe.

Reading online, most say going from a quarter sheet pan to a half sheet pan (2" tall) would just be a double recipe. Unless it was a 1" tall half-sheet pan in which case 1.5 times.

However, some say a half-sheet pan is 13x18, others say 12x18 is a half sheet pan.

By volume, 12x18x2 is 1.85 times more volume than the 9x13x2 pan. So would that be the best adjustment or should I do 2 times?

If I am overthinking it, lmk. I tried to research this and it just created more questions. 🤣

TIA