I believe I have found my all-time favourite recipe for chocolate chip cookies.

Three types of chocolate chunks (white, milk, dark). Crunchy on the edge, chewy in the middle. Not too sweet, not too greasy...

Recipe Yields about 15 big cookies

Ingredients 160 g of softened butter (pommade butter) 160 g of brown sugar (cassonade) 50 g of egg (1 medium egg) 1 teaspoon vanilla paste (or scrape 1 vanilla pod) 250 g of flour 3 g of baking powder 50 g of dark chocolate chips/chunks 50 g of milk chocolate chips/chunks 50 g of white chocolate chips/chunks

Instructions Mix the soft butter and sugar with a spatula. Add egg. Add sifted flour + baking powder. Add chocolate chips.

The dough is fairly dry, it will hydrate during resting time.

Make a log of 5cm diameter. Wrap it in food safe film.

Rest for min. 30 min, up to overnight. The flavours will develop better as it rests.

Cut 1 cm cookie coins and place them on a baking sheet with baking paper. You could also freeze the coins for later...

Bake at 180C between 12 and 18 min. If baking multiple sheets, rotate back to front and up to bottom sheet half way through.

Optional: right as they come out of the oven they are still a bit pliable. You can use a cup, bowl or glass with a similar rim size to round the shape a big.

*Go forth, my bakers... *

Too much mushy brown! Whole wheat flour too so these are extra dense.

I tried to make an image post but it kept getting an error and my post gets eaten so I give up.

I used the Serious Eats recipe, since they're pretty reliable (if pretentious and bougie)

It has a surprisingly strong lemon flavor, from just the zest of one lemon, but overall the flavor is, i dunno, delicate? Like it isn't intense and is just really really pleasant

Basque Cheesecake Recipe https://share.google/xog7XJnBi6167KPXo

From Allrecipes:

Mix:

• 215g AP flour (1-1/2c)
• 15g granulated sugar (1T)
• 2t baking powder
• 1/2t salt

Add and mix:

• 163g milk (I used Oatley full fat) (2/3c)
• 2 eggs
• 1T vegetable oil (I actually forgot this and they came out fine)

Fry in:

• 2 large apples, cored, peeled, and sliced (3c, 325g)

Fry in 375⁰F (190⁰C) oil for 6 minutes. At 5 minutes, some larger ones were still a little raw in the middle. Shallowly fill a cooking spoon, maybe 1/4c each.

When fresh from the oil, roll in:

• 1/2c granulated sugar
• 2T cinnamon

Very easy to make and delicious. Pretty filling too, I mixed up a double recipe but only cooked half which made 10, and three of us are two apiece and were full.

The only question is, do I file them under "muffins", "fruit bread", "cake & pie", or "cookies"?

From King Arthur's recipe. Hot water and high hydration result in a very soft, extensible dough; lots of flour on the rolling pin and counter are essential.

Been making this for years, but recently buckled down and have been feeding my starter religiously, seems to be paying off. This is the best crumb I've ever made

The flavor is a bit bland though, so maybe could've left it in the fridge another 6-12 hours

I've been making this recipe for years and it's just the best. Rarely fails, and if it does it's always because I fucked something up.

It looks great, tastes great, the process is easy and the dough is user friendly, I just love it.

Anyway, today's batch wasn't perfect, I tore one open because it was stuck in the Dutch oven, but the loaf i put up top was the best of the bunch and looked spectacular

That's the one that got torn up, fairly sure that's why it was so dense

cross-posted from: https://lemmy.blahaj.zone/post/46724457

This community looks pretty quiet. What better way to wake it up than with fresh bread?

I make a multigrain loaf for myself most weekends. My partner asked for rye a while ago, and happened to be out of bread today, so I made a loaf of that for him as well.

It's the "cinnamon crisp coffee cake" from king arthur flour, and was a little bit of a pain to prepare, since you have to make the dough, the filling, the crumbs, and the glaze, but i can't argue with the results.

It's very rich, not overly sweet, super soft crumb, just really really great.

I also used 2% milk instead of buttermilk because I didn't have any, so I'm very lucky it turned out so well. I just had to bake it for probably 15 minutes longer because the middle just would not set.

I made this recipe a couple of days ago. Was an absolute pain in the butt to toast the sugar and grind all the spices, but it is absolutely worth it. I made it without the roasted soy powder, but the dough still came together and they firmed up excellently. You will want to keep an eye on these cookies as they bake though. I found them to be perfect after 10-12 minutes and way overdone at 16.

I saw a post somewhere yesterday for this cake, and knew I had to make it. I used this recipie:

https://www.sarahsslice.co.uk/post/sarah-s-moss-cake

The only thing I changed was I sliced fresh strawberries into a bowl and added a tablespoon of sugar to them. Let them sit for an hour or so and added them to the center layer of the cake on top of the cream.

Never made this before.

recipie calls for two 8" rounds, but I dont have maching pans so I made one 9" square, and one 6" round.

have not cut into it yet, but I am stoked for later :D

Depression cured for today at least. Love staying busy

Has anyone attempted to use controlled browning via cut & bent paper/allu foil masks to create art on buns (especially pretzel)?

I have this image laying around...

Lovely! Hot! Cooling down to eat!

I love baking yeast braids, and Easter is a great occasion. They smell deliciously while baking, the recipe‘s simple, the dough easy to work with, and I‘m left with a lot of fluffy goodness that makes for a great gift to friends and neighbors.

Braided yesterday evening, the dough sits overnight. I add a coat of almond splits and bake it in the morning. I measure the braid‘s core temperature for reliable results - it‘s perfect at 93 C, I leave it in the oven at 180 C until done.

The best part is the crumb ofc, I like to add milk-soaked raisins that bring sweetness and nice mouthfeel.

The last three bakes I've done have not turned out, I was so upset. I figured out my baking powder had gone off. Got some fresh stuff and made these:

https://natashaskitchen.com/mixed-berry-muffins/

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup Greek yogurt , (or sour cream)
• 1/2 cup extra LIGHT olive oil, (not extra virgin)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 250g all-purpose flour
• 2 tsp baking powder
• 1/2 cup strawberries, hulled and diced
• 1/2 cup raspberries
• 1/2 cup blueberries

The changes I made,

First step, I zested a whole orange into a scant 1 cup of sugar and combined until evenly incorperated. then also mixed in about a teaspoon each cardamom and ginger powder. maybe a little less cardamom, and a little more ginger. I use cane sugar.

Used 1 cup frozen cranberries and 1/2 cup frozen blueberries

Used two containers of berry greek yogurt.

Oil of choice was avacado.

Confidence regained. Don't forget to check the date on your baking powder!

I used Rosanna Pansino's Best Chocolate Chip Cookies recipe and they turned out really good!

I am proud of myself. 😊

Basically this recipe, with a few minor mods.

I've got a bunch of egg wash I'm trying to use, so I rolled a few dough balls in that and then sprinkled them with cinnamon sugar. really good wow!

Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.

Any tips on how to make it rise would greatly appreciated.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated…

Recipie from KAB https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe

Very tasty and everyone gets to eat at once.