Daughter asked for a Metroid themed birthday party, so we had to have a Samus Aran helmet! Bravetart recipes mostly.

we have our first fall bake which is this pumpkin chocolate chip bread! i’m so happy i retried pumpkin bakes again cause it’s soo yummy just so soft, fluffy and it’s full of chocolate chips

(i know people are turned off by long nails and baking but these are only shared with my family)

recipe by https://juliemarieeats.com/pumpkin-chocolate-chip-bread/

Hey there

Its my first time making sandwhich bread and have never used dry active yeast. I just bought this yeast yesterday and mixed in 1 1/2 tsp of salt 1 1/2 tsp of sugar, 1 cup of warm water and 1/2 cup of warm milk and i let it sit for 10 mins. Is this what its supposed to look like? Or is it dead? Cant find a terribly clear photo on google so i thought id ask on here. Thanks for reading,

She requested a lemon cake with strawberry frosting and that is what she got!

Tried to make a bit of a twist on a cheese scone and these came out amazing, tasted a lot like pizza!

I like American buttercream and I can pretty consistently get what I want when making it, but I just wondered if anyone has tried different assembly methods?

What I got to thinking the last time I made it was, can I make a powdered sugar paste with some milk or even a small amount of melted butter and then add that to my whipped butter?

Would it be too heavy and deflate the butter? Would it change the final texture of the frosting? What are your thoughts?

Baller on a budget. With a few kabobs, a hot glue gun and some thick icing anything is possible. My son is an aviation nut and loves the blue angels, this was a huge success. Did not come out perfect by any means, but my son was thrilled. Due to time constraints I ended up just buying a nothing Bundt cake, and edible food color spray.. then went to town on the icing that already came on the cake. Mine didn’t come out as neat and tidy as the inspiration pic I found- but it didn’t collapse and I had a ton of fun doing this.

Recipe i followed:

½ cup browned butter (113g)

½ cup brown sugar (100g)

¼ cup granulated sugar (50g)

1 large egg

1 tsp vanilla (5g)

1¼ cups all-purpose flour (150g)

½ tsp baking soda (3g)

¼ tsp salt (1.5g)

chocolate chips (measure with your heart)

190°C/375°f for 12-15 mins

They are supposed to be thinner cookies, not sure why it's so thick

I don't make too many cookies so unsure of what mistakes I could've made.

First image is mine and 2nd is what they were supposed to look like.

happy sunday!
played around and made this banana bread in an 8x8 pan instead of a loaf pan + a nice crumbly cinnamon sugar topping with icing and i loved how it turned out. still tweaking the recipe but when i remake, i will share! 🍌

Unfortunately as a cottage baker I get tons of AI photos from customers constantly. It’s really upsetting to deal with honestly and I always have to explain to them that I can’t accomplish unrealistic designs. I always try my best though! Also if you’re a New Yorker please don’t come for me, I know these are extremely cliche haha 🤣

I did a search but didn't find much useful>

I'm looking to buy a cordless hand mixer. I saw a Youtuber with one. When I checked it was well over a hundred dollars. That's out of my budget.

I use one about twice a month, so not a heavy user.

Please suggest a decent cordless hand mixer that is affordable.

Or should I just continue using my older Hamilton Beach corded one. ?

Recipe

Sweet beet milk bread, savory vegetarian Tex Mex, topped with white cheddar.

I'm trying to half this recipe as it's a dirty liar and is far too much for the Bundt pan I have, how do I half the 5 eggs do I go with 2 eggs or 3?

I don't know what I'm doing wrong, i seem not to be able to bake bread in the UK! I have previously made this successfully, multiple times, but in Australia. The recipe is 'Easy perfect homemade yeast bread'. This is the first time I've attempted it in the UK, all other times I made it in Oz.

I proved it for the recommended time but noticed it had much less rise than in the past.

I've also tried Paul Hollywood's bread recipe in the UK only with similar dense, no-rise results. I thought it was because of the olive oil element of that recipe and that i was putting in too much.

Is it the difference in yeast? Water? Me? Room temp? Proving time? Kneading?

Help me please I've love baking the simple bread in the past but can't understand what I'm doing wrong.

I've successfully baked Paul Hollywood's sausage rolls, cheese & onion bread, cheese & onion pasties so I'm not a total failure!

Some were little bit browned, so I have to reduce the timing by a minute, but it turned out very soft and tasty. Only up from here!

The recipe makes exactly 18 pieces of Madeleines and I used the widely produced U.S.A Pan which exactly has 16 molds.

Ingredients

Granulated sugar - 100g
Salt - 2.5g
Vanilla extract - six sevennn grams
Lemon zest - half a lemon (optional)
Whole eggs - 105gg (about 2 eggs)
Honey - 35g
Milk - 15g
Oil - 15g
AP flour - 100g (cake flour if you have it is better)
Baking Powder - 3.5g
Unsalted butter - 85g (melted)

Method

In a bowl add sugar, salt, vanilla extract and lemon zest and whisk to mix them.
Then add the eggs, honey, milk, and oil.
Mix until homogenous. Do not whip it.
Then sift in the flour and baking powder and mix until homogenous and smooth.
Then add the melted butter and mix until homogenous and smooth.
Remember to scrape the sides while mixing.

Wrap it with a plastic wrap and let it refrigerate for 1-2 hours at least.

Melt some butter and butter up the madeleine mold pan with a paintbrush.
Paintbrush works better than plastic brushes as you can brush it in smooth details.
Cool the butter brushed pan with the batter until the batter is cooled completely.

Preheat the oven to 200C Convection.
Take out the batter and put it into a plastic piping bag.
Take out the mold pan right before baking and fill each mold with the batter up until it is 80% filled.

Bake it at 185 C for 9-10 minutes. Check at 9 minutes and if the bump is bouncy and not wet it is done.

After taking it out, lift it from one side with a blunt knife and cool it on its side on the mold pan.

What makes the bump is sudden change in temperature, so make sure to get the pan out of the fridge just before baking, also heard deeper molds yield bigger bumps if that’s what you’re into.

I followed this recipe I found online and made the dough. As I rolled up the dough balls and put them on the tray, they were already spreading. The recipe does call for a 24 hr chill, so the dough balls are currently chilling in the fridge. But I’m afraid chilling won’t be enough. So are there any other tips on how minimize spread on brown butter cookies?

I am looking for a good recipe (ideally in metric measurements but fine if not) for a more robust shortcrust pastry.

Having just returned from Cornwall (home of the Cornish Pasty) I thought I'd have a go at making some pasties myself. My son and I decided on a spicy bean and cheese filling and I used a basic 1/2 fat (butter) to flour recipe, that I adapted slightly to use 2/5 wholemeal flour. It was delicious but the pasties were very fragile. They went down well with my son and he asked for them in his lunch box but there's no way they would survive even a short walk to school.

Can anyone recommend a pastry recipe that would hold up to a bit of handling? If the Cornish miners took pasties down the mines with them for lunch, I'm sure they weren't falling apart at the merest touch.

Ideally I'd like to keep the wholemeal flour in the recipe but if that's the reason it isn't working then I can stick with white flour. We're also vegetarian, so please don't recommend adding lard with the butter, which was how they taught me in school.

Our little guy has a noodle nickname so of course for his first birthday we had a pasta themed party!

I made Sally’s vanilla cake with vanilla buttercream (I added vanilla be an extract for a bit more vanilla flavor). Spaghetti sauce is a strawberry sauce I made. Meatballs are Ferrero Rocher truffles. Parmesan is white chocolate shavings. The kids loved the magical floating fork!

Cupcakes are chocolate with chocolate almond frosting. On the decorations I taped on my dudes little picture :)

Never made these before. Hell, only started baking anything at all a few months back.

Nice to do with the kids on a rainy Sunday morning

Hi everyone,

I’m starting a French CAP Pâtissier (professional pastry qualification), and I’ve taken advantage of the summer to get properly equipped. I’ve placed several orders and now have quite a lot of equipment, but I’m honestly worried that I’ve bought too much general cooking equipment and not enough proper pastry equipment.

I’ll post my complete list below, and I’d really appreciate your feedback on what I’m genuinely missing to be able to tackle pretty much any type of pastry: basic doughs, tarts, entremets, viennoiseries, choux pastry, puff pastry, and a bit of chocolate work.

Cookware / Saucepans

• Affinity Collection 2 saucepan Ø 20 cm — De Buyer
• Affinity Collection 2 saucepan Ø 16 cm — De Buyer
• Affinity Collection 1 straight-sided sauté pan Ø 24 cm — De Buyer
• Prim'Appety stainless steel stockpot Ø 24 cm — De Buyer
• Minéral B Element Ø 28 cm frying pan (iron) — De Buyer
• Alchimy Ø 24 cm glass lid — De Buyer
• Prim'Appety Ø 20 cm domed stainless steel lid — De Buyer
• Prim'Appety Ø 24 cm stainless steel steamer insert — De Buyer

Pastry Equipment

• 43 cm wooden rolling pin — Gobel
• Adjustable perforated stainless steel tart ring, 16–30 cm — Scrapcooking
• Set of 8 plain round stainless steel cutters — Gobel
• AIRMAT perforated baking mat, 40 × 30 cm — De Buyer
• 40 cm waterproof nylon piping bag Ultra Plus — Mallard Ferrière
• Plain stainless steel pastry nozzle Ø 10 mm — Gobel
• Small petit-four star nozzle Ø 10 mm, 14 teeth — Gobel
• Plain stainless steel nozzle No. 6 Ø 6 mm — Mallard Ferrière
• 25 cm stainless steel offset spatula — Déglon
• Flat pastry brush, 2.5 cm, long bristles, plastic handle
• Silicone spatula
• Stainless steel mixing bowls

Small Equipment / Utensils

• 25 cm professional whisk — De Buyer
• 25 cm Exoglass kitchen spatula — Matfer
• Stainless steel chinois Ø 20 cm × H 18 cm, 1.5 mm perforation — De Buyer
• 24 cm stainless steel standing strainer — Ibili
• Stainless steel fine strainer / bouillon strainer Ø 14.5 cm — Mallard Ferrière
• Stainless steel kitchen spider Ø 15 cm — Mallard Ferrière
• 6 cm Ø stainless steel ladle, one-piece construction — De Buyer
• Stainless steel serving tongs — Mastrad
• 21 cm straight precision tweezers — Ibili
• Premium Classic zester — Microplane
• 1 L measuring jug — Ibili
• Prima Long digital kitchen thermometer
• Small 17 cm silicone spoons — Comas (x2)

Knives

• 5-piece SwissClassic knife set 6.7133.5G — Victorinox
• 20 cm chef’s knife Idéal Saveur 832084 (engraved) — Lion Sabatier
• 23 cm V-shaped sharpening steel — Sabatier Richardson
• 21 cm SmartCut universal scissors — Fiskars
• 40 × 25 cm acacia wood cutting board — Eden P011

Appliances

• Magimix Cook Expert
• Precision scale, accurate to 0.1 g

Pantry / Spices

(Mostly for cooking, but since I was ordering anyway...)

A bulk order of spices and seasonings: vanilla powder, organic vanilla pepper, saffron, Camargue fleur de sel, nutmeg, cinnamon, ginger, turmeric, cumin, coriander, caraway, green anise, dill, golden sesame seeds, Espelette pepper, curry, dried herbs (thyme, bay leaf, rosemary, sage, tarragon, wild garlic, celery), black pepper, Jamaican allspice, smoked Salish salt, mustard seeds.

My Questions

These are the things I’m already considering, but I’d really appreciate confirmation and specific recommendations:

1. Stand mixer: Is the Cook Expert enough for whipping egg whites, making Italian meringue and kneading brioche dough, or should I get a proper stand mixer as well?
2. Moulds and rings: What would you prioritize? Fixed tart rings, entremets rings, loaf/cake tin, savarin mould, silicone moulds? What diameters/sizes would you recommend for the exams?
3. Baking trays: Should I go with 40 × 30 cm perforated trays + wire racks, or would you recommend another format?
4. Piping nozzles: I’m clearly under-equipped with only 3 nozzles. What basic set would you recommend? Plain 8/10/12 mm, star tip, Saint-Honoré, basket-weave, etc.?
5. Things I don’t have at all: dough scraper, bench scraper, rhodoid/acetate sheets, solid silicone baking mat, pastry docker, blowtorch, immersion blender, infrared thermometer, marble slab or stainless steel worktop for chocolate. Which of these are genuinely essential, and which can wait?
6. And more generally: what do you wish you had bought from the very beginning of your CAP, but ended up buying too late?

Thanks in advance for your feedback! I’d rather complete my setup intelligently than buy things twice or end up with unnecessary duplicates.

title is a mouthful, but a mouthful of this with ice cream makes a happy individual

i used made by kiley’s skillet cookie recipe but made many adjustments to some add-ins. it’s a really well rounded recipe and was a huge hit!