Hi! I would appreciate some advice or tips about a pina colada I'm planning on making for my boyfriend's birthday.

It's difficult to get my hands on certain ingredients where I live, which is why I'm leaving out the rum in the cake, can't use whipped cream/cream cheese. Working with quite a bit of constraints lol. It also doesn't help that I've never actually have a pina colada or a pineapple cake.

My plan is to make a vanilla chiffon cake and soak it with coconut milk/cream instead of a sugar syrup. I will he making pineapple jam/filling from fresh pineapples and using them in between the layers, along with ermine buttercream. That's about it. Generally I make a variation of this with but with strawberries and it turns out great! Unfortunately strawberries aren't in season right now and would be quite expensive to get.

Do you think the coconut flavour won't be strong/noticeable enough? Or the texture of the overall cake might be off? Should I just pivot to a basic chocolate cake instead or try some other cake filling? Thank you for the help!

Edit: his birthday is on Halloween if that helps with suggesting anything lol

The recipe calls for:

115 g dark chocolate

50 g butter

150 g powdered sugar

90 ml greek yogurt

Gently melt the chocolate and butter in a saucepan. Remove the saucepan from the heat and stir the icing sugar and yoghurt into the melted mixture. Stir with a rubber spatula. Once the mixture is smooth, beat it with a hand mixer until it begins to thicken.

I did everything by a gram/ml, beat it for 5+ minutes and this is what I got. The first picture is the picture attached to the recipe. The second is obviously mine. I suspect they added whipped cream? I don't really understand how this is supposed to thicken and turn into this rich, light cream.. What am I missing :(

I made cookie batter and put in in the fridge overnight and they are too cold to scoop. what do I do

I am trying to make loaf cakes for my son's birthday party at school tomorrow. I found a recipe I want to use, but it calls for a 9x13 pan. I don't really have one (that exact size isn't available in France) and the one I have that's close in size hasn't worked well for me in the past (cake comes out raw in the middle no matter what I do).

My question is: Can I use two loaf pans instead of a 9x13 pan? I would split the recipe in half between the two. I'm sure it would affect cooking time (and maybe temp), so what can I do here? Find another recipe that's specific for loaf pans?

Side note: The recipe I found is from a baker's website I've used several times in the past. I love all her recipes and I find her easy to follow, so I'd like to stick with her if possible...

Hi there!

Every time I go to par-bake and/or blind bake my pie crust it ALWAYS ends up leaking butter and bubbling. Tonight was the closest I’ve gotten but it still leaked a little butter and even after my second bake without pie weights there was still a sheen melted butter all over.

I’ve been following Erin McDowell’s recipe and I make sure everything is extremely cold (I only use frozen butter), I grate 80% of my butter and then press the other 20% into large pieces to the size of walnut halves as she instructs, I make sure to rest my dough properly and to not rush, I dock all over and use either rice, beans, or sugar as pie weights, and I bake my crust directly from the fridge after resting for over an hour. I then bake at 425.

Does anyone know what might be happening?

Here’s her recipe:

https://youtu.be/UDc6pZjkIFI?is=JiJ3VKqMq-vvTkx2

I’m about to give up on pies for good 😭

I’ve been wanting to try adding toasted milk powder to my chocolate chip cookie dough but I’m not sure how much to add, when to add it and if I need to adjust anything else to maintain the texture.

Here is the recipe:

Ingredients:

-113g/1 stick of melted & browned butter (85-95 degrees)
-140g dark brown sugar
-70g white sugar
-1 egg yolk
-15g (1 Tbs) heavy cream
-5g (1 tsp) vanilla paste
-140g all purpose flour
-1g (1/4 tsp) salt
-2g (1/2tsp) baking soda
-140g bitter sweet chocolate

Method:

Add browned butter to a bowl with the brown and white sugar and whisk until incorporated. Add the egg yolk, vanilla and cream and mix. Fold in the dry ingredients followed by the chocolate.

Bake at 175° C for 8-10 minutes.

How much should I add and at what point in the recipe?

Could I just substitute it for more plain flour? I don’t want to buy a whole bag of wholewheat flour for the sake of 35g.

Thanks!

CONTEXT
Fat Daddio’s pans are made from anodized aluminum. They are known to bake hotter because the anodized aluminum heats up faster and has better heat retention than standard aluminum pans. The manufacturer even states to lower the oven temperature 25F vs what the recipe instructs.

QUESTIONS
How might lowering the oven temperature from 350F to 325F or 325F to 300F affect the reaction needed from the ingredients — ie, ingredient function?

Are there types of recipes where you would want to start off at the instructed oven temperature then lower the temperature per the manufacturer’s suggestion?