it was so gooeey and chocolateyyy , and this same tub would have costed me 800-900 thankgod i made it at homee so worth it

Tried making a batch of chocolate chip cookies using a melted butter recipe. Visually they actually turned out fine like it was gooey in the middle and crispy out side, but two things went completely wrong: 

The Taste: I had to eyeball things and ended up dumping in 3 teaspoons of baking soda instead of just 1/2 tsp. They tasted aggressively bitter and metallic. 
The Texture: Some baked fine, but a few of them ended up super greasy and oily on the bottom.
Quick questions for next time:
1. When adding extra flour to fix sticky dough, do I ever increase the baking soda/powder, or should leaveners always stay at the recipe's original tiny amount?
2. Why did some of them get so oily on the bottom? Was it because of hot melted butter or reusing a warm baking sheet?

With upcoming holidays and the amount of cookies I’d like to be baking, I was thinking I’d try my hand at freezing before baking so I can make a lot of dough in batches, then do a lot of baking in batches. I’d rather do that than make dough, bake, make dough, bake, etc. But I’m running into big trouble.

Essentially my recipe right now is just the Tollhouse recipe, but with three versions: one is the classic choco chip, one has caramel and butterscotch chips, and the other is a smore with chocolate, couple golden grahams and mini marshmallows. Made the dough, separated into three bowls to make the different versions, made mostly-spherical balls of about 55-60g each (6 balls per variety), put on wax paper in a plastic container into the freezer.

First trial (1 of each cookie) was straight from frozen, 375 for 8.5 minutes directly on pan. Let sit out of oven for a couple minutes on pan. Centers were still unbaked while edges were getting dark. Especially annoying is all the “filling” stuff just pooled in the center because gravity just pulled it down instead of out.

Second trial was straight from frozen, 375 for 8.5 minutes on parchment on pan. Same thing but slightly less dark on edges. Still pooled chips in the center. The smore one was mostly ok though.

Third trial was to let three cookies thaw for a bit, I pressed a little divot in the center, 375 for 7 minutes on parchment on pan. These spread like CRAZY so they’re way too thin for me.

Fourth trial was straight from frozen, 325 for 13.5 minutes on parchment on pan before letting sit. Wanted to try a drastic change of temperature first. Same problem with somewhat pooled centers, and also spread too thin. Deflated after sitting out of the oven for a bit. The butterscotch one also didn’t bake fully in the center.

Fifth trial was straight from frozen, 350 for 12.5 minutes. DEFINITELY underbaked in the center, but if I let it go any longer the edges would be way too dark.

Got one more set of three cookie dough balls I can try before it’s time to just make a new dough.

Looking for what things to fix for a better freezing and baking experience. Shape? Fridge before freezer? Plastic container or ziploc in the freezer? Time in freezer? Thaw? Temp? Parchment? Pan? Time? Change of recipe itself - baking powder/soda?

Curious, what’s something hard to bake? And why?
Is it techniques? Ingredients? Amount of steps? Etc ?

So, I've been making banana bread for some months now and I always use them as soon as possible when ready. Lately, I've been lazy and haven't made any so this has been sitting in the refrigerator. I wonder if it's okay to use. It smells a little fermented but I'm not keen on bacterial growth so I'm concerned. There are also bubbles. (P.S. I have let it sit out at room temperature once or twice and then, put it back... shame on me, I know.)

It contains vanilla extract, cinnamon and nutmeg. It's been brewing for a week and a half now.

Is it safe to use? Or should I throw it out?

Any suggestions to improve?

Link of recipe- https://youtube.com/shorts/OI0nFwCJeBY?si=9fpInpinG25Y1gwz

Hello, I have a trip coming up with my fiance to visit her family in France (her family is originally from Italy and Morocco, but currently living in France) over Christmas.

I've decided to bring some baked goods over as my gift, but I have no idea what would be a good American (or something they've never had before) baked good that I can travel with that would impress them. Any advice you have would be very much appreciated.

I make cupcakes as a hobby, usually for family birthdays, bbqs, christmas etc. I never charge especially because I usually just offer to make them. More often now I’m being asked to make them for events and my partner’s workplace want to pay every week for 12.

They’re usually loaded flavours sometimes filled, rocky road, lemon cheesecake, tiramisu etc. Ingredients can cost around $30-$50AUD sometimes more, packaging $5 including patty pans, labour 3ish hours depending on the toppings. I have a baby at home so sometimes it take a little longer.

Thank you!

Hi everyone! I'm getting married in 2027 and need some help finding no added sugar cake recipes. I do not eat any added sugars to mitigate PMDD symptoms. I was always a dessert girly before this though and couldn't imagine our day without a wedding cake. I could just break for that one day, but I also don't want to spend my wedding feeling awful and bloated because I ate added sugars for the first time in a year.

I would like to do a dessert table for guests and then have a smaller cake mainly for the groom and I. I'm trying to find a sugar free cake option, but maltitol and erythritol (any sugar alcohols) make me throw up. This leaves me likely with just making my own cake with honey/maple syrup/sweet potato/etc as sweeteners. I found a honey cake option that looks good, but I was wondering if anyone else knows of any other options.

To be clear, I'm avoiding added sugars and artificial sweeteners. My body tolerates natural sugars much better so I'm settling for that (even though its still sugar), which includes things like honey, maple syrup, sweet potato, apple sauce, monk fruit, any other fruit, etc. Thanks for your suggestions!

Hello baker's! I am looking to adapt my cinnabon copycat recipe for my lactose intolerant boyfriend.

The final step before putting them in the oven is pouring heavy cream over the rolls, which is what gives them the gooey center.

What would you guys recommend as a dairy-free alternative to heavy cream? I have tried coconut milk and it was not good, too watery.

Very curious to hear your suggestions. Thank you!

Hi all, please delete if not appropriate! Wondered if you could help me with some ideas for a cake that would compliment this theme but won’t blend into and get lost in it? Thanks so much x

I made apple cider last night and I saved the leftover apple mush after straining. It is kind of a loose apple sauce consistency. I wanted to make an apple cider bread or something similar. I don’t have yeast, but I do have baking soda/baking powder and other baking basics. No leftover apple cider though. Does anyone have a recipe?

Note: I am a beginner-intermediate level baker. Basically I can follow a recipe but am bad at making informed judgements (so no “do this and reduce the amount of liquid in the recipe to compensate” type advice because I will fuck it up and be sad). Thanks guys!

Pumpkin spice cake with cream cheese icing. Has been on the counter for 5 days. Just had myself a slice and realized it is cream cheese icing and probably should’ve been in the fridge. Anyone else keep desserts with cream cheese icing at room temperature. Clearly it’s not what you should due due to safety, but I can’t be the only one????

I have a cake recipe where marshmallow fluff is the star of the show. I can’t get any locally really, at least for a decent price. Is marshmallow crème the same thing/will it taste the same? It’s my boyfriend’s most favorite recipe lol. Thank you!

i'm planning to serve an ice cream cake outdoors, and the temperature is likely to be about 22-25 degrees celsius. It might be 20-30 minutes from taking it out of the freezer to cutting it and serving it, would it melt by then?

Hello everyone, I have a small oven and a refrigerator in my little flower shop, and currently I only have one small 4-inch baking pan/mold. I’m a complete beginner in baking. I’m not sure what I should try first, and I don’t know what pans/molds and ingredients I should buy first, so I’d like to ask for some practical and sensible advice.

This was my first time trying to make an apple pie, and it was obvious that my technique—from making the dough to assembling it—was very unpolished. I’d like to ask friends with experience: In my situation, as someone just starting to learn baking, what should I practice first? What pans/molds and ingredients should I buy first? Thank you very much!

Help!

My ganache has separated while whipping 😭 Happened very very quickly into starting, I didn’t think to make it room temp first and so it was just out the fridge.

Salvageable or ditch and go to plan B??

Update: thank you for the ideas! I think I’ll do one chocolatey cookie and one without chocolate. It gives me a diversity of flavors to offer guests.

I knew you all would come through. THANK YOU and thank you for the kind wishes, they have encouraged me.

::

Struggling to process bad news and I need to bake something new and fresh tomorrow.

I’m begging you to send me the cookie recipe that people taste and talk about even after the occasion they tried it. I want it to be something special. I have basic pantry ingredients, and I’m happy to go to the grocery store to pick up a few extra things. If there is a specific brand of an ingredient that works best, say so. My typical chocolate chip cookie is from the Nestlé bag, my butterscotch cookie is normally from the Nestlé bag, and I have had very success with cowboy cookies. I’m interested in something more.

Thank you in advance for giving me something cheery and a distraction, and something delicious I can serve when I have people inevitably in and out of my house soon.

Hello!
I have been having gi issues for the past few months that seem to be irritated by high fiber foods which has made breakfast increasingly difficult since my go to was things like oatmeal. I want to make some muffins for breakfast but I feel like most I make end up feeling more like a dessert than something to eat in the morning. Does anyone have any breakfast muffin ideas they love? (Not looking for egg bites and I’m allergic to tree nuts and coconut:(

Hoping someone here will tell me that it definitely WON’T fall apart

Hello, Bakers! I'm back for the second batch advice 😅.

First, I want to apologize for the confusion in my previous post. I was asking about a vanilla cookie recipe, but the recipe I shared was actually closer to a butter biscuit recipe. I also understand now that the fat ratio might have contributed to the crumbly dough I experienced. Thanks to everyone who took the time to offer advice!

I'm trying to develop a proper vanilla sugar cookie recipe for my small cookie brand, and I've found a new recipe that I'd like to try.

Here is the recipe:

2¼ cups (281 g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ¾ cup (170 g) unsalted butter (softened), ¾ cup (150 g) granulated sugar, 1 large egg, Finally 2 teaspoons vanilla extract.

However, I would prefer to use powdered sugar/icing sugar instead of granulated sugar because I'm aiming for a delicate, tender, melt-in-your-mouth texture.

For those who have experience baking sugar cookies:

Can I substitute icing sugar for the granulated sugar in this recipe? If so, what weight of icing sugar would be equivalent to the 150 g of granulated sugar? Would the substitution affect the cookies' ability to hold their shape, their spread, or their texture? Would you recommend making any other adjustments to the recipe?

I'd appreciate advice from anyone who has experimented with both types of ssugar in sugar cookies. Thank you! Bakers 🍪❤.

made cookies for the first time and it came out chewy just how i like them 😋 though it did get stiff after cooling down completely, so maybe i should’ve baked them for a shorter time but i was worried they might come out raw

I wanted to try making cinnamon rolls, and I’m currently making the dough. I do not have much experience in baking at all, as I’ve only baked like twice in my life.

So is this too sticky or do i have to run to the store to buy more flour? (i ran out of flour) do I just keep mixing it with my spatula some more? Will it rise while I’m gone? I would be gone for 30 min tops if i went to get more flour.

Thx in advance!

I used to go to this bakery in north Vancouver called Westlynn bakery. They made and sold these “coffee rings” in several flavours such as apple, cranberry, blueberry. I am not sure if this creation has another name.
Description: soft and chewy kinda like you would get with Asian baking. Size of a large dinner plate and an 1-2 inches thick. It Had some kind of clear glaze/syrup all over it to keep it all moist in Addition to the white glaze seen in the picture. The folds had small chunks of tender fruit (apple, cranberry, blueberry)

I moved far away from this bakery and crave these knotted chewy fritter idk what thing.
Does anybody know what this might be called and how to make it.