496 posts tagged with baking.
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Name-my-bakery-filter

Roadblocked on names for my bakery endeavor. Do you like cookies, and naming things that aren't pets? Come on in. [more inside]
posted by rachaelfaith on Apr 22, 2015 - 38 answers

What are your favorite diet friendly sweet treats?

My wife and I are both working on dieting, focusing on portion control, eating more veggies, and cutting our carbs. It's going OK so far, but my wife has found that she's getting really frequent "sweet" cravings. So, I figured I might as well try asking the internet: What are some good ways to help answer that craving without busting our dieting plans?
posted by BZArcher on Apr 14, 2015 - 52 answers

What are fun, complicated dessert recipes I can make in my home?

I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
posted by Mrs. Pterodactyl on Apr 13, 2015 - 47 answers

Plans for Vintage Honey

While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
posted by FatherDagon on Apr 10, 2015 - 17 answers

What's wrong with this recipe?

Last night, I attempted to make creme brulee tarts using this recipe. But something didn't work. Did I do something wrong? [more inside]
posted by SquidLips on Apr 4, 2015 - 12 answers

Help me lova my pavlova

Help me make the very best, most marshmallow-y on the inside pavola ever! [more inside]
posted by PuppetMcSockerson on Mar 31, 2015 - 13 answers

Hot Cross Buns! Because....why?

Does anyone have a firm handle on the traditions and customs of hot cross buns? [more inside]
posted by SemiSalt on Mar 21, 2015 - 6 answers

Simple gluten-free dessert recipe?

Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
posted by Metroid Baby on Mar 20, 2015 - 25 answers

What the hell is Mardi Gras?

Please help me understand Mardi Gras. So I'm trying to get my fortune cookie business off the ground and a customer recently requested a Mardi Gras theme (despite the fact that the date is well passed) I think she means New Orleans themed. What does this mean? As far as I can tell the colors green and purple are good. Honestly any suggestions for themes with the fortunes or the packaging would be great.
posted by boobjob on Mar 20, 2015 - 19 answers

Help me find a gluten free option for this recipe

Calling all gluten free bakers to find the best alternative to my tried and true fortune cookie recipe [more inside]
posted by boobjob on Feb 18, 2015 - 11 answers

Garbage Muffins or something like it?

I want to make muffins to include all the veggies I have in the fridge that will go bad soon. Can you point me towards a way to tease out a recipe? I want something similar to the base of a banana muffin but with pureed spinach, broccoli, carrots, pears etc. Not sure on how to ratio out everything. And yes, it must be a muffin please.
posted by MayNicholas on Feb 17, 2015 - 17 answers

What are some creative uses for candied citron?

I candied some citron to use in lebkuchen, which sadly never got made. Now Christmas is over and I have about a cup and a half of the stuff sitting in my fridge. What can I put this in that isn't a fruitcake?
posted by annekate on Jan 20, 2015 - 10 answers

HOW MANY Cups of Flour?!?

I have an old family recipe for beigli that we make every year for Christmas. The hand-written recipe is at least 75 years old, if not older. Whenever I make it, I wind up using almost twice the flour the recipe calls for to get the correct result. Why? [more inside]
posted by erst on Jan 1, 2015 - 51 answers

What is an easy, preferably chocolate, non-cake dessert to make?

I'm looking for an easy, preferably chocolate, dessert to make at home that is simple and doesn't involve baking soda or baking powder. [more inside]
posted by atinna on Dec 28, 2014 - 14 answers

Help me make tiny pumpkin pies

How do I adjust my pumpkin pie if I'm making them smaller and with crusts from scratch? [more inside]
posted by RobotHero on Dec 16, 2014 - 12 answers

Give me your best cookie recipes (pretty please)!

I need elegant but relatively uncomplicated cookie recipes (yes, just cookies: I don't have any cupcake tins at present; not inspired right now to bake a pie or cake, either - however I am open to sweet bread loaves like chocolate pumpkin bread*) that I can make with what I *already* have in the pantry/fridge, and can whip up either tonight or tomorrow morning before Thanksgiving festivities. Pantry contents inside. [more inside]
posted by nightrecordings on Nov 26, 2014 - 10 answers

Out of foil cups, eyeing the liners

Can I bake my muffins using the liners that were between the foil cups? [more inside]
posted by Thorzdad on Nov 17, 2014 - 16 answers

Substituting pumpkin puree for pumpkin pie mix (recipe in progress!)

Help! I just started making a recipe for pumpkin bran muffins - I found the recipe at our grocery store, which has a samples kitchen at the back and has lots of recipe handouts. I just realized, part way through mixing the ingredients, that the recipe actually calls for one cup pumpkin pie mix. I wasn't paying attention and added one cup pumpkin puree. Can I just add pumpkin pie spice? Do I need to add more sugar? The recipe already calls for 2/3 cup packed brown sugar. Thanks for the help!
posted by skycrashesdown on Nov 10, 2014 - 5 answers

I knead help!

Using the NYT no-knead bread recipe, I started a batch last night. Only to realize today, to my embarrassment, that I don't have a 6-8 quart pot with a lid to bake it in. (Read recipes more carefully, fffm.) Can someone with experience with the NYT recipe suggest an alternative? I need to have bread in the oven within the next 2-3 hours. Thanks.
posted by feckless fecal fear mongering on Nov 4, 2014 - 27 answers

Make me the pie crust queen

I want to make the best pie crust ever. ever. ever. Help me. [more inside]
posted by Aranquis on Sep 29, 2014 - 41 answers

Please help me make tasty, low-carb popovers

I'm on a low-carb diet, but I'm beginning to get bored of a life without pasta, sweets or baked goods. So this weekend I made these low-carb pop-overs with almond flour. They tasted OK, but they had the consistency of rather compact muffins, not the fluffy lightness of pop-overs, and in fact they did not "pop over" the muffin tin but stayed inside. [more inside]
posted by ubiquity on Sep 22, 2014 - 11 answers

Recipes for desserts made with goat's milk

I am looking for recipes for dessert made with goat's milk. Bakery items preferred, but any ideas welcomed. [more inside]
posted by vignettist on Sep 17, 2014 - 16 answers

"The" tarte au citron of my dreams...

There's heaps of tarte au citron recipes out there in the world, and I've tried a couple, but I wonder, Metafilter - what's your canonical recipe? While delicious, the texture of my filling is rarely the same as that I get in really good patisserie places, and sometimes the flavours seem a bit askew and imbalanced. Please hope me.
posted by nicolas léonard sadi carnot on Sep 13, 2014 - 10 answers

Nutritious baked snacks for my toddler

My 2 and half year-old takes a snack to pre-k every day. I would like to start to make his snacks, in the form of nutritious muffins or breads or brownie-like things into which I can integrate some fruit or vegetables. Help me out with some recipes? [more inside]
posted by CrazyLemonade on Aug 27, 2014 - 25 answers

PieFilter: Double-crust optimization for fruit pies

I've just baked my first two fruit pies from scratch, and have a few questions about the process, namely about prebaking and getting a good top crust. [more inside]
posted by PussKillian on Aug 10, 2014 - 22 answers

What are foods that taste better the longer you take to make them?

Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
posted by subversiveasset on Jul 29, 2014 - 42 answers

Bipolar Oven

My oven is bipolar: when I follow the instructions for frozen pizza, it's done in about 66% of the time, i.e. instructions say 18min, it's done in 12, usually less - 18min would burn it to a crisp. Thicker things, like pork roasts or heating a pre-cooked ham, are barely tepid in the center at the time in their instructions, i.e. instructions say 45min, takes over an hour to get to the recommended temperature. The oven is a generic, in-every-apartment-I've-ever-had kind of stove. What's it's problem? [more inside]
posted by AzraelBrown on Jul 28, 2014 - 17 answers

I need acid

It just occurred to me that the reaction that makes key lime pie doesn't actually depend on citrus, just on acidity. This means, hypothetically, one could make this kind of pie filling with things more interesting than lime or lemon juice. I need a sanity check on this idea, and some suggestions of delicious low-pH liquids. [more inside]
posted by vogon_poet on Jul 26, 2014 - 17 answers

Your best bread loaf shaping techniques, please?

Bread bakers of Ask MeFi, please share your advice, techniques, favorite instructional videos, books and/or websites about making bread loaves look terrific. [more inside]
posted by MonkeyToes on Jul 22, 2014 - 12 answers

Why does my bread look like a turtle?

Bread recipes I never had a problem with are producing disappointing results in my new place. Loaves are coming out dome shaped , brown on the bottom and not brown on top. What do I need to do differently? [more inside]
posted by CtrlAltD on Jul 8, 2014 - 11 answers

What cooking chemistry should I know?

What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

Is New Zealand cake flour the same as American all-purpose flour?

I'm working with a baker in New Zealand whose recipe calls for plain old "flour," though she says it's called cake flour there. To confirm this, I did some Googling, but I can only find New Zealanders looking for (American?) cake flour, which is confusing. I know cake flour in the US is a totally different thing than all-purpose. Can anyone tell me if the flour labeled "cake flour" you buy in New Zealand is the same as plain all-purpose flour in the USA?
posted by chowflap on Jun 18, 2014 - 15 answers

Tips and tricks for the noob cake-baker

What are some tips for an adequate baker trying to get into cakes and more advanced things? I made my first ever cake last night (cake, filling, and buttercream icing) and it came out fine, but was a little nerve-wracking because the batter took nearly twice as long as the recipe said to bake. Then I realized I didn't have a wire pan to cool it with, nor a "cake plate" so it would look nice for presentation, nor a means of covering it without messing it up. What other pitfalls can I expect in preparing, timing, or equipment? What are the vital tools and supplies for my new hobby? [more inside]
posted by DoubleLune on Jun 5, 2014 - 39 answers

Recipes for a Bake Sale

I'm organizing a bake sale that will take place in a record store; we'll be selling baked goods while a couple different bands perform. It's a benefit for an all-ages nonprofit performance space, so the crowd is going to be more "denim vests and cheap beer" than "PTA fundraiser cake walk." I'd like suggestions for recipes that don't require me to buy an ingredient that I'm only going to use a small portion of, are fairly simple to make, and easy to make into sturdy single servings that don't require plates or forks. Bonus questions: vegan suggestions, jello shots, and savory items. [more inside]
posted by Juliet Banana on May 27, 2014 - 28 answers

Savor the flavor of marvelous macarons!

Bakers of Metafilter: What are your favorite french macaron flavors you've tried making? [more inside]
posted by horizonseeker on May 26, 2014 - 12 answers

Whole grain baking mix

I'm looking for a good recipe for a whole grain general baking mix, similar to Bisquick. Any suggestions for individual recipes or cookbooks would be welcome. Specifics inside. [more inside]
posted by annsunny on May 13, 2014 - 9 answers

Extravagant dessert

Seeking ideas for stunning desserts. Please share with me your tried and tested recipes that impress! [more inside]
posted by travelwithcats on May 12, 2014 - 26 answers

Help me make the best graduation cake ever!

My boyfriend is finally getting his bachelor's degree this weekend, and I have been tasked with making the cake for the celebration to follow. His favorite dessert is mangoes and sticky rice. I want to make a cake inspired by it. Can you help? [more inside]
posted by sparringnarwhal on May 4, 2014 - 9 answers

How can I bake or make bread without using my oven during the summer?

Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
posted by Room 641-A on May 2, 2014 - 24 answers

What should I know about different oven settings?

My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
posted by yankeefog on Mar 19, 2014 - 3 answers

I need some small, square/rectangular, rainbow-colored candies.

I'm trying to recreate this rainbow mosaic cake (by Cakes of Our Lives in Melbourne), and need candies for the sides. The best US possibility I've found is these rainbow tropical gum tabs from Sweetworks/Oak Leaf, but they seem to be available online only in bulk quantities, for use in mall gumball machines and the like. I need suggestions for either (1) other ways to source those chiclets (for instance, anyone know a large brick-and-mortar candy emporium that might be able to do a one-off mail order?), or (2) alternative brightly-colored square/rectangular candies that I could use to create the same effect. [more inside]
posted by Bardolph on Mar 14, 2014 - 26 answers

Babka. Hamentaschen. Babkataschen?

Bakers! Especially, but not exclusively, bakers of babka and hamantaschen! Help me brainstorm a hamantaschen that is babka based, but still identifiably hamantaschen! [more inside]
posted by atomicstone on Mar 4, 2014 - 7 answers

Can I steam a fortune cookie 'blank' to make it temporarily flexible?

I'd like to write fortunes and fold them into home-made fortune cookies. Can I make the cookies ahead and then reheat or steam them to make them flexible enough to fold? [more inside]
posted by wryly on Feb 27, 2014 - 8 answers

Too much baking powder in my banana bread. Is it safe to eat?

Too much baking powder in my banana bread. Is it safe to eat? In a former life, I was not a baker. [more inside]
posted by elisse on Feb 21, 2014 - 9 answers

Snowed in and want to bake

I would like to bake something sweet today, but I am snowed in and have only a few ingredients on hand. What can I make? [more inside]
posted by k8lin on Feb 13, 2014 - 19 answers

Give me some ways to use maple sugar.

I have a fairly good-size bag of very finely-granulated maple sugar. When I bought it at a farmer's market they told me I can use it "just like regular sugar!" but some googling implies that it works a little differently in baked goods. So given that I have very limited free time to experiment, I'm looking for some guidance on how to use it and recommended baked goods recipes that make use of the maple flavor. Extra bonus points for anything I can easily adapt to be nut-, egg-, and dairy-free.
posted by olinerd on Jan 27, 2014 - 19 answers

Animal birthday cake suggestions for a big kid please!

My sister's birthday is coming up and I'm developing a tradition of baking her a cake in the shape of an animal. Looking for animal and recipe suggestions. [more inside]
posted by neilb449 on Dec 29, 2013 - 12 answers

Orange segment recipes.

I like making candied orange peels. This leaves me with 1-2 oranges worth of orange segments, but 95% of orange recipes are about zest or juice, or require way too many oranges (eg. marmalade, and previous similar questions). Do you have any recipes that only uses the flesh of an orange, and which is cooked or baked?
posted by flibbertigibbet on Dec 7, 2013 - 10 answers

Fat chance?

Mincemeat intervention: What kind of fat did I just buy at the butcher, and can I use it in place of suet? [more inside]
posted by Mrs. Rattery on Dec 7, 2013 - 13 answers

How do I make these balls into balls?!

I am currently making this recipe for chocolate-covered peanut butter balls. Despite following the instructions to the letter, I cannot get these damn things to cohere in any way. What should I add to turn this delicious sugary peanut butter mush into the delicious little round balls it is SUPPOSED to be? Not a very experienced or intuitive baker, so I can't tell whether it should be more dry or more wet or what. It's very...gooey. Added frustration: I did the exact same thing yesterday and it worked perfectly, but apparently baking is like insanity in that you do the same thing over and over, expecting different results. Help please!
posted by like_a_friend on Dec 5, 2013 - 14 answers

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