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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
Our office is having a dessert bake-off on the 17th. I need to supply a baked good that will allow 20-30 people to taste it (sample sizes, not necessarily full servings). Have you won an office bake-off? What did you make? Please supply your BEST winningest recipes. [more inside]
posted by juniperesque
on Dec 2, 2013 -
I have a person that I know fairly well for a secret Santa gift exchange that has a soft 30 dollar cap on it. I have a few routes I can go down, but she's a baker by profession. She works at a grocery store's bakery department, and does some side work for weddings on occasion. For people who work as bakers / cooks, would you want to receive some sort of gift related to this or is that the last thing you want to think about after you're done with work? If no, then what's an awesome ~30 dollar gift that someone could give you?
posted by codacorolla
on Nov 26, 2013 -
In an attempt to embrace my gluten intolerance, I purchased some coconut flour. Things have not gone well. I've had problems with another GF flour mix I have. WTF is going on. [more inside]
posted by PuppetMcSockerson
on Nov 21, 2013 -
I need a Thanksgiving-related, autumn-inspired dessert to bake. I would like something with some manner of fall seasonings like ginger or cloves that will make the house smell like the holidays. I am not looking for pumpkin pie (other pumpkin recipes are welcome though). [more inside]
posted by Viola
on Nov 15, 2013 -
I'm providing the cake (??????) for a good friend's baby shower on Sunday, which I'm very happy to do. The complication is that I just found out that the mother-to-be was recently diagnosed with gestational diabetes. I don't know anything about how to bake for people diabetes in general or gestational diabetes specifically, and I don't have time to do a ton of research before I have to start baking whatever it is I'm baking. Panicking a little! HELP! [more inside]
posted by Narrative Priorities
on Nov 8, 2013 -
An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
posted by cellura p
on Nov 6, 2013 -
I am hosting a brunch at my house for...a bunch? probably at least 30? people on Sunday. What are your favorite reliable recipes and tips for this situation? Assume above-average baking/cooking abilities and a desire to do as much 1-2 days ahead as possible. [more inside]
posted by charmedimsure
on Oct 31, 2013 -
I'm completely self-taught on pastry (and baking/cooking in general), so please forgive my ignorance. I'm making pasties (like small savory pies) for Friday evening, and as I don't expect to have the time to do everything in one evening, I decided to make the pastry and the filling tonight, then bake the pasties tomorrow (also with the idea that they'll taste better after only having been refrigerated one day rather than two). I've made the flour/salt/water & splash of lemon juice part of the pastry, which is now in the fridge resting (the recipe calls for 1-2 hours). I've also prepared the filling (which will be fine to sit in the fridge overnight). Should I perform the butter step (rolling out the pastry, adding the butter layer, rolling out & turning several times) tonight or tomorrow? Will that affect the taste/consistency of the pastry? And am I better off doing the whole shebang tonight, or am I right that holding off on baking will result in tastier pastries Friday evening?
posted by pammeke
on Oct 16, 2013 -
We're looking for inexpensive, "refreshing" baked goods that we can add to cupcakes at a farmers'-market vegan baking booth for the dog days of summer. Ideas? [more inside]
posted by Shepherd
on Jun 23, 2013 -
silicone mold at the thrift store today. My guess is it's for making some sort of fruit-filled baked dessert. I'm imagining something similar to a strawberry shortcake. What is it for? [more inside]
posted by aniola
on Jun 7, 2013 -
For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
posted by Jubey
on Jun 3, 2013 -
I followed THIS RECIPE
exactly. Couldn't seem easier or simpler. Problem is, it is a streusel-filled and struesel-topped coffee cake. The recipe said to use a 9x13 pan OR a bundt pan. I used the bundt pan, but never thought about reversing the given order ( in bundt pan, should be layer of streusel FIRST, then layer of batter, then layer of streusel, finally layer of batter) given that in a bundt pan you turn it upside down to serve! As soon as I put in the first layer of batter followed by the streusel filling, per the directions, I realized my mistake. But, alas, it was too late. Cake is now in the oven. I am sure it will taste fine, however, I plan to serve it for mothers day brunch and would love to figure out how to add a layer of streusel or equivalent AFTER it has baked and cooled. Any ideas?
posted by Lylo
on May 11, 2013 -
A group I belong to plans to have a book-themed Cupcake Wars
party. Everyone's supposed to make a batch of cupcakes with a name based on a book title. Example: The Particular Sadness of Lemon Cupcakes. [more inside]
posted by BibiRose
on May 11, 2013 -
My friend just got his pilot's license and I have been commissioned among our group of friends to construct an airplane-shaped cake in celebration of this event. I already have the plane-shaped cake tin
, but I need some help with the cake decor. [more inside]
posted by half life
on May 3, 2013 -
One of my colleagues is moving away to take a job in Seattle and we're having a going-away party for him in a few weeks. I enjoy baking and I thought it would be pretty neat to have a Seattle-themed recipe for the party. I spent the first two and a half decades of my life in Seattle and used to work at the institution he's going to, actually, but I cannot for the life of me come up with a good idea for a Seattle-themed dessert to bring to the party. I see some things online that are either waaayyy too elaborate for my culinary-artistic skills (like cakes with very, very elaborate Space Needle and Mt. Rainier decorations on them) or that are just kind of ugly. What can an intermediate baker do?
(It doesn't HAVE to be a dessert, but I feel like those allow for the most creativity.)
posted by Holygrail2
on Apr 29, 2013 -
[Baking idiot-filter] My cake mix is mostly made - butter, sugar and eggs all accounted for. The recipe then calls for the flour and instant coffee to be mixed in. For reasons that now escape me, I added coffee granules >_< Is there any way back from here, or am I doomed to either start again or make a cake full of exciting little bitter surprises?
posted by Otto the Magnificent
on Apr 11, 2013 -
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love
the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
I'm new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me? [more inside]
posted by colfax
on Mar 30, 2013 -
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with.
Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl
on Mar 23, 2013 -
Homemade Easter gifts. Preferably edible - my friends and family are, like me, wretchedly gluttonous fiends but prefer the not super-processed or over-sweet stuff, so if it's got token fruit or something in then even better.
I just realised there's like a week to go and I have no idea what to make these people. HALP.
posted by greenish
on Mar 22, 2013 -
My grandmother's in heaven, my bread machine is in the trash and my family can't wait to have Easter Bread next weekend. Help me successfully get this recipe back in the oven where it originated. [more inside]
posted by kimberussell
on Mar 22, 2013 -
I managed to acquire the recipe for a favorite baked food product from a local grocery store. However, the yield is 300 pounds. How do I convert the measurements to yield a more manageable 3 pounds? [more inside]
posted by E3
on Mar 19, 2013 -
I've been dating this guy for about 2 months, and he is absolutely wonderful. I want to bake him cookies to show my appreciation for him a) in general, and b) for being especially wonderful during a current shitty time in my life due to family issues. [more inside]
posted by hasna
on Mar 14, 2013 -
I want to make brownies for my son's birthday and mail them to him. This is not a problem. What might be a problem, however... [more inside]
posted by DMelanogaster
on Feb 15, 2013 -
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?! [more inside]
posted by masquesoporfavor
on Feb 13, 2013 -
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar
on Jan 23, 2013 -
Do you have any dessert recipes that are sugar-free? Bonus points for also being flour free. [more inside]
posted by fruitopia
on Jan 14, 2013 -
I'd like the recipes for your best wheat-free baked treats! Bonus points if they are cookies. Double bonus points if they are free of refined sugar (other natural sweeteners are fine). [more inside]
posted by windykites
on Jan 2, 2013 -
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
I've been gifted a fruit basket. The problem is while there are lots of fruits I eat, I now find myself with a bunch of fat pears. Because I'm a picky eater, I don't like pears. However, since I'll be attending holiday parties, I figure there are probably some delicious pear recipes-cookies, desserts-that would allow me to share this gift with people who will actually enjoy them. [more inside]
posted by miss-lapin
on Dec 15, 2012 -