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477 posts tagged with baking.
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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

Help me win the office dessert bake-off

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 - 28 answers

Do professional bakers like receiving cooking tools as gifts?

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 - 15 answers

My coconut flour pancakes taste like dirt and disappointment

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 - 19 answers

I need an excellent Thanksgiving dessert!

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 - 25 answers

What is the best recipe for pecan pie without corn syrup?

What is the best recipe for pecan pie without corn syrup? [more inside]
posted by vincele on Nov 10, 2013 - 29 answers

Baby Shower Baking! Complication: Gestational Diabetes!

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 - 16 answers

Can this sourdough loaf be saved?

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 - 6 answers

Best practices: awesome brunch edition

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 - 21 answers

And the sailors say, "Brandy, you're a fine girl..."

Can you recommend ways for me to use up this brandy? [more inside]
posted by Dr. Wu on Oct 26, 2013 - 19 answers

Puff pastry over two evenings - perform butter step tonight or wait?

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 - 5 answers

What you gon' do with all that pulp? All that pulp inside your trunk?

What recipes do you have for the leftover pulp from a juicer? [more inside]
posted by karathrace on Sep 6, 2013 - 14 answers

When do you need to pre-heat the oven?

Is it always necessary to pre-heat the oven? [more inside]
posted by 5_13_23_42_69_666 on Aug 30, 2013 - 21 answers

What is the best way to preserve cinnamon buns for a several mornings?

Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate? [more inside]
posted by moxie_milquetoast on Aug 4, 2013 - 6 answers

Baked goods that are also refreshing on a hot day?

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 - 41 answers

Cake Storage Strategies: Whipped Meringue Frosting Edition

I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
posted by Narrative Priorities on Jun 12, 2013 - 6 answers

Identify this food-related object + recipe request

Found this 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 - 8 answers

Freezable shortcrust pastry recipes?

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 - 3 answers

Save my coffee cake!

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 - 9 answers

Brainstorming book-themed cupcakes

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 - 27 answers

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