Hello! I'm going to be doing a fair number of short, weekend-only camping trips with a group, a few of whom are vegans. The rest of us are omnivores/vegetarians who don't mind eating vegan. I'd like to bring a few things...especially desserts...that I can share with everyone. [more inside]
Pretty much what it says on the tin. What is a good sugar free (or as low sugar as possible) dessert I can make that travels well amd doesn't require refrigeration? [more inside]
I want to learn to design my own custom 3D printed cookie cutters. (Yes, I know there are shops and websites that can do all or part of the job, but I want to start from scratch.) What programs do I need? Where do I start?
Duncan Hines (like so many packaged goods companies) has decreased the volume packaged in their classic cake mix boxes. How do I convert my recipe? [more inside]
Roadblocked on names for my bakery endeavor. Do you like cookies, and naming things that aren't pets? Come on in. [more inside]
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?
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]
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]
Last night, I attempted to make creme brulee tarts using this recipe. But something didn't work. Did I do something wrong? [more inside]
Help me make the very best, most marshmallow-y on the inside pavola ever! [more inside]
Does anyone have a firm handle on the traditions and customs of hot cross buns? [more inside]
Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
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.
Calling all gluten free bakers to find the best alternative to my tried and true fortune cookie recipe [more inside]
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.
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?
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]
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]
How do I adjust my pumpkin pie if I'm making them smaller and with crusts from scratch? [more inside]
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]
Can I bake my muffins using the liners that were between the foil cups? [more inside]
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!
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.
I want to make the best pie crust ever. ever. ever. Help me. [more inside]
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]
I am looking for recipes for dessert made with goat's milk. Bakery items preferred, but any ideas welcomed. [more inside]
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.
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]
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]
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]
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]
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]
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]
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]
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]
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?
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]
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]
Bakers of Metafilter: What are your favorite french macaron flavors you've tried making? [more inside]
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]
Seeking ideas for stunning desserts. Please share with me your tried and tested recipes that impress! [more inside]
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]
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]
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]
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]
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]
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]
Too much baking powder in my banana bread. Is it safe to eat? In a former life, I was not a baker. [more inside]
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]
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.