The weather forecast for the weekend includes a blizzard starting Friday afternoon and dying down sometime on Sunday. I'm a reasonably competent baker looking for suggestions to distract me from cabin fever and the inauguration. Suggestions? [more inside]
I made an uh-oh and added an extra two ounces of butter to a batch of ginger snaps. Help? [more inside]
I got these cookies for Christmas and OH MY GOD they were ridiculously good. I have been attempting to make a home version but, so far, utter failure. Hope me! [more inside]
So for New Year's, I made way too much creme brulee, using this Alton Brown recipe. Questions on dealing with the excess inside. [more inside]
My new years resolution is to learn to bake pastries - very fine pastries...the FINEST pastries!! But, what are they? [more inside]
Aquafaba is bean water. Is it possible to make the same kind of thing with meat water? That is, can I make macarons out of meat-juice?
I make soft pretzels a lot and plan on making a ton soon. I use a recipe that calls for a boiling baking soda bath but I'm curious if I should be making a new bath for each batch.. Or if the boiling is even necessary. I'm worried about experimenting and wasting dough and time. [more inside]
My family is getting tired of my bread experiments since our bread machine died. I'm looking for bullet-proof, impatient-busy-idiot-proof bread recipes that satisfy the following conditions: [more inside]
I made snickerdoodles yesterday and had to run to the store for cream of tartar. Bought a little jar that will last me another 10 years because I only ever use it to make the damn snickerdoodles. Got to thinking: why do so few recipes call for cream of tartar? Also, why do snickerdoodles call for it specifically when few other cookie recipes do?
You: A person who loves to bake as a hobby. Me: Your secret santa with $30 to spend. What 2 to 3 gifts would make your baking more fun? [more inside]
I'm making this cake for Thanksgiving and need help substituting a couple of ingredients. [more inside]
I am interested in baking some dog treats. Except these treats aren't for dogs, and they're not even really for eating. Instead they're a cosplay prop, and the most important thing is that I can hold them in my mouth as long as possible. Do you know how I might make these? [more inside]
I need a caramel that will drip when warm, but firm up at room temperature. Help me fulfill my dipped cookie dreams! [more inside]
A friend from the UK who is enamored with my buttermilk biscuits is coming to visit, and I'm making her dinner. What should I serve with the biscuits? [more inside]
So I've got really into baking while watching The Great British Bake Off. I guess that's happened all over the UK. We have a tradition of enjoying some homemade baked treat during the show. The finale is tomorrow. I've previously made: pecan pie, bakewell tart, croissants, pain aux raisin, baked cheesecake, salted caramel brownies etc etc. Can anyone suggest something similarly "easy" but impressive to make for the finale tomorrow? I don't mind beginning something tonight to be finished tomorrow evening. [more inside]
Give me you best apple cake recipes! My boyfriend just got a job, we are going apple picking Saturday, and I want to make him a cake to celebrate. I plan to make this a round layer cake, with pipeable frosting for decoration, so recipes simple and fancy - send them my way! The only requirement is that they must be delicious and use apples.
Let's say you don't have access to a full size, traditional/convection oven. But you have a large toaster oven - large enough to rotisserie a chicken. What baked, broiled, roasted or braised dishes can you still make in the toaster oven? [more inside]
I'm trying to veganize a family recipe for nian gao, or Chinese-American glutinous rice cake. Ener-G Egg Replacer, which is supposed to "just work," hasn't on my first two attempts. What am I doing wrong? [more inside]
I enjoy baking and I really enjoy decorating and want to try doing more of it. However, I've lost my sweet tooth and while I can adjust the baked goods to my tastebuds, any frosting like fondant, buttercream and royal icing is far too sweet and ruins the cake and cookie for me. Are there alternative neutral or even tangy-sour-sweet icings that I could use instead?
I need your best recipes, techniques, tricks, and ideas for baked goods for a single person. Important note - NO MICROWAVE MUG CAKES. [more inside]
My 3-year-old daughter loves the Nerdy Nummies YouTube channel. It's a baking show with a bubbly host who makes a different pop-culture themed treat every week. I like that she is watching a show about a real person making stuff (instead of yet another cartoon), and it even inspires us to do projects in real life. I am looking for recommendations for similar shows, but for other types of projects she would like, such as papercrafts or painting. [more inside]
I have made these banana and cardamom buns twice now. How do I accomplish that beautiful-looking crust? [more inside]
Looking for a for-reals healthy muffin recipe. Does such a thing exist? So, without stevia, sugar, syrup, honey, white flour... (I just don't care for stevia.) Maybe involving apples, blueberries, banana, carrot, etc. I'll take any baked goods recos that you'd consider low carb! Thanks! [more inside]
I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
Today we made these pineapple cakes. They taste great, but the shortbread is very crumbly so that they're hard to pick up without falling apart. MeFite baking scientists: how would we want alter this to make the pastry part tougher -- a little bit chewy instead of crumbly?
Decent bagels are unavailable 'round these parts, so we make our own. My current stand mixer chokes on the dough, and kneading by hand is a lot of work. Is there a (non-commercial, non $$$$) mixer that is up for the task of mixing a very, very stiff dough? [more inside]
Some combination of nostalgia and longing for comfort food is making me crave Pillsbury French loaf, which I really enjoyed 20 or 30 years ago. Nowadays, though, I live in the UK and in any event I need to stay gluten-free. Can anyone point me to a recipe for something that will taste similar? [more inside]
I am helping to host a baby shower with an "animals" theme. As party favors, we want to give out some little bags of animal cookies--a step up from basic grocery store animal crackers like these, but the same idea. Is this a thing? (Or should we just get the regular kind and fancy them up with nice packaging?) No, baking them ourselves is absolutely NOT an option. [more inside]
To extend the 911 metaphor, imagine you're arriving at a scene where someone jumped off a three-story building because they thought they might fly. I am on a ketogenic (low-carb, high-fat) diet and was craving sweets, so despite being not much of a baker, I tried to adapt a cookie recipe by substituting ingredients. Now I've got a huge mixing bowl full of crumbly flour stuff, made from nice ingredients like cacao butter and coconut flour and many, many wrong turns. [more inside]
Pretty simple: If I take standard out-of-the-box cake mix, make the batter, and put it in two small cake pans instead of one standard size one, what (if anything) do I need to change about how I bake it? [more inside]
Multiple times in the past few years I’ve baked cakes from scratch that haven’t risen, and two dutch babies that probably reached a cumulative total height of 6 millimeters. Baking powder doesn't seem to be the issue. Box mixes do fine. I’m at sea level. Controls and variables within… [more inside]
What is the easiest way to decorate a very detailed cake made with this dragon cake pan? [more inside]
I am the proud owner of a cast iron dinosaur muffin tin. This awesome one. I love making muffins in it. Some muffin recipes are 'higher definition' than others, however. By which I mean, some muffins more clearly display the dino details. What are some delicious muffin recipes that will also do a good job of showing off these magnificent megafauna? [more inside]
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.
Convince me to love it. [more inside]
Help me make a precise substitute for self-rising flour, using weight measures for the flour(s) or all of the components. I already have various flours with the gamut of protein levels: cake, pastry, AP, bread, semolina, and I don't want to buy and store yet another variation (with lousy shelf-life, to boot). I am looking to precisely match what a random person in the UK would buy off the shelf. Help? [more inside]
Can I pay someone to make 30 of a specific cake? Is that a thing? [more inside]
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
I've made several different variations on no-knead bread over the years, most recently this multigrain version. I've made them in a Dutch oven, cast iron skillet, loaf pan, and free form, after short, overnight and multi-day rises. No matter the recipe or the baking setup, my no-knead loaves are incredibly bland. Parbaked loaf from the freezer aisle bland. Bakers of Metafilter, what am I missing? [more inside]
So I've started baking, and in doing so I've realized that I have a problem with the gluten in fresh-baked bread. (But not commercial stuff from the store--go figure.) So I want to start baking gluten-free bread. [more inside]
A blizzard is coming my way and it looks like I'll have three or so days by myself in my apartment. Any ideas for how to not get bored? [more inside]
Question for the bakers of AskMefi: I'd like to tinker with the recipe for Venetians, the layered cookies, swapping out almond for peanut, but I have nowhere near the experience needed to know how to make this work. [more inside]
My partner and I watched the season of the Great British Bake Off that's on Netflix right now, and then plowed through all the previous episodes, with the result that now we want to bake...constantly. We'd both like to practice and gain some solid technical experience. I want a more systematic approach than sifting through Google results to find stuff that seems authoritative. Do you know of a great book or at-home baking course that could help us level up? We're interested in all kinds of baking -- breads, cakes, pastries, etc.
Whole Foods, Trader Joe's, and the mom-and-pops in a five block radius of my house don't have glacé fruit, and I just moved to Queens and don't know where to go for it. I want cherries (ideally the green and red dyed ones), orange peel, pineapple, but NO CITRON. I don't care how much it costs or if it's fancy or not, but it needs to go in a fruitcake by Monday and I need a couple pounds of each. If they definitely have some and can sell it to me on a weekend or an evening after 7, I'll travel pretty far. Help!
Every year, I bake about a billion cookies. Okay, more like two or three thousand, but it feels like a billion. I then deliver and ship them all over the world, to friends and family. Every year, I bake the same 6 cookie types, plus 2 additional rotating types that, if they're good enough, can be added to the repertoire for the following year. I need suggestions for this year's two new types. [more inside]
What's the best peppermint candy for using in baking recipes which call for such?
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
Is there a store that sells Diastatic Malt Powder in the Twin Cities? Can you tell me that store? Dear reader, which store is it?
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]