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]
What is the best baking cook book to teach about different kinds of dough, their use, and principles of baking? [more inside]
This sounds like such a first world question. Sorry. I am cringing a bit writing this if it helps. Basically we've been watching "The Great British Bake Off" and have been branching out a bit in our baking and cooking and feeling more adventurous. Simultaneously we lack quite a few 'essential' bits of kitchen equipment recipes frequently call for, and other bits of equipment we do have are ailing and in need of replacing. Basically, this askmefi question concerns what one bit of kit could I buy for my wife's birthday which will answer as many of these needs as possible? [more inside]
My partner's birthday is on Saturday. I am still trying to figure out what cake I should bake for him. HALP. [more inside]
I've gone keto, and mix small amounts of cocoa powder and heavy whipping/double cream to satisfy my sweet tooth. I bought natural, unsweetened cocoa powder (both a Whole Foods brand and Hersey's), but find them both too acidic/harsh. Can I "dutch" them myself by adding some sort of base? [more inside]
I want to make a round challah tomorrow with a kid who has a pretty short attention span. [more inside]
After a ludicrously protracted search, I've bought a house, and I'm moving soon. Hooray! But the kitchen is long past its prime, and in particular, the built-in oven looks to be pretty awful. Dealing with that is high on the priority list, but other things are higher, and realistically I doubt I'll be able to get to it before next year. And that's rather a shame, because I enjoy baking, and enjoy bringing the results to work for colleagues to devour. So, please help keep me sane by suggesting your favourite non-baked baked goods. [more inside]
Why can't I make a proper strawberry pie? No matter what I do, they always end up completely runny. Details inside. [more inside]
I had a keratin treatment on Wednesday to straighten my hair. I am wondering if I can use baking soda as shampoo and vinegar as conditioner, or will it ruin the effect? [more inside]
What else should we do with a whole bunch of fresh raspberries before inthey mold? [more inside]
Hi, I've recently started to make bagels at home. For best results, I need high-gluten flour. I'm sick of paying a lot in shipping costs when I buy from vendors on Amazon, but I also don't see that kind of flour in the grocery store. Can anyone recommend a cheaper online vendor they've used or suggest a local source or how I might find one? I live in Minneapolis, Minnesota (historically, the "Mill City," which makes me feel worse about paying to have flour mailed to my house.)
My American (East Coast) friend likes to bake. I'd like to send her a small domain specific UK specific gift. Any ideas? [more inside]
How do I correct a recipe that resulted in under-cooked brownies? [more inside]
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]