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]
What dessert can I bring to a family holiday get together when I've lost all my love of baking? [more inside]
I'm having a birthday party for myself Saturday, and I've put off planning far later than I normally do. Help me out, hivemind! Looking for recipes for: 1) A great savory quickbread that doesn't have onions or garlic (or anything related to those, due to allergies of a couple attendees); 2) A dessert made with apples and/or pears that can either be prepared in advance or prepared up to the point of baking in advance, and then just needs to be put in the oven; 3) Tasty cocktails involving apple cider. Thanks!
What are your favorite nutty German desserts that are not terribly sweet? Please share your tried and true recipes! [more inside]
I'll be attending a holiday party and said I'd bring a dessert. There are a few specifications. [more inside]
I know a woman who is extremely talented in making baked desserts. She wants to open a home-based business. How can she go about doing that in a city like Toronto? Are there any legal/accounting stuff that she needs to know about beforehand? Is there some sort of governmental health supervision program that needs to see the house where she does her work? Can you give me some tips on how she can go about selling her product legally?
Calling all cake decorators: I want to construct a cake that looks like the EDP Wasp synthesizer. Having problems wrapping my head around the specific logistics. Halp. [more inside]
I need a tried, tested, and true recipe for making proper, dry, flaky sesame halva. [more inside]
Best way to serve crepes as appetizers? [more inside]
Need recipes for sugar free (diabetic friendly) recipes for holiday treats: fudge, bars, cookies, what-have-you. [more inside]
I'm bringing dessert to a Rosh Hashanah dinner next month. In the past I have brought Apple Hill Cake (delicious, but homier than I'm looking for) and regular honey cake. I'll probably still bring a honey cake for tradition's sake, but I'd also like to bring something fancier this time. [more inside]
A local yogurt place has a non-dairy, soft serve "pink lemonade" flavor that is amazing. How can I recreate it with my new Cuisinart ice cream maker? [more inside]
I'm looking for the very best, "I've never tasted anything so good," melt in your mouth, dessert recipes I can find. [more inside]
What are the principles of making ice cream? [more inside]
In past years you've recommended apple and cherry dessert recipes for my apple- and cherry-loving nieces. At this year's Swan family Easter do it's my dad's turn to be spoiled, and he loves blueberries. What special blueberry dessert recipes can you recommend?
What is up with the grittiness in rice flour and how do I make it go away? [more inside]
I have half a bag of whole fresh cranberries. What dessert or appetizer can I make? [more inside]
My Christmas pudding has just boiled for six hours and is now hanging happily. But what can I do with the water it boiled in? It smells so delicious and rich, buttery and brandy, yet I can find nothing through Google for ideas. Dessert soup? Sauce?
I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
What's good to eat at Russian-immigrant grocery stores and bakeries? [more inside]
A friend has requested that I make him a birthday dessert with the following ingredients: cheesecake, bananas, and chocolate. [more inside]
Do you know any easy-to-make cookie (or just dessert) recipes that have no eggs? Bonus points if there are no ingredients that would require a trip to the grocery store (no buttermilk, no special chocolate, no fancy egg-substitute, etc.).
Looking for a way to bake some treats without baking the entire apartment. [more inside]
Help me recreate (or buy) this amazing halvah-based dessert. [more inside]
I'm planning a birthday which I celebrate enthusiatically only once every 7 or so years...anyways...I'm planning on baking lots of sweet things and feeding all my friends. I need to start baking early to get it all done and would like suggestions for small(portioned) sweet treats that can be made in advance and transported easily. [more inside]
This year when I host the Swan family's Easter celebration as I always do, I'd like to serve an apple-based dessert for the sake of one of my nieces, who LOVES anything apple. She doesn't seem to much like cake of any kind. She does love apple pie and apple crumble/crisp, but they seem too ordinary. What recipes do you have for a *special* apple-based dessert?
Please recommend a delicious, decadent, primarily chocolate dessert that I can make for Thanksgiving. Some constraints inside. [more inside]
Your best red velvet cake recipe! The caveat: I want to make it the traditional way, with red sugar beets instead of red food coloring. I've heard the beets add a moistness that simple cakes with food coloring cannot hold up to. Does anyone, anywhere, have tried-and-true recipes? I have Googled a few but know not their reliability.
It's almost that time of year again. Please share your favorite THANKSGIVING DESSERT AND SIDE DISH RECIPES. I am sick of making the same things every year. I have 15-20 guests, same group every year. [more inside]
Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
Who has some great tasting, SUGAR FREE, dessert ideas? There's a little bit [more inside]
What the Buddha Craves. What does this phrase mean to you or how does it make you feel or what does it make you think of? [more inside]
Following up on this AskMe, I have my first customer: dessert for 15 ppl in late August. (Woohoo!) However, I still need to come up with a name for this dessert/catering company. Suggestions? [more inside]
I'm considering starting a small catering company. I know nothing of catering, waitering, or anything connected to the business. I just like making desserts, dips/spreads, and soups that just about everyone who's tasted 'em thinks I should sell 'em. Advice? Book recommendations? Next steps? Caveats? What should I charge? More questions inside. [more inside]
Anybody got a good recipe for galub jamun? The "Urban Peasant" recipe that keeps popping up on Google isn't quite what I'm looking for. As authentic as you've got, please and thank you.
What sweet was I eating when I studied in Nepal? [more inside]
What's the secret to baking cookies that stay soft? [more inside]
A friend of mine is starting a catering business focusing on sweets. She has decided that her theme for her menus, business cards, etc will be an in-motion bee. She would like to continue this theme to her desserts as kind of a signature. Any ideas where to find bulk quantities of a tastefully rendered bee that would look appropriate attached to, or set along side, a dessert. I'm picturing something the size of a quarter or half-dollar. Thanks in advance!
I need help reverse-engineering a dessert recipe. It was a pear calzone, with white chocolate inside with the pears. I can do the calzone dough no problem, but what do I do to soften up the pears (and do they need sugar like an apple pie?) and how do I bake it so the chocolate inside doesn't go all horrid?
Cake! I'm looking for a fabulous, over-the-top cake recipe for my Mother-In-Law's birthday. [more inside]
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.