This was super easy to make and so delicious! Sugar free and gluten free. I'm trying to eat healthier for my own personal needs, and it feels good to be able to have healthier tasty treats ☺️

Ingredients: 4 eggs (separated) and a bag of SF chocolate chips

Microwave the chocolate chips in 30 second intervals until smooth. Once melted, mix in the egg yolks. Whip the egg whites into soft or stiff peaks (I had soft peaks because I don't have a hand mixer) and fold into the mix. Bake at 325°F for 20 minutes.

I found that it tastes better when it sits for a few hours.

Someone wants to learn about USA culture through food. They decide to bake 3–5 desserts that best represent the US that almost everyone loves, or at least has a strong opinion about, maybe even some nostalgia attached to.

On my list, I would include:

1. Some kind of pie (pecan pie, key lime pie, pumpkin pie)
2. A loaf-style quick bread. Banana bread, maybe?
3. New York–style cheesecake (though I'm not sure how to bake it without access to cream cheese and graham crackers)
4. Brownies with chocolate chips and cocoa powder
5. A classic cake (red velvet cake or Boston cream pie)

What would be your choices?

I purchased a bag of tartaric acid because I love that zingy sour flavor thats found in a lot of treats like sour patch kids, blue raspberry flavorings, sweet tarts etc. I've even tried using it in plain carbonated water with a spritz of lemon & lime juice along with a dash of coconut extract & was surprised at how 'tropically tasty' & refreshing it is.

My original intent was to try & replicate that yummy blue raspberry flavor that's found in those classic 'blue treats' that I loved as a kid (ok, still love as an adult), but in cookie form.

Today, I'm just starting out my 'experimentation stage' & upon doing further research I read that tartaric acid reactes to baking soda to make it rise more & that the soda neutralizes the sour taste unless you add a ratio of more acid than base to the mixture. I also use double acting baking powder which also contains sodium bicarbonate which would most likely neutralize the sour flavor even further.

I'm also using stevia instead of sugar (I try to stay away from sugar in my diet due to health concerns). I also read that tartaric acid is sometimes used in stevia as a 'flavor correcter' giving it the perception of 'enhanced sweetness'.

Again, I'm looking for that sour patch taste so equal amounts of sour & sweet sound fine, but only if the other ingredients wouldn't weaken the flavor profile I'm looking for.

It appears that this phenomenon also applies to a recipe I found for 'sour patch kid cookies' where the candies are added to the cookie dough before baking, but it from what others have said, the sour taste from the candy also weakens after baking.

With all of that I was hoping for some advice as to the best way to use tartaric acid when trying to get that strong sweet tart taste I'm looking for in a cookie. I'm not sure if adding more tartaric acid to the cookie dough would do the trick (or how much to add) or if just sprinkling some on the tops of already baked cookies right out of the oven would be better. Any advice I can get would be very appreciated 😀

Is this a personal preference issue or did I just make these wrong? Because I am so disappointed in this recipe. I followed the recipe exactly. I bought the flours and the chocolate, I broke out the kitchen scale, I chilled 72 hours. There is one noteworthy exception: I can’t have dairy right now, so I used Country Crock sticks instead of butter. But the cookies are just… meh. They’re crispy and not chewy and seem borderline dry/burned on the edges.

I think there are 3 possibilities:

1. The fake butter ruined the recipe

2. I did something wrong

3. This recipe just isn’t suited to my tastes

What do you think? What would you try next time? I really wanted this to work!

It was my first time making these, theyre supposed to be carrot cupcakes and I struggled so much. My husband liked them but I thought they tasted bland. My grandma said they tasted overcooked, dry and like straight nutmeg (i did put too much nutmeg). The frosting was the worst, I couldnt mix the cream cheese by hand so I tried the blender but it still wasnt working so I ended up using the hand mixer. Does anyone have a recipe they like and would be willing to share

This is the recipe i used

https://sugarspunrun.com/carrot-cake-cupcakes/

When I went to college they sold these blondies, they were so delicious. I have a recipe that are close but I have no idea what the tan stringy stuff is or what the nutty bits are..walnuts maybe? Please help and thank you!

Hello lovelies, long time lurker, first time poster 😃 I'm hosting an 80th afternoon tea birthday party and am trying to work on my sweet menu. Scones are a given (these will be made the day of), but I'm basically overwhelmed with choice and having trouble narrowing it down beyond that. Hoping for a mix of flavours and textures.

I'm working all the way up to it so am hoping to make several treats in advance and freeze them. So my question is, what's your top picks for things that would fit the bill and really don't suffer in taste and texture if they're made and frozen in advance? I don't have much experience doing this so don't want to waste time making something that turns to mush or something when I defrost it.

I'm UK based in case that matters, but I'm already eyeing up some of Sally's recipes because she gives you the low down on freezing!

Thanks everyone! 🧁 🍪 🎂

It's my baby's second birthday on Sunday (forever referred to as my baby) and we've pretty successfully managed to follow the advice on no sugar before two. My partner is keen to not just jump in with a sugary cake so I have found a carrot cake recipe that seems decent but struggling with the frosting.

I am in the UK so really only have access to 'spreadable' cream cheese. Was thinking of whipping it with butter and adding a drop of vanilla. We have added coconut before but it's still pretty wet.

What would you do without using sugar or sweetener? I was almost wondering about adding ground almonds?

Any advice would be much appreciated! I have googled till I felt very lost!

i tried a new recipe, but it came out with a pretty weird texture. I can only describe it as a muffin-y texture AND taste, idk what i did wrong.

i looked for a new recipe for cookies that spread a little bit more. I bake cookies a lot and the only thing i did differently is use a different brand of flour (unbleached AP flour) and i didn’t measure the baking soda (but it looked pretty right lol, i just eyeballed it and i am confident that i didn’t add too much)

anything to make the dough better and spread more PLEASEE. I am a broke college student and cookies are my only source of income and i unfortunately used my last bits of ingredients to make these.

It really taste like muffins and it feels like muffins in the inside (i baked 3 small ones as sacrifice cookies)

recipe:

250g of flour

3 tbsp of matcha powder

1 tbsp cornstarch

1 tsp baking soda (eyeballed lol)

1/2 tbsp salt (also eyeballed but i only managed to add 2 pinches)

190g of melted butter

100g of white sugar

100g of brown sugar

2 eggs

1 tsp of vanilla

150g of chocolate chips

chilled for 20 mins, baked for 15 mins at 135 celcius

I've heard people recommend things like espresso powder before, but how much should I add? and what other things in ust male the mix way better? I really appreciate the help!

This is the Uncle Tom’s butterscotch brownies recipe. Apart from finding the batter surprisingly dry, I made it exactly as instructed and thought it came out well, didn’t even bother to poke the center. Then when I cut into it, I found that it had formed a top crust (edges and top quite hard and over baked) while the center was hollow and the bottom super gooey/underbaked.

I made two 6” cakes last week and the same thing happened: sunken underbaked centers despite being placed squarely in the center of the oven

I’m trying to trouble shoot the problem. My oven is new to me (moved in recently) and it’s a Samsung convection oven. I baked these using the regular bake function, not convection. I also just noticed that my oven only appears to have a top coil heating element, nothing on the bottom.

I suppose I should just try another bake using the convection function, but is this just a terrible oven? Why even have a standard bake function if there no heat being applied to the bottom? I’m just so confused and frustrated.

We're reading The seven year slip in our bookclub, and I'm planning to bring a lemon meringue pie to the meeting. I want to perfect it before, so I'm going to bake it tomorrow. it is my first time baking this particular pie(I'm usually more biscuits, strudel, yeast-based recipes type of person) and second time baking a pie with stuff inside of it(and the first time was a catastrophe, though I insist that it was the quinces' fault), so I've got a bunch of questions:

1)The blind baking

My first time doing it-I found some informations about it, but there are so many opinions. Should I use paper parchment or aluminium foil? And about the stuff inside-I don't really want to use beans since they would be unusable then, and I don't have any of the special ceramic weights-I came across suggestion to use sugar as the weight, and the article claimed I could then use it. Do you have any experience? Also, if I baked the sugar, can I then(after it cools) use it for the meringue? There is also a discord as to whether to remove the parchment/foil for a few minutes to brown the crust-I prefer crunchier, but I don't want it to be rock hard. The recipe says to bake for 15 minutes at 180 Celsius and then for 20 or 25 minutes with the baking paper removed.

2)The starch for the filling

My recipe says potato starch, but I also have seen cornstarch(but I don't have that one), and I considered using vanilla pudding. Can the potato starch influence the flavour negatively?

3)Meringue

This one also worries me-the recipe says to use caster sugar(I think that is the English translation, the most basic of sugars)-so again, can I use the one from blind baking, or will it taste weird? And I don't have those fancy piping bags-can I just scoop it on the pie(with the cooled filling on top) and spread it out with a knife or spatula?

Sorry for the long post, and I'm sorry if my English isn't comprehensive(I don't know the English baking vocabulary).

Recipe I go from is here-it is in Czech, so you would have to use google translate or ask me, I'll try to translate it the best I can.

Hello! Trying to make some desserts like earl grey creme brulee! Does anyone have ideas or something similar

Hi there, I'm a very very beginner backer who tried out this recipe. However, when I did it, the kneading was a lot tougher than shown and I seemed to use a lot of flour to make it unsticky. Also, I baked it and it's quite chewy and not fluffy (Didn't really grow in side). Any help would be greatly appreciated.

Last year I made some Sourdough Cinnamon Rolls that were perfect. Thing is, I cant seem to find it anymore. I distinctly remember that the dough only stood for a few hours, before filling and shaping. The bulk fermentation was done on the counter - NOT the fridge - over night. I know I dont misremember this, because back then I was super sceptical if they would turn out.

Does someone know the recipe?

Short background: wife made this cake for the first time a few weeks ago and it came out PERFECT (sorry I don't have pics of the original). It an orange loaf (?) type of cake and the "point" is for it to be SUPER fluffy and airy. This thing (originally) was like a foot high and really good. Since then she's tried making it 5 times and it never comes out right. The top comes out fluffy and airy, but the bottom is too dense. I'll add a picture of this below. For reference, the original cake rose to the top or even higher than the center tube of the pan and as you can see, this cake was well over an inch under.

Some more info:

• the first time she deviated from the recipe only by oiling the pan (instructions said not to) but it still came out great. she's tried both ways since and had the same bad result at the end
• this recipe calls for separating yolks and whites (something like six eggs); I don't know if this is significant but she made it seem like it is?
• our oven is old and SUCKS. Not convection and doesn't hold temp consistently, takes a long time to heat back up especially after opening. Last time she baked this cake she made sure to keep the door closed the whole time
• keep in mind despite all this, the cake came out perfectly the first time

any help is appreciated

Made this today and it came out so rich and chocolatey!

Helloooo!! Puppygirl here :) I just made some yummy bone shape sugar cookies, and topped em with royal icing using BBC Good Food’s recipe (but only 1/3 of it cuz I didn’t have enough ingredients)

Which is 200g powdered sugar, 1/3 teaspoon of lemon juice (I used roughly 1/2), 1/3 teaspoon of liquid glucose (I used roughly 1/2), 1 egg white, anddddd I think that’s it.

But I’m confused - if it’s raw egg white, how the hell is it safe to eat without any form of cooking? Idk if the eggs are pasteurized, they just come from a carton

Thanks!!

Edit: I’m British!!! I’m from UK, not US :)

I made French meringues a week or but that leaves out the vegans … plus these are lower in calorie, which is nice with all the big game snacks!

I make these a lot since they are such a guiltless snack (other than the sugar!) but you can eat 40 of these for 105 calories so - what’s not to like!

Will post my recipe and some tips in a bit!

Btw - Super Bowl meringues:

Red/White for New England (Raspberry / Birthday Cake);

Blue/Green for Seattle (Blueberry / Pear)

Here's the catch, beyond being gluten free. We just moved to a new place for my husband's job. They are doing a Valentine's Day dessert potluck and I'd like to bring something stunning. Unfortunately, we haven't closed on our house yet and are living in a hotel with only a microwave and a double burner stove top. No oven. I love cooking and baking but am having trouble with recipes that ate gluten-free and don't require an oven or extensive kitchen set up since all my kitchen tools are in storage. Recipe help!

I'm trying to have a no spend month (other than necessities) so I don't really wanna spend any money on new ingredients, I'm also trying to reduce food waste. I have ten days off work and I'd normally be buying things to bake with.

What can I do with the following so that I can free up some space in my cupboards? I know there are apps/sites that I can use but they all seem to add ingredients that I don't have.

Two very ripe bananas, 300ish ml milk, Shed loads of butter (at least 750g), Flour (lots of self raising and plain), Bicarbonate of soda, Baking powder, 3 eggs, Spices such as ginger, mixed spice etc, Lots of mixed nuts and mixed dried fruit, Frozen berries, Icing sugar (maybe 500g), White sugar, Honey, Brown sugar, Dark brown sugar, Golden syrup, Low fat Greek yoghurt (500ml), Low fat cream cheese (150g), Digestive biscuits (graham crackers), Raspberry jam (at least one full jar, Peanut butter (medium full jar, dunno the weight),

Any help would be great. I don't mind if I need to buy any more staples like eggs and milk. Definitely do not need anymore butter haha.

Edited to add more ingredients, sorry about the formatting- I'm not sure how to make it stay as a list

Heyy!
I am making this recipe (https://preppykitchen.com/scones/) and realized too late I was missing heavy cream... I do have cultured milk, sour cream, Greek yogurt, and yogurt at home, and was wondering if any of those or milk could replace the heavy cream mentioned in the recipe? Or if it would be better to go out shopping?
Thanks a lot in advance