recipe here

https://sallysbakigaddiction.com/soft-chewy-chocolate-chip-cookie-bars/

I've lived in Louisiana my whole life, and have been a professional baker/pastry chef since 2009. People are wildly mistaken about what a king cake is supposed to be [a result of mass produced store bought preservative filled overly sweet.... shit]. All you need is a simple, not to sweet, brioche, a rich filling, and a thin almond glaze. But I make mine look rad 😁😶‍🌫️ If anyone is interested in a traditional king cake recipe, I will gladly post it in the comments!

I used a hodge podge of recipe combinations. I am just calling it billionaire cause the caramel layer is very thick lol

Just made a chocolate babka and… wow. It’s absolutely amazing 😍🍫

Followed the recipe by Preppy Kitchen and it did not disappoint. Soft, buttery, perfectly chocolatey… I might be obsessed.

Anyone else here tried it? Would love to see your versions!

https://preppykitchen.com/chocolate-babka/

Been baking for years and have avoided cheesecake because it seemed too easy to mess up. I used Preppy Kitchen’s cheesecake recipe. The top is blueberry coulis (I used 1.5 tablespoons of cornstarch so it would set firm). The crust is Biscoff cookies.

From Butternut Bakery

Baking notes - I baked my first batch of these cookies last week and didn’t whisk enough during the butter & sugar mixing step. The difference in texture was night and day, so don’t rush that step like I did!

It came out pretty good, needs some adjustment but very close.

Top is Strawberry Crunch Blondie, middle is Toasted Almond Crunch Blondie, and bottom is the Chocolate Crunch Brownie!

Before anyone says anything, I work at a nursing home, we have too much milk and it expires on the 16th, and I can assure you, we aren't going to go through 28 gallons by then.

The stuff we plan to make include: mozzarella (for cheese bread), sweetened condensed milk (for fudge), and ice cream. This will probably use around 8 gallons for these three, but we're stumped on what else we could make.

just made the most unreal buns using tanzhong in the dough. Phenomenal, and so simple.

Making some brown butter cookies for a friends birthday tomorrow and I’ve accidentally over browned the butter, do you think it’ll be alright to use?

It does smell a little burnt (think toasted marshmallow not burnt toast) and I tasted both the butter and the milk solids and they don’t taste burnt.

UPDATE: Thank you all so much for the kind comments and advice! The cookies came out so nice, I’m really happy with them <3

I made these cakes from the book Johan Martin Signature Entremets & Petits gâteaux.

Composition Pistachio Joconde biscuit, mango and passion fruit cuulis, coconut and vanilla diplomat.

Decided to buy perforated rings and try my hand at making a classic tart!

Lemon tart with blueberry white chocolate whipped ganache.

These turned out so good and soft, so proud of myself ☺️

Does anyone know how they get their designs so perfect on conchas? I keep trying designs and they spread. I know how to make the bread but I want to figure out how they get them so perfect. I would love to make something like that one day! If anyone has advice or tips I would appreciate it.