Baking

Recipie from KAB https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe

Very tasty and everyone gets to eat at once.

Maulwurfskuchen - Mole cake (You can guess where the name comes from :D )

A chocolate sponge cake, hollowed out and filled with bananas, chocolate chips, and whipped cream. The crumbs are then used to decorate the dome.

I will post the recipe if someone's interested.

(P.S. No moles were harmed in the making of this post!)

Been experimenting with infusions for my home made chocolate, and I dare say this one turned out beautifully

Howdy!

I am looking into a non-dairy substitute for buttermilk for a recipe I make a lot, specifically cornbread. I know I can do things with non-dairy milk, but I would like to see if I can use things I normally have on hand.

I understand that the buttermilk works as an acid to react with the rising agents I use (baking soda and powder), and would likely need something acidic in place of it. I am not sure if I actually need a milky option. I read in one single internet search that I could use aqua fava, but am unsure since that is mostly used in place of egg white.

I am tempted to use just water with a citrus (I have made cornbread with orange in the past) but have always used some dairy (yoghurt, sour cream, or actual buttermilk or even buttermilk powder). I generally make this for others, and learned recently that one in the group is lactose intolerant. I'd like to accommodate, my recipe is already gluten free and it would be awesome to make this happen without buying products I wouldn't use otherwise.

I also use butter in this, but it is in a liquid state so that seems easy to replace with something like olive oil (if it can handle the heat).

Any bakers with background in this? Thanks!

Using the recipe from seriouseats.com .

Mix equal mass egg, AP flour, and liquid. I used 6 eggs (242g) and Oatley full fat milk, the recipe is actually 3:1 milk:water for the liquid. And 2g / 1/2t salt (whoops, forgot the salt this time but still pretty tasty). Rest overnight.

Pour 2t oil in each well (I use a muffin tin since that's what I have). Preheat tin with oil in the oven until smoking. Pour about 1/4c batter into each well.

Cook 12-15m. (Below, at about 200F interior temperature / 4 minutes.)

Mix 5 minutes on low: 2.5t / 9g active dry yeast 2t / 9g sugar 1c / 236g warm water 2T / 27g melted butter 256g AP flour 128g Bread flour (61% hydration) 1/8t salt

Proof about 1h in a warm place

Punch down, divide into 12. Roll to 18" lengths, form pretzels. Place on greased parchment paper on baking sheets. Rise 20 minutes. Preheat oven to 475F. Boil 8c water with 1/4c baking soda. Boil pretzels 30s each side, dry on rack, return to baking sheets. Brush with: 1 egg yolk mixed with 2t water And sprinkle with sea salt.

Bake 15 minutes.

These turned out pretty tasty. They're fairly delicate when boiling. The dough flavor is somewhat plain, though the soda, salt, and mustard bring plenty of flavor; I'd like to come back to these with sourdough.

This was supposed to be a yule log. You know, the fluffy baked good with jam at its center. I don't know why it's green. I have no sweet clue why it's green. What have I done.

More green in person. Wait, should this be tagged NSFW?

Edit: yule not rule

Basically a simple shortcrust pastry with a filling of walnuts and caramel cream. Very tasty... and also very long-lasting (if you have the necessary self-control).

I'll post the recipe if anyone is interested.

Yesterday I made “Neujahrskuchen” translated to New years cakes with two friends. It’s a north western German tradition for new year. You need a certain type of very flat waffle iron to make these. We tried two different recipes for the liquid dough. One from my friends family and a vegan version of my grandmothers recipe:

My friends recipe: -> the cones 500g white flour 250g sugar 2x vanilla sugar 250g butter a pinch of salt 3/4 liter of liquid (half water, half milk)

stir eggs and sugar, alternate between adding flour and liquid, melt the butter and add it too, let it sit overnight

My vegan recipe: -> the “pipe” shaped ones() 500g white flour 1 liter water 375g sugar 250g vegan butter some butter vanilla flavoring 2 eggs (I took a tee spoon of egg replacement powder and some Aquafaba)

boil the water, dissolve sugar and butter in it, let it cool a bit, mix flour and “eggs” and slowly add the fat-sugar-water liquid to it, stir with a whisk, add some flavoring

You also need a stick or cone shaped wood to roll them into shape as long as they are hot. Hence the gloves…

From a recipe on the NYT Cooking app. It uses a mix of shredded and flaked coconut which gives the end result a nice combination of absorption and texture. Many recipes including this one call for sweetened coconut, but I (and many comments on the recipe) think it's fine with unsweetened.

Every few years I attempt a batch of Springerle cookies. I think they came out really well this time, though I'm pretty sure the anise seeds and extract I have are too old, as the flavoring isn't very strong.

A bad habit of mine is this "single serve" brownie: take one oven safe bowl, use it to mix the wet ingredients and sugar thoroughly, then add the dry ingredients one by one, with the flour last. Bake at 350F for at least 30 mins and ya got yerself a sweet treat. I guesstimate the measurements to facilitate speed and minimal cleanup, and while it's not always the same consistency, it IS always delicious!

While taking a hit off my herb vape today, I was suddenly blessed with culinary inspiration and rushed to the kitchen. I save my vaped, toasted weed to eat later, and that works decently, but I've always just sprinkled it on top of whatever I'm eating and it tastes terrible. I've never bothered to make other products with it before. Since I love drinking coffee and smoking weed together (it's counterintuitive but it feels great for me, idk, maybe something to do with my ADHD?) and I've been meaning to experiment with adding coffee flavor to brownies anyway, the correct course of action became obvious: take a spoonful of toasted weed, steep it in a shot of espresso, then add that to the dough. I also used flax meal instead of eggs for this, so I just tossed that into the espresso to soak as well. Unfortunately the flax meal got stuck to the tea infuser I put weed in, but I was able to scrape most of it off.

And it came out awesome. I wasn't sure if steeping the vaped weed was going to work at all, but I think it may have activated the THC even more?? Iunno what's going on there, but I have been absolutely chilling the last few hours.

Full list of ingredients is: sugar, honey, molasses, vanilla, vegetable oil, salt, baking powder, cacao, flour, flax meal, weed, and espresso.

i was gonna apologize for the pun in the title but. i wont. :) here's an ugly pic of the interior instead

I have no idea what some of the recipes from my (dutch) book are called in english. This was a rolled up cake filled with whipped cream and homemade strawberry jam. The chocolate was a mess, but I'll call it modern art 😅

Where Does the Name Come From?

Kitchen sink cookies are a play on the phrase “everything but the kitchen sink.” The idea is that the cookies are packed with everything you could think of, be it salty, sweet, or anything in between. When packed with mix-ins that hit all those different flavor notes, the resulting cookies deliver big time on flavor and texture.

We made these cookies without the potato chips because the kids ate them… thinking the chips were theirs!

So I set myself the challenge to try all recipes in a dutch cookbook for cakes, pies and pastries called the bakbijbel (baking bible). I made a scrambled list of all recipes and the rules are simple: make them in order whenever I feel like baking, and make everything as it says in the book. These were my first two recipes from a while back, italian cantuccini on the right and "arnhem girls" (a regional cookie consisting of puff pastry rolled in sugar) on the left.

I love this specific cookbook because it gives all the recipes for base ingredients, so you make your own puff pastry, bakers cream, jam and even vanila extract.

2nd try yielded very successful bao (steamed buns)!

I followed whattocooktoday's recipe , which has lots of helpful explanations of rationale and alternatives. I used corn starch (didn't have wheat starch or pastry flour on hand) and it worked just fine, the steamed bao are very light and delicate. I also used active (not instant) yeast; it didn't bubble much when using cold milk (Oatley's what I had) but the buns proved nicely in an hour at about 90F.

My 1st try was following some notes from a relative, which were about 65% hydration all AP flour, and came out much too dense/chewy.

The dough sort of absorbed the powdered sugar so the crinkle appearance isn't so clean.

My first time making cinnamon rolls. I used this recipe from King Arthur Baking Company.

The recipe was easy enough to follow, but they came out a bit flat in the end, despite getting good height off the second rise. The recipe tells you to bake them on a sheet, but I think that was part of the issue with them spreading out. Next time I'll put them in a pan with walls and cram them all together and hopefully that keeps them more uniform.

Only four ingredients but really nice! Maybe five ingredients would still be nice, vanilla would be lovely.

Like onion rolls, except with garlic powder and fried garlic bits instead of onion powder and dried minced onions!

Tried my hand at yeasted sweet bread from the King Arthur Baking School cookbook -- one plain, the other is lemon poppyseed.

They came out okay, but I think I screwed myself over by using flour that was too cold because I pulled it straight from the freezer instead of taking it out the night before. The dough got a rise, but not big enough for my liking. Not sure if I also maybe kneaded it too much, as it was really hard to get the long strips for the braids to stay long, they just kept springing back into shorter strips.

Probably won't make this again, but I think the bread will make for some really good French toast.