I used the single rise recipe from Sally’s Baking Addiction and they turned out well! I think cream cheese frosting overwhelms the cinnamon, so I made maple buttercream instead. Perfect project for a chilly, rainy Sunday.

1. Pumpkin spice cupcake, cream cheese frosting

2. Lemon cupcake, lemon curd filling, toasted meringue

3. Vanilla cupcake, raspberry filling, white chocolate raspberry buttercream

4. Vanilla cupcake, vanilla custard filling, American buttercream

5. Chocolate peppermint cupcake, chocolate ganache filling, peppermint stabilized whipped cream

6. Orange cupcake, cranberry filling, cream cheese frosting

I made myself Claire Saffitz’s birthday cake (yellow/vanilla cake with chocolate cream cheese frosting)! I rarely make cakes, but I think it came out well. Recipe: https://m.youtube.com/watch?v=VPmGOVib05o

I made this pie via a recipe from my mother but it came out overly moist. I'm not sure what I did wrong; it was almost soggy on the bottom.

My first box of cupcakes my bestie just had a baby boy and i made her some cupcakes and two big sis cupcakes for her daughter!
🧁 👶 ✨

While it’s technically not baking, I was hoping you geniuses could help me out. My family makes a dessert where you mix 1 small jar of peanut butter and a bag of melted butterscotch chips with crunchy chow mein noddles. Once set in the fridge, they have a wonderful crunchy casing and aren’t messy. I however, don’t like butter scotch so we’ve been experimenting with other flavors. I’ve really enjoyed mixing Nutella with semi sweet chocolate chips but it doesn’t set right. It stays a little crumbly and sticky. I’d really like for this to work but I don’t know what I’m doing? My husband thinks it might be a difference in fat content but we just aren’t sure. Any advise on changes we could try or similar flavor profiles would be great!

Second picture is without the numbers and third picture is just a different angle. Same recipe as before just let the dough hydrate in the fridge for 48 hours. It really deepens all the flavors and changes the color of the dough.

Recipe:

https://www.reddit.com/r/Baking/s/83ouZR8SiD

https://foragersofhappiness.com/chewy-sourdough-sugar-cookies/

These are some of the best cookies I’ve made. I love the chewiness of them!

Here’s the line up of what I’ve made so far— if there is a recipe to ditch to make it a final 13, which would you do??!

Chocolate Pinwheel Cookie
Almond Raspberry Thumprint Cookie
Stamped Cookies
Sourdough Chocolate Chunk Cookie
✔️Oatmeal Cream Pie
✔️Christmas Tree Shortbread Spritz w/sprinkles
✔️Chocolate Orange Cookie
✔️Key Lime Pie Cookie
✔️Cake Batter Sprinkle
✔️Brown Butter Toffee Chip
✔️Gingerdoodle Cookie
✔️Snickerdoodle
✔️Oreo Crinkle

Any nice recipes for a raspberry lemon cake? I have a seedless raspberry preserve a lemon curd (both store bought have used jars) that I’m looking to use up if possible. Any recipes or ideas are welcome, specially for what frosting 🥰

I'm curious to hear everyone's baking stories! Whether it was a recipe gone completely wrong, forgetting an ingredient, overbaking something, or just a lesson you learned the hard way.
I feel like baking is one of those things where you learn something new every time you try a recipe. What's one mistake you've made that taught you a valuable lesson?

Recipe from The German Baking Book by Jürgen Krauss.

Recipe from Sally's baking addiction - https://sallysbakingaddiction.com/black-forest-cake/#tasty-recipes-66596

Still learning how to frost well. I added mascaporne cheese to whipped cream for the frosting. My first time making a chocolate ganache and this cake! Turned out pretty delicious 😋

I have been wanting to try making a Tres Leches for quite some time. Then I happened upon Ube sweetened condensed milk at the local Asian grocery store and knew it had to be. I've never even tasted Tres Leches before but this cake is so yummy! better than I had even hoped. I used the ATK recipe for Tres Leches in Dessert, except I didn't slightly caramelize the sweetened condensed milk since it was already full of Ube deliciousness. (I made it yesterday so my whipped cream topping has deflated)

I’m going to be making trifle for Christmas Day and I’m getting overwhelmed with all the recipes lol.

What’s everyone’s go to recipe?? Preferably none with jello :)

My first time making scones, they turned out just as good as I expected

I used Sally’s homemade bagel recipe! https://sallysbakingaddiction.com/homemade-bagels/

Looking to buy new pie plates. Which ones do we like? Right now so just have some old basic Pyrex type.

I’ve moved to Italy from the States and will be back in a kitchen baking soon. The one thing I’ve noticed here in Europe is how I don’t feel bleh after eating bread/pastry items.

Any experience with adaptations swapping US flour for Italian/European in cakes/cookies/pastry/bread recipes? Suggestions?