I love baking yeast braids, and Easter is a great occasion. They smell deliciously while baking, the recipe‘s simple, the dough easy to work with, and I‘m left with a lot of fluffy goodness that makes for a great gift to friends and neighbors.
Basically this recipe, with a few minor mods.
full cookie recipe
1 cup butter, softened
2 cups white sugar
1 tbsp (im generous with) molasses
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda (break up any chunks with your fingers)
1 teaspoon salt
3 cups all-purpose flour
2 cups chopped baking chocolate (or your preference)
Beat butter + sugar, add eggs, get it nice and fluffy while before you add the dry stuff. can be baked now but the dough gets better if you cover it and refrigerate overnight. or longer. i freeze most of it usually. bake at 350F for 15 mins.
Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.
apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier
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.
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).
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:
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!
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 😅
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 had a bunch of oranges that I needed to use up. This turned out so good! Made gluten free using a 1-1 flour mix.
This is the recipe I used
https://prettysimplesweet.com/orange-cake/
Nord.pub
RebekahWSD
rhythmisaprancer
sorrybookbroke
grasshopper_mouse
Sh00Fly
deegeese
Dogiedog64
Sjmarf
