So Im following this recipe:

Ingredients

Units

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (6.75 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

And here's the thing. The texture of the cookies pre-baking was perfect; not too sticky but able to hold their shape.

However when they came out, I had 2 issues: 1, they werent very crunchy, but I assume that's because I didnt let them bake long enough. And 2, they were kinda... flavourless, so how would I go about fixing it? Because I assume adding sugar changes the texture, so then I'd need to adjust the other ingredients, but then its like that image of a snake chasing its own tail where nothing gets changed?

made some chocolate chip pumpkin bread for the first time in a while and it turned out like this. the recipe called for one can of pumpkin puree, 3/4 cup applesauce, and 1/2 cup grapeseed oil which i did not have and substituted for 1/4 cup softened butter (it was not an exact substitution bc the batter was already pretty wet and i didn't anticipate adding less liquid could lead to... this?). no idea what happened. baked at 350f for close to 1.5 hours. had a little nibble and it was a bit sticky. toasted half a slice and it seemed fine, but didn't get any "breadier".

edit: double checked the recipe and found where i went wrong. totally thought it said "1 can pumpkin puree", 1000% says "1 CUP pumpkin puree". definitely put double the pumpkin in there LMAO. my bad. not sure if it's salvageable atp.. thank you to everyone who commented tho, at least i learned about butter to oil ratios 👍

I've made focaccia a few times and every single time, the bread is perfect but the toppings are burnt. I've tried pushing them in deeper and coating them in olive oil before putting them on the bread but it doesn't seem to work. it still ends up a little burnt at least. im going to make it again soon and I wanted to know how I can prevent this. should I coat them in more olive and push them even deeeeper? or should I do something else? also can I use caramelised onions? I've only ever used raw onions, im afraid they'll burn even more... I just wanna have some focaccia with heaps of onions, help would be appreciated :)

I recently bought some peanut butter powder, which is usually used for protein, but I think it could make some excellent peanut buttery cookies, biscuits, or batter.

Has anyone had any experience using it? I have a regular and a chocolate version (same as the regular, just with added cocoa powder).

I have a ton of cake and bread flour and plan on using them 50/50, any known issues with this plan? I make brownies and cookies. For my occasional piecrust I will still use AP. Any and all advice appreciated.

While baking brownie is it okay to make powdered sugar (by blending regular sugar, of amount as per recipe) and add it to the eggs instead of granulated sugar? In my area it’s hard to find super fine sugar, and regular granulated sugar doesn’t seem to dissolve well and is present as granules in the baked brownie. Will adding sugar as powdered form ruin my brownie? Note that since I powder sugar myself there will be no cornstarch or any other anti-caking agent in it. Just sugar the same mass as given in recipe.

Recipe:
200 g of dark chocolate
125 g of butter
Instant coffee powder
2 eggs
95g of fine white sugar
40 g brown sugar
1 egg yolk
1 tbsp vanilla extract
65 g of all purpose flour
40 g of dark cocoa powder

I just bought a Kenwood Titanium chef baker XL, and i dont understand what the max weight limit is for breaddoughs. Is it 2.56 kg or 1.6 kg? It says that maximal capacity is 4 kg, but i tried making a dough around 1.8 kg, and the machine stopped working and gave a E27 error code.

Hi everyone!

Recently, I've made brown butter chocolate chip cookies using the recipe by Scientifically Sweet (https://scientificallysweet.com/the-best-chewy-brown-butter-chocolate-chip-cookies/#recipe) and they turned out WONDERFUL when it comes to their shape and texture (gooey center, crispy edges).

The issue is, despite having used brown butter for a rich, caramel feel, the overall taste seems...a bit bland, even slightly "stale", lacking intensity. I can't pinpoint which ingredient may be the cause, or what I could add to improve the taste.

The only thing I've modified in the recipe was using unsalted butter (and adding more salt), reducing the overall amount of sugar by ~30 grams, and using semi-sweet chocolate of average quality.

So, is it the ingredients that I'm using, the lack of something, or just the recipe itself? I'm not an experienced baker, so any advice would be greatly appreciated!

(Note that I'm located in Poland and I get my products from regular stores. If it helps, I can list the specific ingredients.)

Hi! I really want to make a churro cheesecake but I don’t want to go and buy a store bought pillsbury croissant dough cause it’s a bit pricy in my area and id rather make it myself😅 what would you recommend instead?

Is it possible to make pizzelles without a pizzelle maker?

Is there anything I can use until I can afford to buy one?

I have done this before but on a smaller scale and it worked fine. Worked fine as in when I removed the dates from the fridge the Nutella wasn’t sticking to my hand and I was able to transfer it safely from one pan to another. This time the ratio is off or i don’t really know but my dates are sweating. I’m short on time and candy melts isn’t an option at the moment. Do I add more coconut oil to the Nutella and temper it (microwave at 10s intervals and mix method)

I used 2 cups of nutella and 3tbsp of coconut oil approx

Any way to fix this appreciated!!!

I don't understand the appeal of browned butter. People say it adds a nutty flavor but that's...not really the flavor I taste. Even if it was, why not just add a nut extract?

Is it just the latest fad like sous vide was a few years ago? Or did I miss an episode of some Gordon Ramsey show where the six-year-old impressed all the judges with her deconstructed brown butter peach cobbler with a butternut squash reduction?

I've tried it in a few different cookie recipes (choc. chip, etc.), but I didn't feel like it made any of them better. It wasn't horrible, just... unnecessary. At least in my opinion.

Is there a recipe/food that absolutely needs browned butter? Or can I just go back to lazily using regular ol' butter in all my recipes? Thanks