They're not burnt, it's just purple sanding sugar. They were delicious.

I'm really happy how they turned out. Making them to take to the office for an event with the team.

Flavours are classics: pistachio, strawberry and lemon.

@baking i have wanted to do something risky, make macarons with wet ingridents; my theory is this: do everything without flavor till macaronage,then over do it bec you pour a egg whites/berry liquid to thin and flavor in one step. The rest is the same; how viable is this? I understand its extremely ticky but could be viable

Flamingos have guava buttercream. Pineapples have buttercream and pineapple jelly.

Recipe. They've got a home made brownie center. Undercooked, so the tops are hollow and they stuck to the silpat, but they look cute.

A fritter is a donut. It's just ugly, doesn't mean it isn't the superior choice. Shoutout to Alex and the rest of the crew at Daylight Donuts in Fort Scott, Kansas!

Not the most beautiful, but pretty tasty, and I think that was the right timing -- crispy and just starting to brown on the outside, moist and flaky inside.

Hi all,

Been wanting to change my shopping habits to include more products that are grown and made within my country. I recently found out that, while the sugar I buy at the store is made within the province, the same does not appear to be the case with the brown sugar available.

Now I understand that I could in theory make my own at home by combining sugar and molasses, but the molasses at the store is all imported from Guatemala. I was wondering mixing the sugar with another syrup of sorts would work in a similar fashion, namely Maple or Blueberry syrup. I'm aware it would alter the flavour, but curious if it would be something that would even be feasible at all.

Thanks in advance!

cross-posted from: https://lemmy.crimedad.work/post/163521

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/775143097655270219

Sometimes I feel like this world isn't made for me.

#TisTheSeason #cookies #failure #OafLife

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Temperature of the oven (green) and the oil / Yorkshire puddings (yellow). I think I did not heat the oil quite hot enough this time (looks like about 410F), since the batter didn't sizzle as much as usual when I poured it in and I didn't get good cup shapes.

Batter is equal mass of eggs, soy milk, and all purpose flour (200g each / 4 eggs), whisked and rested overnight in the fridge.

One of King Arthur's dinner roll recipes! Very squishy.

This was supposed to be a jellied cherry topping, but it didn't solidify properly, so i dapted and called it a glaze instead. It was absolutely delicious and i took it to my coworkers working the bar tonight.

I baked "Chocolate Lava Cakes For Two", the NYT Cooking recipe. It's one I make semi-regularly, pretty quick on a weeknight and delicious. I have small ramekins so the recipe makes three and they cook a little faster than the recipe's would.

I have two temperature probes (thermocouples on a Tasmota ESP8266 => HomeAssistant => Grafana). Mostly for my entertainment, but here you can see the internal temperature got to 151F, and I was surprised to see how much the oven's temperature rebounded after I took the cakes out, despite being off.

mother's day tomorrow ;wondering if it's possible to make the dessert in advance because it's easier when they're out of the house so it's a secret. thanks!

Every year we bake cookies and deliver them to our friends and family who live close.