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Baking recommendations

Jess_<3

Jess_<3

Tourist
So I wouldn’t call myself good at baking but I love doing it if anyone has any baked good they love making or eating that I could try making I’d love to hear about it:).
 
Stupid proof Massachusetts-style Chocolate chip cookies.

Preheat oven 190°C (375°F)

Brown up on low heat 113g (1 stick) of butter in a saucepan. (Some water will evaporate)
Mix in 250g (1¼ cup) sugar to help reduce temperature.
Add 56g (half stick) of butter to restore moisture and cool further.
Add 8g (2 tsp) vanilla.
Splash in molasses to desired color/taste.

Emulsify using with a metal fork or whisk:
- 1 full egg
- 2 additional yolks (too much egg white throws off moisture)

Separately mix some of your dry ingredients together:
- 200g (1½ cups) all-purpose flour
- 4g (1¼ tsp) salt
- 4g (¾ tsp) baking soda

Mix together wet and dry ingredients until combined.
Fold in about 170g chocolate chips/chunks (60%+ cocoa).

spoon out onto parchment.
Bake for about 8 minutes keep an eye on colour perhaps an extra minute(s). your nose should detect the maillard reaction


Molasses (Melasse) can be found in Bio-Läden or online and is essential for authentic Massachusetts-style chocolate chip cookies.
Brown sugar can be used if you are in the States.

This recipe only requires one pot, one mixing bowl, and a wooden spoon, metal fork.
 
nothing makes your place smell more amazing than carrot cake muffins

The Ultimate Carrot Cake Muffins w icing

Ingredients (12 muffins)

Dry:
  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
Wet:
  • ½ cup (120 ml) neutral oil (canola, sunflower, or light olive oil)
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
Moisture boosters & add-ins:
  • 1 ½ cups (165 g) finely grated carrots (about 2 medium)
  • ½ cup (100 g) crushed pineapple (drained but not bone-dry)
  • ⅓ cup (30 g) shredded unsweetened coconut (optional)
  • ½ cup (60 g) chopped walnuts or pecans (optional, but awesome toasted)
Optional swirl topping (pre-bake):
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla
Instructions
  1. Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Dry mix: In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt.
  3. Wet mix: In a large bowl, whisk oil, sugars, eggs, and vanilla until smooth and glossy.
  4. Combine: Add dry mixture into wet, stirring gently until almost combined.
  5. Fold-ins: Add carrots, pineapple, coconut, and nuts. Fold until just incorporated (don’t overmix).
  6. Fill tins: Divide batter evenly (each cup about ¾ full).
    • If making the cream cheese swirl, beat cream cheese, sugar, and vanilla together. Drop a heaping teaspoon on top of each muffin and swirl lightly with a toothpick.
  7. Bake: 20–24 minutes, or until tops spring back and a toothpick comes out with moist crumbs.
  8. Cool: Let sit in pan 5 minutes, then transfer to a wire rack.
  9. Optional glaze/frost:
    • For a quick glaze: whisk ½ cup (60 g) powdered sugar with 1–2 tsp milk, drizzle over.
    • For bakery-style cream cheese frosting: beat 4 oz (115 g) cream cheese + 2 tbsp butter + 1 cup (120 g) powdered sugar + ½ tsp vanilla, then pipe or spread once muffins are cool.
 
Bitpyrate said:
Stupid proof Massachusetts-style Chocolate chip cookies.

Preheat oven 190°C (375°F)

Brown up on low heat 113g (1 stick) of butter in a saucepan. (Some water will evaporate)
Mix in 250g (1¼ cup) sugar to help reduce temperature.
Add 56g (half stick) of butter to restore moisture and cool further.
Add 8g (2 tsp) vanilla.
Splash in molasses to desired color/taste.

Emulsify using with a metal fork or whisk:
- 1 full egg
- 2 additional yolks (too much egg white throws off moisture)

Separately mix some of your dry ingredients together:
- 200g (1½ cups) all-purpose flour
- 4g (1¼ tsp) salt
- 4g (¾ tsp) baking soda

Mix together wet and dry ingredients until combined.
Fold in about 170g chocolate chips/chunks (60%+ cocoa).

spoon out onto parchment.
Bake for about 8 minutes keep an eye on colour perhaps an extra minute(s). your nose should detect the maillard reaction


Molasses (Melasse) can be found in Bio-Läden or online and is essential for authentic Massachusetts-style chocolate chip cookies.
Brown sugar can be used if you are in the States.

This recipe only requires one pot, one mixing bowl, and a wooden spoon, metal fork.
Click to expand...
Ooh that’ll be easy to make thank you so much:) if I make it I’ll post about it
 
DobieDogo said:
nothing makes your place smell more amazing than carrot cake muffins

The Ultimate Carrot Cake Muffins w icing

Ingredients (12 muffins)

Dry:
  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
Wet:
  • ½ cup (120 ml) neutral oil (canola, sunflower, or light olive oil)
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
Moisture boosters & add-ins:
  • 1 ½ cups (165 g) finely grated carrots (about 2 medium)
  • ½ cup (100 g) crushed pineapple (drained but not bone-dry)
  • ⅓ cup (30 g) shredded unsweetened coconut (optional)
  • ½ cup (60 g) chopped walnuts or pecans (optional, but awesome toasted)
Optional swirl topping (pre-bake):
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla
Instructions
  1. Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Dry mix: In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt.
  3. Wet mix: In a large bowl, whisk oil, sugars, eggs, and vanilla until smooth and glossy.
  4. Combine: Add dry mixture into wet, stirring gently until almost combined.
  5. Fold-ins: Add carrots, pineapple, coconut, and nuts. Fold until just incorporated (don’t overmix).
  6. Fill tins: Divide batter evenly (each cup about ¾ full).
    • If making the cream cheese swirl, beat cream cheese, sugar, and vanilla together. Drop a heaping teaspoon on top of each muffin and swirl lightly with a toothpick.
  7. Bake: 20–24 minutes, or until tops spring back and a toothpick comes out with moist crumbs.
  8. Cool: Let sit in pan 5 minutes, then transfer to a wire rack.
  9. Optional glaze/frost:
    • For a quick glaze: whisk ½ cup (60 g) powdered sugar with 1–2 tsp milk, drizzle over.
    • For bakery-style cream cheese frosting: beat 4 oz (115 g) cream cheese + 2 tbsp butter + 1 cup (120 g) powdered sugar + ½ tsp vanilla, then pipe or spread once muffins are cool.
Click to expand...
I don’t think I’ve ever made muffins before Thanks for in-depth instructions this helps a lot I’m definitely making this soon
 
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