Baking recommendations

[Jess_<3]

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.

 

[gettingback]

Love baking also
So relaxing

 

[Bwougum]

I baked crepes once! They were pretty yummy.
It's a pretty fun past time to do on the weekends.

 

[Jess_<3]

I baked crepes once! They were pretty yummy.
It's a pretty fun past time to do on the weekends.

Ooh I’ve had those before I’ve never thought of making one though I’ll definitely put it on my list thank you!

 

[AppleDash]

(Avoid the baking cookies pun)...

I've made the occasional apple pie, Indonesian layer cake, vegan fruit cake....

 

[gettingback]

Bake a lot of cheese scones, the odd cake here an there

 

[Jess_<3]

(Avoid the baking cookies pun)...

I've made the occasional apple pie, Indonesian layer cake, vegan fruit cake....

lol
I’ve never made pies and I’ve never even heard of the second one those are definitely going onto the list.

 

[AppleDash]

lol
I’ve never made pies and I’ve never even heard of the second one those are definitely going onto the list.

For the Indonesian cake recipe I used a family recipe, but do a search for "Indonesian Thousand Layer Cake" and you get the idea.

 

[Jess_<3]

For the Indonesian cake recipe I used a family recipe, but do a search for "Indonesian Thousand Layer Cake" and you get the idea.

Ooh thank you

 

[Sumpup]

I like eating baked goods so bake away and holler when it's done

 

[Jess_<3]

I like eating baked goods so bake away and holler when it's done

I’ll make a separate post of what I decide on baking

 

[offgridk9lover2]

I been using a 1700's style pie crust for meat pies, there are some cooking threads around here

 

[lalalady2]

Bake a lot of cheese scones, the odd cake here an there

Cheese scones are the best! (and quite easy to make!)

 

[Jess_<3]

I been using a 1700's style pie crust for meat pies, there are some cooking threads around here

Ooh I’ll have to look for them then

 

[Bitpyrate]

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.

 

[Certjohn12]

I'm very much not a baker in the slightest, but just basic brownies manage to ALWAYS hit right!

 

[DobieDogo]

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.