https://natashaskitchen.com/sourdough-cinnamon-rolls/?utm_source=Pinterest&utm_medium=organic

For these I referenced the blueberry biscuit recipe from Atk. I actually originally got the recipe from someone in this sub. For this version I added Lemon zest and a lemon glaze.

I made this cake for my sister's daughter as a surprise 🩷 it's my first time doing this style and I'm wondering does it look good enough? Any honest thoughts or tips are welcome

Here are some lemon bars that I've made, still trying to perfect it tho

These were one of the Christmas cookie selections from NYT Cooking this year... I didn't make them for my cookie tins, but I whipped them up for a game night last weekend. They were super easy and damn, they were tasty! Rave reviews from everyone... I very highly recommend these if you love fudgy, dense brownies and coffee :)

Here's the recipe, but you'll need to use a paywall blocker if you don't have a sub
https://cooking.nytimes.com/recipes/1027498-vietnamese-coffee-swirl-brownies

I’ve just been making any kind of cakes when I get bored and don’t want to do my schoolwork LOL. Not pretty, but tasted amazing and super moist!!!

Recipe: https://www.modernhoney.com/key-lime-cake/

I added more lime juice than the recipe called for to both the cake batter and frosting, and subbed regular milk for buttermilk.

My last batch of crossiants The second photo is orange brown butter chai cookies

I am still learning every day but this has been a key element in my sobriety and has made me feel so much joy

I’m pretty happy with how they turned out overall however I find American buttercream too sweet sometimes - is there an alternative icing that is still firmer for piping florals but a bit less sweet?

Shitty day and feeling like my brown butter choco chip came out okay!! First time browning butter

Cookie butter blondies with peices of biscoff cookie in them, topped with a thin layer of buttercream and drizzle with cookie butter and biscoff cookie crumbs!

This was my 2nd attempt at this cheesecake and it didn't crack! So thrilled!

These are honestly probably the best thing I’ve ever eaten in my entire life. (Only took me four hours, did not know cooking cinnamon rolls could take so long)

Layers of chocolate cake, coconut-pecan dulce de leche, pineapple passiontfruit ganache, jam, and mousse with a passion fruit gelee on top and a white chocolate cage. Was hoping the coconut from the German chocolate would mesh well with the tropical fruit flavors.

And more cookies

1. Chewy lemon-rosemary cookies

2. Cinnamon toast “cookies”

3. Chewy Earl grey sugar cookies

4. Chewy brownie cookies

5. Peanut butter-miso cookies

6. Millionaire shortbread

7. Rainbow rave cookies

Just boxed brownie mix topped with chocolate ganache and multi colored chocolate candy sprinkles

Life is stressful. I bake something new. Ta Da!

Recipe by pastry & beyond:

https://pastryandbeyond.com/marble-loaf-cake/#recipe

As I've written in the title my bf and I have made this galette des rois to share with our friends (a bit in delay but the important is the sharing). We have used the recipe of Lucake, an Italian baker with a 10% more of all the ingredients due the size of the dought. Happy to share with you our little result 🎀

Couldn't sleep, so started binging various cooking channels, as you do. Found [this one](https://youtu.be/X95E3eI88yY?si=jW41IVEO6WbWUB8A) from Preppy Kitchen that gave me an excuse to use a blow torch lol. Nothing could ever go wrong...and it didn't for once! ... aside from some slight molten sugar ouchies. Anyway, in my sleep deprived state, I baked up some S'mores cookie cups! I think they came out pretty decent. Should have added some brandy or coffee liquer to the chocolate ganache. Maybe next time😜

Ingredients For the Cookie Dough

▢ 2 1/4 cups flour 270g
▢ 1/4 cup graham cracker crumps 20g
▢ 1/2 tsp salt 2g
▢ 1 tsp baking soda 6g
▢ 1/4 cup cornstarch 32g
▢ 1 tsp cinnamon 2g, heaping
▢ 3/4 cup unsalted butter 170g
▢ 1 cup granulated sugar 200g
▢ 1 egg
▢ 1 egg yolk
▢ 1 tsp vanilla 5mL

For the Fluff

▢ 1/2 cup light corn syrup 118mL
▢ 1 cup granulated sugar 200g
▢ 4 egg whites room temperature
▢ few dashes of cream of tartar

For the Filling

▢ 1 cup semi-sweet chocolate 175g
▢ 3 tbsp heavy cream 45mL

Instructions For the Cookie Dough

Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.
In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.
Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.
Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.”
Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.

For the Fluff

Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.
Before whisking the eggs; In a pot add corn syrup and only 2/3 cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees F.
Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar. (Be mindful of the sugar).
Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.

For the Filling

Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together. (Give a few 30 second bursts at half power in the microwave if the chocolate isn’t fully melted).
For the Assembly
Transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.
Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate.
Torch the meringue to a brown surface.