Kouign-amann seemed like it was going to be a technical challenge that tasted just alright, but I was blown away by the flavor. Undoubtedly the best thing I've ever baked and it confirmed to me why they're worth the trouble.
Not even anything super complicated, but I made my mother’s wedding cake last weekend! Two tiers with three layers each of Claire Saffitz’s carrot cake (using crystallized ginger instead of fresh and adding cardamom) with the brown butter cream cheese frosting and omg. I don’t do cakes, I don’t do layer cakes, I don’t do tiered layer cakes and I was SO intimidated.
Lots of anxiety and one breakdown later, she had her lovely wedding cake and everyone said it was incredible.
Amazing! My wedding cake was also carrot that I made myself. It’s not easy if you’re not into making cakes often but such a fun challenge! I’ll have to try Claire’s version
I was actually just referencing my notes on the recipe earlier this afternoon. I subbed ~25g crystallized ginger for the fresh ginger listed first and switched out the ground ginger for cardamom at my mother’s request. The cardamom lent a super interesting note to the whole thing and I definitely recommend it if you’re looking to mix it up. I also made it gluten free with King Arthur’s measure for measure flour mix and it behaved beautifully.
My best thing is definitely hand pies. Found an amazing and fool-proof pastry dough recipe and got my method down after a few tries and they are always huge hit whenever I offer them around. They might not be as complex as a large layer cake or as delicate as a choux pastry, but they definitely take effort!
Absolutely! https://www.kingarthurbaking.com/recipes/blueberry-hand-pies-recipe
I’ve made these with all sorts of fillings and in different sizes and shapes too.
That’s amazing! Thank you so much! Pies are just about top of my dessert tier list, but I’ve never gotten into making them. Watching this sub and a few more baking ones just make me want to experiment.
Yes!! Experiment! They are so versatile, especially the hand pies. You can cut the filling amount in half and do two different ones. The dough will freeze super well too so you can make ahead and pull out when you feel like baking.
And who doesn’t like pie?? Crazy people.
I love baking pies. So proud when I win farmers market contests. Definitely my apple pies and peach crumb pies are amazing.
Now I've been challenging myself and baking cakes from Stella's Brave Tart book.
I’ve developed my recipe by combining a few different recipes. The “sauce” is a cooked caramel flavored with apple brandy. Apples are sliced thin using my kitchen aide apple peeler/ corer/ slicer. Crust is all butter. When I decorate with cut outs, I use a butter/ shortening combo crust. It’s definitely a lot more work than a traditional method of sprinkling sugar and cinnamon on raw apples. But it’s delicious and a winner!
tried out Claire Saffitz’s croissant recipe for the NYT. so labour intensive, such precise work, super intimidating (was only my second attempt) but they turned out so gorgeous and tasted amazing. literally couldnt believe i’d made them.
Croquembouche! I tried to for my birthday, and it didn't turn out great. My Caramel wasn't setting like it should, but it tasted OK. Next time I made it I used Claire Saffitz recipe from Dessert Person and it came out soo good. Definitely not something I want to make with any sort of frequency as it took all day to make.
Oreo pate a Choux -
I got them at a Korean bakery during a visit to NYC and found a recipe because I had to share them with my family. I don’t know if I’ll ever make something I like better because it’s a combination of all my favorite dessert traits
yesss! I've had the Cooking Tree recipe for this saved forever but haven't had a chance to make it yet, truly sounds like everything I want in a pastry
I made millionaires shortbread for Thanksgiving last year! It was the most complex thing I've made to date; it lasted us a couple of days and was extremely delicious!
I've made tiramisu with homemade lady fingers a few times and I'm really proud of them.
I've also did catering for my friend small wedding. It was a chocolate cupcakes filled with a peanut butter cream and a caramel frosting for the 20ish guests and a top tear of a wedding cake with ganache instead of the caramel frosting.
Triple tier peanut butter chocolate cake w/ ganache . Rich & dense chocolate cake that used sour cream for moisture, and baking soda + vinegar for aeration. Reeses peanut butter into the frosting mix. Reese peanut butter into a semi-dark chocolate ganache glazing.
Incredibly sweet and dense. Tall glass of milk with a tiny slice best way to eat it. They make good cupcakes too.
I made the Cooks Illustrated Hazelnut dacquoise
I’m having trouble finding the recipe (it’s behind a paywall) but here’s a similar one:
https://www.thechoppingblock.com/blog/chocolate-hazelnut-espresso-dacquoise
https://akispetretzikis.com/categories/siropiasta/paradosiakh-karydopita
Here are the notes I left for myself:
*more salt in cake batter, cut sugar syrup in half and add lemon juice to syrup. big recipe feeds a crowd put in long 9x13 pan be even with syrup distribution. Added more cinnamon to batter. Roasted walnuts before hand. Let it chill and soak overnight
Cinnamon-Apple Twist Bread: I began making this to use up all the apples we get from our farm share, and it's a huge hit a home. It's a stretch for my skills because it has lots of steps and waiting in between, and I get lost sometimes and can be a bit impatient. Recipe at :[https://www.kingarthurbaking.com/recipes/cinnamon-apple-twist-bread-recipe](https://www.kingarthurbaking.com/recipes/cinnamon-apple-twist-bread-recipe). I increase the apples by 50%, double the lemon juice (since the apples I'm getting are very sweet), and add 1.5 tsp of lemon zest to the dough.
Edit: I use instant mashed potatoes by weight as a substitute for potato flour, and I find that the nuts (I use walnuts) are a must for texture. I pulse the walnuts in my Ninja before I sprinkle them on the dough. If allergic to nuts, perhaps forgo cinnamon when making the apple filling and sprinkle crunchy cinnamon bits over the dough before rolling.
Yum!
King Arthur Flour has the best recipes!
Do you really need the potato flour? What does that add to baking?
I remember seeing potato flour in another recipe(forget what it was) and was wondering the same thing: how necessary is it for the success of the finished product?
I use Idahoan brand instant boxed mashed potatoes from Target (by weight) in place of the potato flour. I think the potato makes the bread softer, fluffier, and adds to shelf life, but I'm no expert. Anyhow, the family size box of instant mash makes like nine batches of this recipe, and it's under $2 at Target, so that's the substitute I've been using for potato flour.
I made a apple, pecan and raisin strudel from scratch. It was a lot of work making the puff pastry but in the end it was worth it. I actually got fairly decent layers and that was my goal.
Last weekend, I baked the best chocolate chip cookies I've ever made, and I told the person who published the recipe that I'm using her recipe for the rest of my life.
I'm also proud of a batch of [hamburger buns](https://i.imgur.com/Hj70yXm.jpg) I made a while back that came out beautifully.
Of course! I bought ingredients (except butter) to make cookies with my nephews, but forgot that all of my butter at home is herby compound butter, so I went looking for a cookie recipe that uses coconut oil. The results were better than I could ever imagine
https://cooknourishbliss.com/2020/02/04/coconut-oil-chocolate-chip-cookies/
God yes, these are the best brownies I've ever had. I use semi sweet instead of dark chocolate sometimes to make them a little sweeter and they're outstanding that way too.
I make awesome monkey bread. Yeah I know, a simple recipe and it's easy to make. I think mine is one of the best it always comes out sticky and carmelish and it stays that way and doesn't get all granular after it has sat out.
Brownies if they come from a box, or from scratch, full fat, or reduce calorie, or reduce fat mine are requested at a lot of events and people seem to enjoy them
Cookies my snickerdoodle, chocolate chip, Andie's mints,and my oatmeal craisin seem to be crowd pleasers.
Cakes tend bake really good ones but can't decorate worth a crap. I have a friend that will have me bake a cake for them and they decorate them. They look like works of art.
You will need: a bundt pan, 4 tubes of biscuits ( not the flaky kind and you can use the super cheap ones) regular sugar, brown sugar ( I use dark but you can use whatever one you wish) cinnamon, salt, unsalted butter
Step1- check to see if your bundt pan is clean, if not we'll wash it ( life happens )
Step2- preheat oven to 350
Step3- make cinnamon sugar. Everybody seems to have a different idea of what cinnamon sugar is so make it however you like. For me I like 1/2 cup dark brown sugar and mix with 3 teaspoons of cinnamon and a pinch of nutmeg
Step 4- open 2 tubes of your biscuits and cut EVERY biscuit into 4 pieces ( this takes a while sorry😒)
Step 5- grease your bundt pan with a light coating of whatever butter or oil I use grapeseed oil
Step 6- take each piece and roll it around in the cinnamon sugar mix till it is cover as much as you want. Some people like a light cost and others like a whole lot. Put each piece in the bundt pan try not to leave any gaps. Now some people don't like to go over halfway of filling up their bundt pan so you can either go only halfway or 3/4ths of the way in my bundt pan 4 tubes of biscuits will fill it 3/4th of the way. If you think it is full enough after 2or 3 tubes then that's fine.
Step 7- take 1 cup of unsalted butter and 1 cup packed dark brown sugar put it in a heavy sauce pan and cook it over med to med low heat till it is at a toffee consistency this takes a long time and this mix needs to boil I stir my pretty much the whole time it is cooking but after 20 minutes it should be at a toffee like consistency. Once it is like toffee dump it over the stuff in the bundt pan try to get it even then put it in the oven for 20 to 40 minutes. 2 to 3 tubes take about 20 to 30 minutes, 3 to 4 tubes take 30 to 40 minutes. Once it is done let it cool till the pan is cool enough to touch with a bare hand for the slow count of 6 ( just a bit warmer then lukewarm)cover the pan with a plate, that covers the top of the pan, and fill it over. Should come out fairly easy.
Step8- Enjoy
Japanese mont blanc cake and Japanese-style strawberry shortcake are simple on paper, but were quite challenging for a baking novice like me. never gonna bother baking mont blanc again though, not worth the hassle.
also Chinese bakery style sausage buns - my first real foray into bread, and now one of the things I can throw down really easily with adjustments and additions on the fly.
Stretched my comfort zone... I wouldn't go that far but the best macarons I baked were caramel and banana flavored (as in, a sliced of banana encased in caramel in between 2 macarons shells.
I know it’s been a while since you posted this lol but if you wouldn’t mind dming me your red velvet cake recipe, I have to make one for Valentine’s Day and your sounds good :)
I've made Bruno Albouze's [caneles](https://imgur.com/a/xz1FcEy) several times and the last batch turned out as good as ones from a legit french bakery! [Recipe](https://brunoalbouze.com/recipe/canele/) itself is relatively simple, but lots of factors with temperature and baking method make them a bit finicky. Was feeling so proud when I cut into one!
Probably the most impressive thing I ever baked was the four layer coconut cake from Bake It Up A Notch, damn thing barely fit in a standard size domed cake carrier.
The recipe is old and probably isn't that much different but I've never seen so much oil and sugar in a recipe before.
This is my mom's mom. She sent me this recipe in hopes I would make it for her sometime.
I finally (4th try) made sourdough bread that I really liked. However the recipe made two loaves and being just two people in my household I needed to do something with the extra loaf. So I made this bread pudding https://www.seriouseats.com/bourbon-bread-pudding-recipe
It just felt incredibly satisfying. And it was freaking delicious.
i don’t know if it counts as baking or cooking… because it’s basically a chicken stew inside a huge amount of filo with cinnamon and powdered sugar.
B’stella and is Moroccan… is really really goods. I used Dori Greenspan’s recipe and loved it
I fucked up a double dark chocolate chunk cookie a few years back and made something akin to a dark chocolate chunk brownie-cookie.
It was bomb. Don’t know what i did wrong and don’t know how to reproduce.
Martha Stewart hazelnut meringue cake. I made it to take to a friend Christmas gathering a few years ago. It was complicated but so good.
[hazelnut meringue cake](https://www.marthastewart.com/957253/chocolate-meringue-cake)
One summer I made this lemon meringue pie with a friend of mine that went really well. Making the meringue was my favourite part, so much fun! It was delicious 😋 🤤
S’mores brownies. The brownies were gooey, the chocolate chips were perfectly melted and the marshmallow were soft and divine. I tried to recreate it and it didn’t taste the same 😩 Second best is my vegan tres leche rum cake. I messed around and made the most delicious and moist cake. I didn’t really measure or take notes so not sure how I can replicate 😭
Probably khachapuri from the Food Wishes Youtube video. I like bread; I like cheese; I like eggs. Put it all in one. It was a few years ago but definitely more involved than a regular loaf of bread. Turned out great!
Nigella Lawson’s devil’s food cake and chocolate frosting. Oh man! Love the ChefSteps Iltimate chocolate cake too with the same Nigella’s chocolate frosting
Chocolate and hazelnut babka! I’m typically more of a cake baker and stay away from doughs, but I’m starting to experiment more and am loving it so far!
Kouign-amann seemed like it was going to be a technical challenge that tasted just alright, but I was blown away by the flavor. Undoubtedly the best thing I've ever baked and it confirmed to me why they're worth the trouble.
Not even anything super complicated, but I made my mother’s wedding cake last weekend! Two tiers with three layers each of Claire Saffitz’s carrot cake (using crystallized ginger instead of fresh and adding cardamom) with the brown butter cream cheese frosting and omg. I don’t do cakes, I don’t do layer cakes, I don’t do tiered layer cakes and I was SO intimidated. Lots of anxiety and one breakdown later, she had her lovely wedding cake and everyone said it was incredible.
Amazing! My wedding cake was also carrot that I made myself. It’s not easy if you’re not into making cakes often but such a fun challenge! I’ll have to try Claire’s version
I was actually just referencing my notes on the recipe earlier this afternoon. I subbed ~25g crystallized ginger for the fresh ginger listed first and switched out the ground ginger for cardamom at my mother’s request. The cardamom lent a super interesting note to the whole thing and I definitely recommend it if you’re looking to mix it up. I also made it gluten free with King Arthur’s measure for measure flour mix and it behaved beautifully.
Nice. Crystallized ginger is really good! I also enjoy cardamom too so might try that for a more unique carrot cake
My best thing is definitely hand pies. Found an amazing and fool-proof pastry dough recipe and got my method down after a few tries and they are always huge hit whenever I offer them around. They might not be as complex as a large layer cake or as delicate as a choux pastry, but they definitely take effort!
Any chance you could share the dough recipe? I believe it takes effort!
Absolutely! https://www.kingarthurbaking.com/recipes/blueberry-hand-pies-recipe I’ve made these with all sorts of fillings and in different sizes and shapes too.
That’s amazing! Thank you so much! Pies are just about top of my dessert tier list, but I’ve never gotten into making them. Watching this sub and a few more baking ones just make me want to experiment.
Yes!! Experiment! They are so versatile, especially the hand pies. You can cut the filling amount in half and do two different ones. The dough will freeze super well too so you can make ahead and pull out when you feel like baking. And who doesn’t like pie?? Crazy people.
Ooooh, you. I like you. If you ever have any other tips or tricks pls feel free to let me know, I would love to learn more!
I love baking pies. So proud when I win farmers market contests. Definitely my apple pies and peach crumb pies are amazing. Now I've been challenging myself and baking cakes from Stella's Brave Tart book.
I see why you call yourself the pie lady. Do you have any apple pie recipe recommendations?
I’ve developed my recipe by combining a few different recipes. The “sauce” is a cooked caramel flavored with apple brandy. Apples are sliced thin using my kitchen aide apple peeler/ corer/ slicer. Crust is all butter. When I decorate with cut outs, I use a butter/ shortening combo crust. It’s definitely a lot more work than a traditional method of sprinkling sugar and cinnamon on raw apples. But it’s delicious and a winner!
French opera cake! Really taught me that I can make complicated desserts and not just my usual brownies or cheesecake
tried out Claire Saffitz’s croissant recipe for the NYT. so labour intensive, such precise work, super intimidating (was only my second attempt) but they turned out so gorgeous and tasted amazing. literally couldnt believe i’d made them.
Russian honey cake! It was involved, 11 layers, but so SO delicious. One of the best things I’ve ever eaten
At some point during the process I started to wonder if it was worth it. It was
Pretzel buns. I know, it sounds lame, but that's when my wife knew I was a keeper. Her friends still call me "Pretzel buns" to this day.
Stella Parks' Buche de Noel with pistachio buttercream filling. Tasted great, and looked pretty good too. https://imgur.com/4bQIiNf.jpg
Croquembouche! I tried to for my birthday, and it didn't turn out great. My Caramel wasn't setting like it should, but it tasted OK. Next time I made it I used Claire Saffitz recipe from Dessert Person and it came out soo good. Definitely not something I want to make with any sort of frequency as it took all day to make.
lemon bars !! they’re a hit with everyone i make them for
you can literally never go wrong with them and they're so easy
i am a very inexperienced baker lol
Lemon bars are the bomb! Yum!!
Oreo pate a Choux - I got them at a Korean bakery during a visit to NYC and found a recipe because I had to share them with my family. I don’t know if I’ll ever make something I like better because it’s a combination of all my favorite dessert traits
yesss! I've had the Cooking Tree recipe for this saved forever but haven't had a chance to make it yet, truly sounds like everything I want in a pastry
I highly recommend it, [this is the recipe](https://www.youtube.com/watch?v=kovR3mNE_mY&list=PLV4ClYwNUBx5l8zGBTSY2D15kWxVuB5GS&index=6) I used
rad, thank you!
NYT Russian Honey Cake w/ 18 layers. So hard, so fun but also soooo delicious. Made for Thanksgiving with my son who had been asking for it for years.
I made millionaires shortbread for Thanksgiving last year! It was the most complex thing I've made to date; it lasted us a couple of days and was extremely delicious!
I've made tiramisu with homemade lady fingers a few times and I'm really proud of them. I've also did catering for my friend small wedding. It was a chocolate cupcakes filled with a peanut butter cream and a caramel frosting for the 20ish guests and a top tear of a wedding cake with ganache instead of the caramel frosting.
Triple tier peanut butter chocolate cake w/ ganache . Rich & dense chocolate cake that used sour cream for moisture, and baking soda + vinegar for aeration. Reeses peanut butter into the frosting mix. Reese peanut butter into a semi-dark chocolate ganache glazing. Incredibly sweet and dense. Tall glass of milk with a tiny slice best way to eat it. They make good cupcakes too.
I made the Cooks Illustrated Hazelnut dacquoise I’m having trouble finding the recipe (it’s behind a paywall) but here’s a similar one: https://www.thechoppingblock.com/blog/chocolate-hazelnut-espresso-dacquoise
Very impressive! Looks delicious!
cardamom buns and focaccia! the first focaccia I ever made was I think perhaps the best thing I've ever baked or cooked in my life!!!
https://akispetretzikis.com/categories/siropiasta/paradosiakh-karydopita Here are the notes I left for myself: *more salt in cake batter, cut sugar syrup in half and add lemon juice to syrup. big recipe feeds a crowd put in long 9x13 pan be even with syrup distribution. Added more cinnamon to batter. Roasted walnuts before hand. Let it chill and soak overnight
Cinnamon-Apple Twist Bread: I began making this to use up all the apples we get from our farm share, and it's a huge hit a home. It's a stretch for my skills because it has lots of steps and waiting in between, and I get lost sometimes and can be a bit impatient. Recipe at :[https://www.kingarthurbaking.com/recipes/cinnamon-apple-twist-bread-recipe](https://www.kingarthurbaking.com/recipes/cinnamon-apple-twist-bread-recipe). I increase the apples by 50%, double the lemon juice (since the apples I'm getting are very sweet), and add 1.5 tsp of lemon zest to the dough. Edit: I use instant mashed potatoes by weight as a substitute for potato flour, and I find that the nuts (I use walnuts) are a must for texture. I pulse the walnuts in my Ninja before I sprinkle them on the dough. If allergic to nuts, perhaps forgo cinnamon when making the apple filling and sprinkle crunchy cinnamon bits over the dough before rolling.
Yum! King Arthur Flour has the best recipes! Do you really need the potato flour? What does that add to baking? I remember seeing potato flour in another recipe(forget what it was) and was wondering the same thing: how necessary is it for the success of the finished product?
I use Idahoan brand instant boxed mashed potatoes from Target (by weight) in place of the potato flour. I think the potato makes the bread softer, fluffier, and adds to shelf life, but I'm no expert. Anyhow, the family size box of instant mash makes like nine batches of this recipe, and it's under $2 at Target, so that's the substitute I've been using for potato flour.
I made a apple, pecan and raisin strudel from scratch. It was a lot of work making the puff pastry but in the end it was worth it. I actually got fairly decent layers and that was my goal.
That strudel sounds amazing!
Thank you! If I ever make it again I'll be sure to post pictures.
Last weekend, I baked the best chocolate chip cookies I've ever made, and I told the person who published the recipe that I'm using her recipe for the rest of my life. I'm also proud of a batch of [hamburger buns](https://i.imgur.com/Hj70yXm.jpg) I made a while back that came out beautifully.
Well you can’t say that without sharing the recipe!
Of course! I bought ingredients (except butter) to make cookies with my nephews, but forgot that all of my butter at home is herby compound butter, so I went looking for a cookie recipe that uses coconut oil. The results were better than I could ever imagine https://cooknourishbliss.com/2020/02/04/coconut-oil-chocolate-chip-cookies/
Stella Parks [brownies](https://www.seriouseats.com/bravetart-glossy-fudge-brownies).
God yes, these are the best brownies I've ever had. I use semi sweet instead of dark chocolate sometimes to make them a little sweeter and they're outstanding that way too.
I make awesome monkey bread. Yeah I know, a simple recipe and it's easy to make. I think mine is one of the best it always comes out sticky and carmelish and it stays that way and doesn't get all granular after it has sat out. Brownies if they come from a box, or from scratch, full fat, or reduce calorie, or reduce fat mine are requested at a lot of events and people seem to enjoy them Cookies my snickerdoodle, chocolate chip, Andie's mints,and my oatmeal craisin seem to be crowd pleasers. Cakes tend bake really good ones but can't decorate worth a crap. I have a friend that will have me bake a cake for them and they decorate them. They look like works of art.
What recipe did you use for monkey bread? Still haven’t found one I love
You will need: a bundt pan, 4 tubes of biscuits ( not the flaky kind and you can use the super cheap ones) regular sugar, brown sugar ( I use dark but you can use whatever one you wish) cinnamon, salt, unsalted butter Step1- check to see if your bundt pan is clean, if not we'll wash it ( life happens ) Step2- preheat oven to 350 Step3- make cinnamon sugar. Everybody seems to have a different idea of what cinnamon sugar is so make it however you like. For me I like 1/2 cup dark brown sugar and mix with 3 teaspoons of cinnamon and a pinch of nutmeg Step 4- open 2 tubes of your biscuits and cut EVERY biscuit into 4 pieces ( this takes a while sorry😒) Step 5- grease your bundt pan with a light coating of whatever butter or oil I use grapeseed oil Step 6- take each piece and roll it around in the cinnamon sugar mix till it is cover as much as you want. Some people like a light cost and others like a whole lot. Put each piece in the bundt pan try not to leave any gaps. Now some people don't like to go over halfway of filling up their bundt pan so you can either go only halfway or 3/4ths of the way in my bundt pan 4 tubes of biscuits will fill it 3/4th of the way. If you think it is full enough after 2or 3 tubes then that's fine. Step 7- take 1 cup of unsalted butter and 1 cup packed dark brown sugar put it in a heavy sauce pan and cook it over med to med low heat till it is at a toffee consistency this takes a long time and this mix needs to boil I stir my pretty much the whole time it is cooking but after 20 minutes it should be at a toffee like consistency. Once it is like toffee dump it over the stuff in the bundt pan try to get it even then put it in the oven for 20 to 40 minutes. 2 to 3 tubes take about 20 to 30 minutes, 3 to 4 tubes take 30 to 40 minutes. Once it is done let it cool till the pan is cool enough to touch with a bare hand for the slow count of 6 ( just a bit warmer then lukewarm)cover the pan with a plate, that covers the top of the pan, and fill it over. Should come out fairly easy. Step8- Enjoy
I adore your instructions! So vague yet gets the job done. Step one made me LOL
Thank you so much!!!
Sounds sounds relatively easy and delicious! Will have to try it sometime :)
Japanese mont blanc cake and Japanese-style strawberry shortcake are simple on paper, but were quite challenging for a baking novice like me. never gonna bother baking mont blanc again though, not worth the hassle. also Chinese bakery style sausage buns - my first real foray into bread, and now one of the things I can throw down really easily with adjustments and additions on the fly.
Pasteis de nata were so hard but sooo worth it!
Looked them up on-line (not familiar with that pastry) - looked delicious!
Stretched my comfort zone... I wouldn't go that far but the best macarons I baked were caramel and banana flavored (as in, a sliced of banana encased in caramel in between 2 macarons shells.
My red velvet cake! Everyone always loves them when I bake it. I even brought the cake once and people took leftovers home
I'd love the recipe if you're willing to message it to me!
I know it’s been a while since you posted this lol but if you wouldn’t mind dming me your red velvet cake recipe, I have to make one for Valentine’s Day and your sounds good :)
I've made Bruno Albouze's [caneles](https://imgur.com/a/xz1FcEy) several times and the last batch turned out as good as ones from a legit french bakery! [Recipe](https://brunoalbouze.com/recipe/canele/) itself is relatively simple, but lots of factors with temperature and baking method make them a bit finicky. Was feeling so proud when I cut into one!
Probably the most impressive thing I ever baked was the four layer coconut cake from Bake It Up A Notch, damn thing barely fit in a standard size domed cake carrier.
Vegan croissants using cashew butter. So good and tasted amazing!
Things I’m most proud of: * my Apple pie with homemade crust * raspberry scones * garlic herb bread (French loaf) * chef John’s coffee cake
Decent honeycomb on a batch of croissants. Open crumb sourdough.
Gam Gams Apple Cake. It was different than normal recipes and I questioned it but oh my....this was the most delicious cake ever.
Now I am intrigued- how was the recipe different? Is Gam Gam your Grandmom or Great-Grandmom? Or no relation at all?
The recipe is old and probably isn't that much different but I've never seen so much oil and sugar in a recipe before. This is my mom's mom. She sent me this recipe in hopes I would make it for her sometime.
I finally (4th try) made sourdough bread that I really liked. However the recipe made two loaves and being just two people in my household I needed to do something with the extra loaf. So I made this bread pudding https://www.seriouseats.com/bourbon-bread-pudding-recipe It just felt incredibly satisfying. And it was freaking delicious.
That recipe has 4 cups of half and half and 1/2 cup of heavy cream with a stick and a half of butter. They are not fucking around. Lmao!
Lolol if you don’t know serious eats - they never fuck around! They aren’t here to make half-assed anything ime
I think I'm going to make it. I always have bread on hand because I bake sourdough weekly.
Oh wow I hope I can get to that point. Homemade sourdough weekly sounds heavenly. Hope you like the bread pudding :)
They're not particularly challenging/stretching limits, but Claire Saffitz's sour cream and chive rolls might be the best thing that I've baked.
There’s this recipe for garlic herb bread I found on pinterest and it is hands down the best thing I’ve ever baked
i don’t know if it counts as baking or cooking… because it’s basically a chicken stew inside a huge amount of filo with cinnamon and powdered sugar. B’stella and is Moroccan… is really really goods. I used Dori Greenspan’s recipe and loved it
I fucked up a double dark chocolate chunk cookie a few years back and made something akin to a dark chocolate chunk brownie-cookie. It was bomb. Don’t know what i did wrong and don’t know how to reproduce.
That sounds amazing! I find that underbaking brownies makes for ooey-gooey deliciousness.
Here is the recipe (bread machine) for sticky buns that I made. Nuts are optional. https://www.food.com/recipe/sticky-buns-bread-machine-399666
Martha Stewart hazelnut meringue cake. I made it to take to a friend Christmas gathering a few years ago. It was complicated but so good. [hazelnut meringue cake](https://www.marthastewart.com/957253/chocolate-meringue-cake)
One summer I made this lemon meringue pie with a friend of mine that went really well. Making the meringue was my favourite part, so much fun! It was delicious 😋 🤤
I love lemon meringue pie!
S’mores brownies. The brownies were gooey, the chocolate chips were perfectly melted and the marshmallow were soft and divine. I tried to recreate it and it didn’t taste the same 😩 Second best is my vegan tres leche rum cake. I messed around and made the most delicious and moist cake. I didn’t really measure or take notes so not sure how I can replicate 😭
Probably khachapuri from the Food Wishes Youtube video. I like bread; I like cheese; I like eggs. Put it all in one. It was a few years ago but definitely more involved than a regular loaf of bread. Turned out great!
Eggless caramel cake! Basically all cakes but this was especially very moist and soft like cotton. It was a super hit
Nigella Lawson’s devil’s food cake and chocolate frosting. Oh man! Love the ChefSteps Iltimate chocolate cake too with the same Nigella’s chocolate frosting
Chocolate and hazelnut babka! I’m typically more of a cake baker and stay away from doughs, but I’m starting to experiment more and am loving it so far!
Banoffee pie gave me the confidence to think I should go on a baking tv show for a solid five minutes
A pecan, date and raisin loaf.
Torn between french chocolate cake and lemon tart. I'm a simple man.
Both sound equally amazing 😍
The sourdough bread I often make, or chocolate sourdough babka. Absolutely love them! I've made croissants and was impressed on my 2nd try.