Oreo Cheesecake with chocolate ganache and cream cheese frosting because I love myself. 💜

last week, i tried my hand at apple pie as my first ever pie. it turned out alright but needed some improvements (from my personal errors). this week, i made a blueberry pie as a second pie attempt because we somehow accidentally had too many blueberries… it turned out great!! it’s tart, yet sweet. just everything i love in a pie.

i followed this recipe by Natasha’s Kitchen! will definitely make it again in the future!

I'm overjoyed that I have a picture of that first cake from almost exactly two years ago!! I had my suspicions when she asked me... and they were confirmed when his title was upgraded to boyfriend shortly after lol.

The couple wanted a cinnamon roll-themed wedding cake, so I pieced together elements from a few different recipes to make that happen. It's a vanilla cake studded with chunks of cinnamon roll filling (the darker patches), a gooey cinnamon roll filling center (heated over the stove to dissolve the sugar, then thinned out with a splash of milk), and cream cheese frosting.

For design, the bride asked for a naked cake with "sprinkles of cinnamon," so I smoothed a few patches of leftover gooey filling on the sides as an accent and garnished with a few cinnamon sticks. It's simple, but I really love the way it turned out—and so did they!

Congratulations, T&M! 💛

*Sorry for not totally cleaning my counter before taking pic 4 😅 I also did not get a pic of the top of the cake except for when I loaded it into my car (ecstatic that it fit so perfectly in that spot), so I added that image, too :)

Tried making these mini salted caramel pumpkin cheesecakes with a ginger snap crust! Was way more effort than I had anticipated but they turned out wonderfully!

I’m probably gonna eat it anyway but this is what the first slice looks like… I usually overbake so I’m not sure what the consistency of a correctly baked pumpkin pie should be lol…. It’s rested for a few hours but still warm from the oven when I cut this slice.

haven’t made bread in YEARS, and i feel like this isn’t too bad for first loaf back.

Tart Tatin in style with macadamia nuts and sugar to serve. Economical and fairly quick to make as per any Tatin recipe

i’m completely new to baking, but i’ve been having so much fun with it. i made this cheesecake for my partner’s birthday, and it was my first time ever making one. i’d love to get better at making cheesecakes so i can make different kinds for my dad, who’s diabetic and has limited options when it comes to cake.

if anyone has any other diabetic friendly dessert recipes they recommend, i’d love to give them a try.

recipe from: teakandthyme.com/apple-crumble-cheesecake/

I bake myself a cake every year for my birthday, it's my tradition. I don't decorate cakes other than my once a year birthday cake. I never got around to posting this one.

It says 'You're not 29 anymore :(' on the top.

The inside is vanilla cake with blueberry mascarpone filling and ganache. The top is buttercream.

The blue stained everyone's mouths and hands 😅 but i saw a bunch of dark blue cakes online and fell in love with them and wanted a really deep blue...

The mushrooms are buttercream that i piped, froze and then transferred.

The blue wasn't splotchy like it looks in the first pic, i had just finished decorating it and some parts were more cold/untouched than others, when it went in the fridge, it all evened out.

The piping isn't the most even but i had guests already at my house as I was finishing it 😅 so I didn't have time to fuss with it, i wanted to also enjoy my day a little bit. It tasted good which is the most important bit anyway

I was craving cinnamon rolls. When that happens, I make them, eat the one (or two) I want, and take the rest to the office. It's just my husband and me at home, so that way I avoid overeating...And everyone is happy

Will pop recipe in the comments

Yesterday there was a post about a super long request and today I got my own! Ok mine wasn't that long but a 3 page pdf with loads of AI directions and pictures.

I'm ready to blow a gasket but I know that's not good for business so seriously, what do you reply to these expletives.

Specifically thank you u/jojayp! I did a maple glaze and I could eat it all day 🥹

Recipe: https://youtu.be/IUJQ7UceKNA?is=qUAH2zKAYJaPHax2

How’d I do

These are so sweet btw, I’ve only ever had them once

Recipe: https://sallysbakingaddiction.com/best-blueberry-pie/#tasty-recipes-70338

I made this cake for a friend's daughter. I don't actually like the look of it but I'm not sure it it actually looks bad, ive been looking at it for too long or the colours just aren't to my taste. Obviously it's not a professional job, just a favour for a friend. Would you be happy with this cake?

I did also put the birthday girls name underneath the 18 but not going to put a picture of that up.

This is the first time I've ever made and tasted a Dutch Baby, or as my toddler affectionately named it, "Dutch Bunny". Delicious!

The best dessert to make if you have leftover egg whites!

Recipe by Isabel Vernal

They turned out amazing! FINALLY! 😂❤️🖤
Last year I tried to make these devilish buns and it was a total disaster. 🤦🏼‍♀️
This time I decided to make a small test batch first… and OMG, they turned out SO GOOD! Little volcanoes! 🌋🔥
Even Sukuna would be tempted! ❤️🖤❤️🖤😈
For Halloween, I’m going to serve them with pulled pork! 🤤
Recipe below! 👇

🌋 BRIMSTONE BREAD — 8 BUNS
Halloween buns with a black, crackly crust and a soft, intensely red center. ❤️🖤

INGREDIENTS

❤️ RED DOUGH
500 g (17.6 oz / approx. 4–4¼ cups) wheat flour, Polish type 750 (US bread flour is a good substitute)
310 g (10.5 US fl oz / approx. 1⅓ cups) warm water + up to 20 g (4 tsp) extra if needed. Water temperature: 30–35°C (86–95°F)
9 g (0.32 oz / approx. 1 tbsp) instant dry yeast OR 27 g (0.95 oz) fresh yeast — I used dry yeast
15 g (0.53 oz / approx. 1 tbsp + ½ tsp) sugar
12 g (0.42 oz / approx. 2 tsp) fine salt
25 g (0.88 oz / approx. 2 tbsp) oil
Red powdered food coloring (quite a lot — the color needs to be intense!)

🖤 BLACK CRUST
108 g (3.8 oz / approx. ⅔ cup) regular rice flour (NOT glutinous/sticky rice flour)
114 g (3.9 US fl oz / just under ½ cup) lukewarm water
9 g (0.32 oz / approx. 1 tbsp) instant dry yeast OR 27 g (0.95 oz) fresh yeast
12 g (0.42 oz / approx. 1 tbsp) sugar
4 g (0.14 oz / approx. ⅔ tsp) fine salt
12 g (0.42 oz / approx. 2½ tsp) oil
Black food coloring

INSTRUCTIONS

1. ❤️ MAKE THE RED DOUGH
Dissolve the red food coloring in some of the measured water.
Combine all the ingredients using a wooden spoon, just until everything comes together.
Let the dough rest for 5–10 minutes so the yeast can start working.
Then knead using a stand mixer with a dough hook for about 8–12 minutes.
The dough should be smooth, soft and elastic.
Only add the extra water if necessary.

2. FIRST RISE
Cover the dough and leave it in a warm place until it increases in volume by about 1.5–2 times.
Mine took around 80 minutes.

3. SHAPE THE BUNS
Divide the dough into 8 equal pieces (about 110 g / 3.9 oz each).
Shape each piece into a smooth, tight ball.
Place them on a baking tray lined with parchment paper.
Cover and let them rise for another 20–25 minutes.

4. 🖤 MAKE THE BLACK CRUST
Mix all the ingredients for the black paste.
Let it rest for about 10–15 minutes.
The paste should be thick but still easy to spread.

5. APPLY THE BLACK COATING
Cover the tops and sides of the buns with a layer of black paste, about 2–3 mm (approx. ⅛ inch) thick.
Use a spoon, NOT a pastry brush! 😂 It’s much easier to mess up the coating with a brush.
Leave a small strip of red dough visible around the bottom.
Wait about 5–8 minutes before baking.

6. 🔥 BAKE
Preheat the oven to 200°C (392°F — approximately 400°F for US ovens).
Use conventional heat (top and bottom heat, no fan) and place the tray on the middle rack.
Bake for approximately 17–21 minutes.
Start checking at 17 minutes!
The internal temperature of a fully baked bun should be:
93–96°C (199–205°F).

7. COOLING
After removing the buns from the oven, leave them on the baking tray for 3–5 minutes.
Then transfer them to a wire rack.
Let them cool for about 20–30 minutes before slicing.
Do NOT cover them while cooling, or the crust will soften!

💡 EXTRA TIPS
It’s best to bake them in batches of 4 buns.
Do NOT use glutinous (sticky) rice flour.
Don’t judge the buns by the color of the black crust — check the internal temperature instead!
US cup and spoon measurements are approximate. For the best results, I recommend using a kitchen scale.

Happy Halloween baking! 🎃🌋❤️🖤😈

Hi! I wanted to share this recipe with you 🙂

It's actually my grandma's walnut cake, I just added coffee to it and honestly it turned out amazing. Soft cake, crunchy walnuts and you can really taste the coffee.

Ingredients

Makes one 8-inch (20 cm) cake, cut into two layers.

Cake

• 200 g butter (¾ cup + 2 tbsp), room temperature
• 135 g sugar (⅔ cup)
• 50 g brown sugar (¼ cup)
• 200 g eggs (4 eggs)
• 66 g oil (⅓ cup)
• 90 g milk (⅓ cup + 1 tbsp)
• 5 g instant espresso powder (1½ tbsp)
• 200 g flour (1⅔ cups)
• 10 g baking powder (2 tsp)
• 5 g salt (1 tsp)
• 150 g walnuts (1½ cups), toasted and chopped, plus a few whole walnuts for decorating

Coffee & brown sugar frosting

• 75 g butter (⅓ cup)
• 45 g milk (3 tbsp)
• 5 g instant espresso powder (1½ tbsp)
• 100 g brown sugar (½ cup)
• 125 g powdered sugar (1 cup)
• 1.5 g salt (¼ tsp)

Equipment

8-inch (20 cm) springform pan, parchment paper, baking sheet, saucepan, hand mixer and wire rack.

Instructions

Walnuts

1. Preheat the oven to 177°C (350°F).
2. Chop the walnuts, spread them on a baking sheet and toast for 10 minutes. Let them cool. Keep a few whole walnuts aside for decorating.

Espresso milk

1. Microwave the milk for about 15 seconds.
2. Stir in the espresso powder until fully dissolved, about 20 seconds.
3. Let it cool back down to room temperature.

Batter

1. Cream the butter, sugar and brown sugar until pale and fluffy.
2. Add the eggs one at a time, mixing well after each one.
3. Mix in the oil.
4. In another bowl, whisk together the flour, baking powder and salt.
5. Add the dry ingredients in three additions, alternating with the espresso milk. Start and finish with the dry ingredients.
6. Stop mixing as soon as the flour is incorporated.
7. Fold in the toasted walnuts by hand.

Bake

1. Grease the sides of the springform pan and line the bottom with parchment paper.
2. Pour in the batter and smooth the top.
3. Bake at 177°C (350°F) for about 55 minutes. Start checking at 50 minutes: press the center lightly. If it springs back, it's ready. If the dent stays, bake a little longer.
4. Let it cool in the pan for at least 10 minutes, then transfer to a wire rack and let it cool completely (about 1 hour).

Frosting

1. In a saucepan, bring the butter, milk, espresso powder, brown sugar and salt to a boil. Take it off the heat as soon as it starts bubbling.
2. Pour it into a bowl right away (in the hot pan it keeps cooking) and let it cool completely to room temperature.
3. Beat with a hand mixer while adding the powdered sugar a little at a time. It's ready when it goes from a dark liquid to a thick, pale frosting that holds its shape.

Assembly

1. Remove the top of the cake, then slice it into two layers.
2. Spread half the frosting over the bottom layer, all the way to the edges.
3. Place the top layer on, spread the rest of the frosting over the top and decorate with the whole toasted walnuts.

If you make it, I'd love to know how the coffee came out for you: too strong, not strong enough, or just right? :) Also if interested I made a recipe video :)