I upgraded my classic key lime pie recipe to include passionfruit and oh my gosh is it delicious. Highly recommended!
I also did mini pies which was great for a crowd because there was no messy cutting involved.
Topping is vanilla bean whipped cream and cookie crust crumbles.

These have become my FAVORITE cinnamon rolls. Recipe is from Sally’s Baking Addiction: https://sallysbakingaddiction.com/easy-cinnamon-rolls-from-scratch/

1. Chocolate shells with a white chocolate ganache filling (shells cracked though 👎)
2. Lemon shells with a toasted marshmallow filling
3. Red velvet-inspired chocolate shells with mascarpone cream filling

The neighbor brought over a box of apricots, so here we are!

And it was another hit!! Yay!! The fails are becoming so much further apart now! These were another not so pretty for pictures piece, but they were also another absolutely delicious bake. The key lime taste is subtly perfect; I'm a big fan of key lime, but there is a fine line that comes with this flavoring between a mouth full of heaven and a mouth full of soap, and Sally hits the heaven mark exquisitely (because of course she does). Disclaimer: there may have been more punch had I had the proper amount of zest. Zesting is something I've run into a couple of times now but I just don't have it down yet and feel like I'm wasting a lot - next time it's called for, I will make sure I watch even more videos as well as have the proper tools. In saying that, yes, I was short on the amount of zest I was supposed to have overall, but it did have 2 limes worth of zest, it just didn't equal to the full amount that Sally asked for, as well as key lime juice, so I do think it's supposed to be subtle despite my lacking zest haha. Either way, for me, the amount of flavor ended up being perfect.

This was also the first time I've ever browned butter. I've seen it talked about a ton on here, but never did it myself. I think I may have chickened out just ever so slightly early while doing this step. It was definitely past the "it's just melted butter" stage and had separated and started to get the nutty aroma, but I don't think I had quite gotten to the "brown specks" arena yet, so I jumped ship a little early. BUT it was enough to noticeably change the taste of the graham cracker crust from a regular graham cracker crust, so I'll take it haha.

I did end up with a crack on the "cheesecake" part of it, but since this is only pretending to be cheesecake, it didn't bother me lol (thank God real cheesecake is in the intermediate stages because I just know I'm going to make a huge mess with those water baths). And then the whipped cream topping last - which, the lines in it was not me trying to do a presentation, that was me finding a fun brush in the drawer and having the urge to run across the just cleanly spread out whipped cream with it 🤣. I've realized from my last post and with the help of you lovely people, that even though I hate not having pretty presentations (especially seeing the works of art people have posted today, my God they're beautiful), that hopefully it will come in time and right now we're just learning the rules and the basics. Side note of a small proud moment: when I got to the topping ingredients and read through them, I knew that it was homemade whipped cream just from recognizing what was in the ingredients list and it put a little smile on my face that I knew immediately what it was. Silly, I know, but a couple of months ago I wouldn't have recognized those items and what they would make together so I thought that was a cool little moment :)

My God girl, wrap it up lol: these are delicious, I loved making them, learned a lot again, and cannot wait until next weekend. Think I might try something savory this time around. Oh! The last picture, I like to cross things off lists because you know, dopamine, so I made a list of the beginner's recipes in Sally's book so that I have a visual of the things I've done so far as well as what's to come (a few things I have made are not listed because they were not beginner's items and I certainly had no business making them when I did; and yes, I absolutely did write down things I already made just so I could cross them off 🤣)

Shoot! PS I forgot to mention, the texture on this not cheesecake cheesecake turned out beautifully as well. I was a little worried about it because I thought for sure Sally had a stroke when she wrote 24 oz of cream cheese, but once again, always trust Sally. OK, I'm done now, bye! Thanks for reading!

i made pull-apart bread... again (i can't stop making it help)

I had leftover chocolate crumb from another bake and had a frozen chocolate sponge in the freezer that I wanted to use, and this came out! stone fruit and chocolate is a surprising pairing!!

Hi all, self-taught baker, new to the sub. My parents' lemon tree was overflowing with lemons, so I made a batch of lemon bars from Preppy Kitchen a few days ago. I'm not sure what the issue was, but they turned out terribly for me. The top was tough, but the inside was still so gooey. They were delicious, but I couldn't possibly serve them for guests coming over for the Fourth of July.

I know stovetop is worth the extra time when it comes to curd, so I found a different recipe from Sugar Spun Run and made some alterations, and they were absolutely divine. Everyone raved that they were the best lemon bars they'd ever had.

The one major difference is that I read the powdered sugar sank into the bars, so I made Italian meringue using Entirely Elizabeth's recipe. She uses lemon juice, so it worked out perfectly.

The steps are the same on her site, and it seems fair to send the traffic her way since it's her recipe, but I just wanted to share my altered version (and thank you, Sugar Spun Run, for the original recipe!). Enjoy!

My altered recipe:

Ingredients

Crust

• 1 ½ cups (190 g) all-purpose flour
• ⅓ cup (70 g) fine granulated sugar (minus 2 teaspoons)
• 1 ½ teaspoons cornstarch
• 1/2 teaspoon salt
• 10 Tablespoons (141 g) unsalted, cold, and cut into small cubes
• 1 large egg yolk
• 1 teaspoon vanilla paste
• 1 teaspoon lemon zest (blend with sugar in food processor before adding other dry ingredients)

Lemon Curd

• 2 large whole eggs
• 4 large egg yolks
• 3/4 cup (120 ml) fresh lemon juice
• 1 cup (200 g) granulated sugar (minus 3 teaspoons)
• ⅛ teaspoon salt
• ½ cup (113 g) unsalted butter, cut into 8 pieces

Italian Meringue

• 3 egg whites (room temperature)
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

I've always made birthday cakes for the family. Im not great at the decorating part, but can make a cake pretty. Just don't ask me to make it look like anything! The rule is to give me a flavor profile you want, and ill do it.

This year, my son turned 13 on July 4th. He told.me "chocolate and strawberries" I do believe I delivered!

Edit: I made a strawberry sauce that is between the layers. I used some of the strawberry sauce in the buttercream, as well as ground up freeze dried strawberries in the frosting. So there really is a lot of strawberry flavor in this one!

Salted caramel banana cake with caramel cream cheese icing

Found the recipe for the cake online and used my own icing recipe

Made the icing a little too sweet but the cake is delicious

Made for a 4th of July party! Graham crust on bottom, dark chocolate cupcakes, with torched meringue on top. Garnished with lindt milk chocolate.

i don’t normally bake but i’ve been wanting to try something different and had a craving for a blueberry lemon loaf and i’m so proud!

made a whole bunch of these for a cat-themed get together! they were a big hit!

recipe here!

They can be made with a regular sugar cookie base from scratch but I just used a confetti cake mix and made cookie bars. The buttercream is basic American buttercream flavored with watermelon Koolaid. It’s so tart and flavorful, it’s almost like a watermelon sour patch. I made several other things this weekend and these went the fastest!