If a recipe calls for an 8x8 pan and you have either a 9x9 or 6x6, which do you use? Thinner bars in the larger pan or thicker bars in the smaller or do you increase the recipe by a fifth or a quarter? Technically the 9x9 is the closest in overall surface area, but I feel it would make the bars too thin since it would reduce the size by about 21%.
Hello,
I have a couple of different types of baking sheets and they seem to perform very differently even with the same batch of cookie dough. 1 type bakes the cookies much faster and the cookies spread less. What may cause this? Does anyone have a recommendation for a brand that gives consistent results with cookies? Thanks!
Y'all, it's HOT out there. I know we're a baking company, but if you've got a favorite no-bake treat to help folks stay cool this weekend, please share it! And if you've got requests, put them here, maybe someone will have one just for you.
Some of my faves:
Stay cool, my friends! Help us out with your favorite non-bakes for this absurd weather we're having right now.
(Edited to fix a link, thanks u/icenein!
What are your favorite crowd-pleasing egg free KAF recipes? I’m trying to compile a list to have on hand to bake for some loved ones who can’t eat eggs. I’ve had better luck with recipes that just happen to have no egg than modifying existing recipes using egg replacers. Butter and dairy are fine. Thanks lovely bakers!
I’m making a Japanese curry for dinner tonight and would like to make some homemade bread or rolls to go with. I’d love some suggestions for what would pair well with it.
Thanks!!!
I saw this dessert baked in a tart pan on the King Arthur website and I can’t stop thinking about it! Does anyone know which recipe this is? I’d love to make it with my kids.
This was super easy and perfect for two! (I could eat it by myself without feeling too full, but it was a good breakfast option if you don’t want to make 20 pancakes.) Clean up was also easy.
So, I know that home made baking powder is 2 parts cream of tartar and 1 part baking soda. Cornstarch is optional to prevent breakdown. I've been making this for 4 months and it works but could I use less?
What I'm curious about is that without the cornstarch, wouldn't the baking powder be substantially more potent? The ingredients on commercial brands start with cornstarch indicating that to be the primary ingredient.
I just happened to have buttermilk in the fridge that was intended for something else that I didn’t do, so…buttermilk buns from The Great Book of Bread.
I have another batch in the works right now because they’re absurdly easy to make and these are a bit smaller than I thought they’d be (that’s on me, not the recipe. I have an abyssal sense of mental measurement). I’m going to squish this second batch a bit more for slightly more flat buns.
The house smells SO good!
Is there any truly foolproof way to prevent your cake from sticking to that adorable Bundt pan? What's the best frosting that will hold up to an outdoor picnic in the summer heat without sliding off into a puddle of melted sadness? What's the butteriest dinner rolls recipe that ever did butter your butter with butter?
No question is too big, too small, or too shiny with egg wash for Question Wednesday.
Such a gem - both simple and delectably tasty! I saw a user post about it a month ago and it quickly became our household bread. Some things I’ve learned:
- with a sturdy stand mixer, this is almost trivially easy to make - I probably put in 10 minutes of actual labor total
- it requires veryvery little greasing of the rising bowl. Too much and it’s harder to get the loaf to cohere
- with a USA pan, greased with cold butter, the loaf falls right out. No backup parchment sling or loosening with a knife required
- the KA bread box is worth the investment. It keeps the loaf so nicely without drying on the cut surface, sogginess, or molding
- egg wash and oats are pretty, but not necessary for a workaday loaf!
Forgot to take a pic but made the strawberry lemonade bars with my 11yr old nephew yesterday. So delish and a great recipe to make with kids. 💕
Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort bars or a literal wedding cake, we all want to hear (and see) what you've baked this week.
And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!
The flavor from the coconut milk and coconut cream is wonderful. This was the birthday cake I made for myself this year :)
I baked them to bring to work today to share, and they really are so delicious. Pretty easy to make, no power tools required.
From The Big Book of Bread. It’s slightly sweet’ish, and delicious with butter.
I used to know how to make these- all the tutorials I’ve watched are a little off somehow.
Can someone refresh me on making layer biscuits at home?
I love the Almond Cloud cookies! The recipe calls for one batch of DIY almond paste. My question is this: Does the almond paste need to be refrigerated for any time before being used in the cookie recipe? Or can I just make the almond paste and continue immediately with the almond cloud cookie recipe?
Thank you.
From the Big Book of Bread. Minor change - my sesame seeds didn’t make it home from the store, so I doubled the flax seed (mix of golden and brown). I was skeptical that it would rise during the first proof because it’s a very heavy dough, but it’s lovely!
Cinnamon in the graham cracker crust changed my life. RECIPE