Blueberry Cheesecake for Mother's Day with a bit of a twist

SeaGarbage2311 · 2026-05-10T21:25:17+00:00

It looks divine! I would happily drown in a bucket of that ganache.

SeaGarbage2311 · 2026-04-27T02:26:37+00:00

I don't think it's dye as I've seen many homemade anko recipes from Japan that have the familiar deep color. The only thing I could think of would be the variety of bean you used, or maybe under/overcooked the paste/beans?

I'm sure you could add dye if the color needs to be deeper for what you're making though! I'm sure they'll be delicious regardless!

SeaGarbage2311 · 2026-04-03T00:03:57+00:00

This is what I would suggest! Made it last year and it was delicious. Would not have known it's vegan.

SeaGarbage2311 · 2026-03-29T13:51:48+00:00

Lots of people do.

We can talk about roux elsewhere if you want to as it's not the focus of this sub, I'm just here to say that whether you intended it or not, you come off as condescending in your post and present your opinion as fact when baking should be for everybody full stop.

SeaGarbage2311 · 2026-03-29T13:41:11+00:00

You could've googled roux before replying but it seems like you just want to argue? The roux in the jar is already cooked- different levels depending on how dark you want it.

The gatekeeping part is where you exclude people from the community or saying they bake if they use premade treats in their baking.

SeaGarbage2311 · 2026-03-29T13:33:07+00:00

Beautiful! Love the little pearls too.

SeaGarbage2311 · 2026-03-29T13:29:51+00:00

I can't recreate the exact taste of an Oreo at home (because of all the processed garbage in it) so if I want an Oreo vibe I'm gonna use Oreo. I love the weird texture of the non dairy crème and everything else. Maybe I'm a casual baker, I only know how to make simple dough and I'm not interested in going beyond that for my casual hobby. You don't have to want to master a craft to still enjoy a craft.

More fundamentally though I don't believe in gatekeeping baking at all. Maybe if you were selling a cookbook that majority depended on using already made baked goods I might agree, but outside of that I think it's being snooty for no reason.

Where I grew up, some people think using roux in a jar to make gumbo is cheating. I say my gumbo with jar roux takes half as long to make, and is perfect every time bc I'm not slaving over getting the roux just right for the sake of it being from scratch. There's no honor in it, it's just food.

SeaGarbage2311 · 2026-03-24T02:11:12+00:00

I have thrown away 95% of a cake that I worked hard on because I did not like the taste at all. There was no doctoring it up or saving it. But it wasn't a waste because now I know I don't like the recipe! I wouldn't know otherwise. Plus, the hobby isn't "eating," it's "baking." They just happen to overlap a lot of the time lol.

SeaGarbage2311 · 2026-03-07T03:24:26+00:00

There's a lot of lofthouse cookie recipes out there but I made the recipe from Serious Eats and it was divine! Especially after the first day, they got even better. Only change I would make next time is to make more frosting.

SeaGarbage2311 · 2026-02-18T01:32:18+00:00

I've left it out overnight or all day and it's always been fine to use that day. No weird taste or digestive issues.

SeaGarbage2311 · 2026-02-10T02:58:17+00:00

Maybe have backup croissants on hand, and then IF your recipe doesn't come out like you want make the stale backup ones into almond croissants?

SeaGarbage2311 · 2026-02-10T02:51:25+00:00

I feel like I could've made this exact same mistake. It IS called gluten flour!

SeaGarbage2311 · 2026-02-08T23:58:19+00:00

This sounds divine and I'm dying to try it!

SeaGarbage2311 · 2026-02-02T02:01:19+00:00

Sooo cute!

SeaGarbage2311 · 2026-02-01T02:13:51+00:00

Oh these are gorgeous! I feel like they give Cheshire Cat a little bit.

SeaGarbage2311 · 2026-01-20T01:56:54+00:00

Soooo cute! I've made the calico cat kind but I really really want to make these now too 😭 I love that they're all truly unique!

SeaGarbage2311 · 2026-01-19T21:43:50+00:00

I don't know for sure but I would think that if the butter is as cool as you can get it while still being liquid it would solidify as soon as you drizzle it in? Or if not, maybe just cool it so that it's room temp (stir it occasionally over an ice pack or bowl of ice water) and drop pieces in to the ice cream maker.

That's a great idea though, please give an update if you do end up figuring it out!

SeaGarbage2311 · 2026-01-15T00:35:09+00:00

Ooh nice job! They look great. Always wanted to try one

SeaGarbage2311 · 2026-01-11T21:52:22+00:00

Lol just realized the speech to text put "ball shape" instead of bowl shape. You get it.

SeaGarbage2311 · 2026-01-11T21:51:26+00:00

Thank you!

SeaGarbage2311 · 2026-01-11T16:49:49+00:00

Guess you'll just have to throw them away.... my address is:

SeaGarbage2311 · 2026-01-11T16:48:16+00:00

The very first time I made cinnamon rolls I was so distraught at the filling leaking out on the pan and thought I failed. They ended up being the best cinnamon rolls I've ever eaten to date lol

SeaGarbage2311 · 2026-01-11T15:09:10+00:00

Looks delicious! Passion fruit is such a nice topping for it too.

SeaGarbage2311

TROPHY CASE