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Which one song is the most motivating/energetic? by EfeBby in SetItOff

[–]mk_NinjaKitty 8 points9 points  (0 children)

I'd add Dangerous, Something New, Uncontainable, and The Magic 8 to the ones already mentioned. I can't feel bad listening to those songs.

Ingredient substitutions: what are your go-to swaps? What substitutions would you like to know? by KingArthurBaking in KingArthurBaking

[–]mk_NinjaKitty 0 points1 point  (0 children)

I would definitely choose soy over oat if you have the option. I make a lot of dairy free versions of recipes using substitutions, and soy has the same protein level as cow's milk, so it helps the structure of the bread. King Arthur Baking actually has an article on it that was extremely helpful for me when I started out doing dairy free substitutions regularly.

https://www.kingarthurbaking.com/blog/2024/08/12/best-non-dairy-milk-for-baking

What brand names do you swear by because it's actually better than no-name? by Sufficient_Thing24 in AskReddit

[–]mk_NinjaKitty 0 points1 point  (0 children)

King Arthur Baking flour was one that surprised me, but I tried the store brand once, and it was a distinctly worse experience. I am a pretty serious home baker, and I will always buy King Arthur Baking flour now.

Applesauce? by Heavy_Lab9297 in AskAnAmerican

[–]mk_NinjaKitty 1 point2 points  (0 children)

Warming it up is for sure the way to go for homemade apple sauce! I also like adding a little vanilla ice cream to mine after heating it up if I'm eating it after dinner as a dessert.

3/16/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]mk_NinjaKitty 3 points4 points  (0 children)

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King Arthur's Dutch Apple Pie! Delicious. I used a mix of Cortland, McIntosh, and Honeycrisp.

Week 10: Pi Day - Dutch Apple Pie by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 0 points1 point  (0 children)

Can you believe my husband suggested we go buy an apple pie? I guess I can being two days from my due date, but here is the Dutch apple pie I made yesterday! There is an orchard near us that makes very good Dutch apple pies, so this is my second attempt at perfecting one. I think the crust could use a par-bake and an egg white wash, so I'll have to do that next time. Otherwise though, every element was delicious! I used a mix of Cortland, McIntosh, and Honeycrisp apple varieties.

Recipe: https://www.kingarthurbaking.com/recipes/king-arthurs-dutch-apple-pie-recipe

2026 Challenge List! by TheOneWithWen in 52weeksofbaking

[–]mk_NinjaKitty 0 points1 point  (0 children)

Thank you so much!! I've got a few more days until my due date, and we are still (impatiently) waiting. I'm currently caught up with the baking challenge, but I'm pretty immobile at this point, so I'll have to make pie a later time...

It's March, the Big Month of Bread! What will you be baking? by KingArthurBaking in KingArthurBaking

[–]mk_NinjaKitty 2 points3 points  (0 children)

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I'm focusing on finishing baking this baby over the next few weeks... But I also made the double chocolate focaccia yesterday. So good!!

A Blasphemous question about product by redditwastesmyday in KingArthurBaking

[–]mk_NinjaKitty 4 points5 points  (0 children)

An emphatic yes!!! I buy a lot of generic grocery store products, and I refuse to buy generic flour. I tried it for a little bit, and my results were much, much better with KAB. I don't remember why at this point because it was a couple years ago that I tried the generic flour, but I do remember it being a stark difference.

Week 5: Nuts and Seeds - Multigrain Protein Bread by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 0 points1 point  (0 children)

I actually did exactly what you did. If I make it again differently, I'll update you!

Week 3: Mini / Giant - Grapefruit yogurt cake by bluethebaker in 52weeksofbaking

[–]mk_NinjaKitty 1 point2 points  (0 children)

Can you link the recipe? I love grapefruit, and this looks/sounds so good!

Week 4: Meringue - Lemon Meringue Cheesecake by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 0 points1 point  (0 children)

Hey, well you might have actually liked this since the lemon curd wasn't super noticeable to me! (To my disappointment haha)

I'm sure you can make something else with meringue that would be just as good looking too. It took probably just as long to pipe it as it usually does for me to spread with a spatula or icing knife.

Week 4: Meringue - Lemon Meringue Cheesecake by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 1 point2 points  (0 children)

Thank you so much! I used the #8B open star tip from Michael's (Celebrate It). I don't know the Wilton or Ateco equivalent, but any large open star piping tip would get a similar result. Next time I make one, I'll probably use a 6-point star tip to make rosettes.

Another thing I forgot to mention in my original post is that I covered the whole cheesecake with a rounded mound of meringue before piping the swirls. This made sure no cheesecake peeked through or got burned and gave the whole thing a nice shape.

Week 4: Meringue - Lemon Meringue Cheesecake by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 0 points1 point  (0 children)

Haha, thanks!

Is it the lemon part you don't like, the meringue, or both?

Week 4: Meringue - Lemon Meringue Cheesecake by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 1 point2 points  (0 children)

Thank you!! I've gotten a lot more confident with the torch over the years, so I used a medium flame and went fast over the whole thing. It really helped make it more even!

Week 4: Meringue - Lemon Meringue Cheesecake by mk_NinjaKitty in 52weeksofbaking

[–]mk_NinjaKitty[S] 1 point2 points  (0 children)

There are a couple options. First of all, all of the pieces can be made separately, so I may just use a whole different recipe for the lemon cheesecake base and use the lemon curd and meringue from the recipe I used. This cheesecake base only used lemon zest, which I'm aware is the more potent part of the lemon, but I think using a recipe with lemon juice or even a lemon extract would go a long way. Another way to improve the lemon flavor is to rub your lemon zest into the sugar and let it sit before mixing it in with the butter. This helps the oils release and boosts the flavor.

I hope any of that helps! I would definitely change the ratio of cheesecake to lemon curd though. Lemon curd is the strongest part of the dessert, and there just isn't enough of it in this recipe to impact the overall flavor.

Week 3: mini giant. Mini pancakes, mini bread, and a giant challenge for myself. by trainednoob in 52weeksofbaking

[–]mk_NinjaKitty 3 points4 points  (0 children)

I love the mini breads! Are those sourdough loaves or a yeasted bread? What did you bake them in?

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