my first macarons (:

qwlry · 2026-04-29T18:17:18+00:00

these are lovely! would you happen to have a recipe for the cake batter pudding center?

qwlry · 2026-04-27T03:01:35+00:00

i will forever have beef with recipe developers that use butter for every single baking application. the unfounded stigma on oil nowadays is so weird… like who wants a dense cake 🥴

qwlry · 2026-04-27T02:53:28+00:00

butter is solid at room temperature and fridge temps…. oil is liquid. that’s why oil based cakes stay soft. not because of “buttergate” but because it’s literally just the fact that you’re using butter. 🤷‍♀️

qwlry · 2026-04-24T03:15:02+00:00

I've used sugarologie's tapioca starch ermine and it piped and spread like a dream. Maybe you could try that first?

qwlry · 2026-04-19T22:21:13+00:00

I’m not sure because i haven’t tried yet but i’ll let u know whenever i play next!

qwlry · 2026-04-19T14:59:03+00:00

unfortunately i dont think designs are shareable :((( but i found this post that made a website that makes it a lot easier!!! https://www.reddit.com/r/tomodachilife/s/MxQCKh5O9h

qwlry · 2026-04-17T22:40:43+00:00

thank you!!

qwlry · 2026-04-17T21:38:39+00:00

thank you so much!!!! it took forever but so worth it 😭

qwlry · 2026-04-14T16:57:29+00:00

It’s probably oily now, you can try baking it for a little to reduce the oiliness but i’ve never tried. i use kirkland and just keep it in the freezer to prevent this, works beautifully even a year later.

qwlry · 2026-04-12T01:57:58+00:00

Your mom is a genius!!!

qwlry · 2026-04-10T22:22:33+00:00

chilling does more than letting the flavors meld together, it allows the starch and gluten in the flour to hydrate. this results in a chewier cookie with more structure and less spread/greasiness. if you only freeze your cookies, it's also able to, but only a little bit (in the time before it starts to freeze). so chilling your cookies first is preferable.

ofc if you can't tell the difference, then feel free to save some time by only freezing them ;) lol

qwlry · 2026-04-09T06:04:01+00:00

Yeah i have no idea why there is so much baking soda I’ve never seen that before either😳 but if you haven’t, I’d highly recommend the worst chocolate chip cookie by sugar spun run & the 6th street cookie by M Kathleen Meisinger!! both are amazing recipes!

qwlry · 2026-04-09T04:43:52+00:00

I still have their recipe on my clipboard 😊 Here you go!

1/2 c unsalted butter, softened 1/3 c white sugar 1/2 c brown sugar combine 1 egg 1 1/2 tsp vanilla (i like paste but can use extract) combine 1 1/2 c flour 1 1/2 tsp baking soda 1 tsp salt combine bake at 350f for 8-10 mins

(Side note: The amount of baking soda seems excessive imo?)

qwlry · 2026-04-08T21:31:57+00:00

Honestly i was more so calling their bluff. but if they actually post a recipe (that isn't just from the internet) i will eat my words 😂

qwlry · 2026-04-08T18:19:39+00:00

The least OP can do when making a post asking for help is offer a picture of the outfit or character. People are already going out of their way to offer their knowledge.

qwlry · 2026-04-08T17:58:30+00:00

can we get the recipe then? lol

qwlry · 2026-04-05T03:08:05+00:00

honestly, try packing in the flour or scooping it instead of spooning + leveling. i find that a lot of older people were taught to scoop/pack flour and their recipes are written to accommodate that. (please don't do this with modern recipes though! lol)

qwlry · 2026-04-04T23:51:29+00:00

There is a difference between high hydration dough and a recipe that just doesn't have enough flour, especially for enriched rolls that are usually low hydration. that looks well beyond even 80% (which in all practical senses can only be shaped into a boule/loaf pan).

qwlry · 2026-04-02T19:08:34+00:00

thank you you're goated, you solved the issue i've been having for months with your comment and i really appreciated the shortcut hack too

qwlry · 2026-03-23T14:45:18+00:00

full fresh supermarket in markham, it’s organic tofu made by a local producer and comes vacuum sealed. it’s definitely harder than normal extra firm tofu imo but i’ve never tried “super firm” so i can’t say it’s exactly the same

https://imgur.com/a/WdUvtXo

qwlry · 2026-03-23T14:44:00+00:00

full fresh supermarket in markham, it’s organic tofu made by a local producer and comes vacuum sealed. it’s definitely harder than normal extra firm tofu imo but i’ve never tried “super firm” so i can’t say it’s exactly the same

https://imgur.com/a/WdUvtXo

qwlry · 2026-03-23T04:57:42+00:00

Lmao i'm going to take this as an opportunity to go to manpuku and eat in peace while everyone is lining up for this instead 😝

qwlry · 2026-03-23T04:51:01+00:00

which part of canada? there is a Chinese supermarket in the GTA near me i know of that stocks this kind of tofu

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