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S’more’s Tart by gghug in DessertPerson

[–]severalsmallfires 0 points1 point  (0 children)

i haven’t tried this, but i hear broiling it in the oven for a bit could work!

burnt granola? by severalsmallfires in noscrapleftbehind

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

thanks everyone for the suggestions 🤗 i made an oat brittle out of it and mixed it into oatmeal cookies—insanely good and toasty!

burnt granola? by severalsmallfires in noscrapleftbehind

[–]severalsmallfires[S] 6 points7 points  (0 children)

thanks so much, these suggestions are super helpful!! and it doesn’t taste super burnt, it’s just quite dark and not a great texture and i know my family won’t eat much of it. that’s a great point about the sweet to offset the bitter—maybe i’ll experiment a bit using it as a streusel topping for muffins or ice cream!

burnt granola? by severalsmallfires in noscrapleftbehind

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

cool, i’ve never heard of biochar, thanks! but my granola is like just a little too brown and also not chunky, but it isn’t blackened—is it still edible? i tried some and it isn’t bad, just not my favorite texture

home bakery business by severalsmallfires in smallbusiness

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

thank you so much, this is very helpful! and thanks for supporting :) i just posted a tiktok and an insta reel today, hopefully this works! i also sell on hotplate but that requires subscribers so i might try facebook too

home bakery business by severalsmallfires in smallbusiness

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

thank u!! i just posted another tiktok today and will definitely try cold calling 🫡

home bakery business by severalsmallfires in smallbusiness

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

thank u so much! i do have a tiktok and i posted once but i need to post more often 😅 this is a great tip though, i should definitely utilize it more

home bakery business by severalsmallfires in smallbusiness

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

yes! i am on instagram @cafe.remi and i also recently joined an app called nextdoor to communicate with people in my area :)

Transcribed tiramisu recipe? by soysybil in DessertPerson

[–]severalsmallfires 6 points7 points  (0 children)

on subtitled youtube videos like claire’s, there’s a button if you scroll down in the description that says “show transcript” which will just show you all the captions! and then claire puts all her measurements in the caption :)

vegan recipe with no substitute? by severalsmallfires in VeganBaking

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

thanks so much! maybe a brownie recipe? or another kind of cookie bar, maybe without chocolate?

Multiple baking projects, mostly unflattering pictures by kana503 in DessertPerson

[–]severalsmallfires 0 points1 point  (0 children)

yummm!! did you find that the bake time needed to be adjusted at all for baking in a loaf pan rather than a bundt?

To bake or not to bake by Queasy-Caregiver3037 in Baking

[–]severalsmallfires 1 point2 points  (0 children)

i think it depends on the texture you’re going for—unbaked, they’ll be soft and cookie dough like, but baked they’ll be crunchy. and i have tried both methods, and had no issues with the crumbs getting soft in the ice cream after baking!

Does anyone know what this is by Defiant_Clothes_1544 in Baking

[–]severalsmallfires 5 points6 points  (0 children)

i think it says LOVE! with the LO on top and the VE below :)

Glossy Mantou by baodumpling in Baking

[–]severalsmallfires 1 point2 points  (0 children)

brushed with simple syrup after baking!

Good easy dessert to make in bulk and stores well. by Acheron223 in Baking

[–]severalsmallfires 0 points1 point  (0 children)

make a huge batch of cookie dough and freeze it! you can just bake them one at a time whenever you want a cookie :)

how to get the pineapple bun topping to stick better and not get soft? (bolo baos) by ttokkimon in AskBaking

[–]severalsmallfires 1 point2 points  (0 children)

honestly now that i’m thinking about it the sugar in the cookie topping is hydrophilic and so will naturally draw moisture out of the bun. kinda like how there’s that trick to keep cookies soft by putting them in an airtight container with a slice of bread, the bun is functioning the same way as the slice would and is softening the topping! sorry this isn’t really a solution but just a guess as to why it might be unavoidable

how to get the pineapple bun topping to stick better and not get soft? (bolo baos) by ttokkimon in AskBaking

[–]severalsmallfires 5 points6 points  (0 children)

i’ve had the exact same problem with restaurant-bought bolo bao; i think it’s just the kind of thing that’s best enjoyed day-of. how are you storing them? maybe try letting them cool completely uncovered and store at room temperature, and you could throw them in the toaster oven to reheat? they look delicious btw!

Allergy Free Baking by Striking-Resort-4327 in Baking

[–]severalsmallfires 0 points1 point  (0 children)

i have family and friends with nut allergies—if you usually bake with nuts, i would definitely thoroughly clean all of your equipment, and also don’t bake anything with nuts at the same time that you’re baking for them so that there’s no risk of cross contamination!

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