Any Home Bakers Here?

[Sequel]

I know what you mean. Some stuff is just so blah. I got some cinnamon at an Asian store here and it was really good! I don’t know where it’s from but it had a really nice flavor to it.

I really like the cinnamon that Cinnabon used. Or maybe still does. Ok I have to look it up now, lol

 

[cheepteach]

Happy Halloween, bakers! making vanilla cake whoopie pies to bring to family Halloween extravaganza dinner our granddaughter has made. I have to bring her dry ice (don't know what for)

 

[Grammy60]

Nothing happening here just another day! Happy Halloween for those of you that have young ones

 

[N F C]

Happy Halloween, bakers! making vanilla cake whoopie pies to bring to family Halloween extravaganza dinner our granddaughter has made. I have to bring her dry ice (don't know what for)

Nice of your granddaughter to make dinner!

 

[Cebarmlds]

I'm making a brownie Halloween treat for the neighbor girl, why did my pan of brownies sink in the middle? any ideas ? the recipe I used called for baking soda, searching for other recipes I realized chewy fudgy brownies dont call for baking soda or powder. I guess I'll try again without.

 

[Aria]

I'm making a brownie Halloween treat for the neighbor girl, why did my pan of brownies sink in the middle? any ideas ? the recipe I used called for baking soda, searching for other recipes I realized chewy fudgy brownies dont call for baking soda or powder. I guess I'll try again without.

Perhaps they did not Bake long enough? Aria

 

[Cebarmlds]

Perhaps they did not Bake long enough? Aria

The edges were done, on the dry side. Middle done.

 

[Cebarmlds]

 

[Aria]

View attachment 2394040

It does not appear to have cooked probably....or mixed completely.
??????? Is this a new recipe? If it is...I would discard it. Perhaps some else has a better suggestion???? Aria

 

[N F C]

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That's what happens to me sometimes but it's due to the high altitude. I see you're in MN, so that shouldn't be an issue, right?

This is what the site My Recipes says:
"Brownies generally have a lower ratio of flour to fat (butter and eggs) than many other baked goods, which makes them more prone to caving in the center. When you beat the eggs and butter you incorporate air into them, and the flour stabilizes the air bubbles. But if too much air is in the mixture for the amount of flour, the brownies "over-expand" as they bake, but collapse, or cave in, as they cool and the unstable air bubbles deflate.
To avoid this problem, says Michelle Tampakis, Senior Baking Instructor at the Institute of Culinary Education in New York City, (1) add the eggs one at a time, and beat between each addition, and (2) avoid over beating the mixture—meaning too long or at too high a speed."