Thank you!
Being tasty is the only condition a food needs to meet 
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Not pretty enough for your thread, @Tomek, but this my latest batch of homemade gluten free crackers, just cool enough to taste now.
If ever I am able to eat gluten again, I am buying a plane ticket directly to your kitchen… 
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All kinds of looks are welcome on the thread 
Your last line just made my day!
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You’ll have at least 24 hrs notice! 
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I’m convinced that everything that’s made can also be made gluten and dairy free.
It’s a lot of trial and error in my kitchen but it can be done.
I’m used to it, but my 12 y/o who got diagnosed with celiac last year. After almost a year of being really I’ll is not impressed. He’s a foodie so when he sees a recipe he wants to try we just make it gluten free. 
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I have tried many crescent recipes so far, but haven’t been satisfied with them. But the one I tried today is great. Also I always weaseled my way out of steaming the oven, but I have to admit that that’s just necessary to do when it comes to crescents.
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The other day I tried out baking with ’TangZhong’ for the first time. It’s an Asian technique when you warm a bit of milk beneath boiling point, add some flour and cook it for 4-5 minutes (stirring continuously). After it cools down to room temperature, you add this dough to the other ingredients before kneading. It improves the texture of breads and pastries, makes them lighter and more ’spongy’. It really worked, I made cocoa-crescents and they turned out very good, here is a cut for the texture:
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That’s interesting, if you want to make churros you make them in a similar way. I’ve always wondered why the dough had to be warm. Guess I just got the answer for that
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Rollup cake fail nr 2.
Mixed the crumbs with was supposed to be the buttercream filling, added some extra flour and made half failed chocolate sugar cookies instead.
My 12 y/o said I was the best baking failure ever, because I came up with that idea so quickly and wanted me to make another cookie batch 
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Do you guys have an idiot proven recipe for gluten free bread, no sourdough?
Haven’t baked anything in a while and now, as I’m feeling better physically, I had to choose something very easy to make, something that doesn’t require kneading. So I tried this new recipe: pear-blueberry cake with chocolate chips – really tasty, you can use any kind of fruit.
150 g flour
120 g sugar
2 eggs
1 teaspoon baking powder
80 ml cooking oil
50 g chocolate lentils (chocolate drops)
2 smaller or 1 larger pear
100 g of blackberries or blueberries
Mix the sugar with the eggs until foamy. Add the oil and then the flour mixed with baking powder. Cut the peeled pears into small cubes and add them to the dough, also add the chocolate drops and the berries. Bake in a cake pan at 180 degrees for about 30 minutes.
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Anyone baking some pastries lately?
I bake the most in autumn and early winter, it really grounds me and makes my place feel cozy when it’s cold outside. Now, after a long time of comfort-baking the same stuff over and over again, I finally tried out a new recipe, and baked chocolate-chip cookies probably for the first time. It’s super easy to make and really tasty. I’m sharing the recipe below, I used almost half amount of sugar and less chocolate, the original would have been too sweet for my taste.
Ingredients ½ cup (115 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar ½ cup (100 g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract 1 ¼ cup (185 g) all-purpose flour 1 Tbsp (7.5 g) cornstarch ½ tsp (2.5 g) baking soda ½ tsp (2.5 g) salt 1 ½ cup (262 g) chocolate chips 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional) Directions 1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla. 2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). 3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. 4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
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They look perfect. Was hoping to see one of your creations today 
. Enjoy your baking 
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Wow, these look so good, if only I could taste them too! Keep it up 
I cook every day but never bake for some reason… After my travels I’ve decided I will start though.
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Those look delicious!
These are my chocolate fudge brownies. They are delectable 
I got the recipe from a bag of Hershey’s semi-sweet chocolate chips 
Here it is:
I find they are best if kept in the fridge (if they’re kept at room temperature I find they get a bit soft and smooshy, and difficult to handle; plus when they’re cool, they have a pleasing firmness when eaten).
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These look yummy and rich! I too love to keep my brownies in the fridge
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They look delicious! I don’t remember ever baking brownies, but I might give it a go. Thanks for the idea!
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@Tomek you may not know that chocolate chip cookies are probably the number one cookie in the USA, or were once upon a time
@Matt your brownies look perfect!!
Here’s a recipe I’ve made a lot of.
Brownies with chocolate candy bars in the middle.
Symphony Brownies.
One box of cheap brownie mix with chocolate added mixed according to directions and spread on the bottom of a pan.
Line up 3 big bars of Symphony Chocolate Bars across the pan on top of the mixed up brownie mix. These are very large chocolate bars with almonds. Any kind of chocolate bar would work.
Second box of cheap brownie mix with added chocolate mixed up and spread across the chocolate bars. All the way across the top.
Bake at 325 F for exactly 50 minutes.
When you take out it will be very gooey. Most likely need a fork to eat.
Don’t bake until a toothpick comes out clean etcetera.
Simple recipe
Brownie mix on bottom
Chocolate bars in middle
Brownie mix on the top
325F for 50 minutes.
Bon appetit.
Lots of wonderful looking pastry, cookies, cake on this thread.
@Tomek you do magic with the dough!
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If you want chewy chocolate chip cookies, the trick is when you take them out of the oven to slam the pan down on the counter. It will make them fall and be chewy.
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Ooooh that sounds good. I will try that!
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