Baked steelhead recipes

Frank held the wasted hand of his beloved Julia. Her sparkling wedding band hung loose on her withered finger, her nails, once glossy and strong, were now brittle and yellow. Looking at her dull sunken eyes, he was glad that she would be at peace soon.
And yet, he couldn’t help feeling a flutter of excitement. He couldn’t deny it. As the time came, he could acknowledge how deeply he was looking forward to the aftermath. Julia had taken some persuading, in fact she had refused point-blank when he had first broached the subject. But he knew how to wear her down- a skill honed over their years together- and of course her sickness made her less resistant. He played upon the guilt she bore of abandoning him because of her untimely impending demise, the pleasure it would provide him after her death, and how it would bring them closer together, and eventually she signed off.
It would mean she would be assisted in dying a bit sooner than “natural”- what was natural anyway? There was no point waiting until all her organs and flesh was diseased and useless. Her heart and lungs were as sound as a bell, as her doctor was fond of repeating, and her bones would make a most excellent broth. The medics and Funeral Baked Meats fixed the appropriate date.
There was a tap at the hospital room door- it was the Baked Meats representative Johannes, a good-looking young man. Frank had thought it odd at first that somebody as vibrant as Johannes should enter such a morbid profession, until they worked together and he realised Johannes was actually the perfect fit.
Johannes didn’t enter the room. Frank slipped his hand out of Julia’s weak clutch, and went up to him.
“I am most sorry to disturb you Mr. Smith- but time is approaching, a few details regarding the menu- we want everything perfect-“
“No need to apologize” whispered Frank- “let’s go to the visitor’s lounge, Mrs. Smith is resting.”
Johannes had his file with him, and together they went over time the dishes which would best fit Julia’s remains. Frank could barely stop himself from drooling over the description of the fricassee and then the breakfast sausages- oh - Humble, yet his favourite, he admitted with a sheepish grin at Johannes.
“They are one of our most popular products sir, I completely understand that. And no wonder!”
“Is that so?” said Frank. “I would’ve thought everyone wants fancy stuff!”
“Oh no sir, the breakfast sausages, very popular, no wonder with our chefs’ recipes- well, we can hardly keep up with the demand.”
Frank nodded. Funeral Baked Meats were making top dollar, as everyone rushed into the trend of eating their loved ones remains.
He shook hands with Johannes, and walked back to the Julia’s room. Her eyes were open, watching. His heart sank a bit, but then remembered it would be over soon. He bent and kissed her clammy forehead, and she flinched.

My partner's bday is next weekend and he loves cheesecake and Minute Maid Cherry Limeade - so I want to bake a vegan "key lime cherry" cheesecake.
Looking for recs that replicate the tang of NY cheesecake specifically that already call for ex. a citrus glaze as I can just mix in halved fresh cherries. (also we don't live in the US so EU recipes are better, I can translate if I don't know the language). TIA

hi!
i moved to another flat and the oven max temp is 230 C/ 445 F in which a breads crust stays soft so i started thinking what types of baked goods i could make instead.
i already baked some awesome sourdough babkas, croissants and morning buns. do you guys have any other idea what i should try thats gonna be good at 230 C? a baguette maybe? any good recipes are appreciated.
thanks

i hope this won't sound stupid.. a couple days ago i've came across a recipe for crepes (flour, egg whites, a dash of milk, nothing fancy). i wasn't searching for it, it just popped up on my feed and initially i was like "oh cool, might try it someday" and now literally all i can think about are those stupid crepes. i just wanna make them so bad. and i don't know how to combat this craving just because it's so specific. like i don't crave sugar or bread, i don't crave oil, i don't feel any "real" craving that would signify something, i just wanna bake crepes according to this specific recipe. ????
i recognize this feeling because a year ago i had a similar story with cottage cheese. my brain literally went hellbent for a week or two just obsessing over 0% fat dry cottage cheese (VERY specifically, nothing else would do, just this goddamn cardboard dry cottage cheese), i couldn't think about anything else and ended up buying and eating a 200g pack just to not feel anything at all and going back to normal right after. back then, i thought that it was just a way for my body to signal that it's lacking calcium, - i've been restricting heavily, - so this craving could be at least explained. but now, with those crepes....??? neither flour nor egg whites or milk are my fear foods. i'm so confused

Hello all. I love bread but I don't know where to begin. Anyone have advice with a simple recipe and or tips to get my bread baking journey started off right?

I name-dropped a recipe I like in a meme subreddit completely unrelated to cooking, ended up sharing the recipe, and people seemed to really like it, so I thought I'd share in a cooking subreddit. I first saw a video on YouTube about it, but it was so long ago now. Spent a lot of time experimenting to refine it to suit myself.
I really like this recipe because it tastes good, it's fairly quick, plus it gives me time to prep and clean while it's still cooking. When I'm alone it lasts me 4-5 meals. Kids and teens will love it. They love burritos right? Even my elderly parents like it.
Burrito casserole (but my family calls it "Mexican Lasagne")
Prep + cooking time: 90 minutes (optional rest time an additional 120 minutes), since the cooking phase is a lot of waiting, I usually chop my next ingredients while the previous ones are cooking
Difficulty: Beginner-suitable (I am a beginner)
Essential equipment: Oven, deep stovetop pan, round casserole dish about the size of a tortilla wrap
Serves: 4-5 people
Ingredients:

• olive oil
• 3 medium-to-large onions
• 500g mince meat
• 1 bell pepper (Red is good for colour, green or yellow acceptable)
• 1 jar of preserved jalapenos
• approximately 300g frozen peas/corn/carrots mix (I say approximately because I buy a 1kg bag of frozen mixed chopped veggies at a time and always eyeball it)
• 1 can of four-bean mix or other canned beans. Which four beans are in the four-bean mix don't really matter. For reference, the one I use is a mix of cannellini beans, spagna beans, red kidney beans and chick peas. I've tried another one with a different four beans, but both were good.
• melting cheese, approximately 700-800g (I usually have a 1kg bag on hand, probably the most expensive item on the list)
• packet of tortillas, about 8 pieces (I usually only end up using 6)
• taco spice mix (one part ground coriander, one part ground cumin, one part paprika, one part garlic powder, one part onion powder, and optionally, one part chicken bouillon) -- mix it yourself, it's SO much cheaper than the little ready-made packets which are 10-20x the cost by weight
• bucket of Greek yoghurt as a 'side' to eat with the casserole, won't go into the actual cooking

Instructions:

1. Dice three medium to large onions and caramelise in a deep pan with a splash of olive oil or other cooking oil. (Optional: once caramelised, remove from pan and put aside. This allows you to cook the meat in the next step fully without risk of burning the onions.)
2. Cook 500g mince meat through fully, gradually breaking it up using your wooden spatula. Ensure all juices are evaporated. Re-add the caramelised onions if removed earlier.
3. Add one chopped bell pepper, and add a large amount of chopped jalapenos (roughly 2/3 of the amount of onions), more is better than less.
4. Once heated through, add mix of peas/chopped carrots/corns to the same volume as the jalapenos (frozen vegetable mix is convenient, but thaw by boiling or steaming first before adding).
5. Add a drained can of four-bean mix (or other canned beans).
6. Add approximately 6 tablespoons of taco spice mix (one part ground coriander, one part ground cumin, one part paprika, one part garlic powder, one part onion powder). Optional: add a tablespoon of mushroom or chicken bouillon. Stir through. The meat/vegetable mix (henceforth, the burrito mix) should thicken up with the addition of the spices. Add more spice to taste if needed.
7. Ensure the spices don't stick to the bottom of the pan. If it does, add a few drops of hot water and scrape the bottom with your wooden spatula and it should come right off and mix with the rest of the burrito mix. Don't add too much water; burrito mix should be relatively dry, so if it ends up wet, continue heating and stirring until the burrito mix becomes quite dry again. Once mixed through and the taste is ideal, remove from heat source.
8. In a round casserole dish, lay down a tortilla wrap. Use a knife to cut the tortilla so it fits the base of the dish perfectly. Spoon in a THIN layer of the burrito mix, then a layer of melting cheese. Lay the next tortilla wrap, pressing down on the previous layers to compress, to fit as much as possible in the dish. Repeat until dish is filled to the top. Top-most layer should be cheese, then the burrito mix under it. Do not put a tortilla on the top layer. (Optional: instead of using a tortilla wrap as the bottom-most layer, start with a thin layer of burrito mix, then tortilla, then burrito mix, then cheese.)
9. Bake in an oven at 200 degrees Celsius, until cheese on top starts to brown (no more than 20 minutes), or to prevent the cheese from burning while ensuring the tortillas are cooked, bake for 10 minutes before adding top-most layer of cheese, adding the cheese layer and then baking another 10 minutes.
10. Optional: Allow to cool for about two hours or more (like a pie) -- cutting and serving too quickly can cause the casserole to fall apart when served. If allowed to sit for a while, the 'lasagne' is more likely to keep its shape and look more presentable. (Casserole should still be warm after a couple hours.)
11. Cut into large square slices like a lasagne. Eat with sour, unsweetened Greek yoghurt.

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So I have this recipe for madeleines and I want to try and make it vegan for a neighbor
This is the recipe ingredients:
1/2 cup flour 1/2tsp baking powder 1/8tsp baking soda 1/8tsp salt 2 egg yolkes 1/2 cup sugar 1/2 cup butter 1/2tsp finely shredded orange peel 1tbsp orange juice 1tsp vanilla 2 egg whites lightly beaten
Replacing the butter is easy, it's the eggs I'm stuck on.

So I used this recipe and the cookies turned out like too cakey and not chewy Anyway to improve this recipe and make bakery style chocolate chip cookies?
½ cup butter softened ½ cup white sugar ½ cup light brown sugar 1 tsp vanilla extract 1 large egg 1 ½ cups flour ½ tsp baking soda ¼ tsp baking powder ½ tsp salt 1 cup chocolate chips

The current recipe I use never seems to turn out right. I think the technique is right. It involves an egg white, sugar, and spice and baking the nuts on low for a half hour, stirring occasionally. But I think my ratio of sugar to nuts to spices is off. It never seems sweet enough.
Ideally, I’m looking for those roasted nuts that you might get at a carnival or renaissance fair or a sports game.
Thanks.

Now all I had to do was shake this crack addiction, get a job, rent an apartment and find a wife to make it for me.

Now all i had to do was shake this crack addiction, get a job, rent an apartment and find a wife to make it for me.

i’m planning on baking cinnamon bun cookies and the recipe says to use a stand mixer with the hook but i do not have one, would it be okay to just use my hand mixer??? or would it change the dough

I’m so happy with the recipe I use but the problem that I’m having is that typically, the dough is kind of difficult to form- it doesn’t keep its shape, will spread out to the shape of whatever I am baking in. It’s very sticky so scoring is difficult too and it’s hard to do anything besides a line. It usually springs up great and the crumb is awesome! (Except my most recent bake but I think I did not ferment long enough…)

Your breakfast or morning meal must be oatmeal but you can still eat any food you want (eggs, bacon, pancakes) for other meals.
If you skip breakfast, oatmeal is bumped to lunch or dinner.
You are allowed to put whatever you like it it on weekends (fruit, sugar, chocolate) but Monday thru Friday it has to be plain.
EDIT for all yall saying you would just eat a spoonfull... new rule, you have to eat 1/4 cup before cooking (a small bowl). You can eat more than this if you want.
You are allowed to drink whatever you want with breakfast as long as its not reasonably food. So coffee is fine but no protein shakes.
Additional real food, you have to wait at least 2 hours.
The $75 is on top of your regular income
You are allowed to put a pinch of salt or sugar on it even on plain days.
EDIT2: I didnt think this post would be so popular! Yes the money is tax free. It appears under your pillow from the oatmeal fairy.
PLAIN oatmeal may still include BASIC addons like a small amount of butter, salt and sugar. Every other fancy addon like syrup, fruit, nuts, PB, chocolate, protein powder are weekends only. This means that fun recipes like overnight oats or baked oats with more than just oats, milk/water, salt and butter are not allowed on plain days