Hello, I really like cookies and want to try and bake some, anyone have a super simple chocolate chip cookie recipe? (Soft bake preferred)

Following Isaac toups recipe from the basics with babish video. I had 3 issues:

1. It was spicy as hell. I only added the 1 tbsp of cayenne listed in the recipe and de-seeded my bell pepper. The andouille I used was aidells from the grocery store, a common brand.
   
2. It was near flavorless. Lots of spice on the tongue but no umami or heartiness to it. Tasted very one dimensional. This could be because there was so much spiciness it overshadowed everything but I had a hard time imagining if it wasn’t spicy, that it tasted like anything. The sausage rounds were the most flavorful part. The beer I used was modelo, same as the video.
   
3. It was too thin. I didn’t add file or okra, but the recipe was so highly recommended across Reddit that I didn’t want to change anything. It was basically water.
   

The only issue that arose during cooking was the recipe said by the one minute mark the roux should be milk chocolate colored and by the 5-6 minute mark it should be dark chocolate colored. Mine was a peanut butter color at the 1 minute mark, milk chocolate by 1:30 and dark chocolate by 5 minutes. It didn’t taste burned, and I stirred constantly other than the break at 1 minute as the recipe advised.
Recipe:
For the Chicken & Sausage Gumbo:
1 small green bell pepper, diced 2 ribs celery, diced 1 small white onion, diced 6 garlic cloves, minced 1/2 cup vegetable oil 1/2 cup all purpose flour 2 bay leaves 8 ounces beer (just not a light beer!) 4 cups chicken stock 1 lb andouille sausage, cut into coins (or smoked kielbasa) 1 lb boneless, skinless, chicken thighs Kosher salt and freshly ground black pepper 1 tbsp cayenne pepper 1 tbsp smoked paprika Cooked white rice, for serving Sliced scallions, for garnish
Chicken & Sausage Gumbo
Take 1 small green bell pepper, 2 ribs of celery, and 1 small white onion (also known as the “holy trinity”) and dice them into medium-sized pieces. Set aside for later. Mince 6 garlic cloves and set aside for later. For the roux, add ½ cup of vegetable oil to a pot and allow it to get smoking hot before adding ½ cup of all purpose flour. Using a wooden spoon or preferably a whisk, mix together until the consistency is similar to wet sand. Within 30 seconds, the roux should be the color of milk chocolate. The darker the roux gets, the more you need to stir it, but let it sit for a few seconds before continuing to stir. After about 5-6 minutes, the color of the roux should be nice and dark or similar to the color of a Hershey’s chocolate bar. Set aside some of the roux to use later. Add 2 bay leaves as well as your “holy trinity” to the pot. Make sure to set aside some of the holy trinity mix for later. Once the mixture calms down a bit, add the minced garlic to the pot. Let the roux sit for 30 seconds. Add 8 ounces of beer and stir it in and whisk to prevent the mixture from becoming clumpy. Then, add 4 cups of chicken stock and whisk using the same procedure as the beer. Take 1 lb of andouille sausage or smoked kielbasa and cut into coins. Add kosher salt and freshly ground black pepper to both sides of 1 lb of boneless, skinless chicken thighs. Sear the chicken thighs in a smoking hot pan with oil. Add 1 tbsp of cayenne pepper and a pinch of salt to the roux. Turn the stovetop temperature to the lowest simmer possible and add a generous amount of black pepper to the roux. Then, add 1 tbsp of smoked paprika and stir. After browning the chicken, add it straight to the pot and set aside the remaining oil from the chicken. Next, add the chopped up sausage or smoked kielbasa to the pot. Bring the roux to a bare simmer, cover it, and let sit for a couple of hours. Serve with cooked white rice, garnish with scallions, and enjoy!

When they still had Sydney’s Sinful Sundae, how did you make it? I know it was toasted coconut, ice cream, and melted chocolate. Where did you get the chocolate? I’ve looked at copycat recipes online, but I really want to ensure I get the right chocolate for it. The chocolate was so rich and dark, maybe semi sweet? Also, any special tricks that went into making it?
My sister and I have really good memories of growing up in the 90s and getting the sundae. I’d like to surprise her with a perfect (or as close to perfect as I can) recreation. I’d really like for this to be as perfect as I can make it.
Thank you for any tips or advice.

There’s something truly magical about the combination of creamy vanilla custard nestled within a crisp, buttery cookie cup. These delightful treats offer a symphony of flavors and textures that are sure to delight your taste buds and satisfy your sweet cravings. Whether served as a dessert at a dinner party or enjoyed as a special treat with a cup of tea, vanilla custard cookie cups are guaranteed to be a hit. In this article, we’ll explore how to make these indulgent delights from scratch, providing you with a step-by-step guide to create your own batch of sweet bliss.
Ingredients: For the Cookie Cups:
1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1/4 cup powdered sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt For the Vanilla Custard:
2 cups whole milk 1/2 cup granulated sugar 4 large egg yolks 1/4 cup cornstarch 1 teaspoon vanilla extract Optional Toppings:
Fresh berries Whipped cream Mint leaves Chocolate shavings Instructions:
Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick cooking spray. In a large mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, and vanilla extract until light and fluffy. Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Roll the dough into small balls, about 1 tablespoon each, and place them into the wells of the greased mini muffin tin. Using your fingers or the back of a teaspoon, press the dough balls into the bottom and up the sides of the muffin tin wells to form cookie cups. Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove the cookie cups from the oven and allow them to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. While the cookie cups are cooling, prepare the vanilla custard. In a medium saucepan, heat the whole milk over medium heat until it reaches a gentle simmer. In a separate mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and creamy. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove the custard from the heat and stir in the vanilla extract. Allow the custard to cool slightly before spooning it into the cooled cookie cups, filling each cup to the top. Refrigerate the filled cookie cups for at least 1-2 hours, or until the custard is set. Once chilled, garnish the vanilla custard cookie cups with fresh berries, a dollop of whipped cream, mint leaves, or chocolate shavings, if desired. Serve and enjoy these heavenly delights with your loved ones! Conclusion: Vanilla custard cookie cups are the epitome of indulgence, combining buttery cookies with silky smooth custard for a truly decadent treat. Whether enjoyed as a dessert or a sweet snack, these delightful treats are sure to impress. With this simple recipe, you can recreate the magic of vanilla custard cookie cups in your own kitchen and treat yourself to a little slice of sweet bliss.

Hi! I grew up in York and worked at York Hospital (now Wellspan) in highschool. There was a dessert they had on rotation called Majestic Squares.
It consisted of 3 layers:
-Graham cracker crust -Chocolate pudding (maybe mixed with cool whip) -cool whip (maybe mixed with something else) on top
Does anyone know of this dessert or have the recipe?

i was going through the notes on my macbook and came across this very extensive list, please note it's from like early 2023 lmao
strawberry, this is such common sense tbh
peach maybe?
watermelon
something like aloe vera like a medicated type one
cookie dough
oreo or something similar like cookies and cream
fruity pebbles / ice cream
pineapple
pumpkin
chocolate / chocolate cake / brownie with a brownish tint
red velvet with a red tint
apple
banana
peanut butter and jelly ?
almond
glazed donut
cherry blossom
strawberry shortcake
sugar cookie
pound cake
tiramisu
pear
popsicle
caramel
candy flavored one or specific chocolates like hersheys or reeses etc
licorice
gummy bear
gingerbread
cinnamon toast
eggnog
pancake / syrup and waffles
birthday cake / funfetti

My dad’s doing keto and I wanna make him a chocolate keto cake, what’s the best recipe you’ve had?

Like, it just premiered! Is it already gone?! I didn't think it was seasonal or limited, I'm so upset. I would have bought ten jars... They really should give us a heads-up if something is limited edition but not obviously seasonal, like peppermint or pumpkin flavored. Please tell me it's coming back. Does anyone have a sub? Or recipe? I don't have galangal easily on hand lol

TL;DR Please keep a work journal. Use it to record your small “wins” at work. Use it to build your resume for when you need a raise, a promotion, or a new job.

What do Firefighters Do All Day?

When I was a kid, I loved Richard Scarry picture books. He drew human-like animals who lived in “Busytown” and who worked in typical places: bank, firehouse, bakery, and so on. Richard Scarry explained to young readers what firefighters did all day: they rescued cats from tall trees. When the baker burned a batch of pies, the firefighters came and put out the burning pies. The firefighters had a big truck full of hoses, and they spent a lot of time fussing over the truck, too.
https://preview.redd.it/fpn6eflbl81d1.jpg?width=700&format=pjpg&auto=webp&s=f51b4cafb6766ad0b1a2baea4ec7357f9d58a85e
Children are not born knowing what a banker does, what a baker does, what a firefighter does. It’s both useful and lovely to explain basic job functions to children so they can understand how their town functions.
A lot of people, including job seekers on this subreddit, seem to think resumes are Richard Scarry books. People spend their resumes explaining what a baker does all day:

• rolled out dough for pies and bagels each morning
• sold doughnuts and muffins to customers; returned correct change
• turned off ovens and swept kitchen clean every night

WHAT? That’s only a resume if you were terrible at your job. I’m serious; if I saw those three bullet points on a baker’s resume, I would assume the baker in question had just been fired.

The Point of Resume Bullet Points

Imagine you’ve been a professional baker for two years. You’ve applied for a new job. You’ve made it through the dumb website questionnaires, the redundant forms. You made it past the algorithm or the robot that rejects half the applicants right away. You’ve got your resume in front of me, the person who can decide to interview you, the person who can decide to hire you.
And you’re using this time to tell me what a baker does?
Your resume is not a place to educate children about your core job functions. Your resume is a place to persuade a manager that you are good at your job! If I’m hiring a baker, chances are good-to-excellent that I already know what a baker does all day. I want to know if you are a good baker!

• reduced morning biscuit prep time by switching to corn oil; saved 18 minutes per day
• caramel doughnut recipe won 2nd place in Busytown’s Bake-Off 2021
• increased earnings 8% by moving tip jar to front of counter

Those are accomplishments. They show that you were good at your job. They show that you make improvements. They show that you measure things: How long was it taking you to make biscuits before? What did you change? How long did it take you to make biscuits after that change? Was the change your idea, or something your boss told you to try?
Now, maybe the tip jar example bothers you. Maybe that’s not about being a good baker, it’s more about being a greedy, self-interested employee. Guess what? As a hiring manager, I don’t care! I’m so impressed that you made a change and measured the impact of that change that I give you full points for that tip jar bullet point. Even if my bakery doesn’t use tip jars. Even if I’m hiring for a pastry chef position at a hotel, a role that doesn’t get tipped income. It’s the drive to measure, the habit of making small improvements at work, that’s what impresses me.

Lost Progress: My Doughnut Years

I worked at a doughnut shop right after college, years ago. It was not a happy time for me; I had a fancy degree, so I had expected to be doing more interesting things with my life than frosting doughnuts and pouring coffee for customers. But I’m a driven person. I improve things everywhere I go. I remember I impressed my boss one day when I came in with colorful printed signs I had made on my home ink-jet printer: “Chocolate Sprinkles,” “Raspberry Jelly,” “Lemon Creme.” We had been using hand-printed signs, Sharpie on cardboard, and these were a big improvement.
Our regular customers noticed the signs. I probably bragged about them or fished for compliments. That’s something 22-year-old me would have done. For sure the shop owner liked them. I remember the glossy paper I used made them easier to wipe clean, so we didn’t have to re-write the labels every few days.
I didn’t write any of this down in a journal. It all happened years ago; I barely remember it. But I should have been keeping a journal. If I had, then my resume would have featured bullet points such as:

• simplified regular ordering process by creating new signs …or
• standardized inventory display with colorful, uniform signage …or
• took initiative to re-do store signage; received 23 compliments from regular customers …or
• “Did you make those signs? They look amazing!” -Actual customer, responding to the labels I created on my home printer for the doughnut display area

Maybe some of those bullet points hit harder than others; I was young and it was a dumb job. But see how those bullet points say much more about what kind of baker I am than
“• rolled out dough for pies and bagels each morning” ?

How, When, and What to Journal at Work

If you have an amazing memory for tiny details, then maybe you don’t need to keep a journal. But most people should. Every month, or at least every quarter, sit down for twenty minutes and write down something that demonstrates you are good, skilled, dedicated, resourceful, whatever:

1. “Neela Roberts, a regular client, said last month ‘Dave, whenever you process my invoice, I know it’s going to be correct, I don’t even have to check!’ That made me feel good.”
2. “I caught a pricing typo on the quote sheet Business Development was preparing to send over to Acme Industrials. Maybe someone else would have caught it, but wow those Acme people are pushy about little details like that; I probably saved us $500, who knows?”
3. “I’m glad I persuaded Marla to upgrade the A/V system in the conference room. We always used to have clients ask us ‘what? say that again?’ in our conference calls. Since we installed the new mics and speakers, I can’t remember that happening.”
4. “Chris over in Receiving bought me a beer after work today, said he wanted to thank me for recommending Dale for the new loader position. Glad to hear Dale is working out so well over there.”

It's easy, in the glow of a big win at work, to think "I'll always remember this accomplishment. I'll always remember how I helped the team, the way this project came together, the nice things the boss said about our hard work. This is a memory I'll treasure."
And then Monday rolls around, and you're back to rolling out dough for the morning bagels. Unless you are a professional athlete, most days at work are not wins. Most days at work are not noteworthy. And the ho-hum of the every day can overwhelm your big and small accomplishments unless you make time to write them down regularly.

Why to Journal at Work

Even if you love your job, even if you are 10 years into a 20-year role with a guaranteed pension, a place you never intend to leave, you should still be doing this.
First, I don’t believe any job is guaranteed in this life.
Second, a list of improvements and accomplishments will help you get promotions and raises at your current job. Think of how much you’ll have to say at your annual review when you’ve been taking monthly notes on your significant contributions! It will help you defend yourself if you ever face cutbacks at work due to downturns and budget problems.
Third, journaling and measuring will make you a better worker! My whole mentality at work changed when i started measuring stuff. “Hey, I think we should reorganize the mailing room, because I think the workflow in there is just nuts. But you know what? Let’s note down how many packages we ship out each morning for the next three mornings, just to get a baseline. Then, when we make the changes I have in mind, we can see if things actually improve. Three more days with the old system won’t kill us, and it will let me measure my impact.”
Your work journal needs to be in a paper book or in a computer file you will retain access to even if you change jobs. We’ve all heard horror stories about layoffs at Zenith Techno where workers got an automated email at 5AM and lost all access to company files. Your work journal needs to be your property. Your career is more important than any one job!
If you work for the CIA or for a urologist, you might need to take some basic care to respect the privacy of clients and your employer. Maybe use fake names of patients. Don't put the secret recipe to your boss's famous caramel doughnuts on a server where doughnut hackers can get to it. But keep a journal! Do it!
Otherwise, this is all you’ve got to say for yourself at the end of the day:
“• turned off ovens and swept kitchen clean every night”

Hi everyone! I’m looking for peoples favorite yellow cake and chocolate frosting recipes to make for my brothers birthday!