She suggested brushing them with simple syrup before serving... now they're always moist and everyone asks for the recipe.
I found some yeast in the back of my pantry... didn't check the date. My dough never rose, and I baked it anyway... ended up with a dense, hard loaf. Now I always test my yeast first.
Made chocolate chip cookies last week. Total fail. They came out flat as pancakes. Figured out I creamed the butter and sugar way too long. Some folks say cream for ages to get air in there. Others say just mix it barely combined to keep things cool. I tried a quick mix next time. Cookies were thicker but a bit dense. So which is it? Long creaming for lift or short mix for control? What's your go-to method?
My son swapped baking powder for cornstarch in our muffins last week, and they turned out like hockey pucks. I used to get upset over stuff like that, but now I see it's how they learn and we end up with a good story. What's a time your family's baking fail actually made things better?
I tried to be smart and organized all my baking flours in this cute, clear rack. Big mistake. The whole thing tipped over when I grabbed the rye flour, and now I have a snowstorm of five different flours mixed together on my floor. So much for my 'organized baker' era.