ITT we talk about baking

[WCsweet<3]

I really like to bake. Cheesecakes and Boston Cream Pies are specialties of mine. I can barely cook meat, but baking is always great. It's a little bit of a stress relief for me as well. Something about following the instructions perfectly means that it comes out right is somewhat soothing.

Victoriana, what is your struggle with pies?

[victoriana]

Originally Posted by WCsweet<3

I really like to bake. Cheesecakes and Boston Cream Pies are specialties of mine. I can barely cook meat, but baking is always great. It's a little bit of a stress relief for me as well. Something about following the instructions perfectly means that it comes out right is somewhat soothing.

Victoriana, what is your struggle with pies?

I'm great with crusts, but when it comes to the filling, it's always a disaster. From a simple strawberries and jello pie to chocolate silk... I just can't seem to get it right! Any advice?

[DubaiSis]

Originally Posted by victoriana

I'm great with crusts, but when it comes to the filling, it's always a disaster. From a simple strawberries and jello pie to chocolate silk... I just can't seem to get it right! Any advice?

If I were to guess, I'd say you are not letting any of your fillings get thick enough. Pectin is your friend, and for something like chocolate pies, you want it thicker than pudding. If it's a cooked recipe, turn the temp down and don't be in a hurry. Also, and I hate to say it, but you don't want to use skim milk to save calories. You might try evaporated skim milk if you don't want to go full fat. Oh, and if the recipe says cook it, chill for 3 hours, put in pan, seriously, you have to chill it for 3 hours, and there are no shortcuts. I don't understand the chemistry, but it makes a huge difference in both taste and texture.

[WCsweet<3]

Originally Posted by victoriana

I'm great with crusts, but when it comes to the filling, it's always a disaster. From a simple strawberries and jello pie to chocolate silk... I just can't seem to get it right! Any advice?

Originally Posted by DubaiSis

If I were to guess, I'd say you are not letting any of your fillings get thick enough. Pectin is your friend, and for something like chocolate pies, you want it thicker than pudding. If it's a cooked recipe, turn the temp down and don't be in a hurry. Also, and I hate to say it, but you don't want to use skim milk to save calories. You might try evaporated skim milk if you don't want to go full fat. Oh, and if the recipe says cook it, chill for 3 hours, put in pan, seriously, you have to chill it for 3 hours, and there are no shortcuts. I don't understand the chemistry, but it makes a huge difference in both taste and texture.

Advice varies depending on what goes wrong. DubaiSis gives excellent advice if that is your problem.

[BAckbOwlsgIrl]

I hate making drop cookies so I usually make some kind of bar cookie.

I swap things in and out of recipes.

Stawberry Cheesecake Brownies
Blackberry Cheesecake Brownies
Lemon Brownies
Lime Brownies
Oatmeal Toffee Bars
Bailey's Brownies
Dulce DeLeche Brownies
Amareto Brownies.
Lemon Cheesecake Brownies

I want to make a White Chocolate Brownie then make a White Chocolate Cheesecake Brownie

Lots of times I will add fresh berries into the Lemon or Lime Brownies. Same for the White Chocolate Bread.

I also make muffins
Cranberry Orange
Bacon Cheddar Jalapeno
Lemon Cranberry