I find that all cake and cookie recipes from the Internet i have tried has turned out very horribly, i don't know how to really tell what will turn out great and what won't as i don't entirely know how each bit of ingredients and the amounts used effects the overall cooking process, also our oven is really horrible like it's one of those 1 temperature ones where you can only light 1 side at a time, can't light both the bottom and the top like better ovens, generally with biscuit es i have to turn them over but the middle doesn't cook then, my dad says the heat from the oven goes around it and cooks it but he is so wrong about that because he makes me burn the bottom of cookies. I know if i make them again i will probs have to make them even thinner for the middle to bake but i still find the recipes to be too dry and just not very nice at all, same with cakes, does anyone know any really good recipes that turns out nice in any oven?.
Need the best cookie and cake recipes that works in any oven :P
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I use recipes mostly from ether BBC or All Recipes but they still turn out really bad, wasted 2 batches of cookies over christmas :( but my dad makes cakes and they turn out really well but when i find recipes for cakes they turn out just the worst too, i can't find any recipes that turn out great at all.
Here are a few that i've used, the shortbread one is the latest and well... the middle doesn't bake in our own but they still turned out too dry
and these sugar christmas cookies
They still turned out terrible and nothing like in those pictures lol
Normally I just click off these kind of 'Help" posts...
... I have a few days off so I figure I'll gain a few karma points and HELP!
Get a recipe that is easy to make and tells you when it is done.
Here is one cookie that is easy and 'tells you' when it is done.
It will alleviate any worries about the stove / time / temp.
Just watch them - and take out when done.
Chocolate Crinkle Cookies Recipe
Rolling richly flavored cocoa cookies in white powdered sugar before baking creates a dramatic crackled look that gives these sweets—a perfect cross between brownie and cookie—a fancy appearance with virtually no effort. Use them to decorate a holiday cookie plate or for ice cream sandwiches.
Game plan: The dough freezes well—just roll it into balls (don’t dip them in the powdered sugar), place on a baking sheet, and freeze until firm. Once firm, store the dough balls in an airtight container or plastic freezer bag. To bake, remove as many balls as you need from the freezer, let thaw for 30 minutes, then roll in the powdered sugar and bake.
- 4 ounces unsweetened chocolate, finely chopped
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup powdered sugar
- Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from the heat and set aside to cool slightly.
- Sift together the flour, baking powder, and salt into a medium bowl; set aside.
- Place the sugar and the chocolate-oil mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (the texture will be sandy), about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the vanilla and the eggs 1 at a time, letting each completely incorporate before adding the next, about 2 1/2 minutes total. Stop the mixer and scrape down the sides of the bowl and the paddle. On low speed, add the flour mixture and mix until just incorporated, stopping once to scrape down the sides of the bowl and paddle, about 1 minute total. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours or overnight.
- Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
- Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on each of the prepared baking sheets. (Chill the remaining dough.)
- Bake for 5 minutes, then rotate the sheets front to back and top to bottom and continue baking until the edges of the cookies are set but the tops are still a little soft, about 5 minutes more for soft, chewy cookies or 7 minutes more for crisp cookies. Transfer the cookies to a wire rack and cool completely. Let the baking sheets cool completely before repeating with the remaining dough (you can reuse the parchment). The cookies can be stored in an airtight container for 3 to 4 days.
For what it's worth my cookie dough is never a 'batter like' consistency. It's always pretty stiff.
When you roll out the dough try to be fast, you don't want it to warm up. If it does get warm put it back in the fridge or freezer for a bit... or even outside assuming you are in North America.
You DON'T flatten the cookies on the sheet!, just make them into balls and coat with powdered sugar. Then place them on the sheet... cook as directed, but look at them... they crinkle when done - then compare times.
Well at least i know i got the shortbread dough right because mine was really stiff, i thought i got it wrong but they did have a shortbread like consistency except for the over dry part and quite over done i think they do really quick in our oven so i will note it next time, how cam you tell the middle is done too? like id probs have to roll these out really thin though for our oven so it actually does in the middle but generally when i look they turn a too much of a brown color, it only takes probs 4 of 5 mins to do 1 side lol, I can't set the temperature though as it's just 1 temperature oven but i shall try these at some point, since i cant turn them over i will have to switch from the bottom and then turn the top on lol. I have everything except the eggs and chocolate from when i made cookies last time :) i like the method of cups they do in america, it's so much easier, here in the UK we do it by grams and kilograms but it's hard to tell really if the grams in recipes is accurate for the recipes and what it does during the cooking proccess, my lecturer always knows good recipes though hmm... don't know how she knows what is the perfect amount of grams lol.