(Part 2) Reddit mentions: The best cake pans

>They were good but largely forgettable–though I think that's kind of a blondie thing, not a recipe thing.

I agree. However, earlier this year, I went on a quest to figure out how to overcome that. What I ended up with is a super simple blondie with chocolate chips in it, literally one of the fastest dessert recipes I have in my personal recipe collection (great for when you need something last-minute...they literally only take one minute to stir together, and then just toss in the oven to bake!). They are absolutely delightful! I should note that I hate cookie bars...I'm willing to eat a good skillet cookie or a good blondie, so even though my recipe has chocolate chips in it, it's NOT a cookie bar.

I went through a couple dozen recipes & variations & have ultimately settled on the recipe below. It has been a hit everywhere I've taken it. Surprisingly, I eventually dumped the dark brown sugar & the brown butter, so this is not a fancy recipe at all. It works totally fine with basic milk chocolate chips, or you can take it up a notch & use a really good-quality chocolate, or even roughly chop up a high-quality chocolate bar. Somehow they just always come out really good!

If you give it a shot, let me know what you think! Also, I like to write out all of my recipes with the tools needed to complete the recipe, because I don't like to think when I cook (having to figure out what equipment I need to scrounge around for in order to make cookies after a long day at work sometimes means that I won't make the cookies because that's too much of a mental barrier when I'm tired, lol). I am also a total gearhead & like to use a minimal amount of specific yet high-quality tools (explanations included). Anyway, here is the recipe:

Tools required:

• Oven
  
• 8x8" pan (I use a Fat Daddio 8x8x2" for $16 off Amazon, which are super awesome thick aluminum pans I started collecting thanks to Stella, cooking projects come out so good in them!) * Note that a 9x9" pan makes them spread out too thin
  
• Aluminum foil
  
• Pam spray
  
• Mixing bowl: Medium
  
• Measuring cup: 1 cup
  
• Measuring spoon: 1/2 teaspoon
  
• Measuring spoon: 1/8 teaspoon
  
• Danish dough whisk (you can use a wooden mixing spoon or whatever, if you don't have one of these magical tools)
  
• Spatula (I use this ridiculously-expensive bi-material spoon, which along with the Danish hook, are my two favorite hand tools that you can take over my dead body)
  
  Ingredients:
  
  
• Salted Butter: 1 stick (room temperature; microwave in 30-second increments to softe if cold, from fridge or freezer - just don't melt it)
  
• Light Brown Sugar: 1 cup (packed)
  
• Egg: 1 large
  
• Vanilla extra: 1.5 teaspoons (I use artificial)
  
• Kosher salt: 1/8 teaspoon
  
• All-purpose flour: 1 cup (measuring technique: scoop measuring cup in once, then level off with a knife)
  
• Chocolate chips: 1 cup (milk, semi-sweet, or dark; chips, chunks, or feves all work equally well)
  
  Directions:
  
  

1. Preheat oven to 350F
   
2. Line 8x8" pan with the aluminum foil & spray with Pam. Trick: make a molded foil sling for convenience. 1 - Flip pan upside-down. 2 - Lay first of two sheets of foil across pan horizontally & press down to mold into shape. 3- Lay second sheet of foil down vertically & press down. So now you have a plus sign with an indented square. 4 - Flip the pan over and lay the foil inside, carefully pushing it into the corners & edges with your fingers. 5 - Spray with Pam, especially the corners & edges. This trick makes it easier to push the foil into the pan, reduces foil tears (they are the worst!), and eliminates any dishwashing required because you can simply lift the foil sling out of the pan when the dish is done cooking! All for the cost of a couple sheets of foil & a few extra seconds of your time.
   
3. Mix everything together & beat by hand swiftly for about 30 seconds until well-mixed.
   
4. Bake for 25 minutes on the center rack. When done, allow to cool, as they will be gooey for awhile.
   
   Notes:
   
   I typically make these two ways:
   
   
5. If I'm making them for kids, I cut them into 1" cubes. This way they are bite-size, like a dessert hors d'evours, and kids feel like they get more treats than normal because they can take a handful to munch on. Any cheap milk or semi-sweet chocolate chips will do here, no need to buy fancy, expensive chocolate!
   
6. If I'm making them for adults, I will cut them into larger squares & use a good-quality chocolate. This recipe almost has a hint of caramelization, so pretty much anything you put into it will be good.
   
   These also freeze well. My freezing system is:
   
   
7. Line a rimmed baking sheet with a Silpat (Amazon sells their own knockoffs, two for ten bucks).
   
8. Put the cooled & cut blondie squares onto the Silpat & flash-freeze for at least 2 hours (they peel off really easily from the Silpat & you won't have to waste parchment paper).
   
9. Vacuum-seal the hardened blondies using a vacuum sealer (this $35 vac-sealer works amazing & I use these bags on a roll, which I cut with Scotch titanium scissors, which cuts the plastic really well). You can do them in single-packs or small packs, or do like half the batch, depending on how you eat them.
   
10. Put back in freezer to store permanently, then just grab a pack & either thaw it out (like throw it in your lunchbox) or put them in the toaster oven to reheat (try 6 minutes at 390F from frozen & adjust for your particular toaster oven, that may be too long or too short).

I tried PMing this to you, but it didn't take. So here, reddit, is my chicken recipe.

Ok, so this is easy-ish but is a great dish once you've mastered it.

First, you'll need to buy 1 whole chicken, 1 stick of butter, 1 sprig of rosemary, salt, pepper, garlic and a lemon.

First, wash the bird (taking out whatever innards they might have and tossing them), then pat it completely dry with paper towels (this is actually an important step many early chefs miss).

Next, chop the rosemary up into fine pieces and press the garlic. Heat your butter in the microwave until its melted, then add the rosemary, garlic, salt, pepper, and some lemon juice (a quarter of it squeezed should do). Stir it all together and put it in the fridge for about 5 minutes until it is semi-hard.

While this is cooling, take your bird and separate the skin away from the body. Use your hand to gently start by pulling it away from the neck and working deeper into the body from the same start spot. You want it to stay on the chicken but to create a cavity between the bird and skin all over. You'll have to use your hand to gently push it away from the thighs and legs. If you pop a small hole in the skin, don't stress.

Once you've done this, take the now cooled butter mixture and, using your fingers, spread it evenly around the inside of the bird in the area you just created. Make sure to get it all the way down the sides and back. Take the remaining bit of butter sauce (use about 2/3 inside, keep 1/3 for the outside) and rub it all over the outside skin of the chicken. Take the remaining pieces of the lemon and shove them into the empty cavity of the chicken, along with whatever rosemary sprig you have left.

Pre-heat your oven to 450 degrees. You may need to buy a wire rack that is V-shaped (like this one) if you don't already own one. Put the bird on the rack, on a baking sheet or in a baking pan.

Put the now ready chicken in for 20 minutes at the 450 degree temperature, then lower it to 375 and roast for about an 45-60 mins depending on the size of the bird.

You'll know its done when the skin is brown and crispy, and when you can easily move the leg back and forth by the end of the drum stick. Also, the juices flowing from the bird should be clear and not a bright pink.

Once you've gotten here, pull it out of the oven and let it sit on the rack for about 5 mins. Take it off the rack and carve it as you like.

It should be super juicy with incredibly crispy skin. And whatever you don't eat that night, you can use for chicken salad the next day.

I made some Keto Chow Banana Bread! It was pretty easy to make too:

• I melted 70g butter in the microwave and then put it in the freezer for 5 minutes (so it wouldn't cook the eggs).
  
• Add 15g vanilla flavor, 4.5g baking powder, 0.75g pure sucralose (from Amazon)
  
• 3 servings (186g) Ricotta cheese (Walmart)
  
• 3x Banana Keto Chow (137.61g) (the massive white section in the 3rd picture above :)
  
• 6 eggs
  
• Beat with electric mixer on lowest speed, and then bake at 350 until the top is hardened and there is no jiggle in the middle. Use knife trick to confirm done.
  
  Total macros for 3x Keto Chow bread: 1600 Calories | 110g fat | 14.31g net carb | 129.48g prot -- Funny note, I ate the whole thing at once in attempt to do an OMAD (one meal a day) and WOW that is filling. I could almost FEEL the Leptin rising in my body hahaha. It took me almost an hour and a half to eat. Super, super filing!
  
  The only other cool thing that I absolutely LOVE is if you notice in the pictures the purple baking strip. I got it on a whim to test (based on this video) but it really does make a difference. You soak this fabric strip thing in water, wrap it around your preferred baking dish, and it makes things bake perfectly evenly. This is because it prevents the sides of the baking dish from heating up and causing the edges to bake faster than the middle (which makes it rise). It is the "Wilton Bake Strip" off Amazon. Non-affiliate link here in case anyone is interested. P.S. I got my cheapo mixer off Amazon, and the silly red silicone loaf pan off Amazon too. Yes I like Amazon! :)

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  INSTRUCTIONS
  
  
• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

Review Notes with video!

NOTE: They baked a cheesecake in a water bath with EVERY pan, and tinted the water green to see if they leaked. EVERY model leaked, so they were all reviewed based on their other features.



Winner - Frieling Handle-It 9-Inch Glass Bottom Springform Pan - $50
This pricey pan may not be perfect—like the other models, its seal isn’t leakproof—but it boasts plenty of features that make it our two-time favorite: evenly browned results; near flawless release; a glass bottom that helps us monitor browning; helper handles; and sturdy, dishwasher-safe parts.

Runners Up

• [Nordic Ware Pro Form 9-inch Leak-Proof Springform Pan](
  http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_1?ie=UTF8&qid=1376062619&sr=8-1&keywords=nordicware+springform+pan) - $17
  Despite its promise of being leakproof, this pan allowed water to seep in, just like all the others. While it performed admirably, evenly browning the peach cake, its nonstick-coated base wasn’t as scratch-resistant as the glass-bottomed Frieling, and it didn’t release quite as easily as our winner, resulting in a cheesecake with less than perfectly smooth sides.
  
  
• Cuisinart Chef's Classic Nonstick Springform Pan - $13.95
  Though both peach cake and cheesecake emerged from this model almost perfectly and beautifully browned, cleanup wasn’t so effortless. The narrow crevice along the bottom of the removable sides trapped crumbs, even after several rounds in the dishwasher. The upturned rim on the base made cutting slices awkward.
  
  RECOMMENDED WITH RESERVATIONS:
  
  
• Wilton Avanti Everglide Nonstick Glass Bottom Springform Pan - $21.45

As for "accessories" I might recommend, whether you buy them or find them around the house or at various kinds of stores (including thrift stores), some kind of "steam basket" would be good.

The metal-rack "trivet" (riser) that comes with the unit is good for larger solid foods you might ever want to cook above the boiling liquid in the bottom and only up in the steam (e.g., perhaps whole potatoes/yams, eggs for hard boiling, chicken pieces, etc...although those can all be put right in the bottom too).
It's also good for putting other bowls, plates, containers on top of to lift those out of the bottom when needed. That might be to cook foods "PiP" (pot in pot, pan in pot) too which can have other advantages.
https://www.reddit.com/r/instantpot/comments/6mrkek/do_you_need_a_cake_setting_to_make_cake/dk50ww1
https://www.google.com/images?q=Instant+Pot+PiP+"pot+in+pot”

It can be good to have a stand-alone "steamer basket" that has smaller holes than the metal rack (and often handle/s, feet, etc), for things like peas and smaller items to keep them from falling through if you want to cook those in the steam.
But you can also use those bowls/mesh baskets/etc on top of the metal rack trivet (or any other "risers") to hold things like that so they won't fall through. Some people just use the regular metal "petal" type steaming baskets but I find those harder to clean and many have a post up the middle which can get in the way, so the one I use (when I use one) is this one:
https://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I've also actually purchased a "Fat Daddio" pushpan (from amazon) for making things like taco pie and lasagna:
https://www.amazon.com/gp/product/B0012Q32JM (this one fits well in the 6 qt models)
And I use various metal bowls/containers (even disposable aluminum ones) from my cabinets or occasionally purchased for the PiP method, etc.

Re recipes that can be "prepped" at once then frozen for later in batches, some people do that, or they may just freeze one or more "leftover" meats and/or whole meals for using later.
One of the Instant Pot groups at Facebook is specifically for that too, if you're interested:
https://www.facebook.com/groups/1550385038606032
Or you could do searches for those kinds of recipes (prep, freezer meals, batch...or "dump" recipes as well perhaps) in the largest group Instant Pot Community too...here's one search:
https://www.facebook.com/groups/InstantPotCommunity/search/?query=freezer%20meals

So excited to give this subreddit a try! This week I kept it pretty simple and just used a recipe I found online for the cake and ganache. One of my Christmas gifts was one of these and so I wanted to use it right away!


As far as the recipe is concerned, I was pretty happy with how everything came out. I bake quite a bit so I had everything but the buttermilk on hand. I personally wasn't a huge fan of the ganache, but my husband and friends loved it. If I were to do anything different I think I would have made the ganache just a little thinner. The thickness was good for a normal bundt cake but since this pan leaves the little holes I think something a little thinner would have been more aesthetically pleasing.

Awww hope your week gets better fast! For now though, you should totally get yourself this pan to make Cake-sicles!

Super awesome looking!

I'd LOVE Harvest Moon if I win!

Thanks for the contest!

This hilarious coffee table type book will surely make her laugh and it's only 43 cents so I'll link head massager to relax her.

Should I win I would love this sweet cake pan so I can make minicakes for everyooooone! :D

I hope your college bound sister enjoys her gifts! That's so sweet of you!

I don't know anything that's strictly shelf stable, unfortunately. I want that too, if you find anything...


For that much oil, I'd go with two batches of good old brownies. Make sure the CBD oil is "activated," decarbed, ready-to-eat, whatever. It probably is if you're expected to take it sublingually and it says it has "CBD" (rather than "hemp" or "CBDA").


To turn any cannabis concentrate into butter is dead easy. Just get the amount of butter you need for your brownies soft and melted, then stir the decarbed/activated/whatever concentrate into it, then let it sit in the oven at ~200F for 20-30 minutes, stir again, until it's good and blended. Fats like butter absorb cannabinoids, and since concentrates/isolates are mostly just cannabinoids, you don't need to do anything special. You're not infusing it like you would with flower, which requires more steps and more work.



Don't use a box mix!! They don't freeze well! I recommend two batches of Alton Brown's recipe with two changes: use a straight-sided 9x9 inch pan like this one and bake for 38 minutes. Cut into half, then half, etc. until you have 64 pieces. If you do two batches, you can get 128 pieces, which is pretty close.


Even after being frozen for a month, they're the perfect consistency and really delicious.

___


Edit: By the way, if you live in a legal state, it's easy to make MJ gummies from shatter, then also CBD isolate gummies, then eat them together. You're getting full spectrum (all the cannabinoids, terpenes) that way. A decent CBD:THC ratio (2:1, 3:1, or more) basically erases the high in my experience. Although I wouldn't drive.

This is by far my favorite 'treat' I've made while doing keto. I recommend using parchment paper or a silicon mold of some sort. I am not a fan of pecans so I subbed in pumpkin seeds instead. I also did not roast anything since I bought pre-roasted almonds. I also sprinkled extra sea salt on top before refrigerating. Keto Almond Bark

Ingredients

• 1 bag Lily's Sugar-Free Chocolate Chips
  
• 1/3 cup natural peanut butter I use Smuckers
  
• 2 tablespoons coconut oil
  
• 1 tablespoon butter melted
  
• 1/4 tsp salt
  
• 1/2 cup almonds
  
• 1/2 cup pecans
  
• 1/4 cup unsweetened coconut (optional if you'd like to add)
  
  

  Instructions
  

  
  

• Preheat oven to 300 degrees.
  
• Line a cookie sheet with parchment paper.
  
• Spread pecans and almonds on parchment paper. (If almonds are already roasted there is no need to roast again.)
  
• Drizzle 1 tablespoon melted butter and 1/4 teaspoon of salt on top of the nuts and toss to coat evenly.
  
• Bake for 5 minutes, stirring once halfway through.
  
• Remove from oven and set aside to cool.
  
• Grease a glass bowl and add Lily's chips and coconut oil.
  
• Microwave on high for 1 minute then stir.
  
• Microwave in 15-second intervals, stirring between until Lily's chocolate chips are completely melted.
  
• Add natural peanut butter and stir until it melts.
  
• Pour melted chocolate mixture into an 11 X 7 baking pan covered with parchment paper.
  
• Sprinkle pecans, almonds, and on top. (Feel free to customize toppings to your liking.)
  
• Place baking pan in the refrigerator and allow to set.
  
• Remove from refrigerator and break into bites.
  
• Enjoy!
  
  

  Notes
  

  
  The sugar alcohols in Lily's Chocolate Chips are not included in the nutritional information since most subtract to calculate net carbs. The nutritional information won't be exactly accurate unless you break almond bark into equally sized pieces.
  
  

  Nutrition
  

  
  Calories: 107kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 52mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg

I used this recipe and it worked perfectly - just be sure and use a thermometer to make sure the glaze is at the right temperature before pouring. Surround your cake with mousse! I made the layer cakes, trimmed them to about 3/4 thick, then put chocolate ganache between the layers and froze the cake. Then make the mousse and put 1/2 of it in a silicon cake pan. Press the frozen cake into the mousse, then spread the remaining mousse over the top and press into the sides. Freeze for 24 hours, remove from the mold when you are ready to pour the glaze over, and put the cake on a cooking rack on top of a can (and over a baking sheet). Good luck!

Here are a few things I'd recommend:

• New baking sheets - I always run out when I'm doing a big batch of cookies.
  
  
• A cool bundt cake pan and/or a mini bundt cake pan.
  
  
• A tart pan.
  
  
• A bottle of high quality vanilla is a nice little indulgence.
  
  
• Maybe a brownie pan like this one: http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=pd_bxgy_k_img_y This is especially good if she's someone who likes the crunchy bits of brownie best.
  
  
• A loaf pan or two for bread.
  
  
• A set of ramekins.

Awesome, can't wait to see how you like it! =)

For the cake, I make a regular sheet cake for the base, and use this for the train itself. Color it all with frosting, and then use various candies for the scenery (black licorice for the tracks). I've used jelly beans, spice drops, swedish fish, etc. The possibilities are endless. =)

For the cake itself, I use a Victorian Sandwich recipe (AKA Victorian Sponge Cake). I put in about a tablespoon (maybe a little less) of almond extract to give it a bit of a candy flavor to it. I find that the recipe is excellent at holding a shape, and the thin, slightly crispy crust is well suited for decorating.

Basically, Stainless > Aluminum but it will work. Just avoid anything acidic with the aluminum pan.

7" would be better, you can fit some 8" pans in but good luck getting them out.

6qt IP inner diameter is just over 8"x6" a 3" tall pan will take about 1/2 the height so a 2" pan might be better.

https://www.amazon.ca/Fat-Daddios-Anodized-Aluminum-7-Inch/dp/B0000VYQGI/ref=sr_1_4?s=kitchen-substore&ie=UTF8&qid=1540690789&sr=1-4&keywords=7%22

I made these delicious frittatas in this CuisinArt Compact Air Fryer using these aluminum pans. The following is what I came up with on a whim and split between two pans.

Ingredients:

2 eggs

⅓ cup half & half

¼ cup shredded medium cheddar cheese

Vegetables & Herbs (Handful of greens, grape tomatoes, onions, garlic, rosemary, micro-greens)

Salted Butter

Sea salt

Black pepper

EBTB seasoning

1. Crack the eggs and gently mix with the half & half. Set aside.
   
2. Sauté the vegetables until softened. Let it cool slightly.
   
3. Grease the cooking pans and add the egg mixture.
   
4. Add in the vegetables with the mixture.
   
5. Mix in cheese.
   
6. Top with EBTB seasoning, sea salt, black pepper, rosemary & micro-greens.
   
7. Cook at 260 degrees Fahrenheit for 20 minutes (I used the middle rack). The frittata is ready when it becomes firm with a slight jiggle in the center.
   
   Let the frittata set for a couple of minutes before enjoying!

I really like the Fat Daddio brand of cake pans! Wilton Preferred pans are also pretty good. Your standard dark coated, non-stick pans will do the job, but the edges get a little too dark for my preference in those type of pans. Just be sure to butter and flour the cake pans thoroughly if you decide on an aluminum pan.

I most often bake my cakes in three 6"x 2" pans. I find a three layer 6 inch cake to be the perfect size for 2-3 people to, especially if you're going to bake them often. I prefer 2" deep pans over 3-4 inch because it's a little tricky for me to get an even bake when the pans are so deep. Having each cake pan be its own layer is easier than cutting 2-3 layers from a deeper pan. Less crumbs that way!

I'm not sure if we're on the same wavelength. You're trying to make it do both at the same time. I'm thinking of single purpose per use, a plate or a bowl depending on use, but a little more plate friendly for cutting (than that picture). There seem to be a lot of examples like that, when I google search it, that are a little too much bowl, or a little too much plate.

I'm thinking about a bowl/plate that I could eat cereal in in the morning, clean it, and eat/cut a steak in it at night. So it needs to be wide enough and flat in the center (space to cut solids) and high enough on the sides to hold liquids (milk for cereal).

If the height and width aren't in sync then it won't hold liquid safely or will make it hard to cut solids. Additionally it should be stackable. You could even add flat cylinder type sides, like OP pic, for aesthetic.

We had hard plastic bowls with a spill edge, when I was a kid and they're close to what I'd want, but I can't find a picture online for them. And because of how they were made they weren't really made for cutting things on them like a ceramic plate. Also they were wide enough to fit a sandwich in, so either a plate or a bowl depending on need/meal choice. Then ultimately you wouldn't need bowls and plates, just a stack of these combo bowl/plates.

Edit: I think I basically just described a cooking pan for a cake. I want plate bowls like that.

"Misfit! This is a true emergency! I hear some noise under my window and I am afraid it might be a monster! Please hurry! It is right where our trash cans are so it must be some sort of trash monster!!"

and Misfit and Shadow appear just in time to discover an adorable raccoon digging juice boxes out of the trash can...

Under $20
gingerbread pan

Under $5
measuring cup

I have a 6qt Duo and have a Fat Daddio removable bottom 6"round pan for cheesecake, works great. I just ordered a [solid bottom 6" pan] (https://www.amazon.com/dp/B0013BL64E/ref=cm_sw_r_cp_apa_JUeSAbN50P1CX) too. They're quite affordable too.

I have one, it's a special pan, kind of like a bunt cake mold.

Hey, I was actually asking about the pans you originally mentioned. The Fat Daddio ones.

Do they leak out of you use a more liquid batter when baking cakes? Asking, bc the reviews only talk about baking cheesecakes in them as well. They are also marketed as cheesecakes pans (at least on amazon they are.)

This one - a 7" Fat Daddio: https://www.amazon.com/gp/product/B0012Q32JM

https://www.amazon.com/Nordic-Ware-Jubilee-Bundt-Metallic/dp/B00EA4BL96/ref=sr_1_21?s=kitchen&ie=UTF8&qid=1538935552&sr=1-21&keywords=bundt+cake+pan

https://www.amazon.com/gp/aw/d/B00EA4BL96/ref=mp_s_a_1_16?ie=UTF8&qid=1506225941&sr=8-16&pi=AC_SX236_SY340_QL65&keywords=bundt+cake+pan

6Qt and the 7x3 Fat Daddio

I ordered these at the same tine I ordered my trivet :

https://www.amazon.com/dp/B07DJYWF3D

And also this:

https://www.amazon.com/dp/B0012Q32JM

Try one of these:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1345422894&sr=1-4&keywords=perfect+brownie+pan

http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345422894&sr=1-2&keywords=perfect+brownie+pan

You can buy that pan here.

Mystery debunked ...http://www.amazon.com/Norpro-Nonstick-Cake-Sicle-Pan-Sticks/dp/B0000VLYPY/ref=sr_1_1?ie=UTF8&qid=1330644707&sr=8-1

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones

Get these cake wraps! Total game changer! I used them on my last layer cake. No dry edges and perfectly flat top. You soak the wraps in cold water for a few minutes, then wrap them around your cake pans and bake! I have no idea how it works so well but it does. No issues getting them out of a well greased/floured pan, either.

The only downside is that since the cakes don’t have the slight crust on the outside, they’re a little more fragile when handling. Just flip them onto wax or parchment paper so you don’t have to handle them directly.