Reddit mentions: The best specialty & novelty cake pans

• Bread for sandwiches - LC Foods has a pretty good White bread mix. I usually just use a Mission low carb tortilla and make it like a panini/quesadilla kind of sandwich thingy instead. But then, I like hot sandwiches...
  
  
• Tortellini pasta - Sorry, no help for you there, but I do make "ravioli" (recipe below).
  
  > 1 oz, Cream cheese
  > 2 egg
  > 0.50 cup, shredded, Cheese, mozzarella
  > 3" whoopie pie pan with at least 12 spaces
  >
  >Microwave 1/4 cup mozzarella until melty. Add cream cheese and egg and mix thoroughly. Spray pan with oil and divide mixture equally in the 12 spaces.
  >
  > Bake at 350F for 10 min. Remove all pieces and let them cool.
  >
  >Place 6 pieces back in the whoopie pie pan, divide the remaining 1/4 cup cheese (and any other very small amounts of filling you desire) on top of the pieces in the pan. Place the remaining 6 pieces on top of the cheese. Bake 5-10 minutes or until the cheese is visibly melty on the sides.
  >
  > Voila! Top with your favorite sauce (I like Rao's Brand jarred if I'm not making it myself) and enjoy!.
  
  
• Gnocchi - The Primitive Palate Garlic Gnocchi. Note: I actually like to refrigerate them overnight before adding them to the soup. I think it makes the texture more on par with a potato gnocchi, but then I'm not exactly the leading expert on Italian food so YMMV.
  
  
• Base for Chicken and Gnocchi Soup, or use your own. Mine comes out to 8 servings and around 410 calories and 4g net carbs per serving not including the gnocchi.
  
  Bonus:
  
  
• LC Foods also has a really f-ing good cheesy biscuit mix.
  
  
• I prefer Great Low carb Bread company's premade pizza crusts, but then there are so many pizza crust recipes it might not be worth it to you since they are pricey. I like them because they are easy to take to work with some sauce, cheese, and pepperoni and have a quick and easy lunch.
  
  
• Netrition.com is a great place to go for premade low carb products. You can find LC Foods and Great low Carb Bread Company products there along with Dixie Foods and others. Shipping is only like $5 for the whole order so it helps to reduce costs there.

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

Usually cake pulls away from the side of the pan because the exterior is cooking too much faster than the interior. The easy way to even out the process and avoid pull-away is to use baking strips. Personally, I have these from Wilton, but there are a number of different brands available that work equally well. In essence, you soak these then secure them around the outside of your cake pan much like you would a belt around your waist.

I've used them with equal success on spring-form and solid-wall cake pans. They're also great for baking cheesecake, although you have to fine-tune your baking times if you use them with most cheesecake recipes.

When you buy them, be sure to notice the length of the strips to make sure that you have enough for the perimeter size of your pan. They come in an assortment of sizes (6", 8", 12" and 16" are the ones I think I've seen). They're designed to be interconnected for larger pans, and ideally you minimize their overlap when you wrap your pan. Frankly, they sound far more complicated than they are. I have had much better results with consistency since I finally broke down and bought some. I use them constantly, and highly recommend them.

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!

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.

The Great Barstool Brownie Debate - Center Pieces vs. Corner Pieces

Pretty heavy CW in the article.
> Now over the years I’ve had my fair share of disputes over arbitrary opinions such as this, but this one is disappointing and flat out scary. I cant believe we live in world where people want corner brownies with burnt, crunchy edges.

and

>The center brownie embodies everything that makes a brownie a fucking brownie. And thats why its superior.

and

>And dont you dare…DONT YOU DARE…bring pizza into this.

The cultural homogeneity on this is becoming really scary. The center culture has captured the mainstream. Here's Buzzfeed with So, Brownies On The Edge Of The Pan Are Trash And I'll Tell You Exactly Why. Here's Delish.com with 5 Reasons You Should Never Eat The Edges Of Brownies. And more, and more, and more. Everywhere - you - look, the center culture reigns supreme.

I work at a large technology company, and in office discussions center culture is just automatically assumed. I'd love to be able to talk about what I like, but I'm afraid that any deviation from the center line will get me branded an edgelord. It seems that just five years ago or so, it was OK to cautiously admit that edges aren't that bad, but nowadays the best I can do is to try to quickly change the topic.

For now, Edge Culture can still use technology, but now that the Overton window has shifted away from it, I worry this solution won't last. These devices already have to carry cancer warnings in California, and I think the state legislature is mulling over an outright ban.

I can only hope that some of the IDW members will adopt Edge Culture and help counterbalance the relentless drive to the center… although I doubt even that will help, at this point.

Replace all meat with tofu/vegetarian similars (ie Beyond Meat, Gardein, Morning Star Farms, etc) -- I sometimes imagine Red Kibble being similar to Vegan/Vegie Crumbles (I think Morning Star Farms or Gardein makes it) mixed with some curry powder, paprika, cayenne pepper for the spiciness and color....maybe in a tikki masala sauce....

If you have deep pockets (Mr Mao style): lab grown/cultured meat

oh yes....Mushrooms of all types (visit an asian grocery store for a wider selection) cooked in different ways (sauted, soups, seared, fried, etc)

For Alex's lasagna, just swap out the meat for non meat mentioned above and swap out the cheese for soy cheese or artificial cheese (I guess Velveta like products would also be ok)...add some sauteed mushrooms for good measure...the noodles and tomatoe paste/sauce would probably be the same?

....and of course "tubes of goo"... You could make it fun (not really) - taking labels off/tape over all tubes and let folks figure out what they are sucking down (squeeze cheese, frosting, applesauce, yogurt, etc...if feeling passive aggressive...throw in mayonnaise, ketchup, mustard, hot sauce into the mix...)

​

//update

one more thing about Alex's lasagna - if you wanted to make it true to the episode, I remember he baked/served it in one of those all edge brownie pans: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Alex's Lasagna Image reference: https://www.syfy.com/sites/syfy/files/styles/1200x680/public/wire/legacy/beauty_shot_lasagna_0.jpg

​

For the real cheese - I think I recall Miller saying they confiscated "Wheels of Cheese" (think it was cheddar from Vermont...or maybe Wisconsin?)that was bound for Titan- that could be kinda expensive....maybe stop by costco and get a good sized wedge or small wheel/ball and make labels (to stick to the outside plastic) saying things like "UN Customs clear", "Inventory ID: Earth-Titan23of67", "Ceres Customs Cleared", "Evidence - Star Helix - DO NOT REMOVE", generate barcodes and folks can decode with barcode apps, etc.....

as one occasional baker to you-- I highly recommend the whoopie pie pans on amazon.

https://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE

 

they'll hold the shape you're looking for and so long as the non-stick surface isn't scratched, they pop right off.

Also good for making egg mcmuffins.

 

now back to your regularly scheduled program...


 

edit: YELLOW VIETNAMMMMMMMMM!!!!! Love that strain. Excited to see it in your video.

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Cakes by Melissa: Life Is What You Bake It https://www.amazon.com/dp/0062681273/ref=cm_sw_r_cp_api_i_acXACb32G1RD0
(Best cookbook ever) for baking

Disney Oven Mitt Pot Holder & Dish Towel 3 pc Kitchen Set (Mickey Minnie Red) https://www.amazon.com/dp/B01JHHL9UQ/ref=cm_sw_r_cp_api_i_ndXACbGWX1N5Y

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Disney Mickey Mouse Cake Pan Non-Stick Metal Large https://www.amazon.com/dp/B01JSCGWFW/ref=cm_sw_r_cp_api_i_1eXACbA348FJD

Lol i had some fun finding things for you

Possibly. Not sure how much space she has if she lives in NY. There's fun mini cake molds out there that I love. I'm a pseudo-baker. Love doing it, find time almost never. But I love the cute cake pan things, like this:

http://www.amazon.com/Chicago-Metallic-Multi-Tier-Cavity/dp/B00188HVXW/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1397691070&sr=1-16

There's bunches out there, in all sorts of shapes.

A really nice cake stand with a dome, maybe?

I was given a cake pop set as a gift and my son and I had fun with that, but it was really work intensive.

No soup for you!

I like my steak Blackened! or just burnt! But my steaks would taste better with /u/makaaberi sharing them ;P

Edit: teehee forgot my link and to thank you so THANK YOU <3 and congrats hun

For the record, even easier than a silpat and trying to make things round, I bought two of these:

https://www.amazon.com/dp/B004CYELQE/

They're perfectly round, less than half an inch deep. A quick spray of oil, or wipe with butter, spoon in and spread. They lift right out, perfectly round.

Thank you! I always use this recipe. It makes 3 layers, but I just used two for this cake. My layers were especially soft because I used cake strips. It was my first time using them, and I was blown away by the results. It was soft and tender on the outside and beautifully flat :)

https://www.amazon.com/gp/product/B0000DIX7S/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

That is the exact pan I used, it's a little smaller than what the recipe called for but it worked just fine. They were good! I plan on adding more salt next time and maybe some cinnamon or vanilla but as you wrote, it was a good base line!

Happy Zambambo!

I hope you have a loverly birthday and thanks for the contest c:

Here you go for the Honeycomb. Nordic Ware are amazing and the cakes look great! Just got the square bunt at a closing Williams-Sonoma, one of their most famous one would be the swirling bundt pan.

In my experience it's all about the baking.

• Very easy to over cook brownies, they need to be hot lava when in the oven, and cool to a semi-solid when taken out.
  
  
• The best brownie is an edge brownie, thusly the best baking pan looks like a snake
  
  
• never listen to anybody that suggests using dark chocolate in brownie mix, find the nearest trout and start attacking them.
  
  
• Use a low protein flour, you don't need a gluten network crumb like in sandwich bread.
  
  
• Pecans or Walnuts add a nice touch, but don't crush the nuts too much, nor roast them too much prior.

It's really quite easy.

• Silicone mold
  
• Resin
  
• Mix resin according to directions, pour first layer and let partially set (I didn't wait long enough on this batch and the CPU "sunk" too far).
  
• Set CPU on partially set resin
  
• Pour more resin over the top to desired thickness.
  
• Remove bubbles according to product directions (usually involves exhaling CO2 onto the resin).
  
• Post on /r/homelabsales
  
• Profit immensely
  
• Quit job

I think that this heart shaped pan you might like. You seem to like baking!

I used a darker honey - it was a thyme flower honey that I got from Greece awhile back. And wow I did not know that sub existed - subscribed!

This is the pan I used. Happy baking!

JUMPIN' JEEPERS

My favorite scene is from Fear and Loathing in Las Vegas. I'm always saying, "Who said anything about slicing you up, man?" to my SO. haha I don't know why I like it so much.

I would love this mini donut pan. :D

Amazon sells them as well, a few bucks cheaper if you factor in shipping. I've been wanting to get one of these for a while. They also sell lasagna pans in the same shape. Looks like a great way to make a deep dish pizza.

The edges are chewy and I like that. I like gooey too but I prefer chewy.


The perfect brownie pan

Mochiko is available at most Asian markets, you can find it in plastic bags as the Southeast Asian staple "glutinous rice flour." I use a California brand, blue star, but the others are fine too. All the other ingredients are standard, all purpose flour, baking soda, vanilla extract.

Recipe for pumpkin mochi, feel free to cut the sugar by half!

Recipe for butter mochi.

I like baking it in a bakers edge pan, for lots of crunchy chewy goodness.

Yay for moving!! this cupcake cake mold would be so amazing! I would totally squeal like a little girl opening this!! Lol

You need you some "Bake Even Strips". You soak them in water, wrap them around the outside of the pan, and they keep the sides cool. You end up with almost perfectly flat cakes that have sides as lightly colored as the top.

If you like the edges, then this product, is for you good sir!
http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448
(Found this awhile back, thought it was cool myself lol)

And they're SO EASY. You just need this pan. If you don't want to get the pan, you can make the microwave version in a dish that's the size you want the muffin to be.

There are also almond buns that are very similar, but they're way more calorically dense and almond flour is more expensive so I usually do flax. :)

We had leftover steak from a parrilla, so we brought it home, chopped it all up and made tacos. You can make my cheese shell microtacos in the same muffin top pan you use to make my cheesebuns. It makes 6 slightly bigger tacos instead of the 12 tiny ones with the whoopie pie pan.

For the cheese shells we used the Cheddar & Asadero blend from Kraft which is our favorite because they add taco seasoning to the cheese.

https://www.instagram.com/p/BxvUEpcnZ4D/?igshid=80b9ntxh5fbp
Additional photos.

MICROTACOS

Ingredients
1 cup shredded cheese (we use this taco blend)
½ lb ground beef (or steak, chicken, etc.)
Chopped onion and seasoning to taste
Optional: guacamole and sour cream

Directions

1. Preheat oven to 350°F.
   
2. Fill bottom of whoopie pie pan (or muffin top pan) cavities with shredded cheese.
   
3. Meanwhile brown ground beef, onions and seasonings.
   
4. Bake cheese for 4 minutes (the cheese will be soft and bubbly, but will firm enough to close the tacos over the filling).
   
5. Add ≈1 tsp of meat onto one half of the melted cheese. Gently fold the cheese over the ground beef side to close. Repeat.
   
6. Bake 15 minutes to re-melt the cheese and solidify the taco shape.
   
7. Fill with guacamole and sour cream before serving.

Yup that's the best idea. I recommend this one.

Mike Mike Mike Mike Mike Mike

I either need this for my biscuits or this to add to my collection of desk penguins :D

Thanks for the contest! :)

There are ways to make sure the turd brownies turn out perfectly everytime.... http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Always at least 2 crunchy edges

Alex is smart, he makes it in the endless crust brownie pan for perfect lasagna and crust ratio

Cake strips.

I had never heard of them, but my new baking cookbook requested them, so I bought some to try. My cakes are flat as a board. It is amazing.

This one:

https://www.amazon.com/Wilton-Nonstick-12-Cavity-Mini-Donut/dp/B004CYELQ4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1465780939&sr=1-5&keywords=donut+pan

And thanks! :)

I'm not sure you understand what I'm saying, and I don't know what you're trying to say. The edges and bottom cook differently because they're in direct contact with the metal pan, which transfers heat more effectively and allows moisture to escape. The brownie pan in the video puts more of the batter in direct contact with the metal. This is the one mentioned: http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448 Maybe the second-to-last picture there will help you understand.

While you're there, take a look at the reviews and see if people who've actually used the pan think it doesn't work, or that the extra metal "does little" as you said.

Now I'm imagining one of these in the shape of a swastika for themed deserts.

"One hot moist gooey blondie swastika, topped with a heaping scoop of our housemade "Bav-Aryan creme" ice cream and lightly sprinkled with a light almost ash like dusting of our "Holo-chocolate" that'll have you stand up and shout "Sieg Delicious!"

God... now I kind of want to go to Nazi TGIF.

that's the best part!


https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

A bundt pan is non-stick though right, chiffon cake tins are usually aluminium. If it looks like this then yes!

> Id suggest you use this.

That's the most awesome thing I've ever seen in my life.

Also the edge pieces are the best. We even have a pan just to get all edges. http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_1?ie=UTF8&qid=1373851918&sr=8-1&keywords=brownie+pan+all+edges

Every piece has crust. That tray is awesome.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Merry Christmas in April!

Baking pan!

This is why I always liked Alton Brown on Good Eats. He would always try to pick recipes and find ways around such extravagances. Want to have more edges on your brownies to get that extra crunch? You could go buy a $37 specialty pan, or maybe just go ahead and make them in the cupcake tin you already have. Does the recipe call for an incredibly expensive mushroom grown only in Svenborgia? Sure, but many local markets for international cuisine have something nearly identical for almost nothing.

You need this -> https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Your brownies look delicious, btw! 😋

That's all very interesting and I couldn't have guessed. I wonder if there could be a tank designed in the spirit of that brownie pan where every piece is an edge piece. Maybe something to the same effect (different implementation of course) in beer tanks could eliminate some of those differentials and other factors.

Yes, they sell tube pans for this purpose. They're 2 pieces so the bottom comes out. Or a springform pan would work as long as the batter doesn't go above the lip of the pan. I didn't see your recipe or instructions so I can't say for sure this is the problem, but cakes using whipped egg whites almost always come out better this way. Here's a link to the type of pan I'm referring to:
https://www.amazon.com/dp/B0000VMGTW/ref=cm_sw_r_other_apa_i_bNu1CbJA5D625

like this? or this? or this?

If you make yourself an amazon.com account and add your shipping address then link me your gift code I will buy you this. It's amazing and you should have one!

http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_2?ie=UTF8&qid=1407808914&sr=8-2&keywords=shallow+muffin+pan

No Costco neer me carries these chips so I Took this pan $8 and added 1tbsp parmasan cheese. Heat oven to 400°F and bake for 6-8 minutes. They are fantastic!!

I've been making different kinds with red pepper flakes, or Italian seasoning, or a rub I use for my smoked tritip.

They are also good with the chipotle Bitchn sauce.


Edited for a ton of auto correct error from my phone.

this opinion is popular enough that all "all corner" brownie pan has been invented. you might want to look into it

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_api_ZYyKBb0CVMXZV

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=mp_s_a_1_3?ie=UTF8&qid=1540247846&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=all+edges+brownie+pan&dpPl=1&dpID=41TpFxp9GRL&ref=plSrch

It is a thing! My ex stole mine lol.

Like these?

http://www.amazon.com/gp/aw/d/B004CYELQE?pc_redir=1409138338&robot_redir=1

What specific use do they have in regards to keto?

MyFitnessPal on your smartphone.

Grease Keeper

Baking Cooling Racks

Whoopie Pie Pans

Kitchen Scale
/r/ketorecipes

www.cavemanketo.com

No need to buy any extra gadgets - save your money for all the bacon and coconut oil you're going to buy.

You're going to want a tin like this to make it happen http://www.amazon.com/Wilton-2105-5038-Giant-Cupcake-Pan/dp/B000UPRAXA

Edges are the one true religion.

You can still get the brownie version on Amazon! Unless you're actually 5+ people, it'll be more than adequate!

I can’t even.. tap it!
Edit: for mobile users with huge fingers: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_3?ie=UTF8&qid=1509829278&sr=8-3&keywords=all+edges+brownie+pan

FYI, they make all-edge pans.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Some of us like the edges...

even more so the corners...

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

You would probably like this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Sounds like you need one of these: https://www.amazon.co.uk/Bakers-Edge-Brownie-Pan/dp/B000MMK448/

[are you sure about that?] (https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_oDoMybAK377K8)

So I made these last night! SO simple, and my husband loved them. This is my new go to. It felt like I had a regular bun, tasted good- my 5 year old ate one that I hadn't cut in two and liked it.
The only problem I need a bigger bun pan. I used this [muffin pan] (http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/dp/B004CYELQE/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1395929155&sr=1-3&keywords=hamburger+bun+pan) Wilson pan for muffin tops and its a little bigger than slider size but not quite regular bun size so my meat was the biggest thing in the burger- not that its truly a bad a thing. Just felt awkward with my huge Johnsonville Cheddar Bacon 1/3lb patty...

edit for spelling

Here's the Amazon product page for the brownie pan..

$35 USD hrm

Maybe one brownie tray per person?

Edit: To make it fully legit the $13 spatula probably needs to be bought also

Hence the creation of this lil' beauty.

Why would I want a brownie pan that puts all the brownies at the edge? Am I the only one who prefers the gooey center brownies?

This is the ultimate brownie pan to solve this very problem.

Not a crazy idea at all! Also, they exist. There are a few other similar styled ones out there too.

I know you can order that lasagna pan on Amazon

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_u5E-AbA7H0R5N

You may want to invest in this.

Even bake strips for cake baking. They actually work and are reasonably priced. My husband got them for me and I didn't think I would need them but they make a difference.

You're in luck.

At least 442 people do.

Thought you could use this.

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_apa_i_dhYqDbXHWY0MH

The brownie pan for you:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Or buy this.

I've considered buying this

You're welcome.

Appears it's out of stock right now though. Cupcake tray works too.

Amazon

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_5?keywords=brownie+pan&qid=1568995643&s=gateway&sr=8-5

You guys seen my pan?

Meanwhile the rest of us are trying to get all crispy edges

It's a thing.

Pssh, imma gonna send you this: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

I did a little bit of research (read: I googled it) and found this http://www.amazon.com/Nordic-Ware-Smiley-Face-Pancake/dp/B004ATJGF2 . So, they do exist.

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

Baker's Edge Nonstick Edge Brownie Pan https://www.amazon.com/dp/B000MMK448/ref=cm_sw_r_cp_api_i_F2oWCbXERXVBJ

All Edge Brownie Pan.

Mmmm edge brownies

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

People like the edges? I was always fighting to get a center piece.

Amazon

With this, every piece is an edge piece: https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

https://www.amazon.com/dp/B0000DIX7S/ref=cm_sw_r_cp_api_S5hnybJKAR2JX

I thought you were linking to this.

Welcome to hell

> futuristic looking lasagna trays?

It's actually a brownie pan... here's the link

You meanthis one?

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

If you are not a peasant then this is how you bake your brownies.

https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

You can get all three of these non-stick ones for less money.

Smiley
Bugs
Zoo Friends

this!

Also this one.

https://www.amazon.com/gp/aw/d/B0000DIX7S/ref=ppx_yo_mob_b_old_o0_img?ie=UTF8&psc=1

This is the one that I bought. It was $18.99. It appears to have gone up in price.

Muffins are a form of quick bread, so if you poured all your batter into a larger pan, such as a pie pan or a loaf pan, youd basically just be making blueberry/banana/cranberry orange/etc bread. You might experience a change in leavening, it might turn out kinda dense and hard to bake through without burning, but with a few tweaks you could do it. Id suggest you use this.

I'll just leave this here.

Personally, love it. I can only eat lettuce wraps for so long before I crave a bread sandwich again. Flax is low carb and has a whole wheat consistency. I prefer this recipe for a heartier bun and bake em in a whoopie pie pan for uniformity. It can be a little salty, so whatever the recipe calls for, cut it in half or omit. And to throw a twist on my buns, I use olive oil and throw in a 2 tsp of crushed, dried rosemary. I use a mortar and pestle.

Flax meal can be a bit pricey ($5-6 per lb) but can last over a year so I stock up when I find it for ~$3/lb.

I just saw this on a rerun of Shark Tank, and I could totally imagine it hanging in your kitchen somewhere causing me anxiety

You could always go with this, but the reactions when you show up to the office potluck won't be as interesting. https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448

have you ever seen this

A bit more tricky to remove...but...all fucking edge piece.

All-Edges Pan would give you the result you're looking for, but i'm hesitant to buy a separate $36 pan for a single dish.

You could leave the top layer as exposed noodles to let them dry out, then cover with cheese just before pulling from the oven.

I have no use for this

That means you're using the wrong pan to solve your problem.

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.

So this is the recipe!

https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

I used pecans for the nuts.

I only used half of the recipe, and here were the lo-cal tweaks:
-Sub Splenda for the granulated sugar
-Sub brown Splenda blend for the brown sugar
-Use Country Crock Light Butter, melted and cooled for the butter

I put two scoops of cookie dough in each of the molds on this whoopie pie pan:

Wilton 12-Cavity Whoopie Pie... https://www.amazon.com/dp/B004CYELQE?ref=ppx_pop_mob_ap_share

I used a whoopie pie pan because generally if you use light butter in cookies they don’t keep their shape.

Bake them at 375F for about 15mins. Test the cookies by lifting them off the pan a little bit, if they come up slightly, they’re done!

I enjoy going out to eat a big new york strip cooked medium with a baked potato.
No soup for you!
Kitchen item to die for

This is the most awful, asinine, backwards invention ever.

What they need is the exact opposite of that. Mmmmm a whole pan of gooey brownies....

so I suppose you would hate living with someone that owns THIS

I hate you. I had just found the link to post that :(

ALL THAT WORK

I'M POSTING IT ANYWAY

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/

Neener.