Nyx
@mx-nyx.bsky.social
30+ baker nerd (She/They) 🏳️🌈🏳️⚧️
◇Disabled
◇Trans/genderqueer
◇Polyam (partnered & open)
◇Disabled
◇Trans/genderqueer
◇Polyam (partnered & open)
Feel obligated to share my pumpkins from 13yrs ago, I love how the specific references kinda precisely date it 🤣🤣🤣
May 27, 2025 at 12:46 PM
Feel obligated to share my pumpkins from 13yrs ago, I love how the specific references kinda precisely date it 🤣🤣🤣
Also I love that my older guide is in far better condition than the new essential one, the printing/binding quality is noticeable!
April 28, 2025 at 2:58 AM
Also I love that my older guide is in far better condition than the new essential one, the printing/binding quality is noticeable!
If I wasn't in the middle of a move I'd post a pic of them all, I own every Essential and New Essential Guide!
April 28, 2025 at 2:53 AM
If I wasn't in the middle of a move I'd post a pic of them all, I own every Essential and New Essential Guide!
I started with this recipe which makes 1 loaf and doctored it for 2.
I doubled everything except the butter, stirred greek yogurt/vinegar into some milk instead of using buttermilk, also used dark brown sugar and more molasses than it called for.
chefsavvy.com/gingerbread-...
I doubled everything except the butter, stirred greek yogurt/vinegar into some milk instead of using buttermilk, also used dark brown sugar and more molasses than it called for.
chefsavvy.com/gingerbread-...
Gingerbread Loaf (BETTER than Starbucks!) - Chef Savvy
This copycat starbucks gingerbread loaf recipe is perfectly spiced, moist, and perfect breakfast or dessert for the holidays!
chefsavvy.com
February 9, 2025 at 11:35 PM
I started with this recipe which makes 1 loaf and doctored it for 2.
I doubled everything except the butter, stirred greek yogurt/vinegar into some milk instead of using buttermilk, also used dark brown sugar and more molasses than it called for.
chefsavvy.com/gingerbread-...
I doubled everything except the butter, stirred greek yogurt/vinegar into some milk instead of using buttermilk, also used dark brown sugar and more molasses than it called for.
chefsavvy.com/gingerbread-...
Normally it's all cold ferment, but this time I took around 2/3 of my flour and water + yeast for 24hrs at room temp, finished the dough, cold fermented the rest of the way.
January 23, 2025 at 2:45 AM
Normally it's all cold ferment, but this time I took around 2/3 of my flour and water + yeast for 24hrs at room temp, finished the dough, cold fermented the rest of the way.
