52 Weeks of Baking

I've been participating in 52weeksofbaking for 5 years. I've run this community on lemmy since I moved here a year and a half ago. In that time, I've only missed one challenge, and it will always rankle me. But I've decided not to do this challenge next year, so I can focus on other things.

I would like to thank everyone who has liked and commented on the posts here. Extra thanks to those who have submitted entries, especially @[email protected].

If anyone would like to take over this community, I will be more than happy to turn it over.

Recipe. I tried making slightly healthy ones last week and it was a disaster. The coconut oil melted and stuck the paper to the muffins. The streussel disappeared, and overall they didn't taste great. These taste much better and aren't the least healthy. At least they're homemade and not ultra-processed.

Recipe

Original reddit post

Hello bakers! Welcome to the final week of this year’s baking challenge. Thank you all for baking along with us this year, and we hope you’ll join us in 2025!

For this week’s challenge, we’re baking something that bested us this year – whether it’s something that was a complete disaster, or something you just want to try and improve on, anything you made this year that you want a do-over for is fair game!

As always, Happy baking!

Original reddit post

Hello bakers, welcome to the penultimate challenge of the year! This week we’re focusing on yeast-leavened bakes – this means anything that uses bakers yeast, wild yeast, sourdough, etc.

Examples include:

Yeast bread

Sourdough buns

Yeast donuts

Yeast waffles

Yeasted cinnamon rolls

Happy baking!

Made for my friend's birthday. So happy with how the shells came out, though most of the ones with sprinkles cracked.

Original reddit post

Hi bakers, welcome to week 50! This week, we’re doing a cookie swap! This means anybody who wants to (whether you intend to bake this week or not) can post a cookie recipe of their choosing in the comments below. This can be a holiday cookie, a classic cookie recipe you always come back to, a fun new cookie you’ve been working on perfecting, anything you want! Then, each baker can select one of these recipes posted for their cookie to bake this week. Alternatively, if you don’t see a recipe that fits your diet, taste, etc., you’re also welcome to do a cookie swap with a friend in real life and use that recipe instead, or to use a cookie recipe you’ve previously seen someone post on the subreddit.

To kick things off, I’ll share a few that should fit several dietary restrictions:

Gluten free vegan pumpkin sugar cookies Dairy-free and gluten free gingerbread crinkles Vegan, peanut free, and gluten free red velvet cookies

Happy swapping!!

Recipe. I had to bake them a lot longer and they never got truly crispy but they have an ok crunch and excellent flavor.

Original reddit post

Hi Bakers, welcome to the final month of this year’s 52 weeks of baking challenge! For this week, you’re welcome to bake anything that is savory! This means cheesy, herby, vegetable-based, meat-based, whatever you’re feeling! Below are some examples you can try!

Cream cheese stuffed bagel bombs

Caramelized onion galette

Garlic knots

Beef wellington

Homemade pizza

Happy baking!

Recipe. My guess is I didn't have the right kind of semolina. I couldn't get it to stretch more than 8" and my dough didn't look as loose and transparent as the images on the site. Being so thick, they ended up raw on the inside and inedible.

I dont make pies much because cooked fruits always triggered my gag reflex as a kid. It's thanksgiving time here in the US, so i have beene trying to bake pies to give out to friends and family.

This is a modified cobbler recipe that i had. I have been having loads of issues getting pie crusts to cooperate with me this month, and this was no exception. They keep coming out dry and flavorless no matter what i do. I've tried store bought, I've tried handmade, and nothing does what i expect it to do. I'm about to get a notebook and go full chemist on my pies to figure out what i am doing wrong. Obviously my weave was doomed from the start as i realized i needed to weave it before putting it on the pie.

On a personal note, i finally got a stable job this week. No more weeknight bartending hoping to make $20 a night. i got a job at a print shop that works with quite literally every organization in the surrounding area. That, coupled with my kittens getting their final round of vaccines this week means i can hopefully end the year on stable footing.

Original reddit post

Post Hello, bakers! This week’s challenge is Same Latitude, where we explore flavours, ingredients, and recipes inspired by countries that share our geographic latitude. Take a look across the globe to discover surprising connections in cuisines from places with similar climates and seasonal ingredients.

Dive into what’s traditionally baked in these regions, or let local, in-season ingredients guide you. You might find yourself trying new techniques, spices, or flavours from cuisines you’d never thought to explore—all united by the same line on the map.

Let’s bake our way around the world this week and share what we discover with our latitudinal neighbours. Looking forward to seeing your inspired creations!

Happy baking!

Recipe. Haven't tried the pie yet (used a brown butter crust), but I baked the excess filling in a ramekin and that was delicious. I have never made an attractive crust in my life.

Original reddit post

Hello, bakers! This week’s challenge is Pies and Tarts, so whether you’re leaning toward a buttery, flaky pie crust or a tender, crumbly tart dough, there are plenty of options to explore!

There’s no one “right” dough here—shortcrust pastry is great for a firmer base, pâte sucrée (a sweet tart dough) adds sweetness and structure, and even graham cracker or cookie crusts bring their own charm. So, roll, press, or pat out whichever dough feels right for your pie or tart vision, and let the filling inspiration follow.

Some ideas for you to try:

Cherry Berry Pie

Vegan Chocolate and Strawberry Custard Tart

Mushroom and Asparagus Tart

Peach Hand Pies

Let's see those golden-brown edges and beautifully filled centers—happy baking!

I've been doing a lot of cookies recently. I always love to add walnuts to my chocolate chip cookies. I also went ahead and added a little bit of cloves to give them an extra little flavor. I should have swapped the baking sheets halfway through the bake, as the bottom rack cookies were a little under done.

I've made a lot of things recipe that I could have used for this challenge if I remembered to take a photo. Served these with dal paneer masala and it was all delicious.

Original reddit post

Hey bakers! This week, we are diving into our cupboards, getting resourceful, and transforming the basics into something delicious! No need for fancy ingredients—just a dash of imagination and a sprinkle of ingenuity.

Maybe you're low on fresh eggs or milk—try substitutes like flaxseed or coconut milk if you have them on hand. Or perhaps you’ll lean on those jars of nut butter, bags of oats, or a hidden stash of chocolate chips for inspiration. Remember, spices and extracts can add a new layer to any recipe, so go bold!

Some ideas to get you started:

French Toast Casserole

Banana Bread

Peanut Butter and Oatmeal Bars

So raid your pantry, experiment with what you’ve got, and share your creative results.

Happy baking!

Recipe. I almost forgot to take a pic before they were gone. Delicious, served with fermented Cranberry sauce, maple syrup, and toasted pecans.

I don't know why i struggle with yeast breads so much. I can never get them to proof properly so my loaves always come out so deflated and tough.

I used this recipe from my grans old cookbook

Unfortunately i messed up rolling the pancake, so it all came apart on me when i tried to transfer the little rolls. It all tastes great, basically an English manicotti, i just wish it didn't all fall apart so that you had something pretty to look at.

Recipe. In lieu of cider, I used apple pie flavored whiskey. They are moist and delicious. I don't have a donut pan, so I placed rolled up aluminum foil in muffin tin spaces.

Original reddit post

Hello, lovely bakers! And this week it’s Crepes & Pancakes turn. Whether you’re swirling up delicate, lace-thin crepes or flipping a stack of fluffy, golden pancakes, this is your chance to master the art of the perfect griddle batter.

For crepes, consider letting the batter rest for a smoother, more tender result, and don’t forget the magic of a hot, lightly buttered pan. Pancakes can go classic and fluffy or take on a twist with add-ins and spices.

If you are looking for inspiration, here are some ideas to get you started: Ham and Cheese savoury Crepes

Japanese soufflé pancakes

Dutch baby

Let’s flip, stack, and roll our way through this week.

Happy baking!

Did you know that cranberries are full of pectin? I sure didn't until this week. But it's cranberry season here in the US, so i made a cranberry sauce with lime juice and maple syrup, and threw some corn starch in there to really seal the deal! O absolutely love lime and cranberry sauce, and the maple syrup really brings out a fall flavor to the pie. Thats on top of a condensed milk and cream cheese filling. On top we have a flour, brown sugar,and walnut crumb. I will admit that i cheated and used a frozen pie crust for it, but the challenge was for gelling agents, so hopefully you'll all be kind on me for that.