[Original Reddit post](https://www.reddit.com/r/52weeksofbaking/comments/18knqg3/2024_challenge_list/) Since we only have like 3 active users right now, we'll continue following along with Reddit. If we have more regular posters by the end of next year, we can look at coming up with our own list. Week 1 12/31/2023 New Year, New Recipe Week 2 1/7/2024 Quick Bread Week 3 1/14/2024 South Africa Week 4 1/21/2024 Seasonal Ingredients 1 : Use an ingredient that's in season where you live Week 5 1/28/2024 Bite Sized : Bake a mini-treat Week 6 2/4/2024 Japan Week 7 2/11/2024 My Decade : Bake something that was trendy the decade you were born Week 8 2/18/2024 Custard or Pudding Week 9 2/25/2024 Fermented Ingredients Week 10 3/3/2024 Tower Bake : Bake something vertical Week 11 3/10/2024 AI Generated : Cook a recipe generated by your favorite AI app Week 12 3/17/2024 Sponge Cake : Make a Genoise or Victoria or Angel Food or another type of sponge cake Week 13 3/24/2024 Animals : Make something animal shaped, or inspired by animals or treats for your pet. Week 14 3/31/2024 Edible Book Challenge : Bake something inspired by literary titles, characters or authors Week 15 4/7/2024 Turkey : Bake a treat from Turkey Week 16 4/14/2024 Ancient Grains : Incorporate one or more ancient grains in your bake Week 17 4/21/2024 Caramel or Sugar work : Make something incorporating homemade caramel or spun sugar or another decorative sugar creation Week 18 4/28/2024 Tropical Flavors : Incorporate tropical flavor(s) into your bake Week 19 5/5/2024 Mexico Week 20 5/12/2024 Show Stopper : Bake something show stoppingly gorgeous. Look to past GBBF show stopper challenges for inspo. Week 21 5/19/2024 Inspired by Nature Week 22 5/26/2024 Flatbread Week 23 6/2/2024 Celebration of Life : Bake something beloved by someone you love (who may or may not have passed) Week 24 6/9/2024 Seasonal Ingredient 2 : Use an ingredient that's in season where you live Week 25 6/16/2024 Monochrome : Bake something black & white or shades of a single color. Week 26 6/23/2024 Inspired by STEM : Show off your engineering skills, or a baking science tip you've learned. Or switch it up and bake something inspired by science. Week 27 6/30/2024 Chocolate Work : Channel your inner chocolatier and conjure up a homemade chocolate confection. Or make a dessert incorporating chocolate Week 28 7/7/2024 Meringue Week 29 7/14/2024 Superfoods : Incorporate a superfood ingredient into your bake (anything from wheatgrass to acai berries) Week 30 7/21/2024 Olympic Themed : Take inspiration from the Olympics for your bake. Bake something olympic themed, or pick a treat from the country you’re rooting for. Week 31 7/28/2024 Rolled : Bake something that is rolled Week 32 8/4/2024 Frosting & Icing : Learn a new technique Try out a frosting or icing technique you haven't mastered yet Week 33 8/11/2024 Brazil Week 34 8/18/2024 Coffee / Tea Flavor : Bake something incorporating coffee or tea, or something that pairs with them. Week 35 8/25/2024 Laminated Week 36 9/1/2024 Plating : Show off your plating skills Week 37 9/8/2024 Regional : Favorite Bake a specialty of your region Week 38 9/15/2024 Choux Pastry Week 39 9/22/2024 Unfamiliar Ingredient : Use an ingredient you haven't tried before or haven't had success using Week 40 9/29/2024 3D Shape : Bake something in a 3D shape : spherical or square or another Week 41 10/6/2024 Buns Week 42 10/13/2024 Enriched Dough Week 43 10/20/2024 Gelling Agent : Use gelatin or a vegetarian equivalent Week 44 10/27/2024 Samhain : Celebrate the Celtic festival of Samhain by making something traditional to the regions it's celebrated. Week 45 11/3/2024 Crepes & Pancakes Week 46 11/10/2024 Pantry : Bake something using only the ingredients already available in the house Week 47 11/17/2024 Pies & Tarts Week 48 11/24/2024 Same Latitude : Bake a specialty from a region on the same latitude as you Week 49 12/1/2024 Savory : Bake something savory Week 50 12/8/2024 Cookie Swap : Post your favorite cookie recipe and try out someone else's Week 51 12/15/2024 Yeast Leavened Week 52 12/22/2024 Nemesis :   : Bake something that defeated you this year

This sub is for people who want to challenge themselves and try new things. Viewers should be celebrating that, not judging the results. You don't have to up vote everything, but please do not down vote people's submissions. Thank you.

[Recipe](https://veenaazmanov.com/pullman-sandwich-bread-pain-de-mie/comment-page-29/#comments). I've had the Pullman pan for at least 2 years, and finally used it. My first attempt with King Arthur's recipe was a fail. The dough didn't rise and only filled half the tin. This one came out beautifully. The only snag (literally) was that the dough baked into the crevice of the lid, and I couldn't get it off without tearing off a bit of corner. Over all, very happy with this rectangle.

I made Apfelstrudel following Granny's recipe. Dough: * 300 g pastry flour * 2 tbsp vegetable oil + a bit for greasing * 1 tsp salt * 175 ml warm water + more water for boiling Boil some water in a pot. Mix the ingredients together, adding only enough water so that you get a soft, but not batter-like, dough. Knead well until you can form a soft, elastic, smooth ball. Grease with a little more oil. Put the dough on a plate that fits under the pot: Pour the water out of the pot, maybe make some tea. Put the pot (upside down) onto the plate, so that it keeps your dough warm. Let rest for 30-45 mins. Filling * 1,5 kg apples * juice from 1 small lemon * optional: 75 g raisins according to taste * optional: 75g chopped or ground almonds, hazelnuts, walnuts, pecans, ... To taste * 80 g sugar * 1 tsp ground cinnamon * 50 g + 25 g butter Soak raisins in rum, water or juice. Melt butter. Core and peel apples, cut them in quarters to eighths, depending on the apples' size, then slice the pieces crosswise in smaller, flat pieces. Sprinkle lemon juice over the apple slices to prevent them from browning (and also adding a bit of sourness). Butter a 30x20 cm (12 x 8 inch?), deep mild. When the dough is rested, take a kitchen towel, sprinkle flour onto it to make it non-stick. Roll the dough out onto the towel, then widen the dough further with your hands. It should be thin enough, to see through. It takes a lot of practice to get there, I have yet to master that skill.... Spread 50g of butter over the dough, add apples, raisins, and nuts, leaving about ½ inch on every side plus about 3 inches on one side. Roll the dough up: start by folding over the ½inch wide sides onto the apple covered dough. Then start rolling at the side opposite the 3 inch wide side. The towel under the dough is pretty helpful here. Put the Strudel into the buttered mold, ideally with the end of the dough on the bottom. Grease the strudel with the remaining 25g of butter. Let it bake at 180°C/ 350 °F for about 1-1½ hours, until golden brown and crispy. For more crisp and colour, spread more butter onto the strudel during baking time. Eat with vanilla sauce, ice cream, whipped cream, apple sauce, some milk on the side or plain. I sent Granny some pictures and she thinks, i made an okay Strudel but way too thick. Also I tried to add more pictures but I couldn't Find out how 😅

I think i need bigger pipe tips. These were supposed to be churros, but the dough came out so narrow even on my largest pipe tip, and the ridges got lost when i fried the churros. So i called them churro fries instead and am gonna pretend that was my plan all along!

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1frjukh/week_40_intro_weekly_discussion_3d_shape/) Happy almost October folks! We are 3/4th of the way through this year already, can you believe it! Let's celebrate by baking something that challenges gravity - a 3D shaped object. You can use a pan that supports 3D cake shapes like these from Fat Daddio. Or you can use your ingenuity and engineering skills on anything from a book cake to a gingerbread house. Or maybe go all out and attempt a showstopper with a full biscuit scene or two. Do share the creative ideas you are considering this week!

[Recipe](https://www.craving-nomz.com/kimchi-cheese-sourdough-loaf/) I've been wanting to try Kimchi, but I am afraid of new foods. It's best if I try them in something I really like. This was the perfect introduction.

It's not a real regional specialty unless people get really angry about it online, and few regional delicacies stir up emotions like Cincinnati chili. I'm in Northern Ohio,which doesn't have anything special, but Skyline is decisive across all of Ohio. Posted about it in one group chat and a big fight aboit whether it was edible or not broke out. Another, more favorable chat, started arguing about chocolate in the chili. Since the chili isn't really a challenge, [I decided to make the spaghetti myself](https://midwest.social/pictrs/image/d0defdfd-003b-423e-a5cd-61d97b3cd261.jpeg). I already had the roller, but i have only used it once. The history of Cincinnati chili is actually fascinating. I didn't realize it was made by Greek immigrants, so there are loads of Mediterranean spices like cloves, allspice, cumin, and cinnamon in the chili, as well as a bit of dark chocolate. I'm a beans and onion guy, so i went for the full 5 way chili, although i forgot to bring my oyster crackers.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1fn2n6w/week_39_intro_weekly_discussion_unfamiliar/) Another wide open challenge this week! Today's theme is all about exploring the unfamiliar (or the intimidating), so unleash your adventurous side, embrace the risk, and bake with something you've never used before. This could be a less common spice like cardamom or sumac, an alternative flour such as buckwheat or chickpea, or a unique fruit like persimmon or dragon fruit. Or you might consider a different sweetener like maple sugar or date syrup, or perhaps a floral element such as rosewater or orange blossom. This could also be an opportunity to explore ingredients for alternate diets - protein powder for high protein bakes, gluten free flour or vegan alternative to eggs. Good luck!

Made everything from scratch here! I picked up the plums from a local farmers market, but end of August/early September is tricky for fruits around northern Ohio since everyone is trying to get their corn, soy, pumpkin, and squash harvested and off to market. While this was a fun one, to quote Mary Berry, "life's too short to make your own puff pastry". Normally i only make my own for meat pies since you wont find any puff pastry with mustard in it state side.

[Recipe](https://www.seriouseats.com/pommes-dauphine-recipe-5217321). Mashed potatoes mixed with choux dough and fried. Tasty.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1fib04t/intro_weekly_discussion_week_38_choux_pastry/) Welcome to another technical challenge - the Pâte à Choux... Pronounced "Shoe Pastry" (confusing when you hear it for the first time on an English baking show), choux means "cabbage" in French. Which should give you a rough idea of what your bakes should look like, especially if you go for the small round kinds. Like our other technical challenges, this is not a specific item but a baking technique. Choux pastry does not use a raising or leavening agent, instead it "employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry" (source : Wikipedia). Once you master the basic technique, you can use it to make various delicious recipes - sweet or savory, and maybe even come up with your own. For the basics, check out Sally's tutorial. Popular recipes include Éclairs, Gougeres (which are savory, cheesy Profiteroles) or Paris Brest. For a non-French, unorthodox take on the challenge - try some delicious churros.

[Recipe](https://ellasbetterbakes.com/coffee-and-walnut-cupcakes/). My birthday gift to me.

[Recipe](https://joythebaker.com/2021/10/sweet-potato-biscuit-recipe/#tasty-recipes-41078-jump-target). Apparently it's a Virginia favorite. I don't generally care for biscuits, but these were delicious. Filled them with ham and cheese.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1fc1pym/week_37_intro_weekly_discussion_regional_favorite/) This is one of my favorite challenges. Bake something that is a regional specialty, or inspired by a regional specialty. Maybe you're from Turkey, so this is the week you whip up a pistachio baklava. Or maybe you're from Georgia (the US state) that's well known for peaches, so you bake a peach cobbler. Or maybe, like me, you solicit your local subreddit for ideas, and discover a cherished favorite from a local bakery. Let us see what your region is well known for, and share its story with us!

For those of you who aren't aware, the buckeyes are mascot for the Ohio State University, [and college football season is back upon us!](https://youtu.be/qPbjJafRUFk?si=uzTpcCzaVezUDKWn) Ohio is the buckeye state due to the large number of buckeye trees in the state. While buckeyes nuts are toxic, [the buckeye is the de facto state candy of Ohio](https://en.wikipedia.org/wiki/Buckeye_%28candy%29?wprov=sfla1). My grandma used to have a box them to share every Christmas when i was little, and the are the best chocolate and peanut candy you'll ever taste. The official colors for the Ohio State University are scarlet and silver, so i made a raspberry sauce and silver icong to decorate my plate. Go Bucks! And Muck Fichigan!

[Recipe](https://mykitchenlittle.com/2024/07/09/honey-burnt-basque-cheesecake/). Not the best color plate for a photo, but I didn't have a lot of options.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1f5foua/week_36_intro_weekly_discussion_plating/) Fine cuisine engages all the senses - before ever the food has touched your taste buds, your body experiences it through its smell, through the texture as you cut into it - and, of course, through its visual appeal. This week you will focus on how to present your delicious bake to the eagerly awaiting guests. Use garnishes, sauces, dish size & shape all to your advantage, all to show off your bake to its best advantage. So show off your aesthetic sense at its best, show us pictures that would make a Michelin chef blush. And if, like me, this has always been your weak point, here are some cool resources from the internet to get you started : https://pastryartsmag.com/general/a-guide-to-plated-desserts/ https://cmjjgourmet.com/blog/5-fresh-ideas-for-creative-dessert-plating/ https://www.dessarts.com/finale-fridays-blog-series-and-lemon-chips-recipe/

The only loose leaf earl grey that they had at the store was with lavender. So i ended up making a lavender buttercream to avoid too much earl grey in the cake. It was a big hit at work!

[Recipe](https://whattocooktoday.com/shao-bing-chinese-sesame-flat-bread.html). I screwed up because I needed to prepare these ahead of time, and I forgot to do the last roll-out before putting them in the freezer. They should have been much flatter with larger surface area. I filled them with a steak/pepper/onion mix and they tasted great. I'd like to try them again the correct way.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1f0llqy/week_35_intro_weekly_discussion_laminated/) Hi all! Welcome to lamination week! In baking, lamination refers to the process of repeated folding and rolling of alternating butter (or another fat such as Crisco or lard) and dough layers to ultimately create thin and defined layers. The three ‘original’ laminated doughs are puff pastry, croissant, and Danish, however there are a variety of other pastries and dishes that involve the technique of lamination, or that modify the methods of the ‘original’ doughs. For example, Kouign-amann Cronuts Baklava Sfogliatelle Savory puff pastry quiche Happy layering!

[Recipe](https://www.iheartbrazil.com/chicken-hand-pies/) Crust was very crumbly and they didn't come out of the pan nicely, but tasted great.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1evmtb1/week_34_intro_weekly_discussion_coffee_tea/) Intro Hi everyone, it’s week 34 - coffee and tea week! For this week, you can either make something incorporating coffee or tea as an ingredient, or you can make something that pairs well with either of the two (or both!) For examples of the former, you could try: Chai latte cupcakes Matcha cookies Earl grey and lemon loaf cake Mocha cake with espresso frosting Classic tiramisu For the latter, consider: Almond biscotti Madeleines High tea cookies Double-crumb coffee cake English scones Whatever you choose, Happy baking!

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1eqv1s0/week_33_intro_weekly_discussion_brazil/) Intro Hi all! This week is another of our country-themed challenges, and this time, we're looking to Brazil. Brazil is the 7th most populous country in the world, as well as one of the most multicultural and ethnically diverse. As the 5th largest country area-wise, Brazilian cuisine is influenced by a wide variety of international, indigenous, and regional cultures. Portuguese immigrants to Brazil brought with them a love of sugarcane, and it was quickly fused with a native taste for tropical fruits in desserts to create sweets such as cocada, pacoca, quindim, bolo de rolo, passionfruit mousse, and bolo de banana. Other popular desserts and baked goods of Brazil include brigadeiro, pamonha, acai na tigela, and snacks such as pao de queijo, coxinha, pasteis de bacalhau, and empanadas. As always, Cozimento feliz! (Happy baking!)

I wanted to practice piping without making buttercream, so I went with meringues. I got to practice with 4 different tips, but it looks like I only used two. I dipped them in ganache made from mint chocolate bars that were so dark and bitter, they were inedible on their own. And added chopped hazelnuts. They're pretty good.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1ejf645/week_32_intro_weekly_discussion_frosting_icing/) Hello bakers, welcome to week 32! For this week, we’re focusing on frostings and icings. Whether you’re trying one out for the first time, or trying to master one you’ve been tinkering with for a while, this week challenges you to play around with either a type of or a technique for frosting or icing. If you’re looking to try something new, you could check out a new frosting you’ve never made, try a new ‘hack’ for coloring frosting, try out a new piping tip, or play with a new technique for shaping frosting. You’re also welcome to practice a technique or recipe you’re still working on improving, such as decorating cookies with royal icing, or mastering Italian meringue buttercream. What ever you decide this week, Happy Baking!

I went with letter of the prompt, if not the spirit. I didn't want a dessert this week so I made hamburger rolls. They did get rolled around for shaping. ¯\\\_(ツ)\_/¯ [Recipe](https://www.chainbaker.com/brekki-rolls/)

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1ecz0ya/week_31_intro_weekly_discussion_rolled/) Hey bakers! Welcome to Week 31 of our 52 Weeks of Baking! This week, we’re all about rolled bakes. Think rolled cakes, cinnamon rolls, pinwheels, or any bake that involves rolling up deliciousness. Whether you’re mastering the art of a perfect Swiss roll, crafting beautiful rugelach, or getting creative with savory rolls, there’s plenty of room to experiment and have fun. Roll up your sleeves and let’s see what rolled delights you come up with. As always, here are some ideas to get you started: Savory Spinach and Feta Pinwheels Caramel Apple Cake Roll Nutella Stuffed Croissants Brioche Cinnamon Rolls Happy baking!

First time making baklava, used up some nuts that needed eating before they turned rancid. I used browned rather than just melted butter, sprinkled some macadamia nuts on top, and used pomegranate molasses in the syrup, which gave it a bit of tang. [Image description: an aluminum pan with baklava, the bottom layers of phyllo dough saturated with sticky syrup, followed by a layer of chopped nuts, the upper layers of phyllo dough semi-saturated and flaky, and topped with a few more chopped nuts.]

[Recipe](https://www.epicurious.com/recipes/food/views/buckwheat-crepes-with-honeyed-ricotta-and-sauteed-plums-51195420?_sp=b3547235-db5e-49b1-8b61-5677983bff6f.1720635283442) Inspired by [Olympic gold medalist Lydia Jacoby](https://www.necn.com/paris-2024-summer-olympics/lydia-jacoby-crepes-paris-chef-kevin-dandrea/3250089/).

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1e7ehyp/week_30_intro_weekly_discussion_olympic_themed/) Welcome to Week 30! This week, we're going for the gold with an Olympic-themed bake. Let the spirit of the Olympics inspire you! You can create something that embodies the essence of the games, like Olympic ring cookies, medal cupcakes, or even a cake decorated with the colors of the Olympic rings. Alternatively, bake a treat from the country you're rooting for—explore traditional desserts from around the world and bring a bit of international flavor to your kitchen. You can also take inspiration from the original Olympic games and go to Ancient Greece, like a Grecian Temple Cake, or Olive Oil Breadsticks Whether you’re baking the teams you are rooting for does well or not as well, we hope you enjoy this Olympic week; we can’t wait to see your creations! If you are feeling lost, here are some ideas to get you started: Olympic Torch Cupcakes - Cupcakes with orange and yellow frosting swirled to look like flames, set in an ice cream cone. Flag Tart - A ganache tart decorated with the flag of the country you’re rooting for, using colored frosting or fruit. Olympic Ring Donuts - Decorate round donuts with icing in the colors of the Olympic rings. Medal Cookies - Bake cookies and top them with gold, silver, and bronze frosting and edible decorations. Happy baking!

I'm having trouble uploading photos, so i am hoping that i can post this and upload in the comments

[Image description: a partially eaten slice of cake on a blue plate with a fork. The cake has three layers, the bottom is a brownie, the middle is a chocolate chip cookie, and the top is vanilla cake. There's white chocolate frosting between the layers, chocolate frosting on the outside, and chocolate ganache on top.]

[Recipe](https://beyondfrosting.com/blueberry-pistachio-layer-cake/). I left off the ganache and pistachios. The cake is delicious, but my butter was too warm and the frosting didn't hold up well. I was also too lazy and cheap to make my own unicorn decorations for this deadpool party.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1e2aab2/week_29_intro_weekly_discussion_superfoods/) Welcome to Week 29! This week, we're focusing on superfoods, those nutrient-packed ingredients that can take your baked goods to the next level. Think chia seeds, quinoa, berries, nuts, and more. Not only do these ingredients add a health boost, but they also bring unique flavors and textures to your creations. If you're not sure where to start, don't worry! Here are a few recipes to inspire you: Quinoa Chocolate Cake - A hearty and delicious chocolate cake. Cashew Goji Berry Bars - Crunchy and packed with nutrients. Superfood Breakfast Cookies - A perfect snack to boost your energy. Nut and Seed Bread - A dense and flavorful bread packed with superfoods. Happy baking!

Currently getting settled into my new apartment, but it doesn't have in unit laundry, and the laundromats around here are stupid expensive. So i hit up a friend and askedif i could do laundry at their place and baked them this cake while i was there

Working AC doesn't get installed until Tuesday, so baking is still not happening in this house. I had a couple homemade meringue cookies left in the freezer, so I mixed them into some homemade bourbon dark chocolate ice cream.

[Original reddit post](https://www.reddit.com/r/52weeksofbaking/comments/1dwq2oa/week_28_intro_weekly_discussion_meringue/) Welcome to Week 28 of our 52 Weeks of Baking Challenge! We’re officially past the halfway mark, and it’s been amazing to see all your creations so far. This week, we’re diving into the light and airy world of meringue. Whether you’re a fan of crisp meringue kisses, fluffy pavlovas, or decadent meringue-topped pies, this challenge is sure to test your skills and creativity. So preheat your ovens, whip up those egg whites, and let’s see what delightful meringue masterpieces you come up with. Not sure where to start? No worries! Here are some ideas: Classic Pavlova - A meringue-based dessert topped with whipped cream and fresh fruit. (Vegan) Meringue Cookies - Light and airy cookies that can be flavored with vanilla, chocolate, or fruit extracts. Lemon Meringue Pie - A tangy lemon curd filling topped with a fluffy meringue. Swiss Meringue Buttercream - A silky smooth frosting perfect for cakes and cupcakes. Happy baking!

Been a busy couple weeks, but i am finally starting to get settled into my new apartment. Unpacked enough to make dinner and even bake something last night! I'm pretty crunched on time, energy, and money right now so i couldn't do anything to fancy unfortunately. But lemon bars are perfect for a hot American summer!

It's hot and my air conditioner is broke, so actual baking is not happening this week.