recipe – Ryan Bakes It

I Asked AI for a Recipe — Here’s How It Turned Out!

Published on August 13, 2026 by RJ1 Comment

Late last week, I decided to do a little experiment. I asked AI to create a recipe for me. The original prompt that I wrote into the chat was: “Create a recipe for a cake that I can make this weekend that uses fruit that is in-season this time of year. I want the cake to be elegant with rich flavors and perhaps a flavor combination that is unexpected but still tastes excellent.”

Within moments, the chat filled up with a recipe for a Brown Butter Peach Cake. After some refining of what I was looking for in the recipe (type of cake, title of recipe, editing some ingredients), I was eventually satisfied with what the generator had assembled for me.

The original recipe can be found by clicking here. The formatting is my own.

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Fall Flavor Recipes: Scones, Cakes, and More

Published on September 24, 2024March 10, 2026 by RJLeave a comment

Fall has officially arrived! Pumpkin spice lattes, large crisp apples, cooler days and nights, and soon the leaves will be changing colors. Fair season is in full swing in New England. This year, I was able make the trip to The Big E in Massachusetts. It’s New England’s largest fair and runs over two weeks every year. I was really happy to get back there this year, after missing it last year due to my work schedule.

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My Obligatory Apple Bake for 2023 – Barefoot Contessa 64

Published on November 13, 2023November 12, 2023 by RJLeave a comment

It’s fall in New England. That only means one thing: I’m pretty much obligated to bake at least one thing with apples. Since I am not, by any means, a pie person, I decided to go a different route. Apple cake. Luckily for me, Ina Garten has a recipe that combines wonderful flavors and had the entire kitchen spelling like fall.

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A Bundt Cake with a Wonderful Flavor – Barefoot Contessa 57

Published on January 30, 2023 by RJLeave a comment

As a way to make good on my promise to include more Ina Garten recipes this year, I made a Bundt cake with a classy flavor combination. At least I think it’s a classy one–for me it invokes upper crust and “adult flavors.” What is this flavor you ask? Chocolate and orange. Like all of Ina’s recipes, this cake was very easy to bake and tasted so yummy. I also got to use the new photography backgrounds I purchased a few weeks ago. I think the photos came out great.

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“Dirt Bomb” Muffins – MB Recipe 35

Published on September 13, 2022March 10, 2026 by RJ1 Comment

This past weekend I was FINALLY able to get in the kitchen and bake something. It had been quite some time since I had enough down time to bake, and frankly, I’ve missed it. Sadly, my life has just been too crazy the last couple of weeks. Even though I was looking forward to baking, I still wanted something simple. That meant cakes and cupcakes were out. But, muffins seemed like an excellent idea and there had been a recipe calling out to me for some time.

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Magnolia Bakery 14 Brown Butter Chocolate Chunk Blondies

Published on November 9, 2021November 9, 2021 by RJLeave a comment

After suffering a baking dry spell for more than two weeks, I finally had the opportunity (and the desire) the bake once again. I can’t really explain why I wasn’t in the mood to bake over the last couple of weeks. Perhaps it was just a lack of free time issue, or maybe it was the increase in the cost of ingredients was starting to make an impact on my wallet. Whatever the issue was, it seems to have fluttered away.

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Magnolia Bakery #11 Pumpkin Chocolate Chip Scones

Published on October 6, 2021March 10, 2026 by RJ3 Comments

Friday was the first day of October, and to be honest, I couldn’t have asked for a better Fall day! The sun was out, but it was a cooler day, and the air was nice and crisp. After taking my usual morning walk, I had the urge to make yummy Fall treats. I was craving the scent of pumpkin spice, warm baked goods, and maybe even chocolate!

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Magnolia Bakery #8 – Blueberry Jamboree

Published on August 5, 2021March 10, 2026 by RJ5 Comments

I had a few days off from work this week. I didn’t go anywhere, I was able to take some time for myself. While I didn’t get everything done that I wanted (mainly due to my own laziness and poor planning skills…and the fact that I took a nap one afternoon), I did spend the majority of Tuesday in the kitchen making something tasty.

I also took the time to try and take some halfway decent photos of what I made, which you can see in this post! I am really working on upping my photography game.

So what did I make?

It appears that I am on a Magnolia Bakery kick lately. I’m not sure if it’s because of an article about their vanilla cupcakes is making the rounds online or I’m still just infatuated by the cookbook itself. Whatever the reason, I decided to tackle a recipe from the Icebox Desserts chapter this week.

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Fridays Are For Cakes (Magnolia Bakery Recipe #1)

Published on March 17, 2021March 17, 2021 by RJ3 Comments

My father’s birthday was last Saturday. For me this date had a little more meaning this year than in previous years since it is the day I coincide with the end of the “before times” prior to COVID-19 changing our lives.

So, as a way for me to stay distracted, I offered to bake his birthday cake. He gladly accepted the offer. So, I turned to a book that I have fallen in love with ever since I purchased it last Fall. It is The Magnolia Bakery Handbook: A Complete Guide for the Home Baker. This is a MUST BUY for anyone who enjoys baking, even in a casual sense. The recipes are flawless and so easy to follow. You will honestly feel like you are a master baker every time you try one of these recipes!

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Barefoot Contessa Recipe #32 – Panko Crusted Salmon

Published on February 22, 2021March 16, 2021 by RJ2 Comments

This recipe is from How Easy is That?, page 152

For Friday night dinner, I made my first fish recipe in the Ina cook-through saga. My family usually eats fish about once a week, typically salmon. So, a salmon recipe seemed like the logical choice. We already had the fish and almost all the ingredients to make the panko crust. I think I only had to buy a lemon for the zest.

This recipe is pretty straight forward. But, to be honest, it’s nothing special. The dijon mustard does give the salmon an extra flavor and it plays nicely with the panko crust. The panko prevents the salmon from drying out which, obviously, make it more flavorful. If you’re looking to dress up your run-of-the-mill salmon filet, then definitely try this one. One of the perks is all the ingredients are pretty standard, so it won’t break the bank either. That was a nice reprieve from some other Ina recipes.

To my dish, I decided to throw in some of the pine nuts I used for the gremolata I made a few weeks ago. Those little nuts are expensive and I don’t want them to go to waste!

In addition to this recipe, I made a side dish. That recipe review will be posted later in the week.

See ya then!