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INGREDIENTS:
1 Cup Heavy Cream 1.5 Cups Semi Sweet Chocolate 1 Tsp Vanilla extract INSTRUCTIONS: 1. Boil the Heavy Cream in a small/medium sauce pan. 2. Once boiling, remove from heat. 3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes. 4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.
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 This frosting is made for all of you Peanut Butter lovers out there. It’s something that you will be eating right out of the mixing bowl by the spoonful. I use this frosting for a lot of yummy desserts, but mostly for my Chocolate Peanut Butter Cake. It is SO delicious and a must try if you are a chocolate pb fan. INGREDIENTS: 2 C Soft, Unsalted Butter 1 1/2 C Creamy Peanut Butter 3 lbs Powdered Sugar 1 1/2 tsp Vanilla Extract 1 C - 1 1/2 C Heavy Cream Instructions:
INGREDIENTS:
INSTRUCTIONS:
This is my favorite buttercream frosting recipe! I use it daily. And to make this frosting even better, you can use this frosting as a base for any flavor of frosting you’re making. So you can add a ganache to make a chocolate frosting. Lemon extract and yellow color to make a fresh lemon, or peppermint for a mint frosting.. the possibilities are endless!!!! So go give this frosting a try and let me know what you think!!  Vanilla Buttercream RecipeIngredients:2 Cups Soft Room Temperature, UnSalted Butter 7-8 Cups Powdered Sugar 1 1/2 tsp CLEAR Vanilla Extract 1/2-1 C Heavy Cream INSTRUCTIONS:
 Enjoy!!!!
TAG US IN YOUR CREATIONS! INSTAGRAM & TIKTOK- @theblondewhobakes Chocolate Cake Recipe Bake Temp: 350°F Bake Time: 28-32 minutes for 6” cake 35-40 minutes for 8” cake Ingredients2 1/2 cups of all purpose flour 2 1/2 teaspoons of baking powder 1/2 teaspoon of baking soda 1 cup cocoa powder 1 teaspoon salt 1/2 cup vegetable oil 2 cups granulated sugar 3 large eggs (egglands best) 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 1/2 cups milk 1/2 cup of Semisweet Chocolate Chips Baking Instructions:Preheat oven to 350°F Prepare cake pans with non stick spray. (My favorite brand is “BAKERS JOY”. You can find it at any grocery store in the baking isle). Set aside. Sift together flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a stand mixer, beat together oil and sugar on medium speed. Once mixed, add in the eggs, and vanilla. Scrape bowl before moving on to next steps. Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk and the chocolate chips. Mix on medium speed for about one minute or until combined. Divide the batter between your baking pans. Fill your pans about 1/2-3/4 full. **DO NOT FILL TO THE RIM** Bake cakes for about 28-40 minutes (depending on cake size) or until your cake is full, and holds its shape after you touch it. Let your cake cool for about 20 minutes IN CAKE PAN. Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours. Once your cake is frozen and stiff, you can start filling it with your frosting. Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer. Crumb coat your cake. Put in freezer for about 30 minutes. Put on final layer of frosting, and decorate how you prefer.  Now go bake a cake and enjoy it!!!!
TAG ME IN YOUR WORK! I’d love to see it and spotlight you and your beautiful creations. YOU CAN FIND ME ON INSTAGRAM & TIKTOK @theblondewhobakes #theblondewhobakes  I have always loved banana bread. And so when my mom passed down her banana bread recipe to me when I got married I could not wait to share it with my own family. And so naturally, because I love this recipe so much, I had to share with you guys. Enough talking, let’s get to the real reason you’re here…. The recipe.
 Pumpkin Chocolate Chip Cookies have been and will forever be one of my all time favorites. I’m a sucker for a super soft pumpkin cookie. These cookies are absolutely delicious as a standard size cookie, or to make them even sweeter, make them Bite-Sized! I must warn you, that if you end up making them Mini…. They are super dangerous because they are just too easy to eat them. So now that you have that warning, let’s get to the recipe!  🍁I’ve always loved snickerdoodle cookies because they remind me of growing up, my mom would bake them for me and my brothers on Sunday’s. So this past Sunday I decided to let the kids help me make some of my new favorite cookies. Mapledoodles! 🍁 This is a Snickerdoodle + Maple Frosting Filling. (So easy & delicious!!) This is such a delicious treat, but is definitely a new fall favorite at our house. Im very excited to finally share my recipe for this yummy treat. Mapledoodles (snickerdoodle + maple filling)Ingredients: 1 Cup (2 sticks)- soft, unsalted butter 1 1/2 Cup- Granulated Sugar 1 tsp Vanilla extract 2 Lg Eggs 2 3/4 Cup All Purpose Flour 1 1/2 tsp Cream of Tartar 1/2 tsp baking soda 1 tsp salt In a separate bowl: 1/4 Cup Sugar 1 1/2 Tbsp Cinnamon Baking Instructions: -Preheat oven to 350°F. -Prep baking sheets with parchment paper or silicone mats. -In a mixer, mix butter and sugar for about 1-2 minutes. -Add in vanilla and eggs. Mix for another 1 minute. -Stop mixer. Scrape bowl to make sure thy everything is combined well. -Slow mixer, and add in flour, baking soda, cream of Tartar, and salt. -mix well until the dough forms. -Stop mixer. -Roll into small bite sized balls, roll in cinnamon & sugar mixture. -Put the dough balls on a plate and refrigerate for about 30 minutes. -Once 30 minutes is up, place about 6 balls on a baking sheet, and bake for 9-11 minutes at 350°F. -Let cool for about 15-20 minutes and then enjoy!!! MAPLE BUTTERCREAM |
Hi, Im Whitney BergeAka, The Blonde who Bakes, Archives
June 2025
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