|
Hey my sweet friend! I wanted to make this new lifestyle section of the blog because these are crazy times, And I wanted to let you guys in on my life. Believe it or not baking is not the only thing I do during my days.  So for the first post in the section I wanted to tell you guys how we are having fun and yet still feeling productive during this Quarantine/self distancing time.
I chose this aa the first post because I have a lot of friends that are moms as well, and they are having a hard time trying to keep themselves busy with their kids at home all day. So here are some ideas that we use here in our family every day to stay happy and productive. So let’s get to it!
0 Comments
 It’s March of 2020 and we are all quarantined in our homes due to the COVID-19 virus. It’s one of the first times in my lifetime that we’ve had to quarantine and have everything close, including; theaters, restaurants, gyms, churches, stores, malls and pretty much everything else you can think of.. With all of the crazy and scary times we are facing, we thought that it would be a fun idea to team up with one of my favorite Utah companies, ALBION FIT, to bring you a pretend at home cooking show (Jennifer garner style) and make some cookies to lighten up all of the stresses we are going thru. So today we are going to be giving a demo in our kitchen as well as share the delicious recipe. Ready to make some cookies?!? Let’s go! Ingredients:1/2 C Butter (soft but chilled) 1/2 C granulated sugar 1/2 C Light Brown Sugar 1/2 C Creamy Jiff Peanut Butter 1 Lg Egg 1 tsp Vanilla 1 C All Purpose Flour 1 1/2 C Instant Oats 1/4 tsp Salt 1/2 tsp Baking Powder 1/2 tsp Baking Soda 3/4 C Mini M&M’s 1/2 C Semi Sweet Chocolate Chips HOW TO MAKE MONSTER COOKIES:1. Preheat oven to 350°F
2. prep baking sheets with parchment paper or silpat mats. 3. Cream butter and sugar in the mixer for 2 to 3 minutes or until creamy and fluffy. 4. Add peanut butter and mix until combined. 5. Add egg and vanilla and mix until completely Incorporated. 6. in a separate bowl mix the dry ingredients; flour, baking powder. baking soda, salt and Oats. 7. Add the dry ingredients to your mixer, mix until combined. 8. Once it is all combined, mix in the chocolate chips and M&Ms. Do not over mix. 9. Take your mixing bowl off of the stand, and make balls out of the dough that are 1 to 1 1/2 inches. 10. Once all of the dough is in balls, put in fridge to chill for 1 to 2 hours. 11. Once dough is completely chilled, place on baking mat and space them 1 to 2 inches apart. 12. Place one pan in the oven at a time and bake for: 11 to 12 minutes. Do not over bake. 13. After done, take out of oven and let them cool for 5-10 minutes. 14. Now go and enjoy your delicious cookies!!  The BTS Cake was the first cake I ever fully enjoyed at a very young age. And yes, I savored every bite. The chocolate cake, the ooey, gooey drizzle of the caramel and sweetened condensed milk, whipped cream and the Skor bars in every bite was something only in dreams. Little did I know it was such an easy and fun cake to make. So that is why I’m wanting to share with you my recipe for the most delicious BTS cake ever! It is so easy, fool proof and always turns out delicious. So get out your mixer and bake with me! I n g r e d i e n t s:1 1/2 C SIFTED FLOUR 1 1/2 TSP BAKING POWDER 1/4 TSP SALT 1/4 C COFFEE 1/2 C BUTTER (SOFTENED) 1 C SUGAR 2 LARGE EGGS 1/2 TSP CLEAR VANILLA 1 can SWEETENED CONDENSED MILK 4 SKOR BARS (crushed) CARAMEL SAUCE 1/2 C OF HERSHEYS “SPECIAL DARK COCOA” 1/2 C of MINI CHOCOLATE CHIPS 1/2 C of GHIRADELLI MILK CHOCOLATE CHIPS 1/2 C WHOLE MILK 1/4 C SWEETENED AND CONDENCED MILK b a k i n g instructions:PREHEAT OVEN TO 400 DEGREES F. LIGHTLY COAT PANS WITH BAKING SPRAY. SIFT FLOUR, POWDER, AND SALT INTO A LARGE MIXING BOWL. BEAT BUTTER IN AN ELECTRIC MIXER. BEAT IN SUGAR. CREAM TOGETHER. MIX IN EGGS ONE AT A TIME. ADD THE VANILLA & MILK. BEAT ON MED/HIGH. ADD IN THE CHOCOLATE CHIPS ONE KIND AT A TIME. COMBINE COMPLETELY. POUR BATTER INTO THE PREPARED PAN & BAKE FOR 30-35 MINUTES. (MAY TAKE LONGER DEPENDING ON OVEN AND CAKE SIZE. THIS BATTER SHOULD MAKE 2- 8" CAKE PANS. COOL CAKE FOR 15-30 MINUTES. AFTER THE OVEN: PUT SINGLE LAYERS ON CAKE BOARDS. FREEZE FOR 1-4. HRS. FILL WITH DESIRED FROSTING OR FILLING. CRUMB COAT LAYER. FREEZE AGAIN FOR 1-2 HRS. DECORATE. To make the Chocolate Cake BTS style:  Poke holes in the cake all around the edges and center. this helps the milk and caramel sink in to the cake to create an ever so delicious surprise when you bite in.   We now add on sweetened & Condensed milk. Spread it so it gets completely combined and starts sinking in to the holes.  To bring this cake together; we make Homemade whipped cream and top it off with Skor Bar.  At our house, brownies are a go-to dessert. The delicious, chocolatey treat has always been a favorite for both me and my family.
In fact, Brownies are the first thing I ever baked by side my mom and grandma.. So of course, they have a special spot in my heart. (And stomach!!) So... I bet you’re reading this saying: that’s great... super awesome that you like brownies. But enough talking, let’s get to the recipe.  Earlier this Spring and Summer I took it easy towards the end of my pregnancy and the birth of our baby girl. With the down time/slower pace I had which was much needed I thought up some yummy flavors that I cannot wait to bring to the website. Today is the start of them! We are bringing you a deliciously fresh take on a Summer cake. If you like our Vanilla Berry Cake, this is just taking it to a whole new level. So get ready for some delicious cake! As yummy as it is, I like keeping things simple so that anyone can make it. Whether you are a beginner in the kitchen or an advanced pastry chef you’ll enjoy baking this cake and of course eating it!
So scroll down, get the ingredients together and make this yummy cake!!!  BUTTERCREAM INGREDIENTS :  ITS FALL! So that means PUMPKIN EVERYTHING! I know this has been a long overdue. So I finally decided to get this posted.  INGREDIENTS: 4 1/2 C ALL PURPOSE FLOUR 1 1/2 TBSP BAKING POWDER 1 TSP SALT 1 1/2 C MELTED AND COOLED BUTTER OR VEG OIL 1 C PUMPKIN 3 C GRANULATED SUGAR 1 TBSP VANILLA EXTRACT 6 LARGE EGGS 1.5 C MILK 1.5 TSP CINNAMON 1.5 TSP NUTMEG 1.5 CLOVES PUMPKIN CHOCOLATE CHIP CAKE 1. PREHEAT THE OVEN TO 360 F. 2. PREPARE THE CAKE PANS BY SPRAYING THE BOTTOMS AND SIDES WITH BAKING SPRAY. (MY TIP, MAKE SURE THAT IT IS "BAKING NON STICK SPRAY" THAT HAS FLOUR IN THE SPRAY ALREADY. THIS REALLY HELPS WITH THE CAKE NOT STICKING. I RECOMMEND PAM-BAKING SPRAY, OR BAKERS JOY-BAKING SPRAY. I USE BOTH ON A DAILY BASES.) 3. PLACE ALL OF THE WET INGREDIENTS IN THE MIXER. INCLUDING: EGGS, BUTTER/OIL, MILK & EXTRACTS. I ALSO WILL ADD THE SALT AT THIS POINT. (ONE TIP FOR WHEN USING THIS MANY EGGS, I LIKE TO WHIP MY EGGS WITH A HAND WHISK TO MAKE SURE THAT I BEAT THEM ALL, AND THERE AREN'T EGGS THAT HAVE BEEN LEFT UNTOUCHED. ONCE THEY HAVE BEEN WHISKED BY HAND, ADD THEM IN THE ELECTRIC MIXER AND MIX LIKE NORMAL.) 4. IN A SEPARATE BOWL, COMBINE ALL OF THE DRY INGREDIENTS. INCLUDING: FLOUR, BAKING POWDER & SUGAR. 5. ONCE THE LIQUID MIXTURE IS WELL COMBINED, SLOWLY ADD IN THE DRY INGREDIENTS. ONCE THEY ARE COMPLETELY COMBINED, INCREASE THE SPEED ON THE MIXER FOR 30-45 SECONDS. 6. TURN OFF MIXER, REMOVE THE WHISK ATTACHMENT, AND DIVIDE THE CAKE BATTER BETWEEN THE PREPARED CAKE PANS. (MY TIP ON FILLING CAKE PANS: FILL A LITTLE ABOVE THE 1/2 WAY MARK. THAT WAY YOU CAN INSURE THAT YOUR CAKE WILL NOT OVERFLOW IN THE OVEN. AND BELIEVE ME... YOU DO NOT WANT TO HAVE IT OVERFLOW..) 7. PLACE CAKES IN OVEN AND BAKE UNTIL CAKES ARE DOMED AND GOLDEN BROWN. (YOU WILL BE ABLE TO TOUCH THE TOP AND IT WIL HOLD ITS SHAPE) 8. AFTER BAKED, SET CAKE PANS ON TABLE AND LET COOL FOR ABOUT 30MIN TO AN HOUR. 9. ONCE COOLED, GET A KNIFE AND CUT THE DOMED TOPS OFF. GET A CAKE BOARD, SET ON TOP, AND FLIP OVER. TAKE PAN OFF, AND PLACE IN FREEZER TO LET COOL. (I PERSONALLY PUT IT IN FOR AROUND 3-5 HOURS TO LET HARDEN THE CAKE UP TO MAKE IT EASIER TO FILL AND FROST.) 10. NOW ITS COOLED AND SOME WHAT HARDENED, FILL LAYERS WITH SPRINKLE FROSTING, AND PUT THE CAKE LAYERS ON TOP OF EACH OTHER. 11. AT THIS POINT, I LIKE TO PUT A VERY THIN LAYER OF FROSTING ON THE CAKE TO CONTROL THE CRUMBS. THIS IS CALLED A CRUMB COAT. 12. FREEZER AGAIN FOR ABOUT AN HOUR. THIS IS THE TIME I PREP MY FROTINGS, AND DESIGN FOR THE CAKE.  CINNAMON & SUGAR CREAM CHEESE1 1/2 C BUTTER (ROOM TEMP) PINCH OF SALT 1 TSP CLEAR VANILLA EXTRACT 1 1/2 TBSP ALMOND EXTRACT 3 1/2 - 4 C POWDERED SUGAR 1 TSP CINNAMON 1. COMBINE BUTTER AND SALT IN MIXING BOWL. TURN ON MEDIUM SPEED. MIX UNTIL BUTTER IS COMPLETELY SOFTENED. ONCE SOFTENED AND CREAMED ADD IN 1 PACKAGE CREAM CHEESE. 2. WITH MIXER ON, TURN DOWN SPEED TO "VERY LOW" AND SLOWLY POUR IN POWDERED SUGAR AND EXTRACTS. 3. ONCE ALL OF THE SUGAR IS IN AND SOMEWHAT INCORPORATED, YOU CAN INCREASE THE SPEED TO BEAT OUT THE REMAINING GRAINY PIECES OUT OF THE FROSTING. BEAT ON MED/HIGH SPEED FOR 2 MINUTES OR UNTIL LIGHT AND FLUFFY. 4. AFTER YOU ARE DONE WHIPPING IN THE MIXER, TAKE OFF OF THE STAND AND GET A WOODEN SPOON AND MIX BY HAND. THIS HELPS GET ALL OF THE AIR BUBBLES OUT AND MAKE THE FROSTING SMOOTH AND READY PUT ON THE CAKE. FROSTING CAN BE STORED IN AN AIR TIGHT CONTAINER FOR 1 WEEK. BEFORE USING, BRING BACK TO ROOM TEMPERATURE AND BEAT IT AGAIN FOR BEST RESULTS. Now go and make these for yourself!!
You will not regret it. They are so amazing! Enjoy! -Whit The Blonde who Bakes  This cake has been modified to make it one of the BEST cakes you’ll ever make! It’s my top favorite cake on our menu, with many close seconds but this one takes the spot. I hope you like it as much as I do! Ingredients:Makes: 2-3, 6” cake pans or 1-2, 8” cake pans Oven Temp: 360 F Bake time: for 6” cake - 33-35 minutes or 35-40 for 8” cake 4 1/2 C Flour 1 1/2 TBSP Baking Powder 1 tsp salt 1 1/2 C Room temp butter OR Vegetable Oil 3 C Sugar 8 Lg Eggs 1 1/2 TBSP Coconut Extract 1 C Milk 3/4 C Coconut Cream 2/3 C Coconut Milk Baking Instructions:1. preheat oven to 360 F. While preheating grease pans with baking spray like: Bakers Joy (my favorite)
2. Sift together: Flour, baking powder, salt, in a bowl. 3. In mixer, cream butter and sugar until smooth. 4. Scrape bowl to incorporate everything. 5. Add eggs and extracts along with the milk, cream and coconut milk. 6. Turn mixer on low and pour in your dry ingredients 7. Pour into prepared pans 8. Place in oven and bake for 33-35 min For 6” cake pan. 8” cake pans bake for 35-40 minutes. 9. Once done, let cool on baking rack or table for 20 minutes. (In pan) 10. Cut top off and set aside extras. Place cake board on top of cake with cake pan, flip over on table, and remove cake from pan. 11. Place each layer with board in freezer for at least 3 hours before attempting to fill, layer and decorate. 12. Once decorated, enjoy! I guarantee you’ll LOVE it! XO The Blonde who Bakes There is absolutely nothing better than a delicious rich chocolate cake. Really. Close your eyes and think about what you imagine the absolute most delicious cake tasting like. Is your mouth watering yet?! I know mine is, so lets get to it. This recipe has evolved into something amazing. It goes well with so many frostings and drizzles. Whether you want to pair is with a delicious Chocolate Ganache Frosting, Fresh berries, Creamy Coconut, or a Creamy Peanut Butter Frosting. All pair so well! 3X CHOCOLATE CAKE PREP TIME: 15 MINUTES b a k i n g ingredients:1 1/2 C SIFTED FLOUR 1 1/2 TSP BAKING POWDER 1/4 TSP SALT 1/4 C COFFEE 1/2 C BUTTER (SOFTENED) 1 C SUGAR 2 LARGE EGGS 1/2 TSP CLEAR VANILLA 1/2 C OF HERSHEYS “SPECIAL DARK COCOA” 1/2 C of MINI CHOCOLATE CHIPS 1/2 C of GHIRADELLI MILK CHOCOLATE CHIPS 1/2 C WHOLE MILK 1/4 C SWEETENED AND CONDENCED MILK b a k i n g instructions:PREHEAT OVEN TO 400 DEGREES F. LIGHTLY COAT PANS WITH BAKING SPRAY. SIFT FLOUR, POWDER, AND SALT INTO A LARGE MIXING BOWL. BEAT BUTTER IN AN ELECTRIC MIXER. BEAT IN SUGAR. CREAM TOGETHER. MIX IN EGGS ONE AT A TIME. ADD THE VANILLA & MILK. BEAT ON MED/HIGH. ADD IN THE CHOCOLATE CHIPS ONE KIND AT A TIME. COMBINE COMPLETELY. POUR BATTER INTO THE PREPARED PAN & BAKE FOR 30-35 MINUTES. (MAY TAKE LONGER DEPENDING ON OVEN AND CAKE SIZE. THIS BATTER SHOULD MAKE 2- 8" CAKE PANS. COOL CAKE FOR 15-30 MINUTES. AFTER THE OVEN: PUT SINGLE LAYERS ON CAKE BOARDS. FREEZE FOR 1-4. HRS. FILL WITH DESIRED FROSTING OR FILLING. CRUMB COAT LAYER. FREEZE AGAIN FOR 1-2 HRS. DECORATE AMAZINGLY! NOW GO AND EAT YOUR MASTERPIECE. 😋    ENJOY!
XOXO The Blonde who Bakes  For those of you who know me, I LOVE SPRINKLES!!! I love pretty much every thing about them. I love how little they are, how many varieties of colors and shapes there are, I love the sugary taste of sprinkles, and I love that I can pretty much make anything and everything look so cute when I put sprinkles on them. As a baker, they are one of my staple ingredients for sure! Another thing I love are CHOCOLATE CHIP COOKIES!!! I love the BIG, GOOEY, and SOFT bakery style cookies. So I decided why not get the best of BOTH worlds?! SPRINKLES + CHOCOLATE CHIP COOKIES!!! Yup. That's right. They are as delicious as they sound. And even better, we will be sharing our recipe so that you can try them out and enjoy them and show everyone how good they are. And of course, if you're not into the whole baking thing, but want to try these sweet things, you can always head on over to our Online Shop and have them shipped straight to your door, or if you are a Utah County Local, you can Pick them up! To get easy access to the shop, click the “shop” button below. 
|
WHITNEY
|
RSS Feed