THE BLONDE WHO BAKES - The Blog

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B. T. S trifle cup - 5 minute dessert

7/8/2020

5 ingredient dessert in
under 5 minutes!

Being a baker... I am in the kitchen baking something sweet literally every day. It is something that I love and have always loved to do.

Today I am inviting you into my kitchen to make an easy 5 ingredient dessert in under 5 minutes. (Yes.... you read that right. 5 minutes!)

INGREDIENTS:

•Chocolate Cake Crumbles
•Sweetened Condensed Milk
•Caramel Sauce
•Heath Bar or Skor bar bits
•Whipped Cream

TOFEE & BUTTERSCOTCH Chocolate Chip Cookies

5/1/2020

TOFFE & BUTTERSCOTCH Chocolate Chip Cookies

Cook Temp: 410 F
Cook Time: 9-10 Minutes
Cool Time: 15-30 Minutes

Ingredients

1 cup Cold Butter cut into small cubes (2 sticks)
1 cup Brown Sugar
1/2 C Granulated Sugar
2 Eggs (put 1 in at a time)
1 tsp Vanilla Extract
3 C All Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 tsp of Cinnamon
1 C Semi Sweet Chocolate Chips
1/3 C Butterscotch Chips
1/3 C Heath bar or Skor bar bits

To get started,
Preheat the oven to 410°F
Prep your baking sheets with silicone baking mats or parchment paper.
Use cold butter! (Like right out of the fridge cold). This is essential in the entire outcome of the Cookie!
Cube the butter. Since you are collecting it right out of the fridge, you need to cut it into small pieces so the butter and sugar can mesh together well and become super creamy.
It takes about 4 minutes on Med/High.

Instructions

Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, cinnamon, and salt. Mix until just combined to avoid overmixing.
Stir in chocolate chips, butterscotch and toffee bits.
Separate dough into large balls and place on cookie sheet. You should be able to fit 4 cookies on one 1/2 sheet pan. The dough makes about 12-15 large cookies.
Bake for 9-10 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Once cooled, grab a glass of cold milk and enjoy some of your yummy masterpiece cookies!

We love this cookie recipe, and I hope you do too! Let us know what you think!

Whit’s favorite Chocolate Chip Cookies

4/16/2020

If you read my blog, I’m constantly searching and trying Chocolate Chip Cookies. I’m very particular with what I like in a Chocolate Chip Cookie, and so after A LOT of trial and error, I FOUND IT! This recipe is one that is very similar to the Levain Bakery Cookies, but I wanted to tweak it to make it my own.

My favorite Chocolate Chip Cookies

INGREDIENTS:

1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 1/2 cups All Purpose Flour
1 1/2 cups Cake Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 tsp of Cinnamon
1 C Semi Sweet Chocolate Chips
1 C Semi bittersweet or milk chocolate

BAKING INSTRUCTIONS:

Cook Temp: 410 F
Cook Time: 9-10 Minutes
Cool Time: 15-30 Minutes

So to get started: Use cold butter! (Like right out of the fridge cold). Cut into small pieces. Since you are collecting it right out of the fridge, you need to cut it into small pieces so the butter and sugar can mesh together well and become super creamy.
It takes about 4 minutes on Med/High.

Instructions

Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Add Vanilla extract, and mix.
Stir in flours, cornstarch, baking soda, cinnamon, and salt. Mix until just combined to avoid overmixing.
Stir in chocolate chips.
Separate dough into large balls and place on cookie sheet. You should be able to fit 4 cookies on one 1/2 sheet pan. The dough makes about 12-15 large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Once cooled, grab a glass of cold milk and enjoy some of your yummy masterpiece cookies!

We love this cookie recipe, and I hope you do too! Let us know what you think!

25 ways to Have fun & feel productive during a quarantine:

3/23/2020

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!

M O N S T E R (quarantine) COOKIES

3/23/2020

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!!

“BETTER THAN SEX CAKE” aka: The Skor Bar Cake

3/1/2020

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.

BIG, CHEWY, FUDGE BROWNIES

2/12/2020

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.

GRAHAM RASPBERRY CRUMB CAKE

8/2/2019

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!!!

THE BEST BUTTERCREAM RECIPE

8/1/2019

BUTTERCREAM INGREDIENTS :

-1.5 C SOFTENED BUTTER (salted or unsalted)

-1.5 tsp CLEAR VANILLA (not brown)

-1 tsp ALMOND EXTRACT

-1/2 C HEAVY WHIPPING CREAM

-5 C POWDERED SUGAR

PUMPKIN CHOCOLATE CHIP CAKE

9/30/2018

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 CHEESE

1 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

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