This recipe is a fun spin off of my famous Chocolate Chip Cookies. You make the cookies as you normally would and then add in the graham crackers and marshmallows, and you’ve got yourself a super delicious, chewy and gooey cookie!!! This recipe is definitely a must try! INGREDIENTS: -2 1/4 cups (280g) all-purpose flour -1 teaspoon baking soda -1 1/2 teaspoons cornstarch -1/2 teaspoon salt -1/4 teaspoon cinnamon -3/4 cup (1.5 sticks) unsalted butter, softened -3/4 cup packed light brown sugar -1/2 cup granulated sugar -1 Lg egg + 1 egg yolk -2 teaspoons pure vanilla extract -1 cup semi-sweet chocolate chips -1/2 cup 350 ct. Milk Chocolate Chips -1/2 cup Crushed Graham Crackers -1 cup Mini Marshmallows INSTRUCTIONS:
-Prepare baking sheets with parchment paper or Silicone mats. -Preheat oven to 325°F -In a large bowl, add in the flour, baking soda, cornstarch, salt, and dash of cinnamon. Mix until well combined. -In a mixing bowl, cream the butter and sugars together on medium/high speed for 2 minutes. The mixture should start to get fluffy and soft. You don’t want any clumps of butter. -After you’ve creamed the butter and sugars, slow down the mixer and add in your vanilla extract, egg and egg yolk. Turn up mixer and mix for another 2 minutes on medium speed. -After everything is well combined, slow mixer down to the slowest speed, and add in the dry ingredients. -Add in your chocolate chips, graham crackers and marshmallows before the dry ingredients have fully mixed in. This will help avoid over mixing. -Spoon out your desired size of cookie dough balls, and set 2” apart on your baking sheet with parchment paper or silicone mat. (I use a 3 oz cookie scoop.) -Bake 3 oz cookies for 9-11 minutes. Or until you start to see a tiny bit of golden color on the cookie. Don’t over bake!! These cookies are made to be soft, chewy and gooey. -Let cookies cool for 5-10 minutes and enjoy!
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I made this delicious Chocolate Chip Cookie Dough inspired cake the other day, and it was one that I had to share. It was so good and I know that so many of you will love it as well. For this cake, you start with 3X Chocolate Cake layers and Chocolate Chip Cookie Dough Cake layers. The layers are then filled with my Semi-Sweet Chocolate Ganache, Cookie Dough Buttercream and Edible Cookie Dough. (It's delicious!!!) CHOCOLATE CAKE INGREDIENTS:3 Cups Cake Flour 2 1/2 Cups Granulated Sugar 3/4 Cup Dark Cocoa Powder 3 tsp Baking Soda 1 1/4 Baking Powder 1 1/2 tsp Salt 1 1/2 Cup Milk 3/4 Cup Vegetable oil 5 Lg Eggs 1/2 Cup Hot Water 1 1/2 tsp Vanilla CAKE BAKING INSTRUCTIONS:
COOKIE DOUGH CAKE RECIPEINGREDIENTS: 3 Cups Cake Flour (I used Lehi mills Cake flour) 1 1/2 tsp Baking Powder 1 tsp Salt 1 Cup Butter, room temperature 1 1/2 Cup Granulated Sugar 1 1/2 Cup Brown Sugar 4 Eggs 2 Egg Whites 1/2 Cup Vegetable Oil 1 tbsp Vanilla extract 1/3 Cup Greek Vanilla yogurt or Sour Cream 1 Cup Milk 1 1/2 Cup Mini Semi Sweet Chocolate Chips TOOLS NEEDED: Electric Mixer or Large Bowls Whisk Oven Baking spray 3 Cake Pans (6” cake pans or 2 - 8” pans) CAKE BAKING INSTRUCTIONS:
1. Preheat your oven to 325 degrees F. 2. Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I recommend the “Bakers Spray” or “PAM Baking Spray with flour”.) 3. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside. 4. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for 3 to 5 minutes on medium-high speed. 5. The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the vanilla extract and mix until incorporated. 6. Add in vegetable oil. Mix well and incorporate. 7. Add in Greek Vanilla yogurt OR sour cream. (NOT BOTH) Mix well. 8. Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture, 9. Add 1/2 of the milk. Let mix for 40-60 seconds. 10. Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth. 11. Take bowl off of the mixer, and stir in the chocolate chips by hand. 12. Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan. 13. Place in over to bake at 325°F for 32-36 minutes. 14. To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done. If the cake is still under baked, the center of the cake will start to sink. So make sure that your cake is done before taking it out. 15. You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board. 16. Place cake layers in the freezer for 4-6 hours. **After cold and solid, it’s time to decorate! INGREDIENTS
INSTRUCTIONS
INGREDIENTS:
-2 Cups SOFT, UNSALTED BUTTER -1.5 tsp CLEAR VANILLA -3-4 to 1 Cup HEAVY WHIPPING CREAM -7 Cups POWDERED SUGAR (2 lb bag) INSTRUCTIONS: 1. Cream the butter with the paddle attachment. Cream on medium/high speed for 2-5 minutes. (Until creamy peanut butter consistency) 2. Add your vanilla extract to creamed butter. Combine and mix. 4. Turn your mixer to the lowest speed. Add in your entire measurement of powdered sugar to the mixer. 5. Start adding 1/4 Cup increments of heavy cream. I like to recommend only using the heavy cream AS NEEDED. After 1-2 measurements of cream, up the speed on your mixer to medium/high speed. (Do not add more than needed. If you add too much cream your frosting will become soupy.) 6. Once you have hit your desired consistency, take mixing bowl off of mixer, and mix frosting with a wooden spoon. (This will release any extra air bubbles from your frosting and smooth it out a bit more. It works magic!) 7. I use my frosting within a few hours of making it. To keep it fresh, put into airtight pastry bags, or an airtight container to keep soft. Frosting can be refrigerated or frozen for future use. This cake was inspired by the one and only "Nutterbutter" Cookies. Those cookies were one of my favorite treats growing up, and I was really craving something along those lines this weekend. So I decided to take some of my all time favorite cake and frosting flavors and put them together to create something delicious. It turned out so yummy, and so I had to share it with you guys ASAP! NUTTERBUTTER CAKE RECIPE: |
This Triple Chocolate Mousse Cake is officially one of my TOP FAVORITE CAKES! And that says a lot, because I make and eat a lot of cake. I've had some pretty delicious flavors. But this Chocolate Mousse cake is the perfect balance of all things chocolate. You start with the Chocolate Cake base, and layer it with a Semi Sweet Chocolate Ganache, and creamy Chocolate Mousse. With the cake, I cut the layers in half so that they were about 1" each. I started with the cake on the cake board, and filling the cake with chocolate ganache, then added the Mousse, and another cake layer. I repeated the process until I used up all of the ingredients. If you are a Chocolate lover, this is definitely a cake that you need to try! CHOCOLATE CAKE INGREDIENTS: 3 Cups Cake Flour 2 1/2 Cups Granulated Sugar 3/4 Cup Dark Cocoa Powder 3 tsp Baking Soda 1 1/4 Baking Powder 1 1/2 tsp Salt 1 1/2 Cup Milk 3/4 Cup Vegetable oil 5 Lg Eggs 1/2 Cup Hot Water 1 1/2 tsp Vanilla |
- Preheat oven to 325 F.
- In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
- In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated.
- Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
- Turn off the mixer, and scrape the bowl.
- Mix ingredients for another 30-60 seconds.
- Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
- Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
- Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
- Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.
Chocolate Mousse
Ingredients:
2 1/2 Cups Heavy Whipping Cream
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
- In a small/medium sauce pan, bring 1/2 Cup of Heavy Cream to a boil.
- Once the cream is boiling, turn off heat and pour over the Chocolate in a heat safe bowl.
- Stir Cream and Chocolate together until fully combined. (This should take about 3-5 minutes).
- In a stand mixer, with a Whisk attachment, whip the remaining 2 Cups of Heavy Cream, Powdered Sugar, Salt Vanilla, and Gelatine at high speed until full stiff peaks. DO NOT OVER MIX.
- Take bowl off of mixer, and gently fold in the chocolate ganache to the whipped cream. Mix until fully incorporated.
- Chill until ready to use.
Chocolate Ganache
1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract
INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
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.
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
- In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
- Once creamy, add in peanut butter. Mix until fully incorporated.
- Turn mixer down to low speed and add in your vanilla extract
- Add in all of your powdered sugar, let mix for about 1 minute.
- Scrape down bowl to make sure everything is incorporated.
- Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
- Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
Hi, Im Whitney Berge
Aka, The Blonde who Bakes,
I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery.
a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made.
1 year after closing my bakery doors, I wanted to get back to my passion for baking
I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things.
And that my friends, is when The Blonde who Bakes came to be.
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