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MAPLEDOODLES

8/30/2021

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🍁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
frosting

Ingredients:
1 C Very Soft, UnSalted Butter
5 C Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
2 tsp Maple Extract
1/2-1 C Heavy Cream
2 Tbsp Maple Syrup


Instructions:
  1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy (like a creamy PB consistency)
  2. Turn mixer down to low speed and add in your flavors and powdered sugar.
  3. Scrape down bowl to make sure everything is incorporated.
  4. Add in your heavy cream and mix for about 5 minutes or until creamy.
  5. 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.
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Super Moist Vanilla Cake

8/14/2021

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This has been one of my most requested recipes, and I thought that now would be a great time to share it. 

This cake recipe is the base of all of my cakes. that I make. Meaning, I make this cake recipe, and just add to it to create new flavors. It is a very simple recipe, easy to follow and always turns out super yummy. So give it a try and let me know what you think!

​

Super moist Vanilla Cake Recipe
​By: The Blonde who Bakes

Ingredients:

  • 2 1/2 Cups All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 1/2 Cups granulated sugar
  • 1 C Unsalted Room Temp Butter
  • 3 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 C Milk

Instructions:

  1. Preheat oven to 350 F
  2. Prepare baking pans by spraying the entire pan with non stick spray or butter. This recipe is enough for 2- 8" Cake pans or 4- 6" cake pans 
  3. In a large bowl, measure out: flour, baking powder and salt into a bowl. Whisk and set it aside. 
  4. In a stand mixer, Cream the butter and sugar together with a whisk attachment until creamy. (2-3 minutes on medium/high).
  5. Slow your mixer down and add in your Eggs, and flavour extracts.
  6. Stop mixer, scrape down bowl with a rubber spatula.
  7. Put mixer on slow speed, and add in your dry ingredients from the large bowl.
  8. Add your milk into the batter. Mix on medium speed until everything is incorporated. 
  9. Turn your mixer off, and detach your bowl from the mixer. 
  10. Divide your batter evenly into your prepared baking pans. ( I like to fill my pans about 1/2 way full. Nothing above the half way mark. This will help your cake to not overflow while baking)
  11. Bake your cakes at 350F. (8' cake for 30-32 minutes) (6" cake for 28-30 minutes).
  12. Once your cakes are done baking, let them cool IN THE PANS on a baking rack for about 10-20 minutes. 
  13. Once cooled, cut off the rounded cake top while in the pan. Place a cake board on top and flip over. Remove the cake pan. And place your single cake layers in the freezer to set and firm up. 
  14. Let the cake layers freeze for about 3-5 hours and then fill yo0ur cake and decorate. 
ENJOY!!!!!
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Whit's Favorite Chocolate Chip Cookies

7/9/2021

2 Comments

 
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Hey friends!!! 
Welcome back to the blog. Today I am sharing my ALL TIME favorite Chocolate chip cookie recipe. These cookies are very easy to make and SO delicious.

I am so excited to be sharing this recipe again with all of you and I hope you enjoy these cookies as much as I do. 

​Now lets get to the cookies and the recipe...

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Chocolate Nutella Cake

3/21/2021

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Easter is just around the corner and I thought that I would share a delicious cake recipe with you.. This past week I have been experimenting with Easter Cakes/designs and I always come back to my classic Speckled Easter Egg cake. So in honor of Easter this year, I turned my Chocolate Nutella Cake into a Speckled Easter Egg and I’m going to share with you how to make the yummy cake.

CHOCOLATE NUTELLA CAKE

Bake Temp: 350°F
Prep: 10-15 minutes
​Bake time: 28-30 minutes

Ingredients:

2 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 are my go to)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cups Nutella
1/2 cup of Semisweet Chocolate Chips

Baking Instructions:

Preheat oven to 350°F
Prepare 2- 8” cake pans or 4- 6” cake pans and spray with baking spray. 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, vanilla, and almond extract.


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.
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 the way full.
**DO NOT FILL TO THE RIM**


Bake cakes for about 26 to 28 minutes or until your cake is full, and holds its shape after you touch it.


Let your cake cool for about 15 to 20 minutes. 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 Nutella 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 30-60 minutes.


Put on final layer of frosting, and decorate how you prefer.


If you’re eating it within a few hours, keep cake at room temperature. If you are planning on eating it in a day or 2, put in freezer until 2 hours prior to eating.
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Thanks for checking out this recipe! If you’d like to see more of our stuff you can follow us on Instagram or TIKTOK a for lots of fun videos, classes and baking tips.


xoxo
​Whitney
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REESES CHOCOLATE PEANUT BUTTER CHIP COOKIES

2/4/2021

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If you’re a chocolate peanut butter lover like I am, this recipe is definitely for you!!

I have tried and tested SO many chocolate peanut butter cookies, and I have compiled a list of what I liked and what I didn’t with each one. That way when I made my cookies they where exactly what I craved and liked.
My requirements for these cookies included: A big cookie that is chewy on the inside, lots of chocolate but not “too much”, yummy right out of the oven and also a day or 2 after baking, and last but not least, it needed a really good peanut butter flavor that held up against the deep chocolate taste.

Once I made this batch of cookies, I knew that I had to share. They were too delicious to keep to myself.

I will share with you my recipe, and then after I share the ingredients and instructions, I will share my tips and tricks to make these the best version of the Cookie ad possible.

So I think that we are going to jump to the recipe. There is no reason to have you wait or read any longer than you need to.

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    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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  • Hi, Im Whitney