that's what she baked.

Adventures (and misadventures) in the kitchen from a novice baker.

1 note

Blue Velvet Cupcakes and the Ugliest Cake (neither pictured)
This weekend I made cupcakes for a bridal shower and then I took zero pictures, with the exception of the photo above. The cake batter was the same color as my apron, and I thought it was neat, so i just had to capture that. One of my besties from college is getting married in May and the wedding is nautical themed. Our bridesmaid dresses are navy blue so I thought it’d be a great idea to make blue cupcakes!! After baking, the color of the cake was a darker color than the turquoise you see above, but definitely not navy blue. Surprisingly, it did not ruin the bridal shower. I mostly followed this recipe from Paula Deen, (creating a cake flour substitute) and made a different cream cheese frosting. I need to stop using a new recipe when I am baking for others. I often feel stressed because I am not sure what the outcome might be. Luckily, there were no major issues, with the exception of the color. I think to get a more navy color, the base of the cake would need more coco powder, or other such dark ingredients. 
I had some extra cake batter and so I made a mini layer cake. I still haven’t gotten the hang of cake decorating, nor have really dedicated a lot of time to it. Waiting for the cake to cool, and then trimming it and all that jazz is just… blah, sometimes. Generally when it gets to putting on the “crumb layer” of frosting, I just want it to be done, so I get a little lazy. I covered my 6 inch cake with cream cheese frosting and then added some dye to the frosting and piped a mess of blue to finish it. 
It may be one of the ugliest things I’ve ever baked. But it’s still cake. 

Blue Velvet Cupcakes and the Ugliest Cake (neither pictured)

This weekend I made cupcakes for a bridal shower and then I took zero pictures, with the exception of the photo above. The cake batter was the same color as my apron, and I thought it was neat, so i just had to capture that. One of my besties from college is getting married in May and the wedding is nautical themed. Our bridesmaid dresses are navy blue so I thought it’d be a great idea to make blue cupcakes!! After baking, the color of the cake was a darker color than the turquoise you see above, but definitely not navy blue. Surprisingly, it did not ruin the bridal shower. I mostly followed this recipe from Paula Deen, (creating a cake flour substitute) and made a different cream cheese frosting. I need to stop using a new recipe when I am baking for others. I often feel stressed because I am not sure what the outcome might be. Luckily, there were no major issues, with the exception of the color. I think to get a more navy color, the base of the cake would need more coco powder, or other such dark ingredients. 

I had some extra cake batter and so I made a mini layer cake. I still haven’t gotten the hang of cake decorating, nor have really dedicated a lot of time to it. Waiting for the cake to cool, and then trimming it and all that jazz is just… blah, sometimes. Generally when it gets to putting on the “crumb layer” of frosting, I just want it to be done, so I get a little lazy. I covered my 6 inch cake with cream cheese frosting and then added some dye to the frosting and piped a mess of blue to finish it.

It may be one of the ugliest things I’ve ever baked. But it’s still cake. 

Filed under baking blue velvet cake paula deen

0 notes

Pie crust cinnamon sugar swirls. They are each about as big as a quarter.
I know I’m a day late for piday, but better late than never!! Berry pie is in the oven.

Pie crust cinnamon sugar swirls. They are each about as big as a quarter. I know I’m a day late for piday, but better late than never!! Berry pie is in the oven.

Filed under pie baking piday

3 notes

"Everything but the kitchen sink Granola" (a recipe by Tyler and Cora)
Yes.. I just referred to myself in the third person, but I had my first granola success in my kitchen!! Well, we did. And it was darn good! We very loosely based out granola off of a recipe in the Flour cookbook… and added lots of things that we conveniently had in our current kitchen stock. Here I will share with you what we did (please note these measurements are close estimates).
Ingredients:
1/2c unsweetened shredded coconut 
1/2c sesame seeds
1/2c sunflower seeds
3/4c cashews
2 1/2c oats
3T butter
3T lard 
3T tahini
3T maple syrup
3T honey
3T agave
1/4c canola oil
(All the liquid ingredients above ended up being a rough total of 1 1/4 - 1 1/2 cups)
2t vanilla
1/2c dried cranberries

Our Process:
Preheat oven to (300)325 Prepare 2 rimmed baking pans with parchment paper. Put coconut, sesame seeds, sunflower seeds, cashews, and oats in a medium bowl and mix together. Set aside. Melt butter in a small saucepan on low-medium heat. Add pork fat, tahini, maple syrup, honey, agave and canola oil to saucepan until the liquid is a consistent texture (it may foam, let foam die down), pull off heat. Slowly pour over dry mixture while turning with a wooden spoon, to evenly coat. Add vanilla. Turn it over a couple more times in bowl. Pour mixture onto prepared baking sheets in a thin, even layer.  Bake for 40-50 minutes rotating once or twice, or until it’s a deep golden brown. If it looks like your edges are burning, stir mixture a bit during it’s bake.
Once granola has cooled add dried cranberries and store in an airtight container. Enjoy by the handful. With or without yogurt.. Whatever suits your fancy.

"Everything but the kitchen sink Granola" (a recipe by Tyler and Cora)

Yes.. I just referred to myself in the third person, but I had my first granola success in my kitchen!! Well, we did. And it was darn good! We very loosely based out granola off of a recipe in the Flour cookbook… and added lots of things that we conveniently had in our current kitchen stock. Here I will share with you what we did (please note these measurements are close estimates).

Ingredients:

  • 1/2c unsweetened shredded coconut 
  • 1/2c sesame seeds
  • 1/2c sunflower seeds
  • 3/4c cashews
  • 2 1/2c oats
  • 3T butter
  • 3T lard 
  • 3T tahini
  • 3T maple syrup
  • 3T honey
  • 3T agave
  • 1/4c canola oil

(All the liquid ingredients above ended up being a rough total of 1 1/4 - 1 1/2 cups)

  • 2t vanilla
  • 1/2c dried cranberries

Our Process:

Preheat oven to (300)325
Prepare 2 rimmed baking pans with parchment paper.
Put coconut, sesame seeds, sunflower seeds, cashews, and oats in a medium bowl and mix together. Set aside.
Melt butter in a small saucepan on low-medium heat. Add pork fat, tahini, maple syrup, honey, agave and canola oil to saucepan until the liquid is a consistent texture (it may foam, let foam die down), pull off heat. Slowly pour over dry mixture while turning with a wooden spoon, to evenly coat. Add vanilla. Turn it over a couple more times in bowl. Pour mixture onto prepared baking sheets in a thin, even layer.
Bake for 40-50 minutes rotating once or twice, or until it’s a deep golden brown. If it looks like your edges are burning, stir mixture a bit during it’s bake.

Once granola has cooled add dried cranberries and store in an airtight container. Enjoy by the handful. With or without yogurt.. Whatever suits your fancy.

Filed under granola recipe making together breakfast flour bakery + cafe

1 note

My maj got into grad school so we baked a cake!! (That’s not fully true, we were already making the cake and then she found out the news)

My maj got into grad school so we baked a cake!! (That’s not fully true, we were already making the cake and then she found out the news)