This is my cooking blog
Welcome to my baking website. This is where I keep a collection of all the dessert recipes I have made. Feel free to browse through my collection and check out any recipes!
Chocolate-covered strawberries are ripe, juicy strawberries that are dipped it into melted chocolate. Then, you garnish them with a variety of toppings to really make this treat for just about everyone!
Ingredients
-10 ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate
-2 pounds fresh strawberries stems attached
Preparing strawberries: Make sure to wash and then completely dry your strawberries before starting. The chocolate won’t stick if they are wet at all! Holding strawberries while dipping: Hold the strawberries by their green leaves. Then, dip the strawberry in the bowl. If you can’t get a good enough grip on the greens then try using a fork or wooden skewer at the top instead. Set up chocolate-covered strawberries: Your strawberries will stick to your tray if you don’t use parchment paper. You can also use a nonstick silicone baking mat. Drizzling: To drizzle a topping onto the strawberries, take a ziplock bag and cut a small hole in the corner. Then, fill the bag with your topping and slowly squeeze it out of the hole onto the top of your strawberry.
This delicious chocolate chip quick bread recipe makes a moist and delicious chocolate chip loaf. Great for breakfast, brunch or an afternoon snack.
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tablespoons butter softened
- 2/3 cup sugar
- 3 large eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1/2 cup chocolate chips
Preheat oven to 350 degrees F.
In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a separate bowl using your mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Mix well.
Add half the dry mixture to the wet mixture and stir until just combined. Add half the buttermilk and stir until just combined. Repeat with remaining ingredients. Do not over mix, you just want to make sure the dry and wet ingredients are combined. Fold in chocolate chips.
Spoon batter into a 9×5 loaf pan that has been coated with non-stick spray.
Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out almost clean . Remove from oven and allow to cool on a wire cooling rack . Remove from pan and enjoy
This Classic Waffle Recipe makes perfectly crisp on the outside, fluffy on the inside waffles that are to die for! We love to pair these waffles with my Golden Buttermilk Syrup and fresh fruits. It’s a match made in heaven.
Ingredients
2 cups all purpose flour
2 tbsp sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 1/2 cups milk
6 tbsp butter, melted
1 tsp vanilla extract
Preheat waffle iron.
In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine.
Warm the milk up in the microwave for just 1 minute, or heat until slightly warm on the stove top.
In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.
Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately or lay on a cooling rack until cool. Store in zip close bags in freezer.*
The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Ingredients
- 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin or fresh pumpkin puree
- 12 ounce can evaporated milk
Preheat oven to 425 degrees F.
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear.
Ingredients
For the Cookie
▢100 g egg whites room temperature 3 large eggs
▢140 g almond flour 1 1/2 cups
▢90 g granulated sugar just under 1/2 cup
▢130 g powdered sugar 1 cup
▢1 tsp vanilla 5mL
▢1/4 tsp cream of tartar 800mg
For the Buttercream
▢1 cup unsalted butter softened 226g
▢5 egg yolks
▢1/2 cup granulated sugar 100g
▢1 tsp vanilla
▢3 tbsp water 30mL
▢1 pinch salt
For the Macarons:
Sift the confectioners sugar and almond flour into a bowl.
Add the room temperature egg whites into a very clean bowl. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar. Add the vanilla then mix in. Continue to beat until stiff peaks form. Begin folding in the 1/3 of the dry ingredients. Be careful to add the remaining dry ingredients and fold gently. Spoon into a piping bag with a medium round piping tip. Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy. Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature. Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy.
These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite.
Ingredients
3/4 cup (94g) all-purpose flour (spooned & leveled)
1/2 cup (41g) unsweetened natural cocoa powder*
1 teaspoon espresso powder or instant espresso*
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
chocolate buttercream and sprinkles for decorating
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Frost cooled cupcakes with chocolate buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.