As well as baking, I also love to read. It takes you away to a different world than the one were living in. Worlds of danger, romance, mystery, and adventure. I have several series I love including the following: Lunar Chronicals, Hunger Games, Twilight, Percy Jackson, The Fault in Our Stars (but if you don’t like reading a sad book, don’t read it), Fallen, The Testing, The Rules. All these books are amazing and you guys should all read them.
Lov Bakin
Hi, folks! Sorry I have been kind of quiet lately. School just started up again and I’m in 8th grade! I can’t wait for this year. I hope all of you have been baking. I hope you all have a good year. Heres a recipe from Freutcake. ENJOY!
DEVIL’S FOOD CUPCAKES
Prep time
Cook time
Total time
A rich chocolate devils food cupcake recipe.
Author: Martha Stewart Cupcakes
Recipe type: Dessert
Serves: 32
INGREDIENTS
- ¾ cup unsweetened Dutch-process cocoa powder
- ¾ cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ teaspoons coarse salt
- 1½ cups (3 sticks) unsalted butter
- 2¼ cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
INSTRUCTIONS
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Summer
I know I have not posted lately, and I’m sorry. I have just been very busy. I have had to write 3 poems, analyze 3 poems, Write a reasearch paper, and write a short story. I am very exited for summer. I am going to D.C. this summer, instead of going in 8th grade. Anyway, what are you doing this summer?
Hi people. How was your thanksgiving? As we get into the christmas season I was looking at recipes and found this one on Allrecipes.com that looks amazing. I have actually made one of these cakes(not this exact recipe) and it was tasted awesome. I hope you enjoy it and if you do try it out send me pics.
Granny Kat’s Pumpkin Roll
“This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pin wheel look.”
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 2 tablespoons confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- Add all ingredients to list
Directions
- Prep
- Cook
- Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Time Flies
Hi Bakers! Sorry I have not posted in a while. School just started And I am very busy with homework and projects. They already have us writing an essay! Crazy right? Anyway since I have so much school work I have not been able to bake as much as I used to, I came up with a way to bake and still have time for school. So on weekends I bake one thing. Then I keep baking that thing on weekends to come to get better and memorize the recipe. If you have any better Ideas on how to bake and still have time for school, send them to me and I can tell you what I think!♥♥
Sourdough Bread
Hey, bakers! I have a great recipe for Homade Sourdough bread. It’s great for sandwiches , toast, or just to snack on.
SOURDOUGH BREAD
STARTER (2 Months)
Day 1: Mix 1 cup bread flour + 1 cup water in a glass bowl until thoroughly mixed. Cover with cloth. Let sit on counter.
Day 2: (and every day after until 2 weeks) Remove half the starter. Add 0.5 cup flour and 0.5 cup water. Mix well. *For faster results, feed starter twice a day. Starter is ready once it starts bubbling over the jar (activated). Best kept in Mason jar with flip lid.
PROOF 1 (1st Rising) – Day Before Bread-Baking
Bowl 1: 3.5 cups flour
Bowl 2: 1.5 cups water, 1/4 cup starter, 1.5 tsp salt.
A. Thoroughly mix ingredients in Bowl 2.
B. Add Bowl 2 to Bowl 1 ingredients. Mix Well.
C. Spray a bowl with Pam. Put dough in bowl. Cover with plastic wrap. Let sit for 12 hours
PROOF 2 (2nd Rising)
Pound the dough down. T
hen, fold the dough a few times. Let the dough rise for 2 more hours.
BAKING: Preheat oven to 500’ with Dutch oven inside. Lightly coat bottom of Dutch oven with corn meal (after preheated). Place dough in dutch oven at 500’, covered for 30 min. Turn down oven to 450’, keep bread in Dutch oven while temperature drops but take the lid off, bake for 15 min. Don’t cut bread until it’s cooled completely.
FEEDING STARTER: Repeat day 2 instructions everyday. Keep the bread going, making one loaf every day.
It may take a while to get your starter but don’t lose hope!
Try the recipe and see what happens.
Summer!!!
Summer is here! I don’t know about you but I am soooooo glad to be out of school. One reason is I am free! No more homework or stress. You can do whatever YOU want to do. The second reason is that I can bake whenever I want. I can make cookies or cakes galore. In the spirit of summer here’s a recipe for you. Go to this website and you will find amazing watermelon flavored cupcakes.
http://cincyshopper.com/watermelon-cupcakes/
“Happiness is Homemade”
Hey, Kayla here. As you know I love to bake, it’s like my life. So if you have any family recipes that are awesome and unique, I would love to try them and see what happens…
Thanks
COOL WHIP!!!!!!!
I love cool whip! You might think I’m crazy but I like it better than whipped cream. Especially if you Freeze so it’s half frozen and you put it on cherry pie, its sooooooooooooo good!! I like just eating it out of the tub, too. My best creation with cool whip is probably Jello Poke Cake. You make a simple vanilla cake and bake it. While it bakes you make a liquid Jello. Then when the cake is done you poke holes in it and put the Jello in it. Then you put tons of cool whip on the top. You should try the recipe and see how it goes. If you do try it send pictures. 🙂
Welcome to my Blog!
I’ve been thinking about writing a blog for awhile now. This will be a space for me to share my baking creations with the world…the good, the bad, and the AH-mazing! Stay tuned for fun recipes, food reviews, and advice on baking. Love, Kayla
“Stressed is just desserts spelled backwards.”
Beautiful Baker 