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and to me bakeing is a life leasene

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Hello bakers! I look forward to seeing you this afternoon to play some games and chat about this year. There will be prizes!

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Here is a recipe book from this year's Baking Club

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Here is a recipe book from this year's Baking Club

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Hi everyone! Next week will be the last meeting for the baking club. Instead of cooking we will be chatting and playing games. There will be prizes! See you then!!

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Why do we not have the baking class today? 5/15

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Why do we not have the baking class today? 5/15

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what are we baking next week on moday .

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Samoas are really good! there girl scout cookies!

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https://padlet.com/jessalynnvillareal/baking-ideas-3nv0lo0bmy8i82oc

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I made the carmelitas and they are very good.

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I made the carmelitas and they are very good.

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They are fast and easy to make these are very yummy.

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thank you

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These Carmelitas are sooooooo good love them!!!

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These Carmelitas are sooooooo good love them!!!

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This recipe is really good and fast to make.

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3/4 cup brown sugar (packed)

3/4 cup unsalted butter (softened, 1 1/2 sticks)

1 TBS vanilla extract

1 cup all-purpose flour

1 cup Old Fashioned Oats

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

35 soft caramels (unwrapped - I used Werther's soft caramels)

1/4 cup heavy cream

Instructions

Preheat the oven to 350 degrees. Line an 8x8 or 9x9inch baking pan with parchment paper (2 pieces to wrap up both sides), or foil to cover the sides, then nonstick spray. Set it aside.

Add the sugar, melted butter, and vanilla extract to a large mixing bowl and stir them together.

Add in the flour, oats, baking soda and salt and stir it together until you have a nice soft cookie dough.

Press half of the oatmeal cookie mixture into the prepared pan. And set the other half aside.

Bake the bottom layer for 10 minutes and remove it from the oven.

Add the caramels and heavy cream to a microwave safe bowl. Microwave in 30 second increments, stirring after each time until you can stir it completely smooth.

Sprinkle the chocolate chips over the cooked crust.

Pour the caramel mixture evenly over the chocolate chips and crust.

Press pieces of the remaining oatmeal cookie dough between your hands to flatten, and place them around the top of the caramel, covering the caramel as much as you can.

Return the pan to the oven and bake the bars for another 14 to 16 minutes, or until the edges are lightly golden.

Remove the bars from the oven and let them cool completely, this may take 3 to 4 hours. If you want to speed up the cooling time, let the pan cool to touch, then add it to the fridge to chill for another hour or two.

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7 eggs , separated

2 oz (60g) semisweet chocolate

1/3 cup (80ml) milk

6 tbsp (80g) oil

1 tsp (5g) vanilla extract

1/3 cup (40g) cocoa powder

3/4 cup (90g) cake flour

1/4 tsp (1g) salt

1/2 cup (100g) sugar
Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).

Separate whites from yolks and let them get to room temperature.

In a medium bowl, sift the flour and cocoa powder set aside.

In a medium saucepan add oil (or butter if preferred),milk and chocolate and place over low heat just until chocolate is melted. Don’t boil or simmer.

Pour the milk mixture over the flour mixture and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.

Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.

Gently fold in the egg yolk mixture.

Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.

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https://padlet.com/jessicam7194/cooking-padlet-j587duac9eddxvl

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1⁄2 cup half-and-half

1 tablespoon sugar

1⁄4 teaspoon vanilla

1 sandwich ziploc bag

1 gallon ziploc bag

3 cups crushed ice

1⁄3 cup rock salt

Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.

Squeeze bag until ice cream is thickened, about 10-15 minutes.

Remove small bag, unseal, and eat with spoon.

No need to even dirty a bowl!

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Hi This is my second padlet plz join me again

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Hi This is my second padlet plz join me again

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Teach how many mins are for the cake pops? I don't have the package but I know how to make it

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Teach how many mins are for the cake pops? I don't have the package but I know how to make it

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and sick

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yum we used the wrong piping tip and they were tiny

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yum

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Hi! I have FINULLY made a padlet for you guys! I hope you in joy!

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Hi! I have FINULLY made a padlet for you guys! I hope you in joy!

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welcome-to-the-art-club-6wt44gbdpvva5g5f

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For the bread:

2 cups all-purpose flour

½ cup sugar

1 lemon, zest

1 tsp baking soda

¼ tsp salt

1½ cup (7½ oz) fresh strawberries, hulled and chopped, divided

1 cup plain Greek yogurt (fat free)

½ cup (4 oz.) unsalted butter, melted

½ lemon, juice

1 egg

½ tsp pure vanilla extract

For the glaze:

½ cup sugar

½ lemon, juice

Instructions

1. For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.

2. In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.

3. In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.

4. Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).

5. Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.

6. Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.

7. For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.

8. Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it’s baked.

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Good morning!
Don’t forget to bake your cakes and let them cool so we’re ready to make cake pops this afternoon!

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24 cake pop sticks

▢cake pop former 11/4 inch in diameter or small cookie scoop

▢deep narrow cup

▢white sprinkles

▢Styrofoam

▢Cake:

▢1 box Pillsbury classic white cake mix

▢2 tbsp Pillsbury creamy supreme vanilla frosting

▢Candy coating:

▢1 12 oz bag Wilton candy melts

▢1 1/2 tsp Crisco shortening

Instructions

Bake the cake according to the package and let it cool down to room temperature.

Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.

In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.

Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.

Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.

Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.

Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it’s melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don’t swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.

Place in a Styrofoam block and let it stand for about an hour.

Notes

Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.

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Good morning, bakers,
When making the cake pops are you more interested in learning how to assemble and frost them? I think that everyone should have their cakes baked and cooled before we get together on 4/10. Also, then you can make whatever kind of cake sounds good to you. What do you all think?

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Kaylee

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How do you guys make padlets?

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Hello! Take butter out to soften. See you soon!

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Hello! Take butter out to soften. See you soon!

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https://padlet.com/Amadina55/join-if-you-want-gik8p10iuzrko4dv

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Cook time: 0hr 20min

Servings: 10 servings

Ingredients (for pop tarts)

Store bought pie dough

Strawberry jam

Egg

Heart cookie cutter

Ingredients (for topping)

Powdered sugar

Milk

Vanilla extract

Red or pink food coloring

Sprinkles

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Mini Heart Homemade Poptarts | Sweet snacks, Baking recipes, Dessert recipes easy

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Feb 19, 2022 - This Pin was created by Headstands and Heels on Pinterest. Mini Heart Homemade Poptarts

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they yum

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This is Caia again. I have another baking suggestion! 

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This is Caia again. I have another baking suggestion! 

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I also love oatmeal cookies. So this sounds AMAZING!

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Peanut Butter Oatmeal Cookies with BRIAN!! | Preppy Kitchen

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Please note that if you are allergic to peanuts alternatives would be Nutella, almond butter, or cashew butter

1 1/3 cup (188g) all-purpose flour (scoop and level to measure)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (113g) unsalted butter, softened

1/2 cup (105g) granulated sugar

1/2 cup (110g) packed light brown sugar

3/4 cup (185g) creamy peanut butter

1 large egg

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper.

In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.

Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.

Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.

Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss-cross pattern).

Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they'll continue to cook slightly as they cool).

Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

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can we make jelly dounts after peanut butter cookies

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can we make jelly dounts after peanut butter cookies

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This is Caia (CJ) again. I made to different batches. The two rows on the right side are the cookies with shredded coconut and toffy bits. And on the left is the original recipe.

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This is Caia (CJ) again. I made to different batches. The two rows on the right side are the cookies with shredded coconut and toffy bits. And on the left is the original recipe.

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Sorry, its not such a good photo. 😥😭

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This is Caia. (Cj Rogers) I know a good recipe for the peanut butter cookies Miss Amy. Try to look up Preppy Kitchen Peanut Butter Cookies.

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This is Caia. (Cj Rogers) I know a good recipe for the peanut butter cookies Miss Amy. Try to look up Preppy Kitchen Peanut Butter Cookies.

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Can we use this recipe?

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Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.

You can make them days in advance for instant gratification anytime and they're so easy to make! The most difficult part is having the patience to let them set up after they're out of the oven. For another cookie recipe that utilizes peanut butter, try my Easy No Bake Cookies!

What You'll Need for This Recipe

Peanut Butter: I like using a creamy peanut butter for this recipe but you can definitely use chunky peanut butter instead. If you're using a natural peanut butter make sure to give it a VERY good mix before adding.

Brown Sugar: You can use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown will impart a slightly more caramel-like flavor.

How to Make Peanut Butter Cookies

1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine.

2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.

3. Mix in the room temperature egg and vanilla extract then scrape the bowl down and mix once more.

4. Add flour mixture and beat on low until just incorporated.

5. Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.

6. Flatten the cookie dough balls with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Pro Tips for This Recipe

You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.

The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.

Store in an airtight container for up to a week for delicious anytime treats.

Frequently Asked Questions

Why do They have fork marks?

Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.

How to Get the Perfect Fork Mark Pattern

To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you're using the skewers try twisting them.

What's the best peanut butter to use for these cookies?

For best results I use a smooth, salted peanut butter.

There's no need to use a sweetened peanut butter but if that's what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.

If you're using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.

Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!

Should You Chill the Dough Before Baking?

Nope, there're no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.

* Nutrition Disclaimer
If you've tried this easy peanut butter cookies recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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This ULTRA-easy peanut butter cookies recipe has the perfect balance of salty and sweet, and they melt in your mouth for a sure to please treat.

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guys, Im sorry I haven't been on the  baking club :( I got busy. I miss making stuff. 

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guys, Im sorry I haven't been on the  baking club :( I got busy. I miss making stuff. 

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Good morning Bakers! Take out 2 sticks of butter so that they get soft before this afternoon! See you soon

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Good morning Bakers! Take out 2 sticks of butter so that they get soft before this afternoon! See you soon

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This Is Cj Rogers. Can we make Jalapeno cheese Bread after the cookies Miss Amy?

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This Is Cj Rogers. Can we make Jalapeno cheese Bread after the cookies Miss Amy?

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I LOVE JALAPENO CHEESE BREAD!

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When I think about lemons, I think about Valorie from Kids Baking Championship!

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How To Make Classic LEMON BARS - Easy Recipe

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2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.)

Preheat oven to 375° F.

Step 2

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Can use white chocolate chips, macadamia nuts, mint chips, toffee chips, fruit or other adaptations if desired

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The recipe is waiting for approval because I fixed 1 step

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The recipe is waiting for approval because I fixed 1 step

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I have another baking suggestion: What about Jalapeno Cheese Bread?

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I have another baking suggestion: What about Jalapeno Cheese Bread?

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I love jalapeno cheese bread! It is not spicy like you would think because this recipe does not have the seeds in it. Only the seeds are spicy. I hope you guys like it!

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Since I wont come to the baking class my mom said I could make them now, But I cant find the recipe! Please some one put the recipe!

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Good morning! Take out two eggs and them get to room temperature. See you soon!

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Good morning! Take out two eggs and them get to room temperature. See you soon!

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My moms friend makes this and gives it to me and I cant stop eating it.... This is really good! Also easy to make!! This is also a MUST TRY!!!

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0:00 / 8:14•Watch full video

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I love the glazed Donuts!!!

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How To Make Glazed Donuts - Soft and Fluffy Donut Recipe

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YUMMM!!!!!

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I want to be able to learn how to bake chocolate ship cookies!

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Ingredients

Baked Churros

1 cup water

1 teaspoon vanilla extract

¼ teaspoon kosher salt

3 tablespoons unsalted butter

2 tablespoons brown sugar packed

1 cup all-purpose flour

2 large eggs room temperature

2 tablespoons butter melted, for brushing

Topping

½ cup butter melted

½ cup granulated sugar

1 tablespoon ground cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (177ºC).

Line two cookie sheets with parchment paper or silicone baking mats. Set aside.

Place water, vanilla, salt, butter, and brown sugar in a large saucepan. Bring to a rolling boil over medium heat, stirring occasionally.

Stir in the flour all at once (this ensures crispy churros!) and remove from the heat.

Continue mixing vigorously with a wooden spoon until a thick paste forms. Let the dough sit for 3 minutes before adding the eggs.

Add eggs, one at a time, mixing well after each addition (work fast here to avoid scrambling the eggs!).

It’ll seem like the mixture isn’t coming together at first, but keep mixing until the ingredients are well combined and you have a smooth soft dough that comes away from the sides of the pot. This may take a few minutes so be patient and rest your arm as needed!

Place the churro batter in a large pastry bag fitted with a star tip, squeezing out as many air bubbles as possible.

Alternatively, place batter into a large ziplock bag with the tip cut off.

Pipe 6-inch (15 cm) churros onto the cookie sheets, cutting the ends with kitchen shears or a sharp knife.

Gently brush the churros with melted butter.

Bake for 25-35 minutes (depending on size), rotating pans halfway through baking, until churros are baked through and lightly golden.

Cool slightly on pans.

Meanwhile, melt remaining ½ cup butter in a medium sized, shallow bowl.

Stir together the sugar and cinnamon in a separate bowl.

Dredge the churros in the butter then sprinkle with the cinnamon sugar. Serve immediately.

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Good morning! Please take out butter and cream cheese to soften before our class today!

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Good morning! Please take out butter and cream cheese to soften before our class today!

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OMG guys this is so good!! If you haven't tried this before you've definitely have got to been living under a rock your whole life! LOL This is definitely a MUST TRY!!!!!

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RED VELVET CAKE RECIPE with Cream Cheese Frosting

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Lemon Blueberry Bread - Super Easy Breakfast Bread

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Had a lot of fun today! Cant wait to try one

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Hi I want to suggest a no fry bake churros.

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Can we please make peanut butter cookies? I have been craving them for months!

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Can we please make peanut butter cookies? I have been craving them for months!

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I know that some of you don't like peanut butter or are allergic to it, so we don't ABSALUTLY need to do it, but I would love to. I need a little peanut butter in my life. =)

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Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.

You can make them days in advance for instant gratification anytime and they're so easy to make! The most difficult part is having the patience to let them set up after they're out of the oven. For another cookie recipe that utilizes peanut butter, try my Easy No Bake Cookies!

What You'll Need for This Recipe

Peanut Butter: I like using a creamy peanut butter for this recipe but you can definitely use chunky peanut butter instead. If you're using a natural peanut butter make sure to give it a VERY good mix before adding.

Brown Sugar: You can use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown will impart a slightly more caramel-like flavor.

How to Make Peanut Butter Cookies

1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine.

2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.

3. Mix in the room temperature egg and vanilla extract then scrape the bowl down and mix once more.

4. Add flour mixture and beat on low until just incorporated.

5. Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.

6. Flatten the cookie dough balls with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Pro Tips for This Recipe

You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.

The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.

Store in an airtight container for up to a week for delicious anytime treats.

Frequently Asked Questions

Why do They have fork marks?

Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.

How to Get the Perfect Fork Mark Pattern

To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you're using the skewers try twisting them.

What's the best peanut butter to use for these cookies?

For best results I use a smooth, salted peanut butter.

There's no need to use a sweetened peanut butter but if that's what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.

If you're using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.

Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!

Should You Chill the Dough Before Baking?

Nope, there're no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.

* Nutrition Disclaimer
If you've tried this easy peanut butter cookies recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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This ULTRA-easy peanut butter cookies recipe has the perfect balance of salty and sweet, and they melt in your mouth for a sure to please treat.

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the 1 the left is my 1st atempt and the one on the right is secend atempt

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the 1 the left is my 1st atempt and the one on the right is secend atempt

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the secend is better

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Ingredients

DOUGH

2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed for rolling

1/4 cup (50g) granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup (180ml) buttermilk, cold*

5 Tablespoons (72g) unsalted butter, melted & slightly cooled

FILLING

3 Tablespoons (45g) unsalted butter, extra softened

1/3 cup (67g) packed light or dark brown sugar

1 Tablespoon ground cinnamon

CREAM CHEESE ICING

4 ounces (112g) full-fat block cream cheese, softened to room temperature

2 Tablespoons (30g) butter, softened to room temperature

2/3 cup (80g) confectioners’ sugar

1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1–2 teaspoons of melted butter instead of non-stick spray.

2. Make the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it’s too sticky and wouldn’t roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.

3. Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.

4. Fill the rolls: Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.

5. Bake the rolls: Bake for 22–26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)

6. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.

7. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: If absolutely needed, you can make the dough and assemble the rolls the night before. Cover and refrigerate, then bring to room temperature before baking as directed. The rolls don’t puff up quite as nicely since the baking powder initially activates once wet. For best results, bake right away.

2. Freezing Instructions: Baked rolls can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying.

3. Buttermilk: Buttermilk is required for this recipe, but in a pinch you can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

4. Cinnamon Roll Muffins: You can bake these rolls in a greased standard 12-count muffin pan. No need for muffin liners. Bake time is about 20 minutes.

5. Icing Alternatives: If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!

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Hello Bakers! I hope you’re enjoying your days off! I know that churros are awesome but I try to make things that all students will be able to bake with me. I’m afraid that not everyone will have the tools needed or the ability to work with boiling oil. I’m sorry! Please choose between
Banana bread
Lemon bread or
Lemon Chess pie.
We can talk about more ideas for the following meeting on the 6th.
Have fun with Mrs. Tostenson and I’ll see you soon!

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Hello bakers! I am going to be testing students during our next Baking Club but Mrs. Tostenson is going to make the brownies with you that day. Have fun and I will be back the following week. Here are some ideas for the following week's meeting:
Lemon Chess Pie
Banana or Lemon Bread
Frittata
Respond to this thread with your vote

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1/2 cup unsalted butter, melted and HOT

1 tablespoon cooking oil, (olive oil or coconut oil are fine)

1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup all purpose (or plain) flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

Instructions

Preheat oven to 350°F (175°C).

Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.

Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).

Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).

Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)

Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

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Princess Cake Recipe | But not traditional | Emojoie

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Strawberry and Cherry Jelly Cake Recipe | Emojoie

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i'm hoping my sisters Birthday Cake turns out like this =D

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i'm hoping my sisters Birthday Cake turns out like this =D

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Good morning! I hope everyone is excited to make Sugar cookies today. Please set out 1 cup (2 sticks) of butter and 1 egg so that they get to room temp.

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Good morning! I hope everyone is excited to make Sugar cookies today. Please set out 1 cup (2 sticks) of butter and 1 egg so that they get to room temp.

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EATING CRUMBL COOKIE'S HOLIDAY COLLECTION!

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Top Delicious Rainbow Honey Jelly Recipes | How To Make Cake Decorating Ideas | So Yummy

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How To Make Easy Homemade Churros | Churros Recipe

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why is there no baking club today? i missed last week bc i forgot-

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i havent been to baking club in a while because i keep forgetting about it :-------

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https://www.emmafontanella.com/easy-mini-croissants

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she's the queen of baking and can we make this cake

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she's the queen of baking and can we make this cake

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FYI this is Mrs. merry berry

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Im drooling right now....

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How to make the Best Moist Chocolate Cake Recipe

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We need to make this =0

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4-Ingredient Edible Gemstones (Kohakutou Crystal Gummy Candies) | OCHIKERON | Create Eat Happy :)

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Sugar Cookies

3 cups all purpose flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

1 cup unsalted butter softened to room temperature

1 cup granulated sugar

1 large egg room temperature

2 teaspoons vanilla extract

instructions

Combine dry ingredients in a bowl and set aside.

Combine butter and sugar in a bowl and mix with a mixer on medium until fluffy, about 3-4 minutes.

Add egg and vanilla. Mix until well combined and smooth.

Add flour mixture a little bit at a time with the mixer on low until mixed and the flour is incorporated. Continue mixing until the dough holds together, up to 5 minutes.

Wrap dough with plastic wrap and place in the refrigerator for at least 2 hours.

Preheat oven to 375°F. While the oven is preheating, remove the dough from the fridge.

Sprinkle the surface with a bit of powdered sugar or flour so the dough doesn't stick. Roll dough to ¼" thickness and cut into desired shapes.

Place cookies 1" apart on an ungreased cookie sheet and bake 8-10 minutes or just until cookies begin to brown on the edges.

Cool completely and decorate with icing.

Frosting

1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)

2-3 teaspoons Vanilla Extract

1 pound Powdered Sugar (or 4 cups)

1-2 tablespoons Milk (as needed)

1.     Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract.

2.     Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible.

3.     Scrape the sides of the bowl down before moving on to the next step of the recipe.

4.     Measure 1 pound of Powdered Sugar.  If you don’t have a food scale, the equivalent is 4 cups.

5.     Add the Powdered Sugar to the mixing bowl.

6.     Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.

7.     If the frosting is still dry or crumbly, add 1 teaspoon of Milk and mix again.

8.     Taste your frosting! You are trying to determine if the consistency is correct or if it needs a tiny bit more Vanilla Extract. Depending on how it tastes, you will take the next step.  If the frosting has the right taste but is too thick, add some Milk and mix again to check to see if it is now the right consistency.  How much milk? That depends on the state of your frosting. A good rule of thumb is to add the milk a teaspoon at a time.

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I made Chocolate rice crispy's over the weekend and it was soooo good 😋

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I made Chocolate rice crispy's over the weekend and it was soooo good 😋

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Good morning,
Your butter needs to be frozen so put a stick or 8 tablespoons of butter in the freezer.

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How to Make Moist Banana Bread ~ The Bomb!