Archive | May, 2016

Totally Homemade Smores

26 May

totally

I am not a camper, but I can totally get down with s’mores, especially if they’re made with ooey-gooey homemade marshmallows and crispy from-scratch graham crackers! That’s right – mine are totally homemade smores and crazy delish! You don’t even need a campfire!

If you like this video, subscribe to my YouTube Channel! I post a new baking video every Wednesday.

 

Totally Homemade Smores
Graham Crackers
2-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
8 tablespoons (1 stick) butter, softened
1 cup dark brown sugar, lightly packed1/4 cup honey
1/4 cup milk
1-1/2 tablespoons pure vanilla extract

Stir together the flour, baking soda, and salt. Whisk together the honey, milk, and vanilla.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add half of flour mixture and beat until partially combined. Add the wet ingredients and beat until fully combined. Add the rest of the flour and and beat until fully incorporated, scraping bottom and sides of bowl as needed. Divide the dough into 2 disks about 1 inch thick and refrigerate at least 2 hours.

When ready to bake, preheat the oven to 300 degrees F. Dust the countertop generously with flour and roll one disk of dough at a time to 1/8 in. thickness. Cut into squares and pierce with a fork. Place on a baking sheet and chill for at least 20 minutes to help retain their shape. Bake for 14-18 minutes or just until the edges of the cookies darken slightly.

Toasted Coconut Marshmallows
2 cups sweetened shredded coconut
3 envelopes unflavored gelatin
1 cup ice water, divided
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Nonstick spray

Cover the bottom of a 9 x 13 in. pan completely with shredded coconut, leaving no bald spots.

In a mixing bowl, stir together the gelatin with 1/2 cup of the cold water. Have the whisk attachment standing by.
Combine the remaining 1/2 cup water, sugar, corn syrup and salt in a saucepan. Bring to a boil over medium high heat, then cover and cook for 3 more minutes. Uncover,the pot and attach a candy thermometer to the side of the pan. Continue to cook until the mixture reaches 240 degrees F (softball stage), approximately 7-8 minutes. Immediately remove from the heat.

Turn the mixer fitted with the whisk attachment to low speed to break up the set gelatin. With the mixer still running on low, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. When all of he syrup has been added, increase the mixer speed to high and whip until the mixture cools to lukewarm, about 15 minutes. It will become more voluminous, thick, and very sticky. Add the vanilla and coconut extracts during the last minute of whipping. Pour the mixture into the coconut lined pan, using wet hands to spread it evenly. Sprinkle additional coconut over the top to cover the marshmallows completely. Let them sit uncovered for at least 4 hours to set up. To cut, gently loosen the sides of the marshmallows from the pan before removing the entire sheet. Spray a pizza wheel with nonstick cooking spray and cut into large squares. Dip the sticky sides into more shredded coconut. Store in an airtight container until ready to eat.

How to Make an Easy Smash Cake

20 May

easy smash cake

Every birthday deserves a great cake, and first birthdays are no exception! Smash cakes have become so popular for 1st birthday parties, so when I was invited to a party for my friend’s 1-year-old, I knew I had to make an easy smash cake for the birthday girl. Watching a baby dig into a cake with their tiny hands, smearing frosting all over their faces and tasting the sweetness for the first time is magical. But since the cake is going to get demolished anyway, why spend a lot of time or effort? It doesn’t take much skill to make this fluffy, cute easy smash cake. To me, the soft colors and texture resemble a cuddly baby blanket.

The nubby texture is easily made by piping buttercream with a tip 233, also known as the grass tip. Watch how easy it is to decorate – well worth the time to see the baby dig in on her special day!

If you like this video, subscribe to my YouTube channel! I post a fun baking video every Wednesday and would love to have you!

Lemon Cake with Sugared Flowers

6 May

crystallized flowers

Sugared flowers look beautiful and impressive as cake decorations, but they’re very easy to make. Many larger grocery stores stock edible fresh flowers in the herb section of the produce department. They come in plastic clam shell packaging, just like the other herbs. Opening up a package is a bit like Christmas morning – you’re not sure what’s going to be inside, but expect vibrant colors and a great variety of shapes. Common edible flowers include nasturtium, marigolds, geraniums, and lavender.

Making sugared flowers is simple. All you need is a pasteurized egg white, a splash of water, some granulated sugar, and a small brush. The result is a sparkly, crystallized effect that is gorgeous on top of a baked treat like this little cake. After the crystallized flowers dry, they have a slightly crunchy texture and a very mild floral taste that pairs perfectly with lemon. That’s why I showcased my sugared fresh flowers atop this homemade lemon cake.

Mother’s Day is this weekend. and I think that this is the perfect way to celebrate your Mom or the other fabulous women in your life. A homemade cake AND fresh flowers? What mom wouldn’t love that?

Here’s how easy it is to make!

Like what you see? Subscribe to my YouTube channel for weekly baking videos!

%d bloggers like this: