#bakingday — Public Fediverse posts

Peanut Butter Chocolate Cupcakes

Ingredients:

Chocolate Cupcake:
120g boiling water
200g granulated sugar
50g Dutch-processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120g sour cream, room temperature
75g vegetable oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
Peanut Butter Frosting:
150g butter, room temperature
160g creamy peanut butter
230g powdered sugar
1-1 ½ tbsp milk, room temperature
1 tsp vanilla extract

Directions:

Prep: Preheat your oven at 320ºF and line a cupcake tray.
Cupcake Batter: Mix dry ingredients and then blend with wet ingredients. Pour into cupcake liners and bake for 20-23 minutes.
Frosting: Whip butter and peanut butter, then gradually add sugar, milk, and vanilla. Pipe onto cooled cupcakes.
Decorate: Top with mini Reese's cups and chopped peanuts for extra crunch and flavor.

#PeanutButterLover #ChocolateCupcakes #JulieMarieEats #BakingDay

Peanut Butter Chocolate Cupcakes

Ingredients:

Chocolate Cupcake:
120g boiling water
200g granulated sugar
50g Dutch-processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120g sour cream, room temperature
75g vegetable oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
Peanut Butter Frosting:
150g butter, room temperature
160g creamy peanut butter
230g powdered sugar
1-1 ½ tbsp milk, room temperature
1 tsp vanilla extract

Directions:

Prep: Preheat your oven at 320ºF and line a cupcake tray.
Cupcake Batter: Mix dry ingredients and then blend with wet ingredients. Pour into cupcake liners and bake for 20-23 minutes.
Frosting: Whip butter and peanut butter, then gradually add sugar, milk, and vanilla. Pipe onto cooled cupcakes.
Decorate: Top with mini Reese's cups and chopped peanuts for extra crunch and flavor.

#PeanutButterLover #ChocolateCupcakes #JulieMarieEats #BakingDay

Peanut Butter Chocolate Cupcakes

Ingredients:

Chocolate Cupcake:
120g boiling water
200g granulated sugar
50g Dutch-processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120g sour cream, room temperature
75g vegetable oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
Peanut Butter Frosting:
150g butter, room temperature
160g creamy peanut butter
230g powdered sugar
1-1 ½ tbsp milk, room temperature
1 tsp vanilla extract

Directions:

Prep: Preheat your oven at 320ºF and line a cupcake tray.
Cupcake Batter: Mix dry ingredients and then blend with wet ingredients. Pour into cupcake liners and bake for 20-23 minutes.
Frosting: Whip butter and peanut butter, then gradually add sugar, milk, and vanilla. Pipe onto cooled cupcakes.
Decorate: Top with mini Reese's cups and chopped peanuts for extra crunch and flavor.

#PeanutButterLover #ChocolateCupcakes #JulieMarieEats #BakingDay

Peanut Butter Chocolate Cupcakes

Ingredients:

Chocolate Cupcake:
120g boiling water
200g granulated sugar
50g Dutch-processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120g sour cream, room temperature
75g vegetable oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
Peanut Butter Frosting:
150g butter, room temperature
160g creamy peanut butter
230g powdered sugar
1-1 ½ tbsp milk, room temperature
1 tsp vanilla extract

Directions:

Prep: Preheat your oven at 320ºF and line a cupcake tray.
Cupcake Batter: Mix dry ingredients and then blend with wet ingredients. Pour into cupcake liners and bake for 20-23 minutes.
Frosting: Whip butter and peanut butter, then gradually add sugar, milk, and vanilla. Pipe onto cooled cupcakes.
Decorate: Top with mini Reese's cups and chopped peanuts for extra crunch and flavor.

#PeanutButterLover #ChocolateCupcakes #JulieMarieEats #BakingDay

Peanut Butter Chocolate Cupcakes

Ingredients:

Chocolate Cupcake:
120g boiling water
200g granulated sugar
50g Dutch-processed cocoa powder
160g all-purpose flour
1 tsp instant espresso powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
120g sour cream, room temperature
75g vegetable oil
2 large eggs, room temperature
1 ½ tsp vanilla extract
Peanut Butter Frosting:
150g butter, room temperature
160g creamy peanut butter
230g powdered sugar
1-1 ½ tbsp milk, room temperature
1 tsp vanilla extract

Directions:

Prep: Preheat your oven at 320ºF and line a cupcake tray.
Cupcake Batter: Mix dry ingredients and then blend with wet ingredients. Pour into cupcake liners and bake for 20-23 minutes.
Frosting: Whip butter and peanut butter, then gradually add sugar, milk, and vanilla. Pipe onto cooled cupcakes.
Decorate: Top with mini Reese's cups and chopped peanuts for extra crunch and flavor.

#PeanutButterLover #ChocolateCupcakes #JulieMarieEats #BakingDay

The Palisade peaches are finally arriving at the market! Decided to knock out a peach clafoutis to celebrate. #baking #bakingday #peaches

Oooooooooooooooooo yummmmmmmmmm!

Red Velvet Cake Mix Cookies

Ingredients:

1 box red velvet cake mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips
1/2 cup cream cheese frosting
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined.
Fold in the white chocolate chips.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, drizzle or spread cream cheese frosting over the cookies before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 190 kcal per cookie | Servings: 24 cookies

#redvelvet #cookies #easybaking #cakecookies #desserttime #chocolatelovers #creamcheese #sweettooth #bakersofinstagram #instabake #cookiegram #homemade #foodstagram #delish #dessertporn #bakingday #treatyoself #foodiefeature #cravings #yum

Oooooooooooooooooo yummmmmmmmmm!

Red Velvet Cake Mix Cookies

Ingredients:

1 box red velvet cake mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips
1/2 cup cream cheese frosting
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined.
Fold in the white chocolate chips.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, drizzle or spread cream cheese frosting over the cookies before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 190 kcal per cookie | Servings: 24 cookies

#redvelvet #cookies #easybaking #cakecookies #desserttime #chocolatelovers #creamcheese #sweettooth #bakersofinstagram #instabake #cookiegram #homemade #foodstagram #delish #dessertporn #bakingday #treatyoself #foodiefeature #cravings #yum

Oooooooooooooooooo yummmmmmmmmm!

Red Velvet Cake Mix Cookies

Ingredients:

1 box red velvet cake mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips
1/2 cup cream cheese frosting
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined.
Fold in the white chocolate chips.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, drizzle or spread cream cheese frosting over the cookies before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 190 kcal per cookie | Servings: 24 cookies

#redvelvet #cookies #easybaking #cakecookies #desserttime #chocolatelovers #creamcheese #sweettooth #bakersofinstagram #instabake #cookiegram #homemade #foodstagram #delish #dessertporn #bakingday #treatyoself #foodiefeature #cravings #yum

Oooooooooooooooooo yummmmmmmmmm!

Red Velvet Cake Mix Cookies

Ingredients:

1 box red velvet cake mix
1/2 cup vegetable oil
2 large eggs
1 cup white chocolate chips
1/2 cup cream cheese frosting
Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined.
Fold in the white chocolate chips.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, drizzle or spread cream cheese frosting over the cookies before serving.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 190 kcal per cookie | Servings: 24 cookies

#redvelvet #cookies #easybaking #cakecookies #desserttime #chocolatelovers #creamcheese #sweettooth #bakersofinstagram #instabake #cookiegram #homemade #foodstagram #delish #dessertporn #bakingday #treatyoself #foodiefeature #cravings #yum

I don’t need this, but I want this.

Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 cups chopped Butterfinger bars
1/3 cup sour cream
Directions:
Mix crushed graham crackers with butter and press into the bottom of a springform pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Fold in chopped Butterfingers and sour cream. Pour over crust.
Bake at 325°F for 55-60 minutes. Chill overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 8 hours
Kcal: 720 kcal | Servings: 12 servings
#ButterfingerCheesecake #DessertTime #CheesecakeLovers #BakingDay #SweetTooth #Homemade #DessertPorn #Foodie #DeliciousDesserts #CreamyCheesecake #Cakestagram #BakeFromScratch #PastryLove #CandyCheesecake

I don’t need this, but I want this.

Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 cups chopped Butterfinger bars
1/3 cup sour cream
Directions:
Mix crushed graham crackers with butter and press into the bottom of a springform pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Fold in chopped Butterfingers and sour cream. Pour over crust.
Bake at 325°F for 55-60 minutes. Chill overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 8 hours
Kcal: 720 kcal | Servings: 12 servings
#ButterfingerCheesecake #DessertTime #CheesecakeLovers #BakingDay #SweetTooth #Homemade #DessertPorn #Foodie #DeliciousDesserts #CreamyCheesecake #Cakestagram #BakeFromScratch #PastryLove #CandyCheesecake

I don’t need this, but I want this.

Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 cups chopped Butterfinger bars
1/3 cup sour cream
Directions:
Mix crushed graham crackers with butter and press into the bottom of a springform pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Fold in chopped Butterfingers and sour cream. Pour over crust.
Bake at 325°F for 55-60 minutes. Chill overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 8 hours
Kcal: 720 kcal | Servings: 12 servings
#ButterfingerCheesecake #DessertTime #CheesecakeLovers #BakingDay #SweetTooth #Homemade #DessertPorn #Foodie #DeliciousDesserts #CreamyCheesecake #Cakestagram #BakeFromScratch #PastryLove #CandyCheesecake

I don’t need this, but I want this.

Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 cups chopped Butterfinger bars
1/3 cup sour cream
Directions:
Mix crushed graham crackers with butter and press into the bottom of a springform pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Fold in chopped Butterfingers and sour cream. Pour over crust.
Bake at 325°F for 55-60 minutes. Chill overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 8 hours
Kcal: 720 kcal | Servings: 12 servings
#ButterfingerCheesecake #DessertTime #CheesecakeLovers #BakingDay #SweetTooth #Homemade #DessertPorn #Foodie #DeliciousDesserts #CreamyCheesecake #Cakestagram #BakeFromScratch #PastryLove #CandyCheesecake

I don’t need this, but I want this.

Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
2 cups chopped Butterfinger bars
1/3 cup sour cream
Directions:
Mix crushed graham crackers with butter and press into the bottom of a springform pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Fold in chopped Butterfingers and sour cream. Pour over crust.
Bake at 325°F for 55-60 minutes. Chill overnight.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 8 hours
Kcal: 720 kcal | Servings: 12 servings
#ButterfingerCheesecake #DessertTime #CheesecakeLovers #BakingDay #SweetTooth #Homemade #DessertPorn #Foodie #DeliciousDesserts #CreamyCheesecake #Cakestagram #BakeFromScratch #PastryLove #CandyCheesecake

Enchanted Vanilla Cake

The final product is melt-in-your-mouth tender on account of the use of low-protein flour and beating the egg whites before gently folding them into the final batter.

#BakingDay #Baking #Recipes #Food

https://helplessduck.wordpress.com/2024/07/05/enchanted-vanilla-cake/

Enchanted Vanilla Cake

The final product is melt-in-your-mouth tender on account of the use of low-protein flour and beating the egg whites before gently folding them into the final batter.

#BakingDay #Baking #Recipes #Food #MastodonAfterDark

https://helplessduck.wordpress.com/2024/07/05/enchanted-vanilla-cake/

I have prepared a test cake.

#BakingDay #Baking #Dessert #Cooking #Food

I don't really know what else to do with three dozen eggs that I specifically said I didn't want except make a bunch of brioche, so I hope everyone around me is in the mood for brioche. A lot of it.

#Cooking #Baking #BakingDay #CheffingItUp

Focaccia is five times folded, and fermenting!

#BakingDay #Baking #CheffingItUp #Cooking

I think I'll start some focaccia.

#BakingDay #CheffingItUp #Cooking

The bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.

The family requested no dessert for the Saturday dinner, so they'll be missing these 😈

Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard

#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus

The bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.

The family requested no dessert for the Saturday dinner, so they'll be missing these 😈

Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard

#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus

The bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.

The family requested no dessert for the Saturday dinner, so they'll be missing these 😈

Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard

#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus

The bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.

The family requested no dessert for the Saturday dinner, so they'll be missing these 😈

Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard

#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus

The bad thing about lemon bars is that they need to cool long before cutting into them. So I made these today for tomorrow's birthday dessert.

The family requested no dessert for the Saturday dinner, so they'll be missing these 😈

Recipe (gift link: https://cooking.nytimes.com/recipes/1024410-lemon-bars?unlocked_article_code=9emK9YIJmsU4edfJS49TJCP1NDf-pGJb_cHwbDojeK97fWFwkiRHb0H_ATaT7O1ifaKs9MO-qwVaRcSH65Q4FNVJWpxVO77YA7HEJb0rRJi2n74BP5B5bpvX15E5qnbuJMXLkxMdfq7TGP7LdF16NNCGA8wRyN-UAt1iYyMAVRSSbq0NhDdzVfvLWH6tPS4J0P8748DrmGWRObRt_vPS38w2dxcAvDfLP_NKKD2nslZG5Bc5vv-O57hAAfgWS1L-sgI_YWI668tzimxVep1qF80Q0Pk-rODg9TqX-go-eo7eV-0yQp-Oll96_tDa6UM&smid=share-url) only modifications: added the zest of one lemon and only used 175 gr of sugar in the custard

#Baking #BakingDay #VegetarianCooking #VegetarianFood #VegetarianRecipes #LemonBars #Lemon #Citrus

Today is dough mixing day, tomorrow will be baking day.

Sourdough bread & sourdough discard waffles are now enjoying their fermentation periods. Bread will need to be deflated & put in the tin tonight. Waffles will just do its thing until tomorrow afternoon (approximately 24h fermentation period).

#Baking #BakingDay #DoughDay #Sourdough #SourdoughBread #BreadBaking #Bread #SourdoughBaking #SourdoughDiscard #Waffles #SourdoughWaffles

If that dumb-ass bread is stuck to the inside of that dutch oven, I'm going to throw an absolute ring-tail fit to be fuckin' tied, I tell you what.

#Cooking #Baking #CheffingItUp #BakingDay

There is no room for doubt.
#Baking #Cooking #CheffingItUp #BakingDay

*Pamela Poovey Voice*
Yeah. She's ready.

#Cooking #Baking #CheffingItUp #BakingDay

🎶 Success down in pound town.🎵
*awkward dancing with cake*

#CheffingItUp #BakingDay
#Cooking #Baking

Apple Breton Pound Cake is in the oven. Let's hope this doesn't turn out like that stupid cornbread.

#CheffingItUp #BakingDay #Cooking #Baking

#SvenksBulle #bakingDay