bakingwithbella

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The healthy Cookie Monster stopped by last week. Not a disappointment 🤤

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full sized red velvet cake

here’s the original recipe with the instructions plus the frosting recipe, I didn’t need to make more for the full sized but I also didn’t ice the sides. 

ingredients:

1 cup flour

2 tbsps cornstarch

2 tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable or canola oil

2 eggs

food coloring

2 tsp vanilla

1 tsp white distilled vinegar

1/2 cup buttermilk 

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White Chocolate Raspberry Loaf Cake

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Blackberry Maple Brownies | Charley’s Health

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most things are not as important as garlic bread

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Kids and families love this moist, simple banana muffin recipe. It’s the perfect comfort food to store in your freezer. Made with staple kitchen ingredients and just a few minutes of prep, these muffins are the perfect treat for afternoon baking.

https://www.bakedbyanintrovert.com/banana-muffins/

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Blackberry Sweet Rolls

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Homemade Vegan Graham Crackers

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🧚🏽‍♀️🌿cakes i saw on facebook today. 🍄 wish i knew who made them! 🪵✨

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If I make enough strawberry Swiss rolls, maybe spring will come early

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6 Inch Red Velvet Cake with Cream Cheese Frosting

My friends and I decided to meet up on valentines day to exchange gifts and the original plan was to eat a cake there but it was wet and cold and icy so I just divided it up and we ate it while facetiming after we got home. I made a red velvet cake but a small one since it was only the three of us. I made it once before as a trial run and then decided to 1 1/2 the recipe to make it a two layer cake.  

Ingredients:  

3/4 cup flour

1 1/2 tbsp cornstarch 

1 1/2 tbsp cocoa powder

heaping 1/4 tsp baking soda

heaping 1/4 tsp salt

3/4 cup sugar

1/3 cup vegetable or canola oil

2 eggs

food coloring

1 1/2 tsp vanilla extract

3/4 tsp white distilled vinegar

1/3 cup buttermilk (1/3 cup milk + 1 tsp lemon juice or vinegar)

First, in a smaller bowl, mix the flour and cornstarch, then add cocoa powder, then baking soda and salt. Put that bowl to the side and then get a “main bowl” for your wet ingredients. 

Mix the sugar and oil in that bowl, then add the egg, then the food coloring, then the vanilla, and finally the vinegar. 

Add the dry ingredients and the buttermilk into the wet ingredients going dry, buttermilk, dry, buttermilk, dry. 

Bake for 25-35 minutes at 350F /  177C in a 6 inch cake pan. Once it comes out, let it cool for a little before cutting it in half to create the two layers. 

While it’s cooling (I put it in the fridge) make the frosting.

Cream Cheese Frosting

Ingredients:

1/4 cup butter, softened

6 ounces cream cheese, softened

around 1 cup of powdered sugar

pinch of salt

1/4 tsp vanilla

Cream the butter and cream cheese together first. Add the powdered sugar in small amounts until it has the right consistency, the more powdered sugar you add the thicker it will become. I added a little over a cup to mine. Once that’s all done, add in your salt and vanilla. I then added some food coloring to make my icing a light pink but that’s completely optional. 

Once your cake is cooled completely, ice it. I just did in-between the layers and the top so if you want to ice the sides you may need to make a little bit more icing or just use less than I did considering I still had leftover icing. 

It’s absolutely delicious and if you want to make a full cake, you’ll have to reverse the 1 1/2-ing of the recipe I did and double it, I’m going to try that in the next few days so I’ll tell you if it works and what the measurements are in a post I’ll link here. (edit: I’ve posted and linked the measurements but only the measurements) 

((the one with white frosting is the one i made the first time))

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Peanut Butter M&M Cookies – Deliciously thick, chewy, and soft peanut butter loaded cookies that are stuffed full of chocolate M&M’s. These are the absolute BEST peanut butter cookies!

RECIPE >> https://marshasbakingaddiction.com/peanut-butter-mm-cookies/

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These soft peanut butter cookies are all the rage. They’re easy to make and even easier to eat! They will be your absolute favorite.

https://www.bakedbyanintrovert.com/soft-peanut-butter-cookies/

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Gruyere-stuffed crusty loaves from King Arthur. The base is almost pizza dough, even optional pizza dough flavoring (onion garlic powders and a bit of cheese), nothing extra in the mix-knead-let it rise. The filling is a giant mound of gruyere mixed with optional pizza seasoning (Italian herb and salt mix). Then roll up and divide to two or four pieces. It’s important to chip in the bottom dough, so the cheese can only move to the top, not getting out. It is best warm, but it’s good sliced up to sandwiches too. You can freeze and reheat it too.

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This smooth, creamy peanut butter pie is a quick and easy dessert to make at home.

https://www.bakedbyanintrovert.com/peanut-butter-pie/

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This is the best French baguette recipe to make bread at home for beginners and Francophiles.

https://www.bakedbyanintrovert.com/french-baguette/

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Caribbean Bundt Cake

Almost a year into this awful pandemic, we’ve gotten used (hopefully) to social distancing, wearing a mask, working from home, staying home and socialising on the phone or Zoom! It isn’t always easy, but it is necessary, and I’ve found a lot of comfort in my garden, and my baking intensified! Because, in these times where we can’t touch each other, a moist, flavourful, freshly baked cake definitely is what most resembles a hug! And another comforting thing is the return of the Great Canadian Baking Show on the screens! I watch five different versions of the show, and challenge myself to bakes of four (British, Kiwi, Aussie and Canadian!) What I particularly love about the Canadian version is how diverse it is (and all the others are, too, but Canada is up there with diversity and inclusivity!) And being nice is not a cliché, it’s a spirit, and I my heart was so full I cried when I saw Raufikat rush to Bertie’s help when he burned his mirror glaze icing! And I love new hosts Ann Pornel and Alan Shane Lewis, too! If I had been one of the bakers, my Signature Bake would have been Caribbean Bundt Cake!

Ingredients (serves 4 to 8):

1 ¼ cup plain flour

½ cup desiccated coconut

1 teaspoon baking powder

140 grams/5 ounces unsalted butter, softened

½ cup demerara sugar

¼ cup caster sugar

¾ teaspoon Homemade Vanilla Extract

1 lime

3 large eggs

6 pieces Stem Ginger in Syrup + 2 tablespoons of the Syrup

4 tablespoons god quality white rum (like Guadeloupe’s Damoiseau)

Honey and Rum Passionfruit Coulis

Preheat oven to 160°C/320°F. 

Generously butter a bundt cake tin. Sprinkle with a tablespoon caster sugar, and swirl around the tin, to coat. This will make unmoulding easier. Set aside.

In a medium bowl, combine flour, desiccated coconut and baking powder. Give a good stir; set aside.

In a large bowl, cream softened butter with demerara sugar and caster sugar, until smooth and fluffy. Stir in Vanilla Extract. Grate in the zest of the whole lime. Then, whisk in the eggs, one at a time, whisking well after each addition. You may add a bit of the flour mixture, to prevent splitting. Thoroughly squeeze in the juice of the whole lime.

Gently fold in half of the flour mixture.

Finely chop Stem Ginger, and fold into the batter, along with the Syrup.

Then gradually fold in remaining flour mixture, alternating with rum, starting and ending with flour mixture until just blended. Gently pour batter into prepared cake tin, and level with a spatula.

Place in the middle of the warm oven, and bake, at 160°C/°F, 1 hour or until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and let cool in the tin, about 15 minutes, before turning out onto serving plate. Let cool completely.

Gently drizzle Honey and Rum Passionfruit Coulis onto the ridges of the cake.

Serve Caribbean Bundt Cake with tea or coffee!