https://www.sugarnspite.com/recipeblogs daily 0.75 2020-09-20 https://www.sugarnspite.com/recipeblogs/mini-chocolate-cake-vanilla-buttercream-ganache-drip monthly 0.5 2020-09-20 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600642599620-W4JQP927R2JRSVPHSZ5X/IMG_6986.jpg baking projects - happy birthday to me cake https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600642627561-WPRUFXV8MZJK9W1VEYNU/IMG_6981.jpg baking projects - happy birthday to me cake https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600641308988-TU3JID427UUGJJ3TH8PR/IMG_6945.jpg baking projects - happy birthday to me cake https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600642689795-ZAU4XR8GL41M8TST23RS/IMG_6986.jpg baking projects - happy birthday to me cake - mini chocolate cake with vanilla buttercream and white chocolate ganache drips Prep Time 10 mins | Cook Time: 15-20 mins | Inactive Time: 50 minutes | Decorating Time: 30 mins | Total Time: 1 hour, 50 mins CHOCOLATE CAKE INGREDIENTS 2C (256g) all-purpose flour 2C (402g) granulated sugar 1/4 teaspoon salt 1/2C buttermilk, room temperature 2 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon baking soda 1C (2 sticks) salted butter, room temperature 4 heaping tablespoons cocoa powder 1C boiling water VANILLA AMERICAN BUTTERCREAM INGREDIENTS 2C (4 sticks) unsalted butter, room temperature 4C (512g) powdered sugar 1/2 tablespoon vanilla extract WHITE CHOCOLATE GANACHE INGREDIENTS 1C white chocolate chips 1/3C heavy cream DIRECTIONS: Pre-heat oven to 350F. Grease and line a 10.5x15.5inch pan with parchment paper. In a large bowl or one bowl of a stand mixer, whisk together the flour, sugar, and salt with a hand whisk or fork. In a separate large bowl or in another bowl for the stand mixer with the paddle attachment, beat the buttermilk, eggs, vanilla, and baking soda. In a medium saucepan, melt the butter and add the cocoa. Whisk to combine. Add the boiling water to the pan, mix, and heat until bubbling. Turn off the heat. Pour the chocolate mixture into the flour mixture, and mix on low-medium speed using the paddle attachment of the stand mixer. With the mixer still on, pour in the egg mixture and continue to mix until incorporated and smooth. Pour the cake batter into the cake pan. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, and allow to cool for 10 minutes. Flip onto a cooling rack and allow to cool completely. Place the cake into the fridge for at least 20 minutes. Remove the cake from the fridge, and cut six 4-5-inch circles from the sheet cake. Place the rounds in the fridge while you make the buttercream. To make the buttercream, place the butter in a large bowl and whisk with either a hand mixer or a stand mixer with the paddle attachment. Add the powdered sugar and beat until smooth. Remove the cake rounds from the refrigerator and add a layer of icing between each layer. Add a thin layer of icing to the top and around the cake for a crumb coat. Place the cake back in the fridge for at least 30 minutes. While the crumb coat cools, color the remaining buttercream with gel food coloring. To decorate the cake, place the remaining icing into a piping bag, and pipe even layers all the way around the cake. Then, using an icing smoother, smooth the icing while turning the cake around until smooth. Place the cake back in the refrigerator while making the ganache. To make the white chocolate ganache, heat the white chocolate chips and heavy cream and mix until smooth. Remove from heat and add gel food coloring if desired. Allow the ganache to cool to room temperature. Carefully spoon the ganache onto the cake and push towards the edges until it drips down the sides. Continue to do this all around the cake. If desired, use any remaining icing to pipe dollops around the cake. I used a Wilton 4B piping tip to create the design above. Just be sure to chill the cake again for at least 20 minutes so that the ganache hardens a bit before adding more icing to the top. https://www.sugarnspite.com/recipeblogs/rice-krispies-treats monthly 0.5 2020-09-20 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600039085112-IQXTTL9JPJECYUALGJ1O/IMG_6904.jpg baking projects - rice krispies treat yo'self https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600039816112-WL78SH65K5NDPSRVXWXE/IMG_6909.jpg baking projects - rice krispies treat yo'self https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600039761458-U7VV4STL2ZHAJCVENLSG/IMG_6908.jpg baking projects - rice krispies treat yo'self - browned butter Rice Krispies treats with white chocolate ganache Prep Time: 5 mins | Cook Time: 10 Mins | Total Time: 15 mins INGREDIENTS: 4 ounces white chocolate 3 tablespoons heavy whipping cream 1 teaspoon vanilla extract 1/2 cup (1 stick) salted butter 16 ounces marshmallows 10 cups Rice Krispies cereal DIRECTIONS: Prepare a 9x13 pan with aluminum foil and spray with cooking spray. Using a microwave safe bowl, heat heavy cream and white chocolate in the microwave in 10-second increments until the mixture is melted. Stir between intervals. Stir in the vanilla extract until smooth. Set aside. In a large pot over medium heat, heat butter and stir constantly until it is browned and has a nutty aroma. Add marshmallows and continue to stir until marshmallows are melted. Remove from heat and add in the white chocolate mixture. Stir until incorporated. Fold in the cereal, and gently mix until cereal is fully coated. Transfer the mixture to the pan pressing gently to fill the pan to the edges and the top is even. Cool for at least 1 hour before removing from the pan and cutting. Serve & enjoy! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600039454484-OQMP76Q4EH5ISAM11D34/IMG_6905.jpg baking projects - rice krispies treat yo'self https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1600039761458-U7VV4STL2ZHAJCVENLSG/IMG_6908.jpg baking projects - rice krispies treat yo'self https://www.sugarnspite.com/recipeblogs/vanilla-cake-raspberry-compote-lemon-buttercream monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1599437639031-XU614QPSSYAIVZMOHT97/IMG_6866.JPG baking projects - age is only a (n)ombré https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1599437639031-XU614QPSSYAIVZMOHT97/IMG_6866.JPG baking projects - age is only a (n)ombré - vanilla cake with raspberry compote and lemon buttercream Prep Time: 30 mins | Bake Time: 20-30 minutes | Inactive Time: 2 hrs, 45 mins | Total Time: 3 hrs, 45 mins VANILLA CAKE INGREDIENTS: 3 1/2 cups (450g) all-purpose flour 3 1/2 teaspoons (18g) baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups unsalted butter, room temperature 375 grams granulated sugar 5 eggs, room temperature 1 cup buttermilk 1 tablespoon vanilla extract RASPBERRY COMPOTE INGREDIENTS: 170 grams raspberries 1/4 cup (50g) granulated sugar 1/4 cup water 1/2 teaspoon cornstarch LEMON BUTTERCREAM INGREDIENTS: 3 cups unsalted butter, room temperature 640-704 grams powdered sugar, sifted (start with 640g, and add more depending on preferred consistency) 2 tablespoons lemon juice Zest of 1 lemon DIRECTIONS: Pre-heat oven to 350F and grease three (3) 6-inch cake pans and line them with parchment paper. Sift together the flour, baking powder, baking soda, and salt in a large bowl and set aside. Using a hand mixer or stand mixer with the paddle attachment on low-medium speed, beat the butter and sugar until pale & creamy (about 3-5 minutes). Add the eggs one at at a time, scraping the sides down as needed. With the mixer still running and turned down to low, add half the flour mixture. Once the flour is combined, add the buttermilk, vanilla, and remaining half of the flour mixture. Beat for a few seconds until the batter is smooth. Fill each pan 2/3rds of the way to the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool on a wire rack for at least 10 minutes before flipping the pans over to remove the cakes. Once removing the cakes from the pans, allow the cakes to cool completely on a wire rack. Wrap the cakes in plastic wrap and place in the fridge for at least 2 hours or ideally overnight. Make the raspberry compote. Add the raspberries, water, and sugar to a small saucepan over low to medium heat. Bring to a boil while mashing the raspberries with the back of a wooden spoon. Once the mixture is boiling, add the cornstarch and boil for 10 minutes until it thickens. Remove from heat and let it cool while you make the icing. Make the lemon buttercream. Using a hand mixer or stand mixer with the paddle attachment, beat the butter and powdered sugar together until combined. Scrape the sides down as needed. Add the lemon zest and juice, and beat until fully combined. Add more powdered sugar to thicken if needed. Remove the cakes from the fridge and trim off the tops with a long serrated knife if uneven. Assemble the cake. Add a dollop of icing to the middle of the cake turntable, then place a 6-inch cake round (cardboard), and add another dollop of icing to the middle of the cake round. Place the first cake onto the cake round. Spread a layer of icing onto the top of the cake. Tip: After spreading icing over the cake, use a piping bag with a round tip to outline the outer ring of the cake top. This will help to keep the compote from spreading out to the sides of the cake. Spread a layer of the compote over the icing within the icing ring. Place the next cake over the raspberry compote and repeat the icing and raspberry layers, followed by the last cake. Using an offset spatula, cover the cake (sides and top) in a layer of icing to create the crumb coat. Place the cake in the fridge for at least 45 minutes. Divide the remaining icing into 3 separate bowls (about 1 1/2 cups each). Use pink gel food coloring in one bowl and mix until fully combined. Use a toothpick in a drop of red gel food coloring to color the second bowl of icing and mix until fully combined. Decorate the cake. Take the darker of the pink icing, and cover the bottom third of the cake. Take the lighter pink and cover the middle third. Take the remaining white icing and cover the top third and top of the cake. Holding the cake scraper in one hand and pressing it against the cake, spin the turntable with the other hand. Continue to spin until the layers are smooth and the ombré pattern appears. Some icing will rise up over the top of the cake. Wipe the excess icing off of the cake scraper (I wiped it onto the mixing bowl in case I needed it later — which I did). Spin the turntable and use the cake scraper to flatten the excess icing over the top of the cake and smooth the top. To add ombré rosettes, or to make any other design on the cake, add any remaining icing from all colors to a piping bag. Tip: place the piping bag into a tall glass and open the bag over the top of the glass. Add each color of icing to different sides of the piping bag. Remove the piping bag from the glass and squeeze the icing down until it starts to come out. Pipe out any finishing touches! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1599437675052-EC7R7NAPNTICT6XUTT2H/IMG_6850.jpg baking projects - age is only a (n)ombré https://www.sugarnspite.com/recipeblogs/summer-berry-pavlova monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598838533245-6XAYEQIH1QCG01TI0NTJ/IMG_6811.jpg baking projects - a pavlova-ly summer treat https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598838312648-98UCFM6XEOZEFOL1IP5N/IMG_6802.jpg baking projects - a pavlova-ly summer treat https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598837750113-4LBQAJXUIPVEECGS2CE8/IMG_6797.jpg baking projects - a pavlova-ly summer treat https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598838610412-UJNGWQQI16FAXOGGZI5V/IMG_6814.jpg baking projects - a pavlova-ly summer treat - summer berry pavlova Prep Time: 20 mins | Bake Time: 90 mins | Inactive Time: 2-8 hours PAVLOVA INGREDIENTS: 250g granulated sugar 150g egg whites 1 teaspoon cornstarch WHIPPED CREAM INGREDIENTS: 2 1/2 cups heavy whipping cream 1 tablespoon vanilla extract BERRY TOPPING INGREDIENTS: 110g blueberries 150g diced strawberries, plus a few extra berries sliced thin for decoration 75g granulated sugar DIRECTIONS: Preheat the oven to 375F and line two baking sheets with parchment paper. Using a plate or any other round shape, trace an 8-inch circle on each piece of paper with a pencil, then flip the papers over so that the meringues don’t touch the pencil lead. Start making the meringues. First, heat the sugar in the oven until the sides start to melt (about 5 minutes). Hot sugar dissolves easier in the egg whites to make the meringue. While, the sugar is heating, add the egg whites to the bowl of your stand mixer. Make sure the bowl is VERY clean. Tip: wipe the bowl with a squeeze of lemon or a bit of white vinegar to make sure no oils remain in the bowl. Using the whisk attachment on low-medium speed, start beating the eggs until they become foamy. Turn the mixer speed up to medium-high until medium peaks form. By this point, your sugar should be heated enough and you can remove it from the oven. Turn the oven down to 250F. Then carefully & slowly start to add one spoon of heated sugar at a time to the egg whites with the mixer still on. Continue to beat the mixture until it’s thick and glossy, and it more than quadruples in size. Once you finish adding all the sugar, beat for another 2 minutes. Then add the cornstarch and beat for another few seconds until it’s incorporated. The meringue should be done, but you’ll know by the stiff peaks and you’ll be able to flip the bowl upside down without anything falling out. Spoon the meringue onto the prepared baking sheets using the circles as a guide. Don’t worry if the top isn’t flat because it’ll get covered up by the cream & berry layers. Place the trays in a single layer in the oven for 90 minutes or until the top of the meringues are firm to the touch. Tip: don’t open the door too much or you’ll risk cracking the meringues with the temperature changes. Once the meringues are done, place them back in the oven and turn the oven off. Allow them to cool in the oven rather than at room temperature to help prevent cracking. Allow them to cool for at least 2 hours or overnight if possible. Prepare the berries. Add the berries & sugar to a bowl and mix together. Let it sit for 30-45 minutes, stirring occasionally. Prepare the whipped cream. Add the heavy whipping cream & vanilla extract to the bowl of your stand mixer. Using the whisk attachment, beat on medium-high speed until you have stiff peaks. Keep the whipped cream cool in the fridge until you’re ready to assemble. Assemble the pav! Carefully remove the first meringue from the parchment paper and place on your serving plate or stand. Add a layer of whipped cream, then a layer of berries. Remove the second meringue from the parchment paper, and pile it on top and repeat. I used a few more strawberries thinly sliced to decorate the edges, but you do you! I’d also recommend draining the juices or else it gets a bit messy. Pile high & enjoy! https://www.sugarnspite.com/recipeblogs/chocolate-macarons-vanilla-french-buttercream monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598229902690-ZJY6YIBSU3CHPP6B8O33/0D700F1C-6C91-445C-AD94-9945BF795680.jpg baking projects - if oreos got a french makeover Excuse the caption - I forgot to save a picture aside from my Instagram Story. Also, check out that 33 week preggo bump! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598234911952-Q23ZHGS2BF4YUT4W4KVE/IMG_6730.jpg baking projects - if oreos got a french makeover - chocolate macarons with vanilla french buttercream Prep Time: 15 mins | Bake Time: 12-15 mins | Inactive Time: 40 mins | Total Time: 1 hour, 10 mins Makes 30-35 1-inch macarons MACARON COOKIE INGREDIENTS: 100 egg whites, room temperature (about 3 large eggs) 140 grams almond flour 90 grams granulated sugar 115 grams powdered sugar 15 grams unsweetened cocoa powder 1/4 teaspoon cream of tartar VANILLA FRENCH BUTTERCREAM INGREDIENTS: 1 C unsalted butter, room temperature and cubed 5 egg yolks 100 grams granulated sugar 1 teaspoon vanilla extract 3 tablespoons water (30 mL) 1 pinch of salt DIRECTIONS: Sift the powdered sugar, almond flour, and cocoa powder into a bowl. Repeat 2 more times. Add the room temperature egg whites into a large mixing bowl or bowl of your stand mixer. Make sure your bowl is very clean. Using an electric hand mixer or a stand mixer with the whisk attachment, whisk the egg whites. Once they begin to foam, add the cream of tartar and whisk until incorporated. Slowly add the granulated sugar. Increase the mixer speed to high and beat until stiff peaks form. The egg whites should collect in the whisk attachment, and feel like marshmallows when you run a whisk through it. Multiple peaks should attach to your whisk when you pull it out of the meringue. Using a spatula, fold one-third of the dry ingredients into the meringue. Add remaining dry ingredients and fold gently until it’s fully incorporated and the mixture flows like lava and can form a figure 8 that does not dissolve back into the mixture. Spoon the mixture into a piping bag with a round tip. Pipe into 1-inch circles or onto a macaron mat holding the piping bag at 90-degrees or perpendicular to the counter. Tap the baking sheet hard onto the counter several times until air bubbles are released. Carefully pop any remaining air bubbles with a toothpick. Allow it to sit for 40 minutes before placing in the oven. While the pre-baked cookies sit, pre-heat the oven to 300F and make the filling. Combine the sugar & water in a medium saucepan. Heat over low heat while stirring until the sugar dissolves. Increase to medium-high heat and bring to a boil. Cook until the syrup reaches 240F. While the syrup cooks, put the yolks in a stand mixer with the whisk attachment and beat until thick & foamy and it turns a pale yellow. Remove the syrup from the heat and carefully pour it into the egg yolks while the mixer is still running on medium speed. Continue mixing until the bottom of the bowl is cool to the touch, and the yolk mixture is room temperature. Add the butter 1 cube at a time while the mixer is running on medium speed. Allow each cube to incorporate before adding the next. Add the vanilla & salt, and mix until smooth & creamy. About 5-6 minutes. Transfer to a piping bag with round tip. When cookies are dry to the touch, transfer baking sheet to the oven. Bake for 12-15 minutes. Remove from the oven and allow the cookies to cool completely before removing from the baking sheet or macaron mat. Carefully remove the cookies and assemble macarons. One at a time, take a cookie, pipe the filling onto the cookie, then top with another cookie. Repeat until all macarons are assembled. https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598233305921-7EEU7PZ5ZU0MW7NNUKVI/IMG_6708.jpg baking projects - if oreos got a french makeover And here they are after three rounds of sifting. Extraaaaa foine. https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598233230069-QVIIU10E7MZG18I3ZS7Q/IMG_6705.jpg baking projects - if oreos got a french makeover These are my dry ingredients pre-sift. https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598234077811-0FTDPU2AFX0L1CSZOEM4/IMG_6710.jpg baking projects - if oreos got a french makeover https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1598234776191-RWRTKH3TLEIYDJ6LQAKA/IMG_6730.jpg baking projects - if oreos got a french makeover https://www.sugarnspite.com/recipeblogs/ube-cake-roll monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596935218940-Q067FDB9YS322RGCI6Z9/IMG_6588.jpg baking projects - roses for my (u)bae https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596936642370-TR7N052UL0Q3UL4LQ7F2/IMG_6596.jpg baking projects - roses for my (u)bae https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596936838565-GAV98FCYFQSABY26WTYF/IMG_6609.jpg baking projects - roses for my (u)bae https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596936885709-WENHJUZHDQEXQ641OPL2/IMG_6612.jpg baking projects - roses for my (u)bae Check out the swirl on that!! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596936642370-TR7N052UL0Q3UL4LQ7F2/IMG_6596.jpg baking projects - roses for my (u)bae - UBE CAKE ROLL WITH UBE BUTTERCREAM ICING Prep Time: 20 mins | Bake Time: 10-12 mins | Decorating Time: 10 mins | Inactive Time: 2 hours | Total Time: 2.5 hours UBE CHIFFON CAKE INGREDIENTS: 4 large eggs, room temperature and separated into yolks and whites 1/2 C (100g) granulated sugar, separated into two halves 1/4 C milk, room temperature 3 TBS vegetable oil 1 1/2 TSP ube flavoring 3/4 C (96g) all-purpose flour 1/2 TSP baking powder 1/4 TSP cream of tartar powder UBE BUTTERCREAM INGREDIENTS: 6C (768g) powdered sugar, sifted 2C unsalted butter, room temperature 2 TSP ube flavoring 2-4 TBS heavy whipping cream DIRECTIONS: Pre-heat oven to 350F. Grease a 10x15 inch baking pan and line with parchment paper. Grease parchment paper. In a large mixing bowl, whisk the yolks by hand until it lightens in color. Add 1/4 C (50g) of sugar and whisk until it thickens. Add the milk, oil, ube extract, and whisk until incorporated. In a separate bowl, whisk the flour and baking powder. Add it to the yolk mixture and beat until it’s smooth and no lumps remain. In the bowl of a stand mixer with the whisk attachment, beat the egg whites until frothy. Add the cream of tartar and beat on medium speed until soft peaks form (about 3-5 minutes). Add in the remaining 1/4 C (50g) of sugar, and whisk on high until stiff peaks form. Fold the beaten egg whites into the yolk batter in 3 parts using a rubber spatula. Fold the mixture until it’s even in color throughout. Pour the batter into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven. While the cake is still hot, carefully use the parchment paper to lift the cake out of the pan. Roll the cake up tightly using the parchment paper, and allow to cool completely while rolled. While the cake is cooling, make the buttercream. Using a stand mixer with the paddle attachment, beat the butter on medium speed until it’s creamy. Sift in the powdered sugar about 1C at a time continuing to beat the mixture until it’s well-blended. Scrape down the sides as needed. Once well-blended, add the ube flavoring and 2 TBS of heavy whipping cream. Beat for about 1 minute until all combined. Add more cream if needed (I only used 2 TBS). Beat until smooth & silky. Unroll the cooled cake and spread a layer of butter cream onto the cake. Re-roll the cake carefully removing the parchment paper as you roll. Wrap the cake in plastic wrap and refrigerate until cool and firm. Using a decorating bag with a 1M tip, pipe rosettes with remaining buttercream. Enjoy! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596936674340-TDA5FH1HKXKJDCXIZNEZ/IMG_6599.jpg baking projects - roses for my (u)bae https://www.sugarnspite.com/recipeblogs/lime-ricotta-cheesecake monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596420569015-IQGJSCMESC6S5TJVK7O7/IMG_6540.jpg baking projects - when life gives you limes… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596420569015-IQGJSCMESC6S5TJVK7O7/IMG_6540.jpg baking projects - when life gives you limes… - lime ricotta cake Prep Time: 30 mins | Cook Time: 40-50 mins | Total Time: 1 hour, 20 mins INGREDIENTS: 110 grams granulated sugar, separated into two parts equally in half 550 grams whole milk ricotta, room temperature 4 eggs, room temperature and separated into yolks & whites 22 grams all-purpose flour 1/8 teaspoon salt zest of 3 limes DIRECTIONS: Pre-heat oven to 350F. Butter a 9-inch round spring form cake pan. Dust with sugar, shaking off excess sugar. In a large bowl using a whisk, mix the ricotta & zest. Mix for about a minute for a smoother texture. Add the flour, half of the sugar, salt, and mix well. Combine egg yolks into the mixture. In another bowl, using a hand mixer or stand mixer with the whisk attachment on medium speed, beat the egg whites for 30 seconds, gradually adding the remaining half of sugar. Increase the speed to high, and beat until it foams, triples in size, and medium peaks form. With a rubber spatula, add the beaten egg whites to the ricotta mixture in 3 parts, folding in each part. Be careful not to over mix. Transfer the mixture to a prepared pan, then place in oven. Bake for 40-50 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from the oven, and let cool on a wire rack. Run a knife around the edges to make sure it doesn’t stick to the sides of the pan, and remove from pan. Let it cool completely before serving, and enjoy! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596418915317-W7O9JT7QWARP6PB96Q99/IMG_6518.jpg baking projects - when life gives you limes… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596421777006-97AIAITUWQJ3KWZSYT0P/IMG_6538.jpg baking projects - when life gives you limes… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596419736251-NZWPU8PRSWCRWPJNCQQZ/IMG_6529.jpg baking projects - when life gives you limes… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596419737214-U6L2WKTKT0RF5SIY3KS5/IMG_6531.jpg baking projects - when life gives you limes… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1596419334596-CC6JAELHZFKFUUBY6SLX/IMG_6524.jpg baking projects - when life gives you limes… https://www.sugarnspite.com/recipeblogs/dutch-baby monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595771592499-XEWVVUX3ZRFRXGF3TXHT/IMG_6472.jpg baking projects - oooh (dutch) baby! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595772866025-VQ39FJZ0EFV6C6LQUYFU/IMG_6493.jpg baking projects - oooh (dutch) baby! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595771764210-NMNE0HB141CJDSKJ26XG/IMG_6479.jpg baking projects - oooh (dutch) baby! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595772901139-DGI882GNHQ6DDQWNJIZF/IMG_6493.jpg baking projects - oooh (dutch) baby! - Dutch Baby Topped with Lemon Strawberries & Ricotta Cream Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins Dutch Baby Ingredients: 4 large eggs, room temperature 4 tablespoons of butter. Separated as follows: 2 tablespoons, melted 2 tablespoons, room temperature 2/3 cup whole milk, room temperature 2/3 cup (85g) all-purpose flour 1/2 teaspoon salt 2 teaspoons vanilla extract 1/3 cup fresh strawberries, sliced Lemon Strawberry Topping Ingredients: 2/3 cup fresh strawberries, sliced Zest of 1 lemon 1/4 cup granulated sugar Whipped Ricotta Cream Ingredients: 8 ounces whole milk ricotta, cold 1/4 cup powdered sugar 2 teaspoons vanilla extract Directions: Pre-heat oven to 450F. In a bowl, make the lemon sugar by combining the granulated sugar & lemon zest. Toss 2/3 cup of strawberries with 2 tablespoons of lemon sugar. Set aside. Using a hand mixer or a stand mixer with the whisk attachment, whisk together the milk, flour, eggs, salt, vanilla, and melted butter until the batter is smooth and no large clumps remain. Small clumps are okay. While you’re preparing the batter, heat a large skillet over medium heat. In the hot skillet, melt the remaining 2 tablespoons of butter in the skillet and heat until the butter is browned, about 3-4 minutes. When the batter is smooth enough and the butter is browned, pour the batter into the skillet. Arrange the 1/3 cup of fresh strawberries over the batter. Sprinkle 1-2 tablespoons of lemon sugar over the batter & strawberries. Move the skillet into the oven and bake for 15 minutes until the pancake is fully puffed and browned on top. DO NOT open the oven door during the first 15 minutes, or the Dutch baby may deflate. While the Dutch baby is in the oven, make the ricotta cream. Whip the cold ricotta in a food processor on high until it is smooth & creamy. Add in the powdered sugar & vanilla, and pulse to combine. Remove the Dutch baby from the oven. Top with lemon sugar strawberries, additional lemon sugar to taste, and ricotta cream. https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595772266285-R7I7U25HT81SFI6R91O7/IMG_6484.jpg baking projects - oooh (dutch) baby! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595771511361-A00DAKT1P1B079KTVZPM/IMG_6468.jpg baking projects - oooh (dutch) baby! https://www.sugarnspite.com/recipeblogs/strawberry-shortcake-biscuits monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595195948613-GCJJ2LC942B1916FYB6F/IMG_6418.jpg baking projects - strawberries? whipped cream? biscuits? i KNEAD it! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595195209147-NBM8D6XJ65M0CLJWIBVM/IMG_6408.jpg baking projects - strawberries? whipped cream? biscuits? i KNEAD it! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595195154758-S94FDFRP0T40YYFEAHGE/IMG_6407.jpg baking projects - strawberries? whipped cream? biscuits? i KNEAD it! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595195915878-GSZK6QXF6KJJ9IJD8JOU/IMG_6424.jpg baking projects - strawberries? whipped cream? biscuits? i KNEAD it! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1595196896826-YIOARKPMAUUCTMYH5R3M/IMG_6418.jpg baking projects - strawberries? whipped cream? biscuits? i KNEAD it! - STRAWBERRY SHORTCAKE BISCUITS Prep Time: 20 mins | Bake Time: 20 mins Total Time: 40 mins BISCUIT INGREDIENTS: 3.5 C (448g) all-purpose flour 1 TBS (22g) honey 1 TBS (8g) baking powder 1 C salted butter, grated and chilled 1 C buttermilk Coarse sugar for sprinkling strawberry topping ingredients: 6 C fresh strawberries, cut into quarters 3 TBS (63g) honey 1 TSP granulated sugar WHIPPED MASCARPONE: 4 oz mascarpone cheese 1 C heavy cream 2 TBS (42g) honey 2 TSP vanilla extract INSTRUCTIONS: Pre-heat oven to 400F and line a baking sheet with parchment paper. In a mixing bowl, combine the flour and baking powder. Add the grated butter and toss with the flour mixture. Add the buttermilk and honey, and mix until just combined. Use your hands to bring the dough together. Roll the dough out into a 1-inch thick rectangle. Cut the dough into 8 rectangles. Place each piece onto the prepared baking sheet, and brush with buttermilk. Sprinkle the coarse sugar on top. Transfer the biscuits to the oven and bake until golden brown, about 15-20 minutes. Cool before assembling. Toss the strawberries, honey, and sugar together. Set aside for at least 15 minutes. While the biscuits are baking and the strawberries are macerating, make the cream. Using a hand mixer or a stand mixer with the whisk attachment, whip together the mascarpone cheese and heavy cream until just before stiff peaks form. Add in the vanilla, and whip until stiff peaks form. Fold in the honey using a rubber spatula. Assemble! Slice each biscuit in half horizontally. Take the bottom half, and add a dollop of cream, spoon on the strawberries, and finish off with the top half of the biscuit. Alternatively, enjoy open faced and use both halves as the bottom. Repeat with remaining biscuits. https://www.sugarnspite.com/recipeblogs/raspberry-cheesecake-cookies monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1594688681211-KB2T1MXIGQWBL7Z67HDH/IMG_6343.jpg baking projects - Is it a cheesecake? Is it a cookie? Why choose?! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1594689039553-59UMSF4X5GTLTERTZLEG/IMG_6360.jpg baking projects - Is it a cheesecake? Is it a cookie? Why choose?! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1594685606158-NH9P4707JM01ZV3XXVSN/image-asset.jpeg baking projects - Is it a cheesecake? Is it a cookie? Why choose?! - Raspberry Cheesecake Thumbprint Cookies Prep Time: 10 mins | Cook Time: 12 mins | Inactive: 45 mins Total Time: 1 hour, 7 mins Cheesecake Cookie Ingredients: 4 ounces cream cheese, room temperature 8 tablespoons salted butter, room temperature 88 grams granulated sugar 152 grams all-purpose flour Raspberry Jam Ingredients: 170 grams raspberries 170 grams granulated sugar Instructions: Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light & fluffy. Add the sugar and beat well. On low speed, add in the flour, a little bit at a time, beating until just incorporated. Cover the bowl with plastic wrap and place in the refrigerator for at least 45 minutes and up to 2 hours. If making homemade jam, place the sugar in an oven-proof, shallow pan and warm in the oven at 250F for 15 minutes. While the sugar is warming in the oven, place the berries in a sauce pan and bring to a boil over high heat, mashing the berries down as they heat. Boil hard for 1 minute, stirring constantly. Add in the warm sugar and return the mixture to a boil. Stir constantly until mixture is thick enough that it sticks to the back of a cool metal spoon before dripping back down. Remove from heat and set aside while preparing the cookies. Pre-heat the oven to 375F and line a large baking sheet with parchment paper. Remove the cookie dough from the refrigerator. Using a cookie scoop, scoop out evenly sized balls of dough and roll them in your hands until smooth. Lightly press your thumb in the center and lay the dough onto the baking sheet, leaving at least 1 inch between each. Repeat until you’ve scooped out all of the dough. Place the baking sheet in the refrigerator for another 10 minutes. Remove from the refrigerator and fill each cookie with jam. Place the pan in the oven and bake 11-12 minutes until golden around the edges. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer each cookie onto a cooling rack to cool completely. Enjoy! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1594688362821-6BS715PV6LQ2X3JY4L72/IMG_6347.jpg baking projects - Is it a cheesecake? Is it a cookie? Why choose?! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1594688796973-TDCL0K6K7P1QYHWT0ZLH/IMG_6348.jpg baking projects - Is it a cheesecake? Is it a cookie? Why choose?! https://www.sugarnspite.com/recipeblogs/youve-got-a-piece-of-my-tart monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1592439920742-E0TJB8Z5FOZMT09BDUTR/IMG_6088.jpg baking projects - You’ve got a piece of my tart https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1592439920742-E0TJB8Z5FOZMT09BDUTR/IMG_6088.jpg baking projects - You’ve got a piece of my tart - MINI LEMON TART RECIPE Shortcrust Pastry Ingredients: (makes 4 mini tarts or one full-sized tart) 1C (128g) all-purpose flour 1/4C (32g) powdered sugar 1/4 tsp salt 1/2C (8 tbs) unsalted butter, melted Lemon Curd Ingredients: 1/4C (85g) honey 1 tsp unflavored gelatin 4 large eggs 3/4C (150g) granulated sugar 4 lemons (2 tsp zest, 3/4C juice) 2 tbs unsalted butter, cubed Candied Lemon Ingredients: 1/4C honey 1/4C water 1 Thinly sliced lemon (discard the ends) Lemon Zest Sugar Sprinkle Ingredients: 2 tbs lemon zest 1/2 tbs granulated sugar Whipped Cream Ingredients: 1C heavy cream 2 tbs confectioner’s sugar 1/2 tsp vanilla extract Directions: In a medium bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted butter until the dough comes together. If you’re making mini tarts, divide the dough into 4 equal parts. Press each piece into the bottom and up the sides of each of your tart pans. Refrigerate for at least 20 minutes. While the dough is chilling, preheat the oven to 350F. When the dough is ready, remove them from the refrigerate and prick the bottom of the crust all over with a fork or toothpick. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights, and bake another 10-15 minutes or until golden. Let them cool on a wire rack. While the crust cools, make the lemon curd. In a small bowl, sprinkle the gelatin over 4 teaspoons of cold water. Set aside. In a medium saucepan, whisk together the eggs, granulated sugar, and lemon zest until combined. Whisk in the lemon juice. Cook over medium heat, whisking constantly or until thick and creamy. About 10 minutes. You’ll know the curd is ready if it can thickly coat the back of a spoon and a stream remains visible when you run your finger across the spoon. Remove from heat and stir in te cubed butter until it melts into the curd. Stir in the gelatin mixture until combined. Pour the curd into the cooled crust(s). Refrigerate for at least 4 hours or until set. While the tarts are cooling, prepare your toppings. To make the candied lemons, first preheat the oven to 275F. Then heat the honey and water in a large straight-sided skillet. Stir often to dissolve the honey. Add the lemon slices to the skillet. Remove from heat and let stand 10 minutes. Line a baking sheet with parchment paper. Remove the lemon slices from the syrup and arrange them in a single layer on the prepared baking sheet. Bake 30-40 minutes or until lightly browned. Turn them once halfway through, but check every 10 minutes and remove each slice as they brown. Set aside until you’re ready to decorate your tarts. To make the lemon zest topping, simply combine the lemon zest and granulated sugar. Set aside. If you’re making the homemade whipped cream, I recommend waiting until you’re ready to serve the tarts. Whipped cream is best cold and fresh, and it will hold its shape best the sooner you serve. Using a hand or stand mixer with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract in the bowl by whipping on medium-high speed until medium to stiff peaks form. This takes about 3-4 minutes, but don’t walk away from it! It only takes a fraction of time before it becomes over-mixed and will curdle. Dollop onto the tarts or use a piping bag for a more structured design. Top with candied lemons and lemon zest sugar sprinkling. Serve and enjoy! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1592439953411-E3DRZXAOLCY3XDM48NUK/IMG_6094.jpg baking projects - You’ve got a piece of my tart https://www.sugarnspite.com/recipeblogs/lime-coconut-mango-lamingtons monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593982748325-RSSFZH8KKWQKTLH2J28H/IMG_6278.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593982748080-SCEN92XZS4ZDTDY2UGXM/IMG_6279.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593983671259-0HOQWLA0W4MI7A8KM3IW/IMG_6282.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593983670319-P3LH768H4H0GYYZKA333/IMG_6285.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593983003652-UJZ5QNYPGCFHM0Z9S7P2/IMG_6280.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593983323684-QIYDEGFSR99THOFZ0O3J/IMG_6283.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593983974554-4QQHQC9I4D178LM08BMH/IMG_6296.jpg baking projects - I love cake a (laming)TON! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593984077229-EQTB3MWXB6FYV6JKND7W/IMG_6306.jpg baking projects - I love cake a (laming)TON! - LIME, COCONUT & MANGO LAMINGTONS Prep: 10 minutes | Bake: 30-40 minutes | Total: 1 hour and 5-15 minutes Lime Sponge Cake Ingredients: 1 1/2 C (190g) all-purpose flour 1 1/2 TBS (12g) cornstarch 1 TBS (15g) baking powder Zest of 2 limes 1 C (200g) granulated sugar 1 C (225g) unsalted butter, room temperature 1 TSP vanilla extract 3 eggs, room temperature 1/2 C (120 mL) milk, room temperature Mango Purée Ingredients: 2 medium-sized ripe mangoes, cut into 1-inch pieces 3/4 C (105g) confectioners’ sugar Juice of 1 lime Coconut Coating Ingredients: 2 C (200g) shredded unsweetened coconut Directions: Preheat oven to 350F and grease an 8x12-inch baking pan and line with parchment paper. Sift the flour, cornstarch, and baking powder together in a medium bowl. Set aside. Using your fingers, combine the lime zest and granulated sugar in the bowl of a stand mixer until the mixture feels like wet sand. Attach the paddle attachment and combine the lime zest sugar, butter, and vanilla extract until pale & fluffy. Add the eggs one at a time. Mix in the dry ingredients and milk, alternating in batches. Pour the batter into the prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 5-10 minutes. Remove from the baking pan and allow to cool completely on a wire rack. While the cake is baking/cooling, prepare the mango purée. Using a food process, combine the mango pieces, confectioners’ sugar, and lime juice until smooth. Pour into a shallow bowl and set aside. Cut the edges off the sponge, then cut into cubes. Dip each sponge cube into the mango purée, coating completely, then roll in the shredded coconut. Place on a wire rack and repeat with remaining sponge cubes. Allow coated sponges to firm up on the wire rack, about 10-20 minutes. Serve and enjoy! https://www.sugarnspite.com/recipeblogs/galette-me-have-some-sweets monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591993320537-3FE5LHNOB5RUPEUSHWMX/IMG_5955.jpg baking projects - Galette me have some sweets! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591993432820-AES0GC5UZ5L65XPR2ZJV/IMG_5951.jpg baking projects - Galette me have some sweets! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591993320537-3FE5LHNOB5RUPEUSHWMX/IMG_5955.jpg baking projects - Galette me have some sweets! - MINI FRUIT GALETTE RECIPE Flaky Pie Crust Ingredients: 1 1/4 C (158g) all-purpose flour 1/2 + 1/8 tsp salt 8 tbs (1/2 C) unsalted butter, chilled and cubed 1/4 C (60 mL) ice water Tip: measure 1/4 C water then add ice and mix to get all of the water cold, then measure 1/4 C water from that mixture 2 tbs whole milk Filling Ingredients: 1 1/2 C blueberries (mine were fresh, but you can use frozen ones too if that’s all you’ve got) 1 C raspberries (mine were frozen just because that’s what we had) 1 tbs (8g) cornstarch 2 tbs (25g) granulated sugar 1 tsp vanilla extract Instructions: Start by making the pie crust. You can either use a food processor or a pastry cutter. If using a food processor, combine the flour, salt, and butter until you have pea-sized bits. If using a pastry cutter, mix the flour and salt together in a large bowl, then add the butter. Cut the butter into the mixture until you have pea-sized bits. Drizzle the ice water into the mixture 1 tablespoon at a time. If using a food processor, continue to add the ice water until your mixture starts to stick together when hold it in your hands. If you’re going the manual route, stir the water in 1 tablespoon at a time using a rubber spatula. Stop when the dough begins to form large clumps. Transfer the dough to a floured surface. The dough should come together easily and not feel overly sticky. Use floured hands to fold the dough into itself until it’s fully incorporated. Form the dough into a ball. Flatten it into a 1” thick disc using your hands. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days). While the dough is chilling, prep your filling. Combine the fruit, sugar, cornstarch, and vanilla. Place in the refrigerator and let it sit. Once the dough is chilled, unwrap it and place it onto a lightly floured surface. Roll the dough out using a rolling pin into a large 12 inch circle. From the circle, cut out 5-6 inch circles. I used the rim of a bowl and pressed it down into the dough to get these circles. Continue to re-roll the dough until you get as many circles as you can. Be sure to work quickly on this step as the dough gets harder to work with the warmer it gets. Arrange your dough circles onto a baking sheet lined with parchment paper. Take your filling from the refrigerator, and place about a quarter cup of filling in the center of each circle. Be sure to leave any excess juice in the filling bowl - if you have too much juice inside the dough, it’ll overflow as it bakes. Once you’ve added your filling, gently fold the edges towards the center, pinching slightly as you fold each edge over the last fold and leaving the center exposed. You’ll want to make sure the edges are tightly folded so that it doesn’t unravel when it bakes. Brush the edges of the pie dough with milk and sprinkle granulated or coarse sugar on top. This will give it a nice golden brown when it bakes. Place the tray in the refrigerator for at least 20 minutes or up to 4 hours. Pre-heat the oven to 375F. You can do this while the galettes are chilling in the fridge. Bake for 25-28 minutes or until golden brown. Remove from the oven and carefully lift each galette from the baking tray and place onto a cooling rack. Cool for at least 5 minutes. Optional: dust with confectioner’s sugar or top with whipped cream. Enjoy! https://www.sugarnspite.com/recipeblogs/sea-salt-olive-oil-chocolate-chip-cookies monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593378791984-YFDJ60F4VI3IP6U5BJ57/IMG_6219.jpg baking projects - Did it all for the cookie… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593378883462-6PLIZMVUGXT56VMZU0GF/IMG_6222.jpg baking projects - Did it all for the cookie… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593378995977-CGAE8QT0M5GLDYX0RKH7/IMG_6226.jpg baking projects - Did it all for the cookie… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593379074858-BHE6R2BAKMNG1QSH4Q5K/IMG_6222.jpg baking projects - Did it all for the cookie… - SEA SALTED OLIVE OIL CHOCOLATE CHIP COOKIES Ingredients: 6 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 1 large egg, room temperature 3/4 C (165 g) light brown sugar 1/4 C (50 g) granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/3 C (171 g) all-purpose flour 4 ounces dark chocolate, roughly chopped Directions: Preheat oven to 350F. Line a cookie sheet with parchment paper. In the bowl of a stand mixer or large mixing bowl, combine melted butter, olive oil, egg, granulated sugar, brown sugar, salt, and vanilla. If using a stand mixer, use the paddle attachment to combine. In a separate bowl, whisk together the flour and baking soda. Fold the flour mixture into the wet ingredients until just combined. Fold in the chopped chocolate. Cover with plastic wrap and chill in fridge for 15-20 minutes. Remove from the refrigerator. Scoop the dough onto the baking sheet using a 2-ounce ice cream or cookie scoop. Be sure to leave at least an inch (what I did above) or more between each scoop. Bake for 12-17 minutes until light golden brown. Allow to cool slightly before sprinkling sea salt over the top. https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593378656774-WBVZ8G0M65YFOT26QGY7/IMG_6217.jpg baking projects - Did it all for the cookie… https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1593378338849-SGECIB1UQQ74PDZ0OITS/IMG_6213.jpg baking projects - Did it all for the cookie… https://www.sugarnspite.com/recipeblogs/will-ube-mine-swirl-rolls monthly 0.5 2020-07-13 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591976977724-K0G10BLMIQDM5CTS3S27/IMG_6051.jpg baking projects - Will-ube-mine swirl rolls https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591977093519-RTVZM9ECIHAXSWP868CD/IMG_6060.jpg baking projects - Will-ube-mine swirl rolls https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591977093519-RTVZM9ECIHAXSWP868CD/IMG_6060.jpg baking projects - Will-ube-mine swirl rolls - UBE SWIRL ROLLS WITH UBE CREAM CHEESE ICING Roll Ingredients: 1 packet of active dry yeast 1/2 C warm water (100F-110F) 1/4 C unsalted butter, softened to room temperature 1 large egg, room temperature 1/2 C (100g) granulated sugar 1 C buttermilk 1 tsp salt 4 1/2 - 5 C (576-640g) all-purpose flour Ube Filling Ingredients: 4 oz (112g) ube halaya 1 tbs unsalted butter, softened to room temperature 1 tbs (13g) granulated sugar Ube Cream Cheese Icing Ingredients: 2 oz cream cheese, softened to room temperature 1/4 C unsalted butter, softened to room temperature 1 C (128g) powdered sugar 2 oz (56g) ube halaya 2-6 tbs whole milk, depending on how thick or runny you like your icing Instructions: In a small bowl, dissolve the active yeast in warm water. Set aside 5-10 minutes or until it foams at the top. Using a stand mixer with the paddle attachment on low setting, beat the egg, sugar, butter, and salt until well-combined. Add the yeast mixture, buttermilk, and 2 C (256g) of flour until well-blended. Switch out the paddle attachment for the dough hook and continue adding the remaining flour (2 1/2 C or 320g) until a soft dough forms. Place the soft dough on a lightly floured surface and knead by hand for about 5-7 minutes or until the dough is smooth. When ready, place the dough into a greased bowl. Roll the dough around in the bowl to coat it with the grease. Cover loosely with a clean towel and set in a warm, draft free spot for 1 hour until the dough doubles in size. Or place in the refrigerator overnight if you’re planning to bake in the morning! While the dough is rising, make the filling. Add the filling ingredients to a small sauce pan if heating over a stove or a microwavable bowl if heating in microwave. Heat ingredients together until you’re able to stir and combine easily. Once the dough rises, punch it down in the bowl. Then roll the dough out onto a lightly flowered surface and roll it out using a rolling pin. You should be able to make a 13x18” rectangle, but don’t worry if it’s not perfect. You can always just trim the edges to make a rectangle that you can work with. Using a spoon, spread the filling as evenly as you can across the dough. With the long side of the rectangle towards you, start rolling the dough up and over tightly. Once you’ve got it all rolled up, pinch the dough across to seal it. Cut into 1 1/15 inch sections. Place the pieces swirl side up into a greased pan. I used a round pan as you can see in the pictures, but any shape pan works as long as they all fit with at least 1 inch between each piece. Loosely cover the pan with a kitchen towel and allow to rise until the dough doubles in size again or the edges are touching each other and the sides of the pan. This should take approximately 1 hour. Pre-heat oven to 350F. Place the pan in the oven and bake for 30-35 minutes or until golden brown. While the swirl rolls are baking, make your icing. Using a hand-held mixer or stand mixer with the paddle attachment, combine the icing ingredients until smooth. I recommend starting with just 2 tablespoons of milk and adding 1 tablespoon at a time until you have the consistency you prefer. Take the rolls out of the oven, and allow to cool in the pan for 5 minutes. Either drizzle (or smother) the icing over your rolls while it’s still in the pan or carefully remove then top with icing. Enjoy while they’re still warm! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1591976810051-U7SSZD3CYZ6D2VMJQ1G3/IMG_6048.jpg baking projects - Will-ube-mine swirl rolls Pre-smother when you can actually see my purple ube swirls https://www.sugarnspite.com/recipeblogs/chai-it-youll-like-it monthly 0.5 2020-09-07 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1586043648714-2YRO9B59BGVDRSEPTFYJ/chaispicecake_open.jpg baking projects - Chai it… you’ll like it! https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1586043705723-1C6VP3ATJU6VY3K3CQ8U/chaispicecake_whole.jpg baking projects - Chai it… you’ll like it! https://www.sugarnspite.com/recipeblogs/i-love-you-berry-much-cheesecake-swirl monthly 0.5 2020-07-19 https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302763794-1XYFRH39JKS3DBH7MIWQ/IMG_4967.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581301383175-PGY8XFH9WO2EB3ZSVSSR/IMG_5006+-+Copy.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302702550-RVBVQ91UW9CFA67DHKXU/IMG_4946.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302919503-DPZZKOEP2U1492Z0WIG4/IMG_4982.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302851315-UTBVKQVN5KM7OIHA4IJW/IMG_4965.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302851446-5FC89M69BPNC2U0655HN/IMG_4972.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302855154-NR7C7Q9WDE00GVRP99EY/IMG_4974.jpg baking projects - I-love-you-berry-much cheesecake swirl https://images.squarespace-cdn.com/content/v1/5e3c43bfae1d3174968439a4/1581302854858-4NPIBBUZINPLG1ARBYFR/IMG_4976.jpg baking projects - I-love-you-berry-much cheesecake swirl https://www.sugarnspite.com/recipeblogs/category/Cookies monthly 0.5 https://www.sugarnspite.com/recipeblogs/category/No+Bake+Treats monthly 0.5 https://www.sugarnspite.com/recipeblogs/category/Pies+%26+Pastries monthly 0.5 https://www.sugarnspite.com/recipeblogs/category/Cakes+%26+Cupcakes monthly 0.5 https://www.sugarnspite.com/recipeblogs/category/Baking+Bloopers monthly 0.5 https://www.sugarnspite.com/recipeblogs/category/Buns+%26+Breads monthly 0.5 https://www.sugarnspite.com/about daily 0.75 2020-07-13 https://www.sugarnspite.com/contact daily 0.75 2020-07-13 https://www.sugarnspite.com/home daily 1.0 2020-07-26 https://www.sugarnspite.com/style-guide daily 0.75 2020-07-13 https://www.sugarnspite.com/recipes daily 0.75 2020-07-13 https://www.sugarnspite.com/recipes/cookies monthly 0.5 2020-07-13 https://www.sugarnspite.com/recipes/buns-breads monthly 0.5 2020-07-13 https://www.sugarnspite.com/recipes/cakes-cupcakes monthly 0.5 2020-07-13 https://www.sugarnspite.com/recipes/pies-pastries monthly 0.5 2020-07-13