#just keep baking

Sul Sul, Gerbits. Today's recipe is very simple easy thing to do. You only need a few ingredients. It's also really great to make when you have bread that is going stale. And this recipe uses very simple ingredients. You can make it the night before, and pop it in the oven the next morning. We are going to be making bread pudding.

The first thing you are going to do is preheat your oven to 350.

The recipe and the measurements will be in the description down below. Feel free to check it out for yourself.

Next you are going to use 1 tablespoon of butter and coat the inside of your pan.

Break the bread in to the buttered dish.

Then, you are going to melt the remaining 2 tablespoons of butter and drizzle it over the pieces of bread.

In a medium sized bowl you are going to mix together the remaining ingredients. Which includes your: eggs, milk, sugar, vanilla extract, and cinnamon. The recipe states that the eggs should be beaten before you add the other ingredients

Pour this mixture over the bread, making sure to evenly coat every piece.

This recipe says to bake it, but it works fine if you make it the night before and put it in the fridge for the morning. If you are going to do this, you just have to cover the pan with aluminum foil, and place it in the fridge until you are serve it.

When that comes you can take it out of the fridge, and wait a few minutes.  Then you are going to bake for 45 minutes or until the top of the bread pudding spring back after lightly touching it with a fork or a toothpick.

I hope that you liked this recipe. And again if you did the recipe will be in the description down below. Vadish, Dag Dag!

Just Keep Baking Description

Sul Sul, gerbits. Today we are going to combine to different recipes and make it into one. One recipe that my family could eat 365 days of the year,  is brownies. I have made brownies so many different ways. And today we are going to be making marbled brownies.

For this recipe, I followed two different recipes. And halved them to make one marbled brownie.

Thankfully I didn't have to do much math, because both recipes had preheated oven at 350.

Both of these recipes will be in the description down below.

We are going to be making the blonde brownies first.

For the blonde part of the recipe you are going to need: 1/2  a cup of butter, 1 1/2 cups of brown sugar, 1 and a half eggs. This is easier than it sounds. Just scramble up 3 eggs in a small container, and just eyeball it. You will use the other 1 and a half for the chocolate brownies.

You will also need: 1 1/2 cups of flour, 2 teaspoons of vanilla and optional nuts. I usually omit the nuts in most recipes, just because I sometimes don't like working with them.

You want to melt and cool the margarine.

Mix the first 4 ingredients: the margarine, sugar, eggs, and flour together. Gently fold in the vanilla.

Pour the batter into a 9x13 inch pan.

Now let's move onto the chocolate brownies.

You will need: 1/2 cup of butter, 1 cup of brown sugar, 3 Tablespoons of cocoa. The other 1 1/2 eggs. 3/4 cup of flour, 1/2 a teaspoon of baking powder, and 1/2 a teaspoon vanilla.

For this recipe you are going to mix the melted butter and sugar.

Add the other ingredients which includes the cocoa, the eggs flour, baking powder, and vanilla.

Mix together.

Pour this into the same dish that has the blonde brownies.

With a knife or something of that size, you are going to swirl together the two mixtures. Making a marble like appearance.

Bake it for 25-30 minutes. Check it at 25 minutes, and add time. because like my mom has always said " You can add time, you can never take time away."

I love how simple brownies are. They don't need to be fancy, and they don't need any frosting on them. Plus they have chocolate. Anything that has chocolate is a plus for me.

I hope that you liked this recipe. Feel free to check out the recipe in the description down below. Vadish, Dag Dag.

Just Keep Baking Description

Sul Sul, Gerbits! Today we are going to be making a recipe that is not gonna last in your refrigerator. No matter how many times I make this recipe with whatever ingredients the people in my house go wild. Both back when I was younger, and now. People just inhale these types of recipes. We are going to be making  S’more Puppy Chow. 

No, it is not actually puppy chow. It is not dog food. Please do not feed your dogs this. There is chocolate in this recipe, and I don’t want your dog getting really sick. Okay! It just got that name because it kinda looks like dog food. People also call it Muddy Buddies, but I grew up with being called Puppy Chow. 

This is a really simple recipe. It will be in the description down below. Feel free to check it out. 

The first thing you are going to do is combine the chocolate chips and the Nutella, or peanut butter. 

Microwave for 30 Seconds. Add more time so that the chocolate is melted. 

You want to stir each time so that you do not have any burnt chocolate. Keep a close eye on it. 

In a large mixing bowl you are going to combine 4 cups of the Golden Grams and all of the Chex cereal. 

Now you are going to mix 1 cup of mini marshmallows in the bowl with the cereal. 

Pour the chocolate over the cereal, and mix until the cereal and the marshmallows are coated. 

Sprinkle some powdered sugar  over the cereal.  

Fold in the rest of the Golden Grahams and the marshmallows. 

The recipe says to spread the mixture onto a cookie sheet. However, I did not do this. I just put it directly in a Tupperware container, and then put it in the fridge. 

This recipe was really simple, and really good. This is a good recipe to make if you or someone you know cannot eat the typical S’more. 

They like S’mores but they just can’t eat them, for whatever reason. I hope that you all liked this recipe. Feel free to check it out in the description down below. Vadish, Dag Dag!

Just Keep Baking Description

Sul Sul, Gerbits. Today we are doing yet another yummy recipe. We are making a Chocolate chip pie. The reason I choose this recipe is because I had an ingredient that I don't always have, and that is pecans.

I love taste of Pecans, but not the price. So when someone asks me if I want some, I will not be shy and I will always say yes.

The recipe will be in the description down below.

The first thing that you want to do is make the pie crust. If you want to use store bought pie crust you can just skip this step.

You will need flour, salt, shortening and ice water.

Mix together the flour and salt.

Measure out the shortening and mix with a fork or a pastry blender. You want the mixture to look like small peas.

Add your ice water a tablespoon at a time. It is somewhere between 3-5 Tablespoons. It depends on the temperature, and the moisture in the air.

Roll it into a ball. Wrap it in plastic wrap and put it in fridge until you need it.

You are going to do is preheat the oven to 325.

You are going to hand mix all of the ingredients in order: Melted butter, flour sugar, vanilla, eggs, chocolate chips, pecans and coconut.

Unwrap your pie crust and roll it out to fill the pie pan.

Pour the batter into the pie crust.

Bake it for 50 minutes or until the pie is set. You don't want the top to crack.

Take the pie out of the oven and place it on a cooling rack.  

It is a very simple recipe. And all of the ingredients mesh well together. Nothing is too overpowering.

I hope that you liked this recipe. I was excited to work with pecans. I have a thing for mixing three different flavors. Feel free to check out the recipe in the description. Vadish, Dag Dag.

Just Keep Baking Description

Sul Sul, Gerbits. Today we are going to be making a different cake. This cake comes from a Betty Crocker Cookbook that my mom gave to me. We are going to be making a Peanut butter cake with chocolate frosting.

The first thing you are going to do is preheat your oven to 350℉. 

Grease bottom and sides of a 13x9 pan or 2 (9 inch) or 3 (8 Inch) round pans with shortening, and lightly flour it. But, this will change from baker to baker. There are SO many different ways to grease a cake pan. So my advice to you is try many different things. And eventually you will find things that you like. 

In a large bowl, you are going to add your drying ingredients. This includes the flour, sugar, baking powder, and salt. Mix them together until combined. 

Then add the rest of the ingredients. And that includes the peanut butter, milk, vanilla, and 3 eggs.

The recipe and the measurements will be in the description down below. Feel free to try it out yourself if you want. 

Once you have all of the ingredients in the bowl, using an electric mixer, mix on low speed for 30 seconds, scraping the bowl constantly. 

After 30 seconds, beat on high speed for 3 minutes, scraping the bowl.  

Pour the cake batter into the pan(s).

If you are using a 9x13 inch pan bake for 35 to 40 minutes. 

If you are using a 9 inch pan bake the cake for 25 to 30 minutes.

For a 8 inch pans, bake your cake for 30- 35 minutes. 

Or until the toothpick inserted in the center comes out clean or cake springs back when  touched lightly in the center. 

For the 9x13 inch cake, you are going to cool it in the pan on the cooling rack. 

If you are using cake pans cool them in the pan for about 10 minutes. And then remove them from the pans and place them on the rack. 

Make sure to cool them completely.  Recently I have been placing plastic wrap over the cakes, and then freezing the cakes for a little bit. Just because a cold cake is so easy to frost.

While the cake is chilling, you can make your frosting. For this cake I am using a Creamy Chocolate frosting from the same Betty Crocker cookbook. 

In a large bowl, you are going to beat the butter and chocolate on low speed until blended.

Gradually add in the vanilla and enough milk to make the frosting smooth and spreadable. 

If the frosting is too thick, beat in a little bit more milk. A little bit at a time.  

 If the frosting becomes too thin, add in a small amount of powdered sugar. 

This frosting was so easy to work with, and it wasn’t too sweet.

I am so happy with the results of this cake. I usually make good tasting cakes, but ugly looking cakes. Daphne and the girls are just like, “we don’t care what it looks like. If it tastes good we will eat it.”  

Even with them saying I have always been sad, when I see pretty cakes on the internet and then I see my sad cakes. But this cake made me feel better. All I have to say to everyone is practice really does make perfect. 

I hope you liked this recipe, the recipe will be in the description down below. Vadish, Dag Dag. 

Just Keep Baking Description

Sul Sul, Gerbits. Today we are going to be making some really healthy, really tasty cupcakes. 

We also have two guests with us. Both are writers for the local Evergreen Harbor Times. They wanted to do an interview with me, and asked if they could watch me record a video. 

For some reason I don't like making cupcakes. It's not that I don't like making them, its just that I have a hard time determining whether something is a cupcake or a muffin.

But today we are going to be making some black bean cupcakes.

The recipe will be down in the description below.

First things first, you are going to preheat your oven to 350.

Line a cupcake pan with paper liners.

Mix your butter, sugar, and eggs for 3 minutes on high until thick and creamy.

Fold in your vanilla extract into the pureed beans. In a small bowl you are going to whisk together the cocoa powder, flour and baking powder.

Add the egg mixture into the beans, then fold the flour mixture into beans a little at a time. Add the chocolate chips, and stir well.

Fill cupcake liners about 2/3 full. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

*one of the Writers*: While they are baking, do you mind if I play you a song? 

Dori: um... I guess not. (That was really weird. Why do so many people have violins in their pockets. If it’s not a violin, it’s a lump of clay. And god for bid a future cube.)

While they cool you can start making the frosting. We are going to be making a cream cheese frosting.

Beat the cream cheese and butter at medium speed until creamy.

Gradually add powdered sugar and salt, beating until blended.

Stir in the vanilla.

Top each of the cupcakes with a swirl of frosting.

Enjoy.

I hope that you liked this recipe. Again the recipe will be in the description down below. Vadish, Dag Dag.

Just Keep Baking Description

Sul Sul, gerbits. Today we are going to be making a … apple pie cake. This cake comes from Poland and it is called a “Szarlotka.” It is different from the American Apple pie in both the filling and the crust. The American Apple Pie tends to be a little bit more sweet. 

The recipe says to add a meringue on top because it adds color. But, I want to give you a little piece of advice, don’t try making meringue when it is raining outside. It will not stiffen. I learned that the hard way this time. 

But this apple cake is strange. It’s good, simple, but it is just weird. When I was making this recipe I was thinking to myself, “Am I sure that this is a cake and not a pie.” Either way it was really good.

The recipe will be down in the description. Feel free to check it out.

The first thing you are going to is preheat your oven to 350 degrees Fahrenheit.

We are going to start with the crust. It is very similar and very different from that of an American Pie Crust. For this recipe you are going to combine the flour, sugar and baking powder into a bowl. 

You then are going to cut in the butter with a pastry blender or two forks, until it resembles small peas. 

Next you are going to add the 1 egg and the egg yolks to the dough. Don’t worry if the dough is crumbly, because that is how it is supposed to look. 

Cover the dough and refrigerate it for 30 minutes. 

Again this recipe is completely different from that of an American Apple pie, in many different ways. Another way is by the dough itself is not rolled out, it is patted in. 

Once the dough is chilled and the 30 minutes are up, you are going to take your dough and divide it into thirds. 

Two thirds are going to be the bottom, while the last third is going to be the top. 

You are going to pat the two thirds into a 9 inch springform pan. Making sure that you cover the entire bottom, and most of the sides. I found that it didn’t cover the entire side of the pan. But it gives a fun texture on the sides. 

The filling is just simply sliced apples and cinnamon. Mixed together. And then add them to the pan, pilling them up. 

With the last third you are going to crumble it on top of the apples. 

Now you are going to bake the apples for 50 minutes, or until the crust is lightly brown and the apples are tender. 

After the 50 minutes is up, this is when you can put your meringue on top. But remember not to make a meringue when it is raining outside. Because meringues are very temperamental, and will not stiffen up. I completely forgot that meringues were like that. 

I hope that you liked this recipe. Again make sure to check out the recipe down in the description down below. Vadish, Dag Dag. 

Just Keep Baking Description

Sul Sul, Gerbits. Once again we are going to be making a very simple quick bread. I feel that sometimes I just really like making quick breads. There is nothing better in the morning than a piece of freshly baked bread. And today we are going to be making a strawberry bread. 

The first thing you are going to do is preheat your oven to 325℉.

The recipe and the measurements will be in the description down below. 

You will need to mix together your flour, sugar, cinnamon, salt and baking soda. 

In a smaller bowl, you will want to mix together your eggs, vegetable oil and strawberries.

Slowly add the strawberry mixture to the the flour mixture. 

Pour the batter into 2 greased bread pans. 

Bake for 1 hour. 

Enjoy.

This is the reason that I love quick breads. They are quick! They don’t take that much to make them, and each of them are so different. I hope that you all liked this recipe. Feel free to check out the recipe in the description down below. Vadish. Dag Dag. 

Just Keep Baking Description