Hi my name is Katie. I really love baking, playing outside, and playing sports, and doing math. This wiki is mostly going to be about baking and baking ideas. I will also be doing things about my class and what i am learning about. March 10, 2015
I haven't done much baking lately but i have made some cupcakes and a cake over the last couple months. I have tried to use a piping for frosting but i didn't get very because the frosting wasn't the right consistency. Here is a picture of what I have been trying to achieve (I haven't yet). My best friends mom told me to look up the "Wilton Buttercream Frosting". I just thought i would share this recipe with you. (I will be trying this frosting on some cupcakes i plan to be making soon!). Ingerdients
1/2 cup solid vegetable frosting 1 stick of butter softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar 2 tablespoons of milk
Makes about 2 1/4 cups of frosting
Directions
1. In large bowl, beat shortening and butter with electric mixer until light and fluffy 2. Gradually add sugar , 1 cup at a time, beating well on medium speed. Scrape and sides and bottoms of bowl often. When all sugar has been miked in, frosting may seem dry. 3. Gradually add milk; beat at medium speed until light and fluffy. Click the link below to see different consistencies that you could make this
Sorry I haven't posted anything in a while. I just needed to find some cool recipes to put on here. This blog is going to be some fun dinner recipes that you could make. They are by Betty Crocker. I have not made these yet but I thought they might be fun to try. They are called pizza cupcakes. Here is a picture of them:
Pizza Cupcakes
Ingredients 1 Can (8oz.) Pillsbury refrigerated crescent dinner rolls
1/2 cup Muir Glen organic pizza sauce
1/4 Pepperoni Slices
1/4 lb. Mild Italian Sausage
1/2 cup Shredded Mozzarella Cheese
Jan 14, 2015
My blog today is for my genius hour project. We have been doing genius hour in our class and we choose what we want to learn about and research. Then, we present. My project is making a blog for baking ideas and baking. I will also be making red velvet brownies with chocolate fudge chunk cream cheese frosting. the name for them besides that is in the process of being created. The recipe is down below. :)
Ingredients
3 cups semi-sweet chocolate chips
1 (14 oz.) can EAGLE BRAND sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract
1 (4 oz.) bitter sweet chocolate baking bar, chopped
3/4 cup butter, softened
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1 oz red) liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoons baking powder
1/8 teaspoons salt
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in vanilla.Spread evenly into waxed paper 8 or 9 inched square inch pan. Chill 2 hours or until firm. Lift fudge out of pan and place onto cutting board; peel off paper and cut into bite sized pieces ( small). Preheat oven to 350°. Line sides of 13x9 pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a microwave safe bowl in HIGH for 1 1/2- 2 minutes or until melted and smooth stirring in 30 seconds intervals. whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack (about 2 hours)
Frosting
In large bowl beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add in powdered sugar a cup at a time or until smooth and creamy. Beat in the vanilla extract.
Good Luck!!:)
~Katie:) Jan 5, 2015 For Christmas I got TONS of baking materials. One the baking things I got was a cook book called " The Big Book of Cupcakes" by Betty Croker. My sister got me some ingredients to make and decorate one of the cupcakes in the " The Big Book of Cupcakes". The cupcakes were called sunflower cupcakes. They were a yellow cupcake with lemon curd filling. I handed piped sunflowers on the top of the top of the Cupcakes. Here is a picture of them.
2 1/3 cups all-purpose flour Lemon Curd Filling
2 1/2 teaspoons baking powder 1/3 cup lemon curd ( can be found in the baking aisle or in the section of the store with jams and jellies)
1/2 teaspoons salt 1 package (3 oz.) cream Cheese, softened
1 cup butter or margarine softened
1 1/4 cups sugar
1 Teaspoon vanilla Frosting and Decorations
2/3 cup milk 1/2 cup semisweet chocolate chips 1 can "Pillsbury" frosting (Yellow)
1. Heat oven to 350 degrees. Place Paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups, or spray with baking spray with flour.
2. In medium bowl, mix, flour, baking powder, and salt.
3. In large bowl, beat butter, with electric mixer on medium speed about 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 cup at a time, beating until beating just until blended.
4.Divide batter evenly among muffin cups,filling each about 2/3 full.
5. Bake 20-25 or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. 6. By slowly moving end of round handle of wooden spoon back and forth, make deep 3/4 inch-wide indentation in center of top of each cupcake, not quite to bottom 7. In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable bag; seal bag. Cut 3/8 inch tip off one bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake. 8. Place unopened icing tube in tall drinking glass filled with hot water for 15 minutes. Remove from Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube,pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting.Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting.
March 10, 2015
I haven't done much baking lately but i have made some cupcakes and a cake over the last couple months. I have tried to use a piping for frosting but i didn't get very because the frosting wasn't the right consistency. Here is a picture of what I have been trying to achieve (I haven't yet). My best friends mom told me to look up the "Wilton Buttercream Frosting". I just thought i would share this recipe with you. (I will be trying this frosting on some cupcakes i plan to be making soon!).
Ingerdients
1/2 cup solid vegetable frosting
1 stick of butter softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar
2 tablespoons of milk
Makes about 2 1/4 cups of frosting
Directions
1. In large bowl, beat shortening and butter with electric mixer until light and fluffy
2. Gradually add sugar , 1 cup at a time, beating well on medium speed. Scrape and sides and bottoms of bowl often. When all sugar has been miked in, frosting may seem dry.
3. Gradually add milk; beat at medium speed until light and fluffy.
Click the link below to see different consistencies that you could make this
http://www.wilton.com/recipe/Buttercream-Icing
Have Fun!!!!!!
Jan 26, 2015
Sorry I haven't posted anything in a while. I just needed to find some cool recipes to put on here. This blog is going to be some fun dinner recipes that you could make. They are by Betty Crocker. I have not made these yet but I thought they might be fun to try. They are called pizza cupcakes. Here is a picture of them:
Ingredients
1 Can (8oz.) Pillsbury refrigerated crescent dinner rolls
1/2 cup Muir Glen organic pizza sauce
1/4 Pepperoni Slices
1/4 lb. Mild Italian Sausage
1/2 cup Shredded Mozzarella Cheese
Jan 14, 2015
My blog today is for my genius hour project. We have been doing genius hour in our class and we choose what we want to learn about and research. Then, we present. My project is making a blog for baking ideas and baking. I will also be making red velvet brownies with chocolate fudge chunk cream cheese frosting. the name for them besides that is in the process of being created. The recipe is down below. :)
Ingredients
3 cups semi-sweet chocolate chips
1 (14 oz.) can EAGLE BRAND sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract
1 (4 oz.) bitter sweet chocolate baking bar, chopped
3/4 cup butter, softened
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1 oz red) liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoons baking powder
1/8 teaspoons salt
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in vanilla.Spread evenly into waxed paper 8 or 9 inched square inch pan. Chill 2 hours or until firm. Lift fudge out of pan and place onto cutting board; peel off paper and cut into bite sized pieces ( small). Preheat oven to 350°. Line sides of 13x9 pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a microwave safe bowl in HIGH for 1 1/2- 2 minutes or until melted and smooth stirring in 30 seconds intervals. whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack (about 2 hours)
Frosting
In large bowl beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add in powdered sugar a cup at a time or until smooth and creamy. Beat in the vanilla extract.
Good Luck!!:)
~Katie:)
Jan 5, 2015
For Christmas I got TONS of baking materials. One the baking things I got was a cook book called " The Big Book of Cupcakes" by Betty Croker. My sister got me some ingredients to make and decorate one of the cupcakes in the " The Big Book of Cupcakes". The cupcakes were called sunflower cupcakes. They were a yellow cupcake with lemon curd filling. I handed piped sunflowers on the top of the top of the Cupcakes. Here is a picture of them.
2 1/3 cups all-purpose flour Lemon Curd Filling
2 1/2 teaspoons baking powder 1/3 cup lemon curd ( can be found in the baking aisle or in the section of the store with jams and jellies)
1/2 teaspoons salt 1 package (3 oz.) cream Cheese, softened
1 cup butter or margarine softened
1 1/4 cups sugar
1 Teaspoon vanilla Frosting and Decorations
2/3 cup milk 1/2 cup semisweet chocolate chips
1 can "Pillsbury" frosting (Yellow)
1. Heat oven to 350 degrees. Place Paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups, or spray with baking spray with flour.
2. In medium bowl, mix, flour, baking powder, and salt.
3. In large bowl, beat butter, with electric mixer on medium speed about 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 cup at a time, beating until beating just until blended.
4.Divide batter evenly among muffin cups,filling each about 2/3 full.
5. Bake 20-25 or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
6. By slowly moving end of round handle of wooden spoon back and forth, make deep 3/4 inch-wide indentation in center of top of each cupcake, not quite to bottom
7. In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable bag; seal bag. Cut 3/8 inch tip off one bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
8. Place unopened icing tube in tall drinking glass filled with hot water for 15 minutes. Remove from Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube,pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting.Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting.
HAVE FUN!!!!!!!!!!!!!!!!!!!!! And good luck:)
Katie