King Baker's Recipe #10 and #11: Marshmallow Fluff and Marshmallow Buttercream

KING BAKER'S RECIPE #10 and #11: MARSHMALLOW FLUFF AND MARSHMALLOW BUTTERCREAM
Recipe by Jenn from Cookies, Cupcakes and Cardio

Do you like Marshmallows? Do you like Marshmallow topping on any yummy treat? What about a marshmallow buttercream to top your cupcakes or cakes? These recipes are for you! Homemade Marshmallow Fluff and Marshmallow Buttercream is the perfect way top top off any special treat! 

The Equipment for both recipes you will need is:
1x Large Bowls with Hand Beaters (Stand Mixer is preferred)
1x Spatulas

Prep/Creation Time: 10 minutes for each recipe.

Ingredients:

Marshmallow Fluff:
3 egg whites, at room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups icing sugar
1 tablespoon vanilla extract

Marshmallow Buttercream:
• 2 cups butter, softened
• 2 1/2 cups icing sugar
• 1 teaspoon almond extract
• 14 ounces marshmallow fluff/creme (or one jar)

Procedures:

Marshmallow Fluff:

1) In the bowl of your stand mixer fitted with a whisk attackment, place your egg whites, light corn syrup, and salt. Whip the mixture until it's a glossy white and doubled in volume.

2) Add in your vanilla extract and icing sugar in 3rds. Mix until it's well blended.

Store in a container for a week or two.

Marshmallow Buttercream:

1) In your bowl of your stand mixer, fitted with a paddle attachment, place your butter and blend until creamy.

2) Pour in your icing sugar and blend together until smooth. Add almond extract and blend until smooth.

3) Add in your marshmallow fluff and mix until creamy.

4) OPTIONAL: Add food coloring until nicely incorporated.

Store in a contain for up to 4-5 days. Before use, place out at room temperature.

Happy Baking!

King Baker's Recipe #9: Super S'more Cupcakes

KING BAKER'S RECIPE #9: SUPER S'MORE CUPCAKES

We all know that summer is coming to a close. With schools across the country starting and fall in the air, what better way to celebrate the end of summer with a classic summer treat revamped! 

King Baker's Confectionery is proud to introduce, SUPER S'MORE CUPCAKES! These decadent, delicious, and rich treat will fill your s'more appetite and a perfect way to celebrate summer! Although this treat is called a cupcake, there isn't any cake at all. A Graham cracker base, filled milk chocolate fudge, topped with Marshmallow buttercream. What could be better!?

The Equipment you will need is:
2x Medium Bowls
1x 12 Cupcake Tray and Cupcake Liners
2x Spatulas
Pipping Bags and Pipping Tips


Prep/Creation Time: 20-25 minutes
Baking time: 10 minutes


Ingredients:

Graham Cracker Crust:
2 CUPS of Graham Cracker crumbs
1/4 CUP Granulated Sugar
1/4 TSP Salt
1/2 CUP (1 stick) Melted Butter

Milk Chocolate Fudge:
7 oz Sweetened and Condensed Milk
7 oz Milk Chocolate
3.5 TBSP Butter

Marshmallow Buttercream:
RECIPE WILL COME OUT TOMORROW August 31st!!! ;)

Procedures:

1) Preheat your oven to 350 F

To make the Graham Cracker Crust:

2) Take some graham crackers and ground it up using a mallet, or a food processor.

3) In a medium size bowl, place your graham cracker crumbs, sugar, salt, and melted butter and stir until it's crumbly, but comes together when pinched.

4) Take your cupcake try that is lined with cupcake liners, and place a little bit of the crumb mixture in each liner. Press the crust until it's thin and goes up the sides.

HINT #1: You gotta make sure that the crust is really, really thin! You don't want it so thin that it break, but you want it pretty thin.

5) Place in the oven for 10 minutes to bake. Bake until it's golden brown. When done, take out and let cool.

To make the Milk Chocolate Fudge:

6) In a medium size bowl, place your butter and pour your sweet and condensed milk in the bowl. Place in the microwave in 30 second bursts until the butter has melted and the milk is hot.

7) Once the butter has melted and the milk is hot, place your milk chocolate in the bowl. TIP: Leave the chocolate in the bowl, submerged, in the hot milk for a few minutes without stirring it. After a few minutes stir until combined.

8) Place your fudge in a pipping bag fitted with a think round tip. Grab your cupcake try and start pipping the fudge into the Graham cracker crust. You will probably have left over, Simply put the extra fudge on a foil lined plate and place in the fridge. Once you finish, also place the try into the fridge for the fudge to set.

9) Once set, take the cupcakes out of the fridge. Fill another pipping bag with a star tip, with the Marshmallow Buttercream frosting. Start pipping a swirl on the cupcake.

10) To garnish, place some marshmallow minis, chocolate shavings and a piece of Hershey's Chocolate on top.

These cupcakes are so rich and delicious! Perfect summer dessert!

Happy Baking!

King Baker's Recipe #8: Rainbow Peppermint Patties

King Baker's Recipe #8: Rainbow Peppermint Patties

Inspired by yoyomax12

This delicious treat tastes like the commercial made Peppermint Patties! Except they have some pop of color! 

The Equipment you will need is:
1x Large Bowl
1x Hand Beater or 1x Wooden Spoon
2x treys lined with Parchment Paper
Extra Parchment paper
Rolling Pin

Prep Time: 15 minutes
Setting Time 3-4 Hours.

Ingredients:
2 1/2 CUPS Powdered Sugar 
1 1/2 TBSP Light Corn Syrup 
1 1/2 TBSP Water1 1/2 TBSP Vegetable Shortening (Crisco will work)1/4 TSP Peppermint Extract (You can use any type of Extract to change it up)Gel Food ColoringChocolate of your choice for dipping, about 8-12 oz.

Procedures:

1) In a large bowl place the sugar, water, corn syrup,shortening and mint extract. Blend well with an electric mixer or by hand until a soft dough forms.

2) Divide dough into six portions and dye each portion a different color.

3) Roll out a portion of dough on a piece of parchment until it is about 1/8" thick.

4) Cover with a piece of parchment and repeat with the next color making sure that they are roughly the same size and shape.

5) Continue this way: Parchment, new color rolled out, parchment etc. You will end up with a stack of colors separated by parchment.

6) Refrigerate at least an 1-2 hours or until dough is firm. (Freezing works as well)

7) Once they are firm you can begin stacking (on a piece of parchment) one color on top of the other pressing to make them stick together. 

8) Cover with a piece of parchment and roll out the combined layers until they it is about 1/4 " thick all over.

9) You can roll up the dough cake-roll style or you can cut out circles using a cookie cutter, Place the roll or the circles on a cookie sheet and freeze for 2-3 hours.

10) For the cut out circles, dip them into melted chocolate to coat and then place on a parchment/waxed paper covered cookie sheet. Refrigerate until chocolate has set.

TIP #1: If using the rolling method, slice 1/4 " thick slices from the frozen roll and dip each piece into melted chocolate. 

This is a yummy and delicious recipe! Peppermint and Chocolate is a great combination!  ENJOY!!!!!! 

Happy Baking!

King Baker's Recipe #7: Nutella Cookies

King Baker's Recipe #7: NUTELLA COOKIES

Inspired  by Laura in the Kitchen's Recipe

Love Cookies? Love Nutella?! Than this recipe is for YOU! Nutella Cookies are probably one of the most delicious cookies I've ever eaten. It's so sweet, and nutellay, and delicious and just plain yummy! These cookies are super simple to make and if you are a nutella lover...... Well...... Just be prepared to be addicted for a LONG TIME! 

The Equipment you will need is:
1x Stand Mixer with Paddle attachment (OPTIONAL)
1x Medium Bowl
1x Large Bowl with Hand Beaters
1x Spatula
2x Baking Sheets lined with Parchment paper.
1x Small Ice cream scoop

Prep Time: 10 Minutes
Cooking Time: 10 Minutes

Ingredients:
1/2 CUP Unsalted butter, room temperature
1/2 CUP Brown Sugar
1/2 CUP Granulated Sugar
1 CUP of Nutella
2 Eggs
1 TSP of Vanilla Extract
2 CUPS of All Purpose Flour
1 TSP Baking Soda
1/4 TSP of Salt
1 TBSP of Cocoa Powder


Procedures:
1) Preheat your oven to 375 degrees F and make sure you have your baking sheets lined with parchment paper.

2) In a Medium size bowl, add flour, salt, cocoa powder, and baking soda. Set aside.

3) In your larger bowl or stand mixer bowl fitted with a paddle attachment, add your butter, brown sugar, and granulated sugar and cream it together. Once creamed, add in your eggs, vanilla and nutella. Mix together until it's well blended.

4) Add in your dry ingredients in with the wet. Mix together until it all comes together.

5) Using a small ice cream scoop, scoop out the cookie dough on your baking sheets at least 2 Inches apart. They will spread.

6) Bake in the oven for about 10 minutes. These cookies will spread out and puff up when it's in the oven, that's normal. When you take them out and let them cool, they will flatten out.

7) Let them cool and ENJOY!!!!

These cookies will sure fill anyone's need for nutella and cookies!

Happy Baking!

King Baker's Confectionery UPDATE 8/22/14!

Hello Bakers!

I just wanted to give you all an update on what's happening in the King Baker's Kitchen! You might have noticed that we've started posting more recently. That is because we have SO MANY recipes we would like to share and we have figured out a final schedule for at least a while. The schedule is as followed:

Recipes will be posted on SUNDAY, WEDNESDAY and SATURDAY!

Yes! We've added Sunday and Saturday to the mix! Because we are posting 3 times a week, be looking out for new recipes, as well as Baking Tips, Cake Decorating Directions, and more! This change will come into affect on August 24th!

We are so excited and so happy to have such great followers and LOVE sharing the love of baking to others!

Be sure to follow us on all the social media as well!

FOLLOW US @:

INSTAGRAM: @kingbakersconfectionery
FACEBOOK: www.facebook.com/kingbakersconfectionery

Tumblr and Google+ are coming out very soon!

HAPPY BAKING!!!

King Baker's Recipe #6: FUNNEL CAKE

RECIPE #5: Funnel Cake

Ever go the the carnival or the local fair, or a local theme park and get the classic Funnel Cake? I know I have and tastes SO GOOD! I've always wondered how it was made and if I could make it at home. Well, With this recipe, you too can make the classic carnival treat! 

The Equipment you will need is:
1x Large Pot with Vegetable Oil filled HALF WAY up.
1x Whisk/Spatula
2x Bowls
1x Funnel Cake Spout/Pourer (I don't have one, so I just used a small measuring cup that has a little spout and a handle.)
1x Baking Sheet lined with Paper Towels


Prep Time: 10 Minutes
Cooking Time: 10 Minutes

Ingredients:
1 3/4 CUPS of Milk
2 1/2 CUPS of All Purpose Flour
2 Eggs
1/4 CUPS of Granulated Sugar
1/2 TSP of Salt
1 TBSP Baking Powder
1 TSP of Vanilla Extract
Vegetable Oil for Frying
Confectioner/Powder Sugar


Procedures:
1) Fill your large pot halfway with oil and allow to get really hot. (375 works best)

2) In a large bowl, whisk together flour, sugar, salt and baking powder, place it aside.

3) In a separate bowl, add milk, eggs, and vanilla. Mix together. Add the wet ingredients in with the dry. Whisk together until combined. The batter should be slightly/if not exactly like pancake batter. If it's too thick, Add a little more milk.

4) Place some of the batter in your funnel cake spout/pourer and/or your measuring cup with a spout. Start pouring into your very hot frying pot in circles and zig-zags.

5) Let them cook for about 2-3 minutes on each side. They should be a very deep golden brown and crispy. Afterwards, take them out and place them on the paper towel lined baking sheet.

6) Let the Funnel Cakes drain on the paper towel and top it with Confectioner/Powder Sugar.

*7) If you want, you can add anything you want besides Powder sugar. You could drizzle chocolate, strawberries, bananas and more!

These are best served right away. Enjoy this wonderful treat!! :)

Happy Baking!

King Baker's Recipe #5: Shasha Cookies (No-bake Chocolate Peanut Butter Cookies!)

RECIPE #5: Shasha Cookies (No-bake Chocolate Peanut Butter cookies.)

This recipe was inspired by one of our former babysitters. Her nick name was Shasha and she was an amazing babysitter. These cookies were her absolute favorite cookies and every time we would make them, we made them for her. The original recipe didn't have a name except what you see above. We decided to name the cookies after her! These are a very popular treat in our household and this recipe is dedicated to her! 

The Equipment you will need is:
1x Dutch Pot (or just a LARGE POT)
1x Wooden Spoon/Large Spoon
1-2x WAX Paper lined Baking Sheet
1x Cookie Scoop (or two spoons)


Prep Time: 5 Minutes
Cooking Time: 10-15 Minutes
Cooling Time: 45-60 Minutes

Ingredients:
1 stick of OLEO (Do NOT use butter)
2 CUPS Sugar
1/2 CUP Milk
1 CUP Crunchy Peanut Butter
6 TBSP Cocoa Powder
3 Cups Quick-Cooking Oatmeal
1 TSP Vanilla Extract


Procedures:
1) In a large heavy pot combine Oleo, Sugar, and Milk.  Cook over MEDIUM heat stirring to dissolve the sugar.

2) When the first little bubbles appear, cook one more minute. The Mixture will be runny.

3) Remove from heat. ADD Peanut Butter, Cocoa Powder, and Oatmeal, and Vanilla Extract. Stir quickly to combine.

4) On 2 cookie sheets lined with WAX PAPER, scoop or spoon out about a tablespoon or two of the mixture into mounds. DO NOT EVEN THINK of rolling it into a ball. It is piping HOT!

5) Let them cool for 45-60 Minutes and ENJOY!!!!

Happy Baking!

King Baker's Recipe #4: No-Bake Chocolate Chip Cookie Dough Minis

RECIPE #4: No-Bake Chocolate Chip Cookie Dough Minis

Whenever you bake Chocolate Chip Cookies, do you or a family member snack on the cookie dough before it goes in the oven? Well, Look no more! This recipe will fill you or your family members crave for that cookie dough. This recipe requires no baking as well! So, it's perfect for the summer when you don't want to turn your oven on! King Baker's Confectionery Presents: No-Bake Chocolate Chip Cookie Dough!

This recipe is so simple and easy to do!

The Equipment you will need is:
1x Medium Bowl
1x Rubber Spatula
1x Handheld mixer.
1x Parchment Lined Baking Sheet


Prep Time: 10 Minutes
Setting Time: 15-30 Minutes

Ingredients:
3/4 CUP Butter, softened.
1/2 CUP white caster sugar
1 CUP Brown Sugar
1 TSP Vanilla Extract
1/2 TSP Salt
2 CUP All Purpose Flour
4 TBSP Milk
3/4 CUPS Mini Chocolate Chips (These work so much better than the regular sized Chips.)


Procedures:
1) In a medium sized bowl, place your butter, brown sugar, and granulated sugar and cream them together using your handheld mixer. Beat it until it's light and fluffy.

2) Add in your Vanilla Extract, Salt, and Milk blend well.

3) Add the flour, using your spatula, mix until flour is blended.

4) Fold in the mini chocolate chips until it's well combined and evenly distributed.

5) Using your hands or a cookie scoop, roll the dough into 1-inch balls and place on the parchment lined baking sheet.

6) Place the sheet of cookie dough minis in the refrigerator to chill for at least 15-30 minutes.

They are best served cold! When you take them out let them thaw for about 5-7 minutes then begin snacking on them! YUM!!!!!

Happy Baking!

SURPRISE! King Baker's Recipe #3: Milk Chocolate Fudge Recipe

RECIPE #3: MILK CHOCOLATE FUDGE

SURPRISE! Today is a surprise recipe day! Today's recipe is probably the easiest recipe you will ever come across! This is a very simple, 3 ingredient Milk Chocolate Fudge. It's creamy and delicious!

This recipe is very versatile as well! You can use Dark Chocolate, White Chocolate or any type of chocolate.

The Equipment you will need is:
1x Medium/Large Bowl
1x Rubber Spatula
1x Microwave
1x 8" Pan
Foil Paper and Cooking Spray/Veggie Oil

Prep Time: 5 Minutes
Cooking time: 2-3.5 Minutes
Setting Time: 2-4 Hours

Ingredients:
14 oz Sweet and Condense Milk
14 oz Milk Chocolate (Or any chocolate you desire.)
1.75 oz Unsalted Butter

Procedures:
1) Line your 8" pan with foil paper and spray with cooking spray or veggie oil.

2) In your medium/large bowl, place your butter and your can of Sweet and Condense Milk.

3) Place the bowl in the microwave for 30 second intervals, stirring in between. Should take 2-3 minutes or until the butter is completely melted.

4) Once your mixture is mixed and melted completely, Add in your chocolate. Let the chocolate sit in the warm mixture for about 3-5 minutes.

5) Begin stirring the mixture and the chocolate will begin to melt. It will become a very thick batter.

6) Once you've mixed it well, Place the batter in the greased foiled pan. Smooth out the top.

7) Place the pan in the Fridge to chill for 2-4 hours.

Cut into pieces and enjoy this simple, creamy, delicious Milk Chocolate Fudge!

Happy Baking!

King Baker's Recipe #2: Classic Snickerdoodle Cookies!

RECIPE #2: CLASSIC SNICKERDOODLE

This recipe is an absolute classic! Snickerdoodle Cookies are an amazing treat to have in a jar in your kitchen. And now, you can too enjoy the delicious cookie with just a few basic ingredients.

The Equipment you will need is:

1x Stand Mixer OR 1x Large Bowl

1x Wooden or Regular Spoon

1x Extra Large Bowl and 1x Small Bowl1x-2x Large Baking Sheets that are lined with Parchment paper1x Cookie Scoop

Prep Time: 20 Minutes

Cooking time: 8-10 Minutes

Ingredients:

1 CUP Unsalted Butter or Shortening

1 1/2 CUPS Sugar

2 Eggs, lightly beaten

2 3/4 CUPS Flour

2 TSP. Cream of Tartar

1 TSP. Baking Soda

1/2 TSP. Salt

2 TBSP. Sugar

2 TBSP. Cinnamon

TIP #1: Make sure that your Butter is at room temperature. In order to achieve this, leave the butter out over night, or place it in the Microwave for 10 second bursts. DO NOT MELT THE BUTTER! 

Procedures:

1) In a large bowl and/or Stand mixer, fitted with the paddle attachment, place your butter and 1 1/2 CUPS of Sugar in the bowl and cream them together until it's light and fluffy.

2) Add in your Eggs. 

3) In a separate bowl, combine Flour, cream of Tartar, baking soda, and salt. And Lightly mix together.

4) In batches, slowly add in the dry ingredients and stir.

TIP #2: When stirring in dry ingredients, You DO NOT want to over mix it. Only mix until you can't see anymore flour.

5) Once everything is blended well, Wrap the dough in plastic wrap and set in the fridge to chill for at least 2 hours.

6) Pre-heat your oven to 400 degrees F.  Make sure you have your baking sheets lined with Parchment paper.

7) In a small bowl, combine your sugar and cinnamon.

8) Take the plastic wrapped cookie dough out of the fridge and place in the same bowl you mixed it in. 

9) With your cookie scoop or simply a tablespoon, scoop up some dough and roll it in a ball.

10) Place it in the small bowl with Cinnamon Sugar and roll around to coat well.

TIP #3: If you want it to be covered completely in Cinnamon, Use a spoon and waterfall the dough ball in the mixture. 

11) Place the dough balls on the cookie sheet that has been lined with parchment paper. 

12) Place in the 400 degree F oven for 8-10 Minutes. Start Checking around the 9 minute mark.

Once finish, take out of the oven and ENJOY!!!! 

This is my absolute favorite type of cookie and the recipe is so easy to make, you can certainly find a snickerdoodle around my house! 

Happy Baking!

King Baker's Confectionery Social Media

Hello Bakers!! I have some great news! Our top 3 Social Media accounts have been confirmed and are up!

Be sure to follow us for any updates and recipes!

FACEBOOK: Facebook.com/kingbakersconfectionery
INSTAGRAM: @kingbakersconfectionery
TWITTER: @kingbakersCON

Be on the look out for a classic recipe tomorrow!

Happy Baking!

King Baker's Confectionery UPDATE: August 4th, 2014

Hello Bakers!

Again Welcome to any new members to the blog.  I wanted to give you all a little update on how the blog will work.  I think the best way is to post a new recipe at least once a week.  I may post more than one per week, but I will also be posting Updates and Hints towards what is coming up next!

New Recipe Day:
Wednesdays

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Social Media is in the works as well! Soon you will be able to find us on Facebook, Instagram, and Twitter! Other Social Media networks will be added later on.

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I am opening the floor! If any of you guys have any recipes that would like to be featured on this blog, just email me the recipe and it will be featured on this blog!

King Baker's Confectionery Email:
kingbakersconfectionery@outlook.com

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That's all for now! I will let you know when Facebook, Instagram and Twitter are all set up!

Thanks for following us!
Happy Baking!