King Baker's Recipe #25: Homemade Vanilla Buttercream Icing

KING BAKER'S RECIPE #25: Homemade Vanilla Buttercream Icing

Homemade Vanilla Buttercream Icing! Perfect for any cake or cookie decorating! this recipe can be adapted to any special occasion! You can color it or add flavoring to make each cake special! 

The Equipment for both recipes you will need is:
1x Stand Mixer with Paddle Attachment. (Or a large bowl with a whisk.)
1x Spatula

Prep Time: 10 Minutes

Ingredients:
1/2 CUP (1 Stick) Unsalted Butter, at room temperature
3 CUP Icing Sugar
2 TSP Vanilla Extract
2-4 TBSP Milk

Procedures:

1) In your large bowl, add your butter. Whip it until it's creamy and fluffy.

2) Add about half of your icing sugar and mix slowly and carefully. Add in your vanilla extract and gradually add in your milk a tablespoon at a time. (I start out with 2 TBSP) After mixing, make sure you scrape the bottom of the bowl.

3) Add in your remainder of your icing sugar. Add in your milk a tablespoon at a time until it's smooth and *slightly* think. Just make sure it's not too runny.

After you've reached your desired consistency, you can icing your cake, or you can place in a piping bag and design your cake like crazy! To make this special, add coloring or flavor to it to make it themed to whatever the special occasion is! ENJOY!

HAPPY BAKING!

King Baker's Recipe #24: Homemade Vanilla Cake

KING BAKER'S RECIPE #24: Homemade Vanilla Cake

Homemade Vanilla Cake! This is the perfect recipe or any cake you like to make. You can fill any molds or bake it plain and decorated however you want. This is just a basic recipe and easy to put together. You can also replace a few items to make it special and add color! 

The Equipment for both recipes you will need is:
Any type of baking bold you like. (EX: Bundt Mold, 9x13, 8x8 round or square or anything.)
1x Stand Mixer with Paddle Attachment. (Or a large bowl with a whisk.
1x Spatula

Prep Time: 20 Minutes
Cooking Time: 30-35 Minutes

Ingredients:
Vanilla Cake:
2 1/4 CUP All-Purpose Flour
3 TSP Baking Powder
1 1/3 CUP Granulated Sugar
1/2 TSP Salt
1/2 CUP (1 Stick) Unsalted Butter
1 CUP Milk
1 TSP Vanilla Extract
2 Large Eggs

Procedures:

1) Preheat your oven to 350 degrees F.

2) In your large bowl, or the bowl of the stand mixer fitted with a paddle attachment, place your flour, sugar, salt, baking powder and mix until combined.

3) Cut your butter into small cubes and slowly place the butter in the bowl, with the mixer running. The end texture should be size of peas and/or grainy

4) Add in your Vanilla Extract and slowly add in your milk. Add these ingredients while the mixture is on slow. Scrape the sides and the bottom of the bowl. Continue mixing.

5) One at a time, add in your eggs into your mixture. Stop the mixture and scrape the bowl. Mix until it's fully combined.

6) There are a few ways to fix your baking molds or pans for it to be ready for baking. If you are using a regular rectangle, square, or circle pan, you need line the bottom with parchment paper and spray the sides with cooking spray. If you are using something like a character mold, you need to spray the pan/mold really well with cooking spray.

7) Pour your cake into the pan/mold. Tap on the counter to get any air bubbles out and smooth the top.

8) Place in the oven at 350 degrees F for 30-35 minutes. You can tell it's done by sticking a tooth pick in the center and it should come out clean with no wet batter on it.

Like I said, this cake is for your basic cake for parties or special events. You can totally replace certain ingredients to make it special and you can also make it colored for special occasion! You all have imaginations, use them! :) ENJOY!!!

HAPPY BAKING!

King Baker's Recipe #23: Pumpkin Pancakes

KING BAKER'S RECIPE #23: Pumpkin Pancakes

Since fall is upon us, what better way to have a good and delicious breakfast than with PUMPKIN PANCAKES! They are simple to make and very good! Drizzle our Pumpkin Syrup over it and it will just be divine! 

The Equipment for both recipes you will need is:
1x Griddle or Large Non stick skillet
1x Whisk
1x Spatula
1x 1/4 Measuring cup
1x Large Bowl
1x Medium Bowl

Prep Time: 10 Minutes
Cooking Time: 2-3 minutes on each side

Ingredients:
1 CUP All Purpose Flour
1 TBSP Brown Sugar
1 TBSP Granulated Sugar
1/2 TSP Baking Soda
1 TSP Pumpkin Pie Spice
1/2 TSP Salt
1/2 CUP Evaporated Milk
1/4 CUP Water
1 Large Egg
1 TBSP Vegetable Oil
1/2 CUP Pure Pumpkin Puree


Procedures:

1) Preheat your skillet or griddle over medium heat and spray with non-stick cooking spray.

2) In a large bowl, combine all your dry ingredients. Flour, baking soda, salt, and pumpkin pie spice. Set aside.

3) In a medium bowl, whisk together your wet ingredients. Both sugars, Evaporated Milk, Water, Egg, Vegetable Oil, and Pumpkin Puree.

4) In the Large bowl, add your wet ingredients into the dry ingredients. Whisk until just combined.

5) Using your 1/4 Cup measuring cup, pour your pancake batter on the preheated and greased griddle or skillet.

6) Cook for about 2-3 minutes on each side or until cooked through.

7) Serve warm and drizzle any type of syrup on top. Our Pumpkin Spice Syrup goes GREAT with these pancakes. Also serve with some toasted nuts or seeds.

This is bound to be your favorite fall breakfast meal. ENJOY!

HAPPY BAKING!

King Baker's Recipe #22: Pumpkin Spice Syrup

KING BAKER'S RECIPE #22: Pumpkin Spice Syrup

The Equipment for both recipes you will need is:
1x Large Bowl
1x Whisk
1x Spatula
1x Pipping Bag
1x Glass container with a lid and a spout.


Prep Time: 15 Minutes
Cooking Time: 2-4 Minutes

Ingredients:
2 TBSP Unsalted Butter
1/2 CUP Light Brown Sugar
1/2 CUP Honey
2/3 CUP Water
2 TBSP All-Purpose Flour
1/2 TSP Pumpkin Pie Spice (You can find the recipe on my blog!)

Procedures:

1) In your large microwaveable safe bowl, combine flour and pumpkin spice.

2) Add in the water and whisk together until well combined and no lumps.

3) Add the brown sugar and honey and whisk together.

4) Microwave on high for 1-2 minutes then stir. Continue to heat the mixture for about 30 seconds to 1 minute intervals. Heat until the mixture is thickened. The mixture will begin to boil and bubble up, so that is why you need the large bowl. The bowl and mixture will be very hot, so handle with caution. Using pot holders, take the bowl out of the  microwave.

5) Add the butter to the hot mixture and mix until the butter is incorporated and melted.

6) Place the mixture into your glass container and let cool completely. Place in the fridge for storage.

Drizzle over some warm pumpkin pancakes or the pumpkin cookies we posted last week!

HAPPY BAKING!

King Baker's Recipe #21: Pumpkin Cookies

KING BAKER'S RECIPE #21: Pumpkin Cookies

FALL HAS ARRIVED!!!! Today is officially the first day of fall! Time to bring out the apple and pumpkin recipes! This one is a delicious, soft cookie treat that will surely get you into the fall spirit! 

The Equipment for both recipes you will need is:
1x Stand Mixer or Large Bowl
1x Medium Sized Bowl
1x Spatula
1x Cookie Scoop
1x-2x Baking Sheets lined with Parchment Paper
1 Pipping bag or a cup with a spout.

Prep Time: 10 Minutes
Cooking Time: 15 Minutes

Ingredients:
COOKIE:
2 1/2 CUP All Purpose Flour
1 CUP Pure Pumpkin Puree
1 Large Egg
1 CUP Granulated Sugar
2 TSP Pumpkin Pie Spice
1/2 CUP Brown Sugar
1/2 CUP (1 Stick) UNsalted butter, softened
1 TSP Vanilla Extract
1 TSP Baking Powder
1 TSP Baking Soda
1/2 TSP Salt

GLAZE:
The Recipe will be coming out this Wednesday, September 24.

Procedures:

1) Preheat oven to 350 degrees F and line your baking sheets with parchment paper.

2) In a medium sized bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3) In the bowl of a standing mixer fitted with a paddle attachment, cream together both granulated sugar and brown sugar with your butter. Add in your egg, pumpkin puree, and vanilla. Blend well.

4) Add the dry ingredients and mix until well blended. Make sure you scrape the bottom of the bowl.

5) Using your cookie scoop, scoop out your dough and place them on the parchment lined baking sheets. Place them about 2 inches apart. Flatten the dough balls lightly with your fingers.

6) Bake the cookies at 350 degrees F for 14-16 minutes or until lightly golden brown around the edges. Let them cool completely.

7) Drizzle your homemade glaze over the cookies and allow to set. ENJOY!!!!!

HAPPY BAKING!

King Baker's Recipe #20: S'more Cookie Cups!

KING BAKER'S RECIPE #20: S'more Cookie Cups

Inspired by Laura in the Kitchen

With the last day of summer, Here is a recipe to celebrate the great summer of 2014! S'more Cookie Cups! 

The Equipment for both recipes you will need is:
1x Stand mixer fitted with the paddle attachment or Large Bowl.
1x Medium Sized Bowl
1x Spatula
1x Cookie Scoop
1x Mini Muffin Baking Sheet
1x Small Rolling Pin

Prep Time: 20 Minutes
Cooking Time: 10 Minutes

Ingredients:
1 1/3 CUP All Purpose Flour
1 1/4 CUP Crushed Graham Crackers
1/2 TSP Salt
1/2 TSP Baking Soda
1 Egg
1 TSP Vanilla Extract
1/2 CUP Unsalted Butter softened at room temperature
1/3 CUP Granulated Sugar
1/3 CUP of Brown Sugar
1/4 CUP Grated Chocolate, optional
Mini Marshmallows
Hershey's Kisses

Procedures:

1) Preheat oven to 375 degrees F.

2) In a bowl, mix together the flour, grated chocolate, salt, baking soda and crushed graham crackers, set aside.

3) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter with both kinds of sugar, add the egg and vanilla and mix until combined.

4) Add the dry ingredients and mix until your dough has come together.

5) Using a tablespoon or a small ice cream scoop (about the size of one tablespoon) drop the dough into your prepared mini muffin tin.

6) Press the dough into each little muffin cup using a spoon or anything that will make an indent or a well in the center.

7) Bake them at 375 degrees F for about 6 to 8 minutes or until lightly golden brown around the edges, remove from the oven and turn your oven on to broil. When taking out, use your rolling pin to repress in that indent or well as it will have puffed up in the oven a little bit.

8) Place a Hershey's Kisses at the bottom of each cookie cup followed by a few mini marshmallows and pop them under the broiler just for about a minute or until the marshmallows start to lightly brown.

9) Remove from the oven and immediately top them with another little piece of chocolate. Allow to cool slightly before removing from the tin and serving them. ENJOY!!!!!!!

HAPPY BAKING!

King Baker's Recipe #19: Apple Pie Fudge

KING BAKER'S RECIPE #19: Apple Pie Fudge

This apple pie fudge is so delicious and you can taste the apple pie clearly!

The Equipment for both recipes you will need is:
1x Stand Mixer fitted with the WHISK attachment (Or A LARGE mixing bowl with a large spatula)
1x Large Heavy-bottomed pot
1x-2x 8 inch baking pans
1x Spatula
Foil Paper

Prep Time: 8 minutes
Cooking Time: 8-12 minutes
Setting Time: 3-4 Hours

Ingredients:
3 CUP White Granulated Sugar
3/4 CUP Unsalted Butter
1/4 TSP Salt
1 CUP Heavy Cream (or Milk)
1 TSP Cinnamon
1/2 TSP Nutmeg
1/4 TSP Allspice
1/2 CUP of Apple Pie Filling (Or you can use my Homemade Apple Sauce for this recipe. Works amazing!)
3 CUPS White Chocolate Chips

Procedures:

1) In your large mixing bowl of your stand mixer fitted with a whisk attachment, place your white chocolate and Apple Pie Filling (or Sauce) in the bowl. 

2) In a large heavy-bottomed pot, place your unsalted butter, sugar, heavy cream, salt, cinnamon, nutmeg, and allspice in. Over medium heat constantly stir the mixture until butter melts and blended well. Bring to a boil and cook for an additional 4 Minutes. Don't forget to constantly stir until the 4 minutes of boiling is up.

3) After boiling, pour hot mixer in the large mixing bowl with the chocolate and apple pie filling. Start stirring until the mixture is blended well and smooth.

4) Take 1 or 2 baking pans, line them with foil and spray well with cooking spray. Carefully pour the mixture in each baking pan and smooth it out.

5) Place in the fridge for 3-4 hours and garnish with some Cinnamon Snap Cookies or Cinnamon Apple Chips! ENJOY!!!!!

This fudge has a surprising apple pie flavor that you don't normally get in fudge. It is very very sweet though, so a little go a long way! 

HAPPY BAKING!

King Baker's Recipe #18: Homemade Mixed Berry Jam

KING BAKER'S RECIPE #18: Homemade Mixed Berry Jam

With summer coming to a close, I still want to treasure the smells and tastes of summer. I am a huge lover of fresh berries. I buy so much that I end up not knowing what to do with them. This recipe is for any type of berry. Perfect jam to spread on some toast, or make a tart or many other things.

The Equipment for both recipes you will need is:
1x Large Pot (A large pasta pot will work)
1x Large Heavy-bottom pot
1x Large Glass cup with a spout and a handle
1x Wooden Spoon
3x-4x Mason Jars with Lids and twist lids.
1x Thongs or grabbing equipment
1x Baking Sheet lined with a Towel
1x Potato Masher

Prep Time: 20 minutes
Cooking Time: 30-45 minutes and 20 minutes extra

Ingredients:
1 POUND of Strawberries
1/2 POUND of Blueberries
1/2 POUND of Raspberries
1 1/2 CUP White Granulated Sugar
1/2 Lemon
1/4 TSP Salt

Procedures:

1) In your large Pasta Pot, Place your jars and lids, off the jars, in the pot. Fill it with hot water until it is about an inch above the jars. Bring to a boil. (It bubbles appear on the jar, then it will be fine. Mine never comes to a roaring boil, but bubbles form and you are just sterilizing the jars.)

2) Make sure you wash your strawberries, pat dry and cut into small pieces. Wash your blueberries and pat dry and place with the strawberries in a separate bowl. Just place raspberries in the bowl with the other fruit without washing them.

3) In a large heavy bottomed pot, place all your berries, sugar, lemon juice,  and salt. Turn stove on medium high and stir. Blend the berries and sugar mixture well. Bring to a boil and cook until it becomes thick and jam like. Should take anywhere between 30-45 minutes. If it starts over boiling and splatters everywhere, turn the stove off for 30 seconds and turn on medium-low.

4) After it's done, using your tongs or any grabbing equipment, take the jars and lids out of the boiling water and place on the baking sheet lined with a towel. 

5) Take your jam mixture and place it in the large cup with a spout. Slowly pour the jam into the jars leaving about 1/2 inch from the top. Place the lid on the jar and screw the second lid on, but don't screw it on tight. Screw it on just tight enough so that water doesn't get into the jars.

6) Place the jars back into the water and let them sit for 20 minutes EXACTLY.  No more, no less.

7) Take the jars out and place them back on the baking sheet. Screw the lids on as tight as they will go as soon as they come out of the water. Let them set out on a flat surface for over night. You may hear popping coming from the lids. THAT IS GOOD!!  You want the lids to pop. That means you've placed the lid and did it right. If one doesn't pop, then you need to use that jam first. That's why you need to let them set out over night. 

This Jam recipe is easy to double up to make more jam. Plus you can freeze the jam and it keeps really well! ENJOY!!!! 

HAPPY BAKING!

King Baker's Recipe #17: Back-to-School Teacher's Apple Cookies

KING BAKER'S RECIPE #17: Back-to-School Teacher's Apple Cookies

September. That means everyone is back in school! All the stress of homework and teachers and friends makes each year exciting! A tradition is to give a teacher an Apple before the day starts. How about trying something new? Make these delicious Teacher's Apple Cookies! They are simple to make and fun for the teacher! 

The Equipment for both recipes you will need is:
1x Mini Muffin Pan (or Large Muffin Pan for large apples)
Mini or Large Muffin Liners
1x Bowl (or Stand Mixer fitted with the paddle attachment)
Leaf or Flower Cookie Cutters
1x Baking sheet
Parchment paper

Prep Time: 20 Minutes
Baking Time 10 Minutes and 18 Minutes

Ingredients:
1 1/2 CUP All Purpose Flour
1/4 TSP Baking Powder
1/2 CUP Unsalted Butter
1/2 CUP Sugar
1 Large Egg, lightly beaten
1/2 TSP Vanilla Extract
1/4 TSP Salt
Red and Green Food Gel Paste
Pretzel sticks
Red Royal Icing

Procedures:

1) Preheat your oven to 350 degrees F.

2) In the bowl of your stand mixer, fitted with the paddle attachment, cream butter and sugar until lightly fluffy.

3) Add in your egg and vanilla and blend well. Add all your dry ingredients, slowly until mixed well.

4) Turn onto the counter and knead the dough until it comes to a ball. If the dough ball is sticky, place in the fridge to chill.

5) Separate the dough by 3rds. Take 2/3 of the dough and form into a large ball. The larger of  dough ball, dye it red. Dye the smaller dough ball green.

6) Take a small portion of the red dough and roll it into balls. Place them in the mini muffin pan lined with liners. Roll out the green dough until it's 1/4 inch. Take a leaf or flour cutter and cut out some leaves or flowers. Place on a baking sheet lined with parchment paper

7) Place both the red dough balls and the leaves/flowers in the oven. Bake in the oven on 350 degrees F, the Red dough balls for 18 minutes and the leaves/flowers for 10 minutes.

8) After they are taken out, cut the peddles off the flower cookies if you used flower cutters. These will act as the leaves on the apple. As soon as the Apple cookie comes out, immediately place a pretzel stick in the center while they are still hot.

9) Take the apple cookies and lightly, and smally brush on some royal icing and place the leaves on the cookie. Let set and ENJOY!!!!!

HAPPY BAKING!

King Baker's Recipe #16: Pumpkin Snickerdoodle Cookies

KING BAKER'S RECIPE #16: Pumpkin Snickerdoodle Cookies
Based on Cookies, Cupcakes, and Cardio Recipe

Fall is in the air! Pumpkin flavors are all around us! It's time for our first of many pumpkin recipe for the season!!! I love pumpkin. Anything with pumpkin I love. I also love snickerdoodles, as they are my favorite type of cookie. Putting them together, never came to my mind, until I saw this recipe! This is an amazingly delicious cookie. If you love Snickerdoodles or Pumpkin, than this is for you! 

The Equipment for both recipes you will need is:
1x Stand Mixer fitted with a Paddle Attachment/Large Bowl with Hand Beaters
1x Medium Bowl
1x Spatula
1x Cookie Scoop
2 Baking Sheets lined with Parchment Paper

Prep/Creation Time: 10 minutes
Baking Time: 10-14 minutes

Ingredients:

COOKIES:
3 3/4 CUP All-Purpose Flour
1 1/2 TSP Baking Powder
1/2 TSP Salt
1/2 TSP Ground Cinnamon
1 CUP (2 sticks) of room-temperature UNsalted butter
1 1/2 CUP Granulated Sugar
3/4 CUP Pure Pumpkin Puree
1 Large Egg
2 TSP Vanilla Extract

ROLLING SUGAR:
1/2 CUP Granulated Sugar
1 TSP Ground Cinnamon
1/4 TSP Ground Ginger
1/4 TSP Allspice

Procedures:

1) In your medium bowl, whisk together all of your flour, baking powder, salt, and ground cinnamon. Set aside

2) In large bowl, or the bowl of your stand mixer, cream the butter until it's light and fluffy.

3) Add Sugar and pumpkin puree. Blend well. While blending, add in your egg and vanilla extract. Make sure you scrape down the side of the bowl to blend well. 

4) Slowly, add in your dry ingredients into your wet ingredients until it's blended well. (What I did was used my 1/2 Measuring Cup and added it in using that.)

5) Split the dough in half and wrap both halves in plastic wrap. Set in the fridge for about an hour to chill. 

6) When it's time to bake, preheat your oven to 350 degrees F. Grab your Parchment paper lined baking sheets. 

7) In a small bowl for your rolling sugar, add in all the ingredients and mix well. 

8) Using you cookie scoop, scoop out some of the dough and roll into a ball. Roll each dough ball in the sugar and spice mixture and place on the cookie sheets. They should be 2 inches apart. DO THIS STEP!!! Using a glass with a nice flat bottom, or a small rolling pin, flatten the cookie balls.

9) Place in the oven and bake at 350 degrees F for 10-14 minutes. Afterwards, let them cool on the cookie sheet for 5 minutes then remove to wire rack. 

These cookies are a bit lighter than your normal Snickerdoodle cookies. They are slightly crunchy on the outside and crewy on the inside. A nice light touch of pumpkin and you are immediately in fall! ENJOY!!!!! 

HAPPY BAKING!

King Baker's Recipe #15: Chocolate Cake in a Mug

KING BAKER'S RECIPE #15: Chocolate Cake in a MUG

Every once and a while, there will be nights where I am not wanting to bake at all, but crave the taste of something chocolately and cakey! So this recipe will help you on days or even a midnight snack, where you don't want to do any grand baking. This is a Chocolate Cake in a mug! This recipe taste so delicious and is very soft! 

The Equipment for both recipes you will need is:
1x Large Mug
1x Medium size bowl
1x Whisk
1x Spatula
Cooking Spray

Prep/Creation Time: 7-8 minutes
Cooking Time 1.30-1.45 minutes

Ingredients:
1 Egg
1/4 CUP White Granulated Sugar
1/4 TSP Salt
2 TBSP Unsweetened Cocoa Powder
1 TBSP Vegetable Oil
2 TBSP Melted Butter
1/8 TSP Vanilla Extract
3 TBSP Milk
1/4 CUP All Purpose Flour
1/4 TSP Baking Powder
GARNISH: Vanilla Ice Cream and Icing Sugar/Cocoa Powder

OPTIONAL INGREDIENTS* (If you want to make your chocolate cake special, add any of these ingredients):
1 or 2 TBSP Mini Semi-sweet Chocolate Chips
2 TBSP Toasted Sliced Almonds
1 TBSP Shredded Coconut

Procedures:

1) Melt your butter in a small bowl. Let it set out for a few minutes to cool.

HINT #1: It's a must to let your butter cool before stirring it in. You don't want to scramble the eggs.

2) In a medium sized bowl, place your sugar, egg, salt, cocoa powder, vanilla extract, and vegetable oil. Blend with a whisk until blended.

3) While stirring, slowly drizzle in the melted butter. Mix until combined.

4) Add in your milk and any of the optional ingredients. Blend well. Add in your flour and baking powder and mix until combined.

5) Spray your mug with cooking spray. Using a spatula, pour your mixture into the mug. Be sure to scrape all the batter in. Once complete, lightly tap the cup on the counter to get any air bubbles out.

6) Place in the microwave and cook, on high, for 1.30-1.45 minutes. When done, use a toothpick and poke it in the center. If it comes out clean, then it's done. The top may not look done, but trust me, it is.  Let cool!

7) To Garnish: Add a scoop of French Vanilla Ice Cream or Chocolate Frosting and lightly dust some Icing Sugar or Cocoa Powder to make it look pretty!

This literally takes under 10 minutes to put together. Once you try this recipe, this will only be your midnight snack!

HAPPY BAKING!

King Baker's Recipe #14: Chocolate-Nut Pinwheel Cookies

KING BAKER'S RECIPE #14: Chocolate-Nut Pinwheel Cookies

These chocolatey, nutty pinwheel cookies will hypnotize you to eat them all!

The Equipment for both recipes you will need is:
1x Stand Mixer fitted with a Paddle Attachment/Large bowl
2x Cookie sheets lined with Parchment paper
1x Sharp Knife
1x Hand beaters (Use only for blending the dough with the cocoa powder)
Parchment/Wax Paper

Prep Time: 5 minutes
Baking Time 9-11 minutes

Ingredients:
2/3 CUP UNsalted Butter, softened
3/4 CUP White Granulated Sugar
1 Egg
1 TSP Vanilla Extract
1 3/4 CUPS All Purpose Flour
1/2 TSP Baking Powder
1/4 TSP Salt
1/3 CUPS Almond Flour/Almond Grounds
1/4 TSP Almond Extract
1/4 CUP Unsweetened Cocoa

Procedures:

1) Preheat your oven to 350 degrees F.

2) In the bowl of your stand mixer, fitted with the paddle attachment, Cream sugar, butter together. Add in your egg and blend well. Add in Vanilla Extract, baking powder, and salt. Blend well. Gradually add in the flour until it becomes a soft dough. Roll the dough into a ball and cut in half, evenly. (It is IMPORTANT That it is absolutely even)

3) Take one half of the dough and blend the ground almond/Almond flour and Almond Extract. Take the other half of the dough and blend in the cocoa powder using the hand beaters. (This will take a while to blend in completely.)

3) On a piece of parchment paper, roll both dough balls so that they are equal. You need to roll the dough into a rectangle about 1/4 inch thick. Place the rolled out cookie dough on a cookie sheet and place in the fridge for 30 minutes to chill.

4) Take out of the fridge. Place one of the cookie dough on the counter or workspace and place the other directly on top. Press lightly and peel away the top of the parchment paper. Now Jelly-roll style, slowly roll the cookie dough into a nice log shape. If it cracks, it is easily repairable, but just wait a minute for the dough to soften a little. Once you have it completely rolled up, wrap in parchment/wax paper and place on a cookie sheet and into the fridge for at least 4 Hours or overnight to set completely.

5) After setting, take out of the fridge. With a sharp knife, cut the cookie dough into thin cookies and place onto the cookie sheets lined with parchment paper. Place them about an inch apart. They don't spread that much.

6) Place in the oven at 350 degrees F for 9-11 minutes.

Let them cool after baking and you have your chocolate-nut pinwheel cookies! They are super nutty and chocolate and delicious. They are a crunchy cookie. They should be *slightly* brown.  ENJOY!!!!

HAPPY BAKING!

King Baker's Recipe #13: Homemade Apple Sauce

KING BAKER'S RECIPE #13: Homemade Apple Sauce

Homemade Apple Sauce. This recipe is super simple and easy and a one pot dish! 

The Equipment for both recipes you will need is:
1x Medium Sauce Pan
1x Spatula
1x Potato Masher or Fork

Prep/Creation Time: 5 minutes

Ingredients:
5 Granny Smith Apples (Or Apple of your choice)
1/2 TSP Ground Cinnamon
1/2 TSP Orange Zest/Juice
1/2 CUP Apple Juice
1/4 CUP Brown Sugar

Procedures:

1) In a sauce pan and cook on medium heat for 30-40 or until the apples are tender.

HINT #1: Granny Smith apples are more firm, therefore takes longer to cook down. If you use Golden Delicious, Fuji Apples, etc. they will look less time, still equally delicious.

2) Take a potato masher or fork and mash down the apples. If you like it a bit more texture, don't mash as much.

Store in an air tight container for up to 2-3 weeks. This delicious dessert is perfect for a savory side dish, or served amazing with French Vanilla Ice Cream.

HAPPY BAKING!

King Baker's Recipe #12: Homemade Pumpkin Pie Spice

KING BAKER'S RECIPE #12: Homemade Pumpkin Spice

Are you a fan of pumpkin pie spice? Do you love Pumpkin Spice Latte from Starbucks? What about having that taste in any dessert or treat?! Well, look no more! We promised ourselves that when Starbucks starts selling PSL for this year, we would put out our own pumpkin pie spice blend! You can use this blend to make your own PSL, or use it for some of our upcoming recipes dealing with pumpkin and fall!

This recipe is quick and very easy! 

The Equipment for both recipes you will need is:
1x Small Bowl
1x Spoon
1x Container

Prep/Creation Time: 5 minutes

Ingredients:
1 TBSP Ground Cinnamon
1 1/2 TSP Ground Ginger
1/2 TSP Grated/Ground Nutmeg
1/2 TSP Ground Cloves
1/8 TSP Ground Allspice
1/8 TSP Salt

Procedures:

1) In a small bowl, place all your spices. Using your spoon, stir together your spices.

2) Place the spice mixture in a small container. Close the lid, shake the bottle until it's all mixed well.

There you have it! It's probably the simplest recipe there is. What I do, is I triple the ingredients (making 3 different batches, and combining them) So That I have some on hand when needed.