Wednesday, September 24, 2014
Chocolate Buttercream Frosting
A Baked By Jen Original
Makes enough to frost a 2-layer 8-inch cake
3 sticks unsalted butter, room temperature
6 cups powdered sugar
1/2 cup cocoa powder
2 teaspoon vanilla extract
1-2 tablespoons milk
Beat butter in mixer on low to medium speeds until creamy.
Sift into the bowl powdered sugar and cocoa powder.
Resume mixing at low to medium speeds, stoping to scrape down the bowl occasionally, until incorporated.
Stir in vanilla extract.
Stir in enough milk until desired consistency is reached.
Wednesday, July 30, 2014
Cheddar Jalapeno Scones
Recipe from The Pioneer Woman
Makes 32 servings
3 1/12 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small cubes
1/3 pound sharp cheddar cheese, cut into small cubes or shredded (recommended)
1/2 cup jarred jalapeño slices
1/2 cup heavy cream
1/2 cup milk
2 whole eggs, reserve one for brushing on unbaked scones
1-2 tablespoons jalapeño juice (from the jar), optional
Whisk together, in a medium bowl, all the dry ingredients.
Using a fork or a pastry cutter, cut the butter into the dry ingredients.
Stir in the jalapeños and cheddar cheese.
Stir together the wet ingredients, including the one egg and jalapeño juice, if using in a separate bowl (I like using my 2-cup pyrex cup). Add the milk mixture to the dough mix, stirring together slowly.
Roll out the mixture onto a floured flat surface, flatten and shape into a neat rectangle using hands, rolling pin, and/or pastry cutter.
Cut the rectangle into squares and then cut the squares into triangles. Lay out the triangles onto a silicone mat or parchment lined baking tray. Beat the reserved egg and brush each scone with the egg wash.
Bake at 400F degrees for 14-17 minutes until lightly browned. Cool on tray and serve warm or at room temperature.
Best eaten day. Can be stored in an air tight container for 3-5 days. To reheat, warm in the oven for 5 minutes at 375F degrees; do not microwave scones, if possible.
Wednesday, June 25, 2014
Wednesday, June 4, 2014
Feels like summer is officially here in the Bay Area with temperatures reaching the 80s this past weekend. In my household, we grill year around whenever the weather permits but we definitely take full advantage during the summer months. One of my favorite side dishes is cornbread. I fancied up the basic Jiffy cornbread recipe by making it both spicy and cheesy. It's a huge crowd pleaser around here. What are your summer grilling must makes?
Jalapeño Cheesy Cornbread
A Baked by Jen Original
Makes 16 2-inch squares
1 pkg Jiffy corn muffin mix
1/3 cup buttermilk
1/2 cup of frozen/canned corn kernels
1-2 jalapenos, deseeded and chopped
1/2 cup of shredded cheddar cheese
Preheat oven to 425 degrees. Combine all the ingredients in a medium size bowl. Blend well (batter will be lumpy). Pour into an 8 in square pan lined with foil. Bake for 10-15 mins.