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Crank up the music, pull out the flour.
Fun recipes and cute ideas for baking adventures! Enjoy yourself, and send me anything you'd like me to try out.
THEME DESIGN BY JAMESLREDFIELD
1/2 c (1 stick) plus 6 tablespoons butter, softened
3/4 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 tsp vanilla
1-1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon salt (optional)
3 c Quaker Oats (quick or old fashioned, uncooked)
1 c raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats; mix well. Stir in raisins.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

The only oatmeal raisin cookie I make. It’s delicious. Something I do, though, is “plump” my raisins: I soak the 1 cup of raisins in either warm water or some sort of fruit juice while I prepare the batter. It makes them big and juicy and also helps the cookies retain moisture!

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Vanishing Oatmeal Raisin Cookies
The marbled inside of my St. Patty’s Day cupcakes!

The marbled inside of my St. Patty’s Day cupcakes!

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March 15, 2012

St. Patrick’s Day cupcakes with animal print liners

I used the white cake recipe here and lined a muffin tin with 12 fun cupcake liners.

I dyed 2/3 of the batter green, then piped green in the bottom of the liners, topped that with white, then topped that with the rest of the green. I baked the cupcakes at 350F for 20 minutes, then let them cool. I used this buttercream recipe, dying half of it green, too. The rest was easy: flat-iced the cupcakes, then did a shell border with a #21 tip. Add a shamrock candy, and viola! A festive St. Patty’s day for all~

1 c sugar
1/2 c butter
2 eggs
2 tsp vanilla
1 1/2 c flour
1 3/4 tsp baking powder 
1/2 c milk

Preheat oven to 350F. Grease and flour a 9x9 inch pan.

In a medium bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour and baking powder and carefully add to the creamed mixture. (Don’t you dare beat the crap out of this on high. You’ll lose half your flour.) Finally, stir in the milk until the batter is smooth. Pour the batter into the prepared pan. Bake for 30-40 minutes in your preheated oven. The cake is done when it springs back to the touch.

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Best white cake recipe I’ve found. It’s moist, tasty, and goes well with any kind of icing. 

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White Cake

1/2 c (i stick) butter/margarine, softened
1/4 c Reese’s creamy peanut butter
1 c white sugar
1 c packed light brown sugar
3 eggs
1 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 2/3 c (10 oz package) Reese’s peanut butter chips
1/2 c Hershey’s chocolate (or Special Dark) syrup

Preheat oven to 350F. Grease 9x13x2 inch baking pan.

Beat butter and peanut butter in large bowl with stand mixer. Add white sugar and brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Blend in the vanilla. Stir together the flour, salt, and baking powder. Mix into the peanut butter mixture, blending well. Stir in the peanut butter chips. Speak half the batter in the prepared pan; spoon the syrup over the top. Carefully spread with remaining batter; swirl with metal spatula or knife for a marbled effect. Bake 35-40 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into squares.

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This is the only brownie recipe I’ve ever been able to make successfully, okay. Don’t judge me… I just suck at baking brownies. Thank God this magically worked for me. They were really excellent.

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Double Peanut Butter Paisley Brownies

6 c sliced Granny Smith apples, peeled
3/4 c sugar
1/4 c flour
1 tsp cinnamon
1/4 tsp salt
2 tbsp butter
1 pkg Pillsberry pie crust (2 9” crusts)
vanilla at whim

Preheat oven to 350F. Unroll one crust and press it gently into a glass pie pan.

Combine the apples, sugar, flour, cinnamon, and salt in a large bowl and toss lightly with your own two hands. Spoon into the pie crust and dot with pats of butter. (Feel free to use more than 2 tbsp. This is a Southern recipe, so it requires plenty of butter.) Top with the second crust, tuck it under the edge of the bottom crust and flute the edges with a fork. Top all that with some vanilla. Bake 50-55 minutes, or until the crust is golden brown. 

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When I was thirteen, this was the first recipe I ever made from scratch. This apple pie recipe changed my life. Making this helped me realize I wanted to be a baker. Since then, I’ve made this a hundred times at least. It’s my go-to pie recipe, sure to please.

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Apple Pie

1/2 c solid vegetable shortening (Crisco)
1/2 c (1 stick) softened butter/margarine
1 tsp vanilla extract
4 c sifted confectioner’s sugar (appx. 1 lb)
2 tbsp milk 

In a large bowl, cream shortening and butter with the electric mixer (paddle attachment, same as usual). Gradually add the confectioner’s sugar. (Don’t you dare whip it on high speed. You’ll waste half your sugar.) Scrape the sides and bottom of the bowl frequently. When all the sugar is incorporated, add the milk and vanilla extract. Beat at medium speed until fluffy. Keep the bowl covered with a damp cloth until you’re ready to use it.

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Definitely a go-to recipe for anything: cupcakes, sheet cakes, cookies. This is like, Publix-quality fluffy icing. Food coloring mixes with it very, very well, too, which is a plus.

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Buttercream Icing

1 3/4 c sugar
2 c all-purpose flour (sifted twice, measured, then sifted again)
2 tsp vanilla extract*
5 lg eggs
1 c veggie oil
pinch salt

Preheat oven to 350F. Grease and flour two bread loaf pans.

Cream the sugar and oil in a large mixing bowl. Add your eggs one at a time. Mix in the extract. Add flour and salt in parts, being careful to not fling flour everywhere. Bake at 350 for one hour, or until sides pull away from the pan.

(*For lemon pound cake, exchange vanilla for 2 tsp lemon extract.)

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This is the pound cake recipe my grandmama uses. It’s seriously delicious. Super moist, super sugary on top. It develops this awesome crust of sugar crystals. You won’t be disappointed.

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Pound Cake

1 c butter
1 1/2 c sugar
2 large eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
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3 tbsp sugar
3 tsp cinnamon 

Preheat oven to 350F. Pop an ungreased cookie sheet in the fridge and get some parchment paper ready. (Don’t you dare use wax paper. It will melt and ruin everything.)

Mix butter, 1 1/2 c sugar, and eggs thoroughly in a large bowl. Use a stand mixer with the paddle/beater attachments. Mix together the flour, cream of tartar, baking soda, and salt in a separate bowl. Blend the dry ingredients carefully into the butter mixture. (Don’t you dare put your mixer on full speed. You’ll get flour everywhere and your cookies won’t cook properly.) Chill dough with your cookie sheet for an extra 10-15 minutes in your fridge. Mix remaining sugar and cinnamon in another bowl. Scoop 1 inch globs of dough into the sugar/cinnamon mixture. Gently roll the balls in the mixture until they’re nicely coated. Place on the chilled, ungreased cookie sheet and bake for ten minutes. Any more and they won’t turn out right. Remove them from the pan immediately. 

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They’re like perfect little snickerdoodle puffs. You couldn’t ask for a more snackable cookie. It’s so easy to pop them in your mouth. Great for parties!~

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Soft Snickerdoodles
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