Baked Goods – …on the B.L.

It’s a little wobbly, but look at this awesome and delicious crêpe cake!

I’m a big lover of food. Like a BIG lover of food. I’m the epitome of a foodie. I love everything about it. From grocery shopping to cooking to eating to talking about food to watching cooking shows. I’m an adventurous cook and an even more adventurous eater. There’s really nothing I won’t try once. By once I mean, I’ll keep on trying to make sure I wasn’t wrong the fourth or seventh times. Sure, there are a few things that I’m not a huge fan of, but there’s really nothing I won’t eat if it’s put before me. The only real things I don’t love and avoid are ketchup and mustard. I don’t love them, but again, I will eat them if they’re placed in front of me.

Cooking and baking are things I do for fun, to show my love, to get creative, to destress, to have something to eat. Food is one of my love languages. If you enter my house and stay for long, I will try and feed you… By try, I mean, I almost always succeed.

I’ve never been one for setting goals or resolutions. I am creating an In The Kitchen To Do List for 2021. There are things I’ve never made but have always wanted to or things I just haven’t gotten around to or things I’ve been scared to take on. I’m going to try my hand and some of these things… Finally.

Full English Breakfast
Bûche de Noël
Jägerschnitzel
Kringla
Beef Wellington
Croissants
Black Bean Burgers
Pelmeni or пельмени
Black Forest Cake
Gluten free bread (gluten free baking scares me)
Italian Beef ala Portillos

January is pretty much a wash for me baking and cooking for a variety of reasons. That being said, if I tackle one of these every month, I can have the list done by next year. One a month… That’s not too daunting. I can do it. Probably.

Alright, I’m using a picture of a Chocolate Mousse Crêpe Cake with Candied Pecans I’ve made more than a few times over the years. I won’t be mean and not include the recipe. It’s delicious. All the parts individually are really easy. A crêpe cake seems far more daunting than it actually is. The hardest part is making the crêpes, and I promise you can do it… Just make a double batch and throw the first five out.

A delicious Chocolate Mousse Crêpe Cake!

Ingredients
Crêpes

1 cup flour
1¼ cup milk
3 eggs
3 tbs. melted butter
¼ tsp. salt
2 tbs. sugar
1 tbs. vanilla extract

Chocolate Mousse

8 oz. cream cheese
2 cups heavy whipping cream
1½ cups powdered sugar
½ cup cocoa powder
2 tbs. vanilla extract

Candied Pecans

1 cup halved pecans
¼ heavy whipping cream
2 tbs. butter
1 cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves

Directions
Crêpes

Sift flour into a large bowl, and mix in dry ingredients.
Whisk in milk, eggs, and vanilla.
Fold in the melted butter.
Let rest for an hour. This really is an important step. (You can make the mousse!)
In a hot pan, (you don’t have to have a crêpe pan, just as flat as possible, nonstick is easiest) melt butter. Pour in enough batter to thinly coat the pan. Swirl the pan to evenly spread the batter.
Once little bubbles start to form, flip the crêpe.
When the crêpe is done, put on a plate to cool. (I put a sheet of wax paper on top so I can stack the crêpes without them sticking together.)
Repeat the cooking of the crêpes until all the batter is gone. Try and keep them equally sized and shaped… to the best of your ability.
Set aside to cool completely.

Chocolate Mousse

Make sure cream cheese is room temperature.
In a glass bowl, whip the heavy whipping cream until it becomes whipped cream. Set aside.
Whisk (either by hand or in an electric mixer) together the remaining ingredients until they are well blended. You can always add more or less cocoa powder to whatever your tastes are.
With a spatula, gently fold the whipped cream into the cream cheese mixture.
Place in the refrigerator until ready to assemble.

Candied Pecans

If you prefer walnuts (weirdo), you can do this with walnuts.
Line a baking sheet with parchment paper.
In a skillet, melt butter, brown sugar and spices.
Once the sugar mixture is bubbling and sugar is no longer grainy, pour in heavy whipping cream. Whisk until combined and bubbling.
Pour in the nuts and stir until they are completely coated in the sugar mixture.
Spread the nuts onto the baking sheet to cool completely.
Once cooled, crumble and separate the nuts so they’re not one giant glob.

Assembly

On whatever serving platter you’re going to use, lay the first crêpe down in the center.
Spread a thin layer of chocolate mousse on the crêpe.
Place the second crêpe as centered as you can on the first, then spread a thin layer of chocolate mousse.
Continue this process until you have used all the crêpes or it’s as tall as you want.
Cover the top of the cake with a thick layer of chocolate mousse. If you want, you can also cover the sides… I like a rustic looking cake, so I leave the sides bare.
Sprinkle the candied pecans over the top of the cake in whatever quantity makes you happy.
Place in the refrigerator to set for at least one hour.
CUT AND DIG ON IN!

bisous und обьятий,
RaeAnna

Baked Goods, Blog + Dog, In The Kitchen

Adoption Day & Valentine’s Dog Treat Recipe

February 13, 2020 RaeAnna

Refusing to look at me until I gave her treats.

There was some impatience while I took her picture. She was getting treats, but having them in front of her was too much.

Beau will go down in history as the best Valentine’s present ever. Three years ago today, she came home with me. We have been through so much in the past three years, but I wouldn’t change a day of it. I love her with my whole entire heart. She is my world. If you know me or met me, you already know this. She is at the heart of my life and my happiness. I don’t know what I would do without her.

For as obsessed as I am with Beau, it’s a surprise I have never made her homemade dog treats. I did this year!!! She LOVES them. They’re completely safe for puppers and humans. Dylan tried the dough and the biscuits. He says they taste like peanut butter and pumpkin, which makes sense. Even if you’re not celebrting adoption day with your dog, the puppers in our lives deserve some Valentine’s love too. Honestly, they probably deserve it more than the humans in our lives. I love the humans, but I love the dogs more. Beau is perfect, so I made her some homemade dog treats and cut them into hearts because she cares so much… I don’t usually do hearts, but it’s Valentine’s season!!!

Dog Treats Recipe

Ingredients

1 cup Peanut Butter – safe for doggos
1 cup Pumpkin Purée
⅓ cup Vegetable Oil
2 Eggs
2 ½ cups Whole Wheat Flour
1 teaspoon Baking Soda

Directions

Preheat oven to 350°
Mix peanut butter, pumpkin, oil, and eggs until well mixed.
Add in dry ingredients. It will be a stiff dough but very oily.
Roll out on a floured mat. For little dogs roll it thinner. For bigger dogs, roll it thicker!
Cut out into whatever shape you want!
Place on cookie sheet. For a smaller biscuit, bake for 12 minutes. I baked mine for 15 minutes. For a hard biscuit make until there is no give when touched.
Let cool.
Then generously hand out to the dog in your life!!!

bisous und обьятий,
RaeAnna

Baked Goods, In The Kitchen

French Silk Pie

February 9, 2019February 9, 2019 RaeAnna

Beau wanted to help with the pie… | Sweatshirt Dress | Sherpa Socks

French Silk Pie is one of those treats I have only ever bought because it’s French Silk Pie. It’s a hard pie to make, right? Actually, no. This pie was requested in place of a Birthday cake. Birthday people get what they want on their birthday, so I obliged. I did a bunch of researching online to find a good recipe. Which is when I realized, French Silk Pies have raw eggs in them… I had no idea. None at all.

I do what I always do. I found recipes and took the bits I like from several ones and added my own flair. I’m terrible at following recipes. I rarely find a perfect recipe, so I make the perfect recipe… Well, I think it’s perfect, but you should try it and let me know!!!

I like to make my own pie crust, but store bought are lovely too. Use your favorite pie crust recipes or a store bought. Either taste wonderful.

Ingredients

1 pie crust

Chocolate Filling

½ cup white sugar
½ cup butter
3 oz unsweetened or semi-sweet chocolate (whatever you like best)*
2 tsp cocoa powder
1 tsp vanilla
Pinch of salt
2 eggs room temperature or 3 eggs refrigerated
½ cup heavy whipping cream, whipped

Whipped Cream Topping

1 cup heavy whipping cream
3 TBS powdered sugar
1 tsp vanilla extract

*The eggs are more elastic when they’re room temperature. To get the silky texture it’s important to have have that quality. So if they’re chilled add another egg to get the same property.

Instructions

Make and bake the pie crust according to the instructions. Allow it to cool completely before filling.
Whip ½ cup of the heavy whipping cream until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
Whip 1 cup heavy whipping cream in a bowl with powdered sugar and vanilla (you can substitute almond if you prefer) until stiff peaks form. Place in a bowl in the refrigerator to keep cold.
Melt the chocolate in the microwave or a double boiler until smooth. Set aside to cool.
In a mixer, combine butter and sugar on medium speed for three minutes until a light yellow color and fluffy.
Mix in vanilla, salt, cocoa powder, and melted chocolate for a minute until well combined.
Add in the eggs one at a time beating for two minutes between each egg. The mixture will be silky and fluffy.
Carefully fold in the ½ cup of whipped cream.
Fill the pie with the chocolate filling.
You can either spread the 1 cup of whipped cream or pipe it (for a decorative effect) on top of the pie.
Place in the refrigerator for a minimum of two hours.
If you want you can shave or get fancy and twirl chocolate and sprinkle it over the top as decoration.

Cut and enjoy! It’s incredibly easy. It only takes about 20 minutes to assemble if you use a store bought crust. This is one of those classic pies I grew up eating on special occasions. I absolutely love how surprised I was at the ease of making this pie. I highly suggest it for your next event! Even Valentine’s Day or Galentine’s Day, which is coming up quickly!!!

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I love this sweatshirt dress. It is so cozy. Perfect for the Houston winters. I wear it a lot. Like a lot a lot. At home I live in these red sherpa socks. My new apartment has wood floors, and these keep my feet warm and padded from the hard flooring.

Baked Goods, In The Kitchen

Pumpkin Scones

October 16, 2018April 15, 2019 RaeAnna

Pumpkin Scones

It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.

As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.

The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.

Ingredients
Scone

2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/3 cup packed light-brown sugar
1/2 cup unsalted butter* – cold and grated
3/4 canned pumpkin puree – chilled (don’t chill in can)
4 Tbsp buttermilk
1 large egg
1 tsp vanilla extrac

Glaze

1 cup powdered sugar
2 Tbsp half and half , then more as needed
1 tbs pumpkin puree
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg

*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.

I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!

If dipped warm, the glaze will finish smooth!

Instructions

Preheat oven to 425°
Mix all dry ingredients thoroughly in a large mixing bowl.
Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
Place on baking sheet.
Bake for 15-18 minutes until golden brown.
While the scones are baking…
- Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
Pull the scones out and place on cooling rack.
Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
ENJOY!

I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!

Baked Goods, In The Kitchen

Raspberry Oatmeal Muffins

May 20, 2018 RaeAnna

These are super yummy and pretty healthy. You can have them for a quick breakfast on the go or an afternoon snack. These hardly take any time to make, so they’re great if you’re feeling like baking during the week or want a warm muffin on a weekend morning.

Personally, I love settling down with a book and a hot cup of black tea and a muffin in the late afternoon because I eat dinner so late. I like to fill my muffins with texture and flavor. The oatmeal has a great chew; the raspberry brings a tart softness; and I add pecans for small crunch in every bite.

Ingredients

1 ¼ cups of oatmeal (quick oats or regular oats work)
1 ¼ cups of flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
¼ cup pecans (optional)
1 cup milk
1 egg
1 tablespoon vanilla extract
¼ cup of vegetable oil
¾ cup of raspberries (fresh or frozen)

Directions

Preheat oven to 425 degrees and grease the muffin tins. I like to use liners and grease the liners with butter. More flavor!
In a large bowl mix together dry ingredients.
In a smaller bowl mix together wet ingredients.
Pour wet ingredients into dry ingredients. Combine until well mixed. Fold raspberries into the mixture – do not beat raspberries into mixture.
Fill the muffin tins ¾ of the way full.
Bake for 20 to 23 minutes. They will be golden brown at the top and cooked all the way through when pierced with a toothpick.
Cool on cooling rack for five minutes before devouring.

Variations

You can use blueberries or blackberries instead of raspberries.
Pecans are optional, but you can substitute almonds or walnuts.
Add a teaspoon of cinnamon for extra zing!

Baked Goods, In The Kitchen

Banana Bread Surprise

April 9, 2018 RaeAnna

Banana Bread Surprise

It’s not a secret I like to eat… or cook… or bake. If you follow along on Instagram, you’ll probably see the ridiculous amount of things I consume by way of my stories. I like food. Nay, I love food. It’s the perfect partner while reading.*

I have always had a soft spot for banana bread. It’s the right amount of sweet and nutty because I fill mine up with nuts. The other day, I was craving banana bread and cheesecake simultaneously. I decided to make banana bread. I wanted to add a little something extra because I’m adventurous like that. You can imagine where this is going… Banana bread with a cheesecake surprise filling!!! “How?” you ask… I’ll tell you because we’re friends!

Ingredients
Banana Bread

3 ripe bananas
⅓ cup butter
1 teaspoon baking soda
Pinch of salt
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups of all-purpose flour
½ cup crushed nuts *optional* (I prefer pecans but walnuts are great too)

Cheesecake Filling

8 oz cream cheese
1 egg
½ cup sugar

Instructions

Preheat the oven to 350°F, and butter a 4×8-inch loaf pan.
In a bowl, mix together cream cheese, egg, and sugar until smooth. Set aside for later.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Then on high speed mix butter and sugar into mashed banana until light and fluffy.
Mix in the egg. Add baking soda, salt, and vanilla extract. Mix in the flour.
Fold in the nuts.
Pour half of the batter into your prepared loaf pan. Pour the cream cheese mixture onto the batter. Then pour the remaining batter to cover the cream cheese mixture.
Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.
When slicing there should be a layer of cheesecake between the banana bread layers.

I came up with this idea because I have weird cravings, which are absolutely not pregnancy related! I am just a weirdie. It looks like a normal loaf of banana bread until you cut into it.

I explained this recipe to several people. Several were hesitant, but they all tried it. Much to their surprise, I’m a secret genius… I ended up making a few batches because it was so popular!

*Aside from my dog, but she is a given. Assume Beau is the best pawtner in everything I do!

Category: Baked Goods

11… Kitchen To Dos in 2021 and Chocolate Mousse Crêpe Cake Recipe

Adoption Day & Valentine’s Dog Treat Recipe

French Silk Pie

Pumpkin Scones

Raspberry Oatmeal Muffins

Banana Bread Surprise