The luscious vanilla bean aroma that enters your house as these bake, already tells you that these cookies are amazing. They are soft, chewy and have the perfect touch of vanilla bean, paired with the brightness of lemon zest. Not to mention, they are the perfect cookies for cut out sugar cookies.
The trick to amazing vanilla sugar cookies, is high quality vanilla bean paste. This truly brings the cookies to another level. Using vanilla extract, will turn out fine, but will not give you the rich vanilla flavor that you are looking for. You can find the vanilla bean paste here. YOU NEED THIS FOR ANY BAKING ENDEAVOUR. ITS AMAZING.
Look at those vanilla bean specks!
3 1/4 Cups Flour (3 cups for the dough, and 1/4 cup for rolling)
1 1/4 Tsp Baking Powder
1/2 Tsp Salt
1/4 Tsp Lemon Zest
2 Sticks Butter
1 1/4 Cups Sugar
1 Tbsp + 1/4 Tsp Vanilla Bean Paste
- Sift the flour, then add the baking soda, and salt. Set the bowl aside.
- In another small bowl whisk your egg and lemon zest and set it aside.
- In another large bowl, cream room temperature butter until it is fluffy. Add your granulated sugar, and continue beating until it becomes light and fluffy.
- Add the vanilla bean paste, and continue to mix it until well combined.
- Add the egg mixture and beat until fully incorporated.
- Then add the flour mixture and beat it until it’s a nice thick dough.
- At this point, you can knead the dough a couple of times, and then refrigerate it for 4-6 hours.
- When making the cookies, cut them with cookie cutters, place them on your cookie sheet, and place the sheet in the freezer for 15 minutes.This allows the cookie to freeze a little, so that it keeps its shape.
- Bake the cookies at 375 degrees for 8 mins.
These cupcake pots are really cute and festive, and they are perfect for easter. You can use any cake (carrot cake would be cool!) and any frosting you like. It’s a cute dessert to bring to a party, or make with your kids at home. Its pretty simple, but turns out looking like a really awesome dessert!
You can bake in terra cotta pots, but to make life easier, I bought these adorable silicone pots. You can find them here: http://www.amazon.com/415-4120-Wilton…
Any cake batter and frosting. Here is my cake batter and frosting video : https://www.youtube.com/watch?v=XNUcR…
Oreos (the cookie part)
Orange Candy melts
Terra Cotta Baking Pots
- Bake the cake batter in the pots at 350 degrees for 15 minutes.
- Once they are out, let them cool. Remove them from the pot, and cut it into half. Place half back into the pot. Then pipe in some frosting. Place the next layer, and then trim the top of the cupcake if it has a bump.
- Frost the top of the pot, and sprinkle on crushed Oreos to act as the dirt.
- Dip your strawberries into orange candy melts. Let them dry, and then pipe lines with the orange candy melts. Let them dry completely before putting them on the pot.
Looking for a fancy cake to make for a loved ones birthday? Are they in love with Nutella? If you answered yes to both of these questions, you are in the right place! This hazelnut pocky cake is a chocolate lovers dream because of the super moist chocolate cake layered with rich hazelnut buttercream. Not to mention the chocolate pocky sticks that are fenced around, and the gold chocolate decoration on top! Its a chocolate wonderland!
Chocolate Cake & Hazelnut Buttercream (I used the cake and frosting from a previous video) : https://www.youtube.com/watch?v=XNUcR…
1 1/2 Cups Heavy Cream
3 Packets Pocky Sticks
Chocolate & Gold Edible Spray (Decoration)
- Prepare two 8 inch cakes and your hazelnut frosting. The cake and frosting i used were from my Nutella cupcake videos. https://www.youtube.com/watch?v=XNUcR…
- For my filling, I whipped up 1 1/2 cups heavy cream, and then added some of my Nutella frosting to it, so that the filling wouldn’t be so dense.
- Using a knife or a cake leveler, cut your cake into 4 layers.
- Place a dollop of frosting on an 8 inch cake board, and place your first layer. Add a frosting boarder, so that the whipped cream filling doesn’t leak out. Drizzle some Nutella on top, and then place your next layer of cake on top. Continue to do these steps for all your layers. Make sure your top layer is the layer of cake with the cleanest edges.
- Once your layers are done, make a crumb coat on the cake with your Hazelnut frosting, and then put it in the fridge for 30 minutes. Once it comes out, do one more layer of frosting. This does not have to be perfect because of the pocky sticks that will go around it.
- If you want to be really fancy, take some tempered chocolate, and pipe swirls onto parchment paper. Allow it to dry, and spray it with gold edible spray.
- Place it on your cake, and cut it to be the exact size of your cake.
- Then start placing your pocky sticks all in the same direction around the cake. Make sure its close enough that you don’t see any frosting.
- This step is optional, but to make the cake look even better, wrap the cake with any color ribbon, and tie a bow!
This cake looks and tastes amazing! Your loved ones will be in awe, thinking that you bought the cake instead of made it! I hope you enjoyed this recipe! Its one of my favorites!
This recipe was probably one of the most fun recipes I’ve made to date because I was able to make it with my friends! On this episode, my friends Tiffanie and Gabby took over Jenny Bakes to show you how to make this amazing shake. The vanilla ice cream infused with the funfetti cake mix (aka party in a cup), and the air from the marshmallow fluff makes this shake one of the best shakes ever! It’s a perfect shake to make with your kids because its easy and quick! Everyone in the family will love it!
Silly faces because we’re three milkshakes deep.
DAH. LISH. US.
2 Cups Vanilla Ice Cream
1/2 Cup Funfetti Cake Mix
3/4 Cup Milk
1/4 Cup Marshmallow Fluff
Sprinkles (Extra for milkshake, and lining the glass)
Glass milk jug
- Dip the glass milk jug in corn syrup, and then into the sprinkles. This step is optional, but it brings the shake to the next level!
- In a high quality blender, add ice cream, funfetti cake mix, milk, and marshmallow fluff.
- Blend these ingredients until it is a thick, smooth shake.
- Make this shake more festive by tossing some sprinkles in and giving it a quick blend. Don’t blend it for too long, because the sprinkles won’t show.
- Pour your shake into your jug, and top it with extra sprinkles and cute straw!
This is a great shake for summer, because of how refreshing and delicious it is. But, really we should drink milkshakes all year long. If you love cake batter ice cream, you will love this shake! Be sure to use high quality vanilla bean ice cream because that affects how good the shake will taste! Hope you guys enjoyed this special episode on Jenny Bakes with my friends! We had an amazing time creating it!
Valentine’s Day (aka singles awareness day) is coming up, so I made the perfect treat for you to share with your friends or special someone! These mini cheesecakes are silky smooth and the vanilla bean paste really enhances the flavor. Add that buttery crust and I’m in heaven. Also, they’re just super cute.
To be honest, this is probably the best cheesecake recipe you will come across. If you want to make it simple, you can forget the words, and just add a dollop of whip cream. The light whip cream pairs perfectly with the cheesecake, and a sprinkle a little graham cracker crumb on top to step up the presentation!
¾ cup Graham Cracker Crumbs
3 tablespoons butter
8 oz cream cheese
½ cup granulated sugar
1 ½ eggs
1 cup sour cream
1 tsp vanilla bean paste
Chocolate for writing
Crush graham crackers in a bag, until it is very fine, measure out ¾ cup
Add the crumbs into the 3 tablespoons of melted butter
Add 3 tbsp of crust mix into the heart molds. Pack it down, and refrigerate it
Soften cream cheese and beat in mixer until fluffy
Beat in the granulated sugar
Add eggs to the cream cheese mixture
Add the sour cream and mix the ingredients together
Add the Vanilla bean paste
Dye the cheesecake mixture with the colors you want
Fill your cheesecake molds to the top
Give it a tap to settle the batter
Put the mold into baking pan with sides, and add water to the pan until it reaches halfway up the molds
Bake at 325 degrees for 25 minutes
Let it cool, and then put it in the freezer to become hard. Then pop the cheesecakes out
Write the words on parchment paper with icing, let it dry, and then place it on the cheesecakes
Ta-da! Hugs to you this Valentine’s Day!
These Cinnamon Roll Cookies are a perfect combination of a cinnamon roll, and a cookie. It’s a match made in heaven! The cookie is super soft, and melts in your mouth.
The cinnamon sugar mixture in the middle pairs perfectly with the not as sweet cookie, and not to mention the browned butter frosting. If you have never tried anything browned butter, you are missing out!
This frosting gives it the perfect nutty and toasty flavor! It taste similar to toffee! Give these a go! They are pretty simple, and super delicious!
3 cups All Purpose Flour
1 tsp baking soda
1 tsp baking powder
A pinch of salt
1 cup granulated sugar
1/2 cup unsalted butter
1 1/2 egg
1/2 tsp vanilla extract
3/4 cup sour cream
1 stick of butter
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp cinnamon
Brown Butter Frosting
1 stick butter
4 oz cream cheese
1 1/2 -2 cups powdered sugar
1 tsp vanilla
- Mix all dry ingredients together in a bowl.
- In another bowl, mix all wet ingredients and then combine the wet and dry ingredients together. Once the dough is made, refrigerate the dough for 2-3 hours.
- After a couple hours, split dough into 3 equal parts and roll each part into a 13×7 rectangle. Make sure to roll it until it is 1/8 inch thick.
- Make your brown butter by melting butter in a pan until it is amber in color and has a caramel/nutty smell.
- Once the butter is cooled down, spread it onto the dough, and then cover it with 1/4 cup of the sugar/brown sugar mixture. Then roll the log starting with the longest side near you.
- Once you roll it, place it back in the fridge for 1 hr to harden, so that it is easier to cut.
- Make the brown butter frosting by making more brown butter and allowing it to solidify. Once it is somewhat solid, add the cream cheese and beat until is is fluffy. Add vanilla and powdered sugar.
- Cut the refrigerated cookie dough into 1/2 inch thick pieces and bake at 350 degrees for 7 minutes. Do not overbake or they will become hard. You want them pale, so that they are soft, and have the texture of a cinnamon roll and cookie.
- Once they cool down, drizzle the frosting over, and it’s done!
I hope you guys enjoyed this recipe! Give it a try! I am sure you will love it! Its really simple, a perfect dessert for kids to help out, and it taste absolutely amazing! Your friends and family will keep asking for more!
At first, I wasn’t to keen on making pumpkin bread. It just didn’t seem appetizing to me. As fall came around, and pumpkin was being incorporated into everything, I decided to give it a go, and I will never go back! This pumpkin bread is the best pumpkin bread ever! Its super soft and moist, and pairs perfectly with the browned butter glaze.
The brown butter glaze is the perfect addition, because of the nutty and caramel flavor it gives. The pumpkin bread, is just perfectly moist, and has the perfect amount of pumpkin, and spices. If you want to kick it up one more notch, you can even add chocolate chips! If you like simple, make the pumpkin bread, and spread butter on it to make a perfect breakfast! I will be pumping these loaves out of my kitchen every fall, to give to family, friends and neighbors!
Ohh, and how could i forget the aromas! This simple and delicious pumpkin bread will transform your house into a fall wonderland where leaves start to change colors, and people wear scarves!
2 1/4 Cups All Purpose Flour
3/4 tsp Salt
3/4 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
2 1/4 cup sugar
1 1/2 Sticks Unsalted Butter
15 oz can pumpkin
1/2 cup butter
1 3/4 cup powdered sugar
1 1/2 tbsp maple syrup
- For the Cake: Combine all the dry ingredients into a bowl, and set aside.
- In another bowl combine sugar and butter and beat until light and fluffy. Add eggs one at a time and beat until pale in color and fluffy. Beat in Pumpkin. Add the dry ingredients in slowly, and mix until it is well combined.
- Fill two loaf pans and bake at 325 degrees for 65 minutes
- For the glaze: Melt the butter and cook it until it becomes amber brown. About 4-5 minutes. Remove it from the heat and stir in the powdered sugar and syrup.
- Spread the glaze over the pumpkin bread, and give it a hour or so to set before cutting into it.
If you are not a big fan of pumpkin, I urge you to still give this recipe a try! It will convert you 100%. If not for you, it’s a perfect fall gift to wrap up, and give to your neighbors! Enjoy!