Southern Buttermilk Biscuits!

What’s better than a meal of mashed potatoes with gravy, chicken, coleslaw and a warm fluffy, and flaky biscuit? Or having a biscuit for breakfast with some butter and jam? Only one word: Yummy!

Biscuits for us where one of those recipes that we just couldn’t find the right one. Until one day when we found this one!

Yum!

They are very fluffy and flaky and you wouldn’t believe how easy they are to make!

So how about it? Are you ready to enjoy this with a delicious dinner? Or breakfast? Go ahead, you have the recipe right here…  🙂

Recipe: Southern Buttermilk Biscuits

(recipe taken from here)

Ingredients:

2 cups flour

1/4 tsp. baking soda

1 Tbsp. baking powder

1 tsp. salt

6 Tbsp. unsalted butter, very cold

1 cup buttermilk (approx)

Preparation Instructions:

Preheat your oven to 450°F.  Combine the dry ingredients in a bowl, or in the bowl of a food processor.  Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Enjoy!

Jessica the baker

Advertisements

Cupcakes Anyone? (part 2)

You know when you mess up something but in the end it actually turns out something delicious in another way? That’s how these cupcakes came out! I was trying to make a strawberry frosting but the end product turned out to be way too thin and would’ve dripped off of the cupcakes if I would try to put it on top. Thus I decided to cut a whole out of each cupcake and filled it with about a tablespoon of strawberry icing in the middle of the cupcake. Then I topped them with some whipping cream and sprinkled some grated chocolate on top.  I even had some strawberry icing left over to drizzle on top.

The taste? A delicious cupcake that tasted just like a strawberry shortcake!

For the vanilla cupcakes just use this recipe. It’s the same vanilla cupcake recipe I used for Mother’s day and for my birthday.

Here is the recipe for the strawberry icing.

Strawberry Icing:

2 cups powdered sugar

1 Tbsp. butter (softened)

4 oz. cream cheese

1/4 tsp. vanilla extract

7 fresh strawberries (pureed)

1/4 cup strawberry jam

 Preparation Instruction: 

In a small bowl mix together the sugar, butter, cream cheese and vanilla. Add the strawberry jam and the pureed strawberries. Stir to combine and it’s ready to fill your cupcakes with.

So what are you waiting for? Get in your kitchen and make yourself some delicious cupcakes! It’s summer, you know you have the time.  😉

Jessica the baker

Cupcakes Anyone? (part 1)

I want to thank everyone for their kind birthday wishes! I had a wonderful birthday and my sister and I were able to bake lots of delicious cupcakes! 🙂

Summer is here!!! I’m so excited because I’m now officially done with school and graduated from high school!! So yes, I turned 17! 🙂 I’m looking forward to try different recipes over the summer (I have a whole list) so hopefully my posts won’t be as far and few between as before.

Here’s a peek the cupcakes my sister and I baked yesterday

A vanilla berry cupcake and a chocolate ganache cupcake!

The chocolate ganache cupcake was a new recipe we tried, and we were not disappointed! They were very moist and the ganache was a delicious chocolaty touch to the cupcakes.

For  the vanilla cupcake we added berries in them and just sprinkled them with powdered sugar and it was great.  I know it looks more like a muffin, but it was yummy anyway. No frosting was needed.

Chocolate Ganache Cupcakes Recipe:

Recipe taken from here

makes 24 cupcakes

DRY
1 1/4 c. + 2 tbsp. unbleached all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. sea salt

LIQUID
1 c. half and half
1 tbsp. vanilla extract

CREAMING
1 1/2 sticks unsalted butter, room temp
1 3/4 c. extra-fine granulated sugar
4 large eggs

1. Preheat oven to 350º. Set rack in the middle of the oven.
2. Set out ingredients and equipment. Sift flour. Measure dry ingredients into separate mixing bowl. Add flour and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.
3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)
4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Line cupcake pan with paper liners.Fill cupcake liners with batter using a 2-ounce trigger release ice-cream scoop.
9. Bake for 22 minutes. When the skewer shows a touch of crumbs or comes out clean, the cupcakes is done.
10. Cool cupcakes for 5 minutes before removing from the pan. Allow to cool completely before assembling.

Ganache
3/4 c. 60% bittersweet chocolate pistoles
1/2 c. heavy cream

1. While cupcakes cool, prepare ganche.
2. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.
3. Meanwhile, measure the chocolate and place it in a heat resistant bowl.
4. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices of chocolate, then whisk to combine.
5. Let the ganche cool for at least 20 minutes before using. It will begin to thicken.

Note: I didn’t make the Italian Meringue Buttercream, instead I just made a normal buttercream frosting

To assemble
1.  Make Italian Meringue Buttercream. Never made it before? Watch this video for all the tips and tricks.
2. Cut a cone out of each cupcake as you would cut the stem out of a strawberry. Reserve the cake.
3. Fill cupcakes with about 1 tablespoon of ganache. Place in freezer for 5 minutes to allow ganache to harden a bit.
4. Place the leftover cake back in each cupcake.
5. Use a 2-ounce trigger release ice-cream scoop to ice each cupcake. Fill scoop completely and release.
6. To garnish, sprinkle with shaved dark chocolate.
7. Refrigerate cupcakes. Serve at room temperature. Eat and be merry!

Enjoy!

Jessica the baker

HAPPY BIRTHDAY in the Lord JESSY!

Today,  June 13th is a very special day, and we- the happy recipients of all those delicious recipes Jessica posts on her blog, have decided to hack into her little corner of the web without her knowledge- to give a special announcement!

Today is Jessica the Baker’s birthday!  And guess what? Being the baker of the family she will be baking her own birthday cake which will looks similar to this:

Happy Birthday in the Lord, Jessica!

Here are some random facts about the birthday girl:

– she can make us laugh with her witty remarks and impersonations

– she’s a master baking chef (guess you can tell by the delish recipes she posts!).

– she has a bright and sunny personality

– she just finished a thick book of Pre-Calculus a day before her birthday (applause, applause).

– she is a great sister!

Can you guess how old she is turning?

P.S. comments really brightens her day 😉

Chocolate Cake!

This cake is absolutely delicious! My mom found the recipe on a blog and we made it together for my mom’s birthday and also for my dad’s birthday. This will definitely be repeated in our house  many times!

The yummy chocolate cake!

The recipe is not too complicated, it just has a lot of steps so the process takes longer to bake. You should really have all your ingredients prepared beforehand and should start the cake early in the morning. Both times I made the cake, I started it late in the afternoon and was done with it close to midnight. 🙂

I will try to post the recipe ASAP. Until then enjoy the pictures!

Jessica the baker

Anna’s Birthday and Armed Forces Day!

Note: This post is about two weeks old (oops!) it happens sometimes. 🙂  I had it in drafts for a while and I finally found the opportunity to post it. Enjoy! 

 

Two weeks ago my sister Anna turned 11! Her birthday fell exactly on Armed Forces day and we were excited to go to the annual Operation Appreciation!  We  enjoyed seeing the military vehicle static display and the big LCAC Hover Craft!

I made a surprise birthday cake for Anna ( courtesy of the Betty Crocker kitchens). She was very surprised and she loved it.

The butterfly cake I made for Anna

We decorated the cake the night before so the M&Ms were already giving out their color and the cake was coated in whipping cream so that made it look messier. But it’s homemade. 

Anna the birthday girl!

In a 7-ton truck with Anna and Sarah

Three little girls in front of a BIG LCAC Hovercraft 🙂

Can anyone spot Caroline? Lol!

 For the butterfly cake I made a regular brownie and shaped it like a butterfly, the way  they demonstrate here.

Jessica