I bought a Vintage 1960s Easy Bake Oven and baked a mini cake!
Hello lovelies,
I randomly found a 1960s Easy-Bake Oven at an Estate sale, and I was so excited to try it and see if it works. I always wanted an Easy Bake Oven when I was a kid and never got one. So now I am fulfilling my childhood fantasy of owning my own vintage Easy-Bake Oven. I ended up making a mini Betty Crocker Cherry Chip cake, and it turned out so well! I was honestly shocked that this little oven works so well after all of these years.
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Sticky Pecan Rolls (Pecan Cinnamon Buns)
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I'm hoping to post recipe and cupcake previews and anything else that strikes me as interesting.
This recipe is time consuming and not something to be done quickly.
These are really good! Next time I would double the sugar/cinnamon filling
This recipe from a book called The very best of Emeril
This is half voice over and half on the fly . This was filmed a while ago and Max is all better now! :)
FOR THE BRIOCHE (bun part)
3 Envelopes active dry yeast (1 envelope = 2 1/4 tsp)
1/2 Cup Warm milk; (about 110 degrees )
1 Vanilla bean; split (or use regular liquid vanilla 2tsp ought to be enough)
5 Cup Flour
6 Eggs
1/2 Cup Warm water; (110 degrees F.)
3 Tablespoon Sugar
2 Teaspoon Salt
3 Sticks plus 2 tablespoons butter; room temperature
1 Large Egg; beaten
FOR THE FILLING
1 Cup Sugar (I used brown)
1 Teaspoon (or more) Cinnamon
FOR THE TOPPING
1/2 Pound Butter
1 Cup Light brown sugar
2 Cup Pecan pieces
( misread when I was making the video, I thought it said 1/2 cup instead of 2 cups, I used at least that when making these)
You can omit the pecan halves, but then they wouldn't be sticky pecan rolls, they would just be cinnamon buns.
Preheat the oven to 400 degrees F.
For the Brioche:
Combine the yeast and milk in a small bowl and stir to dissolve the yeast.
Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla
bean and stir the pulp into the yeast mixture. Let sit at room temperature
in a warm, draft−free place for about 2 hours to allow fermentation. Put 2
cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a
time, beating thoroughly into the flour sing a wooden spoon with each
addition The dough will be sticky, thick, and spongy. Add the water, sugar,
and salt and mix well, beating vigorously. Add 3 sticks of the butter and
work it into the dough with your hands until it is well blended Add the
remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of
flour and blend into the dough, breaking up any lumps with your fingers. Add
the yeast mixture. Using your hands, knead and fold the starter into the
dough Continue kneading and folding until all is well mixed, about 5
minutes. The dough will be sticky and moist. Cover with a clean cloth and
let rise in a warm, draft−free place until it doubles in size, about 2
hours. With your fingers, lightly punch down the dough. Cover and let rise
in a warm, draft−free place until it doubles in size, about 1 hour.
To assemble:
Divided the dough into 2 equal portions. Refrigerate one ball of dough while
working Lightly dust the work surface with flour and roll out the dough into a rectangle, about 14 inches long and 1/4 inch thick. Using a pastry brush,
egg wash the edges of the dough. In a small bowl, combine the sugar and
cinnamon. Mix well. Sprinkle half of the mixture the dough.
Roll the dough up tightly to form a log. Wrap the log in plastic wrap and
freeze for 30 minutes. Repeat the above process with the other ball of
dough.
In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon of cinnamon. Mix well. Spear the bottom of 2 (10 inch) round cake pan withthe butter mixture. Sprinkle the butter with the pecan pieces. Remove the logs from the refrigerator. Using a sharp knife, slice into 1 1/2 inch
slices. Place the slices on top of the pecans, about 1/2 inch away from each
other. Let the buns rise until double in size, about 1 1/2 hours. Place in
the oven and bake until golden brown, about 35 minutes. Remove from the oven and turn onto a serving platter. Cool for about 5 minutes and serve warm.
Cake Pops - August 5th Baking Stream VoD
Cake Pops! I've never made cake pops before in my life but that's no reason not to give it a go. The next baking stream will be Dalaran Brownies from the World of Warcraft Cookbook happening on Monday, August 14th at 2PM Pacific time. Apologies for any audio sync issues, it seems be just a little different every time doesn't it.
Have you checked out the WoW Cookbook! It's an awesome book filled with really useful recipes and I can't recommend it enough. Order it on Amazon here:
This stream is thanks to the support of my Patrons on Patreon! We're working towards our next goal for 2 baking streams per month instead of 1! Patrons of any tier are able to vote in the polls deciding what I bake next, too. Check it out here!
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The Bakerist Episode 12 Grandma Gerty Shakes Her Bake
(select Show More to get the juicy details)
TITLE
Episode 12: Feathery Fudge Cake With Caramel Icing (Vegan-ized)
EPISODE LOWDOWN
The Bakerist returns this time exercising her right to curse like she's never cursed before. While baking vegan yummy cookies, she takes on the hot button gun control and dances to a premiere song to the show by Ember Swift.
WHAT IS THE BAKERIST?
Mary Beth King runs a successful vegan baking company even though she is an untrained baker. Her baking is her activism. Her humor, well, is her. Meet The Bakerist!
CREDITS
Produced by Piñata Productions
Producer, Camera & Editing: e.E. Charlton-Trujillo
Sound Recordist: S. Cartgo
Music Used With Permission: Ember Swift Include My Food & Some Fine Day
Production Company:
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Ember Swift Music:
Chocolate Yuletide Log: Keep Calm And Bake 5
It's nearly Christmas time! Get in the festive mood by baking a chocolate yule log. In this episode of Keep Calm And Bake, chef Sim Smith shows you how to make one.
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Ingredients:
6 large eggs (separated)
150g caster sugar
50g cocoa powder
2 tsp vanilla extract
250g Crème de Marrons (chestnut spread)
175g dark chocolate, chopped and melted
250g icing sugar
220g soft butter
250ml double cream, whipped
Step 1: Make The Cake
Beat the egg whites with a bit of the sugar until they form soft peaks, then set aside. In a clean mixer bowl beat the egg yolks with the remaining sugar until fluffy and pale. Next add 1 tbsp vanilla extract to the egg yolks and fold the cocoa powder in by hand. Once the cocoa powder is incorporated and smooth, gently fold in the egg whites. Pour the mixture into a lined and greased tin and bake in an oven pre-heated to 180 degrees Celsius for 15 minutes.
Step 2: Make The Chocolate Icing
Beat the butter and icing sugar until smooth. Next beat in 1 tbsp of vanilla extract and the melted chocolate and set aside.
Step 3: Make The Filling And Roll
Once the cake is ready and has cooled slightly, turn it out onto a piece of baking parchment dusted with a bit of icing sugar and remove the baking paper from the back.
Lightly mix the chestnut spread into the cream to give a ripple effect, then spread it onto the cake, going up to the edges. Hold the parchment paper and gently roll up the cake, ending with the join on the bottom.
Step 4: Ice The Cake
Spoon the chocolate ganache over the log, making sure it is completely covered. Use a fork to rough up the icing giving a bark-like finish. Dust icing sugar over the log to give it a snow effect.
Spanish Bread Recipe (baked using Toaster Oven)
Soft and fluffy Spanish Bread with delicious filling inside. Here, I will show you how to make Spanish Bread from scratch, right from your home.
I have made another video showing how I bake this soft and fluffy Spanish bread using our big oven, so now I want to show you how I bake this using our toaster oven. This is a small batch, but the recipe is scalable.
Kudos to my kiddo because he gave me a hand in making this Spanish bread.
Spanish Bread Recipe:
1 cup all purpose flour
50 mL evaporated milk
50 mL water
3/4 tsp yeast + 1 tsp sugar
1 egg yolk
2 tbsp sugar
2 tbsp canola oil
Bread crumbs
This is our daily bread. Our spiritual daily bread is:
Psalm 37:5 New King James Version (NKJV)
5 Commit your way to the Lord,
Trust also in Him,
And He shall bring it to pass.
***If you find this useful, please consider subscribing. Maraming salamat po and God bless!***
#spanishbread