Lauren Baked Cake

Chocolate Chip Rasberry Cookies ☀️♥️ Gooey chocolate chip cookies are loaded with freeze dried raspberries which give them the best tart, fruity pop..and the flaky salt on top? Chef’s kiss 💋 Get the recipe ⬇️♥️ 3 cups all purpose flour 1 tsp baking soda ¾ tsp kosher salt 1 cup unsalted butter at room temperature 1 cup dark brown sugar, packed 3/4 cup granulated sugar 2 large eggs, at room temp 2 tsp vanilla extract 2 ½ cups semisweet or bittersweet chocolate chips 1 cup freeze dried raspberries Flaky sea salt Whisk together the flour, baking soda, and salt in a small bowl 
 In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and fluffy 3-4 min 
 Add the eggs and vanilla and mix on low until well combined
 Add the flour mixture and mix on low until just combined without over mixing, then by hand with a rubber spatula gently stir in chocolate chips and raspberries. Refrigerate the dough for 15 min while you preheat the oven to 350°F
 Use a cookie scoop or TB to scoop out dough, about 2 heaping TB per cookie, and arrange on a parchment lined baking sheet 2” apart 

Bake the cookies until the edges are just starting to set/brown and the centers are still very pale and soft, 9 to 12 min.
 Remove the sheet pan from the oven, and give it one firm rap on the counter to deflate the cookies and give them nice wrinkled edge. 
 Sprinkle the tops of the cookies with flaky sea salt, extra chocolate chips and some crushed raspberries 
 Let cookies cool on the sheet pan for 5 minutes before transferring them to a cooling rack. When fully cool store in an airtight container #chocolate #chocolatechipcookies #raspberries #valentines #valentinesday #recipe #f52grams #cherrybombe

Brown Butter Pistachio No Churn Ice Cream ✨get the recipe >>>> https://www.instagram.com/reel/C898OKtxn2B/

Rhubarb Galette get the recipe ——> https://www.instagram.com/reel/C6uOZjpR1aV/

Baklava Scones Freshly back from a wonderful trip to Greece and reminiscing about **all the baklava** I love the flavors of baklava in any form, and my Baklava Scones are so delicious. Served warm with a spiced butter enriched honey they are the perfect weekend baking project. Get the recipe⬇️ For the filling 1 cup walnuts, pulsed in a food processor until very finely chopped 1 tsp cinnamon Pinch ground cloves 1/2 cup sugar 1/2 cup honey 1/2 cup water 1 cinnamon stick 1 3” strip of lemon peel 1 3” strip of orange peel 2 TB unsalted butter reserved Combine finely chopped walnuts, cloves and cinnamon. Combine sugar, honey, water, cinnamon stick and citrus peel in small saucepan. Bring to a boil, then reduce heat and simmer 15 minutes until slightly reduced and thickened. Set aside to cool until room temperature then mix 1/2 the syrup with the walnuts. Reserve the other half of syrup and butter. For the dough 2 3/4 cups all purpose flour 1 TB plus 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 8 TB unsalted butter cut into small cubes and frozen 2 tsp vanilla extract ½ cup heavy cream 1 large egg plus one yolk Zest of 1/2 lemon Combine flour, sugar, baking powder, salt in a large bowl. Add frozen butter cubes and work through with a pastry cutter until butter is the size of peas and stir in lemon zest. Whisk together cream, vanilla, egg and yolk, add to dry ingredients and mix until just combined. Roll out into a rectangle approximately the size of a 9” x 13” pan. Spread walnut mixture evenly on top. Roll up long ways like a jelly roll, ending with the seam on the bottom. Freeze scone dough for 2-3 hours until firm and partially frozen. Cut dough in approx. 3” wedges and freeze again until frozen solid. Once fully frozen you can keep these in a ziplock bag in the freezer until you are ready to bake. To bake scones: Heat oven to 400. Place scones 2” apart on a parchment lined baking sheet, brush with heavy cream and sprinkle with coarse sug

Friday + Snow Day = Weekday Chocolate Cake with Fudge Frosting. A perfectly moist one bowl cake with the creamiest and super chocolaty fudge frosting. Make the frosting first and it will be ready to spread by the time the cake is cooled. A gorgeous layer cake in a little over an hour? Yep! Get the recipe ⬇️🤎 For The Cake: 2 cups AP flour 1 1/2 cups sugar 1/4 cup brown sugar, packed 1/2 cup unsweetened Dutch process cocoa powder 2 tsp baking soda 1 tsp baking powder 1/4 tsp salt 2 large eggs 1 cup neutral oil 1 cup buttermilk (Or sub 1 scant cup dairy or plant milk and add 2 TB white vinegar or lemon juice) 1 cup hot coffee (or sub hot water), not boiling Preheat oven to 350 In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk and whisk well to combine. Add the hot coffee and whisk until the batter is smooth. The batter will be thin. Line three 6” or two 8” cake pans with parchment paper and spray with non stick cooking spray. Divide batter equally between the pans. Bake for 35-40 minutes until layers are baked through and a toothpick inserted comes out with moist crumbs. Let cool for 30 minutes and frost with Fudge Frosting For the Fudge Frosting: Make this while the cake is in the oven! 12 TB unsalted butter 1/2 cup granulated sugar 3/4 cup half and half 4 oz good quality unsweetened chocolate, chopped 6 oz good quality 60-70% bittersweet or semisweet chocolate, chopped 1 tsp vanilla extract 2 cups powdered sugar, sifted 1/2 teaspoon salt Combine butter, granulated sugar, half and half and salt in large saucepan. Stir over medium heat until sugar dissolves and mixture simmers. Remove from heat. Add both chocolates; whisk until smooth. Whisk in vanilla. Pour chocolate mixture into large bowl. Sift in powdered sugar whisking to blend until smooth (this may take some vigorous whisking, to get completely smooth). Chill just until firm enough to spread, stirr

Snow Day here in DC! And you know what a snow day needs? Malted Brown Butter Blondies ✨ Chewy, gooey and full of nutty browned butter and malted milk powder which gives a boost of flavor and super chewy texture. Make them even if it’s not snowing 💜 Get the recipe ⬇️🤎 1 stick (8 TB) unsalted butter 3/4 cups packed dark brown sugar 1/3 cup malted milk powder 1 large egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp kosher salt 1 cup chocolate chips (dark, semi sweet, milk or a mix!) Flaky sea salt, optional Preheat oven to 350 F In a small saucepan brown the butter, melting over medium heat until foamy and just golden brown, remove from heat and pour into the bowl of a stand mixer (or medium sized bowl if using a hand mixer) making sure to get all the solids at the bottom. Let cool about 10 minutes. Line a 8” x 8” inch baking pan with parchment paper or foil. Add the dark brown sugar to the butter and beat until just incorporated. Add egg and vanilla extract and beat on medium speed until the mixture is lighter in color and fluffy, about 2-3 minutes. Add flour, malted milk powder, baking powder and salt, then beat on low speed for about 1 minute. Fold in chocolate chips of choice. Spread the batter in the prepared pan into an even layer. Bake until the edges are browned and the center is still soft, 22 to 25 minutes. Remove from oven and sprinkle with flaky sea salt if desired Cool the blondies in the pan for 54-60 minutes before cutting. #blondie #blondies #barcookies #brownies #maltedmilk #brownbutter #f52grams

Brown Butter + Peanut Butter Cookie Bars with Marshmallow Fluff Got the January Blues? Here’s a little cozy treat 🩵 The outside is crisp and cakey and the centers are gooey….I think they are even better served cold for the ultimate fudgy texture! Get the recipe 🥜🤍⬇️ Ingredients: 1/2 cup cubed unsalted butter, melted and browned 1 1/4 cup all purpose flour 1 tsp baking powder 1/2 tsp salt 2 large eggs 1 cup plus 2 TB packed dark brown sugar 2 tsp vanilla 3/4 cup creamy peanut butter 3/4 cup peanut butter chips (or sub chocolate or butterscotch chips) 6 TB marshmallow fluff Preheat oven to 350 In a small saucepan over medium heat, melt cubed butter, swirling the pan and watching carefully until foaming and sputtering subsides and butter is a light golden brown. Pour into a heat proof mixing bowl making sure to get all the browned solids and let cool for 15 minutes. Add brown sugar to browned butter and whisk to combine. Add eggs and vanilla and whisk to combine. Then add peanut butter and mix to combine. Fold in flour, salt and baking powder until just combined, then gently mix in peanut butter chips. Spread into an 8” x 8” pan lined with parchment paper or foil. Dollop marshmallow fluff over top and using the top of a knife swirl into batter. Bake for 30-36 minutes, or until edges are golden brown and firm, center will be soft to the touch and not completely set. Don’t over bake, center will firm up more as it cools. Slightly under baked will give you the most fudgy texture straight from the fridge! Once out of the oven add a few more chips to the top if desired. Let cool to room temperature then remove from the pan and cut into squares. For the best, fudgiest texture, refrigerate and serve cold. #cookies #cookiebars #peanutbuttercookies #marshmallow #cookiesofinstagram #f52grams #f52cookie #peanutbutter

🌟Baklava Scones🌟 All the flavors I love about baklava and turned into a warm gooey scone served with a butter enriched spiced honey. You might want to make these for Christmas Morning ✨ Get the recipe⬇️ For the filling 1 cup walnuts, pulsed in a food processor until very finely chopped 1 tsp cinnamon Pinch ground cloves 1/2 cup sugar 1/2 cup honey 1/2 cup water 1 cinnamon stick 1 3” strip of lemon peel 1 3” strip of orange peel 2 TB unsalted butter reserved Combine finely chopped walnuts, cloves and cinnamon. Combine sugar, honey, water, cinnamon stick and citrus peel in small saucepan. Bring to a boil, then reduce heat and simmer 15 minutes until slightly reduced and thickened. Set aside to cool until room temperature then mix 1/2 the syrup with the walnuts. Reserve the other half of syrup and butter. For the scone dough 2 3/4 cups all purpose flour 1 TB plus 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 8 TB unsalted butter cut into small cubes and frozen 2 tsp vanilla extract ½ cup heavy cream 1 large egg plus one yolk Zest of 1/2 lemon Combine flour, sugar, baking powder, salt in a large bowl. Add frozen butter cubes and work through with a pastry cutter until butter is the size of peas and stir in lemon zest. Whisk together cream, vanilla, egg and yolk, add to dry ingredients and mix until just combined. Roll out into a rectangle approximately the size of a 9” x 13” pan. Spread walnut mixture evenly on top. Roll up long ways like a jelly roll, ending with the seam on the bottom. Freeze scone dough for 2-3 hours until firm and partially frozen. Cut dough in approx. 3” wedges and freeze again until frozen solid. Once fully frozen you can keep these in a ziplock bag in the freezer until you are ready to bake. To bake scones: Heat oven to 400. Place scones 2” apart on a parchment lined baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake approximately 22-27 minutes until golden brown. While scones are baki

Candied Sweet Potato Cookies Don’t let Thanksgiving go by without making these! Your fave side dish made into a cookie topped with buttery pecans and toasty marshmallows. These cookies have perfectly chewy, fudgy centers, crisp edges and are about as cozy as a cookie can get. Get the recipe ⬇️ 🍠🧡🍂 1 cup unsalted butter, browned and cooled to room temp but still liquid 1 1/2 cups dark brown sugar, packed 1 large egg yolk 3 TB dark brown corn syrup 1 tsp vanilla extract 2/3 cup canned or fresh sweet potato purée, spread on a plate blotted with several sets of paper towels until very dry and reduced to about 1/3 cup *please do not skip this step or you end up with cakey cookies* 2 1/4 cups AP flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/4 cup cinnamon-sugar Pecans/marshmallows/flaky sea salt for topping Melt butter over medium heat, continuing to stir until it reaches a golden brown color, then pour into a heat safe bowl making sure to get all the solids and brown bits. Let cool to room temperature, but still liquid. Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon In a large mixing bowl, whisk together the brown sugar and cooled brown butter. Add in the egg yolk, dark corn syrup, vanilla, paper towel blotted sweet potato purée and mix until smooth. Add in all of the dry ingredients and gently mix into the wet ingredients. Use a cookie scoop to scoop out the dough (about 3 TB). Roll the dough in the cinnamon sugar. Place 4-5 dough balls onto the baking sheet, and top with 2-3 pecan halves and 1/2 of a large marshmallow, gently pressing down to adhere. Bake for 10-12 minutes or until the edges are set and the center looks puffed and still soft. Use the edge of a butter knife sprayed with non stick spray to gently scoot any marshmallows that have fallen off the sides back on the cookie. Sprinkle