February marks the 3rd anniversary of The Seaside Baker! So, essentially it is my alter ego’s birthday! This blog has opened so many doors and I am really proud of what it has become.
Personally, my “Seaside Baker” alter ego has given me so much more confidence. I still remember going to my first food blogging conference. It was a huge step for me as I am normally a very shy and reserved person. Putting myself out there to meet new people and learn new things was a personality ice breaker. Fast forward three years and I have become totally comfortable and confident attending blogging events and have met some lifelong friends. Because of the blog, I finally have a social life that I adore and am constantly meeting people with the same passion.
Not only has The Seaside Baker helped me gain confidence, but it has also given me a bit more self-worth aside from being a mother. Don’t get me wrong, I love motherhood, but when the bills came in and we were scrambling, I used to feel guilty for not being at work. Now that my blog has a revenue, it has enabled us to be a lot more comfortable financially and has reduced a ton of our stress.
However without all of you none of this would be possible! I appreciate each and every comment, FB like, Instagram heart and so on. I love love love when people try recipes and love it.
To celebrate this wonderful milestone, I made this Strawberry Shortcake Cake. It was DELICIOUS! I added strawberry yogurt to the batter which made it somewhat dense like a pound cake, but oh so fresh because of the strawberry. And of course the Plugrá European Style churned butter adds delicious creamy moisture! The graham cracker crust layer was a last minute decision to use up some open packages, but was certainly the best!!! It’s like all of your favorite spring desserts in one! The whipped cream cheese frosting and toasted coconut tied up the cake perfectly. This seriously may be my favorite cake to do!
I hope you will celebrate with me and make this cake too!
If you are looking for a thick, giant, chewy, soft M&M’S cookies, this is your recipe!
The Oscars are coming up tomorrow and I can’t wait to watch them. In a perfect world, I would be creating a menu with each dish or course reflecting the nominated movies. However with three kids and a long to do list, this will just have to wait a few years.
These Thick and Chewy M&M’S cookies make Acadamey Award watching so much more enjoyable. Paired with a delicious craft brew or a glass of cab, you’re set for an evening of critiquing! So here is my plan- at the beginning of the awards I plan to make a batch of these cookies. That way I can peacefully watch the red carpet commentary while the kids carefully position the M&M’S onto the cookie balls. I would even go as far as to say that this is a great fine motor skill project for my toddler
M&M’S and movies go together perfectly and are an ideal match for enjoying an award show or movie-watching experience. Peanut M&M’S are my husband’s only request for movie nights. That is, until he tried the crunchy M&M’S! After having just been re-released in January, this was the first time my he had ever tried them. He loved the delicious crunchy center almost as much as the peanut center.
This year, M&M’S® is commemorating the biggest night in Hollywood by debuting a commercial on national TV that shows M&M’S characters invading the movies. Also, make sure to check out the ever so famous Red and his very useful Red Carpet Tips! Remember…there is no such thing as too much collagen! I would love for you to comment below with how you watch the Oscars!
I have deemed this year the year of entertaining. Since finally having moved out of the shoebox we lived in for 7 years, I now have a home and a great backyard that is great for entertaining (or at least it will be). I already have 3 big parties on the calendar, with the first being in one week.
If you visit my Pinterest page, over half of my boards are party related. The problem with this is that you, and by you I mean me, get so inspired that you buy everything to make absolutely every detail from scratch, then get so overwhelmed that you end up with barley half of what you had planned. I have vowed that this will not be the case this year, so I have a very detailed to do list.
Like last year, I want the birthday cake to be the “piece de resistance.” However I am not the best cake decorator so this should be interesting. In an effort to get organized, I have been testing cake recipes for the last month. I wanted a cake that was stable and could hold up multiple layers.
Well folks, this is the recipe. It is delicious and will be perfect for my multi layer cake. The recipe comes from Add A Pinch. Basically the only thing I did differently was use all buttermilk. It was moist and delicious! I used my favorite Italian Meringue recipe because it makes a ton and is beater licking delicious! I highly recommend this cake for your next birthday cake baking!
1 cup Plugrà European salted butter, very soft cut into pieces
1¼ cup Plugrà unsalted butter, very soft, cut into pieces
Preheat your oven to 350 degrees and grease 3 9 inch cake pans with non-stick cooking spray.
Cream butter, shortening, and sugar until light and fluffy.
Add eggs, one at a time, mixing throughly in between each addition.
Mix in vanilla.
In a separate bowl combine flour, baking powder and salt and mix to combine.
Add 1/3 of the flour to the butter/egg mixture, mixing on low.
Mixing just enough to combine, add 1/3 of the buttermilk.
Continue until all of the flour and buttermilk has been incorporated, again mixing until just combined (do not over mix!)
Evenly distribute cake batter into pans and bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
To make the Italian Meringue combine 1 cup of sugar and water in a small sauce pan.
Heat sugar and water on medium until boiling (you want large bubbles).
In the bowl of your electric mixer, beat egg whites and sugar until frothy.
Increase your mixer speed to high and beat egg whites until hard peaks form.
Reduce mixer speed to low and slowly and carefully pour into egg whites.
Slowly increase the mixer speed again and beat until the mixture is no longer hot or warm and is fluffy. (mixture needs to be as close to room temperature as possible before adding butter).
With the mixer set at medium speed, slowly add butter pieces. Mix until smooth.
Separate buttercream into 3 bowls, and color with your preferred frosting colors.
Potatoes how I love thee. I love them baked, fried, mashed, blended, and even added to my cinnamon rolls to create the most flakiest roll ever. Married to a Swiss man, potatoes will always be a staple in our home. Just like Americans, the Swiss LOVE their potatoes!
However in the diet world, they seem to perceived as not so good, which is a common misconception. Potatoes are actually a combination of simple and complex carbohydrates, and contain loads of Vitamin C, Potassium, Fiber, and B6.
A few weeks ago I attend a wonderful dinner sponsored by the Idaho Potato Commission. There they asked us to write a post this month for Heart Healthy month. I thought this would be a great opportunity to proclaim my love for the spud here on the blog!
I actually made these Southwester Potato Skins for the big game a couple of weeks ago. They made a wonderful and delicious appetizer and were perfect for transporting. They would also make a delicious side to accompany a piece of meat for a weeknight dinner. For more heart healthy potato recipes, visit the Idaho Potato website!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WarmUpYourDay #CollectiveBias
If you follow me on social media, you may remember me asking you to cross your fingers that this concoction came out, because if it did it was going to be EPIC. Well, I am happy to report that it did in fact turn out and it was beyond epic!
My kids get bored extremely easily with food, so I have to change things up quite a bit. They love when I make pie because they always get to enjoy a slice the next morning for breakfast. They also absolutely love cinnamon rolls and they are a real Sunday morning treat. In an effort to change things up, I decided to combine their 2 favorite things….Cinnamon Roll Apple Pie.
I used two cans of Pepperidge Farms Caramel Pecan Sweet Rolls that I purchased at Walmart. The first can of cinnamon rolls I rolled out together to form a crust. It then layered the pie with a simple apple mixture (a bit of sugar and a nob of butter). Finally, I unrolled the contents of the second can and weaved them on top of the apples. I covered the pie lightly and baked it for about 45 minutes. Easy peasy.
To be honest, I actually made two of these, because I knew that the sweet cinnamon and apple aromas would wake the family up and the would insist on eating it warm. I was right. Thankfully I had another that I was able to photograph before it was gobbled up the next day. Served with a fresh glass of Florida Orange juice and a side of fruit, this is a fun and delicious way to start your day. This apple pie would also make a pretty delicious dessert!
Last year when I attended the Fancy Food Show in San Francisco, I was introduced to many new products. Among those products, I connected with Sweet Works, and their products are some of my favorite decorating items. From using them to top cupcakes, to decor for parties, they always add a special pop of color. I have big plans for these babies for my upcoming parties!
When thinking about Valentine’s Day recipes I knew I wanted to make cupcakes. It seems like it has been a while since I posted an adorable little cake!
Garnished with pink and red Sweet Works Celebration Sixlets, these cupcakes are the perfect way to say I love you. The cupcake and frosting are a delicious vanilla studded with fresh vanilla beans. To be a bit more festive, I dyed the cupcake batter pink for an extra surprise.
Of course my daughter loved these cupcakes for the cute decoration, and my sons gobbled them up. I think these be a great class craft too!
It has become quite the tradition in our home that my daughter and I make something special for Valentine’s Day to pass out to her friends. My older son was never really into it, and also opted to hand out a piece of candy and store-bought card. My daughter however is 100% me. She absolutely loves to bake and loves to give gifts even more.
This year we had to get a bit creative as there is a little boy in her class that is extremely allergic to eggs. After a few failed attempts at cookies, we opted for these mini apple pies.
I am so glad they worked out because they are adorable. Delicately filled with fresh apple pie filling, glazed with an almond glaze, and adorned with cute heart sprinkles, they will be the perfect little valentine. Although the base recipe is eggless, we did baste all pies but one with eggs and set his aside. That way, he doesn’t feel excluded when she passes them out.
February is American Heart Month and we have partnered with USApple Association to spread the word. We will be celebrating by eating an apple a day for the #28daysofapples. Unless of course you are Baby Ben in which you will be eating like 10 apples a day. Seriously this kid can survive on just fruit alone.
So tell me, what will you be making this Valentine’s day?
2 and 1/2 cups of all-purpose flour plus more for rolling
1/2 teaspoon of salt
1 cup butter, cold and cut into 16 slices
2/3 cup ice water
4 apples, peeled, cored and diced into small pieces
1/4 cup butter
1/2 cup sugar
1/2 cup apple juice or water
1/2 teaspoon cinnamon
1 tablespoon corn starch
2 tablespoons apple juice or water.
1 egg slightly beaten
1 and 1/2 cups powered sugar
1/3 cup of milk
1/2 teaspoon almond flavoring
Sprinkles for garnish
Combine flour and salt in a large bowl or your food processor.
Add butter slices and either cut into flour or pulse until it forms small pea like clumps.
Add ice water and mix until dough forms a large ball (do not over mix). This is best done manually that way the dough is not overworked and will be flaky after baking.
Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least an hour.
While your dough is chilling, make the filling.
On medium heat, melt your butter.
Add apples and sauté for about 3 minutes while stirring.
Pour in sugar, apple juice and cinnamon and allow to simmer until apples are soft on medium low heat, about 10 minutes.
Combine 2 tablespoons apple juice or water with corn starch to for a paste.
Add paste to apple mixture and stir until thick.
Once the filling is nice and thick, remove from heat and bring to room temperature.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
On a clean, floured surface roll out your dough to 1/4 inch thick.
Cut out hearts.
Lightly beat one egg.
Place 1 tablespoon of filling into the middle of the heart.
Baste the egg wash around the heart. (If you are making these egg free omit this step)
Place another dough heart on top of the filling and pinch the edges of the heart together.
Continue with the rest of the dough.
Place hearts on baking sheet and baste with remaining egg wash. (Again if these are being made egg free, omit this step. Also, if you make both egg and egg free, I suggest making the egg free version first, and bake it on its own that way there is no cross contamination.
Bake at 350 degrees for 15 minutes or until the tops and edges are golden brown.
Place baked pies on a cooling rack and cool thoroughly.
To make the glaze combine powdered sugar, milk, and extract in a small bowl until smooth.
Pour a spoonful of the glaze onto each pie and spread it slightly.
Garnish with pretty sprinkles.
Store in airtight container until ready to serve or give. Can be made one day ahead of time.