Incredibly Soft Sourdough Donuts (with NO ADDED Yeast) Sugar Spun Run 2026-09-25 | Incredibly Soft Sourdough Donuts (with NO ADDED Yeast)
Best brownies Ive ever eaten Sugar Spun Run 2023-05-10 | Fudgy, dense, insanely chocolatey with shiny crackly tops, these are the BEST brownies of your life. Recipe here: sugarspunrun.com/brownies-from-scratch
Lemon Dream Sugar Spun Run 2023-05-09 | Your taste buds won't know what hit them. This lemon frosting is so perfectly, brilliantly lemon flavored it's hard not to eat it by the spoonful 🍋 This recipe took a hundred tries to get right but it was worth every failed, lackluster batch because... WOW, that flavor... Everyone is going to be asking you for the recipe.Full recipe: youtube.com/watch?v=vC9iHFgcjWQ
Peanut Butter Meets Gooey Smores in a Cookie Bar Sugar Spun Run 2023-05-08 | My peanut butter s'mores bars have a graham cracker infused peanut butter cookie base loaded with melty marshmallows and milk chocolate bar pieces. Ready in less than 45 minutes!Recipe: sugarspunrun.com/peanut-butter-smores-cookie-barsHomemade Vanilla Extract: youtu.be/eYbu8n4n4ZQIngredients1 cup (227 g) unsalted butter softened1 cup (235 g) creamy peanut butter I don't recommend using natural peanut butter1 cup (200 g) light or dark brown sugar tightly packed1 cup (200 g) granulated sugar1 large egg + 1 large egg yolk1 ½ teaspoons vanilla extract2¾ cups (345 g) all-purpose flour½ cup (65 g) graham cracker crumbs1 teaspoon baking powder1 teaspoon cornstarch½ teaspoon salt2 Tablespoons milk7 1.55 oz milk chocolate Hershey bars chopped into pieces* or 2 cups milk chocolate chips (340g)1 ½ cups (72 g) mini marshmallowsDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.1 13×9 baking pan (Affiliate Link): amzn.to/2Sq9AOvMixing bowls (Affiliate Link): amzn.to/2C47vQxInstructions00:00 Introduction00:18 Preheat oven to 350F (175C) and line a 13×9 metal pan with parchment paper or grease and flour the sides and bottom of the pan.00:35 Combine butter, peanut butter, and sugar in a large bowl and use an electric mixer to beat until light, creamy and well-combined.02:15 Add egg/egg yolk and vanilla extract, and stir well.03:47 In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, cornstarch, and salt.04:30 Gradually, on low speed, add flour mixture to peanut butter mixture, pausing occasionally to scrape down sides of bowl.05:20 Add milk and stir until combined.06:03 Fold in chopped Hershey bars and mini marshmallows — the batter will be thick (I broke a spatula stirring it so proceed with caution!).07:33 Spread batter into prepared ban and bake on 350F (175C) for 25-28 minutes (toothpick inserted in center should come back mostly clean with only a few crumbs).09:33 Allow to cool completely before cutting and serving.Notes*I usually stir all but one of the Hershey bars into the batter and reserve one to press on top of the cookie dough once I’ve spread it into the pan — I think it makes the bars look prettier but you can just throw them in the batter if you prefer!Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
The Ultimate Summer Dessert: A Lemon Tart Sugar Spun Run 2023-05-04 | My easy lemon tart recipe has a crisp, shortbread-esque crust and a smooth lemon filling. It's a refreshing dessert that's perfect for spring or summer!Recipe: sugarspunrun.com/lemon-tartTart Crust:1 ½ cups all-purpose flour (190g)½ cup powdered sugar (65g)¼ teaspoon salt8 Tablespoons unsalted butter, cold & cubed (113g)1 large egg, cold preferred½ teaspoon vanilla extractFilling:2 large whole eggs4 large egg yolks½ cup freshly-squeezed lemon juice (120ml) (typically 4 lemons for me)1 cup granulated sugar (200g)⅛ teaspoon salt½ cup unsalted butter, cubed (113g)Whipped Cream (optional):¾ cup heavy cream (177ml)¼ cup powdered sugar (30g)½ teaspoon vanilla extractDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Food processor (Affiliate Link): amzn.to/2Xl3FxZ9” tart pan (23cm) (Affiliate Link): amzn.to/2OXNJMnPie weights (Affiliate Link): Medium-sized saucepan (Affiliate Link): amzn.to/31UNJByFine mesh strainer(Affiliate Link): amzn.to/2mKKygAInstructions00:00 IntroductionFor the tart crust: 00:18 To the basin of a food processor, add flour, sugar, and salt. Briefly pulse to combine.01:05 Add butter and pulse until coarse crumbs form (about ten 1-second pulses).02:45 In a separate, small dish, whisk together egg and vanilla. Drizzle over flour mixture, and pulse until dough just begins to cling together. 03:58 Carefully remove from food processor (watch the blade) and shape dough into a disc, wrap in plastic wrap, and chill for 1 hour.05:00 Roll chilled dough into a 10-11" (25cm) disc and press into a 9" (23cm) tart pan. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dry beans. Freeze for 30 minutes, meanwhile preheat oven to 375°F (190°C). 08:00 Once crust has chilled and oven is preheated, bake crust in center rack of 375°F (190°C) oven for 20 minutes or until edges are light golden brown. Remove parchment and weights (carefully), then bake for an additional 5 minutes (the bottom of the tart should be beginning to turn lightly golden). Prepare lemon filling.Lemon Filling11:33 In a medium-sized saucepan, combine eggs, egg yolks, lemon juice, sugar, and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon.13:09 Remove from heat and pour mixture through a fine mesh strainer into a bowl, then pour into tart crust and spread evenly. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.Whipped Cream (optional)15:05 Combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Pipe or dollop whipped cream onto tart before serving. I used an Ateco 848 to add the decorative whipped cream on top.NotesTart panI do not grease my tart pan. When trying to line the unbaked tart crust with parchment paper (step 5) it is helpful to crumple the parchment paper, uncrumple, crumple again, then uncrumple before using. This helps it fit snugly and more flush into the tart crust. FillingThe tart crust does not have to be completely cooled before adding the lemon filling, in fact the filling can be added when the crust is hot right out of the oven. Sometimes I’ll begin preparing the lemon filling while the crust is still in the oven.StoringStore covered in the refrigerator for up to 5 days. I store my tart in the tart pan and do not remove unless I want to put it on a serving plate.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Mesmerizing Sugar Spun Run 2023-05-03 | You will get several cake pops per mug of chocolate decorating this way. Then, you will either need to refresh the chocolate (save it for something else or eat it!) OR some people have told me they simply stir the chocolate, drizzle with another color, and repeat the process until it’s all been used.It can be time consuming to do a lot of cake pops this way, but it’s really the prettiest technique I’ve seen.Find the chocolate cake pop recipe here: sugarspunrun.com/chocolate-cake-pops#cakepops #decoratingideas #bakingtips #cake #chocolate #bakingideas #cakedecorating
The best cookie bars of your life Sugar Spun Run 2023-05-02 | These chocolate chip cookie bars are the dessert you’re looking for when you’re having a lazy day and are in need of a cookie fix. When you’re craving all the goodness of a warm, chewy chocolate chip cookie, but can’t muster the energy to whip out the electric mixer, let alone the patience to scoop and rotate baking sheets.INGREDIENTS▢1 cup unsalted butter melted and then cooled for at least 5 minutes (226g)▢1 cup light brown sugar firmly packed (200g)▢¾ cup granulated sugar (150g)▢2 large eggs + 1 large egg yolk room temperature preferred▢1 ½ teaspoons vanilla extract▢2 ¼ cups all-purpose flour (285g)▢2 teaspoons cornstarch (cornflour in the UK)▢½ teaspoon baking powder▢1 teaspoon salt▢2 cups semisweet chocolate chips Full recipe here: youtube.com/watch?v=rJuQV9sS3xw#recipe #soundon #chocolatechipcookies #baking #cookies
The Perfect Cupcakes for Any Birthday Sugar Spun Run 2023-05-01 | These fluffy and moist birthday cupcakes are flecked with sprinkles and topped with your favorite frosting. My recipe serves 12 and doubles easily.Recipe: sugarspunrun.com/birthday-cupcakesChocolate Frosting Recipe: youtu.be/EBFfbmz-vn4Ingredients1 ½ cups cake flour (170g)1 cup granulated sugar (200g)¾ teaspoon baking powder¼ teaspoon baking soda½ teaspoon salt6 Tablespoons unsalted butter, melted and cooled until no longer warm to the touch (85g)¼ cup vegetable, avocado, or canola oil (or use olive oil, just note that they will impart a subtle taste on the finished product) (60ml)½ cup sour cream (113g)1 large egg + 1 large egg yolk1 teaspoon vanilla extract¼ cup whole milk (60ml)⅓ cup sprinkles (jimmies or sequins, nonpareils are not advised)1 batch white chocolate frosting (or your favorite frosting)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Cupcake tin (Affiliate Link): amzn.to/398pW5NMixing bowls (Affiliate Link): amzn.to/2C47vQxInstructions00:00 Introduction00:27 Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.00:33 In a large mixing bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt. 01:29 Add melted butter and oil and stir until combined. 03:40 In a separate small bowl or large measuring cup, whisk together sour cream, egg, egg yolk, and vanilla extract, then whisk in milk.04:40 Add sour cream mixture to the dry ingredients and stir until batter is uniform and well-combined. 05:10 Stir in sprinkles. 05:38 Divide batter into prepared cupcake tin, filling only ¾ full (note: if you fill up any higher the cupcake tops may spread a bit on the tin, if you have excess batter just discard rather than overfill) and bake in center rack of oven for 17-19 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. 06:18 Allow cupcakes to cool in baking pan for 5-10 minutes before carefully removing to a cooling rack to cool completely before frosting with your favorite frosting.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
No Bake, No Churn Cookie Dough Ice Cream Sugar Spun Run 2023-04-27 | My no churn chocolate chip cookie dough ice cream is packed full of edible cookie dough pieces and chocolate chips! It's easy to make with just 8 ingredients.Recipe: sugarspunrun.com/chocolate-chip-cookie-dough-ice-creamIngredientsFor the cookie dough:1/3 cup all-purpose flour (45g)¼ cup unsalted butter, softened (57g)1/4 cup light brown sugar, firmly packed (50g)1 tablespoon sweetened condensed milk (from the can used for the ice cream, see note)1/2 teaspoon vanilla extract⅛ teaspoon salt1/4 cup mini chocolate chips (45g)For the ice cream:14 oz can sweetened condensed milk (remove 1 Tablespoon for cookie dough)2 teaspoons vanilla extract⅛ teaspoon salt2 cups cold heavy cream (473ml)2 tablespoons mini chocolate chips (22g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQxInstant read thermometer (Affiliate Link): amzn.to/2KIhKkuElectric mixer (Affiliate Link): amzn.to/3Xk9qYvSifter (Affiliate Link): amzn.to/2MSksnhSmall cookie scoop (Affiliate Link): amzn.to/2K7H1CqInstructions00:00 IntroductionFor the cookie dough:00:18 Heat-treat your flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and use an instant-read thermometer to check the temperature (flour must exceed 160F (71C). If not hot enough, return to microwave and heat in 10-15 second intervals, stirring in between, until at least 160F (71C). Set flour aside to cool. 01:15 To a large mixing bowl, add butter, brown sugar, condensed milk, vanilla extract and salt. Use an electric mixer to cream together ingredients until creamy and well-combined. Scrape the sides and bottom of the bowl, increase the speed to medium-high, and beat for another minute longer.03:10 Once flour has cooled, sift it into butter mixture and stir until combined. 04:22 Stir in mini chocolate chips. 04:40 Scoop the dough into 1-teaspoon-sized balls and drop onto a wax paper-lined baking sheet. Place in the freezer while you prepare the ice cream.For the ice cream:06:43 In a large mixing bowl, add the cold cream and beat on low speed with an electric mixer, gradually increase speed to high and beat until stiff peaks form.07:41 To a separate, medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.08:30 Use a spatula to gently fold the condensed milk mixture into the whipped heavy cream until completely combined.09:05 Add the frozen cookie dough and additional mini chocolate chips, stirring with a spatula until evenly distributed.09:55 Pour the ice cream mixture into a 9x5-inch bread pan and smooth the surface with your spatula. Cover with plastic wrap.10:37 Transfer the pan to the freezer and freeze for at least 6 hours or (preferably) overnight before scooping and serving.NotesCondensed milkYou will need just one 14 oz can of sweetened condensed milk for this recipe. Remove 1 Tablespoon for the cookie dough, then use the rest to make the ice cream. Whipped creamIf you’ve ever struggled with whipping cream to stiff peaks, use a metal bowl and freeze it for 15 minutes before adding the cream. Also, it’s very important that your cream be cold!Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Unlocking the secret to glossy, crackly brownie tops Sugar Spun Run 2023-04-26 | ✨🍫How a brownie TASTES is the most important thing, but who doesn't love a shiny, crackly top?I did a lot of testing and learned two things that will REALLY gives you those next-level, BEAUTIFUL brownies.1️⃣ The chocolate makes a difference. Brownies that include melted chocolate in the batter (instead of just cocoa) yield shinier, cracklier tops. Brownie 3 was made with melted chocolate, the other two just used cocoa.2️⃣ You can't mix too much. At least not when it comes to the eggs and sugar. Vigorously whipping the eggs and sugar helps create a meringue-like, crackly, shiny top. The first recipe was mixed until just-combined and is the dullest. The second is the same recipe as the first but was well mixed, and it's shinier to show for it. The third uses melted chocolate AND was well-mixed and is the clear winner.Find my full FAVORITE recipe here: sugarspunrun.com/brownies-from-scratch#shorts #baking #recipe #bakinghacks #brownies
Piping Tips Every Baker NEEDS #shorts Sugar Spun Run 2023-04-25 | These are the staple piping tips in my collection. They're all wonderful and will elevate your cupcake-decorating game, but my definite go-tos are the Ateco 848 and Ateco 846 (which are really the same tip, the 848 is just a bit larger). Here are the piping tips I recommend Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Wilton 1A: amzn.to/3MXOUuHWilton 1M: amzn.to/3AecYC0Wilton 2D: amzn.to/41yS4ciAteco 846: amzn.to/3AbqQwP (part of a set, all in the set are also great to have and includes a large round tip like the 1A above)Ateco 848: amzn.to/3LoO3lD#cupcakes #cakedecorating #shorts #frosting
Whoopie Pies STUFFED with Edible Cookie Dough Sugar Spun Run 2023-04-24 | My Cookie Dough Whoopie Pies are made with a real edible cookie dough and soft, chocolatey cookies. They can be ready in under an hour and freeze beautifully!Recipe: sugarspunrun.com/cookie-dough-whoopie-pies-gobsIngredientsFor Chocolate Cookie Shells1 cup (200 g) granulated sugar⅓ cup (75 g) unsalted butter softened (5 ⅓ Tablespoons)1 large egg room temperature preferred1 ½ teaspoons vanilla extract½ cup (118 ml) buttermilk2 cups (250 g) all-purpose flour½ cup (50 g) natural cocoa powder1 teaspoon baking soda¼ teaspoon baking powder½ teaspoon salt½ cup (118 ml) steaming hot waterFor Cookie Dough Filling1 ¾ cups (215 g) all-purpose flour1 cup (226 g) unsalted butter softened1 ¼ cups (250 g) light brown sugar firmly packed¼ cup (50 g) granulated sugar1 teaspoon vanilla extract½ teaspoon salt2-3 Tablespoons whole milk½ cup (85 g) semisweet chocolate chips I use a blend of mini and regular-sizedDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Baking sheet (Affiliate Link): amzn.to/2v54uPrMixing bowls (Affiliate Link): amzn.to/2C47vQxElectric mixer (Affiliate Link): amzn.to/3Xk9qYvCookie scoop (Affiliate Link): amzn.to/2tPqpWIInstant read thermometer (Affiliate Link): amzn.to/2KIhKkuInstructions00:00 Introduction00:13 Arrange rack to center of oven and preheat oven to 450F (235C) and line several baking sheets with parchment paper. Set aside.00:32 In a large mixing bowl, combine sugar, butter, egg, and vanilla extract and beat until pale yellow and well-combined.01:35 Add buttermilk and stir until combined.02:14 In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.02:47 With mixer on low-speed, alternate adding the flour mixture and the hot water (be careful not to splash yourself!) to the butter/sugar mixture, beginning and ending with the flour mixture and stirring after each addition (I add the flour in 3 parts and the water in 2). Stir until batter is smooth and combined (it will be thin like a cake batter).03:38 Drop cooking batter by 1 ½ Tablespoon-sized scoops onto prepared baking sheet, spacing at least 2” apart.06:25 Bake for 5 minutes in center rack of oven then remove and allow to cool on baking sheet for at least 10 minutes before carefully removing to cooling rack to cool completely before filling.Cookie Dough Filling07:30 Heat treat your flour: Place flour in a heap in a microwave safe dish and heat in 10-second intervals until an instant read thermometer inserted into the heap registers at least 160F (72C). Allow flour to cool before proceeding.08:34 Combine butter, sugars, vanilla extract and salt and use an electric mixer to beat together until creamy and well-combined.09:33 Gradually add flour until completely combined.10:53 With mixer on low speed, slowly add milk until the dough reaches a spreadable consistency.11:24 Fold in chocolate chips.Assembly11:56 Pair off chocolate cookies of similar sizes.12:24 Scoop, spread, or pipe cookie dough filling onto the bottom of one cookie, then sandwich with another similar-sized cookie. Repeat until all cookies have been filledNotesStoringStore in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
How to Make Cannoli #shorts Sugar Spun Run 2023-04-21 | Looking for a delicious homemade cannoli recipe? 🍪😋 In my full-length recipe I'll guide you through creating the perfect dough and irresistible ricotta filling. Give this classic Italian dessert a try and share the love! 🇮🇹💕Get the full recipe here: sugarspunrun.com/cannoli#CannoliRecipe #YouTubeShorts #ItalianDesserts #HomemadeTreats #BakingDelights #shorts
How to Make Lemon Pasta Sugar Spun Run 2023-04-20 | This lemon pasta recipe can be ready in just 30 minutes! It's made with a creamy, fresh lemon sauce and pairs perfectly with chicken or shrimp. Makes a great weeknight dinner!Recipe: sugarspunrun.com/lemon-pastaIngredients8 oz spaghetti noodles (or use your favorite pasta) (226g)2 Tablespoons olive oil (30ml)2 Tablespoons unsalted butter (28g)1 heaping Tablespoon finely chopped shallot (see note)⅛ teaspoon crushed red pepper2 Tablespoons lemon zest 2 Tablespoons lemon juice (freshly squeezed)¾ cup heavy cream (177ml)½ cup freshly grated parmesan cheese (plus additional for topping)½ teaspoon table salt, plus more to taste½ teaspoon ground black pepper, plus more to tasteFresh chopped parsley for garnish, optionalDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Medium-sized saucepan (Affiliate Link): amzn.to/31UNJBySkillet (Affiliate Link): amzn.to/2yZPFMhWhisk (Affiliate Link): amzn.to/3sQEjpQInstructions00:00 Introduction00:20 Bring a large pot of well-salted water to a boil. Once boiling, cook pasta according to package instructions. Once pasta has cooked, reserve about 1 cup of pasta water before draining noodles. While pasta is cooking, begin preparing lemon sauce. 00:43 In a large saucepan, combine oil and butter over medium heat. 02:10 Once butter is melted, add shallot, lemon zest, and crushed red pepper and cook until shallot is translucent (if substituting garlic, cook just until garlic is fragrant/30 seconds).02:55 Whisk in 2 Tablespoons of lemon juice until combined. 03:13 While whisking constantly, slowly drizzle in heavy cream and whisk until combined. 03:35 Bring mixture to a simmer (while stirring frequently). Once simmering, reduce heat to low and add parmesan cheese, salt, and pepper. 05:21 Add warm, cooked spaghetti to the pan along with a splash (2-3 Tablespoons) of pasta water. Toss together over low heat until pasta is well combined and well coated with the sauce. 06:09 Top with fresh parsley, if desired, and serve.NotesShallotMay substitute 2 teaspoons of minced garlic.ParmesanUsing freshly grated parmesan (without any anti-caking additives) is critical, otherwise the cheese will not melt smoothly.ProteinThis dish goes well with grilled chicken or shrimp. I typically cook separately then serve over the pasta.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
🍪 The Ultimate Cookie Face-off: Leavening Edition 🍪 #shorts Sugar Spun Run 2023-04-18 | Have you ever wondered if it *really* matters if you use baking powder or baking soda in a cookie recipe? It absolutely does! I made my infamous "Worst" chocolate chip cookies 4 ways for the ultimate cookie comparison. Let's dig in to the differences:✨ Baking Soda: Meet the spread-master! Baking soda creates a thin, browned beauty with larger-than-life cracks. However, it lacks the lift needed for balanced perfection. ✨ Baking Powder: It's all about the rise! Our pale friend stays compact with smaller cracks, but could use a little help in the spreading department. ✨ Soda & Powder Dream Team: The golden duo! Baking soda works its spreading magic while baking powder lifts the cookie to new heights. The result? A perfectly bronzed, and perfectly flavored, masterpiece.✨ Au Naturel: No leaveners, no problem? Not quite. This pale, underdone wonder struggles to spread and rise, and the flavor is lacking, leaving us craving more.The science of leavening agents is all about teamwork! Baking soda, a base, reacts with acidic ingredients to create CO2, helping the cookie spread. Baking powder, a combination of acid and base, reacts when wet and again when heated, creating a lovely rise. Alone, they lack balance, but together they create cookie nirvana 🍪✨PS If you're looking for the cookie recipe, find it here: sugarspunrun.com/worst-chocolate-chip-cookies#BakingScience #CookiePerfection #shorts #bakingtips #recipe
How to Make Chocolate Macarons Sugar Spun Run 2023-04-17 | My chocolate macaron recipe makes beautiful, perfectly textured chocolate macarons filled with ganache. My recipe includes LOTS of tips so you can be successful, no matter your skill level.Recipe: sugarspunrun.com/chocolate-macaronsOriginal French Macaron Video: youtu.be/SUHRz46C3nAIngredients145 grams almond flour (see note) (1 ¼ cup)145 grams powdered sugar (1 ¼ scant cup)10 grams Special Dark cocoa powder (2 Tablespoons) (see note)110 grams aged egg whites, room temperature (about 3 egg whites/110ml/just under ½ cup) (see note)95 grams granulated sugar (scant ½ cup)⅛ teaspoon cream of tartar (optional)⅛ teaspoon table salt1 teaspoon vanilla extractChocolate Ganache8 oz semisweet chocolate chips, couverture chocolate, or chopped chocolate bar (226g)1 cup heavy cream (236ml)2 Tablespoons unsalted butter (28g)⅛ heaping teaspoon salt½ teaspoon vanilla extractDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQxBaking sheet (Affiliate Link): amzn.to/36AXRkOInstructionsSee recipe link for full instructions. Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Cupcakes... With a Twist!🍦🧁 #shorts Sugar Spun Run 2023-04-14 | 🍦🧁 Cupcake Twist Alert! Ice cream cones + cupcakes = dessert magic! 💫Watch to see how we transform these classic treats into a scrumptious, irresistible combo! Don't miss the soft-serve swirl icing finale! 😍🌀 Full recipe here: sugarspunrun.com/ice-cream-cone-cupcakes#shorts #baking #cakedecorating #cupcakes #BakingFun #summerrecipes
A Beginners Guide to Choux Pastry Sugar Spun Run 2023-04-13 | My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!Recipe: sugarspunrun.com/how-to-make-choux-pastryIngredients1 cup water (236ml)½ cup unsalted butter, cut into 8 pieces (113g)¼ teaspoon table salt1 cup all-purpose flour (125g)4 large eggsDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Baking sheet (Affiliate Link): amzn.to/2uv7oN8Mixing bowls (Affiliate Link): amzn.to/2C47vQxInstructions00:00 Introduction00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot). 03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes. 08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Galaxy Cookies #shorts Sugar Spun Run 2023-04-12 | Star shaped cutout cookies with a galaxy glaze. You could say these cookies are “outta this world” because they totally, absolutely are, but you don’t need cute quips to inform you of that, do you? These cookies make their own statements, and none of them are mundane.Full Recipe: sugarspunrun.com/galaxy-cookies#cookiedecorating #cookies #recipe #shorts #baking
Nutella STUFFED Cookies #shorts Sugar Spun Run 2023-04-11 | The ultimate gourmet-style cookies, these Nutella stuffed cookies are made with browned butter, flecked with semisweet chocolate, lightly sprinkled with sea salt, and most importantly, bursting with a molten core of Nutella! FULL RECIPE HERE: sugarspunrun.com/nutella-stuffed-cookies#cookies #recipe #nutella #baking #shorts
Turning One Bowl Cake Into Fudgy Chocolate Cake Pops Sugar Spun Run 2023-04-10 | I had so much fun with @HouseofNashEats and @Savory Experiments making these rich, fudgy chocolate cake pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes plenty to share.Recipe: sugarspunrun.com/chocolate-cake-popsIngredientsFor the cake1 cup all-purpose flour (125g)1 cup granulated sugar (200g)⅓ cup natural cocoa powder (33g)¾ teaspoon baking soda½ teaspoon salt½ cup unsalted butter, melted (113g)1 large egg + 1 large egg yolk, room temperature preferred½ cup buttermilk1 teaspoon vanilla extract¼ cup very hot water (must be steaming hot!)For the frosting½ cup unsalted butter, softened (113g)1 teaspoon vanilla extract⅛ teaspoon salt1 ½ cups powdered sugar (190g)⅓ cup natural cocoa powder (33g)2 Tablespoons heavy creamAssembly15 oz chocolate or white chocolate melting wafers or almond barkSprinkles or Oreo cookie crumbs for decorating, optionalDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.2” deep 8” cake pan (Affiliate Link): amzn.to/2NFn9q5Mixing bowls (Affiliate Link): amzn.to/2C47vQxElectric mixer (Affiliate Link): amzn.to/3Xk9qYvCookie scoop (1 ½ Tbsp) (Affiliate Link): amzn.to/2tPqpWIInstructions00:00 IntroductionCake00:27 Preheat oven to 350F (175C) and prepare one 8” round cake pan by lightly greasing with baking spray. Set aside. 00:41 In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined,.02:30 Add melted butter and stir until combined. 03:44 Add egg and egg yolk and stir well. Be sure to scrape sides and bottom of bowl periodically.04:22 With mixer on low-speed, add vanilla and then buttermilk, stirring until combined. 05:26 Add hot water, stirring until ingredients are well-combined and smooth. Batter will be thin, this is fine. 06:58 Pour batter into prepared pan and bake on 350F for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Allow to cool for 15 minutes in pan before inverting onto a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.07:53 Once cake has cooled completely, use your hands to crumble the cake into a large bowl (don’t mash the cake, just break into pebble-sized pieces). Frosting08:16 Place butter, vanilla, and salt in a large bowl and beat until smooth and creamy. 09:03 Gradually add powdered sugar and then cocoa powder until completely combined. 11:35 Slowly stir in heavy cream until frosting is smooth and creamy. Increase speed to medium/high and beat for 30 seconds. Assembly 12:51 Add frosting and use mixer on low-speed to stir together until mixture is mostly combined, it will be smooth and not piecey. If you pinch the dough together between thumb and forefinger it should hold together. 14:05 Scoop dough by level 1 ½ Tablespoons and roll between your palms to make a smooth ball. Place on wax-paper lined baking sheet, not letting the cake pops touch, and repeat until you have rolled all the dough. Transfer to freezer and freeze for 30 minutes. When cake pops have nearly finished chilling, prepare chocolate by melting according to package directions (I like to pour the chocolate into a 1-cup measuring cup or coffee mug for dipping) and portion out any sprinkles you’d like to use.16:07 Flip two cardboard egg cartons upside-down and use a skewer to pierce a hole in the center of each cup. Make sure cake pop sticks will fit snugly in the hole. 17:12 Remove cake balls from freezer. Take one cake pop stick and dip the very end in chocolate, then insert halfway into the cake pop. 17:14 Turn the cake pop upside down and dip gently into the chocolate, covering the entire surface of the cake. Allow excess chocolate to drip back into the cup then insert the stick into your holder. Immediately add sprinkles/cookie crumbs, if using. 18:50 Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Hot Cross Buns Sugar Spun Run 2023-04-07 | I’m sure you’re familiar with Hot Cross Buns, thanks to the popular children’s nursery rhyme or their popularity in grocery stores and bakeries around Easter. These soft, spiced, sweet yeast rolls are made with instant yeast and flavored with cinnamon, allspice, nutmeg, and orange zest.Recipe: sugarspunrun.com/hot-cross-buns
No Bake Oreo Pie is Dreamy Creaminess Sugar Spun Run 2023-04-06 | My Oreo pie is so creamy and light without any Cool Whip or gelatin! It's a simple, no-bake recipe that can be prepped in just 15 minutes. Recipe: sugarspunrun.com/oreo-pieIngredients For Crust25 Oreo cookies 4 Tablespoons butter, melted (salted or unsalted is fine) (55g)For Filling1 ½ cups heavy cream, cold (354ml)1 cup powdered sugar, divided (125g)16 oz cream cheese, softened (see note)¼ cup sour cream (56g)1 teaspoon vanilla extract15 Oreo cookies, broken into pieces (see note)Whipped cream for topping, optionalDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.9.5” pie plate (Affiliate Link): amzn.to/2SKfEPtMixing bowls (Affiliate Link): amzn.to/2C47vQxElectric mixer (Affiliate Link): amzn.to/3Xk9qYvInstructions00:00 IntroductionFor Crust00:23 Place cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs. 00:59 Pour crumbs into a large mixing bowl and pour melted butter overtop. Use a spoon or spatula to mix together cookie crumbs and butter until all crumbs have been coated.01:48 Pour into a 9.5” pie plate and press firmly into the bottom and up the sides. Place pie crust in the refrigerator while you prepare the filling.For Filling02:18 Pour heavy cream into a large mixing bowl and add about ½ cup (62g) powdered sugar. 02:52 Use an electric mixer to beat until you have stiff, fluffy peaks. Set aside.03:47 In a separate large mixing bowl, combine cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract until smooth and well-combined.05:12 Add whipped cream to cream cheese mixture and use a spatula to gently fold together until mixture is uniform.05:37 Add broken Oreo pieces and gently fold together until well distributed. Pour filling into prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying (pie may also be frozen). If desired, top with whipped cream before serving.NotesPie CrustYou may use a smaller pie plate but note that you may have to discard some filling. This will be too much filling for most store-bought crusts. Cream CheeseUse full-fat (not low-fat) cream cheese, preferably the kind sold in brick-shape. Do not use “spreadable” cream cheese that is sold in tubs.Oreo CookiesIf you want your pie to be clean white (instead of muddied with fine crumbs) break your cookies into a fine mesh sieve and shake out the small crumbs into the trash before adding the cookies to your pie.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Lemon Blueberry Cake Sugar Spun Run 2023-04-05 | With lemon notes in both the icing and the cake and a bounty of blueberries throughout each layer, this lemon blueberry cake is so fruity and light. It’s absolutely perfect for spring and would be a very welcome addition to your Easter dessert table this year!Full Recipe: sugarspunrun.com/lemon-blueberry-cake
How to Decorate a Cupcake Sugar Spun Run 2023-04-04 | A good piping tip is a cupcake game-changer! I love and use the Ateco 848 (shown here) most often. It's about 5 bucks on Amazon and you'll love the results!Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Get the Ateco 848 tip here: amzn.to/3mPODij#shorts #cakedecorating #frosting #baking
Youll Be Amazed By the Pleasant Flavor of this Olive Oil Cake Sugar Spun Run 2023-04-03 | My olive oil cake has a pleasant olive oil flavor bolstered by fresh citrus. It's a light and beautifully tender cake that's perfect for snacking! Recipe: sugarspunrun.com/olive-oil-cakeIngredients4 large eggs, divided (room temperature preferred)1 ¾ cups granulated sugar (350g)⅔ cup extra virgin olive oil (157ml)2 Tablespoons lemon zest½ cup whole milk (118ml)2 Tablespoons lemon juice2 cups all-purpose flour (250g)½ teaspoon baking powder½ teaspoon baking soda¾ teaspoon table salt2 Tablespoons coarse granulated sugar (may sub regular granulated sugar) for sprinkling (25g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.9” springform pan (Affiliate Link): amzn.to/2TdTSbTMixing bowls (Affiliate Link): amzn.to/2C47vQxElectric mixer (Affiliate Link): amzn.to/3Xk9qYvInstructions00:00 Introduction00:20 Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray sides and bottom with baking spray.00:25 Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl. 01:32 To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. 0 Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, batter should be uniform and well-combined.03:24 With mixer on low-speed, gradually stir in milk and lemon juice until combined.03:45 In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt. 04:07 Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.04:43 Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.06:17 Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix). 07:07 Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar. 07:59 Place springform pan on a foil-lined baking sheet and transfer to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.08:20 Allow cake to cool completely before removing the ring from the springform pan and slicing and serving.NotesStoringStore in an airtight container at room temperature for up to 5 days. This cake also may be tightly wrapped and frozen for up to several months.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Sourdough Pancakes #shorts Sugar Spun Run 2023-03-31 | Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.Recipe: sugarspunrun.com/sourdough-pancakesIngredients4 Tablespoons unsalted butter, melted1 ¼ cups all-purpose flour (155g)3 Tablespoons granulated sugar2 teaspoons baking powder½ teaspoon baking soda½ teaspoon table salt1 cup sourdough discard (200g)1 cup whole milk (236ml), room temperature preferred2 large eggs, room temperature preferred1 teaspoon vanilla extractOil or butter for brushing skilletDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQxSkillet (Affiliate Link): amzn.to/2yZPFMhInstructionsMelt butter and set aside to let it cool. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined. While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked. Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown. Remove to a plate and repeat with the remaining pancakes. Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes! NotesStoringSourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag. The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Delicious Pancakes Made from Sourdough Discard Sugar Spun Run 2023-03-30 | Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.Recipe: sugarspunrun.com/sourdough-pancakesIngredients4 Tablespoons unsalted butter, melted1 ¼ cups all-purpose flour (155g)3 Tablespoons granulated sugar2 teaspoons baking powder½ teaspoon baking soda½ teaspoon table salt1 cup sourdough discard (200g)1 cup whole milk (236ml), room temperature preferred2 large eggs, room temperature preferred1 teaspoon vanilla extractOil or butter for brushing skilletDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQxSkillet (Affiliate Link): amzn.to/2yZPFMhInstructions00:00 Introduction00:24 Melt butter and set aside to let it cool. 00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. 01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined. 02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked. 05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown. 06:27 Remove to a plate and repeat with the remaining pancakes. 07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes! NotesStoringSourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag. The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
A Show-Stopping, 40 Layer Crepe Cake Sugar Spun Run 2023-03-27 | With 20 individual layers, this crepe cake looks impressive, but is actually simple to make. I use a whipped cream cheese filling and top it all off with silky ganache.Recipe: sugarspunrun.com/crepe-cakeIngredientsCrepe Layers2 cups whole milk (473ml)½ cup water (118ml)4 large eggs¼ cup unsalted butter, melted but not hot (57g)1 ½ teaspoons vanilla extract2 cups all-purpose flour (250g)2 Tablespoons granulated sugar½ teaspoon saltCooking oil or melted butter, for cookingFilling1 ⅔ cups heavy cream (400ml)¾ cups powdered sugar, divided (93g, divided)8 oz full-fat cream cheese, softened (226g)½ teaspoon vanilla extract⅛ teaspoon saltGanache3 oz chocolate (use a chopped semisweet baking bar or couverture chocolate chips) (½ cup/85g)6 Tablespoons heavy creamStrawberries for garnish, optionalDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.8” nonstick skillet (Affiliate Link): amzn.to/3u1q6GiMixing bowl (Affiliate Link): amzn.to/2C47vQxElectric mixer (Affiliate Link): amzn.to/3Xk9qYvInstructions00:00 IntroductionCrepe Layers00:28 Pour all crepe ingredients (excluding cooking oil) into blender. Blend for 10 seconds. Scrape sides of blender with spatula to ensure ingredients are well incorporated, then blend again for 5 seconds. 02:23 Carefully remove blade, cover blender, and refrigerate for at least 30 minutes or overnight before preparing crepes.02:47 When ready to cook, remove crepe batter from fridge and briefly stir. 03:25 Brush an 8” skillet lightly with cooking oil or melted butter. Heat over medium heat until you can feel the heat radiating from the pan if you hover your hand several inches above the skillet.03:55 Pour a bit less than ⅓ cup of batter into the pan, tilting and swirling the pan so the batter forms an 8” circle. Cook until edges appear set and crepe begins to appear dry, flip (cooked side should be beginning to turn lightly gold) and cook until lightly golden. Remove to a cooling rack to cool and repeat until you have used all of your crepe batter. Note: You only need 20 crepes to make this crepe cake, you will have a few extras with this recipe, which is nice insurance since sometimes they tear and the first crepe or so may come out a bit wonky.06:21 Allow crepes to cool before stacking and assembling cake.Crepe cake Filling06:42 Combine heavy cream and about half of the powdered sugar in a large mixing bowl. Use an electric mixer to beat to stiff, fluffy peaks. 07:24 In a separate bowl, combine cream cheese, remaining powdered sugar, vanilla and salt and stir until smooth and creamy.07:55 Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until uniform. Set aside. Assembly08:24 Note that you only need 20 crepes to assemble your crepe cake. Place one crepe on a serving platter then portion a large spoonful (about 3 Tablespoons) of filling over the crepe. Use an offset spatula to spread evenly over the crepe. 09:06 Top with your next crepe, then repeat until you have used 20 crepes and all your filling (if you have any filling left over, feel free to use your extra crepes and make your cake taller!GanachePlace chocolate in a small heatproof bowl. 10:56 Place cream in a small saucepan and heat until steaming.11:35 Pour cream evenly over chocolate, cover with foil, and let sit for 5 minutes. 11:47 Remove foil and whisk until smooth. 11:57 Let chocolate cool until slightly thickened, then remove crepe cake from fridge and pour/spread evenly over crepe cake. Return to fridge and let chocolate set before cutting and serving. If desired, top with fresh strawberries.12:35 Keep cake refrigerated in an airtight container until ready to serve.NotesHow to make without a food processorTo make crepe batter without a blender, sift or whisk together the flour, sugar, and salt. Create a well in the center and add eggs, half of the milk, and vanilla and whisk until smooth. Add remaining milk, water, and melted butter and whisk until well-combined. Cover and refrigerate for at least 30 minutes to prevent tearing while cooking.StoringStore in an airtight container for up to 2 days, note that cake tastes best when enjoyed within 24 hours of preparation. You may make the crepes up to 2 days in advance of assembly, just allow to cool then stack and store in an airtight container in the refrigerator.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Hummingbird Cake #shorts Sugar Spun Run 2023-03-24 | I’m not sure that I’ve ever had a cake quite as packed with flavor as this Hummingbird Cake is. The perfect springtime cake, this recipe is flavored with ripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, then iced with a thick layer of cream cheese frosting. It really doesn’t get any better than this!Full Recipe: sugarspunrun.com/hummingbird-cake-recipe#cake #recipe #shorts #baking #sugarspunrun
Raspberry frosting Sugar Spun Run 2023-03-23 | My raspberry buttercream recipe makes a fresh raspberry frosting that's bursting with flavor and natural color. It pipes beautifully on cakes, cupcakes, macarons, and more.Recipe: sugarspunrun.com/raspberry-buttercream-frostingIngredients1 cup fresh raspberries (4 oz/113g)2 Tablespoons granulated sugar1 Tablespoon lemon juice⅛ teaspoon salt1 cup unsalted butter, softened (226g)3 cups powdered sugar (375g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Small saucepan (Affiliate Link): amzn.to/31UNJByMixing bowls (Affiliate Link): amzn.to/2C47vQxFine mesh strainer (Affiliate Link): amzn.to/2mKKygAElectric mixer (Affiliate Link): amzn.to/3Xk9qYvInstructionsCombine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat. Cook, stirring frequently, until berries release their juices and berries are softened. Smoosh the berries with your spoon or spatula as you stir until berries are completely broken up.Reduce heat to a simmer and continue to cook, stirring constantly until mixture is thickened – the spoon or spatula should leave trails in the sauce. Set a fine mesh strainer over a heatproof bowl and pour raspberry sauce through the strainer. Use a spatula to stir the mixture to encourage as much juice through the strainer as possible. Discard the seeds caught in the strainer. I recommend measuring the sauce, you should have 3 ½-4 Tablespoons after straining. If you have significantly more than this you may not have reduced your raspberry sauce enough and should return it to the saucepan to thicken a bit longer.Allow sauce to cool completely before proceeding.04:29 Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy. Gradually add powdered sugar until completely combined.Add raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined. Use frosting as desired.Storing/making in advanceThe raspberry sauce may be made up to 3 days in advance, just store in an airtight container in the refrigerator until ready to use.The frosting may also be made up to 5 days in advance, store in an airtight container in the refrigerator and bring to room temperature and stir again before using.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Creamy Cajun Shrimp Pasta Sugar Spun Run 2023-03-23 | My cajun shrimp pasta is full of flavor and spice without being too spicy. It's a filling weeknight dinner that's surprisingly simple to make!Recipe: sugarspunrun.com/cajun-shrimp-pastaIngredients8 oz pasta (I prefer linguine or spaghetti) (226g)1 ½ teaspoons smoked paprika¾ teaspoons dried oregano¾ teaspoon dried thyme½ teaspoon dried basil½ teaspoon garlic powder½ teaspoon onion powder⅛ teaspoon cayenne pepper (double this for a spicier dish)¼ teaspoon ground black pepper½ teaspoon table salt, plus more to taste1 lb extra large shrimp, peeled, deveined, thawed and patted dry (tails on or off)2 Tablespoon olive oil2 Tablespoons butter (salted or unsalted)1 Tablespoon all-purpose flour1 medium yellow onion, diced (about 1 cup/140g)2 teaspoons minced garlic (2-3 cloves)⅔ cup chicken broth (157ml)14.5 oz can fire roasted tomatoes, drained (411g)¾ cups heavy cream½ cup freshly grated parmesan cheese, plus additional for serving (50g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Large skillet (Affiliate Link): amzn.to/3gqMuqyInstructions00:00 Introduction00:23 Bring a large pot of well-salted water to a boil and cook pasta according to package instructions. Once cooked, drain and keep warm until ready to use (if your pasta is done early, toss with a teaspoon of olive oil to prevent sticking). As pasta cooks, prepare shrimp.00:47 In a small dish, whisk together paprika, oregano, thyme, basil, garlic and onion powder, cayenne pepper, black pepper and salt. Measure out one teaspoon of spice and set aside for the sauce later. 01:50 Place shrimp in a large plastic bag and toss with remaining cajun seasoning until completely coated. 02:33 Pour olive oil in a large skillet and turn heat to medium-hi. Once hot, sear the shrimp in batches and transfer to a plate once cooked through.04:18 Reduce heat to medium and add butter to the skillet. Once melted, add onion and cook until softened, about 3-5 minutes.05:00 Add garlic and cook until fragrant, about 30 seconds.05:28 Sprinkle flour and remaining 1 teaspoon of cajun spice over the onion/garlic and cook, stirring, until all flour is absorbed. 05:53 While stirring, slowly drizzle in chicken broth, scraping the bottom of the pan to deglaze any browned bits on the bottom. Cook until the broth has been reduced about 50%.06:28 Add tomatoes and stir. 06:48 Drizzle in heavy cream until combined. 07:15 Add the cooked, drained pasta and parmesan cheese and toss until pasta is coated and cheese is melted. Return shrimp to the dish, cook until warmed through, and serve, topped with additional parmesan cheese if desired.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Old-Fashioned Easter Egg Candy (with a secret ingredient!) #shorts Sugar Spun Run 2023-03-22 | This Old Fashioned Easter Egg Candy is a generations-old family recipe. We make it every year for Easter and it never lasts long. Don’t be alarmed by the mashed potatoes that the recipe calls for, they are a critical ingredient that I was skeptical of at first, but you’ll never be able to even tell that they’re mixed in the filling!Full Recipe: sugarspunrun.com/old-fashioned-easter-egg-candy #recipe #baking #easter #easterrecipe #oldfashionedcooking #chocolate #candy #candymaking #shorts
The Cutest Easter Sugar Cookies! 🌸 #shorts Sugar Spun Run 2023-03-21 | Get ready to hop into the kitchen and whip up some adorable Easter Sugar Cookies! These cookies are so cute, you might have a hard time taking a bite out of them. This recipe is a perfect activity for the whole family, especially for little bunnies who love to help out in the kitchen. Recipe: sugarspunrun.com/easter-sugar-cookies#shorts #recipe #easter #cookiedecorating #easterrecipe #baking #sugarcookies
Raspberry Frosting WITHOUT Food Coloring or Artificial Flavoring Sugar Spun Run 2023-03-20 | My raspberry buttercream recipe makes a fresh raspberry frosting that's bursting with flavor and natural color. It pipes beautifully on cakes, cupcakes, macarons, and more.Recipe: sugarspunrun.com/raspberry-buttercream-frostingIngredients1 cup fresh raspberries (4 oz/113g)2 Tablespoons granulated sugar1 Tablespoon lemon juice⅛ teaspoon salt1 cup unsalted butter, softened (226g)3 cups powdered sugar (375g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Small saucepan (Affiliate Link): amzn.to/31UNJByMixing bowls (Affiliate Link): amzn.to/2C47vQxFine mesh strainer (Affiliate Link): amzn.to/2mKKygAElectric mixer (Affiliate Link): amzn.to/3Xk9qYvInstructions00:00 Introduction00:24 Combine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat. 00:58 Cook, stirring frequently, until berries release their juices and berries are softened. Smoosh the berries with your spoon or spatula as you stir until berries are completely broken up.01:33 Reduce heat to a simmer and continue to cook, stirring constantly until mixture is thickened – the spoon or spatula should leave trails in the sauce. 02:55 Set a fine mesh strainer over a heatproof bowl and pour raspberry sauce through the strainer. Use a spatula to stir the mixture to encourage as much juice through the strainer as possible. 03:36 Discard the seeds caught in the strainer. I recommend measuring the sauce, you should have 3 ½-4 Tablespoons after straining. If you have significantly more than this you may not have reduced your raspberry sauce enough and should return it to the saucepan to thicken a bit longer.04:16 Allow sauce to cool completely before proceeding.04:29 Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy. 05:15 Gradually add powdered sugar until completely combined.06:18 Add raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined. 07:41 Use frosting as desired.Storing/making in advanceThe raspberry sauce may be made up to 3 days in advance, just store in an airtight container in the refrigerator until ready to use.The frosting may also be made up to 5 days in advance, store in an airtight container in the refrigerator and bring to room temperature and stir again before using.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Cookie Dough Dip #shorts Sugar Spun Run 2023-03-17 | Sweeten up your next party with my super easy Cookie Dough Dip! This dessert dip takes just 10 minutes to make and uses no raw eggs or raw flour.RECIPE: sugarspunrun.com/cookie-dough-dip#recipe #cookiedough #baking #shorts #easyrecipe #partyfood
Sourdough Pizza Crust that is Superior to the Frozen Stuff Sugar Spun Run 2023-03-16 | My sourdough pizza crust recipe has a soft, chewy, and flavorful texture without yeast! It freezes well and makes enough for the whole family.Recipe: sugarspunrun.com/sourdough-pizza-crustIngredients½ cup active sourdough starter (115g)1 cup warm (90-100F/32-37C) water (236ml)1 Tablespoon olive oil (14g)2 teaspoons honey (11g)2 ¾ cups + 2 Tablespoons bread flour (370g)1 teaspoon salt (5g)Additional olive oil for brushing pizzaPizza toppings: pizza sauce, mozzarella cheeseHomemade Pizza Sauce: sugarspunrun.com/homemade-pizza-sauce-recipeDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQxPizza pan (Affiliate Link): amzn.to/3YP5izDPastry brush (Affiliate Link): amzn.to/407GvIpInstructions00:00 Introduction00:20 Combine sourdough starter, water, olive oil and honey in a medium-sized mixing bowl and stir until well-combined. 01:07 Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse). Stretch & Fold02:19 Use your hands to form the dough into a ball in the bowl.02:48 Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough. 03:24 Allow dough to rest, covered, in a warm place for 30 minutes.03:38 Repeat step 4 every 30 minutes until dough has increased in size about 50%. I find this typically takes about 3-4 hours for me.04:10 Divide dough into two pieces and place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days. 05:47 30 minutes or more before you intend to use your dough, pull one bowl (or both, if you’re making two pizzas) out of the fridge and leave it covered to rest at room temperature. Preheat your oven to 500F (250C) (this typically takes about 30 minutes for an oven to reach this temperature, so plan accordingly).06:10 Once oven is preheated and dough is room temperature (or close), lightly oil a pizza pan with olive oil. 06:42 Turn out the pizza dough onto the prepared pan and use your hands to work it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.07:32 Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.07:57 Transfer pizza to 500F (250C) oven and bake for 8-9 minutes. 08:03 Remove pizza from oven and brush all over again (including the crust) with a light layer of olive oil then add your toppings. 08:57 Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly. 09:10 Cut and serve pizza. NotesStoringPizza dough will keep in the refrigerator for several days. If I want to have pizza crusts ready to go, I will follow the recipe through step 12 (par-baking the crust) then allow it to cool, wrap tightly in plastic wrap and freeze for up to several months. When ready to use, simply thaw (or partially thaw) in the plastic wrap at room temperature then proceed with the recipe from step 13 (brush with oil, add toppings and bake).Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Carrot Cake Cheesecake Sugar Spun Run 2023-03-15 | This Carrot Cake Cheesecake consists of two layers of moist carrot cake sandwiched around a rich cheesecake. It’s topped with a whipped cream cheese icing for one decadent, but surprisingly refreshing, dessert. RECIPE: sugarspunrun.com/cheesecake-layered-carrot-cake#recipe #baking #shorts #cakedecorating #easter #easterdessert #spring
Sourdough bread #shorts Sugar Spun Run 2023-03-14 | This 5-ingredient sourdough bread recipe is perfect for sandwiches! My recipe explains every step so you can learn how to make sourdough bread like a pro.Full Recipe: sugarspunrun.com/sourdough-bread-recipeIngredients⅔ cup active starter (bubbly, active, fed) (150g)1 ⅓ cups warm (90F) water (315g)1 ½ Tablespoons olive oil (18g)3 ⅔ cups bread flour (450g ) 2 teaspoons table salt (13g) Oil for greasing panAdditional flour for dusting work-surface#video #recipe #shorts #sourdough #sourdoughbread #sourdoughrecipe
Unlock the Secrets of Perfect Sourdough Bread: Step-by-Step Guide for Beginners Sugar Spun Run 2023-03-13 | This 5-ingredient sourdough bread recipe is perfect for sandwiches! My recipe explains every step so you can learn how to make sourdough bread like a pro.🌟Recipe: sugarspunrun.com/sourdough-bread-recipe🌟Recipe for starter: sugarspunrun.com/how-to-make-a-sourdough-starterIngredients⅔ cup active starter (bubbly, active, fed) (150g)1 ⅓ cups warm (90F) water (315g)1 ½ Tablespoons olive oil (18g)3 ⅔ cups bread flour (450g ) 2 teaspoons table salt (13g) Oil for greasing panAdditional flour for dusting work-surfaceDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Mixing bowls (Affiliate Link): amzn.to/2C47vQx2 loaf pans (Affiliate Link): amzn.to/2ulwAChBench scraper (optional) (Affiliate Link): amzn.to/3ZiagpPInstructions00:00 Introduction00:18 In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined. 01:34 Add bread flour and sprinkle salt overtop. Use your (clean) hands or a wooden spoon to stir together until dough is mostly combined. It will still be a bit shaggy and should not be cohesive (don’t over-mix) but no dry patches of flour should remain.02:46 Cover bowl with plastic wrap and let sit undisturbed for one hour (this is the “autolyse” period). Stretch & Fold03:05 Form dough into a ball with your hands.03:34 Run your hands under cool water (prevents sticking!) and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat. Turn 90 degrees and repeat again, then once more (four total stretches).04:02 Allow dough to rest, covered, in a warm place for 30 minutes. 04:21 Repeat step 5 every 30 minutes as dough rises.04:48 Allow dough to rise (stretching and folding every 30 minutes as indicated) until dough has increased in size about 80% (how long this takes depends on the temperature of your kitchen, typically mine is ready within 4-6 hours). Forming the Dough05:15 Lightly grease a 9x5 loaf pan (with olive oil or butter).05:40 When dough has risen sufficiently, turn it out onto a clean, lightly floured surface.05:57 Use your hands to gently deflate the dough and pat it into a rectangular shape. Lift the right side of the dough and fold it into the center (almost as if you were closing a book). Then, lift the left side of the dough and fold it over the first fold (use a bench scraper if the dough is sticking to your counter). 06:27 Starting with a skinny end, tightly roll the dough, as if you were rolling up a cinnamon roll. Tuck the ends under and carefully transfer to prepared bread pan. Don’t worry if the bread doesn’t fill the pan right now.07:29 Cover pan tightly with plastic wrap and transfer to the refrigerator to rest overnight/for 12-24 hours.Baking08:14 Remove sourdough from the refrigerator and preheat oven to 450F. Let oven preheat and dough rest (covered or uncovered) for at least 30-35 minutes before proceeding. 08:30 Once oven has preheated, uncover bread, make a clean slice (about ¼” deep) down the center with a sharp knife or bread lame (to score it) then cover with another 9x5 pan (if you don’t have a second pan, you may instead make a makeshift oven using aluminum foil; tent it as high as the bread pan is deep). 10:18 Transfer to center rack of preheated oven. Bake, covered, for 30 minutes then remove the lid and continue to bake another 20-23 minutes/until golden brown and the center of bread reaches 206-208F (97C).10:53 Allow bread to cool in pan for 15 minutes before gently turning it out onto a cooling rack (careful, the pan will still be hot!) to cool for at least 1-2 hours (until it no longer feels warm) before cutting into it.NotesTo bake the same day:Follow recipe through step 10. Immediately after transferring dough to pan, preheat oven to 450F (230C). Allow dough to rest uncovered while oven preheats, at least 30 minutes. Once oven is preheated, follow directions in recipe starting with step 13.StoringStore in an airtight container at room temperature for up to a week. You may also freeze this bread, I recommend cutting into slices and storing in a plastic Ziploc bag (remove as much air as you can before freezing). If you struggle with freezer burn, you can individually wrap each slice in plastic wrap before closing in the plastic bag.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Peanut Butter Chocolate Chip Cookies #shorts Sugar Spun Run 2023-03-10 | My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!Recipe: sugarspunrun.com/peanut-butter-chocolate-chip-cookiesIngredients1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)1 cup granulated sugar (200g)1 cup light brown sugar, firmly packed (200g)1 cup creamy peanut butter (264g) (see note)3 Tablespoons honey2 large eggs, room temperature preferred1 teaspoon vanilla extract3 ¼ cups all-purpose flour (410g)1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 ½ cup milk chocolate chips (255g)1 heaping cup dry-roasted peanuts, coarsely chopped (140g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Baking sheet (Affiliate Link): amzn.to/36AXRkOMixing bowls (Affiliate Link): amzn.to/2C47vQxInstructionsCombine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.Add honey, eggs, and vanilla extract and stir well until batter is cohesive.In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir dry ingredients into wet until thoroughly combined.Add chocolate chips and peanuts and stir well. Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart. Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.NotesPeanut butterMay substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.StoringThe cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.After baking and cooling, store cookies in an airtight container for up to one week.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Irresistible Peanut Butter Chocolate Chip Cookies Sugar Spun Run 2023-03-09 | My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!Recipe: sugarspunrun.com/peanut-butter-chocolate-chip-cookiesIngredients1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)1 cup granulated sugar (200g)1 cup light brown sugar, firmly packed (200g)1 cup creamy peanut butter (264g) (see note)3 Tablespoons honey2 large eggs, room temperature preferred1 teaspoon vanilla extract3 ¼ cups all-purpose flour (410g)1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 ½ cup milk chocolate chips (255g)1 heaping cup dry-roasted peanuts, coarsely chopped (140g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Baking sheet (Affiliate Link): amzn.to/36AXRkOMixing bowls (Affiliate Link): amzn.to/2C47vQxInstructions00:00 Introduction00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt. 02:45 Gradually stir dry ingredients into wet until thoroughly combined.03:47 Add chocolate chips and peanuts and stir well. 04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart. 05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.NotesPeanut butterMay substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.StoringThe cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.After baking and cooling, store cookies in an airtight container for up to one week.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Next-level Cake Pops #shorts Sugar Spun Run 2023-03-08 | "If you want to take your cake pop decorating to the next level, try this easy technique! Melt your white chocolate coating and pour it into a mug. Then, drizzle melted dark chocolate over the surface in a grid-pattern. Carefully dip the cake pops straight down and slowly twist as you pull them straight out of the chocolate. ✨Ta-Da!✨You will have to refresh your chocolate every few dips.Get my from-scratch cake pop recipe here: sugarspunrun.com/how-to-make-cake-pops#shorts #cakedecorating #cake #recipe #cakepops
Learn to Make Macarons! #shorts Sugar Spun Run 2023-03-07 | I went through over 12 dozen eggs and 15 lbs of almond flour perfecting my French macaron recipe, and I'm SO excited for you to finally try it! Recipe Tutorial: sugarspunrun.com/french-macaron-recipe#macarons #baking #shorts #recipevideo #recipe
Creamy and Easy Fettuccine Alfredo Sugar Spun Run 2023-03-06 | This creamy fettuccine alfredo recipe takes just 25 minutes to make and is SO supremely flavorful. It pairs beautifully with chicken or shrimp!Recipe: sugarspunrun.com/fettuccine-alfredoIngredients8 oz fettuccine pasta4 Tablespoons unsalted butter (57g)1 ½ Tablespoons olive oil1 shallot, finely minced (about 3 Tablespoons)1 cup heavy cream (236ml)1 cup freshly-grated parmesan cheese (55g)½ teaspoon salt, plus additional to taste¼ teaspoon ground black pepper - freshly ground preferredPinch of ground nutmeg (about 1 1/6th teaspoon)Chopped parsley for garnish, optionalDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Pot for boiling pasta (Affiliate Link): amzn.to/31UNJByLarge pan (Affiliate Link): amzn.to/3gqMuqyInstructions00:00 Introduction00:22 Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta. While pasta is cooking you can begin preparing your sauce.00:55 Melt butter with olive oil in a large saucepan over medium heat. Once melted, add shallot and cook until softened. 02:38 Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.03:36 Add grated parmesan cheese and stir until melted.04:01 Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed. 04:56 Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified. If needed, add additional pasta water, a splash at a time.06:01 Serve immediately, garnished with parsley if desired.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Shepherds Pie #shorts Sugar Spun Run 2023-03-03 | My easy shepherd's pie recipe is 100% from scratch and SO flavorful. Simply sauté ground beef and veggies in a homemade gravy, top with mashed potatoes, and bake!Full Recipe: sugarspunrun.com/shepherds-pie-recipeIngredientsMeat1 Tablespoon butter (salted or unsalted)1 Tablespoon olive oil1 medium yellow onion, diced (about 1 cup/140g)3 large carrots, diced (1 ½ cup/195g)1 Tablespoon minced garlic (about 3 cloves)1 lb ground lamb or ground beef (453g)1 ½ Tablespoons tomato paste2 teaspoons apple cider vinegar¾ teaspoon salt¼ teaspoon ground black pepper½ teaspoon dried thyme½ teaspoon dried parsley2 Tablespoons all-purpose flour1 cup beef broth (236ml)2 ½ Tablespoons worcestershire sauce½ cup frozen peas (64g)Mashed Potatoes2 lbs russet or gold potatoes, peeled and cut into 1” pieces (907g)⅓ cup unsalted butter (5 ⅓ Tbsp/75g)½ cup milk (118ml)¼ heaping teaspoon salt, plus additional to taste⅛ teaspoon ground black pepper, plus additional to taste½ cup grated parmesan cheese (40g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Deep 10” skillet (see note) (Affiliate Link): amzn.to/2yZPFMhLarge pot (Affiliate Link): amzn.to/3QJexiFPotato masher (Affiliate Link): amzn.to/3HdLtwkFacebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
How to Make Shepherds Pie Sugar Spun Run 2023-03-02 | My easy shepherd's pie recipe is 100% from scratch and SO flavorful. Simply sauté ground beef and veggies in a homemade gravy, top with mashed potatoes, and bake!Recipe: sugarspunrun.com/shepherds-pie-recipeIngredientsMeat1 Tablespoon butter (salted or unsalted)1 Tablespoon olive oil1 medium yellow onion, diced (about 1 cup/140g)3 large carrots, diced (1 ½ cup/195g)1 Tablespoon minced garlic (about 3 cloves)1 lb ground lamb or ground beef (453g)1 ½ Tablespoons tomato paste2 teaspoons apple cider vinegar¾ teaspoon salt¼ teaspoon ground black pepper½ teaspoon dried thyme½ teaspoon dried parsley2 Tablespoons all-purpose flour1 cup beef broth (236ml)2 ½ Tablespoons worcestershire sauce½ cup frozen peas (64g)Mashed Potatoes2 lbs russet or gold potatoes, peeled and cut into 1” pieces (907g)⅓ cup unsalted butter (5 ⅓ Tbsp/75g)½ cup milk (118ml)¼ heaping teaspoon salt, plus additional to taste⅛ teaspoon ground black pepper, plus additional to taste½ cup grated parmesan cheese (40g)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Deep 10” skillet (see note) (Affiliate Link): amzn.to/3IMebnWLarge pot (Affiliate Link): amzn.to/3QJexiFPotato masher (Affiliate Link): amzn.to/3HdLtwkInstructions00:00 Introduction00:31 Preheat oven to 400F (205C).00:38 Add butter and oil to a 10” (25cm) oven-safe skillet (see note) and cook over medium/high heat until butter is melted and skillet is hot. 01:00 Add onions and carrots and cook until softened, about 5 minutes.02:02 Add garlic and cook until fragrant (about 30 seconds).02:18 Add ground beef and cook, crumbling as you go, until meat is browned. 0 Drain excess grease if/as needed. 03:03 Once beef is mostly cooked, add tomato paste, vinegar, salt, pepper, thyme and parsley and cook, stirring, until beef is completely browned. 04:00 Sprinkle flour overtop and cook, stirring, until flour is completely absorbed and then cook another 30 seconds while stirring. 04:48 While stirring, slowly drizzle in beef broth until combined (make sure to scrape the bottom of the pan!). 05:19 Add worcestershire and simmer, stirring occasionally, until sauce is thickened. Taste-test sauce and add salt/pepper if needed.05:46 Stir in peas. Remove from heat and set aside while you prepare the potatoes. Mashed Potatoes06:08 Place potatoes in a large pot of cool water and add salt. Cook until potatoes are tender when pierced with a fork.07:01 Drain potatoes and return to pot. Let them sit in the pot for a minute (to allow the water to evaporate), stirring once or twice, before proceeding.07:19 Add butter, milk, salt, pepper, and parmesan cheese and use a potato masher to mash until smooth. Taste-test and add more salt/pepper as needed.07:59 Top the meat layer with an even layer of potatoes. If desired, rake a fork across the surface (helps promote browning). 08:22 Transfer skillet to center of 400F (205C) oven and bake for 20-25 minutes or until potatoes on top are beginning to brown. If you’re worried about your skillet being too full, place a foil lined baking sheet beneath it to catch any possible spills. For deep browning on top of the potatoes, broil for 1-2 minutes before removing from oven.09:02 Serve warm and enjoy!NotesSkilletIf you do not have a sufficient 10” oven-safe skillet, you can prepare the meat in a skillet and then transfer it to a 10” pie plate or a casserole dish instead before layering with potatoes and then baking.StoringStore in an airtight container in the refrigerator for up to 5 days. Leftovers may also be frozen in an airtight container for several months.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Flawless French Macarons #shorts Sugar Spun Run 2023-03-01 | I've finally shared my recipe for French macarons! Learn how to tackle this classically finicky cookie recipe with all my tips and tricks! Recipe: sugarspunrun.com/french-macaron-recipe#shorts #baking #recipe #macarons
Birthday Cake Cookies #shorts Sugar Spun Run 2023-02-28 | You're going to want to try these Birthday Cake Cookies!Recipe here: sugarspunrun.com/birthday-cake-cookies#baking #recipe #birthday #cookies #shorts
How to Make French Macarons (for beginners and advanced bakers!) Sugar Spun Run 2023-02-27 | My French macaron recipe has been carefully developed to set beginners and advanced bakers alike up for success! I’m breaking down all the steps and sharing tons of tips to have you well on your way to perfect, full, envy-worthy macarons.Recipe: sugarspunrun.com/French-macaron-recipeIngredients150 grams almond flour (see note) (1 ⅓ cup)150 grams powdered sugar (1 ¼ cups)110 grams egg whites, room temperature (about 3 egg whites/110ml/just under ½ cup)95 grams granulated sugar (scant ½ cup)Pinch cream of tartar, optional (I typically use ⅛ teaspoon)⅛ teaspoon table salt1 teaspoon vanilla extractFood coloring, optionalYour favorite frosting (see note)Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Baking sheet (Affiliate Link): amzn.to/36AXRkOMixing bowls (Affiliate Link): amzn.to/2C47vQxSifter (Affiliate Link): amzn.to/2YCUicIElectric mixer (Affiliate Link): amzn.to/3Xk9qYvPiping bag (Affiliate Link): amzn.to/2JAPSvkAteco 804 tip (recommended, see note) (Affiliate Link): amzn.to/3IL7gMQInstructionsSee recipe link for full instructions. NotesAlmond flourWhile not required, I prefer to use superfine, blanched almond flour. I personally like Bob’s Red Mill brand. Unblanched will work but you will see bits of the almond in the end result.TipI like the Ateco 804 best, but any round open tip will work. Food coloringI recommend gel food coloring, I use Americolor gel and typically add 4-5 drops per batch of macaron. Filling½ batch of any of my frosting recipes will work nicely in these macarons. My go-to choices are white chocolate buttercream (it’s not too sweet!) or my favorite chocolate frosting. StoringMacaron shells will keep in an airtight container at room temperature for 5-7 days or freeze in an airtight container for up to several months. When thawing, allow shells to come completely to room temperature before opening the container or you’ll have moisture on the shells.Filled macarons will keep at room temperature in an airtight container for several days (assuming a shelf-stable filling) or in the refrigerator in an airtight container for up to 2 weeks. To freeze, first mature macarons (let them sit in the refrigerator in an airtight container for 24 hours) then transfer container to freezer and freeze for up to several months. Thaw in container in refrigerator or thaw at room temperature (do not open container until thawed or you’ll have condensation).Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
Baked Chocolate Donuts #shorts Sugar Spun Run 2023-02-24 | These easy chocolate donuts are baked to perfection and dipped in a 2-ingredient chocolate glaze. My recipe makes 12 donuts in less than 30 minutes!Recipe: sugarspunrun.com/baked-chocolate-donuts-with-chocolate-glazeIngredients1 ¾ cups all-purpose flour (220g)¼ cup granulated sugar (50g)¼ cup light brown sugar, firmly packed (50g)2 teaspoons cornstarch1 teaspoon baking powder¼ teaspoon baking soda½ teaspoon salt¼ cup very hot water (boiling or steaming)¼ cup natural cocoa powder (25g)¾ cup buttermilk (177ml)4 Tablespoons unsalted butter, melted1 large egg, room temperature preferred1 ½ teaspoons vanilla extract⅓ cup mini chocolate chipsGlaze1 cup semisweet chocolate chips2 ½ teaspoons coconut oil or vegetable shorteningDisclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.Donut pan (Affiliate Link): amzn.to/3n8Xl5OMixing bowls (Affiliate Link): amzn.to/2C47vQxInstructionsPreheat oven to 350F (175C) and lightly but thoroughly grease and flour (or spray with baking spray) a 12 count donut tin. Set aside. In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, and salt. Measure out steaming water into a large measuring cup or a separate mixing bowl. Immediately add cocoa powder and whisk until smooth.Whisk in butter until combined (it’s OK if small lumps form).Add egg and vanilla extract to cocoa mixture and whisk well.Add buttermilk and whisk until smooth.Add chocolate mixture to dry ingredients and use a spatula to gently fold together until about halfway combined. Add mini chocolate chips and continue to gently stir ingredients until just combined (do not over-mix or donuts could be dense, dry, and tough).Drop batter evenly into prepared donut molds (or pour the batter into a piping bag and pipe it in, this will give you neater donuts!). Transfer to center rack of 350F (175C) oven and bake for 10-12 minutes or until a toothpick inserted in the thickest part of a donut comes out clean or with fudgy crumbs. Allow donuts to cool in pan for several minutes before carefully turning out to a cooling rack to cool completely before covering with glaze. GlazeCombine chocolate chips and coconut oil in a small microwave-safe bowl and heat in 25-second intervals, stirring well in between, until chocolate and oil are completely melted and mixture is smooth. Dip the smooth surface of each donut entirely into the chocolate glaze. Return to a cooling rack for the glaze to set before enjoying. If desired, decorate glaze with sprinkles while icing is still wet.NotesStoringThese donuts taste best the day they are made but may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.Facebook: facebook.com/SugarspunrunInstagram: instagram.com/sugarspun_samPinterest: pinterest.com/sugarspunrunEmail List: sugarspunrun.com/subscribe
