Buttermilk Waffles for Two

My friend teases me because I’ll make a pancake or four cupcakes. Well, I’ll also make two waffles. Waste not want not. It’s just me and the kid. I have no use for a half dozen waffles.

This recipe is for two decently sized waffles. If you want to make more then allow me to direct you to my go-to recipe converter. Simply input the interval you want to increase the recipe by (3 for roughly six, four for roughly 8, etc.)

You can add fixins, below I added spices and chopped apples. You can also add toppings, pictured below with strawberry compote.

Ingredients

1c flour

1 tbsp sugar

1/2 tsp salt

2 tsp baking powder

(any dry add on)

3/4c warmed buttermilk

3tbsp melted butter

1 tsp vanilla extract

Basic recipe:

Dry ingredients in one bowl.

Melt butter in another.

Add warmed buttermilk to the butter.

Add lightly whisked egg and vanilla.

Whisk wet into dry.

Portion into your waffle maker and cook following your machine’s operation.

© 2018 by Alexa Mason. All Rights Reserved

Red Velvet White Chocolate Cheesecake

Last year I posted the recipe for my Red Velvet Cheesecake. This is almost the exact same recipe except I tinkered with the cheesecake, buttercream and decorations.

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I will not bore you with a story about my grandma’s time on the farm when she milked a cow and made her own white chocolate.

 

I will just say this is labor intensive. Plan ahead. Be organized. Make. Your. Cheesecake. Ahead. Of. Time. And I do recommend using a quality white chocolate (I used Ghirardelli white chocolate baking bars).

 

Aside from the white chocolate, the pictures show double the cheesecake unlike my previous Red Velvet Cheesecake. This is not required but I wanted to show out because baking is therapy and I needed to do. So, yeah. This is pretty legit.

 

Oh, did I mention that white chocolate is in the cheesecake and the buttercream AND as a topping? Yeah.

 

Too legit.

 

To quit (rimshot).

 

 

Cheesecake:

 

2-8oz cream cheese, room temp

1 C sugar

3 tbsp sour cream, room temp

½ tbsp. vanilla extract

2 eggs

½ tbsp. corn starch

1/8 tsp salt

4 oz melted white chocolate

 

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i always love The Spread

  1. Preheat oven to 325 degrees
  2. Place a heat-resistant bowl on top of a pot with a small amount of water. Bring it to a boil and lower to a simmer. Put your white chocolate pieces (as close as you can get to same size) in the bowl. Stir occasionally as it melts. Remove from the pot when it’s like 90% melted, continue stirring until the carry over heat melts the remaining chocolate.
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    please don’t skimp on the chocolate

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    my widdle piggy is fun Marshall’s

  3. At the same time, preferably, start your mixer and whip the softened cream cheese.
  4. Add the sour cream
  5. Add the sugar and vanilla
  6. Add the corn starch
  7. Add the eggs one at a time
  8. Scrape down the sides, mix until combined.
    1. You don’t want to see any large flecks of cream cheese, small specks are okay.
  9. Add the slightly cooled white chocolate to the cheesecake mixture, combine well.

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    white chocolate being added to the cheesecake batter

  10. Cut a circle large enough to fit into the bottom of a 9” cake pan
  11. Spray with cooking spray, place parchment
  12. Pour cheesecake mixture into the pan, gently tap the pan on your counter to release any bubbles
  13. Bake for roughly an hour
  14. The cheesecake will be slightly jiggly in the center, a tad firmer towards the edges
    1. This cheesecake is a filling so some browning and cracks are fine. No one is going to see this. This is basically sacrilegious for traditional cheesecake, I know, but trust me.
    2. If it starts getting too Beyonce Bronze, tent it loosely with some foil.
  15. Allow the cheesecake to cool
  16. Cover with plastic wrap and allow cheesecake to set in the fridge for at least 4 hours, or overnight preferably

 

 

Red Velvet Sponge

 

2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2-3 tbsp cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs, room temperature

1 cup of buttermilk, room temperature

2 tsp vanilla extract

1-2 tbsp red food coloring (more or less to suit your preference)

1 tsp white vinegar

Pro tip: Boost your cocoa flavor by adding ½ cup of very strong coffee or instant espresso!! Remember when I used this technique in brownies?

 

 

Preheat the oven to 325 degrees F

In the bowl of your mixer, combine your dry ingredients

 

In a medium bowl, first combine your sugar and oil then add in the eggs, buttermilk, vanilla and food coloring

 

Add in your vinegar

 

Add in your coffee or espresso if you’re going to use  it

With your mixer on low, slowly incorporate the wet into the dry bit by bit

Note: This is not a thick batter

 

Grease and flour two 9” cake pans and divide batter into 3-4 cupcake tins plus the pans

(This can also be used just for cupcakes, freeze any excess batter in a ziplock bag for next time!)

Bake for 30-35 minutes in the center of the oven, start checking for doneness around 30 minutes

(your cupcakes will be done quicker, check for doneness around 16 minutes)

When the cake passes the toothpick test remove from the oven and cool on a rack then cool upside down to help flatten out the tops

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While cooling, whip up some buttercream

 

 

 

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

3 oz white chocolate melted, reserve 1 oz for decoration

 

Repeat the steps from above to melt 3 oz white chocolate

In the bowl of your stand mixer, whip the butter on medium until the butter looks light and fluffy52bdd84b-b5f0-4496-8d97-59c206a6a3f4

Add vanilla

On low speed, slowly and carefully add the powdered sugar about a cup at a time

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Slowly increase the speed and whip until well incorporated

Repeat steps 3 and 4 until all of your sugar is used

Add slightly cooled white chocolate and whip until incorporated

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Leftover buttercream can be stored in the freezer in a ziplock bag.

 

 

The Show:

 

Once completely cooled stack sponge-cheesecake-sponge

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Spread your buttercream on the sides and top of the cake—work quickly or make sure the room is warm. The buttercream will seize and harden because of the white chocolate.

(It will create a sort of ganache around the cake, so don’t be alarmed. Do you’re best. No one is going to really see this).

 

Crumble up your cupcakes and sprinkle on/around your cake

 

Nuke your remaining ounce of white chocolate at 10 second intervals, slightly warm but not soft.

 

Use a vegetable peeler and start peeling carefully on the straightest edge. Use your ribbons to decorate how you see fit.

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Store in an airtight container in the fridge.

 

© 2019  by Alexa Mason. All Rights Reserved

 

Red Velvet Swirled Blondies

Ingredients

1- 1 1/2 cups packed brown sugar

1/2 cup unsalted butter, softened

2 eggs, lightly beaten

2 tsp vanilla extract

1 1/2 cup AP flour

1/2 tsp salt

1/2-1 tsp red coloring

1/4 cup cocoa powder, more to taste

 

 


 

1. Preheat oven to 350 degrees

2. In the bowl of your mixer, beat together the sugar and butter until fluffy

3. Slowly add egg and vanilla

4. Scrape bowl as needed

5. Combine the dry ingredients

6. Carefully add dry to wet

7. Grease or line a 13×9 baking pan (11×7 for a slightly thicker cut)

8. Portion out about 75% of the batter into the baking pan

9. To the remaining batter, add the cocoa powder and food coloring

• Adjust this to your preference

• Easier to add than remove

10. Spread the plain batter to fit the pan

11. Dollop the red velvet batter around the pan

12. Using a knife, drag through the batter to create your swirls

13. Ensure the batter is evenly spread

14. Bake for 18-20 minutes, start checking around 15 minutes.

15. Use the toothpick method to determine doneness

16. Cool on a cooling rack

 

© 2018 by Alexa Mason. All Rights Reserved

Brown Sugar Oatmeal Cookies

I think these may the best cookies I’ve ever baked. It’s a user-friendly recipe and it is easy to customize with fix-ins.

My favorite part of the cookie is the sweet crunch when you bite in. We’re going to roll the dough in brown sugar before baking.

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Exactly.

These cookies can be frozen easily! I love this trick because you can grab one or two dough mounds from the freezer and stick them in the oven. You don’t have to make a huge batch! Portion control, or something. Right? Right.

Ingredients:

1 cup oats

1 cup AP flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 cup packed dark brown sugar

1/4 cup light brown sugar, in a bowl to the side (more as needed)

1 large egg

1 stick unsalted butter (cool yet soft enough to handle)

1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees
  2. In a mixing bowl, add oats, flour, baking soda, baking powder and salt
  3. Whisk dry ingredients together
  4. In the bowl of your mixer, add the butter and the brown sugar
  5. Beat until the texture is creamy
  6. Slowly add vanilla and egg
  7. Continue beating, scrape down the sides as necessary.
  8. With your mixer on low, carefully add the dry ingredients until combined
  9. You can add your mix-ins at this point (raisins, nuts, cranberries, etc).
  10. DO NOT OVERMIX THE DOUGH
  11. Line your baking sheets with parchment
  12. Scoop the dough in approximately 1 ½ tablespoon drops
  13. Roll the dough in that reserved brown sugar. Trust me.
  14. Bake for 10-13 minutes
  15. Start checking for doneness starting at 10 minutes
    • Cookies should be golden brown around the edges
  16. Allow to cool for a moment on the baking sheet before transfer to cooling racks
  17. This dough can be frozen and baked cookies can be cooked
    • Freeze the dough in mounds on the baking sheet then transfer to a freezer bag for proper storage

© 2018 by Alexa Mason. All Rights Reserved