The Baking Owl

A blog written by an aspiring 14 year old baker…..


Leave a comment

Custard Fruit Tart

Last week was Thanksgiving which meant lots and lots of baking. During the course of three days I made multiple desserts including two birthday cakes, a whole lot of cookies, and this absolutely delicious fruit tart.

IMG_0193

This fruit tart was sort of a last minute dessert. I knew I wanted to make some kind of tart for our Thanksgiving meal, and I just happened to spot these berries at the grocery store so I went with it. Although strawberries aren’t the most seasonally appropriate fruit, the tart was definitely a hit! (Also doesn’t it just look so pretty?!)

Continue reading

Advertisements


2 Comments

Gluten Free Coconut Cake

I have yet another gluten free recipe for those that are health conscious or even people who just want a delicious guilt free treat. It was actually my dad’s birthday last weekend, so I knew I had to make something that was gluten free (since he’s gluten free) and I found a recipe online on how to make a coconut cake. I decided to make my own little twist on the cake and to make it slightly healthier than it already was.

I made this into a coconut lemon cake which turned out to be absolutely delicious. This cake has eggs and a bit of butter, so it isn’t dairy free. BUT, I used fresh dates instead of sugar, so it was also sugar free. Also, don’t be intimidated about using dates. I am definitely not a big fan of raw dates (opposed to my dad who can eat them all day), but you can’t even tell that dates were used to replace the sugar.

Continue reading


Leave a comment

Cream Puffs From Scratch

This week, I baked delicious, mouth watering, melted chocolate and powdered sugar topped cream puffs!

IMG_3901[1]

Typically, Cream Puffs look very delicate, professional, and to some they also look pretty challenging to make.

But I am here to tell you that I made these cream puffs from scratch and it was loads of fun as well. Easy Peasy!

Continue reading


6 Comments

Spanish Flan

Summer is finally here! =D I just got out of school yesterday and I had planned a big list of treats that I want to bake this summer.

photo 1

The only reason there aren’t more things listed is because I ran out of room.

But anyways, the real reason I wrote this post has nothing to do with summer, in fact it has to do with school.

So, last week I had a party in my Spanish class at school, and everybody had to bring some kind of Spanish dish. Here’s what I thought when I found out about this:

1.Yessssss, I get to bake! 2.I’m going to (obviously) make a dessert, and 3.I have to make something delicious (also obvious) 

Guess what I made?! I made the famous Spanish dessert, Flan!

IMG_3276[1]

This dessert was actually not too hard to make if the directions are followed correctly. Which, I admit, I kind of messed up a little on the caramel base.

It took me couple of tries to get my caramel right.

On my first try, I cooked my sugar  a little too long and it end up turning into a useless pile of sugar crystals.

photo 2

On the second try, I watched the sugar more carefully and got it right. The custard part of the Flan was very easy to make. I basically just poured the ingredients into a bowl and whisked it together until smooth.

Then I baked the Flan in the oven for an hour and then when I took it out, I let it cool in the fridge overnight. The next day I flipped the flan upside down onto a serving plate.

IMG_3278[1]

The Flan turned out to be very pretty with caramel dripping down the sides. The custard itself tasted creamy and delicious.

If you enjoy reading posts like this and would like to get updated when ever I post something new, please follow my blog by typing in your email in the “Follow The Baking Owl” box on the right ->->.

Also to watch tutorials on how to make many delicious treats, subscribe to my YouTube channel – TheBakingOwl!

Thanks for reading! 😉

 

Spanish Flan

Makes 1 9in. Sized Flan

Ingredients:

1 cup of granulated sugar

3 eggs

12 ounces of evaporated milk

14 ounces of condensed milk

1 tablespoon of pure vanilla extract

Directions:

1. Preheat your oven to 350 degrees F.

2. Over medium-low heat, pour sugar into a pot and let it cook until liquefied and golden brown. Watch your caramel carefully and DON’T stir.

3. Pour the caramel into a round 9 inch glass baking dish quickly because the caramel will harden very quickly.

4. Then in a large bowl, whisk the eggs. Add in evaporated milk, condensed milk, and vanilla extract. Whisk until the mixture is smooth.

5. Pour mixture into baking dish and cover with foil.

6. Bake in preheated oven for 60 minutes. Let cool completely. (You can also refrigerate it overnight to become firmer) Then place the dish into a bowl of warm water to loosen the edges. Run a knife around the edges of the Flan and then invert it onto a serving plate. The plate should have a little bit of a higher edge to catch the caramel.