The Baking Owl

a blog written by an aspiring 17 year old baker.


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Thanksgiving Desserts

This Thanksgiving I was with my family and cousins in Tampa, Florida. And as usual, I was in charge of the desserts.

My cousins had never tasted any of my desserts before so I wanted them to try some of my specialties – that included moist and delicious red velvet cupcakes, pumpkin spice cupcakes, flourless chocolate cake and cinnamon rolls.

It was a lot of fun making these desserts even though I wasn’t in my own kitchen and I didn’t have my faithful Kitchen Aid mixer with me. But they all turned out great as all these recipes can be made by hand with just a little more effort.

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Father’s Day Vegan Gluten Free Dessert

So last weekend it was Father’s day and it is always a little difficult for me because my dad is vegan and gluten free.

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Last year I made a vegan pie cake that looked like a shirt and tie, but his year I wanted to make something even more healthier but still delicious. So I took my original vegan pie cake recipe and made a few changes. For one, I made this dessert without any processed sugar. Instead, I used natural coconut sugar. I also used almond flour and coconut flour instead of just almond meal. Also, for more flavor, I added some chopped walnuts and chocolate chips.

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I baked this dessert in a pretty porcelain pan and when it came out of the oven and cooled slightly, I drizzled it with a glaze I made out of coconut oil, maple syrup, vanilla extract, and cinnamon!

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Although I didn’t decorate this dessert up like last year, I think it still came out great considering that I made this dessert much more healthier! My dad really enjoyed the dessert!

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! 😉

 


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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.

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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!

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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.

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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.

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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.