The Baking Owl

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


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Holiday Desserts and Treats

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I know, I know. I haven’t posted a blog-post in FOREVER. Well a month to be exact. But, I have a perfectly reasonable excuse for it.

I was sick. Really sick.

It was pretty terrible. I basically lived in my bed for a couple of weeks. And what’s worse is that I got sick during the Winter HOLIDAYS!

But that doesn’t mean I didn’t bake anything, cause everyone in my family knows that I’ll be the one making Holiday desserts for them to eat. Unfortunately, because I was asleep half the day, and I was exhausted or in a coughing fit for most of the other half of the day, I didn’t get to bake as much as I’d wanted to. But I couldn’t just not post a couple of holiday recipes for you guys. Right?

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Raw Vegan Banana Raspberry Swirl Cake

Here’s another healthy and yummy recipe- How to make this incredibly delicious and easy RAW VEGAN Banana Raspberry Swirl cake.

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This cake is a bit similar to my raw vegan cherry “cheese”cake that I posted not too long ago. They both have the same crust and a similar swirl look, but they both taste very different and truthfully I can’t really pick a better one. They are both packed with wonderful flavors, so I will leave that question to you. You can try out both of these desserts and let me know if you liked one better than the other, or like me you can’t pick.

But anyways, this dessert will impress any guest when they come to know that this is totally vegan and gluten-free.

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Strawberry, Mango, & Lime Popsicles

Here’s an easy treat that will cool off anyone on a hot summer day.

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Yup, today I made popsicles! I wanted something cold and refreshing without having to turn on my oven, and I wanted to make it using ingredients I had at home. Continue 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.

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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.