jeanniebee bakes

I was looking for something different to make this holiday season and my mind went to chocolate! A few years ago, I had tried unsuccessfully to make a homemade Oreo-style cookie. After a little reading and some trial and error, I landed one this delight. These chocolate sugar cookies and the most soft and delicious you'll ever make! The recipe is simple to make and shape. They're perfect decorated with sprinkles or icing, or sandwiched around a delicious filling. A new classic in the making... Ingredients: 3/4 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 and 1/2 cups  all-purpose flour 3/4 cup unsweetened natural cocoa powder 1 teaspoon baking powder 1/8 teaspoon salt Directions: In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together until combined. Set aside. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat t

Very Very Strawberry Cupcakes  This was a first attempt at strawberry cake for me and I have to say, I think it was a great success. It's the first weekend of spring and there are strawberry stands popping up all around my town. I was wanting to bake something tasty to take and share with friends and well, strawberries were on my mind. I read several recipes which used strawberry syrup, compote, or jam and a few others that called for fresh strawberries. I went for the fresh strawberries and I think they're pretty yummy. They taste quite like strawberry shortcake...buttery and bursting with strawberry goodness! I hope you enjoy them, too!         Very Very Strawberry Cupcakes For the Cake 1 cup whole fresh strawberries 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 lar

Dark Chocolate Stout Cake I have made this type of cake a few times and tried a few different recipes. So far this one is my favorite. It's moist, dark, rich and delicious! It's a nice treat for St. Patrick's Day, or any day you want a unique chocolaty dessert. The frosting has liqueur (Bailey's Irish Cream) in it, which is delicious but not the way to go if you're serving it to children. I'd go with vanilla whipped cream, in that case. I hope you like it as much as my friends did!  Ingredients For the Cake 1  cup dark stout beer 17  tablespoons unsalted butter ¾  cup unsweetened cocoa 2  cups sugar ⅔  cup sour cream 2  large eggs 1  tablespoon vanilla extract 2  cups all-purpose flour 2 ½  teaspoons baking soda For the Frosting 1/2  cup butter, softened 3  cups confectioners' sugar,      or more as needed 3  tablespoons Irish cream liqueur      (such as Baileys®), or more to taste Instructions  For cake: Preheat the oven to 350ºF an

Early Grey Tea Cupcakes I am a huge fan of Earl Grey tea. In fact, I've often thought I should probably send Earl Grey a valentine each year because I love it so much!  The florally, aromatic essence of bergamot...Mmmmm. The tea flavor of this cupcake is subtle and delicious.   Ingredients Earl Grey Tea Cupcakes 2/3 cup whole milk 4 Earl Grey tea bags 1 3/4 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sour cream 1 tablespoon vanilla extract 1/2 cup canola oil 3/4 cup sugar 2 large eggs, room temperature  Earl Grey Buttercream 2 sticks unsalted butter, room temperature 2 cups powdered sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons heavy cream For cupcakes: Heat milk in microwave until just start boiling. Place tea bags in milk and let it steep for 30 minutes, and the mixture is at room temperature. Discard the tea bags. Reserve 3 tablespoons for buttercream frosting. Pre

I grew up in the South and have always maintained a warm, special place in my heart (and my belly) for delicious biscuits.  My mother made them often and shared her gift for making this delectable comfort food with both my brother and me.  Here's my twist on the biscuits I remember from my childhood. Deliciously Flaky Buttermilk Biscuits Ingredients 2     cups all-purpose flour 1     tablespoon baking powder 1/2  teaspoon salt 1/4  teaspoon baking soda 1/2  cup shortening 3/4  cup  buttermilk Directions Preheat oven to 450 degrees.   In a bowl stir together flour, baking powder, baking soda, and salt.  Cut in shortening till mixture resembles coarse crumbs.  Make a well in the center; add buttermilk all at once.  Stir gently with a fork until dough just clings together. On a lightly floured board, press out the dough into a flat disk.  Fold over and repeat 6-7 times to create the layers.  Past or roll gently to a 1/2-3/4 inch thickness.  Cut with a biscuit cutter

This delicious, crisp and delightfully coconutty cookie turned out to be such a treat.  I love coconut in just about every form but this cookie even has the power to convert coconut haters. Eaten right off of the cookie sheet, drizzled in chocolate, or made into sandwiches filled with raspberry or apricot preserves, this cookie is a gem! Toasted Coconut Shortbread Ingredients ½         cup shredded sweetened coconut 1 ½      sticks softened butter ⅔         cup granulated sugar ½         teaspoon sea salt or kosher salt 1          teaspoon vanilla extract 1 ⅓      cups flour Directions Preheat oven to 325 degrees.  Spread coconut across a rimmed baking sheet.  Bake, stirring occasionally, until coconut is golden brown.  Cool coconut completely and then grind slightly in blender or food processor (I just crumble it in my hands). With a mixer, beat butter and sugar until well blended.  Mix in salt, vanilla, and flour.  Stir in toasted coconut. F