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Briella’s Pantry Baking - #3 Candy Cane Cookies

Sul Sul, Gerbits. Today we are going to be making another candy cane-inspired cookie. My family always has a bunch of candy canes during the first of the year. I have a problem with anything mint-flavored, I won’t be able to stop.

 And my siblings don’t help me with that problem *haha* they keep sending me the clearance candy canes. The ones you find at the store that are only about 1 simoleon. Yeah, so, I had a bunch of candy canes that I needed to use before they went bad. And believe me, that is possible. So I found this Candy cane Cookie recipe.

You are going to need:

sugar

butter

eggs

peppermint extract or vanilla extract

salt

flour

baking soda

candy canes.

Preheat your oven to 350 and prepare the cookie sheets with parchment paper. Again, if you don’t have parchment paper, you can use non-stick spray and it works just as well.

Gerbits, you need to blend the sugar and butter with a hand-held mixer until it is light and fluffy.

Next, you are going to add the eggs, peppermint extract or vanilla extract in my case, and the salt. Mix this into the butter mixture.

Add the flour and baking soda, and you are going to mix until it is just incorporated. Make sure you do not over-mix.

Using a wooden spoon, not the hand mixer, stir in the crushed candy canes

Using a small cookie scoop, which is about 1 tablespoon in size. It helps using the cookie scoop because it makes the cookies equal in size. That way there are no fights about who gets the bigger cookie. 

The recipe says to bake the cookies for 15 minutes. However, because the temperature of the oven is 350 I baked them for 8 minutes and they were done. But, every oven is different. I would just start at 8 minutes and add 2 minutes at a time. 

Once you remove the cookies from the oven, immediately transfer to a wire cooling rack to cool completely. If you do not have a wire cooling rack, you can put the cookies on a platter and put them into the fridge.

I love candy canes, peppermints, and all things mint-flavored. So these cookies were so So good. However, if you don’t like mint-flavored things then these cookies are not going to be to your liking. I hope you gerbits liked this recipe. Vadish, Dag Dag!

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Briella’s Pantry Baking - #2  Red Velvet Cookies

Sul Sul, gerbits. These cookies are so good. I had SO many good reviews for this recipe. We are going to be making Red Velvet Cream Cheese thumbprint cookies.

These cookies do take a longer time than other cookies, but oh my gosh, the end result is worth it.

For the cookies, you are going to need:

butter/margarine

brown sugar

egg yolk

vanilla extract

flour

red food coloring

cocoa powder

sanding sugar. Even though I used regular granulated sugar for this part, and it tasted really good. 

For the cream cheese filling, you are going to need:

cream cheese

egg yolk

sugar

salt

vanilla extract

Once again the recipe is going to be in the description. 

The first thing you are going to do is preheat your oven to 300. And line two cookie sheets with parchment paper, or spray with non-stick spray. 

You are going to mix the butter, brown sugar, egg yolk, and vanilla until light and fluffy, with a hand mixer, or a standing mixer, if you have one. 

Next, mix the flour, food coloring and cocoa powder with the wet ingredients until a soft dough forms.

Using a cookie scoop, a teaspoon measuring spoon, or just a small spoon, scoop some of the dough into your hands and roll it into a ball. 

Now you are going to pour the sanding sugar, or granulated sugar into a bowl. Roll the dough in this bowl.

You then are going to repeat this step until you have no more dough left. 

Bake the cookies for 10 minutes. I know what you, gerbits are thinking “ OH MY GOSH, Briella is baking cookies longer than 8 minutes. Is something wrong?” *haha* No, nothing is wrong. Normally I would bring the time down to 8 minutes. IF the temperature was at 350. These cookies, however, are cooking at 300. Which is a lesser temperature than I normally bake it, so I just followed the instructions, and they did taste amazing. 

While the cookies are in the oven baking, you are going to make your cream cheese filling.

Using an electric mixer you are going to mix the cream cheese, egg yolk, sugar, salt, and vanilla until it is smooth. 

After the timer goes off. You are going to take your cookies out and make an indentation to the cookies. You are going to want to get a spoon and press down to make the indentation. Do not do what I did and I try and use your thumb. These cookies are going to be hot because they just came out of the oven. 

Once you made the indentations in the cookies you are going to spoon in approximately a teaspoon amount of cheesecake filling into each indentation. Honestly just eyeball it. 

Bake for an additional 12 minutes or until the filling is set. Make sure that when you place a toothpick in the middle of a cookie it comes out clean. Once it does, then it is done. 

Make sure that the cookies are completely cooled before enjoying it.

I made these cookies for my sister. Our birthday is the same, and I didn’t have enough time to go over to her house for her birthday party. So I called her over and the rest of the family, so that they could try these cookies. They all loved them. Well, I hope you guys love this recipe. Hope to see you all gerbits next time. Vadish, Dag Dag!

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Briella's Pantry Baking: #1 Chocolate Banana Bread

Sul Sul, gerbits. As I mentioned in my previous video, this series is going to be all about your basic pantry ingredients being used in different recipes. 

Today we are going to be making cocoa banana bread. Just like the WInterfest baking, the measurements, and the recipe are going to be in the description below. 

The dry ingredients that you are going to need are:

flour

baking soda

salt

cocoa

nuts if desired.

The wet ingredients that you are going to need are:

butter

sugar

a couple of bananas,

milk,

eggs,

vanilla

Preheat the oven to 350.

The first thing that you are going to do for this recipe is combine the wet ingredients. Which includes, butter, sugar, bananas, milk, eggs, and vanilla. You are going to mix this for 1 minute. 

Next, you are going to add the dry ingredients and mix. 

The recipe says to pour it into a 9 x 5 inch loaf pan, that is greased. But, I just bought these wonderfully cute, mini-loaf pans. So, I decided to use them. Thankfully I did not use the time that is on the recipe. Because they would not have been edible. 

The recipe says that if you are using a 9 x 5 inch loaf pan you are going to bake them for 50 to 60 minutes. But, if you are baking them in muffin tins or mini loaf pans then you are going to need to bake them for 10 minutes. If you stick a wooden pick or a knife into the bread and it comes out clean, then it is done. 

I am actually really happy about how this bread came out. 

These were the first bread that I have ever done. Next time I do something in the mini-loaf pans I know that I have to do 2 scoops from my cookie scoop. 

I hope you guys liked the recipe. Hope to see you gerbits next time. Vadish, Dag Dag.

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The start of something new: Breilla's Pantry Baking

Sul Sul, Gerbits. Long time no see. I know the last time you saw me I had short hair and I was a year younger. But today I come to you all, with my long hair and my older self, to tell you that I want to do another baking series.

This series is going to be a little different from the Winterfest baking. That was 28 recipes, that were all Winterfest related. However, this baking series is not going to be like that. I don’t know the exact number of recipes I am going to share with you, gerbits. But I do know that I love making the baking series.

The series is going to be called “Briella’s Pantry Baking.” What I mean by this is…there are a lot, and I mean A LOT, of recipes out there in the world that use the basic ingredients that most people have in their pantries. 

I am also going to be using recipes that have fruits and vegetables that I have on hand that day. I am going to be posting whenever I feel the need to bake. For the most part, the format is going to be exactly the same as the Winterfest baking.

I hope you all are looking forward to this baking series, as much as I am. Hope to see you gerbits next time. Vadish, Dag Dag!

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Briella’s Winterfest Baking 28 - Peanut Butter Cookies

Sul Sul, Gerbits. The other day, I was in a strong need for something sweet. But, not too sweet. So I went onto Simstrest, and search fast 3 ingredient cookies. And the one that came up a lot was a simple Peanut butter cookie. 

For this recipe, you are only going to need:

peanut butter

sugar

egg. 

I made a chocolate topping for these cookies, and for that you will need, cocoa powder, sugar, oil, and water. Just so you know, the recipe is going to be under the description below.

The first thing you need to do is, preheat the oven to 350 degrees, and line two cookie sheets with parchment paper.

All you gerbits out there need to understand that I honestly didn’t follow a recipe for this. I just went for it. 

I combined all three ingredients in a large bowl, and I mixed it until they were all combined.

Using a cookie scoop or a teaspoon, shape the cookies. You are going to place them on the prepared cookie sheets. 

Bake them for about 8 minutes. You all know my motto, “You Can Always Add Time, Never Subtract it.”

After the cookies were done, I put the chocolate topping on. This recipe is one that my dad has passed down to us. If we want something fast and sweet, we make chocolate milk with this recipe. For the recipe you just combine the cocoa powder, sugar, oil and water. You want it to be a little thicker than your average icing. But, the consistency always changes.

Enjoy your cookies, I know I did! Hope you gerbits liked this recipe. Vadish, Dag Dag!

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Briella’s Winterfest Baking 27 Brownie Dip

Sul Sul, gerbits. So, Bobbie called me a few days ago before the New Year and she told me that she wanted to have more dips. That you can’t have a party without dips. So I ended up making SO many dips for New Year’s Eve. I called the whole family over and we celebrated the new year, with a belly full of food.

The dessert dip that we had was a brownie batter dip. It was on the sweet side, but it tasted really good.

You are going to need:

whipping cream, you can use frozen whipped cream,

brownie mix,

cream cheese,

chocolate syrup.

We made our chocolate syrup, which can be done with

cocoa powder,

sugar,

a little oil

water. It does taste strange but it is good.

The first step is to whip the cream, but you can jump to the next step if you have the pre-made whipped cream.

In another large bowl, add the brownie mix and cream cheese, with an electric mixer beat it for 1-2 minutes. Be patient because it may not come together yet.

Add the chocolate syrup and beat with the mixer until the batter comes together and looks like a ball. 

Add the whipped cream into the bowl with the brownie batter. Beat until the two are combined. At this point it should be fluffy and creamy.

You can serve this with pretzels, cookies, or graham crackers. This recipe was really unique and I was unsure of how it was going to taste. But, it was chocolate, so how could you go wrong.  I hope you gerbits liked this recipe. Vadish, Dag Dag!

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Briella’s Winterfest Baking 26 Hashtag Cookies

Sul Sul, Gerbits. Well today is going to be a mash up recipe. Because I am going to be making the idea of Rosanna Pansino’s Hashtag Cookies and the sugar cookie recipe that I grew up making, this recipe is personally known as the Pink Cookbook Sugar Cookie recipe.

The reason I love this sugar cookie recipe so much, is because it does not take X number of hours to chill. However, that DOES NOT mean that this cookie recipe doesn’t take hours. 

Because it does, expect to stand for a few hours, or do what I do and go back and forth between sitting and standing. 

The original sugar cookie recipe video will be linked in the description below.  Man, was a different person when I made that video. In the description, there is still going to be the recipe itself.

Okay this point in time, you have to understand that I will be saying butter, for some recipes, but this can be substituted with margarine. And if you don’t think you have enough butter, you can half it and use vegetable shortening. Or you can just omit the butter and use shortening. There is literally no taste difference. Sorry, for the normal butter rant. Now back to the regularly scheduled recipe.

You are going to need:

butter

sugar,

eggs

flour,

salt,

baking powder,

nutmeg,

milk.

The first thing you are going to do is cream the butter and sugar together. Add one egg at a time and beat until mixture is fluffy.

Stir in dry ingredients: which consists of flour, salt, baking powder, and nutmeg, in another bowl. You are going to need ALL 6 cups of flour. It helps with the consistency of the cookies. Do not put all of the dry ingredients in the same bowl as the wet ingredients. You are going to slowly add the flour mixture alternately with milk. 

If the dough is too sticky to handle after, everything is mixed together, don’t be afraid to add a little flour at a time. The first time I made these cookies by myself, they had a lot of flour around them. You don’t want to add to much flour like I did the first time. You want to be able to handle the dough with your hands and not have the dough stick to your hands.

You are going to flour your baking area, and roll it out to about ¼ inch thick. You know, I have never actually grabbed a ruler and said “yep, this is the right thickness of dough.” I just kind of eye ball it. Some of the cookies might be a little thinner and some might be a little thicker. But they are like people. No two cookies are a like. 

For the hashtag shape, you can use the template that you can find at Nerdynummies.com or you can do what I did. Which was cut a long strip of dough, and made the hashtags that way. I also did that with the words. It was fun and that is the key to being a baker, you just have to have fun and just go with it. If something doesn’t go right, you just have to laugh it off, learn from it and move on. 

You are going to bake the cookies for 8 minutes. The first batch is going to be 8 minutes, but after that you are going to want to bake them for 7 minutes. Until the bottoms are just browned. These were my starter cookies, so whenever I make cookies, I am always using 8 minutes no matter what the recipe says. Because I feel that you can always add time. I feel like I have said that a few times already in these videos. 

After they are all done baking, and there is going to be A LOT of cookies. You are going to need to make the icing. Again my favorite recipe for icing is the one that Rosanna has in her cookbooks. That recipe is amazing, and super easy.  

In a large bowl, you are going to beat the egg whites, powdered sugar and cream of tartar until it is thick and smooth, for about 5 to 6 minutes with an electric mixer. Then you are going to beat in the honey, salt, and vanilla until it is smooth, it is going to take about 1 minute.

In a large bowl, you are going to beat the egg whites, powdered sugar, and cream of tartar until it is thick and smooth, for about 5 to 6 minutes with an electric mixer. Then you are going to beat in the honey, salt, and vanilla until it is smooth, it is going to take about 1 minute.

Frost the cookies the way you want to frost them and remember to have fun. I hope you gerbits liked this recipe. See you next time! Vadish, Dag Dag!

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Briella’s Winterfest Baking 25 Pomegranate Chocolate

Sul Sul, Gerbits. Today is one of the simplest recipes that I think I have shared with you during this baking session. We are going to be making Chocolate Pomegranate Seeds.

You are going to need:

Pomegranates

chocolate chips.

That’s all you need. It is a two ingredients recipe.

The first thing you are going to do is remove all the pomegranate seed and then place them in a colander. The measurements are going to be in the description below.

Then gently rinse the seeds, and lay them out on a paper towel. The reason you do this is to dry them. 

You are going to place the wax paper on a cookie sheet that can fit in your refrigerator.

(Christopher talking) Mom always melt’s her chocolate on the stove. She tells us that she feels that the chocolate that gets melted in the microwave is not even. But, I don’t really care. I JUST WANT CHOCOLATE!

(Briella) *quietly laughs under her breathe* Thanks, Chris. I always melt things is I use a double boiler, which is a pot of water with a pan or bowl over the top. This way I know that all of the chocolate is melted. And there are no chunks of chocolate chips that haven’t melted yet. 

After the chocolate is melted, you are going to add the pomegranate seeds, folding gently with a rubber spatula. Until the seeds are thoroughly covered. Then spoon out globs of the mixture.  

(Chris) Mom, do you think I’ll be able to eat it?

(Briella) Why wouldn’t you? I mean you usually like Pomogrante, and you LOVE chocolate, so why would you be able to eat this?

(Chris) Because I am missing a tooth.

(Briella) OH, so the tooth fairy is going to be visiting you tonight?

(Chris) Yeah, I’m gonna be richer than Christian.

(Briella) *haha* how much money do you think the tooth fairy is going to give you?

(Chris) I think I am going to get $100.

(Briella) Um… no… maybe take away one of those zeros, and then half that. 

(Chris) That’s not fair mom, you know that math is not my strong point! Don’t confuse me with numbers. 

The globs of the mixture can be whatever size you want. You may want to cut them in half once they are cooled. Like we did.

You are going to refrigerate the chocolate pomegranates so that they can become hard. You can keep them in the refrigerator for at least 3-4 days. But that is not going to last. 

These were really good. They tasted like chocolate pomegranate candies. I mean wait.. That is what they were. Well, I hope you gerbits liked this recipe. See you next time! Vadish, Dag Dag!

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 Briella’s Winterfest Baking 24: Gingerbread People

Sul Sul, Gerbits. We are going to be making yet another Rosanna Pansinno recipe. It kinda is a given that I am using a lot of her recipes because in my humble opinion were my two major Winterfest gifts. Also, everyone in my family knows that if I like a particular cookbook, I am going to use it A LOT. 

So today we are going to be making her Gingerbread Men or people because for whatever reason I could not find my Gingerbread man cookie cutter. I found two other sims like cookie cutters, which were a ginger lady and a dough-boy. Even though I knew that we did, in fact, own a Gingerman cutter.

For this recipe, you are going to need:

flour

baking soda

ground cinnamon

ginger

cloves

nutmeg

salt

Butter or margarine

Brown sugar (light or dark) the only difference is going to be in the color, there is no taste difference

1 egg

molasses

red hot candies or chocolate-covered candies. 

This is the best icing that I have ever made using this recipe. You will need egg whites, Powdered sugar, cream of tartar, honey (omit if you don’t have it on hand, just use vanilla) salt, and vanilla extract. 

In a medium-sized bowl, you are going to whisk together your dry ingredients. Which consists of flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

In a larger bowl, you are going to beat the butter and brown sugar until light and fluffy with an electric mixer, for about 3 to 5 minutes.

You are going to mix in the egg and molasses.

On low speed with your mixer, you are going to mix in half of the flour mixture. Then you are going to repeat this until it is all combined.

Gerbits, the next thing you are going to do is shape the dough into a disk and wrap it in plastic wrap. Refrigerate it for 3 hours. For this, it helps if you shape the dough into sections. It is easier to work with, this way.

With the power of Simstube magic, we have some dough already chilled. You are going to preheat the oven now, to 350 degrees. Line 2 of your cookie sheets with parchment paper.

Lightly flour your countertop or kitchen table, or wherever you are going to be working with the dough. Roll out the dough to about ¼ inch thickness. Cut out the gingerbread men with the cookie cutters, placing them 1 inch apart.

The recipe says to freeze the cookies until they are firm. However, I did not do this step because I left them to sit overnight. And they were still kind of cold when I put them in the oven. But according to the recipe, you are going to freeze them for about 15 minutes.

Again, the recipe says to bake them for 10 minutes, or until they are firm to the touch. However, I started baking them at 8 minutes. Adding time is always acceptable because you can not take away time. 

While the cookies are still warm, you can press the candies in the center of cookies for buttons.

Let the cookies cool for about 2 minutes on the baking sheets. Then you are going to transfer them to a cooling rack so that they can cool completely. 

As the cookies are cooling you can make the icing. In a medium bowl, you are going to beat the whites, powdered sugar, and cream of tartar with an electric mixer for 5 to 6 minutes.

Next, you are going to beat in the honey, salt, and vanilla until it is smooth, which will take about 1 minute. 

Now is the fun part. Consuela came into the kitchen and helped me make some beautiful and unique gingerbread people. Some could say that these gingerbread people are out of this world and no I am not talking about Sixam. I am talking about another outer world, that no sim has explored…yet.

I don’t want to take any credit for this recipe. This recipe is from the Baking all-year-round cookbook by Rosanna Pansinno. She is an amazing baker, and if it wasn’t for her then I wouldn’t have started baking. I hope you gerbits liked this recipe. See you next time! Vadish, Dag Dag!

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Briella’s Winterfest Baking 23 Italian Christmas Cookies or Cinnamon Roll Cookies

Sul Sul, Gerbits! Do you ever have those days, where you are just searching and searching on Simtrest or any other social media network, and you find the just right recipe.

 But then you look at it and think it might not work, but hey we’re going to try it anyway. That is what happened to me when I found some Winterfest cookies that were called “Italian Christmas Cookies.” To me they looked good, but I wasn’t really sure if they were going to taste good. But they were so worth it. These cookies worked surprisingly well as dessert and breakfast the next day. 

The ingredients for these cookies are:

eggs

sugar

butter

flour

baking powder.

The measurements for these ingredients will be in the description below.

For the icing you will need:

confectioners sugar or powdered sugar

vanilla

water.

Preheat the oven to 375 degrees and grease two cookie sheets.

In a medium sized bowl you are going to sift together flour and baking powder. And then set that aside.

In a slightly larger bowl you are going to cream together the butter and sugar. After that you are going to add the eggs one at a time. Mixing well, each time. Then add the vanilla, and the flour mixture.

Knead the dough until the dough is firm and not a sticky consistency. Add the flour if it because too sticky.

Let the cookies chill in the refrigerator for at least 1 hour.

Cut off a small amount of dough and roll on a floured surface. Into approximately 6 inch strips. Twirl into shape and place them on the prepared cookie sheets

You are going to bake them for about 8-10 minutes. The bottoms are going to be lightly browned but the tops should remain light.

After they are down baking you are going to cool them on a wire rack and let them cool completely before glazing.

For the icing you are going to the icing ingredients into a bowl until just smooth. You want the icing to be more thick than thin, but still a little runny.

I put in cinnamon to the icing, and it gave the cookies a cinnamon roll taste to them. 

Once the cookies are cooled you are going to dip the tops of the cooled cookies into the glaze. Then you are going to return them to the wire rack. Make sure the glaze drips down the sides of the cookies.

Top the sprinkles, while the glaze is still wet. And enjoy the cookies.

These cookies are easy to make and easy to eat. I hope you like this recipe. I hope to see all you lovely Gerbits next time! Vadish, Dag Dag!

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Briella’s Winterfest Baking 22: Whipped Shortbread Cookies

Sul Sul, Gerbits. Today we are going to be doing a very easy recipe. Haha, but then again I am the one saying this. 

And it is known that I only do “easy” recipes. But, today we are going to be making Whipped Shortbread Cookies. 

And before all of you go down in the comments say “ oh.. Briella, you’ve already made shortbread cookies earlier.” To those people, I am going to say Yes and no.

 Yes I have made shortbread cookies before, and no I haven’t. Because shortbread cookies are so versatile. They can change so much. So today we are going to be making Whipped shortbread cookies.

For these cookies, you will need:

butter, or margarine. (Again, the taste does not change if you use one or the other. If you don’t have either, you can also substitute it for vegetable shortening. The consistency or the taste does not change. 

Okay, now that my educational speech is done back to what you are going to need in this recipe):

powdered sugar

flour

cornstarch

salt

vanilla extract

sprinkles. 

The first thing you are going to do is preheat the oven to 300 degrees Fahrenheit. You are going to line cookie sheets with parchment paper. This way it is easier to get them off of the cookie sheets.

In a large bowl you are going to beat the butter and powdered sugar until mixture is very fluffy. At least 5 minutes. The measurements for the recipe are going to be in the description below.

You are going to mix in all of your dry ingredients which includes your flour, cornstarch, and salt. You also want to add the vanilla. 

Lightly dust your hands or cookie scoop with cornstarch. Then form the dough into balls that are about 2 teaspoons to 1 tablespoon in size.

Place the rolled cookies on the prepared cookie sheet. Press them down with a fork that has been dipped in cornstarch. You will not taste the cornstarch, this just prevents it from sticking. Add a few sprinkles, or a lot depending on how you as the baker are feeling, to the top of the cookies.

The recipe says to bake them for 14-16 minutes, but as most of you know how much double digit times scares me when it comes to baking,

I always like to start cookies off at 8 minutes. Like the lady behind me always taught me ( my mom), “ You can always add time to your cookies, you can’t go backward.”

These cookies were really simple and good. Most of these cookies could be a healthy breakfast for kids who are always on the run or adults who are not really into morning foods. 

They are suitable breakfast foods because they have less sugar in them than any typical cereal. I hope you guys liked this recipe. I hope to see all you lovely Gerbits next time! Vadish, Dag Dag!

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Briella’s Winterfest Baking 21: Birthday Cake

Sul Sul, Gerbits. Today is a very special day for the Flores-Ponder household. We are celebrating not one, but two birthdays. Yes, Christian and Christopher are aging up into children.  

Today we are going to be making an Italian Cream Cheese Cake. They both looked at pictures online and decided that this was the cake that they both wanted and because we wanted them to have two cakes, I am going to be making two of the same cake. 

For the cake you are going to need:

butter

shortening

sugar

5 eggs that are separated

vanilla

flour

baking soda

buttermilk

shredded coconut

chopped nuts.

The recipe will be down in the description below, with the measurements.

For the frosting, you will need:

cream cheese

butter

confectioners’ sugar

vanilla

more chopped nuts.

The recipe calls for pecans, but I made this cake with walnuts and it tasted really really good. 

The first thing you are going to do is preheat the oven to 350 degrees. You need to grease and flour three 9-inch baking pans. I used two cake bans. But just remember that this recipe is designed for 3 baking pans, so the baking time is going to be longer. 

Grab a large bowl, you are going to cream the butter, shortening and granulated sugar until it is light and fluffy. You are going to beat in the egg yolks and vanilla.

Combine the flour and baking soda, in a separate bowl, add this to the creamed mixture; alternatively with the buttermilk. Beat mixture until just combined. Stir in coconut and the chopped nuts. 

In another bowl, you are going to beat the egg whites until they are stiff but not dry. Slowly fold in one-fourth of the egg whites into the batter. Then fold in the rest of the remaining whites. After the egg whites are mixed into the batter, you are evenly going to pour it into the prepared pans.

Bake the cakes until a toothpick or knife inserted in the center comes out clean. For three layers the recipe says it is going to take 20-25 minutes. If you have two layers it is going to take approximately 40-45 minutes. After the cakes come out clean you are going let them cool in their pans for 10 minutes. After that you are going to put them onto a wire rack so that they can cool completely.

Now onto the frosting. Gerbits, you need to beat the cream cheese and butter together until it is smooth. Beat in the confectioner's sugar and vanilla until fluffy. You are going to stir in your chopped nuts. You are going to spread the frosting between the layers and over the top and sides of the cake. And refrigerate it before eating. That way the cake is cooled before eating.

This was a lot prettier than the carrot cake that I did a while ago. Either way, both of these cakes were fun. I am having a lot of fun doing this Winterfest baking. Even though Winterfest is over, I feel like I am going to be making a lot of baking videos in the future. I hope that you enjoy and have fun watching these videos. I hope to see all you lovely Gerbits next time! Vadish, Dag Dag!

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Briella’s Winterfest Baking 20: Champagne Cookies

Sul Sul, Gerbits. It’s only a couple hours left until we see a new decade. So I was reading Baking all year round by Rosanna Pansinno again, and I found her Champagne Cookies. I thought that they would be perfect for this particular night.

For the Cookies you will need:

all-purpose flour, kinda keep forgetting that there are different types of flour out there.

You will also need,

baking powder

salt

butter or margarine

powdered sugar

1 egg

corn syrup.

The recipe calls for sparkling wine extract, but I used Welch’s sparkling juice and that tasted really good. The measurements for the recipe will be in the description below.

We will make the icing in a little bit, but you will need to egg whites, powdered sugar, cream of tartar, honey (if you have it), salt and vanilla extract.

For the cookies, in a medium bowl, whisk together flour, baking powder and salt. 

In a large bowl, with an electric mixer, beat the butter and powdered sugar until it is all light and fluffy. Which will probably take about 3 to 5 minutes.

Next you are going to add the egg and corn syrup. Making sure to beat well.

You are going to beat in the sparkling juice or wine extract.

On a low speed, beat in the flour mixture until is is combined with the wet ingredients. 

Shape the dough into a disk shape, and wrap it in plastic wrap. Refrigerate it for at least 1 hour, this way the dough is easier to use when rolling it out. 

Preheat the oven to 350 degrees. Line 2 sheets, to start with, with parchment paper.

Make sure you are working on a clean surface. Lightly flour your surface and your rolling pin. Roll out the dough to about ¼ inch thick. 

Cut out the cookies using a champagne flute cookie cutter, which is what the recipe says to do. 

However, what I did was I used a circle and a bell cookie cutter, and I halved them. I used the other half as the stem of the glass. Place the cookies at least 1 inch apart.

The recipe says to bake it for about 14 minutes. However, I was a little afraid of that number, so I put the cookies in for 8 minutes, and they turned out really good. If the cookies aren’t done yet, you can bake them for another 1-2 minutes. You want the bottoms to be slightly brown.  Let them cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling you can make your royal icing. To do so you are going to need a large bowl, and with an electric mixer, beat the egg whites, powdered sugar, and cream of tartar until it is a thick and smooth texture. This will take about 5 to 6 minutes. 

Then you are going to beat in the honey, salt, and vanilla until it is smooth for about 1 minute.

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Briella’s Winterfest Baking 19: Peppermint Bark

Sul Sul, Gerbits! How are you guys doing today? I am doing great. Looking forward to the new year. And with this New Year we have to celebrate in style, I am going to be posting a few recipes that I made for New Year’s eve. 

It was a big New Year’s Eve because not only were we ending the year, but we were ending a decade. So my dad, Andrew Ponder, called me and told me that I was in charge of this party. And I nailed it if I do say so myself.

The first recipe that I am going to share with you is a recipe I found when I was in high school. My parents usually gave me a bunch of candy canes in my birthday basket. 

Okay, wait… I guess I have to explain what a birthday basket is. My parents decided to do a week of the birthday sims favorite foods, plus a few fun foods. And my fun food would usually be a huge pack of candy canes and other things. So, after about a week of eating candy canes everyday after school, I got tired. So I searched candy cane recipes on Food Network.com. And I found Paula Deen’s Peppermint Bark Recipe.

This peppermint bark is different from other recipes because it does not have the chocolate layer on the bottom. You just need candy canes and white chocolate. 

In a plastic bag, you are going to place the candy canes. And with a hammer, meat tenderizer, or you can place the candy canes into a food chopper. You want the pieces to be small, but not peppermint dust. I usually use a tenderizer, but this year I used a chopper, and the pieces were smaller, and it was easier for everyone to eat. 

You are going to want to melt the white chocolate in a double boiler. Or you can be extra like I was, and use the instant pot as the double boiler. It was a lot faster, however if you are on the short side, like I am , you might want to get a step stool to stir the white chocolate. Take it off of heat and add peppermint candy canes. 

Place some parchment or waxed paper on a cookie sheet. Pour your chocolate onto the prepared cookie sheet. Place it in the refrigerator for 45 minutes or until firm. Once it is solid, grab your tenderizer or hammer and break it into pieces.  

This is a classic New Year’s Eve snack. Just like Barrett’s Wraps, which is tortilla wrapped with cream cheese and olives. I hope you all have a good and safe New Year’s. Vadish, Dag Dag.

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Briella’s Winterfest Baking 18: Cheesecake

Sul sul, Gerbits. I know that I change my look like some people change their shoes, but you know, I want to try different looks all the time. Everything that I try on is beautiful. Before you write “Oh… Briella thinks that everything she wears is beautiful because she is. She’s so full of herself.” I don’t change my look because I know I’ll look good, but I know that the people who make the clothes are amazing and I need to share it with you gerbits. Okay, the rant is over about clothes and hair. Now onto the recipe for today.

Today we are going to be making a Cheesecake that you put in your Instant Pot. My family and I got an instant pot two Winterfest’s ago, and we have been using it so much. This is a recipe that my mom, yes THE Alice Ponder, found, the title of this recipe is “ Instant Pot New York Cheesecake #17” by Amy + Jacky.

For the crust of the cheesecake we are going to be making a very easy graham cracker crust. You will need graham crackers, unsalted butter or margarine, whichever you have on hand at the time. Honestly, I taste no difference, and there really is no other difference between the two, but for this recipe I am going to use the word butter, interchangeably. You are also going to need brown sugar, and flour. The measurements for the recipe will be in the description below.

For the cheesecake you will need cream cheese, eggs, sour cream all at room temperature. Gerbit, you are also going to need white sugar, cornstarch, vanilla extract and salt. This is where you can put your own flavorings in, for this we put in chocolate chips. 

The first thing you are going to be doing is place your cream cheese, eggs, and sour cream on the countertop so it can come to room temperature. Then you are going to melt the butter. 

While that is coming to room temperature, you are going to put together the crust. First, you want to crush up the graham crackers. You can do this with a food processor, place it into a bag and you a rolling pin, or use a meat tenderizer. In small bowl you are going to mix the finely ground graham cracker, a pinch of salt and brown sugar with a fork. Then you are going to add the butter until the mixture sticks together. After you add the butter you are going to line your cheesecake pan with parchment paper, or you can spray it with non-stick spray. 

To form the crust you are going to pour the graham cracker mixture, into the cheesecake pan. You then gently press down the crumbs with a glass, we used a mason jar, this is to help form an even layer. 

To firm the crust you can place it in the freezer while you make the cheesecake batter.

While your graham cracker crust is in the freezer, you are going to make the cheesecake batter. Mix the cornstarch, salt, and sugar in a small mixing bowl.

In another medium mix bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed. Make sure to scrape down the sides and the hand mixer with a rubber spatula every time a new ingredient is added. Then add the remaining sugar mixture and beat until just incorporated using low speed, which will take about 20-30 seconds.

Add in the sour cream and vanilla extract to the cream cheese, beat until just incorporated using low speed about 20-30 seconds.

Blend in the eggs, one egg at a time, for about 15-20 seconds. Remember to scrape down the sides and hand mixer with your rubber scrapper or spatula. And fold a few time to make sure everything is fully incorporated.

Pour the batter into the pan.  

You are going to want to remove all the air bubbles for a smooth surface. Tap the cheesecake pan against the counter a few times, to get rid of some of the air bubbles. You can also burst the bubbles with a toothpick or a fork.

Now it’s time to bake it. This recipe is different from all the other ones because you do not bake it in the oven, you bake it in the instant pot or a pressure cooker. You are going to put 1 cup of cold water in your pressure cooker. Then place your pan on top of a steamer rack, so that you it is not touch the water. Close the lid and press the pressure cook button and put the timer on for 26 minutes. And do a full natural release, which will roughly take 7 minutes. Open the lid very gradually and carefully. Absorb any condensation on the surface by lightly tapping the top of the cheesecake with a soft paper towel or a clean dishcloth. 

I know that this recipe is very different from the other, however, I really wanted to share this with you guys. I hope that you liked that video. See you in the next video. Vadish, Dag Dag!

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Briella’s Winterfest Baking 17: Wedding Cake

Sul Sul, Gerbits! You probably clicked on this video thinking that it was going to be a beautiful wedding cake but no. I decided I was going to save money and make my own cake. I honestly didn’t want to share this with you guys. But here it is, my wedding cake, also my first ever cake.

Sul Sul, Gerbits! Before there are any questions, yes I am in my wedding dress. I don’t know why I wanted to make a cake in a dress, let alone my wedding dress. But hey, let me be me. 

So, today we are going to be making Rosanna Pansino’s Carrot Cake from here new Cookbook “Baking all Year Round.” Getting this book was really exciting because she has helped me understand that I can bake.

For this recipe, you are going to need:

flour

brown sugar

cinnamon

nutmeg

baking powder

baking soda

Some salt

butter or margarine, whichever you can afford at the time. You could also do what I did, and used half margarine and half vegetable shortening. There is no taste difference in the end.

You are also going to need some eggs

vanilla extract

shredded carrots.

These ingredients are all for the cake itself. 

For the cream cheese frosting, you are going to need

a package of cream cheese

butter or margarine

powdered sugar

salt

vanilla extract.

The recipe that I used called for almond extract as well. However, I just added a little bit more vanilla extract. It tasted really good. 

Ugh.. Past Briella forgot to say to: Preheat your oven to 350. Then, grease two 8-inch round cake pans, and line the bottoms with rounds of parchment paper. 

In a large bowl you are going to mix your dry ingredients. Which consist of flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt. 

In a different medium-sized bowl, you are going to whisk together butter, eggs, and vanilla. 

You are then going to make a whole in your dry flour mixture, this is where you are going to put the egg mixture. Then mix these together until there is no streaks of flour, however, do not over-mix.

You are going to slowly add your carrots. You don’t want one section of the cake to have more carrots than the others, so make sure to fold it in evenly.

At this point, you want to divide the cake mixture evenly into the cake pans. What I did was I grabbed a big ice cream scoop and measured that way. That way I knew that both of them were equal.

You then are going to bake these cakes for about 45 to 55 minutes. If you stick a knife or toothpick into it and it comes out clean then the cakes are done. 

Let the cakes cool in the pan for 15 minutes, after this time is up you are going to turn them out onto wire racks so that they can cool completely.

The recipe says to level off the top with a cake leveler or a knife. 

Present Briella: Welp! I didn’t do that. And the cake still tasted really good.

While the cakes are cooling, you can make your cream cheese frosting. To make that you are going to need another large bowl. And in that bowl, you are going to beat the cream cheese with an electric mixer for about 1 minute.

After the cream cheese is smooth, you are going to add the butter until it is well combined with the cream cheese, about 2 to 3 minutes. 

Present Brie: REALLY! Why is the drone in my face?

This step is important! You need to add ALL of the powdered sugar, the recipe calls for 5 cups of powdered sugar. Don’t do what I did and just use 3 cups of powdered sugar because you think it would be less sweet. In order for the frosting not to be runny it needs to have the 5 cups of frosting. 

Present Briella: I Love how mom is trying to steal the spotlight, in a non-stealing way. God I love her. She is so extra. 

After you add the powdered sugar, you are going to add your vanilla and salt. At this point, the cakes should be cooled enough. However, If they are still warm to the touch, leave them on the counter for a little while. 

Now it is time to decorate. There is no way to tell someone how to decorate a cake, so I am just going to tell you how I did it. I made some of the frosting orange and a little bit of it green. The frosting job that I did was not the best. But the taste of this cake was really good.

I know that what I am holding is not a carrot cake, or it doesn’t look like one but it really is. I wanted a white and black cake that was a carrot cake. So, I did both. 

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Briella’s Winterfest Baking 16: Coal

Sul Sul, Gerbits. *looks down* oh okay… I guess Crystal is going to be joining us today. Gerbits you have to understand something, I have a soft spot in my heart for pit bulls. And when Consuela asked Berto and I for help on finding a dog, we all fell immediately in love with this little doggie in front of us. She is just such a friendly “little” dog. She is adorable.

Today we are going to be making Coal. This is something that I thought would be cute to give to my family members on Winterfest Eve. And it is super easy. 

For this recipe you are going to need Sandwich cookies, butter or margarine and marshmallows. It is basically like rice crispy treats but with Sandwich Cookies.

Crush the Sandwich Cookies. There are a lot of different ways you can do this. You can place it into a freezer bag, and use a meat tenderizer to smash the cookies. Or you can place it in the bag, and use a rolling pin. You can smash it by using a micro-chopper, or as I like to call it, the baby food chopper. And then set the Sandwich Cookies aside.

You are going to set a pan to medium heat and melt the butter. After the butter is melted you are going to add the marshmallows and mix them together until they are completely melted.

Remove the pan from the heat and add the Sandwich Cookies, folding until fully combined.  Make sure to spray a 9X9-inch baking pan. Pour this mixture into the pan. Grease your hands and press it into the pan. 

It’s going to take about 30 minutes for the coal to form, and you can leave it in for longer. You are going to slice it into bite-sized pieces. And be sure to enjoy it!

I just thought this recipe was a really cute thing to do for Winterfest Eve. Calling over my whole family, asking them if they wanted their gifts now and each of them said of course. So I gave them this recipe and asked them to eat it. And I told them that I gave them coal for Winterfest. Everyone really liked it, but honestly, I was surprised at how much Barrett liked these. He said that he was expecting these for Winterfest in the future. 

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