• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Baker by Nature

A Baking Blog by Ashley Manila

  • About
  • Travel
  • Everyday Inspiration
  • Recipe Box
  • Shop
  • Contact
  • Facebook
  • Twitter
  • Pinterest
  • Email

soup

Loaded with flavor, this Italian Minestrone Soup is healthy, comforting, and delicious!

Italian Minestrone Soup

Easy and delicious, this healthier Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!

My Favorite French Onion Soup

20-Minute Sriracha Shrimp Ramen

Primary Sidebar

Meet Ashley

meet ashleyHey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

Subscribe

Footer

Instagram

  • ❤️🇮🇹 Italian Cannoli made with just 5-Ingredients!!! I served these for dessert tonight and they were such a hit! The filling can be made a few days ahead of time, and filling the shells takes just minutes. Making this a surprisingly easy dessert!!! https://bakerbynature.com/5-ingredient-cannolis/
  • ❤️🍫 These Soft Batch Double Chocolate FUDGE Cookies are in the oven right now and they smell incredible 🙌🏻 Plan on serving these warm with a giant scoop of vanilla ice cream. Because calories don’t count on the weekend😜 https://bakerbynature.com/soft-batch-double-chocolate-fudge-cookies/
  • ❤️🍫🍌 Literally make these Healthy Banana Chocolate Chip Muffins EVERY weekend 🙈 They’re fluffy, flavorful, and made with clean ingredients I feel pretty good about! Have you tried them yet?! https://bakerbynature.com/healthy-banana-chocolate-chip-muffins/
  • Spending Sunday in my happy place 💕✨👩🏻‍🍳 We’re supposed to get a BIG snow storm tomorrow, so I’m making Italian Wedding Soup, Beef Stew, Rosemary Parmesan Biscuits, and of course... COOKIES!!! What are you up to today?! Photo: @ashleyburnsphotography
  • ❤️🍒 Cherry Jam-Filled Almond Cupcakes!!! These FLUFFY almond cupcakes are stuffed w @stonewallkitchen bada bing cherry jam, topped w/ almond buttercream, and finished w/ a BOURBON bada bing cherry!!! You have to try them! In partnerships w/ @stonewallkitchen #sponsored
INGREDIENTS:
4 ounces unsalted butter, room temp
3/4 cup granulated sugar
3 large egg whites, lightly beaten
1 teaspoon almond extract
1 & 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2 Tablespoons refined coconut oil, melted
1 Jar Stonewall Kitchen Bada Bing Cherry Jam 🍒
FROSTING:
8 ounces unsalted butter, very soft
3 cups confectioners’ sugar
2 Tablespoons heavy cream
1 teaspoon almond extract
12 Stonewall Kitchen Bourbon Bada Bing Cherries 🍒
Crushed almonds, garnish
INSTRUCTIONS:
Preheat oven to 350 degrees (F). Line a muffin tin with paper liners.
In a large bowl beat butter and sugar w/ electric mixer until light and fluffy, about 2 minutes. On low speed, gradually add in the egg whites, and beat until combined, scraping the sides of the bowl as needed. Add in the almond extract.
In a small bowl combine the dry ingredients. Add the dry ingredients to the batter in thirds, alternating with the milk, beginning and ending with the flour. Mix until ingredients are just combined. Finally, fold in oil until just combined. Divide batter evenly among prepared liners and bake for 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Place pan on a cooling rack and cool for 5 minutes before transferring the cupcakes out of the pan and onto a cooling rack to cool completely. In the meantime, make the buttercream.
In a large bowl, using an electric mixer, beat the butter until smooth. On low speed, gradually add in the confectioners’ sugar. Add in the heavy cream & almond extract. Once all of the sugar has been absorbed, increase the speed to medium-high and beat for 2 minutes. Scrape frosting into a piping bag.
Once cupcakes are cool, carve a small hole in the center of each cupcake. Fill each hole w cherry jam. Pipe frosting on top of cupcakes, sprinkle w crushed almonds, and top w a bourbon bada bing cherry.
  • ❤️🍫🍪 Everyone has a favorite cookie recipe and this is mine! Brown Butter Chocolate Chunk Cookies LOADED with gooey chunks of Lindt Chocolate (I use a combination of dark and milk chocolate) and topped with a little flaky sea salt. They’re delicious fresh from the oven... but I made them today so I can freeze them and turn them into ice cream sandwiches 😜🙌🏻 https://bakerbynature.com/best-ever-chocolate-chunk-cookies/

Copyright© 2019 · Baker by Nature