Peeps! I’m a popover whisperer, in case you did not know. I make crazy tall, crazy delicious popovers. Here i am making my cinnamon sugar popovers (perfect for the holidays) and my chocolate popover BUNS. I call them buns, because they do not rise as tall as regular popovers and they collapse a lot once removed from the oven. But when you brush them with melted butter and roll them in granulated sugar, the chocolate flavor really pops and the sugar adds the most delightful crunch. Comment POPOVE
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239.5K views5 months ago
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I love American buttercream and I also love the color pink and I think you will love a cake or a cupcake or a bar cookie or really anything that you can cover in this Valentine friendly frosting. Sound good? The recipe is below or you can comment BUTTERCREAM and I’ll DM it to you. 1 1/2 cups (339 grams) unsalted butter room temperature 6 cups (681 grams) of confectioners’ sugar sifted 1/2 to 3/4 cup heavy cream room temperature 1 tablespoon vanilla extract or another flavoring, or to taste 1/4 t
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I love American buttercream and I also love the color pink and I thin…
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Peeps, it’s lemon snacking cake season and this tart and bright and sweet little number is exactly what your post-holiday self needs. And did I mention she’s easy-peasy? Well, she is. The recipe is below or comment LEMON and I’ll DM it to you. 1 1/4 cups granulated sugar 3 tablespoons lemon zest 1 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 large egg 1 yolk 3 tablespoons lemon juice 2/3 cup sour cream 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups
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Peeps! Copycat Levain Bakery cookies for the wintery (or really, any time) win! My version of the iconic cookie (my absolute fave in NYC, if anyone’s asking) is super delicious and dare I say super similar to the original (as any “copycat” worth it’s weight in flour and sugar should be). The recipe is below or comment JUMBO and I will DM it to you. 2 cups (260 g) all-purpose flour 1 cup (120 g) cake flour 1 teaspoon cornstarch 1 teaspoon baking soda 1/4 teaspoon baking powder 1 1/4 teaspoons kos
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Peeps! I’m here to share the best way to grease and line your pan before baking. And it involves tiny metal clips. You’re welcome. | Jessie Sheehan Bakes
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Peeps, this is how I par-bake a pie crust - in case you were wondering. Tinfoil FTW. Also, this beauty of a pie crust, featured herein, is made with my sour cream pie dough and I’m sharing the recipe below, cause I’m just that kind of generous gal.* 1 1/4 cups all-purpose flour (166 grams) plus more for dusting* 1 tbsp granulated sugar* 1/2 tsp kosher salt* 1/4 tsp baking powder* 1/2 cup unsalted butter (113 grams) cold and cubed* 1/4 cup full-fat sour cream (60 grams)* Make the pie dough: in a
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Peeps, did you know you can make your own powdered sugar? Well you can and it couldn’t be easier. You’re welcome. 🩷 | Jessie Sheehan Bakes
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