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Fresh Strawberry Pie

Baker Bettie Pie, Sweets 3 Comments

Fresh strawberry pie is the epitome of spring! This pie is filled with tons of fresh berries and no need for jello! All of the flavor comes from the berries in this beauty of a pie!  A couple of weeks ago, it refused to be Spring in Chicago. It was ridiculously cold for being the first of April and we …

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Chocolate Crunch Celebration Cake & a Cake Baking Essentials Giveaway!

Baker Bettie Cakes, Sweets 3 Comments

This article was originally published in the April 2015 Anniversary Issue of VRAI Magazine.  Ever since the VRAI Magazine team planned on celebrating our first anniversary during the whole month of April, I have been dreaming about creating our anniversary cake. What is a celebration without cake?! Cake is an absolute must have at any celebration and it has to be …

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Fudgy Brownies with White Chocolate Mint Mousse

Baker Bettie Bars, Brownies, Custards/Puddings/Mousses, Sweets 3 Comments

My ultimate fudgy brownies with white chocolate mint mousse are the definition of decadence. Fresh mint elevates the mint chocolate combo to a new level!  I’m baaaaaaack! Whew, what a whirled few weeks! Just to catch you up to speed in case you didn’t know, my husband and I just moved from Philadelphia back to the Midwest, to Chicago! This …

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Homemade Oreos with Raspberry Filling

Baker Bettie Cookies, Mini, Sweets, Valentine's Day 2 Comments

I have figured out the texture of an oreo for a homemade version! A rich chocolate crunchy and crumbly cookie with a creamy but stiff filling! These are so much better than the store bought version. Keep them plain, or add freeze dried raspberry powder to give them a pretty pink color and to add tartness to the filling! Happy …

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Moist Chocolate Cake with Chocolate Swiss Meringue Buttercream

Baker Bettie Baking Science, Cakes, Frostings and Sauces, meringue 6 Comments

Learn how to make this moist chocolate cake with swiss meringue buttercream! This cake tastes like it came from a bakery yet it is so easy to achieve at home. I walk you through step-by-step and even break down the baking science a bit to understand what makes this cake so moist!  Happy Monday friends! I hope your weekend went well. I …

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Swiss Meringue 101

Baker Bettie Back to Bake-sics, Fundamentals, meringue 8 Comments

Learn how to make Swiss meringue, the most stable of all meringues, along with a little food science about how Swiss meringue is different than the other meringue preparations. This post is part of my Baking Fundamentals series where I teach basic baking techniques.  Hello there! It is currently extremely early in the morning and I am very foggy eyed, but …