Biz Bakes

Hey i’m Biz and here are my bakes. DM me for any questions or if you want the recipe. <3

[bizbakes]

If any of you ever make one of these recipes, send me pictures!! I would be so excited to see all of your creations!!

[bizbakes]

Just hit 500 followers! Any suggestions on what I should bake to celebrate?

Thank you guys so much <3

[bizbakes]

Cinnamon Sugar and Rosemary Thyme Star Bread! These are by far the prettiest things I have ever baked and they tasted delicious too! Tasted because they are both already gone. Eaten within an hour. Lmk if you want the recipe, they were super easy to make I swear!

[bizbakes]

Hello everyone, I hope quarantine is treating you well!

Today was the first time i’ve ever made puff pastry and it wasn’t as hard as I was expecting! I used the puff pastry to make some delicious apple turnovers that were almost perfect. I’m not releasing the recipe just yet because I’m still tweaking it just a little, but here are some nice pics of what I made today! The first shot is all of the ingredients needed to make the finished product and the the other two are some glamour shots of the turnovers. Lmk what you think!

Stay safe <3

[bizbakes]

These chocolate orange swirl cookies puffed up a bit just like cinnamon rolls. i’ve never really been a fan of shortbread so I’m not sure exactly how good they are but I do think the chocolate filling is very good. They were super simple to make, all you have to do is roll them up into a log, and then cut them as thick as you want the cookies to be, and then toss them on a baking sheet and bake them for 10 minutes. I will definitely try and make these again, but better! Yet again, if you’d like the recipe just lmk!

[bizbakes]

they may not look the best, but they are a tried and true recipe. I can crank these suckers out in about an hour. pumpkin roll has always been a thanksgiving tradition in my family and I look forward to it every year. I am not joking it is stupidly easy to make, DM me if you want the recipe.

[bizbakes]

Ok totally made the mint meringues up as I went along and I stg they are the best meringues I have ever had that haven’t been store bought. Taste is good, could have been mintier though so probably a 6/10 but the texture is 10/10 honestly idk what happened. They look a bit lumpy but that’s ok they taste good. Chocolate came out exactly like last time but after having those mint ones I may have to tweak that recipe. Taste for those is a solid 9/10 but texture is maybe a 5/10.

[bizbakes]

All in all made 16 loaves of bread, used 96 cups of flour, and took around 8 hours to execute. A tiring yet relaxing 8 hours. This Amish White Bread is my go to and works every single time. I even passed this recipe onto my Grandma and she makes it every weekend. Also, while I was making it, my dog was going crazy over the yeast smell and enjoyed a few pieces herself. I really hope you enjoy it!

DM me for the recipe! <3

[bizbakes]

Amish White Bread ingredients

[bizbakes]

Count Chocula Meringues

This was both my first time making meringues and using a Kitchenaid and wow 10/10 it is so much easier to use than a hand mixer. These meringues tasted exactly like the marshmallows in Count Chocula, hence the name. If you end up making these, lmk how they go!

Ingredients

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup sugar

1/2 cup confectioners' sugar

1/4 cup unsweetened cocoa

How to Make It

Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.

Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.

In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.

Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.