Hey y'all! We are holding a community baking day this weekend! In honor of the Big Ass Bake Sale we figured it'd be fun for everyone to do some actual baking to help promote Memberships!
This weekend on Sunday March 28th anyone who wants to participate can bake whatever they'd like, and then post pictures of it on social media to let everyone see their creations!! The hashtag to post under will be #BigSassBakeSale if you wanna see what everyone is making! And we encourage you to post your creations in the Discord as well! If you wanna post in the Discord please post them in #the-kitchen!
And don't worry if you can't bake or don't want to, you can also draw and write to participate as well! If you want to do something other than bake then please keep it bake sale themed! Be sure to have fun with it, add fun decorations, try new recipes! This is just something fun we can do together as a community! We'd love to see what you can make!!
I made some Baileys chocolate cupcakes for the Markiplier's Community's Big Ass Bake Sale! They turned out pretty good. :)
You want to become a member...like you want these cupcakes!
(Mark needs our help to fund AHWM2! He wants it to be even bigger than the first but that means it’s gone over budget.. But we can help by becoming members!)
Made some cookies for the #BigSassBakeSale! I used Rosanna Pansino’s recipe and it’s so easy to make, and delicious! I used dark brown sugar cause that’s all I had, maple syrup instead of vanilla extract and I added baker’s chocolate cause I like big chocolate chunks with the chocolate chips.
For the Markiplier Community Big Sass Bake Sale, I decided to make my Oat Milk Caramel Sauce! It’s one of my favorite things to make and since I don’t usually like very sweet things, I like making a dark and toasty caramel that doesn’t taste overly sugary.
When I make this, I sort of half follow my own directions, half do whatever the fuck seems right. Is this conductive to making a good recipe? Probably not, but is it still a damn good caramel sauce? I mean, I hope so. Scroll down and read under the cut if you want my real recipe instructions.
Regardless, I start with a cup of oat milk. I use full fat, but like, where is the fat in oat milk? It’s oats. I don’t understand. But I do it anyways because more fat generally means better taste so why not? I add the whiskey before I start heating it, but you don’t have to add it, I just like the flavor it gives. Once I added it after the sugar and it curdled like a little bitch and I had to throw it out. I don’t know why it did that. Probably science, but whatever reason it happened, it sucked and I had to throw it all out.
Then I simmer the oat milk over medium-high heat until it’s down to about the consistency of heavy cream. This probably takes about ten minutes, but I’ve never actually timed it. Sometimes I use a vanilla bean instead of vanilla bean paste. If I’m using the bean, I’ll cut it open, scrape all the bits into the milk and let the whole pod sit in the milk while it condenses. If I’m using paste, that goes in later.
While the oat milk is going, I brown the butter. I hate butter. If you’ve ever lived with me, you’ll know that, for whatever reason it may be, I hate butter. It’s slimy and gross, and if I can taste it, I just… bleh. I overuse olive oil for this reason, but you can’t use olive oil in this recipe. But for this, we’re browning the butter, which make it considerably more tolerable. I cut the butter into quarter inch pieces and set it in a frying pan. Then I set it over medium heat and stir frequently. It will start to foam up pretty quickly and just keep stirring until you start getting browned bits along the bottom. Apparently it’s best to use a wooden spoon for this, but I couldn’t be bothered to find out why. You can google it if you really care that much.
Once the milk and the butter are ready, I add the butter into the oat milk pot. I don’t actually think this is the order you’re supposed to put this in when you’re making caramel, but I’ve never really fucked this recipe up so I guess its fine. Once I’ve made sure to scrape all the brown bits into the milk, I whisk it all up and start adding in the sugar. My recipe calls for dark brown sugar, but I usually just use whatever form of brown sugar is on hand. I have no clue how this affects the flavor, but dark brown sugar sounds more bougie. I mean, I’m also using vanilla bean paste and whiskey so its going to be at least a little bougie regardless. Speaking of vanilla, this would be the time to add the paste. You can use extract instead, for a less bougie effect.
Once all of that is added in, I let it simmer and stir occasionally. Somewhere along the line here I add salt to taste. I like kind of a lot of salt in my sweets, so the amount is really just whatever you like the taste of. From there, I let the sauce cook down to a consistency that I like. To be honest, I start out every time going “ah fuck its too liquid-y” but by the time it’s actually cooked down it ends up fine. Just try not to turn the heat up and down a lot otherwise you’ll get some oil separation and the end texture will be a little grainy. Once its to a kind of drippy, but sort of thick consistency, turn off the heat. As it cools, it will set up and thicken a little more.
This sauce is great for a lot of things, I’ve used it as a base for german chocolate cake frosting, as dip for apple slices, or ice cream topping. I especially like putting a spoonful in my coffee. It’s just tasty. As for ‘serving size’ eeeh I couldn’t really tell you, but you end up with almost two cups of caramel? Maybe closer to a cup and a half. I’ve yet to actually measure it, but you could if you wanted to. Or don’t. I don’t care.
Here’s actually recipe under the cut without my bitching lol
1. Condense the Oat Milk- In a saucepan, bring the oat milk to a medium-high heat. If you are using the optional whiskey, add it now. Let it simmer and stir occasionally for about ten minutes or until its about the consistency of cream.
2. Brown the Butter- While the oat milk is condensing, cut the butter into quarter inch pieces. Then, place them in a frying pan and bring to medium heat. Let it melt and stir frequently, to ensure even melting. The butter will foam up and star to smell nice and toasty. Keep stirring until you have a nice layer of brown bits on at the bottom of your pan. If your oat milk is ready, pour your browned butter directly into the saucepan. If not, transfer the butter into a heat safe container so that it doesn’t burn in the pan. Make sure to scrape all the browned bits into the pan.
3. Add the Sugar- Add the brown sugar and vanilla to the saucepan. Bring it all to a medium heat and stir until the sugar is incorporated. Sprinkle in the salt and keep stirring.
4. Simmer- Turn the heat up to a medium high and stir occasionally as the caramel thickens. Once the sauce is thick enough that you can get thin ribbons, you’re good to go! The sauce will thicken up as it cools
The @markiplier discord server is having a bake sale! While I can’t bake, I can draw~ If you have baked goods or wanna show off some type of baking art, use the hashtag #BigSassBakeSale! I’d love to see what everyone creates :)
We’re trying to get more members to help fund Heist 2! Please consider becoming a member if you want! Don’t feel obligated to though! Even if you join then leave after a month, any amount of help would be so good!
