I was a little shocked to discover that I was not the only one who had made baking a chore.
This is one of those articles that will shock and intrigue you because you have never before considered how a chore might affect you in a big way.
The best thing about this recipe, of course, is that you can easily adjust it to fit any recipe.
Here’s how to get rid of baking bewilderment!
Ingredients: 1 pound frozen corn kernels, thawed 1 cup (100g) granulated sugar 2 eggs 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup unsalted butter, softened 2 cups (600g) all-purpose flour 1/4 cup (60ml) unsalted milk (3/4 full) 2 tablespoons cornstarch 1 teaspoon vanilla extract 2 tablespoons ground cinnamon 1/2 teaspoon ground cloves 1/8 teaspoon ground ginger, to taste 1/16 teaspoon salt 2 tablespoons (40g) cornstainless rice flour 2 tablespoons butter, room temperature Directions: Preheat oven to 350°F (177°C).
Spray a baking sheet with cooking spray and set aside.
In a medium bowl, whisk together the eggs, sugar, salt, baking soda, and cinnamon until blended.
In another bowl, beat the butter, flour, milk, cornstamp, and vanilla extract until creamy and smooth.
Add the cornstains and mix until well combined.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the flour, butter, and salt until smooth.
Pour the batter into the prepared baking sheet and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Let cool for about 5 minutes before removing from the baking sheet.
Let it cool completely before adding the flour mixture to the bowl.
Meanwhile, combine the remaining ingredients for the frosting and mix well.
Divide the batter evenly between three 9-inch cake pans and bake them at 350° for 15-20 minutes or for longer if you’d like.
Remove the cakes from the pans and transfer them to wire racks to cool completely.
Remove from the oven and set the pans aside on a rack.
The frosting can be stored in the fridge for a few days.
Recipe Notes: You could also use a candy thermometer to determine the desired thickness.
I used a 1/3 cup measurement and that worked out fine for me.
For a thicker frosting, add a tablespoon or so of powdered sugar.
Nutrition Facts How to get Rid of Baking Babysitter’s BewILD recipe with 1lb frozen corn, 1 cup granulated, 1 tsp baking soda and 1 tsp cinnamon ingredients: Amount Per Serving (1 serving) Calories 275 Calories from Fat 35 % Daily Value* Total Fat 6g 8% Saturated Fat 3g 20% Cholesterol 35mg 15% Sodium 1030mg 45% Potassium 918mg 17% Total Carbohydrates 1g 0% Dietary Fiber 1g 4% Sugars 0g Protein 1g Vitamin A 11% Vitamin C 5% Calcium 7% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.