Inside the Box Baking Co.
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Would you eat them In a box? Would you eat them With a fox?

1/24/2019

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Not in a box.
Not with a fox.
Not in a house.
Not with a mouse.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.

Sorry for the tangent, but every time I think of eating anything green, I think of green eggs and ham. Lucky for you, this recipe is not green eggs and ham, but green cake. Also known as: 
Pistachio Cake
​1 package yellow cake mix
3 packages Pistachio instant pudding mix
1/2 cup milk
1/2 cup water
1/2 cup canola or vegetable oil
5 eggs
1 cup cool whip

Make the magic happen...
  • Preheat the oven to 350F
  • In a large bowl, combine the package of yellow cake mix and 2 packages of Pistachio instant pudding mix
  • Make a well in the flour-like mixture and add 1/2 cup milk, 1/2 cup water, 1/2 cup oil
  • Mix well, then add 5 eggs one at a time, whisking well after each one is added 
  • Grease a tube or bundt pan and pour batter into the pan
  • Bake for 45-50 minutes (mine was very close to being done at 40 minutes so keep an eye on it)
  • While the cake is baking make the frosting: 
    • ​Follow the instructions on the third package of Pistachio instant pudding mix
    • Once the pudding is made, whisk in at least one cup of cool whip. Keep in refrigerator.
  • ​Allow the cake to cool completely before layering on as much frosting as you please (I had leftovers).
  • Store the cake covered in the refrigerator for up to 10 days. 
  • Eat for breakfast, lunch, and/or dinner. 
Last year I wanted to make a special cake for Stephen's birthday to start a tradition. When I asked, he told me his mom used to make a pistachio cake for one of his sister's birthdays and he loved it. Luckily his mom is nice enough to share the recipe with me and here we are! Thanks Rodene!
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You can tell this recipe has been used many-a-times and I am so happy I am allowed to post about it because IT IS AMAZING. 
This is what I like to call a semi-homemade recipe because it calls for boxed cake mix and instant pudding. Shout out to Sandra Lee! The 5 eggs make it extremely moist (yes, I love that word) and lasts for DAYS in the refrigerator. I may or may not have had it for breakfast the past few mornings. No judgment, I hope you enjoy it! I think Stephen did ↓​↓​↓
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Also, thanks for being here.
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homemade granola to make you feel sophisticated

1/15/2019

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I am the type of person that eats my yogurt with 80% granola, 20% yogurt. Anyone else? So this recipe was sparked because Stephen bought a Costco (he loves that place) sized box of yogurt. How am I supposed to endure that terrible texture without granola? Problem solved. 
Homemade (Honey/Cinnamon/Maple/whatever you have in your pantry) Granola
1/4 cup canola oil or other neutral oil, such as coconut or olive oil
1/4 cup honey or maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup walnuts

1/2 cup raisins or other dried fruit if you're into that sort of thing (I am not)
Make the magic happen...
  • Preheat the oven to 300F. 
  • Whisk together the 1/4 cup canola oil, 1/4 cup honey or maple syrup ​((I did half and half because that's what I had), 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt together in a medium bowl. 
  • ​Add 1 1/2 cups old-fashioned rolled oats, 1/2 cup sliced almonds, and 1/2 cup walnuts (or any other unsalted nut). Mix well.
  • Bake on a parchment-lined sheet pan on the center rack in the oven for 20 minutes. Mix half-way through the 20 minutes.
  • This is when you would add the 1/2 cup of raisins or other dried fruit.
  • Allow to cool completely on the baking sheet. 
  • Enjoy with your yogurt of choice or straight from the pan (once cooled, of course).
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Easy peezy lemon squeezy. 
​
Also, thanks for being here. 
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5 Comments

What's better than a perfect chocolate chip cookie?

1/12/2019

2 Comments

 
The answer is nothing. I am on a quest to find the best chocolate chip recipe out there and it is going to be hard to top these Soft & Chewy Chocolate Chip Cookies from Sally's Cookie Addiction. Clearly Sally knows her cookies, since she has a whole cookbook dedicated to them. 
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Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda 
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract 
1 1/3 cups semi-sweet chocolate chips
Make the magic happen...
  • ​Using a stand mixer with a whisk attachment (or a handheld mixer or a whisk), mix together the 3/4 cup melted butter, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until combined with no lumps remaining. Add the egg and egg yolk, then the 2 tsp vanilla. 
  • Whisk the 2 1/4 cups all-purpose flour, 1 1/2 tsp cornstarch, 1 tsp baking soda 
    1/2 tsp salt in a medium bowl. Slowly add the dry ingredients to the wet ingredients with a rubber spatula until the flour mixture is totally incorporated and the dough is evenly mixed. 
  • Scoop the dough (I use this cookie scoop) and place on a parchment lined baking sheet.
  • Chill the dough for at least 2 hours (and up to 4 days). Read below on how much I love and hate this step. 
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  • Preheat the oven to 325F
  • Place dough 3 inches apart on the parchment lined baking sheets. Bake for 12 to 13 minutes (I did 11 minutes because I like my cookies a little more gooey) until the sides are lightly browned. 
  • Let cool (or eat asap) on the baking sheet for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. 
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Now to the fun part where I just blab about stuff and things.

The reason I hate chilling the cookie dough is obvious, it takes time when all I want is instant gratification (who doesn't?). The reasons I love chilling the cookie dough are because if you pre-scoop the dough, it makes baking/cleanup a breeze, it keeps the cookies uniform and cooked evenly, and honestly I think it makes the cookies taste better. Patience is a virtue, friends! 

I found it fitting to make my first recipe from Sally's Baking Addiction because she is the reason I started blogging my first time around. She truly sparked my passion and continues to do so as she finds success in her baking career. Her baking world and website is a lot more colorful than mine, but I have learned so much from her and haven't made a recipe I didn't like. So, thank you Sally! You are a rockstar!

I hope you continue with me on this quest to find the best chocolate chip cookie recipe! Stay tuned. 

Also, thanks for being here.
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2 Comments

HELlo friends of the interweb

1/2/2019

4 Comments

 
It is fitting that my first blog post talks about what you can expect here.
​Let's start with a meme (click here for definition) that has stuck with me. 
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So I am not going to be another one of those bloggers. Don't get me wrong, I love that part of blogs, but I am here to give the people what they want, while also doing what I love (baking). So my posts will begin with the recipe and if you so choose to learn about my life, you may continue to scroll. Kapeesh?

​Also, thanks for being here. 
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4 Comments

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    Self-taught baker living in Kansas City, Missouri.

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