Pumpkin Spice Latte Cupcakes with Coffee Frosting
Jerry James Stone
October 4, 2019
Category: Dessert
Pear Fruit Crisp with Vanilla Brown Butter
Jerry James Stone
September 26, 2019
Lemon & Ginger Sheet Cookie
Jerry James Stone
September 12, 2019
In this video, Jason shows you how to make a delicious and easy cookie using a sheet pan. It is great for ice cream sandwiches, truffles, and so much more.
Ingredients
1 stick unsalted butter, melted, plus extra for pan
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 large eggs
Directions
Preheat oven to 350 degrees F.
Butter a 10-by-15-inch rimmed baking sheet and line it with parchment. Also butter dat parchment paper.
In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together melted butter, sugar, molasses, lemon zest and juice, and eggs. Mix the dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.
Let cool 5 minutes. Loosen edges with a knife; flip out on to cooling rack. Remove parchment. Let cool completely.
Transfer cake to a work surface and cut up for desired use, like some delicious ice cream sandwiches!
Peach Blueberry Galette
Jerry James Stone
September 9, 2019
A tasty galette with sweet peaches and tart blueberries. In this video, Jason Barrows shows you how to make this rustic pie from scratch.
Ingredients
Pastry Dough
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, cold & diced
2 tablespoons ice water
Peach & Blueberry Filling
1 pound peaches
1/2 pound blueberries
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 stick unsalted butter, cold & diced
Directions
Pastry Dough: Take a deep breath. Yes, pie dough can be a bit scary but you can do this! Place the flour, sugar, and salt in the bowl of a food processor fitted with the dough blade. Pulse a few times to combine. Add the butter and pulse 15 times, or until the butter is the size of peas. With the motor running, add all the ice water through the feed tube.
Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Not overworking the dough is key!
Turn the dough onto a well-floured board and form into a disk. This makes rolling out easier later on. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. You can eyeball it or bust out the ruler to measure it exactly. Transfer it to a baking sheet lined with parchment paper.
Peach & Blueberry Filling: Cut peaches in half to remove pits, then cut each half into wedges. Cut each wedge into chunks. Cover the tart dough with the peaches and blueberries leaving about a 2-inch border.
Combine the flour, sugar, salt, ginger in the bowl of a food processor fitted with a dough blade. Add the butter and pulse until the mixture is crumbly. Press the mixture with your fingers until it starts holding together.
Sprinkle evenly over the fruit.
Gently fold the border over the fruit to enclose the dough, pleating it to make a circle. Do this carefully and thoroughly to trap in any juices that may result from baking.
Bake the galette for 20 to 25 minutes, until the crust is golden and the peaches are tender.
Allow to cool, then serve warm or at room temperature. It’s best with a scoop of vanilla ice cream.
Easy Homemade Vanilla Sugar
Jerry James Stone
September 5, 2019
Lemon Ginger & Strawberry Ice Cream Sandwiches
Jerry James Stone
September 4, 2019
I scream. You scream. We all scream for these delish ice cream sandwiches with ginger, lemon, and strawberry. In this video, Jason shows you how to make a sheet cookie, hack ice cream, and make the tasty sandwiches.
Ingredients
Sheet Pan Cake
1 stick unsalted butter, melted, plus extra for pan
3/4 cup all-purpose flour
1/4 teaspoon ground ginger
1/2 teaspoon coarse salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 large eggs
Ice Cream Filling
1 pint vanilla ice cream, softened
1 pint strawberry ice cream, softened
Directions
Preheat oven to 350 degrees F.
Butter a 10-by-15-inch rimmed baking sheet and line it with parchment. Also butter dat parchment paper.
In a bowl, whisk together flour, ginger, and salt. In another bowl, whisk together melted butter, sugar, molasses, lemon zest and juice, and eggs. Mix the dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.
Let cool 5 minutes. Loosen edges with a knife; flip out on to cooling rack. Remove parchment. Let cool completely.
Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap.
Mix together ice cream, then spread over cake in a 1-inch-thick layer (go all the way to edges).
Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week.
Use a serrated knife to trim edges and cut into squares. Serve immediately or wrap in plastic and freeze for up to 1 week.
Strawberry & Blueberry Parfait (4th of July Recipe)
Jerry James Stone
June 29, 2019
Show your support for Independence Day with these delicious pound cake parfaits, topped off with fresh strawberries, blueberries, and homemade whipped cream. America, f*ck yeah! Also, meet Jason Barrows of jaybites.com, who’s going to be creating delicious baked goods for all y’all.
Ingredients
Pound Cake Recipe:
1 cup unsalted butter
6 eggs
1 ¾ cup cake flour
2 tablespoons vanilla extract
1 ¼ cup sugar
½ teaspoon salt
Whipped Cream:
1 pint heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Parfait:
1 pint blueberries
1 pint strawberries, chopped
Directions
Pound Cake: Cut butter into tablespoon pieces and place in bowl of standing mixer; let stand at room temp for 20-30 min to soften. Using dinner fork, beat eggs, yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temp until ready to use.
Adjust over rack to middle and heat to 325 degrees. Generously butter 9×5 inch loaf pan; dust with flour and knock out excess. Alternatively, spray pan with cooking spray and line with parchment.
In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth and creamy, 2-3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (should take about a minute total). Once all sugar is added, increase to medium-high and beat until mixture is fluffy and almost white in color, 5-8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60-90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3-4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.
In 3 additions, add flour over butter/egg mixture, after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.
Transfer batter to prepared pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70-80 minutes. Cool cake in pan on wire rack for 15 minutes, invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temp, about 2 hours.
Whipped Cream:
Whisk until soft peaks (5-10 min)
Slice pound cake into 1-inch slices and cube (Homemade from recipe, or 2 small or 1 large Sara Lee frozen pound cakes)
Prepare whipped cream (homemade or 1 store bought can whipped cream)
Starting with a layer of cake on bottom, follow with blueberries, then whipped cream, then more cake, then strawberries, and then more cream on top. Garnish with any extra berries you have. You can store up to 1 day in the fridge, any longer the cake may get soggy.
Serve and enjoy!
Classic Whipped Cream Recipe
Jerry James Stone
June 9, 2019
Classic Pound Cake Recipe
Jerry James Stone
May 18, 2019
Who doesn’t love a good pounding…er, pound cake. In this recipe, Jason Barrows of jaybites.com shows you how to make a classic pound cake. All you’ll need next is some homemade whipped cream and berries.
Ingredients
1 cup unsalted butter
6 eggs
1 ¾ cup cake flour
2 tablespoons vanilla extract
1 ¼ cup sugar
½ teaspoon salt
Directions
Cut butter into tablespoon pieces and place in bowl of standing mixer; let stand at room temp for 20-30 min to soften. Using dinner fork, beat eggs, yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temp until ready to use.
Adjust over rack to middle and heat to 325 degrees. Generously butter 9×5 inch loaf pan; dust with flour and knock out excess. Alternatively, spray pan with cooking spray and line with parchment.
In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth and creamy, 2-3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (should take about a minute total). Once all sugar is added, increase to medium-high and beat until mixture is fluffy and almost white in color, 5-8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60-90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3-4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.
In 3 additions, add flour over butter/egg mixture, after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogeneous.
Transfer batter to prepared pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70-80 minutes. Cool cake in pan on wire rack for 15 minutes, invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temp, about 2 hours. Slice and serve.
Easy Chocolate Fondue
Jerry James Stone
February 7, 2019
Get ready to snuggle hard because this Valentine’s Day recipe is easy to make and will help get you in the mood. Just four ingredients and you have a delicious chocolate fondue that you and your bae can enjoy.
Ingredients
1/2 cup of milk
1 tablespoon butter
12 ounces semi-sweet chocolate
1/2 teaspoon vanilla extract
Directions
Melt butter.
Add milk and bring to a low simmer.
Remove from heat and slowly add in the chocolate in small batches. Melt it fully before adding more.
Mix in the vanilla extract and serve with fresh strawberries. Bananas, pineapple, marshmallows, and chunks of cake will also work.
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