Stay at Home with Bed Bath & Beyond

April 28, 2020

I know we've all been cooped up inside these days so I wanted to share some fun and easy recipes for you to do by yourself or with loved ones! I partnered with Bed Bath & Beyond to encourage you to stay at home and spend some intentional time doing something fun! If that's baking, then you've come to the right place! Today I am sharing three recipes that we spent some time making and some photos throughout the process. Let's get baking, shall we?

 

First up, we are doing a homemade strawberry shortcake! This one was so fun to make and tasted amazing! Here we go! I got this recipe from Pinterest via Littlesweetbaker.com.

 

 

INGREDIENTS: 

 

FOR THE BISCUITS:

2 cups (250g) all-purpose flour
3 tbsp (38g) granulated sugar
1 tbsp (15g) baking powder
1/4 cup (57g) cold salted butter, cubed
1 cup (250ml) cold milk
1 tsp lemon zest

 

FOR THE MACERATED STRAWBERRIES:

1 pint (454g) strawberries, sliced
2 tbsp (25g) granulated sugar

 

FOR THE SWEETENED WHIPPED CREAM:

1 cup (250ml) heavy cream
1/4 cup (50g) sugar
1/2 tsp (2.5 ml) vanilla extract

 

INSTRUCTIONS: 

 

1: Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.


2: In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add    in the milk and stir until just combined.


3: Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly  browned.


4: While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are r  released, at least 30 minutes.


5: Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.


6: Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more  whipped cream and a strawberry if desired.

 

 

 

 

 

 

 

 

 

 

NEXT UP, we have a blueberry pie bars recipe that is so good! This recipe was found on hoteatsandcoolreads.com

 

Here we go! 

 

INGREDIENTS: 

 

CRUST AND TOPPING:

 

1 1/2 cups all purpose flour

 

3/4 cups sugar

 

pinch of salt

 

1 1/2 sticks chilled butter, cubed

 

FILLING:

 

2 large eggs

 

1 cup sugar

 

1/2 cup sour cream

 

1/3 cup all purpose flour

 

pinch of salt

 

3 cups fresh blueberries

 

 

INSTRUCTIONS: 

 

 

CRUST AND TOPPING:

 

Preheat the oven to 350 degrees.

 

Grease a 7x11 glass baking dish. In a large bowl, combine flour, sugar, salt and cubed butter with an electric mixer until you reach a crumbly consistency.

 

Set aside 3/4 cup of the mixture for the topping, and press the rest of the crust mixture into the bottom of the glass baking dish.

 

Bake for 15 minutes or until golden brown. Remove from the oven and set aside while you make the filling.

 

FILLING:

 

Whisk the eggs in a large bowl. Add sugar, sour cream, flour & salt.

 

Gently stir in the blueberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crust evenly over the filling.

 

Bake for 45-55 minutes or until the top is lightly browned. Cool for 1 hour before serving.

 

 

 

 

 

 

 

 

 

Last but not least, I did a really easy vanilla cupcake recipe! I had edible Easter basket grass so I wanted to do something fun with it! We did cupcakes with a bird's nest using the grass and Cadbury eggs. 

 

 

INGREDIENTS: 

 

1.5 cups all-purpose flour 


1.5 tsp baking powder


2/3 cup sugar  


1 tsp Vanilla extract


1/4 tsp salt


3 Eggs large


1/4 cup milk  


1/2 cup unsalted butter

 

 

INSTRUCTIONS:

 

 

Combine the flour, baking powder and salt together in a bowl whisk and set aside. 


In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. (About 4 to 5 minutes). 


Add the eggs, one at a time, beating well after each addition. 


Set the mixer on a low speed and add half of the flour mixture. Beat until fully incorporated (few seconds). Add the milk and beat again till fully incorporated.

Finally, whisk in the remaining half of the flour.


Add the Vanilla extract and whisk. Be careful not to overwhip at this point. Please read ''note 4'' on this.


Divide the batter evenly into the prepared muffin pan and bake at 350°F for 18 to 20 minutes or till a tester inserted into the middle of the cake comes out clean.

 

 

Also, you can use any icing to top these cupcakes! I did a white buttercream!

 

 

 

Finally, I will be attaching all links to products by Bed Bath & Beyond HERE!

 

1: MIXER:

 

https://www.bedbathandbeyond.com/store/product/kitchenaid-reg-artisan-reg-5-qt-stand-mixer/102986?mcid=PR_Post_Blog_TheMrsBall

 

 

2: BAKEWARE SET:

 

https://www.bedbathandbeyond.com/store/product/usa-pan-nonstick-6-piece-bakeware-set/1018519763?mcid=PR_Post_Blog_TheMrsBall

 

 

3: ICING TIP SET

 

https://www.bedbathandbeyond.com/store/product/mrs-anderson-39-s-baking-reg-icing-tips-28-piece-pastry-set/1060630599?mcid=PR_Post_Blog_TheMrsBall

 

 

 

4: PIPING BAGS:

 

https://www.bedbathandbeyond.com/store/product/l-ku-piping-bags-set-of-20/1042768029?mcid=PR_Post_Blog_TheMrsBall

 

 

 

5: CAKE PLATE WITH COVER:

 

https://www.bedbathandbeyond.com/store/product/godinger-dublin-crystal-4-in-1-footed-cake-plate-with-dome-cover/1018384868?mcid=PR_Post_Blog_TheMrsBall

 

 

 

6: SERVING TRAY:

 

 

https://www.bedbathandbeyond.com/store/product/over-amp-back-reg-porter-large-serving-tray-in-white/5281137?mcid=PR_Post_Blog_TheMrsBall

 

 

 

 

I hope you guys enjoy and thanks for reading!

 

 

xx,

 

Britt

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Brittany Leigh Ball by Brittany Ball.