Author Archives: bakingchani

About bakingchani

I'm a full time mom/ manager, an amateur bakers/ decorator, a book and craft enthusiast. I love my family dearly, and couldn't imagine where I would be without them.

What I’ve been up to

Hey Baking Memories family. I know that I haven’t posted anything in AGES but recently Lyndsie and I have been undertaking a new and very exciting (for us anyway) project. I’ve learned that while I’m a pretty decent cook/ baker, I’m horrid at actually writing anything, or cooking and baking anything new, and then remembering to get pictures to write about it.

I have also learned recently that I am pretty good at teaching how to bake things, in a comedic way. So recently Lyndsie and I have started a YouTube channel to teach our favorite recipes, and provide a small amount of unintentional humor along the way.

The both of us would love it if you, our readers would head over to YouTube and subscribe to our channel. It’s called Chansie Cooking, and as we go along we will have great video tutes that we are certain you are going to enjoy.

To see our channel click here. Also pop over to and like our facebook page as well. This way you can stay in the loop with everything we have going on.

So please stop by and see what we have going on, and we will promise to post a new video at least once a week.

Until next time,

Happy Videos!

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Posted by on April 22, 2015 in Cakes


Catching Up

Happy Sunday Baking Memories family! I hope everyone had a great Thanksgiving,  and a wonderful weekend.

I’m working on a few new recipes to post, pumpkin roll, and pumpkin cookies. Both are super yummy, and will be a family favorite I’m sure.

I’m also thinking about doing videos of all my recipes from here on out. I think it’ll be easier to see step by step what to do and what not to do, if it is in video form.

I’d love the thoughts of you guys, my wonderful readers on this

Let me know what you think in the comments below.

Be looking for the new recipes any time now.

Until next time,

Happy baking!

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Posted by on November 30, 2014 in Cakes


Homemade Apple Pie

Homemade Apple Pie

Happy Saturday baking memories family!

Today the family and I went to the local farmer’s market. If you haven’t been to one before you really should check it out. It’s a great way to support the local community. Ours also had live music and this week was the Autumn Art Festival. There was a ton going on today. To see when your community has its farmers market you can check out Facebook. Most communities have a page for their farmers markets and you can search under your city/ state farmers market.

We bought some great looking pumpkins, some fresh green beans and these beauties, fresh picked apples.IMG_9436

Immediately when I saw all the choices on apples, I knew I just had to make a pie. And because I haven’t written about an apple pie before, it was a great 2fer. I got pie and you guys get a great tute.

To make this pie you will need:


6 cups peeled, sliced apples

3/4 c sugar

2 tbsp flour

3/4 tsp cinnamon

1/4 tsp salt

1/8 tsp nutmeg

1 tbsp lemon juice

and 2 pie crusts- I cheated, these are store bought pie crusts- bad Chani I know

To make this pie begin by placing one of your crusts in the bottom of an ungreased 9 inch pie pan and carefully pressing it to the sides and bottom of the pan.


Then peel, core, and slice your apples. The thinner the better on the apple slices. You want 6 cups, which is between 4 and 6 apples depending on the size.

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Then add all your dry ingredients together and stir well.

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I had some helpers today, Alisha peeled the apples for me and Wyatt put all the ingredients in the bowl:

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Then add your apples and your lemon juice to the bowl and stir well, you want all your apples to be coated with your sugar mixture. Keep stirring until your apples are fully coated and there isn’t any sugar left in the bottom of your bowl

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Then transfer your filling to your crust lined pie pan

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Then place your other crust on top of your pie


The edges can be slightly tricky. What you want to do is tuck the upper crust under the lower crust, and then scallop the edges. To scallop the edges I found it easiest to use my index and middle fingers in a “v” and then push my thumb in to create the scallop. Then I put one of my fingers in one of the created edges to use as a guide for the next set of scallops. Keep that going all the way around the pie:

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Then you want to make slits in the top crust


This pie bakes in a 425 degree oven, for 40-45 minutes. Before you put it in the oven you want to add some foil to the edge of your crust for the first 15-20 minutes of baking. This keeps your crust from burning. If you are planning on making pies on a regular basis I recommend one of these beauties:


It’s a pie crust ring. You can find them for cheap at most kitchen supply stores, like Kitchen Collection, or Bed, Bath, and Beyond. They are a life saver, and you don’t waste the foil. They clean up easily too.

After 15- 20 minutes remove your edge ring of foil and keep baking the remainder of the time, or until the top is golden and the apples are soft. I just poked the apples through the slits in the top.


Let rest for 2 hours once you remove the pie from the oven.

And Ta-Da! Apple Pie! If your filling is too runny once your pie has rested, it means you need a tad bit more flour in your filling.


I know- I mangled my pie, but it was Yummy!


This was another no mixer desserts, and the whole family loved it. I recommend serving it A la Mode with some vanilla ice cream, that would make it perfect. Nothing beats warm homemade apple pie and some vanilla ice cream.

This is a great dessert that was super easy to make. It got the kid involved in the kitchen and the whole family loved it.

Until next time,

Happy Baking!

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Posted by on October 11, 2014 in Recipe of the week


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Fruit Filled Coffee Cake

Fruit Filled Coffee Cake

Happy Thursday Baking Memories family!

First I must apologize for my long absence. While I have been doing some baking over the past months, I haven’t baked anything new in that time frame. But today I have a treat for you, a fruit filled coffee cake!

While this coffee cake has several steps, it is definitely a mixer free bake.

I’m going to break this recipe down into 3 sections, the filling, the cake, and the topping. To make things easier for a shopping list the ingredients for each section will be colored this time, so they are easier to find.

Let’s begin shall we?

For the filling which you want to do first you will need:


1/4 c water

1 1/2 c diced fruit – apples, peaches, pears, raspberries, or blueberries. 

1/4 c sugar

2 Tbsp cornstarch

1 tsp Cinnamon if you’re using apples

First you want to chop up your fruit. Peeling the apples is optional – it all depends on your personal preference.


Then add your water and your fruit to a saucepan and bring to a boil


Cover, reduce heat, and let simmer for 5 minutes or until fruit is soft.

While your fruit is simmering, combine your sugar, cornstarch, and cinnamon if you are using it.

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Once your fruit is soft add your sugar mixture to your pan with your fruit


Stir well and let thicken. Once thick cook over medium heat for 2 minutes

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Then remove your fruit from the heat and set aside.


For the coffee cake itself you will need:


1 1/2 c flour

3/4 c sugar

1/2 tsp baking soda

1/4 tsp baking powder

1/4 c butter or margarine

1 beaten egg

1/2 c buttermilk, or sour milk – or 2 Tbsp powdered buttermilk replacement plus 1/2 c water

1/2 tsp vanilla

To make the filling first combine all your dry ingredients in a medium-sized bowl, and cut in the butter until your mixture resembles coarse crumbs:

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In a small bowl combine your buttermilk, egg and vanilla

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Add the egg mixture all at once to your flour mixture:

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Stir with a spoon just until moistened. Mixture will be slightly lumpy, but this is ok

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Spread half of this mixture into the bottom of an Ungreased 8*8 or 9*9 pan:


Add all of your fruit filling to the top of this mixture. I like leaving a slight gap before the edge of the pan so that when it’s cooked the fruit is sealed in.


Then spoon the other half of your batter over the top of your fruit and carefully spread it evenly over the top of your fruit


Set this aside and get ready to make your topping.

For the topping you will need:


1/4 c flour

1/4 c sugar

1/2 tsp Cinnamon if you are using apples

2 tbsp butter or margarine

Combine all your ingredients in a bowl and cut the butter in until it resembles coarse crumbs:

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Then pour this evenly over the top of your coffee cake:


Bake in a 350 oven for 40- 45 minutes, or until your coffee cake is golden brown. You can’t really insert a knife into the center, because the filling will stick to the knife.


And there you have it! Fruit filled coffee cake!



This is sure to be a crowd pleaser. Everyone in your family will love it!

Do you have a version of this you’d like to share? Or did you use this recipe and make your own? I’d love to see pictures and share your recipes with you, so please leave a comment below!

Until next time,

Happy Baking!

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Posted by on October 2, 2014 in Recipe of the week


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Soft Pretzels and Cheese Sauce

Happy Thursday everyone!

It’s Summer vacation!!! And that means loads of time at home with the kiddos. So what do you do with all that extra time with the kids? Start baking things that they can help with of course!

So yesterday afternoon we made these yummy soft pretzels and cheese sauce. These are super easy to do and the kids can help roll them out and shape them.


So without further adieu I bring you-

how to make soft pretzels with cheese sauce.

To make these you will need:

For the pretzels:

1 pkg yeast- or 2.25 tsp bread machine yeast- in the jar

1 c water heated to 110°- 115°

2 tbsp. butter- melted

1 tbsp. granulated sugar

2 c flour + enough flour to make a soft dough

1/2 tsp salt

For the cheese sauce:

8 ounces velveeta

8 ounces cream cheese

1- 2 tbsp. milk

And here’s how to make them:

First heat your water to 110°-115°- too warm will kill your yeast,  too cold won’t activate it:

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Then add your yeast to the water:


While that is sitting mix together the butter, sugar, salt, and 2c of flour in a medium sized bowl:

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Then add your yeast water to the flour mixture:

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Stir well:


Then knead in enough flour to form a soft dough:

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Then you want to take some oil- I use evoo, and add a small amount to a bowl. Coat the entire bowl with the oil:

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Then put your dough into the bowl and coat all sides of the dough with the oil.

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Then cover with a towel and let rise in a warm place till doubled in size- about 20 minutes:

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Then punch down your dough:

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Divide your dough into 12 pieces- try to keep them close to the same size:


This is where I got the kids involved. Either you or your helpers need to roll each piece of dough into “logs” about 15 inches long or so:

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Once you have all your dough rolled, you are going to want to start some water for the boil step. You’re going to need 4 cups of water and 2 tbsp. of baking soda. Just mix them together in a pot and put on to boil:

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While your water is boiling, go back to shaping your pretzels. First make a “U” shape with your dough:


Then double twist the ends:


And then just bring the ends back down and slightly pinch the bottoms to keep the shape:


Once your water is boiling you want to carefully drop one or two pretzels in at a time and boil them for only a minute each:

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Once all of your pretzels have been boiled you want to create an egg wash to baste each pretzel with:

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Then you want to spray a baking sheet with some cooking spray- you see here that I used some parchment paper, DONT- I didn’t pay attention and apparently parchment only works in an oven up to 420°, and your oven needs to be set to 475°. so whatever you do don’t use parchment under your pretzels. If you have a silpat you can probably use it safely though.

Once you have your egg wash on all the pretzels sprinkle them with some coarse salt. The amount is all based upon personal preference:

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Then you want to bake them at 475° for 10 to 12 minutes. If you have more than one sheet of pretzels you want to bake them for 6 minutes and then rotate the trays so that you can get an even bake on all your pretzels:

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They will be a nice golden brown when they are finished:


Now every pretzel needs a nice cheese sauce right? So to make your cheese sauce you will need:

Velveeta 8 ounces and Cream Cheese 8 ounces.

Simply put them in a microwave safe bowl, and on 1 minute increments melt and stir after every time. It will look like this when done:


Then add 1- 2 tbsp. of milk and stir till smooth. The amount of milk will vary depending on how creamy your sauce is, and how creamy you want it to be:

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And that’s it. Super easy, and a fun activity for the kids all at the same time:

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So if you are looking for a nice snack that you can make with the kids, or without the kids, look no further than these night soft pretzels and cheese sauce.

Until next time,

Happy baking!










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Posted by on May 29, 2014 in Recipe of the week


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On the go pasta salad

On the go pasta salad

Happy Thursday everyone!

Today I thought I’d share again with you one of my meals. An easy pasta salad, that you can put together in a canning jar the night before and take with you when you leave for work. Let me tell you I am in love with quick meals in jars. This is another just toss it in your bag and eat when you are hungry type meals.

It’s really easy to make. You’re going to need:


3/4 c rotini- I used garden, it’s my favorite. (and a sneaky way to sneak those veggies in if you have picky eaters.)

4 Tbsp. fat free ranch dressing

1/2 c diced carrots

4 grape tomatoes- I diced mine, but you can halve them if you prefer

and not pictured but 15 small shrimp with the tails removed.

All you have to do is cook your pasta to al dente, and then after you drain it run it under some cold water so that it stops the cooking process.

While that’s cooking cook your shrimp- I just did mine in a 400º oven for about 4 minutes.

Once everything is cool, because you don’t want to mix the cold and hot- it could break your jar, start layering everything in. First your dressing:


Then your pasta:


Then your veggies:


Then your shrimp, and I also chopped up a hard boiled egg, because I just can’t get enough of them in any of my salads, plus eggs are full of protein to keep you full:


And that’s it. The best thing about this is that there is still room in the top to just be able to shake the jar up and get every last bit covered in the dressing!

As I did with my last post I’m going to give you the caloric breakdown,

  • Calories: 454.6
  • Total Fat:5.6 g
  • Cholesterol:330.0 mg
  • Total Carbs:72.1 g
  • Dietary Fiber:3.8 g
  • Protein: 23.6 g

<!–See Full Information–>   Yes it does have more calories in it than normal, but still not too bad if you use it as your lunch- it’s got 23g of protein so it’ll help keep you fuller longer, and really do you need that much pasta in a meal?

You could make this with whole wheat pasta instead of white, and that would greatly drop the calorie count, but I’m not too much of a whole wheat person myself, so I’ll just suck it up and hit the treadmill extra hard tonight. 🙂

Do you have a great pasta salad recipe that you can use as a meal, eat on the go? If so share it below, I’d love to try it out!

Until next time,

Happy cooking!


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Posted by on May 1, 2014 in Recipe of the week


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Yummy Breakfast Parfait

Happy humpday all!

Today I have a great recipe for you. A nice dare I say it -healthy- breakfast parfait!

Made with fresh fruit, Greek yogurt and overnight oatmeal, what’s not to love?


Ok so you can’t see everything in that jar due to the yogurt filling up everywhere, but just wait till you try it!

It’s like heaven in a jar. I’m not kidding.

I first saw a similar version of this parfait here at peanut butter and peppers. If you haven’t been there before you should check it out. She has tons of great recipes for keeping up with a healthy life style.

Now you follow her instructions precisely you will have this for your nutritional content:

Jennifer’s Breakfast Parfait Jar:  282,  Fat:  6.1,  Sodium:  84,  Carbs:  39,  Fiber:  8,  Sugar:  15,  Protein:  19

Not too bad huh!

Mine has a few more calories, 40 more to be exact, but we only keep whole milk in the fridge and I used vanilla instead of plain for the yogurt. Don’t be afraid to vary it up a bit though. It’s so simple to make and so yummy, it will have you going back again and again.

So here’s how to make it:

Starting the night before you are going to want to make your oatmeal.

Simply put, its overnight oatmeal so you want to make it overnight. 🙂

You’ll need:


1/4 c old fashioned oats

1/4 c milk

1 tsp vanilla

1 tsp honey

dash cinnamon

All you have to do is combine all your ingredients, stir, cover, and refrigerate overnight:


In the morning it will look like this:


That right there is good on its own, but wait till you add it to everything else.. OMG it’s delicious!

So for the rest of your parfait you will need:


1/2 c Greek yogurt- I used vanilla

1/2 c Diced strawberries

1 small banana or 1/2 c of whatever fruit you desire- don’t be afraid to play with this a bit

Your now made overnight oatmeal.

Then simply layer your ingredients like this, 1/4 c yogurt:


1/4 c strawberries:


1/2 a banana:


Your oatmeal:


Then yogurt, strawberries and banana again:


And that’s it! This is a pint sized canning jar, and yesterday I took it in to work and ate it there. It’ll drop right into your purse, or diaper bag and you can eat it anywhere you want. You can add some granola if you wish or leave it as is. Either way it’s a great breakfast start and will keep you full for hours.

If you have a variation you’d like to share, let me know below, I’d love to hear from you!

Until next time,

Happy “baking”

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Posted by on April 30, 2014 in Cakes


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