Archive for March, 2012

This is one way to get your bran. Carrot Bran Nut Muffins which we will be making at the bakery from time to time.

1 1/2 cups of flour (all purpose)
1 cup wheat bran
1/2 cup of brown sugar
1 1/2 teaspoon cinnamon
1 1/4 teaspoon baking Powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 eggs
3/4 cup buttermilk
1/2 cup canola oil
2 teaspoons molasses
 2 cups grated carrots
1 cup rasins
1/2 cup crushed walnuts

In a large bowl mix the flour, bran, brown sugar, cinnamon, baking powder, baking soda and salt. Add the eggs, buttermilk, oil and molasses. Fold in the carrots, rasins and nuts.

Fill the paper lined muffin cups three fourths full. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Enjoy

Chef Brian Klauss

Bake Krazy

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ImageCheesecake is a very popular item at Bake Krazy, from very plain to nutty, fruity, crunchy. I love-making Cheesecake, here’s a simple recipe;

Cheesecake Crust
The crust for the cheesecake can be done using graham cracker crumbs, cake crumbs, cookie crumbs, Oreo crumbs mixed melted butter and/or a combination of ground nuts until all ingredients bind together when pressed by hand.

Graham cracker crumbs      1#8 oz.
Sugar                                           8 oz.
Melted Butter                      4 to 8 oz.

Cheesecake Filling makes 3-6″ cakes

Cream Cheese                          3#
Sugar                                          14.5 oz.
Cornstarch                                     2 oz.
Lemon Juice                                  1 oz.
Vanilla                                    1/2 Tbsp.
Eggs                                               7.2 oz.
Milk                                                    5 oz.

Cream the cheese, sugar and cornstarch at low-speed, scrape the bowl and mix till smooth.
Add the vanilla and lemon juice, mix well.
Add the eggs, mix at low-speed again. Scrape the bowl well and mix till smooth.
This batter can be flavored with anything you’d like at this time.
Place the batter in greased or spring pans lined with the crust and bake at 220 with moisture in the oven till set.
(moisture in oven can be a pan with water in which you set your 6″ round baking pans into. Allow water only to 1/2 to 3/4″ from the top.)
Baking in a water bath allows cheesecake to have a smooth texture and helps avoid overcooking. Your cheesecake should be slightly wobbly in the center
allow it to cool for 1 hour in the oven with the temperature off and it should firm up.

Happy Baking

Chef Brian Klauss

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Cupcake Tips

Cupcake Tips

Cupcake have been getting very popular over the last several years and of course Bake Krazy Bakery has been making a lot of them. From a simple yellow cupcake to maybe a rocky road, but their all good and only limited by your imagination. Here are some tips to make yours the best cupcake in the neighborhood.

1. Fill your cupcake pan to the right level. Only fill the pan to 1/2 – 3/4 and no more or you will get a gooey mess instead of a beautiful cupcake. If you use to little you will end up with a wimpy cupcake that you will have to over fill with frosting to make it look any good.

2. Choose the right pan.  A good cupcake pan will be slightly heavy allowing for even heat and they should cook up to 6 to 12 cupcake at a time. Make sure that you have two pans so that when one is cooling the other one can be filled. Never use a hot pan to fill or you will throw off your cooking process.

3. Dont overmix your batter. This will cause your cupcakes to become chewy instead of perfectly moist. Follow the direction in the cupcake recipes. If it calls for a hand mixer and you use a stand mixer which mixes faster you will have to adjust your mixing times.

4. Bring all ingredients to room temperature before mixing. The items will mix evenly, and the results will be wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter.

5. Bake at the right temperature. Preheat your oven to the correct temperature before you place your cupcakes in the oven. A lot of residential oven cook uneven, so rotate your pan halfway through the cooking process to ensure a great completely cooked batter.

6. Test for doneness. Check your cupcakes at the minimum time allowed for doneness, if they aren’t finished place them back in for additional time. Cupcakes are done when you insert a toothpick into the middle and it removes clean.

7. Make that cupcake moist and sweet. To ensure that your cupcakes are sweet and moist make up a simple syrup mixture. To make simple syrup, mix a cup of water with a cup of sugar and bring to a boil (then simmer)on the stove until it reaches 1/2 reduction. Allow the syrup to cool to room temperature and place it in a squeeze bottle. Once your cupcakes are cooled sprinkle a little simple syrup on each and allow it to soak in. Now decorate them the way you want and you have it the best tasting, moist, sweet CUPCAKE

Happy Baking
Chef Brian Klauss

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BBQ Sauces

ImageCheck out our line of BBQ Sauces at http://bakekrazyproduct.com/BBQ.aspx


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