https://bethbakesmidwest.com/2019/03/21/friendly-bakes/https://bethbakesmidwest.com/wp-content/uploads/2019/03/princess-cake640x360-288x162.jpgprincess-cake640x360-288x1622019-03-22T13:02:27+00:00monthlyhttps://bethbakesmidwest.com/2019/02/01/homemade-sprinkles/2019-02-01T23:06:23+00:00monthlyhttps://bethbakesmidwest.com/2018/12/27/cranberry-orange-muffins/2018-12-27T17:04:36+00:00monthlyhttps://bethbakesmidwest.com/2018/11/08/pumpkin-cherry-cookies/https://bethbakesmidwest.com/wp-content/uploads/2018/11/img_2344.jpgIMG_2344https://bethbakesmidwest.com/wp-content/uploads/2018/11/img_2333.jpgIMG_2333Roasting a pie pumpkin is super easy. Wash it off, cut it in half with a chef's knife, scoop out the seeds, then roast pulp down on a baking sheet at 400 degrees for 35-45 minutes. When cool scoop out pulp and store in the fridge for 4-5 days or the freezer for about 3 months.https://bethbakesmidwest.com/wp-content/uploads/2018/11/img_2350.jpgIMG_2350https://bethbakesmidwest.com/wp-content/uploads/2018/11/img_2349.jpgIMG_2349https://bethbakesmidwest.com/wp-content/uploads/2018/11/img_2346.jpgIMG_23462018-11-11T14:54:37+00:00monthlyhttps://bethbakesmidwest.com/2018/07/16/sweet-corn-mania/https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2032-2.jpgIMG_2032 2Sweet and creamy panna cotta.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2031-2.jpgIMG_2031 2Time to set in the fridge overnight.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2029-2.jpgIMG_2029 2https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2028-2.jpgIMG_2028 2https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2027-2.jpgIMG_2027 2An ice bath to cool it down.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2026-2.jpgIMG_2026 2https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2025-2.jpgIMG_2025 2Using my Guy Fieri rubber scrapper to remove the lumps.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2024-2.jpgIMG_2024 2Taking the sugars and milks to a bare simmer.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2023-2.jpgIMG_2023 2Letting the gelatin get to work.https://bethbakesmidwest.com/wp-content/uploads/2018/07/img_2022-2.jpgIMG_2022 2Blending down the corn.2018-07-16T21:25:28+00:00monthlyhttps://bethbakesmidwest.com/2018/03/26/blueberry-muffins-are-for-bffs/https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1738.jpgIMG_1738https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1729.jpgIMG_1729https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1728.jpgIMG_1728https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1727.jpgIMG_1727Did it look like a hot mess when you put the muffins in the oven? Don't worry they'll melt down and then rise up like this!https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1726.jpgIMG_1726If you don't have a cookie scoop two spoons work great. Scoop the mixture with one spoon and scrape in with the second.https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1725.jpgIMG_1725https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1724.jpgIMG_1724blueberries are a go, a couple stirs and the muffins are ready to bakehttps://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1723.jpgIMG_1723https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1722.jpgIMG_1722eggs and vanilla are in, now its time to incorporate the flour mixturehttps://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1721.jpgIMG_1721creamed butter and sugar2018-03-26T06:52:18+00:00monthlyhttps://bethbakesmidwest.com/2018/03/09/galentines-day/https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1720.jpgIMG_1720https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1732.jpgIMG_1732This consistency looks perfect for piping or spreading.https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_17311.jpgIMG_1731Time to cream.https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1756.jpgIMG_1756https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1754.jpgIMG_1754https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1755.jpgIMG_1755https://bethbakesmidwest.com/wp-content/uploads/2018/03/img_1731.jpgIMG_1731https://bethbakesmidwest.com/wp-content/uploads/2018/02/img_16761.jpgIMG_1676https://bethbakesmidwest.com/wp-content/uploads/2018/02/img-1709.jpgIMG-1709https://bethbakesmidwest.com/wp-content/uploads/2018/02/img_1717.jpgIMG_1717I like to soften my butter in a mug, in the paper, in the microwave. If you keep it in the paper it doesn't typically melt at 30 seconds.2018-03-09T03:46:04+00:00monthlyhttps://bethbakesmidwest.com/2018/02/20/cinnamon-rolls-with-vanilla-frosting/2018-02-20T23:10:21+00:00monthlyhttps://bethbakesmidwest.com/2018/02/19/back-to-baking/https://bethbakesmidwest.com/wp-content/uploads/2018/02/img_1708.jpgIMG_1708https://bethbakesmidwest.com/wp-content/uploads/2018/02/img_1707.jpgIMG_1707https://bethbakesmidwest.com/wp-content/uploads/2018/02/img_1706.jpgIMG_1706https://bethbakesmidwest.com/wp-content/uploads/2018/02/1526120_796654270356714_967656194_n.jpg1526120_796654270356714_967656194_nI loved filling this cabinet up with fresh baked goods every morning.https://bethbakesmidwest.com/wp-content/uploads/2018/02/309514_516430295045781_1147133019_n.jpg309514_516430295045781_1147133019_nThe Old Drum Coffeehouse and Bakery in Warrensburg, MO.https://bethbakesmidwest.com/wp-content/uploads/2018/02/303458_564485133573630_2106687477_n.jpg303458_564485133573630_2106687477_nReady to eat!2018-03-07T22:53:56+00:00monthlyhttps://bethbakesmidwest.com/about/https://bethbakesmidwest.com/wp-content/uploads/2018/01/stairs-lights-abstract-bubbles1.jpgPlaceholder Image2018-01-03T19:24:46+00:00weekly0.6https://bethbakesmidwest.com/contact/https://bethbakesmidwest.com/wp-content/uploads/2018/01/person-smartphone-office-table.jpegPlaceholder Image2018-01-03T19:24:46+00:00weekly0.6https://bethbakesmidwest.comdaily1.02019-03-22T13:02:27+00:00