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Hello! Welcome to my bakery!


Holy crap. I own a bakery! Me. Julia Dorning, former spinster. It's still hard to believe it. I pinch myself sometimes. Like, I really do. I'm not just saying that.  


Anyway, have a look around and grab a recipe or two! I'm happy to share some of my baking secrets, and pearls of baking knowledge with you. 


Thanks for stoping by! 




Julia's Chocolate Chip Cookies

from Thirty-Two Going on Spinster


2 sticks of butter softened to room temp (use REAL SALTED butter)

2 tsp vanilla (use REAL vanilla, no imitation junk)

½ cup brown sugar

1 cup white sugar

2 eggs

1 tsp baking soda

½ tsp salt

3 cups flour

Milk Chocolate chips


Preheat oven to 375º


**The key to this recipe is all in the mixing, the butter, and the vanilla.***


In mixer beat butter until fluffy (approx 2 minutes), add vanilla and mix for 1 more minute. Add both sugars and beat until light and fluffy (about 4-5 minutes). Add eggs one at a time, mixing after each egg. Add salt and baking soda and mix again. Add flour one cup and a time, mixing after each cup. Add chocolate chips last.


Using a cookie scoop, form into balls and place on sheet at least 2 inches apart. Press down with the back of a spoon to slightly flatten cookie before baking (this will keep it from staying in a ball). 


Bake for 8 minutes, until the base of the cookie is a very light brown color.


Grab a plate full and eat your feelings. You have my blessing.  


Julia's Buttercream Frosting


1 cup of SALTED butter (softened to room temperature)

1 teaspoon REAL vanilla

4 cups of powdered sugar

Cream or milk to thin


**The key to this recipe is in the butter and the vanilla. The butter must be softened to room temperature only - no cheating with the microwave. Good vanilla and salted butter make all the difference.**


In mixer beat butter on medium until fluffy (approx 2 minutes). Add the vanilla and mix again. 


Add sugar, one cup at a time, mixing in between until smooth. If desired, add food coloring at the end and mix in. 


Use cream (will be very rich) or milk (not quite as rich) to thin it out to desired consistency. Do 1 tablespoon at a time as to not thin out too much


Makes 2 1/2 to 3 cups of frosting



Almond Buttercream Frosting: Omit vanilla, add 1 teaspoon of almond extract


Lemon Buttercream Frosting: Add the juice and zest of 1 lemon (will need less milk because juice will thin it out)


Peppermint Buttercream Frosting: Omit vanilla, add 1/2 cup of finely crushed peppermint candy and 1/2 teaspoon peppermint extract


Coconut Buttercream Frosting: Omit Vanilla, add 2-3 teaspoons of coconut extract


Tip: For a thicker consistency, useful for piping designs, use 1 heaping tablespoon of Meringue powder sifted in with the powdered sugar. 


Feel free to set aside a bit of this and eat it with a spoon. I won't judge you.

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