Air Date: Tuesday, February 7, 2017

Episode: 014 #ValentinesDay

Menu: Shrimp Scampi, Caprese Salad, Stuffed Sourdough Bread

Cocktail: Strawberry Champagne Punch

Valentine’s Day is right around the corner so this episode of #WakeAndBakeCo. was dedicated to trying something different this lover’s day; staying in! A romantic night in can make your Valentine’s Day super epic because you are in control of the menu, the activities, and everything in between. If you want to surprise your better half or your bestie this year #WakeAndBakeCo has the menu to set the tone for your romantic night in!

Tips: Set your ambiance with candles, fresh flowers, rose petals, and dim lighting; make an epic playlist and have a few of your favorite movies nearby. If you really want to up the romance, try cooking their dinner in sexy red lingerie and wear a light trace of your favorite fragrance….and don’t forget the stilettos. If you’re a man, cook their dinner wearing a dapper suit or a nice new pair of boxers with your shirt off; not up for those? Wear what they love you in most, after all this is a lovers holiday.

Movie Night In: If you opt for a movie night after dinner make sure you have all of your favorite movie theater food and some yummy popcorn. Skip the couch and make a comfortable plush pallet on the floor.

Music for two: After dinner, take a romantic bubble bath together with the works! Bath bombs, candles, champagne, and your favorite playlist. After your bubble bath or hot tub adventure make sure to oil up.

Game Night: You’re a savage, you ain’t romantic? Skip everything in this post and get your cozy pj’s, make a pizza from scratch, and finish her! (Mortal Kombat…duh lol)

Single’s Awareness Day: Don’t be bitter, be better. Pamper yourself, simple as that! Get your single ladies together for a spa day, or spend the day at the spa solo. You can even create your own spa day at home. Go shopping, get a mani/pedi, have a night out on the town or cook yourself a delicious dinner and dessert. Most importantly enjoy yourself and love your own company.

Now back to the star of this show…the food!

Shrimp Scampi – Red Lobster ain’t got nothing on this!

Here’s Whatcha Need:

*1 pound medium shrimp, peeled and deveined

*Kosher salt

*Ground black pepper

*3-4 tablespoon olive oil

*4 cloves garlic, finely diced or minced

*1 ½ cups white wine (I used a white Moscato)

*3 tbs. freshly squeezed lemon juice

*3 tsp. dried basil

*3 tsp. dried oregano

*¼ tsp. dried rosemary

*2 tsp. dried thyme

*½ cup unsalted butter, (1 stick)

*3 tbs. chopped fresh Italian parsley

*¼ cup freshly grated Parmesan (more for garnish)

*Noodles (thin spaghetti, fettuccine, or linguine)

Here’s Whatcha Do:

1.) Boil your noodles.

2.) Heat about 1 tbs. of Olive Oil in a skillet and cook your shrimp. Once your shrimp is an even pink color it is fully cooked. Take off heat and set aside.

3.) In a large skillet heat about 2-3 tbs. of Olive Oil and add in your diced/minced garlic. Once the garlic is a soft, translucent color, add in your wine, lemon juice, and seasonings.

4.) Let this cook on a medium heat until it starts to bubble slightly. Add in your butter, stirring occasionally.

5.) Once butter is completely melted add in your cooked shrimp and grated Parmesan.

6.) Let sauce and shrimp cook on a medium low heat for 10 minutes.

7.) Place a sauce and shrimp contents in strainer inside of a large bowl and strain shrimp. Set shrimp aside and place cooked noodles in the large bowl with the sauce and lather the noodles generously. Serve on a plate and top sauced noodles with shrimp. Sprinkle a little Parmesan and parsley leaves for garnish. Enjoy!


Stuffed Sourdough Bread:

Here’s Whatcha Need:

*Sourdough round

*7-8 garlic cloves, finely diced/minced

*½ cup finely chopped parsley

*3 tbs. olive oil

*1 tsp. kosher salt

*1 ½ cup grated Parmesan

*1 tbs. Garlic Powder

Here’s Whatcha Do:

1.) Preheat Oven to 425

2.) Make ½ – 1-inch vertical slits in your sourdough round, don’t cut all the way to the bottom because you will use the slits as pockets to stuff your bread.

3.) Mix contents in mixing bowl and use a spoon to stuff the slits in your bread.

4.) Tightly wrap bread in foil and place on a baking pan or dish.

You can add other cheeses and butter to taste if you like.

5.) Bake in oven on 425 for 20 – 25 minutes.


Caprese Salad:

Here’s Whatcha Need:

*Block of Mozzarella Cheese

*Fresh vine tomatoes

*Fresh Basil leaves

*Balsamic Vinegar

Here’s Whatcha Do:

1.) Slice tomatoes and Mozzarella cheese; I used a heart shaped cookie cuter to shape my cheese for Valentine’s Day.

2.) Place a basil leaf on a serving tray, then a slice of your mozzarella cheese, the tomato, and repeat this pattern to the end of the tray. Repeat in the next row.

3.) Place tray in the refrigerator until ready to serve. Once you are ready to serve the Caprese salad, drizzle a generous amount of the Balsamic Vinegar.


Strawberry Champagne Punch:

Here’s Whatcha Need:

* ½ cup frozen strawberries

* ½ cup sprite

* 2 cups Pink Moscato Champagne

* ¼ cup simple syrup (optional)

* Sugar, mint leaf, & fresh strawberry, for garnish. (Optional)

Here’s Whatcha Do:

1.) In a blender, blend frozen strawberries, sprite, Champagne, and simple syrup.

2.) Dip your champagne flute in water and roll in sugar to garnish.

3.) Pour blended content into glass, add a fresh strawberry and mint leaf for garnish.


Now you’re all set! You have your main course, your appetizer, your side, and your cocktail. Now dessert can either be you or you can click here for a yummy dessert recipe…or you can #doboth.






Air Date: Tuesday, January 31, 2017

Episode: 013 #WhoYouGot

Menu: Chili-Joe Sliders & a Beer-Ga-Rita

On this episode of #WakeAndBakeCo it is all about Super Bowl 51 #WhoYouGot! Everyone knows that you can’t have a proper super bowl par-tay with out some good eats and some good drank! Everyone also knows that the best eats for tailgating are definitely finger foods! So what better than Chili-Joe Sliders and a drink that’s half beer, half tequila?

 Chili-Joe Sliders 

Here’s Whatcha Need:

12 Kings Hawaiian dinner rolls

Sharp Cheddar Cheese

Chili-Cheese Fritos

The Mix:

1 lb lean ground beef, ground turkey, or ground chicken.

½ onion – diced

4 cloves garlic – diced


1 can kidney beans or chili beans

3 tbs. Chili Powder

1 ½ tspn. Worcestershire sauce

1 Green Bell Pepper, chopped

15 oz. can Diced Tomatoes (I used Hunts)

12 oz. Tomato Sauce (I used Hunts)

2 tbs. Garlic salt

2 tbs. Seasoning Salt

2 tbs. Pepper

2 tbs. Brown Sugar

1 tbs. Apple Cider Vinegar

The Topping:

½ cup Butter

2 tbs. Brown Sugar

1 tspn. Worcestershire sauce

1 tspn. Chili Powder

4-5 dashes hot sauce (I used Tabasco)

Here’s Whatcha Do:

1). Brown ground meat, once it is fully browned and you see no pink, reduce the heat and add in chopped onions, garlic, and bell pepper. Cook on low heat, stirring occasionally until onions and garlic are translucent and bell pepper has softened. Drain and set aside.

2). Place sauce ingredients in skillet on low heat, stir in your beans, and fold in your meat mixture. Let simmer over low-medium heat for about 10 minutes or until thickened.

3). Preheat oven to 350.

4). Make your topping mixture in a small bowl.

5). Cut dinner rolls in half and place the bottom in a glass-baking dish.

6). Spoon mixture over the bottoms and top with cheddar cheese.

7). Place to top of the rolls on your sliders and spoon topping mixture over.

8). Bake for 15-20 minutes.

9). Serve with your fave veggies and dip or some chili cheese Fritos and your Beer-Ga-Rita (recipe below)



Here’s Whatcha Need:

Makes about 3-4 Margaritas

1 can Frozen Limemade

2 cans Light Beer (I used Bud Light)

¾ cup Tequila (more if you desire)

Salt and Lime for garnish

Here’s Whatcha do:

Wet the rim of Margarita glass, roll in salt

Place a few ice cubes in glass

Mix limeade, beer, and tequila in blender. (Add beer in gradually, the foam may make a bit of a mess)

Pour Beer-Ga-Rita in glass, place a lime on the side and enjoy.



*Not my photos*



Air Date: Tuesday, November 29, 2016

Episode: 009 #ChefCurryWithThePot

Menu: Key Lime Pie with a Cinnamon Toast Crunch Crust

Ok so being that I’ve started working on my own cook book, I’ve become obsessed with collecting cook books and reading recipes until I fall asleep. So I had to get Ayesha Curry’s new cook book The Seasoned Life. When I skimmed through her book I instantly saw a few recipes I couldn’t wait to try; the recipe that caught my eye most however was her Key Lime Pie recipe. Now I’ve made Key Lime Pie a few different ways, but never like this. What was her eye-catching ingredient? Well the Cinnamon Toast Crunch Crust of course. Yes…Cinnamon Toast Crunch cereal as a crust!!

I could already taste the fireworks of that cinnamon, sugary goodness! It’s simple, yet so genius! Now I am making it on episode 9 of #WakeAndBakeCo. however, if you don’t watch the episode, you’ll have to go purchase The Seasoned Life for the recipe!
I know, I know, I’m such a tease…but her book is truly worth the buy!






Air Date: Tuesday, November 22, 2016

Episode: 008 #SideofThanksgiving

Menu: Corn Puddin’ & an Apple Cider Margarita

Only two more days until Thanksgiving! You have your turkey or your ham, but do you know what else you’re bringing to your table? If not I got you covered! There are three delicious recipes listed below; a yummy #CornPudding, a mouth watering #SweetPotatoSoufflé, and an on the rocks #AppleCiderMargarita. Not to mention last week I had you covered on your Thanksgiving dessert…don’t forget to make those #CaramelAppleCheesecakeBars!


Here’s Whatcha Do:

6 large eggs, beaten

2 stick butter, melted

1(16 oz) sour cream

2 cans (15 oz) whole kernel corn, undrained

2 cans (15 oz) creamed corn

2 box (8.5 oz) jiffy corn muffin mix

1 cup sugar

2 tsp. vanilla extract

Here’s Whatcha Do:

1.) Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.

2.) In a large mixing bowl beat together 6 eggs.

3.) Add sour cream, corn (undrained), creamed corn, jiffy corn muffin mix and sugar to eggs. Mix well.

4.) Add cooled melted butter to corn mixture and mix well.

5.) Add vanilla extract to mixture (make sure this is done last).

6.) Pour corn mixture into a greased 15×11 casserole dish.

7.) Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown.



Apple Cider Margarita

5 oz Apple Cider

2 oz 100% Agave Tequila

1 oz liquor (Grand Mariner or an orange Triple Sec)

Cinnamon sugar

Apple slices

Cinnamon sticks

Here’s Whatcha Do:

1.) Dip rim of glass in water (or honey) and place upside down on cinnamon sugar mix. Set aside and add crushed ice to the glass.

2.) Pour all ingredients in a shaker filled with ice and shake for about 30 seconds. Strain into prepared glass and add a slice of apple and cinnamon stick.



Another must have side on the Milian table is my infamous#Sweet PotatoSouffle.







Air Date: Tuesday, November 15, 2016

Episode: 007 #FriendsGivingDesserts

Menu: Caramal Apple Cheesecake Bars w/ Pan Fried Apples

Thanksgiving is like the best holiday ever because you literally get to eat all day. Eat, take a break, eat, take a break, repeat! And you get to do this with your friends and family! It doesn’t get any better than this! My fave parts of Thanksgiving dinner are the sides and the desserts! These Caramel Apple Cheesecake Bars are perfect if you’re hosting your own #friendsgiving or attending one. I got your dessert covered!


Here’s Whatcha Need:


1 cups flour

½ cup cinnamon graham cracker crumbs

¾ cup rolled oats

½ cup brown sugar

1 cup butter, softened

Cheesecake Filling:

2 – 8 oz. packages cream cheese, softened

½ cup sugar

2 eggs

1 tsp. vanilla

3-4 granny smith apples, peeled, cored and chopped

2 TB sugar

½ tsp. cinnamon

½ tsp nutmeg


1 cup brown sugar

1 cup flour

½ cup quick oats

½ cup butter, softened


1.) Preheat oven to 350.

2.) Grease the bottom & side of your baking dish with butter or a baking spray.

3.) In a medium bowl, combine flour, brown sugar, graham crackers, and oats. Cut butter in and mix until crumbly.

4.) Press into a greased pan. Bake for 10-15 minutes.

5.) In another bowl, beat cream cheese and sugar until well combined. Add in your eggs and vanilla extract. Beat until blended. 6.) Pour this over the warm crust.

7.)In a separate bowl, combine sliced and chopped apples, 2 TB sugar, cinnamon and nutmeg. Spread over cream cheese mixture.

8.) Make streusel by combining brown sugar, flour, quick oat and butter. Mix with hands until crumbly and sprinkle over the apples.

9.) Bake for 28 – 32 minutes.

10.) Drizzle with caramel or add ice cream and a side of fried apples! Recipe for pan fried apples below!


Pan Fried Apples

3 granny smith apples

5 tbsp butter

3 tbsp brown sugar

1/2 tsp cinnamon

1.) Peel, core and slice apples to 1/4 or 1/2 inch thickness.

2.) Melt butter over medium heat.

3.) Add apples to butter and cover (stirring occasionally) for approx. 6-8 minutes.

4.) Once apples are soft, stir in sugar and cinnamon.

5.) Cook additional 2-4 minutes. Serve Immediately.




*Caramel Apple Cheesecake Photo*


Fried Cheesecake Roll Ups

Y’all already know I have a vicious sweet tooth…and one of my favorite sweets is cheesecake! Without a doubt cheesecake is one of the best desserts ever!! And these fried cheesecake roll ups are pure deliciousness and they’re super quick and easy to make! Perfect for hosting a brunch or a well deserved dessert! Just make them fresh and have an assortment of different dipping sauces and you’re all set! This recipe is also a great way to get the little ones in the kitchen! Trust me, this is a must try!


Here’s Whatcha Need:

*Makes 15 – 20 roll ups*

24 oz Cream Cheese

2/3 cup sugar

2 tsp vanilla extract

1 tsp fresh lemon juice

3 ½ cup vegetable oil

1 stick butter, melted

15 small flour tortillas

½ cup sugar

2 tbsp cinnamon

Here’s Whatcha Do:

1.) In a large bowl, mix the cream cheese, sugar, lemon juice and vanilla extract. Take a tortilla and add about a spoonful and a half of the cream cheese mixture to the middle of the tortilla. Roll the tortilla away from you and tuck in the sides about half way through, finish rolling and repeat until your cream cheese mixture is gone.

2. ) In a large deep skillet heat the vegetable oil. Add a couple filled tortillas, seam side up. Fry for one-two minutes on each side, once golden brown on each side use a slotted spoon and set on a plate with a paper towel.

3. ) Use a pastry brush to spread on butter and sprinkle with a cinnamon and sugar mixture.

4.) Pair with your choice of dipping sauce; Caramel, Chocolate, Nutella, Berry Preserves, etc.






Air Date: October 10, 2016 at 5:30pm pst

Episode 006: #FabBOOlous Girls Night In

Menu: Roasted Garlic Chicken Pizza & a Magic Cotton Candy Cocktail

Halloween is a fun time of year and there’s always plenty to do from the best parties to haunted houses and amusement parks to taking the little ones trick or treating. But what if you just want to stay in and chill with the girls? I always throw a #FabBOOlous girls night in. In order for girls night in to be successful you need food, cocktails, games, movies, and snacks! So, what’s better than pizza??? Right, exactly. Nothing.

Roasted Garlic Chicken Pizza (CPK copycat)


Here’s Whatcha Need:

Store bought pizza crust or 1 pound pizza dough

(If you want to make your own dough the recipe is at the end of this post.)

1 boneless skinless chicken breast, diced

Kosher salt and pepper

2 tablespoons olive oil

*10 cloves roasted garlic cloves (roast your cloves first, directions below)*

1-1/2 cup shredded mozzarella cheese, divided

1 teaspoon garlic powder

1 tablespoons chopped fresh oregano, divided

Here’s Whatcha Do:

1.) Preheat oven to 425 degrees, get your round pizza baking pan and spread out dough

2.) In a small skillet on medium heat, drizzle a little olive oil. Once the oil is hot add in chicken and season with a little kosher salt and pepper. Cook for about until both sides of your chicken breast are white, then dice the chicken up and cook until almost done – about half way. (The chicken will finish cook through and through once you place it in the oven.)

3.) *In a small bowl mix together olive oil and roasted garlic cloves. Mix together until the garlic cloves are mashed and the mixture is somewhat smooth. You can roast your own garlic cloves: Drizzle 1 to 2 teaspoons of olive oil over the garlic cloves. Wrap in foil and bake in the oven for 35 minutes.*

4.) Add the mixture to your pizza dough and spread evenly over the dough.

5.) Top with 1 cup shredded cheese, prepared chicken, sprinkle with garlic powder and 1/2 of the chopped oregano.

6.) Top with remaining 1/2 cup shredded cheese.

7.) Place your pizza in the oven and cook for about 15 – 20 minutes until the cheese is browned and the dough is fully cooked.

8.) Remove from the oven, sprinkle with remaining oregano and serve.




Here’s Whatcha Need:

4 cups cotton candy

4 cups grape juice

6 ounces vanilla vodka

Here’s Whatcha Do:

Combine ingredients with ice in a shaker. Shake to combine.

Place 1 cup cotton candy into each martini glass.

Pour juice mixture over cotton candy. Watch the cotton candy magically disappear!

This recipe makes about 4-6 drinks.

P.S. Take out the vodka and the kids will love it too! Enjoy!


Pizza Dough from Scratch:


1 tablespoon active dry yeast

1 cup warm water

2 tablespoon olive oil

1 tablespoon honey

¼ teaspoon salt

3 to 4 cups all-purpose flour or half all-purpose half whole wheat


  1. Mix the yeast and water in a small bowl, cover and let stand for about 5-10 minutes.
  2. Mix the oil, honey, salt and yeast mixture in a large mixing bowl. Mix in the 3 cups of flour, a cup at a time. If the dough seems too wet, start at the fourth cup, ¼ cup at a time. Turn the dough onto a floured surface and knead until moderately stiff, about six minutes.
  3. Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans.
  4. Let the dough rise while you make the sauce. Recipe for dough from SWP.



#WakeAndBakeCo Destinee Milian




Episode 5#GetThatRing

Air Date – Tuesday, October 11, 2016 at 6:00pm pst

Topic: Love & Relationships – does social media damage today’s relationships? 


This Champagne Fettuccine dish is so delicious it’s a real catch, it’s actually one of my faves! I saw it a few years ago on Rachel Ray and adapted it to my own preference.  The alcohol in the champagne cooks out so this is a dish for the whole family. However it’s perfect for a date night in, pair it with a yummy dessert and a glass of champagne or the Panty Dropper cocktail and you’re all set! Lol maybe you’ll get a ring out of it and according to Rachel Ray it’s a real panty dropper.

Here’s Whatcha Need:

For the Champagne Fettuccine Pasta: 
1 tbls EVOO – Extra Virgin Olive Oil
2 tbls butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or ½ teaspoon ground sage
1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
½ cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
¾ pound egg fettuccine or tagliatelle or other
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped

For The Sage Toast: 
2 tbls butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted

For the Apple Salad:

1 small head romaine, roughly chopped
1 Honey crisp apple, thinly sliced
1 celery heart, thinly sliced on a bias
1 small shallot, grated
Acacia honey, to taste
2 tbls champagne vinegar
2 tbls Dijon vinegar
¼ cup EVOO – Extra Virgin Olive Oil

Here’s Whatcha Do:

For the Pasta:

1.) Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat.

2.) Salt the boiling water, add the pasta and cook until soft. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.

Sage Toast:

Melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve.

For the Apple Salad:
Combine romaine,  apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Add in olive oil and whisk until combined. Pour dressing over the salad and toss to coat. (You can add mushrooms to this salad, I opt out because I’m allergic but if you like mushrooms then go for it)

The Panty Dropper Cocktail: Serves 12

  • 6(12 ounce) cans Corona
  • 1(12 ounce) can frozen pink lemonade concentrate, slightly thawed
  • 2 cups Vodka
  • Sugar the rim of your glass and add a lemon wedge for garnish



Xoxo, #WakeAndBakeCo




Episode: 004

Air Date: Tuesday, October 4, 2016 at 6:00pm PT

Title: #SoYouWannaGetTipsyPt2 #HennythingCanHappen

If you missed todays episode of #WakeAndBakeCo on Bidchat it’s okay! The #WakeAndBakeCo blog is always here to save the day. These recipes are so #lit and if you have Hennessy as much as I do I know you’ll feel the same way! Check out the recipes below for the Hennessy Honey BBQ Wings, the Jack-O-Lantern Hennessy Cocktail, and the Henny-Colada Strawberry Daiquiri! 

Hennessy Honey Wings


Here’s Whatcha Need:

2 cups Hennessy

2 cups Honey

3/4 Salt/ Pepper

3/4 Montreal Chicken Seasoning

1 packages Chicken Wings

1 cup Honey BBQ Sauce

1/2 cup Ketchup

2 cups Brown Sugar

Here’s Whatch Do:

1.) Preheat oven to 360.

2.) In a mixing bowl season the chicken with salt, pepper, seasoning salt etc.

3.) In a small bowl Add 1 cup of Hennessy and 1 cup of honey – whisk together and pour over seasoned chicken.

4.) Let the chicken marinate for at least one hour if time permits.

5.) In a baking dish, drizzle a little olive oil and place seasoned marinated chicken in the dish. Cover and bake for 1-2 hours. Make sure you turn your chicken over after the first hour.

6.) In a separate bowl mix 1 cup of Hennessy, 1 cup of honey, 2 cups of brown sugar, 1 cup of honey bbq sauce, and 1/2 cup ketchup mix until smooth. Pour over chicken and bake for another 20 minutes.



The Hennessy Jack-O Lantern 


Here’s Whatcha Need: 

1 oz Hennessy VSOP Cognac

1 1/2 oz Orange juice

1/2 oz Ginger ale

1/2 oz Grand Marnier

1 Orange

1 Lime

Here’s Whatcha Do: 

1.) In a larger drinker shaker add in 1 cup of ice. Add in your Hennessy, Orange Juice, Ginger-ale, Grand Marnier and shake together.

2.) Pour contents in a drinking glass.

3.) Slice your orange and place on orange wheel flat in your glass.

4.) Slice your lime and add to the rim of your glass for garnish.

If you’re anything like me, you’ll be adding a couple more shots of Hennessy lol!



Hennessy – Colada

Here’s Whatcha Need:

1 Pack Frozen Strawberries

2 oz Strawberry Puree

2 cups Crushed Ice

1 can frozen Pina Colada (or PC daiquiri mix)

4 oz Hennessy

2 mini Hennessy bottles (optional)

Here’s Whatcha Do:

1.) In a large blender add in your ice, 1 cup frozen strawberries, strawberry puree, 5 oz pina colada mix, and 4 oz Hennessy. Blend together until you reach your desired consistency.

2.) Pour content in margarita glass and garnish with mini Hennessy bottles by opening them and placing them upside down in your glass.


#WakeAndBakeCo #hennythingcanhappen




Episode #003 – Airing Tuesday, September 27, 2016 at 6:00pm PT Live on Bidchat


#WakeAndBakeCo is ready for our third episode #SoYouWannagetTipsy and even better news this will be a two part series! Part one of #SoYouWannaGetTipsy will be all about the champagne baby and part two…well you know #HennythingCanHappen! For part one we are making Strawberry Champagne Cupcakes with a side of Mimosas!

Here’s Whatcha Need:

For Le Cupcake:

1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut milk
1/3 cup champagne/sparkling white wine
1/3 cup strawberry puree
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla

For Le Frosting:

1 cup champagne (yes some more champagne  lol)
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
2 1/2 to 3 1/2 cups confectioners’ sugar
2-3 tablespoons milk or cream, as needed

For Le Cupcake Filling:

1 16 oz. carton of fresh strawberries, chopped

1 oz. champagne/sparkling wine (YES more Champagne lol)

cornstarch slurry (mix 1 tablespoon cornstarch to about 1/4 cup water)

Here’s Whatcha Do:

For Le Cupcake:

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt.

In another bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Once this is whisked together pour these wet ingredients into the bowl with the dry ingredient. Mix until  smooth. Fill cupcake liners about 2/3rds of the way full. Bake for approximately 18-22 minutes or until set. Set aside too cool.

For Le Filling:

In a small sauce pan place strawberries and heat until the berries have cooked and broken down a bit.  Remove from the heat.  Add the cornstarch slurry to thicken the filling.  Use a mixer to blend the filling until it is smooth, but still maintains a thick consistency. Add in the champagne. Place in fridge until you’re ready to fill your cupcakes!

Once your cupcakes are cool, use a cupcake corer or butter knife to make a hollow hole in your cupcake. Cut off the top of the removed cupcake center and set aside. Fill this hole with your cupcake filling and place the top of the removed cupcake back over the hole and prepare to frost.

For Le Frosting:

In a small sauce pan bring champagne to a simmer. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.

Cream the butter in mixer f until fluffy. Add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Fold in confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency and the taste you desire. Use a pipe bag to swirl on cooled cupcakes, or spread frosting on with a spatula.

Now pour a nice glass of champagne, add lots of fresh or frozen strawberries & enjoy!





Recipes adapted from: LoveAndOliveOil and ShakenTogetherLife