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Brianna Shaver

@gardenboxbaking

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Pastry Chef turned SAHM
food photography | recipe development | UGC | occasional poster
Living in the mountains 🏔️

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Close out summer with this fresh peach trifle! #ad It’s made using juicy summer peaches, vanilla cake and a chantilly cream featuring @meadowgolddairy heavy whipping cream. I love using Meadow Gold for my recipes because their products come from local family farms. Save this recipe and pick up some Meadow Gold heavy cream at @rosauerssupermarkets to try it yourself!

Vanilla cake, homemade or store bought
24 oz Meadow Gold heavy whipping cream, cold
15 oz mascarpone cheese, softened to room temp
8 oz cream cheese, full fat, softened to room temp
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
5 large peaches, sliced
½ cup sugar, divided
Zest of 1 lemon
Small pinch of salt
Fresh thyme for garnish

Place the slices of 4 peaches into a large bowl. Add in ¼ cup plus 2 tablespoons of sugar. Toss and let sit for 30 minutes to macerate. Place the remaining peach slices and sugar in a small saucepan. Add in the lemon zest and salt. After the peaches in the bowl have released their juices, strain the peaches and pour the remaining juice into the saucepan. Bring to a simmer for 5 minutes.

In a large mixing bowl, beat the softened mascarpone and cream cheese until smooth and creamy. Then add 1 3/4 cup powdered sugar and vanilla and beat again until the mixture is smooth. In a separate bowl, whip the cold heavy cream to medium peaks. Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and fluffy.

In a medium bowl, gently combine the sliced strawberries, raspberries, blueberries, raspberry jam, lemon zest, and a small pinch of salt. Toss carefully until the berries are evenly coated. Let the mixture sit for 10–15 minutes to allow the juices to develop.

Cut the vanilla cake into 2-inch cubes and spoon some of the peach syrup on top. In a large trifle dish, layer the ingredients in the following order: Chantilly, cake cubes, peaches. Repeat the layers until all the ingredients have been used, finishing with a generous layer of chantilly cream on top.

#gotmilk #farmfreshmilk taken in Kalispell, Montana by @gardenboxbaking

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a month ago

Ina Garten’s flag cake is a 4th of July classic! And as perfect as her recipe is, I swapped out the cream cheese frosting for a lighter vanilla whipped cream. It’s the perfect dessert for your holiday weekend and my little helpers had a blast licking the cake batter spatula and snagging fresh berries out of the bowl.

Vanilla Cake
9 tablespoons (128g) unsalted butter, room temp
1 ½ cups (297g) sugar
3 eggs, room temp
½ cup (113g) sour cream, room temp
1 teaspoon vanilla
1 ½ cups (187g) all-purpose flour
2 tablespoons + 2 teaspoons (23g) corn starch
½ teaspoon kosher salt (or ¼ sea salt)
½ teaspoon baking soda

Whipped cream topping
2 cups heavy whipping cream, (36% fat is best)
¼ cup powdered sugar
1 teaspoon vanilla extract

Vanilla Simple Syrup
1 cup sugar
1 cup water
¼ teaspoon powdered vanilla beans
½ teaspoon vanilla extract

To Assemble
half pint blueberries
1 ½ pints raspberries

Heat the oven to 350ºF. Butter and flour a ¼ sheet pan then line the bottom with parchment.

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed, until light and fluffy. Slowly add the eggs. Scrape down the bowl and mix until combined. Add the sour cream and vanilla. Scrape down the bowl again and mix until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. Add the flour mixture and mix until just combined. Stir the batter with a rubber spatula and pour into the prepared pan. Smooth the top and bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Let cool at room completely.

#flagcake #america250 #fourthofjuly #independenceday #merica by @gardenboxbaking

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3 months ago

Homemade ice cream just hits different! #ad especially when it’s loaded with fresh strawberries. I picked up @meadowgolddairy whole milk and cream from @target for this recipe and it was an instant hit! My kids “helped” me make it by asking me every 2 minutes if it was done yet 😂

Fresh Strawberry Ice Cream
2 cups chopped strawberries
1 cup sugar, divided
2 cups Meadow Gold heavy cream
1 cup Meadow Gold whole milk
2 teaspoons fresh squeezed lemon juice
1 teaspoon vanilla extract
1 pinch salt

Freeze the bowl of a 2QT ice cream maker overnight. 
Macerate the strawberries by adding them to a large bowl along with ½ cup sugar. Let the strawberries sit for 15 minutes to release their juices. Mash the strawberries and set aside.

In another bowl, whisk together the milk, cream, lemon juice, vanilla, salt and remaining sugar. Mix in the strawberries and blend until smooth.
 Pour the strawberry cream base into the prepared ice cream maker and allow to run for about 30 minutes or according to the manufacturer’s instructions. 
Transfer the ice cream to a loaf pan, cover and freeze for at least 4 hours before scooping or enjoy immediately as soft serve.

#gotmilk #farmfreshmilk #strawberryicecream #icecreamrecipe taken in Kalispell, Montana by @gardenboxbaking

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4 months ago

Peanut butter Easter eggs are 1000x better without artificial flavor and chemical preservatives 👀

White chocolate peanut butter eggs

Filling:
1 ¼ cup (338g) natural creamy peanut butter
⅓ cup (32g) almond flour
¼ cup (78g) maple syrup
¼ cup (28g) powdered sugar
1 teaspoon vanilla extract
Pinch salt

Chocolate coating:
8 ounces (226g) high quality white chocolate
2 teaspoons coconut oil
½ teaspoons butterfly pea powder
¼ teaspoon matcha powder

Mix all of the filling ingredients together. Portion into 12 scoops (about 2 tablespoons each) and then use your hands to shape into eggs. Place on a parchment lined sheet pan and freeze.

Heat the white chocolate and coconut oil in the microwave in 15 second increments, stirring well each time, until melted. Stir in the butterfly pea powder and matcha.

Using a toothpick dunk the peanut butter eggs into the white chocolate. Shake off the excess chocolate and place back onto the sheet pan. Repeat with the remaining eggs. Chill in the fridge until the white chocolate is firm.

#eastereggs #peanutbuttereggs #eastercandy #eastersunday #reeseseggs by @gardenboxbaking

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6 months ago

Matcha marshmallows I made recently for @selefina.spices featuring their delicious earthy matcha. These marshmallows are made with grass fed beef gelatin and maple syrup so you can feel good about eating the whole batch 😋 also, they’re green so happy at Patrick’s day!

Matcha Marshmallows

3 tablespoons grass-fed gelatin
1 tablespoon matcha powder
1 cup water, divided
1 cup pure maple syrup
1 tsp vanilla extract
Arrowroot starch

Brush a small baking pan with melted coconut oil and line with parchment. Brush the parchment with more coconut oil and sprinkle with arrowroot starch.�
Add ½ cup water to the bowl of a stand mixer and sprinkle with gelatin. Set aside�
Add the remaining ½ cup water and maple syrup to a small saucepan over medium-high heat. Let the mixture boil until it reaches 240°F on a candy thermometer (about 10 minutes).�
Pour the syrup mixture into the bowl with the gelatin. Add the matcha and vanilla and whisk on medium speed, slowly increasing the speed up to high. Let it whip until it doubles in size. Be mindful not to over-whip the marshmallow, it should be fluffy but pourable. �
Immediately pour the marshmallow into the prepared baking pan. Cover loosely and let sit at room temperature for 1 hour or until firm.

To cut, sprinkle a cutting board with arrowroot starch and turn the marshmallow out onto it. Cut into squares with a sharp knife and lightly toss in a mixture of arrowroot starch and matcha. Enjoy!�

#marshmallows #stpatricksday #matcha #gutfriendly by @gardenboxbaking

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7 months ago

Heart shaped brown butter blondies for your galentine because, let’s me honest, ladies are the only ones who care about Valentine’s Day 💝

1 cup (227g) salted butter
2 ¼ cups (275g) brown sugar, packed
½ cup (100g) sugar
2 teaspoons vanilla
2 eggs
1 egg yolk
2 ½ cups (300g) all-purpose flour
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon baking powder
2 ¼ cups (212g) chocolate chips

Preheat the oven to 350°F. Melt the butter in a small saucepan over medium high heat. Stir constantly until the butter solids start to brown and it smells nutty. Remove from heat and let cool while you gather the remaining ingredients.

In a medium bowl, whisk the flour, cornstarch, baking powder and salt together. In another bowl, whisk the sugars, brown butter, vanilla and eggs. Stir the dry ingredients into the wet until just combined. Gently mix in the chocolate chips. If the butter was still hot, the chocolate chips may melt a bit.

Portion the batter into individual silicone molds and bake for 12-14 minutes or until the goop off of toothpick inserted into the center of a blondie can be rolled into a ball between your finger and thumb.

*if using a square baking pan instead, bake for 18-22 minutes.

#brownbutter #blondies #brownies #valentinesday #galentines by @gardenboxbaking

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8 months ago

Level up your morning routine with this iced caramel protein coffee. Made with natural date “caramel” sauce and sugar free protein powder, for those of you who still have New Year’s resolutions going strong (not me 🤭)

1-2 shots (or 3-4 ounces strongly brewed) Botticelli espresso
6 ounces milk of choice
1 scoop refined sugar free caramel protein powder
1 ½ cups dates, pits removed
1 cup hot water
Flakey sea salt

Make the date caramel sauce by combining the dates, hot water and a pinch of sea salt in a blender or food processor. Blend until smooth. Transfer the dates to a saucepan and bring to a gentle boil for 5 minutes, stirring constantly, to bring out the caramel flavor.
 Add the scoop of protein powder to the milk and whisk or froth until smooth. In a large glass, add a scoop or two of the date caramel sauce. Fill with ice and pour in the protein powder/milk mixture. Top with espresso and a pinch of flaky sea salt. Enjoy!

#coffee #proteincoffee #datecaramel #caramelicedcoffee by @gardenboxbaking

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8 months ago

Christmas morning wouldn’t be complete without a cup of coffee and some white chocolate candy cane biscotti🎄

1 ¾ cups (250g) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
2 eggs
⅔ cup (145g) packed brown sugar
¼ cup (50g) Botticelli baking extra virgin olive oil
Egg wash for brushing
Coarse sugar for sprinkling
White chocolate, melted for dipping
Crushed candy canes for garnish

Preheat the oven to 350°F and line a sheet pan with parchment paper.

In a medium bowl, whisk the eggs and brown sugar vigorously until thick and light. Whisk in the baking olive oil. Add the flour, baking powder and salt in a large bowl and whisk to combine. Stir into the egg mixture with a wooden spoon or spatula until the flour is absorbed. The dough will be sticky.

Divide the dough in half on a lightly floured work surface and gently roll each portion into a log. Transfer the logs onto the prepared baking sheet about 3 inches apart. Flatten the tops slightly, brush with egg wash and sprinkle with sugar.

Bake for 25 minutes or until golden brown. Remove from oven and let cool for 10 minutes. Reduce the oven temperature to 300°F. Using a sharp serrated knife, slice the logs into ½-inch pieces. Place them back onto the sheet pan and bake for another 10-15 minutes, until dry and crisp. Let cool completely. Dip one side in melted white chocolate and sprinkle with crushed candy canes. Serve with hot coffee and enjoy! 
#christmascookies #biscotti #candycanes #christmasrecipes #christmasmorning by @gardenboxbaking

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10 months ago

Surprise! Baby 3 is here and she’s the sweetest Christmas present ❤️ adding Penelope Louise to my kitchen staff by @gardenboxbaking

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10 months ago

Not a pie person? Switch it up with this coffee cheesecake recipe for thanksgiving!

Crust:
2 ½ cups Oreo cookie crumbs
6 tablespoons unsalted butter, melted
Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons Vanilla bean paste
3 tablespoons half call coffee, strongly brewed
4 eggs
1 cup sour cream
Coffee Ganache Topping:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
1 tablespoon half caff coffee, strongly brewed and hot
Coffee Whipped Cream:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
2 tablespoons half caff coffee grounds

Preheat the oven to 325°F. Wrap a 7” false bottom pan with foil all the way up to the top. Mix the Oreo cookie crumbs and melted butter together and press into the prepared pan. Bake for 9 minutes.

Decrease the oven temp to 300°F. In a large bowl, mix the cream cheese and sugar until smooth. Slowly mix in the vanilla, eggs & sour cream. Continue to Mix until fully incorporated. Fold in the coffee. Pour the filling over the crust and place the foil wrapped pan in a larger cake pan (10”). Fill the larger pan half way up with water and bake for 1 hour and 15 minutes or until the cheesecake jiggles all together (no rippling).

Turn the oven off and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from its water bath and let it cool on the counter for another hour. Refrigerate the cheesecake overnight.

Infuse the heavy cream for whipped cream by mixing the coffee grounds and heavy cream together in a jar. Cover and refrigerate overnight.

The next day, run a hot butterknife around the cheesecake pan to release the crust. Remove the cheesecake from the pan and place on a large plate or serving platter. Bring the whipping cream for ganache to a simmer and pour over the chocolate chips. Add in the hot coffee and let sit 1 minute. Whisk together until smooth. Spread the coffee ganache over the top of the cold cheesecake.

Strain the coffee infused cream through a fine mesh strainer and then whip on high with the powdered sugar until medium peaks form. Pipe onto the cheesecake and enjoy!

#cheesecake #coffeecheesecake #ganache #thanksgiving #thanksgivingdesserts by @gardenboxbaking

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a year ago

If you’re looking for an easy fall treat, these chewy brown butter pumpkin spice cookies are for you 😋 I made them, I ate them, I made them again. So good.

Cookies:
1 cup (226g) unsalted butter
1 ⅓ (200g) cup brown sugar
¾ cup sugar
1 egg
1 teaspoon vanilla
2 ½ tablespoons (35g) molasses
3 ½ tablespoons (56g) canned pumpkin puree
¾ teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
2 ⅓ cup (295g) all-purpose flour

Spiced Sugar:
¼ cup sugar
2 teaspoons pumpkin pie spice

Brown the butter over medium-high heat, stirring constantly, until fragrant and there are some brown bits in the bottom of the pan. Pour into a bowl and set aside. In a large bowl, combine both sugars and brown butter. Whisk in the egg, vanilla, molasses and pumpkin puree until smooth. Add in the remaining dry ingredients and mix until just combined.

Portion out the cookies using a cookie scoop and chill in the refrigerator for at least 30 minutes. While the dough is chilling, preheat the oven to 350°F. When the cookie dough is firm, roll each one into a ball and then toss in the spiced sugar. Place on a parchment lined sheet pan, leaving quite a bit of space between each one for the cookies to spread. Bake for 10-12 minutes or until the tops of the cookies look pupped up and dry but the cracks still look moist.

#pumpkinrecipes #thanksgivingdesserts #fallrecipes #pumpkincookies by @gardenboxbaking

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a year ago

Banana bread but make it spooky 👀 featuring my oldest helping me with the mummy frosting 🥹

Mummy Banana Bread
4 (454g) ripe bananas, mashed
½ cup (99g) olive oil
1 cup (213g) brown sugar
2 eggs
1 teaspoon vanilla
1 cup (120g) all-purpose flour
1 cup (113g) whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
Pinch nutmeg
Maple syrup for brushing
2 cups (226g) powdered sugar
Water
Candy eyes

Preheat your oven to 325°F. Mix the mashed bananas, olive oil, brown sugar, eggs and vanilla in a large bowl. Whisk in the flour, baking soda, baking powder, salt, cinnamon and nutmeg until just combined. Pour your batter into a buttered and parchment lined loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately brush the top of the bread with maple syrup when it comes out of the oven (this makes the top of the banana bread super moist). Let cool completely.

To make the mummy, whisk 2 cups of powdered sugar together with water, 1 tablespoon at a time until you get a super thick, but pipes le consistency. Add half of the frosting to a piping bag with a flat tip. Add a bit more water to the remaining frosting until it’s spreadable.

Place the candy eyes on the upper ⅔ of the banana bread then spread on a thin layer of frosting, leaving a small space around the eyes unfrosted. Pipe on strips for the mummy wrappings. Enjoy!

#halloween #halloweendesserts #mummy #bananabread by @gardenboxbaking

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a year ago