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Cherlyn Eliza

@vanillawhisk

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just another home baker
sharing my favorite local eats
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seattle food photographer
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🧗‍♀️⛷🏔: @alpine_explorer
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Recipes & Reviews ⬇️

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Recipe by @bromabakery

I love a good birthday cake especially when it’s funfetti and this recipe hits the spot every time! taken in Seattle, Washington by @vanillawhisk

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3 months ago

When you’re craving cake, you bake a cake 🍰

Recipe from @sallysbakeblog Triple chocolate layer cake taken in Seattle, Washington by @vanillawhisk

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3 months ago

Couldn’t help myself make a rainbow out of the flowers (leftover from an event with florals from @honeywaterflowers)

Which is your favorite scene/not-quite-flatlay?

Cookies are from my last post — miso chocolate chip cookies! taken in Seattle, Washington by @vanillawhisk

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4 months ago

with browned butter

I actually think these are the best cookies I’ve ever made. Cause I have a track record for making not so great cookies in the past. Like either they would be too cakey or too melted in the oven and merge into one sheet.

But I followed this @butternutbakery recipe to a T and it turned out so incredible! Just the right proportions plus all the good flavors! Go try it yourself! taken in Seattle, Washington by @vanillawhisk

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4 months ago

Another take on fancy food in the mountains. Who says you can’t eat well while camping?

It probably only works best for overnight trips since you have to take eggs unrefrigerated. Key is to bring butter instead of oil for easier transportation and it’s pretty versatile! I even thought of picking some sage off the trail but I wasn’t sure if it was the edible kind

Would you cook a meal on a mountain?

#wildernessculture #backpackingfood #cookoutside taken in Olympic National Forest by @vanillawhisk

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4 months ago

Got fancy while backpacking cause I was also celebrating Mother’s Day weekend!

A few tips for a successful meal:
- Precut everything and place in ziplocs so it’s easier to carry
- Make your own peanut sauce so it’s thicker and doesn’t spill. Noodle liquid will thin it out
- Use crunchy peanut butter so it’s like having fresh peanuts on top
- Use sausage for extra protein because it keeps well. You could also use precooked chicken or canned salmon
- Carry butter and salt each wrapped in plastic for an easy way to hold a small amount

Recipe:
2 sausage, sliced
1 bell pepper, chopped
2 large handfuls of greens like shanghai bok choy, cut in half or quarters
1 tablespoon butter
Salt
2 servings of dried Asian noodles

Peanut sauce: Mix all at home
1/4 cup crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar

1. Using a large pot, melt butter (outdoor stoves are hot so watch it)

2. Add bell pepper and sausage. Stir and cook until tender and golden

3. Add the greens. Cover lid and check frequently and stir to prevent burning

4. When topping is cooked, remove from heat and place in a large personal bowl. Boil water in pot and cook noodles until soft. Use less water than you think so you don’t have to dump out the excess

5. Once noodles are cook, drain just enough water so that the noodles are still slightly in a puddle. Add toppings and peanut sauce to taste

Save this for your next backpacking trip!

Enjoy! taken in Olympic National Forest by @vanillawhisk

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5 months ago

Blueberry Cobbler

Recipe loosely based on @kingarthurbaking and baked in my @pyrexhome glass square pan

I used to be a berry crisp girl but honestly love cobblers cause they are more flour-based and j do love my carbs! also when you add just enough sugar, the cobbler edges caramelize just perfectly crispy

I love that you can literally use any fruit combo for a cobbler and because I was hosting a berry party, I went with blueberries! taken in Seattle, Washington by @vanillawhisk

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5 months ago

Possibly a hot take, but all cornbread should have corn pieces in it for authenticity

But let’s be real, growing up I hated corn kernels especially when they were frozen or from a can. But since Trader Joe’s box mix has turned me over, I now crave the little texture pierces in my homemade cornbread.

Cue @sallysbakeblog with the moistest recipe! taken in Seattle, Washington by @vanillawhisk

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6 months ago

After visiting Hokkaido and enjoying no fewer than 3 Hokkaido cheese tarts throughout my trip, I decided I needed more in my life!

There are so few recipes out there for the famed cheese tart, but I found one that was similar enough.

So what is a cheese tart?

It’s akin to an egg tart but more cream cheese based than egg based. It’s hardly a custard but has an oozy soft filling inside. Honestly the only thing that resembles the egg tart is that they look similar. They taste totally different though. The cream cheese helps create the tangy flavor unique to the Hokkaido cheese tart.

To assemble, you bake the tart crusts and cook the filling separately on a double broiler (aka bowl on top of a boiling pot of water). Then you pour the filling into the cooked crusts and put it in the oven, not to cook the filling, but to brown the tops for that caramelized look. Simply divine.

But I do think the missing ingredient is just the quality Hokkaido dairy that we don’t get here in the US.

Recipe from @catherine.desserts taken in Seattle, Washington by @vanillawhisk

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6 months ago

Excuse the poinsettia baking cups because that’s all I had left in the pantry to use!

I love a good hodgepodge to make use of leftovers and I happened to have a lot of leftover chai cream cheese frosting from Easter’s carrot cake. So per @hannah.c.williamson’s suggestion, I made cake (sorry I didn’t have pumpkin on hand!) it worked beautifully and used up all of my frosting which was so perfect that I didn’t have to throw anything out in the end.

Recipes are all by @bromabakery

Linking the carrot cake too taken in Seattle, Washington by @vanillawhisk

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6 months ago

This lovely carrot cake deserved its own spot on the feed

The perfect mix ins with coconut chunks, shredded carrot, chopped pecans in a densely rich cardamom cake

Topped with the perfectly fluffy and light chai spiced cream cheese frosting

And for all those cream cheese frosting haters (used to be me too) this one is the perfect light tang and gently sweetened frosting. You can’t even tell it’s cream cheese!

It was easy to put together though I still have extra frosting. What should I do with the excess? taken in Seattle, Washington by @vanillawhisk

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6 months ago

Hot Cross Buns with dried montmorency cherries, recipe by @seriouseats

It was the fluffiest smoothest dough ever! And the frosting was just perfect

Key to a light fluffy and moist dough is using warmed yogurt (or sour cream) in the dough mixture. But just warm to touch, not scalding or else you’ll kill the yeast

It also rests 2 times. Once after initial knead and once after shaping before the bake taken in Seattle, Washington by @vanillawhisk

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6 months ago