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How do you make the BEST pound cake even better? By adding chopped cherries and chocolate and covering it with a cherry fudge frosting, of course! Traditionally pound cake, or quatre-quarts, as it`s known in French, is made using a pound each of butter, eggs, sugar, and flour. While the ratios have changed a little, you`ll notice one thing that remains the same: unlike a "typical" cake, there`s no leavening agent! To lighten the batter and create a little lift naturally, there are two important steps to making a pound cake, and they both require using room temperature ingredients.

Why is this so important? Room temperature butter helps the fat distribute more evenly throughout the batter, creating better aeration. When beating together sugar and butter, the sugar cuts through the fat in the butter, filling it with tiny air bubbles to create a lighter texture. Room temperature eggs are also essential, as warmer eggs whip better than colder eggs, also preventing a pound cake from being too dense. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Cherry Pound Cake" 👉 https://www.bunsenburnerbakery.com/chocolate-chip-cherry-pound-cake/

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Where are my mint fans? This No Bake Mint Chocolate Chip Pie features a crunchy Oreo crust, a fudgy ganache base, and an easy minty homemade custard. It`s silky smooth and totally delicious!

What`s the secret to the smoothest custards? Tempering your eggs! When it comes to making custards, tempering eggs is an essential technique that ensures a silky-smooth texture without scrambling the egg yolks. Tempering involves gradually raising the temperature of the eggs, which prevents them from curdling when adding the eggs to a hot liquid. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Mint Chocolate Chip Pie" 👉 https://www.bunsenburnerbakery.com/no-bake-mint-chocolate-chip-pie/#thekitchn

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Do you love Samoas? Then you don`t want to miss these Samoa Brownies -- the perfect fudgy brownie with a layer of gooey coconut caramel and a drizzle of chocolate.

What`s the secret to capturing the classic Samoa flavor? Toasted coconut! Why is it so important to toast the coconut? You know what`s coming... some #kitchenchemistry! When coconut is toasted, it undergoes the Maillard reaction: a series of chemical reactions between amino acids and reducing sugars resulting from heat exposure. Volatile aroma compounds like pyrazines are formed in the process, changing the smell and taste of the coconut - making these brownies taste just like the cult classic Girl Scout cookie favorite!

Clickable link to recipe in profile, or Google "Bunsen Burner Samoa Brownies" 👉 https://www.bunsenburnerbakery.com/samoa-brownies/

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If you love chocolate covered strawberries, this Chocolate Strawberry Pie is for you! It starts with an Oreo crust, has an entire layer of flourless brownies baked on the bottom, easy homemade strawberry jam, decadent chocolate ganache, and a big pile of fresh strawberries. 🍓

Just like "real" chemistry in the lab, the order of adding reagents (er... ingredients!) matters in kitchen chemistry, too! For the silkiest, smoothest ganache, always warm the cream first and add the chopped chocolate to the cream. Pouring warmed cream over chopped chocolate can cause the ganache to separate, resulting in grainy specks of chocolate in the mixture. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Chocolate Strawberry Pie" 👉 https://www.bunsenburnerbakery.com/chocolate-strawberry-pie/

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Have you tried making your own cheese at home yet Let`s start with homemade paneer, which you can use in all sort of different dishes! All it takes is 3 ingredients and a few hours and you can have your own super easy paneer any time you want it!

Unlike a lot of cheeses which use rennet, paneer is fully vegetarian - an acid (lemon juice) is used to curdle the casein proteins. When milk comes into contact with acid like lemon juice, the pH of the milk drops. Milk proteins begin to attract one another, creating clumps of protein – known as curdles – which float to the top of the liquid. This process is sped up with the addition of heat – hence why the first step of making homemade paneer is heating the milk. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Homemade Paneer" 👉 https://www.bunsenburnerbakery.com/how-to-make-paneer/

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How do you make the best (no, seriously, the BEST!), creamiest cheesecake even more delicious? Top it with this delicious homemade strawberry sauce! You can use fresh or frozen strawberries, making this the ideal year-round treat.

What makes this the best, creamiest, most amazing cheesecake? This cheesecake, like all my others, uses sour cream. Sour cream adds extra moisture to a cheesecake along with imparting a slightly tangy flavor. The "sour" trait of sour cream prevents cheesecakes from tasting too sweet, especially when paired with fruit, chocolate, or other additionally sweet toppings. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Strawberry Cheesecake" 👉 https://www.bunsenburnerbakery.com/strawberry-cheesecake/

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Hi - where are my fellow mint chocolate chip lovers? This Mint Chocolate Chip Cake is for you! With three layers of moist chocolate cake, minty buttercream frosting filled with chopped chocolate, layers of Andes mints, and chocolate ganache, it`s the ultimate birthday or celebration cake for mint and chocolate lovers.

To get this perfect shade of entirely unnatural but classic mint green for the frosting, use gel food colorings. Gel food coloring adds a brighter color without adding extra liquid, because they`re made with a corn syrup or glycerin base. This has a very viscous texture - hence, a gel-like consistency. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Bakery Mint Chocolate Chip Cake" 👉https://www.bunsenburnerbakery.com/mint-chocolate-chip-cake/

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Tired of the same old salad? It`s time to switch things up with, this Balsamic Caramelized Onion Salad! Full of sweet and savory jammy onions and mixed with a homemade mustard shallot vinaigrette, this is the perfect lunch or dinner side salad to help get you out of your salad rut.

Of course, today`s #KitchenChemistry is going to be all about how we go from crunchy, sharp, raw red onions to a pile of sweet, tender, delicious caramelized onions. Caramelized onions undergo a non-enzymatic form of browning, known as pyrolysis. This means that the browning is a chemical process, rather than browning due to oxidation (think about an apple turning brown when exposed to the air). Instead, an onion undergoes caramelization when the natural sugars in the onion are exposed to heat. The large sugar molecules inside a raw onion are broken down into smaller simple sugar molecules, which our taste buds are able to detect, resulting in a noticeably sweeter flavor.

Clickable link to recipe in profile, or Google "Bunsen Burner Caramelized Onion Salad" 👉 https://www.bunsenburnerbakery.com/roasted-balsamic-onion-salad/

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With two thick, fluffy layers of vanilla cake and easy chocolate frosting, you`re never too old to celebrate a birthday with a ridiculously fun and festive M&M Candy Cake! (You also can`t have this cake too many years in a row - take it from my son, who has had a variant of this 4 years and counting!) But not only is this cake fun to look at, it`s delicious, too!

You know I love baking with buttermilk, and this cake is no exception. Buttermilk`s tangy flavor is attributed to acid. This acid will lower the pH in the batter and break down long strands of gluten that form when flour meets liquid. Smaller strands of gluten mean a more tender outcome! #KitchenChemistry Clickable link to recipe in profile, or Google "Bunsen Burner Candy Cake" 👉 https://www.bunsenburnerbakery.com/candy-cake/

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Breakfast? Dessert? Snack? These easy one-bowl Peanut Butter Chocolate Chip Banana Bars are perfect any time of day! Best of all, they`re made with ingredients you probably already have in your kitchen.

But wait! What if your bananas are still not quite ripe? Let`s speed up the ripening process with a little #KitchenChemistry. Ethylene is a plant hormone. As fruit gets closer to ripening, ethylene production increases, resulting in a transformation from underripe to ripe. To help bananas ripen faster, place a bunch of bananas inside a paper bag, ideally with another fruit that gives off ethylene, like an apple or avocado. Fold over the top of the bag and set it aside – the ethylene will be trapped inside the bag and circulate around the bananas, speeding up the ripening process.

Clickable link to recipe in profile, or Google "Bunsen Burner Banana Bars" 👉
https://www.bunsenburnerbakery.com/peanut-butter-chocolate-chip-banana-bars/

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Let`s be honest: muffins have gotten a little out of control. It`s time for some everyday breakfast-appropriate Low Sugar Blueberry Muffins. Don`t get me wrong - I love giant jumbo muffins but.... they`re more like dessert than breakfast. These are muffins you can eat everyday, bursting with the fresh, naturally sweet flavor of blueberries!

You can make these muffins using either fresh or frozen blueberries, but have you ever noticed that mixing in frozen blueberries can result in a grayish-purple tint to batter? When blueberries are frozen and then thawed, the cell walls rupture. Liquid that was once contained within the cells of the blueberries can leak out into the batter once the blueberries thaw. If you use frozen blueberries, you`ll either want to fold the blueberries in while still frozen or let the blueberries thaw, wash them with water until lightened in color, and then dry well. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Low Sugar Blueberry Muffins" 👉 https://www.bunsenburnerbakery.com/low-sugar-skinny-blueberry-muffins/ I

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This Flourless Chocolate Cake with Chocolate Ganache is weeknight easy, but special occasion fancy. One bowl, mix by hand (i.e., EASY), rich and fudgy cake -- perfect for celebrating anything and everything, or nothing at all!

The key ingredient responsible for the structure of a flourless chocolate cake is cocoa powder. While it doesn`t include gluten, cocoa powder contains both starch and fiber, which are able to absorb moisture and hold the structure of the cake. Without the gluten or any leavening agents, however, the cake does not rise and the resulting dense texture remains smooth and rich. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Bakery Flourless Chocolate Cake" 👉 https://www.bunsenburnerbakery.com/flourless-chocolate-ganache-cake/

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Rich and fudgy brownies with a tangy cream cheese swirl - these Cream Cheese Swirl Brownies are perfect for sharing... ooooorr... for eating all yourself!

Whenever I post a recipe with cream cheese, I always get questions asking about refrigeration. Sugar acts as a preservative. Sugar is hygroscopic, meaning it absorbs water. It can draw the water out of dairy, thus reducing the amount of water available for the growth of bacteria. Cream cheese are stabilized by all the sugar, and thus safe to store at room temperature for up to three days **if** the sugar content is sufficient. Cream cheese is roughly 33% fat and up to 55% water. You`d need (roughly) one pound (4 cups) of sugar half-pound (8 ounces) of cream cheese to stabilize the cream cheese enough to let it sit out at room temperature. Of course, these are baked, which does dry out some excess moisture. But there is still not enough sugar (1/3 cup) to account for all the liquid in the cream cheese swirl (8 ounces) to safely store these long-term without refrigeration. So the answer then is: yes! These cream cheese swirl brownies should be stored in the refrigerator if you won`t be consuming them all within a day or two. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Cream Cheese Swirl Brownies" 👉 https://www.bunsenburnerbakery.com/cream-cheese-swirl-brownies/

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Love cupcakes but not a huge fan of traditional buttercream? You`re going to love these Nutella Swirl Cupcakes! Step aside, frosting - we`re baking these with a Nutella swirl right on top.

The trick to getting the BEST texture for these cupcakes is to properly cream together the butter and sugar. When sugar and butter are creamed together, the jagged edges of the sugar crystals dig into the butter, creating little pockets of air. These air pockets expanding during baking when they are filled with steam and the carbon dioxide released from the baking powder. The expansion lifts the batter as it sets, creating a lighter and fluffier texture. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Nutella Swirl Cupcakes" 👉 https://www.bunsenburnerbakery.com/nutella-swirl-cupcakes/

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Quick! Would you rather have a cookie or cake? Now there`s no need to make that hard decision, with this M&M Cookie Cake! A giant, soft, thick, chewy cookie, baked in a cake pan and decorated with whipped chocolate ganache frosting. Easier to make than cakes OR cookies - but twice as delicious!

One of the reasons this cookie cake is so chewy is because of the brown sugar. Brown sugar is brown because of the addition of molasses, which lowers the pH of the cookie batter (brown sugar is acidic, unlike granulated sugar). Lowering the pH of the batter does two things: first, it causes the proteins in the cookies to firm up faster while they bake, creating a chewier texture. Secondly, brown sugar reacts with the baking soda in the recipe to produce carbon dioxide, creating additional lift, which in turn results in a softer interior texture. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner M&M Cookie Cake" 👉 https://www.bunsenburnerbakery.com/mm-cookie-cake/

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Why decide between a bagel or a slice of babka when you can have this garlicky, salty, seedy, savory Everything Bagel Babka. (You`re welcome.) Eat it plain, eat it toasted, or eat it with more cream cheese and a sprinkle of chives.

To keep this babka decidedly savory, we`re cutting most of the sugar out of the dough. So what makes this still a babka? Even without the sugar, this babka dough includes both butter and eggs, which contribute fat to the dough. Fat not only adds flavor but also contributes to the texture of the final product, creating a bread that still has the characteristic babka richness. The fat helps to keep the babka more moist and tender compared to many other types of bread. #KitchenChemistry

Clickable link to recipe in profile, or Google "Bunsen Burner Everything Bagel Babka" 👉 https://www.bunsenburnerbakery.com/everything-bagel-babka/

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