All You Can Bake
A blog about baking
I am not a professional baker, but I do love to bake. This blog consists of recipes I try, along with my reviews and pictures.


I would also love to hear feedback if you try any of the recipes, or have any of your own that you'd like to share! Just send them to my ask box.

Unless stated otherwise, all recipes are from my mom's box of recipes


Dr. Seuss Sugar Cookies


Combine flour, cornstarch, baking powder, and salt into a large bowl.  In another bowl, whip together butter, shortening and sugar on medium speed until very pale and fluffy (about 3-4 minutes).  Add in egg and mix until combined, then add egg white and vanilla.  Mix until combined.  Mix in dry ingredients until combined.

Divide dough evenly into 4-5 bowls depending on how many colors you want to use (I did 4—purple, blue, green, and yellow)

Take one bowl of dough and put back into the mixing bowl.  Mix with food coloring.  Remove and place in another bowl.  Repeat with other colors and balls of dough.  Chill in the fridge for about 2 hours.

Preheat oven to 375 F.  When the dough is chilled, take a grape sized ball of dough from each color and roll into a ball.  It should look like a beach ball.

Take the beach ball and roll into a cylinder (like a snake) until it’s about 10 inches long.  You can use this whole roll or cut it in half to make smaller cookies (I cut it in half)

Coil the cylinder into a round cookie shape

The finished product should look like so:

At this point, you can roll the edges in the sprinkles (I did two trays with sprinkles).  Then lay flat on a cookie sheet with parchment paper (I just used dark nonstick trays)  Bake for about 6 minutes.


These cookies are not only delicious but also so much fun to make and share!  They took longer than I thought but are well worth it.  Make sure that the dough is thoroughly chilled before you begin to roll it or the dough will be extremely sticky and won’t mold at all.  I rolled the dough balls on a piece of wax paper with a little bit of flour on it.  Make sure you don’t use too much flour or the coils won’t roll and stick together.

These cookies are delicious and I will definitely be making them again!  I’m thinking of making them with my school’s colors :)

Recipe found here

Posted: 2 months ago
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Chocolate Lasagna



Crush the Oreo cookies.  You can use a food processor, or put them in a ziplock bag and crush them with a rolling pin (that’s what I did).  When the cookies are fine crumbs, you’re done.  Put the cookies into a large bowl, and stir in the 6 tablespoons of melted butter.  Use a fork to incorporate the butter into the cookie crumbs.  When the butter is distributed, transfer the mixture to a 9x13 pan.  Press the crumbs into the bottom, and place the pan in the refrigerator while you work on the other layers.

Mix the cream cheese with a mixture until light and fluffy. Add in the 2 tablespoons of milk, the sugar, and mix well.  Stir in 1 and 1/4 cups Cool Whip.  Spread this mixture over the crust.

In a bowl, combine the chocolate instant pudding with the 3 and 1/4 cups cold milk.  Whisk for several minutes until the pudding starts to thicken.  Spread the mixture over the previous cream cheese layer.  Allow the dessert to rest for 5 minutes so that the pudding mixture can firm up further.

Spread the remaining Cool Whip over the top.  Sprinkle mini chocolate chips evenly over the top.  Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


My family LOVED this dessert.  It turned out perfectly, and my dad kept raving about how delicious it was.  I didn’t make any modifications to the dessert, except that it was in the refrigerator over night instead of just 4 hours.  But the 4 hours should be fine.  Also, I didn’t measure out the mini chocolate chips, I just sprinkled them on.

Recipe found here

Posted: 9 months ago
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Fun Brownies



Make the brownies following the instructions on the box.  Pour half into the pan (whatever size you use.  We used an 8x8).  Layer the Kit Kats on one half of the mix, and the cookies on the other.  Pour the remaining batter on top.  Bake as the brownie box directs.


DELICIOUS!  We used mini kit kats and cookies, which worked out better because we had a smaller pan.  The box also said to bake for about 52 minutes, but it was less than that, so just be sure to watch the brownies in the oven.  Definitely try this recipe if you want to mix up your brownies and try something new without going extreme.

Posted: 1 year ago
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I want to apologize for not posting in awhile.  I feel horrible, but I have been really busy with work and now school.  But I have some baking stuff at school with me so I hope to start trying new recipes soon!  

You guys are amazing, thanks for sticking around :)

Posted: 1 year ago

Sugar Cookies

(recipe made to copy Lofthouse sugar cookies (pictured below)

Ingredients for the cookie dough


Combine sour cream, sugar, butter, eggs, and vanilla in a large bowl.  Mix well.  In a smaller bowl, combine flour, baking powder, baking soda, and salt.  Add to wet mixture and mix until everything is just incorporated.  Scoop even size scoops of dough (rolled in a ball) onto a cookie sheet.  Slightly flatten with your hand.  Bake at 350F for 7-10 minutes.

Ingredients for buttercream frosting


Cream together the butter and shortening in a mixer, using the paddle attachment on medium for about 2 minutes.  Add 1/2 cup powdered sugar and beat until smooth.  Add another 1/2 cup and beat until smooth.  Add vanilla, and mix well.  Gradually add the remaining sugar and milk, making sure to end with sugar.  Continue to mix on medium until smooth.


I had the cookies in too long so they were slightly dry (I had them in for about 9 minutes), so the buttercream frosting was definitely needed.  This frosting recipe also makes a lot more frosting than is necessary, so keep that in mind.  I’ll probably have to make a cake tomorrow just to use up all the frosting.  It’s also really sweet.  

With the frosting, the recipe says to use a paddle attachment, which I didn’t have, so I just used the whisk attachment. That seemed to work well.  

The cookie dough was also really sticky.

These were pretty good and I really liked them!  My family thought they were alright, but I really liked them!

Recipe found here

Posted: 1 year ago
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Rich Cocoa Crinkle Cookies



Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended.  Beat in eggs and vanilla.  Stir together flour, baking powder, and salt.  Gradually add to cocoa mixture, beating well

Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

Heat oven to 350F.  Lightly grease cookie sheet or line with parchment paper.  Shape dough into 1-inch balls; roll in powdered sugar to coat.  Place about 2 inches apart on cookie sheet

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly.  Remove from cookie sheet to wire rack.  Cool completely.  Makes about 6 dozen cookies


These were pretty good.  My grandparents enjoyed them more than I did.  The dough was really thick.  I would suggest you don’t smush the cookies because then they don’t crack as nicely.  The grease on the pan also leaves a weird residue on the bottom so if I make these again, I’ll use the parchment paper or I won’t grease the bottom since I have non-stick pans.  These were pretty good, and they would look really well in a cookie platter.

Recipe found in my HERSHEY’s recipe tin.

Posted: 1 year ago
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Cream Puffs



Boil the water and butter.  After it boils, add the flour, and stir until it boils, then take off heat.  Mix in the four eggs, one at a time.  Place on sheet in a ball form, and bake at 400F for 45-50 minutes

Make the 1/2 package according to the instructions with the 1 cup of milk.  Wait until it’s settled before adding in a couple spoonfuls of Cool Whip (there’s no set amount, just add enough to get that light yellow color)

Cut open the cooled cream puffs in half and add a spoonful of the pudding mixture.  Sprinkle some confectioner’s sugar on top and enjoy!


These cream puffs are delicious! They are so easy to make, and taste so good.  Just make sure you really watch them in the oven because they burn FAST!  You want them just lightly browned (the ones pictured were in a little too long—they shouldn’t be that dark—so you can use those as reference)

Posted: 1 year ago
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Chocolate Vanilla Star Cookies

Ingredients (I had to convert them from the metric system so I apologize if the amounts seem weird)


Blend the butter and sugar together until smooth.  Add the egg and vanilla.  Add flour.  Put aside 2/3 of the dough, and add the cocoa to the remaining third.  

Take the first dough and place between two sheets of wax paper.  Roll with a rolling pin until it’s flattened but thick enough to work with later.  Repeat with the second dough.

Place them in the refrigerator for a couple of hours, or until they are sufficiently “compact” to work with.

After, cut circles in the dough with cookie cutters.  In the other dough, use cookie cutters and make shapes.  Place them with slight pressure on top of the circles.

Bake at 340 for 12-13 minutes


The whole wax paper situation didn’t turn out as I had hoped.  I had left the cookies in the refrigerator for about two hours.  This was not long enough.  The dough was still very sticky and stuck to the cookie cutters.  The shapes and the circles were difficult to make because the dough was still sticky.  This recipe also didn’t make that many cookies, so if you want to try it, I suggest doubling it.  The cookies themselves were a little dry, but otherwise good.  They look really pretty but I don’t know if I’d make them again.

Recipe found here

Posted: 1 year ago
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HERSHEY’S Double Chocolate MINI KISSES Cookies



Heat oven to 350F

Beat butter, sugar, eggs, and vanilla with electric mixer on medium speed in a large bowl until light and fluffy.

Stir together flour, cocoa, baking soda, and salt; add to butter mixture.  Beat until well blended.  Stir in chocolates and nuts, if desired.  Drop onto ungreased cookie sheet.

Bake 8-10 minutes or just until set.  Cool slightly.  Remove to wire rack and cool completely.  Makes about 3.5 dozen cookies.


These were DELICIOUS!  My Grandma said these were better than my chocolate chip cookies, which my family didn’t think was possible because those are delicious as well.  I was wondering if I should use the Mini Kisses when I had chocolate chips at home, but I’m so glad I decided to buy the Mini Kisses.  They were so good, and worked so well in the cookies.  Some notes: the flour mixture is really light but blends darker when mixed with the butter mixture, so don’t get worried if it doesn’t look right!  Also, watch them in the oven so they don’t burn because it’s hard to tell with dark brown cookies.  Make sure the tops of them aren’t moist anymore.  I did not add nuts.  I also made a double batch.

Again, these were so delicious and I can’t wait to make more! 

Recipe from my Hershey’s tin.

Posted: 1 year ago
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Devil’s Food cake with homemade Buttercream icing

Ingredients for cake


Preheat the oven to 350F.  In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs one at a time, followed by sour cream and vanilla extract.

Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup).  Pour chocolate water into the rest of the batter and stir until uniform.

In a small bowl, whisk together flour, baking soda, and salt.  Add to the rest of the batter. Stir well until no streaks of flour remain.

Evenly distribute batter into two 9 inch round pans.  Bake for about 24 minutes.

Cake recipe found here

Ingredients for icing


Cream one-third of the sugar with the butter and salt in a large bowl.  Blend extract, 2 tablespoons milk, and remaining sugar into mixture.  Gradually stir in remaining milk until desired spreading consistency is reached.


This was my first time making devil’s food cake and buttercream frosting,and it turned out pretty good!  The batter was a bit watery, though.  Also, the timer reset itself, so I’m not 100% how long the cakes were in the oven for.  I’m guessing about 24 minutes.  The cakes were also very moist.  When I tried to take them out of the pans when they were cool the batter stuck to my hands quite a bit.  My family liked the cake, and I think I’d make it again.  The icing was good, but I don’t know if I’d make it again.  I’m not a huge fan of buttercream icing to begin with, and this recipe tasted too strongly of vanilla.  I also had to add 8 tablespoons of milk (instead of the 4 in the recipe) because it wasn’t spreadable with only 4 tablespoons.  All in all, fun to make but I’m not sure I’d make it all again!

Posted: 1 year ago
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