Really, another amazing video! I love that you show us it’s ok to make an oops when baking! I’ve done this and almost cried thinking I’ve ruined everything, but I just need to shake it off, see what happens and I can always try again! Thank you so much for giving me more confidence in the kitchen! 💖
This is something I didn't even know I needed until now - genius! So fun watching you bake & think through the "speedbump." Really helpful to learn how to fix this if it were to happen. Grateful for you Danielle! 🩵
Is it wrong that I enjoyed the mess up just as much as the rest of the video?! :-) thanks for keeping it real and letting us know that everyone messes up with baking! AND the dog in the background sealed the deal!!
I love the realness! I can't thank you enough for offering a nut-free version (I can't eat almond flour). I cannot wait to make this recipe and dive into your new cookbook!
I love how real you are! I love to bake! I have been distracted by kids/phone calls/my own thoughts and made mistakes. Thanks for normalizing them and reminding us to have fun while cooking. I’m looking forward to trying this recipe and can’t wait for the cookbook to come out. Already preordered!!
Yes! Most things are fixable! If I had added *Way* too much of the cake mix, I would have added a splash of milk and an extra egg to get the batter thinner and baked it anyways! Thankfully it was only about 2T extra (I think) ;)
I love you videos! Thank you for keeping it real 😘 can’t wait to make this! You have giving me the joy of baking again and to make an Ina sour cream crumb cake 🥹 it’ll be a great weekend! Thank you again for making such amazing recipes…it’s really a gift you have ❤️
YUM!! When I was in college at Ohio U. and then Baldwin-Wallace, they both had DIVINE sour coffee cake recipes I’ve been missing. I’M SO EXCITED!! Does this freeze well? Oh, I can’t wait to make this. And I now can “resurrect” my old habit of making a coffee cake to take to my folks’ when we meet for breakfast. 😊🥰
Had no idea you were that close to a tv show! I know how much you’ve wanted it. Hopeful for the future but so glad we have our own private showing here!
Now that you’ve made these cake mixes in addition to your flour mix, which do you use the most? I’d love to have a resource of all the uses of your flour mix (muffins, cookies, etc)
Yes, we had tons of meetings with Magnolia and even developed a show based on exactly what they were wanting, then the pandemic hit and they pushed their launch by a couple of years and then it eventually fizzled. Super sad but maybe one day it’ll come back around!
The mix is all kind of have different uses. The pancake mix is great for pancakes and waffles, however, this one actually works for it too. I just haven’t quite figured out the proportions for eggs and liquid and it is definitely a little on the sweeter side because it’s meant to be a cake mix. I like to use this one for muffins, cakes, cupcakes, etc. Ake and waffle mix also tends to be a bit lower in the leavening agents like baking soda or baking powder.
I made the vanilla cake mix and have made the carrot mug cakes and the Starbucks Copycat Pumpkin bread last week. I have to tell you that I love the cake mix and the results!! You are brilliant! I wondered if you can recreate my mother-in-law’s (may she rest in peace) Hummingbird Cake?! She was famous in the family for it ❤️
Thank you Audrey!! I’m so curious! Which cake mix have you been testing with? I love to hear that! I’m thinking about including a full chapter of “quick desserts” that utilize the mixes in the next cookbook. I’ll add a Hummingbird Cake to my long list of recipes to remake!
Also just pulled my coffee cake out of the oven & sooo anxious to eat it smells so good!! I was baking right along with you when you realized the flour issue 🥰 it all worked out fine! I realize my sub made it not “fully grain free” but I threw in Bob’s Red Mill gf flour. Ended up cooking for 45-50 min in a 9x9 to get the middle done but it’s allll good & I’m sure it’s still going to be awesome. Smells heavenly. Thank you for all you do
I just pulled my sour cream coffee cake out of the oven. Anxiously waiting for it to cool so I can have a great big piece! I was going to include a pic but couldn't figure out how. Lol
I love how you are so real and show us all the things. Because these things happen in our kitchens too so we can see how you handle it then when it happens to us we take it in stride. Thanks for being awesome!
You are just simply amazing Danielle! Thanks for your continued hard work to bless each of us!
Really, another amazing video! I love that you show us it’s ok to make an oops when baking! I’ve done this and almost cried thinking I’ve ruined everything, but I just need to shake it off, see what happens and I can always try again! Thank you so much for giving me more confidence in the kitchen! 💖
Mistakes are almost always fixable! Except when my kids dump 3 tablespoons of baking soda or salt into the bowl when I’m not looking 👀😅
This is something I didn't even know I needed until now - genius! So fun watching you bake & think through the "speedbump." Really helpful to learn how to fix this if it were to happen. Grateful for you Danielle! 🩵
Is it wrong that I enjoyed the mess up just as much as the rest of the video?! :-) thanks for keeping it real and letting us know that everyone messes up with baking! AND the dog in the background sealed the deal!!
Haha no! That’s why I zoomed in on my face when I had the realization. HA! And yes. Layla is always at my feet while I cook. Hoping for scraps
me too!
I love the realness! I can't thank you enough for offering a nut-free version (I can't eat almond flour). I cannot wait to make this recipe and dive into your new cookbook!
I have all your cookbooks and I just love them.
Another fun video! Thank you
I love how real you are! I love to bake! I have been distracted by kids/phone calls/my own thoughts and made mistakes. Thanks for normalizing them and reminding us to have fun while cooking. I’m looking forward to trying this recipe and can’t wait for the cookbook to come out. Already preordered!!
Yes! Most things are fixable! If I had added *Way* too much of the cake mix, I would have added a splash of milk and an extra egg to get the batter thinner and baked it anyways! Thankfully it was only about 2T extra (I think) ;)
I love you videos! Thank you for keeping it real 😘 can’t wait to make this! You have giving me the joy of baking again and to make an Ina sour cream crumb cake 🥹 it’ll be a great weekend! Thank you again for making such amazing recipes…it’s really a gift you have ❤️
YUM!! When I was in college at Ohio U. and then Baldwin-Wallace, they both had DIVINE sour coffee cake recipes I’ve been missing. I’M SO EXCITED!! Does this freeze well? Oh, I can’t wait to make this. And I now can “resurrect” my old habit of making a coffee cake to take to my folks’ when we meet for breakfast. 😊🥰
Had no idea you were that close to a tv show! I know how much you’ve wanted it. Hopeful for the future but so glad we have our own private showing here!
Now that you’ve made these cake mixes in addition to your flour mix, which do you use the most? I’d love to have a resource of all the uses of your flour mix (muffins, cookies, etc)
Yes, we had tons of meetings with Magnolia and even developed a show based on exactly what they were wanting, then the pandemic hit and they pushed their launch by a couple of years and then it eventually fizzled. Super sad but maybe one day it’ll come back around!
The mix is all kind of have different uses. The pancake mix is great for pancakes and waffles, however, this one actually works for it too. I just haven’t quite figured out the proportions for eggs and liquid and it is definitely a little on the sweeter side because it’s meant to be a cake mix. I like to use this one for muffins, cakes, cupcakes, etc. Ake and waffle mix also tends to be a bit lower in the leavening agents like baking soda or baking powder.
What feels like a hundred years ago, I was in your OG class where you gave us muffins and coffee cake using the 1st flour mix! ❤️
Love all the innovations
Amazing! Love your authentic and genuine approach. You are an inspiration 💕
I meant to say using the cake mix and as a mug cake!!!
I made the vanilla cake mix and have made the carrot mug cakes and the Starbucks Copycat Pumpkin bread last week. I have to tell you that I love the cake mix and the results!! You are brilliant! I wondered if you can recreate my mother-in-law’s (may she rest in peace) Hummingbird Cake?! She was famous in the family for it ❤️
Thank you Audrey!! I’m so curious! Which cake mix have you been testing with? I love to hear that! I’m thinking about including a full chapter of “quick desserts” that utilize the mixes in the next cookbook. I’ll add a Hummingbird Cake to my long list of recipes to remake!
Our friend was over and I served the carrot cake….she isn’t GF and said I really can’t believe this is GF! It’s amazing ❤️❤️❤️. Kuddos to you🤩
I would love that! Is there a way to send a picture in Substack? I can shoot the recipe to you.
Also just pulled my coffee cake out of the oven & sooo anxious to eat it smells so good!! I was baking right along with you when you realized the flour issue 🥰 it all worked out fine! I realize my sub made it not “fully grain free” but I threw in Bob’s Red Mill gf flour. Ended up cooking for 45-50 min in a 9x9 to get the middle done but it’s allll good & I’m sure it’s still going to be awesome. Smells heavenly. Thank you for all you do
I just pulled my sour cream coffee cake out of the oven. Anxiously waiting for it to cool so I can have a great big piece! I was going to include a pic but couldn't figure out how. Lol
Thank you Danielle!!
I love how you are so real and show us all the things. Because these things happen in our kitchens too so we can see how you handle it then when it happens to us we take it in stride. Thanks for being awesome!
Hi Debbie!! I just read your welcome note, thank you so much for being here!