Keturah’s Baking Diaries

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Keturah’s Baking Diaries

Home Baker/Cook sharing her Passion and Love of baked goods.

08/31/2026

August 31 | Oreo Birthday Bliss

I’m so behind on my entries — the last couple of weeks have been a whirlwind of balancing all the moving pieces of life and the kitchen. This bake was a classic, but still such a joy to make.

A cookies‑and‑cream cake with two layers of soft vanilla cake wand oreos folded in, vanilla frosting, and a glossy pour of chocolate ganache. I finished it with dollops of whipped cream and a few chocolate chips — simple, nostalgic, and perfect for a birthday celebration.

Some cakes just feel happy to make, and this was one of them.

Cheers,
Keturah

08/30/2026

🤎 August 30 | Miniture Cakes & Hotplate Update

Dear Diary,

Today was a wonderfully busy morning in the kitchen. My new weekly morning drop went live, and customers now have until Tuesday evening to place their orders. I’m really loving this new platform — it lets me offer more, share more, and invite people right into the rhythm of what’s baking. If something catches their eye, they can order it instantly at:
https://www.hotplate.com/keturahsbakingdiaries/364c4d74-33db-4070-b953-1eaaa4544fd4

And… I received my first Hotplate review today. So exciting!

But the very best part of the day was finishing all the miniature cakes I’m donating to Colorado Friendship for their Meals on the Streets program. All month long, I’ve been freezing extra fillings and cakes from orders, knowing I wanted to turn them into a little assortment of treats.

We have chocolate cake — some filled with cherry, some with blackberry.
We have vanilla cake — topped with chocolate ganache, peach, strawberry‑rhubarb, or blackberry.
And to finish them off, I piped homemade whipped cream on top.

I hope these tiny cakes bring a moment of sweetness to everyone who receives them!

Cheers,
Keturah

08/27/2026

August 27 — Challah + Peaches = Happiness

Dear Diary,
Challah has always been magic on its own, but turn it into French toast and suddenly it becomes the main character. The other morning, I spotted a bit of leftover challah on the counter and thought, well, my family deserves a treat. So into the skillet it went.

At the same time, my backyard peaches were practically begging to be used — all sun‑kissed and ready. So I whipped up a peach compote to spoon over the challah French toast. Sweet, warm, peachy perfection. Honestly, it felt like the universe handed me the most delicious way to use those peaches.

08/26/2026

Reminder…Tomorrow (by 8:00 pm) is the last chance to get your orders this week for Saturday pickup between 9 and noon.

You can sign up for weekly alerts here http://www.hotplate.com/keturahsbakingdiaries

There will be limited quantity and some items are seasonal and limited

This weeks menu is:

Challah (sugar, poppy, everything, sesame, or raisin) perfect to enjoy as is or makes incredible french toast

Zucchini bread - naturally vegan - can be made GF as well - mini and large size available - homegrown zucchini

Chocolate Chip Cookie Cake - by the slice or the whole cake is available

Keto Chocolate Chip loaf - low sugar and naturally gluten free - mini and large loaf available

Brownie Batter Cake - slice or whole cake available

Peach Pie Crumb Bars - by the slice or an 8x8 cake that you can cut into desired slices

Peach cobbler rolls - individual or by the pack. - canbe made GF or vegan

Peach Cupcakes - vanilla cake with honemade peach filling and topped with a vanilla cinnamon frosting - can be made GF, Dairy Free, Vegan

Peach Salsa - homemade and canned - peach, jalapenos, red onion, tomato, garlic, vinegar, cumin, onion powder, fresh cilantro

Any questions, let me know.

Thank you, Cheers, Keturah

08/25/2026

August 25 | Brookie Birthday Cake 🎂

Dear Diary,

Last week I had the joy of making a 16th birthday cake for someone who doesn’t actually love cake — which always makes the challenge more fun. The request was a brookie shaped like a cake, dressed in pink frosting with gold accents. I’ve made brownie cakes before, but a full cookie layer? That was new territory. Still, I couldn’t think of a single reason it wouldn’t work.

And thankfully, I was right. A soft cookie base, a thin layer of frosting to keep everything steady, and a rich brownie layer on top — finished with pink vanilla frosting and gold touches. Simple, sweet, and surprisingly elegant. I was genuinely pleased with how it turned out.

08/24/2026

August 24 | Chocolate Chip Cookie Cake 🍪

Dear Diary,

Last week I was asked to make a giant brookie for someone who doesn’t love traditional cake — and it sent me down a fun little rabbit hole. I’ve done cookie‑dough fillings before, but I’d never really considered making a full cookie cake. Once the idea landed, it felt so obvious: so many people adore chocolate chip cookies, so why not give them a soft, sliceable version?

The result was a warm, chewy, chocolate‑studded cookie baked in cake form — simple, nostalgic, and honestly delightful. A few seconds in the microwave, a cold glass of milk on the side, and suddenly it becomes the perfect treat for the “not‑a‑cake” and “cake” crowd.

Note to self: add this to your drop this week - http://www.hotplate.com/keturahsbakingdiaries

08/23/2026

Here is the link to sign up!!!

http://www.hotplate.com/keturahsbakingdiaries

Cheers, Keturah

08/19/2026

August 19| Cottage‑Cheese Pancake Morning 🥞

Today’s entry isn’t about baking, but about one of my favorite breakfasts — cottage cheese pancakes. They’re wonderfully simple, made with just a handful of ingredients: cottage cheese, eggs, almond flour (or regular flour), a touch of salt and pepper, and a hint of onion powder for a savory lift.

They cook up beautifully in a buttered skillet, turning golden and tender with crisp edges. I like to serve them with applesauce or a bit of breakfast meat on the side. It’s the kind of breakfast that feels satisfying without being fussy — perfect for anyone who doesn’t usually love breakfast but still wants something warm and comforting to start the day.

Note to self: make sure the pan is hot and they cook long enough before flipping otherwise they will fall apart. Using small curd cottage cheese works best.

08/18/2026

📝 August 18 | Boulder Conference Bake

Dear Diary,

Last I was asked to prepare an assortment of baked goods for a company conference in Boulder, CO, and my kitchen felt like a little whirlwind of flour, butter, and decision‑making. Choosing the cookies was the fun part — I wanted a mix of familiar favorites and a few playful surprises.

I started with the classics: chocolate chip and sugar cookies, because some traditions are too good to skip. Then I added a few twists — s’mores cookies, chocolate‑covered pretzel cookies, and oatmeal crème pies with a hint of almond extract in the filling for a little unexpected magic.

To finish the assortment, I included one of my family’s longtime favorites: the buttery, delicate Linzer tart. I swapped the traditional raspberry for cherry preserves this time, and it turned out just as lovely — sweet, bright, and perfectly nostalgic.

A whole tray of comfort, creativity, and a little bit of home.

- so baked full…Keturah

08/17/2026

August 17 | Ganache‑Kissed Shortbread

Last week’s order reminded me just how delightful gluten‑free baking can be. These GF shortbread sandwiches turned out beautifully — tender, buttery shortbread filled with a rich, silky chocolate ganache. I loved offering a treat that was not only delicious but genuinely eye‑catching.

There’s a certain charm in their simplicity: the clean snap of the shortbread, the smooth melt of the ganache, and the way both textures meet in one perfect little bite. A small cookie, but absolutely a big win.

Note to self: these freeze exceptionally well — enjoy a few now, save a few for later.

- Keturah

Address

Firestone, CO
80504

Website

https://docs.google.com/document/d/1qhUCvSVUty-URlCor4Or_vEubcTnwOBc/edit?usp=sharing&ouid=114982309372209893082&rtpof=t

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