Jenna Barnard(@butternutbakery) 인스타그램 상세 프로필 분석: 팔로워 1,750,531, 참여율 1.87%

I’ve been holding in a BIG secret…I wrote a cookbook!! SIMPLE SUGAR is now available for pre-order! Use the word “sugar” in your comment and I’ll send the pre-order link straight to your DMs, otherwise it will be in my bio so you can access it at any time! It’s 95 delicious dessert recipes in my signature style - bakery-worthy but not too fussy. There’s so much heart and soul in this book, pulling inspiration from my Midwest roots and family’s old cookbooks. You’ll find unique recipes like Cinnamon Sugar Butter Bars, Double Chocolate Oatmeal Crispies (the gorgeous cover photo), and Cookies & Cream Brownie Bark, but also from-scratch takes on classics like Even Better Strawberry Pretzel Salad, Not Your Basic Banana Pudding, and so much more. Most importantly, every single recipe was tested with “Simple Swaps” AKA gluten and dairy-free alternatives. So each dessert can be tailored to your dietary needs! It was important that I made this book for ALL of you, and also to prove that dietary restrictions don’t have to stop you from enjoying the good stuff. SIMPLE SUGAR will be out November 10th and I cannot wait for you to see it! Make sure you save your pre-order receipts because I’ll be sharing some fun, exclusive content with everyone who pre-orders the book!!

A peek inside my new cookbook, Simple Sugar, and a little photoshoot BTS! Now available for pre-order! The book is broken up into 9 chapters for easy navigation: Cookies, Baked Bars, Party & Snack Cakes, Sweet Loaves, Cheesecakes, No-Bake Treats, Pies & Skillet Bakes, Breakfast & Brunch, and Frozen Treats Over the course of 10 days, all of the recipes in the book were captured!! Including: The Perfect Brownie, Not Your Basic Banana Pudding, No-Churn Creamy Blackberry Ice Cream, Strawberry Yogurt Spoon Cake, Classic Lemon Bars, Brown Butter Dishpan Cookies, Even Better Strawberry Pretzel Salad, Burnt Sugar Banana Cake, Giant Fudge Crinkle Cookies, and SO MUCH MORE! I spent almost a year developing these recipes so it was rewarding to see everything come to life. All thanks to the incredible team behind it all: Photography: @kteig Food Styling: @coopercairns with @foodbyjenb and @mich.sizzle baking up everything! Prop Styling: @melissa.ann.elias

Summer Sips Ep. 4: Magic Mango Margarita We’re ending Summer Sips with a good one! This mango margarita is bright, fresh, sweet, and contains a secret ingredient that makes this cocktail pure magic. Here’s how to make it: Mango Puree: - 1 cup frozen mango chunks, thawed - 2 tbsp granulated sugar - 2 tbsp water Magic Mango Margarita (1 cocktail): - 1 1/2 oz blanco tequila or mezcal - 1/2 oz orange liqueur - 3/4 oz fresh lime juice - 2 oz mango puree - 1 oz pure carrot juice - Tajin, dehydrated orange slice, pineapple leaves (for garnish) Mango Puree: 1. Blend all of the ingredients in a food processor until smooth. This amount makes about 3 cocktails, so double the recipe if needed. Magic Mango Margarita: 1. Run a lime wedge around the rim of a cocktail glass and coat in tajin. 2. To a cocktail shaker, add all of the ingredients plus a handful of ice. 3. Shake for 30 seconds, then pour over ice. 4. Garnish with pineapple leaves and enjoy!

Fridge Baked Ep. 5: Scoopable Cheesecake The easiest cheesecake you’ll ever make! No water baths, bake time, or stress 🙌🏻 just rich and creamy no bake cheesecake, layered with buttery graham cracker crust and homemade strawberry sauce. This recipe has all the flavor of a traditional cheesecake, but after chilling, it’s scooped and served like ice cream to show off allll those stunning layers! 🤩 Comment “send recipe” and I’ll DM it to you, or find the full recipe on my website!

Summer Sips Ep. 3: Italian Peach Ranch Water No extra glasses are needed for this cocktail, because we’re mixing everything directly in these adorable peach sparkling water cans! This light and refreshing cocktail will keep you cool on a hot summer day, and it can easily be made into a mocktail! Here’s how to make it: - 2 oz tequila (regular or non-alcoholic)  - 2 oz peach nectar - 1/4 oz lemon juice - About 4 oz peach sparkling water (I’m using @sanpellegrino_us) - Fresh peaches, for garnish Just stir everything together with ice and enjoy!

I’ve been getting a lot of questions about my freezer drawers, so I thought it was time to show you around! This is easily my favorite thing we did in the kitchen reno. Splitting up the freezer and fridge gave us so much more space and that hidden pantry 😍 it’s the perfect pairing of beauty and function.

Fridge Baked Ep. 4: Lemon Cookie Pie This might be my favorite dessert of the whole series 🤭 layers of creamy lemon filling, snappy lemon cookies, and homemade whipped cream are all piled high in a buttery graham cracker crust to make this incredible lemon pie. It’s bright, zesty, and perfect for lemon lovers! 🍋 Comment “send recipe” and I’ll DM it to you, or find the full recipe on my website!

I layered chocolate mousse with @tatesbakeshop chocolate chip cookies to see what would happen...and now I don’t think I can ever make an icebox cake any other way. #ad #TatesPartner These signature thin, buttery, and crispy cookies soften into the dreamiest cake-like layers as the cake chills overnight. Don’t skip the extra crushed cookies on top for that perfect crunch! Who’s making this for their next summer get together?? Comment “TATES” and I’ll send the recipe straight to your DMs! And don’t forget to shop Tate’s Bake Shop cookies at a grocery store near you!

Fridge Baked Ep. 2: Banana Pudding Ice Cream This easy no-churn ice cream is the only frozen recipe of the series! It has all the sweet vanilla banana flavors of banana pudding, with whipped toping and vanilla wafers. You don’t need any fancy equipment to make this ice cream! Just mix, freeze, and enjoy 😋 Comment “send recipe” and I’ll DM it to you, or find the full recipe on my website!

Fridge Baked Ep. 1: Berry Chantilly Cake Pudding The PERFECT Fourth of July dessert is finally here! Fresh berry filling, sweet vanilla almond pudding, and buttery cookies that soften into a tender cake-like texture are layered and chilled to create this scoopable version of a Berry Chantilly Cake. This stunning summer dessert is so impressive tasting, and it’s WAY easier than baking and assembling an entire layer cake 🍓🫐 Comment “send recipe” and I’ll DM it to you, or find the full recipe on my website!

#ad and #21+ After trying @dillonsdistillsus Blackberry, Lemon & a Dash of Elderflower Gin Cocktail, I couldn’t stop thinking about turning those bright, juicy flavors into dessert. So naturally, I made a lemon Basque cheesecake topped with a silky blackberry curd inspired by the cocktail itself. The rich and creamy cheesecake paired with tart lemon and sweet blackberry is the perfect match for sipping a Dillon’s Gin Cocktail alongside a slice. Summer entertainment doesn’t get much better than this! Here’s how to make it: Lemon Basque Cheesecake 32 oz full fat cream cheese, room temp 1 1/2 cups sugar Zest of 2 large lemons 1 tsp vanilla extract 1/2 tsp kosher salt 5 large eggs, room temp 1 1/4 cup heavy cream 1/4 cup all-purpose flour Preheat the oven to 425F and grease a 9” springform pan with butter or nonstick spray. Line the entire inside with parchment paper and grease again. In a stand mixer with the paddle attachment, mix the cream cheese and sugar until smooth. Scrape down the bowl and mix in the lemon zest, vanilla, and salt. Scrape the bowl and mix in 2 eggs, then 3 eggs until smooth. Mix in the heavy cream, then sift in the flour and fold to combine. Pour into the pan and bake for 45 to 50 minutes or until deeply browned on top with a jiggly center. Cool for 1 hour at room temp, then chill for at least 4 hours or overnight. Blackberry Curd 9 oz fresh blackberries 1/2 cup sugar 2 large egg yolks 1/4 cup unsalted butter, sliced While the cheesecake bakes, make the curd. Blend and strain the blackberries to remove the seeds. Whisk with the sugar and yolks in a medium saucepan. Whisk over medium heat until bubbling. Continue whisking for 30 seconds until thickened then remove from heat and whisk in the butter until melted. Pour into a container and chill alongside the cheesecake. To serve, rest the cheesecake at room temperature for about an hour. Then slice and dollop a spoonful of curd on top. Enjoy!

Introducing my newest series, Fridge Baked!! It’s already wayyy too hot outside to turn on the oven, so we’re clearing out the fridge and making lots of no bake desserts instead! These icebox cakes, layered puddings, and ice cream recipes are the perfect make-ahead desserts to bring to all your summer gatherings, and they’ll definitely keep you cool during the scorching summer days ☀️ I can’t wait to share these desserts with you all month long!