#ShaiTakesOn…Possible Addition to the blog!

Hello darlings!

TGIF! My week is not nearly over, I have a 3 page paper due Sunday night and I have to schedule my blog posts for the coming week! It’s raining right now, however, so that’s bringing me happiness. Am I the only one that LOVES the rain? Dreary days makes me very happy, but I am also a very bubbly happy person. Oops, going off topic here. 

I want to bring the best quality content to you, with lots of great pictures, features, and information. So I’m implementing a new addition to Laqing In Creativity. Food Journeys. It will be called “Shai Takes On {insert restaurant/food name}.” The category will be under Food, the tag will be under #ShaiTakesOn. I’m telling you this now for future references ๐Ÿ™‚

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Persimmon Cookie Recipe #CGGS

Hello loves!

This week for Chubby Girls Get Skinny, I want to give you a recipe. It’s not the healthiest thing (I mean, it’s a cookie after all) but it’s perfect for holidays coming(all of my posts lately have been holiday related, can you tell I’m excited??)!

From the recipe, this cookie is only 95 calories…though I really think that’s highly incorrect but hey, it’s great to think!

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Recipe: Chocolate Salted Caramel Scones

If you would like to watch the video on how it’s done, please click here!
I made scones this morning. I also recorded myself making said scones. I had so much fun.ย As some of you may know, I am a baker and finally getting a baking video up, though this wouldnt be my first baking blog post, means a lot to me. I broke out of my comfort zone and that is a milestone. I am going to celebrate by reading and educating myself of the ways of business. Yay! (Honestly, that’s what I am going to do, until I fall asleep which will be early because I woke up around 5am today and my usually wake up time is 7am).
I also took some great pictures (I feel so happy omg) for you guys to see the process in steps. I will tell you now, these scones are about 439 calories each (from the original recipe I tweaked mine from, so mine are probably a bit more because, obviously I changed and tweaked some things). Yes that’s a hell of a lot but they are soooooooooo good. You just don’t understand HOW good they are. It’s so hard to eat only one, in 24 hours. Very difficult, let me assure you.
So enough rambling and introducing. Let’s get into this!


  • 2 cups of Flour. I used All Purpose Flour.
  • 2/3-3/4 cup of granulated sugar (depending on how sweet you want it)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of vanilla
  • 1 1/2 tsp of sour cream (this will give it a nice soft consistency and also a hint of tang in your scones, you can add 2 tsps if you wish but don’t add too much)
  • 1 egg
  • 3/4 cup of buttermilk or buttermilk mixture (3/4 cup milk (I used 2%), plus 1/3 cup of butter, if you use 2% or low-fat milk, make sure to add about a teaspoon of flour to the buttermilk mixture to thicken it up, let it get cold while you are mixing the dry ingredients)
  • chocolate chips
  • salted caramel chips.

Once you have all of your measures and the buttermilk (or the mixture is in the fridge), preheat your oven to 375* – 400* this depends on your oven and how it works. I set my temperature to 375*.

Start the dry ingredients. If you have a sifter, use it! If not, put all of your dry ingredients in your mixing bowl and whisk it a few times to get air pockets out of the sugar and flour. Add 1/3 cup of cold butter to the dry mix and cut the butter into it. This gives your scones a nice flaky and buttery texture and taste. Continue until it resembles corn meal.


Now you can sit this aside and work on your wet ingredients.

Take your buttermilk or mixture and add your egg, vanilla, and sour cream to the wet mix. Whisk or stir it all until it is well incorporated. Done? Good. Now the fun (and honestly, really messy) part.

Add you wet mix to the dry mix. Stir or mix it all together. I used my hands because I feel like that’s one thing a baker should always do when baking, especially at home for immediate family. If your dough is sticky, like really sticky, go ahead and add more flour until it’s manageable (but not dry!) I would add about 1 tbsp of flour at a time until the dough gets to the consistency that you want.


Make sure your surface is clean and well floured. Put the dough mixture onto the floured surface and start to shape it into a disk shape. If you wanna give it a few good kneads, go ahead and do that, about 3 or 5 times.


Take a bench scraper or some sharp clean edged tool that you have in your kitchen (be careful!) and start to cut the dough into slices that resemble pizza slices. Once you are done, transfer the slices to your lined and lightly floured baking sheet. Brush the tops of the scones with a little bit of milk and sprinkle some granulated sugar. Pop those babies in the oven and wait about 15-20-30 minutes…the timing really depends on your oven and what temp you have it on. The higher the temp, the shorter the time (should be, honestly the oven here is so bipolar it does the exact opposite sometime….just watch your baby scones).


Be careful taking them out of the oven then they are done, by the way, they are done when the edges are nice and brown, not black…if you have black edges…well…the bottom of that scone is going to be burnt and not so tasty plus the top probably will be hard instead of flaky…watch the baby scones.


It is best to eat the scones fresh out of the oven (with about a 5 minute cool down window, of course) but they can be saved and eaten for tomorrows breakfast. Again, these babies are about 480 calories so….you know, don’t blame me if you eat more than one per day and gain a few ounces or pounds. It has happened to me. They’re delicious.


And on that note, I hope you all enjoyed this recipe and find it inspiring and helpful and educational and all that good stuff that blog posts and creators do for their readers! I would love to see your pictures of your baby scones if you made them following this recipe. You can tag me on instagram @OfficialBrieee


Happy Baking loves!



Recipe: Scrambled Tofu

Hi Dolls and Kens! I wanted to drop off one of my favorite recipes. I have recently gotten into tofu this year trying to be healthier and I found tofu to actually be tasty, providing it is seasoned properly. I searched for many recipes that were easy enough to learn (being brand new to tofu and it’s texture) and I found a southwest breakfast scramble with tofu instead of egg. I figured that was perfect for me. I didn’t have all of the ingredients that the recipe called for though so I came up with my own concoction.

Now I do want to stress that all of my seasoning is never measured with an actual measuring spoon. I like to go by taste and I need my tofuย very well seasoned.

Tofu Scrambleย 

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We have scones!

For a few years my mother has asked me to make her scones. I put it off all the time thinking they were too difficult to make. Turns out they’re extremely easy. I followed a recipe from a youtube video but added my own twist and turns and they turned out perfect. Considering I don’t even like scones, I ate about 3 of them myself.

Here are the raisin scones

Raisin Scones

and here are the chocolate chip coconut scones (so good!)

Chocolate Chip Coconut Scones

Both scones are offered on my online bakery Shaisbakery.com so if you want some, go ahead and place an order!

Happy baking!


New Muffin Mix

This week, I wanted to do something with my bunch of overripe bananas and decided to make banana walnut muffins. My mix, since I was craving these two mixtures all week, were Peanut Butter and Nutella drizzled over the muffins. I’ve been wanting so badly to have one but due to my wisdom tooth needing to be pulled, I’m trying to stay away from them. It’s so tempting though!!

For more information and pricing, check out the website


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New Cupcake Flavor added to the website!

Shai’s Bakery wants to make sure we fulfill all your sweet tooth cravings so we’ve created the Reese’s Chocolate cupcake.

You can order these in mason jars for nationwide shipping (minimum order of $30 for shipping outside of Las Vegas, NV) or you can order the cupcakes ($3.25 per cupcake, $18 per dozen)!

For more information and pricing and ordering, please check out the website.

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Shai’s Original Cheesecake

I have made them many times before but never took pictures of Shai’s Bakery original cheesecake. So today I’m going to not only take pictures of the finished product but show you how I make it as well!

What you will need:


  • 16 oz Cream Cheese
  • 4 Large Eggs
  • 1 cup Sugar
  • Vanilla (I never measure my vanilla, I just tap the bottle until it looks like I have enough.)
  • 1/3 tbsp butter (margarine can be used though butter gives it much more flavor), melted.
  • a crust of your choice, I’m using my own mix.
  • 1/2 tsp of cinnamon (optional)


First make the crust. Melt the butter, let it cool slightly (you don’t want to burn yourself!), add it to the crust mix.


If you have whole graham crackers (or whatever you’re using isn’t already “dusty”) then just popย themย into a blender and crush them up until they look like this.

Crust Mix

At this point, you want to preheat your oven. Set the temperature to 325 Degrees.

Make sure you fully incorporate the butter and crust together, this will make it stick. You do not have to bake the crust before baking the whole pie. I’ve tried baking it on a low temp for 15 minutes before, and when I did finally add the batter, the crust was burnt…I didn’t like it but it is your preference!

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Beat the cream cheese, sugar, and vanilla together until blended well, about 2 minutes on med-low speed.

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Add eggs one at a time, mixing well between each add. Do not over beat.


Add the batter to the crust ready spring foam pan, in this case, I don’t have one so I’m using a regular 9 inch cake pan, lightly greased and I also used parchment paper under the crust to help it not stick to the bottom of my pan (my pan is a bit beat up, as you can see!).

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Put the cake in the oven and let it bake for 55 minutes or until set in the middle. Then workout! Or you know, whatever you want to do, I’m going to workout though! See you in 50 minutes!




That was a good workout! Now for the finished product! Make sure you let your cake cool before removing the side of the cake from the pan and that you let it finish in the fridge (at least 4 hours).

Straight out of the oven


After cooling in the fridge


Rich, creamy, delicious Shai’s Original Cheesecake! If you tried my recipe and directions, take a pic of your creation to share it! I’d love to see what you all did.