Baking               Cake Decorating               Tutorials              

Monday, May 25, 2015

Orange Creamsicle Milkshake



When I was a child I used to love the Flinstone orange push up pops from the ice cream truck. The song from the ice cream truck coming from the road brought about a feeling of joy. This orange creamsicle milkshake tastes exactly like the orange push up pops that I remember as a child.

This milkshake is creamy and full of orange flavor, without being too over powering. It's a nice pick me up  in the middle of the day when you need some energy, but don't want to drink a soda.






Children will surely love this milkshake as a sweet treat just as much as adults will.


Orange Creamsicle Milkshake

Yield - 2 8 oz glasses

Ingredients:

2 cups Dreyers orange sherbet ice cream
1/2 cup milk (I use 2%)
1/4 tsp pure orange extract (for an extra orange kick)

Instructions:

1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.




This is the perfect milkshake to enjoy on a nice Spring or Summer day. It's light and refreshing. I hope you all are having a great Memorial day and remember those who sacrificed their life for your freedom.  What was your favorite treat on the ice cream truck as a child?

Savor The Baking,
Chineka

Monday, May 18, 2015

Reese's Brookies



It's a cookie and it's also a brownie. It's a brookie! What a fun name for a creative dessert. With brookies you get the best of both worlds and they taste delicious. They are great warm and with a bowl of ice cream or simply when you have a sweet tooth.





I have to say that these are the biggest cookies that I have ever made. The dough for both the cookie and the brownie is just thick enough to compliment one another. These cookies freeze well just in case you ever have to bring a sweet treat to an event last minute.

Reeses Brookies

Yield:24-30 cookies

Ingredients

For the brownie cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups plus 3 tablespoons all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

For the reese's chip cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Reese's Peanut Butter Chips


Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

For the brownie cookie batter

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

For the reese's chip cookie batter

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking soda, salt, and reese's peanut butter chips. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

Assembly of Brookies (For 12 brookies)

1. Scoop  12 brownie cookie batter balls and 12 reese's chip cookie batter balls onto a large plate using a small to medium cookie scoop.
2. Press together 1 brownie cookie batter ball and 1 reese's chip cookie batter ball. Shape into the a circle with smooth edges and flatten out a little. The cookie shape should be thick and not flat.
3.  Bake cookies on baking sheet for 8-10 minutes.
4. Allow cookies to cool on baking sheet for 5 minutes. Remove cookies from baking sheet and place on cooling rack until cooled completely. 




These brookies are really fun to make. I enjoyed assembling them. That was the funnest part to me, besides actually making the two batters.  I hope you all are having a great week and enjoying some nice Spring weather. Hurry up Summer!

Notes:
2/3 cup equals 10 tablespoons plus 2 teaspoons
Leftover batter can be frozen in a freezer safe container for later use.
Extra baked brookies can also be frozen in a freezer zip-loc bag.
Recipe adapted from Mel's Kitchen Cafe

Savor The Baking,
Chineka




Wednesday, April 15, 2015

Double Chocolate Chip Frappuccino



I tried a new frappuccino a couple of weeks ago on a whim and I loved it so much that I recreated it at home. Best of all it is really easy to make and saves you some money, which can never be a bad thing. By making this frappuccino at home you can have it whenever you want for a fraction of the  cost.

I have always loved the caramel frappuccino, but it has started to give me migraines due to the coffee in it. The caramel apple spice and salted caramel hot chocolate are my favorites from Starbuck's during the winter months. Do you see a trend in a specific ingredient here?

The double chocolate chip frappuccino is for the chocolate lovers and best of all it doesn't include coffee. One sip and I was in love. Coffee gives me migraines, especially since I am a tea lover versus being a coffee lover.




Double Chocolate Chip Frappuccino

Yield: 2 - 8oz glasses

Ingredients

1 cup of milk
2 tablespoons granulated sugar
1/2 cup milk chocolate chips
3 tablespoons Hershey's chocolate syrup
2 cups of ice
1/8 teaspoon pure vanilla extract
whipped cream


Instructions
1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.
4. Top frappuccino with whipped cream.



I hope you try this frappuccino on days where you need a pick me up, but don't want coffee to be included. Also the ingredients are much cheaper to buy and make the frappucino yourself than paying for it at Starbucks. Saving money is always a bonus in my book.

Savor The Baking,
Chineka

Friday, April 10, 2015

Lemon Cupcakes with Lemon Frosting



Spring is here and for me that means all thing lemon. I took these cupcakes over a friends house for Easter dinner and they loved them. As you all know I love anything with lemon in it and these cupcakes were no exception.

Excuse my absence from the blog for the past few weeks. A lot has been going on and I have not been able to dedicate as much time to the blog that I like. I still love every bit about blogging as well as commenting on other blogs and seeing food photography.




Lemon Cupcakes with Lemon Frosting

Yield: 12 cupcakes

Ingredients

1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 to 1 teaspoon of lemon extract (depending on how strong you want the lemon flavor)1 1/4 cup milk ( I used 2%)


Lemon Frosting

Yield - Frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2  teaspoon lemon extract
2 squirts Americolor lemon yellow gel food coloring


Instructions: 

Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.

For the lemon cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract, lemon extract, and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
7. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the lemon frosting:

1. In stand mixer using paddle attachment beat butter  on low to medium speed until smooth.
2. Add powdered sugar 1 cup at a time and beat until blended.
3. Add pure vanilla extract and lemon extract.
4. Add gel food coloring


I hope that you all have had a great week so far and enjoy the weekend weather. 

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,
Chineka

Friday, March 20, 2015

Fruit and Vegetable Smoothie




I love the Tropicana Farmstand fruit and vegetable juices so I thought I'd make a healthy smoothie using it. Eight ounces of this juice provides one serving of fruit and one serving of vegetables for your day. You all know how much I love smoothies and this one is packed with ingredients that provide great health benefits.

Peaches, carrots, and blueberries are a few of the healthy ingredients found in this smoothie. You will be sure to enjoy it to start your morning or as a refresher after a workout.





Fruit and Vegetable Smoothie

Yield: 2 - 8oz glasses

Ingredients

1 cup Tropicana Farmstand - Peach Mango
1 cup orange juice
1/2 cup blueberries
1/2 cup frozen strawberries
1 small orange or tangerine
1/2 cup vanilla yogurt
1 teaspoon honey



Instructions


1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.





It's the first day of Spring and that is definitely something to be excited about. The only thing I don't like about the season is my allergies acting  up. I hope you all have a great weekend. What's in your plans?

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,
Chineka

Wednesday, March 11, 2015

What's In My Camera Bag?




I thought I would write a post a little different today and let my readers know what's in my camera bag. Last week I received my Kelly Moore camera bag, Esther, in the mail and I am in love. Not only does this camera bag look like a purse, but it carries so much and also doubles as a laptop bag.

I love reading other photographers blogs and looking at what they carry in their camera bags. It's interesting to see how different everyone is with the equipment they use. The equipment that I use the most is my 50mm camera lens. That's my baby.










This is most of what I carry in my camera bag most of the time. Some days it is a little more and some days it is a little less. This bag can hold 2 lenses and a DSLR camera with lens attached.

Camera Bag Contents
Canon Rebel T2i with 50mm lens attached (not pictured)
18-55 mm lens
55-200 mm zoom lens
Macro lens filters (from vivitar)
SD card holder
Lens Pen
Battery Charger
Eyeglasses
MacBook Air 13 inch




I love the hardware on this camera bag that is engraved with the Kelly Moore symbol. I am enjoying this camera bag so much and I'm glad I took the plunge and made the purchase. It's definitely worth it!

Savor The Baking,
Chineka


Friday, March 6, 2015

Reese's Blondies



I have never been a fan of peanut butter, but every once in a while I will grab for a classic Reese's cup. The mini ones have just the right amount of peanut butter for me and it doesn't hurt that a milk chocolate shell is on the outside.

Blondies are a favorite of mine and paired with mini Reeses cups makes them extra delicious. Make a lot or a few. Either way you will enjoy these.





Melted butter is the secret to the buttery and silky flavor of these particular blondies. It helps everything blend together well, while still keeping the blondies moist.

These would be great crouched up in a bowl of your favorite ice cream. For the Reese's lover pair them with Reese's ice cream for maximum flavor payoff.


Reese's Blondies

Yield- 9-12 blondies  (depending on size cut)

Ingredients: 

  • 1/2 cups unsalted butter, melted
  • 2 cups brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2teaspoon salt
  • 1 bag mini Reese's 

Instructions:

Preheat oven to 350 degrees and spray an 8 x 8 pan with non-stick baking spray.

1. In a small bowl melt unsalted butter. Set aside.
2. In a medium bowl place flour, baking powder, baking soda, and salt. Whisk until combined. Set aside. 
3. In another medium bowl place unsalted butter, brown sugar, pure vanilla extract, and eggs. Whisk until combined. 
4. Pour the wet ingredients into the dry ingredients. Whisk until combined. Be careful not to over stir. 
5. Cut 1 cup of mini Reese's in half and 1 cup of mini Reese's into little chunks. 
6. Pour blondies batter into 8 x 8 pan. Smooth top with spatula.
7. Place Reese's on top of batter with peanut butter side up. Gently press into batter.
8. Bake for 15-20 minutes or until toothpick is inserted in center and comes out clean. 
9. Remove blondies from oven and let cool completely.




The weekend is finally here and it has been a beautiful week here in Washington state. It makes me count down the days until Spring when I can  revisit the Farmers Markets and explore.


If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!


Notes:

Store in an airtight container for up to 4 days. Refrigerate any leftovers.

Recipe adapted from Creme de la Crumb 



Savor The Baking,
Chineka
 
UA-56305807-1