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Friday, July 31, 2015

Funfetti Sugar Cookies




These funfetti sugar cookies are easy to make and are bright and colorful. Sugar cookies are my favorite cookies, and have always been. They are simple, but complex and if baked from scratch the butter rises to the occasion and gives a rich boost in flavor to this often over looked cookie. Chocolate chip cookies shine all on their own, but sugar cookies are the cookie that you can pair with many things.





Sugar cookies are great for many palettes and different flavors can even be added to them like cinnamon and ginger. The possibilities are endless.


Funfetti Sugar Cookies

Yield:18

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract 
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda

1/2 cup sprinkles

Instructions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

For the Funfetti Sugar Cookies:

1. Using a stand mixer with paddle attachment beat unsalted butter, granulated sugar, egg, and pure vanilla extract on medium speed until smooth. This should take about 5 minutes to be smooth.
2. Add all-purpose flour, corn starch, and baking soda to butter mixture. Mix on low speed after each addition.
3. Gently fold in sprinkles.
4. Wrap dough in saran wrap and refrigerate for 1 hour or freeze for 20 minutes if pressed for time.
5. With a 1 1/2 to 2 tablespoon cookie scoop place cookie dough 2 inches a part on cookie sheet. 
6. Bake for 8 minutes.
7. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.




If you have a big event to attend soon you will not go wrong with these cookies. They are soft and exploding in flavor.


Notes:
Let cookie sheet cool completely in between batches of cookies. 

Cookies can be stored in an air tight container for 5-7 days. 


Recipe adapted from Averie Cooks

Savor The Baking,
Chineka

Wednesday, July 15, 2015

Chocolate Covered Cherry Smoothie




This smoothie is a great way to start the day with low calories as well as being delicious. I have never been a regular milk drinker, but I love the Silk Milk line. They come in all different flavors, such as almond and coconut. One of my favorites is the Dark Chocolate Silk Milk.  It gives a dessert feel to any breakfast smoothie without all of the guilt.

Here in Washington there are Rainier cherries which are local to the region. To me they have a little bit of a sweeter taste than traditional cherries and are pretty to look at. I have opted to use a Rainier cherry blend in my smoothie, but using traditional cherries is okay also.




Chocolate Covered Cherry Smoothie 

Yield - 2 8oz glasses

Ingredients:

1 cup of Dark Chocolate Silk Milk
1/4 teaspoon pure honey
1/2 cup red cherries
1/2 cup rainier cherries
1/4 cup frozen blueberries
1/2 cup plain yogurt

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.



I have been drinking this smoothie almost daily this Summer and miss it when I don't get to blend it up in the mornings. The cherries blend so well with the Dark Chocolate flavor and give you a nice energy boost. What is your favorite flavor  of Silk Milk?

Savor The Baking,
Chineka

Friday, July 3, 2015

Double Chocolate Muffins with Andes Mints




There is nothing like a good and rich chocolate muffin to start your morning. These muffins just happen to have everyone's favorite dinner mint included, Andes Mints. If you are a chocolate lover these mints are for you. Be sure to grab one on the way out the door in the morning.

Muffins are a quick and easy way to get breakfast in when you are having a hectic morning. The chocolate in these muffins will give you just the boost you need to start  your day.




Double Chocolate Muffins with Andes Mints

Yield: 16 cupcakes

Ingredients:

2 cups all purpose flour
1 cup unsweetened natural cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 1/2 cups sour cream
1 tablespoon pure vanilla extract
1 cup Andes mints crushed

Instructions:

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

1. In a medium sized bowl mix all purpose flour, unsweetened natural cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
2. Using a stand mixer and whisk attachment beat eggs and egg yolk on medium speed. Slowly pour in granulated sugar until combined.
3. Switch whisk attachment to paddle attachment.
4. On medium speed add the vegetable oil, sour cream, and pure vanilla extract until combined.
5. Slowly ass flour mixture to muffin batter until combined.
6. Gently fold Andes mints into the batter.
7. Bake muffins for 10-15 minutes or until toothpick is inserted in center and comes out clean.
8. Let muffins cool in muffin cups for 5 minutes. Remove muffins from muffins cups and place on cooling rack until cooled completely.




I hope that you have all had a wonderful start to the Summer and are beating the heat the best way you know how, while having fun.  What are your plans for the Fourth of July weekend?

Savor The Baking,
Chineka

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
 
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