Baking               Cake Decorating               Tutorials              

Wednesday, November 18, 2015

Mini Apple Pies






No baked item says the holiday season to me like an apple pie. I remember my Grandma baking pies from scratch and pinching the crusts with her hands. Making pie crust is an art, but for those times when you are in a time crunch Pillsbury™ Pie Crusts come in handy. The work is already done for you. All you have to  do is prepare the filling.


These mini apple pies are a treat at any gathering. They are great for large crowds or with a bowl of ice cream. Best of all they are easy to make and only one bowl gets messy in the process.





Mini Apple Pies 

Yield - 12 mini pies

Ingredients 

1 box Pillsbury pie crust
10 medium sized granny smith apples
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp sugar
1 tbsp brown sugar

Instructions:

For the mini apple pies:

Preheat the oven to 425 degrees

1. Peel green apples and chop up into bite sized pieces. Place apple pieces in a large bowl.
2. Pour cinnamon, nutmeg, sugar, and brown sugar on top of apples and coat them in spices.
3. Cover apples for an hour and place in refrigerator to drain any excess fluids.
4. Cut out apple pie pieces with a medium circle cutter.
5. Cut strips in 2 inch pieces.
6. Place crust in muffin pan. Fill crusts with apple filling.
7. Place crust strips on top of mini pies.
8. Bake mini apple pies for 10-15 minutes until crust is browned.
9. Allow mini pies to cool for 10 minutes before removing them from muffin pans.






This is a sponsored conversation written by me on behalf of Safeway . The opinions and text are all mine.

Savor The Baking,
Chineka

Wednesday, October 14, 2015

Pumpkin Spice Donuts





This is the month for all things pumpkin spice. It's popping up in all kinds of recipes in the month of the pumpkin. My favorite thing about pumpkin spice are the cinnamon and nutmeg flavors. Those flavors and smells always make me think of Fall. I use these spices year round in various ways. Why not put pumpkin spice flavor into donuts? These donuts are easy to make and are healthier than fried donuts, since they are baked.

The batter for these donuts can be mixed in a bowl, but for assurance that everything was mixed well I used my KitchenAid Stand Mixer. It also makes for an easier cleanup to me.




Pumpkin Spice Donuts

Yield: 12 donuts

Ingredients

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 teaspoon ground cinnamon 

 1/2 teaspoon ground nutmeg 
1/2 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

1 3/4 cups all purpose flour + 2 Tablespoons

Instructions

For the Pumpkin Spice Donuts:

Preheat oven to 350 degrees. Spray donut pan with baking spray and set aside.

1. In a medium sized bowl mix all-purpose flour, baking powder, and salt until combined. Set aside.
2. Using a stand mixer and paddle attachment mix vegetable oil and one egg at a time until combined.
3. Add pumpkin puree one cup at a time until combined and smooth. 
4. Add ground cinnamon, ground nutmeg, and ground ginger.
5. Pour flour mixture into batter slowly until combined.
6. Using a cookie scoop fill donut cavities until 3/4 full.
7. Bake donuts of 15 minutes or until toothpick is inserted and comes out clean.
8. Let donuts sit for 5 minutes and transfer to a baking rack.
9. Once cooled top donuts with powdered sugar.



I hope you make and enjoy these donuts. They would taste great with some pumpkin flavored ice cream for an extra pumpkin kick. What do you love most about Fall?


Notes:

Recipe adapted from King Author Flour

Savor The Baking,
Chineka

Wednesday, October 7, 2015

Halloween Funfetti Cupcakes





October is the month for Caramel Apple Spices, pumpkins, and cozy accessories. The leaves are turning colors and the air is getting  cooler. It is also the month for Halloween. These Halloween Funfetti Cupcakes will be perfect to take to a Church event or a Halloween Party. They are festive with  the sprinkles and  orange icing and are a great way to add a Halloween theme to these cupcakes.

The neutral vanilla flavor of these cupcakes will be sure to make  them a crowd pleaser. To add even more visual interest to the frosting after piping it on you can add additional sprinkles to the top. Another additional touch could be to add an filling to the inside.

Imperial Sugar sent me plenty of granulated sugar, brown sugar, and powdered sugar last month to keep me baking for a long time. I appreciate it and I used their baking supplies in this recipe.





Halloween Funfetti Cupcakes

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 1/4 cup milk ( I used 2%)
1/2 cup sprinkles - black and orange combined


Frosting

1/2 cup butter (room temperature)
3 cups powdered sugar
1 teaspoon pure vanilla extract
Americolor Peach gel color

Instructions 

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

For the Funfetti 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 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. Gently fold sprinkles into the batter.
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the frosting:
1. In stand mixer using paddle attachment beat butter on low to medium speed until smooth.
2Gradually beat in 3 cups of powdered sugar. Pour in sugar 1 cup at a time.
3. Add pure vanilla extract and beat until blended.
4. Gradually beat in 2-3 drops of gel color until evenly distributed.



These cupcakes are full of sprinkles on the inside, which adds a nice texture them.  What are your plans for the Halloween? I will be at a Church event where the kids will dress up in their favorite costumes. 

Notes:
These cupcakes can be stored for 3-5 days in an airtight container. Refrigerate afterwards.

Savor The Baking,
Chineka



Wednesday, September 30, 2015

Butter Pecan Cookies




I hope you have all had a great Summer and are transitioning into the Fall season well. It's been over a month since my last post. Life has been a little hectic, but I'm back. I am happy for the Fall season to be here as I had a rough Summer with allergies.  These cookies are perfect for the Fall season. I have been meaning to post these cookies for about two weeks and I finally got some time to write about them this afternoon.

These Butter Pecan Cookies are for the pecan lover. They will be great with a scoop of Butter Pecan ice cream on the side. The 1 cup of butter called for in the recipe makes these cookies extremely  soft and chewy. It also gives them a rich flavor. I took these cookies to an event and  everyone loved them.


Butter Pecan Cookies.

Yield: 18 + cookies

Ingredients:
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups cinnamon sugar pecans chopped
Instructions:

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

For the Butter Pecan Cookies:

1. In in medium sixed bowl mix all-purpose flour, corn starch, baking soda, and salt until  combined. Set aside.

2. Using a stand mixer with paddle attachment beat unsalted butter for 1 minute of medium speed until creamy. Add  granulated sugar and brown sugar on medium speed until smooth. 

3. Add eggs and pure vanilla extract on high speed until combined.

4. Add all-purpose flour, corn starch, and baking soda to butter mixture. Mix on low speed after each addition.

5. Add chopped cinnamon sugar pecans and gently fold in.

6. Refrigerate cookie dough for at least 1 hour.

7. With a 1 1/2 to 2 tablespoon cookie scoop place cookie dough 2 inches a part on cookie sheet. 

8. Bake for 8 minutes.

9. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.



I'm soaking up the last of the sun here near Seattle before the  rain season starts. What are your Fall plans and how do you  welcome the beautiful leaves and cool weather?

Notes:

Let cookie sheet cool completely in between batches.

These cookies can be stored at room temperature in an  air tight container for up to two weeks.

This recipe was adapted from Sally's Baking Addiction

Savor The Baking,
Chineka

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
 
UA-56305807-1