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Friday, October 31, 2014

Caramel Apple Rolo Salad




Caramel apples have always been a favorite of mine. I love the mix of sweet and sour that comes with the Fall-inspired treat. I wanted to do something caramel apple related for a Halloween post. This is a dessert salad that has the taste of caramel apples, without all of the mess, and it only takes ten minutes to put together.




This salad is different from other caramel apple salads because instead of using cool whip I used cream cheese. The honey flavored cream cheese adds an extra sweetness to the salad that goes well with the tartness of the apples. The top is generously drizzled with chocolate and caramel sauce, just like the outside of an apple has sauce surrounding  it.




Ingredients:

1 granny smith apple
1/2 cup honey pecan philadelphia cream cheese
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
chocolate sauce
caramel sauce
diced pecans


Instructions:

1. Place cream cheese in a bowl.
2. Stir in apple, cinnamon, and nutmeg
3. Drizzle the top with chocolate sauce, caramel sauce, and pecans





I hope that you give this dessert salad a try and love it just as much as I do.


Have a happy and safe Halloween everyone.


Savor The Baking,
Chineka

Wednesday, October 29, 2014

Fudge Butterscotch Homemade Brownies





Butterscotch is an acquired taste. Not everyone likes it, but when it is paired with fudge it takes the flavor to a whole different level. Another  good thing about these brownies is that they are easy to make and no butter is required. Due to the use of vegetable oil in substitution of the butter, the insides are moist and the outside is just right.  For those of my readers who are vegetarian, this recipe is for you.





Whenever I am craving something chocolate I usually end up making brownies. Sometimes they are plain and other times I add in extra bits of complimentary flavors for something different. I'd rather it be brownies than a candy bar from the store. 


Fudge Butterscotch Homemade Brownies

Yield: 12-16 brownies


Ingredients:

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
3/4 cup granulated sugar
3/4 cup vegetable oil
2 tablespoons water
1 teaspoon pure vanilla extract
1/4 cup Hershey's unsweetened cocoa 
1 cup Nestle butterscotch morsels


Instructions:

Preheat oven to 325 degrees. Spray 8x8 square pan with non-stick baking spray or line with parchment paper.

1. In a medium sized bowl mix flour, salt, and baking soda until combined
2. In another medium sized bowl mix eggs, sugar, and oil until combined.
3. Add water and vanilla extract to the egg mixture.
4. Add Hershey's unsweetened cocoa to the wet ingredients and mix until combined.  
5. Add bowl of dry ingredients to wet ingredients and mix until combined.
6. Gently fold in Nestle butterscotch morsels.
7. Pour brownie batter into square pan and bake for 30 minutes or until toothpick is inserted and comes out clean.
8. Allow brownies to cool for 5 minutes in the pan.
9. Remove brownies from pan and allow to cool completely on cooling rack.







I hope you all are having a great week. What is your favorite dessert involving chocolate?


Notes:

You can substitute the butterscotch morsels for another type of morsels if you would like.

Recipe adapted from Jessica In the Kitchen


Savor The Baking,
Chineka

Monday, October 27, 2014

Strawberry Orange Smoothie







I drink smoothies year round no matter if it is hot or cold. A smoothie is often my breakfast of choice. It is easy to make and you can drink it on the go. A powerful Vitamix or your blender of choice does all of the work for you. All you have to do is add the ingredients. This strawberry orange smoothie is a healthy way to get your breakfast in while tasting good and it only has four ingredients in it.






The honey in this smoothie is a natural sweetener so no sugar is needed. This smoothie has a fruity taste and the honey adds a bit of tang to the flavor. It comes out a beautiful light pink color that is pleasing to the eye. Your tastebuds will thank you once you take a sip.



Strawberry Orange Smoothie

Yield - one 16 oz smoothie

Ingredients:

1 cup orange juice
1/2 cup frozen strawberries
1/2 cup vanilla yogurt
1 tablespoon honey (orange blossom honey is my preference)


Directions:

1. In a blender place 1 cup of orange juice and 1/2 cup frozen strawberries
2. Blend until combined
3. Place vanilla yogurt and honey into the mixture
4. Blend until combined






What is your favorite smoothie to make at home?


Notes:

This smoothie can easily be customized by adding your fruit of choice.

Using frozen strawberries eliminates the use of ice, which can often water smoothies down.


Savor The Baking,
Chineka

Sunday, October 26, 2014

List Love Sunday



I hope that everyone had a great week. Here in the pacific northwest the rain has started to pour and the weather is starting to get a little colder. My weekend has been very relaxing so far. I have been trying to take it easy these last couple of days. Here are my favorite links and things of the week.


  • I picked the last of these heirloom tomatoes from my container garden this week. Aren't they pretty? 

  • This a great blog post on how to freeze desserts  from Crazy For Crust. This post will come in handy for a lot of food bloggers. I will be giving most of my desserts away to my husband's unit or women's Bible study. For those times when I want to freeze some I will use this guide.

  • These DIY Photography Wood Boards are something that I'm going to  give a try. The teal one is so pretty to me, but then again teal is one of my favorite colors. Can you tell by my blog colors?...lol







Have a great Sunday. What were your favorite links or things of the week?

Savor The Baking,
Chineka


Friday, October 24, 2014

Sour Cream Pound Cake with Lemon Glaze






Sour cream pound cake is a dessert that is smooth in texture and goes well with many things. It's a traditional baked good in the South and the buttery flavor keeps me coming back for more everytime. Growing up my favorite cake that my Mom baked was a sour cream pound cake with strawberry frosting and strawberry glaze. Stay tuned for a recreation of that recipe soon.






I love anything lemon flavored and you can often find me drinking lemon water. This lemon glaze is thick and easy to make. The citrus flavor adds a pop to the sour cream pound cake.Vanilla bean ice cream is this cakes friend. They are both subtle in flavor and compliment one another. Everyone who has tasted this cake and lemon glaze combination has loved it. You cannot go wrong.



Sour Cream Pound Cake:

Yield- one 9 inch loaf

Ingredients:

1/2 cup butter (room temperature)
3 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon vanilla


Lemon Glaze:

Yield - glazes one 9 inch loaf

1/2 cup powdered sugar
Juice of 1/2 lemon


Directions:
Preheat oven to 325 degrees. Spray a 9 inch loaf pan with non-stick baking spray.


For the sour cream pound cake:

1. Using a stand mixer and paddle attachment beat butter on medium speed until creamy.
2. In a medium sized bowl stir flour, baking powder, and baking soda together.
2. Add sugar beating on medium speed until light and fluffy. This should take about 10 minutes.
3. Add vanilla and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
4. Alternately add the flour mixture and sour cream to the butter mixture on low speed until combined.
5. Pour batter into prepared loaf pan and spread evenly.
6. Bake for 40 to 60 minutes or until a toothpick is inserted in the center and comes out clean.
7. Cool in pan on cooling rack for 10 minutes. Remove loaf from pan and place on cooling rack until cooled completely.


For the lemon glaze:

1. Place powdered sugar and lemon juice in a small bowl
2.  Stir ingredients with a whisk until combined






I hope that you all have a great weekend. I don't have any weekend plans yet. Hopefully something fun will be on the schedule. What are your weekend plans?


Notes:

Cake can be stored at room temperature wrapped in tin foil for 2 days. After that refrigerate any uneaten portions.

Sour Cream Pound Cake recipe adapted from bhg.com 



Savor The Baking,
Chineka

Wednesday, October 22, 2014

Halloween Chocolate Chip Cookies





Chocolate chip cookies often evoke memories, whether it be from your childhood or a first date. I don't know how these cookies do it, but they make you all warm inside when you take a bite out of one. With Halloween next week I wanted to post a recipe that was simple to recreate and easy to turn into a Halloween theme. What better dessert to make than chocolate chip cookies tinted orange just for the occasion?  For those of you who celebrate Halloween or if you are having a Halloween party at your home or Church these cookies are a great baked good to consider. 






As you can see these cookies are fluffy and soft. They are also full of milk chocolate chips in addition to cornstarch, which aids in how soft these cookies are as they bake.





A glass of milk is a classic pairing with these cookies and makes the chocolate even more rich and delicious. Another option for pairing is vanilla ice cream, which is a personal favorite of mine.

Halloween Chocolate Chip Cookies

Yeild  - 24 cookies


Ingredients:

3/4 cup unsalted butter (room temperature)
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup Nestle milk chocolate morsels
1/2 teaspoon Americolor (my preference) or wilton orange gel food coloring


Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone baking mat


1. Using stand mixer beat the butter on medium speed until creamy.
2. Add brown sugar and granulated sugar to the butter and mixed until combined.
3. Mix in egg, vanilla, and orange gel food coloring
4. In a medium sized bowl combine flour, cornstarch, baking soda, and salt.
5. Add dry ingredients to the wet ingredients on low speed and mix until combined
6. Fold in milk chocolate morsels into batter
7. Cover cookie dough and chill for one hour to one day
8. Scoop cookie dough onto baking sheet or silicone baking mat with small ice cream scoop or make 1 inch balls
9. Bake for 8-9 minutes
10. Cool cookies for 5 minutes and place on cooling rack to cool completely






Here are the cookies fresh out of the oven on a cooling rack. Enjoy these cookies and have a Happy and safe Halloween. I hope that you all are having a great week so far. What is your favorite cookie?


Notes:

Let baking sheet or silicone mat cool completely in between baking batches of cookies

Americolor gel food coloring can be found at Hobby Lobby and Wilton gel food coloring can be found at Michael's. If these stores are not located near you Amazon is a great option as well. :-)

Cookies be stored in an airtight container at room temperature for 3 days or refrigerated for 5 days.

Baked cookies can be frozen for up to 3 months by placing in freezer zip-loc bags

Recipe adapted from Sally's Baking Addiction 


Savor The Baking,
Chineka

Monday, October 20, 2014

Chocolate Chip Strawberry Muffins






Muffins are a breakfast that I have always loved. They are portable and they fit in my tiny hand so well. Based on taste preference there are many varieties to choose from so there is one out there for everyone. Otis Spunkmeyer muffins were frequently eaten by me walking to class during my college days.

These Chocolate Chip Strawberry muffins are a great way to start the day on the go and go great with a glass of milk. They are like a chocolate covered strawberry in a muffin. The insides are moist, while the outside has a little crunch to it like a muffin should be. The mix of strawberries and chocolate in this muffin make it a sweet treat that isn't overpowering.





I got the strawberries used in this recipe from the berry farm here in Washington state. We are blessed to have a lot of organic and locally grown food here, where most things are fresh from the ground. These were the last of the berries from the season. 





Chocolate Chip Strawberry Muffins

Yield- 12 muffins


Ingredients:

1/2 cup unsalted butter (melted)
2  eggs (room temperature)
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh strawberries (diced into bite sized pieces)
1/2 cup Nestle milk chocolate morsels



Directions:

Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners or spray the cups with a non-stick bakers spray.


1. In a microwave safe bowl melt the stick of butter and let cool to room temperature.
2. Using a stand mixer on low speed combine the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt
3. In a medium sized bowl whisk together the melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients on low speed. (do not overmix)
5. Sprinkle a little flour onto the diced strawberries (so they won't sink) and fold into the mixture.
6. Fold the milk chocolate morsels into the mixture
7. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups
8. Bake for 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove muffins from muffin cups. Cool completely on wire wracks.









Notes:

Can be stored in an airtight container for 3 days and refrigerated for 5 days.

To freeze place in zip loc freezer bags

Recipe adapted from Joy of Baking. I love watching her YouTube videos.


I hope that you all have a great week. What is your favorite muffin flavor?


Savor The Baking,
Chineka