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Wednesday, January 28, 2015

Lemon Blueberry Bread




Another lemon blueberry recipe is on the blog today in the form of bread. I just can't get enough of this flavor combination.

This lemon blueberry bread is moist and full of blueberries and lemon flavor. It tastes more like a cake, but is classified in the quick bread section. This is a great way to start your mornings with a delicious breakfast and a cup of tea or coffee.




You can see the fresh blueberries peaking through the top. These blueberries were so juicy.


Lemon Blueberry Bread

Yield - One loaf of bread

Ingredients:

1 cup fresh blueberries
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 eggs
1 cup granulated sugar
1 cup sour cream
zest and juice of 1 lemon


Instructions:

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

1. In a small sized bowl toss blueberries in all-purpose flour.
2. In a medium sized bowl whisk all-purpose flour, baking powder, and salt until combined. Set aside.
3. In another medium sized bowl whisk vegetable oil, pure vanilla extract, eggs, granulated sugar and sour cream until combined. Set aside.
4. Mix in zest and juice of one lemon.
5. Gently fold in blueberries. Reserve some blueberries to place on top.
6. Pour mixture into loaf pan and even top out with a spatula.
7. Bake at 325 degrees for 30-45 minutes or until toothpick is inserted in center and comes out clean.
8. Allow bread to cool in loaf pan completely.




I hope you all are having a great week so far. Hopefully this bread will make it go a lot faster!

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: 

Recipe from Live Well Bake Often

Savor The Baking,
Chineka

Monday, January 26, 2015

Cake Batter Milkshake




This cake batter milkshake is creamy and thick. It is great for days when you want a piece of cake,but don't feel like baking one. This milkshake is perfect for when you have left over cake batter from  baking. I had left over cake batter from my funfetti cupcakes so that's what I used.

Only a few simple ingredients are needed for this sweet milkshake. Toss some extra sprinkles in the blender for a birthday cake feel and to make the milkshake more colorful.




It's great for when you want a dessert that is not too rich, but just right.


Cake Batter Milkshake

Yield: One 8 oz milkshake

Ingredients:

1 cup milk (I used 2%)
1/4 cup cake batter (This is perfect for when you have extra)
1 tablespoon honey
1 teaspoon pure vanilla extract
1/4 cup sprinkles

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.




Try this fun smoothie for whenever you need to lift your spirits. I hope you all have a great Monday.

Savor The Baking,
Chineka

Friday, January 23, 2015

Chocolate Chip Cupcakes with Nutella Frosting




Nutella is such a versatile spread. I thought I would put it to good use and make some frosting that is undeniably tasty. Chocolate chip cupcakes seemed like a good fit for this particular frosting and I was right. Straight out of the oven, just think of this combination being like a warm chocolate chip cookie with Nutella frosting spread on it.


I love the hazelnut taste of Nutella and how it tastes good on fruits and even swirled in yogurt. As a snack or dessert it is great. For those of you who have never tried Nutella you are in for a treat.




Turning one of the number one cookies into a cupcake was easy and fun at the same time. Young and old will be sure to love this cupcake.


Chocolate Chip Cupcakes with Nutella Frosting

Yield: 12 cupcakes

Ingredients:

1/2 cup unsalted 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%)
1/4 cup Hershey's unsweetened cocoa powder
1 1/2 cup Hershey's milk chocolate morsels


Nutella Frosting:

Yield- frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup Nutella


Instructions: 

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

For the chocolate chip 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, unsweetened cocoa 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 milk chocolate morsels into 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 Nutella 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.
4. Add Nutella with mixer on medium speed until blended.




Enjoy these cupcakes if you bake them. Have a great weekend everyone. 

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

Monday, January 19, 2015

S'mores Cookies




If you can't get to a campground anytime soon and are craving s'mores, these cookies will be the solution to your problem. With classic s'mores flavors like graham cracker crumbs and mini marshmallows, these cookies will have you dreaming of being by the fireside.

I wanted to make a unique cookie to start off the year and these cookies fit the bill. They are also fun and very easy to make. If you know how to make a basic chocolate chip cookie then the rest should be easy.





My favorite parts of making this cookie were crushing the graham crackers and sticking the mini marshmallows on.

S'mores Cookies

Yield -16 cookies

Ingredients:

1/2 cup unsalted butter (room temperature)
1/2  cup granulated sugar
1/2 cup brown sugar
1 egg (room temperature)
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup Hersheys milk chocolate morsels
1 cup mini marshmallows

Instructions:

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

1. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar and brown sugar.
2. Add pure vanilla extract and egg. Beat for 1 minute on low speed after the addition of egg.
3. Add flour, graham cracker crumbs, salt, and baking soda. Mix until combined.
4. Gentle fold in milk chocolate morsels. 
5. Bake at 350 degrees for 8 minutes. Quickly remove cookies from oven and press in mini marshmallows.
6. Bake for an additional 2-3 minutes.
7. Allow cookies to cool on baking sheet for 5 minutes. 
8. Remove cookies from baking sheet and place on cooling rack until cooled completely. 




Happy Martin Luther King Day and I hope you all are having a great start to the week. What cookie are you looking forward to trying?

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:

Recipe adapted from Carlsbad Cravings


Savor The Baking,
Chineka

Friday, January 16, 2015

Lemon Blueberry Muffins





To round out the breakfast theme of this week I decided to bake some lemon blueberry muffins. These muffins made the apartment smell really good, while they were baking.  If there is one muffin that I could eat everyday this one would be it. These muffins are sweet with a little tang from the lemon. You all know how much I love lemon and these muffins have a lot of lemon flavor.







These muffins are light and fluffy so they are great to eat first thing in the morning or eat as an after workout snack. They are full of blueberries, which sweeten their flavor even more.


Lemon Blueberry Muffins

Yield: 12 muffins

Ingredients:

1 1/2 cups blueberries
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 eggs (room temperature)
7 tablespoons milk
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest

Instructions:

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

1. In a small bowl toss blueberries in 1 teaspoon of flour. Set aside.
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.
5. Add alternating flour mixture and  milk. 
6. Stir in lemon juice and lemon zest.
7. Gently fold in blueberries.
8. Bake muffins at 350 degrees at 15-20 minutes or until toothpick is inserted in middle of muffin and comes out clean. 




Have a great weekend everyone. 

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:

Recipe adapted from Gimme Some Oven


Savor The Baking,
Chineka

Wednesday, January 14, 2015

Triple Berry Almond Smoothie




It's smoothie time for 2015 and there are so many things I love about this smoothie. From the color to the health benefits this smoothie is a winner for all. Rich with antioxidants from the berries this smoothie does all kinds of good things for your body. From eye health to reducing the chances of heart disease this smoothie is tasty and beneficial.




When I first made this smoothie I couldn't stop staring at the color. It's a rich and beautiful purple. With that being said, I would not suggest wearing any white while drinking this smoothie just in case you spill some. Blueberry stains are hard to get out of clothes. 


Triple Berry Almond Smoothie

Yield: 2 - 8oz cups

Ingredients:

1/4 cup Strawberries
1/4 cup Dark Red Cherries
1/4 cup Bluerries
1 cup Silk Almond Milk
1 tablespoon Honey
1/4 cup Vanilla Yogurt
1/2 cup Ice


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 going to be my go to smoothie for a while. I am not a cherry lover, but surprisingly think they add an extra sweetness to this smoothie and I love the almond milk that is used. I can't wait for summer so I can get some fresh Rainier cherries from the Farmers Market to go in my smoothies.


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:

Fresh fruit is preferred for this particular smoothie, but if you can't find fresh fruit this time of year frozen will be just fine. 


Savor The Baking,
Chineka

Monday, January 12, 2015

Chocolate Chip Oatmeal Bars



I'm not a big breakfast person. Most mornings I make a smoothie and am satisfied with that as a breakfast of sorts, but sometimes I want something different. These chocolate chip oatmeal bars are the perfect way to shake up my routine without being too complicated. All I have to do is grab one or two and I can be out the door in less time than it takes to make my beloved smoothies.

I'm sure these oatmeal bars will taste a lot better than the pre-packaged ones in the store. They can also be frozen for later use, which is always a bonus in my book. If you prefer to put fruit in them instead of chocolate chips that is another option as well. Next time I will try  strawberry banana or blueberry oatmeal bars.





The best part of this recipe is that only one bowl is needed for the whole thing so that means easy preparation and clean up. It doesn't get any better than that in the baking world. These oatmeal bars would be great to bake on the weekend for breakfast for the upcoming week.


Chocolate Chip Oatmeal Bars

Yield: 9 bars

Ingredients:
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs (room temperature)
1 tablespoon pure vanilla extract
1 cup milk chocolate morsels


Instructions:

Preheat oven to 350 degrees. Spray a 8 x 8 pan with non stick baking spray.

1. Place all ingredients, except chocolate morsels in a large bowl.
2. Mix well until combined.
3. Place oatmeal mixture  into prepared pan and press into bottom of pan until even.
4. Bake at 350 degrees for 15 to 20 minutes or until toothpick is inserted in center and comes out clean.
5. Allow to cool completely in pan.





I hope you enjoy this easy and filling breakfast option. Have a great week everyone.

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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