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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

Monday, March 2, 2015

Strawberry White Chocolate Squares



I was in the baking aisle of a local grocery store last week and just happened  to pass the baking chocolate. That's always a good thing.  I decided to make something using one of the baking bars this weekend and came up with this.

These strawberry white chocolate squares are a white chocolate covered strawberries in cake form. They are fairly simple to make and don't take a lot of time. The addition of using fresh strawberries versus frozen strawberries makes all the difference in this type of dessert.




I love the way the melted white chocolate looks artistic on top of the squares and it gives the dessert just the right amount of sweetness, without being overwhelming.


Strawberry White Chocolate Squares

Yield: 12 squares

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 fresh diced strawberries
1/4 cup bakers white chocolate bar (melted)


Instructions:
Preheat oven to 350 degrees and spray a 9 x 13 baking pan with non stick baking spray.

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 in diced strawberries. 
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let squares cool in pan completely.
9. Place 1/4 of bakers white chocolate bar in microwave safe bowl.
10. Microwave in 30 second increments and stir afterwards until melted.
11. Pour melted white chocolate over the squares and wait until chocolate cools. 




How was everyone's weekend? It was nothing but sunshine here, so I went to a pretty neat indoor and outdoor shopping mall right next to Seattle and found an old fashioned camera shop. You should have seen my eyes light up  when I walked in the door. We all know how rare camera shops are these days.

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, February 25, 2015

Vanilla Cupcakes with Raspberry Frosting





I recently just started eating raspberries and incorporating them into my smoothies. They have grown on me and now it seems that I can't get enough of them. I like how they are sweet with a little tang to them that is just right. My favorite berry of all time is the strawberry.

I took these cupcakes to an event that I attended yesterday and they were a hit. The fresh raspberries in the frosting makes all the difference and these cupcakes are not too heavy in flavor. That was a plus, since the theme of the event was Rise and Shine. In my world cupcakes fit the theme perfectly for those who wanted something sweet.





Since this cupcake has a basic vanilla flavor it can easily be paired with any frosting and will always taste great.


Vanilla Cupcakes with Raspberry 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 1/4 cup milk ( I used 2%)


Raspberry Frosting

Yield - Frosts 12 cupcakes

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

Instructions: 

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

For the vanilla 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. 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 raspberry frosting:

1. Place raspberries in a small zip loc bag and crush them until fine in texture. Set aside
2. In stand mixer using paddle attachment beat butter  on low to medium speed until smooth.
3. Add powdered sugar 1 cup at a time and beat until blended.
4. Add pure vanilla extract.
5. Add raspberry puree until mixed completely. 



It's the middle of the week and I hope you all are enthusiastically pushing towards the finish line of the weekend.  Congratulations to all of my food blogging buddies who have been nominated for the 2015 Better Homes and Gardens Blogger Awards! How exciting and what an accomplishment. :-)

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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