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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

Monday, February 23, 2015

Red Velvet Oreo Milkshake




I thought this would be a fun post to create, since the Red Velvet Oreos hit the shelves earlier this month. I wasn't able to get my hands on them until recently, since my local stores were sold out. What do you think of them? I think they taste pretty good and the cream cheese flavored filling is my favorite part.

Viewers seem to like my milkshake posts a lot and I thought this would be a nice addition to the blog.  The results of the milkshake are a rich red velvet flavor with a mix of cream cheese and french vanilla.




The crumbled Oreo on top seals the deal for a lovely treat. This would be great to drink on a lady weekend, while  watching your favorite movies or lounging around. What could be better than red velvet?


Red Velvet Oreo Milkshake

Yield: 1 8oz glass

Ingredients:

3 red velvet oreos
1/2 cup milk (I used 2%)
2 cups french vanilla ice cream
1/4 teaspoon pure vanilla extract
whipped topping (optional)

Instructions:

1. Place milk, french vanilla ice cream, and pure vanilla extract in blender. Set aside.
2. Place 2 Oreo cookies into the blender.
3. Start blender on low speed and progress to high speed until all ingredients are combined.
4. Pour milkshake into cup. Covering with whipped topping is optional.
5. Scrape filling out of remaining Oreo cookie. Crumble cookie over milkshake .



I hope you all had a great weekend and are having a great start to the week. I am  enjoying all of the recent sunshine here in Washington state. It's a welcome change from all of the rain.

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 18, 2015

Triple Berry Parfait




This triple berry parfait is great for those mornings when you want a quick and filling breakfast. It's  a great way to use up fruits in the home. It only takes a few ingredients to make this breakfast and it can be customized to your liking. On the mornings that I don't drink a smoothie I usually make this.




Additional toppings that can be added are pecans, oatmeal, honey or some sweet syrup.

Triple Berry Parfait

Yield: 2 servings

Ingredients: 

1 cup yogurt
1/3 cup fresh raspberries
1/3 cup fresh  blueberries
1/3 cup fresh strawberries

Instructions:

1. Place some yogurt into the bottom of a cup. Top with berries and other toppings of your choice.
2. Continue layering ingredients until cup is at least half way full.





What are some of your go to breakfasts? I hope that you all are having a great week.

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, February 9, 2015

Strawberry Cheesecake Muffins





These strawberry cheesecake muffins are a dessert and breakfast all in one. Nothing is better than that, since you get the best of both worlds. Cheesecake is in the middle of these muffins so that is a nice touch when you take a bite out of the muffin.

Excuse the absence of me from the blog and commenting on other blogs during the past week. I have been preparing to go back to school to get my Masters in English to be able to teach at the community college level. This next year will be a busy one with school, but I know it will be worth it in the  end.




Strawberry Cheesecake Muffins

Yield: 12 muffins

Ingredients:

2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup vegetable  oil
1 cup whole milk
1 tsp vanilla extract
2 cups strawberries cut into small pieces

For the cheesecake filling:

4 ounces cream cheese
1/3 cup granulated sugar
2 tbsp beaten egg 
1 tsp vanilla extract


Instructions:

Preheat oven to 350 degrees. Line a muffin pan with cupcake holders.

1. In a medium sized bowl whisk flour, sugar, baking powder and salt until combined. Set aside.
2. Using a stand mixer with paddle attachment on low speed mix egg, vegetable oil, whole milk, and vanilla extract until combined.
3. Pour egg mixture into flour mixture and stir until combined. Be careful not to over stir.
4. Gently fold in strawberry pieces into the batter.
5. Using a stand mixer with paddle attachment beat cream cheese on low speed. Add granulated sugar, beaten egg, and vanilla extract until combined. Set aside.
6. Scoop muffin mixture into bottom of muffin cup using a cookie scoop. Top with a scoop of cheesecake mixture.
7. Top cheesecake mixture with another scoop of the muffin mixture.
8. Bake at 350 degrees for 15 to 20 minutes or until a toothpick is inserted in center and comes out clean.
9. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.



I hope you all have a great week and get everything accomplished that you set out to do.

Savor The Baking,
Chineka

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
 
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