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Monday, November 24, 2014

Chocolate Confetti Sandwich Cookies





I hope that you all had a great weekend. I whipped up these sandwich cookies to try something different. These chocolate confetti sandwich cookies are bright and the perfect combination of chocolate and vanilla. There is something for everybody in this recipe. The cookies remind me of the texture of a whoopie pie. They are soft and chewy.








The frosting is a cream cheese frosting that compliments the chocolate flavor of the cookies well. The  outer layer of the frosting is covered in colorful sprinkles. These cookies would be great for a holiday party if you can find the green and red sprinkles to use.


Cocoa Funfetti Cookies

Yield: 12 sandwich cookies

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 1/4 cups granulated sugar divided
2 teaspoons pure vanilla extract
2 eggs (room temperature)
1/2 cup sprinkles


Cream Cheese Frosting

Yield-fills 12 sandwich cookies

1-8 ounce package of cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons vanilla
2 cups granulated sugar


Instructions:

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

For the cookies:

1. In a medium sized bowl whisk all-purpose flour, baking soda, unsweetened cocoa powder, and salt until combined.
2. In a small bowl melt unsalted butter in microwave. Set aside to cool.
3. Pour granulated sugar into another medium sized bowl. Pour melted butter into the sugar and mix until combined.
4. Whisk eggs, one at a time, into butter mixture until combined.
5. Pour flour mixture into butter mixture and whisk until combined.
6. Shape dough into 1 inch balls and place on cookie sheet
7. Bake cookie for 8-12 minutes.
8. Let cookies cool for 5 minutes on baking sheet.
9. Remove cookies from cookie sheet and place on cooling rack until cooled completely.


For the cream cheese frosting:

1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth.
2. Add pure vanilla extract and beat until blended.
3. Gradually beat in 2 cups of granulated sugar.
4. Spread frosting flat on one cookie and place another cookie on top.
5. Roll cookie sideways in a bowl of sprinkles until frosting is covered in sprinkles.







As you can see these sandwich cookies are full of frosting, which makes for a great tasting cookie. You will get a taste of frosting in each bite. The texture of the cookie is light and airy. Have a great Monday. What is your favorite dessert to make with sprinkles?


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 Bitz & Giggles 



Savor The Baking,
Chineka

Sunday, November 23, 2014

List Love Sunday + Elephant Cake Topper



All last week I worked on a hand sculpted elephant cake topper and mailed it to my client this week. It's another creative outlet for me, but baking is my number one. A picture of the cake topper is above. Other than that, I volunteered and went about daily life. Here are my favorite links and things of the week.




  • Overnight oats by Warm Vanilla Sugar is  a great and portable breakfast.


  • Preventing Holiday Stress by Life Could Be a Dream will come in handy around this time of year. Checklists are a big thing for me. 

  • For all those teal/turquoise obsessed this desk is our dream desk. 



I hope that you all are having a great weekend. If you have any favorite links of the week include them in a comment below. What are you doing to prepare for Thanksgiving next week?


Savor The Baking,
Chineka

Friday, November 21, 2014

Pumpkin Pie Smoothie




To start the weekend off right I want to leave you with this delicious pumpkin pie smoothie. Thanksgiving is less than a week away and this would be a great smoothie to get your Thanksgiving ideas flowing. One sip and you will think it is a pumpkin pie in a cup.  The pumpkin flavor with the milk makes this smoothie thick like pumpkin pie filling. As with any Fall recipe nutmeg and cinnamon are the spices that bring it all together. 




All that is needed for this recipe are a few simple ingredients and a blender.  It can't get any simpler than that. To personalize this smoothie you could add some pecan bits if you want even more flavor and texture added. Coconut is also another option. 


Pumpkin Pie Smoothie 

Yield: 2  8 oz cups

Ingredients:

1 15 oz can pure pumpkin puree
3/4 cup milk (I used 2%)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 cup granulated sugar 
1 cup ice


Instructions:

For the pumpkin pie smoothie 

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 hope that you all have a great weekend and give this smoothie a try. It will put you in the Thanksgiving spirit. What are some of the things on your menu for Thanksgiving?


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:

A substitute for milk could be vanilla ice cream.

Savor The Baking,
Chineka

Wednesday, November 19, 2014

Red Velvet Cupcakes with Cream Cheese Frosting



Red velvet cupcakes with cream cheese frosting is one of my favorite desserts. Well, it's really the cream cheese frosting that I love. It reminds me of days baking in my Grandma's kitchen in North Carolina and I reminisce on the flavor of her homemade cakes.


There is something about the color red that evokes the emotion of love and this is no different in a baked good, especially red velvet cupcakes. They let someone know that you care or that you are thinking of them.





These red velvet cupcakes are moist and fluffy. The cream cheese frosting is a Southern classic that almost melts in your mouth. The red velvet coloring is a true bright red. These would be great to bring to a party or give to a loved one or friend on Valentine's day. It's never too early to start thinking of ideas!


Red Velvet Cupcakes

Yield: 12 cupcakes

Ingredients:

3/4 cup butter (room temperature)
3 eggs (room temperature)
3 cups all-purpose flour 
1 tablespoon unsweetened cocoa powder
3/4 teaspoon salt
2 1/4 cups granulated sugar
2 tablespoons red food coloring
2 tablespoons milk (I used 2%)
1 teaspoon pure vanilla extract
1 1/3 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar


Cream Cheese Frosting

Yield: frosts 12 cupcakes

1 8-ounce package cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons vanilla
2 cups granulated sugar


Instructions:

For the red velvet cupcakes:

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

1. In a medium sized bowl stir together flour, cocoa powder, and salt. Set aside. 
2. In a small bowl combine baking soda and vinegar. Set aside. 
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add eggs one at a time. Beat for 1 minute on low speed after the addition of each egg. 
5. Add red food coloring, milk, and pure vanilla extract. 
6. Alternate adding flour mixture and buttermilk.
7. Fold in baking soda mixture into batter. 
8. Spoon batter into prepared muffins cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 
9. Bake for 20 minutes or until wooden toothpick inserted in centers comes out clean.
10. Cool cupcakes in muffin cups on a cooling rack for 5 minutes.
11. Remove cupcakes from muffin cups and place on cooling racks until cooled completely. 



For the cream cheese frosting:

1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth. 
2. Add pure vanilla extract and  beat until blended.
3. Gradually beat in 2 cups of granulated sugar.    





With holiday baking in full tow be sure to try these red velvet cupcakes out this holiday season. You won't be disappointed. I hope you all are having a great week so far.


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:

I used a 1M Wilton tip to pipe the frosting.

Cupcakes can be stored at room temperature in an air tight container for 2 days. Refrigerate any left overs. 

Cupcake and cream cheese frosting recipe from Better Homes and Gardens


Savor The Baking,
Chineka

Monday, November 17, 2014

Pumpkin Pecan Blondies







The weekend is over and I am back with a recipe that would go great for dessert at Thanksgiving dinner. These pumpkin pecan blondies have a light pumpkin taste and are full of pecan bits and milk chocolate morsels. 

These pumpkin pecan blondies are soft and chewy when you bite into them. The nutmeg and cinnamon give just the right addition of Fall spice. The pecan bits give the blondies some texture and the milk chocolate morsels give them some extra sweetness. 







A bowl of your favorite ice cream flavor is the perfect compliment to a piece of warmed pumpkin pecan blondie.


Pumpkin Pecan Blondies

Yield - 20 blondies

Ingredients:

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter (room temperature)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
2 teaspoons pure vanilla extract
1 (15 ounce) can pure pumpkin
1 cup milk chocolate morsels
1/4 cup pecan bits


Instructions:

For the pumpkin pecan blondies

Preheat oven to 350 degrees. Spray 9x13 inch rectangle pan with non-stick baking spray.

1. In a medium sized bowl whisk all-purpose flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, and salt. Set aside.
2. Using a stand mixer and paddle attachment beat butter on low speed until smooth. Add granulated sugar and light brown sugar.
3. Add egg and pure vanilla extract until combined.
4. Add pure pumpkin puree. (It may look curdled, but don't panic)
5. Add in flour mixture with mixer on low speed.
6. Gently fold in milk chocolate morsels and pecan bits
7. Spread batter evenly in 9x13 pan.
8. Bake for 35-40 minutes or until edges start to pull away from pan and toothpick is inserted in center and comes out clean.
9. Let blondies cool in pan for 5 minutes. Remove blondies from pan and place on cooling rack until completely cooled.







These blondies can be adapted to your taste preference by adding different flavors. Some other flavors that you can add are dried cherries, crushed banana chips, or almonds.

I hope that you all are having a great start to the week. What is your favorite pumpkin flavored dessert?

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:

Blondies can be stored by laying flat in a single layer in an air tight container for 2 days. Refrigerate left overs.

Recipe adapted from My Baking Addiction 


Savor The Baking,
Chineka




Sunday, November 16, 2014

List Love Sunday



No day is complete for me without a smoothie. The one pictured above is a tropical flavored smoothie and I took this photo as a part of a photo challenge. Here are my favorite links and things of the week.



  • This lists app is great for organization on the go. I use it everyday.







I hope that you are all having a great Sunday. What were some of your favorite links and things of the week?


Savor The Baking,
Chineka

Friday, November 14, 2014

Cinnamon Sugar Donuts




It's Friday and that means another donut post. My obsession with cinnamon flavored things is continued with these cinnamon sugar donuts. Cinnamon sugar can transform any dessert from plain to life changing. The donuts are light in flavor and the topping is just sweet enough to not ruin your appetite if you have one for a mid-day snack. 

Since these donuts are baked they are easy to make and healthier than fried donuts. I also think they taste better since they are baked. You don't have to worry about that greasy feeling in the pit of your stomach. 


A donut memory that sticks out in my mind is when my Uncle used to take my brother and I to get apple fritter donuts late at night. It was like a field trip where we were rewarded at the end. As evidence above, it's okay to indulge in a greasy donut every once in awhile, but baked donuts are good anytime. Less calories and better flavor!





The recipe for these donuts is the same recipe that I used for the baked funfetti donuts.  The only thing that's different is the topping. As stated in my last donut post, no mixer is required for this recipe.


Cinnamon Sugar Donuts

Yield - 6 donuts

Ingredients:


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar
1/4 cup milk (I used 2%)
1/4 cup greek yogurt 
1 egg
2 tablespoons unsalted butter (melted)
1 1/2 teaspoons pure vanilla extract

Cinnamon Sugar Topping

Yield - coats 6 donuts 

2 tablespoons unsalted butter (melted)
1/2 teaspoon cinnamon
1/4 cup granulated sugar


Instructions:

Preheat oven to 350 degrees. Spray a 6 count donut pan with non-stick baking spray.


For the donuts:

1. In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and granulated sugar.  Set aside. 
2. In a separate medium sized bowl whisk milk, greek yogurt, egg, melted unsalted butter, and pure vanilla extract. Set aside.
3. Add wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
4. Option 1: Spoon batter into donut cups.
5. Option 2: Place batter in gallon sized ziploc bag and cut bottom tip off. Pipe the batter in each of the donut cups until 3/4 full. 
6. Bake donuts for 8-10 minutes or until edges are light brown. 
7. Allow donuts to cool in pan for 10 minutes.
8. Remove donuts from pan and place on cooling rack until almost completely cooled.

For the cinnamon sugar topping:

1.  In a small sized bowl melt butter.
2. Place cinnamon and sugar in a medium sized bowl and stir until combined. Set aside.
3.  Brush tops of donuts with melted butter.
4.  Place donuts in cinnamon sugar bowl until covered with the topping.




I would recommend these donuts be dunked in a cup of hot chocolate or coffee. I myself am a hot chocolate fan so that is my preference. Have a great weekend. Do you have any fun weekend 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!



Notes: 

You can purchase the donut pan that I used here.

If you want to make a dozen donuts just double the recipe.

Donuts can be stored at room temperature in a container for 2 days. Refrigerate any left overs.

Recipe for donuts adapted from Sally's Baking Addiction


Savor The Baking,
Chineka
 
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