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Monday, December 29, 2014

Top 5 Recipes of 2014




2014 was a huge year of personal growth for me. A long with exploring the Pacific Northwest I also got out a little more (introverts unite!) and met a few new friends a long the way. It was also my last year in my 20's. (yikes..lol) The decision to blog again and focus on baking was an easy one for me and it has rewarded me greatly.

I simply love to bake. It relaxes me and takes my mind off of the mundane things of life. It puts me in a happy place. Most importantly, baking helped me to cope with a very hard time in my life when my Dad passed away in 2011.

I have also always been a photography lover and writing was my first love. Blogging isn't a chore to me. It is simply something that I enjoy and love.

You, my readers and blogger buddies, have made my 2014 even more special. Each time I see I have a new comment I get butterflies and I enjoy interacting with you on a personal level. I look forward to all of the opportunities, fun things, and new friends blogging will bring me in 2015. Heres to the new year!

Here are the top 5 Savor The Baking recipes of 2014.


5. Sour Cream Pound Cake with Lemon Glaze

This sour cream pound cake with lemon glaze is the definition of Southern living. The cake is moist and the lemon glaze adds a little kick. 





These cinnamon roll cupcakes with white frosting are great for any occasion. From bridal showers to baby showers guests will be sure to love them. The white frosting gives just enough sweetness to compliment the cinnamon roll flavor of the cupcakes.




3. Baked Funfetti Donuts

This was one of my favorite recipes of the year. These baked donuts taste great with homemade glaze. I love how bright and colorful they are with the sprinkles.




Readers responded well to this milkshake. It has got to be one of my favorite milkshakes I have ever made. It is full of Oreo cookies and is rich in flavor. 



1. Christmas Sugar Cookies 

The most loved recipe of 2014  are these Christmas sugar cookies. I don't know if it has something to do with the simplicity of a sugar cookie or if those sprinkles have magic, but you all loved this recipe. 





I hope you all have a safe New Year's Eve and a great start to 2015. The year is sure to be full of good things in store and more sweet treats from me. Cheers!


Savor The Baking,
Chineka

Monday, December 22, 2014

Peppermint Mocha Milkshake




With this being the week of Christmas I wanted to post something that screams Christmas to me. With a  hint of peppermint and bursting with chocolate, this peppermint mocha milkshake will be great to drink on Christmas Eve by a cozy fire or on Christmas day.

Since there are no Chick-Fil-A's here in the pacific northwest, which I am very sad about, I decided to recreate one of my favorite holiday milkshakes from them, peppermint chocolate chip, with a twist.




For a richer milkshake I would suggest using a rich and creamy mocha or chocolate ice cream. The richer the better. I used ice cream from Tilamook, which is a brand that I was first  introduced to  here in the pacific northwest.

Peppermint Mocha Milkshake

Yield 2  8 oz glasses


Ingredients:

2 cups espresso mocha ice cream (I used Tilamook ice cream)
1/2 cup milk (I used 2%)
1/4 teaspoon peppermint extract
1/4 teaspoon pure vanilla extract
1 Peppermint (crushed)


Instructions:

1. Place espresso mocha ice cream, milk, peppermint extract, and pure vanilla extract in blender. Set aside.
2. Start blender on low speed and progress to high speed until all ingredients are combined.
3. Pour milkshake into cup and cover with whipped topping.
4. Crumble crushed peppermint over whipped topping.




I hope you all have a blessed Christmas spent with family and friends. What is your Christmas tradition?

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

Sunday, December 21, 2014

List Love Sunday


                            
via Bon Appetit


Since my last List Love Sunday there have been a lot of favorites that I have wanted to share with you. From truffles to books there is something for everyone on this list. I hope you all are having a relaxing day and gearing up for Christmas and the beginning of 2015. Here are my favorite links and things of the week. 


  • These grinch cookies from In Katrina's Kitchen  are a cute way to get some Christmas baking in. 


  • I've been loving listening to audiobooks on audible.

  • The serial podcast has a lot of twists and turns in this murder mystery. 





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

Savor The Baking,
Chineka







Monday, December 15, 2014

Christmas Sugar Cookies




First off, I want to thank all of my blogger buddies for the overwhelming and genuine support that I received on my surgery update post. It means a lot to me and I am sending virtual hugs to every one of you. Recovery is going slow as expected, but I am progressing a little each day. I'll post another health update after my follow up towards the end of the month. Now on to the star of this post, cookies!

Sugar cookies are a staple at any Christmas party and besides chocolate chip it is often the first cookie you get to taste in your childhood. The simplicity of them is what makes them one of my favorite cookies. Sometimes the less complicated something is, the better it will be. There are many varieties of sugar cookies out there, but this one has a hint of vanilla in it and is soft on the inside.

I added some extra Christmas flair to these cookies by decorating them with Christmas themed sprinkles that  I saw in my local TJ Maxx. There are just so many great things in that store that are reasonably priced. :-) I thought the sprinkles were so cute and couldn't pass them up.





I participated in the The Great Food Blogger Cookie Swap this year and sent a dozen of these cookies each to three bloggers. I also received three dozen cookies from three bloggers. It was fun to participate and I  got to discover some new blogs along the way. If you want to be notified about next years cookie swap click here.


Christmas Sugar Cookies

Yield: 24 2 inch cookies

Ingredients

1/2 cup  unsalted butter (room temperature)
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg (room temperature)
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt


Instructions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. (You can reuse the parchment paper for all batches.)

For the Christmas sugar cookies:

1. Using a stand mixer with paddle attachment beat unsalted butter on low speed until smooth. Add vegetable oil.
2. Add granulated sugar, powdered sugar. egg, and pure vanilla extract to  butter mixture mixing on low speed after each addition.
3. Add flour, baking soda, and salt beating on low speed until combined.
4. Wrap dough in saran wrap and refrigerate for 1 hour or freeze for 20 minutes if pressed for time.
5. With a 1 1/2 to 2 tablespoon cookie scoop place cookie dough 2 inches a part on cookie sheet. 
6. Bake for 10 minutes
7. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.






The three blogs that I was matched with for the cookie swap and sent cookies to are Baking A Moment, Nourished Simply, and Honey Plate. Check out their blogs to see what cookies they made for the cookie swap.

The three blogs that sent me cookies are The Red Head Baker, A Scrumptious Life, and On Sugar Mountain. Hop on over to their blogs to see what cookies I received. 

I hope you are all having a great week. 10 days until Christmas! Have you attended any cookie swaps this Christmas season?  

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:
Let cookie sheet cool completely in between batches of cookies. 

Recipe from Joy The Baker

Savor The Baking,
Chineka

Sunday, December 7, 2014

List Love Sunday + Surgery Update





Right now I am recovering from surgery this past Friday (iPhone picture below) and it's almost 5 AM on Saturday. I am in a lot of pain and can barely move from the surgery. Fibroids were found on my uterus and scar tissue were found on several organs, including my uterus. I have to wait until my follow up appointment on December 29 to see if the scar tissue is linked to endometriosis and to hear what else my Doctors have to say. I originally thought recovery time would be 2 weeks, but it is actually 3 weeks. Thanks for all of the well wishes and concern. It means a lot to me.

With that being said, I have made the decision to take next week off from blogging, since I didn't get to schedule any posts. I will still be connected to the blogging world by continuing to comment on my favorite blogs during that time. The blogging community has shown me so much support these last few months and I am so grateful.

My next post will be on December 15 and I may only be posting 1 to 2 food posts a week until after December 29.  This week there seemed to be not enough hours in the day for me with trying to prepare things before surgery. I hope you all had a great week. Here are my favorite links and things of the week.

  • This bakers gift guide by Sweetapolita has a lot of fun things for the baker in your life.



  • I discovered this photography website named YouPic.






Before surgery ~ Look how tiny I am compared to the bed....lol.


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


Savor The Baking,
Chineka

Friday, December 5, 2014

Mango Smoothie




Right now I am probably knocked out and in surgery (yikes!), but I still wanted to get something up to round off the blogging week. This mango smoothie is just plain delicious. It's simple to make and you can add in your favorite fruits to make it even more special. The combinations are limitless with this one.




The mango alone makes this smoothie thicker than most so be sure to really dice the mango up. Dicing it in cubes might make it a little easier on your blender and decrease the blending time.

Mango Smoothie

Yield: 2 8 oz cups

Ingredients:

1/2 mango (diced into bite sized pieces)
1 to 2 tablespoons granulated sugar (depending on how sweet  you want the smoothie)
1 cup Simply orange with mango
1/4 cup vanilla yogurt
1/4 teaspoon pure vanilla extract
1/2 cup ice


Instructions:

For the mango 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. What are your weekend plans as the Christmas season kicks off?


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, December 3, 2014

Strawberry Shortcake Squares



Strawberries are one of my favorite fruits. They are sweet with a little tang to them. My favorite cake that my Mom makes is a strawberry cake with strawberry frosting. These strawberry shortcake squares are perfect for those days when you want a light snack. The shortcake is light and is filled with  strawberry chunks. A dollop of whipped topping on the the top with a strawberry slice seals the deal.




These squares can be adaptable to your taste preference and would be ideal to bring to many different events. I believe I will bake these the next time I have to bring something to an event. A mixer isn't required and they don't take a lot of time to make.


Strawberry Shortcake Squares

Yield: 9 squares

Ingredients:

1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter (melted)
2 egg whites
1 egg yolk
1/4 cup yogurt
3/4 cup milk (I used 2%)
2 teaspoons pure vanilla extract
3/4 cup diced strawberries

Instructions:

For the strawberry shortcake squares

Preheat oven to 350 degrees. Spray an 8 x 8 pan with nonstick baking spray.

1. Melt butter in microwave and let cool.
2. In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, and salt until combined.
3. Add granulated sugar to the melted butter and whisk until combined.
4. To the butter mixture add egg whites, egg yolk, yogurt, milk, and pure vanilla extract until combined.
5. Add wet ingredients to dry ingredients and whisk until combined.
6. Gently fold 1/2 cup of strawberries into the batter.
7. Pour batter into 8 x8 pan and smooth top with the back of a spoon.
8. Take remaining 1/4 cup of strawberries and sprinkle evenly on top of the batter.
9. Bake for 20 minutes or until toothpick is inserted in middle and comes out clean.
10. Let shortcake cool in pan for 10 minutes. Cut into squares. Place squares on cooling rack until cooled completely.
11. Top squares with whipped topping and strawberry slice.






There are only four more weeks until 2015 creeps up on us. I have a feeling this month will go by fast. What is your favorite strawberry 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:

Toss diced strawberries in a little flour before placing in batter. This will help them not to sink.

2/3 cup can be made by combining 1/2 cup + 2 teaspoons + 2 tablespoons

Recipe adapted and inspired by Sally's Baking Addiction


Savor The Baking,
Chineka

Monday, December 1, 2014

M & M Brownies



I've always had a thing for milk chocolate M&M's.They are original and classic. Many varieties are in stores now, but the milk chocolate one's are still my favorite. What better way to enjoy M&M's than to pair them with a simple chocolate brownie. It doesn't get any better than that.

This M&M brownie is full of M&M's inside and out. The chocolate flavor of the brownie is not too overpowering, since the M&M's are the star of this show.






M&M Brownies

Yield: 16-20 brownies (depending on size of squares)

Ingredients:

3/4  cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
3/4 cup vegetable oil
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons water
1/3 cup Hershey's unsweetened cocoa powder
1 cup milk chocolate M&M's

Instructions:

For the M&M Brownies

Preheat oven to 325 degrees. Line 8 x 8 square pan with tin foil for easy clean up.


1. In a medium sized bowl whisk all-purpose flour, salt, and baking powder until combined. Set aside.
2. In another medium sized bowl  whisk egg, vegetable oil and granulated sugar.
3. Add pure vanilla extract, water, and unsweetened Hershey's cocoa powder the wet ingredients.       Whisk until combined.
4. Pour wet ingredients into dry ingredients.
5. Gently fold in 1/2 cup of M&M's.
6. Spread brownie batter evenly into 8 x 8 square pan. Smooth the top with the back of a spoon.
7. Sprinkle remaining 1/2 cup of M&M's on top of brownie batter. Be careful that they don't sink.
8. Bake brownies for 15-20 minutes or until toothpick is inserted in center and comes out clean.
9. Let brownies cool in pan for 5 minutes.
10. Remove brownies from pan and place on cooling rack until cooled completely.




I hope you all have a great start to the week. What is your favorite way to pair candy with 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!

Savor The Baking,
Chineka

Sunday, November 30, 2014

List Love Sunday + Upcoming Surgery



Thanksgiving is over and the Christmas season is in full effect. Festive lights sparkle on houses and sales are popping up all over the place. I hope you all had a Happy Thanksgiving and are taking some time out for you with all of the hustle and bustle of the holiday season. 

I have an upcoming surgery on December 5 so I may  not be blogging too much the week after. Yes, it's one of those surgeries where at least two weeks of recovery time is needed. I must admit I am nervous about it. I'll try to schedule some blog posts for the time that I will have to be away. Here are my favorite links and things of the week.



  • I have been watching the Holiday Baking Championship on Food Network. It's a fun show to watch for the season and it includes baking. :-)



  • Holiday spatulas like these are so cute and bring a smile to my face. I collect one every year.




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 28, 2014

Cookies n Cream Milkshake




Whether you are spending the day shopping or staying at home and relaxing this cookies n cream milkshake will be a great holiday treat. With just a few simple ingredients and a  blender  you will have a great tasting milkshake. You can even make it for Santa and leave it next to some fresh baked cookies...lol.  




The base of this milkshake is french vanilla ice cream. I wanted the flavor of the vanilla specks to shine through in this recipe. This milkshake is simple and straight to the point. No fancy tricks on this one.


Cookies n Cream Milkshake

Yield - 2 8 oz glasses

Ingredients:

1/2 cup milk (I used 2%)
2 cups french vanilla ice cream
1/4 teaspoon pure vanilla extract
4 Oreo cookies
whipped topping

Instructions:

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





I hope you all had a blessed Thanksgiving spent with family and friends. How are you spending the post Thanksgiving weekend?

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, November 26, 2014

Chocolate Chip Pecan Cookies



These chocolate chip pecan cookies are moist and soft. They are full of chocolate morsels and the pecans add a nice crunch. If you can't tell already by my previous post I love pecans. I remember eating them the old fashioned way when I was a child as my Dad handed me one after cracking the shell with a metal nut cracker. Those were the days.

I didn't want to bombard you today with a fancy dessert, because I'm sure you are being fancy all by yourself preparing elegant side dishes and juicy turkeys. If you need to make or bring  a dessert for Thanksgiving dinner and are in a time crunch these cookies are easy enough to make and the amount of cookie dough makes a lot of cookies.





Even after these cookies were out of the oven for a few minutes they were still as soft as when they stopped baking. The chocolate morsels seemed to even bake evenly throughout the cookie. They melted, but not so much where it is a mess when you bite into the cookie.


Chocolate Chip Pecan Cookies

Yield- 36 cookies

Ingredients:

1/2 cup unsalted butter (room temperature)
1/2 cup vegetable oil
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs (room temperature)
2 tablespoons light colored corn syrup
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1/2 cup Nestle milk chocolate morsels
1/4 cup pecan bits


Instructions:

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. (You can reuse the parchment paper  for all batches.)

For the chocolate chip pecan cookies:

1. Using a stand mixer with paddle attachment beat unsalted butter on low speed until smooth. Add vegetable oil.
2. Add brown sugar, granulated sugar. baking soda, and salt to a butter mixture mixing on low speed after each addition.
3. Add eggs beating on low speed for one minute after each addition until combined.
4. On low speed add light colored corn syrup and vanilla extract until combined.
5. Gradually add in all-purpose flour on low speed, 1/2 cup at a time. Scrape side of bowl after each addition.
6. Gently fold in Nestle milk chocolate morsels and pecan bits.
7. Bake cookies for 8 minutes each. Allow cookie sheet to cool in between batches.
8. Let cookies cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.








I hope you all have a Happy Thanksgiving. We all have a lot to be thankful for. Now eat up and enjoy family and friends. What desserts are you having at the Thanksgiving table?

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:

The addition of corn syrup to this recipe helps the cookies not to spread while baking.

Recipe adapted from Better Homes and Gardens 


Savor The Baking,
Chineka

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.


Chocolate Confetti Sandwich 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




 
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