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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




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

Wednesday, November 12, 2014

Red Velvet Cookies





Red Velvet says it's the holiday season. Usually paired with a cream cheese frosting this batter with the bold red color is a southern tradition. Just because this dessert is red, doesn't mean it is void of flavor. The unsweetened cocoa gives it a hint of chocolate flavor without it being over powering. Topped with pecans, walnuts, or coconut there are many variations to try.

When you think of red velvet you probably think of red velvet cake or cupcakes. There is even such a trend as blue velvet. Have you ever tried red velvet cookies? The recipe is the same as a red velvet cake, but it is just baked in the form of a cookie.




These red velvet cookies are great for holiday cookie swaps and parties. They are easy to make and don't take a lot of time with ingredient preparation of course.


Ingredients:

Red Velvet Cookies


Yield - 12 cookies


1 1/2 cups all-purpose flour

2 1/2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter (room temperature)
1 egg (room temperature)
2 teaspoons liquid red food coloring


Instructions:


For the red velvet cookies 




1. In a medium sized bowl whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until combined. 
2. Using a stand mixer beat butter on low speed until smooth. Add granulated sugar.
3. Add egg mixing on low speed until combined.
4. Add liquid red food coloring 1 teaspoon at a time until combined.
5. Add flour mixture on low speed until combined.
6.  Place dough 3 inches apart on cookie sheet in 1 tablespoon (or medium cookie scoop) balls.
7. Flatten cookie dough balls with your hand.
8. Bake for 8-9 minutes or until edges start to set.
9. Let cookies cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet and place on cooling rack until cooled completely.




I hope that you all are having a great week so far.  Some hot chocolate would be nice right about now.   What is your favorite red velvet 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:

Cookies can be stored in air tight container for 2 days. Refrigerate any left overs. 


Recipe adapted from Red Velvet Lover's Cookbook by Deb Harroun



Savor The Baking,
Chineka

Monday, November 10, 2014

Cinnamon Roll Cupcakes with White Frosting





I am a fan of cinnamon rolls, but for some reason I don't get to enjoy them too often. My favorite cinnamon roll at the moment is the Pecanbon from Cinnabon. It is topped with caramel and pecans. That is good enough for me.

Cinnamon rolls have always had an association with Fall for me and some of my favorite smells in the kitchen are nutmeg and cinnamon. I have baked cinnamon roll flavored cupcakes and topped them with a white frosting.







The frosting can work on a variety of cupcakes from red velvet to chocolate.  The ingredients are fairly simple and the bake time is minimal. You can see how fluffy and smooth the frosting is. A special ingredient can take the credit for this, light corn syrup. It adds an elasticity to the frosting and aids in it being so smooth.



Cinnamon Roll Cupcakes

Yield - 16 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 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk (I used 2%)


White Frosting

Yield - Frosts 16 cupcakes

1 cup Crisco vegetable oil shortening (In the blue can)
3 cups powdered sugar
1/2 or 1 cup granulated sugar (depending on how sweet you want the frosting)
1 1/2 teaspoons vanilla
4 tablespoons milk (I used 2%)
2 teaspoons light corn syrup
Pecans bits (optional)



Instructions:

Preheat oven to 350 degrees. Line 12 count muffin pan with cupcake liners or spray the pan with non-stick baking spray.


For the cinnamon roll 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, salt, ground cinnamon, and ground nutmeg. 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 in 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 white frosting:

1. Using a stand mixer and paddle attachment beat Crisco shortening on medium speed until creamy.
2. Add powdered sugar and granulated sugar on low speed until combined.
3. Add pure vanilla extract and milk. Beat on low speed until combined.
4. Add light corn syrup. Beat on low speed until combined.





I hope that you enjoy these cupcakes. You will definitely enjoy how your residence smells while baking them. Have a great Monday.


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:

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

As mentioned above, the addition of light corn syrup to the frosting aids in the elasticity and fluffy texture.

White frosting recipe adapted from bhg.com



Savor The Baking,
Chineka

Sunday, November 9, 2014

List Love Sunday



This week went by pretty fast for me. With appointments and daily life one day seemed to turn to the next quickly. I hung out with some good friends and took some time to stop all of the hustling and bustling and just be. Here are my favorite links and things of the week.





  • I discovered Click Magazine earlier this week and I love it. It's a photography magazine geared towards women.

  • Fotostraps are the most gorgeous camera straps that I have ever seen and they are customizable by monogram. This is worth saving up for. Mine is on the way in the color seaside and I'm excited.

  • It's was great to read the blog post how blogging changed my life by Handle the Heat. You get to read about her blogging story and learn a few things in the process.

  • Christmas is near and I know shopping is about to get started. This photographers gift guide has a lot of great ideas for your wish list or the photographer in your life.






I hope that you all are having a great weekend. I have had a relaxing one while  enjoying the sunshine.  Have a great Sunday. What were some of your favorite links and things of the week?

Savor The Baking,
Chineka



Friday, November 7, 2014

Baked Funfetti Donuts





Rainbow sprinkles add a party to anything that you put them on and these donuts are no exception. The batter is soft and it almost melts in your mouth like cotton candy. Not only are the sprinkles on the outside, but they are also on the inside throughout the donut batter. You can see the sprinkles peeking through the batter in the middle picture.

If there is one thing in this world that I love almost as much as pecan pie, it's donuts. They come in a variety of sizes and flavors and have a certain whimsical feel to them. They bring out the child in us all, if only when we take a bite into a fresh one.









Yesterday it was raining and really windy here in Washington state. These baked funfetti donuts brightened my day with their colorful sprinkles and amazing confectioners glaze. The best part about these donuts is that no mixer is needed and only two bowls are required to make them. The stand mixer finally gets a break, if only for one day..lol. 


Baked Funfetti 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
1/2 cup rainbow sprinkles


Glaze

Yield - glazes 6 donuts

1/4 cup milk (I used 2 %)
2 cups powdered sugar
1 teaspoon pure vanilla extract
Rainbow sprinkles to sprinkle on top 


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. Gently fold in sprinkles.  
5. Option 1: Spoon batter into donut cups.
6. 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. 
7. Bake donuts for 8-10 minutes or until edges are light brown. 
8. Allow donuts to cool in pan for 10 minutes.
9. Remove donuts from pan and place on cooling rack until almost completely cooled.


For the glaze:

1. Place milk, powdered sugar, and pure vanilla extract, in a small sauce pan on low heat.
2. Whisk ingredients until combined and smooth. Remove from heat.
3. Dunk donuts in sauce pan one at a time and place on cooling rack.  Let glaze dry for a few minutes.
4. Dunk donuts a second time in sauce pan one at a time and top with sprinkles. 





I hope that you all have a great weekend. Get out and do something fun with your loved ones and/or friends. What is your favorite donut?

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.

Make the glaze your own by substituting other extracts for the pure vanilla extract.

Recipe adapted from Sally's Baking Addiction


Savor The Baking,
Chineka
 
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