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Wednesday, November 18, 2015

Mini Apple Pies






No baked item says the holiday season to me like an apple pie. I remember my Grandma baking pies from scratch and pinching the crusts with her hands. Making pie crust is an art, but for those times when you are in a time crunch Pillsbury™ Pie Crusts come in handy. The work is already done for you. All you have to  do is prepare the filling.


These mini apple pies are a treat at any gathering. They are great for large crowds or with a bowl of ice cream. Best of all they are easy to make and only one bowl gets messy in the process.





Mini Apple Pies 

Yield - 12 mini pies

Ingredients 

1 box Pillsbury pie crust
10 medium sized granny smith apples
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp sugar
1 tbsp brown sugar

Instructions:

For the mini apple pies:

Preheat the oven to 425 degrees

1. Peel green apples and chop up into bite sized pieces. Place apple pieces in a large bowl.
2. Pour cinnamon, nutmeg, sugar, and brown sugar on top of apples and coat them in spices.
3. Cover apples for an hour and place in refrigerator to drain any excess fluids.
4. Cut out apple pie pieces with a medium circle cutter.
5. Cut strips in 2 inch pieces.
6. Place crust in muffin pan. Fill crusts with apple filling.
7. Place crust strips on top of mini pies.
8. Bake mini apple pies for 10-15 minutes until crust is browned.
9. Allow mini pies to cool for 10 minutes before removing them from muffin pans.






This is a sponsored conversation written by me on behalf of Safeway . The opinions and text are all mine.

Savor The Baking,
Chineka

Wednesday, October 14, 2015

Pumpkin Spice Donuts





This is the month for all things pumpkin spice. It's popping up in all kinds of recipes in the month of the pumpkin. My favorite thing about pumpkin spice are the cinnamon and nutmeg flavors. Those flavors and smells always make me think of Fall. I use these spices year round in various ways. Why not put pumpkin spice flavor into donuts? These donuts are easy to make and are healthier than fried donuts, since they are baked.

The batter for these donuts can be mixed in a bowl, but for assurance that everything was mixed well I used my KitchenAid Stand Mixer. It also makes for an easier cleanup to me.




Pumpkin Spice Donuts

Yield: 12 donuts

Ingredients

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 teaspoon ground cinnamon 

 1/2 teaspoon ground nutmeg 
1/2 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

1 3/4 cups all purpose flour + 2 Tablespoons

Instructions

For the Pumpkin Spice Donuts:

Preheat oven to 350 degrees. Spray donut pan with baking spray and set aside.

1. In a medium sized bowl mix all-purpose flour, baking powder, and salt until combined. Set aside.
2. Using a stand mixer and paddle attachment mix vegetable oil and one egg at a time until combined.
3. Add pumpkin puree one cup at a time until combined and smooth. 
4. Add ground cinnamon, ground nutmeg, and ground ginger.
5. Pour flour mixture into batter slowly until combined.
6. Using a cookie scoop fill donut cavities until 3/4 full.
7. Bake donuts of 15 minutes or until toothpick is inserted and comes out clean.
8. Let donuts sit for 5 minutes and transfer to a baking rack.
9. Once cooled top donuts with powdered sugar.



I hope you make and enjoy these donuts. They would taste great with some pumpkin flavored ice cream for an extra pumpkin kick. What do you love most about Fall?


Notes:

Recipe adapted from King Author Flour

Savor The Baking,
Chineka

Wednesday, October 7, 2015

Halloween Funfetti Cupcakes





October is the month for Caramel Apple Spices, pumpkins, and cozy accessories. The leaves are turning colors and the air is getting  cooler. It is also the month for Halloween. These Halloween Funfetti Cupcakes will be perfect to take to a Church event or a Halloween Party. They are festive with  the sprinkles and  orange icing and are a great way to add a Halloween theme to these cupcakes.

The neutral vanilla flavor of these cupcakes will be sure to make  them a crowd pleaser. To add even more visual interest to the frosting after piping it on you can add additional sprinkles to the top. Another additional touch could be to add an filling to the inside.

Imperial Sugar sent me plenty of granulated sugar, brown sugar, and powdered sugar last month to keep me baking for a long time. I appreciate it and I used their baking supplies in this recipe.





Halloween Funfetti Cupcakes

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%)
1/2 cup sprinkles - black and orange combined


Frosting

1/2 cup butter (room temperature)
3 cups powdered sugar
1 teaspoon pure vanilla extract
Americolor Peach gel color

Instructions 

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

For the Funfetti 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. Gently fold sprinkles into the batter.
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the frosting:
1. In stand mixer using paddle attachment beat butter on low to medium speed until smooth.
2Gradually beat in 3 cups of powdered sugar. Pour in sugar 1 cup at a time.
3. Add pure vanilla extract and beat until blended.
4. Gradually beat in 2-3 drops of gel color until evenly distributed.



These cupcakes are full of sprinkles on the inside, which adds a nice texture them.  What are your plans for the Halloween? I will be at a Church event where the kids will dress up in their favorite costumes. 

Notes:
These cupcakes can be stored for 3-5 days in an airtight container. Refrigerate afterwards.

Savor The Baking,
Chineka



Wednesday, September 30, 2015

Butter Pecan Cookies




I hope you have all had a great Summer and are transitioning into the Fall season well. It's been over a month since my last post. Life has been a little hectic, but I'm back. I am happy for the Fall season to be here as I had a rough Summer with allergies.  These cookies are perfect for the Fall season. I have been meaning to post these cookies for about two weeks and I finally got some time to write about them this afternoon.

These Butter Pecan Cookies are for the pecan lover. They will be great with a scoop of Butter Pecan ice cream on the side. The 1 cup of butter called for in the recipe makes these cookies extremely  soft and chewy. It also gives them a rich flavor. I took these cookies to an event and  everyone loved them.


Butter Pecan Cookies.

Yield: 18 + cookies

Ingredients:
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups cinnamon sugar pecans chopped
Instructions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

For the Butter Pecan Cookies:

1. In in medium sixed bowl mix all-purpose flour, corn starch, baking soda, and salt until  combined. Set aside.

2. Using a stand mixer with paddle attachment beat unsalted butter for 1 minute of medium speed until creamy. Add  granulated sugar and brown sugar on medium speed until smooth. 

3. Add eggs and pure vanilla extract on high speed until combined.

4. Add all-purpose flour, corn starch, and baking soda to butter mixture. Mix on low speed after each addition.

5. Add chopped cinnamon sugar pecans and gently fold in.

6. Refrigerate cookie dough for at least 1 hour.

7. With a 1 1/2 to 2 tablespoon cookie scoop place cookie dough 2 inches a part on cookie sheet. 

8. Bake for 8 minutes.

9. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.



I'm soaking up the last of the sun here near Seattle before the  rain season starts. What are your Fall plans and how do you  welcome the beautiful leaves and cool weather?

Notes:

Let cookie sheet cool completely in between batches.

These cookies can be stored at room temperature in an  air tight container for up to two weeks.

This recipe was adapted from Sally's Baking Addiction

Savor The Baking,
Chineka

Friday, July 31, 2015

Funfetti Sugar Cookies




These funfetti sugar cookies are easy to make and are bright and colorful. Sugar cookies are my favorite cookies, and have always been. They are simple, but complex and if baked from scratch the butter rises to the occasion and gives a rich boost in flavor to this often over looked cookie. Chocolate chip cookies shine all on their own, but sugar cookies are the cookie that you can pair with many things.





Sugar cookies are great for many palettes and different flavors can even be added to them like cinnamon and ginger. The possibilities are endless.


Funfetti Sugar Cookies

Yield:18

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract 
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda

1/2 cup sprinkles

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

For the Funfetti Sugar Cookies:

1. Using a stand mixer with paddle attachment beat unsalted butter, granulated sugar, egg, and pure vanilla extract on medium speed until smooth. This should take about 5 minutes to be smooth.
2. Add all-purpose flour, corn starch, and baking soda to butter mixture. Mix on low speed after each addition.
3. Gently fold in sprinkles.
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 8 minutes.
7. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.




If you have a big event to attend soon you will not go wrong with these cookies. They are soft and exploding in flavor.


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

Cookies can be stored in an air tight container for 5-7 days. 


Recipe adapted from Averie Cooks

Savor The Baking,
Chineka

Wednesday, July 15, 2015

Chocolate Covered Cherry Smoothie




This smoothie is a great way to start the day with low calories as well as being delicious. I have never been a regular milk drinker, but I love the Silk Milk line. They come in all different flavors, such as almond and coconut. One of my favorites is the Dark Chocolate Silk Milk.  It gives a dessert feel to any breakfast smoothie without all of the guilt.

Here in Washington there are Rainier cherries which are local to the region. To me they have a little bit of a sweeter taste than traditional cherries and are pretty to look at. I have opted to use a Rainier cherry blend in my smoothie, but using traditional cherries is okay also.




Chocolate Covered Cherry Smoothie 

Yield - 2 8oz glasses

Ingredients:

1 cup of Dark Chocolate Silk Milk
1/4 teaspoon pure honey
1/2 cup red cherries
1/2 cup rainier cherries
1/4 cup frozen blueberries
1/2 cup plain yogurt

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.



I have been drinking this smoothie almost daily this Summer and miss it when I don't get to blend it up in the mornings. The cherries blend so well with the Dark Chocolate flavor and give you a nice energy boost. What is your favorite flavor  of Silk Milk?

Savor The Baking,
Chineka

Friday, July 3, 2015

Double Chocolate Muffins with Andes Mints




There is nothing like a good and rich chocolate muffin to start your morning. These muffins just happen to have everyone's favorite dinner mint included, Andes Mints. If you are a chocolate lover these mints are for you. Be sure to grab one on the way out the door in the morning.

Muffins are a quick and easy way to get breakfast in when you are having a hectic morning. The chocolate in these muffins will give you just the boost you need to start  your day.




Double Chocolate Muffins with Andes Mints

Yield: 16 cupcakes

Ingredients:

2 cups all purpose flour
1 cup unsweetened natural cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 1/2 cups sour cream
1 tablespoon pure vanilla extract
1 cup Andes mints crushed

Instructions:

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

1. In a medium sized bowl mix all purpose flour, unsweetened natural cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
2. Using a stand mixer and whisk attachment beat eggs and egg yolk on medium speed. Slowly pour in granulated sugar until combined.
3. Switch whisk attachment to paddle attachment.
4. On medium speed add the vegetable oil, sour cream, and pure vanilla extract until combined.
5. Slowly ass flour mixture to muffin batter until combined.
6. Gently fold Andes mints into the batter.
7. Bake muffins for 10-15 minutes or until toothpick is inserted in center and comes out clean.
8. Let muffins cool in muffin cups for 5 minutes. Remove muffins from muffins cups and place on cooling rack until cooled completely.




I hope that you have all had a wonderful start to the Summer and are beating the heat the best way you know how, while having fun.  What are your plans for the Fourth of July weekend?

Savor The Baking,
Chineka

Monday, May 25, 2015

Orange Creamsicle Milkshake



When I was a child I used to love the Flinstone orange push up pops from the ice cream truck. The song from the ice cream truck coming from the road brought about a feeling of joy. This orange creamsicle milkshake tastes exactly like the orange push up pops that I remember as a child.

This milkshake is creamy and full of orange flavor, without being too over powering. It's a nice pick me up  in the middle of the day when you need some energy, but don't want to drink a soda.






Children will surely love this milkshake as a sweet treat just as much as adults will.


Orange Creamsicle Milkshake

Yield - 2 8 oz glasses

Ingredients:

2 cups Dreyers orange sherbet ice cream
1/2 cup milk (I use 2%)
1/4 tsp pure orange extract (for an extra orange kick)

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.




This is the perfect milkshake to enjoy on a nice Spring or Summer day. It's light and refreshing. I hope you all are having a great Memorial day and remember those who sacrificed their life for your freedom.  What was your favorite treat on the ice cream truck as a child?

Savor The Baking,
Chineka

Monday, May 18, 2015

Reese's Brookies



It's a cookie and it's also a brownie. It's a brookie! What a fun name for a creative dessert. With brookies you get the best of both worlds and they taste delicious. They are great warm and with a bowl of ice cream or simply when you have a sweet tooth.





I have to say that these are the biggest cookies that I have ever made. The dough for both the cookie and the brownie is just thick enough to compliment one another. These cookies freeze well just in case you ever have to bring a sweet treat to an event last minute.

Reeses Brookies

Yield:24-30 cookies

Ingredients

For the brownie cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups plus 3 tablespoons all-purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt

For the reese's chip cookie batter:

1/2 cup unsalted butter (room temperature)
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 egg
1egg yolk
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Reese's Peanut Butter Chips


Instructions:

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

For the brownie cookie batter

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

For the reese's chip cookie batter

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 soda, salt, and reese's peanut butter chips. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add brown sugar and granulated sugar.
4. Add egg and egg yolk one at a time. Beat for 1 minute on low speed after the addition of each. Add pure vanilla extract.
5. Add all-purpose flour mixture and mix until combined.
6. Refrigerate batter for at least 30 minutes.

Assembly of Brookies (For 12 brookies)

1. Scoop  12 brownie cookie batter balls and 12 reese's chip cookie batter balls onto a large plate using a small to medium cookie scoop.
2. Press together 1 brownie cookie batter ball and 1 reese's chip cookie batter ball. Shape into the a circle with smooth edges and flatten out a little. The cookie shape should be thick and not flat.
3.  Bake cookies on baking sheet for 8-10 minutes.
4. Allow cookies to cool on baking sheet for 5 minutes. Remove cookies from baking sheet and place on cooling rack until cooled completely. 




These brookies are really fun to make. I enjoyed assembling them. That was the funnest part to me, besides actually making the two batters.  I hope you all are having a great week and enjoying some nice Spring weather. Hurry up Summer!

Notes:
2/3 cup equals 10 tablespoons plus 2 teaspoons
Leftover batter can be frozen in a freezer safe container for later use.
Extra baked brookies can also be frozen in a freezer zip-loc bag.
Recipe adapted from Mel's Kitchen Cafe

Savor The Baking,
Chineka




Wednesday, April 15, 2015

Double Chocolate Chip Frappuccino



I tried a new frappuccino a couple of weeks ago on a whim and I loved it so much that I recreated it at home. Best of all it is really easy to make and saves you some money, which can never be a bad thing. By making this frappuccino at home you can have it whenever you want for a fraction of the  cost.

I have always loved the caramel frappuccino, but it has started to give me migraines due to the coffee in it. The caramel apple spice and salted caramel hot chocolate are my favorites from Starbuck's during the winter months. Do you see a trend in a specific ingredient here?

The double chocolate chip frappuccino is for the chocolate lovers and best of all it doesn't include coffee. One sip and I was in love. Coffee gives me migraines, especially since I am a tea lover versus being a coffee lover.




Double Chocolate Chip Frappuccino

Yield: 2 - 8oz glasses

Ingredients

1 cup of milk
2 tablespoons granulated sugar
1/2 cup milk chocolate chips
3 tablespoons Hershey's chocolate syrup
2 cups of ice
1/8 teaspoon pure vanilla extract
whipped cream


Instructions
1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.
4. Top frappuccino with whipped cream.



I hope you try this frappuccino on days where you need a pick me up, but don't want coffee to be included. Also the ingredients are much cheaper to buy and make the frappucino yourself than paying for it at Starbucks. Saving money is always a bonus in my book.

Savor The Baking,
Chineka

Friday, April 10, 2015

Lemon Cupcakes with Lemon Frosting



Spring is here and for me that means all thing lemon. I took these cupcakes over a friends house for Easter dinner and they loved them. As you all know I love anything with lemon in it and these cupcakes were no exception.

Excuse my absence from the blog for the past few weeks. A lot has been going on and I have not been able to dedicate as much time to the blog that I like. I still love every bit about blogging as well as commenting on other blogs and seeing food photography.




Lemon Cupcakes with Lemon Frosting

Yield: 12 cupcakes

Ingredients

1/2 cup butter (room temperature)
3 eggs  (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 to 1 teaspoon of lemon extract (depending on how strong you want the lemon flavor)1 1/4 cup milk ( I used 2%)


Lemon Frosting

Yield - Frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2  teaspoon lemon extract
2 squirts Americolor lemon yellow gel food coloring


Instructions: 

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

For the lemon cupcakes:

1. Allow butter and 3 eggs to sit at room temperature for 30 minutes.
2. In a medium sized bowl mix all-purpose flour, baking powder, and salt. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add pure vanilla extract, lemon extract, and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Alternate adding the all-purpose flour mixture and milk.
6. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
7. Let cupcakes cool in muffin cups for 5 minutes. Remove cupcakes from muffins cups and place on cooling rack until cooled completely.

For the lemon frosting:

1. In stand mixer using paddle attachment beat butter  on low to medium speed until smooth.
2. Add powdered sugar 1 cup at a time and beat until blended.
3. Add pure vanilla extract and lemon extract.
4. Add gel food coloring


I hope that you all have had a great week so far and enjoy the weekend weather. 

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,
Chineka

Friday, March 20, 2015

Fruit and Vegetable Smoothie




I love the Tropicana Farmstand fruit and vegetable juices so I thought I'd make a healthy smoothie using it. Eight ounces of this juice provides one serving of fruit and one serving of vegetables for your day. You all know how much I love smoothies and this one is packed with ingredients that provide great health benefits.

Peaches, carrots, and blueberries are a few of the healthy ingredients found in this smoothie. You will be sure to enjoy it to start your morning or as a refresher after a workout.





Fruit and Vegetable Smoothie

Yield: 2 - 8oz glasses

Ingredients

1 cup Tropicana Farmstand - Peach Mango
1 cup orange juice
1/2 cup blueberries
1/2 cup frozen strawberries
1 small orange or tangerine
1/2 cup vanilla yogurt
1 teaspoon honey



Instructions


1. Place ingredients in a blender.
2. Start the blender on low speed and progress to high speed.
3. Blend all ingredients until combined and smooth.





It's the first day of Spring and that is definitely something to be excited about. The only thing I don't like about the season is my allergies acting  up. I hope you all have a great weekend. What's in your plans?

If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!

Savor The Baking,
Chineka

Wednesday, March 11, 2015

What's In My Camera Bag?




I thought I would write a post a little different today and let my readers know what's in my camera bag. Last week I received my Kelly Moore camera bag, Esther, in the mail and I am in love. Not only does this camera bag look like a purse, but it carries so much and also doubles as a laptop bag.

I love reading other photographers blogs and looking at what they carry in their camera bags. It's interesting to see how different everyone is with the equipment they use. The equipment that I use the most is my 50mm camera lens. That's my baby.










This is most of what I carry in my camera bag most of the time. Some days it is a little more and some days it is a little less. This bag can hold 2 lenses and a DSLR camera with lens attached.

Camera Bag Contents
Canon Rebel T2i with 50mm lens attached (not pictured)
18-55 mm lens
55-200 mm zoom lens
Macro lens filters (from vivitar)
SD card holder
Lens Pen
Battery Charger
Eyeglasses
MacBook Air 13 inch




I love the hardware on this camera bag that is engraved with the Kelly Moore symbol. I am enjoying this camera bag so much and I'm glad I took the plunge and made the purchase. It's definitely worth it!

Savor The Baking,
Chineka


Friday, March 6, 2015

Reese's Blondies



I have never been a fan of peanut butter, but every once in a while I will grab for a classic Reese's cup. The mini ones have just the right amount of peanut butter for me and it doesn't hurt that a milk chocolate shell is on the outside.

Blondies are a favorite of mine and paired with mini Reeses cups makes them extra delicious. Make a lot or a few. Either way you will enjoy these.





Melted butter is the secret to the buttery and silky flavor of these particular blondies. It helps everything blend together well, while still keeping the blondies moist.

These would be great crouched up in a bowl of your favorite ice cream. For the Reese's lover pair them with Reese's ice cream for maximum flavor payoff.


Reese's Blondies

Yield- 9-12 blondies  (depending on size cut)

Ingredients: 

  • 1/2 cups unsalted butter, melted
  • 2 cups brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2teaspoon salt
  • 1 bag mini Reese's 

Instructions:

Preheat oven to 350 degrees and spray an 8 x 8 pan with non-stick baking spray.

1. In a small bowl melt unsalted butter. Set aside.
2. In a medium bowl place flour, baking powder, baking soda, and salt. Whisk until combined. Set aside. 
3. In another medium bowl place unsalted butter, brown sugar, pure vanilla extract, and eggs. Whisk until combined. 
4. Pour the wet ingredients into the dry ingredients. Whisk until combined. Be careful not to over stir. 
5. Cut 1 cup of mini Reese's in half and 1 cup of mini Reese's into little chunks. 
6. Pour blondies batter into 8 x 8 pan. Smooth top with spatula.
7. Place Reese's on top of batter with peanut butter side up. Gently press into batter.
8. Bake for 15-20 minutes or until toothpick is inserted in center and comes out clean. 
9. Remove blondies from oven and let cool completely.




The weekend is finally here and it has been a beautiful week here in Washington state. It makes me count down the days until Spring when I can  revisit the Farmers Markets and explore.


If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!


Notes:

Store in an airtight container for up to 4 days. Refrigerate any leftovers.

Recipe adapted from Creme de la Crumb 



Savor The Baking,
Chineka
 
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