Lemon Blueberry Bread

Another lemon blueberry recipe is on the blog today in the form of bread. I just can't get enough of this flavor combination.

This lemon blueberry bread is moist and full of blueberries and lemon flavor. It tastes more like a cake, but is classified in the quick bread section. This is a great way to start your mornings with a delicious breakfast and a cup of tea or coffee.

You can see the fresh blueberries peaking through the top. These blueberries were so juicy.


Lemon Blueberry Bread

Yield - One loaf of bread

Ingredients:

1 cup fresh blueberries
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 eggs
1 cup granulated sugar
1 cup sour cream
zest and juice of 1 lemon


Instructions:

Preheat oven to 325 degrees. Spray a 9 inch loaf pan with non-stick baking spray.

1. In a small sized bowl toss blueberries in all-purpose flour.
2. In a medium sized bowl whisk all-purpose flour, baking powder, and salt until combined. Set aside.
3. In another medium sized bowl whisk vegetable oil, pure vanilla extract, eggs, granulated sugar and sour cream until combined. Set aside.
4. Mix in zest and juice of one lemon.
5. Gently fold in blueberries. Reserve some blueberries to place on top.
6. Pour mixture into loaf pan and even top out with a spatula.
7. Bake at 325 degrees for 30-45 minutes or until toothpick is inserted in center and comes out clean.
8. Allow bread to cool in loaf pan completely.

I hope you all are having a great week so far. Hopefully this bread will make it go a lot faster!

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

Notes: 

Recipe from Live Well Bake Often

Savor The Baking,
Chineka

Cake Batter Milkshake

This cake batter milkshake is creamy and thick. It is great for days when you want a piece of cake,but don't feel like baking one. This milkshake is perfect for when you have left over cake batter from  baking. I had left over cake batter from my funfetti cupcakes so that's what I used.

Only a few simple ingredients are needed for this sweet milkshake. Toss some extra sprinkles in the blender for a birthday cake feel and to make the milkshake more colorful.

It's great for when you want a dessert that is not too rich, but just right.


Cake Batter Milkshake

Yield: One 8 oz milkshake

Ingredients:

1 cup milk (I used 2%)
1/4 cup cake batter (This is perfect for when you have extra)
1 tablespoon honey
1 teaspoon pure vanilla extract
1/4 cup sprinkles

Instructions:

1. Place ingredients in a blender.

2. Start the blender on low speed and progress to high speed.

3. Blend all ingredients until combined and smooth.

Try this fun smoothie for whenever you need to lift your spirits. I hope you all have a great Monday.

Savor The Baking,

Chineka

Chocolate Chip Cupcakes with Nutella Frosting

Nutella is such a versatile spread. I thought I would put it to good use and make some frosting that is undeniably tasty. Chocolate chip cupcakes seemed like a good fit for this particular frosting and I was right. Straight out of the oven, just think of this combination being like a warm chocolate chip cookie with Nutella frosting spread on it.


I love the hazelnut taste of Nutella and how it tastes good on fruits and even swirled in yogurt. As a snack or dessert it is great. For those of you who have never tried Nutella you are in for a treat.

Turning one of the number one cookies into a cupcake was easy and fun at the same time. Young and old will be sure to love this cupcake.

Chocolate Chip Cupcakes with Nutella Frosting

Yield: 12 cupcakes

Ingredients:

1/2 cup unsalted 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%)
1/4 cup Hershey's unsweetened cocoa powder
1 1/2 cup Hershey's milk chocolate morsels


Nutella Frosting:

Yield- frosts 12 cupcakes

1/2 cup unsalted butter (room temperature)
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup Nutella


Instructions: 

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

For the chocolate chip 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, unsweetened cocoa 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 milk chocolate morsels into 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 Nutella 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.
4. Add Nutella with mixer on medium speed until blended.

Enjoy these cupcakes if you bake them. Have a great weekend everyone. 

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

S'mores Cookies

If you can't get to a campground anytime soon and are craving s'mores, these cookies will be the solution to your problem. With classic s'mores flavors like graham cracker crumbs and mini marshmallows, these cookies will have you dreaming of being by the fireside.

I wanted to make a unique cookie to start off the year and these cookies fit the bill. They are also fun and very easy to make. If you know how to make a basic chocolate chip cookie then the rest should be easy.

My favorite parts of making this cookie were crushing the graham crackers and sticking the mini marshmallows on.

S'mores Cookies

Yield -16 cookies

Ingredients:

1/2 cup unsalted butter (room temperature)
1/2  cup granulated sugar
1/2 cup brown sugar
1 egg (room temperature)
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup Hersheys milk chocolate morsels
1 cup mini marshmallows

Instructions:

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

1. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar and brown sugar.
2. Add pure vanilla extract and egg. Beat for 1 minute on low speed after the addition of egg.
3. Add flour, graham cracker crumbs, salt, and baking soda. Mix until combined.
4. Gentle fold in milk chocolate morsels. 
5. Bake at 350 degrees for 8 minutes. Quickly remove cookies from oven and press in mini marshmallows.
6. Bake for an additional 2-3 minutes.
7. Allow cookies to cool on baking sheet for 5 minutes. 
8. Remove cookies from baking sheet and place on cooling rack until cooled completely. 

Happy Martin Luther King Day and I hope you all are having a great start to the week. What cookie are you looking forward to trying?

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 Carlsbad Cravings


Savor The Baking,
Chineka

Lemon Blueberry Muffins

To round out the breakfast theme of this week I decided to bake some lemon blueberry muffins. These muffins made the apartment smell really good, while they were baking.  If there is one muffin that I could eat everyday this one would be it. These muffins are sweet with a little tang from the lemon. You all know how much I love lemon and these muffins have a lot of lemon flavor.

These muffins are light and fluffy so they are great to eat first thing in the morning or eat as an after workout snack. They are full of blueberries, which sweeten their flavor even more.


Lemon Blueberry Muffins

Yield: 12 muffins

Ingredients:

1 1/2 cups blueberries
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 eggs (room temperature)
7 tablespoons milk
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest

Instructions:

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

1. In a small bowl toss blueberries in 1 teaspoon of flour. Set aside.
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.
5. Add alternating flour mixture and  milk. 
6. Stir in lemon juice and lemon zest.
7. Gently fold in blueberries.
8. Bake muffins at 350 degrees at 15-20 minutes or until toothpick is inserted in middle of muffin and comes out clean. 

Have a great weekend everyone. 

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 Gimme Some Oven


Savor The Baking,
Chineka

Triple Berry Almond Smoothie

It's smoothie time for 2015 and there are so many things I love about this smoothie. From the color to the health benefits this smoothie is a winner for all. Rich with antioxidants from the berries this smoothie does all kinds of good things for your body. From eye health to reducing the chances of heart disease this smoothie is tasty and beneficial.

When I first made this smoothie I couldn't stop staring at the color. It's a rich and beautiful purple. With that being said, I would not suggest wearing any white while drinking this smoothie just in case you spill some. Blueberry stains are hard to get out of clothes. 

Triple Berry Almond Smoothie

Yield: 2 - 8oz cups

Ingredients:

1/4 cup Strawberries

1/4 cup Dark Red Cherries

1/4 cup Bluerries

1 cup Silk Almond Milk

1 tablespoon Honey

1/4 cup Vanilla Yogurt

1/2 cup Ice

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 going to be my go to smoothie for a while. I am not a cherry lover, but surprisingly think they add an extra sweetness to this smoothie and I love the almond milk that is used. I can't wait for summer so I can get some fresh Rainier cherries from the Farmers Market to go in my smoothies.


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:

Fresh fruit is preferred for this particular smoothie, but if you can't find fresh fruit this time of year frozen will be just fine. 


Savor The Baking,
Chineka

Chocolate Chip Oatmeal Bars

I'm not a big breakfast person. Most mornings I make a smoothie and am satisfied with that as a breakfast of sorts, but sometimes I want something different. These chocolate chip oatmeal bars are the perfect way to shake up my routine without being too complicated. All I have to do is grab one or two and I can be out the door in less time than it takes to make my beloved smoothies.

I'm sure these oatmeal bars will taste a lot better than the pre-packaged ones in the store. They can also be frozen for later use, which is always a bonus in my book. If you prefer to put fruit in them instead of chocolate chips that is another option as well. Next time I will try  strawberry banana or blueberry oatmeal bars.

The best part of this recipe is that only one bowl is needed for the whole thing so that means easy preparation and clean up. It doesn't get any better than that in the baking world. These oatmeal bars would be great to bake on the weekend for breakfast for the upcoming week.


Chocolate Chip Oatmeal Bars

Yield: 9 bars

Ingredients:
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs (room temperature)
1 tablespoon pure vanilla extract
1 cup milk chocolate morsels


Instructions:

Preheat oven to 350 degrees. Spray a 8 x 8 pan with non stick baking spray.

1. Place all ingredients, except chocolate morsels in a large bowl.
2. Mix well until combined.
3. Place oatmeal mixture  into prepared pan and press into bottom of pan until even.
4. Bake at 350 degrees for 15 to 20 minutes or until toothpick is inserted in center and comes out clean.
5. Allow to cool completely in pan.

I hope you enjoy this easy and filling breakfast option. Have a great week everyone.

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

Chocolate Donuts with Chocolate Glaze

Today's donuts are all for the chocolate lovers. They are chocolate on top of chocolate and not too sweet. I don't know anyone who doesn't love a donut in some form. Filled, baked, or fried there is a type for everyone. As with all of my donuts  the use of a mixer is not required and they are simple to make. These are a fun spin on my funfetti donuts.

If you've been reading the blog the last few months then you already know that I love sprinkles as shown  here.  They are just so fun and bright. This recipe is just another excuse for me to use them.

For texture, besides sprinkles, I put some donut crumbs on top. To me you can never have enough donut batter.

Chocolate Donuts with Chocolate Glaze 

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

2 teaspoons Hershey's unsweetened cocoa powder

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

Chocolate Glaze

Yield: glazes 6 donuts

1/4 cup milk (I used 2 %)

2 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon Hershey's unsweetened cocoa powder

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, granulated sugar and cocoa powder.  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, pure vanilla extract, and cocoa powder 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 (optional). 

I hope you all have a great weekend and enjoy these donuts if you make them. Does anyone  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!

Savor The Baking,
Chineka

Lemon Bars

Today is all about lemon. Lemons are bright in flavor and in color. They pack a bold punch and make most things taste great. To me there is nothing as refreshing as a good glass of lemonade or lemon bar. I love most things that are lemon  scented and flavored. They are great alone or with a cup of dessert tea nearby. Powdered sugar sprinkled on top adds a nice finish to them. As an extra touch I also like to put some lemon zest on top. It gives the lemon bars and extra burst of flavor.

This recipe is easy to make with minimal steps and preparation. The lemon bars also freeze easily if you want to save a few for later. The crust is one of the easiest that I have ever made and it still has the buttery taste that I love.

The crust in this recipe is actually one of my favorite parts to eat. It's flaky, but still strong enough to hold the lemon filling. To be honest, if I just had the crust to eat that would be okay also.

Lemon Bars

Yield - 12-24 bars (depending on the size you cut them)

Ingredients: 
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter (room temperature)
4 eggs (lightly beaten)
1 1/2 cups granulated sugar
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
1/4 cup all-purpose flour
powdered sugar

Instructions:

For the lemon bars

Preheat oven to 350 degrees. Line a 9 x13 inch pan with tin foil.

1. Using a stand mixer and dough hook attachment mix flour, sugar, and butter on low speed until combined.
2. Place crust mixture into prepared pan and press into bottom of pan until even. Bake at 350 degrees for 15-20 minutes or until light to golden brown, depending on how you like your crust.
3. In a medium sized bowl whisk eggs, granulated sugar, and lemon juice.
4. Add lemon peel and all purpose flour to egg mixture. Whisk until combined.
5. Pour lemon mixture evenly over hot crust when removed from the oven.
6. Bake for an additional 15-20  minutes at 350 degrees or until edges brown slightly and middle is set.
7. Cool completely.

What lemon flavored dessert is your favorite? I hope you all are having a great week.

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

Notes:

1/3 cup of lemon juice = 2 small lemons

Recipe adapted from Better Homes and Gardens


Savor The Baking,
Chineka

New Years Funfetti Cupcakes

Happy 2015 Everyone! I hope you all have had a great start to the new year and are thinking positive about all the good things that will come to you.  It's always good to have a good attitude about things. I believe no matter what your age you are never too old to grow and think positive.

Since rainbow sprinkles remind me of confetti that were sure to be in the air on New Years Eve and New Years Day I wanted to make these fun and colorful cupcakes for my first blog recipe of 2015.

These funfetti cupcakes are a fun recipe for any occasion. If you don't know what to bring to an event just whip up a dozen of these and you will be good to go. The cupcake flavor is also a flavor that most love with the base being a yellow cupcake.


New Years 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


Cream Cheese Frosting

Yield - Frosts 12 cupcakes

1 8-ounce package cream cheese (room temperature)

1/2 cup butter (room temperature)

2 teaspoons pure vanilla extract vanilla

1 1/2 cups granulated sugar

Instructions

Preheat oven to 350 degrees. Line 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 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 1 1/2 cups of granulated sugar.

The inside of the cupcake is just as full of sprinkles as the outside is. To make the recipe even better I suggest using a vanilla bean instead of pure vanilla extract if you have some in your pantry. I have to stock up on some more ASAP. TJ Maxx here I come.

Here's to a successful, healthy, and blessed 2015!

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:

1 1/2 teaspoons of pure vanilla extract = 1/2 vanilla bean 


Savor The Baking,
Chineka