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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
 
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