Baking               Cake Decorating               Tutorials              

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


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


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,

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
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,

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)


  • 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 


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!


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

Recipe adapted from Creme de la Crumb 

Savor The Baking,

Monday, March 2, 2015

Strawberry White Chocolate Squares

I was in the baking aisle of a local grocery store last week and just happened  to pass the baking chocolate. That's always a good thing.  I decided to make something using one of the baking bars this weekend and came up with this.

These strawberry white chocolate squares are a white chocolate covered strawberries in cake form. They are fairly simple to make and don't take a lot of time. The addition of using fresh strawberries versus frozen strawberries makes all the difference in this type of dessert.

I love the way the melted white chocolate looks artistic on top of the squares and it gives the dessert just the right amount of sweetness, without being overwhelming.

Strawberry White Chocolate Squares

Yield: 12 squares


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 fresh diced strawberries
1/4 cup bakers white chocolate bar (melted)

Preheat oven to 350 degrees and spray a 9 x 13 baking pan with non stick baking spray.

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 in diced strawberries. 
7. Bake for 18-20 minutes or until toothpick is inserted in center and comes out clean.
8. Let squares cool in pan completely.
9. Place 1/4 of bakers white chocolate bar in microwave safe bowl.
10. Microwave in 30 second increments and stir afterwards until melted.
11. Pour melted white chocolate over the squares and wait until chocolate cools. 

How was everyone's weekend? It was nothing but sunshine here, so I went to a pretty neat indoor and outdoor shopping mall right next to Seattle and found an old fashioned camera shop. You should have seen my eyes light up  when I walked in the door. We all know how rare camera shops are these days.

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,