NEW BLOG ALERT

Come check out my newly revamped blog, once formerly known as "BabyCherie Style" now has a foxy new makeover and is reborn as Adore Cherie .

Chatting about everything from fashion, decor and retro/vintage inspired style!!

Sweets Break

Since I am back on my diet/healthy eating plan now full swing, I'm trying to avoid baking as much as possible which is really difficult for me considering it is one of my favourite pasttimes.

That being said, I'm focusing my efforts currently on new and different endeavors. If you follow me here and have an interest in fashion, interior design, random style thoughts, books, etc, please come check out my other blog: BabyCherie Style
I promise I'm trying to make it as much fun as I can :)

More Muffins

So now that I'm diving into baking again, I've decided that muffins are just the way to go. No idea why, it just hit me one day. Something about breaking off a piece of a muffin top with my morning coffee just seems so right. Since I usually buy a muffin, I figured its better and more delicious to bake and bring my own.

Here is a recipe that had me eating muffins for breakfast for a solid week! Bananas + chocolate = heaven. *Drools*


Chocolate Pecan Banana Muffins

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1/2 cup (1 stick) unsalted butter, room temp
2 large over ripe bananas, mashed
2 large eggs, room temp
1/2 cup milk
1 (3-4 oz) dark chocolate bar, finely chopped
3/4 cup chopped pecans

Preheat oven to 375 degrees Fahrenheit. Either spray muffin tin with non stick cooking oil or line with paper cups.

In a large bowl sift together the flour, baking powder, salt and cinnamon.

In a separate bowl beat together the butter and sugar. Add the eggs and vanilla, beating until smooth. Add the mashed bananas and milk. Mix until thoroughly combined.

Gently fold the wet mixture into the dry until moistened. Do not over mix or you will have flat, dense muffins. Fold in the pecans and chocolate.

Fill prepared muffin cups. Bake for 20 minutes. Remove from oven and let cool on wire wrack

Sweet Peach and Walnut Streusel Muffins

I must confess, I've been trying to be on some kind of diet/healthy eating plan for the last few months. It has paid off and I feel good, minus 13 pounds!! :) So that in turn makes it hard to post about baking and sweet divine things because it simply tempts me.

That being said, I've indulged in a few treats. These below are one grand example: They were made as a belated Father's Day gift for my dad who was away on vacation. They are soooo delicious. Eating them fresh is the best. Enjoy.

Makes large 12 muffins

Brown Sugar-Walnut Streusel Topping:

1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
Muffin Batter:

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches
1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.

2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.

7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

Style on the Horizon

Launching today, better late than never, here is BabyCherie Style

Cleaning up House

Goodmorning and Happy Monday everyone!! Ok, ok, so Monday really isn't all that happy generally, unless of course you are living in the United States and therefore HAPPY MEMORIAL DAY to you all!

So as you can see, I've been making a few minor changes to the blog sylistically. I cannot seem to settle quite yet on something I truly like, so please bare with me as I try to figure it out. Right now I know the header looks a little off as well as the colours, but I hope to find something that works well very soon.

Have a great one! xoxoxo

PS. Work on the new blog is coming along well and I hope to launch it by the end of the week!!

Cupcake Preview

Coming very soon: Recipe for my dreamy/delicious 26 Candles Creamsicle CupCakes! Finally uploaded the only pic I took of them on my birthday last month. Better late than never :)