Skull Cookie Cutters

Using cookie cutters in your baking has the tendency to take the simplest recipes to the next level. These Sweet Spirits sugar skull cutters and stamps by Fred created the most beautiful sweet treats. They are dual purposed and easy to wash making them worth that tiny bit more of extra effort.

Our Old Favorite Brand In A New Pan

I am the proud owner of my mother's measuring cups that she received as a wedding gift. They are bright orange Tupperware (Tupperware USA) and the most durable things that I have used int he kitchen. I have since traveled overseas and left my cups and other inherited items from the international company that has been specializing in the preparation, storage and containment of food for decades now. Though I have a lot of mixed and matched items in the states, there are more items that have been needed over the years and I have scored a few. The brand has made it way down under and I now happen to have a Tupperware go to gal who I shop through via emails and online info/recommendations. However, I have been know to attend a party or two as well as play hostess on an occasion in the past. There is so much to be seen and the demonstrations are lessons learned each and every time. It's good mingling and the perfect opportunity to get fresh cooking tips and tricks from a trusted brand.

Over the holiday, I posted the photo above  as we sipped bubbly from our circa 2011/12 Tupperware champagne glasses that are meant for picnics and outside occasions. We take them everywhere and happened to let Tupperware know it online. They in return sent us this mini muffin form below made from silicon. They are flexible, bendable and will not deform. Heat resistant up to 225 degrees celcius and dishwasher safe on the top rack. The small size is ideal for all of the little eaters in our house.

We were so grateful and got busy baking...

The children loved the small sizes of the muffin form and the jelly like feel so much that they were keen to get in the kitchen and help. Squeezing fresh lemons and mixing batter are easy jobs for kids. Be sure to teach healthy habits like hand washing and cleaning as you go.

See below for Our Favorite Muffin Recipe that takes less than 10 minutes of prep time!

Our Favorite Muffin Recipe (Lemon Variation):


Ingredients:

2 cups of whole wheat (wholemeal) flour

1 cup milk

1 egg ( lightly beaten)

1 cup brown sugar

1 teaspoon grated lemon zest

1/2 cups lemon juice

1/2 cup butter (fresh and good quality melted)

3 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350 degrees (180 celcius).

Beat egg in small bowl and add milk and lemon zest. Set aside. Mix dry ingredients together in large bowl.

Pour wet ingredients into the large bowl and mix together very well. Mixture should be just wet.

Oil muffin tins or forms. Use liners for less mess in tin pans.

Fill muffin tins halfway or if you want them to pop the top, fill 3/4 of the way for that top o' the muffin preparation.

Bake for 25 min or until brown and toothpick inserted comes out dry.

Remove from tin and allow to cool on rack.

If using the forms, allow to cool for 10 min and then remove carefully but gently pushing the muffin out.

Enjoy with plenty of butter any time of the day or night.

Makes 12 large or 24 small muffins


Options: 

• We also make blueberry and banana walnut using this recipe and substituting as such.
• Add poppy, chia or pumpkin seeds to the mix for that extra texture and nutritional punch.

See a problem? Let us know!

Tip: Despite reading mixed opinions online, we oil our silicon forms first to prevent sticking. Having had disastrous attempts with other brands in the past, we played it safe and lightly oiled each muffin form.

Thank you to the Tupperware Team for this awesome gift. We've loved it and have already used it many times over with variations of Our Favorite Muffin Recipe above!



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We created this paper for our Tupperware party a few years back. Doesn't it capture that ideal of the 1950's housewife?

THE Organic Baking Staple

We are definitely in the mood for baking here in New Zealand and must share with you a baking staple that lives front and center in our kitchen. Organic whole meal (whole wheat) flour. We use it for everything from pancakes and scones to chicken breading and base thickener.
You will enjoy the the slightly nutty flavour and can truly appreciate the health benefits of using whole wheat. Most kitchens stock white flour but wheat is in a natural state and full of folic acid, magnesium, and iron (amongst heaps of others) that benefit your body straight from the grain.
Thinking of making the switch? Try these tips today:
1. When first switching over from white flour, try using half and half in your recipes to start. You can also adjust recipes to suit your new flour choice, if necessary.
2. Small steps make a big difference and you will definitely acquire a taste for the richness of whole wheat. Just incorporate it into your everyday recipes.
3. Opt for organic and especially local if available. When baking and cooking with grains, pesticides are a harmful reality. Shop from brands that adhere to strict and eco-friendly methods of production.

Short & Sweet With Fondant

Photo courtesy of Ana Paula Oliveira

I am amazed at what can be created in the kitchen. I am a cook, not a baker, so I seek some of the best bakeries to do the job for all of our entertaining occasions. I always will get a cake made for my children. They don't want mine as disastrous past attempts have proven. There is nothing sadder than an untouched and ugly cake at a fiesta. This is why I opt for professionals. 

These wee dinos were the toppers for my son's birthday cupcakes and I just recommended the bakery, again, Frost It Fancy out of San Antonio, to a friend. They are made of fondant. Meaning "melting" in French, fondant has become the popular choice for cake decorators all over the world.  You can create anything with it allowing the theme of the party to carry onto the cake and plate in luxe style. I will keep it short and sweet today (pun intended). Look into fondant for your next cake decorating option.

Focaccia Bread Recipe: Easy & Delicious

Recipe & photo via allrecipes.com

Absolutely had to share this Focaccia Bread recipe. The reason being that it is so much of a family food in our home that after a two day hiatus, my children were heard begging for it. I don't blame them. It is so delicious and goes with EVERYTHING or you can even enjoy it all by its lonesome. Sandwiches, soups, casseroles, wine & cheese are all perfect pairings for this savory bread. We here at Savory Salvations have passed this recipe on and some friends now top with various cheeses, grilled onions or olives. I use sea salt and others use kosher. YOU make it your own. It is a fun bread to try variations of just for the flavor of it all. So enjoy!

Baking Tips: 

• Invite children in the kitchen to help out. Little hands are excellent at kneading & getting messy is fun for them. Take a deep breathe and open yourself to tiny sous chefs.
• Opt for organic ingredients for this recipe. Simple staples like salt, rosemary, oil and flour are worth the minimal extra cost. Since they are everyday items your dollars will go further.
• Allow dough to fully rise in order to create that richer flavor in the bread. It will also be softer and tastier if you just give it time to rise covered in a warm room.

(Recipe below. Print page now & bake later!) 

Easiest Focaccia Recipe

Ingredients:

1 teaspoon white sugar 1 (.25 ounce) package active dry yeast 1/3 cup warm water 2 cups all-purpose flour 2 tablespoons olive oil 1/4 teaspoon salt

DIRECTIONS:

1.	In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3.	Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4.	Preheat oven to 475 degrees F (245 degrees C).
5.	Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6.	Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

For more food inspiration, visit our Pinterest page!