Vanilla Bean Mini Donuts One of the reasons that baked donuts have become so popular is that they are much easier to make than deep fried donuts are. They require less cleanup and are a bit healthier, making them a better everyday breakfast choice for most of us. These Vanilla Bean Mini Donuts are one of my favorite everyday donut indulgences. The donuts start with a buttermilk cake donut batter that is seasoned with nutmeg and vanilla. You will need a mini donut pan in order to bake up a batch of these. Vanilla Bean Mini Donuts 3/4 cup sugar 1 large egg 1 1/2 cups all purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 1 cup buttermilk 2 tsp vanilla extract 2 tbsp butter, melted 1/2 cup vanilla bean sugar, for rolling Preheat oven to 350F. Makes about 24.
Coffee Cake This is a Southern Living recipe that a friend shared with me. It is a moist and delicious cake with a yummy pecan topping. It would be wonderful to bake for breakfast if you had overnight company. Actually, it would be wonderful to bake anytime, even if it's just for you. I used a petal shaped pan that I bought at Williams Sonoma about 10 years ago. ...mine has a removable bottom. Cream Cheese Coffee Cake 1/2 cup butter, softened1 (8ounce) package cream cheese, softened1-1/2 cups sugar2 eggs2 cups all-purpose flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 cup milk (I used buttermilk, and I recommend it)1 tsp vanillaTopping Beat butter and cream cheese at medium speed until creamy. Topping1/2 cup firmly packed light brown sugar1/2 cup flour1/2 cup pecans1/4 cup melted butterCombine ingredients. Beat softened butter and cream cheese together: Add remaining ingredients and beat just until blended: Pour into greased pan: Combine topping ingredients. Ohhh.
Strudel Whenever the word “brunch” is mentioned, and especially Easter brunch, this coffee cake drifts through the wide open space of my mind. Yeah, right! I WISH my mind was a wide open space. To tell the truth, it is crowded with ideas on what I’m going to create next in the OtherWorldly Kitchen. Nevertheless, as I was saying, this coffeecake drifts through my very crowded mind whenever brunch is mentioned. I give it to them, of course, but always reluctantly, because after they see for themselves how easy it is to make, they may begin to question ALL of my seeming feats of culinary magic. Plus they might give the recipe to 50 of their closest friends, which would mean that everyone (maybe even one of my family members) would bring this same coffeecake to Easter brunch. But I’m sure that YOU will keep this recipe strictly to yourself, right? Raspberry Cream Cheese Coffee Cake 2 cups King Arthur unbleached, all-purpose flour, sifted 1 teaspoon baking powder ½ teaspoon fine sea salt ½ cup milk Icing
doughnut recipe Do you like raspberry doughnuts with cinnamon sugar, or custard doughnuts with sherbet? With this fun-filled recipe from Kenny Atkinson, you and your guests can have it all! Ingredients For the doughnuts 330 g strong bread flour 54 g fresh yeast 246 ml water, at room temperature 93 ml milk 700 g strong plain flour 210 g caster sugar 1 pinch salt 113 g soft unsalted butter, melted 12 egg yolks For the vanilla custard 550 g milk 1 split vanilla pod 6 egg yolks 125 g caster sugar 40 g plain flour 15 g cornflour For the raspberry jam 500 g raspberry puree 350 g caster sugar 150 g glucose syrup 20 g pectin, powder For the vanilla sugar 100 g caster sugar 1/2 vanilla pod, scraped For the cinnamon sugar 100 g caster sugar 70 g cinnamon For the lemon sherbet sugar 80 g good quality lemons, shebert Method 1.
28 Muffin Recipes You’ll Want to Try I love muffins. I love them even more than cupcakes. Probably because they are so quick to make. It’s almost instant gratification from the time the muffin idea pops in your head until you’re pulling them from the oven. Of course, not all muffins are the sweet variety. Here’s a list of muffin recipes gathered from this site and all around the web too. Snickerdoodle Muffins – Just like the cookie, only in muffin form. Peanut Butter and Jelly Muffins Cranberry Muffins with Orange Marmalade Glaze – The glaze would be really good on other kinds of muffins too. Chocolate Chip Muffins Blueberry Muffins with Orange Glaze Apple Brown Betty Muffins Poppy Seed Muffins Blueberry Sour Cream Muffins Graham Muffins Pumpkin Muffins Argan Banana Muffins from Maroc Mama Sweet Potato Spice Muffins from The Jammie Girl Pumpkin Muffins with Streusel Topping from Hoosier Homemade Banana Muffins with Tart Lemon Icing from Addicted to Recipes Apple Cinnamon Sugar Donut Muffins from Barbara Bakes Cheddar Muffins
Chocolate Hazelnut Biscotti Chocolate Hazelnut Biscotti: Preheat oven to 350 degrees F (177 degrees C). To toast hazelnuts: spread on a baking sheet and bake for about 15 minutes or until lightly browned and fragrant, and the skins start to blister and peel. Remove from oven and cover the nuts with a clean dish towel. Let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Reduce the oven temperature to 300 degree F (150 degrees C). In a food processor, fitted with the metal blade, place the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine. Then, in a large bowl, sift or whisk together the flour, cocoa powder, espresso powder, baking soda and salt. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and vanilla extract until combined (about one minute). With floured hands divide the dough in half. Using a long spatula transfer the logs to a cutting board.
29 Healthier Donut Recipes Who doesn’t love a good donut? Cakey or light, frosted or glazed, filled or in hole form — let’s be honest, donuts are just a (very good) excuse to eat cake for breakfast. But some of those store-bought delights might as well be in the dessert display, given that they can pack up to 52 grams of sugar! Here are 29 recipes to help you make a healthier donut to enjoy (without all that sugar) any day of the week. (Pssst: We might have a little treat for your four-legged friend at the end, too!) The Recipes 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29.
Easy Cinnamon Roll Muffins Just the thought of cinnamon rolls- warm, gooey, soft, sweet- makes me literally swoon. I love them. If I were a baking superhero (I’m working on it) my weakness would be cinnamon rolls. As much as I love the little devils (and I hate to say this) I hate to bake them. The problem is not the sweet yeast dough or the rolling or the slicing. I simply have no patience for the waiting that is required of me during the proofing, rolling, slicing and proofing again process. Nicole at Baking Bites seems the understand my need for instant, yet stubbornly homemade cinnamon roll goodness. I’d like to introduce you to Cinnamon Roll Muffins- add the yeast, subtract the long rising. Imagine my glee when I had cinnamon roll-esque goodness coming out of my oven in well under an hour. Easy Cinnamon Roll Muffins Baking Bites Print this Recipe! Filling/Topping 2 tbsp butter, room temperature 2/3 cup brown sugar 3/4 tsp ground cinnamon pinch ground cardamom Icing 1 cup powdered sugar 1-2 tbsp milk or cream
The Jelly Doughnuts You Need to Complete Your Hanukkah Celebration | FWx When it comes to Hanukkah food, latkes get most of the love around this time of year. But jelly doughnuts, or sufganiyot, are another delicious holiday tradition. So this year, spend time with your loved ones, raise a glass and enjoy a doughnut or six. Happy Hanukkah! Lemon Amaretto Sufganiyot Makes 14 - 16 2 tablespoons dry active yeast1 teaspoon sugar1 teaspoon water5 cups flour1/4 cup sugar1 teaspoon salt1 teaspoon vanilla extract4 large eggs1 tablespoon amaretto 2 tablespoons lemon zest4 tablespoons butter, at room temperature, cut into 8 piecesCanola oil1 1/2 cups sugar for dusting2 cups strawberry jam In a small bowl, combine yeast, 1 teaspoon of sugar and water. Using a stand mixer fitted with a dough hook, combine flour, yeast, sugar, salt, vanilla, eggs, amaretto and lemon zest. Lightly oil a large bowl, place dough in and cover with cling wrap. The next day, remove dough from fridge and let it rest on a floured surface. Place 1 1/2 cups of sugar in a medium bowl and set aside.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Doughnut dough 1 Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min. Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled. Peanut Butter Banana Bread Peanut Butter Banana Bread Moist and delicious Peanut Butter Banana Bread is an excellent breakfast choice for those on the run. Peanut butter, bananas and peanuts are whipped together to create a nutty spin on the traditional banana bread. Doesn’t this make you want to run into the kitchen right this second and bake this incredible bread? If it doesn’t, it should! I mean come on, just look at that peanut butter glaze just dripping off of this bread! Would you believe me if I told you that this recipe comes from Cooking Light magazine? When this bread graced the cover of Cooking Light magazine a few months ago I knew immediately it would be a hit. Ingredients: For the Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1% low-fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 350° F. Leave a Comment
Doughnuts with apple sauce and custard - Food Heaven | Food Heaven These doughnuts are a delicious treat for the whole family to enjoy – perfect for a lazy Sunday! Doughnuts with apple sauce and custard Preparation time: 60 mins plus proving and resting Frying time: 30 mins Makes 8 For the doughnuts: 240g strong white flour 25g granulated sugar 1/2 tsp salt 1 tsp fast acting dried yeast 25g butter, softened and cut into small pieces 45ml water, tepid 70ml milk 1 small egg, beaten Sunflower oil for frying Caster/icing sugar for coating For the custard: 250ml milk 3 egg yolks 1 tbsp caster sugar 1 tbsp corn flour 1/2 tsp vanilla bean paste or extract For the apple sauce: 2 large (approx 400g) Bramley apples, cored, peeled, chopped 125ml water 1 tbsp sugar 1 For the doughnuts, place the flour, sugar, salt, yeast, butter, water, milk and egg in a large bowl and mix together either by hand or with an electric mixer and dough attachments until a ball of dough is formed. 5 For the custard, heat the milk to boiling point in a saucepan. Comments comments