Cinnamon & Sugar Baked Donuts
These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.
For the donuts:2 cups all-purpose flour3/4 cup white sugar2 teaspoons baking powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 teaspoon salt3/4 cup buttermilk2 eggs, beaten1 teaspoon vanilla extract2 tablespoons butter, meltedFor the topping:1/2 cup (1 stick) butter, melted1/4 cup white sugar1/4 cup brown sugar1 tablespoon cinnamon
Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix until well combined.
Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make the topping, mix together the sugars and cinnamon in a small bowl.
Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.

Cinnamon & Sugar Baked Donuts

These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.

For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.

Stir the wet ingredients into the dry ingredients and mix until well combined.

Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.

To make the topping, mix together the sugars and cinnamon in a small bowl.

Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.


prettygirlfoodig:

instafood 24/7

prettygirlfoodig:

instafood 24/7



Ultimate Chocolate Cupcakes
yield: 12 cupcakes
INGREDIENTS:
For the Ganache Filling:2 ounces bittersweet chocolate, finely chopped¼ cup heavy cream1 tablespoon powdered sugar
For the Cupcakes:3 ounces bittersweet chocolate, finely chopped⅓ cup Dutch-processed cocoa powder¾ cup hot coffee¾ cup bread flour¾ cup granulated sugar½ teaspoon salt½ teaspoon baking soda6 tablespoons vegetable oil2 eggs2 teaspoons white vinegar1 teaspoon vanilla extract
For the Frosting:1¼ cups unsalted butter, at room temperature1 cup powdered sugar¾ cup Dutch-processed cocoa powderPinch of salt¾ cup light corn syrup1 teaspoon vanilla extract8 ounces chocolate (milk, semisweet or dark), melted and cooled
DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Notes:
The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
I used the Ateco #823 decorating tip for piping the frosting.

Ultimate Chocolate Cupcakes

yield: 12 cupcakes

INGREDIENTS:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.

Spicy Peanut and Tofu Pad Thai
(Serves 2-3)
175g sweet potato noodles (or any noodles you like)
About 1 tbsp olive oil
225g firm tofu
1 garlic clove, minced
1 cup carrots, sliced on the diagonal
3 green onions, finely chopped (save some to garnish)
125g broccoli florets
1 egg, beaten (I’ll leave that one out next time)
Sauce (I’ll double the amount next time)
15g fresh ginger, grated
1 tbsp all natural peanut butter
1 tsp sambal oelek
1 tbsp sesame oil
1½ tbsp rice vinegar
1 tbsp mirin
1 tbsp fish sauce
1 tbsp soy sauce (to taste)
½ cup water
Garnish
2 tbsp peanuts, crushed
Green onions, to garnish
Instructions
Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
Transfer to serving plates and garnish with toasted peanuts and green onions.

Spicy Peanut and Tofu Pad Thai

(Serves 2-3)

  • 175g sweet potato noodles (or any noodles you like)
  • About 1 tbsp olive oil
  • 225g firm tofu
  • 1 garlic clove, minced
  • 1 cup carrots, sliced on the diagonal
  • 3 green onions, finely chopped (save some to garnish)
  • 125g broccoli florets
  • 1 egg, beaten (I’ll leave that one out next time)

Sauce (I’ll double the amount next time)

  • 15g fresh ginger, grated
  • 1 tbsp all natural peanut butter
  • 1 tsp sambal oelek
  • 1 tbsp sesame oil
  • 1½ tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce (to taste)
  • ½ cup water

Garnish

  • 2 tbsp peanuts, crushed
  • Green onions, to garnish

Instructions

  1. Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
  2. Cook noodles according to package instructions (if you are lucky enough to have instructions on your package) then rinse in cold water and set them aside to drain. While the noodles are cooking, prep your other ingredients.
  3. Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
  4. While the tofu is happening, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside
  5. When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
  6. Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
  7. Transfer to serving plates and garnish with toasted peanuts and green onions.




thewideeyedbaker said:  Hey :) I really love your blog and I would really appreciate it if you could check out mine ♥

Thank you darling, followed your blog is awesome! :)



Cinnamon Whole Wheat Pancakes with Strawberries, Blackberries, Dark Chocolate, Organic Honey, and Chopped Walnuts

Cinnamon Whole Wheat Pancakes with Strawberries, Blackberries, Dark Chocolate, Organic Honey, and Chopped Walnuts


Chocolate Cheesecake

Chocolate Cheesecake




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