My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤
These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!
I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂
Yield: 12 mini donuts
For the Donuts:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder, sifted
- 1/4 cup mini chocolate chips
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 6 tablespoons sour cream or Greek yogurt
- 1/4 cup milk (preferably whole milk)
- 1/4 cup vegetable oil
For the Glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup milk (preferably whole milk)
- 1 teaspoon pure vanilla extract
- pinch of coarse salt
To Make the Donuts:
Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Whisk in the mini chocolate chips.
In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
- Let the donuts cool completely before glazing.
To Make the Glaze:
- Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: baked, breakfast, cake, chocolate, chocolate chips, cocoa, donuts, doughnuts, glazed, mini bundt, mini chocolate chips, muffins, sour cream, vanilla
When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.
This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.
Yield: 16 muffins
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat or white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 2 tsp lemon juice or 1 tsp lemon zest
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 2/3 cup whole milk
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 1/4 cups diced fresh strawberries
- turbinado sugar, for topping
- Preheat the oven to 350 degrees, preferably on convection.
- Spray 16 regular muffin wells with cooking spray or use liners.
- Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
- In a medium bowl whisk the ricotta cheese until smooth.
- Add the eggs, milk and lemon zest or juice; whisk until smooth.
- Add the oil and vanilla and stir until combined.
- Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
- Divide the batter among the 16 prepared wells, filling about three-fourths full.
- Sprinkle the top of the batter in each well with turbinado sugar.
- Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
- Cool in the pans for 5 minutes; remove. Finish cooling on the racks.
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: berry, breakfast, cupcakes, dessert, lemon, lemon zest, muffins, ricotta, strawberry, turbinado sugar, whole wheat
Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉
Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.
This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.
I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.
Yield: 6 muffin-sized desserts
- 3/4 stick salted or unsalted butter
- 1 tsp granulated sugar
- 6 slices potato sandwich bread or white sandwich bread, crusts removed
- 1/4 cup packed dark brown sugar
- 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
- 1/8 tsp coarse salt (omit if using salted butter)
- 1/2 cup panko
- 2 (generous) cups strawberries, hulled and sliced
- vanilla ice cream or softly whipped cream, for serving
- Preheat oven to 350°F, preferably on convection, with rack in middle.
- Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
- Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
- Roll bread slices with a rolling pin to flatten.
- Brush both sides with additional brown butter, then gently fit into muffin cups.
- Stir together brown sugar, zest or juice, salt, and panko.
- Add strawberries to the sugar mixture and toss to coat.
- Stir in remaining brown butter.
- Heap strawberry mixture into the prepared bread cups, pressing gently.
- Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
- Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
- Let stand 5 minutes before removing from pan. Serve warm or at room temperature.
Posted in Baking, Cupcakes, Fruit Desserts, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: berry, bread, Brown Betty, brown sugar, browned butter, dessert, easy, fruit, individual, lemon, mini, panko, pie, potato bread, sandwich bread, Smitten Kitchen, strawberry, tart
Happy Halloween! Halloween is my daughter’s favorite holiday. It’s just fun to dress up… and candy is involved. 🙂
She had two friends over for a Halloween themed “dinner party” a couple of weeks ago. I made these moist and delicious cupcakes for dessert. I was very pleased when she announced that they were the best cupcakes she’s ever had! ❤
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. It is part of a list named BA’s Best, a collection of essential recipes. I halved the cupcake recipe and doubled the frosting ratio.
We decorated them with candy eyes and sprinkles to make them festive for the occasion. They decorated caramel apples in the same fashion. Fun and tasty.
Yield: 12 frosted cupcakes
For the Cupcakes:
1 1/2 cups plus 2 1/2 T cake flour, sifted
1 cup granulated sugar
1/2 T baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2 T pieces
1/2 cup buttermilk, at room temperature
1 T vegetable oil
3 large egg yolks
1 large egg
1/2 T vanilla extract
- Arrange rack in the center of the oven; preheat to 400°, preferably on convection. (If doubling the recipe, arrange the racks in the upper and lower third of the oven.)
- Line a standard 12-cup muffin tin with cupcake liners.
- Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment.
- Add butter, buttermilk, and oil and beat on medium speed, scraping down sides of bowl, until smooth.
- Whisk egg yolks, egg, and vanilla in a medium bowl until smooth.
- Add egg mixture to flour mixture in 2 additions, beating well between additions.
- Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.
- Using a scoop, divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake).
- Bake 5 minutes in the preheated 400° oven, then reduce oven temperature to 350°.
- Continue baking, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 14 (on convection for 12 cupcakes) or up to 20-25 minutes in a standard oven.
- Transfer to a wire rack and let cool.
Note: If doubling the cupcake recipe, use 7 egg yolks plus 1 large egg.
Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature (unfrosted) or in the refrigerator (frosted).
For the Creamy Vanilla Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 pinch of kosher salt
2 cups powdered sugar
1 T vanilla extract
- Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth.
- Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes.
- Scrape down sides of bowl, then beat in vanilla.
- Pipe the frosting on cupcakes.
Note: The frosting recipe can be halved if it’s going to be spread instead of piped onto the cupcakes.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: birthday, buttermilk, cake flour, cream cheese, cream cheese frosting, cupcakes, dessert, halloween, vanilla, yellow cupcakes
To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.
This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.
Yield: one 9×13 cake, about 12 to 16 servings
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large or extra-large egg
- 1 tsp pure vanilla extract
- 1 cup mashed bananas (about 2 medium)
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 tsp ground cinnamon
- 1/4 to 1/2 tsp freshly grated nutmeg
- 2 cups shredded zucchini (about 1 medium)
- Preheat oven to 350˚F, preferably on convection.
- Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
- In the bowl of a stand mixer or a large bowl, cream butter and sugar.
- Add in egg and vanilla, then stir in mashed bananas and blend everything well.
- In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Add flour mixture to butter-sugar-banana mixture. Blend until combined.
- Fold in zucchini and mix until incorporated.
- Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
- Let bars cool completely, then frost with cream cheese frosting (recipe below).
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
- 1/4 cup unsalted butter, softened at room temperature
- pinch coarse salt
- 1/2 tsp pure vanilla extract
- 4 cups powdered sugar
- In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
- Mix in salt and vanilla until well combined.
- Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
- Spread evenly over completely cooled bars, then cut and serve.
Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.
Posted in Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: banana, cake, cream cheese frosting, dessert, easy, nutmeg, sheet cake, snack, snack cake, summer, whole wheat, whole wheat pastry flour, zucchini