My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂
I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉
This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.
Yield: 8 standard size donuts or 12 mini donuts
For the Donuts:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
- 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
- 2 T (30g) unsalted butter, melted
- 1 1/2 tsp pure vanilla extract
For the Coating:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 4-5 T unsalted butter, melted
To Make the Donuts:
- Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
- Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.
To Coat with Cinnamon Sugar:
- Combine the sugar and cinnamon in a medium bowl.
- Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
- Donuts are best served immediately.
- Leftovers keep well covered tightly at room temperature for up to 2 days.
- You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.
Posted in Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: almond milk, baked, breakfast, brunch, buttermilk, cinnamon sugar, coconut milk, dessert, donuts, doughnuts, easy, Greek yogurt, mini, nutmeg, sour cream, soy milk, vanilla, yogurt
After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.
A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂 It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!
I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.
Yield: One 8-inch flan
- 1/2 cup granulated sugar
- 1/2 cup water
- 5 large eggs
- 1 14-ounce can sweetened condensed milk (low fat can be substituted)
- 1 12-ounce can evaporated milk
- 1 T pure vanilla extract
- pinch of coarse salt
- strawberries, for serving, optional
- Preheat the oven to 325 degrees, preferably on convection.
- Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
- Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
- Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
- Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
- Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
- Pour through a fine strainer into the prepared pan.
- Slide the oven rack out and place the roasting pan on the hot rack.
- Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
- Bake for 60-70+ minutes, or until the center is wobbly.
- Remove from the oven; let cool to room temperature.
- Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
- Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.
One Year Ago: Cheesy Enchilada Skillet
Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Quick, Recipes
Tags: caramel, cinco de mayo, condensed milk, creme caramel, custard, dessert, evaporated milk, fast, flan, Mexican, quick, Spanish, vanilla, Vitamix
I loved these wholesome, naturally sweetened muffins more than everyone else in my house. The cookbook described them as “a great alternative to a heavier banana bread.” Agreed! 🙂
This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I substituted whole wheat flour for half of the all-purpose flour and wheat bran for the wheat germ.
Yield: 12 muffins
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup wheat germ or wheat bran
- 1 T baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 cups mashed, fully ripe bananas (about 4 medium)
- Preheat oven to 400 degrees, preferably on convection.
- Grease 12 standard muffin cups with cooking oil spray.
- In a large bowl, stir together flours, wheat germ/bran, baking powder, baking soda, and salt.
- In a medium-sized saucepan, melt butter. Add honey, vanilla, and mashed banana.
- Add butter mixture to flour mixture and mix lightly.
- Spoon mixture evenly into prepared muffin cups.
- Bake for 15 to 20 minutes, or until a cake tester inserted in the center of one comes out clean.
One Year Ago: Applesauce Oatmeal Bread
Two Years Ago: No-Knead Bread from Sullivan Street Bakery
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: banana bread, breakfast, healthy, honey, Kathleen King, muffins, Tate's, Tate's Bake Shop, vanilla, wheat bran, wheat germ, whole wheat
Who isn’t a fan of an ice cream sandwich? We love every variation in my house, so, naturally, I had to try this version using vanilla cupcake tops.
This recipe was adapted from Food and Wine, contributed by Candace Nelson. I made the cupcake tops using a muffin top pan to give them more surface area- genius, right?
We gobbled up these all-American treats for dessert during the Super Bowl this year. I filled half with salted caramel gelato and half with vanilla bean ice cream. The vanilla ice cream-filled sandwiches were our favorite.
Yield: Serves 6
- Preheat the oven to 325°, preferably on convection. Coat a standard muffin pan or a muffin top pan with cooking oil spray.
In a medium bowl, whisk the flour with the baking powder and salt.
- In a small bowl, whisk the milk with the vanilla.
- In a stand mixer fitted with the paddle, beat the butter with the sugar
at medium-high speed, scraping down the bowl once or twice, until light and fluffy, about 2 minutes.
- At medium-low speed, beat in the eggs one at a time until incorporated.
- At low-speed, beat in the dry ingredients and the milk mixture in 3 alternating additions until smooth.
- Spoon about 1/4 cup of the batter into each prepared cup.
- Bake the cupcakes for 15 minutes if using a muffin top pan, or about 18 to 25 minutes in a standard pan, until a toothpick inserted in
the centers comes out clean.
- Let cool in the pan for 5 minutes, then cool
completely on a wire rack, about 1 hour.
- Working with 1 cupcake at a time, carefully slice off the cake top. Reserve
the cupcake bottom for another use.
- Arrange the top smooth side down
on a platter. Repeat with the remaining cupcakes. Freeze the tops for 1 hour.
- Spread 1/4 cup of the ice cream
onto each of 6 cupcake tops.
- Close the sandwiches with the remaining cupcake tops and gently press together. Wrap individually in plastic wrap.
- Freeze for at least 30 minutes before serving.
Note: The ice cream sandwiches can be wrapped in plastic and frozen for up to 1 week. Let soften at room temperature for 10 minutes before serving.
One Year Ago: Cinnamon Swirl Bread
Two Years Ago: Country Apple Fritter Bread
Three Years Ago: Soft Baked Snickerdoodles
Four Years Ago:
Five Years Ago:
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Ice Cream, Recipes
Tags: cupcake tops, cupcakes, dessert, gelato, ice cream sandwiches, muffin tops, pistachio, salted caramel, sorbet, Super Bowl, vanilla, vanilla cupcakes