Mini Glazed Donuts

I got this mini donut pan for my birthday and just couldn't wait to try them out. These mini donuts are so cute and fun to make. I love donuts and these little ones are the perfect size to have and not feel too guilty.. You can purchase these pans at any baking supply store. I got mine from William Sonoma.

Ingredients: 

1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp freshly grated nutmeg
1/4 cup buttermilk
1/4 cup whole milk
6 tbs butter, at room temperature
1/2 cup granulated sugar
1 egg

For Glaze:

1 cup powdered sugar

1 1/2 tbs whole milk

In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. In a measuring cup, stir together the buttermilk and whole milk. Set aside.

In the bowl of an electric mixer, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until combined, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just blended.

Pour a scant 1 Tbs. batter into each prepared well. Bake until a toothpick inserted into the donuts comes out clean, about 8 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 5 minutes, then invert the pan onto the rack and lift off the pan.

Wash and dry the pan and repeat with the remaining batter.

If making the cinnamon-sugar mixture, place the granulated sugar and cinnamon in a small bowl and whisk until combined. While the donuts are still warm, toss them in the mixture and transfer to a wire rack.

If making the glaze, place the confectioners’ sugar and milk in a small bowl and whisk until combined. Let the donuts cool completely, then dip them, top side down, into the glaze. Transfer the donuts, glazed size up, to a parchment-lined baking sheet. Makes 24 donuts.

Black and White Banana Loaf (with Lemon and Cognac)

Ingredients: 

1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp freshly grated nutmeg
1½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ a lemon
1 tbs cognac or dark rum
3 ounces bittersweet chocolate, finely chopped
1/2 cup + 2 tablespoons butter, at room temperature
2/3 cup brown sugar
1/3 cup sugar
4 eggs
1 tsp vanilla extract
½ cup whole milk

Center a rack in the oven and preheat the oven to 325 degrees. Butter and loaf pan and dust the inside with flour. 

Whisk together the flour, baking powder, salt and nutmeg. Set aside.

In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum. Set aside. 

Melt the chocolate and 2 tablespoons of the butter together in a double boiler. Set aside. 

In a stand mixer, beat the remaining butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth.

Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and add half the flour mixture, then milk, then other half of flour mixture. Mix in banana mixture.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.

 Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Let cool in pan for about 15 minutes. Then transfer to a wire rack right side up and let cool completely.

 

Red Velvet Cake

Ingredients:

2 1/4 cups sifted cake flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 tbs red food coloring
1 tsp vanilla extract
1 cup buttermilk
2 tsp distilled white vinegar
1 tsp baking soda

2 packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease two 9 x 2 cake pans and line bottoms with parchment paper.

Sift flour, cocoa, and salt into a bowl.

In stand mixer, beat butter at low speed until creamy. Add sugar and blend on medium speed until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.

In small bowl, stir together vinegar and baking soda. Stir into batter. 

Divide batter between prepared pans. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. 

Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes.

Frosting:

In stand mixer beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar and vanilla. Blend on low speed for 30 seconds. Then beat on medium-high until fluffy.
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Lemon Raspberry Cake

A four layered lemon cake covered in raspberry preserve and lemon buttercream.... mmmm :)

Ingredients:

2 1/4 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk at room temperature
4 egg whites at room temperature
1 1/2 cup sugar
2 tsp lemon zest
8 tbs butter at room temperature
1/2 tsp lemon extract

Lemon Buttercream
1 cup sugar
4 egg whites
1 1/2 cup butter at room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

(i ended up making a second batch of icing to cover the cake)

1 cup raspberry perserve (seedless is best) 

2 packages of raspberries (optional) 

Pre-heat your oven to 350 degrees.

Coat two 8 or 9 inch pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl sift together the cake flour, baking powder and salt and set aside.

In a second small bowl combine the milk and egg whites and set aside.

In a stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and mix for 4-5 minutes until light and fluffy. Beat in the lemon extract. 

Reduce the mixer's speed to slow and add 1/3rd of the flour. Once incorporated add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. 

Divide the batter between your baking pans evenly and bake for 30 to 35 minutes until a fork comes out of the cake clean.

Place the cakes on wire racks to cool.

After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans.

Allow to cool until room temperature.

For the icing:

Combine the sugar and egg whites in a bowl over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar is no longer gritty.

Transfer the mixture to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the meringue is stiff, add the butter a half a cup at a time until incorporated. Continue to beat for 6 to 10 minutes. 

Once well beaten, add the lemon juice a little at a time. Beat until absorbed and then add vanilla. 

Assembly:

Cut cakes in half with a serrated knife. Be careful not to cut uneven. 

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. Continue to do this with each layer, ending with the buttercream mixture on top. 

Cover sides and place raspberries on top.

Peanut Butter Chocolate Chunk Blondies

For my Dad :)

Ingredients:
1/2 cup butter
1 cup brown sugar
1/4 cup natural peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup semi-sweet chocolate chopped


Preheat the oven to 350°F. Grease an 8 × 8 square pan.

In a large mixing bowl combine the flour, baking powder, baking soda and salt.

In a double boiler melt butter and brown sugar stirring constantly until smooth. Remove from heat and stir in the peanut butter.
Add the egg and vanilla to the butter & sugar mixture and mix well. 

Pour the mixture into dry ingredients and stir to create a thick, smooth batter. 

Fold in chocolate chunks.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.

Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan.

Cut into squares and serve.

Homemade Peanut Butter Cups

Who doesn't love a peanut butter cup. When I think of these treats I think of scavenging through my halloween candies trying to find all the reese's before anyone else can take them. The great part about making homemade peanut butter cups is that you get to use your favourite chocolate and peanut butter. They come out so fresh and creamy.

Ingredients: 
4 cups semi-sweet chocolate chopped or chocolate chips
1 cup creamy natural peanut butter
4 tbs butter at room temperature
1/2 cup + 4 tbs confectioners sugar

Line 2 muffin pan with cupcake liners (makes 24)

Melt half the chocolate in double boiler.
Distribute a spoonful of chocolate into each cupcake liner. Flatten with back of spoon or drop pan on counter a couple times.
Place in freezer for 15 minutes.

In an electric mixer whip peanut butter and butter until smooth. Slowly add confectioners sugar until combined. Place a large spoonful of peanut butter mixture into each cup. Flatten. Place in freezer for 15 minutes.

Melt the other half of the chocolate in the double boiler.
Distribute a spoonful into cups. Flatten. Place in freezer for 15 minutes.

You can either refrigerate or leave at room temperature.


Yummy!

Surprise Cupcakes

Lindor chocolates + cupcakes + marshmallow fluff icing = Surprise Cupcakes!

Ingredients: 
1 3/4 cups cake flour
2 tsp baking powder
2/3 cup whole milk
1tsp vanilla extract
4 egg whites at room temperature
6 tbs butter at room temperature
1/2 cup sugar
1/4 cup sour cream
12 - 14 round white or dark chocolate truffles, unwrapped

Frosting

1/2 cup butter at room temperature

1 cup marshmallow fluff

2 cups confectioners sugar

2 tbs milk 

Preheat oven to 325 degrees. Place cupcake liners in cupcake pan.

In a medium bowl whisk together flour and baking powder.

In a small bowl combine milk and vanilla.

In electric mixer beat egg whites on high speed until soft peeks form, about 5 minutes. Set aside

In electric mixer beat butter and sugar until light and fluffy. Add sour cream and beat until smooth. 

Add flour mixture and milk in four additions. Fold in eggs whites until fully incorporated.

Divide evenly into cupcake liners. Bake for 17 - 20 minutes until fork or toothpick comes out clean.

Once taken out of oven immediately cut a 1/2 inch deep x into the top of each cupcake. Push lindor chocolate into the x until flush with top of cupcake. Remove cupcakes from pan and let cool for about 30 minutes on wire racks.

Mix butter and marshmallow fluff until light and fluffy, about 2 minutes. Slowly add confectioners sugar on low until incorporated. Add milk one tbs at a time until smooth. 

Spread onto cooled cupcakes.

Enjoy!

Frosted Sugar Cookies

sugar sugar cookies with yummy frosting and sprinkles! Just like the store bought but better ;)

Ingredients:
6 cups flour
1 tsp baking soda
1tsp baking powder
1 cup butter at room temperature
2 1/2 cups sugar
3 eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cup sour cream (light or regular)

Frosting
2 cup butter at room temperature
2 tsp vanilla
6 cups confectioners sugar
12 tbs heavy cream
food colouring
sprinkles

In a medium sized bowl mix together flour, baking soda, baking powder and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time until each is incorporated. Add vanilla and sour cream on low speed until combined.
Add dry ingredients slowly until all is combined. The dough should be sticky.
Divide dough into sections and wrap with plastic wrap. Let chill in fridge for about an hour or more.

Preheat oven to 425 degrees. Line baking sheets with parchment paper or spray with cooking spray(this recipe makes a lot of cookies)

Unwrap dough and place of floured surface. Dust the top of dough and rolling pin with flour. Roll the dough to a 1/4 inch thickness. Cut large circles out with a cookie cutter or cup. Place on parchment and bake for 10 - 15 minutes until tops are golden brown.
Transfer cookies to wire rack when done. Let cool.

In an electric mixer cream butter and vanilla. Add confectioners sugar and beat until incorporated. Add cream 1 tablespoon at a time until desired consistency. Add food colouring.

Spread onto cookies and then sprinkle.

mmmm!

Cookies n Cream Cupcakes with Nutella Buttercream Frosting

Okay so these cupcakes are probably one of the best I've ever made. They weren't much of a challenge but more of a giant mess in my kitchen... Oreos are probably one of my favourite cookies and cupcakes are well cupcakes, so putting them together seemed like one pretty great idea right?

Ingredients: 

Cupcakes

24 oreo halves with cream filling attached

2 1/4 cup flour

1tsp baking powder

1/2 tsp salt

8 tbs room temperature butter

1 2/3 cup sugar

3 egg whites at room temperature 

2 tsp vanilla extract

1 cup milk

15-20 oreos quartered

oreo crumbs (optional)

Frosting

1 cup butter at room temperature

2 cups confectioners sugar

2/3 cup Nutella

1 tsp vanilla extract

2 tbs cream (heavy or whipping cream)

Preheat oven to 350 degrees and line cupcake pans with 24 cupcake liners. Place an oreo half in the bottom of each liner.

In a medium bowl combine flour, baking powder, and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 2 minutes. Blend the egg whites one at a time. Add vanilla. Alternate adding dry ingredients and milk beating well after each addition.

Fold in the chopped Oreos until evenly incorporated. 

Divide batter even into cupcake liners. Bake for 18 - 20 minutes until fork or toothpick comes out clean.

Let cool for 5 minutes then transfer to wire rack. Let cool completely. 

In an electric mixer beat butter and confectioners sugar on a low-medium speed until well combined, about 2 minutes. Add Nutella and increase speed, mix for another 2 minutes. Add vanilla and cream. Beat another minute. 

Frost cupcakes using knife or icing bag. Sprinkle with Oreo crumbs.

Amazing!

Mint chocolate chip brownies

When my boyfriend josh told me he liked mint chocolate I just had to make these yummy mint chocolate brownies for him. I kinda went overboard with the icing but I tend to do that with sweets. Sugar lover problems...

Ingredients:

Brownies

1/2 cup butter

1 cup unsweetened chocolate or semi-sweet chocolate (I used semi-sweet)

1 1/2 cups sugar

3 eggs

1 1/2 tsp vanilla

1 cup flour

1/2 tsp salt

Frosting

1/4 cup butter

2 1/2 cups confectioners sugar

1 1/2 to 3 tbs milk (or cream)

1/2 tsp peppermint extract

green food coloring

Chocolate topping

3/4 cup semi-sweet chocolate chips

1/2 cup mint chocolate chips (optional)

Preheat oven to 350 degrees. Grease and flour 9-inch baking pan. 

In a large bowl whisk together sugar and eggs. 

Melt chocolate and butter in double boiler (boil pot of water and reduce heat to low, place metal bowl on top with chocolate and butter inside) 

Add chocolate mixture to sugar mixture. Add vanilla and combine. Stir in flour and salt until throughly combined. 

Pour into prepared pan and bake for 25 minutes until fork or toothpick comes out clean. Let completley cool.

With an electric mixer, cream the butter and confectioners sugar until light and fluffy. Add milk a tablespoon at a time. Beat in peppermint extract and green colouring until desired shade. 

Frost cooled brownies. Let chill in fridge for 45 minutes to 1 hour. 

Melt semi-sweet chocolate chips in double boiler. Poor chocolate onto brownies, smooth with a knife. Sprinkle mint chocolate chips on top. Let chill in fridge for 45 minutes until chocolate has hardened. 

Cut into squares.

Yum!

Lemon Blueberry Yogurt Loaf

My dads a huge lemon fan so when I came across this recipe I had to try it. Loafs can often come off as being dry but this is nowhere near it. The yogurt really gives this a moist taste along with the lemon syrup and sugar-lemon glaze.

Ingredients:
1 1/2 cups + 2 tbs flour (seperated)
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 cup sugar
3 eggs
2 tsps lemon zest
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh blueberries

Lemon syrup
1/3 cup lemon juice
1/3 cup sugar

Sugar-Lemon glaze
1 cup confectioners sugar
2 to 3 tablespoons lemon juice

Preheat oven to 350 degrees. Grease bottom of 9 x 5-inch loaf pan then dust with flour.

In a medium bowl sift together flour, baking powder and salt
In a large bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl mix blueberries and remaining flour, then fold blueberries into batter.

Pour the batter into the pan and bake for 50 to 55 minutes until a fork or toothpick comes out of loaf clean.

Let loaf cool in the pan for 10 minutes before removing it and placing on a wire rack.
While loaf is cooling make lemon syrup in a small saucepan over medium heat. Stir until dissolved, continue to cook for 3 minutes. Set aside when done.

Poke holes in the top and sides of warm loaf. Brush the loaf with lemon syrup. Let cool completely.

To make lemon glaze whisk together confectioner's sugar and lemon juice. Mixture should be thick but pourable. Add more lemon juice if needed.
Pour glaze onto loaf and let drip down the sides. Let harden for about 15 minutes before serving

Enjoy!