Ice Cream Bread – Two Ingredient Recipes – Pineapple Coconut

ice cream bread two ingredient

The first time I saw this Ice Cream Bread, I thought to myself, there is no way that two ingredients are going to make a loaf of bread. It’s simply not possible. Bread takes tons of steps, and kneading and rising and… well, anyone who has ever made bread from scratch knows that it takes a bit. But this bread does not! And it only has two ingredients!

ice cream bread two ingredient

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Skinny Baked Beignets #SundaySupper

Baked Beignets

It’s a Mardi Gras #SundaySupper! (Fat Sunday, if you will)

I’m not from Louisana, but I have a strong connection to it. Many people don’t know that my ex husband (my children’s father) is from Louisana. I met him when I was 19. So before him, I really didn’t know much about Louisiana, Creole and Cajun Culture or Mardi Gras  in general, including why it was celebrated or about any of the customary foods, etc.. It wasn’t long after we met that I got my first visit to New Orleans and my first taste of real Louisiana cuisine, which interestingly enough my ex husband doesn’t like most of,  and I have been hooked ever since.

I enjoy visiting Louisiana occasionally and dining on true Creole food, because up here in Missouri, even the Cajun restaurants don’t really understand real Cajun or Creole food. Not that there’s too many of them, because there really isn’t. Which has left me to create the foods I love in my own kitchen when I am having a craving for them.

This is true with my love affair with beignets, which I have been enjoying since childhood. There is nothing like a traditional Beignets from the heart of Louisiana, but I don’t get down there often and the bakeries up here have no idea what they are doing. I had my first beignet when I was very young, and used to think it funny that it was the Louisiana State Donut, since to me it didn’t seem like a donut.

However, my skinny version here is baked and not fried. You still get the same pillowy doughy square perfection coated in powdered sugar but without the extra fat and grease. You can’t beat that.

Baked Beignets

5.0 from 3 reviews

Skinny Baked Beignets
 
Author:
Serves: 2 dozen
Ingredients
  • 1 (1/4-ounce) envelope active dry yeast
  • 4 Tablespoons warm water (100° to 110°)
  • 1 tablespoon of sugar (to proof the yeast)
  • ¾ cup milk or buttermilk
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 cups all-purpose flour
  • ¼-1/2 cup of powdered sugar for sifting over the warm beignets.
Instructions
  1. Heat the milk or buttermilk in a small pan over medium heat. Once small bubbles begin to forms around the sides of the pan, stir in the ¼ cup of sugar, the butter, and the salt. Do not allow the mixture to boil ever. Stir continuously until butter is melted. Remove from the heat and set aside to allow to cool. (I usually put it in the fridge for awhile to let it cool quicker)
  2. When the milk mixture is just about cool enough, begin the next step.
  3. In a large bowl combine yeast, warm water and the sugar; let mixture stand for 10 minutes until “proofed”… it will be foamy.
  4. Once the yeast has proofed, add the milk mixture, the egg and 2 cups of the flour.
  5. I use my stand mixture and allow it to run for about 2 minutes. The dough will be sticky. Now add the last cup of flour and use the bread attachment to knead for about 5-6 minutes or until your dough is soft and smooth.
  6. Place the dough into a greased bowl. Cover with plastic wrap and allow to rise in a warm spot about 1 hour or until doubled in size.
  7. Punch the center of the dough down and turn it out onto a floured work surface.
  8. Roll the dough out to about a ¼ in thickness. I use a rectangle or square cookie cutter to cut out the dough, but you can use a knife, pizza cutter or whatever you have. Place your cut out pieces on large pan, cover them and allow to rise in a warm spot for another 30 minutes or until doubled in size.
  9. At this point, preheat your oven to 400 F.
  10. Spray a baking pan with cooking spray. Place the pieces of dough 2″ apart on the pan.
  11. Bake for 7-10 minutes.
  12. Remove from oven and sift the powdered sugar over them generously while still warm.
  13. Enjoy piping hot and fresh for best taste. Serve with chocolate sauce for dipping.

Baked Beignets

Skinny Baked Beignets

Baked Beignets

Don’t miss the other great recipes in today’s Fat #SundaySupper Mardi Gras lineup!

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

sundaysuppersmJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mini Spice Bundt Cakes

Mini Spice Bundt Cakes

It’s time once again for Secret Recipe Club reveal and boy it’s been awhile! We took a bit of time off for the holiday’s and I’ve missed it.

Secret Recipe Club

 

 

My blog for SRC this month was Searching For Dessert. I loved her blog and there were so many delicious goodies to pick from and I love that! We want to still try her Baked Grapefruit & Olive Oil DoughnutsPeanut Butter & Banana Breakfast CookiesRoasted Strawberry & Pineapple Shortcakes  and her Sweet Tea Pie with Lemon Whipped Cream. Amazing treats!

We settled on her cute little Mini Spice Cakes, because I had just got some new pans and was dying to use them for something.

We loved these little cakes. First, just the right amount of spice and just the faintest hint of apple which makes them even better. There are AMAZING warm! Grab a cup of coffee or tea and you have the perfect breakfast right there. I may or may not have had 1, 2, 3 for breakfast.

A perfect recipe, we will definitely be making again!

There was a wonderful story that went along with them though. I have a very old sifter. And I decided to sift some powdered sugar on for the photos (and because who doesn’t love some powdered sugar?) Well, in the middle of the photo shoot… the sifter broke and powdered sugar went everywhere. I posted the photo on instagram and it made me laugh out loud and how many people actually thought I had done it on purpose and loved it. Nope that was not on purpose. That’s a lot of sugar! haha

Mini Spice Bundt Cakes

5.0 from 1 reviews

Mini Spice Bundt Cakes
 
Author:
Ingredients
  • 1 cup firmly packed brown sugar
  • 1 stick butter, melted and cooled
  • 1 whole egg
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • 1 packet apple cider drink mix
  • ½ teaspoon salt
  • 1 cup milk
Instructions
  1. Preheat the oven to 350F. Grease 6 mini bundt pan cups, set aside.
  2. In a large bowl mix together the brown sugar, butter, and egg until smooth. In a medium bowl mix together the dry ingredients from flour-salt until blended.
  3. Add half of the flour mixture to the butter mixture, stirring well. Slowly add the milk, stirring slowly to blend (so it won’t splash). Add the remaining flour mixture and stir until it is completely blended.
  4. Evenly distribute the batter into the pans. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Cool 10 minutes then remove from pan. Cool completely on a wire rack.

 

Baked Cranberry Donuts #SweetEatsHolidayTreats

Baked Cranberry Donuts

 

Welcome to Day 6 of the 12 Days of Sweet Eats and Holiday Treats Link Up!

Baked Cranberry Donuts #SweetEatsHolidayTreats

It’s Day 6 and we’re into the second week of 12 Days of Sweet Eats and Holiday Treats.  So many wonderful treats have been shared, my co-hosts have been whipping up great recipes and this has been so much fun. I do hope you will link up your favorite Holiday Treats, Crafts, Decorations or DIY Holiday projects to the party. There are really no rules, would just be nice if you stopped by and visited the other hosts too.

They have awesome treats in store for you as well!

These Baked Cranberry Donuts were a test to see if I could get them to work. I used an older donut recipe and substituted the fruit it called for, for the cranberries. We really liked these a lot, though I’d like to play around to see if I can get a stronger cranberry flavor. At any rate, these are really good, the kids gobbled them up without reservation and then asked me when I was planning to make more again. A great holiday treat!

Baked Cranberry Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 donuts
Ingredients
For the Donuts:
  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 2½ teaspoon of baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • ¾ cup of heavy cream
  • 3 tablespoons of butter, melted
  • 1¼ Tablespoon of vanilla extract
  • 1 cup of chopped cranberries
  • For the Icing:
  • 6 strawberries, hulled
  • 1 Tablespoon of half-and-half cream
  • 2 cups of confectioners’ sugar, sifted*
Instructions
For the Donuts:
  1. Preheat your oven to 325 degrees. Spray your donut pan with non stick cooking spray.
  2. In a mixing bowl, combine the flour, sugar, baking powder, both spices and salt.
  3. In another mixing bowl, whisk your eggs, then add the cream, butter and vanilla and whisk until incorporated.
  4. Slowly add the dry ingredients into the wet ingredients and blend just until incorporated. It will be a little thick, don’t worry about this. Fold in the chopped cranberries.
  5. Open a freezer bag and dump the dough into the bag. Seal the bag and snip the bottom corner off one side.
  6. Pipe the dough into your donut pan about ⅔ full.
  7. Bake at 325 degrees for 10-12 minutes. You can tell they are done because if you press on the donut, it will spring back up.
  8. Allow to completely cool on a rack before icing.
For the Icing:
  1. In a blender, pulverize the cranberries with a couple of drops of water.
  2. Add the cream and blend.
  3. Pour 1 cup at a time of powdered sugar into the blender and blend. If you want a thinner icing, only use the 1st cup. If you want a thicker icing, use the second cup of powdered sugar.
  4. Pour or brush the icing over the donuts. Enjoy!

Don’t forget to link up your own fun Sweet Eats and Holiday Treats. Anything goes… share holiday decorations, projects, crafts, DIY and of course, recipes. Link up below and be sure to check back tomorrow for another fabulous holiday recipe. Also please don’t forget to go check out Pam and Micha too!

 

 

Baked Caramel Apple Cider Donuts #SundaySupper

Baked Caramel Apple Cider Donuts #SundaySupper

It’s been an interesting week at our house, and I was quite happy to see the weekend. Just busy mostly, but another big milestone was hit in our house this weekend. My mini me (Brie’s Bites), Brielle has entered into her first serious relationship. Caught us a bit by surprise but he came home with her on Thursday after school, and … well, we like him. A lot.

He has to get through impressing seven people in this house, plus another boyfriend who is part of our family on a regular basis and he won us all over. That’s not easy to do. At all.

I thought I wasn’t prepared for this. And I was so incredibly afraid I wasn’t going to like him. And I was so afraid she was going to get her heart broken and be disappointed, but instead, things are going beautifully and she’s the happiest I have ever seen her before in my life.

Today is Being Thankful #SundaySupper and this week I have felt blessed and thankful many times. For many reasons.

I am always thankful for my family, my children, my husband, my mother and father, brother and family. My pets too. I am thankful for my friends, my business, my life.

But right now, I am most thankful for Mason giving my happy, beautiful daughter back.  She’s been so wonderful and pleasant to be around and well, she’s a teenager so that’s not always the case. I’m so extremely thankful she is happy and it’s a wonderful thing to say.

I hope all my American friends have a wonderful Thanksgiving holiday with their families and friends, and that all those who celebrate Hannukah also have a wonderful start to their holiday season.

I will leave you with an adorable picture of the cute couple. Happy Sunday!

BrielleNMason

 

5.0 from 1 reviews

Baked Caramel Apple Cider Donuts
 
Prep time
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Total time
 
Baked Spiced Apple Cider Donuts, so soft and wonderfully flavorful, drenched in caramel sauce. Top with some crushed nuts if you’d like a little crunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
For the Donuts:
  • 1 cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • ½ tsp salt
  • ⅓ cup maple syrup
  • ½ cup apple cider
  • 4 Tablespoons vegetable or canola oil
  • 1 teaspoon of vanilla extract
For the Caramel Topping:
  • 1½ cup caramel candy squares (like Brach’s)
  • 1 tablespoon whole milk
Instructions
For Donuts:
  1. Preheat your oven to 350 degrees. Grease or spray your donut pan.
  2. In a mixing bowl, combine your dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
  3. In another bowl, whisk the maple syrup, apple cider, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix just until combined… the dough will be thick.
  5. Spoon the batter into a piping bag or a plastic baggie with the corner snipped and pipe the dough into the prepared donut pans. Fill each space to about ¾ full.
  6. Bake for 8-10 minutes, until donuts springs back when gently pressed. Remove from oven and allow to cool in pan for 5 minutes. Transfer to a wire cooling rack and allow to cool completely before adding icing/caramel topping.
For the Caramel Topping:
  1. In a microwaveable bowl, add caramels & milk. Heat for 1 minute. Remove and stir. Heat an additional 30 seconds, stir and then repeat at 30 second intervals until fully melted.
  2. With a spoon drizzle caramel over the donuts or just kinda slather it on like I did. :)

 

 

Baked Caramel Apple Cider Donuts

 

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

sundaysupperlogo Halloween Chocolate Pumpkin Parfaits #SundaySupperJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Baked Caramel Apple Cider Donuts

Pumpkin Chai Donuts

Pumpkin Chai Donuts
It’s that time again, once again for the Secret Recipe Club reveal. After a crazy weekend with too many commitments, it was nice to have something so nice to look forward to baking. Truth is, I made these the day I first got my assignment for this month, but then decided that yesterday, it would be wonderful to make them again, because well….  they are just that good. And this time I made them into actual donuts. Which I didn’t think would make them better, but they were.

Secret Recipe Club

My blog assignment for November was Sweet as Sugar Cookies. I loved her blog, it is filled with sweet treats and yummy desserts (along with some other delicious savory dishes.) A few favorites were Salted Honey Lavender Shortbread, Pumpkin Chai Bubble Bread, Butterscotch Yams and Spicy Peanut Butter Meatballs.

In the end, the Pumpkin Chai Donuts won out because of my passion for all three. Pumpkin, Oh yeah, Chai? Yep! Donuts… I love donuts!

I originally made them exactly the way she made them, into little mini muffin gems – they were amazing, so tender and moist and delicious. This time, I did a little of both, a few mini muffins gems and a few donuts. You can do it whichever way you wish.

The only change I really made to the whole recipe, was the cooking time and temperature. I really wanted a moist donut with the wonderful pumpkin and chai flavor to be the focus. I achieved that.

Pumpkin Chai Donuts
 
Prep time
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A moist, soft, fluffy donut with the wonderful flavors of pumpkin and chai spice.
Author:
Recipe type: Donut
Cuisine: American
Serves: approx. 20 donuts or 48 mini muffins
Ingredients
For the batter:
  • 3 cups all-purpose flour
  • 2½ teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • 1 teaspoon of salt
  • ½ teaspoon of ground nutmeg
  • ¼ teaspoon of ground allspice
  • ⅓ cup of milk
  • 1¼ cup of pure pumpkin puree
  • 10 Tablespoons of unsalted butter, room temp
  • ¾ cup of light brown sugar
  • 2 large eggs (I used 3 medium)
For the Sugar coating:
  • 6 teaspoons of chai spice (see recipe below)
  • ¾ cup of sugar
  • melted butter for dipping the donuts
Sweet as Sugar Cookies’ Chai Spice Blend
  • 4 teaspoons of ground cinnamon
  • 4 teaspoons of ground ginger
  • 2 teaspoons of cardamom
  • 2 teaspoons of cloves (or allspice)
  • ½ teaspoon of white pepper
Instructions
To Make the Chai Spice:
  1. Combine all the spices and mix well. The results will be more than you need, but you can use it for all sorts of things. Store in a spice jar or mason jar (I tripled it and put it in a small mason jar)
For the donuts:
  1. Preheat your oven to 350 degrees.
  2. Grease your donut pans, or if you are making mini donut muffins, grease your mini muffin pans.
  3. In a large bowl, whisk together the first six dry ingredients.
  4. In another bowl, combine the milk and the pumpkin puree.
  5. In another bowl, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.
  6. Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture until well combined. Batter will be thick.
  7. I used a mini ice cream scoop to fill the mini muffin tins.
  8. For the full size donuts, I put the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan.
  9. Bake for 13-16 minutes, or until a toothpick inserted comes out clean.
For the Chai Sugar Mixture:
  1. Melt about a half cup of butter or so.
  2. In a bowl, whisk together the sugar with the chai spice you made.
  3. Allow the donuts or muffins to cool for about 10-15 minutes.
  4. Remove them from the pan, and dip them into the melted butter, and the toss in the sugar-spice mixture, until coated.
  5. You can start eating them immediately, but best to give them about 10 minutes to cool down a little more.

 

Pumpkin Chai Donut Muffins

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls #KHHolidayRollCall

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls - Title

The holiday’s are just around the corner, and I don’t know about you, but one of the things I look forward to are all the delicious foods, snacks and drinks served this time of year. Every year there are a few favorites I can’t wait to see on the holiday table, they’ve been there since childhood and continue to be a prominent part of our holiday festivities each year.

One of those items, are King’s Hawaiian® Dinner Rolls.  The holiday’s are simply complete when they are added to our meal. These little sweet gems of soft, melt in your mouth, goodness have been on my table since I was old enough to chew. I associate them with every major holiday and I love them throughout the year several times when a sweet roll, is the perfect missing counterpart to an everyday meal. You can find where to get them here.

I was asked to bring a pumpkin dessert to a holiday gathering and I wanted to come up with something unique and memorable. But I wanted it to be easy, something that was versatile could be changed up for the season (in other words not just served with pumpkin) and something that was quick to make.

I did just that with these sticky, gooey, pumpkin filled rolls.

Introducing Caramel Nut Pumpkin Sticky Rolls…

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls 2

They take about 5 minutes to get all the ingredients together and made. Then you simply pop them in the oven for 8-10 minutes and what is removed is a wonderfully warm, delicious, easy to serve dessert that everyone will rave about for a long while. You really can’t beat that.

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls _ square

Are you ready to make up your own batch of Caramel Nut Pumpkin Sticky Rolls?

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls #KHHolidayRollCall
 
Prep time
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Total time
 
Gooey, warm caramel drenched King’s Hawaiian® Dinner Rolls stuffed with pumpkin make these Caramel Nut Pumpkin Sticky Rolls the perfect holiday dessert.
Author:
Serves: 12
Ingredients
  • 1 package of 12 count King’s Hawaiian® Dinner Rolls
  • ½ cup of pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon of milk
  • 1 Tablespoon of pumpkin pie spice
  • 4 tablespoons of melted butter
  • ¼ cup of sugar
  • 1 Tablespoon of pumpkin pie spice
  • ½ cup of caramel sauce (you can use homemade or store bought for ice cream)
  • ¼ cup of chopped walnuts (or any other nut you’d like)
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a small bowl, mix together the pumpkin puree, milk and 1 Tablespoon of Pumpkin Pie Spice.
  3. Slice the King’s Hawaiian® Dinner Rolls in half. Spread the pumpkin mixture evenly in between the slices of each roll.
  4. Replace the tops and place each “sandwich” into a 13 x 9 dish.
  5. In another small bowl, mix together the sugar and Pumpkin Pie Spice.
  6. Pour the melted butter on the tops of the rolls.
  7. Sprinkle the tops of each roll with the Spiced Sugar.
  8. Drizzle the caramel across the tops of the rolls, letting it roll down the sides.
  9. Sprinkle the chopped walnuts on top.
  10. Put in the oven for 8-10 minutes.
  11. Serve warm.

 

Please vote for my Recipe!

Here’s the deal, my Caramel Nut Pumpkin Sticky Rolls are part of a contest over at King’s Hawaiian® Recipe Hub. You can vote for your favorite recipe (mine – hint, hint) starting November 4, 2013 and running until December 2, 2013.  Winners will be chosen and announced on December 6, 2013.

When you vote, YOU will also be entered to win 1 of 3 $500 gift cards. Here are the sweepstakes rules.

Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls 3

 

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

Baked Strawberry Rose Cream Donuts with Strawberry Icing

Strawberry Rose Cream Donuts with Strawberry Icing

Strawberry Rose Cream Donuts with Strawberry Icing

I’ve been hinting at these for two weeks. They are finally here.

Strawberry? Check. Rose? Check. Cream? Check. Fluffy, soft baked donuts? Definitely! Strawberry Rose Cream Donuts with Strawberry Icing will quickly become a favorite with a cup of tea or mug of coffee. They are so full of flavor, soft and much healthier than their fried counterparts. This means I can enjoy a baked donut a bit more often. That’s what that means, right? ;)

The idea of cooking and baking with floral extracts has always intrigued me. Awhile back, I decided to order an assortment of unique flavor extracts, like lavender, rose, jasmine, orange blossom and hibiscus. I started using them in all sorts of cakes, muffins, rice dishes and even beverages. Last summer I received a huge crate of strawberries and I had no idea what to do with all of them. So we made jam/jelly. Lots of it. And I still had strawberries left. So I decided to try making a strawberry donut. It turned out fantastic and eventually we decided to switch some ingredients out so we could use cream and turn them into a Strawberries and Cream donut. We had a few fails until we perfected the Strawberries and Cream Donuts. And then it was time to try it with the Rose.

Baked Strawberry Rose Cream Donuts with Strawberry Icing

I don’t think I can even explain how amazing the Strawberry Rose combination is. They compliment each other beautifully and it just tastes like a Spring Donut. I don’t know how to explain that, but if you try them, you will immediately know what I mean.

When we made these last summer, we didn’t wind up taking any photos. Last week I noticed that our rose bushes were in full bloom and that my strawberry plants were bursting at the seams with ripe, beautiful strawberries. Hmm… well, I knew what I was making. (I really just wanted the rose for the pictures, I used the same rose extract I’ve always used.)

So just for you, here is the recipe for these amazing little bites of heaven. I have one sitting here waiting for me with my morning coffee, and I’m not allowed to eat it until I finish this post. So here’s the recipe, so I can hurry up and get to it.

5.0 from 2 reviews

Baked Strawberry Rose Cream Donuts with Strawberry Icing
 
Prep time
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The sweet taste of strawberry & the soft floral flavor of Rose, makes Baked Strawberry Rose Cream Donuts with Strawberry Icing, a very special breakfast.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 donuts
Ingredients
For the Donuts:
  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 2½ teaspoon of baking powder
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • ¾ cup of heavy cream
  • 3 tablespoons of butter, melted
  • 1¼ Tablespoon of rose extract {I Got Mine Here}
  • 1 cup of chopped strawberries
For the Icing:
  • 6 strawberries, hulled
  • 1 Tablespoon of half-and-half cream
  • 2 cups of confectioners’ sugar, sifted*
Instructions
For the Donuts:
  1. Preheat your oven to 325 degrees. Spray your donut pan with non stick cooking spray. I only have one tray, so I have to repeat in between batches.
  2. In a mixing bowl, combine the flour, sugar, baking powder and salt.
  3. In another mixing bowl, whisk your eggs, then add the cream, butter and rose and whisk until incorporated.
  4. Slowly add the dry ingredients into the wet ingredients and blend just until incorporated. It will be a little thick, don’t worry about this. Fold in the chopped strawberries.
  5. Open a freezer bag and dump the dough into the bag. Seal the bag and snip the bottom corner off one side.
  6. Pipe the dough into your donut pan about ⅔ full.
  7. Bake at 325 degrees for 10-12 minutes. You can tell they are done because if you press on the donut, it will spring back up.
  8. Allow to completely cool on a rack before icing.
For the Icing:
  1. In a blender, pulverize the strawberries.
  2. Add the cream and blend.
  3. Pour 1 cup at a time of powdered sugar into the blender and blend. If you want a thinner icing, only use the 1st cup. If you want a thicker icing, use the second cup of powdered sugar.
  4. Pour or brush the icing over the donuts. Enjoy!

 

Do you enjoy cooking with fun extracts? What is your favorite extract? What is your favorite FLORAL extract?
Now, I’m outta here. Off to eat this baby, enjoy some coffee and wake up some more.

Have a blessed day!

Chai Latte Yogurt Tea Cake

Chai Latte Greek Yogurt Tea Cake

I love tea cakes. So moist, so soft and perfect with tea… or in my case… coffee. I love a good basic recipe, and then I love to give it some flavor or change it up a bit. I did that with this one.

It’s Secret Recipe Club time yet… again. Yes, so soon. We’ve had an orphan in group A and I’m back again with another quick recipe. This time I am creating from An Italian in the Midwest. I love Pola’s blog, we met on Triberr and she has such great recipes on her blog. She also just got her PhD…so really she’s Dr. Pola ;) Congratulations Dr!

Since this was supposed to be a quick recipe, I wasn’t anticipating any changes being made. And I only made a few minor tweaks. I was determined to make whatever recipe I chose from her blog, with what I had on hand. I was out of the milk called for in the original recipe, so I substituted with some homemade chai tea latte I had whipped up last night. (pretty much just chai tea mixed with coconut milk). I also took her advice and went for vegetable oil instead of olive oil. I did not have regular yogurt on hand, which I imagined is what the recipe wanted, but I always have greek yogurt on hand, so I substituted that instead. Otherwise, I stuck to the recipe exactly as she made it.

Chai Latte Yogurt Tea Cake
 
Author:
Ingredients
  • 1 cup greek yogurt
  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons of baking powder
  • 1 cup chai latte (or milk)
  • 1 cup vegetable oil
  • 1 pinch salt
  • 3 eggs
  • powdered sugar, if desired
Instructions
  1. Using a mixer, blend together the flour, sugar, baking powder, yogurt, chai latte (or milk), vegetable oil and salt.
  2. While mixing, add the eggs, one by one and blend until incorporated.
  3. I greased a loaf pan (but for the future I will make this in a smaller cake pan because it took a lot longer to cook the center) and baked at 390 degrees for 1 hour. With a smaller cake pan, I would think about 45 minutes.
  4. Dust with powdered sugar, if desired.

 

 

This was wonderful with a cup of coffee.

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Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup

Blueberry Lemon Ricotta Pancakes

There is nothing that makes me sadder on Secret Recipe Club reveal day, than to learn of a member who was orphaned. It’s not right.

Seriously, how hard is it to pick a recipe and make it. See this one? I did it in less than an hour – that was the choosing, shopping and making. And guess what? It’s actually TWO recipes from the orphaned blog Cooking In Stilettos.  I had her Blueberry Ricotta Pancakes bookmarked to try, so that was an easy pick. Then instead of making the syrup in the recipe, I decided to make her Blackberry Vanilla Syrup because I already had some blackberries and my husband adores Blackberries.

My 18 year old son came home in the middle of making these and ate a bunch of them himself, and decided that they were AMAZING (they are!) and when he tried some of the Blackberry Vanilla Syrup with them, he kept oohing and ahhing and decided it would be luxurious served over ice cream. Good thing we have some, and I know what he’s having for dessert this evening.

Aly, this was such a fantastic recipe, I couldn’t stop sampling while I was still cooking and my photos aren’t terrific because all I wanted to do was EAT them. haha Thank you so much! (and thanks to whoever orphaned her so I could make these amazing pancakes).

You can get the recipe for the Blackberry Vanilla Syrup here.

And now, the Blueberry Lemon Ricotta Pancakes. Adapted slightly from Cooking in Stilettos. Only change I really made in my was two add the juice from a whole lemon, as well as grating a whole lemon – I had a few to use up, so this seemed like a good enough thing to use them with. Recipe is how I made. Original here. I got 12 pancakes out of the mix, but I made them pretty big. Small pancakes would probably garner about 20.

Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 pancakes
Ingredients
  • 1⅔ cups water
  • 1 teaspoon of vanilla extract
  • juice from a whole lemon
  • 2 cups of instant pancake mix
  • 1 cup low-fat ricotta cheese
  • ¾ cup of fresh blueberries, plus additional for garnish
  • Zest of a whole lemon
  • Melted butter
Instructions
  1. In a large mixing bowl, combine the water, vanilla and the juice of a whole lemon.
  2. Mix in the pancake mix and stir just until combined, but still lumpy.
  3. Stir in the ricotta, try to keep the batter lumpy.
  4. Fold in the blueberries and lemon zest and allow the mixture to sit for a few minutes.
  5. Heat a non stick skillet over medium heat and add some butter.
  6. Allow the butter to melt and swirl through the pan.
  7. Using an ice cream scoop, scoop batter into pan. (I fit three in a large pan – your results may be more or less)
  8. Cook the pancakes for about 3-4 minutes per side until they are golden. Remove to plate and repeat scooping batter.
  9. Serve with delicious Blackberry Vanilla Syrup and blueberries for garnish.

 

 

Blueberry Lemon Ricotta Pancakes 2

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