My last post was about my new donut pan and a simple baked donut. Here is an even better, even sweeter, even gooier recipe.
Baked Applesauce Donuts
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chunky applesauce
1/4 cup milk (I used buttermilk)
1/4 cup butter, softened
Glaze: I made the glaze in the sauce pan I melted the butter in.
1 1/2 cups confectioners’ sugar
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add applesauce, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. (spray lightly with PAM)
. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
. Beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.
Yields: 1 dozen of sweetness
I haven’t made these yet – but want to. If anyone does them please comment . Enjoy! cate b
And I don’t regret it…
SALTED ORANGE WALNUT COOKIES
3 cups walnuts, pieces
1 cup of butter (2 sticks)–at room temperature
2/3 cup sugar
grated zest from 1 orange
2 large egg yolks
2 cups flour
1 tsp. flake sea salt (like Maldon)
I enjoy a little something on the sweet side with my morning coffee. I don’t have to have it every day but a few times a week. Donuts are awesome and a rare treat for us. But now, I have a donut pan:
I followed the directions that came with my donut pan and they were perfect! The only big mistake I made was to brush melted butter on them and sprinkle cinnamon sugar on them as opposed to their suggestion of dipping in butter and then cover in cinnamon/sugar. Mine were definitely less calories. Next time I want to use a glaze or light frosting, simply because they are lighter on one side due to the baking process. A glaze of frosting will remedy that.
Please know that when I make a recipe asking for buttermilk, I put about a tablespoon of vinegar into measuring cup and add milk up to desired mark and let it sit a few minutes. Great inexpensive substitute for buttermilk, especially if you do not like buttermilk. No waste.
We were invited to a dinner with the theme of Latin American Cuisine! One of my favorite types of food. I was going to make a Double Chocolate Cream Pie with a touch of cayenne and topped with a dollop of a slightly sweetened Lime-Sour Cream and sprinkled with fresh cut cilantro – sorry, is your mouth watering over this or are you skeptical? Well, I didn’t make it this time but I have before and let me tell you, if you like those flavors at all, when you put them together it is unbelievable! I’ll save that recipe for another post.
So what did I make, you ask? As the title implies, I made a Mexican Flan and a batch of Sopaipillas. Flan is like a sweet egg custard, and this one has a slight orange flavor to it. I found the recipe here: http://allrecipes.com/recipe/flan-mexicano-mexican-flan/detail.aspx
The recipe is easy to follow. Don’t let the first step frighten you. The “melting” of the sugar is easy and it came out perfect. So, when it hardens in your mold, do not panic. It is a wonderful surprise when you unfold the flan.
The recipe calls for a Flan Mold. I do not own one and had no time to find one so I used my Corning-ware casserole dish. It worked perfectly.
I used my stand mixer instead of a blender. Again, worked perfectly. Here is the after-baked flan:
Fortunately, I remembered my Christmas platter. The size was perfect to put the Flan on.
And then came the moment to un-mold this baby. I was nervous. When I set the platter over the dish and gently, yet quickly flipped it, set it on the counter and said a brief prayer…….. I lifted the dish and heard the most incredible, delightful sound in Flan making….. a sweet suction sound ….. and there she was!
And oh my! What a flavor. You must try this.
Now, the Sopaipillas. With my kitchen shears I cut flour tortillas into triangles. Fried them in oil and drained on paper towels and sprinkled with cinnamon-sugar! Simple as that. They taste great with ice cream! Or Mexican Flan!
I hope you try this! It is so good and easy.
I finally did it! I bought vanilla beans and a bottle of Vodka and slit the beans open and put them in the bottle. Shook it quite violently and put it in a dark part of the pantry. I shake every now and then (at least every two weeks) and the Vanilla Extract will be ready by the end of April. It is already smelling wonderful!
I’ll let you know how great it tastes. My daughter-in-law did this and it was delicious! The baked goods will be so good with this ingredient.
See you soon.
I have always had a love for marble cake. It could be that my early birthday parties always seemed to have a marble cake with butter cream frosting made by mom! Great combination and so good.
Well, a blogger I follow posted a Marble Cake the other day – check hers out: http://bakewithmeblog.wordpress.com/2013/10/06/chocolate-orange-marble-cake/
This cake drew me in rapidly. BUT I am in the USA, born and bred, and except for a teeny tiny learning experience with metric – I do not know metric. Several years ago the US wanted to change to metric. I balked at that idea but was willing to learn. Then, as usual, they said we will not. OK. Got out of that one. But now I keep seeing these wonderful blogs with fantastic temptations and I want to make them. That’s where google comes in. So I converted the grams to ounces and OH MY! What a fantastic cake!
I clicked on her link to the BBC site with the original recipe: http://www.bbcgoodfood.com/recipes/2988682/chocolate-orange-marble-cake
Here are the measurements I used:
Oven heated to 325 – I guessed that one. gas 4???????
1 cup butter (I used unsalted)
1 cup pure cane granulated sugar
1 cup Self rising Flour
The rest is in tablespoons (thank goodness)
And for the last part of the melted chocolate and orange I used a blop of Nutella with a dribble of orange juice mixed in and put in microwave briefly so I could drizzle it.
TRY IT! It is heavenly and I cannot stop eating it……..my birthday is Friday so I think I can justify the piggy-ness of devouring this cake.
This is a reblog from my main blog page – Let’s Have Another Piece of Pie. Not about pie in the literal sense of the word. www.wingedprisms.com
I just used my basic shortbread recipe and pressed into owl pan and here you have it. Cute and delicious.