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Cinnamon and Sugar Mini Donuts09. July 2014
The other day my very pregnant face and I really felt like cinnamon and sugar donuts, so I looked on my ‘baked goods’ board on Pinterest for an easy recipe that I remember glancing over a few weeks back, which I even bought a mini muffin tin for the last time I was at the shops. This recipe has very few ingredients and the end result is reached super quickly. I literally made these in a few minutes and then literally ate like 8 of them in a few seconds.
I actually feel like them again, now that I’m typing about them. Damn sweet teeth.
Anyway here is the recipe, which I got off a blog called Averie Cooks – thanks Averie for it and the extra cinnamon and sugar coated padding for future Shangie, she kicked like a crazy person after I popped some of these suckers.
You can also check out these very easy donuts that I baked a while back, using my nifty mini donut tin, which I love.
Ingredients: Mini Donuts
70 grams unsalted butter, softened
1/4 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla essence
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg (I used 1/2 a teaspoon less because I found the nutmeg to be quite strong)
3 Tablespoons unsalted butter, melted
1/4 cup white sugar
1 to 2 teaspoons cinnamon
- For the donuts- Preheat oven to 350F/180°. Spray your mini muffin tin (I only bought one and it makes 12 of these little guys at a time, but they take very quick to bake, so I coped with just the 1 tin) then dust it with a little bit of flour.
- In a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine all these ingredients: egg, butter, sugars and vanilla and beat on medium-high speed until until light and fluffy, about 3 minutes.
- Then scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Then using a tablespoon fill the prepared tin. Fill each hole until they’re about 3/4-full.
- Bake for 9 to 11 minutes (mine took 9 minutes because my oven gets quite hot), the donuts must be domed with springy centres (if you test them with a toothpick, it must come out clean). They cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow donuts to cool in the pan on top of a wire rack for about 10 minutes before removing. While they cool, prepare the coating.
- For the Coating - In a small bowl, in the microwave melt the butter, then set aside.
- In a separate small bowl, stir together the sugar and cinnamon, then set aside.
- After the donuts have cooled, dip the top of each one quickly into the melted butter, then into the cinnamon-sugar mix. I tried some with no butter, just cinnamon and sugar and they were also nice. I think making a thin icing (using icing sugar and water) and using that as a dip before the cinnamon and sugar mix could also be nice.
And that is that, in just a few easy steps you have yourself some delicious baked goods that are as easy to eat as popcorn. Just close your eyes, tilt your head back and then chuck some into your mouth for instant happiness.
Here are some snaps of the other donuts I have made a couple of times in the past, this recipe is also very easy to make and easy to eat…
Chicken sausage and chorizo pasta with baby spinach24. March 2014
The other night I tried out Lindsay’s recipe for San Marzano pasta E Fagioli. I’ve never cooked pasta in a sauce before, so I was a bit intrigued and a bit worried, because there was a lot of sauce in my pot at one stage and I didn’t know if it was going to boil down enough, but it did and this dish turned out pretty good. I made a couple of changes to the original recipe just because I didn’t use spicy chicken sausage like she suggested. I added some chorizo and a bit of chilli, which worked out pretty well, I also added some sugar because there is a lot of tomato that goes into this.
I must warn you, this recipe makes a lot of food, so either halve these portions or invite some hungry faces over for dinner.
Thanks Lindsey for the recipe….
- 450 grams chicken sausages in casing
- 1 whole chorizo sausage – chopped
- 1½ cups chopped celery, carrot, and onion
- 3 cloves garlic, minced
- 1½ teaspoons ground oregano
- ½ teaspoon salt
- A couple of dashes of chilli flakes
- 2 tablespoons of sugar
- 1 bay leaf
- 790 grams tinned whole tomatoes
- 400 grams of cannellini beans
- 500 mls chicken broth
- 450 grams small pasta
- 160 grams fresh baby spinach
- Shaved parmesan cheese for topping
- Remove the chicken from its casing. In a large pot, brown the chicken sausage over medium high heat and drain the excess grease. Near the end of cooking add the chorizo sausage for a bit. Set the chicken and sausage mix aside.
- Crush the tinned tomatoes and sauce in a food processor and set aside. Drain the cannellini beans. Place in a food processor. Refill the can with water, add to the food processor, and puree until very smooth.
- In the same large pot as step one, saute the carrots, celery and onions, garlic, oregano, salt and bay leaf (with a little olive oil if needed) until soft and fragrant. Add the tomatoes, pureed beans, sugar and broth. Simmer for 20 minutes. It’ll be very saucy.
- Add the pasta and simmer for another 20 minutes until pasta is cooked through as sauce is reduced. Throw in the baby spinach and the chorizo/chicken sausage from step one. If needed, add water or broth to adjust the consistency of the pasta before serving. Top with some parmesan cheese.
The Kitchy Kitchen11. July 2013
I stumbled across this food blog The Kitchy Kitchen a few days ago via Pinterest. Last night I literally lay in bed talking to myself about all these recipes. I was a like a crazy person high on imaginary sugar. It definitely looks likes this lady knows how to wield her kitchen equipment and take a pretty picture of the end result.
Here are some of the things that caught my fat eye, I’d say check out her site for more, it’s totally worth it.
Spicy Grilled Shrimp with Cucumber Cilantro Rice
Banana Cream Pie with Dark Chocolate Ganache & Cardamom Custard
Roasted Red Bell Peppers Baked with Goat Cheese, Herbs & Olives
New York Cheesecake with Pretzel / Graham Crust and Salted Caramel Sour Cream On Top
Orange Poppyseed Pound Cake with Dark Chocolate Glaze
Molten chocolate cake with maple whipped cream
On Monday night I threw my Shane a small surprise Rumdayillovo party. It’s his birthday today which means it’s pretty much impossible for us to go out because of Howl, so with Doug’s help I made prego rolls and potato wedges, hung up balloons with steamers, set-up a poker game and had our Rumday Illovo family over to surprise him. He was ALMOST surprised. Boo. He arrived home literally 10 minutes before everyone else arrived to shout the big ‘S’ word, but he appreciated it anyway.
HAPPY BIRTHDAY MY SHANE, you are my best friend and I love you so so so much.
I also, for the first time attempted to make Oreo cupcakes. They were actually pretty easy to make and they turned out really good, well that’s what everyone told me. I always feel weird saying things tasted good, like I’m blowing my own horn, but they were really nice. The Oreo after being baked in the cake batter turned out really soft and yummy, so when you bit into the cupcake everything was super soft and sweet. I made a simple cocoa buttercream icing for the tops, which complimented them nicely, it also made them look cool, white on the outside and brown on top, sort of like an Oreo.
Anyway here is the recipe for the cupcakes, the buttercream icing I just made up as I went along, but next time I’m totally making this recipe because it sounds amazing and who wouldn’t want the most amazing icing on their cake? Not me.
150g castor sugar
1 teaspoon vanilla essence
200g cake flour
1 teaspoon baking powder
Cream the butter and sugar together Add the vanilla essence and mix well Add the eggs one at a time, scraping the sides of the bowl well after each addition Add the flour, baking powder and milk to the mixture and beat well Pour a small amount of the mixture into the cupcake holders then place a Oreo cookie on top of the mixture before covering it with more batter. Fill the cupcake tin holes just under 3/4 of the way. Bake at 160° for 20 minutes or until the tops of the cupcakes are slightly golden brown. Once they are cooled you can ice them with whatever icing takes your fancy. Like I said I made some cocoa buttercream icing, but next time I’m using this recipe (below) but I’ll add some cocoa.
Fluffy Buttercream Frosting
1 1/2 cups butter, at room temperature (3 sticks)*
4 1/2 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract (use clear if desired)
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.