Showing posts sorted by date for query brownies. Sort by relevance Show all posts
Showing posts sorted by date for query brownies. Sort by relevance Show all posts
Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life. Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.
I am having family over today for supper and I wanted to make something different and fun for dessert. I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.
In all truth there are probably a bazillion recipes out there for the same thing. There truly is nothing new under the sun, only new ways of doing things!
I put my hand up. I am not a huge fan of cake sprinkles. I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth. Somehow it feels like I am eating gravel.
It is a texture thing. I am extremely sensitive to different textures. Just as my family. I have been known to gag with just a piece of paper between my teeth. Not fun. Especially when you are at the Dentist. However I digress.
I do really like baked donuts. They aren't really donuts but small cakes baked in a donut shaped cake tin. More like donut shaped cupcakes. I can live with that.
And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake. The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch. I am the one with the texture problem, not them!
WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS
Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.
I get my sprinkles from a company called Sweetpolita. I think they are the best and they have a beautiful assortment for any occasion.
I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.
You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.
HOW TO MAKE BAKED FUNFETTI DONUTS
These are really as simple as making muffins. In fact the batter is really similar to a muffin batter. I really do recommend piping the dough into your donut tin. Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
Transfer to a wire rack and cool completely.
To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
Any leftovers may be stored in an airtight container at room temperature for up to two days.
HINTS AND TIPS
Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.
You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.
Don't skip the nutmeg if you want an "authentic" donut flavor.
If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.
Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.
These can be frozen, unglazed, in an airtight container for up to six months.
These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.
They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.
You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.
BAKED CHOCOLATE BUTTERMILK DONUTS - These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
HOMEMADE APPLE CIDER BAKED DONUTS - These are gorgeous. Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!
Yield: 8
Baked Funfetti Donuts
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.
Ingredients
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
- Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
- Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
- Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
- Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
- Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
- Transfer to a wire rack and cool completely.
- To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
- Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
- Any leftovers may be stored in an airtight container at room temperature for up to two days.
Thanks so much for visiting! Do come again!
I am sharing another favorite Christmas cookie with you today. It just wouldn't be Christmas without some of these delicious Walnut Cherry Slices on the cookie tray!
Short, crisp, buttery and studded with plenty of red and green candied cherries and toasted walnuts. No, you are not going blind. There are no walnuts in my cookies.
I left them out this time because my family here in Nova Scotia are not overly fond of them! I added extra cherries in their place!
.JPG "Walnut Cherry Slices")
These cookies are very much a holiday tradition here in the Maritimes, and something which I grew up with. They have a lovely texture very similar to a short bread cookie with lots of bits of sweet cherries in them.
I always try to use both red and green cherries, which really gives them a festive look! I would never ice these as it would make them far too sweet for my liking. I do, personally, like toasted walnuts in them, but . . . you know.
.JPG "Walnut Cherry Slices")
You can also keep it wrapped in the refrigerator for a week or so, ready to slice and bake as and when you want them.
.JPG "Walnut Cherry Slices")
They really make a beautiful show on the Christmas Cookie tray, especially if you use both red and green cherries. In terms of ease, these are quite simply one of my favorite cookies to bake.
But then I am a huge fan of the slice and bake cookie. My Washboard Cookies are a slice and bake cookie as are my Mom's Butterscotch Cookies.
.JPG "Walnut Cherry Slices")
WHAT YOU NEED TO MAKE WALNUT CHERRY SLICES
Very simple baking ingredients. You probably have everything but the glace cherries and those can easily be purchased at the shops.
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
.JPG "Walnut Cherry Slices")
Glace cherries (also known as candied cherries) are fresh cherries that have been simmered in a thick sugar syrup until they are "candied." Cherries have been preserved in this way since the 14th century.
They can be found in the grocery store along with any other candied fruit that might be used in making fruit cakes.
.JPG "Walnut Cherry Slices")
If you are using walnuts (and I love them with walnuts myself), do toast them. You will find the flavor of the nuts is so much better when they are toasted.
You can either do this in a dry skillet over medium-high heat for 5 minutes, or you can spread them out on a baking sheet and toast them in a moderate oven (350*F/180*C) for 5 to 10 minutes. Leave them to cool before using.
Keep a watch on them as they can go from perfect to burnt in seconds.
.JPG "Walnut Cherry Slices")
As with any ingredients you are going to use in baking, it is better that they all be at room temperature. This ensures a much more even and reliable result. This goes for butter, eggs, milk, flour, etc.
.JPG "Walnut Cherry Slices")
HOW TO MAKE WALNUT CHERRY SLICES
Nothing could be easier.
Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy. Beat in the egg and vanilla extract until well incorporated
Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
.JPG "Walnut Cherry Slices")
When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling. Store in an airtight container.
.JPG "Walnut Cherry Slices")
These really are one of my favorite Christmas cookies. Don't be tempted to use maraschino cherries to make these. They are not the same as glace cherries. In the US if you are having a problem finding them a very popular brand is Paradise, and these can be found online on Amazon.
Don't worry about using them up. I have lots of recipes on here where you will be able to use them, and they are not all Christmas recipes.
.JPG "Walnut Cherry Slices")
Some of those recipes are:
ROCKY ROAD BROWNIES - Rocky Road Brownies are a glorious amalgamation of dense and fudgy, filled with toasted nuts, candied cherries and loads of chocolate flavor. Topped with a fudgy icing and mini marshmallows.
CHERRY AND VANILLA SCONES - Buttery and light and perfect split and filled with jam and cream. Delicious served with a nice hot cup of tea, herbal or otherwise.
Yield: 30 cookies
Walnut Cherry Slices
Prep time: 15 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 27 M
You can prepare the dough for these delicious Christmas cookies ahead of time and freeze. (Up to a month in advance.) When ready to bake, just slice and bake until done. It wouldn't be Christmas without these! Plan ahead as the dough for these needs to chill for at least an hour. (I prefer overnight, myself.)
Ingredients
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
Instructions
- Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated
- Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
- Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
- Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
- When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
- Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
- Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
- Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling.
- Store in an airtight container.
Thanks so much for visiting. Do come again!
I wanted to bake my father an extra special dessert for Father's Day. My father is 88 years old now and slowing down a tiny bit. His brain is just as quick as a whip, but the body is not as spry as it used to be. He really enjoys a bit of something sweet after his meal and I thought this Pineapple Upside Down Bundt Cake from scratch would be just the ticket.
I can't wait to see his eyes light up when he sees it. Of course he will enjoy it with a nice big dollop of whipped cream on top!!
He is so cute. I go out for supper with him and his lady friends to a local eatery most Wednesday nights for fish and chips. He always gets dessert, and it doesn't matter what it is, he always asks for a huge dollop of whipped cream on top.
Even if it is a pie with meringue already on top. He loves his whipped cream!
Getting to spend these special times with him over these past 19 months has been the silver lining in what was a very difficult time for me. I had thought I would never get to see my father again, but life has a way of surprising you, yes?
.JPG "Pineapple Upside Down Bundt Cake")
And being able to spend time with dad is one of the best things to come out of all the bad that happened to me. It is an extra special blessing.
And so I baked him a Pineapple Upside Down Cake as a treat. And not just an ordinary one. A Pineapple Upside Down Bundt Cake.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
.JPG "Pineapple Upside Down Bundt Cake")
WHAT YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN BUNDT CAKE
Simple ingredients, that's all, and of course a Bundt cake pan.
For the cake: (see printable recipe notes)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
.JPG "Pineapple Upside Down Bundt Cake")
You will need most, but not all, of a tall can of pineapple rings, plus the juice. I think you end up with two extra rings. These will be cut in half, to make two semi-circles.
If you don't have maraschino cherries you can use glace cherries, rinsed and dried. If your cherries have stems, do remove them!
.JPG "Pineapple Upside Down Bundt Cake")
If you don't want to make the cake from scratch, you can substitute the cake batter with a 2 layer sized cake mix. You will need to beat it together with 1/2 cup water, 1/2 cup pineapple juice, 3 large eggs, and 1/3 cup of canola oil to make up the batter.
Easy peasy.
.JPG "Pineapple Upside Down Bundt Cake")
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
This is actually a very simple cake. Just make sure your pan is a non-stick pan and spray it really well with cooking spray so that nothing sticks.
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
.JPG "Pineapple Upside Down Bundt Cake")
Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
.JPG "Pineapple Upside Down Bundt Cake")
Recipe notes:
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Cake was a cake I used to make for dessert fairly often when my children were growing up. It was easy to make and always impressive.
Plus, they LOVED it. Its also a really great company dessert. I am not a fancy smancy kind of a gal, so simple desserts like this are what I like to serve to company.
I am not one to put on airs of any kind!
.JPG "Pineapple Upside Down Bundt Cake")
I have a few upside down cake recipes on here, and all of them are quite delicious!
PEAR AND MAPLE UPSIDE DOWN CAKE - A delicious twist on an old favourite. If you want you can use 65g (1/2 cup) of maple sugar instead of the brown sugar called for in the recipe for an even more maple-like flavour. That is what I did this time and it worked beautifully.
PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE - This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.
UPSIDE DOWN TOFFEE APPLE BROWNIES - All the flavors of a toffee apple in a moist delicious brown sugar spiced brownie, topped with sweet candied slices of apple. Yummilicious!
.JPG "Pineapple Upside Down Bundt Cake")
I really can't wait to see my father's eyes light up when he sees this cake. I just know he is going to love, Love, LOVE it!!
My father is a very easy-going amiable fellow. He loves to come here and visit with my cats. I am really pleased that I have been gifted with these last few years of his life. Its a real blessing to me. Happy Father's Day Dad and all you fathers out there! May your days be truly happy ones filled with lots of love, good health and tastiness!
Pineapple Upside Down Bundt Cake
Yield: 8 - 10
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
A wonderful version of an old favorite! Delicious cut into wedges and served with whipped cream!
Ingredients
For the cake: (see note)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
- Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
- Melt the additional amount of butter and stir in the brown sugar. Pour this mixture into the bottom of the bundt pan.
- Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
- Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
Notes
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com.
Thanks so much for visiting! Do Come again!
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