Monday, August 13, 2018

Banana Biscoff Baked Donuts

Our family favorite recipe for banana bread baked into donuts and topped with a Biscoff glaze!

FIND MORE RECIPES ON OUR FACEBOOK PAGE!

Our family favorite recipe for banana bread baked into donuts and topped with a Biscoff glaze!

Our family favorite recipe for banana bread baked into donuts and topped with a Biscoff glaze!

These Banana Biscoff Baked Donuts are worth waking up for.

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • It's really important to grease the tin generously with nonstick cooking spray. There are two main reasons for this: a) it allows an easy release of the donuts, and b) it actually gives the donuts a bit of a fried texture, just like donuts from a bakery!
  • You can add a little more or less water to the glaze than the recipe calls for to get it to the exact consistency you’re looking for. I like a thinner glaze, it tastes more like a bakery donut (but be careful-- a glaze that is TOO thin will make the donut soggy 😝).
  • You could make these in a regular muffin pan if you want, but go ahead and get a donut pan! They don’t cost much and you can get one like this in 2-days with Amazon Prime 🙌🏻.
Our family favorite recipe for banana bread baked into donuts and topped with a Biscoff glaze!




Yield: 6-18 Donuts

Banana Biscoff Baked Donuts

Our family favorite recipe for banana bread baked into donuts and topped with a Biscoff glaze!

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

2 mashed bananas

3 tbsp sugar

1 egg

1/2 tsp vanilla

2 tbsp vegetable oil

3/4 cup All Purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/2 cup mini chocolate chips

FOR THE GLAZE:

1/4 cup Biscoff spread

1/2 cup powdered sugar

1/4 cup water (1-2 more additional tablespoons if necessary)

instructions

Preheat the oven to 350ºF.

Whisk together the bananas, sugar, egg, vanilla, and vegetable oil. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Fold the dry ingredients into the wet mixture and mix until batter forms. Add the chocolate chips.

Transfer the batter to a ziptop bag. Snip the corner and pipe the batter into a generously greased donut pan. Fill each cavity to be about 3/4 full.

Bake for 10 minutes and let cool completely before removing from the pan.

MAKE THE GLAZE:

Whisk together the Biscoff spread, powdered sugar, and water until smooth glaze forms. Dip each donut in the glaze and set on a cooling rack to let excess glaze drip off.

Created using The Recipes Generator

Continue Reading
No comments
Share:

Tuesday, July 31, 2018

Half-Size Birthday Cake

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

FIND MORE RECIPES ON OUR FACEBOOK PAGE!

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

Have your birthday cake, and eat it too (without all the leftovers)!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • CHILL, CHILL, CHILL! The key to any layered cake is to keep it chilled every step of the way. But when working with HALF of a cake (with half the stability), it was especially crucial to have a completely chilled cake from start to finish. In the video, you can see my cake is leaning a little bit. That's because I didn't have the time to let it chill completely! If I had taken the time to chill it after each step, I'd EASILY have a perfectly straight standing cake.
  • I'd also highly recommend keeping it chilled up until it's time to serve!
  • I used my favorite doctored up cake mix recipe for the cake (recipe below). And it makes A LOT of cake. As you can see in the video, it made two VERY thick 10-inch rounds. Which was a little too much to stack in 4 layers, so I only used 3. If you use my recipe, you can just save half of one cake by wrapping it in plastic wrap and freezing it. But FYI: if you were to simply bake a cake using a cake mix according to the directions on the box (instead of my fancied-up version), you should be able to stack all four layers with no problem.
I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.





Yield: 4-8 Servings

Half-Sized Birthday Cake

I wanted a big, layered chocolate cake for my birthday. But I didn't want 3/4 of the leftover cake to sit around afterwards! So I made half of a birthday cake-- problem solved.

prep time: 2 hourcook time: 30 minstotal time: 2 hours and 30 mins

ingredients:

FOR THE CAKE:

• 18.25 ounce devil’s food cake mix

• 3 oz pkg instant chocolate pudding mix

• 1 cup sour cream or Greek yogurt (fat free or regular for both works fine)

• 1 cup vegetable oil

• 4 eggs

• 1/2 cup milk

• 1 tsp vanilla

• pinch of sea salt

• 2 cups semi-sweet mini chocolate chips (optional)

FOR THE CHOCOLATE BUTTERCREAM:

• 1 cup butter, softened

• 4-5 cups powdered sugar

• 8 ounces melted chocolate, slightly cooled

• 2-3 tbsp heavy whipping cream

• additional milk or powdered sugar if needed to reach desired consistency

instructions

FOR THE CAKE:

1. Preheat oven to 350ºF.

2. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.

3. Mix in the chocolate chips with a rubber spatula.

4. Divide batter into two 10-inch round baking pans (you can use other pans and baking times according to the directions on the cake mix box). Bake for 30 minutes, or until toothpick inserted comes out clean.

5. Let cool completely.

FOR THE BUTTERCREAM:

1. Using a stand mixer fitted with the whisk attachment, whisk the butter until smooth.

2. Whisk in the powdered sugar one cup at a time, adding a tablespoon of milk as well when the mixture gets too thick (crumbly). The milk should keep it smooth.

3. After 4 cups of powdered sugar have been added, slowly pour in the melted chocolate while the whisk is still running.

4. If needed, add more powdered sugar until desired consistency is met.

CAKE ASSEMBLY:

1. Cut both of the cakes in half (right down the middle of the cake). Set aside one half to save for later use.

2. Layer the remaining 3 halves with buttercream. Chill (or freeze) until the buttercream is firm.

3. Frost the outside of the cake (if seeking to create a smooth outside layer, first apply a crumb coat and chill before applying the final-- smooth-- layer of buttercream).

4. Keep chilled until ready to serve.

Created using The Recipes Generator

Continue Reading
No comments
Share:

Monday, July 30, 2018

35 Summer Watermelon Recipes

A bank of watermelon recipes for summer use filled with creativity and tastiness!
A bank of watermelon recipes for summer use filled with creativity and tastiness!
We are getting into the dog days of summer. Make sure you cool off with this HUGE variety of recipes you can whip up with our nation's favorite fruit! Everything from Watermelon Sorbet to Watermelon Caprese. Enjoy!

Continue Reading
No comments
Share:

Monday, July 23, 2018

Lemon Poppyseed Donuts

These Lemon Poppyseed Donuts have a moist, tender crumb and are bursting with lemon flavor! Plus, they're baked. Which means they are super easy!

FIND MORE RECIPES ON OUR FACEBOOK PAGE!

These Lemon Poppyseed Donuts have a moist, tender crumb and are bursting with lemon flavor! Plus, they're baked. Which means they are super easy!

You won't be able to stop at just one of these Baked Lemon Poppyseed Donuts!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • You could make these in a regular muffin pan if you want, but go ahead and get a donut pan! They don’t cost much and you can get one like this in 2-days with Amazon Prime 🙌🏻.
  • It's important to grease the tin generously with nonstick cooking spray. There are two main reasons for this: a) it allows an easy release of the donuts, and b) it actually gives the donuts a bit of a fried texture, just like donuts from a bakery!
  • You can add a little more or less water to the glaze than the recipe calls for to get it to the exact consistency you’re looking for. I like a thinner glaze, it tastes more like a bakery donut (but be careful-- a glaze that is TOO thin will make the donut soggy 😝).
These Lemon Poppyseed Donuts have a moist, tender crumb and are bursting with lemon flavor! Plus, they're baked. Which means they are super easy!









Baked Lemon Poppyseed Donutshttps://drive.google.com/file/d/1sSSZePl6eS9lB-fgF4CxJp_3zZZPhcB7/view?usp=sharinghttps://2.bp.blogspot.com/-NAnZTUUJmy8/W1abT-i9UHI/AAAAAAAAoIk/692zMI7ps6oyS-FkNXfFl3z07FKQZjDTACLcBGAs/s1600/_DSC4747.jpg
Yield: 6 Donuts

Baked Lemon Poppyseed Donuts

These Lemon Poppyseed Donuts have a moist, tender crumb and are bursting with lemon flavor! Plus, they're baked. Which means they are super easy!

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 Tablespoons butter, melted 
  • 1 large egg, room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon zest
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons water or milk (for thinning)
  • Optional: lemon zest

instructions

Preheat the oven to 350ºF.

Whisk together the flour, baking powder, baking soda, poppyseeds, and salt.

In a separate bowl, whisk together the buttermilk, butter (slightly cooled), egg, sugar, vanilla, lemon juice, and lemon zest.

Add the wet to the dry ingredients and mix until batter forms.

Generously grease a donut tin, and pipe the batter evenly among the 6 donut molds. Bake for 9-10 minutes, until the donut springs back when pressed lightly with your finger.

Invert onto a cool rack and let cool before glazing.

Make the glaze: whisk together the powdered sugar, lemon juice, vanilla. Add the water 1 tablespoon at a time until you are happy with the consistency of the glaze.

Dunk each cooled donut into the glaze and place back on the cooling rack to let excess glaze drip off (place a piece of parchment paper underneath).
Created using The Recipes Generator

Continue Reading
1 comment
Share:

Sunday, July 22, 2018

Chewy Maple Bacon Oatmeal Squares

Soft, chewy, and delicious, these oatmeal squares are a great snack or breakfast item to go!
Chewy Maple Bacon Oatmeal Squares

Anybody love those breakfast squares Quaker makes? Or the chewy oatmeal squares made by Nature Valley? I absolutely love them and could eat a whole pack in a day as a teenager. I honestly enjoy any type of baked oatmeal anything. 

I tried out this Nature Valley Copy Cat Oatmeal Square by "Chelsea's Messy Apron" and found it to replicate Nature Valley's square very, very well. I think it is a good base for any kind of baked oatmeal square you'd like to make. 

Chewy Maple Bacon Oatmeal Squares

I used the aforementioned recipe for the base of this oatmeal square (it's plenty good all by itself) and then added our absolutely favorite bacon topped onto a maple icing. I love maple bacon donuts and this recipe ended up tasting very similar without near as much guilt. 

As promised in our social media, here is the short process to enter our $50 Amazon Gift Card Giveaway! This is a whopper to start to our monthly giveaways! It's really easy to enter!

Image result for amazon $50 gift card

Step 5) Click here to submit your email for the $50 Amazon Gift Card random drawing!

Continue Reading
1 comment
Share:

Wednesday, July 11, 2018

Thick and Chewy Brown Sugar Chocolate Chip Cookies

If you're a fan of THICK chocolate chip cookies, this recipe is for you!

FIND MORE RECIPES ON OUR FACEBOOK PAGE!

If you're a fan of THICK chocolate chip cookies, this recipe is for you!

Want SUPER THICK and chewy cookies? Here are my tips for the perfect Thick and Chewy Brown Sugar Cookies.

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • Instead of "correctly" measuring the flour by scooping and scraping the excess flour off the top of the measuring cup, we're going to "incorrectly" measure the flour by gently pressing against the side of the flour container (or bag) to level it in the measuring cup. 
  • Something else that keeps cookies really THICK? Using chocolate chips instead of chopped chocolate. Most people do this anyway, but I thought it was worth noting that I've made this EXACT SAME recipe using chopped chocolate and got drastically different results in terms of thickness.
  • Baking the cookies at 350ºF instead of 375ºF (which is the temp I normally bake cookies at) is another trick that keeps these cookies thick and chewy.
  • Instead of using a combination of white sugar and brown sugar, this recipe calls entirely for brown sugar. Which 1) gives these cookies a rich toffee like flavor, and 2) makes them extra chewy!
If you're a fan of THICK chocolate chip cookies, this recipe is for you!





Yield: Approximately 20 cookies

Thick and Chewy Brown Sugar Chocolate Chip Cookies

Instead of using a combination of white sugar and brown sugar, this recipe calls entirely for brown sugar. Which gives these cookies a rich toffee like flavor and makes them extra chewy!
prep time: 15 minscook time: 9 minstotal time: 24 mins

ingredients:

1 cup butter
1 1/2 cups brown sugar
1 egg + 1 egg yolk
1 tbsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
10 ounces dark chocolate chips

instructions

Preheat oven to 350ºF.
Melt the butter in a medium saucepan over medium-high heat.
Stir in the brown sugar. Remove from heat and let the mixture sit for 5 minutes.
Transfer the butter-sugar mixture to a large mixing bowl. Whisk in the egg and the egg yolk.
Add the vanilla, flour, baking soda, and salt. Mix just until dough forms.
Fold in the chocolate chips.
Scoop 1/4 cup portions of dough and place 2 inches apart on an ungreased cookie sheet.
Bake for 9 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Created using The Recipes Generator

If you're a fan of THICK chocolate chip cookies, this recipe is for you!

Continue Reading
No comments
Share: