Moist Quinoa Chocolate Muffins With Chocolate Ganache

Cakes and Cookies

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food.

The only leftover in it was a container with cooked red quinoa in it.

After discovering a few days earlier, that cooked quinoa can be used in baked goods, imagine how thrilled I was to find out that THIS is what i had in the fridge.

Woo-hoo, an excuse to make something sweet! I’m not going to talk about the fact that hubby was less than impressed since he wants me to put a pause on my sweet baking, let’s concentrate on the positive then, my quinoa moist chocolate muffins!

It’s weird, right? using quinoa in sweet pastries, but hey, not only that this worked pretty darn well, it was super easy and did not require a stand mixer. Just my small chopper and a spoon. So let’s regroup for a minute now, we have quinoa which is good for you, gluten free, considered a superfood and happens to be readily available in my fridge, we have my small food chopper which means I will have almost no dishes to wash, and we have one eager me, dieing to find out how sweet quinoa muffins taste like. Adding 2 super excited kids to the mix just made this one a no-brainer. Sorry hubby, I’m making these – apparently, they’re good for you.

So yeah, I mixed the ingredients in my chopper (mini food processor) and poured the batter into my silicone muffin cups, covered with chocolate ganache and there I had it – Super Quinoa Muffins.

So. Moist. They. Are. To. Die. For.

Recipe was originally adapted from “Quinoa 365: The Everyday Superfood” Book, written by the two lovely ladies at PatriciaAndCarolyn.Com

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins With Chocolate Ganache
Author: 
Recipe type: Healthy, chocolate
Cuisine: Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
Who would have thought that you can make cake from cooked quinoa? well apparently you can make muffins too and they are super delicious!
Ingredients
  • 1 Cup Cooked White or Red Quinoa
  • ¼ Cup Milk
  • ½ tsp Vanilla Extract
  • ½ Cup Coconut Oil (Solid or Liquid form) - Can be substituted with vegetable oil or butter
  • 2 Eggs
  • ¾ Cups White Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
For the Ganache:
  • ⅓ Cup Whipping Cream
  • ¼ Cup Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (180C) and prepare 12 muffin cups rubbed with butter or coconut oil to avoid sticking.
  2. In a food processor or food chopper place the cooked quinoa, milk, vanilla and coconut oil and pulse until you get a smooth batter that resembles paste texture.
  3. Add in the eggs, sugar, cocoa, baking powder and baking soda and pulse a few more times until the batter is even and everything is fully incorporated.
  4. Divide the batter evenly between the 12 muffin cups (about ½ -⅔ muffin cup full) and bake in the preheated oven for 25- 30 minutes (a cake tester/ toothpick should come out dry)
Prepare the Ganache:
  1. Bringing the whipping cream to a gentle boil in a small saucepan
  2. Turn heat off and add in the chocolate chips, stirring constantly until you get chocolate ganache.
  3. Top each muffin with about 1 tsp ganache and spread a bit on the top.
  4. Store airtight container in the fridge for a maximum of 3 days and let it reach room temperature before serving if not served on the same day.

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food. The only leftover in it was a container with cooked red quinoa in it. After discovering a few days earlier, that cooked quinoa can be used in baked goods, […]

Read More

Alfajores Layer Cake

Cakes and Cookies

A few days ago I celebrated my birthday.

I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy.

This year I decided that everything’s wonderful (because it is), I decided to take everything easy on my birthday and basically just get a grip.

So I planned on going to work, eating my cake which I get every year at work, come back home, go out to a restaurant of my choice with the family and get everyone’s cards (because they couldn’t hold it and gave me my presents 2 days early 🙂 ); Instead, what I ended up doing is finding out that my son was sick when we came to pick him up from school the evening before, so I stayed home with him.

Knowing that I’m not going to work the next day (my birthday) gave me some extra time in the evening before, and so I finally came up with the perfect cake for my birthday – The Alfajores Cake.

I basically took my favorite cookie with my favorite filling and turned it into a layered cake – how awesome is that?? I made it the evening before and could barely hold my breath until the next day – I wanted to eat it NOW.

So my actual birthday was a day filled with going to the doctor, buying meds, making chicken noodle soup and tidying around the house, but really, the way I see it, my day was filled with quality time spent with my 2 favorite little people in the world (and also I may or or may not baked a cranberry pie).

The day ended with going to a restaurant with my amazing family, lighting candles and making a wish. Oh, and eating my cake – finally! which turned out exactly like I anticipated.

So just a few words about this cake, it is cookie like! do not expect it to be really soft and spongy, it’s like layers of cookies, and it rocks!

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake
Author: 
Recipe type: Dessert
Cuisine: South American
 
My favorite cookie - the Alfajores, turns into a cake with layers of flaky cookie dough and Dulce De Leche. What a treat!
Ingredients
  • 2 ½ Cups All Purpose Flour
  • ½ Cup Cornstarch
  • 1 tsp Baking Powder
  • ½ Cup Milk
  • ⅓ Cup Unsalted Butter
  • 2 Eggs
  • ½ Cup Sugar
  • ¼ tsp Salt
  • 1 Jar of Dulce De Leche
  • Unsweetened/ Sweetened Shredded Coconut
Instructions
  1. Preheat oven to 400f (200C) and prepare a large baking sheet covered with parchment paper.
  2. Place all the ingredients (except for the dulce De Leche) in a mixer bowl and mix all together only until they all combine.
  3. Turn the bowl over onto a floured surface and roll the dough a bit in flour to make it non sticky.
  4. Knead the dough a couple of times on the floured surface to make sure it is not sticky. the dough should be soft.
  5. Divide the dough into 5 equal portions and on a floured surface, roll out each portion into a circle 17cm (6.5 inch) in diameter. You can use a plate by placing it on top of the rolled dough and tracing around it with a sharp knife. If you need to, add some flour to the work surface (ad under the rolled dough if needed) to avoid the dough sticking to your surface.
  6. Move the rolled dough circle onto a parchment paper layered baking sheet and repeat with the other 4 dough portions.
  7. Bake each circle (you can bake them one at a time or a place a couple on the baking sheet at the same time) for about 7-9 minutes.
  8. Let the layers cool completely before moving on.
  9. Place the first layer on your desired cake dish and spread Dulce De Leche on top. Make sure it’s a nice, thick layer.
  10. Cover with another baked layer and repeat with the other 4 layers, finishing with a layer of Dulce De Leche spread on top of the last layer.
  11. Sprinkle with shredded coconut.
  12. To add some shredded coconut to the siding of the cake, simple take some coconut in your hand and and place your hand on the side of the cake. Most of the coconut will stick to it and some will fall off. You can also pick up and use the coconut that fell off.
  13. Store covered and in room temperature. No need to refrigerate.

Alfajores Layer Cake

Alfajores Layer Cake

Alfajores Layer Cake

A few days ago I celebrated my birthday. I’ve noticed that from some reason over the past couple of years, I’ve been having these moody birthdays. Not sure if it’s hormones or what, but every time it was my birthday I was unhappy about something, too sensitive, moody or grumpy. This year I decided that […]

Read More

Easy Spelt Biscotti

Cakes and Cookies

Biscotti. Biscotti. Biscotti.

It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂

I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the biscotti I made.

But not just ANY biscotti, these are made with Spelt flour and honey, which means they’re kind of, sort of better for you if you need another reason to eat them.

I just used (again) whatever I had at home and so can you, you can sub the walnuts with a different kind of nut and the dates with your favorite chopped dried fruit, how amazingly convenient is that?

My biscotti also have a lemony aroma with a hint of cinnamon. the more the merrier I say.

Just keep in mind that Spelt flour is more crumbly than all purpose flour due to its lower gluten, so when you slice the biscotti, use a bread knife and make sure you don’t slice too thin.
And now, I’ll go away and leave you with this recipe.

Easy Spelt Biscotti

 

Easy Spelt Biscotti
Author: 
Recipe type: Dessert, Spelt
Cuisine: Italian, Healthy
 
So easy and so perfect with a cup of tea. And the best thing is that they're made with honey and spelt so they're good for you, eh.
Ingredients
  • ¼ Cup Honey
  • ½ tsp Vanilla Extract
  • 1 Egg + 1 Egg Yolk
  • ½ Lemon - Juiced
  • Zest from ½ lemon (same lemon you juiced)
  • 1 ⅓ Cup Spelt Flour (175gr)
  • ¼ tsp Baking Soda
  • 1 Tsp Baking Powder
  • ¼ tsp Salt
  • ½ Cup Walnuts (whole or halved)
  • ¼ Cup Whole Almonds (non salted or roasted)
  • ¾ Cup Chopped Pitted Dates
Instructions
  1. Preheat oven to 350F (175C)
  2. In a mixing bowl, whisk the honey with the vanilla, egg, egg yolk, lemon juice and lemon zest.
  3. Add in the flour, baking soda, baking powder, salt, walnuts, almonds and dates and mix everything well together until fully combined.
  4. Empty the bowl into a loaf pan covered with parchment paper.
  5. Smooth the batter using wet hands. Smooth and straighten the top.
  6. Place in the preheated oven for 25-30 minutes.
  7. Remove from oven and take out of the loaf pan. Let the cake cool completely before continuing.
  8. Preheat oven to 300F (150C) and prepare a large flat baking tray covered with parchment paper.
  9. Once cool, Slice the biscotti cake into 1cm thick slices and place the slices on the prepared baking tray.
  10. Bake in the oven for 20-25 minutes or until slices are dry.
  11. Cool and store in an airtight container.
Notes
**Note: best results when using convection oven, but a regular oven will work as well (time may vary a few minutes give or take)**

 

Easy Spelt Biscotti

Easy Spelt Biscotti

Biscotti. Biscotti. Biscotti. It’s almost as if you say it enough times you’ll sound more sophisticated right? especially saying it with an Italian accent 🙂 I’m not sure why, but lately I’m seeing many biscotti recipes and mouth watering photos, of course it had to take a toll and here I am, writing about the […]

Read More

My Grandma’s Soft Lemon Chocolate Marble Cake

Cakes and Cookies

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂

She used to take us to her house, about a 2 hour drive from ours, and give us the best and most memorable summers ever. Ice skating, swimming pool, beaches, movies, made sure we meet new friends, sweets, chocolates and her oh-so-delicious food.

After a few years she moved overseas to be able to spend more time with my cousins and aunt there, and I remember missing her terribly. She used to write to us and just lately I found one of the letters. Needless to say that seeing her handwriting and reading the lines, imagining her voice, brought me to tears and I found myself thinking about her more than ever.

You see, she was one of my best friends, she was the strongest and most stubborn person I have ever know, she was the most consistent and target oriented person I’ve met, she was a great cook, a wonderful accordionist, pianist and teacher, she was  the biggest heart and soul, she was my “Omama”. I knew that no matter what, she will always tell me the truth, tell me what she really thinks even if I didn’t always like it. She called me every second day (of course the timing was off most of the times but she was my granny) and made sure I’m well, that I have money, food and that I’m happy.

Sometimes smells and tastes trigger memories in us, and this is exactly what happened with this cake.

I remembered that she used to make the most delicious marble cake. I remembered it was full of flavour and soft yet not too soft nor dry, it was perfect.

So the other day I called my mom and asked her to send me the recipe. Of course, II made it the same day, and indulged over it for the entire weekend. Yeah – I let other people taste as well, they all loved it and so I decided to share my grandma’s recipe. And although it will not be accompanied by sweet memories for everyone, I’m sure you will create your own sweet memories around this amazing and simple cake.

The best lemon chocolate marble cake

The best lemon chocolate marble cake

My Grandma's Soft Lemon Chocolate Marble Cake
Author: 
Recipe type: Dessert
 
Soft, easy and flavorful marble cake. Perfect for a cold winter day with a cup of tea or in the sun, with a refreshing glass of ice tea.
Ingredients
You will need:
  • 9.5/10 inch round pan OR 10X14 pan
For egg foam:
  • 4 Egg Whites
  • ½ Cup Sugar
For the lemon cake batter:
  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Sugar
  • ½ tsp Baking Powder
  • 4 Tbsp Vegetable Oil
  • 4 Egg Yolks
  • Juice from 1 whole lemon
For the chocolate cake batter:
  • 3 Tbsp Cocoa Powder (Unsweetened)
  • 3 Tbsp Sugar
  • 3 Tbsp Water
  • 65gr Butter - Cubed
Instructions
  1. Preheat oven to 350F (180C)
  2. Prepare preferred baking pan covered with parchment paper (cover edges/walls as well)
  3. Start by beating the egg whites using a stand mixer on medium-high speed until white foam starts to form
  4. Add in the ½ cup sugar gradually and continue beating until stiff peaks form (about 3-5 minutes). Set the bowl aside.
  5. In a small saucepan combine the chocolate batter ingredients except for the butter and mix well
  6. Heat saucepan with cocoa mix over medium heat while stirring constantly until you get a smooth chocolate paste
  7. Turn heat off and add in the butter. Stir constantly until the butter melts completely and set aside to cool to room temperature (I usually pour the batter into a big coffee mug to cool)
  8. In a separate bowl mix the lemon batter ingredients well until fully combined. You should get a batter that resembles a dense pancake mix.
  9. Slowly fold the egg foam into the lemon batter until fully combined. Make sure to do this slowly and actually fold in gradually.
  10. Remove ⅓ of the lemon batter into a small bowl and add in the chocolate batter
  11. So now you have a bowl with ⅔ of the lemon batter and a bowl with the other ⅓ mixed with the chocolate.
  12. Pour ½ of the white colored batter into the baking pan, then pour in the chocolate batter (making sure you cover the white layer or at least most of it) and finally finish with another layer of the other half of the white batter.
  13. Using a toothpick “draw” some gentle circles or lines along the cake to create the marble-like look at the end. Don’t make too many swirls or the darker color will take over the entire cake.
  14. Place in the preheated oven and bake for 30-40 minutes until the top of the cake is golden and a test toothpick comes out dry after you poke the cake with it.
  15. Store covered to avoid a dry cake

The best lemon chocolate marble cake

When I was little, I used to love spending time with my grandma. She used to come visit us every summer for a couple of weeks, make sure we have fun, eat well and don’t miss out on anything, all while slightly getting on my mom’s nerves 🙂 She used to take us to her […]

Read More

Almond Brown Sugar Spelt Cookies

Cakes and Cookies

Me and my Spelt flour again – yay! 🙂

This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, and that gave me enough time to finish eating (and preparing) dinner and then move to next favorite thing which is making these cookies.

They are easy to make and the best part is (aside from the flavour) that you can make the dough, roll it into a tube (kind of like a sausage) and freeze for up to a couple of months, and then when you have company over or when you have that sweet tooth craving, all you need to do is remove the dough from the freezer, slice it and bake it and within minutes you got yourself freshly baked cookies.

Now how’s that for a huge bonus feature. You’re welcome.

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies
Author: 
Recipe type: Cookies
Cuisine: Spelt Flour, Desserts
Cook time: 
Total time: 
Serves: 60-65 cookies
 
Great brown sugar cookies made from spelt flour and almond flavored. Easy and fun to make and can be stored in the freezer for later, much later.
Ingredients
  • 2 Cups Spelt Flour (Whole Grain)
  • ½ Cup Powdered Sugar
  • Lemon zest from 1 lemon
  • 150gr Butter (⅔ cup) - Cubed
  • 1 tsp Almond Extract
  • 6 tsp Water
  • ¾ Cup Blanched Sliced Almonds (break them between your hands a bit)
  • ½ Cup Brown Sugar - For Coating
Instructions
  1. In a stand mixer bowl place the flour, powdered sugar and lemon zest and mix together
  2. Add in the cubed butter and almond extract and mix well until you get a grainy texture (like sand)
  3. Add in the water, one tablespoon at a time until the dough all sticks together into one dough ball and is no longer grainy (do not mix for too long, only until a dough ball forms)
  4. Add in the sliced almonds and give it a short mix until they are blended in evenly.
  5. Pour the dough out onto your working surface and divide it into 4 equal parts
  6. Roll each part into a tube/sausage shape 1 ¼ inches thick (3cm) and about 6 ½ inches long (16cm).
  7. Sprinkle a quarter of the ½ cup brown sugar for coating and roll each tube in the brown sugar until well and evenly coated.
  8. Place the 4 sugar coated dough tubes in the fridge (cover with plastic wrap) for 1 ½ - 2 hours.
  9. Before removing the dough from the fridge, preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
  10. Take the dough out from the oven (work on one tube at a time to avoid heating of the other tubes) and using a sharp knife slice each tube into thin circles about ¼ inch (½ cm).
  11. Place the sliced cookies on the layered baking sheet and bake in the preheated oven for 10-12 minutes or until cookies start to brown a bit.
  12. Let the cookies cool completely before moving them to the cookie jar.
Notes
**To freeze the dough and use at a later time - roll into tubes, coat with the sugar and freeze wrapped in plastic wrap for up to 2 months**

Brown Sugar Almond Cookies

Almond Brown Sugar Spelt Cookies

Almond Brown Sugar Spelt Cookies

Me and my Spelt flour again – yay! 🙂 This time, there is no real story behind these cookies other than the fact that I REALLY wanted something sweet and crunchy for dessert. These cookies were perfect because the dough needs to be stored in the fridge for 2 hours prior to making the cookies, […]

Read More

Lemon Meringue Butter Cookies

Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

T’is the season for baking, or so they say, but really every season is a season for baking. I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies. Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, […]

Read More

Chocolate Filled Baked Doughnut Bites

Cakes and Cookies

“Sufganiot” is what we call Jelly Doughnuts in Hebrew and they are by far my favorite holiday food. What could be wrong with a soft, fluffy deep fried doughnut filled with smooth and oh so good strawberry jam? nothing. Except for the fact that it’s so good you can’t stop eating them.

When I was a child I remember we used to wait until it’s almost Hanukkah and the small grocery stores across the street start selling the jelly doughnuts. I used to eat at least one big doughnut every day for about 2 weeks, taking one bite after another, anticipating that yummy encounter with the jelly in the middle. Yeah, I’m a jelly girl you see, some people don’t like it because it drips but I loved it.

Fast forward 10 years and bakeries and coffee shops started doing their own versions of jelly doughnuts. These days you can find fluffy doughnuts filled with chocolate, pistachio cream, caramel, vanilla cream, coconut cream, glazed or plain, everything goes, and everything is so darn good!

This year I decided to make some chocolate filled doughnuts for the kids, but being a responsible adult now (not as fun as you think 🙂 ) I have to think about their nutrition, and so I decide to try and bake doughnuts that would maybe resemble the ones I have a special place in my heart for.

These mini doughnuts are a great alternative, and although they don’t taste like the deep fried ones, they are delicious.

Another advantage is that you can always play around with the filling, whether it’s chocolate, chocolate chips, cookie butter, peanut butter or any other filling you like, the possibilities are endless.

 

Chocolate Filled Baked Mini Doughnuts

 

Chocolate Filled Baked Doughnut Bites
Author: 
Recipe type: Doughnuts, Desserts
Cuisine: Holidays, Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 16 Doughnuts
 
Fluffy, soft and sweet, these doughnuts are a great alternative to the deep fried ones. They are just the right size and the filling could be anything really.
Ingredients
  • 250gr All Purpose Flour
  • 1 Tbsp Dry Yeast
  • ¼ Cup Sugar
  • 1 Egg Yolk
  • ¼ Cup Vegetable/ Canola Oil
  • 1 tsp Vanilla Extract
  • ¼ Cup Whipping Cream
  • ¼ Cup Lukewarm Water
  • 1 Tbsp Amaretto Liquor – Optional
  • Chocolate/ Nutella Spread – For Filling
Instructions
  1. Place all the ingredients in a mixer bowl (except for the chocolate spread) and mix together on medium speed until fully incorporated. You should be getting soft and non sticky dough (if the dough is a bit sticky, use oiled hands to form a dough ball inside the bowl – so the outside of the dough is greased).
  2. Cover the bowl with a clean kitchen towel or cling wrap and let it stand in a warm/ room temperature place for 45 minutes.
  3. After 45 minutes, prepare a large baking sheet layered with parchment paper and start forming ping pong size balls from the dough.
  4. Place the balls on the baking sheet and now take one ball in your hand and press the middle down to create mini bowl shaped dough.
  5. Take ½-3/4 tsp Chocolate spread and put it in the middle of your dough bowl.
  6. Close the bowl shaped dough back into a ball with the filling in it and place back on the baking sheet with the “incision” on the bottom.
  7. Repeat with the rest of the dough balls.
  8. Once all balls are filled with chocolate, place the baking sheet aside and let the dough rise for 20 more minutes.
  9. Preheat oven to 375F (190C)
  10. Very gently brush your dough balls with some oil and bake in the preheated oven for 10-12 minutes or until golden brown. Do not over bake as it will be dry.

 

Chocolate Filled Baked Mini Doughnuts

 

 

Chocolate Filled Baked Mini Doughnuts

“Sufganiot” is what we call Jelly Doughnuts in Hebrew and they are by far my favorite holiday food. What could be wrong with a soft, fluffy deep fried doughnut filled with smooth and oh so good strawberry jam? nothing. Except for the fact that it’s so good you can’t stop eating them. When I was […]

Read More

Baked Banana & Coconut Whole Wheat Doughnuts

Cakes and Cookies

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less.

A standard day for me would be to get up in the morning, get dressed, wake the kids up, help them get dressed because otherwise it ain’t going to happen, help them brush faster (ditto) and send them downstairs to have their breakfast. When they go to eat I remember that I didn’t do my hair. Or brush my teeth. So I do. And by the time I come down the kids are probably not done eating but I have zero time left to eat, so I grab my travel mug with coffee already in it (thanks to my amazing hubby) and together we start rushing the kids (because from some reason mornings are apparently the best time to play with the dog, talk like they never talked before, discuss what they do at school, remember they forgot something upstairs, grab a snack and just basically do everything they shouldn’t during this time frame). We help them put their coats on, put their lunch boxes in their backpacks and finally, leave the house.

We drop the kids off, we go to work, I do my thing at the office, trying to multitask like a maniac and then the day’s done. By this time I notice I haven’t had lunch again but I tell myself that I’ll soon be home and eat.

I pick up hubby, we drive home, pick up the kids, I wrack my brains to find an easy dish for dinner, I finally find something, I make it, heat it, serve it, it’s eaten and oops, it’s already 7pm.

So we send the kids to the shower and while hubby looks over them and makes sure they actually shower I prepare their lunch boxes for the next day. I check the agendas, sign notices, make sure they have everything for music class or any other class (swear to god I don’t even know how I still remember what they have every day) and I’m done.

Kids are showered, brushed and tucked in bed, a goodnight kiss, a hug, a request for a bedtime story (which sometimes actually happens and other times just leaves me with my feelings of guilt) and I’m going back downstairs. The day ends with me and hubby watching an episode of one of our series while drinking herbal tea and off we go to shower and bed.

So yeah, pretty routine, boring, stressed yet full of action, and even though around 8-8:30pm I finally have time for myself, I’m so tired by that time that I can’t help but feeling old.

So today, everything went the same but while the kids were doing their homework, I decided to do something I love – bake! and since Hanukkah is right around the corner (next week) I decided to go with doughnuts, but since I don’t like frying I decided to bake them. So there, the kids are upstairs pretending to sleep, and while I’m writing these lines I can’t help but feeling like I actually accomplished something today. I was able to squeeze these doughnuts right between homework and bedtime  – score!

and now, to express my feeling of accomplishment, I’ll share the recipe for these baked banana coconut whole wheat doughnuts, how about that? pretty sweet.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Banana & Coconut Whole Wheat Doughnuts
Author: 
Recipe type: Doughnuts
Cuisine: Holidays, Hanukkah
Prep time: 
Cook time: 
Total time: 
Serves: 6 Doughnuts
 
Baked doughnuts never tasted better. Banana and coconut and they're even made with whole wheat. You will love these.
Ingredients
  • 1 Banana - Pureed
  • 80gr Butter - Cubed
  • ¼ Cup Sugar
  • 2 Tbsp Plain Yogurt
  • 1 Cup Whole Wheat Flour
  • 1 Tbsp Vanilla Extract
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Egg
For the Glaze:
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk (you can use only 1 to get a thicker glaze)
  • 1 tsp Natural Food Color (Yellow) - Optional
  • Coconut - For Sprinkling
Instructions
  1. In a mixer bowl mix the butter, pureed banana and sugar until mixture is white and fluffy (mix on high speed)
  2. Add in the egg and mix on medium speed
  3. Add in the vanilla, yogurt, flour, baking soda and baking powder and mix on medium speed until you get an even batter.
  4. Oil spray (or use butter) a bagel pan (6 bagels)
  5. Transfer the batter into a piping bag and pipe, dividing evenly into to the doughnut pan.
  6. Bake for 10 minutes or until golden brown and remove from oven.
  7. Cool completely before adding glaze.
To prepare the glaze:
  1. Beat the icing sugar with the milk. Start with 1 Tbsp, if you want it thinner add another tablespoon milk.
  2. Add in 1 tsp color and stir until combined.
  3. When doughnuts are fully cooled, place them on a wire rack with parchment paper under the rack. use a tablespoon to pour/ drip the glaze on the individual doughnuts.
  4. Sprinkle the coconut immediately after glazing.

Baked Whole Wheat Banana Coconut Doughnuts

Baked Whole Wheat Banana Coconut Doughnuts

Some days I just want to either scream or just be left alone. In a room. With a bed, a TV and some snacks. Veggies even maybe. I bet everyone has a day like this once in a while but really, this fact does not make me want to scream less. A standard day for […]

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