Posts Tagged ‘Chocolate’

Egg Free Amazing Black Forest Cake

Cakes and Cookies

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days 🙂

So I had a recipe for an egg free cake that is super soft and moist on it’s own, the nice thing about it is that you only need one bowl, so you can see how that worked perfectly for me. minimum ingredients, minimum effort, maximum results  – sold!

After I made the cake, I had to make the topping which is whipped cream and of course the cherries. I only had frozen ones so I had to find a way to use what I have 🙂 I made a cherry mix, added a bit of cherry liquor into it and I was done.

Building the cake was…well, a piece of cake.

I usually decorate and build my cakes on a simple cutting board or plate but this time I finally got to use my Cake Turntable, (clickable link) and let me tell you, it my my work so much easier and the process was way faster and convenient. So yeah, I think I’ll be using this turntable from now on, I can’t really think of a reason why I haven’t used it so far, I love it!

For the decor I used semi-sweet chocolate chips I had at home. I once tried making chocolate shavings but they ended up melting in my hand 🙂 so this time I took the chocolate chips and processed them in my old pal the Chopper.(clickable link) I love my chopper, it’s been with me for 7 years now and never fails 🙂 so I just chopped and ground chocolate chips in it and it made the perfect decoration for the sides of the cake.

Anyways, the cake turned out super good! it was moist on the inside and you could really feel the cherries mix with the cream, SO GOOD!

Needles to say that we didn’t even get the opportunity to share it, we finished it within 48 hours. I guess now’s a good time to start that diet…

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake
Author: 
Recipe type: Dessert, Egg Free
Cuisine: Vegetarian, No Eggs, Dessert
Prep time: 
Cook time: 
Total time: 
 
This egg free black forest cake is one delicious, moist, full of flavor cake! The fact that it's egg free only allows so much more people to enjoy it,
Ingredients
For the cake:
  • 1½ Cups All Purpose Flour
  • 3 Tbsp. Cocoa Powder
  • ¾ Cup White Sugar
  • 1 tsp. Baking Soda
  • 1 tsp. White Wine Vinegar
  • 1 tsp. Vanilla Extract
  • 5 Tbsp. Vegetable Oil (not olive)
  • 1 Cup Warm Water
For the Cherry filling & topping:
  • 3 Cups Frozen Cherries (pitted of course)
  • ⅓ Cup Powdered Sugar
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Cherry Liquor (Optional but adds flavour)
For the Whipped Topping & Filling:
  • 2¼ Cups Whipping Cream (Heavy Cream)
  • 7 Tbsp. Powdered Sugar
For the decor:
  • ½ Cup Semi Sweet Chocolate Chips - Chopped or Ground
Instructions
  1. Prepare an 8.5" round spring form baking pan and layer with parchment paper. (I usually brush with oil and then the parchment paper sticks better to the base and the sides)
  2. Preheat oven to 180C (350F).
  3. In a large bowl mix all the cake ingredients well until you get a smooth batter.
  4. Pour batter onto your prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake, comes out clean/dry.
In the meantime prepare the cherry filling/ topping:
  1. In a medium pot, place the cherries, cornstarch and powdered sugar and start stirring over medium heat.Stir constantly for about 15 minutes or until cherries have thawed and the mix begins to thicken. You don't want it to be too liquid.
  2. Once cherry mix thickened, add in the cherry liquor and mix in and remove from heat.
  3. Set aside and let cool.
Prepare the whipped topping:
  1. Place the cream and sugar in a stand mixer bowl and using the whisking attachment, whisk on medium-high speed until stiff peaks form. Do not over whisk it.
Assembling the cake:
  1. Carefully remove the ring from around the baking pan and slice the cake in the middle just like you would to make a sandwich :). You now have 2 layers of cake.
  2. Turn the cake onto your serving dish (My Turntable in my case) and using a plate or the base of the baking pan (which is flat and round) remove the top half of the cake by inserting the plate in the middle and lifting up to detach the top part you sliced before.
  3. Now you have the bottom part exposed. Take ⅔ of the cherry mix and evenly spread it on top of the bottom layer.
  4. Cover the cherry mix with whipped cream until it's fully covered.
  5. Place the top part of the cake back on (on the whipped cream at this point) and cover the cake with the remaining whipped cream you have left (this is a good time to play around with some decor 🙂 )
  6. once the cake is fully covered, place the remaining ⅓ mix of cherries in the middle nicely. You can leave some cream aside to decorate around the edges of the cherry mix.
  7. Decorate the sides of the cake with some ground/ shaved/ chopped chocolate.
  8. Let the cake stand in the fridge for at least 1 hour before serving to absorb flavors.

Egg Free Amazing Black Forest Cake

Egg Free Amazing Black Forest Cake

 

Egg Free Amazing Black Forest Cake

We celebrated my husband’s birthday this week, and one of his favorite cakes is the Black Forest Cake, alas I never made one, and with a toddler wrapped around my leg, it’s pretty obvious that I’m looking at easy solutions these days 🙂 So I had a recipe for an egg free cake that is […]

Read More

Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they're even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). So the other day I craved for something sweet with my tea, I figured that by now I should sort […]

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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

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

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

Halloween Sprinkle Sugar Cookies

Cakes and Cookies

It’s Halloween baby!

Tonight’s the night. The night where we come back home, grab a quick bite (aka dinner), get the kids into their costumes, put their makeup on, look for the trick-or-treating bags, find them, make sure we have enough candy to give out, meet friends and head out to trick-or-treat. Sounds hectic? Well, it is. But you gotta love it.

I went trick or treating with the kids last year. Other than the fact that it was cold and eventually rained, I had a blast. Oh, the kids did too.

Some people take Halloween very seriously, they decorate the house, they make sure something spooky jumps at you as you come closer to the door and some even jumped at the kids from behind the bushes dressed as a werewolf, which the kids did not find impressive from some reason.

So yeah it’s busy, it’s fun and it’s sweet and this year I was asked to make cookies for my kids’ classes (2 classes). I was wrecking my brain trying to find something easy, fun, fast and impressive enough. Well, the answer was right there in front of me – Sugar Cookies. Who doesn’t like those? And given all the allergies around school, these have no allergenic ingredients. So I went for it.

Got some Halloween sprinkles, some ‘Smarties’ and flour (which I found out I didn’t have – nice Maya, nice) and 30 minutes later I had 3 batches of cookies.

We put each cookie in a cute small bag with some extra ‘Smarties’ in it and there you have it – an upgraded cookie treat.

Halloween Sugar Cookies with Smarties and Sprinkles

Halloween Sugar Cookies with Smarties and Sprinkles


Halloween Sprinkle Sugar Cookies
Author: 
Recipe type: Cookies, Halloween
Cuisine: Cookies, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Sugar cookies for Halloween with built in sprinkles and a topping of candy. Can you beat that?
Ingredients
  • 100gr Butter (1/2 Cup)
  • ¾ Cup White Sugar
  • ¾ Cup Brown Sugar
  • ½ Cup Melted Coconut Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3 Cups All Purpose Flour
  • 5 Tbsp Halloween Sprinkles
  • 1 Pack of ‘Smarties’ (Halloween Theme)
Instructions
  1. Preheat oven to 350F (180C)
  2. Cream the butter, white sugar and brown sugar until they form a fluffy batter.
  3. Add the eggs and coconut oil in and beat together until fully combined.
  4. Add in the vanilla, baking soda, baking powder, flour and sprinkles and mix well.
  5. Scoop one tablespoon at a time onto a parchment paper layered baking sheet.
  6. Make sure you place the cookie dough scoops at least 1-1 ½ inch apart.
  7. Using the back of your hand (or the back of a spoon) gently press down every cookie.
  8. Place 2-3 ‘Smarties’ (or more) on each cookie (pressing them really gently onto the cookie)
  9. Bake for about 10 minutes. Remove from oven and let it cool completely.

Halloween Sugar Cookies with Smarties and Sprinkles

Halloween Sugar Cookies with Smarties and Sprinkles

It’s Halloween baby! Tonight’s the night. The night where we come back home, grab a quick bite (aka dinner), get the kids into their costumes, put their makeup on, look for the trick-or-treating bags, find them, make sure we have enough candy to give out, meet friends and head out to trick-or-treat. Sounds hectic? Well, […]

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Orange Chocolate Chip Spelt Cookies

Cakes and Cookies

I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here.

But hey, when you have family coming over once in a couple of years it goes without saying that everything else in your life kind of gets pushed over.

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I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here. But hey, when […]

Read More

Rooibos Infused Vanilla Chocolate Mini Baked Donuts

Baked Goodies | Cakes and Cookies

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients.

Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in.

I mean, it’s Organic Milk and a Challenge – have you met me? Have you been reading me? This was mine.

The challenge is called “Brown Bag Recipe Challenge” and it was made possible thanks to two awesome local providers teaming up: East Coast Organic Milk and Just Us! Coffee.

Why is it called “Brown Bag Recipe Challenge”? Easy, it’s a challenge, and to get the mystery ingredients I had to go to Just Us! Coffee and pick up my brown bag.

So after completely forgetting to pick up my bag and then remembering it when it was almost too late, I picked up the bag with the mystery ingredients. I rushed to the car (that was of course parked where you shouldn’t park) and as I set down I had to tear the bag open and find out what I was against.

In the bag, I got 2 packs of Organic Chocolate (Hand Made) – One white and one dark; I also got a pack of Just Us! Coffee Organic Cane Sugar, Vanilla -Rooibos Tea and of course the Organic Milk from East Coast Organic Milk.

After reading the rules and instructions on this challenge I started brain storming (while driving), I had to come up with something that will incorporate ALL of the ingredients.

I have to admit, I’ve never tasted Rooibos Tea and I had no idea what to do with it.

After getting home, tasting the tea and indulging myself with a cube of fine Organic Chocolate alongside with a nice glass of Organic Milk, I knew exactly what I’m going to make – Donuts!! But not just regular donuts, they’re going to be baked.

So Rooibos Infused Mini Baked Chocolate Vanilla Donuts it is.

 

Rooibos Infused Mini Baked Donuts

 

Rooibos Infused Mini Baked Donuts

 

 

Rooibos Infused Vanilla Chocolate Mini Baked Donuts
Author: 
Recipe type: Dessert
Cuisine: Sweets, Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36 Mini Donuts
 
These are so easy to make and even easier to snack on. A healthier version of donuts that can be made with your favorite steeped tea. You don't even need a stand mixer.
Ingredients
  • 5 tbsp Butter
  • ⅓ Cup Sugar (I used Organic Cane Sugar by Just Us! Coffee)
  • 1 Egg
  • ¼ Cup Milk (I used Organic Milk by East Coast Organic Milk)
  • ¼ Cup Rooibos Vanilla Tea (2 tsp tea steeped in ¼ cup hot water)
  • 1 tsp Vanilla Extract
  • 1½ tsp Baking Powder
  • 1½ Cup All Purpose Flour
  • 35 grams White Chocolate – Grated (I used Just Us! Coffee white chocolate)
  • Dark Chocolate – Finely grated to top donuts (I used Just Us! Coffee dark chocolate)
Instructions
  1. Preheat oven to 325F (165C) and have a mini donut non-stick pan ready
  2. In a large bowl mix the butter and sugar together until fully combined (I use a fork to mash them together until evenly combined)
  3. Add in the egg, milk, steeped tea (liquids only) and vanilla extract and mix well.
  4. Add the baking powder, flour and grated white chocolate and stir all together until fully combined with no lumps.
  5. To make it easier transfer some of the batter into a piping bag (or a Ziploc bag with a cut corner).
  6. Pipe the batter onto your mini donut baking sheet, making sure you only fill each donut ring ½ way (this will ensure you get donuts and not weird looking mini muffins)
  7. Place into the preheated oven for 8-10 minutes
  8. After removing from the oven, immediately transfer onto a plate (or any other flat surface) and sprinkle with the finely grated dark chocolate (I grated directly above the warm donuts so it could melt a bit)

 

Rooibos Infused Mini Baked Donuts

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients. Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in. […]

Read More
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