Category Archives: dessert

Baked Chocolate Donuts With Chocolate Glaze

baked chocolate donuts with chocolate glaze recipe

I was craving chocolate donuts for a pretty long time. Yesterday I decided to end my painful suffering and and I made these lovely babies.

Mmmmmmm…

 

baked chocolate donuts with chocolate glaze recipe

Let me explain to you really quickly what they are like – these are fingerlicking good… moist… chocolatey… rich… aaaaa-mazing!

Highly recommended! :)

 

baked chocolate donuts with chocolate glaze recipe

One is definitely not enough. So worth all the effort.

Enjoy!

Love,
Petra

(This lovely recipe was inspired by www.food-4tots.com and www.onceuponarecipeblog.com.)

Baked Chocolate Donuts With Chocolate Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24 2¾-inch (7 cm) donuts
 
Ingredients
  • for donut batter:
  • 2½ cups (350 grams) all-purpose flour
  • ⅔ cup (55 grams) unsweetened cocoa powder, sifted
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 eggs (room temperature)
  • 1 cup (200 grams) granulated white sugar
  • 1 tsp vanilla extract
  • 6 tbsp (150 grams) plain white yogurt
  • ½ cup (120 ml) milk
  • 6 tbsp vegetable oil
  • for glaze:
  • 6 tbsp (85 grams) unsalted butter
  • 3 tbsp (45 ml) milk
  • 1½ tsp vanilla extract
  • 3 oz (85 grams) dark chocolate, broken into chunks
  • 1¼ cups (145 grams) icing sugar, sifted
  • sprinkles
Instructions
  1. Preheat the oven to 350 °F (175 °C).
  2. Grease the donut pan with cooking spray or brush with oil.
  3. To make the DONUT BATTER, first, in a small bowl, combine the plain white yogurt, milk and the vegetable oil. Mix well.
  4. In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
  5. In a larger bowl, beat the eggs lightly. Add the sugar and continue to beat until foamy. Add the vanilla extract and mix well.
  6. Add the milk/yogurt/oil mixture and the cocoa mixture to the egg mixture alternately. Mix until the batter is smooth. If you find the batter a bit too dense to pipe, add a little more milk.
  7. Pour the batter into a piping bag.
  8. Fill each donut cavity until about 80% full.
  9. Bake for 12 minutes or until a toothpick inserted in the donut comes out clean.
  10. Let cool completely.
  11. To prepare the GLAZE, combine the butter, milk and vanilla in a small saucepan over medium heat.
  12. Once the butter has melted, add in the chocolate and whisk until smooth.
  13. Remove from heat and add the icing sugar, stirring until combined.
  14. Dip the cooled doughnuts into the glaze and cover with chocolate sprinkles.
  15. Enjoy!

 

Super Quick Peach Squares

super quick peach squares recipe

These squares! They might be the most delicious dessert I’ve prepared this summer, I think. In fact, I am in love with everything about them – the way how the airy and moist texture of the sponge plays with the refreshingly tart and sweet quality of the summer fruit, that way how the crunchy streusel layer on top makes you stop eating for a while just to say ‘mmm’ and I definitely love the fact that this whole dessert is absolutely easy to make.

I am sure you would love these too…

 

super quick peach squares recipe

1. To prepare your Super Quick Peach Squares, first preheat the oven to 350 °F (175 °C).

2. To make the batter, in a bowl, whisk together the flour (2 3/4 cups + 2 tbsp – 400 grams), confectioners sugar (1 1/4 cups -150 grams) and baking powder (3 tsp).

3. In another bowl, whisk together the eggs, vanilla extract, vegetable oil and milk.

4. In a few batches, pour the flour mixture into the bowl containing the wet ingredients. Mix until just combined.

 
 

super quick peach squares recipe

5. Line a baking pan with parchment paper (you can first brush the pan with a bit of vegetable oil to make the paper adhere better). I used a 13x8x2-inch (11-cup) pan. I think that larger pan might work even better resulting in a little less tall squares.

6. Pour the batter in the pan and smooth out the surface.

 

 

super quick peach squares recipe

7. Stone and cut the fruit into about 1/2-inch (1.3 cm) cubes or slightly bigger. Place the fruit on top of the batter.

 
 

super quick peach squares recipe

8. Finally prepare the streusel. To do so, in a bowl combine the all-purpose flour (1/3 cup – 50 grams), butter (3 1/2 tbsp – 50 grams) and confectioners sugar (1/2 cup – 50 grams). Using your fingers or a pastry blender (cutter), create a crumbly mixture.

 
 

super quick peach squares recipe

9. Sprinkle the crumbly mixture over the fruit.

 

 

super quick peach squares recipe

10. Bake for 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
 

 

super quick peach squares recipe

Mmm, this smells just lovely!

 

 

super quick peach squares recipe

11. Cut into squares.

 

 

super quick peach squares recipe

And most importantly, enjoy!

With love,
Petra

 

Super Quick Peach Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
Ingredients
  • for batter: 2¾ cups + 2 tbsp (400 grams) all-purpose flour
  • 1¼ cups (150 grams) confectioners sugar
  • 3 tsp baking powder
  • 2 eggs
  • 1½ tsp vanilla extract
  • 7 tbsp (100 ml) vegetable oil
  • ¾ cup + 2 tbsp (200 ml) milk
  • 3 peaches, stoned and cubed
  • for streusel: ⅓ cup (50 grams) all-purpose flour
  • 3½ tbsp (50 grams) butter, softened
  • ½ cup (50 grams) confectioners sugar
Instructions
  1. Preheat the oven to 350 °F (175 °C).
  2. To prepare the batter, in a bowl, whisk together the flour (2¾ cups + 2 tbsp - 400 grams), confectioners sugar (1¼ cups -150 grams) and baking powder (3 tsp).
  3. In another bowl, whisk together the eggs, vanilla extract, vegetable oil and milk.
  4. In a few batches, pour the flour mixture into the bowl containing the wet ingredients. Mix until just combined.
  5. Line a baking pan with parchment paper (you can first brush the pan with a bit of vegetable oil to make the paper adhere better).
  6. Pour the batter in the pan and smooth out the surface.
  7. Stone and cut the fruit into about ½-inch (1.3 cm) cubes or slightly bigger. Place the fruit on top of the batter.
  8. Finally prepare the streusel. To do so, in a bowl combine the all-purpose flour (1/3 cup - 50 grams), butter (3½ tbsp - 50 grams) and confectioners sugar (1/2 cup - 50 grams). Using your fingers or a pastry blender (cutter), create a crumbly mixture.
  9. Sprinkle the crumbly mixture over the fruit.
  10. Bake for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Cut into squares.
  12. Enjoy!

 

Strawberry Mint Sorbet

strawberry mint sorbet recipe

With the summer in full swing, icy cold desserts are basically all that I can think of right now. After trying my hand at this strawberry mint sorbet the other day, I now know that it will most probably stay with us as a favorite go to treat for pretty long. It is oh so yummy! And it is is very easy to prepare too. Just have a look…

 
 

strawberry sorbet recipe

To make your strawberry mint sorbet you need these simple ingredients: strawberries, mint, lime or lemon and a bit of simple sugar syrup.

1. The simple sugar syrup is just a combination of sugar dissolved in water. That easy! To prepare your simple syrup for this recipe, in a small saucepan, combine 1/3 cup (80 ml) water and 1/3 cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.

 
 

strawberry sorbet recipe

2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.

 
 

strawberry sorbet recipe

3. Run the pureed mixture through a fine sieve.

 
 

strawberry sorbet recipe

4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.

If you don’t have the ice cream machine, that’s no problem at all… just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

 
 

strawberry sorbet recipe

Serving is easiest when your sorbet gets partially thawed.

 
 

strawberry mint sorbet recipe

Enjoy!

With love,
Petra

Strawberry Mint Sorbet
Author: 
Prep time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • For Simple Syrup: ⅓ cup (80 ml) water
  • ⅓ cup (65 grams) granulated white sugar
  • For Sorbet: 2 pints (1 kg) strawberries
  • 1 tbsp lime juice (or lemon juice)
  • ¼ cup mint
Instructions
  1. To prepare the simple syrup, in a small saucepan, combine ⅓ cup (80 ml) water and ⅓ cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.
  2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.
  3. Run the pureed mixture through a fine sieve.
  4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer. If you don't have the ice cream machine, that's no problem at all... just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.
  5. Serving is easiest when your sorbet gets partially thawed.

 

Amazing Lemon Cupcakes With Raspberry Buttercream Frosting

amazing lemon cupcakes with raspberry buttercream frosting

The point of this post is basically to tell you that you definitely need to, need to, need to make these cupcakes very soon. Because they are life-changing! Earth-shaking. Just absolutely amazing!

The cupcakes themselves have lemon juice and lemon zest added to them which is the reason why they reach the level of lemony deliciousness so high that you might not have even dreamed about it before. Sour cream is the secret why these little cakes are so wonderfully moist. And then, putting a crown on it all and working in perfect harmony with the cupcake base, there’s this rich and buttery raspberry frosting. Mmm, finger-licking good!

To tell you the truth, it all tastes even more amazing than it sounds!

See? I told you that you need to make these very soon… here are all the details that you’ll need…

 

amazing lemon cupcakes with raspberry buttercream frosting

The ingredients.

 

amazing lemon cupcakes with raspberry buttercream frosting

1. To make the cupcakes, preheat the oven to 350 °F (175 °C).

2. Line the cupcake tins with cupcake liners.

3. In a medium bowl, sift together the flour, baking powder and salt.

4. In a separate bowl, whisk together the sour cream and egg whites.

 

amazing lemon cupcakes with raspberry buttercream frosting

5. Put the sugar and lemon zest in the bowl of your stand mixer and stir to combine. Add the butter and beat at medium speed for about 3 minutes, until the butter and sugar are very light. Add the vanilla extract and lemon juice and beat until combined. Working with smaller amounts, add the ‘flour mixture’ and the ‘sour cream-egg’ mixture, alternating the wet and dry ingredients. Beat on medium for about two minutes to ensure that the batter is thoroughly mixed.

 

amazing lemon cupcakes with raspberry buttercream frosting

6. Divide the batter evenly among the cupcake tins, filling them only about 3/4 full (I filled mine to the top resulting in slightly taller cupcakes than I’d wished for).

 

amazing lemon cupcakes with raspberry buttercream frosting

7. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

 

amazing lemon cupcakes with raspberry buttercream frosting

8. Cool for 5 minutes in the pan, then continue cooling on a wire rack.

 

amazing lemon cupcakes with raspberry buttercream frosting

9. To make the buttercream frosting, first blend the raspberries in your blender and then push the puree through a fine sieve to remove the seeds.

10. In the bowl of your electric mixer, cream the butter, raspberry puree, salt and vanilla extract.

11. Add the sugar in increments and mix thoroughly after each addition.

12. Add the cream, one tablespoon at a time, mixing after each addition, until you reach the desired consistency.

 

amazing lemon cupcakes with raspberry buttercream frosting

13. Fill a piping bag with the buttercream frosting and pipe on top of the cupcakes.

14. You can garnish your cupcakes with individual raspberries, small lemon wedges or sprinkles.

 

amazing lemon cupcakes with raspberry buttercream frosting

Mmmm…

 

amazing lemon cupcakes with raspberry buttercream frosting

So cute.

 

amazing lemon cupcakes with raspberry buttercream frosting

And so much fun to make.

 

amazing lemon cupcakes with raspberry buttercream frosting

I am sure you will love them too.

 

amazing lemon cupcakes with raspberry buttercream frosting

Enjoy!

With lots of love,
Petra

(This recipe was inspired by www.mybakingaddiction.com. It makes about 18 cupcakes.)

 

Related Posts Plugin for WordPress, Blogger...