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Tag: baking

19
Aug
2014

Zesty Peaches & Cream Mini Bundt Cake

categories: Baking, Cakes, Desserts, Summer

Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had this cake in my life. First bite into it and I instantly regretted making a mini version because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! 😉

The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go before the peach season officially ends.

Enjoy & eat it all up! 🙂

Zesty Peaches & Cream Mini Bundt Cake

Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes

Ingredients:

For Cake:

1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
1/2 Tbsp all-purpose flour
Zest of 1 Naval orange
1/3 cup sugar
1 large egg
1/4 cup unsalted butter, at room temperature
2 Tbsp cream cheese, at room temperature
2 Tbsp freshly squeezed orange juice
1 tsp vanilla extract
1/2 tsp orange extract
1/2 cup all purpose flour, sifted
1/2 tsp baking powder
Pinch of salt

For Glaze:

4 Tbsp powdered sugar
1 tsp vanilla extract
1 tsp milk or cream (add more to adjust the consistency)

Directions:

Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

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06
Jun
2014

National Donut Day!!! #RecipeRoundUp

categories: Baking, Breakfast, Desserts, Doughnuts

Whether you prefer doughnut over donut or fried over baked doesn’t really matter, because these glazed, filled, sprinkled, and all around glorious treats are uh-mah-zing no matter what you call them or how you make them! In honor of National Donut Day today, I’m sharing some of my favourites (which are all of them!) from the archives.

So, take out your donut-pans and get your sweet donut craving on!
Go get baking! 🙂

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze

Baked Banana Donuts & Fresh Strawberry Cream Cheese Frosting

Red Velvet Cake Donuts

Baked Cinnamon Sugar Pumpkin Doughnuts

Baked Chocolate Banana Doughnuts

Baked Apple Cinnamon Doughnuts

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30
May
2014

Fudgy White Chocolate Lemonies {Lemon Brownies}

categories: Baking, Brownies, Spring, Summer

Lemonies… It sounds so exotic and poetic. Some genius thought of this cool name for lemon brownies, I am not sure who did but genius, nonetheless! A simple reason for not calling them brownies has something to do with their color (They are not brown!!). These are pale yellow beauties adorned with bright yellow zest and white chocolate chips in each bite. They are so fudgy and buttery, dense yet light, just how I like my brownies.

These are the perfect treats for summer (or round the year, who am I kidding!?!) and totally irresistible. The lemon flavor really shines through and pairs wonderfully well with all that white chocolate. Be sure to use a white chocolate bar and not white chocolate chips for the batter. It makes all the difference! And have them chilled, straight from the fridge. You’re welcome. 🙂

Have a fun weekend!
xx

Fudgy White Chocolate Lemonies {Lemon Brownies}

Yields: 12-16 slices | Prep time: 15 minutes | Bake time: about 35 minutes| Total: 50 minutes

Ingredients:

9-oz block of white chocolate, roughly chopped
3/4 cup unsalted butter, at room temperature
3/4 cup granulated white sugar
1 Tbsp lemon zest
2 large eggs, at room temperature
1/4 cup freshly squeezed lemon juice
1 cup + 1 Tbsp all-purpose flour
1/8 tsp salt
2 Tbsp white chocolate chips, to sprinkle on top (optional)

Directions:

Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper and grease with butter/oil (I used foil).
In a large microwave-safe bowl, melt chocolate and butter in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Rub lemon zest and sugar together with the fingers and whisk in to the chocolate mixture. Set aside and let cool for about 5 minutes.
Once chocolate mixture is cooled down, whisk in eggs (one by one) and lemon juice until well combined.
In a separate bowl, sift together flour and salt and fold into chocolate mixture with wooden spoon or rubber spatula until just combined. Pour the batter in a baking pan, sprinkle chocolate chips on top (optional) and bake for 33-35 minutes until the toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool completely in pan over a cooling rack. (If you’re in a hurry, throw it in a refrigerator or freezer for a while for easy cutting.)
Lift up the ends of parchment or foil liner, transfer the brownies to cutting board and cut into 9 or 12 squares. Store it covered in an air-tight container for a week in refrigerator. It tastes best chilled.

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01
May
2014

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

categories: Baking, Cupcakes & Muffins, Doughnuts, Spring, Summer

Hello folks! April went by at a lightening speed. It was a total blur. A beautiful blur at that. Yes, I absconded again for the latter part of April. Well, I hope you didn’t miss me much. Sorry to say but I didn’t miss you guys one bit. Here is why. These past days were spent with my most beautiful angelic cutie pie tiny-little-peanut-sized-newborn-niece. She turned 12 days today. We feel so blessed to have her in our lives and welcomed her in to this world with lots of snuggles and baby talks. We immediately named her Cherry (lovingly, of course!) because trust me when I tell you this, she looks just like a ruby red cherry. She is such a doll, so adorable, so so precious. All the sleepless nights spent in soothing her back to sleep were totally, absolutely worth it. I’m back home now and miss her so so much.

The moment I returned home, I had to bake. To celebrate. I instantly thought donuts! I mean, come on, donuts=celebration. Summer is not treating us Bangaloreans well this year and lemons are always on my mind. Big, plump, juicy, organic, tart yet sweet lemons from my parents-in-law’s lemon tree. They are simply THE best. So lemon donuts it was. They turned out so amazing that the next day I made them again. This time around I doubled the recipe and baked it as an 8-inch single layer cake for my parents-in-law’s wedding anniversary. So if you don’t own a donut pan, buy one ASAP! These little things are addicting! For now, simply bake them as mini cupcakes or just double this recipe to get a cake.

The recipe is simplicity at its best. Almost refined sugar free. No eggs required. No mixer needed. Just one bowl and a whisk is all you need to make the sun shine brightest! You can even prepare the glaze in the same mixing bowl. I am always happy with less dishes and lesser clean up. So in these donuts, moisture is being imparted by buttermilk and oil. Honey shoulders the responsibility of lending sweetness. Truly ordinary ingredients create this extra-ordinary treat. These baked donuts are light, fluffy and just lemony which doesn’t make you pucker!

These donuts are then topped with lemon cream cheese glaze. The glaze is a perfect accompaniment for the donuts. Again, just lemony and just sweet. Decorate them with a sprinkle of yellow colored sanding sugar. Vibrant, just like our little one.

So celebrate life and all things nice with these lemon glazed donuts!

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

Makes: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes

Ingredients:

For donuts:

3/4 cup + 2 Tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp white granulated sugar
1 Tbsp lemon zest
1/4 cup honey
3 Tbsp oil
1/3 cup buttermilk
1/2 tsp vanilla extract
2 Tbsp lemon juice (lemon enthusiasts may use 2.5 to 3 Tbsp)

For glaze:

Following measurements can glaze about 10-12 donuts.

100 gm (3.5 oz) cream cheese, room temperature
1 tsp lemon zest
1 Tbsp lemon juice
1/4 cup icing sugar, sifted
Yellow colored sanding sugar, to decorate

Directions:

Preheat the oven at 180ºC / 350ºF. Grease 6-count donut pan with oil. Set aside.
In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, add sugar and lemon zest and rub together with finger to release oils from the zest. Whisk in honey, oil, buttermilk, vanilla extract and lemon juice until the mixture formed is completely smooth.
Slowly whisk in dry ingredients into wet ingredients until just combined. Do not overmix. Divide the batter among prepared donut pan and bake in the preheated oven for about 8-9 minutes or until a toothpick inserted in a center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool completely.
Glaze: Whisk together cream cheese, lemon zest, lemon juice and sifted icing sugar to form a smooth consistency. Dip completely cooled donuts one by one into a bowl of glaze and place back on a cooling rack. Sprinkle with yellow sanding sugar just before serving as the colors will bleed. Donuts will keep in an airtight container for 2-3 days stored in a refrigerator.

*You will have little cream cheese glaze leftover which is never a bad thing in my book. You may lick with spoon or store it in refrigerator for 3-4 days. Give the glaze a good whisk before using on baked goods.
*Double the donut recipe and bake it in an 8-inch cake tin. Bake for about 20-23 minutes.
*To make this recipe vegan, make your own non-dairy buttermilk. To 1 tsp lemon juice or apple cider vinegar, add 1/3 cup non-dairy milk of your choice . Let sit for 15-20 minutes and use as a regular buttermilk substitution.

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07
Apr
2014

Orange Muffins

categories: Baking, Breakfast, Cupcakes & Muffins, Desserts, Spring, Summer

Mondays should totally begin with muffins. We all need a muffin or two to get through the day and some more to celebrate getting through the day. I hope you all agree with me here.

When I posted Sunshine Smoothie last week, I promised I’ll return with some cake to celebrate the 100th blog-post. So drum-rolls please! I’ve returned today with equally sunshiny, happy-happy orange muffins!

These muffins are perfect to woe away your Monday blues. Eat them any time of the day. With your morning-coffee, evening-tea or as a night-time dessert accompanied by a scoop of vanilla ice-cream. It’s a real treat and your summer-stricken soul will totally thank me. You’re welcome 🙂

Moist and fluffy, these muffins are a total winner. The orange flavor shines through because I’ve used orange zest, freshly squeezed juice and just a touch of orange extract. Look at their color! Addition of yogurt makes them soft and tender. Once out from the oven and still warm, we brush the tops with honey. Warm muffins ensure that honey seeps in. This is optional but totally heavenly. And genius. So do it!

Orange Muffins

Makes: 12 muffins | Prep time: 10 minutes | Bake time: 15 minutes approximately | Total time: 25 minutes

Ingredients:

1 and 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest from 2 oranges
1/2 cup granulated white sugar
1/4 cup oil
2 large eggs
1/2 tsp vanilla extract
1/2 tsp orange extract
1/3 cup plain yogurt
1/3 cup freshly squeezed orange juice
3 Orange slices, seeded and cut into quarters
2 Tbsp honey, to brush the muffin tops (optional)

Directions:

Preheat the oven at 180ºC / 350ºF. Line 12-counts muffin pan with paper liners.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium mixing bowl, place the measured white granulated sugar. Grate orange zest in the bowl and using your fingers, rub it against the sugar. Whisk in oil and eggs one by one until completely incorporated. Whisk in vanilla and orange extract.
Gently whisk dry ingredients into wet ingredients in three halves alternating with yogurt and orange juice, ending with dry ingredients. Mix until *just* combined. Do not over-mix the batter.
Divide the batter evenly between 12 muffin liners. Fill each liner till 3/4th mark and no more. Top each muffin with a quarter of the orange slice. Bake for 13-15 minutes or until the toothpick inserted in the center comes out clean. While muffins are still warm from the oven, brush the tops with a layer of honey. The muffins stay fresh for about 3 days stored in an airtight container.

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