Dessert Archives - Page 5 of 9

Tag: Dessert

30
Dec
2013

Baked Cinnamon Sugar Pumpkin Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall

This is my last recipe post for the year and I can not help but write about doughnuts! Yes! Another baked doughnut recipe for you all. I was able to scratch one more thing off my list before bidding adieu to 2013. No, I am not talking about buying a doughnut pan. I am talking about making pumpkin puree from scratch! It was added to the list simply because we don’t get canned pumpkin puree here. Of course the final result was immensely satisfying and rewarding. Pioneer Woman created this easy tutorial light years ago which I followed. Now I have freezer-full of pumpkin puree and no, I am not whining about it! 🙂

These doughnuts are my 2nd favorite after these. Do not close your browser window thinking this recipe is not good enough. These are equally soft, fluffy and gorgeous as my favorite ones. It is just that chocolate always tops my list and cinnamon follows hence the second place. If you want best of both worlds then fold in some dark chocolate chips to the batter. Totally sinful and acceptable! Just saying! 😉

These lovelies are so pillowy, you may want to sleep on them! They are perfectly cakey plus each bite is wrapped in cinnamon. Your house will smell dee-vine! The batter comes together easily in one bowl, without using any mixer. If you don’t own a doughnut pan, here is a good news, you may easily bake them in a muffin-pan!

I am not going to ask you to make them first thing in 2014 ‘IF’ your new-year resolution is to eat healthy as they are not completely low-fat but do indulge in them on your cheat-day as I can guarantee that you’ll absolutely LOVE them without regret!

Baked Cinnamon Sugar Pumpkin Cake Doughnuts

Makes: 12 doughnuts | Prep time: 10 minutes | Bake time: 13 minutes | Total time: 25 minutes

Ingredients:

1 large egg
2/3 cup white granulated sugar
1/4 cup vegetable oil
3/4 cup pumpkin puree
4 Tbsp yogurt
1/2 tsp vanilla extract
3/4 cup + 2 Tbsp all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tsp baking soda

For coating:

3 Tbsp vanilla sugar
1 tsp ground cinnamon

Directions:

Preheat the oven at 180ºC/350ºF. Grease the doughnut pan with oil and set aside.
In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
In a large mixing bowl, whisk together egg and sugar. Beat in oil, pumpkin puree, yogurt and vanilla extract one by one. Slowly fold in dry ingredients to the wet ingredients. Do not overmix the batter. Mix just until no flour pockets remain.
Carefully spoon the batter to the doughnut pan, filling not more than 3/4th. Bake for 13 minutes. Let cool in pan for about 5 minutes and then invert on the cooling rack.
In a zip-lock bag, combine vanilla sugar and ground cinnamon. One at a time, put the still-quite-hot doughnuts in a bag and shake lightly to cover. Remove from bag and serve! Store in an airtight container at room temperature for 2-3 days.

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26
Nov
2013

Baked Chocolate Banana Doughnuts ~ Low-fat & Egg-free!

categories: Baking, Desserts, Doughnuts, Fall

I pretty much say this about the every recipe I post here but these are the BEST thing ever ever baked in my kitchen! At least so Mr claimed!

These are so moist, soft and super-pillowy. Banana and chocolate heaven in each bite! These baked doughnuts will truly rock your world I tell ya! People with diet-restrictions, this recipe is a MUST in your repertoire!! Such a result without eggs and whole wheat flour… Amazing!

And these beauties are then topped with ganache.. A white chocolate ganache.. slurp… It is so gorgeous and I am telling you that this ganache is a MUST for these donuts! I mean who eats a naked donut, right?!!! And then the sprinkles which truly are a NECESSITY! 😀

I shall not endorse it anymore but you gotta try it to believe it! 🙂

Baked Chocolate Banana Doughnuts

Yields: 8 doughnuts

Ingredients:

2/3 cup whole wheat flour
3 Tbsp Hershey’s unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, melted
1/3 cup + 1 Tbsp brown sugar
1 cup mashed very ripe bananas (about 2 medium bananas)
4 Tbsp yogurt
1 tsp vanilla extract

For Ganache:

2 Tbsp medium-fat cream/milk
4 oz white chocolate, coarsely chopped
sprinkles, optional

Directions:

Preheat the oven at 180ºC/350ºF. Grease doughnut pan with baking spray. Set aside
Sift together flour, cocoa powder, baking soda and salt in a bowl. Set aside.
In a medium sized bowl, whisk together melted butter and brown sugar. Whisk in mashed banana, yogurt and vanilla extract.
Slowly fold in dry ingredients into wet ingredients. Divide the batter equally and fill the mold no more than 3/4th. Bake for 11-12 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
Preparing ganache: In a microwave safe bowl, heat the cream for 40-60 seconds. Fold in chopped white chocolate and mix till it melts completely. Dip cooled doughnuts one by one into bowl of ganache and place back on a cooling rack. Top with sprinkles and serve. Doughnuts will keep in an airtight container for 2-3 days.

*In ganache reccipe, white chocolate may be substituted with dark chocolate.

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29
Oct
2013

Baked Apple Cinnamon Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall

I’ve got some good news for ya all!!!

I FINALLY bought doughnut pan! Eeeeeeep!!!

I was so EXCITED the day it arrived that I wanted to put it to use immediately (As if it’s any surprise!). The stars and planets united and I was faced with early Diwali gifting occasion.. Happiest me! Without any second thoughts I knew it had to be freshly baked doughnuts.

I wanted to make chocolate doughnuts as my first doughnuts in this pan but these were for gifting so I decided against it. I mean, I can’t trust myself around chocolate and the gift couldn’t be an empty box so, smart move I thought! 😛

With the weather we are experiencing and soooo many apples sitting in my pantry, these adorable beauties were born. And I was absolutely pleased with my decision making ability this time around!

They were just So So Good, I wanted to eat the whole batch myself… No kidding!! I mean can you imagine anything better where you can have apple, cinnamon and sprinkles, all together?! Oh… our house smelled Dee-vine!

Needless to say that the doughnuts were so soft and moist plus a healthier breakfast option compared to the store-bought deep-fried version. Win-win!

So buy the doughnut pan right away if you don’t already have it. I got mine from here. You NEED it in your life… Trust me! Plus these make such cute gifts for this festive season too!

Baked Apple Cinnamon Doughnuts

Yields: 8 to 9 doughnuts

Ingredients:

1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
4 Tbsp unsalted butter, melted
1/2 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 medium granny smith apple, peeled and finely chopped

Glaze:

1 Tbsp melted butter
2 Tbsp caster sugar + 1/2 tsp ground cinnamon, mixed together
sprinkles (optional)

Directions:

Preheat the oven to 180ºC/350ºF. Lightly grease the doughnut pan and set aside.
In a medium bowl, mix together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In another bowl, mix together butter, sugar, egg and vanilla extract. Whisk in milk to this mix.
Make a well in the middle of the dry ingredients and add wet ingredients all at once to it. Add finely chopped apples. Stir together until no flour pockets remain but be careful not to over-mix.
With a small spoon, dollop batter into the prepared pan. Fill each doughnut pan three-quarters full with batter. Bake for 11-12 minutes or until doughnuts are puffed up and lightly golden brown. Remove from the oven, allow to cool in the pan for a while before inverting onto a wire rack to cool completely.
While doughnuts are still warm, brush melted butter on each doughnut. Sprinkle some sprinkles on each doughnut followed by cinnamon-sugar.

*These doughnuts are best served the day they are made.
*Feel free to grate the peeled apple if you do not like chopped pieces in every bite!
*Make the recipe eggless by simply replacing egg with 1/4 cup unsweetened applesauce.

Happy Baking!!

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15
Oct
2013

(Fudgiest!) Chocolate Brownies

categories: Bars & Blondies, Brownies, Desserts, Fall

Brownies!

Hmmm.. Where do we even begin…!

Cute, little squares so rich in chocolate that they taste like heaven on your plate. They’re adored pretty much universally. Every chocolate-lover’s dream! At least I’m yet to meet a person who DOESN’T like brownies. Do you know anyone?!! 😛

I’m very particular about the kind of brownies that goes in my tummy. It has to be thick, super-fudgy, moist and decadent. Not crumbly, dry or over-the-top-rich. I also like my brownies plain… Yep! Without any nuts, raisins, sultanas or chocolate-chips. Just plain…

I had posted a recipe for Brownies previously. That was an excellent recipe but a bit thin and more buttery for my liking. So I started testing for my go-to-recipe… And I can say that I have found it! Husband said that these are THE BEST brownies he has eaten in his entire life! Certainly made my day 🙂

This recipe turned out to be everything I want my perfect brownies to be. And they are quite fuss-free. Just 2 bowl required. No need to set-up a double boiler unless you do not own a microwave. Ready in about 45 minutes! Totally perfect to satisfy the chocolate/brownie cravings. So good that I can eat an entire pan by myself! (I haven’t though!) I only made them yesterday and I had to share it with you immediately! So stop drooling and MAKE these right away!! 🙂

(Fudgiest!) Chocolate Brownies

Makes: 9-12 squares | Prep time: 15 minutes | Bake time: Approximately 30-35 minutes

Ingredients:

250 gm / 9 oz dark chocolate, roughly sliced
1/2 cup unsalted butter, roughly sliced (approximately 115 gm)
1/2 cup brown sugar
1/2 cup white granulated sugar
3 large eggs, cold
1 tsp vanilla extract
3 Tbsp Rum (optional)
1 cup all-purpose flour
1/2 tsp salt
1 Tbsp Hershey’s unsweetened cocoa powder

Directions:

Preheat the oven to 180ºF / 350ºC. Grease an 8×8-inch square pan; line base and sides with parchment paper. (I used foil.)
In a large microwave-safe bowl, melt chocolate, butter and brown sugar in a microwave for 1-2 minute, stirring every 30 seconds. The mixture should be lump-free and glossy. Set aside and let cool for about 10 minutes.
Once chocolate mixture is cooled down, stir white sugar, eggs, vanilla extract and rum into it.
In a separate bowl, sift together flour, salt and cocoa powder and fold into chocolate mixture with wooden spoon or rubber spatula. Pour the batter in a baking pan and bake for 30-33 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 in an air-tight container for 3-4 days at room temperature or refrigerate for a week.

*Feel free to add nuts, raisins or chocolate chips if you like. 1/2 cup should be a good amount.

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30
Sep
2013

Guest Post on The Vanilla Bean: Pineapple~Coconut Breakfast Loaf

categories: Baking, Breads and Loafs, Breakfast, Cakes, Summer

When Roshni from The Vanilla Bean asked me to do a guest-post on her blog, I wanted to bake something simple and quick for her readers. Yet something which look and taste like you’ve spent the whole morning working on it but in fact was just left in the oven to work its own magic.

Roshni has a special soft corner for cakes hence I decided to rustle up this breakfast loaf which is moist and crunchy at the same time. Each bite is filled with pineapple and coconut bits. It’s a tropical heaven! Perfect for the rushed up mornings. Just plonk it in the oven right before you had for the bath and it would be ready when you’re back!

The loaf is actually quite healthy with whole wheat flour, olive oil and brown sugar. Feel free to substitute the sugar in the recipe with date syrup, honey or liquid jaggery.

Drop by here to get my recipe of pineapple-coconut breakfast loaf and don’t forget to check out The Vanilla Bean blog for some delicious recipes. Thank you again, Roshni, for having me over!

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