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I know I should probably be posting a dinner recipe because it has been a while since I have, but I just can’t seem to get control of my sugary cravings :). What’s new though. I’ve always loved sweet things and doughnuts are a favorite near the top of that sweets lists. This vanilla bean doughnut is a baked version so I can feel a little bit better about eating them versus a fried doughnut. These are a cake style doughnut with a soft fluffy texture and a deliciously moist crumb. They seem as though they just melt away in your mouth, especially with that sweet, buttery, vanilla glaze.
I forgot to get a close up picture of the crumb inside but these things are loaded with vanilla beans. It gives them a delicious natural sweetness and that irresistible flavor that just cannot be duplicated. The batter for these is very versatile, you could use it for many different flavors by omitting the vanilla bean seeds and replacing them with cinnamon, nutmeg, a chai spice blend, lavender, almond extract, etc. It is one of my favorite baked doughnut recipes I’ve ever made so it will be one you will definitely want to hang on to. Enjoy!
Baked Vanilla Bean Doughnuts
Ingredients
- 2 2/3 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup + 2 Tbsp granulated sugar
- Seeds of 1 vanilla bean
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- Softened butter, for tins
Glaze
- 1 1/2 cups powdered sugar
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 small pinch salt
- 2 - 3 Tbsp milk
- Food coloring and sprinkles (optional)
Directions
- Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition. Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
- For the glaze:
- In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.
- Recipe Source: cake portion adapted with slight changes from King Arthur Flour, glaze - Cooking Classy
SOOOOOO Yummy!!!!
We found this recipe on you can have your cake and eat it too!
Perfect Hot Chocolate / Vroča čokolada
Yesterday, a pile of snow almost fell on my head. ALMOST .. So , apparently I'm lucky. I had errands in the city and because yesterday the snow started to melt, I was really careful walking around, since snow was falling from roofs all the time. The whole time I made sure I was walking in the middle of city streets so there could be no chances of getting snow directly on my head. And just when I forgot about it for a minute, because I was in a hurry .... a few meters in front of me … right at that moment ... a pile of snow fell on the sidewalk . Just the thought of getting all that on my head…ugh. For a moment I was shocked .. but I was in a hurry, so that was it =). I was lucky.
It's Valentine's Day next week! No, actually I don’t celebrate it, but I thought it would be cool if I take advantage of this silly day for posting chocolate recipes. So I can have a theme =). Okay, I needed an excuse to fill the apartment with chocolate. There.
The first such recipe I posted on Moses’s Blog. Chocolate croissants to start Valentine's Day. Oh yeah ... breakfast in bed!
Winter = Hot chocolate. Right? ? I never ever ate hot chocolate before, but this year I am obsessed with it! Search for the perfect recipe is complete! I found the perfect hot chocolate. Super sweet, thick, creamy combination of chocolate and marshmallow topping is to die for!
With love, Neja | Včeraj mi je na glavo skoraj padel kup snega. SKORAJ..torej, očitno imam srečo. Imela sem opravke v mestu, hitela sem in ker se je sneg začel topiti, mi je bilo jasno, da ga bo večina popadala s streh. Ves čas sem pazila, da sem hodila po sredini mestnih ulic, da mi ne bi kaj padlo na glavo. In ravno, ko sem malo pozabila na vse skupaj, ker se mi je mudilo….par metrov pred mano…v trenutku…za eno prikolci snega poleti na pločnik. Če bi bila sekundo hitrejša, bi vse to dobila na glavo. Za trenutek sem bila šokirana..ampak mudilo se mi je, torej to je bilo to =). Imela sem srečo.
Naslednji teden je Valentinovo! Ne, v bistvu ga ne praznujem, se mi je pa zdelo prav, da izkoristim ta hec za čokoladne recepte. Da imam temo =). Okej, potrebovala sem izgovor za to, da napolnim stanovanje s čokolado.
Prvi tak recept sem objavila na Mosesovem Blogu. Čokoladne rogljičke, za začetek Valentinovega. Oh yeah…zajtrk v postelji!
Zima= Vroča čokolada. Kajne?? Nikoli je nisem pila, letos me je pa obsedla!! Iskanje za popolnim receptom je končano! Našla sem popolno vročo čokolado. Super sladka, gosta, kremna..kombinacija čokolade in topinga je za umret!
Z ljubeznijo, Neja |
The Recipe
Ingredients
Hot chocolate
1 can coconut milk
250ml heavy cream
400g chocolate
150ml milk
1 teaspoon vanilla extract
pinch of salt
pinch of nutmeg
Marshmallow toping
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
A pinch cream of tartar
The process
Hot chocolate
Combine all ingredients in a pot and heat it, bring it to simmer.
Marshmallow Toping
Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
| Sestavine
Vroča čokolada
1 pločevinka kokosovega mleka
250ml sladke smetane
400g čokolade
150ml mleka
1 žlička vanilijinega ekstrakta
ščepec soli
ščepec muškatnega oreščka
Marshmallow Toping
4 beljaki
1 skodelica kristalnega sladkorja
1 žlička vanilijinega ekstrakta
Ščepec vinskega kamna
Postopek
Vroča čokolada
Vse sestavine združite v loncu in segrevajte toliko časa, dokler ne zavre.
Marshmallow Toping
Združite beljake, sladkor in vinski kamen v toplotno odporni posodi. Postavite jo nad posodo v kateri vre voda. Nenehno mešajte, dokler se sladkor ne stopi. Vsebino zlijte v mešalnik in stepajte na nizki hitrosti na začetku nato pa na največji hitrosti. Po 7 minutah dodajte vanilijin ekstrakt in nadaljujte s stepanjem, dokler ni masa gladka in kompaktna. Dodajte žlico ali dve topinga na vrh vroče čoklade (ta toping je RES zelo sladek).
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At this point, y’all are like ‘oh my lands, another mason jar dessert?!’ I know, I know.
But but but, mason jars make it so easy to portion for two! Unless… you want to purchase stock in Sur La Table and buy many little pans to make my desserts. No? Just me? And my Mom? Ok, got it. I had a hunch.
I make these ice cream sundae jars and stash them in the freezer for a quick snack.
It can be a bit tedious to make an ice cream sundae each time you have a craving. First, you have to scoop rock-hard ice cream. If you wait for the ice cream to soften first, there’s a slight chance you’ll die of ice cream-nemia. Then, you must drizzle the sauce in between scoops. Don’t forget about the crunchy nuts that must be layered in a perfect ratio that is unique to each human, much like a fingerprint. <— scientific fact
So, I make these mason jar sundaes sealed with a lid, and store them in my freezer for dessert. Or, you can take two bites every hour all day long. I’ve never nibbled on ice cream all day. Never ever. Especially not ice cream with toasted coconut chips this size:
Speaking of these large coconut chips, I made Mr. Dessert for Two drive me to a store on the other side of the city just to buy them. So, if you could, please tell me how adorable they are and how this dessert would be incomplete without them? Help me justify my food purchases to my husband, please. He doesn’t get it. You do. I know you do.
Hey, St. Louisans: You were SO RIGHT about Ted Drewes. So so SO right. It’s like ‘what was I eating before? Ice cream? Aww, how cute, it’s trying to taste like Ted Drewes frozen custard.’ Just like that. Sorry for all the quotes.
Ice Cream Sundae Jars: Chocolate-Coconut + Mixed Berry Caramel
- 1 10-ounce bag frozen mixed berries
- 3 tablespoons powdered sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream (or, use butter for a thinner sauce)
- 1 pint store-bought chocolate ice cream
- ¼ cup sweet coconut shreds, toasted
- In a saucepan, combine the frozen mixed berries, sugar and lemon juice. Bring to a simmer and cook until the berries collapse, about 4 minutes. Turn off the heat and stir in heavy cream
- Next, puree the berries either with an immersion blender or in a regular blender. Be careful, the liquid is hot. Once pureed, strain the mixture if desired.
- To assemble: place 1 scoop of chocolate ice cream in the bottom of a pint mason jar. Drizzle over the berry caramel sauce, and top with toasted coconut. Repeat until the jars are full.
- Screw on the lid and store in the freezer up to 2 weeks. Let the jar sit on the counter for a few minutes before eating to soften the berry caramel sauce.
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