Birthday Cake Donuts

A few weeks ago it was our friend Clare’s birthday; it had been far too long since I’d busted out the donut pan – so birthday cake donuts it was!

Birthday Cake Donuts

adapted from Cookies and Cups

Ingredients:

For the Donuts…

• One box Funfetti or Confetti Cake Mix
• 3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
• 2 eggs
• 2 T melted coconut spread (butter substitute made by Earth Balance)

For the glaze…

• 1/4 c almond milk
• 2 c powdered sugar
• 1 t pure vanilla extract

For the frosting…

• 1 c powdered sugar
• 1 T almond milk (plus more if needed – add by T)
• sprinkles (definitely not optional)

Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.

For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)

For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)

*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.

My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).

Almond Joy Doughy Cookies

It will come as no surprise that coconut is one of my favorite ingredients. I think it is delicious in both sweet and savory foods – I actually may even prefer it in savory – but these are an exception. The coconut, along with the chocolate and almond, marry well to make some of the most fantastic cookies I’ve ever made.

Almond Joy Doughy Cookies

makes about 3 dozen cookies

Ingredients:

• 1 c. homemade almond butter
• 1/2 c. dark brown sugar
• 3/4 c. powdered sugar
• 1/2 c. non-dairy whipped butter spread (regular butter is fine)
• 1/2 t. almond extract
• 1 t. coconut extract
• 1 t. baking powder
• 1/2 t. baking soda
• 3/4 t. salt
• 1 c. white whole wheat flour
• 1/2 c. unbleached all-purpose flour
• 3/4 c. mini chocolate chips
• 1 c. unsweetened shredded coconut
• 1/2 c. unsweetened vanilla almond milk (regular milk is fine)

With a mixer, beat together almond butter, sugars, butter and extracts.

In a separate bowl, mix together baking powder, baking soda, salt and flours.

Add dry mixture to mixer bowl a little at a time. Beat until fully incorporated. Repeat until dry mixture is fully mixed with wet ingredients.

Dough may seem a little mealy. Add in almond milk 1/4 c. at a time until a dough forms.

Once dough is formed, stir in chocolate chips and coconut.

Refrigerate dough for about 30 minutes.

Preheat oven to 350.

Scoop using a tablespoon measuring spoon and place on ungreased cookie sheet (or you can use a sheet lined with parchment). Leave about a half inch between cookies because they will spread a little.

Bake for 10-12 minutes. Not a minute longer. This is the key to keeping them super soft!

Let cool for a few minutes on cookie sheet before transferring to cooling racks.

Try not to eat them all while transferring to cookie sheet to cooling rack.

Drizzle with melted chocolate if you wish. This will make them more “almond joy” like. But you don’t have to – they are great just the way they are.

Whole Grain Strawberry-Almond Cake

This weekend was perfect. Friday night we cooked out with friends. The man-friend made garlic bread on the grill and we enjoyed various meats and accompaniments. Saturday we went to the beach after enjoying delicious fresh-fruit smoothies. In the evening we went into town for dinner at one of our favorite places and after being encouraged to grab a drink by the Seaport, I was surprised with tickets to see Huey Lewis at the pavillion.

Like I said, perfect. Just like summer strawberries. I.can’t.get.enough.

{Whole Grain Strawberry-Almond Cake}

• 1/2 c spelt flour
• 1 c buckwheat flour
• 1/2 c steel cut oats (you could use old fashioned)
• 1 t baking soda
• 1/2 t sea salt
• 1 c strawberries, chopped
• 1/2 c soy milk (or any other milk of your choice)
• 1 c unsweetened applesauce
• 3 T coconut oil, melted
• 1/3 c agave-maple syrup (honey or maple syrup fine too)
• 1 T chia seeds
• 1 t almond extract
• zest of one lemon
• 3 T sliced almonds

Preheat oven to 375. Generously grease 8x8 baking dish (or line with parchment).

Whisk milk, applesauce, soy milk, agave-maple syrup and chia seeds together.

Combine all dry ingredients, except for the strawberries, and add to wet mixture.

Gently fold in strawberries. Pour batter into prepared dish. Sprinkle top with sliced almonds.

Bake for 30 minutes, cake is done when a toothpick inserted into center comes out clean.

Allow cake to cool completely before removing  from dish.

Store cake in refrigerator for up to 3 days.

*Serves 8-12

I ate a second piece topped with reduced balsamic. Delicious. Hope you all had a fantastic weekend.

What are some great recipes using strawberries you’ve tried this season?

Berry Balsamic Crisp

Remember I mentioned my purchases at LeRoux Kitchen? One of them was Wild Blueberry Balsamic. I tried a sample in the store and immediately grabbed a bottle to buy. It’s so delicious I can’t stop thinking of dishes I can use it in.

I decided for the Wild Blueberry Balsamic’s inaugural use I would make a berry crisp for two one. I did share, I swear. But trust me, you will not want to. And I also ate 1/2 before dinner and the other 1/2 after. I think it would make a perfect breakfast too, no?

{Berry Balsamic Crisp}

Ingredients:

• 1/2 c. frozen blueberries
• 1/2 c. frozen strawberries
• 1 t. arrowroot powder (or corn-starch)
• 2 T. old-fashioned oats
• 2 T. whole wheat pastry flour
• 1 T. dark brown sugar
• 1 T. maple syrup
• 1/4 t, cinnamon
• 2 T. butter, divided
• 1 t. Wild Blueberry Balsamic (or regular)
• 1/4 t. vanilla extract

Pre-heat oven to 350 degrees.

Put the berries in a bowl and cover with arrowroot powder, toss until coated and absorbed. Add balsamic and maple syrup to berries.

In another bowl, mix together oats, flour, sugar, cinnamon, vanilla and 1 T. melted butter.

Put berry mixture in small oven-safe dish. Sprinkle oat-flour mixture on top of berries until evenly covered. Cut other T of butter into little pieces and sprinkle on topping (optional).

Bake for ~25 minutes.

Online Bake sale and Macaroons!

Before I tell you about these super simple, yet ridiculously addicting macaroons, please please check out Bloggers Bake for Hope! I am excited to be a part of this online bakesale, all proceeds to go to Susan G. Komen for the Cure Affiliates.

There are already SO many amazing items listed! Online bidding will take place between May 4-6, 2011. I encourage you to take a look and next week, bid on delicious treats created by talented bloggers and bakers!

My White Chocolate Lime Cookies are up for grabs, they are deeee-licious!

Obviously, I encourage you to vote for whatever strikes your fancy though! And please spread the word! It’s a win-win, you get treats delivered to your door and the cause gets the $!

Now, onto the macaroons…

Did I mention these were addicting?

Yes, I did mention that. But did I mention that they have only 40 calories apiece?

Well, now I did. Not kidding.

Did I mention I ate two for second breakfast this morning?

It’s the truth.

{Easy, Delicious, Addicting Macaroons}

Ingredients:

• 3 large egg whites
• 2/3 c. sugar
• 2 1/2 c. unsweetened shredded coconut
• 1 1/2 t. vanilla extract

Preheat oven to 350 and line baking sheets with parchment paper.

Beat egg whites until peaks form… or your arm feels like it’s going to fall off (in my case). Add sugar a bit at a time, keep whisking with egg whites. Whisk in vanilla and then stir in coconut until well-mixed.

Spoon into level tablespoons and drop onto parchment paper. Bake for 13-15 minutes. Remove when they have turned a golden brown.

*Makes 32 cookies

White Chocolate Covered Crispy Peanut Butter Eggs

{Happy Easter (if you celebrate)}

It’s been a beautiful day here and I’ve enjoyed way to many a few of these white chocolate covered crispy peanut butter “eggs”. Inspired by these.

Now I’m off to eat “real” food.

I’m back!!!

The past few weeks have been crazy. First I got sick, then I got sicker until finally I was bedridden for way too long. While my appetite never went anywhere, big surprise, my motivation to cook was nowhere to be found. But a girl can only eat so much soup and so many pb&j’s before enough is enough. I don’t even need to say that it’s so great to be back and healthy. Though it is usually non-existent, my sweet-tooth was out in full-force while I was sick and I couldn’t stop thinking about cookies! So, with that said, for my first post back in too long…

White Chocolate Lime Cookies

 from Have Cake, Will Travel

Ingredients:

• 1/2 c butter (dairy or non)
• 3/4 c sugar
• Zest of 1 Lime
• Juice of 1 Lime (~2 t)
• 1 t Vanilla Extract
• 1 1/2 c Flour
• 1/2 t Baking Powder
• 1/2 t Baking Soda
• 1/2 t Sea Salt
• 1/4 c White Chocolate Chips
• 2-3 T Unsweetened Vanilla Almond Milk

Directions:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

With an electric mixer, cream together butter and sugar. Add in lime juice, zest and vanilla extract.

In another bowl sift together flour, baking powder, baking soda and salt.

Fold in dry ingredients to wet. Add Almond milk as needed. Fold in chocolate chips.

Scoop up a Tablespoon or so of dough. Flatten a bit but leave room between cookies as they will spread a bit.

Bake for 12-14 minutes until golden brown.

After 2 minutes, transfer to a cooling rack.

Makes ~20 Cookies

Pumpkin Wontons with Pumpkin Mascarpone and a Vanilla Bean-Cinnamon Maple-Syrup Glaze for Joanne’s “Recipe Impossible Challenge”

Several weeks ago, Joanne of Eats Well With Others announced that she was having a Recipe Impossible Challenge sponsored by Marx Foods. The challenge was to use a winter squash as well as at least two mystery ingredients (contributed by Marx Foods) to create a recipe to help Joanne attain an “orange hue”. Well, if you are a reader of my blog, you know that I LOVE LOVE LOVE winter squash and when she mentioned this challenge, I wanted in. And for some crazy reason, she picked ME to participate.

In a tiny, unassuming box from Marx Foods, I received product samples of the following:

• Aji Panca Chilies
• Pasilla Negro Chilies
• Maple Sugar
• Coconut Sugar
• Ginger Salt
• Espresso Salt
• Fennel Pollen
• Madagascar Vanilla Beans

It was a tough choice, but I went with these three gems for my recipe…

And since I seemingly cannot get enough of the stuff, I picked pumpkin for my squash.

And the recipe was born.

Pumpkin Wontons with pumpkin Mascarpone and a vanilla bean-cinnamon maple-syrup glaze (A Lemongrove Avenue Orig.)

Ingredients:

• refrigerated wonton wrappers
• 3/4 cup pumpkin puree plus 2 tbs
• 3 tbs maple sugar
• 2 tbs coconut sugar
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 cinnamon sticks
• 1 vanilla bean
• 1/2 cup mascarpone cheese
• canola oil (for frying)
• granulated sugar (for dredging)
• 1 egg (for egg wash)

Make it:

Bring to a boil maple syrup, vanilla bean (cut lengthwise, scooping seeds into syrup and then placing bean into syrup) and 2 cinnamon sticks. Be careful it does not boil over! Reduce to a simmer for a few minutes and then turn off heat and let it cool completely.

In a medium mixing bowl, mix pumpkin puree with 2 tbs maple sugar, 2 tbs coconut sugar, nutmeg and cinnamon. Put filling in piping bag or plastic bag with corner cut. Squeeze puree (just a dollop) into middle of wrapper. Lightly brush all four edges with egg wash. Fold into triangle, making sure to smooth edges and remove air pockets.

With oil heated to appropriate frying temperature, place wonton (one at a time) into oil using tongs. Depending on depth of your oil (mine was not that deep), you may need to flip a time or two. Remove when it starts to turn light golden, it doesn’t take long at all. Dredge in powdered sugar mixture. *I made powdered sugar using 1 tbs coconut sugar and 1 tbs maple sugar and processing it to a fine powder. I added a bit more granulated sugar to the other two sugars.* Let cool.

For pumpkin mascarpone, add mascarpone cheese to bowl as well as 2 tbs pumpkin puree. Add another 2 tbs or so of vanilla bean-cinnamon maple syrup. Mix together. Put in piping bag or plastic bag with end cut off and squeeze a dollop onto serving plate.

Arrange wontons on serving plate. Garnish with cinnamon stick and vanilla bean if desired. Drizzle glaze on top of wontons. Devour.

And there you have it. Possibly one of my favorite things I have ever made. Not to mention eaten. I may or may not have eaten all of these by myself. Not to mention a few that were freshly fried (obviously for quality control purposes).

I had so much fun coming up with an idea and executing it. And I am extremely pleased with the way it came out! Thanks Joanne and Justin at Marx Foods!

On November 1st (mark your calendars NOW) you will be able to see my recipe and the other entries at the Marx Foods site. If you like what you see here, and let’s be honest… these look pretty damn good don’t they?, then please please PLEEEEAAASE vote for my entry.

Maine or, bust?

So, I’m just going to whine for a few and then I’ll be done with it. Tomorrow marks my first day of vacation, which I’m thrilled about. I’m also supposed to be leaving tomorrow for Maine to visit my family and some friends. But my car is not cooperating with that plan. They key will not turn in the ignition. What?! So my car is currently sitting at the dealership awaiting a diagnostic test which will hopefully reveal a minor problem that can be fixed quickly. And I can get on the road early relatively early.

Puppy masks his disappointment by napping.

To take my mind off my present undesirable situation, I decided to make Key Lime Bars with a Coconut Crumble Crust. These were so easy, delicious and a perfect solution to using up my lime before I leave.

Ingredients:

1/2 cup butter, (I used butter spread)
1 cup golden brown sugar
1/2 cup all purpose flour
1/2 whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats
1/2 cup unsweetened coconut
1 14-oz can sweetened condensed milk
1/2 cup lime juice
Zest of 1 lime

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil and spray with PAM. In a bowl, cream together butter and brown sugar until fluffy. Add flour, baking powder and salt. Mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. In another    bowl, whisk together sweetened condensed milk, lime juice and lime zest. Use about 3/4 of crust mixture to coat bottom of pan. Press firmly so it's an even depth. Pour lime mixture on top and spread evenly. Crumble remaining oat mixture over the top of the lime mixture, covering it completely. Bake for 30-35 minutes, until golden brown.

Let cool completely before cutting into squares.