Recipes

Mini Red Velvet Donuts

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Valentine, Oh Sweet Valentine!
{We’re at it again. We can’t be stopped now, we’re on a roll.}
This time we decided to try these delicious Red Velvet Mini Donuts. Oh so adorable.

These red velvet donuts are little mouthfuls of Valentine’s goodness. If you love red velvet, you will looove these donuts!
They are soft & not overly sweet. The icing balances the overall flavour, and adds that little bit of sweetness that red velvet cakes need.
Being that these are mini donuts, you can feel less guilty about devouring 10 of these little guys instead of one big donut! πŸ˜‰

This recipe is super easy to make, and is one of our favorite Valentine’s treats.

Happy Baking Everyone!

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Laura baking with love! xo

Oh, I just have to point out this vintage apron I’m wearing.
My parents got it for me this Christmas and I was more than giddy over it.
Love. It. So. Much.
It’s so hard to find cute aprons so I couldn’t be happier when I laid my eyes on this one!

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Baked Red Velvet Mini Donuts Recipe

Donut Batter:
{yield 4 dozen mini donuts}
1 tbs. red food colouring
2 tbs. cocoa powder
2 c. flour sifted
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. buttermilk
1 tsp. pure vanilla extract
2 eggs, lightly beaten
2 tbsp. melted butter

Directions:

Mix together food colouring and cocoa powder to form a paste in small bowl.
Preheat oven to 375 F. Spray donut pans with a nonstick cooking spray.
In a large mixing bowl sift together flour, sugar, baking powder and salt.
Add buttermilk, eggs, vanilla extract, butter and the red paste mixture beating until combined.

Fill each donut cup approximately 3/4 of the way full.
Bake 5-8 minutes making sure to not over cook. (In our oven they were perfect after 5 minutes)

Let donuts cool in the pan an additional 3-5 minutes before removing onto a wire rack.
Let donuts cool completely before icing.

Vanilla Glaze Icing:
2-4 tbsp. hot water
2 c. confectioner’s sugar
1 tbsp. milk
1/2 tsp. vanilla extract

Directions:

In a small bowl, stir all of the ingredients together until sugar is completely dissolved. Use icing immediately to glaze tops of the donuts. We found it was easy to dunk the tops of the donuts into the glaze then place onto a wire rack until set.
Tip: If icing forms and becomes too thick while glazing the donuts, add a drop or 2 of hot water, mixing well.

Happy Valentine’s Baking!
Laura & Natasha xo

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Recipes

Chocolate Peanut Butter Chip Cookies

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I’m excited to share this recipe with you guys today because not only is it the simplest cookie recipe that we’ve posted, it also requires minimal ingredients! You will most likely already have all the ingredients on hand which makes these cookies even better.

I wanted to make some classic chocolate cookies but didn’t have certain ingredients on hand and of course it was too late at night to run to the store, so I scoured the cupboard and made these delish simple, soft chocolate cookies using the ingredients that I had on hand.

This is an extremely simple recipe which doesn’t require any crazy ingredients. It’s the perfect cookie recipe if you are in a rush and want to whip up some cookies for kids, or to satisfy your sweet-tooth cookie craving in a snap! (Sometimes you just need a cookie ASAP.) πŸ˜‰ These cookies bake up nice and soft, and are a perfect mix of fudgy chocolate with a hint of peanut butter.

I used Reese’s Peanut Butter Chocolate Chips, but feel free to use the chocolate chips of your choice! For an extra fudgy, doubley chocolate dose – try using semisweet or dark chocolate chips.

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Chocolate Peanut Butter Chip Cookies

Ingredients:
{yield: approx. 18-20 cookies}

1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Reese’s Peanut Butter Chocolate Chips (or any flavour chocolate chips of your choice)

Directions:

Preheat oven to 350 degrees F. Spray baking sheets with non-stick cooking spray & set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, egg and vanilla extract until light and fluffy.

In a separate medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients and mix until combined.

Using a 1 tablespoon cookie scoop (or spoon), scoop out dough and using your hands, roll the dough into balls. Place balls on baking sheet and slightly flatten them with the palm of your hand.

Bake for only 8-10 minutes, until just set. Allow cookies to cool slightly on the cookie sheets before transferring cookies to a wire rack.

Enjoy!
Natasha xo

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Recipes

Extra Fudgy Peanut Butter Marble Brownies

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Peanut Butter and Chocolate. Need I say more?
Has there really ever been a better baking duo than those two? I think not.

You are going to love this brownie recipe I’m sharing today because not only are they are quick & easy, they are also quite possibly the fudgiest brownies I’ve ever tasted. These brownies are so soft, moist, and mouthwatering that you would assume they wouldn’t be good for you, but guess what? They are actuallyΒ decently HEALTHY for a brownie! Instead of using loads of flour, oil, sugar, eggs and butter which are in most brownie recipes, this recipe uses oats & no-fat plain yogurt as replacements. Have a brownie without the guilt! πŸ™‚

Substitutions:Β You can replace the white sugar in this recipe with 1/2 cup honey, or throw in some walnuts or pecans if you’d like!

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Ingredients:
(makes 9-12 bars depending on how you cut them)

1/2 cup old-fashioned rolled oats
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
pinch of salt
pinch of baking soda
6.oz (3/4 cup) no-fat plain yogurt
1/4 cup skim milk
1 large egg
1 cup granulated sugar
3/4 cup chunky peanut butter (you can use whichever kind of peanut butter you’d like)

Directions:

1. Preheat oven to 350F. Spray/grease a 8 inch pan. Set aside.
2. Place oats, cocoa powder, baking powder, salt and baking soda into a blender (food
processor) and blend until mixed and oats are ground up and flour-like.
3. In a medium bowl combine the yogurt, skim milk, egg and sugar. Add the dry mix from the blender and mix altogether. Do not overmix – Just mix until all the ingredients are combined. (The batter will be thin since there is no flour in this mix – don’t worry.)
4. Pour batter into prepared baking pan. Microwave the peanut butter for 20-30 seconds. Drop peanut butter by spoonfuls onto the batter. Using a butterknife, swirl the peanut into the batter creating a marble effect! (I like to stick the knife right into the batter so that it touches the bottom of the pan so that the peanut butter goes right into the batter, not just sitting on the top. If you prefer the swirl on top, don’t stick the knife right in. Just lightly swirl the top.)
5. Bake for 25-30 minutes. Brownies are done when they begin to pull away from the sides of the pan. Let cool, and refrigerate for at least 1 hour – 2. Wait before completely cooled to cut and serve. Since they are super fudgy, they need to cool totally before serving!

Enjoy!
Natasha xo

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