Tuesday, March 8, 2016

Update

It has been awhile! I have been absent from the blogging scene however I have been keeping my instagram up to date with my most recent recipe pictures!! Also I will be selling tupperware!

Sunday, April 20, 2014

Chocolate & Orange Hot Cross Buns

75 grams butter, melted
300 ml warm milk (110°F)
seeds of 1/2 vanilla bean
10 grams instant dry yeast
500 grams flour
55 grams sugar
1/2 teaspoon cardamon
1 teaspoon cinnamon
1/2 teaspoon salt
zest of 1 orange
1 egg, beaten
200 grams dark chocolate pieces
egg wash
Crosses:
75 grams flour
3+ tablespoons warm water
Glaze:
2 tablespoons orange marmalade
2 tablespoons orange juice

1. In a bowl mix together melted butter, warm milk, vanilla seeds, and instant yeast. Set aside. In a large bowl mix together 350 grams flour, sugar, cardamon, cinnamon, salt, and orange zest.
2. Make a well in the dry ingredients and add the yeast mixture along with the egg. Add 100 - 150 grams flour until soft dough forms. Place into a greased bowl and cover tightly with plastic wrap.
3. Let dough rise in a warm, draft-free, place until doubled in bulk, about 40-45 minutes. Turn out dough onto a floured surface and knead in 200 grams dark chocolate.
4. Divide dough into 18 pieces, weighing 65 grams each. Shape pieces into a ball and place onto a baking sheet lined with a silicone mat and/or parchment paper. Place balls 1" apart and cover with a towel.
5. Let rise again in a warm, draft-free, place until doubled in bulk, 40-45 minutes. In a small bowl mix together flour and warm water until smooth paste forms.
6. Brush egg wash onto each dough ball and then pipe on crosses. Bake buns at 375°F for 20-25 minutes or until browned on the top and bottom. Prepare the glaze while buns bake.
7. In a saucepan over medium heat mix together orange marmalade and orange juice. Bring mixture to a boil and then simmer for a couple minutes. Sieve to remove marmalade pieces and then brush over warm buns.
8. Let buns cool a few minutes and then serve warm and enjoy! Store left overs in an airtight container or freeze if desired.

Makes 18.



Monday, March 3, 2014

Doughnut Muffins

Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*

1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!

Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!




Sunday, March 2, 2014

Baked Chocolate Doughnuts (Vegan)

Adapted from The Sweet Life Online

3/4 cup flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened apple sauce
1/4 cup + 2 tablespoons coconut milk
3 tablespoon canola oil
1/2 teaspoon vanilla
Chocolate Glaze:
1/4 cup vegan butter (I used Earth Balance)
2 tablespoons coconut milk
1 teaspoon vanilla
1/2 tablespoon light corn syrup
2 ounces dark chocolate
1 cup icing sugar
Toppings:
Oreo Cookies, chopped

1. Preheat oven to 350°F and grease a 6 cavity doughnut pan. In a bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl mix together apple sauce, coconut milk, canola oil, and vanilla. Add wet ingredients to dry ingredients and stir just until combined. Pipe batter into doughnut cavities, filling to the top.
3. Bake doughnuts for 12-15 minutes or until toothpick comes out clean. Cool in the pan for a few minutes before placing doughnuts on a wire rack to cool completely.
4. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
5. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack.
6. Top doughnuts with desired toppings like crushed Oreo cookie crumbs and let glaze set, about 15 minutes. Serve & enjoy!

Makes 6 large doughnuts.