Baked Cinnamon Sugar Donuts

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I haven’t been posting much lately, but that is about to change. I’ve been working at home for myself since last April, so I haven’t had regular guinea pigs to try new recipes out on. But…I’ll be starting a new job next week which means lots of coworkers who hopefully like sweets! And coworkers who like sweets means captive guinea pigs. So stay tuned for more recipes on a regular basis again. Now let’s talk about baked donuts…

Baked Cinnamon Sugar Donuts

This recipe rocks! These donuts are soooo good, and I’m not even a donut person. They’re like moist and fluffy mini cakes that are intended to be eaten for breakfast. What could be bad about that, right?

Plus, this recipe finally gave me the opportunity to use the cinnamon sugar grinder I got from Trader Joe’s. See the sugar chunks in the photo? Brilliant! Next time you’re at TJ’s, pick one up, it’s amazing and so perfect for this recipe!

Seriously good baked cinnamon sugar donuts!

Batter Ingredients
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
1 cup milk

Topping Ingredients
3 tablespoons cinnamon sugar

Preparation

  1. Preheat the oven to 425°F. Lightly grease a donut pans.
  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter into donut pans, filling the wells to about 1/4″ shy of the rim.
  7. Bake for 10 minutes.
  8. Remove from the oven, and shake warm doughnuts in a bag of cinnamon-sugar.

Yields 12 to 14 donuts.

Recipe adapted from King Arthur Flour.

One Bowl Chocolate Cake

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I love baking, but doing the dishes is a whole other story. When I find complex recipes that I know I must try, I tend to break up the steps and get as much stuff done in advance so I don’t have to wash and rewash dishes all day.

One Bowl Chocolate Cake

So when I discover recipes like Hershey’s amazingly moist one-bowl chocolate cake, I have to share the details with everyone. Not only is it super easy to make, I used one bowl, two measuring cups, two measuring spoons, and a spatula. That’s it! The only thing that makes this recipe even better is that you can use it to make layer cakes, a bundt cake, a 9 x 13 cake, or cupcakes! It’s the perfect chocolate cake recipe, and each time I make it, I receive tons of compliments.

One Bowl Chocolate Cake

This time, I made a bundt because I hate frosting cakes and it’s amazing what a little dusting of powered sugar can do to elicit ooohs and aaahs. (It’s true, I made this for a New Year’s Eve party and everyone raved about it.) But I’ve also made this as cupcakes and layers cakes, I love that it’s so veratile.

One Bowl Chocolate Cake

Disclosure: I received a bundt pan from Baker’s Secret.

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preparation
Quick note about temperature: If you’re using a dark pan, you should lower the temperature 25°. If you’re using glass or a light pan, leave it as the recipe says. Here you can see the two different colored pans–since I used the dark Baker’s Secret pan, I lowered the temp. (Side note: The Baker’s Secret pan has HANDLES. Do you know how much easier it is to hold and flip a bundt pan with handles? Pure brilliance!)

One Bowl Chocolate Cake

Heat oven to 350°F. Grease and flour appropriate baking pan(s). (See below for variations.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan(s).

Pan Variations
12 cup Bundt pan: Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Dust with powered sugar.

Two 9″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

One 9×13 baking pan: Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.

Three 8″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Recipe from Hershey’s.

Chocolate Chip Muffins

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A good muffin recipe is hard to find. I’ve tried so many that resulted in dense, short, and tasteless muffins that I began to give up hope. Behold the King Arthur Flour recipe! Not only are these muffins moist, domed, and filled with chocolate chips, they’re super easy to make. Eight ingredients and two bowls means easy baking and minimal cleanup.

Plus, if you don’t like chocolate chips in your muffins (I’ll pretend you didn’t say that.), you can easily swap them out for raspberries or another fruit. This recipe is really versatile and works with any kind of mix-in.

Chocolate Chip Muffins

Ingredients
2 cups pastry flour or all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups chocolate chips
1 cup milk
1/4 cup vegetable oil or softened butter
2 large eggs

Preparation
Preheat oven to 500°F. (Don’t panic, the temperature will be reduced later.)

Blend together the dry ingredients and chocolate chips.

Beat the liquid ingredients (milk, oil or butter, and eggs) together until they are light. I used my OXO egg beater for this, and it worked perfectly.

Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds. The batter will be lumpy, but that’s fine.

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yields: 12 muffins, 24 mini-muffins, or six jumbo muffins.

Recipe adapted from King Arthur Flour.

2013 in Pictures

Happy New Year!

2013 has been yet another sweet (and savory) year for Nosh With Me. Thanks for reading!

2013 in Pictures

Mini Wonton Lasagna Cups

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Mini foods are not only cute (seriously, people always oooh and aaah over them!), but they’re also great for parties. You know what I mean–you’re standing talking to someone, juggling a plate, silverware, and of course a cocktail. It never works, and something always ends up spilling or you stuff your face when the conversation is over.

Mini Wonton Lasagna Cups

Behold the mini lasagnas! Perfect for parties (or really, anytime), these are baked in a mini muffin tin, so they’re really tiny and can be eaten in two to three bites. No fork and knife required! And they’re simple to make too–no boiling pasta noodles, just use wonton wrappers in their place. Easy peasy, and a huge hit!

Mini Wonton Lasagna Cups

Ingredients
1/2 lb ground beef or ground turkey
1 1/2 cups pasta sauce
15 oz ricotta cheese
1 1/2 cups shredded cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
48 wonton wrappers (32 full size and 16 cut in half diagonally)

Preparation
Preheat oven to 350 degrees. Brown meat in a large skillet over medium high heat and drain. Add pasta sauce to remaining meat and stir to combine. (You may have some sauce mixture leftover. I did, and just froze it.)

In a large bowl, add the ricotta, 1 cup of shredded cheese, and salt and pepper. Stir to combine.

Coat mini muffin pans with cooking spray, and place a wonton wrapper in each cup.* Top with 1 tsp of the ricotta mixture, followed by 1/2 tsp of the meat sauce. Place a cut wonton wrapper over the sauce, and repeat the layers by adding ricotta cheese, meat sauce, and a sprinkle of shredded cheese. Fold in corners of wonton wrappers.

Bake at 350 degrees for 13 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Allow to cool in the muffin tin for 5-10 minutes before serving.

Makes 32 mini lasagna cups.

*I did every other cup so it’s easier to see the process in the photos, but you don’t have to leave space.

Recipe adapted from a bunch of recipes. Thanks Google!

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