Ramen Noodle Chicken Stir Fry with Peanut Sauce

Ramen Noodle Chicken Stir Fry with Peanut Sauce



Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 2 large servings

Ingredients
Peanut Sauce

  • ½ cup crunchy peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 2 drops hot pepper sauce (I subbed Sriracha hot chili sauce)
  • 1 clove garlic, minced
  • ½ cup water

Stir Fry

  • 2 Tablespoons peanut oil {Found in isle with other cooking oils}
  • 1 large boneless chicken breast, cubed
  • 1 (3oz.) package Ramen Noodles
  • ¾ cup diced red bell pepper
  • ¾ cup diced yellow onion
  • 1 cup baby carrots, sliced in half
  • 2 cups broccoli florets


Instructions

  1. Combine all ingredients for the peanut sauce. Take half of the sauce to marinade the chicken in, and set the rest aside. If you can only marinade the chicken for a few minutes, that’s completely okay!
  2. Place the marinated chicken in a small frying pan over medium heat and sauté for about 10-15 minutes, or until cooked through.
  3. Meanwhile, cook the Ramen Noodles for no more than 1.5 - 2 minutes, (toss away the flavor packet). Drain, return to the pot and coat with the peanut sauce you set aside.
  4. In a large frying pan, heat the peanut oil and vegetables over medium heat for about 10 minutes. Stir in the chicken and Ramen noodles and continue to cook until the vegetables are tender. Serve and enjoy!


source:http://thecozycook.com

PEACH DUMPLINGS

PEACH DUMPLINGS



YIELDS 12
Recipe Type: Dessert

This Crescent Roll Peach Dumplings recipe is one of the Southern food dessert recipes.

Ingredients

  • 1 1/2 (8 ounce) cans crescent rolls
  • 1 stick unsalted butter
  • 3/4 cups brown sugar
  • 1 teaspoons vanilla
  • 1-2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 cup orange soda
  • 2-3 fresh peaches


Instructions

  1. Butter 8x8 inch baking dish.
  2. Preheat the oven at 350 F.
  3. Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6)
  4. Roll each peach slice in a crescent roll and place in a buttered dish.
  5. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over the dumplings.
  6. Pour the soda in the middle and along the edges of a pan (not over the rolls)
  7. Bake for 30-40 minutes, or until they become golden brown.
  8. You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
  9. Serve warm.


source:http://omgchocolatedesserts.com

Overnight Strawberry Cream Cheese Sweet Rolls

Overnight Strawberry Cream Cheese Sweet Rolls



YIELD: MAKES ABOUT 2 DOZEN ROLLS, DEPENDING ON SIZE

If you want to have these ready even faster on a given morning, simply start a day ahead of time. Make the dough the morning before, refrigerate it for 8-10 hours, take out and follow the directions to shape and place on the baking sheet. Cover the shaped rolls with greased plastic wrap and refrigerate until the next morning. Take out in time to come to room temp and rise and then bake as directed.
For the jam, I really recommend using jam that has strawberries as the first ingredient (instead of sugar or corn syrup) so that delicious fruit taste will really shine through.
If you are new to these overnight sweet rolls (even the cinnamon and sugar version) there are step-by-step pictures and a quick video on this post detailing how to cut and twist the rolls.

INGREDIENTS
Dough:

  • 4 1/2 cups (22.5 ounces) all-purpose flour
  • 2 tablespoons instant yeast
  • 1/3 cup (2.5 ounces) granulated sugar
  • 1 1/2 teaspoons salt
  • 4 large eggs (7 ounces)
  • 1 1/4 cup hot water
  • 8 tablespoons (4 ounces) butter, melted

Filling:

  • 8 ounces cream cheese, softened
  • 3/4 cup (3 ounces) powdered sugar
  • Zest of a lemon (about a teaspoon)
  • 1 to 2 cups strawberry jam, depending on how jammy you want them

Glaze:

  • 1 cup (4 ounces) powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons milk, plus more if needed
  • Splash of vanilla extract


DIRECTIONS

  1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
  2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won't look like traditional cinnamon roll dough; it will be much softer and it's ok if it looks a bit lumpy. Magic happens overnight, I promise.
  3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
  4. When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zest together until smooth and creamy.
  5. Using about 1/4 - 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
  6. Spread the cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of jam across the top and spread into a somewhat even layer - the exact amount of jam you use will depend on how luscious and jammy you want the filling. The more jam you use, the messier the rolls will be to twist but it can be done.
  7. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half - it may want to slip and slide around because of the jam, just do your best. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures and video in this post for a visual). Place the rolls on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray). The filling might be a little messy and want to squeeze out as you twist - don't stress about it; if it oozes out, just pat it back in or on top of the rolls after they are shaped.
  8. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
  9. Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don't overbake or they'll be dry).
  10. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.


Recipe Source: Mel’s Kitchen Cafe (variation on this favorite Overnight Cinnamon and Sugar Sweet Roll recipe after Jessica B., a reader, emailed and told me about her cream cheese version)

Easy Oreo Fluff

Easy Oreo Fluff



Prep time 10 minutes

INGREDIENTS

  • 1 box vanilla instant pudding mix (the small size)
  • 8oz room temperature cream cheese
  • 2 cups milk
  • 8oz cool whip (thawed)
  • 1 bag Oreos (crushed)
  • 2 cups mini marshmallows


DIRECTIONS
Step 1
In a mixing bowl, beat the dry pudding mix with the cream cheese until smooth. Slowly add milk until creamy no lumps. Stir in cool whip, Oreos, and marshmallows. Cover and chill at least 3 hours.


source:http://backforseconds.com

Baked Parmesan Chicken Bites with Garlic Aioli

Baked Parmesan Chicken Bites with Garlic Aioli



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 4

Ingredients
For Chicken

  • 1 pound boneless chicken breasts, cut into bite-sized pieces
  • 1 cup flour
  • 2 eggs
  • 2 cups breadcrumbs ( Panko )
  • 1/2 cup grated Parmesan
  • salt and pepper

For Aioli

  • 6 tablespoons mayonnaise
  • ¼ teaspoon garlic, minced fine
  • 1 teaspoon lemon juice
  • 1 tablespoon flat leaf parsley, chopped fine

For Garnish:

  • Chopped parsley


Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake breadcrumbs on rimmed baking sheet for 5 minutes or until golden brown.
  3. Transfer to a rimmed plate, add Parmesan, and toss until combined.
  4. On another rimmed plate place flour, and in a wide bowl beat the eggs together.
  5. Increase oven temperature to 475 F
  6. Place a wire rack on a large baking sheet and brush the rack with oil.
  7. Generously season the chicken with a few pinches of salt and pepper.
  8. Place chicken pieces in flour plate coating well, then in egg mixture,
  9. and then roll in the parmesan-breadcrumb mixture patting crumbs onto all sides of the chicken.
  10. Arrange in a single layer on the greased wire rack.
  11. Bake in preheated oven until the chicken is crispy, golden brown, and cooked through, 12-15 minutes, flipping halfway through.
  12. In meantime while the chicken is baking, mix together mayonnaise, garlic, parsley and lemon juice.
  13. Place ramekin of aioli on a plate and surround with chicken bites.
  14. Garnish with parsley, so that it looks pretty.
  15. Enjoy!


source: http://sugarapron.com

BRUSCHETTA CHICKEN PASTA SALAD

BRUSCHETTA CHICKEN PASTA SALAD



Author: Karina - Cafe Delites
Serves: 8

Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese!

INGREDIENTS

  • 1 pound | 500g (dry weight) thin spaghetti pasta
  • 1 pound | 500g boneless, skinless, chicken breasts (2 large breasts)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • ¼ cup olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons red onion, finely chopped (about ⅓ of a red onion)
  • 2 tablespoons balsamic vinegar (adjust to your tastes)
  • 8 roma tomatoes, chopped
  • ½ cup grated parmesan cheese, plus more to serve
  • 2 tablespoons finely chopped fresh basil or parsley
  • salt and pepper, to taste
  • balsamic glaze to serve (optional)


INSTRUCTIONS

  1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
  2. While the pasta is boiling, combine the Italian seasoning, garlic powder, salt and pepper in a shallow bowl. Season the chicken on both sides. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  3. Add the olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. Add in the tomatoes, toss them lightly, and add the mixture onto the pasta. Add the vinegar, parmesan cheese and basil or parsley. Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
  4. Top with 2 tablespoons extra parmesan and serve immediately with balsamic glaze (optional), OR refrigerate up to an hour before serving.


NOTES

  • Adapted from this Chicken Bruschetta Pasta Salad (Single Serve)
  • Salad can be served warm (heated through in the same pan as the olive oil tomato mixture) OR cold as described in the recipe.


STEAK BURRITO BOWL

STEAK BURRITO BOWL



Prep Time 1 hr, 15
Cook Time 10 min
Total Time 1 hr, 25
Serves: 4
Cuisine: Mexican
Recipe Type: Main Dish

Ingredients

  • 2 lbs flank steak
  • 1 teaspoon minced garlic
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 2 Tablespoons lime juice
  • 2 cups cooked white rice
  • 4 cups chopped romaine lettuce
  • 2 cups pico de gallo
  • 1 (15 oz) can black beans
  • 1 cup guacamole
  • 1 cup shredded cheddar cheese
  • chopped cilantro, for topping
  • fresh lime juice, for topping


Instructions

  1. Slice steak into 1/4" strips.
  2. In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice. Marinade in the refrigerator for at least 1 hour (but it tastes better the longer it marinades).
  3. Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
  4. In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese. Top with cilantro and lime juice.


source:http://www.sixsistersstuff.com/

Pizza Grilled Cheese Sandwiches

Pizza Grilled Cheese Sandwiches



Recipe by Serena Bakes Simply From Scratch
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Yield: 5 Sandwiches

Pizza Grilled Cheese Sandwiches combine 2 classic comfort foods into 1 delicious easy to make meal!

Ingredients

  • 10 slices Sourdough Bread
  • 3 cups Mozzarella Cheese, Grated
  • 1 cup Parmesan Cheese, Grated
  • 2 teaspoons Italian Seasoning
  • Olive Oil
  • 30 slices Pepperoni
  • 1 recipe Pizza Sauce

Cooking Directions

  1. In a medium size bowl combine mozzarella cheese, parmesan cheese, and italian seasonings.
  2. Heat a skillet or griddle until hot over medium-high heat.
  3. Brush 1 side of sourdough bread with olive oil and place in skillet oiled side down. Cover bread with cheese mixture, then add 6 slices pepperoni. Cover pepperoni with a thin layer of pizza sauce, then cover with another layer of cheese mixture, and top with another slice of sourdough bread. Brush top of bread with additional olive oil.
  4. Cook until golden brown, flip over, and brown. Adjust heat as need to ensure bread doesn't burn but cheese is melted.


source:http://www.serenabakessimplyfromscratch.com

DORITOS TACO SALAD

DORITOS TACO SALAD



Serves 5
Prep Time 20 min

INGREDIENTS

  • 1 pound lean ground beef
  • 1 packet (1.25 oz) taco seasoning
  • 2 Romaine lettuce hearts, rinsed then chopped
  • 1 cup black beans, rinsed
  • 1 large tomato, seeded then chopped
  • 1/2 cup shredded cheddar cheese
  • 1 cup nacho cheese Doritos, broke into bite size pieces
  • 1 cup Catalina dressing


INSTRUCTIONS

  1. Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly.
  2. In a large salad bowl add chopped lettuce, black beans, tomato and cheese. Add slightly cooled ground beef and gently toss to combine everything. Serve now, or chill in refrigerator until ready to eat.
  3. When ready to serve, add Doritos chips and dressing to salad. Toss to coat. Serve. 🙂


source:http://life-in-the-lofthouse.com

Crab Rangoon

Crab Rangoon



Author: Holly N.
Serves: 18 wontons

Ingredients

  • 1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
  • 4 oz cream cheese, softened
  • 1 green onion, finely sliced
  • ¼ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 18 won ton wrappers
  • oil for frying


Instructions

  1. Preheat 1 inch of oil to 325 degrees over medium heat.
  2. In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
  3. Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry

  1. Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
  2. Drain on paper towels.

To Bake

  1. Preheat oven to 425 degrees. Line a baking pan with parchment paper.
  2. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.


source:http://www.spendwithpennies.com

Baked Butter Garlic Shrimp

Baked Butter Garlic Shrimp



Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Author: Maria
Recipe type: Dinner
Cuisine: Seafood
Serves: 5-6

Quick and simple way to bake flavorful shrimp with no fuss. Garlic and butter Shrimp. Toss with Pasta or use butter sauce as a dip for crusty bread. Yum!

Ingredients

  • 1 lb raw shrimp, peeled and cleaned
  • 5 tbsp softened butter
  • 3-4 large cloves garlic, crushed
  • salt and fresh ground pepper
  • fresh or dried parsley for garnish
  • Lemon wedges, for serving if desired

Instructions

  1. Preheat oven to 425 degrees
  2. Smear butter evenly over the bottom of the baking dish
  3. Sprinkle the crushed garlic over the butter
  4. Add the shrimp, try not to overlap if possible
  5. Sprinkle everything with salt and pepper
  6. Bake for 7 minutes and then stir/turn the shrimp and bake for 7-10 more minutes or until shrimp is done.
  7. Garnish with pasley if desired and squeeze a lemon wedge over it if desired.
  8. Serve as a side with steak or toss the cooked shrimp and butter sauce with pasta. If you do this cook the pasta while the shrimp is cooking for a quick meal.


source:http://reallifedinner.com

CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE



PREP TIME 10 mins
COOK TIME 35 mins
TOTAL TIME 45 mins
Author:Cathy Trochelman
Serves: 8

INGREDIENTS
Casserole

  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla

Icing

  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)


INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9x13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.


source:http://www.lemontreedwelling.com

EASY HONEY GARLIC CHICKEN

EASY HONEY GARLIC CHICKEN



ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Author: Karina - Cafe Delites
Serves: 6

Sticky and Easy Honey Garlic Chicken made simple, with the most amazing 5-ingredient honey garlic sauce that is so good you’ll want it on everything! | http://cafedelites.com

INGREDIENTS

  • 6 chicken thighs, bone in or out, with or without skin*
  • Salt and pepper, to season
  • 2 teaspoons garlic powder, to season
  • 6 cloves garlic, crushed
  • ⅓ cup honey
  • ¼ cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce


INSTRUCTIONS

  1. Season chicken with salt, pepper and garlic powder; set aside.
  2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.

FOR BONE IN THIGHS:

  1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
  2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.

FOR SAUCE:

  1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
  2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.


NOTES
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.
**For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.


source:https://cafedelites.com

CHICKEN FRIED RICE

CHICKEN FRIED RICE



Author: Mel Lockcuff
Recipe type: main dish

INGREDIENTS

  • 3 cups extra long grain rice, cooked
  • ½ lb. skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas & carrots
  • 1 large sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 3 tablespoons sesame oil
  • ¼ cup soy sauce


INSTRUCTIONS

  1. Heat sesame oil in skillet.
  2. Add veggies, onion, and garlic; cook 'til tender.
  3. Add eggs and scramble in veggies.
  4. Add chicken and rice and stir.
  5. Add soy sauce and stir.
  6. When heated thoroughly, serve. Enjoy!


source:https://adventuresofmel.com

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE



Serves 6
Prep Time 10 min
Cook Time 30 min

This comforting and delicious casserole has all the elements of the classic soup and more! This is a family-favorite!

INGREDIENTS

  • 2 cups uncooked egg noodles
  • 2 cups cooked, shredded chicken
  • 1 (10 oz.) package frozen peas and carrots
  • 1 (10 oz.) package frozen corn
  • 1 cup milk
  • 1 (10 oz.) can cream of chicken soup
  • 1 (10 oz.) can cream of mushroom soup
  • salt and pepper, to taste
  • 1/2 Tablespoon dried minced onion
  • 2 Tablespoons melted butter
  • 1/2 teaspoon garlic powde
  • 1/2 teaspoon Italian seasoning (optional)


INSTRUCTIONS

  1. Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
  2. Boil egg noodles according to package directions. Drain water.
  3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
  4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!


NOTES
*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.



By Holly
Adapted from All Recipes

MASHED POTATO CASSEROLE

MASHED POTATO CASSEROLE



Mashed Potato Casserole. The creamiest, cheesiest mashed potatoes EVER! This easy to make side dish is loaded up with extra melty cheese, crispy bacon, and chives. The best part? You can make this dish ahead of time and then just pop it in the oven to heat back up! This dish will end up being the highlight of any meal!

Prep Time 15 min
Cook Time 40 min
Total Time 55 min
Serves 6-8

Ingredients

  • 3 pounds russet potatoes
  • water
  • 7 tablespoons butter
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1 cup shredded cheddar cheese

Topping

  • 1/4 cup panko
  • 1 tablespoon butter
  • 2 tablespoons chopped chives
  • 5 strips bacon cooked
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Peel and chop the potatoes. Add to a large pot. Cover with water and heat over high heat, boil the potatoes in the water about 20 minutes or until softened.
  2. Preheat the oven to 350 degrees.
  3. Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder, and salt. Mix with a potato masher or for creamier potatoes use a hand or stand mixer.
  4. Add the shredded cheddar cheese and stir to combine.
  5. Spray a 2 quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
  6. In a small saucepan add the tablespoon of butter and the panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
  7. Top with shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
  8. Top with bacon and chives. Serve warm and enjoy!


Notes
***This recipe can be made ahead of time. Spread the potatoes into the baking dish, cover and refrigerate until ready to bake. Continue with steps at that point by adding the panko and cheese just before baking.


source:http://houseofyumm.com

COCONUT CASHEW CREAM CHEESE FROSTING {PALEO W/VEGAN OPTION}

COCONUT CASHEW CREAM CHEESE FROSTING {PALEO W/VEGAN OPTION}



PREP TIME 10 mins
TOTAL TIME 10 mins
Author: Michele
Recipe type: Dessert
Cuisine: Paleo with vegan option
Serves: 12-16 servings

Coconut cashew cream cheese frosting that comes together in minutes with a food processor! This is the perfect thick, creamy and healthy frosting for cakes and cupcakes, cookies and brownies!

INGREDIENTS

  • 1 and ½ cups raw cashews, soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
  • 1 small can coconut cream (5.4 oz), refrigerated - any water in the can discarded (or ½ cup of the solid cream part of a can of full fat coconut milk)
  • 2.5 tbsp fresh lemon juice
  • 2 tbsp coconut oil, solid
  • 2 tsp pure organic vanilla extract
  • 4-6 tbsp raw honey, or pure maple syrup for the vegan option (adjust sweetness to preference)
  • Large pinch fine grain sea salt


INSTRUCTIONS

  1. In a food processor or high speed blender, blend cashews on high until a paste forms, then scrape the sides.
  2. Add remaining ingredients and continue to blend or process on high for 3-5 minutes until the mixture is creamy.
  3. Makes enough frosting for one dozen cupcakes or a 9" double layer cake. Store frosting covered in the refrigerator for up to one week. It will thicken when chilled but won't completely harden. Enjoy!
NOTES
**Prep time does not include the time needed to soak cashews.


source:http://www.paleorunningmomma.com

Strawberries 'n Cream Cake

Strawberries 'n Cream Cake



Prep time 45 mins
Cook time 45 mins
Total time 1 hour 30 mins
Author: Erika Bragdon
Serves: 12 servings

With fresh strawberries, homemade whipped cream, and a pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.

Ingredients

  • 6 eggs, separated
  • 1 ½ cups sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 ¾ cup flour
  • ½ teaspoon salt
  • 16 oz carton heavy whipping cream (more if you want to decorate)
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 5 cups sliced fresh strawberries

Instructions

  1. Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
  2. Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
  3. Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
  4. Gently spoon into an ungreased tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
  5. **For the whipped topping**
  6. Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
  7. In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
  8. Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat.
  9. Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
  10. Keep refrigerated.


source:http://livingwellmom.com

JAFFA CAKE – CHOCOLATE AND ORANGE LAYER CAKE

JAFFA CAKE – CHOCOLATE AND ORANGE LAYER CAKE



Author: Lucy Parissi
Recipe type: Layer Cake
Serves: 4x15cm (6in) layers

Jaffa Cake – Chocolate and Orange Layer Cake. Light sponge layers sandwiched with orange marmalade with a chocolate glaze.

INGREDIENTS
For the cake layers

  • 6 large eggs
  • 175g | 6oz caster sugar
  • 150g | 5oz plain (all purpose) flour
  • 90g | 3oz unsalted butter, melted and cooled
  • 1 tsp pure orange oil
  • zest of 1 orange
  • 1 large jar orange marmalade (about 400g /14oz)
  • thinly sliced cumquats or candied peel to decorate (optional)

Simple orage syrup

  • 100ml | 3.3dl oz freshly squeezed orange juice (or water)
  • 100g | 3.5oz sugar

For the chocolate glaze

  • 200g | 7oz chocolate, chopped into small pieces
  • I used a half milk and half dark chocolate
  • 150ml | 5fl oz whole milk
  • 3 tbsp golden syrup or honey
  • 60g | 2oz unsalted butter, cubed


METHOD

  1. Preheat the oven to 180C (350F). Grease and line your cake tins. You can use four shallow tins or 2 deep ones. The taller cakes will require slightly longer baking time. Dust with flour and shake off any excess.
  2. Put the eggs and sugar in a large bowl and lightly whisk together. Place the bowl over a pan of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.
  3. Whisk the eggs and sugar with an electric hand mixer until the mixture is lukewarm, 5-10 minutes.
  4. Remove the pan from the heat, and without removing the bowl, continue to whisk until the batter almost triples in volume. The batter should fall from the whisk in a thick ribbon.
  5. Sift the flour over the batter in two or three stages, adding alternately with the cooled melted butter. Remember to add the orange zest and oil.
  6. Use a large spatula to gently fold the ingredients together – starting from the centre of the bowl draw the spatula along the bottom of the bowl and bring up to skim the sides.
  7. Continue until the ingredients are all mixed in – take care that the butter is well blended in as it tends to sink to the bottom!
  8. Divide the batter between your tins and bake 15-20 minutes from a small shallow cake and 20-25 minutes for a cake baked in a deep tin that is to be sliced in half.
  9. The cakes will be done when the top is springy and the edges have began to shrink from the sides. Cool on a wire rack for 5 minutes, then carefully turn out from the tins. If you are slicing the taller cakes in half, wait until the have cooled down and slice with a serrated knife.
  10. Strain the orange juice to remove any pulp, then put with the sugar in a small pan. Simmer over low heat for about 10-15 minutes, until the sugar has dissolved and the syrup is slightly reduced.
  11. Brush the syrup over the cake layers while it is still a little warm.
  12. Sandwich the cakes with a generous amount of orange marmalade.
  13. Prepare the chocolate glaze: put the chopped chocolate in a large bowl. Heat the milk and golden syrup in a small pan until almost boiling.
  14. Pour over the chocolate and leave to stand for a couple of minutes. Use a small balloon whisk to gently stir the chocolate, starting in the centre of the bowl and very gently and slowly increase the stirring motion until the chocolate has melted completely into a smooth glossy glaze.
  15. Stir in the butter until it has melted into the glaze and leave it to cool until it thickens slightly.
  16. Use a spoon to slowly pour the glaze until it starts to drip down the sides of the cake.
  17. Decorate with thinly sliced cumquats or candied peel if you like. The cake is best consumed soon after it is assembled.


source:https://www.supergoldenbakes.com

RAW CARROT CAKE BITES

RAW CARROT CAKE BITES



YIELDS 15

Ingredients
CARROT CAKE

  • 2 1/2 cup shredded carrots (about 3-4 large carrots)
  • 1 cup raw walnuts
  • 1 cup pitted dates
  • 1/2 cup unsweetened shredded coconut
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt

CASHEW CREAM FROSTING

  • 1 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 3 tbsp raw agave nectar
  • 1 tsp vanilla
  • juice of 1/2 lemon
  • pinch of salt
  • 1/3 cup coconut oil, melted
  • walnuts and extra cinnamon for finish


INSTRUCTIONS

  1. Line a 9” springform pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan.
  2. By hand or in a food processor with the grating attachment, shred carrots. Place in large bowl and set aside. With the blade attachment, blend together walnuts and dates until mostly smooth, with a few smaller chunks. Add coconut, spices, and salt and blend together. Add carrots and blend until well combined, scraping down the sides often.
  3. Scoop cake into prepared pan, smooth top, and chill.
  4. To make cashew cream, drain and rinse soaked cashews in clean water. In a food processor or blender combine cashews, water, agave nectar, vanilla, salt, and lemon juice. Blend VERY WELL, scraping down the sides often, until VERY SMOOTH. Depending on the strength of your blender this make take up to 10 minutes. Add melted coconut oil and blend to combine. Spoon onto chilled cake and smooth the top. Freeze for 2 hours.
  5. Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper. Let thaw 10 minutes. With a hot, sharp knife cut cake into (approximately) 1 x 2 inch pieces. Decorate with walnuts and dust with cinnamon. Let thaw an additional 15 minutes before serving or return to freezer, thawing 25 minutes before eating.


source:http://www.mydarlingvegan.com

No Bake Snickers Crunch Bars

No Bake Snickers Crunch Bars



Prep time 30 mins
Total time 30 mins
Author: Trish - Mom On Timeout
Recipe type: Dessert
Serves: 36 servings

No Bake Snickers Crunch Bars are sure to become a new favorite! Layers of crunchy chocolate, irresistible nougat, and gooey caramel are impossible to resist! This recipe makes a lot so be sure to invite friends and family over to enjoy with you! Great for parties!

Ingredients
Crunchy Chocolate Top and Bottom Layer

  • 1 12 oz package semi-sweet chocolate chips, divided
  • 1 11 oz package butterscotch chips, divided
  • 1 cup creamy peanut butter, divided
  • 3 cups Cocoa Pebbles, divided

Nougat Layer

  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 7 oz container marshmallow creme
  • ¼ cup creamy peanut butter
  • 1½ cups roasted, lightly salted peanuts, coarsely chopped
  • 1 tsp vanilla extract

Caramel Layer

  • 1 11 oz bag KRAFT caramels or caramel bits
  • ¼ cup evaporated milk



Instructions
Crunchy Chocolate Bottom Layer

  1. Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
  2. Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  3. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  4. Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
  5. Refrigerate until firm, about 15 minutes.

Nougat Layer

  1. In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
  2. Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.
  3. Remove from heat.
  4. Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
  5. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer

  1. Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
  2. Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer

  1. Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  2. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  3. Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
  4. Refrigerate until firm, about 30 minutes.
  5. Bars should be refrigerated until ready to eat. Cut and serve.


Notes
Nougat layer lightly adapted from How Sweet Eats.


source:http://www.momontimeout.com

Homemade Healthy Jaffa Cakes

Homemade Healthy Jaffa Cakes



Serves 14

Ingredient
For the base

  • 1/2 cup (75g) gluten-free flour
  • 1/3 cup (50g) ground almonds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 4 tbsp milk of choice

For the orange layer

  • 1/2 cup (120ml) orange juice
  • 1 tbsp maple syrup
  • 1 tbsp orange zest
  • 1/2 tsp agar agar
  • Alternatively you can use homemade or shop bought marmalade instead of making the jelly, although I think the jelly was a lot closer to the real thing.

For the chocolate topping

  • 70g dairy-free dark chocolate, melted and left to cool



Instructions

  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. In a large bowl, mix together the flour, ground almonds, baking powder and salt.
  3. Pour in the coconut oil, maple and milk. Mix to combine.
  4. Lightly oil a muffin tray and transfer about 1.5-2 tbsp of the batter into each of the muffin tray cups.
  5. Bake for 10 minutes. Leave to cool completely.

To make the orange jelly

  1. Add all the jelly ingredients into a small saucepan and cook on a medium/high heat mixing continuously until it starts to boil. Take off the heat, pour into a wide bowl and leave to cool. Once the jelly has cooled down, transfer into the fridge to speed up the setting process.

To assemble

  1. Cut out rings from the jelly, smaller than the width of the base.
  2. Top each base with a jelly ring (or a small tsp of marmalade if you don't want to make the jelly), then drizzle some melted chocolate on top. I find if u leave the chocolate to cool once melted it's a lot easier to control drizzling the chocolate on top.
  3. Transfer to the fridge and leave for about 15 minutes until the chocolate has set


Notes
Store in an air tight container at room temperature for 3 days.



source:https://nadiashealthykitchen.com

PIÑATA CAKE RECIPE

PIÑATA CAKE RECIPE



YIELDS 12-16 SERVINGS
Prep Time 40 min
Cook Time 20 min

Have a birthday party coming up? Surprise your guests when you cut into the birthday cake and colorful candy spills out just like a piñata. It’s Piñata cake time!

Ingredients
Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups sugar
  • 1/2 cup milk
  • 1 cup Greek yogurt
  • 2 eggs

Frosting

  • 12 tablespoons cream cheese, room temperature
  • 12 tablespoons butter, room temperature
  • 5 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 3/4 cup M&M’S Mini Milk Chocolate Baking Bits

You’ll also need

  • 1 cup M&M’S to fill the cake
  • 1/2 cup M&M’S to decorate the cake on top


Instructions

  1. Heat the oven to 350F. Grease and line three 9 inch round baking pans with parchment paper. Set aside.
  2. In the mixing bowl of your mixer, add all the ingredients for the cake. With the whisk attachment on, beat on low-speed until all the ingredients are combined.
  3. Divide the cake batter between the three prepared pans.
  4. Bake in preheated oven for 18-20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
  5. Remove the cakes from the oven and let cool for 15 minutes in the pan before inverting and cooling them completely on wire racks.
  6. Make the frosting
  7. In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low-speed until smooth and creamy. Add the powder sugar, 1/2 cup at a time, beating well after each addition. Once all the sugar is incorporated, add few drops of heavy cream to reach desired consistency.
  8. With a spatula, fold in the M&M’S minis baking bits.
  9. Assemble the cake
  10. Out of a thin cardboard or a thicker piece of paper, make a cylinder, about 3-4 inch in diameter. Cut a whole into one of the cake layers to fit the cylinder.
  11. Place one of the cake layers on a serving platter. Position the cylinder in the center and spread about 1 – 1 1/2 cups frosting around it.
  12. Fill the cylinder with M&M’S.
  13. Carefully, place the 2nd cake layer over the frosting making sure the cutout hole lines up with the cardboard cylinder.
  14. Spread 1 to 1 1/2 cups frosting over the second layer.
  15. With your fingers, gently wiggle the cardboard cylinder out making sure the M&M’S stay inside the cake.
  16. Place the 3rd cake layer over the frosting and, with an offset spatula spread the remaining frosting on top and on the sides of the cake.
  17. Decorate the top of the cake with more M&M’S.
  18. Refrigerate for at least 2 hours before serving.''



source:http://atreatsaffair.com

Ferrero Rocher Nutella Cheesecake

Ferrero Rocher Nutella Cheesecake



Yield: Serves 12

Ingredients
FOR THE CRUST

  • 2-1/2 cups (290g | 10.1oz) graham cracker crumbs
  • 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
  • 1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
  • 1/4 cup (50g | 1.75oz) granulated sugar
  • 1/2 cup (120g | 4.2oz) butter, at room temperature
  • 1/2 cup (150g | 5.3oz) Nutella

FOR THE NUTELLA CHEESE FILLING

  • 3- (227g | 8oz) packages full fat cream cheese
  • 1 cup (227g | 8oz) 14% fat sour cream
  • 3/4 cup (150g | 5.25oz) granulated sugar
  • 1/3 cup (80ml) whipping cream
  • 1 tbsp pure vanilla extract, (store-bought or homemade)
  • 5 large eggs
  • 3 tbsp corn starch
  • 1-1/2 cups (450g | 15.9oz) Nutella
  • 1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted

FOR THE NUTELLA HAZENLUT GANACHE

  • 1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped
  • 1/2 cup (150g | 5.3oz) Nutella
  • 1 cup (240ml) whipping cream
  • 2 tbsp butter, at room temperature
  • 2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped

GARNISH

  • 1 cup Nutella Ganache (reserved from above)
  • 13 Ferrero Rocher


Instructions
TO MAKE THE CRUST

  1. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  2. Combine the graham cracker crumbs, Rice Krispies, chopped hazelnuts and sugar together in a large mixing bowl.
  3. In another, smaller bowl, combine the butter and nutella and place them in the microwave for 30 to 45 seconds; mix with a whisk until well combined and pour over the reserved dry ingredients. Mix until evenly combined and press the mixture firmly at the bottom and about 3/4 of the way up the side of the prepared pan. Set aside.

TO MAKE THE CHEESECAKE FILLING

  1. Preheat your oven to 350°F and bring about 4 cups of water to the boil; you'll be using it later to make a bain-marie for your cake.
  2. Combine the cream cheese, sour cream, granulated sugar, whipping cream and vanilla extract in the bowl of your food processor. Process until the mixture is super smooth and creamy and completely lump free, about 3 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
  3. Add the eggs, all at once, and resume processing until they are well combined. You could also throw them down the feeding tube while the motor was running, if that was easier for you.
  4. Stop the motor, scrape the sides well, add the corn starch and resume beating until it gets well incorporated, about 30 seconds.
  5. Add the nutella and melted chocolate and process one last time, for about 30 seconds, until well incorporated.
  6. Place the prepared pan (with the crust in it) over a piece of aluminum foil and fold the foil over the pan so its exterior is completely covered; this will prevent water from getting into the pan. Now place this rig into a broiler pan and pour the cheesecake batter over the prepared crust. Spread the batter evenly, all the way to the edge.
  7. Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the way up the side of the broiler pan. Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for a further 75 minutes.
  8. Turn off the oven and crack the door open about an inch. Leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands, and then slide it out of the oven.
  9. When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, but preferably overnight.

TO MAKE THE NUTELLA HAZELNUT GANACHE

  1. Once your cake is completely chilled, take it out of the fridge but don't remove it from the pan.
  2. Combine the finely chopped chocolate, Nutella, whipping cream and butter in a microwave-safe bowl. Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute. Repeat the process one more time, heating, resting and stirring for one full minute. At this point, the ganache should be completely smooth and combined, but if there were still lumps remaining, repeat the process again but for no longer than 20 seconds this time; continue doing that until the ganache is smooth and silky.
  3. Reserve about 1 cup of that ganache into a small bowl and place it in the refrigerator (you'll want to leave it there until it has the consistency of fudgy frosting, about 3 hours. Stir from time to time to check for consistency.)
  4. Meanwhile, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over the cake and spread it evenly all the way to the egde. Return the cake to the fridge until the ganache is set.

ASSEMBLY

  1. Carefully remove the ring from around the cheesecake but leave it on the parchment paper.
  2. Put the now fudgy nutella ganache in a pastry bag bag equipped with a medium open star tip) and pipe 12 generous swirls around the top of the cake and 1 in the center. Place a Ferrero Rocher on top of each swirl.
  3. If desired (and if you have a little bit of that fudgy ganache left), prepare a piping cone out of parchment paper and then melt a few tablespoons of leftover ganache in the microwave - it will only take 3-4 seconds. Pour it into your parchment paper cone and then drizzle a little bit more of the now melted ganache over each Ferrero Rocher. Note that you could also use a squeeze bottle instead of the parchment paper cone, but that doesn’t work quite as well when dealing with such small quantities.
  4. Place your now finished cake onto a cake plate; keep refrigerated until about an hour prior to serving.


source: http://eviltwin.kitchen

Red Velvet Donuts

Red Velvet Donuts



Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 baked donuts
Serving Size: 1 baked donut

Baked red velvet donuts topped with cream cheese frosting! Ready in just 20 minutes.

Ingredients
For the red velvet donuts:

  • 1 cup all-purpose baking flour
  • 2 tablespoons cocoa powder
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk
  • 2 1/2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 2 teaspoons red food coloring

For the cream cheese frosting:

  • 3 ounces cream cheese, VERY soft
  • 3 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners' sugar, sifted
  • 1-2 tablespoons milk


Instructions
For the red velvet donuts:

  1. Preheat oven to 350 degrees (F). Generously grease a doughnut pan and set aside.
  2. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, melted butter, vanilla, and egg. Gently fold the wet mixture into the dry mixture - don't over mix! Fold in red food coloring and stir until combined.
  3. Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

For the cream cheese frosting:

  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
  2. Spread frosting on cooled donuts.


source:http://bakerbynature.com