Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Ingredients
For the Donuts
  • 3 cups all-purpose flour
  • 1/2 TBSP ground cinnamon
  • large pinch of freshly ground nutmeg (optional but recommended, you can also use pre-ground)
  • 1 TBSP baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 TBSP unsalted butter, melted and slightly cooled
  • ½ cup milk, room temperature
  • oil for frying
For the Cinnamon Glaze
  • 1/4 cup milk
  • 1 tsp ground cinnamon
  • pinch of salt
  • 2 cups powdered sugar
Instructions
For the Donuts
  1. In a medium bowl whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside
  2. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
  3. Combine the milk with the melted butter.
  4. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour.
  5. The dough at this point will look more like a batter and be quite soft. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. The flour will absorb more liquid and the fat will firm up making it easier to roll out.
  6. Once the dough is firm enough to roll, place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough out to ¼ inch thick.
  7. Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in then center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
  8. Meanwhile heat about 2 inches of frying oil (canola, vegetable, or peanut) in a heavy bottom pan to 375F. Set up a cooling rack over a sheet pan for the donuts to drain on.
  9. Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot fat with tongs or a slotted spoon. Place on the cooling rack to drain over a sheet pan.
  10. After the donuts have cooled a few minutes, you can dip them in the glaze.
For the Cinnamon Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick add a bit more milk. If it is too thin, add a bit more powdered sugar.
  2. Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Tangerine Dark Chocolate Pound Cake Recipe

Ingredients
for the cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups (12 oz) unsalted butter, room temp
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 TBSP tangerine zest (could sub with orange)
  • 2 TBSP tangerine juice (could sub with orange)
  • 3.5 oz dark chocolate bar, chopped up (I use Lindt 70% dark chocolate)
for the glaze
  • 1 1/2 cups powdered sugar
  • 3-5 TBSP tangerine juice (or orange juice)
  • 1 tsp tangerine zest
Instructions
for the cake
  1. Preheat your oven to 350F.
  2. Oil or spray a 12-cup bundt pan. Add about a 1/4 cup of flour to the pan and tap it around until it is covering the whole pan (including the sides) with a light layer of flour. Tap the excess flour out of the pan.
  3. In a large bowl add the cake flour, baking powder, and kosher salt to the bowl. Whisk for about 20 seconds to aerate and incorporate the dry ingredients together. Set aside.
  4. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar with the mixer on medium speed until light and creamy, about 5 minutes. Periodically stop the mixer and scrape down the sides of the bowl.
  5. Beat in the eggs one at a time. Add the vanilla.
  6. Alternate adding part of the flour mixture with part of the milk mixture, starting and ending with the flour mixture. Alternating the dry ingredients with the wet will help the butter base absorb the liquid more easily and give you a nicer crumb. Mix the batter just until everything is incorporated and then stop! The more you mix once the flour has been added, the tougher cake you will have.
  7. Stir in the tangerine zest, juice, and the chopped up chocolate.
  8. Pour the batter into the prepared bundt pan. Bake at 350F for 55-65 minutes, or until a tester comes out with moist crumbs.
  9. Cool the cake on a cooling rack for about an hour before flipping it out of the pan. You may need to loosen the sides a bit with a butter knife. Put the plate or platter over top of the pan then quickly but carefully turn the whole pan over so that the platter is now on the bottom. Tap the pan all around until you feel the cake release before lifting the pan off.
  10. Pour the tangerine glaze over the cake and serve. (recipe to follow)
For the glaze
  1. Place the powdered sugar in a bowl and whisk in enough juice until a glaze is formed and is at the consistency desired. You want it to be then enough to pour. Whisk in the zest.
  2. Pour the glaze over the cake.

Carrot Cake (for two)

Carrot Cake (for two)

Carrot Cake (for two)

Ingredients
Cake
  • ⅓ cup all-purpose flour $0.05
  • ½ tsp baking powder $0.04
  • ¼ tsp salt $0.02
  • ½ tsp cinnamon $0.05
  • ¼ tsp nutmeg $0.03
  • ⅛ tsp ground ginger (optional) $0.02
  • 1 large egg (yolk only) $0.19
  • ¼ cup brown sugar $0.12
  • ¼ tsp vanilla extract $0.07
  • 2 Tbsp vegetable oil $0.08
  • 1 medium carrot $0.14
Frosting
  • 1 oz. cream cheese $0.22
  • 1 Tbsp butter $0.07
  • ¼ tsp vanilla extract $0.07
  • ½ cup powdered sugar $0.13
 Instructions
  • Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.
  • Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
  • Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.
  • Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Ingredients
  • ¾ cup (1½ sticks) butter, melted
  • 1½ cups sugar
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips
For the ganache:
  • 8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

Hot Fudge Swirl Ice Cream Cake

Hot Fudge Swirl Ice Cream Cake

Hot Fudge Swirl Ice Cream Cake

 

Ingredients

Chocolate cake
  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water
Vanilla Ice Cream
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/8 cup milk
  • 2 tsp vanilla extract
  • 8 oz Cool Whip (OR 1 recipe of homemade whipped cream)
  • 1/4 – 1/2 cup mini chocolate chips, optional
  • 1 cup hot fudge
Topping

See full instructions on: www.lifeloveandsugar.com

 

Candy Corn Chocolate Chip Cookie Cake

Candy Corn Chocolate Chip Cookie Cake

Candy Corn Chocolate Chip Cookie Cake

 

Ingredients

Chocolate Cookie Cake
  • 3/4 cup salted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1/2 -3/4 cup of chocolate chunks or chocolate chips
  • 1/2 -3/4 cup candy corn
Chocolate Icing
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/4 cup cocoa
  • 2 tbsp water (or milk)

See full instructions on: www.lifeloveandsugar.com

 

M&M Basketball Chocolate Chip Cookie Cake

M&M Basketball Chocolate Chip Cookie Cake

 

M&M Basketball Chocolate Chip Cookie Cake

 

Ingredients

Cookie Cake
  • 3/4 cup salted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 12 oz bag peanut butter M&Ms (or similar size)
Vanilla Icing
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp water
  • yellow and red icing color (or orange, if you have the right shade of orange)

See full instructions on: www.lifeloveandsugar.com

 

Blueberry Coconut Bundt Cake

Blueberry Coconut Bundt Cake

 

Blueberry Coconut Bundt Cake

Ingredients

Cake
  • 3 cups flour
  • 1 1/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup oil
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tsp coconut extract
  • 1 1/2 cups blueberries (about 1 pint)
Glaze
  • 1 1/2 cups powdered sugar (plus more if needed for thickness)
  • 3 tbsp milk
  • 1/2 tsp coconut extract
  • toasted coconut, for on top if desired

See full instructions on: www.lifeloveandsugar.com

 

Heavenly Oreo Dessert

eavenly Oreo Dessert

 

Heavenly Oreo Dessert

Ingredients:
1 (15.35 ounce) package Double-Stuffed Oreo cookies

1/2 cup butter, melted

2 packages (3.9 ounce, each) Instant Chocolate pudding mix

3 1/4 cups cold milk

2 (8 ounce) containers Cool Whip

1 (8 ounce) block Cream cheese, softened

1 cup powdered sugar

See full instructions on : life-in-the-lofthouse.com

 

sweet potato corn cakes with garlic dipping sauce

sweet potato corn cakes with garlic dipping sauceSweet potato corn cakes

Ingredients

  • 3 lbs. sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 1 cup plain yogurt
  • 1 clove garlic

Instructions
Read full details on: www.budgetbytes.com