Orange and Honey Madeleines

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I did not know what Madeleines were, to be honest. I spotted the pan in the baking section of my favorite Home Goods store and thought they’d make interesting brownie or cookie moulds. It was only when I got home and googled them that my interest was truly piqued. One look at their delicate shape, their soft cake-cookie texture and their sophisticated simplicity and I was deeply in love!

They combine the scrumptiousness of cakes with the portability of cookies. They look good, they taste great and are very easy to make. What more does a blogger want?

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The fresh orange zest folded through the batter makes these tea cakes absolutely irresistible! The orange glaze I used is optional. Of course it sets off a flavor bomb in your mouth and makes you immediately crave another bite. But these cookie-cakes are still great without it.

You will not be able to stop at one. I initially planned to make a batch or two in the name of recipe testing. But they were such a super hit with friends and family that I ended up baking 4 batches. In two days. It’s a fool proof recipe that you ought to try too. The sooner the better!

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You do need a special madeleine pan for this project. It is quite an inexpensive piece of equipment and you can put it to other uses such as making brownies or chocolates. So I definitely recommend getting one.

Ingredients

Madeleines

  • All purpose flour – 75 grams or 1/2 cup
  • Baking powder –  3/4 tsp
  • Salt – 1/4 tsp
  • Granulated sugar – 55  grams or 1/4 cup
  • Large egg – 1  (at room temperature)
  • Vanilla extract – 1/4 tsp
  • Orange zest – 1/2 tsp
  • Unsalted butter – 70 grams or 5 tbsp
  • Honey – 1 and 1/2 tsp

Orange glaze

  • Icing sugar – 1/2 cup
  • Fresh squeezed orange juice – 2 to 3 tbsp

Yield – 10 madeleines

Method

  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • Melt the butter in a saucepan over low heat. Once it is all melted set aside 1 tbsp of the butter. We will use this to grease our madeleine pan. Add the honey to the remaining butter and continue to warm it through on low heat, stirring gently till the honey is completely mixed in. Set this aside to cool for 20 to 30 minutes
  • In another bowl whip the egg using a whisk attachment till it turns foamy. Gradually add the granulated sugar to the egg while continuing to whip. Once all the sugar has been added stop to scrape down the sides of the bowl and continue to whip on medium high speed till the egg-sugar mixture doubles in volume and the whisk leaves a visible trail when lifted from the bowl. This takes at least 5 minutes
  • Add the vanilla extract and whip briefly to combine
  • Sift the flour mixture over the egg-sugar mixture. Add in the orange zest and gently fold everything together using a spatula just till all the dry ingredients are combined.
  • Pour in the butter-honey mixture and fold it through the batter with a spatula till it is combined. Do not over mix
  • Cover the mixing bowl with a clingfilm and set it in the refrigerator to chill for at least 1 hour or up to 12 hours
  • While the batter is chilling, brush all  the moulds in the madeleine pan with the reserved 1 tbsp of butter and set it in the fridge to chill too. Both the batter and the pan need to be cold before going into the oven
  • While the batter is chilling preheat the oven to 350 F or 175 degree Celsius
  • After an hour, spoon the batter into the moulds using a 1 tablespoon measure. This ensures you get the right quantity of batter into each mould and they all turn out uniform

batter

  • Place the madeleine pan on the center rack of the oven and bake for 8 minutes. The madeleines should turn golden brown around the edges, have a hump in the center and should bounce back with touched lightly
  • Remove the pan from the oven and set it to cool on a wire rack
  • Take the madeleines off the pan after 5 minutes and continue to cool them on the rack
  • While  the madeleines are cooling combine the glaze ingredients together. Dip the still warm madeleines into the glaze to coat and place them back on the wire rack till the glaze sets.

These madeleines are best when eaten warm, straight out of the oven. You can store them in an airtight container at room temperature for a couple of days. Warm them up in the microwave for 5 to 7 seconds before serving.

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Recipe adapted from Tasting Table and Epicurious

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Patterned Swiss Roll – Chocolate with Coffee Buttercream

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Cake rolls are a great dessert to make for company! They look impressive. They come together quickly, with a bake time of just 7 to 10 minutes. They can be made ahead of time and there are so many flavor combinations to choose from.

But what I love most about them is their simplicity. The ingredient list is very short and you don’t need to be a pastry chef to be able to whip one up – bake a simple sponge, slather on the filling, roll it up and you’re done.

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Having said that, cake roll recipes up until this one, have always reduced me to a nervous wreck during the rolling process. They would invariably crack in all the wrong places and the filling would squirt out. But not with this recipe! This one is a keeper. No cracking, no squirting and no more tears!

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I’ve made two of these this past week – the recipe really is that good – one with a whipped cream filling and one with buttercream.  I found that the buttercream filled cake held up a lot better. The whipped cream tends to seep into the sponge and the cake collapses under it’s own weight overnight. So if you’re planning to make this cake ahead of time I would recommend a sturdy buttercream filling.

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I made the cake a bit more special by baking a pattern onto the sponge. This step is entirely optional. But if you are somewhat handy with a piping tip and want to raise a few eyebrows then you should go for it.

Trace the pattern of your choice onto a sheet of parchment paper the same size as your swiss roll tin.  and line your tin with this sheet. Pipe your pattern onto the parchment and chill while preparing  the batter for the cake roll

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Ingredients

Sponge for the decorative piping

  • Unsalted butter – 35 grams or 2 and 1/2 tbsp
  • Icing Sugar – 35 grams or 1/4 cup
  • Egg white – from 1 large egg
  • All purpose flour – 80 grams or 2/3 cup
  • Vanilla extract – 1/2 tsp
  • Gel food colors of your choice

*This recipe is enough to pipe a delicate pattern on the roll cake. If you’d like to make a more elaborate pattern then make double the recipe

Sponge for the roll cake

  • Fine granulated sugar – 75 grams or 1/3 cup
  • Eggs – 3 large
  • All purpose flour – 75 grams minus 1 tbsp** or 2/3 cup minus 1 tbsp
  • Baking powder – 1 tsp
  • Salt – 1/4 tsp
  • Cocoa powder – 1 tbsp
  • Vanilla extract – 1 tsp
  • Simple syrup – 3 tbsp of granulated sugar mixed with 3 tbsp of water

**This recipe is for a chocolate roll cake. If you want to make a plain vanilla cake then omit the cocoa powder and add the whole 75 grams of all purpose flour

Coffee Buttercream

  • Unsalted butter – 115 grams or 1/2 cup
  • Icing sugar – 150 grams or 1 and 1/3 cup
  • Strong brewed coffee – 2 tsp
  • Vanilla extract – 1 tsp
  • Salt – 1/2 tsp

Method

If you just want a plain swiss roll without any pattern piped on it then skip the recipe below and go directly onto the recipe for the roll cake sponge and buttercream

Sponge for decorative piping

  • Make sure all your ingredients are at room temperature. Grease and line a 9×13 inch swiss roll tin with parchment paper. If you’re tracing a pattern onto the paper then flip the parchment over when you’re done so that the pencil side is facing down
  • Using a mixer whip the butter and icing sugar together until light and fluffy
  • While beating continuously gradually add the egg white and the vanilla extract. Whip until thoroughly combined
  • Using a spatula gently fold in the flour. Add your food coloring at this stage if using
  • Fill this mixture into a piping bag and pipe it onto the parchment paper. Chill this tray with the parchment paper in the freezer while you make the sponge for the roll cake

Sponge for the roll cake

  • Preheat the oven to 400 F or 200 degree Celsius. Sieve the flour, cocoa powder, baking powder and salt and set aside
  • Using a mixer whip the eggs and the granulated sugar on medium speed till the mixture turns pale and fluffy and the beater leaves a trail when lifted up from the bowl. This takes at least 5 minutes
  • Add the vanilla extract and beat briefly until it is mixed in
  •  Fold the flour mixture into the egg-sugar mixture gently using a spatula
  • Remove the swiss roll tin that’s been chilling in  the freezer and gently pour the sponge cake mixture over the parchment paper. Tilt the tin gently so that the batter spreads out evenly
  • Bake in a preheated oven for 8 to 10 minutes till the sponge turns a light golden brown and starts separating from the sides Make sure you do not over bake.
  • Take two sheets of parchment paper larger than the size of the cake tin. Dust one  with granulated sugar and lay it on your work surface. As soon as the cake is ready tip it on to this sheet. Carefully peel off the parchment paper that is on the cake to reveal your pattern. Now place the second sheet of parchment paper on the exposed surface and turn the cake back up again so that the patterned side is now underneath.
  • Set it on a wire rack to cool for 5 minutes

Coffee Buttercream

  • Using a mixer whip butter until is light and creamy and has nearly doubled in volume
  • Add 1 cup of icing sugar and salt and continue to whip on medium-high speed scraping down the sides of the bowl as necessary
  • Add the coffee and vanilla extract and continue to whip for 2 minutes more
  • Do a taste test and add more sugar, 1 tablespoon at a time till you achieve your desired level of sweetness. I find that an additional 1/3 cup does the trick for me

Assembly

  • Spread the buttercream on the cooled cake in a thin even layer. Leave a gap of about a centimeter around the edges
  • Using a palette or butter knife score the cake in a line about 2 cm in from one of the shorter sides. This will make the first roll easier
  • Using the help of the parchment paper underneath gently roll the cake starting at the short edge that you scored. Keep the roll as tight and firm as possible till you reach the other end. Gently trim the uneven ends of the cake roll using a serrated knife.
  • Make a simple syrup with 3 tbsp of granulated sugar and 3 tbsp of water. Warm gently on low heat till the sugar dissolves. Gently brush the roll cake with this syrup to keep the cake moist
  • Serve!

This cake roll will keep well in an airtight container at room temperature for a couple of  days or in the fridge for about 3 days

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Recipe adapted from Paul Hollywood’s Blackcurrant and Liquorice Swiss Roll

Red Velvet Cream Cheese Buttercream with Chocolate Cupcakes

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This red velvet cream cheese buttercream is undoubtedly the star of the show. The chocolate cupcakes are great of course but when topped with generous swirls of this magical, wickedly good frosting, they outdo themselves.

The buttercream recipe was what intrigued me at first. I had all the ingredients on hand and so I set about whipping up a batch. Not only did it not disappoint, it had me weak in the knees with excitement. It was just like biting into a fantastic red velvet cake – sweet, tangy, a tiny bit chocolaty and oh so delicious!

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It was only when I had had three tablespoons of frosting, straight from the bowl, in the name of taste testing that I realized I needed to find an accompanying cupcake recipe for it and a bunch of people I could share those cupcakes with. Being home alone with a big bowl of addictive frosting was not going to end well.

Happy to report, I gave them away to the teachers at my toddler’s school and they loved it!

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You should definitely give this one a go. It will change your life. Baking life at least.

Read the notes at the end of  this post for an egg free version of these cupcakes made using Aquafaba

Ingredients

Cupcakes

  • All  purpose flour – 3/4 cup
  • Unsweetened cocoa powder – 1/2 cup
  • Baking powder – 3/4 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Large eggs – 2
  • Granulated sugar – 1/2 cup
  • Light brown sugar – 1/2 cup
  • Vanilla extract – 2 tsp
  • Oil – 1/3 cup (Anything neutral will work. No olive oil) 
  • Buttermilk – 1/2 cup*

*I always make buttermilk by whisking yogurt with water. Here I added 1/3 cup yogurt in a measuring jar, topped it up with water till the 1/2 cup mark and whisked them to combine

Red Velvet Cream cheese Buttercream

  • Salted butter – 1/2 cup
  • Unsalted butter – 1/2 cup
  • Package of cream cheese (8 oz or 226 grams) – 1
  • Red food coloring – 6 to 8 drops*
  • Icing sugar – 3 to 4 cups
  • Unsweetened cocoa powder – 1/4 cup + 1 tbsp

*I used McCormick’s red food color. You can use any brand you want. Just follow instructions as given below

Note: This buttercream needs to sit for a few hours to reach its rich, deep red color. Aim for a dark terracotta color when you make it, store it for a few hours in the fridge (preferably overnight) and thaw it out before frosting. The color will have enough time to mature and you’ll have a true red velvet colored frosting to go on your cupcakes

Yield – 22 small cupcakes with frosting

Method

Cupcakes

  • Preheat oven to 350 F or 180 degree Celsius. Make sure all your ingredients are at room temperature. Line a cupcake pan with paper liners
  • In a large bowl whisk all your dry ingredients together – flour, cocoa powder, baking powder, baking soda and salt
  • In another bowl add eggs, granulated sugar, light brown sugar, vanilla extract, and oil. using a handheld mixer or a whisk, mix these ingredients thoroughly until combined well
  • Pour half of the wet ingredients into the dry ingredients and whisk very briefly to mix. Add half of the buttermilk and whisk again. Repeat this process once more time with the rest of the wet ingredients. Be very careful not to over mix
  • The batter will be thinner than a regular cupcake batter. Pour the batter into the liners till they are half to two thirds full. No more! These cupcake rise quite a bit
  • Bake in a preheated oven for 12 to 15 minutes. Turn the tray around once in between. When done a tester inserted into the cupcakes should come out clean
  • Allow the cupcakes to cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely before frosting

Red Velvet Cream cheese Buttercream

  • Make sure your butters are softened and the cream cheese is chilled. In a bowl sift 3 cups of icing sugar and cocoa powder together and set aside
  • In a large bowl, using a mixer, whip salted and unsalted butter until it turns fluffy and light. This takes 5 to 7 minutes
  • Add the cream cheese and continue to whip until fully incorporated. About 5  minutes
  •  Add the vanilla and food coloring and whip on high speed until it turns light and fluffy
  • Gradually add the icing sugar-cocoa powder mixture to the butter and cream cheese mixture while whipping on low speed
  • Once you’ve added all the sugar and cocoa powder whip the buttercream on high speed until it is well combined. This takes 2 to 3 minutes
  • At this point you can add one or two more drops of food coloring to the buttercream. You can also add more icing sugar, one quarter cup at a time till you arrive at your desired level of sweetness
  • Keep in mind that the color of the buttercream deepens gradually over time. So aim for a deep terracotta color and keep it covered in an airtight container in the fridge for a few hours (preferably overnight)  and the color will turn a true bright red as you see in the pictures

Frosted cupcakes can be stored in an airtight container at room temperature for a couple of days. For anything longer than that they will need to be refrigerated.

Notes – To make these cupcakes egg free use 6 tbsp (3 tbsp = 1 egg) of aquafaba. Whip it in a bowl till it turns frothy. Proceed with the rest of the recipe instructions as given. The egg free cupcakes will be a little more tender than those made with eggs but will taste just as fabulous! 

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The cupcake recipe is adapted from Sally’s Baking Addiction and the buttercream recipe is adapted from Wicked Good Kitchen

Pear & Almond Cake with Amaretto Caramel Sauce

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My toddler loves pears. Which is why I buy them by the sackfuls. Which is also why I always end up with a bunch of pears that ripen all at the same time. There’s only that many pears we can eat per day! There are oh so many elegant pear desserts I want to try but this particular bunch had gone too soft. Hence this cake.

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You can use bottom of the bowl, overripe pears and still have this cake turn out stellar! It’s a very simple, no fuss recipe. The only work involved is whipping butter and sugar and that only takes about 5 minutes.

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This recipe was originally measured out in grams. I have converted them to cup and tablespoon measures. I have included the weight measurements in italics if you prefer to go that route.

This recipe also mentions Self Rising Flour. You don’t have to rush out to the grocery store to buy a bag, or worse, abandon this project altogether! You just need all purpose flour, baking powder and salt and you can make your own batch of self rising flour. Recipe for that is given below.

Ingredients

For the cake

  • Peeled and roughly chopped pears – 3
  • Unsalted butter* – 1 cup (200 grams)
  • Granulated sugar – 1/2 cup plus 2 tbsp (125 grams + 1 tbsp)
  • Large eggs – 2
  • Self rising flour** – 1 cup minus 5 tbsp (100 grams)
  • Ground almonds or Almond meal – 1/2 cup plus 4 tbsp (80 grams)

*If using salted butter leave the salt out of the self rising flour recipe given below

**Self rising flour – Take 1 cup all purpose flour, add 1 and 1/2 tsp baking powder and 1/2 tsp salt. Whisk to combine. Measure and use as directed

For the caramel sauce

  • Salted butter* – 1/4 cup
  • Light brown sugar – 1 cup
  • Vanilla extract – 1 tsp
  • Amaretto extract – 2 tsp (optional)

*If using unsalted butter add 1/2 tsp of salt to your recipe

Method

The cake

  • Preheat oven to 375 F or 190 degree Celsius. Grease and flour a 9 inch circular cake pan. Make sure all your ingredients are at room temperature and the butter is softened
  • In a medium saucepan melt 2 tbsp of butter. Add 1 tbsp of sugar and stir till it melts. Add the peeled and chopped pears and simmer till they turn brown and the sauce thickens a little
  • In a large bowl add the remaining butter and sugar and whip together using a mixer till it turns light and fluffy. This will take 5 to 7 minutes
  • Add the eggs one by one and whip thoroughly after each addition
  • Add the flour to this mixture in three batches and combine on low speed just until incorporated
  • Add the ground almonds or almond meal and using a spatula stir it gently through the batter
  • Pour the batter into the cake pan. Level with a spatula. Arrange the cooked pears evenly over the surface of the cake. Pour some of the sauce from the saucepan over the cake
  • Bake in a preheated oven for 35 to 40 minutes till the cake turns golden brown and a tester inserted into the cake comes out clean
  • Cool the cake in the pan set over a cooling rack. Once it is completely cooled remove from pan

The amaretto caramel

  • Melt butter in a saucepan over medium heat
  • Add the sugar and cream and stir. The mixture will foam up quite a bit. Make sure you use a saucepan with tall sides
  • Let it cook for about 5 minutes stirring constantly
  • Add vanilla extract, amaretto and salt (if using) and stir
  • Let the sauce simmer on low heat for 2 to 3 minutes till it reaches the desired thickness. For this cake I prefer an unsalted, slightly thin caramel sauce that pours easily over the cake without clumping

Assembly

  • Place the cooled cake on a cake stand or plate. Pour the amaretto caramel sauce generously over the cake and garnish with additional chopped or slivered almonds

This cake can be stored at room temperature in an airtight container for 2 days. Anything longer than that, it will have to be stored in the refrigerator.

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Recipe adapted from Frugal Feeding

Fig Loaf

When your toddler refuses to get within 10 feet of anything that even remotely resembles a berry or dried fruit, you grumble a bit, blame it on her daddy’s genes and then, if you’re like me, you get baking. I find loaf cakes are excellent for camouflaging all kinds of those ‘too healthy to eat’ ingredients that your toddler and/or husband actively avoid. That’s how this Fig Loaf came to be.

It’s extremely easy to make. It goes excellently well with tea or coffee and it makes a great breakfast too! I like it lightly toasted with some chocolate spread and sprinkles on top. Now tell me that didn’t entice you!

This recipe requires you to make a fig puree or ‘jam’. You then add this puree to the batter which gives the loaf cake its pure fig-ey taste. It is a simple process that takes about 10 minutes start to finish.

If you want to forget about the loaf cake and just settle down with a bowl of this and a spoon, that’s okay too. I won’t mind.

UPDATE! I tried baking this recipe with Aquafaba, which is basically water in which chickpeas have been cooked, with fantastic results. Just substitute the egg in this recipe with 3 tbsp of aquafaba and follow the recipe as is. It turns out perfect as you can see from these mini loaves

Ingredients

  • All purpose flour – 1 and 1/2 cups
  • Baking soda – 1 and 1/2 tsp
  • Salt – 1/4 tsp
  • Egg – 1 large
  • Oil – 1/3 cup (Any neutral oil will do. No olive oil)
  • Granulated sugar – 3/4 cup (Can increase to 1 cup for more sweetness)
  • Buttermilk – 1/4 cup
  • Semi-sweet chocolate chips – 1/3 cup
  • Chopped dried figs – 1 heaping cup
  • Brown sugar – 1 tbsp
  • Lemon juice – 1 tsp
  • Water – 1/4 cup
  • Vanilla essence – 1 tsp

Method

First we make Fig Puree

  • In a small saucepan combine figs, brown sugar, lemon juice and vanilla essence and cook over medium low heat. Once the sugar has melted add the water to the figs and cook them down, stirring occasionally. Make sure the figs don’t stick to the bottom of the pan and burn
  • Once the figs turn mushy and begin to break down, take the pan off the heat and allow to cool. Puree the fig mixture, using very little water if necessary, to form a chunky ‘jam’. Set aside

Now onto the bread

  • Preheat oven to 350 F or 180 degree Celsius
  • Combine flour, baking soda and salt in a bowl and set aside
  • In another bowl whip the egg using a hand blender till it turns frothy
  • Add the sugar to the egg and whip till the mixture becomes very pale and fluffy. This takes 2 to 3 minutes
  • Now add the oil and the fig puree to the egg-sugar mixture and whip till it is thoroughly combined
  • Next add half the flour mixture and whip briefly to combine
  • Add in all the buttermilk and whip again
  • Add the remaining half of the dry ingredients and whip till it is all incorporated
  • Using a spatula gently mix in the chocolate chips and make sure there are no streaks of flour in the batter
  • Pour the batter into a greased and floured loaf pan till it is 2/3 full
  • Bake in a preheated oven for 45 minutes. At the 30 minute mark, check on the loaf cake. If the top is too dark, tent the loaf pan with foil and continue to bake till it is done. This ensures that the top doesn’t burn while the cake bakes
  • The loaf cake is done when a tester inserted into it comes out clean or with very few crumbs attached.
  • Allow the cake to cool in the pan for about 10 minutes on a cooling rack
  • Gently invert the pan onto the cooling and let the cake slide out and then allow it to cool completely

NOTES – I used a 7.5×3.5×2.5 inches loaf pan and had a bit of batter left over that made 3 small cupcakes. Every oven is different. Keep an eye on your loaf cake after the 30 minute mark to make sure it doesn’t over bake. Store the loaf cake in an airtight container at room temperature for up to 2 days. Then store it in the fridge.

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This recipe is based on the Fresh Fig Bread recipe over at thespruce.com

Funfetti Doughnuts – Baked!


There’s no story to tell here this time. No fancy bursts of inspiration. No dreaming up of recipes. No late night baking experiments to talk about. The chain of events in this case was pretty straightforward.

Want doughnuts – Bake doughnuts – Eat doughnuts


Preferably in multiples of 2

Fortunately this batch makes just 9 doughnuts so I narrowly managed to avoid doughnut induced coma when I made these a couple of weeks ago. 

Has it really been that long? Nearly doughnut making time again, yikes!

I have a pretty good chocolate doughnut recipe – can’t believe I haven’t blogged about it yet. But my experiments with a vanilla version have been less than satisfactory. So I picked up a recipe online that made the most sense to me and went with it. So Good!!


Try it once and you’ll find yourself making this over and over again. I do think this makes a great base recipe. Substitute sprinkles with something else and it should work great!

Yield – 9 doughnuts

Special equipment – 6 cavity doughnut pan

Ingredients

Doughnuts

  • All purpose flour – 1 cup
  • Granulated sugar – 1/3 cup
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Nutmeg powder – 1/4 tsp
  • Milk – 1/4 cup  (I used 2%)
  • Yogurt – 1/4 cup
  • Egg – 1 large
  • Butter – 2 tbsp melted and cooled
  • Vanilla extract – 1 1/2 tsp
  • Rainbow sprinkles – 3 tbsp

Glaze

  • Icing sugar – 2 cups
  • Milk – 1/4 cup
  • Vanilla extract – 1 tsp

Method

  • Preheat oven to 350 F or 175 degree Celsius. Grease and flour your doughnut pan
  • Add all the dry ingredients, including the sugar, to a bowl and whisk to combine
  • In a separate bowl whisk milk, yogurt and the egg together till fully combined. I used a handheld mixer but a whisk will work just as well
  • Add the melted and cooled butter along with vanilla to this mixture and whisk thoroughly until combined and smooth
  • Pour the wet ingredients into the dry. Using a rubber spatula mix together gently until just combined. Do not over mix
  • Fold the sprinkles into the batter at the very last minute to avoid the colors bleeding
  • Using a piping bag fitted with a round nozzle pipe the batter into the moulds until they’re 3/4 full. You can use a ziplock bag with the end snipped off. You can even spoon it into the moulds carefully. However, I find the piping bag to be the fastest and most efficient way to go about it
  • Bake for 8 to 10 minutes till the tops are set and the edges start to turn golden brown. Make sure to check at the 8 minute mark. The difference between a soft doughnut and a hockey puck is just 30 seconds! You can insert a toothpick to check if it’s done. It should come out clean
  • Allow the doughnuts to cool in the pan for a couple of minutes then tip them out onto a cooling rack and allow them to cool completely
  • Glaze: Add all the ingredients to a small saucepan and warm over medium-low heat, whisking continuously until it is combined and smooth
  • Remove from heat
  • Dunk cooled doughnuts in the warm glaze. Swirl each doughnut around a bit to make sure it gets an even coat of glaze and return to the cooling rack set over a tray to catch all the spills. Once the glaze has set a bit dunk them in again. Yes, two layers of glaze. Makes all the difference!
  • Top with additional sprinkles


These doughnuts are best eaten fresh. You can store them in an airtight container at room temperature for a couple of days. But you should refrigerate or freeze them if you intend to keep them longer. Though I can’t imagine why you’d want to do that  😉

 Recipe adapted from the wonderful blog: Sally’s Baking Addiction

Banana Bread with style!

Who doesn’t make banana bread, right? It’s almost the only thing that pops into your head when you spot over ripe bananas. But the thing is, it can get pretty boring pretty quickly. Frankly, I get bored just making it sometimes.

So when my toddler, who usually inhales anything with even a hint of sweetness about it, walked right past a slice of warm chocolate chip banana bread last week, I knew it was time to give this menu staple a makeover!

Loaf 1

Simply Recipes has a fantastic banana bread recipe that I use as a base for all my experiments. Turns out great every time! For this round, I replaced most of the APF with whole wheat flour and added pureed berries to the batter. Total yum!

Loaf 2

How good does that look! Here’s how it’s done

Ingredients

  • Whole wheat flour – 1 cup
  • All purpose flour – 1/2 cup
  • Baking soda – 1 tsp
  • Bananas – 2
  • Melted butter – 1/3 cup
  • Granulated sugar – 1/2 cup
  • Egg – 1
  • Vanilla extract – 1 tsp
  • Milk – 2 tbsp
  • Blueberries – 1/4 cup
  • Blackberries – 6
  • Maple syrup – 1 tbsp

Note 1: I used salted butter. If using unsalted butter add 1/2 tsp of salt to the dry ingredients.

Note 2: You could any combination of berries you like. I used what I had in my freezer. This recipe makes more than you need. Store the leftover puree in the fridge. You could even use a berry jam instead of making your own. 

Method

  • Make the berry puree first: Add the berries, maple syrup and a tsp of water to a small saucepan and cook it on medium low heat, stirring regularly, till the berries soften and disintegrate. Add another tsp of water if you see the berries beginning to stick to the bottom of the pan. Once cooked down, cool the berries and puree them in a blender. Set aside.

Berry puree

  • Preheat oven to 350 F or 180 degree Celsius. Grease and flour a loaf pan. I used an 8×4 inch pan
  • In a big mixing bowl, mash the bananas with a fork till they become smooth and creamy. You should get approximately 3/4 cup of puree
  • Add the baking soda and salt (if using) and whisk briefly
  • Add the egg, sugar and vanilla extract and whisk to combine
  • Add both the flours and whisk till there are no dry streaks. Do not over mix
  • Add about half of the batter to the loaf pan. Add two or three tsps of the berry puree at multiple spots on the batter and swirl with a toothpick. Make sure not to swirl too much or the berry streaks will disappear
  • Add the remaining batter to the pan and top with a few more tsps of berry puree and swirl with a toothpick

Loaf pre-bke

  • Bake in a preheated oven for 55 minutes.
  • Check the loaf about halfway through and turn the pan around to ensure even baking
  • At the 40 minute mark, once you see the top of the loaf has browned, cover the top with foil and continue to bake till done. This prevents the top from burning and helps it retain that lovely golden brown color
  • At the 55 minute minute mark insert a toothpick or cake tester into the loaf to check. It should come out clean with maybe a few moist crumbs attached. The sides of the loaf should begin to pull away from the pan
  • Cool the banana bread in the pan on a cooling rack for about half an hour
  • Carefully remove the loaf from the pan and place it back on the rack to cool completely
  • Store in an airtight container at room temperature for 3 days.

Slice 1

This loaf is not too sweet. A generous dollop of the berry puree slathered onto a slice of this banana bread just kicks it up a notch! You must try it!

Slice 2

If you do give this one a shot let me know how it turned out! Can’t wait to hear all about it 🙂