Pastries
Cake Batter Cinnamon Rolls
April 2, 2013 | 
Author When my friend Stephanie asked me to make cinnamon rolls for her Easter brunch on Sunday, it came as no surprise that I wanted to make some sort of crazy flavored cinnamon rolls. Had she asked anyone else she would’ve gotten traditional cinnamon rolls, but it’s me and any excuse to make a fun new recipe is pounced upon!
I first was torn between making raspberry or cake batter rolls, so I tweeted my dilemma only to realize how dumb of a question it was when I immediately got two votes for cake batter. Sure raspberry rolls sound delicious, but who can pass up anything involving cake batter? These cinnamon rolls not only are stuffed with cake batter flavor, but the dry mix is also in the dough itself and in the frosting! It’s cake batter mayhem.
By the way NYC ladies (particularly Tara), does this plate look familiar?
One year ago: Dark Chocolate Nonpareil Peanut Butter Cookies
CAKE BATTER CINNAMON ROLLS
Makes 24 rolls
DOUGH
1 box Funfetti cake mix, dry
2 pkg (4-1/2 tsp) active dry yeast
2-1/2 cups warm water
1 tsp salt
1 tsp vanilla extract
5 cups bread flour
FILLING
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
1 cup white cake mix
Cinnamon
Sprinkles
FROSTING
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar
1/2 cup white cake mix
1 tsp vanilla extract
6 Tbsp milk
Sprinkles
Directions:
- In the bowl of a stand mixer, measure out 2 1/2 cups warm water. Pour in the 2 packets of active dry yeast and let it activate and foam up.
- Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
- Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.
- Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape measuring about 24 X 12 inches.
- Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.
- On one of the long sides, roll up to make a long and skinny log. Slice into 24 even 1-inch rolls.
- Place in a greased 9×13 baking pan, 12 rolls per pan. (You can place them in the fridge overnight at this point on continue on.)
- Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
- Bake at 350 for 15-20 minutes.
- While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.
- Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.
Source: Adapted slightly from Chef in Training.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | 
Tags: Funfetti, sprinkles, yeast | 
11 Comments »
Banana Bread Cinnamon Rolls
At the gym, I always get momentarily excited when a group fitness instructor will remind us how long it is until spring break. That is until I realize I haven’t had a spring break in 5 years and probably won’t ever again. I think throughout highschool and undergrad they need to prepare you for the fact that you will no longer have those cushy months off every summer, or the weeks off at Christmas and spring time. Oh the days before responsibility.
Enough reminiscing though. It’s time to talk about bananas and how much I love baking with them. Although it’s rare that they survive long enough in my kitchen to turn brown. They are usually consumed well before that can happen, but every now and then I get smart enough to buy larger quantities in order to force the situation in which they need to be baked with. This most recent time, they were so brown that if I had waited another day they might have ended up in the trash. But instead they were transformed into these beautiful cinnamon rolls that taste just like banana bread.
Two years ago: Chicken Parmeatballs
BANANA BREAD CINNAMON ROLLS
Makes 8-12 rolls
Ingredients:
DOUGH
3 Tbsp unsalted butter, to be divided
1/4 cup whole milk, warmed (not over 116 degrees)
1-1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
1-1/2 cup all-purpose flour, plus extra for rolling out
1/2 cup white whole wheat flour
2 Tbsp dark brown sugar
2 Tbsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Pinch ground cardamom (optional)
1/8 tsp ground ginger
1 medium overripe banana, mashed (no chunks)
1 egg
Oil for coating rising bowl
FILLING
1/3 cup dark brown sugar
2 Tbsp sugar
Pinch salt
1 tsp ground cinnamon
2 Tbsp chopped walnuts
Half medium banana, thinly sliced
GLAZE
2 oz. reduced fat cream cheese, softened
1 Tbsp milk
1 cup powdered sugar, sifted
1/2 tsp vanilla extract
2 Tbsp chopped walnuts
Directions:
- Make your dough: Melt your butter in a little saucepan. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will bubble a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
- Combine the warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy.
- In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 2 tablespoons of your melted/browned butter and stir to combine. Add yeast-milk mixture, banana and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low (or knead by hand). Add more flour if necessary.
- Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
- While it is rising, line the bottom of one 9-inch round cake pan with parchment paper and butter the sides of the pan and the paper.
- Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 12×12-inch square. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough and top with banana slices. Roll the dough into a tight spiral. (It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it.)
- With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-1/2 inch sections (for 8 rolls) or 1-inch sections (for 12 rolls).
- Place buns in prepared pan. Sprinkle any sugar that fell off onto the counter over them. Cover pan with plastic wrap and let rise for another 45 minutes.
- If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
- 15 minutes before you’re ready to bake them, heat the oven to 350 degrees. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
- Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle with cream cheese glaze, then top with walnuts.
Source: Adapted from Smitten Kitchen.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | Tags: bananas, cinnamon, cream cheese, walnuts, yeast | 13 Comments »
Mini Meyer Lemon Sticky Rolls
The Meyer lemon craze continues!
After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.
In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.
One year ago: Creamy Tomato Basil Bisque
MINI MEYER LEMON STICKY ROLLS
Makes 24 mini rolls
Ingredients:
DOUGH
1-1/4 tsp active dry yeast
1/4 cup + 2 Tbsp warm milk (about 100-110 F)
1/4 cup (1/3 stick) unsalted butter, at room temperature
2 Tbsp sugar
1 tsp vanilla extract
1-3/4 to 2 cups all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1 Meyer lemon, zested
1 egg, at room temperature
FILLING
1/2 cup sugar
1/8 teaspoon freshly grated nutmeg
zest of 1 Meyer lemon
1 Tbsp Meyer lemon juice
1 Tbsp unsalted butter, at room temperature
GLAZE
2 oz. cream cheese, softened
Juice of 1/2 Meyer lemon
1/2 cup confectioners’ sugar
1/2 Meyer lemon, zested (optional, for garnish)
Directions:
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and 1/2 cup of the flour and mix briefly to combine. Add the egg and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
- Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
- To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in one tablespoons of lemon juice.
- Lightly grease a 9 inch round baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches. Cut into two 5×8 inch rectangles. Spread the dough evenly over both with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Repeat with remaining rectangle. Cut each dough roll into 12 even rolls (24 total), and place them, cut side up, in the prepared baking dish.
- Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
- Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
- While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
- When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.
Source: Halved from Tracey’s Culinary Adventures.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | Tags: cream cheese, lemon, nutmeg, powdered sugar, yeast | 15 Comments »
Review: Wilton Non-Stick Mini Holiday Pan & Buttermilk Biscuits
Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!
Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!
Two years ago: Chocolate Chip Cookie Dough Dip
BUTTERMILK BISCUITS
Serves 8
Ingredients:
2 cups all-purpose flour, plus additional for dusting
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 Tbsp cold unsalted butter, thinly slice
2/3 cup lowfat buttermilk, plus additional for brushing
3 Tbsp nonfat plain Greek yogurt (I used Chobani)
Directions:
- Heat oven to 425 degrees. Lightly grease the cavities of a mini holiday pan with non-stick spray. (Alternatively, line a baking sheet with parchment paper.)
- In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined.
- Gently divide the dough into 12 equal pieces and lightly press into the cavities of the pan. Brush tops with buttermilk. Bake for 15 minutes or until puffed and lightly golden. Flip out and serve.
- (If using a parchment paper lined baking sheet: Scrape dough onto a lightly floured surface; very gently shape it into an 8″x 6″ rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes.)
Source: Adapted slightly from SELF Magazine.
Disclosure: I received a complimentary Non-Stick Mini Holiday Pan from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
Posted in Bread Rolls Buns & Dough, Breakfast, Christmas, Holidays, Pastries, Reviews, Sandwich | Tags: buttermilk, Greek yogurt | No Comments »
Cranberry Fritters & Giveaway
It’s the finale of Christmas Week! But first I want to thank Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina for putting together a great week of festivities, and for asking me to be a part of it. Today’s last and final theme is Christmas Pies/Pastries. As always, make sure to check out all the other participating bloggers’ recipes once you are done here!
- Christmas Apple Pie from Kim of Cravings of a Lunatic
- Pumpkin Cheesecake Fried Pies from Jen of Juanita’s Cocina
- Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
- Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
- Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
- Bakewell Tarts from Isabelle of Crumb
- Grasshopper Pie from Erin of Dinners, Dishes and Desserts
- Cranberry Fritters from Erin of The Spiffy Cookie
- Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
- Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
- Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker’s Daughter
- Raspberry Galette from Chung-Ah of Damn Delicious
Fritters versus Doughnuts. What is the difference? According to a web dictionary, a fritter is “a small mass of fried or sautéed batter often containing fruit or meat”, while a doughnut is “a small usually ring-shaped cake fried in fat”. Although those definitions don’t do either of them justice, I would have to deduce that I am correct in calling what you are about to feast your eyes upon a fritter. A cranberry fritter in fact, and they are dangerously easy to make. There is a reason why I don’t own a deep fryer, because I would be frying everything in sight.
In the spirit of giving this holiday season, Freund Container & Supply has also generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Once you’ve saved this recipe, scroll to the bottom of this post to find out how to enter!
Two years ago: Berry Medley Smoothie
CRANBERRY FRITTERS
Makes 1-1/2 dozen
Ingredients:
1 egg
1/2 cup sugar
1 Tbsp unsalted butter, melted
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
Oil for deep-fat frying
Powdered sugar
Directions:
- In a bowl, beat egg; add sugar and butter.
- In a separate bowl combine flour, baking powder, cinnamon, nutmeg and salt. Add to sugar mixture alternately with milk. Stir in cranberries.
- Heat oil to 375 degrees. Drop tablespoonfuls of batter into oil (I used a medium cookie scoop). Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side.
- Drain on paper towels. Allow to cool slightly, then toss in or sprinkle with powdered sugar.
Source: Found on A Whisk and A Prayer, originally from Taste of Home.
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This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.
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***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***
Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.
My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.
One year ago: Gluten-Free Cake Batter Pancakes
BAKED PURPLE SWEET POTATO DOUGHNUTS WITH MARSHMALLOW GLAZE
Makes 6 doughnuts
Ingredients:
DOUGHNUTS
1/2 cup all-purpose flour
1/2 cup 100% whole wheat flour
1/4 cup + 2 Tbsp sugar
1 Tbsp unsalted butter, cold
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp cloves
1/2 tsp salt
1/4 cup + 2 Tbsp mashed purple sweet potato
1 egg
1 tsp vanilla extract
1-2 Tbsp 2% milk, if needed
GLAZE
1/2 cup Marshmallow Fluff
1 Tbsp boiling water
Sprinkles for decorating (I used Wilton’s Autumn Micro Leaves)
Directions:
- Preheat oven to 325 degrees. Spray a doughnut pan with baking spray, set aside.
- In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
- Add baking powder, spices, and salt, mixing until combined.
- Add sweet potato, egg, and vanilla. If the dough is too dry, add a tablespoon or two of milk. You want the dough to be thicker than cake batter but not dry.
- Transfer batter to a ziptop bag. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the doughnut wells until 3/4 cup full (the batter is thick and holds it’s shape, it won’t really settle or bake smoothly if you spoon it into the pan).
- Bake 8-12 minutes, until the top of the doughnut springs back when lightly tapped.
- Let cool in pan 3 minutes and then transfer to a wire rack to cool.
- For the glaze, mix together both ingredients in a shallow bowl until a glaze consistency.
- Dip the doughnuts into the glaze and add sprinkles while the glaze is still soft.
Source: Doughnuts adapted from Confections of a Foodie Bride. Glaze from Mele Cotte.
Caramel Apple Cinnamon Roll Cupcakes
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
CARAMEL APPLE CINNAMON ROLL CUPCAKES
Serves 12
Ingredients:
ROLLS
1 cups 2% milk
1/2 Tbsp active dry yeast
2 Tbsp + 2 tsp sugar
1 tsp salt
3-1/4 cups all-purpose flour, divided
1 egg
2 Tbsp unsalted butter, room temperature
FILLING
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1-1/2 Tbsp cinnamon
1/2 cup finely chopped tart apples
1 cup (about 16) chopped Milky Way caramel apple mini candy bars
TOPPING
1/2 cup brown sugar
1/4 cup unsalted butter
1 Tbsp light corn syrup
1 tsp vanilla extract
2 tsp milk
Directions:
- In a small saucepan or a microwave oven, warm milk to about 110 degrees. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and one cup of flour and beat for two minutes. Beat in egg and butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
- Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.’
- While waiting for it to rise, make the filling. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, apples and chopped candy bars.
- Roll out dough into a long rectangle (about 22″x10″) about 1/4” thick. Brush with about half of the melted butter.
- Spread the apple/candy bar mixture evenly over the dough, leaving about an inch empty on all sides.
- Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces.
- Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
- Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
- Preheat the oven to 350 degrees.
- Evenly distribute the remaining 1/4 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden. Allow to cool for 5 minutes in the pan before removing to a wire rack.
- While the rolls are cooling, make the topping. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in vanilla and milk. Allow to cool slightly before drizzling over rolls.
Source: Rolls adapted slightly from Pass the Sushi. Topping adapted from Confessions of a Cookbook Queen.
Guest Post: Rocky Road Doughnuts by Steph’s Bite by Bite
I enjoy Steph from Steph’s Bite by Bite. Her blog is really fun and full of creative recipes, but she balances out her food splurges with a healthy workout schedule. I have to say it is awfully thoughtful of her to have included Work It Out Wednesdays in between her recipes in order to recover from tempting goodies such as her S’mores Cinnamon Rolls, Chocolate Covered Peanut Butter Pies, and Oatmeal Raisin Cookie Dough Dip. Sometimes she throws in something crazy like a Strawberry Breakfast Margarita that is surprisingly healthy. But today she’s taking us down a rocky road… filled with doughnuts!
One year ago: Chicken Parmesan Quesadillas
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Rocky Road Doughnuts
makes 12 incredible doughnuts
For the Doughnuts:
1 1/4 cups flour
1/2 cup dark cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon espresso powder
1 egg
3/4 cup buttermilk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
For the Marshmallow Frosting:
4 tablespoons butter
1/2 cup marshmallow crème
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon milk
For the Topping:
1 1/2 cups almond meal
Preheat oven to 350 degrees F. Spray doughnuts pans with cooking spray and set aside.
In a large bowl combine flour, dark cocoa, baking powder, sugar, and espresso powder. Add in the egg, buttermilk, applesauce, and vanilla whisking until batter is smooth. Spoon batter into doughnut pans filling 3/4 of the way full. Bake doughnuts for 10-12 minutes. Let cool in pan for a few minutes then turn out on to cooling rack to cool completely.
In the bowl of a stand mixer beat the butter, marshmallow crème, and vanilla for a few minutes until blended and fluffy. Add in the powdered sugar a little bit at a time. Then add in the tablespoon of milk beating for just a minute to thin out the icing (add more milk if icing is too thick).
Place ground almonds on a small plate or bowl. Dunk the tops of the doughnuts in the almonds.
Pour a cup of coffee and get your doughnut on.
Frosting adapted from Kraft
Posted in Breakfast, Pastries | Tags: almonds, applesauce, buttermilk, cocoa, espresso powder, marshmall creme | 4 Comments »
Guest Post: Apple Upside Down Peanut Butter Coffee Cake by Living The Sweet Life
Please join me in welcoming Sharana from Living The Sweet Life! I think you will enjoy her. For starters she and I are both passionate about peanut butter. But she might take the cake because the last time I checked her blog there were scads of peanut butter posts in a row (all in celebration of national peanut butter month), including a peanut butter cinnamon raisin bread! Incredible. And she likes to have fun in the kitchen. For example, one time she even put sparklers on top of a brownie. Heck yes.
Today Sharana shares her vivacious spirit through a tasty coffee cake. And yes it also is made with peanut butter. I may need to form PBA – Peanut Butter-oholics Anonymous. Of course I wouldn’t just be a founder…
One year ago: Eggplant Parmesan
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Excuse me while I pick myself off of the floor … I cannot believe I am getting the chance to guest post on The Spiffy Cookie!
Me? – are you sure?!?! Dinky novice little food blogger me?
ohhhmygawd ohhhmygawd – Woo-hooo!! Yippee!! Am I dreaming? <– that’s exactly how I felt when the cute and sassy Erin e-mailed me to let me know that I would be a part of a selection of Guest Posts on her blog. To say the least, I couldn’t believe it – and as I’m writing this- – I still can’t believe it.
Thank you Thank you Thank you Thank you Thank you Thank you Thank you Erin – - it’s such a pleasure.
But wait – where are my manners ….
Hellloooo Spiffy Cookie World, how are you good looking readers doing today? – I’m Living The Sweet Life, and as my name states – - I live a pretty sweet life. I’m entranced by all involving flour, sugar, butter and if you can fit it in there – - peanut butter.
If I’m not baking or cooking – I’m probably dreaming about food – - or reading about food – - or my favourite of all – - eating 
lol.
I’ve been reading The Spiffy Cookie for a while now, and each time – - Erin takes my taste buds to a whole new world. I adore her play on flavours, her commitment to decadence and it doesn’t hurt that she loves cookies and peanut butter – - probably as much as I do!
She’s cute, hilarious and honestly one of the most humble bloggers I’ve ever seen. This is a big deal that I get to talk to all of you today – - So I thank you for reading
The delicious aspects of life have always seem to delight me, whether it be bringing family together, sharing an intimate moment, celebrating life’s everyday miracles or just having a comforting dinner alone. I can’t help but believe we should all live sweet. love sweet and be sweet.
So sweethearts – - ready to get your oven hot?
Grab an apron, it’s about the get hot and Messy!!
Apples and Peanut butter – - pretty much health food if you ask me!
Apples….healthy!
- Peanut butter….healthy! ( and SO CREAMY AND DELICIOUS AND *sigh* YUUUUMMM!).
So this cake, if you can convince yourself, is pretty much healthy lol. Okay, maybe not completely healthy … but at least we’re trying and if not, it sure makes for a fan-tab-ulous desert.
Just picture it – warm peanut butter cake, jeweled with slices of cinnamon sugar encrusted apples – - as the scent of baked goods prances all over your senses – - you know what, don’t just picture it – - take a bite 
Apple Upside Down Peanut Butter Coffee Cake
2 Large Apples – 1 Red Delicious – 1 Golden Delicious
1/4 Cup + 3 Tbsp Butter – separated and at room temperature
1 Cup Brown Sugar
1 tsp Cinnamon
2 Large Eggs
1/4 Cup Peanut Butter
1/4 Cup Warm Water
1/4 Cup Chunky Apple Sauce ( you can also substitute any apples sauce)
1 tsp Vanilla
1 Cup Milk + 2 Tbsp Vinegar (not to worry if your milk curdles — you want this to happen )
2 Cups Flour
1 tsp Salt
1 tsp Baking Soda
Directions:
Preheat your oven to 350 oc and lightly grease an 11 inch cake pan.
Carefully peel and slice your apples – set aside until ready to use.
In a small dish mix 1/4 cups of brown sugar with cinnamon – set aside.
Next, melt 3 Tbsp of your butter – and pour into your prepared cake pan.
Dust with your cinnamon sugar mixture.
Arrange your apple slices in your pan. Make it pretty – - you deserve pretty. Let everyone in the pan, get to know each other – - without them knowing, they’re about to create a master piece.
Now, sift your flour, salt and baking soda in a medium sized bowl.
Then, cream the rest of brown sugar with the rest of butter. Once combined, add your eggs. Next goes your peanut butter, warm water, apple sauce and vanilla.
Mix’er up!!
Add your dry ingredients to the wet, alternating with your milk mixture.
Flour Mixture – Milk Mixture – Flour – Milk – Flour.
Ready to party? – over your apples with the cake batter.
Bake for 35 minutes and bask in the sweet smell that is about to fill your home.
Once finished, remove from oven and allow to cool for at least 15 minutes – - anything less, will result in cinnamon-sugar sticking to the roof of your mouth ( 
*ouch!!*).
Turn your pan out onto a clean surface – slice and enjoy.
I hope you like this little number – - it’s been fun spending some time with all of you. And Erin, thank you a million times over.
Stay Sweet
xoxo
Posted in Breakfast, Cakes, Desserts, Pastries | Tags: apples, applesauce, milk, peanut butter | 5 Comments »
Maple, Walnut, and Flaxseed Pancake Doughnuts
I discovered something magnificent. You can pour pancake (or waffle) batter into a doughnut pan and make pancake-doughnuts! The world of doughnut-making possibilities just expanded right in front of your eyes, didn’t it? Pancakes now can be baked into the shape of doughnuts. Heart-shaped ones in this case thanks to the post-Valentine’s Day sale at Target.
These pancake-doughnuts are even good for you. A healthy doughnut – the world just paused for a second in disbelief. Full of whole wheat and flaxseed they are a great way to start your day. And I really enjoyed the tiny crunches of walnut pieces.
For a moment I contemplated making a maple syrup-glaze to enhance their doughnut-likeness but decided to stick to pouring regular syrup over the top and eating with a fork. And don’t forget the berries!
One year ago: Spicy Cheetos Crusted Chicken
MAPLE, WALNUT, AND FLAXSEED PANCAKE DOUGHNUTS
Serves 4-5 (makes approximately 18-20)
Ingredients:
1/2 cup cake flour*
1/2 cup 100% whole wheat flour*
1/4 cup ground flaxseed
1/4 cup walnuts, finely chopped
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg
*Or use 1 cup whole wheat pastry flour
Directions:
- Preheat oven to 425 degrees. Grease doughnut pan; set aside.
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Pour scant 1/4 cupfuls into the prepared doughnut pans**. Bake for 6 minutes. Allow to cool for a minute before inverting the pans to release doughnuts. Serve with syrup and raspberries.
**Batter can also be cooked pancake or waffle-style.
Source: Adapted slightly from Prevention RD, originally from Bon Appetit.
Posted in Breakfast, Pancakes, Pastries | Tags: buttermilk, flaxseed, maple syrup, whole wheat | 17 Comments »
