Strawberry donuts (baked)

Hello sweet tooth! Here I am so excited about this wonderful recipe.

I love donuts, and I ordered a donut form to bake my own ones one month ago. Of course you can also make the donuts with a donut cutter. So I could not wait to start the magic in the oven, so I decided to bake these ones based on a recipe from this marvellous blog.

To be fair, I must say that my donuts did not look like the ones in the recipe there. The topping in my donuts did not have that creamy look and the frosting/syrup was a bit liquid. Now I know that I will have to add more icing sugar next time. Learnt!

The recipe is “easy peasy” and you just need to get a few ingredients really… I wanted to try strawberry frosting and I made a strawberry kind of syrup to bathe my donuts. I hope you like this recipe too and start baking them immediately.

INGREDIENTS

  • 1 cup all-purpose flour
  • 6 tablespoons of white sugar
  • 1 teaspoon of baking powder
  • 4 tablespoons of full fat plain yogurt
  • 2 tablespoons of milk
  • 1 egg
  • 1 tablespoon of unsalted butter (melted)

FROSTING

  • 3 fresh strawberries
  • 1 teaspoon of strawberry jam
  • 1 ½ cups icing sugar (sifted)
  • Colourful sugar, etc (optional decoration)

I suggest starting with the frosting as I keep it in the fridge for some time during the baking and when the donuts are cooled down we can top them straight away. No time to wait!

STEPS FROSTING

Get a recipient and chop the strawberries. Then, blend them and add the jam and icing sugar. Use a mixer to combine everything. Our frosting/syrup is ready for our home made donuts. Keep this frosting in the fridge for a couple of minutes and use it to bathe your donuts

STEPS DONUTS

To make the donuts, grab a mixing bowl and fold in flour, sugar, and baking powder. Mix the ingredients well. Get a second bowl and mix the yogurt, milk, egg and melted butter. Then, mix the wet ingredients with the dry ones.

Our batter is ready for the donut form, get a spoon or what you have at hand and fill the donut form with the dough or place the batter on a surface and use your donut cutter.

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Bake for 8-10 minutes until they turn gold and a little brown. When donuts are cooled down, remove from the tray and bathe them with the frosting. I dunked them a few times, but this syrup was a bit runny, though I loved it, you might want to add more icing sugar for the thickness of the frosting, if this happens to you.

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Now the work is done, the fun starts…sprinkle the donuts and prepare a coffee to enjoy them more!

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Yield: 8 donuts; Difficulty: Easy; Time: 25 minutes in total.

Cupcake Himbeer Kiss

Hello sweet tooth, here I am presenting you one of my delicious cupcakes, so voilà!…Cupcake Himbeere Kiss, and why kiss? Because when you try it, it tastes like a sweet kiss and fruity at the same time!

I decided to bake these beautiful and delicate small cakes on a Saturday afternoon to enjoy my everyday coffee time with my husband. We spoiled ourselves with a sugar shot while watching our favourite series Gilmore girls! What else can make your weekend more perfect?? Please tell us.

As we are at the beginning of the flowery season of the year (aka the SPRING) we tried something fresh and at the same time with a touch of berry. Believe me once you have one you will not want to stop…so it is kind of dangerous for our figure, but who can say no to a cupcake? Anyway, I don’t want to make you tired of reading, so I present you this simple recipe which is a version of the one which I found here (which is by the way a very professional and lovely baking blog). However, I have made these cupcakes with raspberries (not with blueberries like in the blog).

CUPCAKE:

  • 210g all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 115g unsalted butter (melted)
  • 100g granulated sugar
  • 100g light brown sugar
  • 1 large egg
  • 62g yogurt
  • 180ml milk
  • 2 teaspoons lemon zest
  • 1 and 1/3 cups frozen raspberries

FROSTING

  • 110g full fat cheese cream (at room temperature)
  • 30g unsalted butter (at room temperature)
  • 135g icing sugar
  • ½ tablespoon milk

Start with the frosting, because it needs to be in the fridge for some time. It is very easy to prepare. The result is amazing; you will probably have it with big spoons as if you were eating a pudding! At home we love it. Here there is an advice to take about the frosting: add more icing sugar to make it less liquid because mine seemed runny. Also in above list I have halved the amount of the original frosting ingredients as this was enough for my cupcakes. If you want more, you can always prepare this simple frosting… or if you want to eat it in your cereal…that’s an option too!

FROSTING STEPS

First of all get a weight to measure the amounts of cheese cream and butter and proceed to mix them by using what you have on hand. I used my mixer at medium speed. Once these two ingredients are combined, add icing sugar and if the mix is too dry pour a bit of milk or one tablespoon of it. I added a bit of salt. Keep it in the fridge and use it to top the cupcakes once they have cooled down. I had it in the fridge for about one hour, but it can also be kept longer there until it is firm enough.

CUPCAKE STEPS

Preheat the oven at (170º C).

First of all have on hand two recipients to mix the ingredients. In the first bowl toss the dry ingredients: flour, baking powder, baking soda and salt. Personally I like sifting these parts of the ingredients; you can just fold them into the bowl. Set aside.

In the second recipient mix the melted butter with the granulated and brown sugar. Once they are combined continue adding the egg, the yogurt, the milk and finally the lemon zest. Stir the dough manually or use the mixer to combine them well.

The last direction to make these wonderful treats is folding in the wet ingredients to the dry ingredients. Do NOT do it all at once, it is better when you are slowly adding the wet ingredients. Make sure there are no lumps in the final dough, and when everything seems ready add the last and star ingredient: the RASPBERRIES and….. voilà! We have ready our beginning of our watering mouth cupcakes.

Fill the cupcakes liners with the batter and introduce them in the oven for 17-20 minutes. How do we know when the cupcakes are ready? Simple! We can observe the surface of the cupcake and we introduce a toothpick and if this is clean we can already turn the oven off. Be careful do NOT over bake the cupcakes, they won’t taste the same.

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Let them cool down and here we have them! Home SWEET home made cupcakes!

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Once they have cooled down frost them and decorate them, I suggested this simple and quick (because I could not wait to try them) decoration, just a raspberry on top to kiss your lips!!

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Enjoy! I hope you make them soon and tell me everything about your treats!

With love,

Pinkwhisker with sugar

Yield: 12 Cupcakes; Difficulty: Easy; Time: 40 minutes

Irish soda bread

I tried soda bread for the first time when I lived in the UK. Irish soda bread is different from any other bread I had ever tried, and I must say I love it! I haven’t seen this bread in the last 2 years and I got so excited when I read this recipe in this blog.

The ingredients and the directions of this recipe are so simple that I couldn’t wait to bake it. I have done it 3 times already in the last weeks, and it has become my favourite bread. Although white bread is not the healthiest option for you, the taste of this one is amazing.

I usually enjoy slices of it for breakfast with nice honey and jam, and as a side for my vegetarian creams for lunch and dinner. I encourage you to try baking this one as it is very easy to make and doesn’t have any odd ingredients.

INGREDIENTS

  • 420 ml buttermilk
  • 1 egg
  • 515 g all-purpose flour
  • 38 g white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 65 g unsalted butter, cold.
  • 1 tablespoon poppy seeds (optional)

STEPS

To start with, get a small bowl where you will beat the egg and right after add the buttermilk. Mix it until combined. Set aside.

Mix the dry ingredients in a bigger second bowl. Start with flour, salt, sugar and baking soda. Once it is well mixed, fold in the pieces of cold butter and work the batter. It won’t mix well but don’t panic, it is just right. Next, make a kind of well in the recipient and fold in the mixture of the buttermilk with the egg.

Mix it well, but do not over mix it. If you like, feel free to add the poppy seeds or other ingredients such as nuts, raisins, chocolate, etc. Now, shape the batter with your hands using flour. Transfer the dough to the baking tray that has to have a baking paper on it. Then take a knife with a minor touch of butter and mark a cross on it. Your bread will look like this:

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Preheat the oven for a couple of minutes at 170 º C and introduce your bread inside.

After 20 minutes open the oven and cover the bread with tin foil to avoid it get brown on top and not cooked in the inside. Leave it 20 more minutes, and after turn the oven off.

Let the bread cool down on the tray in the oven and after wrap it entirely with tin foil. This way it will not get dry and it will keep it fresh.

Here it is your bread, enjoy it!

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Yield: 1 beautiful bread; Difficulty: Easy; Time: 40-45 minutes in total

CHILLI CHOCOLATE COOKIES

This is my own recipe of chilli chocolate cookies and I got the inspiration from the recipe: “cookies con chips de chocolate y mantequilla de cacahuete” from this super cool blog.  My recipe is an adaptation; instead of peanut butter I added dark and chilli chocolate.

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INGREDIENTS:

  • 210 g all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 140 g unsalted butter softened at room temperature
  • 140 g brown sugar
  • 90 g white sugar
  • 1 egg
  • 45 g of chilli chocolate chopped in small pieces
  • 70 g dark chocolate chips
  • 35 g unsweetened dark cocoa powder

STEPS

We need to have 2 bowls where we will make these delicious cookies. To start with, we will grab a recipient and we will fold in the butter and the sugars- we mix them well with a spoon or spatula until the batter gets creamy. Then we add the egg and we repeat the action. Set aside.

Our second bowl will be a bit smaller and we will sift the flour, cocoa powder, baking soda, baking powder and salt. Mix it with a spatula. Set aside.

Once we have done these two steps we will pour the dry ingredients in 3 times (not all at once), we want our dough to be without lumps. When we have all the ingredients well mixed we will need to fold in the chilli chocolate pieces and the chocolate chips. The batter will not need to be refrigerated long because it will be firm.

We use a spoon and we make balls- we can add more chocolate chips in the balls especially for sweet tooth and chocoholic addicted like me.

Our cookie dough will be kept in the fridge for almost 1 hour. After that we will introduce them in the oven that will have been preheated previously to 170º C. The cookies will expand in size and we need to look at them carefully because they can get burned and we cannot distinguish it well because they are dark brown colour.

The result is amazing and only 8-12 minutes in the oven; you will enjoy your coffee time with your super freshly home made baked cookies. What is better than baking your own cookies? You know what you really eat!

Yield: 12 cookies. Difficulty: Easy. Time: 25 min.

Welcome

Welcome to my blog, I am a vegetarian from Spain. I am passionate about cooking any type of meal. I love international cuisine, as much as I love sweet treats and baking. I try to eat well every day and knowing what I eat satisfies me. The cooking inspiration has come from my mother since I have always been her helper at the kitchen. Although my mother cooks traditional Mediterranean meals, I was always curious about exotic or new recipes.

Cooking is art where you need to combine the best ingredients to get great results! Personally I love my house smelling like sweet stuff…

I will post some of my rainbow recipes more or less regularly!

I wish you enjoy my blog and I am looking forward to hearing from your recipes!

With love,