Wednesday, February 29, 2012

Honey Butter Pork Tenderloin

I LOVE pork tenderloin and here is another delicious recipe! The combination of sweet honey and spicy cajun seasoning is definitely a winner!


Honey Butter Pork Tenderloin
Recipe from Momma Hen's Kitchen

4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes. Lower heat if honey begins to burn.

Place pot in oven and roast for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.

Tuesday, February 28, 2012

Hasselback Cheesy Garlic Bread

As soon as I saw this bread on Pinterest I knew I'd be making it. I mean, what's not to like? It's bread and cheese! :) I decided to make it one night on a whim and didn't have any sliced cheese. I didn't let that stop me, though. I just used the shredded mozzarella I had in the fridge and it worked like a charm. It is a little harder to stuff shredded cheese in the cuts but the bread was still delicious! Can't wait to make it again!

Hasselback Cheesy Garlic Bread
Recipe from Lauren's Latest

1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Monday, February 27, 2012

Baked Soy Sauce Drumsticks

This is one of those super quick, super easy, and very few ingredient meals. The drumsticks are thrown in a ziploc bag with soy sauce and garlic and left to sit for a few hours. Then it is all dumped into a pan and baked. Serve on the side of rice and a veggie and you have yourself a delicious dinner that took no time at all.


Baked Soy Sauce Drumsticks

Chicken Drumsticks
Soy Sauce
4-6 cloves garlic, minced

Put chicken in a ziploc bag and pour in enough soy sauce to cover the drumsticks. Add garlic and mix. Let marinate for at least 4 hours.

Pour chicken and marinade into baking dish. Bake at 350 for 30-40 minutes or until chicken is done.

Sunday, February 26, 2012

Peanut Butter Chocolate Chip Pancakes

You can never go wrong with peanut butter and chocolate and in pancake form it is divine! You could serve these pancakes plain, with butter & syrup, or with whipped cream. Either way is sure to be delicious!


Peanut Butter Chocolate Chip Pancakes

1 1/2 cups flour
2 1/2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1 egg
1 3/4 cups buttermilk
2 TBSP peanut butter
1/2 cup chocolate chips

Mix dry ingredients in a bowl; set aside. Whisk together wet ingredients in another bowl. Mix wet into dry. Fold in chocolate chips.

Cook pancakes on griddle until done.

Friday, February 24, 2012

Peanut Butter Nutella Swirl Cookies

Yes, this is my second PB & Nutella cookie posted this week. You may be thinking, "Wow... she made PB & Nutella twice in a week." The reality is that I actually made BOTH cookies on the same day. :) I couldn't decide between the two so I did what any sane person would do and made both. Okay, maybe sane isn't the right word! hahahaha

The cookies were FANTASTIC and I can't wait to make them again!


Peanut Butter Nutella Swirl Cookies
Recipe from Delightful Bitefuls

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella


Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Thursday, February 23, 2012

Spaghetti Bolognese

Add this to the list of recipes that I am shocked I haven't posted yet. This has been my Spaghetti Bolognese recipe for over 6 years and yet it isn't on my blog. Not quite sure how that happened so here it is now!

I love the addition of red pepper flakes to the sauce. It gives a little kick without being too spicy.


Spaghetti Bolognese

2 tsp olive oil
2-3 garlic cloves, minced
1 onion, chopped
1 lb ground beef
14 oz tomato sauce
1/4 cup red wine (or beef broth)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4-1/2 tsp crushed red pepper flakes (depending on how spicy you want it)
Salt & Pepper to taste
1 lb spaghetti, cooked
Parmesan for serving

Heat oil and saute garlic and onion until tender. Add beef and cook until browned. Stir in remaining ingredients (minus spaghetti) and simmer for 15 minutes. Serve over cooked spaghetti.

Wednesday, February 22, 2012

Bacon & Egg Salad Club Sandwiches

Easy and delicious... can't get any better than that! Enjoy!

Bacon & Egg Salad Club Sandwiches
Recipe from Nature's Own

4 lettuce leaves
6 slices bread, toasted
1 cup prepared egg salad
2 large 1/2” thick tomato slices
4 slices bacon, cooked crisp and cut in half crosswise

  1. For each sandwich, place 1 lettuce leaf on a toast slice; spread 1/2 cup egg salad over lettuce.
  2. Top with second toast slice; if desired, spread with mayonnaise or butter.
  3. Top with another lettuce leaf, 1 tomato slice, 4 bacon halves and third bread slice.
  4. To serve, use a large serrated knife and gentle pressure to carefully cut sandwich in half diagonally in both directions forming quarters. Insert a toothpick into each quarter to hold sandwich layers together.

Tuesday, February 21, 2012

TWD: Baking with Julia - Chocolate Truffle Tart

I was excited that a tart recipe was chosen for TWD because it gave me an opportunity to finally use my rectangular tart pan. :) I know, I know... I get excited for the little things!

This tart was super chocolatey. It started with a chocolate crust and then the chocolate filling had chopped chocolate biscotti and white chocolate mixed in. I made it on Valentine's Day and we ate it cold out of the refrigerator. It was super rich and delicious!!!

Thanks to Steph, Spike, Jaime, and Jessica for hosting this week. The recipe can be found at their blogs or in the wonderful book BAKING WITH JULIA.

Monday, February 20, 2012

Peanut Butter Cookie Cups with Nutella

Peanut butter and chocolate is probably one of my favorite sweet treat combinations. Use Nutella (my FAVORITE thing in the world!) in place of regular chocolate and then you are really talking! I am no stranger to putting a dollop of Nutella in the middle of a small treat (see these Nutella Brownie Cups) and I was excited to try it with peanut butter.

These cookies were little bites of heaven! IMPOSSIBLE to eat just one! Enjoy!

Peanut Butter Cookie Cups with Nutella
Recipe from Barbara Bakes

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup peanut butter
Turbinado sugar
1/2 cup Nutella

Preheat oven to 350. In a small bowl, whisk together the dry ingredients. Working with paddle attachment in electric mixer, cream the butter and sugar. Add the egg and vanilla and beat until combined. Add the peanut butter and beat on low until combined. Add the dry ingredients and beat until flour disappears, scraping down the sides of the bowl.

Form dough into 1 1/2 inch balls and roll in turbinado sugar. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes,the centers may not be completely set. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. 

Cool cookies on cooling rack.

Sunday, February 19, 2012

Oatmeal Raisin Pancakes

It's Sunday which means Pancake Day in our house! :) The majority of the time I make my buttermilk pancakes but every so often I like to try out a new pancake recipe. This morning it was Oatmeal Raisin Pancakes. :)

They are rustic and bumpy thanks to the addition of oats and raisins. They are incredibly delicious and remind me of an oatmeal raisin cookie. My family gobbled them up and they will make their way back to Pancake Sunday again soon!


Oatmeal Raisin Pancakes
Recipe from Tracy's Culinary Adventures

2 large eggs
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
heaping 1/2 cup old fashioned oats
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
pinch freshly ground nutmeg
1/2 cup raisins
Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate.

Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy, that's fine). Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes.

Cook pancakes on griddle until done. Serve with butter and syrup.

Friday, February 17, 2012

Three Cheese Ravioli in Balsamic Tomato Sauce

I LOVE homemade ravioli. It is so amazingly delicious and well worth the work. To be honest making ravioli isn't difficult, just time consuming. It takes me about 45 minutes to roll out all the dough (using my KA pasta roller attachment... I wouldn't want to do it by hand!) and mold it. But the end result is so yummy so it makes all the effort worthwhile!

I loved the addition of the balsamic vinegar to this sauce... it added a nice tang!


Three Cheese Ravioli
Recipe from All That Splatters

Pasta Dough

3 cups flour
3 eggs

Sift flour into a mixing bowl. Beat eggs, Gradually add eggs to flour, mixing with a spoon. As mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until mixture holds together in a ball. Removing dough from the mixing bowl, begin to knead dough for 2 minutes on a lightly floured board or table top. Cut dough in halves, cover with a bowl or a dampened cloth and allow dough to rest for 30 minutes.

Cut the half sections of dough in half again. Take the quarter section of dough and flatten with your hand as much as possible. Pass the dough through the rollers of a pasta machine four times with the rollers set at the widest setting, folding the dough each time into thirds. Set to the next thinner setting and pass the dough through. Repeat this process until dough is about the thickness of the edge of a knife blade.

Three Cheese Filling

16 ounces ricotta
4 ounces mozzarella, cut into small dice
2 eggs
1/3 cup grated parmesan
2 tablespoons chopped fresh Italian parsley
salt & pepper to taste

Mix all ingredients until well combined and refrigerate.

Using a ravioli maker, place one sheet of dough over the form, making sure the dough overlaps all cutting edges. With the molding plate, gently press to form pockets. Using a pastry brush, brush a little water around the perimeter of each ravioli pocket. Fill each pocket with a scant teaspoon of cheese filling. Cover with a second sheet of pasta dough, and roll over the top of the form with a rolling pin, sealing each ravioli. Turn form over and release ravioli.

Cook ravioli in 4 - 5 quarts of well-salted, boiling water for 3-1/2 to 5 minutes. Add sauce and serve.

Balsamic Tomato Sauce

1/4 cup extra-virgin olive oil
6 - 8 cloves garlic, peeled and thinly sliced
28 ounces diced tomatoes (canned or fresh)
2 tablespoons balsamic vinegar
salt & freshly ground pepper to taste
chopped Italian parsley, for garnish, optional
chopped basil, for garnish, optional

In a cold skillet, add olive oil and sliced garlic. Heat on low and slowly cook garlic until translucent, about 10 minutes. Add tomatoes and balsamic vinegar. Stir well. Season to taste with salt and pepper.

Drain ravioli, plate and top with sauce. Sprinkle with chopped parsley and basil. Serve.

Tuesday, February 14, 2012

Red Velvet Pancakes

Happy Valentine's Day!

I made these pancakes this morning for my kiddos and holy moly are they AMAZING!!!!! I served them with a light dusting of powdered sugar and some whipped cream. You could use maple syrup, too, or if you wanted to go completely over the top you could use a cream cheese frosting for the topping. They are insanely delicious... in fact, I may have some of the leftovers for lunch! hahaha


Red Velvet Pancakes
Recipe from That's So Yummy

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons granulated sugar
4 tablespoons unsweetened cocoa powder
2 large eggs
1-1/2 cups buttermilk
1/2 cup sour cream
2 teaspoons red food coloring
4 teaspoons vanilla extract
1/2 cup chocolate chips

Mix flour through cocoa powder in large bowl; set aside. Mix eggs through vanilla; whisk into dry ingredients. Fold in chocolate chips. Cook on griddle until done.

Monday, February 13, 2012

Lemon Ricotta Pasta

This dinner was super easy and super delicious! Only 5 ingredients and it took about 15 minutes. Perfect busy weeknight dinner!

Lemon Ricotta Pasta
Recipe adapted from Budget Bytes

1 box rigatoni
2 cans peas, drained
15 oz ricotta
1 TBSP butter
1 lemon, zested and juiced
Salt & Pepper, to taste
Parmesan, if desired

Boil noodles.

Mix ricotta, butter, lemon zest, lemon juice, salt and pepper in a bowl. Mix in a little water from the pasta pot and whisk until smooth.

Drain noodles; mix peas and noodles in sauce. Serve with parmesan, if desired.

Thursday, February 9, 2012

Pink Lemonade Bundt Cake

My daughter had a half day at school yesterday and asked if she could bake something since she had a free afternoon. Considering what a bake-a-holic I am there was NO way I was going to tell her no. Both kiddos love helping me in the kitchen and I am happy to pass on my love of all things culinary to my children.

My daughter chose a pink lemonade bundt cake that I pinned on Pinterest (which, by the way, she also LOVES Pinterest. She is definitely my kid!). Both kids climbed on the counter and we set to work making this delicious cake.

This cake is perfect for tiny bakers because it starts with a cake mix. You really can't get any easier than that. It is sweet and tart and yummy!


Pink Lemonade Bundt Cake
Recipe from Sugar Baby Aprons

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.

Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.

Bake at 350 for 50 minutes to 1 hour.

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.

Let cake stand in pan until almost cool.


Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.

Wednesday, February 8, 2012

Jalepeno Popper Crescent Rolls

 We LOVE jalepeno poppers. Usually Nathan makes them while he is grilling but we were craving them on Sunday and didn't want to fire up the grill. I came across this idea on Pinterest (LOVE Pinterest!) and they were a great substitute. The only thing I would do differently is to chop up the bacon and jalepenos and beat it into the cream cheese then spread it on the dough. That way there would be a more even balance of cream cheese, jalepeno, and bacon... just like on the grilled version we love!

Jalepeno Popper Crescent Rolls
1 can crescent dough
Cream Cheese
1-2 fresh jalapeños
Bacon, cooked

Preheat oven to 350.
Chop the jalapeños into small pieces. Clean out the seeds.

Cut bacon into small pieces.
Roll out your dough.

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake at 350 for 15 minutes or until golden.

Tuesday, February 7, 2012

TWD: Baking with Julia - White Loaves

Tuesdays with Dorie is back!!!! I baked along for 3 1/2 years when we were working through "Baking:From My Home to Yours" and am excited to be back as we begin our journey through "Baking with Julia". I am really excited for this book because of the wide variety of recipes. It's going to be a fun ride!

The first recipe chosen were the White Loaves. There is something so wonderful about bread straight from the oven and these loaves didn't disappoint. They were gone quickly! We ate the slices with butter & honey and even used some for sandwiches. SO good!

Thanks to Laurie of Slush and Jules of Someone's in the Kitchen for leading this project and hosting this week. The recipe can be found at their blogs, or better yet, go buy the book! :)

Monday, February 6, 2012

Pizza Pretzel Bites

Whenever I'd go to the pretzel stand in Germany I'd almost always get a pizza pretzel. I mean, the concept was genius.... a pizza on top of yummy pretzel dough! I was planning on making pizza for dinner last night but had forgotten to make my dough on Saturday (the recipe I use sits overnight). I still wanted pizza and then it hit me... make pizza pretzels!

These were AMAZING!!!!! I served them with pizza sauce for dipping but they were great alone. They are even delicious cold from the fridge a few hours later. They didn't take much time to make, either. I think MAYBE 15-20 minutes active time. Totally worth the effort!


Pizza Pretzel Bites
Recipe from Sweet Pea's Kitchen

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Canola oil
Pepperoni slices, cut into small pieces
Shredded mozzarella cheese
5 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Pizza sauce-for dipping

In the bowl of a stand mixer fitted with the dough hook, mix together the water, sugar, yeast, and butter. Let sit for 5 minutes.

Add the salt and flour to the yeast mixture. Knead dough at medium speed until a smooth and elastic ball forms, 3 to 4 minutes. If dough is sticky, add 1 tablespoons of flour at a time until dough comes together.

Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Turn out the dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 21 inch rope. Cut the dough into 3-inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin and stuff with pepperoni and cheese. Fold over the dough and pinch the ends. Place on a baking sheet and continue until all pretzel bites are stuffed.

Preheat the oven to 425 degrees F. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a parchment paper lined baking sheet, about 2 inches apart. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

Serve warm with pizza sauce for dipping.

Sunday, February 5, 2012

World Nutella Day - Chocolate Nutella Pancakes

Every Sunday is pancake morning at our house. A little over a week ago my friend, Rebecca, posted a recipe for Chocolate Nutella Pancakes and I immediately bookmarked the recipe. I set it aside to make this morning without even knowing that today was World Nutella Day. While I was checking Google Reader this morning I saw a few Nutella posts and discovered it was World Nutella Day. I thought it was perfect timing considering I was planning on making these pancakes!

The pancakes were AMAZING! I mean, let's be honest... can you really go wrong with a pancake filled with Nutella and topped with strawberries and whipped cream? No, you can't! This isn't an everyday breakfast but it's fun to indulge sometimes!

Happy World Nutella Day! Look HERE for prior Nutella recipes that I've made. Hope you'll break out a jar of Nutella and bake something yummy today!

Chocolate Nutella Pancakes
Recipe from Delectable Delights with Rebecca

2 1/2 cups flour
2 tsp. baking powder
1/3 cup cocoa powder
1/2 tsp salt
2 cups milk
2 eggs
3 1/2 TBSP melted butter
1 tsp vanilla
1/3 cup sugar

Whisk together flour, baking powder, salt and cocoa powder in a small bowl. Whisk together sugar, melted butter, eggs, vanilla and milk. Add dry to wet and whisk until combined. Preheat griddle, and ladle pancake onto hot griddle. Take a spoonful of nutella and place it in the center. Cover it with a little more batter. When pancake bubbles, flip and cook until cooked on the other side is done.  Serve with whipped cream and strawberries.

Friday, February 3, 2012

Zucchini, Black Bean, and Rice Skillet

This dinner was so easy (less than 10 minutes minus cooking the rice), so healthy, and SO delicious! My family inhaled it and there wasn't anything leftover. I really wish there was, though, because it was so good!

The only change I made was on the rice. The recipe calls for instant rice but I never have that on hand. Instead I cooked 1 cup of rice and then mixed it into the skillet. This is a meatless meal and I promise you won't miss the meat. If you want extra protein you could substitute quinoa for the rice.


Zucchini, Black Bean, and Rice Skillet
Recipe from Ready, Set, Eat

1 tablespoon Pure Wesson® Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Thursday, February 2, 2012

Baked Chocolate Donuts

I love traditional fried donuts as much as the next guy but sometimes it is nice to get that donut taste without all the extra work that comes from fying. These were a delicious breakfast treat and we will be making them again!

Baked Chocolate Donuts
Recipe from Sea Salt with Food

Baked Chocolate Cake Doughnuts


130 g (About 1 cup) All Purpose Flour

2 Tbsp Natural Cocoa Powder

1 tsp Baking Powder
¼ tsp Baking Soda

75 g Sugar

½ tsp Freshly Ground Nutmeg

½ tsp Sea Salt

2 Tbsp Unsalted Butter 

¼ Cup Buttermilk

¼ Cup Yogurt

1 tsp Vanilla Extract

1 Large Egg


Lightly grease a doughnut (or muffin) tin and preheat the oven to 350˚F.

Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

Fill each cup 1/2 to 3/4 full with a piping bag. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.

Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

Makes about 15 mini doughnuts.

Chocolate Glaze/Dip (Recipe adapted from Baked Explorations)
4 oz Good Quality Dark Chocolate, coarsely chopped
½ Cup Heavy Cream
2 Tbsp Unsalted Butter
Sprinkles to decorate

Place the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Whisk in the butter. Keep mixture warm.

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