Mini Nutella Donuts

Donuts usually make people happy, and mini things are extra cute so in my opinion these mini Nutella donuts are pretty much perfect. ;o) Plus they're baked so you can sort of feel good about eating them. You do need a mini donut pan though, I bought mine at amazon.



Baked Mini Nutella Donuts
Adapted from Squirrel Bakes

Yields 24 mini donuts, or 8-10 regular sized donuts

For the donuts

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, chilled
1/3 cup whole milk
1/4 cup Nutella
1 teaspoon vanilla extract
1 egg, beaten

1. Preheat oven to 350 degrees. Lightly grease donut pan.
2. In a large bowl combine flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk together to mix.
   
3. Using a pastry cutter or two forks cut the butter into the dry mixture till a course texture is formed.
   
4. In a small saucepan heat milk till simmering, set aside.
   
5. In a medium bowl combine egg, Nutella, vanilla, and warmed milk. Mix together as best you can, the Nutella caused me to have a little trouble with this.
6. Add dry ingredients to wet and blend just until incorporated. NOTE: If you think you need a little more liquid to make the batter spoonable or pipeable, add a bit more milk just to thin it out a touch
   
7. Spoon mixture into donut pan or transfer to a piping bag and pipe into pan.
8. Bake for 6-8 minutes for minis or until a toothpick entered in center of a donut comes out clean. Or, 8 - 10 minutes for regular sized donuts.
   
9. Remove and let cool in pan for 5 minutes
10. Flip pan over and let donuts cool completely on wire rack.

For the glaze

1/4 cup butter
2 tablespoons whole milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/4 cup Nutella
1 cup confectioners' sugar, sifted

1. In a medium saucepan combine butter, milk, corn syrup, and vanilla.
   
2. Whisking as butter melts, heat over medium until butter is completely melted and mixture is combined
   
3. Remove from heat and add Nutella. Whisk mixture until Nutella has melted in.
   
4. Add the confectioners' sugar whisk until smooth.
   
5. While glaze is still hot, dunk the tops of donuts into the glaze and set on a tray lined with wax or parchment paper until dry.
6. Add sprinkles if desired and let cool till dry to the touch.

Lemon Chiffon Layer Cupcake on Can It Cupcake?

I attempted to see if lemon chiffon cake could work out as a cupcake!

These are lemon chiffon cupcakes with a layer of lemon curd topped with vanilla glaze and a homemade candied lemon peel!

Please check them out at Can It Cupcake?!

Mango Sorbet

Well, I made some mango sorbet. And I'm not too sure how I feel about it!



It's yummy...refreshing, has a nice mango flavor. Texture is pretty good, not frozen solid. :o)

Except for me, I do not like biting into a slice of mango. The flesh is made up of all these fibers, it's a very fiberous fruit in texture...if that makes sense. I really don't like that!

So I knew that going in, but I went ahead and pureed up my mango and in the end, well, it still has these fibers in it...I'm wondering if I can strain it? On the plus side, it was SO easy to make, I'll certainly try it again, and let you know how it goes!

Mango Sorbet
From Razzle Dazzle Recipes

1 cup sugar
3/4 cup water
2 ripe mangoes, about 1/2 lb. each
Juice of 1 lime

1. Combine the sugar and water in a small saucepan and place over low heat.
   
2. Whisk until the sugar dissolves completely and the syrup is clear.
   
3. Remove from the heat and allow to cool to room temperature.
4. Cut the mangoes and remove as much pulp as you can
   Before you try this, I encourage you to check out this step by step guide to cutting a mango...I wish I had...
5. Juice your lime
   
6. Combine the cooled syrup, mango pulp and lime juice in a blender or food processor.
7. Blend until completely smooth
   
8. Cover and refrigerate until cold
9. Process in an ice cream maker according to manufacturers instructions
   OR
   If you don't have in ice cream maker, but you do have some time on your hands, you can try this method, which I've used successfully for sorbet!
10. Transfer to a freezer safe container and store in freezer!

Peach Stawberry Coffee-Cupcakes at Can it Cupcake?

Dear readers,

I have started a new blog! It's called Can it Cupcake? and it will answer just that! I'll be taking non-traditional cupcake recipes and turning them into cupcakes and baking up cupcakes inspired by treats that are not cupcakes at all! Sangria and angel food cupcakes are in the near future, so please go ahead and follow!

I have plenty of baking adventures in mind to go around though, so I will continue to post here as well!

To kick it off I just posted a recipe for Peach Strawberry Coffee-Cupcakes where I thought I'd try out how coffee cake handled being in a cupcake wrapper. Please check it out!



Hope you drop by!

Best,

Kim

Mexican Cocoa Ice Cream for Cinco de Mayo

I discovered a wonderful new shop, the Savory Spice Shop in Westfield, NJ. It's so much fun. The first time I went there I was overwhelmed and I walked out with only a few things, but I recently went back and bought a whole bunch of fun stuff!

Among my spoils was a bag of Mexican cocoa which I made Mexican cocoa ice cream in honor of Cinco de Mayo with!



I'm still learning how to make ice cream well. I have issues with my custard separating and that seems to make it freeze hard as a rock after processing. But this time I went very slow and I think it came out pretty good!



Mexican Cocoa Ice Cream
From Savory Spice Shop

Yields 1 quart
Note: If you don't have an ice cream maker you can use this method for processing!

3 egg yolks
1/2 cup sugar
1 1/2 cups milk
3 tbsp. Mexican cocoa
1/4 tsp. cinnamon extract
1/4 tsp. peppermint extract
1 1/2 cups heavy whipping cream

1. In a small bowl, whisk egg yolks and sugar together.
   
2. In a saucepan over medium heat, slowly heat milk to boiling point, stirring occasionally.
3. Slowly pour egg mixture into milk and thoroughly mix together.
   
4. Turn heat to low and stir constantly until the mixture thickens and forms a thick film on the back of a wooden spoon. (Do not let it boil or the mixture will separate)
5. Remove pan from heat and let cool to room temperature.
   
6. When cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly.
   
7. Mix in extracts and cream.
   
8. Refrigerate until cold, 1-2 hours.
   
9. Process the ice cream in an ice cream maker for about 25 min, or make sure you have a lot of time and use this method

Happy Cinco de Mayo!

Homemade Vanilla Marshmallows - Impress Your Friends

This past Christmas I entertained the idea of making candy as my homemade gift of choice (I made a mini cupcake trio instead). As part of my candy-making research, I looked up how to make homemade marshmallows and it looked incredibly easy! I finally got around to making them for Easter instead!

My first plan was chocolate covered marshmallow bunnies, an Easter classic, which I wound up using to top my white velvet vanilla bean and lavender cream cupcakes.



I used a special Wilton mold to make them, and used the rest of the marshmallow spread into an 8 x 8 brownie pan to make chocolate dipped vanilla marshmallows!




Before I go ahead and share the recipe, I need to warn you that I made a complete mess out of my stove top making these. The pan was too small and the marshmallow totally boiled over and made a burnt mess all over my stove top. So sad, we're still fighting it with the special stove top cleaner and scrubber. Please don't make my mistake!

Also, you'll see especially on the bunny marshmallows that the chocolate looks sort of speckled. I asked a friend who often makes molded chocolates about this and she thinks maybe my problem was that the confectioners sugar/cornstarch used to coat the marshmallows probably fell off the mixed with the chocolate which caused this. If this happens to you, a good solution would probably be to melt a fresh batch of chips after the first chocolate layer has hardened, and dip them again!

Vanilla Chocolate Covered Marshmallows
Adapted from Alton Brown on Food Network

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Semi-sweet chocolate chips
2 - 4 tablespoons Crisco

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Give it a quick stir to moisten. Attach whisk attachment.
2. In a medium saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt and stir to combine.
   
3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
   
4. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
   
5. Once the mixture reaches this temperature, immediately remove from the heat.
6. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
   
7. Once you have added all of the syrup, increase the speed to high.
   
8. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
   
9. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare your pans/molds

Prepare your pans/molds!

1. Combine the confectioners sugar and corn starch and whisk well to combine.
2. Lightly spray the molds or pan with cooking spray and powder all sides with the confectioners sugar mixture
3. For the molds, I filled a pastry bag with the freshly whipped marshmallow and piped it into the bunny shapes!
4. For the pan, lightly spray a rubber spatula with cooking spray and smooth the marshmallow into the pan.
5. Dust the exposed sides with the remaining confectioner sugar mixture. If you're using a pan, you can set some aside for when you cut them apart.
6. Let the marshmallows sit uncovered for at least 4 hours, and up to 24 hours.

For chocolate covered molded marshmallows

1. Gently remove the marshmallows from their molds.
   
2. Over a double boiler, melt the chocolate chips on low.
3. Line a baking sheet with parchment paper.
   
4. If your chocolate is thin enough for dipping you an skip this step. If it would be easier to dip if the chocolate was thinner, slowly add the Crisco one tablespoon at a time, stirring well and allowing each to melt. Test the consistency of the chocolate between additions.
5. Quickly dip and roll the marshmallows in the chocolate with a fork. Lift the marshmallow out using the fork and tap on the side of the pot to let some of the excess chocolate drip off. Scrape the bottom against the side of the pan and place on parchment paper. Try and do this pretty quickly, since the marshmallow will start to melt in the hot chocolate!
6. Place the tray in the fridge for only about 5 minutes or so until chocolate is set.
7. NOTE: If your chocolate does not dry shiny and looks a little speckled like mine, melt a fresh batch of chocolate and give them another coat.
   

For chocolate dipped marshmallows

1. Turn the marshmallows out of a pan and use a pizza cutter lightly dusted in the confectioners sugar/cornstarch mixture to cut the marshmallows apart
2. Dust each exposed side in the confectioners sugar mixture.
3. Over a double boiler, melt the chocolate chips on low.
4. Line a baking sheet with parchment paper.
   
5. If your chocolate is thin enough for dipping (which will depend on the chocolate you use) you an skip this step. If it would be easier to dip if the chocolate was thinner, slowly add the Crisco one tablespoon at a time, stirring well and allowing each to melt. Test the consistency of the chocolate between additions.
6. Dip the top of each marshmallow into the chocolate and set on a parchment (chocolate side up)
7. Decorate as you like!
8. Place the tray in the fridge for only about 5 minutes or so until chocolate is set.

Easter Baking Part 2: Vanilla Bean Lavender Cupcakes

To accompany my Cadbury egg cupcakes, I baked up these white velvet vanilla bean cupcakes topped with lavender cream and a homemade chocolate covered marshmallow bunny!



They were 4 days in the making! Thursday I made the marshmallows. Friday I coated them in chocolate. Saturday I baked the cupcakes, and on Sunday I finished the lavender cream and assembled for Easter dessert! Not that you have to take 4 days to make them, but the lavender needs to steep for 24 hours and the marshmallows have to set out over night, so it's a process!

In case you're wondering what lavender cream tastes like...it tastes pretty much just like it smells (in my opinion, anyway). Which is good news if you like the scent of lavender! The taste is very mild and you can smell the lavender in the cream, but it is something different! My family are always willing taste testers in my baking adventures, and I'll certainly make the cupcake again! But if I were to make these for a crowd, I'd probably also offer a regular or vanilla whipped cream cupcake as an option as well. A little something for everyone!

For now I'll just link to the marshmallow recipe here. I have more marshmallow creations to share that I'll wrap up in another post! Until then, on to the cupcakes! Please be sure to read the full recipe first, since the lavender cream has to be prepared a day ahead! Also please note the whipped lavender cream is pretty delicate and will start to melt if out of the fridge for too long. Keep your travel and serving plans in mind. ;o)

Vanilla Bean Lavender Cupcakes

Yields about 24 regular sized cupcakes

For white velvet vanilla bean cupcakes
Adapted from Java Cupcakes

1 1/4 cup milk (divided)
1/4 cup sour cream
1/2 teaspoon pure vanilla
1 vanilla bean
1 1/2 sticks unsalted butter
1 1/2 cups sugar
4 large egg whites
3 cups sifted cake flour (if you can't find cake flour, substitute 2 1/4 all purpose flour plus 6 tablespoons cornstarch sifted together, but try to find the cake flour! It comes in a box!)
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt

1. Preheat oven to 375 and line cupcake pans with liners.
2. Put 1 cup of the milk in a small sauce pan and set on medium heat.
   
3. Slice the vanilla bean down the center and scrape out as many seeds as you can and add to the cream. Then, add the whole vanilla bean pod to the cream.
   
4. Add the sour cream and vanilla extract to the sauce pan
5. Continue to cook until the milk starts to steam and bubbles begin to form around the outer edge of the milk, whisking occasionally.
   
6. Remove from heat immediately and let cool for 5-10 minutes.
   
7. Remove the vanilla bean pod from the sauce pan and discard.
   
8. In a large bowl, combine cake flour, baking powder and salt whisk together.
9. In the bowl of an electric mixer cream the butter and sugar together until light and fluffy.
10. Add the eggs and mix on high just until they start to whip up like frosting.
    
11. Add 1/3 of the flour mixture on low and continue mixing to combine. Add half the vanilla cream, then another 1/3 flour mixture, then the second half of the cream, and finally the last 1/3 of the flour mixture. Be careful not to over mix.
    
12. Add the last 1/4 cup of milk and mix just until combined.
    
13. Fill each cupcake liner about 2/3 full.
    
14. Bake 15-18 minutes.
    
15. Let the cupcakes cool in the pan for 5-10 minutes before removing to a wire wrack to cool completely. They should be 100% cool before you try to top them with the lavender cream!

For the lavender cream

2 cups heavy cream (whipping cream)
5 tablespoons dried lavender
2 tablespoons sugar
Purple/blue food coloring (optional)

1. Pour the cream into a bowl or measuring cup and whisk in the dried lavender.
   
2. Leave it to steep for at least 24 hours in the fridge
3. When ready, strain the lavender out of the cream and add the cream to a metal bowl (it will whip up better if it stays cold)
4. Whisk in the food coloring if desired - if you choose not to use food coloring, the cream won't be pure white, but it won't really be lavender either :o)
   
5. Using the whisk attachment or a hand mixer, start to whip the cream on high.
6. It will start to form bubbles, then start to look foamy, then become smoother and start to increase in size.
7. One it has passed the foamy stage, keep whipping on high and slowly add the sugar
8. Keep whipping until stiff peaks are just about formed then STOP! You don't want to over whip the cream since it will start to turn to butter, that would be sad.
9. Top the cupcakes with a dollop of cream and serve immediately, or pop em in the fridge til ready! (I also considered keeping the cream in the metal bowl and bringing it with me to assemble there, but it was just too many things to pack up!)

Happy lavendering!