Purple Ombre Vanilla Donuts

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Ombre Vanilla Donuts
Ingredients:
Donuts:
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp vanilla essence/extract
50 grams butter, melted
1 egg
250mls milk
+a little extra milk
Icing:
1 cup icing sugar
1 Tbsp butter, melted
Hot water
Blue and red food colouring
To decorate:
Sprinkles!

Instructions:
If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin. This recipe makes about 30 little donuts, so you may have to cook them in batches.

Meaaaanwhile, mix together the flour, sugar and baking powder. In another bowl, mix together the vanilla, butter, egg and 250mls milk. Make a well in the dry ingredients and mix in the wet ingredients until combined. The mixture should be thick enough to spoon into the donut molds. If it’s too thick, add a but more milk. Preheat the donut maker, if using. Fill the donut holes about 3/4 full and cook until golden and spring back when lightly touched (About 10 minutes in the oven if you are using that method). Cool on wire racks.

Onto the icing! Mix together the icing sugar, butter and a bit of hot water until you have a thick icing. Add some red food colouring and only the tiniest dab of blue. Mix and ice a handful of donuts before adding a little more blue colouringย (don’t forget to add on the sprinkles now, before the icing sets. ย Ice some more and keep repeating until you have used up all the donuts/icing.

Enjoy! Makes about 30x5cm diameter donuts.

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Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds

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What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time ๐Ÿ™‚ I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!

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This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine ๐Ÿ™‚

Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds
Ingredients:
Cakes:
150g butter
370g honey
3 eggs
245g flour
2 tsp baking powder
Frosting:
30g butter, softened
60g cream cheese
100g icing sugar
2 tsp cinnamon

Instructions:
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.

Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.

Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.

To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.

Makes 6.

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Lemon, Olive Oil and Blueberry Muffins

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Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.

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These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.

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These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!

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Lemon, Olive Oil and Blueberry Muffins
Ingredients:
Muffins:
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
Topping:
1/4 cup raw sugar
1 tsp lemon zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, thenย add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.

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Brown Sugar and Passion Fruit Cheesecakes

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Easter calls for brunch ๐Ÿ™‚ Which includes whipped cream to have on your hot cross buns…..

 

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This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.ย 

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We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing ๐Ÿ™‚

 

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Enjoy this goodness!

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Brown Sugar and Passion Fruit Cheesecakes
Ingredients:
Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
ยฝ tsp vanilla essence
To top:
ยฝ cup passionfruit pulp

Instructions:
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.

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Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too ๐Ÿ™‚

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste ๐Ÿ˜‰

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone ๐Ÿ™‚

 

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Orange-Kumara Mini-Cakes

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Let me introduce you to kumara, the Maori sweet potato. Aka divine, as fries, in cakes, roasted….

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And it makes the most gloriously orange cake batter!

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I was inspired by these beautiful edible flowers ๐Ÿ™‚ The cakes are simply muffins that I turned upside down….!

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Orange-Kumara Mini-Cakes
Ingredients:
Cakes:
1+1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1 egg
4 Tbsp butter, melted
3/4 cup mashed kumara
Zest of an orange
Juice of 3 oranges
Icing:
25g butter
1/2 cup icing sugar
Juice of an orange
Orange zest
1/2 tsp powdered ginger
Orange food colouring if you feel the need

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole cupcake/muffin tin.

In a large bowl, mix together the flour, sugar and baking powder. In another bowl, mix together the egg, butter, kumara, zest and orange juice. Tip the wet ingredients into the dry and fold very gently until JUST combined. You can add a little dash of milk or water if you feel it’s too dry. Spoon into about 10 of the cupcake/muffin holes. Bake for 15 minutes until a skewer comes out clean when inserted. Leave for a few minutes and then unmold and cool on a wire rack.

When cool, make the frosting by softening the butter and mixing in the rest of the frosting ingredients until smooth and lightened slightly. It should be a pipe-able buttercream-y frosting so add some more icing sugar or orange juice if necessary. Spread a little bit of frosting onto the bottoms of the kumara cakes then pipe the rest of the frosting on top as a wee halo (you could get creative here if you like). Annnnd done! They last very well for two days, as they are moist cake.

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Vegan Chocolate Orange Donuts

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Is it just me or are donuts becoming ever more accessible in the kitchen these days? I admit, these were made with a kitchen top donut-maker but even baked donuts are everywhere. Are they the latest cupcake….? Maybe!

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Either way, they are delicious, deep-fried or not. With butter and eggs or without!

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If any of you reading this are following me, I apologise for the lack of posts recently ๐Ÿ™‚ I’ll be more onto it when uni starts again!

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Vegan Orange and Chocolate Donuts
Ingredients:
Donuts:
1 cup flour
2 Tbsp cocoa
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp plain oil
3 tsp vinegar
Juice of one orange
Roughly 120mls water
Icing:
1/2 cup icing sugar
2 tsp margerine
Juice of half an orange
Orange zest
Maybe a little extra water
Orange food colouring (optional)
To decorate: Chocolate sprinkles
Instructions: If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin.

Mix together the flour, cocoa, sugar, baking powder and baking soda. Make a well in the middle and pour in the oil, vinegar and orange juice. Pour in most of the water and mix well. If the mixture is still too thick to pour, add a little more water and mix again. Preheat your donut maker and pour the batter in, filling to the top. Alternately, fill up your donut tin holes and cook for about 10 minutes, until they spring back when touched lightly. Cool on a rack and make the icing: Chuck all the icing ingredients in a bowl except the food colouring and heat in the microwave for ten seconds. Mix, and if the butter isn’t melted, repeat. When smooth and spreadable, ice the top of the donuts and sprinkle with the chocolate hail/jimmies/sprinkles. Devour!

Makes about 12x5cm diameter donuts

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All the drips and drops of orange icing and sprinkles that managed to miss the donuts themselves…..!

Mini Carrot Cakes with Quark Frosting

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Hello and welcome to what is yet another post about mini layer cakes (more to come) featuring poor quality photos that don’t seem to want to enlarge very well ๐Ÿ˜ฆ

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But at least there is cake. Or mini cakes at that ๐Ÿ™‚
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I’ve been meaning to try a frosting using quark (strained yogurt) for a while now, as to avoid the delicious but typical butter and icing sugar affair. Don’t get me wrong though, buttercream is one of the most heavenly creations on this planet!
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You could easily use a raspberry jam, or even apricot would go well, just as long as you strain it for the frosting part. These cakes are quite petite, so they make a good afternoon tea treats ๐Ÿ˜€

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Mini Carrot Cakes
Cake:
3 eggs
1/2 cup sugar
3/4 tsp ground stevia leaf
7 Tbsp oil
Zest and juice of one lemon
Dash of vanilla
1/4 cup ground almonds
2 tsp baking powder
1&1/2 cups plain flour
4-5 carrots, finely grated
About 1/2 cup water
Boysenberry Quark Frosting:
2/3 cup quark (you can strain about 1 cup plain yogurt overnight)
2 tsp seedless boysenberry jam
1 tsp honey
To fill and decorate:
Boysenberry jam
Crystallised flower petals
Small patio roses
Extra jam

Instructions:
Preheat the oven to 180 degrees Celsius and line two 20x20cm cake tins with baking paper.

Beat the eggs and sugar until light, pale and fluffy. Gently mix in the stevia, oil, lemon zest and juice and vanilla. In another bowl, combine the ground almonds, baking powder and flour. Fold into the wet mixture alternatively with the carrot and water. When JUST combined, pour the golden, delicious batter into the cake tins and bake for 25 minutes until a skewer comes out clean. Cool in the tins.

Now, to assemble. Using a 4cm diameter cutter (I used a cup actually!), cut out lots of little rounds. Make the frosting by mixing the quark, jam and honey together.

Spread some frosting onto the top of each round, and onย halfย of them, spoon a wee bit of jam. Place another layer on top and decorate with the flowers or swirled jam.

The frosting tastes best on the day it’s made, so you could bake the cakes the day before and assemble on the day. Makes 9 ๐Ÿ™‚

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Custard Tarts- Four Ways!

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Just as a disclaimer, this post does not exactly have a specific recipe, just some ideas for next time you are making tarts! Simply split your custard up and add some extra flavourings for 4 times the fun ๐Ÿ™‚ Featured here are lemon and coconut, chili chocolate, fruit and vanilla and also toasted sesame brulee. All from one batch of 12 mini tarts!ย 

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If you have any nice custard tart recipes of your own, pretty please comment and tell me about them! They are one of the things I would like to perfect over the Christmas period ๐Ÿ™‚

Custard Tarts Four Ways
Ingredients:
12 blind-baked shortcrust pastry shells (mine were mini)
1 batch of creme patisserie (I used a basic ratio with one egg only)
Extras:
Chocolate-Chili= 1 tsp cocoa, pinch of cayenne pepper, pinch of cinnamon, plus chocolate shavings to top
Lemon-Coconut= 1 tsp lemon juice, 1 tsp lemon zest, Coconut to top
Fruit-Vanilla= 1 tsp vanilla essence, fruit (I cut out a heart from a kiwifruit!)
Sesame-Brulee= Dash of vanilla or ground ginger, palm (or brown) sugar, 1 tsp sesame seeds

Instructions:
After making your creme patisserie, split it into four even amounts.
+To one, add the cocoa, cayenne pepper and cinnamon and mix well. Spoon into three of the tarts and top with chocolate shavings.
+To one, add the lemon juice and zest and mix well. Spoon into three tart shells and top with coconut (you can even grill them a bit for some colour if desired)
+To one, add the vanilla and mix, then spoon into the pastry cases and top with some fruit.
+To one, add the vanilla or ginger and mix, then spoon into the tart shells and top with palm/brown sugar and sesame seeds. Grill for about half a minute to make the brulee.

And there you have it! Four tarts from one batch, without too much effort (just mixing really).
NOTE: if you want to mix in the flavourings to the creme patisserie while it’s still hot, let it cool a bit before putting into the tarts.

 

 

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