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 colouring (don’t forget to add on the sprinkles now, before the icing sets.  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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Divine Sweet Vanilla Risotto with Red Fruits and Cinnamon

I present to you your next dessert or breakfast. It is delicious as either. Or maybe lunch, a snack, up to you!

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I had one in a cafe and was determined to recreate it at home. For once I think I did it better……..

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I have never tried or made rice pudding so I can’t compare then but I have a feeling they are similar. Also it is gluten free, which makes it a good alternative to porridge. I’d have it any day! I admit we were a bit lazy and used plums and berries that were already poached but you can use any fruit, fresh or cooked. I have a lot of ideas for sweet risottos now!

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It is a bit of a labour love but I found it doesn’t take as long as a savoury risotto so bonus! It’s worth the try at least once 🙂 Here is the recipe:

Divine Sweet Vanilla Risotto with Red Fruits and Cinnamon
Ingredients:
Risotto:
About 2 cups milk
1/4 cup (or so) of sugar
1 cup risotto rice
Vanilla paste or essence
Knob of butter/margarine
To top:
Poached red fruits like berries and plums
Some cinnamon

Instructions:
In a medium sauce pan, gently heat about one cup of the milk with the sugar and vanilla until the sugar has dissolved. Add all of the rice and start mixing/ massaging the rice over the low heat. The rice will begin to plump up and absorb the delicious vanilla-scented milk. When the milk has almost been absorbed, add some more and keep stirring. After about 25-30 minutes, taste it to see how the rice is cooked. If it’s still too raw for your liking, keep adding milk until it is perfect. When it is done (you may like it firm to the bite or super creamy), take it off the heat and mix in the butter/margarine. Get out those plates and serve the risotto into it. Pour some fruits on top and dust with cinnamon!

Enjoy 🙂

Makes about 4 servings and it lasts well in the fridge, you can heat it up the next day.

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Pastel Iced Cookies

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Fun fact: you are all capable of making and decorating adorable cookies. I used to think it was just for the professionals like Peggy Porschen but fear not, for those with a kitchen;can. It’s been a while since I’ve made these, so I’ll have to get back into them, but there is a recipe from a few years ago (5 actually, time flies….!) for cookies I have as a present for a new mother. If this is not a suitable theme for your cookies, simply change the colours 🙂 Remember that the colours sometimes fade slightly when the icing dries, so make it a little darker than you intend. I just used vanilla butter cookies for the base but you could add some lemon zest or substitute some flour for cocoa if you want to alter the flavour.
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For some reason that photo is slightly blurry…. but you get the idea. Anyway, have a go at them, even if they’re not for a gift and are just for fun!

Pastel Iced Sugar Cookies

100g butter

½ cup sugar

¼ cup icing sugar

2 tsp vanilla essence

1 egg yolk

1&1/2 cups flour

1tsp baking powder

Pinch of salt

Royal icing:

1 egg white

1&1/2 cups icing sugar

Food colouring

Hot water

Instructions:

Preheat the oven to 180°C and grease 2 cookie trays.

Soften the butter and beat with the sugars and vanilla essence until light and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and salt. Slowly add to the creamed butter mixture until the dough forms clumps. Pour the extra flour and dough onto a floured surface and knead until the mixture forms a smooth dough. Roll the dough until it is 6mm thick. Cut out shaped with a small heart and a small star cookie cutter. Transfer the shapes onto the cookie tray. Gather up the remaining dough and roll into a ball. Roll out until 6mm thin. Repeat the cutting process until there is no or a small amount of dough left. Bake the cookies for 10 minutes, until lightly browned. Remove from the oven and cool for 5 minutes. Unstick the cookies from the tray and place on a cooling rack to cool completely. Store in an airtight container until ready to ice.

Beat the egg white until stiff peaks form. Add the sugar a bit at a time, beating well after each addition. When combined, divide into 3 even portions. Colour one portion baby pink, one baby blue and one lemon yellow. Spoon about 1 tablespoon of each colour into a separate baking paper piping bag. Snip the ends of the piping bags and pipe outlines around the cookies. When the outlines have dried, add a bit of hot water to the royal icing to make it a bit runnier. Spoon into more paper piping bags and pipe the icing inside of the outlines, using the flooding technique. If necessary, use a toothpick to drag the icing into the corners. Then decorate with different colour icings, making different patterns such as dots and stripes. Leave the cookies until the icing has dried. Store in an airtight container.

Here are some slightly less professional ones used as a birthday gift a few years ago:
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The flowers are ones that I had actually made before hand, I piped them onto greaseproof paper to store them, and them stuck them on top of the dried flooded icing, which is an option too. Not very spectacular this batch but it’s just to give you an idea 🙂