Thursday, June 27, 2013

Mini {Low-Fat} Doughnuts

Not only are these mini doughnuts low-fat, but they’re pretty darn adorable! The secret to making them low-fat is baking them. Plus, they’re bite-size…aka guilt-free!

Let’s make some mini doughnuts!

Chocolate Cake Mini Doughnuts

You’ll need:

1 cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup low-fat buttermilk

½ cup packed brown sugar

1 egg

4 teaspoons unsalted butter, melted

1 teaspoon vanilla extract

1)      Pre-heat oven to 425 degrees. Spray mini doughnut pan with non-stick cooking spray.

2)      In a large bowl, whisk flour, cocoa, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

3)      Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each doughnut cup, about 1/3 full. Tap pan on counter to evenly spread batter into cups.

4)      Bake 4-6 minutes or until tops of doughnuts spring back when touched. Cool in pan 3-4 minutes; remove to cooling rack. Cool completely before decorating. (Makes about 36 mini doughnuts)


Let’s decorate!

Chocolate Glaze

1 cup confectioner’s sugar

1 tablespoon unsweetened cocoa powder

2 tablespoons milk
Combine until smooth. Dipped cooled doughnuts into bowl and allow excess glaze to drip back into bowl. Top with colorful sprinkles & mini chocolate chips. Place on rack until glaze is set.
 Enjoy with a shot of milk!!

Monday, June 10, 2013

Red Velvet Pancakes

A fun take on the Southern classic cake, these red velvet pancakes are so fluffy & so yummy! They have the light chocolate flavor of the cake, right down to a cream cheese glaze. They're the perfect indulgence for a special breakfast, brunch or just about anytime!

Let's make some pancakes!

You'll need:
  • 1 cup all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 egg, beaten
  • ¾ cup buttermilk
  • ½ teaspoon vanilla extract
  • 2 tablespoon butter, melted
  • 4 teaspoons red food coloring
Cream Cheese Glaze
  • 2 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • powdered sugar, garnish

For Pancakes:
1. In a large bowl, sift together flour, baking powder, salt, sugar, & cocoa powder.
2. Add in egg, buttermilk, butter, vanilla extract, & red food coloring.
3. Stir it up gently until combined. The batter should still have a few lumps in it. Do not over mix.
For Cream Cheese Glaze:
In a medium size bowl, add all of the cream cheese glaze ingredients and blend until smooth and silky. Set aside.
4. Preheat griddle and grease with butter.
5. When hot, add pancake batter using a ¼ cup.
6. Flip with the first few bubbles start to break on the surface of the pancake.
7. When the other side is soft to the touch, it’s done!
8. Stack on a plate.
To Assemble:
1. Stack one pancake on a plate and spread on a layer of cream cheese glaze.
2. Repeat with another pancake.
3. Stack the third pancake and sprinkle with powdered sugar.
4. Pipe on the cream cheese glaze.