Baked Ring Doughnuts

Doughnuts are surprisingly easy to make - at least baked ring doughnuts are! I'd like to have a go at filled doughnuts at some point but the baked kind are definitely healthier than the deep fried ones and you can still make them look really pretty (and they taste good!) so I think this is a good place to start.

I was recently sent a selection of products to review from CakeMart - if you haven't visited their website before I encourage you to take a look around, you might be surprised by what you find! They have a really wide range of products, for instance cookie cutters in every shape you can think of, and all sorts of other baking and cake decorating equipment.

I received this Wilton-branded doughnut pan from them to review and I knew immediately from the Wilton name that it would be good. I sprayed the pan with Cake Release and the doughnuts came out so easily and were perfectly shaped and golden brown. The only downside is that you can only make six at a time so you have to do a few batches -but I think I prefer these to the mini doughnut size and the pan is actually a good size to put away in the cupboard.

The pan comes with a recipe inside the card and that's what I used to make these doughnuts, though I used self-raising flour instead of 'cake flour' (it's an American recipe) and baking powder, used caster sugar as I don't keep granulated, and I didn't have any buttermilk so I made my own from milk and a squeeze of lemon juice.

This quantity made 14 doughnuts:
2 cups self-raising flour
3/4 cup caster sugar
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs
2 tbsp. butter, melted
to decorate:
icing sugar and water, sprinkles
100g milk chocolate

Preheat oven to 180C. Spray a doughnut pan with Cake Release or similar.

Mix all the ingredients together in a bowl and beat until well combined. Using a teaspoon carefully spoon the mixture into the pan making sure you don't cover the centre of the doughnut.

Bake for 7-9 minutes until golden brown. Remove from the tin to cool and repeat with the remaining mixture.

I decorated half of the doughnuts with white icing (icing sugar mixed with water) and coloured sprinkles from Dr. Oetker which looked really pretty. I decided the ones with the thicker icing looked better.

I then melted 100g milk chocolate in a bowl in the microwave and took the remaining doughnuts and dipped them directly into the melted chocolate. This gave a very even coating and I thought they looked really good.

I was going to visit some friends and meet their new baby at the weekend so I decided to take these doughnuts - well, most of them - as a gift.

Thanks to CakeMart for sending me the doughnut pan to review.

These doughnuts are quite cake-y and I think they are pretty, particularly the ones with the sprinkles, so I am sharing these with Love Cake, hosted by Ness at JibberJabberUK, as the theme is 'colour me pretty'.

Read More

Butternut Squash, Fennel and Goat's Cheese Quiche

I made this quiche for our new year's day buffet party and it uses winter vegetables, but they are ones you can also find at this time of year - at least, I certainly did the other day. As a quiche is a light dish that can be eaten cold, while it is great for buffets that you need to prepare ahead, it is also really good for picnics and al fresco lunches.

 

I based my quiche this Linda Barker recipe on Good to Know; I used my giant pink pie dish which I love but don't have reason to use very often. You can make your own pastry but I used ready-made as the recipe suggested, as I had a lot of food to prepare for the buffet!

 

Roll it out and line the pie dish and then fill with baking beans - this weighs the pastry down while you bake it blind.

  

I had a lovely selection of vegetables to use for this including some fennel, butternut squash (one of my favourite vegetables), red onion and spring onion.

You do have to pre-cook the vegetables so chop them up, lay out in a roasting tray and drizzle with a little bit of oil. Bake at 180C for about 20 minutes and allow to cool a little, then sprinkle over the baked pastry crust. I then sliced up some goat's cheese and laid it on the top.

Beat 3 eggs with 300ml milk and season and carefully pour into the quiche making sure it doesn't spill over the edges. Bake in the oven at 180C for 25-30 minutes.

The top is a lovely golden brown when cooked; I don't have a picture of the whole quiche but you can see a lot of the ingredients inside in this slice. I thought the quiche was lovely - the butternut squash and fennel went really well together and the goat's cheese gave a really nice depth of flavour.

I'm sending this to Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker, as the letter she has chosen this month is Q.

 

 

The theme for this month's Pastry Challenge, hosted by Jen's Food, is picnics, and this quiche is perfect for a picnic.

 

Butternut squash is one of my favourite vegetables - it's so versatile, as it can be roasted, mashed, used in soups, and goes well with salads as well as hot meals. I also like the fact that it's a really robust vegetable and quite difficult to overcook, and the colour always adds something nice to a plate. So I am sharing this with Vegetable Palette, hosted by Shaheen at Allotment 2 Kitchen, as her theme this month is 'your favourite vegetable'.

 

 

 

 

This also fits in with the Simply Eggcellent challenge hosted by Dom at Belleau Kitchen, where eggs take centre stage, as his theme this month is savoury dishes.

 

 

 

Read More

Alphabakes Round-Up 2015: B

 

The letter B means brownies for many of you, judging by the number of chocolate brownie entries we had for Alphabakes this month - from myself included! If you are indeed a fan of chocolate brownies check out my other blog which I have recently started as a way of experimenting with Wordpress and of course celebrating the fudgy chocolatey snack - http://ift.tt/1c260D1

Shameless plug aside it was great to see lots of entries this month, and they weren't all brownies. Bundt cakes are brilliant - they can be any recipe as the name comes from the ring-shaped tin which I believe originates from Germany. Ness at JibberJabberUK had some bananas to use up and created her own recipe, adding carrots, dried fruit and spices, and decorated the cake with mini eggs. A great cake for Easter or any time!

These banoffee eclairs from Helen at Fuss Free Flavours are a creative twist on a traditional bake. She added some dulce de leche to the whipped cream and used bananas in the filling, and they are beautifully decorated - much neater than the eclairs I've made before! The photograph is so good too.

Another bundt decorated with mini eggs - which seems to have been a trend this Easter! This pretty speckled egg white chocolate bundt comes from Dominic at Belleau Kitchen. He says the lemon zest stops the cake from being too sweet and it's very easy to make, which is the beauty of bundts as they don't even have to be filled.

My Alphabakes co-host Ros at The More Than Occasional Baker made these 'cinnabunnies' for Easter, using ready-made cinnamon bun dough and arranging them in the shape of rabbits. Aren't they cute?

Laura at I'd Much Rather Bake Than made these amazing brownies with mini Galaxy Caramel eggs - some of my favourite chocolate. She made these to celebrate getting accepted to do a PhD - congratulations! Don't these look amazing?

 

Bananas also inspired Stuart at Cakeyboi who made these banana maple nut waffles. He has a new waffle iron but his secret is toasting the waffles after they have come out of the machine - I might have to try that!

More buns, this time from Jen's Food. These are flavoured with saffron and glazed with a lemon  icing and look really spring-like so perfect for this time of year. She says they have a soft and light texture similar to brioche.

Jas at All That's Jas sent us this wonderful Easter bunny cake that is a lot of fun and almost looks too good to eat - but I'm sure I could! She says she has a family tradition of making something bunny-related at Easter which is a nice idea.

Jas also made these banana upside-down mini cakes, a quick and easy favourite where she always has the ingredients at hand. I'm curious to know if other people have go-to recipes like this?



That's not all from Jas - she also sent in this beef soup with semolina dumplings. It's nice to have a savoury recipe for Alphabakes and one that is so beautifully presented. It looks like it might take a while to make but I think it would be worth it!

Ros from the More Than Occasional Baker is back with these banana and berry lemon muffins - a flavour combination I wouldn't have guessed worked, but clearly it does! They look very colourful and pretty I think.

B is for buttermilk birthday cake, in this post from Elizabeth at Elizabeth's Kitchen Diary and I urge you to read her account of treasure hunting on St Ninian's Isle and how the birthday cake was served in a cave!

Some more brownies, this time from Suelle at Mainly Baking; she made brownies with hazelnut praline crust and I think the crunch of the crust would contrast really well with the softness of the brownies.

 

My mum sent in three B cakes this month - a blueberry sponge, chocolate brownies and a very pretty blue iced bundt. She must have been baking up a storm!

These hot cross buns from Kate aka The Gluten Free Alchemist look really good, and the flavour - apple, cherry and sultana is an unusual twist. She ate them with homemade lemon curd so look out for that recipe on her blog too!

Kerene, the Dream Baker, made these mini cheesecakes with blueberry compote which she says is a recipe that just can't go wrong - sounds good to me! They would be perfect for afternoon tea or a summer party.

Jean at Baking in Franglais used a chocolate brownie mixture as a base for a cake in this sticky pear and chocolate brownie cake. She was baking at a friend's house while her kitchen is being finished which she has unfortunately had a few problems with - hope you have your lovely new kitchen soon, Jean!



When I saw the title 'buns' in this post I thought Kerene at The Dream Baker had made iced buns - but in fact she produced these chicken curry buns. A bit like a spicy chicken pie, these have bread dough instead of pastry and look very enticing!

 You can never have too many brownie recipes... these chocolate and pecan brownies come from Kat the Baking Explorer, who was using up store cupboard ingredients before moving to a new flat. Hope the move went well!

 

I think Lisa at United Cakedom may have coined a new word - bruffins! These are brioche muffins with white chocolate chips and dried fruit and look delicious.

 

 I've never made brandy snaps before but Alexandra, aka the Lass in the Apron, makes it look so easy I might have to try! These are filled with a brandy-spiked cream and look amazing.

 

I made this lemon cake for a baby shower - so I am slightly cheekily entering it in Alphabakes as a baby cake - which I decorated with a teddy bear and a bow I made on a cake decorating course. The cake was really light and moist and lemony.

My Alphabakes co-host Ros at the More Than Occasional Baker has really been busy baking this month, and sent in these banana, cashew butter and chocolate chip muffins. She made these to try out a new protein supplement and says they are great for breakfast.

The last entry this month is another one from me: caramel-filled chocolate brownies. I got the idea from the Comic Relief Great British Bake Off and I can assure you these taste amazing!

Thanks to everyone who entered the challenge this month and sorry the roundup is a little late! Ros has already revealed which letter we are baking with in May so head on over to The More Than Occasional baker to find out!

Read More

Cheesy Chips with Bacon and Onion

Ever since I went to the Diner in Spitalfields I've been daydreaming about their fries with crispy onion, bacon bits, cheese and burger sauce. I've never had anything like it - incredibly calorific but they tasted amazing. Often when you get cheesy chips in this country, they have had cheddar melted over them, and left to harden, so you end up with most of the chips plain, and a few with congealed cheese on them - not something I particularly like. At the Diner however the cheese stayed melted- it was more like a sauce. I was aware you could buy something called Cheez Whiz in America which is a sauce in a jar that you could use on chips if you wanted, but I didn't think you could get anything like that in the UK. Until I saw this Squeeze Cheese online - I think it was on Tesco's website but I can't find it there any more, though I think you have also been able to get it in Sainsbury's. You can heat the bottle in the microwave so you can squeeze it out, but it still comes out like toothpaste which is a bit strange so I then had to spread it a little - and to be honest I wasn't a big fan of the artificial taste.

I did the bacon and onion to go with it, in this new frying pan I was sent for review - the Green Earth frying pan by Ozeri. Aside from the fact that I love the colour this is a brilliant pan. It's 20cm which is a little smaller than my other frying pans but just right if you are cooking for one or two people and don't want to waste energy heating a bigger pan that is half empty.

It has a natural ceramic coating so is non-stick and a better conductor of heat than other pans but has no harmful chemicals. It works on my induction hob which is great.



It has an unusual textured surface which apparently makes the food less likely to stick and to cook evenly; it made a good job of my bacon and onions!

I cooked the chips in the oven and when they were ready squeezed over some of the cheese and spread it around a little, and chopped the bacon and onion and sprinkled it over the top. I realised afterwards it wasn't quite the same as I'd had in the Diner as I forgot the burger sauce! And as I said I don't think the cheese was as nice as whatever they used. This is definitely an occasional treat and not something you should have every time you had chips, but as we had this on a Saturday evening before the cinema - when my boyfriend would have preferred to go out to a burger restaurant - I didn't think it would do too much harm. Back on the salads tomorrow!

Thanks to Ozeri for sending me the frying pan to review. All opinions are my own.

Read More