Tag Archives: Dessert

Triple Chocolate Donuts

14 Replies

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…..chocolate, chocolate and more chocolate.

Ok, what I mean here is , there’s dark cocoa powder in the batter, dark chocolate chips in the batter and dark chocolate frosting on top. I mean, seriously, right?

Since I have this donut pan I never ever buy donuts from the store anymore. In fact I would take on a bet to see who is quicker, me baking a few donuts or you getting them at the store. Anyone up for the challenge? No, this really is such an easy recipe and very fast.  I’m talking 5 minutes mixing, 9 minutes baking. Done.

While they cool, I make the frosting which is also very easy . And as soon as they are cool enough, after about 15 minutes, we frost them, so yummy.

chocolate donuts

Makes 8 donuts

Ingredients;

  • 1 C. All Purpose Flour
  • 2 tbsp. Cacao Powder
  • 1/3 C. sugar of choice
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • pinch of Salt
  • 1 large egg at room temperature
  • 1/2 C. buttermilk (or mix plain yoghurt and milk 50/50)
  • 1 tsp. Vanilla Extract
  • 2 tbsp. melted butter

Frosting;

  • 3 oz. dark Chocolate, chopped
  • 1 tbsp. Honey
  • 1 tbsp. butter
  • 1 – 2  tbsp. freshly brewed hot coffee (or hot water)

Method;

Pre heat oven to 375° F

Mix all the dry ingredients in one bowl and the wet ingredients in an other.

Mix the wet in to the dry. DO NOT over beat.

Spoon the batter into the cavities of the pan.

Place on rack in the middle of the oven and bake for 9 – 10 minutes.

In my oven it is exactly 9 minutes. But insert wooden skewer to test to be sure. Every oven is a bit different.

Transfer to a rack to cool.

Meanwhile make the frosting by melting the chocolate and butter in the microwave at 20 second intervals until melted, stirring in between. Add the hot coffee and honey, stir.

Let cool a little bit and frost the donuts.

Enjoy!

Myra XO

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Not quite what you were looking for? How about Tartelettes aux Ganache

Halloween Donuts

36 Replies

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GUESS what…it’s almost HALLOWEEN….

So exciting, I love Halloween. We also love making all food Halloween-ish, like these cute little Halloween Donuts. They are super easy and are baked rather than fried in oil. Everyone loves them, see for yourself.

Makes 6 Donuts

Needed: Donut Pan

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Ingredients;

  • 1 C. All Purpose Flour
  • Remove one tablespoon and replace it with Corn Starch
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • pinch of Pink Himalayan Salt
  • 1 large egg at room temperature
  • 1/3 C. fine Caster Sugar
  • 6 tbsp. Buttermilk
  • 2 tbsp. melted Butter
  • 1 tsp. Pure Vanilla Extract

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Method;

Pre heat oven to 350 F

Sieve the first four ingredients very well together.

In an other bowl, combine the remaining ingredients.

Stir in to the flour mixture. DO NOT OVER MIX.

Grease your doughnut pan or oil spray. Divide the batter between the holes.

Bake for 8 – 10 minutes. Insert a tooth pick to test if they are done. If it comes out dry they are ready. Remove them from the oven. Let cool completely before icing.

For the icing I have used confectioners sugar with natural food colours

and a Halloween Sprinkle Mix.

The icing has to be quite thick or it will absorb into the doughnuts.

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Caramel Sauce, dairy free and refined sugar free

11 Replies

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The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.

But I was missing something, something sticky on top so I came up with this caramel sauce, it’s dairy free and refined sugar free. So much better for you than the store bought junk.

It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.

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Ingredients;

  • 1 C.  Coconut Blossom sugar
  • 2 tbsp. butter
  • 1 tbsp honey
  • 3/4 C. coconut cream
  • 1/2 tsp vanilla extract
  • pinch of Himalayan salt

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Method;

Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.

Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.

Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.

Store in a sealed jar or container in the fridge for up to 2 weeks.

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How about pouring this over French Crêpes. ?

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No bake White Chocolate Cheese Cake with Raspberry Swirl.

16 Replies

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Prep time: 20 min plus refrigeration

Makes 8 servings

I am very excited about this cheese cake, the only sugar it has is that of the 3 ounces of white chocolate. The base is healthy and the rest of the cheese cake too. But you really can’t tell, it is super smooth and silky. And no baking!

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Ingredients Crust;

  • 1 C. Oats
  • 1/3 C. nuts, almonds, cashews, hazelnuts with no skins
  • 10 medium medjool dates, stone removed
  • 2 tbsp. Agave syrup
  • 1 tbsp. Coconut oil
  • 1 oz. white chocolate

Ingredients Filling;

  • 7 oz. Cream Cheese, at room temperature
  • 2 1/4 C. Greek Yoghurt 2 % fat, at room temperature
  • 1/3 C. Xylitol or 2 tsp. Liquid stevia or sugar of choice
  • 4 oz. white chocolate
  • 6 Gelatine leafs (4.5″x3″) , (11.5 cm x 7.6 cm)

Ingredients Raspberry Swirl;

  • 1 C. frozen raspberries
  • 1 tbsp. Xylitol or 1/4 tsp. Liquid stevia or sugar of choice
  • 1 tbsp. water
  • 1 gelatine leaf (4.5″x3″) , (11.5 cm x 7.6 cm)

Method;

Start by making the bottom. In a food processor blend together the oats, medjool dates and nuts. Add the agave syrup and coconut oil until crumbly consistency.

Line an 8″/ 20cm. spring form with baking paper. You need to line the sides of the ring too.

Cut a long strip of baking paper. Oil spray the ring of your tin so the paper will stick easier.

Place the crumbly bottom mix in the bottom of your tin. Press firmly to cover the entire bottom. Place in the freezer. Meanwhile put one ounce of white chocolate in a microwave safe bowl and melt at 20 second intervals. White chocolate burns easily so be careful.

Remove the spring form from the freezer and spread with a thin layer of chocolate, this will act as a protection film to ensure that the crust does not get soggy. Place in the refrigerator.

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Method for raspberry swirl;

Soak one gelatin leaf in cold water for five minutes.

In a saucepan over medium heat, place the raspberries, the xylitol or sugar of choice and the tablespoon of water.

Bring to a slow simmer and cook for about 4 to 5 minutes. Squeeze out the gelatin and add it to the raspberries. Mix it through and let it cool slightly before pureeing it in a blender. Set aside.

Method for the Cheese cake filling;

Soak 6 leafs of gelatine in a bowl of cold water for 5 minutes.

Melt the white chocolate in the microwave at 20 second intervals stirring each time.

Squeeze out the gelatine leafs and place them in a sauce pan over low heat with one or two tablespoons of water. Melt the gelatine.

In a bowl mix the cream cheese until smooth, add the yogurt a bit at a time. Mix well while adding the xylitol or sugar of choice. Add the gelatin, pouring it into the filling mix, stirring at the same time.

Mix the cheese cake filling into the melted white chocolate , one teaspoon at a time . This is a bit tricky so you have to mix fast and keep adding to form a smooth filling. Once you have about half a cup, add the rest of the cheese cake mix. Combine thoroughly.

Pour the half the cheese cake mix in the spring form on top of the crust. Pour half the raspberry sauce over the yogurt. Make swirls with a knife. Repeat with remaining filling and sauce.

Set in the refrigerator over night.

Enjoy

Myra Xo

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