Browsing Tag



Baked Banana Bread Doughnuts

February 9, 2015

Banana Bread Doughnuts (2) | Espresso and Cream
I now fully understand why everyone says that the last few weeks of pregnancy are the longest weeks. There is something very strange about technically being “full term” knowing baby could arrive any day while being fully aware that baby could still be a month (!) away from his/her arrival. The suspense! The patience! I’m not great with the whole patience thing and have never really loved surprises, so you can imagine how this is all going over with me.

I’m working hard on keeping myself busy after a number of friends suggested that’s the best way to keep yourself sane and happy. I’ve got a pedicure on the calendar and a hair color appointment, along with a bunch of coffee dates and a to-do list of house-related projects. Hopefully I’ll welcome baby relaxed, pampered and fully socialized, right?!

Banana Bread Doughnuts (3) | Espresso and Cream
I’ve also been doing quite a bit of baking lately since I have the extra time on my hands. These Baked Banana Bread Doughnuts set a record in our house for how quickly they were consumed. I ate one, my husband ate 11 and they were gone in 24 hours. I’m not kidding! I’ll take that as a sign that these babies are one of the better recipes that I’ve made lately. But I’ll let you be the judge of that.

Banana Bread Doughnuts (1) | Espresso and Cream

Baked Banana Bread Doughnuts
Recipe type: Breakfast, Snack
Serves: 12
  • Doughnuts
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 1 large egg, lightly beaten
  • ½ cup granulated sugar
  • 3 very ripe bananas, mashed
  • ½ cup vegetable or canola oil
  • Doughnut Glaze
  • ¼ cup milk
  • 2 cups powdered sugar
  • Garnish
  • Additional powdered sugar for dusting (optional)
  1. Heat oven to 350F. If your doughnut pan is nonstick (I think most are) then do not spray. Otherwise, if it isn't nonstick, spray with cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, whole wheat flour, baking soda, baking powder, salt and cinnamon until well combined.
  3. In a second bowl, stir together the egg, sugar, bananas and oil until well combined. Add to dry ingredients and stir until just combined.
  4. Spoon some of the batter into each of the doughnut pans with a spoon. Alternately, you can spoon the batter into a pastry bag and pipe the batter into the pans, if desired.
  5. Bake 10 to 14 minutes or until toothpick inserted into doughnuts comes out nearly clean with just a few moist crumbs. Cool 10 minutes in pan. Remove from pan and cool completely on wire cooling rack.
  6. Meanwhile, stir together the milk and powdered sugar. Spoon glaze over warm doughnuts. Dust with powdered sugar, if desired.





Triple Chocolate Pumpkin-Chai Muffins

January 2, 2014


Happy New Year, friends! I think that in order to be accepted in the food blogger universe, I should really be sharing a recipe for salad, or a smoothie, or green juice. But since I can’t stick to the rules, I’m breaking with convention and sharing a recipe for muffins, with lots of chocolate and pumpkin and a little bit of chai.

You see, I got a little carried away with holiday recipe testing but got behind on posting some of the recipes I meant to share before the holidays were over. So instead of saving these recipes for Feburary (after you’ve all ditched your diets and gone back to regular modes of eating) I decided to share them now.


I will, of course, be sharing some recipes that are a little on the lighter side in the next couple weeks. But today is all about muffins. These little beauties are incredibly easy to make and have a ton of flavor thanks to the chai added into the mix. It’s a quick way to add a lot of flavor without much fuss. Enjoy!

Triple Chocolate Pumpkin Chai Muffins
Makes 12 muffins

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
3/4 cup canned pumpkin puree
2 eggs
1/4 cup oil
1/4 cup chai concentrate
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/4 cup dark chocolate chips

Heat oven to 350F. Line 12 regular-sized muffin cups with paper baking liners.

In large bowl, stir together the flour, cinnamon, baking soda and salt until well combined. Make a well in the center of the flour and add the pumpkin, eggs, oil and chai concentrate. Stir until wet ingredients and dry ingredients are well combined. Stir in the chocolate chips. Spoon batter into muffin liners. Bake 22 to 24 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking!


Cookie Dough Stuffed Brownies

July 2, 2013


I told you all last week about the new blog I’m contributing to at work, Tasteseekers Kitchen. Well, if you hopped on over there, you probably saw the ultra-decadent Chocolate Chip Cookie Dough Stuffed Brownie Pops. They super cute and much easier than cake pops, which drive me crazy! I can’t never get them to look as pretty as I would like.

When my friend, Laura, invited us over to dinner a couple weeks ago, I decided to make a version of that same recipe, with a few less steps. Instead of making the brownies into individual brownie bites in pop form, I layered cookie dough on top of brownies in a 13×9-inch pan and topped it with the cream cheese cookie dough mixture. On top of that, I spread a thin layer of melted semi-sweet chocolate to help with cutting the bars into clean pieces.

I think it’s safe to say the bars were a big hit! I cut them into fairly large pieces, but since they are so rich, I think I could have gotten away with making them smaller. I took the leftovers and stored them in the freezer, then thawed them slightly before serving a couple nights later. They were still totally delicious and worth every calorie.


Cookie Dough Stuffed Brownies
Recipe just slightly adapted from Tasteseekers Kitchen
1 box Betty Crocker fudge brownies, prepared according to package directions for a 13×9-inch pan
4 oz cream cheese
1/2 cup creamy peanut butter (not natural peanut butter)
2 tablespoons brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/2 cup mini chocolate chips
1 1/2 to 2 cups semi-sweet chocolate chips, melted

In large bowl with an electric mixer, combine cream cheese, peanut butter, brown sugar, vanilla, salt and powdered sugar until creamy. Stir in mini chocolate chips by hand. Spread mixture atop baked brownie mixture in pan.

Spread melted chocolate atop cookie dough mixture until you can no longer see any of the cookie dough. Refrigerate until chocolate is set, at least 30 minutes. Cut into bars to serve.

Happy Baking!


Everyday Brownies

June 19, 2013


Do you grocery shop with your husband or significant other? Here’s the deal: I love to spend time with Joe and we do a lot of activities together, but lately I’ve been trying to make a habit of going to the grocery store without him. Why, you ask? Because I find it incredibly difficult to stay on budget when I have a hungry hubby along with me. Somehow, we always end up with more snack food and unhealthy treats when Joe is along to drop things in the cart. I’m looking at kale. He’s browsing the chocolate covered peanut butter pretzels.

Don’t worry, I usually add some snack food into the cart when I shop solo (typically almonds, healthy tortilla chips and salsa, etc.) but last week I took it too far! I was informed by Joe that we had absolutely ZERO snack food in the house.

So, what’s a girl to do? Make brownies, of course! These brownies are easy to make since they don’t require you to have a ton of chocolate on hand (just a few ounces of unsweetened or semi-sweet) and are really easy to pull together. I like to call them “everyday” brownies because they aren’t super sweet (I cut the sugar in the recipe down to 1/3 cup from 1/2 cup and they turned out great) and since they have nuts as an option, it totally makes them everyday food, right?


Get the recipe for Better Homes and Gardens‘ Ultimate Brownies HERE


Related Posts Plugin for WordPress, Blogger...