Category Archives: Breakfast

Baked Cinnamon Doughnuts and Doughnut Holes

Posted in Breakfast, Dessert, doughnuts by

My family loves doughnuts. We usually make this spanish version of fried sweet potato/potato doughnuts called boñuelos. But sometimes, I also make baked doughnuts. It’s great just covered with cinnamon ans sugar but my family’s favorite are the ones dipped in vanilla glaze.

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For this recipe, you will need:

30 grams melted butter

320 grams all-purpose flour

half tsp salt

1.5 tsp ground cinnamon

1 tsp vanilla extract

1 pack of baker’s yeast

220 ml milk, warm

1 egg, lightly beaten

110 grams white sugar

 

Directions:

1. In a cup, stir in the baker’s yeast into the rest of milk and let it rest for 5 minutes.

2. Sift together the flour, cinnamon and salt. Set aside.

3. In a bowl, whisk and combine 150 ml of milk, melted butter, lightly beaten egg and sugar. Add this to yeast mixture.

4. With a wooden spoon, stir in the dry ingredients to the milk mixture. Knead with your beater with the dough hook attached. If the dough is sticky, gradually add in more flour until it does not stick anymore to the dough hook nor to the bowl. Knead with your hads for 5 minutes. Form into a ball. Thinly apply olive oil to the bowl so the dough won’t stick to it (I use a paper towel to do this) and place the dough ball in the bowl and let sit for 1 hour or so or until it has doubled its size.)

5. Roll into 1/2″ with a rolling pin. Cut with your dougnut cutter or two round cookie cutters if you don’t have one.

6. Line the cookie sheet/baking tray with parchment paper and place the dougnut pieces on it, about 1.5″-2″ apart from each other. Let it rest for 30-45 mins and cover with a clean towel. I like to let it sit in the warmer part of my house (which is the living room)

7. Pre-heat the oven at 170 degrees C.

8. Bake the doughnuts for 8-10 mins or just until it’s golden brown.

9. Cool on a rack. Dip in sugar+cinnamon or dip in vanilla glaze (recipe below) and decorate with jimmies or sprinkles.

 

Vanilla Glaze Recipe

You will need:

60 ml milk

1/2 tsp vanilla extract

250 grams sifted icing sugar

food coloring (optional)

 

Directions:

1. Heat the milk in the microwave for 30 seconds to 1 minutes or just until it’s lukewarm. Stir in the vanilla extract and food coloring- Gradually add in the icing sugar, whisking while gradually adding the sugar.

2. Dip the doughnuts into the glaze and decorate with sprinkles or jimmies.


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Enjoy!

 

 

 

 

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Strawberry-Cotton Candy and Chocolate-Marshmallow Cake Pops

Posted in Breakfast, Cake, Cake Pops, Cupcakes, Dessert by

I made these cake pops for my daughter’s birthday. It would have been easier and equally delicious to use crushed oreo cookies for the cake pops but I wanted a strawberry flavored cake pops and chocolate cake pops. So, I ended up baking a strawberry-cotton candy cake and chocolate-marshmallow cake for the cake pops.

birthday cake pops

I also made cupcake cake pops as party favors for my daughter’s birthday. I made it using a cupcake cake pop mold.

cupcake cake pops

Chocolate-Marshmallow Cupcake Cake Pops

I made a ballerina cake pop stand for the cupcake cake pops favor. If you’d like to see how I made it, go HERE.

cake pops in a ballerina cake pop stand

Now, let’s proceed to the recipes. For the Strawberry-Cotton Candy Cake, you will need:

4 large eggs, room temperature

250 grams cake flour

125 grams strawberry yogurt, room temperature

90 ml refined olive oil

300 grams caster sugar

1/4 tsp salt

1 1/2 tsp baking powder

1-2 drops cotton candy aroma (optional)

strawberry cake pops

Directions:

1. Pre-heat oven at 170 degrees C. Grease baking pan. Set aside.

2. Sift together the cake flour, salt and baking powder. Set aside.

3. In a bowl, cream the eggs and sugar until fluffy and creamy. Add the aroma drops and olive oil. Beat until incorporated. Add the strawberry yogurt and beat until well incorporated. Scrape the sides and gradually beat in the flour mixture. Pour in the baking pan and bake in the center of the oven until a toothpick inserted in the center comes out clean. Let it cool on a rack.

strawberry and chocolate cake

For the Chocolate-Marshmallow Cake Pops, you will need:

2 large eggs, room temperature

1 1/2 tsp vanilla extract

1-2 drops marshmallow aroma

225 grams granulated white sugar

50 grams defatted sugar-free cocoa powder

50 grams melted unsalted butter

200 grams all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

150 ml lukewarm water

150 ml buttermilk, room temperature

Directions:

1. Preheat oven at 175 degrees C. Grease baking pan.

2. Sift together cocoa powder, salt, sugar, all-purpose flour, baking soda, baking powder and set aside.

3. In a bowl, beat together the buttermilk, butter, water, eggs, vanilla extract and marshmallow aroma.

4. Gradually add the flour mixture to the buttermilk and egg mixture. Beat until well incorporated. Pour into baking pan.

5. Bake until cake is done. Let cool on a rack.

cake pops

To make the cake pops, you will need:

1 package Mascarpone cheese (or Cream cheese) divide in 2 – room temperature

melted chocolate (dark chocolate, milk chocolate, white chocolate) or candy melts

Directions:

1. When the cake has already cooled down, using a wooden spoon, crumble the cake into pieces. Add in the softened mascarpone (or cream cheese) cheese and mix until well incorporated. Chill in the fridge for 20 minutes.

2. Form into balls with the use of a cake pops mold, a rice/sushi mold (there are lots of them available with shapes like fish, bear, star, etc.) or a small ice cream scoop. Chill for 30 minutes so it will hold its form.

3. Melt the chocolate (I used milk chocolate), dip the tip of a lollipop stick into the melted chocolate and stick into the cake pop. Chill in the fridge for 15 minutes until the chocolate has set.

cake pops
 4. Dip the cake pop on a stick into the melted chocolate. Shake (or just let drip freely) excess chocolate. Decorate with sprinkles, jimmies or sugar confettis. I wanted to go for contrast not just in texture (crunchy chocolate outside, soft cake inside) but also in color so I dipped the chocolate cake pops in white chocolate and dipped the strawberry cake pops in milk chocolate. For the cupcake cake pops you see at the beginning of the post, I added pink food coloring (in gel) to the milk chocolate.

cake pops

8. Serve and enjoy!

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Chocolate Shavings Roll-Out Cookies

Posted in Breakfast, Cookies, Dessert by

My daughter loves chocolate and cookies so for her birthday, I decided to make chocolate shavings roll-out cookies. It’s so easy to make. You can make the dough ahead of time (I made mine the day before) or make and use it the same day. If you find the dough very soft, just chill for a few minutes (20-30 mins.) before using it.

chocolate chip cookies

You will need:

1 block of unsalted butter, room temperature (225 grams)

1 large egg yolk or 1 whole medium-sized egg

2-3 tsp vanilla extract

1/4 tsp salt

75 grams caster sugar

90 grams brown sugar

 300 grams all-purpose flour

180 grams chocolate chips, chocolate shavings (this time, I used Valor Hojitas de Chocolate)

Directions:

1. Sift together the flour and salt. Set aside.

2. In a small bowl, lightly beat together the egg yolk/egg and vanilla extract.

3. Cut the butter in medium-sized cubes. In a different bowl, beat and cream together the butter and sugars.

4. Scrape the sides of the bowl and add the egg yolk+vanilla mixture. Beat until incorporated. Scrape the sides of the bowl.

5. Add the flour, adding 100 grams in each addition. Beat until incorporated and scrape the sides as necessary.

6. With a spatula or a wooden spoon, add the chocolate chips or chocolate shavings to the dough. Chill the dough for 20-30 minutes.

7. Meanwhile, preheat the oven at 175 degrees C. Line cookie sheet or baking tray with parchment paper.

8. Lightly flour the area where you will roll out the dough. Roll out the dough and cut with your chosen cookie cutters.

9. Bake for 8-10 minutes or until the edges are light golden brown. Cool on a rack.

10. Serve warm or cold with your favorite beverage.

9. Bake

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Orange Sponge Cake with Light Orange Glaze

Posted in Breakfast, Cake, Dessert, Fruits by

I love baking with my kids and this is one of the most delicious cake we’ve baked as a team ^^) The cake is soft and moist and the light orange glaze gives a wonderful surprise to every bite. Make sure to use the kind of orange you would typically eat on its own. I love to use navel oranges for this.

orange sponge cake

You will  need:

ORANGE CAKE

225 grams cake flour

1.5 tsp baking powder

1 tsp baking soda

a pinch of salt

180 grams + 1 tbsp granulated white sugar

1 cup freshly squeezed and strained orange juice

70 ml refined olive oil

3 egg yolks, room temperature

3 egg whites, room temperature

1 tsp orange zest (or 1 tsp orange extract)

ORANGE GLAZE

2 tbsp melted butter

2-4 tbsp freshly squeezed and strained orange juice

1-2 tbsp hot water

1/4  tsp orange zest (orange extract)

1.5 – 2 cups sifted confectioner’s sugar

Directions:

1. Pre-heat the oven at 170º C. Grease a baking pan.

2. In a small bowl, mix the baking soda and 1 tbsp white sugar. Set aside.

3. In a deep bowl, combine and whisk together the cake flour, baking powder and salt. If you don’t have cake flour, make your own. For every cup of flour you would need for a recipe, use: a cup of all-purpose flour minus 2 tbsp of all-purpose flour. Replace these 2 tbsp of flour with cornstarch. Sift together the all-purpose flour and cornstarch at least 5-6 times. Now, you have your own cake flour! ^^) Set aside.

4. In a clean bowl, beat the egg whites until soft peaks form. Do not overbeat. You will know your meringue is ready by testing it with the “upside down” method. Turn the bowl upside down. If the meringue stays in place, the meringue is good. Set aside.

5. In a different bowl, combine the egg yolks, sugar, oil and orange zest (or orange extract). Add the cake flour. Beat until well incorporated.

6. Add the beaten egg whites to the flour mixture. Fold in the egg whites. Do not overbeat. We don’t want to overwork the air bubbles which will make our cake soft and airy. Add the sugar + baking soda. Combine the ingredients with the use of a whisk just until well incorporated.

7. Pour the cake mixture to the pan. Bake until the top is golden brown. Do not open the oven while baking so the cake won’t collapse. Test the cake by inserting a toothpick in the center of the cake. If it comes out clean, it’s good.

8. Cool on a rack.

9. In a bowl, combine and whisk together the melted butter, 2 tbsp orange juice, 1 tbsp water and orange zest. Add gradually the confectioner’s sugar. I usually start with 1 cup and gradually add more. If you’d like your glaze lighter, add more orange juice and/or water. Pour over the cake.

orange sponge cake with orange glaze icing

10. Serve and enjoy!

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