Cakes, Dessert

Double Chocolate Cake Doughnuts

I am calling these little cuties healthy doughnut because they are baked and not deep fried. Maybe healthier is better?

Double Chocolate Cake Doughnuts

Double Chocolate Cake Doughnuts 2

Chocolate Doughnuts:
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup buttermilk
1 egg
4 Tbl butter, melted
1 tsp vanilla

Chocolate Glaze:
1 Tbl butter, melted
1 1/4 cup powdered sugar
3 Tbl unsweetened cocoa powder
pinch salt
3 to 4 Tbl milk
2 tsp vanilla
color jimmies

Place rack in the upper third of the oven and preheat oven to 325°.  Spray doughnut baking pan with nonstick cooking spray and set aside.

For the doughnuts: In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla until thoroughly combined. Pour wet ingredients into dry ingredients and fold together until all ingredients are well combined. Scoop batter into prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts 11 to 13 minutes or until skewer inserted comes out clean. Remove from oven and allow doughnuts to rest five minutes before inverting onto wire rack to cool completely before glazing. Repeat baking process with remaining batter.

For the glaze: In a medium bowl whisk together butter, powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and vanilla.  Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until glaze is thick but still pourable. Dip each doughnut into chocolate glaze.  Shake off some of the excess glaze. Return to wire rack and sprinkle with color jimmies.  Allow to rest for the frosting to harden slightly. Makes 8-10 doughnuts, depends on how full you fill the molds and how much batter you eat!

Original recipe from joythebaker.com.

One Year Ago: Biscoff Spread Cookies Biscoff Spread Cookies

Two Years Ago: Dark Chocolate Raspberry Oat Cake Chocolate Oat Raspberry Cake with Raspberry Buttercream

Three Years Ago: Cinnamon Rolls Cinnamon Rolls_3

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Confetti Cream Cheese Bars

There was a confetti cake mix in my pantry, what should I do? Well, this is what happened.

Confetti Cream Cheese Bars

Confetti Cake Layer:
1 confetti cake mix
2 Tbl rainbow sprinkles (or jimmies)
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. In bowl, stir together cake mix and sprinkles. Stir in butter and egg until well combined. Press into bottom of 9″x13″ baking pan.

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
2 eggs
2 cups powdered sugar

In bowl with electric mixer, whip together cream cheese and eggs. Add powdered sugar and mix until well incorporated. Spread over confetti layer in pan.

Short Bread Crumble Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup butter, softened
1 Tbl rainbow sprinkles (or jimmies)

In small bowl, stir together flour and sugar. Mix butter into dry ingredients until crumbly. Sprinkle crumble mixture evenly over cream cheese layer. Sprinkle the sprinkles evenly over crumbles. Bake 30 minutes. Cool and cut into bars.

Cakes

Sprinkle Brownie Layer Cake

A little crazy but kinda fun, pretty delicious!

Sprinkle Brownie Layer Cake 1

Sprinkle Brownie Layer Cake 2

Brownie Layer:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 8″ or 9″ pan. Bake for 20-22 minutes. Cool in pan 5 minutes, remove from pan and cool on wire rack. While brownie layer bakes, make cake batter, leave oven on for cake after removing brownie layer.

Sprinkle Cake:
2¼ cups flour
1 Tbl baking powder
1/2 tsp salt
3/4 cup (12 Tbl) butter, softened
1½ cups sugar
1 cup buttermilk
4 egg whites
2 tsp vanilla
2/3 cup rainbow sprinkles
1/4 cup chocolate sprinkles

Spray and flour two 8″ or 9″ round cake pans (same size as brownie layer). Whisk together flour baking powder, and salt; set aside. In large bowl with electric mixer, cream butter and sugar. In another bowl, stir together buttermilk and egg whites. Add flour mixture and buttermilk mixture alternately to creamed mixture; beat well. Fold in sprinkles. Divide and spread cake batter evenly in prepared pans. Bake 28-30 minutes or until pick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.

Vanilla Buttercream Frosting:
1½ cups butter, softened
7 cups powdered sugar
1 tsp vanilla
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Mix in powdered sugar one cup at a time, adding a Tbl of milk here and there to keep consistency smooth. Add vanilla and remaining necessary milk. Whip to desired consistency (add more milk or powdered sugar if desired). Put cake together, layer of cake on plate, frosting, brownie layer, frosting, layer of cake, and frost sides and top. Sprinkles on top.

One Year Ago: Chocolate Cupcakes with Strawberry Buttercream Chocolate Cupcakes with Strawberry Cream Frosting

Two Years Ago: Salted Peanut Marshmallow Bars Salted Peanut Marshmallow Bars

Brownies & Bars

Birthday Cake Oreo Sprinkle Blondies

I was walking through Target and there I see Birthday Cake Oreos, in the cart they go. I didn’t buy them to eat them, I bought them to bake into something. Here is the something…

Birthday Cake Oreo Sprinkle Blondies

Birthday Cake Oreo Sprinkle Blondies 2

1 cup butter, melted
2 cups sugar
1 Tbl vanilla
3 eggs
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1/3 – 1/2 cups sprinkles or jimmies
1 pkg Birthday Cake Oreos, golden (also come in chocolate)

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in sprinkles. Spread half the batter (about 2 cups) in prepared pan. Place Oreos in one layer over batter as pictured above. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting.

One Year Ago: Chocolate Cherry Bars Chocolate Cherry Bars

Two Years Ago: Donut Hole Muffins Donut Hole Muffins

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Frosted Sugar Cookie Bars

When you are craving a delicious frosted sugar cookie but don’t feel like doing the rolling and cutting, this is the recipe.  Make the dough, press into pan, bake, and frost.  It makes a large cookie sheet full.  It was a hit with the whole family, gone quickly.  Tastes like a soft, creamy frosted sugar cookie in square form!  Simply delicious!

Sugar Cookie Bars:
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 375°.  With electric mixer, cream butter and sugar.  Mix in eggs one at a time, add vanilla and mix well.  Mix together flour, salt, baking soda, and baking powder.  Add dry ingredients and mix well.  Press into greased cookie sheet (mine is about 17″x12″).  Bake 12-14 minutes.

Frosting:
1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar
5 Tbl milk
1 tsp vanilla

Whip all frosting ingredients with electric mixer (can put food color in frosting if desired).  Spread over completely cooled bars.  Sprinkle with colored sprinkles or jimmies.  Cut into bars.

One Year Ago Today:  Date Nut Pinwheel Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Sprinkle Cookies

I had to bake these just because I love sprinkles.  This cookie recipe is from fatgirltrappedinaskinnybody.com, so cute and good too!  Tender sweet sugar cookies with the crunch and color of lots of sprinkles.

                       

1 cup butter, softened
1¼ cup sugar
2 tsp vanilla
1 tsp almond extract
1 egg
2½ cups flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles (long thin sprinkles)
2 Tbl rainbow perils (tiny balls sprinkles)

Preheat the oven to 375º.  Cream butter and sugar with electric mixer.  Add *vanilla, almond, and *egg.  Beat until well combined.  In separate bowl, stir together flour, cornstarch, soda, and salt.  Slowly add flour mixture to creamed mixture until well combined.  Gently mix in all the sprinkles (don’t overmix or sprinkles will start to bleed into the dough).

Using 1½” diameter cookie scoop, drop cookie dough onto Silpat lined sheet.  Bake for about 8 minutes.  If making larger cookies, bake longer (watch closely).  Only bake until they very slightly start to turn light golden brown just on the edges.  Cool on a wire rack.

* I wanted the dough to be as light as possible to show off the sprinkles.  For vanilla I used clear vanilla and for the egg I used the egg white and 1 Tbl heavy cream (no yolk), totally optional.

One Year Ago Today:  Black & White Brownie Bites

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.