Playful yummy bakes for modern home bakers
Iced baked doughnuts – a perfect, laid back springtime treat These iced baked doughnuts are very hard to resist, in fact pick your battles I say and give these a try. Light vanilla baked doughnut topped with smooth coloured icings. Great for kids and grownups, …
Baked. Doughnuts. I mean, this is a pretty seismic revelation for me. More than anything, doughnuts are my go-to-treat food; cupcakes, muffins, cheesecake all get pushed down the list when a doughnut is around. Baked doughnuts are as light as cakes but dispense of the …
I cannot resist a doughnut. There is something so special about them, such a treat. Baked doughnuts tick even more boxes, much healthier than fried (meaning, now I can have two 😊). Easter and chocolate just go together but as much as I love making the no bake Easter nests (so much fun) I thought why not skip the cereal and make a doughnut nest instead; the mini eggs easter nests were born. A light vanilla baked doughnut topped with rich chocolate ganache and topped with mini eggs, sprinkles and yet more chocolate. Kids and grown ups will adore them…I doubt there will be many leftovers.
No mixer, just a bowl and spoon needed to make this treat. If you have special doughnut tins that’s great, if not, using a muffin pan and decorate with the ganache and mini eggs instead – it’ll be delicious.
250g self-rising flour
120g caster sugar
2 large eggs
¼ tsp salt
2tsp baking powder
3 tbsp vegetable oil
2 tsp vanilla extract
180ml milk
125g dark chocolate
125g milk chocolate
250ml double cream
1 tsp coffee powder
1 tsp vanilla extract
Pinch salt
1/2 tsp cinnamon
3x bags 80g Mini eggs
Multicoloured sprinkles
White chocolate (optional)
Makes 24 doughnuts (12 in regular baked doughnut tins)
Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.
Line the doughnut tins with baking spray and leave to one side.
Weigh out the dry ingredients (flour, salt, baking powder) and sift into a large mixing bowl. Then add the caster sugar. Stir to combine then leave to one side.
Measure the milk into a jug. Crack in the eggs and add the vanilla extract and oil into the liquids. Stir to combine.
Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry too much if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)
With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).
Bake in the middle shelf of the oven for 5-6 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides). If you are using standard doughnut rings (not the smaller flower shaped ones I have used) it will take longer to bake, about 7-8 minutes.
Leave to cool for 5 minutes and then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.
Chop the chocolate and add to the double cream. Add in the coffee powder, vanilla extract and ground cinnamon. Melt and combine the mixture over a low heat in the bowl over a pan of boiling water. This will allow the mixture to combine gently and it will help prevent it getting too hot and burning. (Not what you want).
Once the mixture is combined, this will take about 5 minutes or so, remove from the heat and leave to cool slightly for 10 minutes. (It is important it is given time to cool a bit before icing, otherwise it will not be thick enough and will drip off the doughnuts.
Take each doughnut and using a palette knife (or spoon) spread the ganache over the top and ease it over the sides so it drips down. Then add the mini eggs and sprinkles and decorate how you wish.
The doughnuts will keep in an airtight container for 2-3 days but are best eaten on the day they are made.
Looking for other Easter baking ideas? Try my Mini eggs Easter cake, Giant mini eggs pop tart or Lemon Drizzle baked doughnuts
Love mini eggs? Try my Mini egg no churn ice-cream – this one is a favourite, I think it’ll become one of yours too.
If you’re on the hunt for some Easter crafting to go alongside these seasonal bakes, Hobbycraft always have useful ideas.
Now, more than ever its so important to make time to look after ourselves. Go for a walk, take a bath, catch-up with friends (be it virtually), snuggle up with a good book and hot choccy, and generally carve out some me time. If we …
Pumpkin spiced pancakes – I visited New York for the first-time last year and as a greedy person, one of the experiences I was most looking forward to was having a HUGE breakfast, particularly pancakes and smothering those pillowy-clouds with lashings of maple syrup. So, …
Anyone that cooks will know when something not only turns out right but exceeds your own expectations, it fills you with so much joy. A cheese scone recipe are pretty abundant but these richly cheese-y Cheddar and Red Leicester scones with even more cheese sprinkled on the top, are magnificent. A range of spices really amplified the savoury flavour. Gorgeous for lunch or as a side with chilli or a tasty stew. Puffy, golden and delicious, you couldn’t ask for more.
450g self-rising flour
90g unsalted butter
1 ½ tsp baking powder
250ml milk
3 tsp mustard powder
¼ tsp salt
¼ tsp nutmeg
1 tsp smoked paprika
¼ tsp turmeric
½ tsp pepper
110g Cheddar cheese
140g Red Leicester cheese
(additional 40-50g grated Red Leicester cheese to sprinkle on the top of each scone before baking)
Makes 12 scones
Pre heat the oven to 220°C or 200°C fan/Gas Mark 7.
Grease 2 baking trays.
Grate the Cheddar and Red Leicester and leave to one side.
Measure out the dry ingredients (self-rising flour, baking powder, salt and spices) and sieve them into a large bowl.
Add cubes of cold butter to the mix and rub together with your thumb and finger tips until you have a mixture that looks like coarse breadcrumbs.
Add in the grated cheese and stir with your hands to combine.
Gradually add the cold milk until the scone dough comes together. You don’t want it to be too wet, just enough that the dough comes together nicely and feels moist and soft. Lightly bring the scone dough together with your hands, do not knead the mixture otherwise the scones will become tough.
Flatten the dough onto a lightly floured surface about an inch thick. Using a cutter about 7cm in diameter, dip it into some flour and then cut out each scone, avoid twisting the cutter as you take the scone out of the cutter, otherwise this will stop the scone rising straight. Flouring the cutter makes it easier for the dough to come out.
Place the scones onto the greased baking trays. Brush each scone with milk and then top with some Red Leicester cheese.
Bake nearer the top of the oven for 9-11 minutes until the scones are golden and puffed. The scones should also be lightly golden on the bottom. Turning the tray about ¾ way into the cooking time.
Place the scones onto a wire rack to cool.
Looking for something sweet? Why not try my Maple chai scones. For cosy autumn days or for a vegan option these are hard to beat Vegan chocolate peanut butter scones
Delicious magazine have loads of cheese recipes to choose from too.
Looking for another cheese scone recipe? The National Trust has a very good one.
(One of) my weaknesses for food that I love to eat but try not to have too much of, are donuts. Such a treat. These jam doughnut muffins are a delicious adaptation which is so much quicker and easier to achieve and no food mixer …
Porridge is one of my favourite go-to breakfasts and this mango coconut and lime porridge is a new favourite of mine. Warming, hearty and comforting on a chilly day. Stewed apples, cinnamon and banana all make for tasty toppings and the list goes on but …
White chocolate sparkle ice cream. My sister is a white chocolate fiend and every time I make white chocolate anything, I always have her in mind. For her no matter how much chocolate you add, you can always add that little bit more.
I created this ice cream around her Birthday and this really does have its party dress on. White chocolate, vanilla and sprinkles, simply magical.
For me, creating should always bring you joy, and this ice cream certainly makes me smile. It’s such a hopeful and playful treat, I don’t think you could be sad eating a scoopful of this. Add a dash of edible glitter if you fancy even more shimmer. Why not?
300ml double cream
½ tin condensed milk (of a 397g tin)
¼ tsp salt
4 tbsp white chocolate spread
1 vanilla pod (plus a little extra vanilla extract if you really want to add to the vanilla flavour)
50g sprinkles
70g white chocolate chunks
1 tbsp liquid glucose
Edible glitter sprinkled on top (optional)
Chop the white chocolate pieces into fine shards ready to sprinkle onto the ice cream before it goes in the freezer. Measure out the sprinkles. Leave both to one side for later.
Add the double cream, condensed milk, salt, white chocolate spread and vanilla pod to a food mixer and begin to whisk.
When the cream begins to form soft peaks and you can see the whisk indentations in the cream add in the liquid glucose.
When the cream is whipped enough that it holds a peak when you lift the whisk out, its ready to put in your air-tight container. This happens very quickly, maybe 3 minutes on fast speed so keep an eye on it or you’ll come back to butter. Not what you want.
Add in about a third of your white chocolate shards and sprinkles to the bottom of the container.
Add in a third of the ice cream mixture on top of the chocolate and sprinkles. Repeat twice more. Once you have added all of the mixture and toppings put the lid on and then put the container into a sealable bag. This will help prevent ice crystals forming in your ice cream while it is in the freezer.
Leave to freeze for at least 6 hours, preferably overnight.
Once frozen this will last about 2 months in the freezer to have whenever you fancy.
White chocolate is tricky to work with. I tried a few ways to include it into this recipe and none of them really worked – every time I put white chocolate near any of the ingredients the cream mixture would seize up. Very antisocial. My solution, use white chocolate spread. This worked really well and adding the white chocolate shavings in layers adds to the texture and avoids folding them into the mix, which might risk losing the air that has been whisked into the cream.
Don’t fold the sprinkles into the cream, just add it in layers when pouring the mixture into the container. I tried folding sprinkles in once in but the colour started to run and then I ended up with a green tinted ice cream. Not the most appealing.
Two ways to help your no churn ice cream have a lovely soft scoop set is either to include alcohol or liquid glucose. As I wanted this recipe to be suitable for all ages, I opted for the liquid glucose here.
Finding ice crystals in your ice cream when you take it out of the freezer is the last thing you want. I have had this problem more than once. Ways that I have found that avoid this are to use a really good air-tight container, like the ones that seal onto the sides when you seal them. Cover the top of the ice cream with cling film or put the whole container into a plastic sealable sandwich bag and then into the freezer.
Looking for other playful and colourful party food ideas? Why not try my Pimp those party treats – no fuss ideas to elevate your party table – simple, fun and crowd pleasing ideas to make your celebration amazing. I’d also recommend my Jammie Dodger cupcakes kids and grownups will go crazy for these. Simple to make but will look every bit the showstopper on your party table.
Party Delights have some great decorations to choose from if you’re looking for some inspiration.
Halloween splatter cookies. Trick or treat definitely comes to mind here. Splatter is the optimal word for these little terrors…the process rather than the product is the true demon here. To look at them you’d think, wow, Halloween chic; Jackson Pollock meets baking, fab but …