RECIPE: Double Chocolate Baked Doughnuts

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I sometimes wonder who came up with doughnuts for breakfast. Fried or baked, they seem more like dessert than something to wake up your body with.

Although, now that I think about that statement, I wonder. They're deep fried carbohydrates dipped or frosted in sugary laced goodness?

I bet it does a lot more as far as an energy jolt than coffee. So I guess that makes sense. 

Well, these little babies are baked, so they are slightly healthier than fried. Baked doughnuts are better with cake flour, but I just had regular. If you substitute cake flour, you may need to adjust your coffee amount. You don't want things too runny. Mine were denser than usual on account of the heartier flour. They were still good.

My daughter was pretty thrilled to wake up to them-that's for sure.

Double Chocolate Baked Doughnuts
makes about 8-9 doughnuts

1 cup flour
1/4 cup plus 2 tbsp sugar
1 tsp. baking powder
1 Tbsp. Dutch process cocoa powder
1/2 tsp. salt

1 Tbsp. butter, melted
2 Tbsp. milk
1/4 cup sour cream
1 egg
1 tsp. vanilla
Up to 1/4 cup fresh brewed coffee
1/2 cup mini chocolate chips
Powdered sugar for garnish
Nonstick cooking spray and a doughnut pan

Heat oven to 375˚. Spray the doughnut pan molds. Set aside.

Mix the dry ingredients in a bowl with a whisk. Set aside.

In another bowl, whisk the butter with the vanilla, sour cream, milk and egg. Whisk until creamy and think. Gradually add the dry ingredients to the wet. Next add the coffee, mix until the batter is creamy and can be spooned into the molds. 

Mix half the morsels into the batter. Spoon batter into the molds, about 2/3rds full. Sprinkle some morsels on the top. Bake the doughnuts until puffy and set, about 10-12 min. Let sit in the pans for 5 minutes, then pull the doughnuts out of the molds and transfer to cooling racks. Serve warm with a healthy sprinkling of powdered sugar.

- Posted using BlogPress from my iPad

RECIPE: Buttermilk Bake-Off #4; Gluten Free Buttermilk Waffles

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We finally got to the end of the seemingly bottomless buttermilk bottle, and it seems apropos that we made something typical for buttermilk. So how about some waffles, but make them gluten free so my daughter could eat frozen ones popped in the toaster during the week?

This recipe, using Pamela's Artisan Gluten Free Flour Blend, does not taste or feel like gluten free. We wrap the extras in plastic wrap and freeze them. Then it's super easy to have home made waffles on busy mornings.

Gluten Free Buttermilk Waffles

2 cups Gluten Free Flour Blend (we like Pamela's Artisan GF Blend)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/4 cup fine cornmeal
1 Tbsp. vanilla
2 Tbsp. maple syrup
1/2 cup vanilla yogurt
3 eggs
3 Tbsp. butter, melted
1 2/3 cup buttermilk
1 to 1 1/2 cups milk (this may vary depending on your flour blend. Pamela's is very fine and needs a lot of liquid. Other blends may not need so much milk)


Preheat your waffle iron.

Mix your dry ingredients with a whisk. Set aside.

In another bowl, whisk the eggs with the melted butter until frothy. Next add the vanilla, maple syrup, yogurt, and buttermilk. Add the dry ingredients to the wet and whisk. Gradually add the milk and whisk. Only add enough milk to make the batter thick and creamy yet pourable for the waffle iron.
Spray the waffle iron gently with nonstick cooking spray. Gently pour 3/4 cup batter in the middle of the iron, and spread it a little outward with the back of the measuring cup, but don't go all the way to the edge. It will explode out all over the place.

Set your timer to 3 min 40 sec. Of course, this depends on your waffle iron's strength. But ours takes 3:40 for perfect, fluffy, golden brown waffles.

Serve them warm with butter and maple syrup. Wrap and freeze the extras.

RECIPE: Buttermilk Bake-Off #4, Buttermilk Pie (Gluten-Free Option)

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The buttermilk bottle seems absolutely bottomless. I don't know why, but the grocery store up the street does not offer smaller amounts of buttermilk. So I have used this buttermilk albatross as a way to share ideas on how to use up left over buttermilk in my posts this week.

When a few followers noticed this on my Facebook feed, they gratefully shared their ideas and recipes. My loyal follower and childhood friend who now lives in Texas, Jennifer, shared her easy and delicious buttermilk pie. I have since discovered it's a very traditional dessert in the South, and this is her family recipe. I added some spice and citrus to brighten up the buttermilk, but you can just keep it to simple vanilla for flavoring.

Also, as we have been doing more gluten free dishes for my daughter, I made this pie (shown here) with Pamela's Gluten Free Artisan flour blend. But you can just replace it with regular flour as my friend does.

This pie is amazing. And the "lazy girl pie crust" my friend shared was a keeper.

Buttermilk Pie (gluten-free optional)

1/2 cup softened butter
1 1/2 cups sugar
3 Tbsp. flour (or gluten free flour blend)
1/4 tsp salt
3 eggs
1 cup buttermilk
zest of 1 lemon
1/4 tsp. nutmeg
1 tsp. vanilla (optional)

Lazy Girl Crust:
buy a store bought crust OR
1 stick butter
2 Tbsp.sugar
1/4 tsp. baking powder
1 1/3 cup flour (or gluten free flour blend)


Preheat oven to 400˚. Place a baking sheet on the lowest level rack in the oven.

Make the crust. Melt the butter in a glass or ceramic pie dish in the microwave. When melted, add the flour, baking powder and sugar in the dish. Mix and mash it all up with a fork. Then use your palm and fingers and press the crust flat into the pan, and push it up toward the edges as far as you can. Set aside.

With a hand mixer, beat the butter with the sugar. Add the flour, zest salt and nutmeg. Next whip the eggs until light and creamy. Add the buttermilk and whip well. Pour into the crust, place pan on the waiting baking sheet.

Bake the pie for 15 minutes at the high temp of 400˚. Then lower the temperature to 325˚ for 45 minutes, or until top is evenly lightly golden and filling is set.

Cool on a baking rack. Serve warm. But this pie is great cold, too. It was really yummy with my coffee this morning. It's great anytime!

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RECIPE: Buttermilk Bake-Off #3, Gluten Free Orange and Apricot Scones

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The buttermilk bottle still needs to get emptied. So, my friends, we bake on.

I am sure you have been in my boat. And there are only so many pancakes and waffles you can make, right?
So, last night I made some scones for my daughter to have the following morning with milk. They are gluten free, and I used a new blend which I was super impressed with called Pamela's Artisan Gluten Free Flour Blend. (
Everyone that eats them can't believe they are gluten free. I am sure the 1 1/2 sticks of butter and buttermilk has NOTHING to do with it.


Gluten Free Orange and Apricot Scones


1 2/3 cup gluten free flour blend, like Pamela's or Bob's Red Mill
1/3 cup sugar
2 Tbsp. coarse brown sugar or Turbinado sugar
1 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup old fashioned rolled oats
1 1/2 sticks cold butter
1/4 cup orange juice
2/3 cup well shaken buttermilk
1/2 cup chopped, dried apricots
3/4 tsp. cinnamon
1/4 tsp. nutmeg
extra buttermilk for brushing

Preheat oven to 425˚. Line a baking sheet with parchment paper.

Mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a food processor by pulsing a few times. Next add the oats and pulse some more. Next, cut in the butter and pulse until the flour looks like coarse meal. Next add orange juice and buttermilk, and pulse until dough forms and is well blended.

Using a spatula, mix in the chopped apricots.

Sprinkle some of the flour blend onto a work surface and knead a couple times, then place on the baking sheet. Shape the dough into a flat circle, about 1"-1 1/2" thick, using the palm of your hand.

Flour a knife or "bowl scraper" and cut the circle into 6-8 wedges. Gently pull them out and apart to give them a little room to bake. Brush the tops generously with buttermilk, and sprinkle with the brown or Turbinado sugar.

Bake for 15-18 minutes and tops and edges are lightly golden. Let cool for a couple minutes to "set" and serve warm.

RECIPE: Buttermilk Bake-Off #2, Nutella Martini Cake and a Review!

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Well, here is the culprit of my "buttermilk week" of recipes this week. I was asked by the people over at to give one of their cake kits a whirl. They wanted to see what I thought about them and if I could develop some fun recipes in the process. They can take the shape and look of cocktails, and are baked with alcohol in a slow-proofing process.

Well, fun recipes are just my thing, and add a little alcohol to the fun, and mamma is THERE! Sign. Me. Up.

For inspiration, I looked to some of my favorite libations, and the first one on the docket (and inspired by my recent adventures in the new EATALY shop in Chicago) a Nutella martini came to mind. So I thought that would be my maiden voyage for the large sized martini cake kit.

First off, a Nutella martini is DELISH, and consists of Nutella, Godiva chocolate liquor and Frangelico. I figured if I used my rich chocolate cake pop batter as a base, that took care of the Godiva piece of it. So I just worked with the Nutella and Frangelico. If you want to punch up the liquor, add some Godiva liquor to it. I am sure it would work nicely and pack a bigger punch.

Now to the cake kit.

My first impressions:

Wow, that's a LARGE cake pan? That looks only big enough for a family of 4-5? Not for big entertaining of 6-8 people...well, unless they are all on weight watchers and having "proper slices".


Pretty cool how they give you all the pieces, it's very detailed and good quality.

I am skipping that paper. It will ruin the look. I can figure out how to get the cake out of there without it.

The directions are only around the box cake mix they provide. So it's gonna be hard to adapt quantity in the small baking mold with my own recipe. I figured it out, but after a lot of my batter overflowed while baking.

Nutella Martini Cake
use a Cakes Under The Influence large martini cake pan kit

nonstick baking spray
1/2 cup plain bread crumbs

1/4 cup + 2 Tblsp. Dutch cocoa
3/4 cup all purpose flour
3/4 cup sugar
1/4 Tbsp. baking soda
a little over 1/4 tsp. baking powder
1/4 tsp. plus a dash of salt
1/4 cup plus 1 Tbsp. canola oil
1/4 cup + 2 Tblsp. buttermilk
1/2 tsp. vanilla
1 egg
1/4 cup + 2 Tblsp. hot water
1/8-1/4 cup Frangelico
1/4 cup melted Nutella (45 sec. in a microwave does the trick)

1/4 cup softened butter
1/4 tsp. salt
1/2 tsp. vanilla
1/2 packet Dream Whip
2 Tblsp. + 2 tsp. Nutella
1 1/2 Tbsp. milk
splash of Frangelico
1 cup powdered sugar

1 Tbsp. Frangelico
pastry brush
1/2 ground hazelnuts
1 Tbsp. Nutella
2 Tbsp. cocoa powder


Preheat oven to 250˚. The directions say of you have a larger cake, cook longer (2 1/2 hours at 250) and if a smaller cake using the mix provided, it cooks for 275 for 1 1/2 hours. I played it by ear because I was starting mine from scratch.

 In a large bowl, mix the flour with cocoa, sugar, baking powder and baking soda and salt. Set aside. Using a paddle, whip the oil with buttermilk and vanilla.

 Next add the egg, melted Nutella and the dry ingredients. Then add the hot water and whip until combined. Add the Frangelico last.

 Now prep your baking equipment. The process is using water to create a moist baking, therefore making an uber moist cake. The bottom pan has a cylindrical bottom. Put 1-2 oz. water in the bottom. Next, the kit comes with a baking blanket to line the bottom pan. Wet it, and wring it gently. Then lay it inside the bottom pan.

Now there is the actual baking mold cone you need to prep. I decided to use my bundt pan trick for cake releasing. Liberally spray the cone with nonstick cooking spray. Then sprinkle the breadcrumbs along the surface. Shake it around and shake out excess in your sink. Then lay the coated mold in the wet blanket.

as you can see half my batter exploded onto the baking sheet.
So I cut my recipe in half for you.
Too full! But I was being optimistic.

So pour your batter into the baking cone. Then place the whole thing on a baking sheet. I did this for 2 reasons. First it would make it easier to move around and also be steady on the racks. And secondly, if you do what I did and fill it too close to the top, the sheet can catch your batter mess-as mine did above! As you can see above, I had too much batter, so I cut the recipe I am giving you in half to work well with the kit.

This amount of batter took a loooooong time to bake-like 3 hours at 250˚! Then I kicked it up to 275˚ for a last 30, and that got the whole thing set and done. With the recipe cut in half for you, I would bake it at 250˚ for the 2 1/2 hours the kit directs. Just keep an eye on it. It's done when the cake has puffed up and the center is set.

I let the cake sit and cool in the pan for 10 minutes, then I pulled out the mold, and inverted the cake onto a cooling rack to cool completely. It came right out! So if you think the parchment the kit provides looks clunky...skip it and do my breadcrumb trick!

While the cake is cooling, prep the frosting and the garnish for the serving dish provided. Rim the upper sides of the dish with the Frangelico and roll the wet sides in cocoa. Then with a small knife, spread some Nutella along the top and press it into ground hazelnuts. Once the cake is cooled, gently turn into the garnished dish.

Now make the frosting. In a bowl and a hand mixer, whip the butter with Nutella and salt. Whip in the vanilla and the Dream Whip, and add the milk. Now whip in the powdered sugar and a healthy splash of Frangelico. Spread the frosting generously on top of the cake, then sprinkle left over ground hazelnuts. You are all ready to take it to your next party!

All in all, yes, it is fussy, and yes, it take a long time to bake. But the cake was one of the moistest, richest and denser cakes I have ever had. So I plan on refining amounts and trying some other "cocktails" in cake form! So stay tuned!

 Campari, Galliano or Sambuca, anyone?

The Nutella Buttercream Frosting is based on a recipe from

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