Baked Lemon Donut Recipe A light, fluffy baked lemon donut drizzled with a tart lemon glaze. Made with whole wheat flour and lemon Greek yogurt makes me feel better about indulging in donuts in the morning. Kelley turned me on to the Chobani Lemon Greek Yogurt, tart but so creamy, smooth and delicious. With twice the protein of regular yogurt, I decided it would make a great ingredient for a baked lemon donut. I was really surprised how light and fluffy these donuts baked up, even using whole wheat flour. I’ve been seeing lots of baked donut recipes on line lately. Ingredients 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 6 oz container Chobani lemon Greek yogurt 1/3 cup canola oil 1/3 cup milk zest of one lemon Glaze 1 cup powdered sugar juice of one lemon Directions Preheat oven to 325º. More baked donut recipes:
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Lemon melting moments « Itty Bitty Kitchen These rich zesty cookies certainly live up to their name and melt in your mouth. Lemon Melting Moments: 200g [7/8 cup, or approx 14 tablespoons] unsalted butter, room temperature1/4 teaspoon salt1/2 cup confectioners sugar1 1/2 cups all-purpose flour1/2 cup cornstarch1 teaspoon vanilla extractzest of one lemon Filling: 1 cup confectioners sugar50 [ 1/4 cup, or approx 3.6 tablespoons] grams unsalted butter, room temperaturejuice of one lemon Please note: Comments have been left stating an extra 1/2 cup of confectioners sugar was required for a thicker icing sugar. Preheat oven to 150 degrees Celsius / 300 F. In a large bowl cream the butter, salt and sugar until light and fluffy on a medium setting, roughly 3 minutes. Take small portions of the mixture and roll into balls, continue until you have 25-30 (I made mine quite large, I ended up with roughly 23) pieces. Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint.
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Lemon Bar Cookie Cups Recipe A sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar. If you’re a lemon bar lover, you’ll love this cookie cup version. It’s easy to make, and easier to serve than lemon bars. While searching for fun new recipes to try for 12 weeks of Christmas cookies, I saw several lemon thumbprint cookie recipes, and I couldn’t resist turning them in to cookie cups. Cookie cups are fun to make, easy, and the possibilities are almost endless. I based this cookie on the Fudge-Filled Toffee Pecan Sandies recipe and filled it with homemade lemon curd. This luscious, best-I’ve-ever-tasted Lemon Curd recipe is from FineCooking.Com and their foolproof method is really unique. The Lemon Curd recipe makes more than you’ll need for the cookies, but it will keep in the refrigerator for a week, and it freezes well and will keep in the freezer for 2 months. Ingredients Directions Preheat oven to 350°.
Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.
Peanut Butter Chocolate Chip Cookies Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss). I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: My Kitchen Cafe
Snickerdoodle Muffins Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: For the Topping: 2/3 cup sugar 2 tablespoons cinnamon Directions: Preheat the oven to 350ºF. One Year Ago: Orange Pound Cake
Baking & Dessert Recipes & Videos - Joyofbaking.com *Tested Recipes* Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Make a well in the center of the flour mixture and add in the wet ingredients. Cover and let rise until doubled in size, about an hour. Preheat the oven to 350 degrees. Leave a Reply