Mini chocolate chip mini crumb cakes

 

 

 

Here in NYC it’s raining a little chilly and damp. My mini chocolate chip crumb cake recipe,  is perfect for those of us who like to stay in and keep dry. Make this recipe with some tea, with a good  book read. Oh heaven this is my favorite lazy day activity . So, take out you’re mini pans and try this yummy crumb cake out now.

 

 

 

 

mini crumb cake 2

 

 

 

Mini chocolate chip mini crumb cakes

Total Time: 60 Min.

Prep Time: 20 Min.

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter or margarine, melted

1 egg, beaten

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 cup milk

2 tablespoons powdered sugar

3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake

 Directions 

1.Heat oven to 350 .  Lightly spray mini loaf or mini cake pan with oil.In large bowl, stir flour, brown sugar and butter with spoon until crumbly.Reserve 1/3 cup mixture for topping.

2.Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into mini pans . Sprinkle reserved crumbly mixture over batter.

 3.Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

 

 

 

 

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My Top 6 Doughnuts & Doughnut hole recipes

 

 

 

 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 

 

 

 

Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 
  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
 
Oreo frosting
 
1 container of vanilla frosting
12 crushed Oreo cookies

 

 

1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.

 

 

 

 

Baked Chocolate donut holes with sprinkles

 

 

baked doughnuts holes

baked doughnuts holes

 

 

 

Baked chocolate donut holes

Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles
 
 
 
 
 
Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
 
 
 
 
 
 
 
 
Directions 
 
 
1 preheat oven at 325. Spray cookie sheet with cooking spray.
 
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
 
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
 
4.With hands roll into small balls and place on cookie sheet.
 
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
 
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.

 

 

 Mini Strawberries & Cream Donuts 

 

 

 

Mini strawberries and cream donuts

Mini strawberries and cream donuts

 

 

 

Mini strawberries and cream donuts

Ingredients
 
1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
 
 
 
 
 
 
 
 
Directions 
 
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.
 
 
 
 
 

Cake mix glazed lemon donuts 

 

Cake mix lemon glazed donuts

Cake mix lemon glazed donuts

 

 

 

Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

Ingredients
1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .

 

 

 

  Baked” Death By Chocolate ” Doughnuts

 

 

death by chocolate doughnuts

death by chocolate doughnuts

 

 

Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .

 

Baked Pumpkin Doughnut Holes

 

 

 

 

 

Baked Pumpkin Doughnut Holes

Ingredients:

Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
 
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
 

Directions:

 
1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
 bowl.

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
 sugar.
 
 
Adapted from Nestle
 
 
 
 
 
 
 
 
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Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth

”PRETTY IN PINK STRAWBERRY COOKIES”. So

easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies

 

 

  

Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20

 

Ingredients 

1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips

 Directions 

1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.


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Carrot bundt cake with a butter rum cream cheese glaze

Fall its upon as, and it’s kinda chilly here in N.Y.C . So, enjoy this Yummy carrot bundt cake with a butter rum cream cheese glaze.

Ingredients 

Cake 

1 cup of butter
1 cup of sugar
1 cup of brown sugar
4 eggs
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
2 tablespoons of olive oil 
1 tablespoon of lemon juice
3 cups of flours
2 teaspoons of baking soda
2 cups of grated carrots
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon


Frosting
1/2 cup of cream cheese softened 
1/2 cup of butter
2 tablespoons of rum
3 tablespoons of  milk
6 tablespoons of water
2 cups of powdered sugar
1/2 teaspoon of cream tartar
1 teaspoon butter rum extract
Directions 

1.Preheat oven at 325. In a large bowl, cream butter and sugars together, add eggs one at a time, beating well after each addition.

2.Add lemon zest, oil, and lemon juice. Combine dry ingredients, and gradually add to wet mixture. Stir in carrots. { add raisin or nuts if you like.}

3.Spray bundt pan with oil and pour batter in pan and bake for 50-60 mins. or until toothpick comes out clean.

4.Take and cool.

5.Glaze: in a mixing bowl , beat the cream cheese, powdered sugar,
cream tartar, butter,milk, rum,water,  until smooth.

6. Mixture should be thick. Once cake has cool down a bit , pour glaze  over cake and let it drip down the sides. Let sit for a few mins and serve .



Strawberry pink-lemonade mini cakes

Strawberry Pink-lemonade cupcakes

Like a cool refreshing drink on a hot day, this cake is deliciously fab ! A cool and yummy cream cheese frosting melts in your mouth with each bite.

Prep time 20 mins
Bake 12-14 minutes
Makes 24 cupcakes
Preheat oven  350

Strawberry Pink-lemonade cupcakes

3 cups cake flour


1 tablespoon baking powder
1/2 teaspoon kosher salt

2-1/2 cups granulated sugar

1/2 cup of pink lemonade juice

1/2 cup of strawberries , pureed
1 stick (8 tablespoons) unsalted butter, at room temperature

2 large eggs

2 egg whites

1 teaspoon pure vanilla extract

1-1/4 cups buttermilk

a few strawberries for garnish and pink sugar on to .





Directions:



1.Preheat your oven to 350 . In a large bowl combine the 


flour, baking powder and salt. Whisk to  combine.

 2.In the bowl of a stand mixer combine, add the butter and 

cream until it is light and fluffy, about 3-5 minutes. Add the

eggs, egg whites and vanilla. Mix it until it is combined. Add

the pink lemonade juice and mix well. Then add the 

puree strawberries and blend well.


3.On low add 1/3 of the dry ingredients to the bowl and

 allow that to combine. Then add 1/2 of the buttermilk and

 wait for  that to combine. Add another 1/3 of the dry

 ingredients and mix. Add the other 1/2 of the buttermilk and

 mix it.

4.Then finally add the remaining of the dry ingredients. Mix 

it until they are combined. Stop to scrape down the bowl as 

often as needed. Do not over mix.


5.Pour the batter into sprayed ramekins. Bake 12-14 minutes

 or until a toothpick comes out with moist crumbs.Cool the

 cakes in the pan 1-2 minutes, then carefully remove them

 from the pan and allow to cool completely on a wire rack.


Cream cheese frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together,

about 3 minutes on medium speed until very smooth. Scrape down

the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. 

Keep adding until you get to desired sweetness and thickness.


3 Either spread on with a blunt knife or spatula, or spoon into a 

piping bag to decorate your cake or cupcake.



Frosting from simply recipes

Strawberry marshmallow fluff bundt cake

 This is my ” Last minute surprise guest cake ” . Everyone has that friend who calls you and say ” hi, I’m coming over, what do you have to eat ? Well this is cake is  easy and delicious . White cake mix and some fresh strawberries . And marshmallow fluff . Yes, I always have fluff in my kitchen .



Prep 45 mins
Bake 25-35 mins
Makes about 12-16 serving


Ingredients 

1 package of white cake mix
1 cup of water 
1/2 cup of oil
1 cup of strawberries mashed
1 package of strawberry gelatin
4 egg whites 
8 oz. marshmallow fluff

Directions

1.In large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute
or until moistened. Then beat on medium high for about 3 -5 mins.

2.In another small bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. 

3.Pour into lightly floured bundt pan. Bake for 25-30 mins or until toothpick comes out clean. Let cool
for before removing from pan.

4.Once cake has cool, remove and place on serving dish. In a microwave bowl, spoon marshmallow fluff
 in bowl and heat for 10 seconds and take out. Pour over cake in a back and forth direction and serve when  ready.

Adapted from : Taste of home.

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Golden Oreo crunch bundt cake

Day 3 of Oreo week and I’m loving . Today is a Original creation from me and my sister. It’s a take on 
Louisiana crunch cake. Without the coconut juice. It’s moist with a little crunch to it. I love the way the buttermilk , and butter, taste with the almond and butter extract . You must give it a try .
I just started a instagram acct.  for more pics go to instagram.com/tye_wc.


Prep time 15 mins
Bake time 20-27 mins
Pan size 12 cup bundt pan



Ingredients

1 1/2  cup sugar
 3 cups cake flour
 2 teaspoons baking powder 
1/2 teaspoon baking soda 
3/4 cup butter, softened 
1 1/4 cups buttermilk
1/2 teaspoon of almond extract
1 teaspoon of vanilla extract 
1 teaspoon of butter extract
2 packages of golden oreo cookies


Vanilla frosting
Frosting
1/2 cup butter softened
4-1/2 cups powdered sugar
1-1/2 teaspoons vanilla extract
5-6 tablespoon of milk
10-14 oreos

Directions


In a large bowl, cream butter until light and fluffy. Beat in the

 powdered sugar, vanilla and enough milk to achieve desired

 consistency. An set aside.




Directions

1. Preheat oven to 350°F (175°C). Lightly grease 12 cup bundt pan and Set aside .On cutting board, chop 25-30 golden Oreo oreos into chunks and set aside. Place Sugar, flour, baking powder and baking soda together in a medium bowl. Stir until well blended. Cut butter into chunks. Add to flour mixture. 

2.Mix at medium speed until mixture is crumbly in appearance (about one minute) Pour 1/4 cup buttermilk into the flour mixture. Mix at low speed until blended. Blend remaining buttermilk, egg yolks, and vanilla together in a small bowl.
.
.
3. Add 1/2 of the mixture to the flour mixture. Mix at medium high speed until well blended (about 30 to 45 seconds).
 Scrape sides of bowl. Add remaining milk mixture. Mix until well blended. Scrape sides of bowl and mix again if necessary, to remove any lumps. Fold in chopped oreos. Then pour batter in bundt pan and bake for 20-26 mins or  until  pick inserted in center comes out clean. Take out and cool for 12 mins and place on wire rack.

4.Once cake has cool, spoon frosting over bundt cake. Take the rest of the cookies and sprinkle over cake. Severe when ready.

Created by Ty.

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