Baked Donuts with Chocolate Glaze AND a visit from The Fairy Hobmother

My daughter recently celebrated her 9th birthday (gulp, is she really that old -time is flying way too fast!) and she wanted me to make homemade donuts for her party instead of a cake. I just got a new donut baking pan so I was excited to put it to use. She wanted plain donuts with a chocolate glaze. The donuts were super simple to make and so was the chocolate glaze. The girls all decorated their own donuts and loved them. They all agreed that I should make these donuts for the food blog (which is good because I had leftover chocolate glaze to use up).

Both of my kids had a tough day at school yesterday so I decided to cheer them up with another batch of homemade baked donuts. It worked... they both had fun decorating them (notice the massive amounts of sprinkles on each donut) and they really enjoyed eating them.

This donut post has been added to the No Croutons Required roundup.

Baked Donuts with Chocolate Glaze:

Adapted recipe and photos by For the Love of Cooking.net

Original donut recipe by Iowa Girl Eats

Chocolate Glaze Recipe by The Curvy Carrot

Donuts:

• 1 cup of flour
• 1/4 cup + 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup + 2 tbsp buttermilk
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp butter, melted

Preheat the oven to 325 degrees. Coat the donut baking tray with cooking spray.

Mix the flour, sugar, baking powder, and salt together in a bowl. Add the buttermilk, egg, vanilla, and melted butter. Mix until well combined.

Transfer the batter into a large zip lock bag. Snip off a corner of the bag and pipe the batter evenly into a 6 cup donut pan.

Bake for 9-10 minutes, or until the dough is set and springy (they won't be golden brown). Let them sit for 1-2 minutes then place the donuts on a baking rack to cool a bit.

Chocolate Glaze:

• 2 1/2 tbsp unsalted butter
• 2 oz semisweet bar or chocolate chips
• 1 cup of powdered sugar
• 1 tsp vanilla extract
• 2 tbsp hot water
• Sprinkles for garnish

While the donuts are baking prepare the glaze.

In a heatproof bowl over simmering water, melt the butter and chocolate chips (if using a bar, chop into small pieces).

Remove the bowl from the heat and whisk in the powdered sugar, vanilla, and hot water until smooth.

To glaze the donuts, dip each one face-down into the glaze.

Immediately garnish with sprinkles then let them cool for a few minutes on a wire rack right side up. Enjoy!!

Click here for a printable version of this recipe - For the Love of Cooking.net

Fairy Hobmother:

I was recently visiting the blog There's Always Time to Cook and she had a post about being visited by the Fairy Hobmother who happens to present Amazon gift cards to bloggers. All I had to do was comment on her blog about what I would want from Amazon if the Fairy Hobmother visited me and I said a donut baking pan. Simple? Yes, but something I have wanted for a long time now. A few days later I was visited by the Fairy Hobmother who granted me my wish and sent me an Amazon gift card so I could buy my donut pan and four amazing cookbooks that I have been wanting. I found out that the Fairy Hobmother actually is a really generous person who works for Appliances Online where they have awesome appliances like this dishwasher. Thank you so much for the generous gift Fairy Hobmother!!!

So now you, my dear readers, get a chance to be visited by the Fairy Hobmother too. All you have to do is comment on this post and tell me and the Fairy what it is you would buy with an Amazon gift card... who knows, you may have your wish granted just like I did. Good luck!

Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream

My daughter came home with a book from her school library called "Fairy Tale Feasts" A literary cookbook for young readers & eaters. First of all, how cool is it that she checked out a cookbook? I love that! Anyway, after reading the book and looking at all of the recipes, she decided to make these little mini pumpkin tartlets. We had a lot of fun making these tasty little treats together. We topped off each tartlet with homemade cinnamon whipped cream. The combination of the spicy pie, the crunchy walnut topping, and the creamy whipped cream was fantastic. The whole family loved these mini pies and my daughter was filled with pride over her creation.

Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Fair Tale Feasts by Heidi E.Y. Stemple

• 7 oz of canned pumpkin (I used half of a 15 oz can)
• 1/4 cup of evaporated milk
• 1 egg
• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg

Combine all of the ingredients together in a bowl then mix thoroughly.

Mixing carefully while trying to ignore her brother

Walnut Topping:

• 2 tbsp walnuts
• 2 tbsp brown sugar
• 1 tbsp cold butter, diced

Grind walnuts, brown sugar, and diced butter in a food processor. Pulse until it is crumbly. Set aside.

Cinnamon Whipped Cream:

• 1 cup of heavy whipping cream
• Powdered sugar to taste
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Beat together the the heavy whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a mixer until the cream is thick and fluffy. Place into the refrigerator until needed.

Other Ingredients:

• 2 pre-made pie crusts

Preheat the oven to 425 degrees. Coat 2 mini muffin trays with cooking spray.

Lay the pie crusts out on a floured surface. Cut them into rounds using a cookie cutter or drinking glass upside down and pushing down firmly. You should be able to get approximately 10 tartlet shells from each pie shell. Gently press the rounds into the muffin tin. This is easier if you form them into a slight cup shape first so you don't poke a hole through them.

Pour 1 tablespoon of filling in each shell. Sprinkle 1 teaspoon of the walnut topping on top of each tartlet.

Place into the oven and bake for 13-15 minutes or until pie crusts are golden brown. Let cool. Serve topped with homemade cinnamon whipped cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chocolate, Strawberry, and Banana Milkshake

My daughter just got braces and her mouth and teeth are hurting her badly. To cheer her up this afternoon, after an excruciating orthodontist appointment, I made her a chocolate, strawberry, and banana milkshake. She wanted just chocolate but I decided to throw some fruit in to make it semi healthy. Both she and my son really loved their milkshakes and thankfully it made her sore mouth feel a little bit better.

Chocolate, Strawberry, and Banana Milkshake:

Recipe and photos by For the Love of Cooking.net

• 3 scoops of chocolate ice cream
• 1/3 cup of milk
• 4-5 strawberries, sliced
• 1 banana, sliced

Combine the ice cream, milk, sliced strawberries, and sliced banana together in a blender. Blend until creamy and smooth. Serve in a tall glass with a strawberry garnish. Serve immediately and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Blueberry Pop Tarts

I had leftover blueberry pie filling and a couple of pie crusts in the refrigerator. I decided to make my kids an extra special after school snack so I made them homemade blueberry pop tarts. They couldn't be any easier to make, they took little time to cook, and they made my kids VERY HAPPY. You can't beat that!

Blueberry Pop Tarts:

Recipe and photos by For the Love of Cooking.net

• 1 cup blueberry pie filling
• 2 pie crusts (homemade or store bought)
• 1 egg
• 1 tbsp coarse sugar

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Place the pie crust on a lightly floured surface. Cut the dough into squares. Spoon a bit of the blueberry pie filling on one side of the square, making sure not to go to the edges. Fold the dough in half and gently seal the edges with your fingers. Take a fork and crimp the edges of the pop tart closed. Using a knife, carefully trim off the uneven edges.

Slice two little vents into the top of each pop tart. Brush the tops of each pop tart with the egg wash. Sprinkle each pop tart with the raw sugar.

Place into the oven and bake for 15 minutes or until golden brown. Remove from the oven and cool on a baking rack. Serve warm. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mini Peach Pies

I picked up some beautiful peaches from a local Oregon farm that I couldn't wait to bake into a pie. We were invited to a friends house for a pool party and barbecue so instead of one pie, I decided to bake mini peach pies. I didn't have a lot of time so I just used store bought pie crust. One of my friends is allergic to peaches (poor thing) so I decided to make a few mini blueberry pies for her (I just used canned pie filling). The pies were fun and easy to make and smelled absolutely amazing while baking. They turned out cute and so delicious! They were a huge hit with everyone at the pool party and disappeared quickly.

Mini Peach Pies:

Recipe and photos by For the Love of Cooking.net

• 2 pie crusts (homemade or store bought)
• 5 peaches, peeled and diced
• 1/2 cup of white sugar
• 3 tbsp brown sugar
• 2 tbsp of cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 egg + 1 tbsp water

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the diced peaches with the white sugar, brown sugar, cornstarch, vanilla extract, and cinnamon, mixing then gently.

Roll out the pie crusts on a flour surface then smooth them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4 inch circles out of the pie crusts. Roll the leftover dough up into a ball then roll out with rolling pin and cut out more 4 inch circles. I had enough to fill all muffin tins because I rolled my dough out pretty thin.

Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. Scoop 2 tablespoons of peach pie filling into each tin.

Roll out the other pie crust and smooth them out using a rolling pin. Using a sharp knife, cut out hearts and strips to cover the pies. Top the pies with the crusts.

Mix the egg and water together and brush the tops of each pie with the mixture. Place in the oven and bake for 30 minutes or until the crust is golden brown.

Let the mini pies cool for 5-10 minutes. Serve plain or with vanilla ice cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry and Mango Salsa with Cinnamon Chips

I made this for my kids' after swimming snack and they LOVED it! They literally ate every bite. My daughter who was convinced that she didn't like mango suddenly loved mango. YEAH! It took very little time to make and tasted really delicious. Thanks to Barbara Bakes for the great recipe.

Strawberry and Mango Salsa with Cinnamon Chips:

Recipe and photos by For the Love of Cooking.net

Original recipe by Barbara Bakes

• 1 mango, peeled and diced finely
• 7-8 strawberries, diced finely
• Juice and zest from half a lime
• 2 tsp of sugar (more if the fruit isn't sweet)
• 2 tsp fresh parsley, chopped
• 3 small flour tortillas
• 1 tbsp butter
• 2 tbsp sugar
• 3/4 tsp cinnamon

Preheat the oven to 400 degrees. Line a baking sheet with tin foil for easier clean up.

Dice the mango and strawberries then place them into a bowl. Add the juice and zest from half of a lime, the sugar, and the parsley to the bowl. Mix to combine. Taste and add more sugar if needed. Chill in the refrigerator until needed.

Combine the sugar and cinnamon together in a bowl and mix thoroughly. Spread a bit of butter over each tortilla then sprinkle with some cinnamon and sugar. Slice the tortillas into wedges using a pizza cutter or knife. Place into the oven and bake for 5-7 minutes or until crisp and golden brown.

Serve the salsa with the cinnamon chips. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream AND Giveaway Winner

I wanted something simple and light to serve for dessert to our dinner guests. I placed some pound cake and fresh strawberries onto skewers then made homemade vanilla bean whipped cream. Each person was served a skewer and a side of whipped cream for dipping. This dessert took less than 10 minutes to make and was loved by all - adults and children. A quick and fun dessert can't be beat!

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream:

Recipe and photos by For the Love of Cooking.net

• 1 pint whipped cream (kept cold)
• 1/4 cup of powdered sugar, more if desired
• 1 vanilla bean, split down the center, seeds removed
• Fresh strawberries, stems removed
• Frozen pound cake, thawed and sliced into bite sized chunks
• Wooden skewers

Combine the cold whipped cream with the powdered sugar and vanilla beans seeds. Using a beater, whip for 3-4 minutes or until thick and creamy. Place into the refrigerator until needed.

Alternate threading the skewers with strawberries and pound cake. Cover and refrigerate until ready to eat. Serve with a side of the whipped cream. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the iRepl - Home Chef Gear apron is: Comment number 62!

Meaghan @ My Spoonful of Inspiration said...

These look so great for a night on the grill! :)

August 19, 2011 7:31 AM

Congratulations Meaghan. Please send me an e-mail at fortheloveofcooking.net@gmail.com with your full name and mailing address so the people at iRepl can send you your new apron.

Double Chocolate Pancakes with Strawberry Sauce

My kids found this recipe in my cookbook, Slim & Scrumptious by Joy Bauer, so we decided to make them together for their breakfast. The pancakes couldn't be easier to make and the strawberry sauce was quick and simple too. I adapted the recipe a bit by leaving out the flaxseed (I didn't have any) and I also used fresh strawberries instead of frozen. My kids LOVED these pancakes so much they ate every last bite.

Double Chocolate Pancakes with Strawberry Sauce:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Slim & Scrumptious by Joy Bauer

Strawberry Sauce:

• 1 cup of fresh strawberries, sliced
• 1 tbsp real maple syrup
• 2 tbsp water

Combine the sliced strawberries, maple syrup, and water together in a small saucepan; bring the mixture to a boil. Reduce the heat to low and simmer for a few minutes, or until the sauce reaches a syrupy consistency. Remove from heat.

Double Chocolate Pancakes:

• 1/2 cup of whole wheat flour
• 1/2 cup of flour
• 1/4 cup of unsweetened cocoa powder
• 1/4 cup of white sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup of milk
• 1 tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup of semisweet chocolate chips

While the sauce is simmering, combine the flours, cocoa powder, sugar, baking powder, and salt together in a bowl.

In another bowl, whisk the eggs, milk, canola oil, and vanilla extract until well combined. Pour the wet ingredients over the dry ingredients and stir until the batter is just blended. Delicately fold in the chocolate chips. Let the batter rest for 10 minutes, if time allows.

Liberally coat a large skillet or griddle with cooking spray over medium heat. When the pan is nice and hot, ladle about 1/4 cup batter per pancake onto the surface.

Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes over with a spatula and cook for about 1 minute longer, until the center is cooked. Re-coat the skillet with spray between batches to prevent sticking.

Serve the pancakes topped with a bit of strawberry sauce and real maple syrup as well as a few chocolate chips. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Orange, Pineapple, and Banana Smoothie

My kids are hot, tired, thirsty, and hungry after swimming lessons so I recently made them a tasty smoothie to cool them down and fill them up after a long afternoon of swimming. I looked in the refrigerator to see what I had on hand and I found pineapple and orange juice; I also spied a ripe banana on the counter and decided to throw that in too. You can't get much easier than a 4 ingredient smoothie and I can tell you my kids LOVED them. They drank them up in no time and asked for another one the following day - you can't beat that!

Orange, Pineapple, and Banana Smoothie:

Recipe and photos by For the Love of Cooking.net

• 1 cup of orange juice
• 1 cup of pineapple chunks and any juice
• 1 ripe banana
• 1 cup of ice cubes

Combine all the ingredients together in a blender and blend for 1 minute or until the ice is chopped up finely and the ingredients are mixed together. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Soy Sesame Edamame

This is such a quick, easy, and delicious snack or side dish. I made this for my kids as a snack after their swimming lessons and they LOVED it. I swear the bowl of edamame disappeared within 5 minutes of me serving it to them. This will be a regular on our table from now on.

Soy Sesame Edamame:

Recipe and photos by For the Love of Cooking.net

• 1 1/2 cups of whole edamame
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove of garlic, minced

Heat a skillet over medium heat. Add the soy sauce, sesame oil, and garlic together in the skillet and mix well. Add the edamame and stir to coat evenly. Cook for 4-5 minutes, stirring often. Remove from the skillet and serve. Enjoy!

Note: To eat whole edamame, simply put the pod into your mouth, bite down and pull through your teeth (similar to eating an artichoke leaf), the soybeans pop out of the pod and into your mouth. Discard the pods.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cinnamon Cheesecake Fondue AND a GIVEAWAY!!

I found this recipe in my new cookbook by Joy Bauer called Slim & Scrumptious. This was a fun and quick dish I made for my kids' afternoon snack this week. Needless to say it was a HUGE hit with both of my kids and they gobbled up every last bite. It was fun for them to eat and it was a great way to load up on fresh fruit. My daughter liked to dip the fruit and crackers directly into the dip while my son liked to spread the dip on the graham cracker then top it with a piece of fruit - just like a real piece of cheesecake. This one is a keeper!

Cinnamon Cheesecake Fondue:

Adapted recipe and photo by For the Love of Cooking.net

Original recipe by Joy Bauer ~ Slim & Scrumptious

• 1/4 cup of low fat cream cheese, at room temperature
• 6 tbsp non fat sour cream
• 1 1/2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• Cherries
• Strawberries, sliced
• Apple, sliced
• Plum, sliced
• Kiwi, peeled & sliced
• Graham crackers

Combine the cream cheese, sour cream, brown sugar, cinnamon, and vanilla extract together in a bowl, mixing them vigorously with a whisk until smooth and creamy. For best results, refrigerate for 30 minutes prior to serving.

Serve the dip with fresh fruit of your choice and graham crackers. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY:

Giveaway prize is a copy of Slim & Scrumptious by Joy Bauer

Leave a comment to enter into the Slim & Scrumptious by Joy Bauer cookbook giveaway. I will be honest in saying that I really, REALLY, love this cookbook. It is filled with flavorful yet healthy recipes that are great for the entire family.

One lucky winner will be announced on Monday's (July 25, 2011) post. Contest ends on Sunday, July 24rd, 7:00 p.m. Pacific Time.

Be sure to check out the Joy Bauer website, Twitter, and Facebook pages.