Vegan Donuts!

NOT sure WHY i have had vegan baking on the brain all week… except maybe the fact that i’m slowly trying to find ways to make my baking a LITTTLE healthier, just because i bake so much!

I searched high and low today for a donut pan and came up empty handed 😦 BUT i was not going to let that stop me.. i knew i had to get creative….

The BATTER…

I used this recipe from vegan YUMYUM.

I got to it:

What you NEED

Ingredient list could be worse! A step in the right direction…

preheat oven to 350*

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp  Nutmeg
shake of cinnamon

Wet Ingredients:
1/2 Cup almond milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1 flax seed egg ( 1 tbsp flax mixed with 3 tbsps water)
4 Tbs Margarine

So fist you have to mix all your dry ingredients together

Next you want to add all your WET ingredients into a saucepan on medium heat until butter melts but not so it is boiling.  You want to be able to touch the liquid without burning yourself.

Then you POUR the wet into the dry and mix mix mix.  It will be Warm and Sticky.

Now here is where i had to change my plans.. The dough was gooey sticky and TO RUNNY to use a cookie cutter! I had planned on using a circle cookie cutter for shape and then using a small circle for the middle to get the nice donut shape..FAIL.. SO i got creative.. i used my mini cupcake tins.  So i filled them 3/4 full… if you follow my method that ended up being a little to much, you dont want them to get the muffin top if possible, so fill them closer to half.

I popped them in the oven to 12 minutes.  I took them out and dumped them upside down onto a cutting board to cool.

once cool i cut off the muffin top and then used a knife around the edge to make it slightly more circular.  THEN i took a PIPING TIP and used the large end to cut a circle out of the middle of the mini cupcake to get the donut shape! I think they came out pretty cute in the end!

Thoughts:

They are a bit on the cakey side but still REALLY YUMMY! Scott just got home and popped 6 of them! Thats a good sign in this household!

Until next time!

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Just the way you are

I am BEYOND obsessed with this song right now and i just had to share. I first heard it while looking up wedding videos at work.  It really does make a GREAT song for a wedding montage!

It has been on repeat most of the day 🙂 I fully plan on baking vegan donuts while listening today!

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SUPER easy Mummy Cookies!

ok ok i know its only september but i just HAD to make these cookies! I know if i waited until closer to halloween i would never get the chance because i will probably be making lots of cupcakes then!  So lets get to this shall we….. These cookies ARE SUPER SUPER easy to make and quick too!

First off you gotta get your dough!  The Recipe i  used was NOT intended for rolling out BUT i made it work and they taste PHENOMENAL, dare i say THE BEST SUGAR COOKIES I HAVE EVER EATEN! Seriously there is just something about them that made me keep going back for more and more and now i have a stomach ache :O… I think it may be the use of powdered sugar.  But, enough talk, LETS GET TO IT!

I used this recipe!

Ingredients:

4 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 cup granulated sugar

1 cup powdered sugar

1 cup vegetable oil

1 tsp vanilla extract

2 eggs

FIRST:

Combine your sugars

Add vegetable oil

Vanilla

add Baking Soda and Salt and  then whisk 2 eggs in a seperate bowl.

ADD THOSE EGGS

NOW mix mix mix

Add mix to flour and mix mix mix some moreee.  It will be SUPER SUPER DRY but its SO YUMMY. I think i over dosed on the batter bahhhhh.

Clump it together in your hands and roll it out, it will be dry and it WILL break aprt but just mush it back together and it WILL WORK.

This is WHAT it WILL look like! I promise you it will work!

While they are baking make your buttercream.

Now take tip number 103 and put it on an icing bag and go back and forth across the MAN like so.  Make sure to leave that top un-iced FOR NOW

Add some chocolate chips up top and THEN ice AROUND the ices so the eyes looks slightly hidden!

TA DA

AND THERE YOU GO.. Super easy Mummy COOKIES.  SO delish 🙂

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Disney Princess Cupcakes!

A while ago I was offered an opportunity to kind of freelance my cupcakes for a disney princess party company called My FairyTale Princess .  I had to make a trail batch so i could take of picture of them for her website.   SO HERE IT GOES!

I decided on 3D fondant princess’.  I simplified them a lot and made them all kinda cute and pudgy, I think it worked out well!

Each princess is about the length of a toothpick.  I dyed all my fondant all the colors that i would need.

Then i got to work.  I made little balls for the heads.  then i made little hot dog shaped pieces about 3/4 length of the toothpick and put the toothpick through them.  This created the base for the body.  I rolled out whatever dress color i needed and wrapped it around the “body” and built from there!  I will be making these again as long as everything goes well SO, next time i can do a STEP BY STEP picture tutorial for anyone interested!  These were all trail run but i think they ended up great!

I freaked out as i made them but what else is new! They grew on me with every passing minute.

Scott helped a lot! He basically came up with the design and did a lot of their hair! 🙂

FINALLY it was CUPCAKE TIME! I made Pumpkin Spice Cupcakes with Honey Cinnamon Cream cheese frosting! YYUUMMMMYYYYY  The frosting is TOTALLY my new favorite you should absolutely try it!

I used the 1M swirl which means this frosting is stiff enough to do that YAY!

I HOPE YOU ENJOY THEM!

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Banana Bread

I have been having a little cupcake withdrawal and needed to get my bakeface on! Instead of going the cupcake route I went with… BANANA bread.. I have PLENTY of bananas that needed to be put to use!

Here is the recipe i adapted it from:

MY VERSION:
1/4 cup butter or margarine
4 tbsp sugar
2 tbsp Honey
2 egg whites
1/4 cup of almond milk
1 cup of mashed (or pureed)very ripe bananas
1,1/2 cups of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp almond milk
some chocolate chips
1 tsp cinnamon
1 tsp vanilla

Preheat oven to 350*

Combine butter, sugar, honey, milk, eggs. Then mix in bananas. In a separate bowl combine the dry ingredients. Pour the dry in with the wet and mix. Add 2 tbsp milk. Add chocolate chips, cinnamon and vanilla. Stir away until combines sticky and lovely!
Bake for 40 Minutes!


Notes: I used 2 frozen over ripe bananas that i left soften. I think next time i will add a 3rd because its not SUPER banana flavored and i like it that way 🙂

I would also like to note that i have eaten half the loaf in the last 24 hours and that caused me to pre slice the second half and freeze them so i would stop!

Yea, its THAT good.

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Juicy Couture Cupcakes

I was asked to make Cupcakes for a 14 year olds birthday.  I was told her Likes Black and Pink and Juicy so off i went.

I used this recipe and divided the batter in half and dyed have pink and half black and then just filled the cups with both colrs to create a cute tie dye!

I used this buttercream recipe and ended up having to triple it.  I dyed half of it pink and kepy half white and then put both colors in the bag to create the swirl color effect.  I used a 1M tip and did a double layer

I think i am MUCH better then i was last time! I finally got it down pat!

I made some Fondant flowers and letters using cooking cutters and then i covered them in some PEARL LUSTER DUST for a cute little sparkle..

I made each cupcake different and i think they came out cute..a little busy but i think they worked out well!

ENJOY!

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Beach/Dolphin Cake

I as asked me to make a red velvet with with vanilla buttercream and turn it into a beach/dolphin theme.  So, here we go… i used this recipe for the red velvet and wow, SO GOOD.  I made the cake Thursday night and wrapped it up  in plastic wrap and refrigerated it over night.  FRIDAY was decorating day.

We put each cake layer on a cake board and I used this buttercream recipe to fill the layers.  We got to the crumb coating.

Then we dyed the fondant and covered each layer separately.  Once they were done we took wood dowels and cut hem to size and inserted 3 or 4 into each cake to keep them all together.  Then the scary part! We took ONE long dowel and hammered it down through all 3 tiers.

On to the waves.  We decided on light blue and white for the bottom tier and white for the middle tier.  I rolled out the fondant and used a pizza cutter to create random rolling waves.

I used a dolphin cookie cutter to make the dolphins for the second tier.  Then we spread some buttercream on top and used brown sugar for “sand”.  I found an adorable picket fence at AC MOORE that i just had to incorporate!  we pressed that into the second tier so it wrapped around the sand layer.

We used buttercream to “glue” some real shells to the cake and that was that!  I usually like to make my whole cakes edible but i was ok using real shells on this one because i think it helped it overall

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