Tag: powdered sugar

BANANA ORANGE BARS

I love this simple Spring recipe! They’re sweet enough to be dessert, but after making a few replacements, I think they’re also a fabulous snack. Whip up a batch while the weather is still cool enough to turn the oven on!

Banana Orange Bars

1 cup mashed very ripe bananas {about 2 medium bananas}
1/4 cup Truvia Baking Blend {or 3/4 cup sugar}
1/2 cup coconut oil {softened for 20 seconds in the microwave} you can use vegetable oil instead, but it’s not as healthy! Plus I love the flavor coconut oil has!
2 eggs
1 cup whole wheat flour {or all purpose}
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Frosting: {sorry- I didn’t healthify the frosting. It’s TOO good!!}

2 TBSP butter, softened
1 1/2 cups powdered sugar
2 TBSP orange juice
1/4 tsp grated orange peel {plus more for sprinkling on top}

Beat bananas, sugar, oil and eggs in a mixing bowl until well blended. Add in dry ingredients. Pour into greased 13×9 jelly roll pan. {If you don’t have one of these, you might want to think about getting one! I use mine way more often than I ever thought I would!}

Bake at 350 degrees for 20-25 minutes.

For frosting, cream butter and sugar together with a whisk. Add orange juice and peel and mix until smooth. Spread over cooled bars.

Makes 24 1.5″-2″ squares.

Salted Peanut and Honey Doughnuts

Doughnut Week continues with sweet and salty peanut and honey doughnuts – and a giveaway for a deep-fryer!

These doughnuts right here? This is what doughnut week is all about! They’re crisp on the outside but fluffy and light as air inside. Sticky sweet and just a little bit salty. They taste just like my favorite doughnut shop doughnuts – I can’t believe I made them in my own kitchen!

On Monday, I kicked off Doughnut Week with healthy-ish fritters made with bananas and whole wheat flour. Today, all bets are off. These babies are loaded with butter, sugar, and white flour. And, trust me, they’re worth every bight. (If you get recipes by email, make sure you click over to see my spiced banana donut holes. For some reason, that emails seems to have gone into a lot of people’s spam folders. I wouldn’t want you to miss them or the Keurig giveaway that was included in that post!)

Since these salted peanut and honey doughnuts are made with a raised yeast dough, they take a little more time to make than the banana donut holes. Luckily they’re crazy easy to make and the raw dough will keep in the refrigerator for about a week, meaning you can fry up a doughnut or two any time you want. (After about 5 days, you can stick the dough in the freezer, where it will stay fresh for several months.)

I topped my doughnuts with a honey-based glaze and chopped peanuts, which turned out to be delicious, but the actual doughnut is pretty basic so you could very easily mix it up up with a maple or vanilla glaze. You could also leave the nuts off entirely or swap them for something else, like sprinkles. Or crumbled bacon!

Maybe you can get some inspiration from the other amazing doughnuts that my friends shared today. I’m completely blown away by their creativity!

Grapefruit Cake Doughnuts
Strawberry Glazed Valentine Doughnuts
Chocolate Chocolate Doughnuts
Blood Orange Cream Cheese Filled Chocolate Glazed Donuts
Peanut Butter Chocolate Dipped Doughnuts
Doughnut Monte Cristo Sliders (I KNOW, RIGHT?!)
Maple Doughnut Breakfast Sandwiches
Baked Chocolate Doughnuts with Chocolate Glaze & Cherry Kool Aid Powder
Raspberry Beignets
Donutmisu

Salted Peanut and Honey Doughnuts

Author: Lauren Keating

Serves: 24

Ingredients

¾ cup lukewarm water
1½ teaspoons yeast
1½ teaspoons salt
4 eggs, beaten
¼ cup honey
¾ cup melted butter
3¾ cups Gold Medal all purpose flour
½ cup powdered sugar
2 tablespoons milk
1 tablespoon honey
¼ cup roasted and salted peanuts, chopped
oil for frying

Preparation

Combine the first seven ingredients (through the flour) in a large mixing bowl. Mix with a sturdy spoon to form a wet dough (it’s ok if it’s not perfectly smooth). Cover loosely and let rise in a warm place for two hours, or until doubled in size. At this point, the dough can be refrigerated for up to 5 days.
Place a portion of dough on a floured surface; roll to ¼-inch thickness. Use a 3 inch round cookie cutter to cut out the doughnuts, use a small 1-inch cutter to cut out the center holes (you can also eyeball it and cut the center holes with a sharp knife). Re-roll the scraps or add back to the bowl to use another time. Let doughnuts rest 30 minutes.
Add about 3 inches of oil to a heavy pot. Heat to 350ºF. Drop in the doughnuts, one or two at a time. If the oil is hot enough, they should immediately puff up. Cook for 30 seconds, or until golden brown on the bottom. Flip and cook on the other side for 30 seconds. Remove from the oil and place on a cooling rack set over a few paper towels. Repeat with remaining doughnuts.
Make the glaze by combining the powdered sugar, milk, and honey. Dip the cooled doughnuts into the glaze; immediately press into the chopped peanuts.

Nutrition Information

Calories: 197 Fat: 10.7 Carbohydrates: 22.0 Fiber: 0.9 Protein: 4.0

3.2.2265

Today’s Doughnut Week giveaway is definitely a treat: a Waring Professional Deep Fryer! I know, not the typical giveaway item here, but a fun one nonetheless. Don’t forget there’s still time to enter Monday’s Keurig giveaway, too. (I may or may not have a few more fun surprised up my sleeve for next week!)

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GRANDMOTHER’S SECRET TEA CAKE RECIPE WITH GLAZE

Light! Fluffy! Perfect after dinner with a cup of tea or a mid-afternoon snack!!!

Ingredients:

1/2 cup butter, soft

1/2 tsp. salt

1 tsp vanilla

3/4 c. sugar

2 1/2 tsp. baking powder

3/4 c. milk

2 eggs, separated

2/3c. sifted cake flour

1 1/3 cups graham cracker crumbs

Glaze:

1 cup powdered sugar whisked with 2 Tablespoons milk (add more sugar to thicken and more milk to thin it)

Directions:

In a mixer, combine butter, salt and vanilla and combine. Add sugar and blend. Add the egg yolks. Combine the flour, baking powder and graham cracker crumbs in a bowl. Add this mixture to the mixer, alternating with the milk. In a separate bowl, beat the egg whites until stiff and gently fold into the batter. Pour into a buttered and floured bundt pan and bake at 375 for approx 20 mins or until a toothpick inserted comes out clean. Let cool and then glaze!