Recipe here! ----> http://www.justonecookbook.com/recipes/green-tea-donuts/
Wednesday, April 30, 2014
Taro Donuts
I really love taro and decided I wanted to try homemade donuts again...with taro! I found this amazing recipe online and wanted to share it. I simply just changed it to add the taro, so instead of matcha powder, it was taro for me. Everything else remained the same! It was cake like and delicious. Here's a picture of my donut and a link below to where I found the recipe. Enjoy!
Recipe here! ----> http://www.justonecookbook.com/recipes/green-tea-donuts/
Recipe here! ----> http://www.justonecookbook.com/recipes/green-tea-donuts/
Wednesday, April 16, 2014
Lavender Honey Cake
Lavender Honey Ombre Cake
*I used four 6-inch wilton cake pans to create the ombre layers of purple. Pictured here:
Lavender Honey Cake Recipe:
*yield 12 cupcakes or a 4 layer, six inch cake
*1 1/2 cups all-purpose flour
*1 tsp baking powder
*1/2 tsp salt
*8 tablespoons (1 stick) unsalted butter, room temperature
*1 cup sugar
*3 large eggs
*1 1/2 tsp of lavender extract (optional depending on how much lavender taste you want)
*3/4 cup milk
*1/2 cup honey
1. Mix together salt, flour, and baking powder in a bowl. Set aside
2. Cream together butter and sugar until well combined, then add the honey and lavender extract
3. Add milk and flour mixture, alternating between the two. Make sure it's on low speed as you add these
4. Separate mixture into four bowls and add food coloring to each to create the ombre effect
5. Pour mix into the four pans and bake for about 17-20 minutes at 325F. Check it with a toothpick to make sure it's ready
6. Remove from oven and let cool. Stack the cakes on top of each other placing frosting in between each layer
Lavender Buttercream
*1 tsp culinary dried lavender
*2 tbs milk
*1 stick butter
*2 cups confectioner's sugar
**If you don't want to go through the process of this or don't have culinary lavender, you can use 1 tsp lavender extract
1. Put dried lavender and milk in a small bowl and refrigerate for about two hours
2. Cream together butter and confectioner's sugar
3. Strain the lavender milk mixture and add to the buttercream. Add more milk if needed
OR if you don't do this, just add 1 tsp lav. extract and 1 tbs milk
*I used four 6-inch wilton cake pans to create the ombre layers of purple. Pictured here:
Lavender Honey Cake Recipe:
*yield 12 cupcakes or a 4 layer, six inch cake
*1 1/2 cups all-purpose flour
*1 tsp baking powder
*1/2 tsp salt
*8 tablespoons (1 stick) unsalted butter, room temperature
*1 cup sugar
*3 large eggs
*1 1/2 tsp of lavender extract (optional depending on how much lavender taste you want)
*3/4 cup milk
*1/2 cup honey
1. Mix together salt, flour, and baking powder in a bowl. Set aside
2. Cream together butter and sugar until well combined, then add the honey and lavender extract
3. Add milk and flour mixture, alternating between the two. Make sure it's on low speed as you add these
4. Separate mixture into four bowls and add food coloring to each to create the ombre effect
5. Pour mix into the four pans and bake for about 17-20 minutes at 325F. Check it with a toothpick to make sure it's ready
6. Remove from oven and let cool. Stack the cakes on top of each other placing frosting in between each layer
Lavender Buttercream
*1 tsp culinary dried lavender
*2 tbs milk
*1 stick butter
*2 cups confectioner's sugar
**If you don't want to go through the process of this or don't have culinary lavender, you can use 1 tsp lavender extract
1. Put dried lavender and milk in a small bowl and refrigerate for about two hours
2. Cream together butter and confectioner's sugar
3. Strain the lavender milk mixture and add to the buttercream. Add more milk if needed
OR if you don't do this, just add 1 tsp lav. extract and 1 tbs milk
Tuesday, April 8, 2014
"Lofthouse" style cookies
I LOVE Lofthouse cookies or any cookies like them. You may have had them from Walmart or your local grocery store. They are cake like and have buttercream (usually colorful and with sprinkles) on top. Here is a recipe for them! It's not 100% exactly like them, but it's very close and very delicious ^^
Cookie:
1 stick (1/2 cup) butter
1/2 cup sour cream
1 cup sugar
2 eggs
1/2 tsp pure vanilla extract
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*In a bowl, combine butter, sour cream, sugar, eggs, and vanilla and mix well.
*In a second bowl, combine the dry ingredients (flour, baking soda and powder, and salt).
*Add the dry mixture to the wet mixture and mix well.
*With a tablespoon, scoop out cookie dough and form into even balls. Slightly flatten the balls on a cookie sheet lined with parchment paper or a silicone mat.
*Bake at 350F until a light gold brown which will be about ten minutes. It will seem undercooked but it is not.
*Let cool before frosting with buttercream.
Buttercream frosting (standard recipe):
1 stick of butter
1 tsp vanilla extract
2 cups confectioners sugar
1 tbs of milk (may need more or less; just test it out)
Gel food coloring, if desired
*Mix all ingredients well (starting with butter, then vanilla, slowly add sugar and finally, milk and coloring)
*Frost your cookies!
Cookie:
1 stick (1/2 cup) butter
1/2 cup sour cream
1 cup sugar
2 eggs
1/2 tsp pure vanilla extract
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*In a bowl, combine butter, sour cream, sugar, eggs, and vanilla and mix well.
*In a second bowl, combine the dry ingredients (flour, baking soda and powder, and salt).
*Add the dry mixture to the wet mixture and mix well.
*With a tablespoon, scoop out cookie dough and form into even balls. Slightly flatten the balls on a cookie sheet lined with parchment paper or a silicone mat.
*Bake at 350F until a light gold brown which will be about ten minutes. It will seem undercooked but it is not.
*Let cool before frosting with buttercream.
Buttercream frosting (standard recipe):
1 stick of butter
1 tsp vanilla extract
2 cups confectioners sugar
1 tbs of milk (may need more or less; just test it out)
Gel food coloring, if desired
*Mix all ingredients well (starting with butter, then vanilla, slowly add sugar and finally, milk and coloring)
*Frost your cookies!
Friday, April 4, 2014
Ube Cheesecake
I love ube and cheesecake so naturally, I thought a combo of the two would be amazing and it was! :)
I used a basic cheesecake recipe for this and simply added ube. It turned out very delicious, but next time, I will use MORE UBE! It was
very subdued so I think maybe 2 tablespoons would work better ;) Ube is also naturally purple so you will get a beautiful color when you make it.
Crust
an 11 oz box of Nilla wafers (crush in a food processor)
1/3 cup of melted butter
Mix wafers and butter and spread onto an 8 inch springform pan
Cheesecake filling
4 packages of full fat and softened cream cheese
1 cup of sugar
2 tsp ube extract (I will increase to 2 tbs next time because 2 tsp wasn't enough for my ube obsession)!
4 eggs
Beat cream cheese, sugar on low speed. Add eggs one at a time, still on low speed. Finally, add ube extract.
Pour the mixture onto the crust. Bake for 55 minutes at 300F if using a nonstick or dark pan; 325F for all others. Refrigerate and it will be ready to serve in about 3 hours.
Ube buttercream frosting
1/2 stick of butter
1 cup of confectioner's sugar
1 tsp ube extract
1 tbs milk
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