Mini Baked Donuts

Seeing many recent facebook posts on mini donuts, I couldn't help but go get the donut trays and baked these lil' baby donuts last night. Quick and easy! They are actually more like 'cakey' taste as compare to the usual donuts. But although I really like the usual J.Co style 'fried' donuts texture soft & fluffy, they are unhealthier. So I tried this healthier option, bake them!

My daughter Falisha loved it :)

What you need

130 gr (1½ cup) all purpose flour

75 gr (1/3 cup + 2 tbsp) sugar

7 gr (1½ tbsp) salted butter, melted

5 gr (1 tsp) baking powder

2 gr (½ tsp) salt

1 egg

70 ml milk

60 ml whipping cream (I used thicken cream)

5 ml (1 tsp) vanilla extract

Method

Preheat the oven to 180 degrees C. Grease your trays/moulds with melted butter.

In a big bowl, stir together the dry ingredients: flour, sugar, baking powder, and salt.

Mix in the melted butter, the milk, the whipping cream, the egg, and the vanilla extract and whisk to mix well until there's no lumps. This recipe yields a pretty sticky thicky dough. Feel free to add in more milk or whipping cream if you prefer a slightly wetter dough.

Pipe each donut hole 2/3 full, or even less. Don’t put too much dough into the holes or you will end up with donuts without holes! LOL. It is not necessary to use donut trays but I found them cuter this way. You can use any other types of mould. I did the heart-shape one too :)

Bake for 10-12 minutes or until the tops spring back when lightly touched. Bake slightly longer if you prefer your donuts to be more brown. Unmould them and let them cool on a wire rack.

I used chocolate ganache & sprinkles for the decoration. You can exploring with different types of toppings. Have fun!

Swirly Cheesecake Brownie

This is my 1^st time baking a brownie. The recipe yields a very chocolatey and fudgy brownie. It is so rich, a small piece is enough to satisfy you! This is soooo gonna be on my Hari Raya to-bake list!

What you need

For the Brownie

- 120g salted butter

- 90g Hershey’s unsweetened chocolate bar, chopped

- 14 tbsp of sugar

- 2 large eggs

- 1 tsp vanilla essence

- 2/3 cup AP flour

- A pinch of salt (optional)

For the Cheesecake

- 250g cream cheese(whole bar of Philadelphia cheese), at room temperature

- 1/3 cup sugar

- 1 large egg

- 1/2 tsp pure vanilla extract

- 3 tbsp of AP flour

Method

- Preheat oven to 180 degrees for about 15 mins. If you like your Swirly Cheesecake Brownie to be tall like a normal cake use the 8 x 8” tin. If you prefer it to be like flatter chocolate bars use the 9 x 9” size tin. Line the baking tin with baking paper and spray with baking spray. You can opt to brush with melted butter too. Set aside.

- For the Brownie batter:

Melt butter and chocolate in a small saucepan over medium low heat, stirring continuously until everything is completely melted and well-mixed. Remove from the heat and let cool for 5 mins. Whisk in the sugar, eggs and vanilla essence. Add the flour and mix well. Reserve 5-6 tbsp of the brownie batter in a small bowl and pour the rest into the baking paper lined tin and set aside.

- For the Cheesecake batter:

In a small bowl, combine the cream cheese, sugar, egg, vanilla essence and flour and whisk until the batter is smooth with no lumps. Do use cream cheese at room temperature so that it will be easier to mix the ingredients together.

- Pour the cheesecake batter into the baking tin. Spread across evenly to cover the brownie batter completely. Using a spoon, drop small lumps of the brownie batter on top of the cheesecake batter. Then use a butter knife to swirl the two batters together gently (do no put your knife too deep in case it ‘disturbs’ the brownie batter) until you have a nice marbled effect. You would want a nice two-layered cheesecake brownie J

- Bake for 33-36mins (depends on what tin size you choose) or until the sizes are puffy.

- Once baked, bring it out of the oven let cool completely before cutting. I chilled mine overnight before cutting it.

- Serve chilled or 5-10 mins out from your fridge  J

Chinny's Banana Butter Cuppycake with Nutella Buttercream

{Banana Butter Cuppycake with Nutella Buttercream}

What you need for the Cuppycake

- Betty Crocker’s SuperMoist White cake premix
- Butter (I used salted, room temperature, to replace oil in the premix)
- Milk (to replace water in the premix)

- Eggs

- Mashed bananas (you can leave the bananas chunky if preferred)

- Cuppycake holders/moulds

- Decoration candy/topping

- Toothpicks / cake tester

What you need for the Buttercream

- Butter (I used salted, soften & not melted)

- Icing sugar (sifted)

- Milk

- Nutella spread

Method

- Follow the instructions on the BC cake mix box

- Replace the ingredients as mentioned above

- Mix well with a hand whisk till batter is smooth

- Add in the bananas and evenly distribute them

- Scoop the mix into your moulds and fill up to 60% full

- Fill up the space in your HCP with the moulds and cook with the smallest fire

- After 5-8mins, use a cake tester or toothpick to check if your cuppycake is cooked

- Cool them off on a cooling rack

Preparing the Nutella Buttercream frosting

- Sift the icing sugar into the soften butter in a big glass/metal bowl

- Pour in just a little bit of milk

- Hand whisk and keep adding the sifted icing sugar till you get medium peak. 

For me, I didn’t want the buttercream to be wayyy too sweet so I used less icing sugar. If you prefer the frosting to be thicker and harder, continue adding the sugar and whisk till you get almost hard peak

- Add a few tablespoons of nutella to the buttercream

Assembling the cuppycake

- Place the cuppycake on a flat surfacing

- Use a star tip and pipe the buttercream with a piping bag into a swirl – biggest from the base to a sharp peak on the tip

- Decorate with the candy / topping

Share the love with your family & friends~! ('  ,')

No-bake Mini Fruity Tart

I was wondering if I could do something that doesn't require ANY cooking at all. And I found it! Hehehe...it was a combination of the Jelly Strawberry Cheesecake and the usual fruit tarts - and wala! Simple yet so fun and tasty!


{No-bake Mini Fruity Tarts}

Makes about 20 mini tarts

For the cookie base

- 10-12 pcs of Mcvities plain digestives wheat biscuits

- 90-100g butter (melted into liquid - I used salted :P)

  If you prefer more buttery taste add more and if you want it healthier can stick 

  to this amount

For the cream

- 160ml of whipping cream

- 50g of icing sugar (adjust if you prefer less or sweeter)

- Pinch of salt

- 3-4 tablespoons of Philadelphia cream cheese (room temperature)

- Tin or aluminium cups/moulds

For the topping

- Any fruit slices like peach, strawberry, kiwi, grapes etc

Prepping the cookie base

1) Mash/process the biscuits till it resembles fine crumbs.

    For me, I put the biscuits into a big ziplock bag and crushed it with something 

    hard, like a mug, with a small folded towel underneath it on the kitchen top.

2) Melt butter in the microwave and mix well into the crumbs.

    Make sure all the crumbs are thoroughly coated by the melted butter or else 

    it won't harden when chilled. If the crumbs looks still dry and powdery, melt a 

    little more butter and adjust accordingly. Press the crumbs mixture into the    

    tincups using a small teaspoon and create a slight concave in it.

   

3) Place the cups onto a shallow baking tray and chill till harden (at least 1 hour).

Making the cream

1) In a big mixing bowl, add in the whipping cream, icing sugar (sieved), salt and 

    cream cheese. Whip till you get medium peaks or when you see the 

    cream thickens.

2) Chill for an hour.

For the topping

1) Slice the fruits into small neat pcs

2) Make sure the fruits are almost 'dried' if they are direct from the cans

Get ready your tarts!

1) Scoop a flat tablespoon of cream on top of the tart base

2) Decorate the fruit slices neatly on top of the cream

3) To glaze your tarts, scoop a big tablespoon of jam spread into a small saucepan 

    and add 3 tablespoon of water.   

    Lightly boil it till the jam is thoroughly melted with the water and sieve the 

    jam 'juice'. Chill for another 30 mins.

Create your own style of fruity tarts! You can use fruits like pineapple, blueberries or strawberries as well! Nice and freshing as a snack or dessert :)