Doughnut Cake?

~ amykins100 ~ 18 Comments

First Grade…the start of the school projects. They can be fun…they can be challenging…or a combination of both. The Princess has been busy exploring families and heritage, and the unique traditions that each brings to our lives. After sharing with the class, everyone picked a new tradition to try…The Princess found this one most interesting. The challenge…do we make a cake that tastes like a doughnut or make a doughnut that looks like a cake?

Because doughnuts are not my favorite and I like to eat cake, I decided the cake option was the way to go and this King Arthur baked doughnut recipe was the best way to do it!

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 to 1 1/4 teaspoons ground Nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) All-Purpose flour
  • 1 cup (227g) milk

Instructions

  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin or doughnut pan with non-stick vegetable oil spray; this will ensure that they peel off the muffins or doughnuts nicely.
  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. Bake the doughnuts for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center doughnuts comes out clean.

Friday Features #517

~ amykins100 ~ 1 Comment

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Things That Made Me Happy This Week

~ amykins100 ~ 17 Comments

Rainy and cold, and still no snow! Dreary days, but not without their bright spots. Let me share some things that made me happy this week!

Randomly placing this crock on my dining room table led to my new table decor. Who knew?
This new pie place is opening a few blocks from our house. We had a little preview at a pop-up shop this weekend. I think we will be regulars!

Dangerously Delicious Pies
This sweet Antique Valentine never fails to make me smile.
I finally figured out what to do with the antique juggling set I purchased on an impulse two years ago.
This little Princess finally had the courage to make a dream cone true. Her bravery made me smile.

Inspire me Monday. Tuesday at our house. Inspire me Tuesday. Make it pretty. Metamorphosis. You’re the Star. Tuesday with a twist. Wonderful Wednesday. Keep in touch. Party in your pjs. Wednesday blog hop. Your whim. Share your style. Home and garden. Waste not. Grandma’s House DIY. Vintage charm. Friday features. Friendship Friday. Funtastic Friday. Grace at Home. Pit Stop. Thursday favorites. BFF open house. Morning Cup Of Joe. Home matters. Best of the weekend. Create bake grow . Snickerdoodle. Happiness is homemade. Silver pennies. Create with joy. Over the Moon Creatively crafty Senior salon. Turn about Tuesday celebrate your story Little cottage Saturday Sparks Farmhouse Friday All About Home Flaunt it Friday simple homestead

Friday Favorites #516

~ amykins100 ~ Leave a comment

 

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I can do better than Store Bought

~ amykins100 ~ 34 Comments

I haven’t baked for a while, life got busy all of a sudden. I found myself in the commissary cookie aisle, reaching for a package of baked goods, and realized, I had become the Mom who buys cookies, instead of making homemade goodness. This made me sad, and motivated me to break out my baking gear and get busy. Seriously, there are few things in life that are truly relaxing for me…baking is one of them. This sweet bread is always a hit and perfect for lunchbox treats!

Cranberry Sweet Bread

  • 5 tbsp unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp Vanilla extract
  • 1 tsp Ground Cinnamon.
  • 1/3 cup plain greek yogurt or Sour Cream
  • 3 medium bananas, overripe, mashed with fork
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dried cranberries

INSTRUCTIONS

  • Preheat oven to 350°F. Grease or spray with non-stick cooking spray a 9 x 5 inch loaf pan.
  • In a large bowl, with the mixer set on medium, cream the butter with the sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, cinnamon, greek yogurt. and bananas. Beat on low speed to combine.
  • In medium bowl, combine flour, baking soda and salt.
  • Add dry ingredients to the banana mixture, beating on medium speed for one minute. Scrape down bowl as needed. Fold in cranberries until well distributed.
  • Spread into prepared pan. Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. I used mini loaf pans for extra cuteness
  • Allow to cool for 10 minutes on a wire rack. Remove from the pan and cool completely on the wire rack.

I think the Princess has the baking bug as well!

Inspire me Monday. Tuesday at our house. Inspire me Tuesday. Make it pretty. Metamorphosis. You’re the Star. Tuesday with a twist. Wonderful Wednesday. Talk Of The town. Keep in touch. Party in your pjs. Wednesday blog hop. Your whim. Share your style. Home and garden. Waste not.Grandma’s House DIY. Vintage charm. Friday features. Friendship Friday. Funtastic Friday. Grace at Home. Pit Stop. Thursday favorites. BFF open house. Morning Cup Of Joe. Home matters. . Create bake grow. . . Snickerdoodle. Happiness is homemade. Silver pennies. Create with joy. Over the Moon Creatively crafty Senior salon. Turn about Tuesday celebrate your story Little cottage Saturday Sparks Farmhouse Friday All About Home Flaunt it Friday. Simple homestead. Farmhouse Tuesday what’s for dinner

Friday Favorites #515

~ amykins100 ~ 2 Comments

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