bits & bites

3 notes &

red velvet doughnuts

i know i’ve been posting a lot of doughnut recipes, but i’m addicted! you can literally put anything in a mini doughnut pan and presto, it’s adorable. these are definitely the best doughnuts that i’ve made so far! you have to make sure that you don’t bake them for too long, though. these cook very quickly, and you have to watch them and take them out the minute they firm up, or else they’ll be a bit dry. i added chocolate chips because i don’t think red velvet is chocolately enough on its own. i then rolled them in powdered sugar. this made 48 mini doughnuts, which may seem like a lot, but they are very little, and you can’t eat just one!

ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tbsp butter, melted
  • 1 tbsp cocoa powder
  • 1 & 1/4 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp red food coloring
  • 1/2 tsp vanilla extract
  • 1/4 cup dark chocolate chips
  • 1/2 cup powdered sugar

directions:

  • sift flour and cocoa powder into a bowl
  • mix in baking powder, salt and sugar
  • stir in buttermilk, butter, red food coloring and vanilla
  • fold in chocolate chips
  • place teaspoons of batter into a greased mini doughnut pan, and bake at 400 degrees for about 5 minutes.
  • allow doughnuts to cool to room temperature
  • place powdered sugar and cooled doughnuts in a paper bag, and shake until they are coated. eat & enjoy!

Filed under doughnuts powdered sugar red velvet mini baked

3 notes &

cornbread with honey goat cheese spread

most cornbread served these days is very sweet, and seems almost like a dessert. i wanted to create a cornbread that was savory, and this recipe definitely fit the bill. this would be absolutely perfect to serve at a bbq or summer clam bake. i usually find cornbread to be heavy and dry, but this was moist, fluffy, and just fantastic! you should definitely make the honey goat cheese to spread on top. it’s a little bit tangy and sweet, and adds the perfect sweetness to the savory cornbread.

ingredients:

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey
  • 1/2 cup egg whites (or 2 whole eggs)
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 4 oz creamy goat cheese (try chavrie)
  • 2 tbsp honey

directions:

  • mix cornmeal, flour, baking powder, and salt in a large bowl
  • stir in egg whites, buttermilk, canola oil, and honey
  • place in a square, glass, 9x9 baking dish, and bake at 400 for about 20 minutes, or golden brown and a toothpick inserted in the center comes out clean
  • allow to cool, and slice into squares (i made 16)
  • mix goat cheese and 2 tbsp honey until well-incorporated.
  • spread honey goat cheese on squares of cornbread, eat, and enjoy!

Filed under cornbread goat cheese honey savory side dish low fat

0 notes &

Anonymous asked: How do you make the cinnimon sugar stick to your doughnuts?

i actually had the same problem, and i ended up putting the doughnuts and cinnamon sugar in a paper bag and shaking it up. good luck!

4 notes &

dessert lasagna

here is another fun way to use wonton wrappers! by coating the wrappers in butter and cinnamon sugar and baking them for a few minutes, you can get a crispy, sweet, and churro-like chip. i layered the “noodles” with whipped cream and berries, and finished each lasagna off with a sprinkle of coconut. these were so delicious! you could fill the lasagnas with anything really - pudding, custard, melted chocolate, peanut butter - the possibilities are endless! this recipe will make two individual lasagnas.

ingredients:

  • 6 wonton wrappers
  • 1 tbsp butter, melted
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 1/2 cup whipped cream
  • 2 tsp shredded coconut
  • 2 tbsp blueberries
  • 2 tbsp strawberries, sliced

directions:

  • coat each wonton wrapper in melted butter
  • mix sugar and cinnamon, and coat each wonton wrapper completely with the mixture
  • place wontons on a baking sheet lined with foil, and bake at 325 for about 10 minutes, flipping halfway through. keep a close eye on these, as they burn very easily.
  • when the wontons are golden brown, remove from oven and allow to cool to room temperature
  • place a wonton on a plate. add a dollop of whipped cream, and top with a few strawberries. place another wonton on top of the berries, and add another dollop of cream. now top this with a few blueberries. place a 3rd wonton on top of the blueberries. add a big dollop of whipped cream on top, and garnish with a tsp of coconut. repeat to make each lasagna.
  • serve immediately, and enjoy!

Filed under dessert lasagna blueberry strawberry whipped cream cinnamon sugar

1 note &

key lime pie frozen yogurt

i’ve been obsessed with red mango's key lime flavored frozen yogurt this summer, but it's such an expensive habit! so i set out to create my own version. while red mango's frozen yogurt is very tart and actually tastes like yogurt, this tastes like ice cream. i have to admit, this is a semi-homemade recipe. i used edy’s vanilla frozen yogurt as a base, mostly because a) i don’t have an ice cream maker and b) the stuff was way too boring on it’s own and i had no idea what to do with it. this is such a simple way to turn very basic frozen yogurt or ice cream into something extraordinary! so here is what you’ll need to make 4 servings:

ingredients:

  • 2 cups vanilla frozen yogurt
  • 2 tbsp lime juice
  • 1/2 tsp lime zest
  • dash of green food coloring (optional)
  • 4 graham crackers, crushed
  • 2 tbsp shredded coconut 

directions:

  • place frozen yogurt in a large bowl and allow to soften for a few minutes
  • mix in lime juice, zest and green coloring
  • fold in graham cracker crumbs and coconut
  • place frozen yogurt in a plastic container and re-freeze it for a few hours, or until solid
  • serve with whipped cream and additional graham crackers to garnish, and enjoy!

Filed under key lime frozen yogurt graham crackers coconut

3 notes &

key lime doughnuts

here is a really easy variation on my recipe for mini doughnuts! it is so simple and the results are delicious. these are the perfect little dessert for the summer. if you like key lime pie, you’ll definitely like these doughnuts! this recipe will make about 2 dozen doughnuts.

ingredients

  • batter for mini doughnuts
  • 1 lime
  • 6 sheets of graham crackers, crushed
  • 1 tbsp butter, melted
  • 2 tsp sugar
  • 2 tbsp coconut
  • 1 cup powdered sugar
  • 1 tiny drop of green food coloring (optional)

directions

  • fill each dougnut cup halfway with batter
  • mix crushed graham crackers, butter, and sugar in a bowl
  • sprinkle about a teaspoon of graham cracker mixture on top of each cup in the pan
  • bake at 400 degrees for about 5-6 minutes, or until doughnuts are firm to the touch
  • remove doughnuts from the oven, and allow to cool for about ten minutes
  • using a microplane, zest the lime. be sure to collect only the green zest and not the white pith. place the zest in a bowl
  • cut lime in half, and squeeze juice into bowl. if any seeds fall in, just pick them out.
  • whisk in powdered sugar and food coloring. if icing is too thin, add a bit extra powdered sugar
  • remove cooled doughnuts from pan. dip each doughnut in the glaze on the side not covered in graham crackers (the rounded side that was in the pan)
  • drizzle remaining glaze over doughnuts, and sprinkle with coconut
  • eat and enjoy!

Filed under key lime doughnuts coconut graham crackers

5 notes &

mini doughnuts

the other day i found this mini doughnut pan from sur la table and just about died. it is probably the most adorable thing i’ve ever seen. i’ve never really loved doughnuts, but since these are baked, they’re more like muffins/cakes. i found the recipe on the package that the tin came in, and it was absolutely perfect. buttermilk such a great ingredient, and makes the doughnuts very light and fluffy! definitely make these doughnuts! and if you don’t have a doughnut pan, you can use a mini muffin tin and make little munchkins.

ingredients:

  • 1 & 1/4 cups cake flour, sifted (i used all purpose and subtracted 2 tbsp)
  • 1/2 cup granulated sugar
  • 1/8 tsp ground nutmeg
  • 1 & 1/2 tsp baking powder 
  • 1/2 tsp sea salt
  • 1/4 tsp vanilla extract (original recipe did not call for this but i can’t bake anything without vanilla!)
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1 & 1/2 tbsp butter, melted

directions:

  • combine sifted flour, sugar, nutmeg, baking powder and salt in a bowl
  • mix in buttermilk, egg, and melted butter
  • spoon batter into a greased mini doughnut pan, filling each mold about halfway
  • bake for 4-6 minutes in an oven heated at 425 degrees, or until each doughnut is springy to the touch
  • if making cinnamon sugar doughnuts, immediately remove from the pan and roll each doughnut in a mixture of 2 tbsp sugar and 1 tsp cinnamon. edit: if the mixture does not stick, try shaking the doughnuts in a paper bag with the cinnamon sugar. i actually ended up doing this, and then allowed them to cool a bit, then coated them again
  • if making chocolate glazed doughnuts, you can leave the doughnuts in the pan for a few minutes to cool, and then remove them to cool completely
  • to make chocolate glaze, mix 2 tbsp melted chocolate chips and 1 tsp of cream. dip each doughnut into the chocolate, and then top with sprinkles

Filed under doughnuts mini baked sprinkles chocolate cinnamon sugar

13 notes &

fennel & apple salad

i found this recipe for fennel salad and thought it would be the perfect side dish for a hot summer day. i adapted it slightly, and used the food processor instead of slicing everything by hand to save some time. i had honestly never prepared or even tried much fennel before making this, and i really didn’t know what to expect. i was plesantly surprised! fennel is sweet, crunchy, and tastes a bit like licorice. the vinaigrette and apples add a delightful contrast.

ingredients:

  • 1 large fennel bulb
  • 1 granny smith apple
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp lemon zest
  • 1/4 tsp dried dill
  • 1 tbsp fennel greens
  • 1/8 tsp ground pepper
  • 1/2 tsp sea salt

directions

  • chop fennel bulb into chunks and toss into the food processor
  • pulse for a few minutes until finely chopped.
  • thinly slice granny smith apple into bite size pieces
  • in a large bowl, mix vinegar, olive oil, lemon juice, zest, dill, pepper, and salt.
  • add fennel and apple, and mix well. gently sprinkle in fennel greens (reserved from the top of the fennel). add additional salt to taste. enjoy!

Filed under apple fennel salad granny smith slaw

11 notes &

blueberry coffeecake muffins

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i have been trying to come up with a delicious blueberry muffin recipe for ages! last week made up my own recipe using oat flour, and they were horrible! very dense and gummy and basically little rocks. so i turned to a recipe that i knew would turn out well - snickerdoodle blondies. i tweaked the recipe a bit, added blueberries, and made a crumb topping. these turned out so well! they were fluffy and sweet, and tasted just like coffeecake. here is the recipe:

ingredients:

  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup frozen blueberries
  • 2 tbsp plain yogurt
  • 2 tbsp oil
  • 1 egg, beaten
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • pinch of ground nutmeg
  • 1/4 tsp vanilla extract
  • 2 tbsp quick oats
  • 1 tbsp flour
  • 2 tbsp brown sugar
  • 1 tbsp melted butter

directions:

  • mix flour, sugar, salt, baking powder, and nutmeg in a bowl
  • gently stir in blueberries
  • add egg, oil, yogurt and vanilla extract
  • pour batter into 6 muffin cups
  • mix oats, flour, brown sugar, and butter to make a crumb topping
  • sprinkle on top of muffins
  • bake in an oven heated at 350 degrees for about 15 minutes, or until firm to the touch and golden brown
  • allow to cool for a few minutes & enjoy!

Filed under blueberry coffeecake muffins

2 notes &

quiche cupcakes

here is a really easy recipe for mini quiches! i am not a huge fan of traditional pie crusts, so i simply used wonton wrappers in the cupcake tin. you can use any veggies/cheese/meat that you like - these are very customizable! quiche cupcakes are perfect as an appetizer, brunch dish, or enjoy a few as a meal and serve alongside a simple salad. these are fantastic - make them!

ingredients:

  • 4 eggs (i used 2 whole eggs and 1/2 cup of egg whites)
  • 2 tbsp crumbled goat cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 small onion, chopped
  • 4 whole artichoke hearts (i used canned in water)
  • 1/2 cup frozen spinach
  • 1 tsp olive oil
  • 1/2 tsp italian seasoning (i used good seasons italian dressing mix - it contains salt. if you’re using another kind of italian seasoning you might need more salt)
  • 2 slices of bacon (i used turkey bacon. prosciutto would also be delicious)
  • wonton wrappers
  • a few pinches of salt & pepper

directions:

  • heat olive oil in a skillet over medium heat
  • dice the onion, and add to the skillet. cook until softened, about 10 minutes
  • chop the artichoke hearts, and toss in the pan. now add the frozen spinach, and cook until heated through
  • cook the bacon (i put in in the microwave for about 2 minutes). allow bacon to cool and crumble into small pieces
  • in a bowl, beat eggs. stir in veggies and bacon
  • add cheese, and seasonings. mix gently.
  • lightly oil a muffin tin with non-stick spray
  • place a wonton wrapper in each muffin cup, and press down
  • divide egg mixture between the muffin cups
  • if desired, sprinkle tops of quiches with a bit of extra shredded parmesan.
  • place in an oven heated to 350 degrees, and bake cupcakes for about 15 minutes
  • remove from oven, allow to cool for a few minutes, eat, and enjoy!

Filed under quiche cupcakes wonton wrappers

2 notes &

chocolate cheesecake pops

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i had a few extra chocolate cupcakes sitting around, so i decided to make cake pops! these are the easiest thing ever, and can be thrown together in just a few minutes. i only made a 6, but you could easily make a lot more. if you wanted to make 2 dozen, i would use 2 cups of cake, 1/4 cup cream cheese, 2 tbsp powdered sugar, and about 1/2 cup chocolate chips.

ingredients:

  • 1/2 cup of cake, crumbled (i used 3 mini chocolate cupcakes)
  • 1 tbsp cream cheese
  • 2 tsp powdered sugar
  • 2 tbsp chocolate chips
  • sprinkles

directions:

  • mix the cake crumbles, cream cheese, and powdered sugar until a dough forms
  • roll cake into 6 balls
  • melt chocolate chips for about 1 minute in the microwave, stirring halfway through
  • dip cake balls into melted chocolate, coating completely, and place on a sheet of wax paper
  • top with sprinkles
  • place in the freezer for at least an hour
  • when ready to eat, place cake on chopsticks to make pops
  • eat, and enjoy!

Filed under cake chocolate cheesecake pops lollipops sprinkles dessert

2 notes &

cookie monster cupcakes

my friend sent me this recipe for cookie monster cupcakes, and i just had to make a batch of my own. they are absolutely adorable! i used my chocolate cake recipe, the frosting from my gluten free red velvet cupcakes, and topped them with a really easy 4 ingredient peanut butter cookie recipe. this made 6 mini cupcakes, each topped with a mini cookie. here is the recipe for the cookies

ingredients:

  • 1 tbsp peanut butter
  • 1 tbsp sugar
  • 1 tsp egg whites
  • 1 tbsp chocolate chips

directions:

  • mix all ingredients in a small bowl
  • roll dough into 6 balls, and place on a cookie sheet
  • use a fork to flatten the cookies
  • bake at 350 degrees for about 5 minutes
  • frost cupcakes, and cover with blue sprinkles
  • insert a cooled cookie into the top of the cupcake to make cookie monster’s mouth, and use chocolate chips for the eyes.
  • eat cookie monster

Filed under cookie monster cupcakes peanut butter chocolate

6 notes &

cherry vanilla cheesecake rangoons

i discovered these nasoya wonton wrappers a little while ago, and they are honestly one of the best supermarket finds ever! you can find them at most grocery stores near the tofu and vegetarian meat substitutes. you can do so many things with them - i’ve made ravioli, apple turnovers, spanakopitas - the possibilities are really endless for hors d’œuvres, main dishes or desserts! these cherry vanilla cheesecake rangoons are one of my favorite things that i’ve ever made, and they are very easy to prepare. they’re also quite light, and while perfect served on their own, they would also be a delicious topping for vanilla frozen yogurt or ice cream. my recipe below makes four rangoons, enough for two people to share as a light dessert.

ingredients:

  • 2 tbsp cream cheese (i actually used 1.5 wedges of laughing cow light)
  • 4 cherries, pitted and chopped
  • 1 tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 4 wonton wrappers
  • 1 tbsp egg whites

directions:

  • mix cheese, cherries, sugar, and vanilla in a bowl
  • scoop spoonfuls of filling on one side of each wonton wrapper
  • brush egg whites on all edges of the wrappers, and fold over to seal into triangles
  • brush additional egg whites on top of the rangoons, and sprinkle with a bit of extra sugar
  • place rangoons on a foil lined baking sheet, and bake at 350 degrees for about 10 minutes, or until golden brown
  • allow to cool for a few minutes, serve, and enjoy!

Filed under cherry vanilla cheesecake rangoons wontons wonton wrappers

3 notes &

gluten free red velvet cupcakes

a friend of mine cannot eat gluten or dairy, so i made this adaption of a classic red velvet cake with coconut flour. you must try coconut flour if you cannot tolerate gluten - or if you just want an interesting, healthy alternative to white flour. it has a faint coconut taste, a nutty texture, and is just fantastic in these cupcakes. you can find it at whole foods. for the frosting, i had to find a dairy free alternative to butter or cream cheese, so i found a tofu cream cheese that worked really well! it was a little thinner than traditional cream cheese, but it honestly tasted exactly like a typical cream cheese frosting. i used this recipe from recipegirl, but made a few changes and did my own frosting. the original recipe calls for agave nectar as a sweetener, but i haven’t hopped on the agave bandwagon yet and just used regular granulated sugar. here is my adapted recipe below, reduced to make 12 mini cupcakes.

ingredients:

cupcakes-

  • 1/4 cup coconut flour
  • 1/4 cup granulated sugar
  • 1 tbsp cocoa powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tbsp milk (i used soy milk)
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/4 tsp red food coloring

frosting -

directions:

  • sugar, milk, eggs, vanilla, and food coloring in a bowl
  • stir in coconut flour, baking soda, salt, and cocoa
  • mix well until there are no lumps. batter will be very thick
  • scoop tablespoons of batter into a mini muffin tin, lined with paper cups or greased with a bit of oil
  • bake cupcakes at 350 degrees for about 10 minutes
  • mix cream cheese, powdered sugar, and vanilla in a bowl. if the frosting is too runny, add a bit more powdered sugar
  • frost cooled cupcakes with frosting, and enjoy!

Filed under red velvet cupcakes gluten free dairy free coconut flour