Remove the guilt while satisfying your cravings with these baked doughnuts! Baking them is the way to go to cut the fat and calories. So good!
I wouldn’t say I have an obsessive personality per se (although my husband would disagree 😉 ), but I do get carried away easily when something enters my mind. Lately I’ve been so obsessed inspired to make my own surfaces to photograph the food for my blog that I even enrolled in an online painting class. Watching YouTube videos on painting furniture wasn’t enough for me so I decided to learn from the experts. The class from Farragoz is teaching me to make my own paints and different distressing techniques. It’s so much fun! Their work is exactly the look I’ve been searching for and can’t wait to be half as good as they are.
My first project (self assigned) was to make the surface for this post and while I didn’t achieve the look I was going for, its look is growing on me (I can’t stop thinking it looks like a map LOL!). Nobody does a perfect job on the first try right?…. just say “no” for me please ;).
I really really can’t wait to start my next project!! Not that I’m obsessing about it or anything 😀
Since I’m not into fried foods, even though I do make an exception for a donut here and there, baked donuts are the next best choice. While they lack the crispiness from the original version, the taste will make you forget you’re eating a healthy (ier) version of them. Enjoy!
This recipe makes 24 doughnuts but it can easily be halved for 12 doughnuts.
2½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
4 oz (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
10 strawberries, chopped in small pieces
⅓ cup heavy cream
1 Tablespoon light corn syrup
4 oz. semisweet bar chocolate, chopped
Preheat oven to 350°F.
Spray 2 doughnut pans well with non-stick cooking spray, set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar for about 5 minutes.
Add eggs, 1 at a time, beating just until combined after each addition (do not over mix).
Stir in the vanilla extract.
Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
Fold in the strawberries.
Spoon the batter into the baking pans, until a little more than three-quarters full.
Bake for about 10 to 12 minutes or until a toothpick comes out clean.
Allow to cool in pan for about 7 to 10 minutes. Repeat with the remaining batter until all the doughnuts are baked.
In a small sauce pan over medium heat, add the ⅓ cup heavy cream and corn syrup. Simmer for about 2 minutes.
Remove the cream mixture from the heat and add the chocolate. Let it stand for about 5 minutes or until melted. Whisk until mixed well and smooth. Transfer to a small bowl and drizzle over the doughnuts.
This italian style salad is packed with nutritious ingredients and the farro will help you stay full longer as it’s high in fiber & protein.
I hope you all had a marvelous Mother’s Day! I had a fabulous one surrounded by the people I love and of course, that includes my two sons. Even though I cooked the meal for the day, and worked in the kitchen more than most moms would on their special day, it was perfect! We ate good food, talked, made future holiday plans, laughed and ended the gathering perfectly with these Cinnamon Roll Cupcakes. While I enjoyed the day immensely, next year will be my boys turn to spoil me for the day. So guys, if you’re reading this, how’s that for a hint 😉
Farro is my preferred grain. I love the mild nutty flavor and besides the high nutritional content, it can be used in so many ways. Use it instead of pasta or rice, or to make risotto, add it to salads, and it’s perfect in the morning in a parfait or for dessert! (Farro (rice) pudding anyone?).
You can find it in most grocery stores these days and if you haven’t had farro I really recommend it.
Adapted from Williams-Sonoma Eat Well Farro is a grain with a nutty flavor similar to brown rice. It is high in protein, rich in fiber, magnesium and vitamins A, B, C, and E.
1¼ cups semi-pearled farro
2½ cups water
¼ cup oil-packed sun-dried tomatoes, drained and cut into julienne slices
1 jar (14 oz.) artichoke hearts, drained
6 Tbs. red wine vinegar
3 Tbs. olive oil
½ cup finely chopped red onion
½ cup chopped fresh basil (or flat-leaf parsley)
½ cup pine nuts, toasted (
Kosher salt and freshly ground pepper, to taste
Combine 4 cups of water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.
Drain well, and then transfer to a large bowl to cool. In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, basil and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately.
In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, basil and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately.
We all need a classic yellow cake on our recipe list. Whip it out for birthdays, when you’re in a hurry, or even guests. Yellow cakes can be transformed into Pineapple Upside Down Cake, Boston Cream Pie, or Lemon Cake. As you will see below, this is a no-fuss cake that you’ll love to make over and over again!
Let me start by apologizing for the extra amount of photos in this post. I couldn’t help myself and ended up taking more than enough photos of this beautiful cake. I showed one of the photos on my personal Facebook page and a friend asked me if I was sad when I cut it since it was so beautiful. That’s when I realized I was in fact sad to cut it. This is one of the reasons I ended up with way too many photos!
The other reason is that I’m very proud of this little tall cake since it’s the first one I was able to cut into layers. My other attempts were a disaster to say the least. I steered clear for a while of any thoughts of making a layered cake. Decorating cakes is not my forte but I’m determined to improve my skills! One thing that helped me conquer my fear is reading about baking tips and tricks from trusted sources like baking chefs forums. That’s where I found the recipe for this basic yellow cake. When a cake receives amazing reviews from people that know what they’re doing, you know you have a winner!
Mother’s day is this weekend and what better way to celebrate then with something pretty? Spoil mom (or yourself) with this delicious but simple cake. Oh and the buttery cream cheese frosting is to die for! This will be my “go to” cream cheese frosting from now on for cakes and cupcakes 😉
If you lack the skills (like I did) on how to layer a cake, this video helped me learn how to do it. And this one shows how to crumb coat a cake so the frosting looks beautiful without any crumbs mixed into it.
Grilled Steak Kebabs & Potatoes. These kebabs are made with beef tenderloin which is the leanest and most tender cut of beef. The chimichurri sauce enhances the tenderloin’s mild flavor since it’s perfect for grilled meats. The potatoes are also grilled which cuts the time spent in the kitchen and are simple but delicious! Serve with a side salad for the perfect spring and summer dish.
Last week I had the honor to be featured in Yahoo Foods as their Blogger of the Week! To start off the week, they posted an interview with me on Monday (read here) and each day afterwards one of my recipes was featured. How cool is that! I never thought my little blog would be highlighted on such a great site since I never intended to be one of the super food bloggers.
I just LOVE my little cozy blog where I can document family recipes, the food we eat and inspire myself to try new dishes. How boring life would be if we ate the same things all the time?
Yesterday as we were eating our lunch my husband said to me after looking at his plate (see the photos on this post), “Who eats a lunch like this? This is crazy!” We do! I said. We know this is not the norm but all the work of doing a blog like this does have it’s perks!
Are you an adventurous eater and try new dishes often?
Welcome to Muy Delish! (formerly known as Fit, fun & delish). I’m always hungry for good food and love to add new recipes to my repertoire each week. My roots in Mexican food are still very alive and that’s where a lot of my inspirations in the kitchen come from. This food blog represents some of that plus all other types of recipes. I love to eat a variety of multi-cultural foods and there is nothing I won’t eat! XO, Ana