Old Fashioned Doughnuts (Baked)

Ingredients

1 C All-purpose flour
1/4 C Whole wheat flour
2 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
2 Tbsp vegetable oil
1/2 C granulated sugar
1/3 C unsweetened apple sauce
1 tsp vanilla extract
1/4 C buttermilk

Directions

  • Preheat oven to 350°F
  • Spray a 6-well doughnut pan with cooking spray
  • In a large bowl, whisk or sift together the flours, baking powder, nutmeg, and salt
  • In a separate bowl, combine the oil, sugar, apple sauce, and vanilla and mix until well combined
  • Add the wet ingredients and buttermilk to the dry ingredients and stir until just combined (batter will be very thick and sticky)
  • Spoon batter into a piping bag
  • Pipe into prepared doughnut pan, smoothing out the doughnut batter as necessary
  • Bake at 350°F for 12 – 15 minutes
  • Cool in pan about 2 minutes
  • Cool completely on a wire rack

If desired, dip hot doughnuts in melted butter and then in granulated sugar for a sugar topping

This Old Fashioned Doughnut is for nutmeg lovers!   It’s so good plain or dipped in sugar and perfect with a cup of coffee.  Being baked, it’s also not as heavy tasting as a regular fried doughnut.  I hope you enjoy it!

God bless!

Chocolate Chip Cookies (No Eggs)

Ingredients

1 C unsalted butter, melted
1/2 C granulated sugar
3/4 C brown sugar, packed
1/2 C unsweetened apple sauce
1 – 2 tsp vanilla (personal taste preference)
2 C All-purpose flour
1 tsp baking powder
1 tsp salt
1/2 C semi-sweet chocolate chips

Directions

  • Preheat oven to 375°F
  • Combine the butter and sugars and beat by hand until well combined
  • Add apple sauce and vanilla and mix well
  • Add flour, baking powder, and salt and mix well
  • Fold in chocolate chips
  • Shape dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart
  • Bake for 8 – 9 minutes
  • Remove from oven and let cool on pan for about 2 minutes
  • Remove from pan and cool completely on a wire rack

These chocolate chip cookies bake up light, moist, and chewy.  They’re easy and fun to make with kids since there are no eggs to crack and no raw egg in the dough.  This recipe makes about 2 dozen medium sized cookies.

Enjoy and God bless!

Double Chocolate Muffins (made with protein powder)

Ingredients

2 C. all-purpose flour
1/3 C. Chocolate protein powder
1/4 C. Cocoa powder
3 tsp baking powder
1/2 tsp salt
3/4 C. Brown sugar
~2 C. semi-sweet chocolate chips

2 large eggs
1/4 C. Vegetable oil
1 C. Milk
1 tsp vanilla

Directions

  • Preheat oven to 375°F
  • Spray a 12 count muffin pan with cooking spray
  • Whisk together dry ingredients
  • Add chocolate chips and whisk until chips are coated
  • Add wet ingredients and stir until just combined
  • Spoon batter into prepared muffin pan evenly
  • Bake at 375°F for about 25 minutes (insert toothpick into center of muffin, it should come out mostly clean)
  • Let cool in pan about 10 minutes
  • Cool completely on a wire rack

These muffins are incredibly moist and so chocolatey! I added thinkThin Protein & Probiotics chocolate powder for a tiny extra boost to my muffins and they are absolutely delicious.  But you can use whatever protein powder you prefer, or omit it altogether.

If you do not use the protein powder though, you may want to add a touch more cocoa powder and/or use a little less milk. I suggest using 1/4 cup + 2 Tbsp cocoa powder and start with only 1/2 cup of milk and then add more milk as necessary to achieve the right consistency, if the protein powder is omitted.

I hope you enjoy these muffins as much as my family does!

God bless!

Classic Chocolate Cake (Decorated for St. Patrick’s Day)

Ingredients

2 1/2 C. All-purpose flour
1/2 C. Cocoa powder
3 tsp baking powder
1 tsp salt
1/2 Tbsp instant coffee granules

1/2 C. unsalted butter, softened
1 C. Granulated sugar
3 large eggs
1 tsp vanilla

1 C. Heavy cream
1/2 C. – 1 C. Milk

Directions

  • Preheat oven to 350°F
  • Spray one 9″ square baking pan and one 9″ round baking pan with cooking spray (or two rounds, if you just want to make a standard double layer cake)
  • Whisk together flour, cocoa powder, baking powder, salt, and instant coffee granules
  • Cream together butter and sugar in a separate bowl
  • Add eggs and vanilla to butter/sugar mixture and mix well
  • Add wet ingredients and heavy cream to dry ingredients and mix
  • Add 1/2 C. Milk to batter and mix to combine (continue to add small amounts of milk to batter and mixing until you reach a thick, but liquidy batter)
  • Spread batter evenly in prepared pans
  • Bake at 350°F for about 35 minutes or until toothpick inserted in center comes out clean
  • Cool in pans about 10 minutes
  • Cool completely on wire rack

This cake is moist and has a nice classic chocolate taste.  It’s simple to make and comes together quickly.  For St. Patrick’s Day, once the cakes were completely cool, I made a buttercream frosting (dyed green, of course) and frosted the square cake for my base.  I used a plain edged round pastry cutter to cut three circles out of the round cake and cut out a small piece to be the stem of my shamrock.  I then arranged the peices to look like a shamrock and dusted it with powdered sugar.  You could also frost the shamrock, if desired.

I hope you enjoy this recipe and have a blessed and happy St Patrick’s Day!

God bless!

π Day Pie (Fudge Brownie Pie)

Ingredients

3 large eggs
1 tsp salt
4 Tbsp semi-sweet chocolate chips (or 1/4 Cup)
1 Cup granulated sugar
5 Tbsp cocoa powder (or 1/3 Cup)
9 inch pie pan
2 tsp vanilla
6 Tbsp unsalted butter, melted and cooled
5 Tbsp all-purpose flour (or 1/3 Cup)

Directions

  • Preheat oven to 350°F
  • Spray a 9″ pie pan with cooking spray
  • Beat eggs well
  • In a separate bowl, whisk together salt, cocoa powder, and flour
  • Add chocolate chips to dry ingredients and stir until chips are coated
  • Add vanilla, sugar, and melted butter to eggs and beat until well combined
  • Add dry ingredients to wet ingredients and mix until just combined
  • Spread smoothly in prepared pan
  • Bake at 350°F for 30 – 40 minutes

This fudge brownie pie will be dense, fudgy, and should still be slightly gooey in the center when it is done.  If you prefer it to be less gooey, just bake it longer until a toothpick inserted in the center comes out clean.  It is best served warm with ice cream or whipped cream.  Store the leftovers at room temperature.

I ordered the ingredients list especially for Pi Day, take another look and see if you can spot why!  Happy Pi Day!

God bless!

Triple Berry Cake

Ingredients

1/2 C unsalted butter, melted
1 C sugar
1 tsp vanilla extract
2 tsp orange extract
3 large eggs
1 C flour
1/4 tsp salt
1/2 tsp baking powder
1 heaping cup fresh mixed berries (I chose blueberries, blackberries, and raspberries)

Directions

  • Preheat oven to 350°F
  • Spray a 9″ square pan with cooking spray
  • Combine melted butter and sugar and mix well
  • Add extracts and eggs and beat until well combined
  • Sift together flour, baking powder, and salt and add to wet ingredients
  • Mix until just combined
  • Gently fold in mixed berries
  • Spread smoothly in prepared pan
  • Bake at 350°F for 35 – 40 minutes, or until toothpick or knife inserted in the center comes out clean
  • Let cool

This cake is best served warm and I prefer it with a scoop of vanilla ice cream.  But it’s good cold too.  Keep any leftover cake in the refrigerator.

Enjoy!

St. Valentine’s Day Cake (Chocolate Chip Cake)

Ingredients

2 1/2 C. All-purpose flour
3 tsp baking powder
1 tsp salt
1 C. chocolate chips
1/2 C. unsalted butter, melted
1 C. Granulated sugar
1/2 C. brown sugar
3 large eggs
1 tsp vanilla
1 1/4 C. whole milk

Directions

  • Preheat oven to 350°F
  • Spray one 9″ square baking pan and one 9″ round baking pan with cooking spray
  • Sift together flour, baking powder, and salt
  • Add chocolate chips to dry ingredients and stir until chips are coated
  • Heat butter in microwave until just beginning to melt
  • Cream together butter and sugars
  • Add eggs and vanilla to butter/sugar mixture
  • Slowly add milk and dry ingredients to wet ingredients while stirring
  • Stir batter until just combined
  • Spread batter evenly in prepared pans
  • Bake at 350°F for about 35 minutes or until toothpick inserted in center comes out clean
  • Cool in pans about 10 minutes
  • Cool completely on wire rack
  • Cut round cake in half and place on either side of square cake to form a heart shape
  • Trim round cakes as necessary to align with square cake, as seen below
  • Top with frosting or icing as desired

This chocolate chip cake has the texture and taste of a yellow cake, not white. It could be frosted with vanilla or chocolate frosting, or you could just leave it naked and serve it dusted with powdered sugar and berries (that’s how I prefer it). If you’re not making a heart shaped cake, you can use the same recipe to make a two layer round cake, or one 13×9, although cook time may vary slightly. It’s a good, simple cake for any occasion.

God bless