Baked Mini Cherry and Sakura-Sugar Donuts

Sakura sugar is sugar blended with cherry blossom flowers. I can’t even begin to tell you how amazing this sugar is. I know I needed to make something simple to let the sugar be the star. Simple baked donuts. Light, infused with cherry flavor and tossed in this amazing sugar. Now I know most of you will not be able to get your hands on this sweet sugar, so I included a version for cherry glaze that you can dip the tops of the donuts in. Enjoy~

sakura sugared mini donuts

sakura sugar bottle

Sakura Sugar Donut

cherry glazed sakura donuts

cherry glazed version

Baked Cherry & Sakura-Sugar Donuts

recipe: adapted from Doughnuts by Lara Ferroni

3/4 Cup all purpose flour

1/4 Cup pastry flour

1 tsp. baking powder

2 tsp. dried cherry powder

1/3 Cup super fine sugar

1/4 tsp. salt

2 Tbsp. unsalted butter

1/4 Cup whole milk, scalded

1/4 Cup plain yogurt

1 tsp. vanilla

1 egg, beaten

dried cherries, diced (optional)

Topping:

melted butter

Sakura sugar

Cherry Glaze Topping:

1 Cup confectioners sugar

~ 2-3 Tbsp. cherry juice

1. Prepare a mini donut pan by greasing lightly with oil. Preheat the oven to 350 F.

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, dried cherry powder, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until even distributed. Add milk, yogurt, vanilla and egg and stir until just combined. Fold in dried cherries (if desired). Do NOT overmix or your donuts will be rubbery.

3. Using a piping bag or small spoon, fill each doughnut well until about 3/4 full, making sure each center post is clear. Bake until light golden brown and donuts spring back when touched, about 8 minutes. Let cool slightly before attempting to remove from pan.

4. For sugar coated: dip each donut into melted butter and roll in sakura sugar.

5. For cherry sugar glazed: mix the confectioners sugar and cherry juice until desired consistency (you are looking for thickness like heavy cream). Dip top of each donut into glaze and let set up over a wire rack. Sprinkle with decorative or sakura sugar.


Coffee Almond Biscotti

You ever have one of those mornings-you wait too long to eat breakfast. Suddenly you realize morning has flown by, but you really don’t want to eat at 10 or 11 because pretty soon it will be lunch and then you won’t be hungry. You want some kind of filler. Nothing too heavy, but something to fill the gap and quiet your growling tummy. You’ve already been chugging down coffee- that’s a given. Coffee you always have time for. You never forget to drink your coffee. Pop a couple of these in your work bag wrapped in tinfoil and keep one in your desk for another time later in the week if you get a growly stomach. Eat one now dipping it in your hot coffee and it is the perfect tide over until lunch.

Coffee Biscotti 1

Coffee Biscotti 2

Coffee Biscotti 3

Coffee Almond Biscotti

Yield: 12 biscotti

1 Cup whole unsalted almonds

2  Cups + 3 Tbsp. all-purpose flour

1 Cup sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. (generous) of cinnamon

1/4 tsp. nutmeg

1/4 Cup strong coffee, cooled

1 Lg. egg

2 Tbsp. milk

1 tsp. vanilla

6 oz. bittersweet (60 %) chocolate chips, melted and cooled (for dipping)

Preheat the oven to 350° degree F. Toast the almonds in a shallow pan for about 10 minutes. Remove almonds and let cool, and set aside. Combine the dry ingredients in a large bowl. In a measuring cup combine the espresso, egg, milk, and vanilla. Add the wet ingredients and combine. Add the toasted nuts and combine.

With floured hands shape into a log about 12 inches long by 2 inches thick. Place the log on a parchment lined baking sheet. Bake at 350° degrees for 30-35 minutes until firm to the touch. Remove from the oven and let cool on a wire rack.

Decrease the oven to 300° degrees. Once the log has cooled at least 10 minutes, cut into diagonal slices about 3/4 inch thick. Place the slices on their cut sides on a baking sheet and bake for 8- 10 minutes, (10 if you like really crunchy biscotti- 8 minutes if you like yours a little softer) turn the cookies over to finish baking on the other side for another 8-10 minutes. Remove from the oven and let cool on a wire rack. Dip each cookie on its flat side into the melted chocolate and place on parchment until set. Store cookies in an airtight container.


Easter Bunny Bait

Here bunny bunny bunny….I have a treat for you. I know it is a long road down the bunny trail to get to my house and I wanted to make sure by the time you get here you don’t pass out. That’s right. I’ve tied it in a nice little bundle for you so you don’t spill it along the way hopping along the trail.

I came across this recipe last year RIGHT after Easter and was so bummed I did not find it before. This addictive mix of salty sweet is for sure going to be a winner in your house; whether it be for the Easter bunny or for one of your little gremlins.  A nice bribe, errr I mean incentive to be quiet in church. It will take you all of 15 minutes to whip it up. Once it cools package it in bags and give the extra away to your friends. Original recipe for bunny bait  by Bake at 350.

 I realized after I took this picture I forgot to include the M&M’s in the shot…But you get the idea.  

Easter Bunny Bait 

One package Wilton White Candy Melts

2 packages “Tender White” Micro wave Popcorn

3 handfuls pastel M&M’s

3 handfuls salted party peanuts

2 handfuls mini twig style pretzels snapped into 3rd’s

confetti confectionery sprinkles of your choice.

Directions: Microwave the popcorn and sort through it to pick out any unpopped kernels; discard. In a large bowl place the popcorn, M&M’s, peanuts, and pretzels. Place the candy melts in a glass measuring container and microwave on high and checking every 30 seconds stir and reheat until the coating is melted. Pour the melted candy melts over the popcorn mixture and working quickly mix the contents making sure to get down on the bottom of the bowl and mix thoroughly make sure all the peanuts and twigs get incorporated. Sprinkle on the confetti a little at a time and stir and repeat until you are satisfied with the amount. Once its mixed dump out onto a Silpat lined sheet tray or a tray lined with baking paper. I’m not sure if this would stick so I used the Silpat just in case.

Happy Trails.


Apples In A Blanket

I came across this recipe by another blogger. I thought it was quite genius. Simple and delicious. Perfect party fare. Check out her blog; do you not just love her with a name like this?? her blog is: www.justgetoffyourbuttandbake.com Her name is Jonna. Go sister! Do you find it daunting sometimes to come up with a recipe to bring to party? Sure, you can bring brownies or cookies. I just thought this was such a darn cute idea. These are perfect finger party food. If you want to guild the lilly you could make some salted caramel sauce and dip them in caramel. Yum.

Apples In A Blanket

(yield: 16 apple bites)

(recipe adapted from Jonna at www.justgetoffyourbuttandbake.com)

Ingredients:

Your favorite pie crust recipe. (enough for a double crust pie) (See my recipe for “Fearless pie crust” if you need a recipe).

2 Granny Smith Apples, peeled, and cut with an apple core/slicer to equal 16 equal pieces.

1-2 Tbsp. freshly squeezed lemon juice

1 Cup sugar

2 tsp. cinnamon

2 Tbsp. heavy cream

1. Preheat the oven to 375 degrees F. In a bowl combine the sugar and cinnamon and set aside.

2. In a medium bowl place the apple wedges and toss with the lemon juice; this is to prevent the apples from oxidizing. Take 1/2 cup of the sugar-cinnamon mixture and combine with the apples. Reserve the rest of the 1/2 cup sugar mixture for step 4 of the recipe.

3. Roll out your pie dough to about 1/8 inch thick. Cut strips of dough about 2 1/2 inches wide x 4 inches long. Place each apple wedge at the end of and on top of one strip of pie dough and roll up like a pig in a blanket. Pinch the end where the crust comes together to form a seal.

4. Take each “apple blanket” and roll in the reserved sugar-cinnamon mixture. Place each apple blanket on a parchment lined baking sheet or Silpat lined baking sheet to prevent sticking. Chill for 30 minutes. Brush each apple blanket with heavy cream. Sprinkle with more cinnamon-sugar.

5. Bake the blankets at 375 degrees for about 25 minutes or until they are golden brown. Cool and serve.


Sweet Spiced Almonds

Sometimes you feel like a nut, sometimes you don’t…

I feel like a nut

Yes, I am a nut 😉

I want a nut.

I want a sweet, spicy, salty crunchy nut.

This recipe rings all my nut bells. Sweet, spicy, super crunchy, and the best of all? super easy.

 

Sweet Spiced Almonds

(recipe from America’s test kitchen “All Time Best Holiday Recipes”)

1 large egg white

1 Tablespoon water

1 tsp. salt (I used 2 tsp. instead)

1 lb. raw unsalted almonds

1/2 Cup sugar

2 tsp. cinnamon (preferable saigon cinnamon)

1 tsp. ground ginger

1 tsp. ground coriander

1. Adjust oven racks to that you have one rack on each upper position and one at middle position. Preheat oven to 300 degrees.

2. Line a baking sheet with parchment paper and coat with non-stick spray.

3. Whisk together egg white, water, and salt in a large bowl. Add the nuts and toss to coat. Let the nuts drain thoroughly in a colander for 4-5 minutes.

4. Mix sugar, cinnamon, ginger, and coriander in a large bowl. Add the drained nuts and toss to coat with the sugar/spice mixture. Spread the nuts evenly onto the prepared baking sheet and bake for 20 minutes on upper rack. After 20 minutes move the sheet to the middle rack and continue backing 20-25 minutes until the nuts are dry and crisp. Cool nuts completely.

Printable Recipe:

https://docs.google.com/document/d/1nm9BziTqG7piZpHse6lxjTyl_Y6IvnEI–vh8lbwsss/edit