Hope you all had a lovely Easter weekend! We had a nice long weekend! Our church had many Easter services so we decided to go Saturday night so we could do a little sleeping in Sunday morning. 🙂 We were … Continue reading
Sorry I’ve been MIA the past few weeks! Been busy with things, fun things. 🙂
Busy running and training for my first 10k! This was a HUGE deal for me! I have never been a runner, never, ever, ever! When I was in elementary school and it was a running day in P.E. I would always come up with some kind of excuse to get out of running. In November, I just started jogging a little bit then started really taking it seriously and it’s been awesome! The race was so much fun and I’m looking forward to doing many more!
We’ve been busy building and getting the garden ready! I am so excited about these beautiful raised beds my hubs built for me! Just love him 🙂 Going to have 2 different types of potatoes and onions, tomatoes, lettuce, kale, carrots, tons of different herbs, squash, zucchini, and some green beans. Pictures to come soon!!
We’ve also been busy meeting our sweet new nephew, Colton Barnard. So precious. 🙂
To make up for my long absence I’m sharing with you more baked doughnuts!! These are absolutely wonderful. So moist and sweet with the perfect hint of lemon tartness. These are the perfect breakfast treat to indulge in without the guilt!
recipe adapted from: momadvice.com
2 c. cake flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
zest from 1 lemon
3/4 c. buttermilk
2 eggs, lightly beaten
2 tbls. butter, melted and slightly cool
1 1/2 tsp. vanilla extract
1/2 c. blueberries
1 c. powdered sugar
1/2 tbls. milk
1 tbls. lemon juice
1/2 tsp. vanilla extract
Whisk the cake flour, sugar, baking powder and salt together in a large bowl. Add in the lemon zest and whisk. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Gently, fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk.
Once the doughnuts are done baking, let them cool in the doughnut pan for 3-4 minutes. Carefully remove the donuts from the pan. Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet lined with foil underneath. Allow the glaze on the doughnuts to dry and serve.
This dessert is a triple threat of deliciousness. Warm chocolate brownie. Smooth, creamy cheesecake. Light, tart and fluffy whipped cream. The recipe comes from one of my favorite cookbooks and a place I’d love to visit one day! Since this is a triple-layer dessert there are a few steps but each step is fairly simple and the results are so delicious that it makes them little bit of extra work worth it! The whipped cream topping could be made with any berry you like, we did raspberry like the recipe called for but this would be equally as good with blackberries, strawberries, maybe even a combination of all of the above!
recipe from: The Hummingbird Bakery Cookbook
For the Brownie:
6 1/2 oz. bittersweet chocolate, roughly chopped
1 stick plus 5 tbls. unsalted butter
2 c. confectioner’s sugar
1 scant c. all-purpose flour
For the Cheesecake:
14 oz. cream cheese, softened
1 1/4 c. confectioner’s sugar
1/2 tsp. pure vanilla extract
For the Cream Topping:
1 1/4 c. whipping cream
3/4 c. confectioner’s sugar
1 c. raspberries
Preheat the oven to 325F. Line a 13 x 9-inch baking pan with parchment paper.
For the brownie dough: Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a stand mixer with paddle attachment and beat until all ingredients are mixed well. Add the eggs one at a time, mixing well after each addition. Gradually beat in the flour, mixing well after each addition. Turn the mixer up to high speed and beat until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. Pour into prepared baking pan and smooth.
For the cheesecake: Put the cream cheese, sugar and vanilla in a stand mixer with paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy. Spoon on top of the brownie base and smooth over.
Bake for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. Let cool completely, the cover and refrigerate for 2 hours.
For the cream topping: Put the cream, sugar and raspberries in a stand mixer with a whisk attachment and beat until firm but not too stiff. Spread the topping evenly over the brownies and cut into squares.