Cinnamon Bun Donuts

These donuts are so so good!  They are also very easy to make.  My husband said they didn't look very good but tasted fantastic!  So there you go!  I of course had to double the recipe because 6 donuts was just not enough for our family!

 Cinnamon Bun Donuts

Rating: 5

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Yield: 6 baked donuts

Serving Size: 1 donut

Ingredients

• 1 cup + 2 tablespoons all-purpose baking flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup milk (I used vanilla almond milk)
• 1 1/4 teaspoons ground cinnamon
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 2 teaspoons granulated sugar
• For the glaze:
• 2 tablespoons milk (again, here I used vanilla almond milk)
• 1 cup confectioners' sugar
• 1 teaspoon cinnamon 

Instructions

1. Preheat oven to 350 degrees (F).
2. Lightly grease a doughnut pan; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, melted butter, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
5. For the glaze:
6. Combine milk, confectioners' sugar, and cinnamon in a large bowl wide enough for dipping the donuts. Mix until the mixture has been fully combined. Add a touch more milk if the glaze seems too thick; add a touch more sugar if the glaze seems too thin.
7. Dip the top of each donut in the glaze; repeat with all donuts. Allow glaze to set (about 15 minutes) then dig in!

Notes

The batter is very thick! Spoon it into the pan, or pour it into a ziplock bag, snip off the end, and pipe the batter into the molds.

Double Coconut Cake

My sister makes these cupcakes and they are soooo good. I haven't tried to make them because she does such a good job, why mess up a good thing. She left some at the house the other day and I have to admit, i ate most of them. Not good for my thighs but my stomach sure enjoyed them. The cake is very dense and moist. Love these!

Double-Coconut Cake

by: Michelle Dansie

Cooking spray

1 Tablespoon cake flour

2 ¼ cups sifted cake flour

2 ¼ teaspoons baking powder

½ teaspoon salt

1 2/3 cups sugar

1/3 cup butter, softened

2 large eggs

1 (14-ounce) can light coconut milk

1 tablespoon vanilla extract

Fluffy Coconut Frosting or Buttercream Icing (my favorite)

2/3 cup flaked sweetened coconut, divided. (I like it toasted)

1. Preheat oven to 350°.

2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

3. Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

4. Pour batter into prepared pans. Sharply tab the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

5. Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Yield: 14 servings.

Cupcakes bake for 19-22 minutes

(Totals include Fluffy Coconut Frosting) CALORIES 298 (24% from fat); FAT 7.9g (sat 5g, mono 1.7g, poly 0.3g); PROTEIN 3.4 g; CARB 53.8g; FIBER 0.4; CHOL 42mg; IRON 1.6mg; SODIUM 273mg; CALC 52mg.

FLUFFY COCONUT FROSTING:

4 large egg whites

½ teaspoon cream of tartar

Dash of salt

1 cup sugar

¼ cup water

½ teaspoon vanilla extract

¼ teaspoon coconut extract

1. Place egg whites cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts. Yield: about 4 cups (serving size: about ¼ cup).

CALORIES 54 (0% from fat); FAT 0g; PROTEIN 0.9g; CARB 12.7g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 32mg; CALC 1mg

Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

Makes: About 3 cups of icing.

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Cinnamon Swirl Cake

I made this cake for Easter breakfast. My husband loves cinnamon rolls and would have me make them once a week if I would. I however will not. This recipe gives you a cinnamon taste with much less work. It was very easy to make and tasted wonderful. If you are looking for a healthy recipe this is not it. However do not pass up this recipe. Make it for a holiday then you won't feel so guilty.

Cinnamon Swirl Cake

1 cube butter, softened
1 1/2 cups milk
2 eggs
2 tsp. vanilla
3 cups flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt

*Mix together and pour into a 9X13 pan.

Then mix:
1 cube melted butter
2/3 cup brown sugar
1 T. flour
1 T. cinnamon
*Pour on top of yellow mixture and swirl in using a fork. Don't mix completely. Bake at 375 for 30 minutes.

Drizzle with frosting:
1/2 cube butter, softened
powdered sugar
some milk
1 tsp. vanilla
dash of salt

Lemon Yogurt Cake

My boys and I loved this cake. The cake itself did not have a lot of lemon flavor so I think next time I might try making it with lemon yogurt instead of plain to see if that changes anything. I would also say it is almost better the second day after it has time to sit and soak up all that lemon sugar that you pour over it. This is another recipe from sisterscafe.blogspot.com


Lemon Yogurt Cake
Recipe from Ina Gartin


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice


For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.


For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Pioneer Woman Chocolate Sheet Cake (Texas Sheet Cake)

This is the same old Texas Sheet Cake we have all probably tasted before. I have not made it for years and this reminded me of how good it really is. I saw this recipe on www.thepioneerwoman.com.

Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Peanut Butter Fudge Cake

I got this off of The Sister's Cafe blog.  It was easy to make, moist and really yummy!  Everyone loved it.  I had a hard time keeping the kids fingers out of it until after dinner.  I did cheat and use canned chocolate frosting because I had some in my food storage that needed to be used.  I also did not have any buttermilk, so I just did the milk and vinegar thing.  I think this would also be great just as a regular chocolate cake without the peanut butter. 

2 C flour

1 tsp baking soda

2 C sugar

1 C butter

1/4 C cocoa

1 C water

1/2 C buttermilk

2 lg eggs, lightly beaten

1 tsp vanilla

-Combine flour, soda and sugar in a mixing bowl.  In a saucepan, melt butter.  Add cocoa and stir to combine.  Add water, buttermilk, and eggs.  Cook, stirring well until mixture boils.  Remove from heat and add to flour mixture and mix until smooth.  Add vanilla and mix well.  Pour batter into greased and floured 9x13 pan.  Bake at 350 for about 25 min or until toothpick inserted comes out clean.  Cool for about 10 min and then spread with about 1 C peanut butter (softened in micro for a few seconds).  Let cool completely.  Spread with chocolate canned frosting or homemade. Enjoy!

-Chocolate frosting:

1 lb. pkg powdered sugar

1/4 C cocoa

1/2 C butter

1/3 C buttermilk

1 tsp vanilla

-bring cocoa, butter and buttermilk to a boil in saucepan stirring constantly.  Pour hot mixture in a bowl with the sugar and stir until smooth.  Add vanilla.

Aunt Sunny Cake

It was New Beginnings this week in YW and this is what we served for dessert.  I got the recipe from one of the counselors in the YW pres.  I thought it was pretty good, Shawn and everyone else there loved it.  The cake is named after the Aunt of the counselor I got the recipe from.

2/3 C butter

1 3/4 C sugar

2 eggs

1/2 tsp vanilla

3 C flour

2 1/2 tsp baking powder

1 tsp salt

1 1/2 C milk

topping-

1 8 oz pkg cream cheese

1/4 C sugar

1/4 C powdered sugar

large cool whip

2 cans fruit pie fillings

1. cream butter and sugar

2. add remaining cake ingr. and mix

3. pour onto greased cookie sheet

4. bake at 350 degrees for 20-30 min.

5. cool completely

6. for topping: cream both sugars with cream cheese

7. Add cool whip and mix until thick and smooth with beaters.

8. spread evenly on top of cake.

9. top with fruit and refrigerate until ready to serve