Chocolate Baked Gluten Free Donuts

I have a friend that only likes gluten free everything.  I have never tried it and have never thought of even baking gluten free.  I can see the benefits of eating gluten free but thank goodness I can do either one but for now will stick to non-gluten free til I master the gluten free baking. 

This friend of mine had said to me that I should try it just see how the recipes would turn out since I love to bake.  So of course, you can’t give me a challenge like this and expect me not to do it!?   Now I will say, I did have to look up some recipes to guide me in my first gluten free donut.  However, I discovered that the only items I needed (which is highlighted in red) was the only thing I needed to get – everything else I already had.

There are many many recipes out there that require so many other ingredients in making gluten free donuts like xanthan gum or almond flour and I didn't want to go looking for something and pay for something that I probably wouldn't use again so I stuck with just the multi-purpose flour for now.  Now trust me since these did come out really good if I make more in the future and the recipe calls for almond flour or xanthan gum then yes I will go out and get the ingredients and give it a try.  But for now this recipe turned out pretty good. Here the items that I needed to make my donuts:

Doughnuts (12 doughnuts)

2 cups Gluten Free Multi-Purpose Flour  
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2  teaspoon of cinnamon
1/2  teaspoon of nutmeg
1/2 cup (8 tablespoons) butter, softened
3/4 cup vanilla extract (yes I actually put this much in my recipe)
2 large eggs
1 3/4 cups milk
1 tub of chocolate & vanilla frosting

-Preheat your oven to 350°F and lightly grease two doughnut pans.

-Mix the flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and set aside.
-With an electric mixer, beat the butter, vanilla extract and milk. Then add the eggs, one at a time, beating 
  well.
-Stir into the butter mixer the dry ingredients little by little until it’s all mixed.  Scrape the sides of the bowl
 and keep mixing for about 2 minutes.
-Fill into your prepared doughnut pans. Allow the batter to rest for 10-15 minutes before baking. (this will
  help the donuts a lot!! Be patient)
-Bake the doughnuts for 15 minutes. Remove them from the oven, let them cool down for just a minute or
  two before turning them out onto a rack to cool.
-Dip the cooled doughnuts into the chocolate frosting and turn them out onto a cooling rack set on top of 
  wax paper, to catch the drips. Then drizzle the vanilla frosting over it as well (and vice a versa).

Enjoy homemade baked gluten free donuts. For me they did have a very light taste to them not a heavy donut taste…YUM!

Chocolate Chip Swirl Muffin by Yolanda's Kitchen Creations

I tend to bake when I am off from work.  I start to look through my pantry hmm what can I bake today? 

So I decided to make a chocolate chip swirl muffin off a Pillsbury Chocolate Chip Swirl Quick Bread box mix.  Yes I decided to make it in a muffin instead of making it in a loaf pan. 

Chocolate Chip Swirl Muffin

So I followed the instructions that were on the box and poured the mix into my jumbo muffin tin.  I used muffin tin liners and did exactly what the instructions stated which was to pour half into the pan and put the chocolate chip mixture in the middle and then fill it again until it was covered.  Once your pour the cake batter on top put more of the chocolate chip mixture on the top.

I gauged the time on how long it would take since the box showed time to bake for a loaf or brownie pan.  So I decided lets watch it at 25 minutes and see if they need more time.  Well I am glad I picked 25 minutes because that's exactly how long it took.

Once they were out of the oven I took out a tub of white whipped frosting took a tablespoon of that and put it in a microwaveable bowl for 8 seconds.  This way it would be more of a drizzle then a frosting.  I would drizzle the frosting and then sprinkle more of the chocolate chip mixture on top of it.

I am surprised it came out great as a muffin since I have never made this before as a muffin only as a loaf.  So here it is...try it with all the other ones they have. YUM! 

Cranberry Orange Muffins by Yolanda’s Kitchen Creations

So here is a recipe that I decided to make recently.  It’s one of my favorite flavors cranberry orange muffins. However I decided to make it using a cake box mix that I had.   

I have always made cranberry orange muffins from scratch but I wanted to use up one of my cake mix boxes.  My thought was I know if I make this it will be more like a cupcake not a muffin.  So I had to figure out how much flour I had to add and while I was doing this I would mix it to see the consistency it would have (I wanted it to be a thick batter).  It ended up being that I needed to add 1 cup of flour and it worked out.    There is just something about making muffins that I love …especially when you can freeze them and take them out when you want to eat one.

I made this recipe to make 6 jumbo muffins instead of making 12 regular muffins.

I love to embellish all of my baking so try this recipe with possibly vanilla frosting drizzled on top (not too much just enough to give it that WOW look).

Ingredients

1 cup of skim milk

¼ cup of vegetable oil
1 cup of dry cranberries
3 eggs
1 cup of all-purpose flour
1 box of yellow cake mix (I used Duncan Hines Butter)
½ teaspoon McCormick ground nutmeg
½ teaspoon McCormick ground cinnamon
½ teaspoon McCormick orange extract
½ teaspoon McCormick orange peel
1 box of Jell-O instant vanilla pudding
½ cup of brown sugar
½ cup of regular sugar
½ cup of Duncan Hines Vanilla Frosting

1.       Heat the oven 350F

2.       Spray the muffin tin with baking spray
3.       Beat milk, oil, egg, vanilla and orange extracts with a fork.
4.       In another bowl mix all the dry ingredients
5.       Mix wet ingredients in with the dry ingredients
6.       Add cranberries and fold gently
7.       Pour batter into the tin
8.       Sprinkle brown/regular sugars on the top of each muffin (optional)
9.       Bake for 35-40 minutes (depending on your oven).  After 25 min check with a toothpick to see if
         they are almost done.
10.   Immediately remove when they are done and let them cool down.
11.   Take your frosting and scoop some into a microwavable bowl and microwave it till it’s just
        about creamy to drizzle (I did mine for 12 seconds).

Enjoy with a nice cup of coffee in the morning or a snack with milk in the evening!

Yolanda’s Kitchen Creations...Blueberry Orange Muffins

I was home one day during a snow storm and wanted to make something warm and sweet.  So I figured let me bake!

So here is a recipe that I have had for more than 15 years.  I have always made this recipe even though I have at least 20 others for the same thing or close to it.  There is just something about making this recipe that I just enjoy…it takes me back to those days of reinventing my baking skills.

The recipe actually is for making 12 regular muffins but I of course wanted to make these in my jumbo size muffin tin.

Now with this recipe you can make it with just about anything you just have to remember to either decrease one thing or increase something else or add something totally not on the recipe.  Again, like I said I have had this recipe for 15 years if you saw my recipe sheet you would see all the writing on it from all of my ideas J.

I love to embellish all of my cooking and baking so try this recipe with possibly vanilla frosting drizzled on top (not too much just enough to give it that WOW look).

Ingredients

1 cup of skim milk
¼ cup of vegetable oil
1 cup of fresh or frozen blueberries
1 egg
2 cups of all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon McCormick ground nutmeg
½ teaspoon McCormick ground cinnamon
1 tablespoon of McCormick vanilla extract
½ teaspoon McCormick orange extract
½ teaspoon McCormick orange peel
1 box of Jell-O instant vanilla pudding
½ cup of brown sugar
½ cup of regular sugar

1.       Heat the oven 350F
2.       Spray the muffin tin with baking spray
3.       Beat milk, oil, egg, vanilla and orange
       extracts with a fork
4.       In another bowl mix all the dry ingredients
5.       Mix wet ingredients in with the dry ingredients
6.       Add blueberries and fold gently
7.       Pour batter into the tin
8.       Sprinkle brown/regular sugars on the top of each muffin
9.       Bake for 35-40 minutes (depending on your oven).  After 25 min check with a
       toothpick to see if they are almost done.
10.   Immediately remove when they are done and let them cool down.

Enjoy with a nice cup of coffee in the morning or a snack with milk in the evening!

 

Yolanda's Kitchen Creations...Baked Rum Donuts

The holidays are around the corner and I have made for the holidays to give as one of my creations from my kitchen a Rum Loaf Cake.  I have always loved to make these and what’s more I love it when my friends or family members say it was delicious make more! LOL

So I have been tinkering with the idea of making rum cake but in a donut.  OMG what a great idea!  So here I decided to make some just to test how the rum would hold off on the donut.  So I just used a good ole plain donut recipe and just played around with the ingredients to see if the concept would work.

Now remember rum cake you pour the rum over the cake and let it soak (and you could pour it in the mix and let it bake as well).  My biggest concern is I don’t really know how the donuts will hold up with rum being poured over it J once you take it out of the oven and let them cool...you know? But hey I gave it a try…after baking the donuts (which is better for me than frying it) .

After sampling one I  feel it could use more rum in the frosting and in the donut.  But hey when I finally get it RIGHT I will post step by step on how I made these.  Enjoy!

Yolanda's Kitchen Creations...Baked Donuts

Cinnamon Donuts

I was on Pinterest one day and came across someone pinning a picture of baked donuts.  All sorts of donuts were in this pin…they looked so good.  So I was like wait a minute I thought all donuts were fried.  This is great baked donuts…I love to bake so of course I went online to Amazon and purchased a donut pan to make my own donuts.  I could not wait for this pan to come in so I can bake these donuts.

So once I received my pan I went to baking…yum yum! So I found a very simple recipe for cinnamon donuts and went with that recipe.  These don’t take much to bake in the oven unlike your regular cakes that take 30 minutes or so…you need to try making baked donuts!

Here are the ingredients I used:

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup regular milk or buttermilk
3 eggs
1 tablespoon honey (optional)
1/2 cup butter, melted
2 bowls
Baking spray
1 tub of vanilla frosting

 

Here’s what I did:

1.    Preheat your oven 400 degrees F (200 degrees C)
2.    Lightly spray/grease your donut baking pan
3.    In one bowl mix the sugar, baking powder, baking soda, nutmeg, cinnamon and flour
4.    In another bowl mix the milk, eggs, honey and butter
5.    Stir the wet ingredients into the dry ingredients
6.    Spoon the mixture onto the donut pan
7.    Bake 12 minutes until golden brown

Once the donuts are baked let them cool off on a cooling rack.  Take a small bowl and scoop some frosting into the bowl add a little bit of cinnamon and microwave for like 6 seconds you want it to be almost runny but not too runny.  Drizzle the cinnamon frosting onto the donuts.  You can also just add cinnamon and sugar in a bowl and drizzle to donuts with a little bit of melted butter and roll them in the sugar mixture.

 

They will stay fresh for a good 2-3 days so eat them while they are fresh!!!