United Cakedom: sour cream

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Chocolate Cake Donuts

Hearts are one of the earliest things I remember drawing as a kid - it probably is for most people. It's a familiar image or shape that we associate with many things surrounding the emotion of love. The origins of this shape is not known for sure maybe the shape of a leaf of some obscure plant associated with valentine or could be the shape of human sex organs who knows really?

Even if it is pretty likely that the shape has some crude beginnings it's a shape I have always liked; to draw and to eat! I mean everything tastes better when it is in a fun shape right? Kids know that for a fact. That is why I thought it appropriate to shape these decadent donuts in the shape of hearts. Also I only have a heart shaped donut pan or a mini donut pan and the mini ones take ages.....

Chocolate Cake Donuts

170g plain flour
25g cocoa powder
2 tsp baking powder
1 tsp espresso powder
1/4 tsp salt
1 large egg
60g sugar
60g brown sugar
170ml whole milk
2 tbsp vegetable oil (extra for greasing)
2 tbsp sour cream
1/2 tsp vanilla extract

Heat the oven to 180C and grease the donut pan with a little bit of the veggie oil and don't forget the middle part so the donuts don't stick.
Mix the flour, cocoa powder, baking powder, espresso powder and salt into a bowl. In another bowl whisk the egg, both sugars, milk, oil, sour cream, and vanilla until combined and then sift the dry ingredients into the wet ingredients and fold in until completely combined and there are no lumps.
Fill the donut indents 3/4 full - *I found that using a tablespoon to fill the donut indents was easiest and I used two tablespoons and it was the perfect amount.
Bake for 10 minutes and leave to cool for 5 before turning out. They should just drop out, but using a butter knife around the edges should loosen them up. Leave to cool while you make the gauche.
I had 3 batches to make a dozen donuts - I wiped the donut indents clean and re-greased them each time.

ganache
85ml whipping cream
2 tbsp sugar
15g unsalted butter
85g chocolate chips

Heat the cream, sugar, and butter on a medium heat. While it's heating place the chocolate in a heat proof bowl, once the cream mixture is just boiling pour it over the chocolate and gently whisk. We don't want air in the ganache, but we do want it to be smooth and shiny.

to finish:
sprinkles

I dipped the donuts into the chocolate ganache and then covered with chocolate sprinkles. In between batches you need to keep the ganache slightly warm otherwise it goes hard and lumpy.
Donuts are best eaten fresh, but will last for about 3 days.

These donuts are a great treat and if you love someone you should make these for them because they exude love. They are love even if they aren't made in a heart shaped donut pan.

Love Your Freezer Part 1: Fruit {smoothies & muffins}

This post is the first in two posts where I will be sharing the love for my freezer. Starting with fruit! As a baker fruit is a pretty obvious thing to keep in my fridge, because frozen fruits make great crumbles, cobblers, and pies!

Frozen fruit (and vegetables) are almost better then fresh. The fruit is frozen almost immediately after it’s picked and by doing that seals in the freshness. An added bonus with frozen fruit is that 9 times out of 10 there is no need to defrost before using them, so it's as simple as throwing them into whatever it is that is being baked and/or cooked!

The most obvious way to use frozen fruit is in smoothies! Smoothies are the best way to make the most out of any frozen fruit. Since the fruit is frozen ice isn't necessary to add ice, which just ends up watering it down. Sainsbury’s have a strawberry banana smoothie pack that make smoothie making a breeze. My two girls love it when I whip this up for them!

Strawberry Banana Smoothies:

½ pkg (eyeball it) of Sainsbury’s Strawberry Banana Smoothie frozen pack

300ml vanilla yogurt

300ml apple juice

Blend all the ingredients together. Adjust the yogurt or apple juice according to constancy.

Any frozen fruit makes a good smoothie, I found the trick is using juice to add flavor and texture. It helps keep the smoothie from being too thick. Apple juice pairs well with strawberries, but play around to find your favorite combination. Also if you juice your own fruit it is even better for you, no hidden sugars.

The one frozen fruit I constantly have to restock is blueberries. That is because they are the best fruit/berry to use in pancakes, smoothies, and muffins. This is my fail safe recipe for Blueberry Muffins; the only thing I did different this time was sprinkle some vanilla sugar on top. It gave these muffins a darker colored top, but it was worth it.

Feel free to substitute with frozen raspberries, blackberries, cranberries or even cherries in place of the blueberries!

I am always looking for ways to make the best out of my freezer! What tips and tricks do you use?

Please leave a comment below!

For my go to Pancake recipe follow the link here

(substitute the chocolate chips for blueberries)

For my favorite blueberry smoothie follow the link here

For Gluten & Dairy Free Blueberry Muffins follow the link here

notes: In association with Sainsbury’s for their Love Your Freezer campaign! Check out there Live Well for Less free magazine usually available at the end of the tills for more freezer ideas and tips. Watch out for Part 2: Vegetables and Herbs coming soon!!

Blueberry Muffins, perfect

“Perfect!” I say whenever something goes right and when it goes wrong; either with real sincerity and other times dripping with sarcasm.

It’s amazing how the tone in which we say something changes the meaning of the word.

If I were to say “blueberry muffins” with a disgusted voice you’d know that I don’t really like them.

And if I say “BLUEBERRY MUFFINS!” with real enthusiasm you’d then get the impression that I had an unstable obsession with them.

But if I say “Blueberry muffins, perfect” in a relaxed content way, you will then understand that blueberry muffins make me happy.

"Blueberry muffins, perfect" - Is exactly what I said as I burnt my fingers and tongue on a muffin fresh out of the oven.

They were soft, fruity, and delicious. The sour cream really cuts the sweetness of the blueberry making it a perfect combination.

I think most people expect muffins to be bigger on top, but that's not always the case. If you want more of a muffin top you can fill them up a bit more, just don't over fill.

They made an easy breakfast and a great afternoon treat. Served with coffee, of course! Now that’s perfect.

Blueberry Muffins:

200g plain flour

½ tsp bicarbonate of soda

2 tsp baking powder

100g golden caster sugar

pinch of salt

75g butter, melted

200ml sour cream

1 large egg

200g frozen blueberries

Pre-heat the oven to 200C. Line your muffin tin with paper cases. Combine the dry ingredients into a medium bowl by whisking them together. Mix the slightly cooled melted butter, sour cream, and egg together. It will curdle if the butter is too hot. Pour the wet mixture into the dry and mix until just combined. Fold in the blueberries I used my ice cream scoop to scoop the batter into the muffin cases, but if you don’t have one just spoon them into the cases. Bake for 15-20 minutes until a skewer comes out clean. They will have a slight tan color and should spring back when gently pressed. Enjoy with whipped cream, melted butter, or as is!

Question(s): What words do you use often with different meanings (please only indicate rude words)? Do you prefer fruity or decadent muffins? Please leave a comment below or let me know on Twitter or Facebook!

Peanut Butter Cup Cupcakes!!

I made these cupcakes for my husband's birthday. I wanted to try yet another Peanut Butter Cupcake recipe. This one was a hit with my cream-cheese-frosting-loving friends but not so much with my family (we don’t like cream cheese frosting in my house!) We still prefer the peanut butter chocolate swirl cupcakes. I really liked the cupcakes though, and would make them again with a peanut butter butter cream. :) ~Janet

cupcakes:

1 2/3 cup flour

3/4 cup cocoa

1 tsp baking soda

½ tsp salt

1 cup sour cream

2 tbsp milk

1 tsp vanilla extract

½ cup (1 stick) unsalted butter - room temp

1 ½ cup sugar

2 large eggs

Preheat oven to 350 deg.
In a medium bowl, combine wet ingredients - sour cream, milk, and vanilla - set aside
Mix dry ingredients in a medium bowl - set aside
In a separate bowl, cream butter and sugar until fluffy.
Add eggs to butter and sugar one at a time
Blend in dry and wet ingredients, alternatively - set aside