Baked Chocolate Doughnuts

Baked Chocolate Doughnuts Makes 20
Ingredients:
doughnuts:
2 cups bread flour
1 cup light brown sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup strong brewed black coffee, cooled
2 eggs, lightly beaten
6 tablespoons unsalted butter, cooled
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
3/4 cup melted semisweet chocolate chips, cooled

glaze:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup heavy cream
1 1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
5 ounces chopped bittersweet chocolate
2 1/4 cups sifted powdered sugar

garnish: chocolate sprinkles/jimmies

Directions:
1. Preheat oven to 350˚F.
2. Place flour, sugar, cocoa powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
3. Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together.
4. Pour the flour mixture into the buttermilk mixture and stir until fully mixed. Fold in melted chocolate until just combined.
5. Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling 3/4 of the way up.
6. Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut.
7. Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely.
8. For glaze: Place all ingredients, except powdered sugar, into a small saucepan over medium-low heat. Stir until butter and chocolate have melted and mixture is smooth. Whisk in powdered sugar, 1/2 cup at a time, until all 2 1/4 cups has been added and mixture is smooth. Pour mixture into a heatproof bowl and set over a saucepan filled with 2 inches of simmering water (to create a double boiler, which is needed to keep the glaze loose and make it easy to dip the doughnuts)
9. To assemble: Dip the tops of each doughnut into the warm glaze and shake to remove any excess glaze. Place doughnuts onto a cooling rack, glaze side-up and top with a small amount of chocolate sprinkles. Repeat until all doughnuts have been dipped and sprinkled. Allow doughnuts to sit for 10 to 15 minutes to allow the glaze to harden. Serve.

via spoonforkbacon

Strawberry Creme Truffles

As Valentine's day is fast approaching. I see so many chocolate selling everywhere. I honestly can only eat one piece really because I can't endure the sweetness. That explains why I like this recipe so much. But with this amazing strawberry cream truffles, you can adjust the sweetness easily by adding less maple syrup and it won't mess up anything.

Ingredients
For the filling:  
•1 cup coconut butter
•1 cup sliced strawberries
•2 T maple syrup

For the chocolate:
 •1 cup dark chocolate chips or my 3 ingredient chocolate recipe
•3 T almond milk or milk of choice

Instructions
•In a food processor, mix the filling ingredients together very well.
•Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
•Stick the baking sheet, with all the formed balls in the freezer to firm up.
•While the balls are firming up, melt the chocolate.
•Using a double boiler method, melt the chocolate chips and the milk.
•Stir constantly until all the chips are melted and the mixture is smooth.
•Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
•Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes. These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

via mywholefoodlife

Lunchtime! | Chévre, Pear, & Blackberry Bites

Super easy and satisfying snack. Oh and feel light and refreshing too!

Steps:  

Add a small dollop of Honey Lavender Chévre to a Simple & Crisp Pear.

Top with a blackberry. 

Add honey to taste. Enjoy! 

photo via restylesource

Lunchtime!

Black cod, avocado and crispy garlic tartines
serves 4
3 tablespoons olive oil, plus more for bread
4 cloves garlic, thinly sliced
12 oz (375 g) black cod filet, skinned
Salt
Black pepper
4 slices gluten-free bread
1 avocado, peeled, pitted and sliced
1 small watermelon radish, thinly sliced

Heat a medium saute pan over medium heat. Add the olive oil and the garlic. Cook gently until the garlic becomes golden but do not let it burn or it will turn bitter. Remove the garlic from the pan and set aside.

Pat dry the black cod and season with salt and pepper on both sides. Cook the fish in the same pan over medium hight heat. Once you put the cod on the pan, do not try to flip it or move it. Cook for 2 to 3 minutes on one side and then gently flip over with a spatula. Cook for another 2 minutes, depending on the thickness of the fish. Black cod is slightly oily and flaky. remove the fish from the pan and assemble the tar tines.

Brush the bread with a little bit of olive oil. If there isn’t much olive oil leftover from cooking the fish, you could even use that oil. It has a lot of flavor. Assemble the tartines by toping bread with avocado slices, crumbled up fish, crispy garlic, watermelon radishes and some micro greens (optional). Another pinch of black pepper and a little bit of the leftover oil from cooking the garlic.
via cannellevanille

Let's make sweet sweet Valentine's desserts

What are you making this Valentine's? I'm putting together these easy 6 recipes for you to try tomorrow. Please tell me which one do you like best:)

Soft M&M Chocolate Chip Cookies 

 recipe via averiecooks

Raw Berry Tarts for Valentine's Day 

recipe via olivesfordinner

Valentine Cheesecake 

recipe via alwayssohungry

Red Velvet Oreos 

recipe via somethingswanky

Fudge Brownie 

recipe via midwestliving

Raspberry & White Chocolate Tiramisu 

recipe via sweetsugarbean

Super Easy Banana Blueberry Muffins

 photo by stickybee

Super Easy Banana Blueberry Muffins

{makes about 12 muffins}

INGREDIENTS  

4 ripe bananas

1 cup dark-brown sugar 

1/2 cup canola oil 

1 large egg 

1 tablespoon pure vanilla extract

1 cup all-purpose flour 

1 cup whole-wheat flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup sour cream 

1/2 cup blueberries 

STEP 1

Preheat the oven to 350 degree F

STEP 2 

Mash all the bananas in a blow of mixer using paddle attachment. Add brown sugar, oil, egg and vanilla extract. Beat until smooth. Then add flours, baking powder, baking soda, salt and sour cream. Mix until combine. Don't over do it. 

STEP3

Fill muffin pan all the way to the top and garnish with blueberries. Bake in muffin pans for about 25mins or try to insert tester stick in to the center and it comes out clean. Let them cool on wire rack. Serve at room temperature. 

Popsicles

I'm quite impressed with these new popsicles creations people have come up with. I wanna try making all of them. It's already Fall everywhere else, but LA. It was 85F the other day.  I'm sure it's not too late

Mango and Salted Coconut Pop with Roasted Peanut Topping via thedesignfiles

Root Beer Float Popsicles via passthesushi

Yogurt and Fruits via madelinebourke

Cookies and Cream popsicles via justbakedbyme

Green Curry

Green curry was one of the first dishes I ever cooked in my life. When I was in junior high school I took a cooking class and green curry was one of the dishes that were taught in that class. A lot of people asked me why is this dish called green curry. I guess they just don't understand why is this "green" when it's actually grayish. Which I agree. Typical green curry we find here looks somewhat muted green. It's a combination of coconut milk and blended spices in pre-made green curry paste. What makes the paste green is green peppers.

Green curry is pretty easy to make if you know the secret.

I been making my own green curry at home for years but not quit as green as this one.

Ingredients

• 4 boneless chicken breasts, cubed
• 1 can coconut milk
• 4 tablespoons green curry paste
• 1 tablespoon vegetable oil
• 2 cups blended green veggies and basil

Stir fry curry paste in vegetable oil until golden brown but not burnt. Add 1/4 of coconut milk and bring it to boil. Cook coconut milk on low heat to break down the milk and cream and allow the oil to separate. Slowly add the rest of the coconut milk. Add blended veggies and basil. bring it to boil. Add chicken right away, bring it to boil. Garnish it with basil and green peppers.