Farmhouse Style Doughnuts

What a fun treat for your family?  Whip up a batch of these Farmhouse Style Doughnuts made from a no-yeast dough that’s gently fried and dipped in chocolate and sprinkles!  Because really, everything… even doughnuts… are better with sprinkles!

Farmhouse Style Doughnuts | JavaCupcake.com

I made these Apple Filled Doughnuts a few weeks ago and was amazed at how easy the dough came together.  I’m a fan of instant gratification so the fact that I didn’t have to use yeast in these doughnuts made them perfect for me.  I decided that I needed to make another batch, but this time I wanted chocolate!

Farmhouse Style Doughnuts | JavaCupcake.com

These doughnuts reminded me of something I’d see at the farmers market on the weekends in my town growing up or from the local bakery in the farming town near by.  Fried with no toppings is my Dad’s favorite way to eat them.  Yum.

Farmhouse Style Doughnuts | JavaCupcake.com

I used a 3 1/6″ round cutter for the large doughnuts and a smaller 1 1/4″ for the doughnut holes.  These seemed to create the perfect sizes for my doughnuts!  Topping these little fried beauties is a rich chocolate ganache with chocolate or rainbow jimmies or a simple coating of cinnamon and sugar.

Farmhouse Style Doughnuts | JavaCupcake.com

They really are so amazingly delicious and simple to make!  Your family will love them!

Enjoy!

5.0 from 1 reviews
Farmhouse Style Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 18 doughnuts
Ingredients
Doughnuts
  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
Toppings
  • ½ cup sugar + 1 Tbsp cinnamon
  • 4 oz dark chocolate, chopped
  • ½ cup heavy cream
  • 2 Tbsp unsalted butter
  • pinch of salt
  • 1 tsp vanilla
Instructions
Doughnuts
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 1/16 inch round cutter, dip the cutter into flour then cut out rounds of dough. Use a 1¼ inch round cutter to cut a center hole out of each doughnut. Place the cut dough on prepared baking sheets.
Frying & Toppings
  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. Fry the large doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  3. Repeat this process with the doughnut holes but for only 1-2 minutes or until brown all over.
  4. For the cinnamon sugar doughnuts: Once the doughnut is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve.
  5. For the chocolate donuts: Place the chopped chocolate in a medium glass bowl with a wide mouth. In a sauce pan, heat the heavy cream to a gentle boil then immediately pour it over the chocolate and let it sit untouched for 2 minutes. Using a rubber spatula, gently stir the chocolate until all the cream has been incorporated. Stir in the butter, salt and vanilla until smooth. Allow the chocolate to cool for 10 minutes or until thick enough to stick to the doughnuts.
  6. Once the doughnut is cool to the touch, dip the top side into the chocolate letting any extra drip off. Set it on a wire rack and garnish with sprinkles, jimmies or any topping of your choice.
  7. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.

 

Apple Filled Doughnuts

Freshly fried homemade doughnuts, there’s nothing like them!  Fill them with apple and you’ve got something special!  These Apple Filled Doughnuts are a sweet breakfast treat everyone will love!

Apple Filled Doughnuts | JavaCupcake.com

I get inspired to try new recipes from all places in my life.  Over the Christmas season, the local German bakeries were filling their pastries with apples.  Everything from doughnuts to pastry dough to cakes and tarts, it all had apples in it and my husband and I were in love!  Several times a week we were picking up a delicious bakery treat loaded with apples.

The Baked Explorations: Classic American Desserts Reinvented cookbook by Matt Lewis & Renato Poliafito has been on my shelf for about a year.  I flip through the pages to look at the beautiful food photos but nothing had really inspired me yet to want to bake from it’s pages.

Apple Filled Doughnuts | JavaCupcake.com

Well, that is until I had an epiphany.  What if I took the Baked recipe for farm style doughnuts and filled them with the apple mixture we loved so much from the holidays? YES YES!  That’s it… I’m inspired!  I must make this!

And so I did.  And these Apple Filled Doughnuts were AMAZING.  My only regret was that I didn’t’ make more.  Or… that I couldn’t eat more.  Ha!

Apple Filled Doughnuts | JavaCupcake.com

The dough is very simple to make.  No yeast, no waiting… just put the dough together, roll it out, cut it, fill it, fry it and roll it in sugar!   Too easy not to try, right?

I really hope you do!

Happy Baking!

Apple Filled Doughnuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-16 doughnuts
Ingredients
Apple Filling
  • 3 medium Gala apples, cored & diced
  • 2 Tbsp unsalted butter,
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar, not packed
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Tbsp vanilla
  • dash of salt
  • 1 Tbsp cornstarch
Doughnuts
  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
  • 1¼ cups sugar + 3 Tbsp cinnamon for rolling
Instructions
Apple Filling
  1. Core and chop the apples into small diced pieces and set aside.
  2. In a large pan on medium-high heat, melt the butter. Stirring constantly cook the butter until browned. The butter will begin to smell nutty and can burn quickly, so only slightly brown it.
  3. Add the apples to the butter and toss to coat them.
  4. Add the sugars, spices, vanilla and salt and stir to combine. With the heat on medium-high cook and stir the mixture until it begins to bubble. Reduce heat to medium-low and cook for 2-3 minutes or until the apples are tender but not mushy.
  5. Sift in the corn starch and cook 1 more minute until the apples thicken.
  6. Remove the mixture to a bowl to cool completely.
Doughnuts
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 inch round cutter, dip the cutter into flour then cut out rounds of dough. Place the cut dough on prepared baking sheets.
Filling & Frying
  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. While the oil is heating, you'll fill the rounds of dough with apples.
  3. Place 1 teaspoon of apple filling in the center of a round of dough. Lightly brush a small amount of water around the edge of the dough. This will create the glue to hold the dough together. Place a second round of dough on top and pinch the edges together. Pat the dough gently in your hand to create smooth edges. Place the doughnut back on the baking sheet. Repeat until all the dough is used.
  4. In a wide-mouthed bowl, whisk together the cinnamon and sugar for the rolling mixture. Line another baking sheet with 2-3 layers of paper towels.
  5. Once the oil has reached temperature, use a wire-slotted frying spoon to gently place 2-3 doughnuts in the hot oil. Do not over crowd the pot by putting more than that in the oil at a time.
  6. Fry the doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through. With the apple filling, it's easy to undercook the doughnuts leaving gooey, uncooked dough in the center.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  7. Once the dough is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.
Notes

Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves | JavaCupcake.com

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 8 loaves
Ingredients
Gingerbread
  • 4½ cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • ⅓ cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)
Lemon Glaze & Garnish
  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2½ cups powdered sugar
  • pinch of salt
  • ¼ cup granulated sugar
  • candied ginger strips
Instructions
Gingerbread
  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.
Lemon Glaze & Garnish
  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.
Notes
This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.

 

Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

Biscoff White Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick bread
Serves: 1 loaf
Ingredients
  • 2 cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 3-4 large over ripe bananas
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • ½ cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • ⅓ cup whole milk
  • ¼ cup vegetable oil
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)
Instructions
  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Recipe slightly adapted from Girl Versus Dough.

 

Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  | JavaCupcake.com

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  | JavaCupcake.com

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  | JavaCupcake.com

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  | JavaCupcake.com

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!

Enjoy!

5.0 from 2 reviews
Apple Fritters
 
Prep time
Cook time
Total time
 
Author:
Recipe type: doughnut, breakfast
Cuisine: American
Serves: 12
Ingredients
Dough
  • ½ cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2¼tsp)
  • 3¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • ⅓ cup unsalted butter, room temperature
Apples
  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • ¼ cup sugar
  • 4Tbsp apple cider vinegar
Glaze
  • 1½ cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla
Frying
  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)
Instructions
Dough
  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining ¼ cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.
Apples
  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.
Assemble the Dough
  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about ½in thick.
  3. Spread ¾ of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about ½in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.
Glaze
  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.
Fry the Fritters
  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.
Glaze the Fritters
  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.
Notes
Recipe adapted from The Kitchn.

 

Cinnamon Sugar Donut Muffins

My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins.   Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing!  Thanks, Erin for helping out today!

To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.

I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. ;) If you don’t have white whole wheat, you can totally use all-purpose flour.

I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.

I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!

Cinnamon Sugar Donut Muffins
 
Prep time
Cook time
 
Serves: 32 mini donut muffins
Ingredients
  • 1¾ cup (219 grams) white whole wheat or all-purpose flour
  • ½ cup (100 grams) unrefined or granulated sugar (use ¾ cup if you like things on the sweeter side)
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230 grams) applesauce
  • ½ cup (118ml) warm milk
  • ½ cup (112 grams) melted refined coconut oil or canola oil
  • 2 Tbsp maple syrup
  • ⅓ cup butter, melted (or coconut oil for a vegan version)
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat the oven to 400F and grease a mini muffin tin.
  2. In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
  3. In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
  4. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  5. Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
  7. Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
  8. Place on the wire rack to cool completely.
  9. Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.
Notes
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Blueberry Banana Bread

Kick your banana bread up a notch with some sweet blueberries and a crunchy topping!  This recipe for Blueberry Banana Bread is made in only one-bowl, is super simple and will transform your ordinary banana bread into something amazingly delicious!

Sign up for my newsletter and never miss another recipe or post… sign up here!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

I’ve had three over-ripe bananas on my counter for at least a week.  Today was definitely the last day I could even possibly think about using them in a bread before they went completely black! I’ve made banana bread a million times before, so I wanted to do something a little different with this recipe. But… it’s Sunday afternoon (obviously it’s not Sunday still… but it was when I wrote this hah!) and I didn’t want a huge mess in my kitchen or a big baking project!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

So, I found a recipe by tablespoon that looked perfect! Only one mixing bowl (okay, two bowls cause you need one to melt the butter in… but only one mixing bowl) is needed for this recipe… which I think is my favorite part about this recipe.  Well, that and how delicious this bread is! The subtle hint of cinnamon paired with the bananas and the burst of flavor and juice from the blueberries… holy cow.

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

SO so so so good! I knew the blueberries would add a whole new level of flavor to the banana bread, but I had no idea I’d love it this much!

And don’t get me started on the topped.  Okay… maybe I will brag about it for a second.  This oatmeal, sugar, and flour topping adds a crunch that just puts this bread over the top delicious! I don’t know why I haven’t used something like this before on the top of a banana bread.  It’s so good!  I love too that because it was a thin layer of topping on top of the batter, that it doesn’t flake off when I cut the bread.  Nothing I hate more than slicing into a piece of bread and all the topping falls off!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

 

If you’re in need of a quick, easy and delicious way to use up the ripe bananas in your house… definitely give this bread a try!

Happy Baking!

Blueberry Banana Bread - Kick your banana bread up a notch with the addition of juicy blueberries! | JavaCupcake.com

Blueberry Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf of bread
Ingredients
Bread
  • 3 ripe bananas, mashed with a fork
  • 1 tsp ground cinnamon
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups all-purpose flour
  • 1 cup frozen or fresh blueberries (plus a few extra for the top)
Topping
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp all-purpose flour
  • 2 Tbsp dark brown sugar
  • ¼ cup quick oats
Instructions
  1. Preheat oven to 350 F degrees. Grease, flour and line with parchment paper a loaf pan.
  2. In a large bowl combine the mashed bananas, cinnamon, sugar, salt, egg and melted butter until completely incorporated.
  3. In a small bowl, mix together the water and baking soda and add it to the large bowl. Stir to combine.
  4. Add the flour and fold until all most completely incorporated.
  5. Add the blueberries and mix gently until evenly distributed.
  6. Spread the batter evenly in your prepared pan.
  7. In a small bowl, stir together all the topping ingredients until combined.
  8. Scoop small dollops of the topping across the top of the batter in the pan. Use the back of a fork to gently spread the topping evenly. NOTE: The topping will not completely cover the batter, but you don't want any large holes.
  9. Press 5-6 blueberries into the batter on top. This is optional, but when it's done baking, it will create a great presentation!
  10. Bake 50-60 minutes or until a toothpick comes out clean.
  11. Allow the bread to cool in the pan for 5-10 minutes before removing to to cool on a wire rack.
  12. Cut into slices and serve with coffee or tea.
Notes
Recipe originally from Table Spoon

Cranberry Sauce Orange Scones

Freshly squeezed orange juice and orange zest paired with homemade cranberry sauce make these Cranberry Sauce Orange Scones the perfect breakfast treat!

Cranberry Sauce Orange Scones - fresh cranberry sauce paired with the zest and juice of an orange make these scones perfectly delicious! | JavaCupcake.com

During the holiday season, I always make a batch of my fresh cranberry sauce.  It is so delicious that I not only put it on the turkey at Thanksgiving, but I use it on everything!  Leftover turkey sandwiches, toast, scones, bread… you name it.   I’ll find a way to use the cranberries!

Now that holiday’s are over and you might have some leftover cranberry sauce in your fridge or freezer, I wanted to share with you a simple, yet delicious recipe you could whip up for your family this weekend.

What better than a batch of fresh, hot Cranberry Sauce Orange Scones!

Now, if you don’t have homemade cranberry sauce in your fridge, don’t worry.  You can substitute the fresh cranberry sauce for canned cranberry sauce or dried cranberries.  If you use dried cranberries, you may need to add more cream to bring the dough together though.  Either way, you’ ll still get the same great flavor that the cranberries offer!

Cranberry Sauce Orange Scones - fresh cranberry sauce paired with the zest and juice of an orange make these scones perfectly delicious! | JavaCupcake.com

Since I didn’t use any of the orange juice in the scones themselves, I wanted to incorporate it into a glaze for the top of the scones.  But, I didn’t want anything too thick to make the scones too sweet and take away the flavor of the cranberries.  So, I thinned out the glaze using orange juice and vanilla extract with the powdered sugar.  Made the perfect consistency for a light sheen of glaze over the top of the scones.

If you don’t have orange or cranberry and you really REALLY want to make scones, this recipe can be easily converted to work with any fruit you have on hand.  Throw a handful of blueberries or strawberries in or maybe some raisins.  The possibilities are endless.  Just make sure the dough isn’t too sticky when you cut them!

Enjoy!

Cranberry Orange Scones
 
Prep time
Cook time
 
Serves: 8 scones
Ingredients
Scones
  • 1 large orange, zested and juiced
  • 3 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 5 Tbsp COLD unsalted butter, cubed
  • ⅔ cup homemade cranberry sauce (canned is okay, homemade is best)
  • ¾ cup heavy cream
  • flour, for dusting
Glaze
  • 1 cup powdered sugar, sifted after measured
  • 1 tsp vanilla
  • 4 Tbsp fresh squeezed orange juice
Instructions
Scones
  1. Preheat oven to 425 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together the orange zest of the orange and the sugar until combined.
  3. Add the flour, baking powder, salt and nutmeg and whisk until the zest has been completely incorporated into the flour.
  4. Using a pastry blender, cut the cubed butter into the mixture until it resembles a coarse meal.
  5. Gently fold in the cranberries with a rubber spatula. You'll want the batter to pick up some of the color of the berries.
  6. Add the heavy cream and fold with the same rubber spatula until no more dry ingredients remain. Make sure to scrape the bottom of the bowl to ensure all the flour is incorporated.
  7. Place the dough onto your floured counter. Gently knead the dough 2-3 times to bring the dough together. DO NOT OVER WORK the dough!!!
  8. Pat the dough out into a circle that is ½" thick and 8-9" wide.
  9. Cut into 8 triangles and place them on the prepared baking sheet.
  10. Bake for 15-18 minutes or until the tops are firm and the scones are golden brown.
  11. Remove to a wire rack to almost completely cool before glazing.
Glaze
  1. In a small bowl, whisk together the sifted powdered sugar, vanilla and orange juice until smooth. No lumps of sugar should be visible.
  2. Spoon the glaze on to the top of each scone. Gently use the back of the spoon to spread it over the top. Let the excess glaze drip off the sides.
  3. Allow the glaze to set before serving - about 15 minutes.
Serving & Storage
  1. Eat scones immediately with coffee or tea.
  2. Store scones in a ziploc bag or a tupperware-type container. DO NOT seal the bag/container conpletely. Leave it slightly open or the scones will get moist and the glaze will melt into the scones. You want them to have a bit of the air to keep the glaze dry.
  3. The scones can be kept for up to 3 days.