Author Archives: tinysweettooth

Baked Cinnamon Doughnuts (with Butterscotch Glaze and Toasted Walnuts) 

Another school year has just started ! I can’t believe my son is in high school ! He is certainly excited to move on and become an official teenager, and I am happy to see him growing up and becoming more independent. But as a mom, I would never stop worrying about him ! Is he doing well at school, is he making new friends, and are they good kids, etc….Luckily, my kids and I are very close, and we would talk about almost everything…..I am sure there are things they don’t want me to know !

Since the kids are back to school, I finally have a little more time to work on my recipes. These cinnamon doughnuts are nice surprise ! I was trying to make some cinnamon apple waffles but they didn’t turn out right. So, I switched and made doughnuts instead. And I am so glad  I did ! They are so soft and tasty even without any toppings. But hey, why not kick them up 2 more notches ! The butterscotch glaze is heavenly ! No kidding, my daughter would have “drunk” the whole bowl if I didn’t stop her ! The toasted walnuts are really nice too, they add extra flavour and crunchiness. Pecans would also be a good alternative. You can refrigerate the extra butterscotch sauce for up to 1 week. Rewarm and drizzle it on some vanilla ice cream, and you’ll have another dessert !  

Makes about 12 doughnuts     

For the doughnuts

  • 300 g all-purpose flour 
  • 6 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 6 g ground cinnamon 
  • Pinch of nutmeg 
  • 30 g brown sugar 
  • 30 g granulated sugar 
  • 2 eggs (slightly beaten)
  • 300 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 

For the butterscotch glaze  

  • 60 g unsalted butter 
  • 120 mL whipping cream 
  • 120 g brown sugar
  • Pinch of salt
  • 5 mL pure vanilla extract

You will also need about 90 g walnuts 

  1. Preheat oven to 325ºF 
  2. Toast walnuts on a baking sheet lined with parchment paper for about 10 minutes, let cool and crush into small pieces
  3. Turn oven up to 350ºF
  4. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg, add both sugars
  5. In another bowl, mix together eggs, buttermilk, oil and vanilla extract 
  6. Add wet ingredients into dry ingredients, mix until just blended 
  7. Pour batter into lightly greased doughnut pans and bake for about 12 minutes, let cool
  8. To make the glaze, cook butter and whipping cream in a small non-stick pot over medium heat until butter melts
  9. Add sugar and salt , stir continuously until thicken and smooth  
  10. Add vanilla, let cool slightly
  11. To assemble, dip one side of doughnuts into the glaze, then the crushed walnuts, best to serve immediately

 

Butterscotch sauce recipe adapted from Mark Bittman, “How to Bake Everything” 

 

Books and Tools

 

How to Bake Everything: Simple Recipes for the Best Baking

Wilton Nonstick 6-Cavity Donut Pan

You can get the doughnut pans and the cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

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Chocolate Zucchini Loaf

I haven’t been blogging actively. It’s been such a busy summer and we were on vacation last week. I make this zucchini loaf all the time and I have been hoping to share it since May ! Somehow just never got around to it. Last week, the mom of my daughter’s best friend gave me a few gigantic zucchini fresh from her garden ! So I made this again and finally put the post together. It’s one of those sneaky recipes in which you can hide the vegetables ! My son doesn’t like sweets nor zucchini, but he would come back for more of this. I guess that means it tastes pretty good ! If you prefer, you can put them in muffin tins instead, just remember to adjust the baking time to about 20-25 minutes. 

Makes 2 mini loaves (dimensions of pan: 5.75 x 3.25 x 2.25 inches)

  • 120 g shredded zucchini
  • 180 g all-purpose flour
  • 20 g unsweetened cocoa powder
  • 1.5 g baking powder
  • 1.5 g baking soda
  • 2 g salt
  • 50 g brown sugar
  • 50 g granulated sugar
  • 1 egg
  • 180 mL buttermilk
  • 30 mL vegetable oil
  • 2.5 mL pure vanilla extract
  • 60 g semi-sweet chocolate chips 
  1. Preheat oven to 350°F
  2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt
  3. Add both sugars
  4. In another bowl, mix together egg, buttermilk, oil and vanilla
  5. Add wet ingredients into flour mixture, stir until just blended
  6. Fold in chocolate chips and zucchini (batter will be slightly runny)
  7. Pour into lightly greased and floured loaf pans
  8. Bake for about 40-45 minutes 

Tools that I used 

Chicago Metallic 59440 Commercial II Non-Stick Mini Loaf Pans, Set of 4

You can get the mini loaf pans through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

No Bake Chocolate Cheesecake 

Baking is one of my favourite things to do. But when it’s so hot outside, even the most devoted baker needs a break ! So I made these no bake cheesecake jars the other day. They are creamy, chocolaty, yummy and super easy to do ! 

As a food blogger, I am constantly looking for props that I can use without spending too much. Plates, cups, cutlery, baking tools, towels, etc. So, kitchenware stores, thrift stores, dollar stores and garage sales have become my favourite places to hang out. And I get super excited when I can reuse or recycle ! It’s like doing a makeover ! These cute little jars were containers of some petit pot yoghurts that I bought. They are perfect for individual desserts ! My only complain…..they’re too petit ! Cause these cheesecakes are so delicious and one is not enough !  

Makes about 8 servings

  • 12-15 graham crackers (or other cookies of choice)
  • 45 g unsalted butter,melted 
  • 120 g semi-sweet or dark chocolate, plus more for garnish 
  • 200 g cream cheese 
  • 120 g icing sugar, sifted  
  • 5 mL pure vanilla extract 
  • 240 mL cold heavy whipping cream 
  1. Crush graham crackers into crumbs and mix in melted butter 
  2. Spoon into containers, press down gently and refrigerate for later use 
  3. Melt chocolate in a double boiler or the microwave, cool slightly 
  4. Place one small mixing bowl in the freezer for about 20 minutes (for making whipped cream)
  5. In another mixing bowl, using an electric mixer, beat cream cheese, icing sugar and vanilla until smooth
  6. Add in melted chocolate, set aside
  7. In the cold mixing bowl, beat 120 mL of the cream until medium peak 
  8. Gently fold into the chocolate cream cheese until just combined 
  9. Spoon or pipe on top of graham cracker base (refrigerate if not serving right away)
  10. Just before serving, whip remaining cream to garnish, top with chopped chocolate 

Blueberry Galette 

Can’t believe summer is half-way through already ! I have been really busy, driving the kids around to different activities, keeping them occupied. If you are a parent, you would know, summer is actually busier than school days ! But they are having so much fun…..swimming, trampoline park, bowling, sleep over…..Although I am exhausted at the end of the day, seeing their happy faces makes it all worth it. Hey, kids are supposed to sleep in, play lots and eat lots during the summer, right ? With all the activities, meal times for us may not always be as regular and as healthy as I’d like. To balance that out, I make sure I stock lots of fruits at home. Luckily my kids are not picky eaters and love the summer fruits…blueberries, cherries, watermelon, peaches, etc.  And of course I use them to make desserts, like this blueberry galette. It’s basically a rustic blueberry pie and you don’t need to worry about making the crust neat and tidy. It makes a perfect summer dessert with some vanilla ice cream or whipped cream !

Makes one galette

For the crust 

  • 90 g unsalted butter (cut into small pieces and chilled)
  • 100 mL ice-cold water
  • 200 g cake and pastry flour, sifted
  • 15 g granulated sugar
  • 2.5 g salt

For the filling 

  • 200 g fresh blueberries 
  • 30 g granulated sugar 
  • 7.5 mL lemon juice 
  • Zest of 1/2 small lemon 
  • 7.5 g cornstarch 
  • 10 g graham cracker crumbs 
  1. To make the crust, combine flour,sugar and salt
  2. Rub in chilled butter with hands until resemble coarse crumbs, there should be pea-sized lumps of butter
  3. Add cold water and mix until dough just starting to form
  4. Transfer to a lightly floured surface, and press dough together (Do not knead)
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight (I actually doubled the amount of ingredients and kept half of the dough in the freezer for later) 
  6. When ready to bake, preheat oven to 375°F 
  7. Gently mix blueberries with sugar,lemon juice, lemon zest and cornstarch 
  8. Let sit for about 10 minutes 
  9. Roll dough out to about 0.5 cm in thickness 
  10. Sprinkle with graham cracker crumbs in the middle leaving about 5 cm from the edge, the crumbs help to prevent a soggy crust 
  11. Spoon filling on top  
  12. Fold and pleat edges over part of the filling
  13. Brush edges with water and sprinkle with vanilla sugar or granulated sugar 
  14. Bake for about 60 minutes until golden and filling is bubbling (you can cover it with aluminium foil for the last 15 to 20 minutes to prevent crust from getting too brown)
  15. Serve warm with whipped cream or vanilla ice cream 

Peanut Butter Nice Cream Sandwiches

Summer is always busy for me….working, driving the kids, getting together with friends and relatives, etc. But it seems like everything I do revolve around food or desserts…..snacks, lunches, picnics, BBQ’s. Making something that are easy and healthy would be great when I am running a tight schedule. These Peanut Butter Nice Cream Sandwiches are super simple and most of us probably have all the ingredients at home already. Nice cream is a much healthier alternative to ice cream using frozen bananas. I added peanut butter, but there are many variations you can do, like cocoa powder, chocolate chips, berries, nuts, etc. You can also use other cookies or crackers for the sandwiches. Don’t think that you have to compromise on taste by making a healthier dessert because they are really really yummy ! They didn’t last long at all in my house !

Makes 12 sandwiches  

  • 4 ripe bananas 
  • 100 g smooth peanut butter 
  • 30 mL milk (or you can use almond or coconut milk) 
  • 24 squares graham crackers 
  • 60 g melted chocolate for drizzling (optional)
  1. Peel and cut banana into small pieces 
  2. Freeze for 3-4 hours or overnight 
  3. Lay half of the graham crackers on a square or rectangular pan lined with parchment paper 
  4. In a food processor or blender, blend together frozen bananas, peanut butter and milk until smooth 
  5. Spoon on top of graham crackers in pan, smooth evenly with a spatula 
  6. Arrange the other graham crackers on top
  7. Freeze until set 
  8. Cut into squares and top with melted chocolate or other toppings as desired 

Mango Pudding 

Mango Pudding ! One of my favourite Asian desserts and it’s surprisingly easy to make ! Many recipes that I found use mango-flavoured jello, but I think it tastes much better with fresh mango puree and it has no artificial colours or flavours. The two common types of mango that are seen in grocery stores here in Vancouver are Haden and Atualfo. Haden has bright orange and yellow colour and is more round in shape. Ataulfo, which I used, is yellow and skinnier. You can use either type for the pudding, I am just more used to Ataulfo. One fun thing about making pudding is you can make it into any shape you want ! Put it in a fancy glass like I did, or in some flower-shaped silicone moulds. It makes a nice dessert for summer or any parties ! Enjoy ! 

  • 200 g fresh mango, pitted and diced (about 2 medium-sized mangoes)
  • 240 mL whipping cream 
  • 1 envelope of gelatin powder (7 g)
  • 150 mL water (50 mL cold, 100 mL boiling)
  • 60 g granulated sugar (adjust to taste)
  1. Puree mangoes and press through a fine mesh with a spatula 
  2. Mix puree into whipping cream until blended, set aside 
  3. Put gelatin powder in about 50 mL of cold water to bloom
  4. Dissolve sugar in 100 mL of boiling water 
  5. Add bloomed gelatin to sugar-water, stir until all dissolved then let cool to room temperature 
  6. Mix together mango mixture and gelatin mixture 
  7. Pour into desired containers and refrigerate until set 

Maple Cookies for Canada 150 

Yesterday was the last day of school and my son just graduated from elementary school ! Time really flies ! It seems like my little boy has turned into a young man overnight. I still remember his first day of preschool. He was a little scared and worried and so was I. 10 years later, he has become a positive, energetic young man eagerly entering a new stage of his life. I am 10 years older, still a little worried about what’s ahead of him. I encourage him to be kind and genuine, and try his best in everything he does. At the same time, I feel that I am growing and learning together with him, how to be a better person, a better mother……I found this quote for him and myself from Dr. Seuss, ” You’re off to great places, today is your day. Your mountain is waiting, so….. get on your way !” ……Okay, it’s time to get back to baking, otherwise I am going to cry….in a happy way.

This year is very special for all Canadians, it’s Canada 150th birthday ! There are celebrations all over the country. In our area, we have the Steveston’s Salmon Festival, concerts, ship boarding, fireworks and lots of food of course ! It’s going to be so much fun ! I am showing my Canadian spirit with these Maple Cookies ! Not only are they in the shape of a maple leaf, they are made with maple syrup ! Happy Birthday Canada !   

Makes about 16 depending on size

For the cookies 

  • 120 g all-purpose flour
  • 120 g cake and pastry flour 
  • 1 g salt 
  • 120 g unsalted butter (slightly softened)
  • 60 g sugar 
  • 2 egg yolks 
  • 60 mL maple syrup 
  • 5 mL pure vanilla extract
  1. Sift together both flours and salt, set aside 
  2. Using a wooden spoon, mix butter and sugar until blended 
  3. Add egg yolks and vanilla, then maple syrup
  4. Mix in flour mixture, then transfer onto a table or counter and knead gently until dough just come together 
  5. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  6. When ready to bake, preheat oven to 325°F
  7. Roll dough flat to about 0.5 mm in thickness 
  8. Cut with cookie cutter, place on cookie sheets lined with parchment paper 
  9. Bake for about 10 minutes 
  10. Cool completely before icing 

For the icing 

  • 45 g meringue powder
  • 500 g icing sugar, sifted 
  • Pinch of salt
  • 90 – 120 mL warm water
  • 5 mL pure vanilla extract
  • 10 mL corn syrup 
  • Gel food colouring
  1. Mix meringue powder with about 45 mL of water, let sit for a few minutes 
  2. Stir in vanilla and corn syrup 
  3. In another bowl, mix icing sugar and salt together 
  4. Whisk in meringue powder mixture using an electric mixer or a hand whisk 
  5. Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
  6. Add gel food colouring