Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
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Homemade DOUGHNUTS!
Doughnuts are AMAZING! I love doughnuts! That is my birthday treat of choice. Home made doughnuts are truly the ultimate version of doughnuts because you can’t beat a warm doughnut straight out of the fryer! It’s sooooo yummy! The dough isn’t too tricky, but you do need to deep fry them, because lets be honest, a baked doughnut should just be called a bun and we don’t want none, if you’re just a bun! Ok I would still eat a bun, but fried is the WAY TO GO! I don’t have a deep fryer, you just need a sturdy pot and ideally a thermometer.
Freshly baked doughnuts are the love of my life!
Doughnuts
Yield: 6-8 regular sized hole-y doughnuts
Dough:
2/3 cup milk, warm
1/4 cup butter, melted
1 egg
1 teaspoon Vanilla Extract (optional)
3/4 teaspoon Salt
2 Tablespoons Sugar
1 1/2 teaspoons Instant yeast
2 cups Flour
In the bowl of your mixer combine the dry ingredients - flour, salt, sugar, yeast. Toss together to combine.
Pour in your liquid ingredients - milk, melted butter, egg and vanilla.
Knead the dough in your mixer until it creates a ball around your dough hook, and isn’t sticking to the sides of your bowl, about 10 minutes.
Place your dough ball into a grease bowl, cover and let rise at room temperature for about 1 hour, or until doubled.
Once double, press down your dough and take it out of the bowl. Wrap in saran wrap and place in the fridge until chilled, at least 30 minutes. You can even leave these overnight if you want to fry them off for breakfast in the morning!
Next, roll out your dough to about 1/2” thick and cut out your doughnuts, ideally use a 3-4” round cutter with a 1” cutter for the middle, but use what you got! Wine glasses work great!
Place your doughnuts onto a lined and lightly floured baking tray, then cover with a clean tea towel and let rise at room temperature for 30 minutes-1 hour, or until almost doubled.
Get your glaze and/or cinnamon sugar ready at this point, so they are ready to go once your doughnuts are fried!
While your doughnuts are rising, heat up a deep fryer or a large pot with at least 1” of canola oil or shortening at the bottom, you want an oil with a high smoke point. We want our oil at 350F-365F. Ideally use a thermometer to keep an eye on your oil, otherwise you can toss scraps of dough in to see how the sizzle and gauge the temperature that way.
Once your dough is ready place a 2-3 doughnuts in at a time and fry for 1-2 minutes flipping halfway. Mine took about 1.5 minutes for the larger doughnuts.
Once your doughnut is golden, remove it from the oil and place onto a wire rack that is sitting on top of a baking tray to catch anything that drips.
If you want cinnamon sugar doughnuts, roll them in the cinnamon sugar while they are hot out of the fryer. If you would like to glaze them, finish frying all your doughnuts and then toss them into your glaze and place back on to the wire rack to dry for a minute before serving.
Now eat them while warm, it is the GREATEST!
Cinnamon Sugar:
3/4 cup sugar
1 teaspoon cinnamon
Toss together!
Vanilla Glaze:
1 cup Icing Sugar
2 Tablespoons Milk
1 teaspoon Vanilla Extract
Stir ingredients together until smooth, if you want it thicker, add more icing sugar to get the consistency you like.
Giant Lemon Cheesecake Mousse Cream Egg!
Easter is almost here and that means Cream Eggs! So lets make a GIANT cream egg!!! You can definitely make this mousse in a glass or serving dish, but I am making it in a giant egg so I can crack it open! Yay! dessert and a show!
pre-smashing!
Lemon Curd
Yield: about 2 cups
1/2 cup Lemon Juice
1/2 cup Sugar
3 Eggs
1/2 cup Butter, cubed
In a pot bring your lemon juice to a boil on the stove.
which together your eggs and sugar in a bowl, set to the side.
Slowly pour the hot lemon juice into the eggs while constantly whisking until about 75% of your lemon juice has been whisked in.
Pour the egg mixture back into the pot and over a low-med heat on the stove, constantly stirring until the mixture begins to thicken.
Take off heat and then stir in the butter until melted.
Pour your lemon curd into a bowl and let chill in the fridge.
Lemon Cheesecake Mousse
Yield: about 4-5 cups
1 cup Lemon Curd
8 oz. Cream Cheese (1 cup), softened
1/4 teaspoon Salt
1 cup Whipped Cream
2/3 cup Icing Sugar
Whip your cream to medium peaks, set aside in the fridge.
in a mixer whip up your cream cheese and salt until soft.
Add your lemon curd to the cream cheese and using a whisk in the mixer, whip up until fluffy.
Add your icing sugar to the cream cheese mix, and whip until fluffy.
Using a spatula, fold your whipped cream into the cream cheese mix in 2-3 additions, folding as gently as possible to not deflate your mousse.
Pour into moulds or glasses!
Giant Egg Method
Yield: 1 giant egg!
You will need a giant easter egg that opens up to use as a mould
1 package of Candy Melts (I used white, but you can use any colour
Lemon Curd (just the leftovers from your mousse is perfect)
Lemon Cheesecake Mousse
Sprinkles and candies to decorate your egg
Line your easter egg with saran wrap on the inside of the egg, pressed as smoothly as possible against the sides and letting the excess go over the edge so you have something to grab onto when you want to pop out the egg shell from the mould.
Melt your candy melts in the microwave doing just 10 second intervals so you don’t burn the candy, you can also do this on a double boiler.
Once you candy melts are completely melted, using a small spatula or a spoon, brush the candy melts onto the saran wrap, it’s easiest to do a few layers, so brush your layer on, pop it in the fridge or freezer, once it’s hardened add another layer until your “shell” is thick enough that you can pop it out of the mould and it will stand on it’s own. I did 2 thick layers.
Fill your egg shells with the lemon cheesecake mousse, smoothing out the top so it is not higher than the edges.
In the centre of the mousse, scoop out an egg sized hole on both sides of the egg, as a yolk would be on a real egg.
Fill the hole with lemon curd.
Freeze your eggs until firm, I let them freeze overnight.
Once frozen, pop your eggs out of the moulds and remove the saran wrap.
Using a sharp knife, trim the edges until they are flat and the two halves will fit together.
Heat up your remaining candy melts and place them into a piping bag if you have one.
Pipe the candy melts around the edges and glue the two halves together, then smooth any candy melts that squished out with your finger.
Now using your candy melts as glue, decorate your egg using sprinkles and candies.
Your beautiful egg is not ready to go! Let it sit in the fridge for at least 4 hours so the mousse thaws and isn’t frozen!
Happy Easter!
Mini Egg Nanaimo Bars!!!!! Yes, you read that correctly!
Mini eggs - they’re my addiction! Normally I would be in the midst of making a zillion mini egg cakes and bunny shaped sugar cookies, but alas it’s quarantine! Now I have a ridiculous amount of mini eggs and all I want to do is eat them by the handful…which I do, but we should bake some too! Genius idea - MINI EGG NANAIMO BARS! It came to me as I was eating mini eggs out of a bowl like they were cereal and they are HEAVENLY!
Mini Egg Nanaimo Bars before slicing!
Mini Egg Nanaimo Bars
Yield: 8”x8” pan
Preheat your oven to 350*F
Base:
1 cup Graham Cracker Crumbs
3/4 cup Sweetened Coconut (or unsweetened)
1/2 cup Toasted Almonds, chopped up (can substitute another nut, or replace with graham cracker crumbs)
1/4 cup Cocoa Powder
1/4 cup Sugar
1/4 teaspoon Salt
1/3 cup Butter, melted
1 Egg
Icing Filling:
1/2 cup Butter, soft
2 Tablespoons Hot Chocolate Powder (or 1 Tablespoon Cocoa powder)
2 Tablespoons Milk
1 teaspoon Vanilla
2 cups Icing Sugar
1/4 cup Crushed Mini Eggs (I crushed them in a food processor)
Chocolate Topping:
3/4 cup Dark Chocolate (semi-sweet Chocolate chips will work great!)
1.5 Tablespoons Butter
2 Tablespoons Crushed Mini eggs
Roughly chopped mini eggs for top decor ~ 1/4 cup
In a bowl combine the base dry ingredients - graham cracker crumbs, coconut, almonds, cocoa, sugar, and salt. Stir to combine.
Add your melted butter and egg, and stir until combined.
Pour your base mixture into a parchment lined 8”x8” baking pan, and using your hands press it evenly over the base of the pan until its evenly covered and compacted.
Bake your base for about 10-15 minutes until it feels firm and you can’t see any liquid bits. Let cool.
Once your base is cool, in the bowl of a mixer combine your icing filling ingredients. Start with the milk and hot chocolate powder, stir them together to moisten the powder, then add all the other ingredients - butter, icing sugar, mini eggs, and vanilla extract. Mix on medium high speed until light and fluffy looking 4-6 minutes.
Smear the icing filling on top of your cooled base and evenly spread it out, trying to make the top as smooth as possible. Chill until firm, at least 30 minutes.
In a microwaveable bowl, or a double boiler (if you want to use a stove), melt together your chocolate and butter until fully melted.
Stir in the crushed mini eggs to the chocolate and quickly spread on top of the firm icing layer.
Sprinkle with more chopped mini eggs!
Chill until set, ideally 4 hours.
Cut and eat! These also freeze great!