Showing posts with label biscoff. Show all posts
Showing posts with label biscoff. Show all posts
Friday, February 13, 2015
Christmas Time Is Here Time for a Giveaway! Biscoff Goodies 150 Best Donut Recipes Cookbook Featuring Simple Spice Donuts with Biscoff Glaze
Its December, and the holiday season is officially upon us. To celebrate, I’m teaming up with some amazing “elves” to bring you four weeks of fun giveaways between now and the end of the year!! I’m kicking off the holiday fun today with a double dose of goodies! My good friends at Lotus Bakeries sent me a two-jar pack of Biscoff spread to create an original recipe to share with you. They’ve also got some goodies for yall as well…more details about that in just a sec. But first? I’m going to knock your socks off with a fabulous and fun baked donut! I’ve been eyeing those cute baked donut pans for ages, and I finally gave into temptation and bought one. All because of a brilliant idea that I had to make a baked cake donut topped with a Biscoff-infused glaze!
It was food fate. I also recently received the fabulous 150 Best Donut Recipes cookbook from Robert Rose Publishing. While I was looking through the book last weekend, I had what can only be called a baking epiphany – and that doesnt happen to me all that often. I decided that I could make a fabulous baked spice cake doughnut recipe from the book and create a Biscoff-infused glaze to go on top. I knew right then and there that I HAD to make this recipe happen! So…off I went today in search of a pan for baking donuts at Bed Bath & Beyond. Then, I decided that not only would I top my donuts with Biscoff glaze, I’d also sprinkle pieces of crumbled Biscoff cookies on top of the glaze to take these donuts straight over the top! Don’t say I didn’t warn you…
Simple Spice Donuts with Biscoff Glaze
Donut recipe from 150 Best Donut Recipes
Step 1: Preheat oven to 325 and spray a non-stick donut pan with cooking spray. In a large mixing bowl, add: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. freshly ground nutmeg, 1/8 tsp. allspice, and 1/8 tsp. ground ginger. Whisk together and set aside. Add the following ingredients to a small bowl: 1/2 cup milk, 1 large egg, 1 tbs. melted butter, and 1/2 tsp. vanilla. Whisk to combine. Add the wet ingredients to the dry ingredients and whisk just until incorporated.
Step 2: Carefully spoon the batter into a large freezer bag. Make sure all the air is removed and snip the corner off of the bag. Squeeze the batter into the wells of the donut pan, about 2/3 full. Bake until the donuts spring back when touched -- about 10-14 minutes. Turn the pan halfway through the baking time to ensure even baking and browning.
Step 3: While the donuts bake, make the Biscoff glaze. Add 1/3 cup Biscoff spread and 2 tbs. butter to a non-stick pan over medium-low heat. Whisk as the spread and the butter melt and are incorporated. Whisk in 1/3 cup powdered sugar...it will look like dough, but dont panic! Add enough half-and-half or cream to reach desired consistency for dipping. I used 2-3 tbs. for my glaze. Remove the donuts from the pan and carefully remove from the pan. Let them cool slightly, then dip the tops into the glaze.
Step 4: Place the donuts on a sheet of parchment or foil. While the glaze is still warm, sprinkle the tops of each donut with crumbled Biscoff cookies. Let cool until the glaze is set, about 15 minutes. Try to be patient...its worth it!
These doughnuts are bursting with holiday flavor…the spices are so comforting! They bake up pillow-soft, and the Biscoff-infused glaze pairs perfectly with the spices in the doughnut. Add crunchy bits of Biscoff cookies on top, and you’ve got one amazing donut. These donuts would be a really fun breakfast for Christmas morning, and I’m sure Santa would LOVE to find a couple of these when he stops by to deliver Christmas presents this year! These babies are definitely Santa-worthy!!! Keep in mind that the recipe above is a half batch, which makes 6 donuts…I knew that’s all that we could be trusted with at Casa Garcia, but feel free to double the ingredients to make a full dozen.
Now…about the giveaways! Biscoff is going to give THREE of you a set of four favor boxes like the ones pictured at the top of this post. Theyre filled with pre-wrapped packs of Biscoff cookies! They’re adorable and perfect for giving a little something to anyone who deserves a special holiday pick-me-up. These favor box sets are also being sold on the Biscoff website, and 10% of the proceeds will go Teach for America to support new teachers who are committed to serving in high-need public schools. For all the details, visit www.Biscoff.com/Teach. One giveaway winner will be chosen by leaving a comment below. A second winner will be chosen via my Facebook page, and a third winner will be selected via my Twitter feed. If you dont already follow me via Facebook and Twitter, now might be a good time to join the fun!
Disclosure: Lotus Bakeries provided me with a two-pack of Biscoff spread to facilitate this post. In addition, Robert Rose Publishing provided me with a review copy of 150 Best Donut Recipes to review as part of this feature. The opinions expressed are my own.
Now…about the giveaways! Biscoff is going to give THREE of you a set of four favor boxes like the ones pictured at the top of this post. Theyre filled with pre-wrapped packs of Biscoff cookies! They’re adorable and perfect for giving a little something to anyone who deserves a special holiday pick-me-up. These favor box sets are also being sold on the Biscoff website, and 10% of the proceeds will go Teach for America to support new teachers who are committed to serving in high-need public schools. For all the details, visit www.Biscoff.com/Teach. One giveaway winner will be chosen by leaving a comment below. A second winner will be chosen via my Facebook page, and a third winner will be selected via my Twitter feed. If you dont already follow me via Facebook and Twitter, now might be a good time to join the fun!
For the Twitter and Facebook entries, be on the lookout for me to post a special post sometime in the next couple of days. The first person who responds to these posts when they go live wins…it’s that simple. If that wasn’t enough, I also have a very special GRAND PRIZE gift pack to give away! One lucky reader will receive a two-pack of delicious Biscoff spread – one jar each of creamy and crunchy – plus a copy of the 150 Best Donut Recipes cookbook from Robert Rose Publishing. Entries will be accepted until 1159 p.m. this Saturday, 12/8. Please make sure to leave your e-mail address on your comment so my elves can find you if you’re a winner! I will notify the winner(s) via e-mail on Sunday. Good luck!!!
Disclosure: Lotus Bakeries provided me with a two-pack of Biscoff spread to facilitate this post. In addition, Robert Rose Publishing provided me with a review copy of 150 Best Donut Recipes to review as part of this feature. The opinions expressed are my own.
Tuesday, February 3, 2015
Review and Giveaway Babycakes Cupcake Maker The Big Book of Babycakes Cupcake Cookbook! Featuring Pumpkin Maple Mini Cupcakes with Biscoff Buttercream Frosting
Just in time for Thanksgiving, I have a fun pumpkin mini cupcake recipe to share...and a really fun gift pack giveaway! I recently received a super-cute pink Babycakes Cupcake Maker to try out in my kitchen and share my thoughts with you. This fun machine fits on the kitchen countertop and cooks eight mini cupcakes at a time…or about two dozen per recipe. Each batch of eight cupcakes cooks in about 5-7 minutes, so its pretty much instant gratification! Even better, this versatile little machine also makes muffins, mini pies, and savory mini appetizers. I also received a copy of the latest Babycakes Cupcake Maker cookbook from my friends at Robert Rose Publishing, so I decided to make a batch of Thanksgiving-inspired cupcakes over the weekend!
We had our Thanksgiving luncheon at work this week, so I decided to use the Babycakes machine to make Pumpkin Maple Cupcakes from the book, along with my slight tweak on their Hazelnut Buttercream Frosting. Instead of Nutella, I used Biscoff spread to compliment the cinnamon and nutmeg that flavored the cupcakes. This duo paired perfectly together…the cupcakes weren’t overly sweet, which really allowed the Biscoff-infused icing to shine! The Babycakes Cupcake Baker was a snap to use: simply plug in and preheat on the countertop. While the machine heated, I whipped up the simple scratch cake batter in my stand mixer. One note: the size of these cupcakes is between a full-sized cupcake and a bite-sized cupcake. That means that cupcake liners that fit the wells can be hard to find. Babycakes makes custom liners specifically for the machine, which can be purchased online. I was able to find them in packages of 100 at my local Kohl’s.
These portion-controlled cupcakes were very tasty…they baked up perfectly in the Babycakes Cupcake Maker. The machine is fun to use and comes with an instruction book, a pastry cutter for making mini pies, and an icing bag and tips. When I iced my cupcakes, I squeezed too hard and split the bag. I had to resort to icing my cupcakes the old-school way: with an offset spatula. They weren’t as fancy as using a piping bag, but I improvised by placing a glazed pecan half on top of each cupcake. It was decorative, and it also let anyone with a nut allergy know that my cupcakes had pecans inside.
Pumpkin Maple Cupcakes with Biscoff Buttercream Frosting
from The Big Book of Babycakes Cupcake Maker Recipes Cookbook
Step 1: Plug in and preheat the Babycakes Cupcake Maker. While it heats, prep the cake batter. Add the following ingredients to the bowl of a stand mixer: 1 room-temperature large egg, 1/2 cup pumpkin puree (not pie filling), 1/2 cup pure maple syrup, 1 tsp. vanilla, and 1/4 cup vegetable oil. Combine on med-high speed and beat for 1 minute.
Step 2: In a small bowl, mix together 1 1/3 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, and 1/2 tsp. nutmeg, and 1/4 tsp. salt. Add the flour mixture to the wet ingredients in the mixing bowl and combine on low speed just until incorporated. Stir in 1/3 cup chopped toasted pecans.
Step 3: Place Babycakes cupcake liners into the wells in the machine...its hot, so be careful! Use a cookie scoop to fill each well with approximately 1.5 tbs. of batter. Close the top of the machine and bake for 6-7 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool and repeat until all batter is used.
Step 4: When the cupcakes are cool -- about an hour -- make the icing. Combine the following ingredients in the bowl of a stand mixer: 2 tbs. softened butter, 1/2 cup Biscoff spread. Beat on medium-high speed for 1 minute, or until creamy. Gradually incorporate 1 3/4 cups confectioners sugar until blended. Add 4 tbs. whipping cream until the icing is light and fluffy. Ice the cupcakes and top with a candied pecan half for decor.
These cupcakes are totally yummy, and the portion-controlled size is definitely appreciated during the holiday season. These cupcakes are dense and moist…almost like a muffin in consistency…and the Biscoff-infused icing was divine! I can’t wait to use the Babycakes machine to make simple appetizers and maybe some holiday-themed mini brownies. The machine was easy to clean up since I used liners, and it easily stores in my kitchen cabinets between uses.
Now…who wants to win a Babycakes Cupcake Maker of their own AND a copy of The Big Book of Babycakes cookbook in time for the holidays?!?!?! I’ll be accepting entries through this Saturday, November 24th, and the winner will be notified via e-mail on Sunday, November 26th. For one entry, simply leave a comment below letting me know how you would use this versatile machine in your kitchen. For additional entries, Like Babycakes on Facebook and Follow them on Twitter. Make sure to leave me a separate comment for each entry since I’m using a random number generator to select the winner. One last thing…please be sure to leave your e-mail address on one entry so I can find you if you’re the winner.
I hope you all have a blessed Thanksgiving! I’m leaving for a quick visit with family in the Houston area after work tomorrow, but I’ll be back with a tasty and super-simple appetizer on Friday evening. I am so very thankful for the many blessings in my life…and this blog and my readers are among the most cherished gifts in my life!
Subscribe to:
Posts (Atom)