Tag: dessert

Cranberry Cinnamon Apple Crisp
March 8, 2021

Cranberry Cinnamon Apple Crisp

Cranberry Cinnamon Apple Crisp is a a quick and easy dessert. I start this dessert by dividing my apples and cranberries between four mini cast iron skillets. Sometimes, I bake this dessert in one large casserole. But, I do think the individual pans are super …

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by Sharon
Toffee Bars with Ice Cream and Caramel Sauce
February 23, 2021

Toffee Bars with Ice Cream and Caramel Sauce

Toffee Bars with Ice Cream and Caramel Sauce are a scrumptious, quick and easy dessert. My New Year’s resolution is to only bake simple cakes and cookies. No more complicated bakes for me! So, I vow to just make the easiest possible sweets. These toffee …

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by Sharon
Peanut Butter Cup Doughnuts with Chocolate Glaze
February 20, 2021

Peanut Butter Cup Doughnuts with Chocolate Glaze

Peanut Butter Cup Doughnuts with Chocolate Glaze are delicious baked doughnuts. They are easy to make, and quick, too! The whole recipe takes less than an hour from start to finish. I start this recipe by mixing up a yummy peanut butter doughnut batter. Then, I dip the doughnuts into a thick chocolate glaze. Finally, I top these doughnuts with chopped up peanut butter cups. My whole family really loves these doughnuts. And, I love how quick and easy they are to make. I also love that they are baked and not fried. As much as I love traditional fried doughnuts, they tend to taste a little greasy, and they can be messy to make. But, these baked doughnuts, are not at all greasy. And, they don’t leave a big mess behind.

The Equipment I Used

  • Food Scale- For perfect baked goods, be sure to weigh your flour and sugar.
  • Sifter- Be sure to sift your dry ingredients.
  • Donut Pans- I use nonstick Wilton three inch cup doughnut pans. I use three pans so I can bake all 18 doughnuts at once.
  • Double Boiler- I use this to melt my chocolate. You could also use a heatproof bowl on top of a pot.
  • Ziplock Bag- Use a ziplock bag filled with batter to fill your pans.

The Ingredients Needed for Peanut Butter Cup Doughnuts with Chocolate Glaze

  • Flour- Use all purpose flour.
  • Butter- Use unsalted butter.
  • Sour Cream- Please use full fat sour cream.
  • Peanut Butter- I use Skippy all natural creamy peanut butter.
  • Chocolate- Use a semisweet baking bar. I used Ghiradelli.
  • Corn Syrup- Be sure to use light corn syrup.

How I Made my Doughnuts

  • First, I greased my pans really well.
  • Next, I mixed up the batter and used a plastic bag to fill the cups with rings of batter.
  • Then, while the doughnuts cooled, I made the glaze.
  • Finally, I dipped the doughnuts in the warm glaze.

My family really enjoys these Peanut Butter Cup Doughnuts with Chocolate Glaze. If you family loves doughnuts, you should try these yummy baked doughnuts.

Peanut Butter Cup Doughnuts
Peanut Butter Cup Doughnuts with Chocolate Glaze
Peanut Butter Cup Doughnuts with Cho

Peanut Butter Cup Doughnuts with Chocolate Glaze

Peanut Butter doughnuts topped with chocolate glaze and chopped peanut butter cups.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Bread, Dessert
Cuisine American
Servings 18 doughnuts
Calories 360 kcal

Equipment

  • three inch doughnut pans

Ingredients
  

  • 2 cups all purpose flour (240g)
  • ⅛ tsp. salt
  • 1½ tsp. baking soda
  • 1 tsp. baking powder
  • 8 tbsp. unsalted butter, melted
  • 1 cup sugar (200g)
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • ¼ cup creamy peanut butter
  • 2 large eggs
  • 18 mini peanut butter cups, chopped

For the Chocolate Glaze:

  • 4 ounces semisweet chocolate, broken up
  • 3 tbsp. unsalted butter
  • 3 tbsp. light corn syrup

Instructions
 

  • Preheat the oven to 350 degrees. Grease three 3 inch doughnut pans with vegetable shortening.
  • Sift together the flour, salt, baking powder, and baking soda into a small mixing bowl and set aside.
  • In a large mixing bowl, mix together the butter, sugar, vanilla, eggs, sour cream and peanut butter. Then stir in the flour mixture.
  • Put the batter in a large ziplock bag, and cut off one corner. Squeeze a ring of batter into each doughnut cup.
  • Bake the doughnuts for about ten minutes, or until the doughnuts spring back when touched. Remove the doughnuts right away by inverting them on to a cooling rack. Let cool and then dip them into the glaze and top with chopped peanut butter cups.

For the Chocolate Glaze:

  • Heat an inch of water in the bottom of a double boiler. Bring it to a simmer, not a boil, and then add all the ingredients and stir until everything is melted. Dip the doughnuts into the warm glaze.

Nutrition

Calories: 360kcal
Tried this recipe?Let us know how it was!
dessert
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by Sharon
King Cake with Hazelnut Filling for the Bread Machine
January 11, 2021

King Cake with Hazelnut Filling for the Bread Machine

King Cake with Hazelnut Filling for the Bread Machine is a festive and delicious cakey bread. Typically, this cake is served during Mardi Gras season. But, I think that it is too yummy to save for just part of the year. Instead, I think we …

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by Sharon
Pumpkin Pie with Cream Cheese Crust
November 26, 2020

Pumpkin Pie with Cream Cheese Crust

Pumpkin Pie with Cream Cheese Crust is a pumpkin pie with a dough that is really easy to roll out. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. It never rips or …

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by Sharon
Berry Biscoff Cheesecake Parfaits
September 6, 2020

Berry Biscoff Cheesecake Parfaits

Berry Biscoff Cheesecake Parfaits are a quick and easy summer dessert. They have three layers. The bottom layer is crumbled up Lotus Biscoff cookies. The middle layer is a creamy cheesecake filling. And, the top layer is fresh raspberries and fresh blueberries. This whole dessert can be made in only 10 minutes.

The Equipment You’ll Need

  • An Electric Mixer- This is to mix up your creamy cheesecake filling. You could also mix it by hand.
  • A Sifter- You’ll need this to sift your confectioner’s sugar to get the lumps out.
  • A Food Processor- You can use this to crush your cookie crumbs. You could also put the cookies in a plastic bag, and crush the cookies with a rolling pin.

The Ingredients You’ll Need for Berry Biscoff Cheesecake Parfaits

  • Fresh Berries- You’ll need fresh berries for this dessert. I used raspberries and blueberries this time, but you should use whatever berries look the freshest.
  • Biscoff Cookies- I used Lotus Biscoff cookies this time, but you can really use whatever cookies you want. I was originally going to bake some chocolate cookies to put on the bottom of these parfaits, but when I went in my pantry to look for the chocolate to bake my cookies, I found these Biscoff cookies. They were really delicious in the parfaits, but also delicious would be any kind of crumbly chocolate, ginger, or almond cookie.
  • Softened Cream Cheese- I was too impatient to let the cheese soften on the counter, so I just microwaved it for a minute.
  • Powdered Sugar- Be sure to sift the sugar first, to avoid a lumpy filling.

How I Made My Parfaits

  • First, I crushed my cookies using the food processor. And, I sifted my sugar.
  • Next, I used my electric mixer to mix up the cream cheese, sugar, cream, and vanilla.
  • Finally, I washed my berries really well and put them on top of the parfaits.

I really love this dessert because it’s so quick and easy to make, and my family enjoys it just as much as they enjoy more time consuming recipes. I also love that it’s a great way to highlight summer berries. I hope you’ll try these delicious Berry Biscoff Cheesecake Parfaits before summer ends.

Berry Biscoff Cheesecake Parfaits
Berry Biscoff Cheesecake Parfaits
Berry Biscoff Cheesecake Parfaits

Berry Biscoff Cheesecake Parfaits

Biscoff cookie crumbs topped with creamy cheesecake filling and fresh raspberries and blueberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 cup Lotus Biscoff cookies
  • 8 oz. softened cream cheese
  • ¼ cup powdered sugar, sifted
  • ¼ cup heavy cream
  • 1 tsp. vanilla
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries

Instructions
 

  • Crush the cookies in a food processor or put the cookies in a plastic bag and crush the cookies with a rolling pin.
  • Divide them between 4 parfait cups.
  • In an electric mixer, or using a whisk, mix together the cream cheese, sugar, cream, and vanilla. Divide the mixture between the cups, layered on top of the crumbs.
  • Sprinkle the berries on top of the cheesecake filling.
Keyword Biscoff, blueberries, cheesecake, parfait, raspberries
Tried this recipe?Let us know how it was!

cheesecake, dessert
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by Sharon