Vegan + GF Carrot Cake Donuts

I know what you’re thinking, vegan and gluten free donuts, how could these possibly be any good!? Well my friends I am here to tell you that they are delicious. Vegan + gf baked goods CAN be just as scrumptious as the real deal! Not only does it offer a healthy alternative but it is fun to get creative with different ingredients in the kitchen.

With Easter right around the corner these Carrot Cake Donuts are the perfect treat for Easter breakfast or brunch. The donuts are baked instead of fried making them much quicker and easier to make. Grab your apron and get in the kitchen, these donuts are simple and fun to make. If you have little ones, let them help. Baking is a great way to get your kids involved in the kitchen, they’ll love it!

Vegan + GF Carrot Cake Donuts

Ingredients:

Donut batter:

1/2 cup packed brown sugar

1/4 cup coconut oil, melted

1 Tablespoon Earth Balance vegan butter, melted

1 flax egg (in a small bowl combine 1 Tablespoon ground flax + 2 Tablespoons water, let set for 2 mins)

3/4 cup unsweetened almond, coconut or soy milk

1 cup gluten free all purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoon pure vanilla extract

1 1/2 cups shredded carrots (approx. 2 large carrots or 4 medium)

Glaze:

1 cup powdered sugar

2 Tablespoons soy creamer (or dairy free milk/cream)

1/4 teaspoon vanilla extract

Shredded coconut (garnish, optional)

Directions:

Preheat your oven to 400 degrees.

In large bowl or mixer fitted with paddle attachment mix melted coconut oil, melted vegan butter, brown sugar, vanilla extract, flax egg and shredded carrots until combined. Add in almond milk (or dairy free milk of your choice) and mix until smooth.

In a separate bowl sift together gluten free flour, baking soda, baking powder, salt, cinnamon + nutmeg. Add in almond flour and stir to combine.

Slowly add the dry ingredients into the wet ingredients and mix until smooth. Make sure everything is combined and there are no lumps. But do not over mix!

Spray the donut pans with pan spray. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Place into the oven and bake for approximately 20 minutes until slightly golden and the cake springs back when touched.

Remove from oven and let set for a second before turning pans over onto a cooling wrack and popping out the donuts. Let the donuts cool completely before dipping into glaze. For best results allow them to cool before tasting, the texture will develop as the donuts cool.

While your donuts are cooling make the vanilla glaze. Place powdered sugar, soy creamer (or dairy free milk) and vanilla into a small bowl and whisk until smooth. You can add more dairy free cream if the mixture is too thick or more powdered sugar if it is too thin. It should look glossy and be of dipping consistency.

Once all of the donuts have been dipped you can garnish with shredded coconut, chopped pistachios, fresh lavender or a garnish of your choice.

Let the donuts hang out until the glaze has set (try not to dig in quite yet!)

Store the donuts in an airtight container for 1-2 days.

These donuts are the perfect healthy-ish treat for Easter or any day for that matter. I hope you enjoy these as much as I did (Max + Ella loved them too!) Have a blessed Holy Week and a lovely Easter with your family & loved ones!

Apple Crumb Pizza

Oh how I love fall and the smell of warm cinnamon & apples filling my home! My Apple Crumb Pizza is the perfect treat to bring to your Thanksgiving brunch or dinner. I partnered with Fleischmann's Yeast to create the perfect soft yeast dough for the crust. This pizza is topped with thinly sliced apples coated with cinnamon & sugar, a buttery crumb topping & drizzled with a powdered sugar glaze, yum!

For the crust:

1/2 cup 2% milk, room temperature

1 1/4 teaspoons Fleischmann’s RapidRise Instant Yeast

1/2 teaspoon pure vanilla extract

2 -2 1/2 cups all purpose flour

1/4 cup unsalted butter, melted

1 egg, room temperature

1/2 teaspoon salt

3 Tablespoons sugar

1/8 teaspoon cinnamon

Directions:

In a medium mixing bowl, whisk together melted butter, milk, vanilla, egg and sugar. In a separate bowl combine yeast, 2 cups of flour, salt, sugar and cinnamon.

(*You do not have to activate the yeast in this recipe since we are using RapidRise Yeast. If you are using ActiveDry Yeast then you must activate it by combining the yeast, warm milk (between 120-130 degrees) and 1 Tablespoon of sugar. Let set for 10 minutes until foamy)

Whisk together your dry ingredients and then add into your wet ingredients. Stir to combine until a soft dough forms. Place dough onto a floured surface and begin kneading, adding more flour a little at a time as needed. The dough should not be too sticky and will begin to become very smooth. Continue kneading for 4-5 minutes.

Place the dough into a greased bowl, spray the top with baking spray, cover with plastic wrap or a towel and place in a warm area. Let rise for 45 minutes to an hour. After the dough has risen, punch down and place onto a floured surface. Roll out dough into a circle or rectangle about 1/4” thick. Place onto a parchment lined cookie sheet. Cover with plastic wrap or towel and let rise for another 45 minutes to an hour.

For the apples:

4 medium granny smith apples, peeled & sliced thin

3 Tablespoons sugar

3 Tablespoons brown sugar

2 teaspoons cinnamon

1/2 teaspoon vanilla extract

pinch of salt

1/2 lemon, juiced

Peel and cut apples into thin slices. Place into a medium mixing bowl and add in sugar, brown sugar, cinnamon, salt, vanilla extract and lemon juice. Add more sweetness if desired. Stir to combine and set aside.

For the crumb topping:

3/4 cups (1 1/2 sticks) unsalted butter, cold

1 cup all purpose flour

3 Tablespoons sugar

3 Tablespoons brown sugar

1 1/2 teaspoons cinnamon

pinch of salt

Cut the cold butter into cubes. Whisk dry ingredients together. Add butter into dry ingredients and cut butter into the flour using a pastry cutter or your hands. The mixture will clump together and be coarse.

To assemble:

Preheat your oven to 400 degrees.

Once the dough has finished the second rise you are ready to assemble the pizza. Place the apples evenly across the dough and drizzle some of the remaining juice from the apple mixture across the pizza. Next, sprinkle the crumb topping evenly over the apples. Place into the oven and bake for 15-20 minutes until the edges are golden brown and the bottom of the crust is golden as well. Remove from oven and place onto a cooling wrack. Let cool before adding the glaze.

Powdered sugar glaze:

1 cup powdered sugar

3-4 Tablespoons heavy cream

1/2 teaspoon vanilla extract

Whisk ingredients together in a small bowl until smooth. If glaze is too thin add more powdered sugar, too thick add more cream.

To serve:

Once the pizza is cooled, using a piping bag or ziplock bag drizzle the glaze across the pizza. Cut into squares or triangles to serve. Serve warm with a scoop of vanilla bean ice cream to take it to the next level!

This can be made 1 day ahead of time, store in an airtight container and leave at room temperature. Warm in over before serving if desired. Enjoy!

Mummy's Halloween Donuts

Pumpkin Spice Donuts

Recipe By: MADE BY LIA

Yield: 12-15 donuts

Donut Batter:

4 Tablespoons unsalted butter (softened)
1/4 cup vegetable oil (or light oil of your choice)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
---
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda

3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons cinnamon

or instead of the nutmeg + cinnamon use 2 teaspoons pumpkin pie spice
---
3/4 cup milk (room temperature)

1 1/2 cups pumpkin puree

Directions:

Preheat the oven to 400 degrees. Lightly grease a donut pan with pan spray.

In a mixing bowl fitted with the paddle attachment (or in a medium bowl with a hand mixer) combine the sugars, butter, oil and vanilla and beat until fluffy and smooth. Add eggs one at a time, scraping down the bowl after each addition. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & spices. Mix the dry ingredients into the butter mixture alternating with the milk and pumpkin puree, beginning and ending with the flour. Make sure everything is mixed together and there are no lumps. But do not over mix! Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Bake the donuts for 12-15 minutes or until the tops are slightly golden and the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans.

Vanilla Glaze

1 1/2 cups powdered sugar
2-3 Tablespoons heavy cream
1 teaspoon vanilla

Directions:

In a bowl, whisk together the powdered sugar, vanilla and heavy cream. You want a dip-able consistency, not too thick but not too thin! Add more or less cream if needed.

Dip the donuts into the glaze and place onto parchment paper.

To Mummify for Halloween:

Take some of the glaze and add more powdered sugar to make a thicker icing. You can also melt white chocolate or candy melts. Place icing into a piping bag and cut a small whole at the tip. Drizzle across the top of the donut to make the mummy gauze. Then place 2 eye ball candies on top!

You can also just decorate with sprinkles! Try not to dig in until the glaze has set! Store in an airtight container at room temperature for up to 2 days.

These are super fun and simple for kids to make for Halloween or for a yummy fall treat!

One Bowl Chocolate Cake Donuts with Ganache Glaze

One Bowl Chocolate Cake Donuts with Ganache Glaze

Recipe By: MADE BY LIA
adapted from King Arthur flour cake donuts

Yield: 12-15 donuts

Chocolate Cake Donut Batter:

1 3/4 cups all purpose flour
2/3 cup cocoa powder
1/2 cup sugar
3/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup mini chocolate chips
2 large eggs
1 cup milk
2 teaspoons vanilla extract
1/3 cup coconut oil, melted (or vegetable oil)

Directions:

Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, salt & chocolate chips. Add eggs, milk, vanilla & oil. Stir to combine until smooth.

Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Bake the donuts for 12-15 minutes or until the the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans. Let cool on a wire rack.

Ganache Glaze

1 cup semi sweet chocolate chips
1 cup heavy whipping cream

Directions:

In a microwave safe bowl, melt the chocolate and cream in 30 second intervals, stirring after each until it becomes a smooth glossy glaze.

Dip the chocolate donuts into the glaze & top with sprinkles of your choice! These are super moist, decedent and delicious! Perfect sweet for your sweetie for Valentine’s Day. These are also super fun to make with your kiddos! xo Enjoy!

Baked Cake Donuts with Vanilla Glaze

Baked Cake Donuts with Vanilla Glaze

Recipe By: MADE BY LIA
ecipe adapted from King Arthur flour cake donuts

Yield: 12-15 donuts

Donut Batter:

4 Tablespoons unsalted butter (softened)
1/4 cup vegetable oil (or light oil of your choice)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
---
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon salt
2 2/3 cups all purpose flour
---
1 1/4 -1 1/2 cup milk (room temperature)

Directions:

Preheat the oven to 400 degrees. Lightly grease a donut pan with pan spray.

In a mixing bowl fitted with the paddle attachment (or in a medium bowl with a hand mixer) combine the sugars, butter, oil and vanilla and beat until fluffy and smooth. Add eggs one at a time, scraping down the bowl after each addition. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & spices. Mix the dry ingredients into the butter mixture alternating with the milk, beginning and ending with the flour. Make sure everything is mixed together and there are no lumps. Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.

Bake the donuts for 12-15 minutes or until the tops are slightly golden and the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans.

Vanilla Glaze

1 1/2 cups powdered sugar
2-3 Tablespoons heavy cream
1 teaspoon vanilla
1 drop pink food color- optional

Directions:

In a bowl, whisk together the powdered sugar, vanilla and heavy cream. You want a dip-able consistency, not too thick but not too thin! Add more or less cream if needed.

Stir in pink food color if desired.

Dip the donuts into the glaze and top with sprinkles of your choice! Try not to dig in until the glaze has set! Store in an airtight container at room temperature for up to 2 days. Perfect treat for your sweet heart & so fun to make with your kids!!

Shock Top Cupcakes

Shock Top Cupcakes

Recipe By: MADE BY LIA

Yields 12 regular cupcakes, 24 mini cupcakes

Citrus Cupcake Batter:

1 stick unsalted butter
3/4 cup sugar
zest from 1 lime, lemon & 1/2 an orange
---
2 eggs, room temperature
2 tsp vanilla extract
---
1/2 cup milk
1/4 cup Shock top beer
---
1 1/2 cup cake flour
1/2 Tbsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350 degrees.

Cream the butter, sugar & citrus zests in a mixer fitted with the paddle attachment until light & fluffy.

Add the eggs & vanilla one at a time, mixing well after each addition, scrape down the bowl .

Sift the flour, baking powder & salt together in a separate bowl.

Add the flour and milk/beer to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until all ingredients are combined and batter is smooth.

Pour batter into prepared pan and bake until cake springs back when lightly touched. Cool on wire wrack

Orange Caramel Filling

1/2 cup sugar
1 tsp honey
1 1/2 Tbsp water
1/4 tsp coarse salt
1 tsp orange zest
---
1/2 cup heavy cream
1/4 Tbsp butter

Directions:

Combine sugar, salt, honey, orange zest & water in a saucepan. Cook over low/medium heat until sugar dissolves & turns dark amber in color. Remove from heat, slowly whisk in heavy cream & butter. Return back to medium heat, stir constantly (it will be bubbling vigorously) and cook till the temperature reaches 235-240 degrees. Let cool before filling the cupcakes.

Coriander Buttercream:

2 sticks unsalted butter, room temperature
1 & 1/2- 2 cups powdered sugar
2 tsp vanilla
2 tsp ground coriander
---
1 Tbsp heavy whipping cream

Directions:

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla coriander.  Mix on medium speed for another 5 minutes. Add heavy cream, mix until incorporated.

To Assemble:

After your cupcakes have cooled, fill them with the orange caramel. Using a round or star piping tip & piping bag or a spatula, frost your cupcakes. Top with a pinch of coriander and orange zest for garnish. Serve with an ice cold Shock Top beer. Cheers!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield 24 cupcakes or 48 mini cupcakes

 

Vanilla Bean Cake

2 sticks unsalted butter, softened
1 1/2 cup sugar
---
4 eggs, room temperature
2 tsp vanilla extract
1 vanilla bean
---
1 1/4 cup milk, room temperature
---
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
 

DIRECTIONS

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & vanilla bean.

In a separate bowl, whisk together the flour, baking powder & salt.  

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until all ingredients are combined and batter is smooth.

Prepare your cupcake pan with cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.

 

Strawberry Jam

12 oz frozen strawberries
1 cup sugar
zest and juice from ½ lemon

Directions

I love making homemade jam, it's so easy and makes all the difference! Place strawberries into saucepan; cook down over medium low heat until strawberries have lost their shape. Add sugar, lemon zest & lemon juice. Let simmer until thickened. Allow to cool before filling the cupcakes. 

Vanilla Bean Buttercream 

2 sticks unsalted butter, room temperature
1 1/2- 2 cups powdered sugar
1 vanilla bean
2 Tsp vanilla extract
---
1 Tbsp heavy whipping cream
---
Fresh strawberries for garnish

 

DIRECTIONS

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Lastly, add in the heavy cream & mix until incorporated.

Once cupcakes and jam are cool. Fill or top each cupcake with the strawberry jam. Then, using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with fresh strawberries, yum! Perfect sweet for summer gatherings! 

Watermelon Cupcakes

Watermelon Cupcakes

Recipe By: MADE. BY LIA

Makes 24 cupcakes

2 sticks unsalted butter, softened
1 1/2 cup sugar
---
4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
---
1 1/4 cup milk, room temperature
---
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
---
4 drops pink gel food coloring
2 drops orange food coloring
2 drops red food coloring
1/4 cup black jimmie sprinkles

 

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder & salt.  

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in the sprinkles and food coloring & mix until all ingredients are combined and batter is smooth.

Prepare your cupcake pan with green cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.

 

Buttercream Frosting

2 sticks unsalted butter, room temperature
1 & 1/2- 2 cups powdered sugar
1 tsp vanilla
2 tsp almond extract
---
4 drops pink food coloring
2 drops orange food coloring
2 drops red food coloring
---
1 Tbsp heavy whipping cream
---
mini chocoloate chips or black jimmie sprinkles for garnish

 

Directions:

This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Add in the food coloring, mix to combine. Lastly, add in the heavy cream & mix until incorporated.

Using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with mini chocolate chips or black jimmies & enjoy! Perfect for summer BBQs or just because!

Pistachio Bundt Cake

Pistachio Bundt Cake

Recipe By: MADE. BY LIA

2 sticks unsalted butter, softened
1 1/2 cup sugar
---
4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
---
1 1/4 cup milk, room temperature
---
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup chopped pistachios

Directions:

Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder, salt & chopped pistachios (place 1 cup whole pistachios into food processor and pulse or use a knife to finely chop)

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in a drop of green food coloring and mix until all ingredients are combined and batter is smooth.

Pour batter into greased & floured bundt pan& smooth the top with a spatula Place into the oven and bake until cake springs back when lightly touched and is golden brown, approximately 30 minutes. Invert the cake onto a wire wrack, remove the pan and let cool completely before pouring over the glaze.

Honey Orange Glaze

2 cups powdered sugar
Zest and juice from 1/2 an orange
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp heavy cream

Directions:

Combine all ingredients into a bowl and whisk to combine until a smooth, shiny consistency. If the glaze seems too think, add more cream. You want it to be pourable, not too think & not too thin!

For less mess, transfer the glaze into a measuring cup with a spout. Pour the glaze, slowly, over the top of the cooled cake, letting the glaze run down the sides. Top with chopped pistachios and orange zest.

This is the perfect sweet for St. Patricks Day, any spring event or just because!

Store in an airtight container at room temperature for up to 4 days. Enjoy!

Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake

Recipe By: MADE BY LIA

Makes 1 9x13 cake pan

Cake Base:

4 oz Unsalted butter, softened
1 Egg
3 Tbsp Milk
1/2 Tbsp Vanilla
1/2 cup Flour
1 box Chocolate cake mix

Gooey topping:

4 oz Unsalted butter, softened
4 oz Cream cheese, softened
8oz Powdered sugar
4 oz Cake flour
1/4 + 1/8 tsp Salt
2 tsp Vanilla
1 Eggs
1/4 cup Corn syrup
1/8 cup Milk
1/4-1/2 cup Mini chocolate chips

Equipment needed: 9x13 Cake pan, Mixer with paddle attachment

 

Directions:

Preheat oven to 350 degrees. Grease pan with butter or baking spray. Begin by making the cake base. Mix butter, egg, water, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9x13 cake pan. In the same bowl,  begin to mix butter, cream cheese & vanilla till smooth. Add powdered sugar & cake flour; once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed until smooth, light and fluffy, about 4 minutes. Stir in mini chocolate chips.

Spread the gooey topping evenly over the cake base and place into the oven. Bake at 350 degrees until the sides are golden grown and the middle is just set & lightly golden, approximately 35-45 minutes. Let cool.

Once the gooey butter cake has cooled, sprinkle the top with powdered sugar & dig in!

*Can be made ahead of time, refrigerate over night or freeze for up to 2 weeks, bring to room temperature before serving.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Recipe By: MADE BY LIA

Yields 24 cupcakes

Chocolate Cake:

¾ cup cocoa powder
1 ½ cup flour
1 ½ cup sugar
¾ tsp baking powder
¾ tsp salt
1 ½ tsp baking soda
2 eggs
½ cup milk
¼ cup sour cream
3 tbsp canola oil
¾ cup warm coffee
2 tsp vanilla

Directions:

Preheat oven to 350 degrees.

Place dry ingredients into mixing bowl fitted with a paddle attachment. Add all ingredients except coffee and mix on low till combined. Slowly pour in warm coffee. Scrape down bowl, let mix until batter is smooth.

Bake for approximately 12-15 minutes.

Let cool on wire wrack.

Peanut Butter Filling

8 oz cream cheese, softened
1 cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla
---
½ cup heavy whipping cream
1 tbsp powdered sugar
½ tsp vanilla

Directions:

Beat cream cheese & peanut butter in a mixer fitted with the paddle attachment until smooth and creamy. Add powdered sugar & vanilla, beat till smooth.

In a separate or same bowl with a whisk attachment whip the heavy cream, powdered sugar and vanilla until firm stiff peaks. Fold whipped cream mixture into peanut butter mixture until light & fluffy.

Chocolate Buttercream frosting:

4 sticks unsalted butter, room temperature
3 cups powdered sugar
¾ cup cocoa powder
4 tsp vanilla
3-6 Tbsp heavy whipping cream

Directions:

In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar & cocoa, mix for another 5 minutes.  Add heavy cream & vanilla, mix on low until cream is incorporated. Place a size 1M tip into your piping bag & fill with icing to make a swirl or use a spatula to ice the cupcakes.

Top with butter cups for garnish, yum!

Naked Gingerbread Cake

Naked Gingerbread Cake with Maple Bourbon Frosting

Recipe By: MADE.BY LIA

Ingredients:

2 sticks unsalted butter (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup molasses
---
4 eggs (room temperature)
2 tsp vanilla
---
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Tbsp ground ginger
1 tsp ground nutmeg
2 tsp cinnamon
---
1 cup buttermilk
1/4 cup sour cream or greek yogurt

Directions:

Preheat the oven to 350 degrees

In a mixer fitted with the paddle attachment cream together butter, sugars & molasses until light and fluffy. Add vanilla to eggs. While the mixer is on low, add in one egg at a time, allowing to incorporate after each addition.  Mix until smooth. In a separate bowl combine dry all of the dry ingredients & whisk to combine. Add the flour and milk to the mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until smooth.

Spray three 8” round cake pans with baking spray. Evenly distribute the batter among the three pans. Smooth out the batter with a spatula, place into the oven and bake for approximately 20-30 minutes until the cake springs back when touched.

Let cake rounds cool.

Maple bourbon frosting:

4 sticks unsalted butter, room temperature
3 cups powdered sugar (more or less depending on how sweet you like your frosting!)
2 tsp vanilla
3 Tbsp maple syrup
1 Tbsp bourbon
---
2 Tbsp heavy whipping cream

Directions:

In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar, 1 cup at a time, mixing after each addition. Mix on medium speed for another 5-10 minutes.  Add heavy cream, bourbon, maple syrup & vanilla, mix on low until incorporated.

To Assemble:

Place the 1st layer of cake on a round cake board. Using a spatula, add a layer of icing. Place the next round on top and repeat. Lightly ice the sides of the cake with the remaining frosting (it is a naked cake so you should see cake through!)

Optional Garnish: Add gingerbread cookies on top & dust with powdered sugar for a cute Christmas scene!

No Bake Cranberry Cheesecake Jarsson

No Bake Cranberry Cheesecake Jars

Recipe By: MADE. BY LIA

Graham Cracker Crust 

14 graham crackers
4 tablespoons unsalted butter, melted
2 tsp sugar

Place the graham crackers in a food processor and pulse until finely crushed, or place graham crackers into a sealed bag & use rolling pin to crush. Melt butter and combine into graham cracker crumbs & sugar in a medium bowl, mix with a fork until the graham cracker crumbs are coated with butter.  

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
2 tsp vanilla
---
1 cup heavy whipping cream 

In a bowl fitted with a paddle attachment, beat cream cheese till smooth and creamy. Add powdered sugar and vanilla, beat till light & fluffy. In a separate or same bowl with a whisk attachment whip the heavy cream until firm stiff peaks. Fold whipped cream mixture into cream cheese mixture until smooth. Set aside or refrigerate until you are ready to prepare the jars.

Cranberry Filling

12 oz fresh or frozen cranberries
1 cup sugar
zest and juice from ½ an orange
1/4 tsp cinnamon

Place cranberries into saucepan; cook over medium low heat until they have lost their shape. Add sugar, lemon zest & lemon juice, simmer on medium-low heat until thickened. Let cool over an ice bath or in the refrigerator.

 

Granola Crumb Topping

1/4 cup flour
1/4 cup oats
2 Tbsp sugar
1/4 tsp cinnamon
4 oz unsalted butter, cubed

Preheat oven to 350 degrees. In a medium bowl, combine all ingredients. With a fork or a pastry blender, mix ingredients until clumps form. Place on a parchment lined baking sheet and bake for approximately 20 minutes until golden brown.

To Assemble

12 Mason Jars

Remove lids from mason jar. Divide the graham cracker mixture evenly among the mason jars, and gently press it into the bottom of each. With an ice cream scoop,  layer with the cheesecake mixture & cranberry filling, then top with the granola crumb topping. Place lid back on the mason jar. Tie a ribbon around the jar, add Holiday stickers or any other fun decorations.

Perfect treat for a Holiday party or just a yummy dessert to share with your family!

*Can be made ahead, store in refrigerator for up to 3 days.

Apple Galette

Apple Galette

Recipe By: MADE. BY LIA

Pie Crust

2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
8 ounces unsalted butter, cold and cubed
1/2 cup sour cream, cold 

Directions

With pastry cutter, mix flour, sugar, salt, baking powder & cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea. Add cold sour cream until just combined. Do not over mix! Wrap with plastic wrap and chill for 1 hour. 

 

Apple filling 

6 medium/large apples, sliced thin
3 tsp cinnamon
3 Tbsp sugar
2 Tbsp apple juice or lemon juice

Directions

Peel and cut apples into thin slices. Place into a medium bowl with 2 Tbs apple juice or lemon juice to prevent them from browning. 

Add in sugar & cinnamon, making sure each apple has been coated. 

Egg Wash

1 egg
1 Tbs water

Whisk to combine, set aside

To Assemble

Preheat oven to 350 degrees
2 Tbsp butter, softened

On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet. Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples. Cut 2 Tbsp of butter into pieces and place sporadically on apples. With a pastry brush, brush egg wash over the edge of the dough & sprinkle with sugar. 

Place into oven and bake until crust is golden brown, approximately 35-45 minutes. 

Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired. 

*Can be made 1 day ahead, leave at room temperature in an airtight container. 

Glazed Pumpkin Bundt Cake

Glazed Pumpkin Bundt Cake

Recipe By: MADE. BY LIA

Pumpkin Cake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
---
2 eggs, room temp
2 tsp vanilla extract
---
1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

Preheat oven to 350 degrees, spray two 6-inch bundt cake pans with baking spray.

Place sugar, brown sugar, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves. Sift or whisk to combine.

Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl.

Add 1/2 the flour to the mixture, mix on low, scrape the bowl. Add in the sour cream & mix to combine. Lastly, add the remaining flour & mix on medium speed until the batter is smooth.

Pour the batter evenly between the two bundt pans, they should be about 3/4 of the way full.

Bake for approximately 20-30 minutes, until golden and cake springs back when lightly touched.

Glaze Topping

2 cups powdered sugar
1 Tbsp corn syrup
2-4 Tbsp heavy cream
1 tsp vanilla extract

Directions

Combine all ingredients in a bowl & whisk until mixture is silky & smooth. You want it to be slightly thick but thin enough to drip down the sides of your cake.

Place the glaze into a piping bag & pipe the glaze onto your cake, staring at the top to make large drips down the sides of the cake.

Garnish

For the stem & leaf: You can either make these out of fondant or just use a faux wooden stem & leaf, which can be found at any craft store. Happy Baking!

Gooey Butter Cookies

Gooey Butter Cookies

Recipe By: MADE. BY LIA

Yield 24 cookies

4 oz Butter, softened
8 oz Cream cheese, softened
1 box White cake mix
1 tsp Vanilla
1 Egg

Directions

Preheat oven to 350 degrees, line a baking sheet with parchment paper

In a mixer fitted with a paddle attachment or in a large mixing bowl with hand held mixer, cream butter and cream cheese until smooth. Add in vanilla and egg, mix until sooth and fluffy. Add in cake mix and mix until combined. Batter will be somewhat sticky.

With an ice cream scoop or table spoon form batter into 1-inch balls in your hand. Roll cookie dough balls in powdered sugar and place onto parchment lined baking sheet. Bake for approximately 12 minutes until cookies are set and bottoms are lightly golden. Remove from cookie sheets and place on cooling wracks. Once cool, dip tops into powdered sugar.

*Can be made ahead and frozen for several weeks. Place into tins, jars or air tight containers, perfect cookie for the holidays!

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Recipe By: MADE. BY LIA

Yield 12 cupcakes

Pumpkin Spice Cupcake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
---
2 eggs, room temp
2 tsp vanilla extract
---
1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves

Directions

- Preheat oven to 350 degrees
- Place both sugars, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves.
- Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl. 
- Add 1/2 the flour, mix until incorporated, then add in sour cream and then add the remaining flour. Mix until batter is smooth. 
- With an ice cream scoop, scoop batter into cupcake liners.
- Bake for approximately 12-15 minutes, until golden and cake springs back when lightly touched. 

Salted Caramel

1 cup sugar
2 tsp honey
3 Tbsp water
1/2 tsp coarse salt
---
1 cup heavy cream
1/2 Tbsp butter
2 tsp bourbon (optional) 

Combine sugar, salt, honey & water in a saucepan, cook over low/medium heat until sugar dissolves & turns dark amber in color. Remove from heat, slowly whisk in heavy cream & butter. Return back to medium heat & cook till the temperature reaches 235-240 degrees. Let cool

 

Vanilla Bean Buttercream Frosting

1lb butter, unsalted, softened
1- 1 1/2 lb powdered sugar
1/2 vanilla bean or 4 tsp vanilla extract
4 tbsp heavy whipping cream 

Directions

In a mixer fitted with a paddle attachment, cream butter until smooth & fluffy, slowly add powdered sugar, then add cream and vanilla bean, mix until smooth.

 

To Assemble

Place caramel into a piping bag and fill each cupcake. With a spatula spread vanilla bean buttercream onto cupcakes or use a piping bag and a star tip to make a swirl on top. Drizzle caramel on top of cupcakes for extra yumminess! 

Serve immediately or refrigerate for up to 2 days.