White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!

I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.

I added it to the batter and folded it in.

I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done. I gently prised the donuts out of the pan using a spoon and let them cool. The white chocolate chips did stick a bit.

To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!

They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.

I’m linking this up with Cook Blog Share hosted this month by Sneaky Veg.
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And with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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White Chocolate and Cranberry Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 450 g Icing sugar
  • Pink food colouring
  • 50 g Dried cranberries
  • 50 g White Chocolate Chips
  • Butter for greasing
  • Sprinkles of your choice

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together

  2. In a separate bowl mix together the milk, eggs, olive oil and vanilla extract

  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth

  4. Add the cranberries and white chocolate chips and fold in

  5. Grease the donut pan with butter

  6. Fill each hole with about 3 tbsp of batter and bake on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool

  7. Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring

  8. Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles

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15 Healthy Chinese New Year Recipes

15 Healthy Chinese New Year Recipes

This Saturday is Chinese New Year and we welcome in the year of the rooster. In Manchester we have such a big Chinese community, and there’s always a parade on to celebrate that I love to watch (if the January weather behaves itself!) Chinese food is one of my favourite cuisines, I’ve been lucky enough to visit China and Hong Kong several times and been able to sample a huge variety of food there. Chinese takeaway here is of course very tasty, but it’s not the most healthy option. So, I’ve had a look around some of my favourite blogs and gathered together a selection of healthy recipes, including lots of vegetarian and vegan options, for you to make and enjoy this Chinese New Year. Please do let the bloggers know on social media if you make their recipes!

1. Asian Kale, Noodle & Coconut Broth by Foodie Quine

Full of fresh and easy to find ingredients, this delicious broth is hearty, healthy and filling.

2. Miso Udon Noodle Soup by Sneaky Veg

This miso soup is a hearty lunch or a tasty starter to a Chinese banquet.

3. Crispy Glazed Tofu with Honey, Chilli & Ginger by De Tout Coeur Limousin

Tofu gets a bad rap, but if it’s cooked correctly like in this flavour filled recipe it’s a taste sensation.

4. Vegetable Tempura by Amuse Your Bouche

I’m not sure if this is strictly Chinese, but I adore tempura and I always order it whenever it’s on the menu, it’s also a much lighter way of deep frying.

5. Special Egg Fried Rice by Feeding Boys

An easy to make and customisable recipe, great as a side or a weeknight meal.

6. Spiralized Oriental Courgette-Noodle Soup by The Gluten Free Alchemist

A fresh low carb option if you want to enjoy some asian flavours whilst still sticking to your January health kick.

7. Sweet Chilli Salmon Stir Fry Noodle Bowl by Elizabeth’s Kitchen Diary

This is a healthy recipe packed with veggies and protein, that creates a beautiful rainbow of colour on your plate!

8. Chinese Chipshop Curry by Jam & Clotted Cream

A homemade alternative to the takeaway means you know exactly what’s going into your food, and this gently spiced recipe is great for all the family.

9. Quorn Beef Style Teriyaki by Planet Veggie

Marinated quorn is the star of this dish adding lots of asian flavour.

10. Spicy Tenderstem & Peanut Noodle Stir Fry by Wallflower Kitchen

A simple comforting recipe that’s vegetarian and vegan friendly, it’s sure to warm you up on a cold January night.

11. Fiery Vegetarian Dan Dan Noodles by Eats Well With Others

For all the spice lovers out there, this recipe is for you!

12. Chow Mein Noodles Takeaway Style by Fork And Good

Another great recipe to satisfy your takeaway urge! Easy to make with minimum clean up required.

13. Fortune Cookies by Charlotte’s Lively Kitchen

Of course you don’t have to use the cookies to ask the ultimate romantic question, Charlotte also suggests you fill them with sweets for the kids, or the big kids!

14. Chocolate Coconut Mango Mousse Ice Lollies by Farmersgirl Kitchen

Although this isn’t strictly a Chinese recipe, mango and coconut are very popular ingredients in Chinese desserts so I think they’d make a great dessert for Chinese New Year party.

15. Vegan Mango, Lime & Coconut Cheesecakes by Spamellab

Another dessert with Asian flavour, it’s vegan friendly and made with coconut milk and would make a refreshing end to a spicy meal.

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Chai Cupcakes with Spiced Buttercream

Chai Cupcakes with Spiced Buttercream

You may remember me mentioning back in late November that myself and my boyfriend were due to be moving into our first very own house before Christmas. Well, it got delayed so we spent in Christmas in our flat with a pile of boxes in the next room containing half of our belongings that we had already packed in preparation. To be fair, it was a lovely Christmas as the company and the food were amazing, which is all I needed. I am very excited however that the move is now finally going ahead in two weeks time! I’m not sure how often I’ll be able to blog before and after the move as it will be a very busy time, but I’ll certainly do my best. Hopefully these deliciously spiced cupcakes will keep you going for now!

I started by warming up 150ml milk (I used almond milk), I took it off the heat and poured it into a mug. I added 4 chai spiced tea bags to it and left them to brew for around 10 minutes. Before removing them I squeezed them out as much as I could.

I poured the milk into a mixing bowl and added 2 eggs and whisked them in.

In another mixing bowl I creamed together 100g golden caster sugar and 100g butter.

I poured in the milk and whisked it in. Then I added 250g self raising flour, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/2 tsp mixed spice, and mixed it in.

I divided the mixture between 12 cupcake liners and baked them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they were golden on top and a skewer came out clean. I let them cool completely on a wire rack.

I made the icing by mixing together 200g butter, 400g icing sugar, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp mixed spice and 2 tbsp milk (I used almond milk).

I used a piping bag with a Jem 1E tip to ice the cupcakes with the buttercream.

These cupcakes are packed with flavour from both the buttercream and the sponge. They are dark, spicy and deliciously warming which is very much needed this time of year. Pair one with a hot drink and you’ve got a match made in heaven!

I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too.

And with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

And with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I don’t actually drink tea, and I bought the tea bags to make a Chai & Ginger Cake before christmas so I used more of them up in this recipe.

And with Cook Blog Share hosted this month by Hijacked By Twins.

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Chai Cupcakes with Spiced Buttercream

Servings 12

Ingredients

  • 100 g Golden caster sugar
  • 300 g Butter
  • 150 ml Almond milk
  • 2 tbsp Almond milk
  • 4 Chai spiced tea bags
  • 2 Eggs
  • 250 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 3/4 tsp Mixed spice
  • 1/2 tsp Ground cloves
  • 400 g Icing sugar

Instructions

  1. Warm up the 150ml of milk until it is hot but not boiling, take it off the heat and pour it into a mug. Add the chai spiced tea bags and leave to brew for 10 minutes. Before removing them, squeeze them out as much as possible

  2. Pour the milk into a mixing bowl, add the eggs and whisk them in

  3. In another mixing bowl cream together the golden caster sugar and 100g of the butter

  4. Pour in the milk and egg mixture and whisk it in. Then add the self raising flour, bicarbonate of soda, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/2 tsp of the mixed spice, and mix together

  5. Divide the mixture between 12 cupcake liners in a muffin tin and bake them on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until they are golden on top and a skewer inserted into the middle of a cupcake comes out clean. Let them cool completely on a wire rack

  6. Make the icing by mixing together 200g of the butter, the icing sugar, 1/2 tsp of the cinnamon, 1/4 tsp of the ground cloves and 1/4 tsp of the mixed spice. Once it comes together add the 2 tbsp milk

  7. Use a piping bag with a Jem 1E nozzle to pipe the buttercream onto the cupcakes, or if you don’t have one smooth it on with a spoon.

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Raspberry & Coconut Tarts (Vegan)

Raspberry & Coconut Tarts (Vegan)

Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it’s that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn’t made them yourself! They’re also vegan friendly, so if you’ve decided to follow Veganuary they are a great recipe to try out.

To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.

I melted 55g of coconut oil and added it to the ‘crumbs’ along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.

To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).

I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazlenuts on top.

And the tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it’s actually good for you. Surely the perfect health food?!

The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these tarts depending on your preference, and any nuts too.

I’m linking this recipe up to Treat Petite, hosted by Cakeyboi this month (and me on alternate months).

And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.

Recipe adapted from Healthista/Fearne Cotton.

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Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top

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