On my recent trip to the Wilton headquarters (which included a mini shopping spree at the annual Wilton tent sale) I picked up two mini doughnut pans. I usually try to steer clear of “one use” pans, but they were just too cute to pass up! And I love mini desserts so much I think I’ll find plenty of reasons to make good use of my new pans. In fact, just this week a friend called to see if I could help bring some doughnuts to church on Sunday as a special “Doughnuts for Dads” after church treat (in celebration of Father’s Day). Of course I can bring doughnuts… and I’ll make them myself!
The Wilton pan comes with a recipe right on it, so I thought that would be a good place to start. I gave it a practice run and I’m quite happy with it. I will be experimenting with other recipes as time goes on, but this was a nice starting point.
~ Baked Mini Cake Doughnuts ~
1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside)
1 egg, lightly beaten
1 1/2 Tablespoons butter, melted
Preheat oven to 425*F. Spray mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
Add buttermilk, egg, and butter and stir until just combined.
Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 1-2 minutes, then transfer to a cooling rack.
Makes 36 mini doughnuts.
Recipe Source- Adjusted slightly from the Wilton mini doughnut pan
~ Maple Glaze ~
1 cup powdered sugar
2 Tablespoons milk
1 to 1 1/2 teaspoons pure maple extract (as desired)
*For a vanilla glaze, simple substitute 1/2 teaspoon vanilla extract in place of the maple extract
In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.
Go ahead and go get yourself a mini doughnut pan, because I think you’ll be seeing a few more of these from me! There are all sorts of variations I want to try. In fact, Sprinkle Bakes, Cooking with my Kid and Cookies and Cups have all recently made some delicious looking variations!
The words “Business trip” and “Cake” rarely go together, but when you’re a food blogger, fun things like that can happen! I was recently invited by the Wilton company to attend the Wilton Blogger’s Workshop, held outside Chicago, Illinois. I gladly took the opportunity to meet up with many talented bloggers, and learn more about the Wilton company. Since I frequently visit the cake decorating section of my local craft stores, I’m quite familiar with many of Wilton’s great products. Their huge selection of products can be purchased everywhere from Wal-mart to Michael’s, and the full line of products is available on their site, Wilton.com.
The day of the workshop, our group of 25 bloggers traveled (from our hotel) to the Wilton Headquarters (Woodridge, Illinois). We started the day with a decorating workshop, where we brushed up on decorating basics and piping skills, and enjoyed demos of some of Wilton’s newest products.
We were greeted with a goodie bag full of all the decorating supplies we’d need for the day.
Later in the day we were split into groups (of three) and participated in a good natured cake decorating contest. We were given a cake (a fake cake) already iced, and had one hour to decorate it as desired (using a variety of Wilton supplies provided).
(Above) Here I am (in blue) working hard with Liz of Hoosier Homemade.
(Below) Rachel, of Cooking with my Kid (on left), and Shelly of Cookies and Cups (right) working on their cake, which later won the title “Most Creative”
(Above) Jessie of Cake Spy with her group’s cake.
(Below) My group’s finished cake (decorated by Liz of Hoosier Homemade, Carrie of Fields of Cake, and myself). Our cake won the title ”Best Overall Technique”.
Part of our day included a great peek behind the scenes at Wilton, including tours of the test kitchen, the decorating room, photo studio, prop room and decorating school.
Have you ever seen an office lined with cakes on every surface? =)
A peek inside the photo prop room… It’s scary to realize I almost have as many cake stands as they do!
We rounded out the day with a trip to Wilton’s annual tent sale. The tent sale is open to the public, and if you love cake or cookie decorating and live within a few hours of Woodridge, Illinois I would highly recommend finding your way to the tent sale, which is held every June.
Need a cake pan… or 10?
How about a cookie cutter… or 20?
I may have found a few things at the sale to stuff in my suitcase…
The day ended with a delicious dinner at Gordan Biersch, where I enjoyed a bit more time with some of the lovely ladies in attendance.
(Left to Right) Kristan of Confessions of a Cookbook Queen, Shelly of Cookies and Cups, Karly of Buns in my Oven, and me (Glory- Glorious Treats).
(photo thanks to Karly)
And a little shoutout to a couple lovely ladies I enjoyed visiting with, but didn’t get a photo of…
Amy of She Wears Many Hats and Stacie of Cupcakes Take the Cake.
And thank you to Wilton for including me in this fun and enriching trip!
It’s cherry season here in California, and I’m enjoying every moment of it! This past weekend I bought a big bag of cherries from the Farmer’s Market, then came home and made this delicious little dessert. I used fresh cherries for this recipe, but I’m sure you could use frozen (defrosted) cherries, or canned cherry pie filling. Feel free to try another fruit as well, such as blueberries, strawberries or blackberries. The base of the dessert (the “cloud”) is like a light cheesecake filling, so try topping it with any fruit you enjoy on cheesecake.
Cherries on a Cloud
1-8oz block of cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
2 cups Cool Whip (or freshly whipped, lightly sweetened whipped cream)
1 1/2 cups fresh cherry halves (or fresh or frozen fruit of your choice)
3 Tablespoons cherry preserves (I used a delicious one from Trader Joe’s- their own store brand)
~ Directions ~
Pit fresh cherries and cut in half or quarters.
Put cherry preserves in a small bowl and microwave until warm (about 20 seconds). Pour cherry preserves over fresh cherries and mix together, then set aside.
Beat cream cheese in the bowl of an eclectic mixer, or with a hand held mixer, until smooth. Add powdered sugar and milk and continue mixing until fully incorporated and smooth. Fold Cool Whip into the cream cheese mixture and stir gently until fully combined. Spoon or into dessert dishes (or fill a piping bag with mixture and pipe into dessert dishes). Use a spoon to make a well in the center of the cream cheese filling, and fill with cherry topping.
Chill prepared dessert in the refrigerator until ready to serve. This dessert may be prepared up to a couple hours in advance.
Makes 8 mini servings or 4-6 medium sized servings.
Final recipe by Glorious Treats.
Inspired by a recipe in A Little Taste of Heaven, by Philadelphia brand cream cheese.
Last week I went out to Mexican food with a great group of girlfriends. We were having a farewell dinner for one of the ladies in the group, who will be moving to Germany this month. This may be the last time she enjoys Mexican food for a while!
I wanted to make some special cookies, and Margarita’s seemed the perfect choice. I baked up a batch of my Sugar Cookies, but wanted to add some lime flavor, so when I made the royal icing (Recipe and instructions HERE), I replaced some of the water with lime juice (I used the kind from the little lime shaped bottle- I’m sure fresh would be even better). The result was delicious!
I was flattered that many of the ladies opened up and enjoyed their cookies right after dinner (I often have to twist peoples arms to make them eat my cookies… they say they’re too pretty to eat, but at some point I’m going to get a complex!). I love to see people enjoy my cookies!
Want to make some Margarita and Lime shaped cookies?
~ How to make Margarita shaped Cookies ~
1. Outline the cookie with white thick consistency icing (think traditional toothpaste consistency), using a #2 tip.
2. Fill in the stem of the glass with white flood consistency (about the consistency of corn syrup, or shampoo), using a #2 tip. Fill the top portion of the glass with “Margarita”, using flood consistency light green icing. Set cookie aside and allow to dry fully (6-8 hours, or overnight).
3. When the base icing is fully dry, add a line of thick consistency white icing around the rim of the glass (as shown above), and then immediately sprinkle with white sanding sugar. Shake off excess sugar, then allow cookie to dry (about 2 hours) before packaging.
~ How to make Lime shaped cookies ~
(also could be adjusted for lemon or orange slice cookies)
1. Outline the cookie in a green moderate consistency icing (somewhere between thick and thinned).
2. Fill in cookie with light green flood consistency icing.
3. Immediately dd white lines with a medium/flood consistency icing.
4. Add green dots for seeds, and drag a toothpick from the middle of the dot toward the center of the “fruit” just a bit to create a seed shape.
I packed the cookies as special favors for each guest at dinner. I’ve posted directions on packaging cookies as shown above HERE.
This weekend I made a special set of cookies for a first birthday party. It was fun to play with “boy” colors, because with two little girls in my house I’m used to making lots of pink and purple cookies! =)
Here is the sweet birthday boy Luke, happily munching on a cookie…
This set of cookies was extra special to me because this little boy is a bit of a miracle. Luke’s mommy (my friend) found out she was pregnant and found out she had aggressive breast cancer on the same day. Doctors told her that in order to save her own life, cancer treatment needed to start immediately and could not wait for a pregnancy. She was highly advised to abort her pregnancy, since the harsh drugs needed for her cancer treatment would surely affect the baby’s mental and physical development, cause premature birth, or a miscarriage. She didn’t take that advise. She reached out to family and friends to cover her sweet baby with prayers, and her prayers were answered. To the astonishment of many doctors, baby Luke was not adversely affected by the drugs in any way! He is healthy, beautiful, and perfect!
Happy birthday sweet Luke!
(Oh, let’s not forget Luke’s mommy… who is also now healthy and cancer free!)
My sugar cookie recipe is HERE
If you’re new to cookie decorating, I have a couple of decorating tutorials posted HERE