After my little mishap on our previous DIY project, (my cracked Flower Power plate), I was excited to do another project to get over the extreme sadness I was dealing with… Alright, a tad overboard and dramatic, I’ll admit. 😉 I’m alright now.
Natasha and I spent another Sunday afternoon at the studio with my sister and her 2 young children and we all made glass sun catchers. We think they turned out so cute and they are now hanging in our living room window, shining all kinds of pretty colours into our place.
Laura at the Studio
My suncatcher is the one with the purple, (obvs. Purple is my fave colour).
And here’s Natasha’s suncatcher! Lots of bright colours and orange, (her fave colour).
We’re already brainstorming new project ideas for our next DIY… stay tuned! 🙂
Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!
Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!
The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.
Itsy Bitsy Mini Donut Recipe:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
4 tablespoon butter
For the icing:
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! 🙂Directions:
1. Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
2. In a large bowl, mix together the dry ingredients.
3. In a small pot, mix together the wet ingredients. Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
4. Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.
5. Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.
6. Bake for 10-12 minutes. Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)
7. To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! 🙂
Cinnamon Baked Donuts yield: 16 donuts
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the Topping:
1/2 cup sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.
2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.
3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping:
4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.
Hope you guys like these recipes as much as we do!
Laura & Natasha
Even though the first day of Fall is not until September 22nd, for some reason August 31st always feels like the end of Summer to me.
Right when September 1st rolls around, I feel like Summer has officially ended & Fall has begun.
As you may know from my last few baking posts, I am more than ready for Fall.
So I thought I’d make one last ‘Summer’ recipe before the blog is all things pumpkin! I made PINK Lemonade Cupcakes, and they are every bit as tasty as they are gorgeous. I love how bright and colourful they are, (It’s a nice change from cranberries & nutmeg) and they are super moist & light. Unlike most cupcakes, the cake is fluffy, fresh, & lemony – not heavy at all, (No eggs are used).
These cupcakes are definitely a summer-must at a backyard BBQ!
PRETTY-IN-PINK LEMONADE CUPCAKES
For the Cake –
2 1/2 cups flour
2 cups sugar
2 teaspoons baking soda
pinch – 1/2 teaspoon of salt
zest from 1 lemon
1 3/4 cup water
2/3 cup vegetable oil
1/2 teaspoon pure vanilla extract
2 teaspoons white vinegar
juice from 1 lemon
For the Frosting –
1/4 cup unsalted butter, softened
2-3 cups icing sugar
juice from 1 lemon
a few drops of red food colouring (to your preference to create the perfect PINK colour!)
1. Preheat oven to 350 degrees F.
In a medium bowl, mix together all of the dry ingredients – Flour, Sugar, Baking Soda, Salt, & the Lemon Zest. Set Aside.
2. In a large bowl, mix the wet ingredients – Water, Oil, Vanilla Extract, Vinegar & Lemon Juice. Combine the dry ingredients into the wet ingredients & stir slowly until ingredients are evenly combined & no lumps appear in the batter. Do not overmix.
3. Pour the batter (The batter will be extremely wet!) into lined baking pans, about 2/3 of the way full. Bake for 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
1. Using your electric stand mixer, beat the butter on medium speed until light and fluffy. Add in the icing sugar slowly, (scrape down the sides of the bowl with a spatula as needed) to your preference of sweetness. Add the lemon juice & a few drops of red food colouring – mix until you get the perfect fluffy frosting!
I have been on a total smoothie kick lately and have been trying out different kinds of smoothie recipes… Some turned out decent, others not so good. Than I came across this little gem – a delicious Mango & Strawberry Banana Smoothie and it’s so tasty, I had to share this one with you guys – believe me, it’s a keeper!
Fresh, fruity, healthy, pretty, & easy to make! (What more could you want?)
I found the recipe on myrecipes which you can find here, but I have adapted it slightly.
10 medium sized strawberries (washed, and chopped)
1 tablespoon freshly squeezed lemon juice
pinch of freshly grated lemon zest
To make the Mango Layer
In a blender, combine the mango, 3/4 cup yogurt, 1 tablespoon of honey, 1 tablespoon fresh lime juice, pinch of lime zest & 2 ice cubes. Blend until combined. Divide the mango smoothie into 2 glasses, and set aside. Rinse the blender.
To make the Strawberry Banana Layer
Combine the banana, strawberries, 1/2 cup yogurt, 1 tablespoon honey, 1 tablespoon lemon juice, pinch of lemon zest, and 2 ice cubes and blend until smooth.
Using a large spoon, GENTLY scoop the strawberry banana layer onto the inside edges of the glass on top of the mango layer. Do not pour the strawberry layer right on top of the mango layer straight from the blender, or else you won’t get the nice crisp horizontal line. (The first time I made a layered smoothie, it didn’t clarify how to pour the layer on top and I ended up with a swirly smoothie, instead of layered 😉 ) Take your time, and using a spoon drop small amounts at a time.