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Tina

Mini Powdered Doughnuts

Selfies. Do you love or hate them? Do you post selfies? If yes, how many shots do you take before you pick the one that you actually post? I’m not sure how I feel about them. I’m not opposed to them, per say, but at the same time, I don’t find myself wanting to take pics of myself for the world to see. Especially with the camera only as far away as my arm allows.

What does this have to do with mini doughnuts? Well, it doesn’t. I just started an Instagram account, it got me thinking about the topic and I was wondering what your thoughts were. Now onto better thoughts… doughnuts.

These mini cake doughnuts are covered in powdered sugar.

Mini Powdered Doughnuts Recipe
(Makes 24 miniature doughnuts)

Ingredients:

8 tablespoons butter (divided per the directions)
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup skim milk
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
about 1 cup powdered sugar

Directions:

Preheat the oven to 350 degrees F.
Grease a 24 miniature doughnut pan and set it aside.
In a large bowl, cream 5 tablespoons of butter and the white sugar.
Add the egg, vanilla extract, and milk and mix until combined. Set the wet ingredients aside.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
Add the wet ingredients to the dry ingredients. Stir all the ingredients together using a spatula or wooden spoon until just combined.
Spoon the batter into the greased miniature doughnut pan filling each well about 3/4 of the way full.
Bake in the preheated oven for about 8 minutes, or until a tester inserted comes out clean.
Let the miniature doughnuts cool in the pan for about 5 minutes the move them to a wire cooling rack.

Directions For Coating:

In a small microwave safe bowl, melt the remaining 3 tablespoons of butter in the microwave.
In another small bowl, add the powdered sugar.
Dip each miniature doughnut into the bowl of melted butter, making sure to cover it entirely.
Then cover each miniature doughnut with powdered sugar.
Place them back onto the cooling rack and let them set.

Adapted from: Sally’s Baking Addiction

I love my new mini doughnut pan. If you read my post from a couple days ago then you’ll remember that I said I didn’t really want to spend the money on a spiralizer. I apparently have no qualms about buying a mini doughnut pan. I suppose I have my priorities.

I LOVE these doughnuts! They are pretty much the best plain doughtnut ever. However, they are not a boring plain doughnut. They are seasoned with just the right amount of cinnamon, enough to give them awesome flavor, but not too much to be called a cinnamon doughnut. When you bite into one you can see all the fabulous cinnamon specs. Unless you are the type to pop the entire mini in your mouth (my hubby) and then you’re simply missing out on the visual effect.

If I were these mini powdered doughnuts, I’d probably take a few hundred selfies of myself. Look at me in a tall stack!

Now look at me on a fancy straw! (I might have had a little too much fun with this photo shoot.)

The first time this recipe made an appearance on my blog, it came in the form of a mini muffin. Yes, I really love this recipe enough to post about it twice in two different shapes. If you don’t have a mini doughnut pan (and you have a mini muffin pan), don’t fret, head on over to my Mini Powdered Sugar Doughnut Muffin post for the directions. If you don’t have any of the above you can probably just put a small amount in the bottom of a regular muffin pan hole and everyone will just think you were making “Mini Powdered Hockey Pucks”. (I’m kind of just kidding, but I bet they’d still taste amazing though.)

Mmm powdered sugar. You have no idea how excited I was that I could make something and then literally bury it in powdered sugar when I normally have to limit myself to a delicate dusting. Examples of a gentle flurry of powdered sugar include Sweet Almond Pastry and Pound Cake. Self control is not easy for me where powdered sugar is concerned.

If you’re an Instagram user, do you have any tips for a newbie like me? I know, I’m a little late to the game on this one but you have to start somewhere.

Rating:

Here are some other awesome doughnuts.

German Chocolate Cake Doughnuts

Pumpkin Doughnut Holes

Currently browsing author

Tina

Mediterranean Carrot Salad

Have you heard of a spiralizer? There are many varieties on the market but essentially it’s a kitchen gadget that transforms a vegetable into something that looks like spaghetti, like this one. It sounds like a great invention, but I don’t know if I’d use it more than twice before the cool factor wore off. Do you have one? And if so, do you think it was worth the investment?

I decided to resort to my good old fashioned peeler instead to see if I could create a meal similar to what a spiralizer would produce. Peeling carrots seemed like a natural idea, so I created this light and healthy salad that has a little Mediterranean flair to it.

Mediterranean Carrot Salad Recipe
(2 servings)

Ingredients for Lemon Dressing:

2 teaspoons olive oil
2 teaspoons lemon juice
1/4 teaspoon dried oregano
pinch of salt
pinch of black pepper

Ingredients for Carrot Salad:

2 large carrots
lemon dressing
2 tablespoons sunflower seeds
3 ounces feta cheese, chopped

Directions for the Lemon Dressing:

In a medium bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Set it aside.

Directions for the Carrot Salad:

Using a peeler, peel the outer layer of each carrot and throw those peels away.
Make strips of carrot by running the peeler down the length of the carrot.
Place the carrot laces into the lemon dressing bowl and gently mix everything together.
Separate the carrot laces onto 2 plates.
Sprinkle half of the sunflower seeds and chopped feta cheese on top of each serving.

Source: Tina’s Chic Corner

Simple, simple, simple here, people. When you are working with fresh ingredients, you don’t need a lot of them to make a tasty meal.

I love the contrasting textures of the soft feta cheese and crunchy carrots and sunflower seeds. The feta also adds a lovely salty taste and complements the lemon herbed dressing. Let’s face it, feta is awesome and when you call something “Mediterranean” it’s a required ingredient.

My carrot “strings” don’t look like the spaghetti strings that a spiralizer would have produced. They are more like long egg noodle shaped. I think I produced a lovely looking salad (and I saved myself some moola by not buying a new kitchen gadget). After all, a tasty meal is really all about the recipe so unless a spiralizer comes with a fantastic recipe book I think I’ll hold off on the purchase (at least for now).