Category Archives: baking blog

Salted Caramel Brownie Bites

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Apparently, I’m mini-muffin pan obsessed this week.  But this recipe warranted it’s second use, nay, demanded it.  Three words people – Salted Caramel Brownie.  Oh yeah, you heard me.  I can’t think of a better combination.  Ooey, gooey salted caramel poured lovingly over a warm, fudgy brownie…it’s food porn at it’s best.  Did I mention I made my own homemade caramel for the first time as well?  Could this day get any better?!?  Why yes, it can.  I have brownies to eat!

salted caramel brownie bite

Check out this luscious bite-sized goodness.

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Recipe adapted from here

The Recipe (makes 20-22 yummy brownie bites):

11 tablespoons unsalted butter, melted

1 1/2 cups granulated white sugar

1 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

6 tablespoons all purpose flour

Caramel sauce:

1/2 cup sugar

2 tablespoons heavy cream

2 tablespoons unsalted butter, cut into 1/2-inch pieces

Flaky sea salt

The Process:
  1. Preheat oven to 350 degrees F.
  2. Spray mini muffin cups with non stick baking spray.
  3. In a medium mixing bowl using a rubber spatula, mix together melted butter, sugar and salt. Once combined mix in your egg and vanilla extract. Add in cocoa powder and flour, scraping down the sides of the bowl just until all the ingredients have come together. Using a cookie scooper or tablespoon. Fill greased mini muffin cups about 3/4 of the way.
  4. Bake for about 15 minutes or until a toothpick is inserted in the center and comes out clean.
  5. Allow brownie bites to cool before removing from the muffin tin.
  6. While the brownies are cooling, make the caramel sauce.  Recipe from here.
    • Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.
    • Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.  Add a little more cream if the caramel appears too thick to pour.

    7.  Using a spoon, make a slight depression in the tops of the brownies and pour a small amount (or large amount depending on your mood…) over the brownies.  Sprinkle with sea salt.  Sit back and enjoy the sweet chocolate ride…

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Easy Baked Doughnut Nuggets (made in a mini-muffin pan, how clever!)

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Easy Baked Doughnut Nuggets (made in a mini-muffin pan, how clever!)

Ok, I won’t lie, if you’re expecting Krispy Kreme-type gooey fried doughnut goodness, you’ve come to the wrong recipe.  These are cake doughnuts.  But the good news is, they’re baked – so you don’t have to hide alone in a dark corner and consume them in total shame 🙂  The flavor is really tasty, and I love the slight crunch to the outside and light, fluffy texture inside.  And a nice bonus not to have to roll out dough and cut into circles.  The original recipe calls for a Cinnamon-Sugar dusting, but I couldn’t imagine a doughnut without a chocolate glaze – so I made some of both.  For science, you know?

baked doughnut nuggets

The Recipe (makes 30 doughnuts in a mini muffin pan):

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon nutmeg (I cut mine to 1/4 teaspoon since I always feel nutmeg can be overpowering)

1/2 teaspoon salt

1/2 cup (1 stick) butter, at room temperature

1/2 cup sugar

1 large egg

2/3 cup milk

Cinnamon Sugar Topping:

2 tablespoons powdered sugar

1/4 teaspoon cinnamon

Chocolate Glaze Topping:

3/4 cup powdered sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons milk

1 teaspoon pure vanilla extract

The Process:

1.  Preheat the oven to 350 F (325 F if using a dark pan).  Grease or spray a mini-muffin pan.

2.  Place the flour, nutmeg, salt and baking powder in a bowl and stir to combine.  Set aside.

3.  Place the butter and sugar in your mixing bowl and beat on medium-high speed until light and fluffy.

4.  Break the egg into the bowl and mix again until thoroughly incorporated.

5.  Add half the flour mixture and mix until smooth.  Add half the milk and mix again.

6.  Add the remaining flour and milk and mix again until smooth.

7.  Using a spoon, fill each muffin cup about 2/3 full with batter.

8.  Bake for 15-20 minutes.

9.  Remove from oven and transfer doughnuts to a cooling rack.  Allow to cool completely.

10.  While the doughnuts are cooling, make the toppings.

For the Cinnamon Sugar: Place the powdered sugar and cinnamon in a bowl and stir to combine.

For the Chocolate Glaze: Place the powdered sugar and cocoa powder in a bowl.  Slowly add in the milk and whisk until smooth.  Add in the vanilla and whisk again.  Add a little more milk if the glaze seems too thick.

11.  When the doughnuts are cool, sprinkle them with the cinnamon sugar and/or dip in the chocolate glaze.