Recipe: Carrot Cake Donuts

Here's the thing: jetlag is a killer.

Anyone who follows me over on Instagram knows that G and I spent the end of February/beginning of March in Kathmandu, Nepal for a wedding/vacation. This is by far the furthest from home I've ever been and I knew jetlag would be an issue coming home. We planned to land home on a Friday afternoon so we would have a full weekend to sleep and get back up to speed. By I severely underestimated this jetlag. After an initial weekend of sleeping, we spent all of last week going to work and sleeping. By the end of the week I found myself on a wonderful schedule where I would fall asleep at 8 pm and wake up at 4am ready to go for the day. 🙄

Saturday was the first day I started to feel like a normally functioning human being and I made you these Carrot Cake Donuts in celebration. Happy first week of spring!

Carrot Cake Donuts

Yields 18 donuts

For Donuts:
2 cup all-purpose flour
1/2 cup cake flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 stick butter, cold and cut into cubes
2 eggs
1 cup plain Greek yogurt
2 teaspoon vanilla extract
2 cups grated carrot
1/4 cup chopped walnuts

Cream Cheese Frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
rainbow sprinkles
toasted coconut

Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.

Make your donuts: In a large bowl, whisk together both flours, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want tiny pieces of butter throughout the mixture.

In a medium bowl, whisk eggs until fluffy. Add in yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Once dough comes together, fold in grated carrot and walnuts and mix until combined.

Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Make your frosting: In the bowl of an electric mixer, cream together softened butter and cream cheese. Slowly add in powdered sugar and vanilla extract until all is combined. If your frosting needs to be softer, add in milk one tablespoon at a time until you have your desired consistency. Using an off-set spatula, frost your donuts and top with toasted coconut or rainbow sprinkles.

I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the frosting to soften. Enjoy!

Recipe: White Chocolate Cheesecake Truffles

Popping in today to share one of the easiest recipes I've ever brought you.

Let's bring together 3 ingredients, top them with sprinkles, never turn our oven on and call it a treat. With only a few more sleeps until Christmas and time running out, I thought I would share these incredibly easy, no-baking required truffles.

I will say that though this recipe is easy, it is a bit messy just FYI. I think this would be a fun treat to make with kids, where they can get their hands a little dirty and create something that doesn't have to go in the oven. If you are going to make this with little kiddo hands, I would recommend melting extra white chocolate to cover the truffles so you have more room to make a mess.  

White Chocolate Cheesecake Truffles

Yields 36 truffles

8 oz cream cheese, room temperature
24 oz white chocolate chips, separated into 8 oz and 16 oz
1 teaspoon vanilla extract
sprinkles or nonpareils (optional)

In the bowl of an electric mixer, whip cream cheese until smooth. Melt 8 oz of white chocolate chips in the microwave and add into the cream cheese, along with the vanilla extract. Mix until combined and refrigerate for 1 hour or until filling is stiff.

Remove from the refrigerator and roll your filling into 36 small balls about the size of a large marble. Place on a plate and freeze for 30 minutes to hardened slightly.

Melt the rest of the white chocolate and begin dipping your filling into the white chocolate. Remove each ball with a fork, slightly shake off some of the extra chocolate and place each truffle on a piece of wax paper or a nonstick baking mat to dry. Decorate with sprinkles or nonpareils and let the chocolate set completely before enjoying. 

Recipe: Funfetti Christmas Cookies

We're less than a week away from Christmas and I'm over here trying to not feel the pressure. There's still gifts to buy, traveling to do, wrapping to take care of, and cards to mail out but I'm taking a deep breath and trying to enjoy the season. It's important to take good care this time of year and live in the balance between holiday chaos and end of the year relaxation.

Out of all the recipes I've posted on this blog, these cookies are by far the thing I make the most. Simple, soft sugar cookies with sprinkles that you can easily eat 3 or 4 of without blinking an eye. Most recently I made these for a cookie swap party and holiday gifts (also while eating my far share of them myself). Here we go!

Funfetti Christmas Cookies

Yields 2 dozen cookies

10 tablespoons unsalted butter, room temperature
2/3 cup vegetable shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
1/4 teaspoon salt
3 1/3 cups flour
3 tbsp sprinkles or nonpareils

Preheat oven to 350 degrees.

Cream butter and shortening with an electric mixer. Add sugar and mix until light and fluffy (about 5 minutes). Add eggs one at a time and vanilla.

In a separate bowl, whisk flour, salt, and baking powder. With your mixer on low, add dry ingredients to the butter/egg mixer. Using a spatula, fold in sprinkles.

Roll tablespoons of dough into balls and place onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 8-10 minutes or until bottoms just begin to brown. 

Recipe: Chai Snickerdoodles

It's 90 degrees this week in Philadelphia but we are jumping into Fall head first. I'm looking forward to breaking out that cinnamon and nutmeg and getting back into the kitchen. I've got a lot of ideas bouncing around in my brain for Fall recipes—pumpkin ice cream cake, pear galette, chai white russians—but let me know if there's anything you would like to see this season!

We're kicking off Fall recipes with these Chai Snickerdoodles because we're not quite ready for pumpkin everything yet and I haven't made it to the apple picking yet.

On an unrelated note, every time I've typed "chai" during this blog post, I've most definitely typed "chia" and had to go back and fix it. But we're pushing through!

Chai Snickerdoodles

Makes a dozen to a dozen and a half cookies 

1 1/2 sticks butter, unsalted and room temperature
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cardamon (separated)
2 1/2 tablespoon cinnamon
3 tablespoon sugar

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking liner.

In the bowl of an electric mixer, cream butter and sugar until fluffy (about 5 minutes). Add in eggs one at a time and mix until combined. 

In a separate bowl, combine flour, cream of tartar, salt, and 1 teaspoon of cardamon. Add dry ingredients to the butter and mix until dough is formed. Chill dough in the refrigerator for 5-10 minutes. 

In a small bowl, mix together 2 1/2 tablespoons of cinnamon, 3 tablespoons of sugar, and 1 teaspoon of cardamon. Once dough is chilled, begin forming balls of dough that are 1 tablespoon in size. Roll each dough ball in the cinnamon, sugar, and cardamon mixture and place 1 inch apart on the baking sheet. Bake for 10-12 minutes or until the bottoms just begin to turn golden brown. Let cool on the baking sheet for 5 minutes before cooling completely on a cooling rack. Store in an airtight container.

Recipe: Cinnamon and White Chocolate Chunk Oatmeal Cookies

As I'm writing this, the windows are open and a cool breeze is blowing through my living room. I'm drinking hot tea and an Anthropologie catalog is lying on my coffee table with some serious cozy vibes. Fall is beginning and we're jumping in head first with some oatmeal cookies. 

These little gems are stuffed with chunks of white chocolate, cinnamon chips, and a handful of spices. We're keeping them soft and chewy because that's what I'm looking for in an oatmeal cookie. Hope you're into it.

Cinnamon and White Chocolate Chunk Oatmeal Cookies

Makes 2 dozen cookies

1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups old fashioned oats
3 oz white chocolate, chopped into small chunks
3/4 cup cinnamon chips

Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chunks and cinnamon chips and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.