Baked Apple Mini Donuts

Think: Donuts.

Deep fried? Most probably. Calorie laden? Definitely. Indulgent? Sure!

And with that mindset, a very sad, donut-loving fifteen-year old gave up eating donuts on a regular basis. Until, now.

Think: Baked mini donuts.

Deep fried? Absolutely not! Calorie laden? No-sirree! Indulgent? Yes!

You can't imagine my joy when i discovered you could bake these little babies! I hopped onto a train to the city PRONTO to buy myself a nice mini donut pan. Non-stick, too. That's a bonus! Non-stick is god's gift to the butter-aware baker.

Baked Apple Mini Donuts 2

They were moist and gooey from the real apple chunks inside of them. I love apples, I love donuts. I died for this.

Only problem? They are bite-sized. My mind justifies this as a good enough reason to pop four at a time in my mouth. Must. Resist.

Baked Apple Mini Donuts


Apple-licious Mini Donuts
Makes 24 mini donuts

1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups of finely diced apples, peeled and cored
1 1/2 cups of plain flour
1 3/4 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/3 cup of chilled unsweetened applesauce
1 egg
1/4 cup of milk


Preheat your oven to 350F. Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl. Add the chilled applesauce. Mix the applesauce with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each mold of a buttered mini donut pan (Note: If you do not have one of these, mini muffin pans work fine, too!)

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, unmold and serve immediately.

Nutritional Information Per Donut (1/24 recipe):
Calories 55
Calories From Fat 3
Total Fat 0g
Cholesterol 8mg
Sodium 53mg
Total Carbohydrates 12g
Protein 1g

Go, treat yourself. i know i did.

If you want, you could glaze them with icing sugar. Or smear them with Nutella and hundreds and thousands. Or, you could have them with jam. i love my jams. Raspberry goes surprisingly well.
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Banana Chocolate Brownies

I'll be honest with you, I'm no chocolate chick. Black forest gives me the creeps, mud cakes make me choke up. It's something about the overpowering chocolate taste, the ... pure richness of flavour.

I love my chocolates plain. Good old 80% cocoa. No cake, no ice cream, just in a nice chuck for me to suck on.

So it was weird for me to get this unbearable brownie craving.

I decided to do something about it. I can't go very long with an unfulfilled craving. Brownies? Sure, I can make brownies. But the calories and fats it your typical slice makes me freeze up.

I whipped out my computer (quite literally), and googled. Apparently you can substitute butter in brownie recipes for mashed bananas! And what better combination of fruit and candy than banana chocolate?

Is this a possible new obsession? I must say, i am dying to try applesauce as a substitute for canola oil. Fat-free baking, here i come!

banana brownies 3
I must say, as my first attempt at fat free baking, these came out pretty good. Sure, they were slightly lacking on the sugar, and it was a bit tough after it had cooled, but hey, if you want fat free, you've got to make sacrifices.

Something i would most definitely make again when the next brownie craving rears it's chocolate-coated head. Although i may up the corn syrup a little bit.
Banana brownies 4

Moodie Banana Chocolate Brownies
(adapted from 'The Good Housekeeping Cookbook')
Makes 16 square slices

1 tsp Espresso Powder
1 tsp Hot Water
3/4 cup Cake Flour
1/2 Cup cocoa Powder
1/2 tsp Baking Powder
1/4 tsp Salt
3 Tbsp mashed bananas
3/4 cup sugar
2 large egg whites
1/4 cup dark corn syrup (I only used about 3/4 of my 1/4 cup of syrup)
1 tsp vanilla extract

Preheat oven to 350 Degrees F (176 degrees C) and line a 8-inch square baking tray with parchment paper. In a small cup, dissolve espresso powder in hot water. Set aside.

Sift flour, cocoa powder, baking powder and salt in a medium bowl. Mix well with a spatula.

In a standing mixer, whisk together bananas, sugar, egg whites, corn syrup, vanilla and espresso mixture until just blended. Stir in flour mixture until well mixed. Pour batter into prepared pan and bake for about 15-18 minutes, or until a wooden toothpick inserted in the center of the brownie comes out clean.

Cool for 5 minutes in pan, and then slice with a knife into 16 equal pieces.

Nutritional Information Per Brownie (1/16 recipe):
Calories 83
Calories From Fat 4
Total Fat 0g
Cholesterol 0mg
Sodium 91mg
Total Carbohydrates 20g
Protein 2g
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