Air Fryer Donut Holes

Air Fryer Donut Holes are here because I miss my little treats from the local coffee shop.  I don’t want to deep fry anything for health reasons, but my air fryer becomes my best friend.  This dough is a bit dense and as I work and rework it, the consistency improves.  Play with the amount of flour.

The little bit of melted butter brushed onto the grill helps brown the donuts holes.  You can use anything to decorate them.  Ice them, sugar them, pour caramel or chocolate over them.  One of my favourite ways is to pour a little  Bailey’s custard over them.  Yum!!

If you don’t have an air fryer, you really should invest in one.  For health benefits read https://www.healthline.com/nutrition/air-fryer#section5

This is a great dough for little hands.  You can get them to help with the rolling of the donut holes.  We counted groups of 10 as we placed them on the inside grill.  We measured our sugar together using tbsp.  These days, I look for every opportunity for learning and making it fun.

Ingredients

• 1 1/2 cups flour
• 1 tsp baking poser
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 cup milk
• 1/2 cup vanilla yogurt
• 1/4 cup brown sugar
• 2 tbsp melted butter
• Another tbsp of melted butter for the fryer
• 2 tbs each of powdered sugar, white sugar and brown sugar mixed with 1/4 tsp of cinnamon for the donuts
• 2 tbsp melted nutella

Begin by Pulsing the dry ingredients and then add the egg and yogurt.

The dough should look like small peas before drizzling in the melted butter and milk.

Now the dough comes together.

Take about a tablespoon of dough and roll.

Grease the bottom of the air fryer with some melted butter.  Set at 350F and cook for 4 to 5 minutes.

Remove from air fryer.

Immediately dust with sugars.

Heap onto a plate and drizzle with melted chocolate.

Espresso Chocolate Mayonnaise Cake

Espresso Chocolate Mayonnaise Cake is a retro makeover.  What’s old is new again.  I think we like to make things from our childhood.  Some recipes bring warm feelings of comfort and family.  As an Italian immigrant, we didn’t keep mayonnaise in the house, but friends introduced me to the finer things in life.  LOL

This recipe floats around the internet now and again.  I remade it by adding a fresh shot of warm espresso at the end.  Instead of icing, I crown the top with fresh whipping cream and fruit.  It makes it warm and inviting.  The espresso shot pairs well with the chocolate. For a lighter cake try:https://recipesatmytable.com/a-lighter-chocolate-peanut-butter-cake/

Ingredients

• 1 cup  each of  water and mayonnaise  ( I used 1/2 the fat mayonnaise)
• 1 tsp vanilla
• 2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 2 tsp baking soda
• 1 shot, about 1/4 cup warm espresso
• fresh whipping cream
• assorted fruit

The Process

Sift the flour, sugar, cocoa and baking soda.  Add the sugar and mix with a spatula.  Ensure that the baking powder is spread evenly or it will dominate the taste of this cake.

It is very important to sift the cocoa.  You don’t want lumps.

The mayonnaise, water and vanilla ready to swirl.

Once beaten it makes a foamy liquid.

Add the flour mixture to the liquid in batches and beat in between for a smooth texture.  Look at the shine.

Now slowly pour in the warm espresso and beat again.   I drank the last little bit of espresso foam.  LOL

Grease a 9 inch round pan or a 9 X 9 square pan.

I like to place a round piece of parchment paper on the bottom.

Peak into the oven and MMMMM!!

Out of the oven and cooling.

I let it cool and covered it with berries.  Then served it with whipped cream.

Almond Carrot Cupcakes

Almond Carrot Cupcakes make me feel the love. Love is an energy that runs through my kitchen. I learned the first love lessons standing at a kitchen counter with my grandmother making cupcakes.  The love ran through everything that she touched and all the words that she spoke.  She spoke her truth and it has stayed with me.  My nonna opened her heart to all.  Standing there, I received her love and she awakened my soul with stories of family and food.  Today the place I feel the most love is always in my kitchen because she is still there.  Her love lives within all of us.

Almond Carrot Cupcakes are one of those retro recipes that I played with.  Honestly, this is the easiest, but most deliciously moist cupcake ever.  I am not ashamed to use a cake mix for this recipe.  The package of pudding adds moisture and the pure almond extract is that little extra that makes them stand out.  I made these for Valentine’s day to deliver to friends and neighbours.  Hopefully, enjoyed by all!!

Cupcakes are little cakes that make you want more.  I don’t feel as guilty eating a cupcake as I do a whole piece of cake.  Please note, that I enjoy every bite of cakes and cupcakes.  I have been known to eat dessert before the main course.

If you want the whole cake try :  https://recipesatmytable.com/banana-carrot-cake/

Almond Carrot Cupcakes  Ingredients

• 1 package carrot cake mix
• 6 0z instant vanilla pudding
• 3/4 cup milk
• 1/3 cup canola oil
• 4 whole eggs
• 1 tsp pure almond extract

Icing

You can use your favourite icing.

This is the recipe I used today:

Almond Butter Frosting

• 3 cups icing sugar
• 3 tbsp whipping cream
• 1 tsp pure almond extract
• 1/4 cup melted butter
• 2 to 3 drops red food colouring

I added the icing sugar, whipping cream and almond extract to the melted butter. Using an electric mixer, I beat everything for a couple of minutes.  To pipe, I used a plastic bag with a piping tip.

The Process

I preheat the oven to 400 F and line my pans with baking cups.  Assembled here are my two prepackaged ingredients.

Combine all the ingredients in a large bowl.  I put the dry on the bottom. Use an electric mixer and beat on low for 2 minutes.Fill the baking cups 1/2 full.  I made 18 cupcakes.

In the oven they go for 15 minutes. Let them cook on a rack before icing.

I used a  Cream Cheese icing with caramel chocolate hearts to decorated.