In the mood for some baking? Try out these creative dessert recipes
If you find #quarantinebaking relaxing, you are not alone! But sometimes trying those same basic recipes can get a bit boring. After all, how many times can you make that same recipe of banana bread?
It’s time to get creative with your baking. We dug through tons of food blogs to bring you the best dessert baking recipes you can try at home.
Matcha baked doughnuts
This unique recipe by loveandlemons pairs matcha’s earthy flavor with sweet doughnuts.
You will need ¼ cup melted coconut oil, ⅓ cup cane sugar, 1 large egg, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ½ teaspoon matcha powder, ⅛ teaspoon nutmeg, ¼ teaspoon sea salt, ½ teaspoon vanilla, 1⅓ cups all-purpose flour and ½ cup almond milk.
- Preheat the oven to 425°F.
- In a bowl, whisk together coconut oil and sugar. Then add the egg and whisk again to combine.
- Add the baking powder, baking soda, matcha powder, nutmeg, salt, and vanilla to the bowl and keep whisking!
- Beginning with flour, alternate between adding flour & milk and repeat the process until thoroughly mixed.
- After combining everything, draw the spatula through the batter. If the spatula leaves an indentation, your batter is ready.
- Grease the doughnut pan, spoon in the batter, and bake for ten minutes.
- Remove from the oven and let the yummy doughnuts sit for five to ten minutes before removing them from the pan.
- Now comes the fun part: decorating the doughnuts with the following desired decorating options.
- Matcha glaze: In a small bowl, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off.
- Matcha cane sugar: In a small bowl, mix the cane sugar and matcha powder. Add the melted coconut oil to a separate bowl and dip both sides of each doughnut, first into the coconut oil, and then into the sugar mixture.
- Matcha powdered sugar: In a small bowl, mix together the powdered sugar and matcha powder. Dip both sides of each doughnut into the sugar, tapping off any excess.
Caramel kisses brownies
These fudgy, gooey brownies jampacked with Caramel Hershey’s Kisses by Atreatsaffair is every brownie lover’s dream come true.
To make this mouth-watering recipe you will need 1/2 cup room temperature butter, 1 cup packed brown sugar, 2 eggs, 2 tsp vanilla extract, 3/4 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 tsp salt, 1 bag Hershey’s caramel kisses, and 1 egg.
- Preheat the oven to 350°F and line an 8-inch square pan with parchment paper.
- In a mixing bowl, cream the butter & sugar until it’s light & fluffy.
- Add two eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and combine.
- Gently add the cocoa powder, salt, and flour. Then mix until just combined.
- Reserve 3/4 cup of the batter and spread the remaining batter in the prepared pan.
- Add the caramel kisses and arrange them on top of the brownie batter.
- Mix the reserved 3/4 cup brownie batter with the remaining egg and pour it over the caramel kisses.
- Bake the brownies in the preheated oven for about thirty-five minutes.
- Remove from the oven and cool completely before cutting them into as many bars as you like.
Meyer lemon-blueberry cake
Craving something sweet & tart? Well, you’re in luck! These delectable bundt cakes by Country Living are exactly what you need.
Gather 1/2 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 cup room temperature unsalted butter, 2 1/4 cup sugar, 3 large eggs, 1 cup sour cream, 1 tbsp grated Meyer lemon zest, plus 2 tablespoons juice, 1 package blueberries, and nonstick baking spray.
- Preheat oven to 350°F and coat a twelve-cup Bundt pan with baking spray.
- Whisk together flour, baking soda, and salt in a bowl.
- Combine butter and 2 cups of sugar with an electric mixer on medium speed until it’s light & fluffy.
- Add eggs, one at a time, beating to incorporate after each addition. Reduce mixer speed to low and beat in flour mixture until incorporated.
- Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
- Bake for fifty to sixty minutes until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for fifteen minutes, then invert onto a wire rack.
- Combine lemon juice, 2 tablespoons water, and the remaining 1/4 cup sugar in a small saucepan. Bring to a simmer and cook until the sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.