Sour Orange and Strawberry Doughnuts

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Sour orange doughnuts! They are SO good, my sister ate the lot and I only got one. I had this doughnut mix sitting in the cupboard…it had been there since before we went to England…over 3 months now!!!!  (It smelled all right 😛 ). Well I was feeling like something yummy and easy to make (pretty much just feeling piggy and lazy) so I got out my 3 month old jar of doughnut mix, added the butter and milk etc, and then decided I should put the effort in and make up a cool flavour.

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There are so many oranges ripening on our trees, so I squeezed an orange into the batter. Then I mixed up some white icing (butter, water, icing sugar…) and added orange colouring, orange juice and citric acid. Citric acid is basically sour white crystals that look like salt or sugar. In New Zealand, Citric acid is a common ingredient for getting sour flavours. In England, I think you have to buy it from a chemist or something. But anyway, it makes a delicious sweet-sour icing when I added about 1/2 a teaspoon.

I also made bright pink strawberry flavoured icing, for no other reason than I think pink doughnuts are just so cute! But they didn’t taste that good, kinda boring. The pink ones actually didn’t all get eaten – they are still sitting in the pantry!

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My 3 month old doughnut mix doughnuts came out great!

The recipe for making the doughnuts in a doughnut maker is here, If you want to make doughnuts like this, see my post.

I really think that doughnuts like this are NOT as delicious as traditional deep-fried ones, but on the other hard, they have much less fat. They are quicker and easier too.

My basic recipe for the sour orange icing would be:

Put on tablespoon of butter in a microwave safe bowl. Melt the butter in the microwave, add about a tablespoon of boiling water and stir in enough icing sugar to make it a nice smooth paste. If it is too small an amount, add more water and keep adding icing sugar, little bits at a time into you reach the right consistency. Add in about 1 tbsp of orange juice or a couple of drops of orange flavoring. Stir in citric acid to taste. (You might not like it too sour or you might like it really sour.) Remember that the sourness is balanced with the sweetness of the doughnuts. Colour the icing as bright as you want, and ice the cooled doughnuts.

Sorry this recipe is so rough, but it’s really just a point of making icing and flavoring it with orange and citric acid. Everyone seems to have their own ways of making icing anyway. 🙂

 

They are SO yummy, you have to try it. I think this would also be nice on cupcakes or a chocolate cake. Orange and chocolate really go well.

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The pink ones look pretty, but don’t bother with them. The orange ones taste great.

 

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Enjoy them! Becca :]

Lemony Lemon ‘Brownies’

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Creamy, sweet, and perfectly tart. This delicious, light, lemony “Brownie” is perfect for a spring picnic. (I say, as the days get colder and more wet and bleak here where I live…Winter is well on it’s way.) Have this as a nice change to chocolate brownie. (I know, Lemon “brownie” doesn’t make any sense, but what the name means is that it has a brownie type of texture, without chocolate. Try it! You will love it, I am sure.) Maybe this would be a lovely mothers day treat?

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened

1/4 teaspoon sea salt

3/4 cup granulated sugar

   3/4 cup flour

2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice

For the tart lemon glaze:
2 tbsps lemon juice
4 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 (180C) degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

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5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

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6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

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7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice. Add more icing sugar if it is too runny. You want it thick enough to not soak into the brownies and make it soggy. (That’s what happened to mine! I have halved the amount of lemon juice so it is a thicker icing now.)
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

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I have slightly adapted this great recipe from here.

these are mild, creamy, sweet

5 Minute Peppermint Creams

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For those days when your craving something sweet and you’ve run out of everything yummy. I often whip these up before we watch a movie, when we don’t have anything else tasty.

 This takes 5 minutes, requires no cooking, and doesn’t need overnight setting in the fridge before you can eat them! Drizzle chocolate sauce over for an easy peppermint-choc taste, or dip these in real chocolate and make your own creamy after dinner mints!

5 minute peppermint creams

(all ingredients are estimates. You sort of keep adding icing sugar until the consistency is how you want. It’s very easy!)

 -1 tablespoon butter, softened

-dash of milk

-1-2 cups icing sugar

-peppermint essence to taste

In a small bowl, cream all ingredients together. Keep adding icing sugar until you reach the desired consistency. (firm and mouldable, easy to shape into balls or roll out)

Roll out on a floured surface and cut into squares or triangles. You can also use mini cookie cutters to get cute flowers or hearts.

If you want to make as little mess as possible, and you want to eat these as soon as possible, just break off bits of mixture and roll into balls.

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Have it with chocolate sauce and chocolate chips.

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I used my homemade Chocolate Coffee Syrup, which works great as a dessert topping and dip as well as for coffee.

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They are creamy and addicting without the chocolate too, though! Enjoy this very easy, delicious treat!