Our new doughnut maker!

I’ve been wanting one of these for ages.


SO I found one for only $15…:)


RECIPE http://www.sunbeam.com.au/recipes/d/doughnut-maker-doughnut-batter/

That is the basic recipe. I am planning on trying out a few fancier toppings etc, but I made cinnamon and glazed cashew nut this time.


For the glaze: mix water and icing sugar together gradually until you get a white, gloopy paste kinda thing. My glaze came out weird. It was too runny. Next time I will know what to do, though.



Make the glaze, drizzle over doughnuts, chop cashews up really fine and sprinkle on.

 IMG_5497 IMG_5505

For the cinnamon donuts: Put 3 tablespoons of sugar and 3 teaspoons of cinnamon into a plastic bag. Put the doughnuts in and shake it all together thoroughly.

They tasted sooo good! IMG_5548


These are not fancy doughnuts, they are not healthy…and I’m sure there are some other  DELICIOUS recipes out there, but this was my fist try, and I was very proud of them lol. 🙂

abeautufulmess.typepad.com has a delicious looking recipe that I have to try! Well, America is probably the best at making up exciting new recipes.





Old Fashioned Peanut (Cashew) Brittle


1/4 cup,1/2 a stick, 2 oz, or 56 grams of butter

1 tablespoon baking soda

1/2 teaspoon salt

1 tablespoon vanilla essence

2 1/2 cups sugar

1/2 cup water

1/3 cup light corn syrup

2 cups roasted unsalted peanuts (or cashews)

Butter a 10 x 15 inch pan. Dissolve baking soda and salt in the vanilla essence. Set aside.

In a large pot on medium heat, melt together the sugar, water, corn syrup, and butter. Increase heat and boil, stirring occasionally, until the mixture turns a deep golden brown. (336-340 degrees F)

Remove from heat, and carefully stir in the nuts and vanilla mixture.

Straight away pour into pans. Leave to cool.

You can put these into gorgeous glass jars, with lots of ribbon, and give them all away and not eat anything…or keep them like I did and sneak it into the movies….

I made peanut brittle first, then I liked it so much I tried it again, with Cashews. That was even nicer!

These photos are of the cashew brittle.

Recipe from:

Brittles, barks, & bonbons : delicious recipes for quick and easy candy by Charity Ferreira (http://www.cookiesandlemonade.com/)

It’s such a great recipe, even though some of the ingredients and measurements were quite American (harder to understand/use) it was very easy to make.