Hello!
Today I bring something sweet after a long time. Hope you would enjoy. After my recent trip to homeland, I pushed myself to break my silence here. It’s more than 4 years of separation from parents I visited to them. I don’t have enough words to explain my joy and happiness. Our time flew away just blink of an eye. My sweetest niece was one of the most important reason to visit India. Oh boy! what a joy of being an Aunt. My mom and sister introduced me to her as an ‘internet aunt‘ who used to talk and see her on Skype. :D She observed me for a some time and gave an affirmation. I was a little skeptical she might not play or respond of my call. I’m glad I was wrong. Come and meet to her below.
My niece, when she was 7 months old. She claps whenever we sing a prayer :)
Now, it’s been 2 months over I am back to the grind. Last week I baked this cute goodies. I bought a mini doughnut pan and baked this. It’s long due and finally tried and tasted. If you are banana cake lover you would like it. If you are peanut butter lover (like me) you would love this even more! Use your muffin pan if you don’t have fancy donut pan.
after baked,
| Banana Doughnuts with Peanut Butter Frosting | | |
Author: Sonia
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 12 mini or 6 regular doughnuts
- For doughnuts:
- ½ cup + 2 tbsp AP flour
- 1 Tsp baking powder
- ¼ Tsp teaspoon salt
- 1 Tsp ground cinnamon
- little less than ½ cup granulated sugar
- 1 egg, at room temperature
- 1 cup mashed ripe bananas (I used 2 bananas)
- 1 Tsp pure vanilla extract
- ¼ cup vegetable oil
-
For Peanut Butter Frosting: - ¼ cup smooth peanut butter
- 1 Tbsp salted butter
- ¼ cup confectioner’s sugar
- hot water as needed
- Preheat the oven to 350°/180°C. Grease a nonstick, 6 count or 12 mini doughnut pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the granulated sugar, egg, mashed bananas, vanilla and the oil.
- Stir the wet ingredients into the dry until just combined. Spoon the batter about 3/4 full into the prepared pan. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.
- Put the salted butter in a small pan and heat over medium-high heat until melted and nicely browned, about 4-5 minutes. Place the peanut butter in a small bowl and microwave until melted & smooth about 30-40 seconds. Add the browned butter to the peanut butter and slowly stir in the confectioner’s sugar.
- If your frosting is too thick, add a tablespoon of hot water into the mix. Dip the bottom of your doughnuts into the peanut butter frosting. Enjoy!
- If you don’t have doughnuts pan you can use your muffin pan.
2.2.6
Source: Original recipe from Rachael Ray Magazine. Adapted from Shutterbean.
To all wonderful Maa around the world. You’re SO special in everyone’s life.
Hiiiii…
You okay? Life okay? I’m okay by all means :-) But, I am overwhelmed with endless sources, floating around on internet. Every year in January month, people goes mad about health, food, workout, new resolutions, habits and so on. Frankly speaking, I haven’t bound myself any of them, rather I would like to form a habit. A good habit, of course! A real habit to follow up for 30 days. It’s tough to chase up for 30 days but once you get used to with it, it will be easier and become a strong habit for you. And man, it’s works! Did you know what new habit I have adapted? brush before go to bed. tee hee..
Well, I’d been eyeing these beautiful balls and bars on Ashley‘s blog. It’s one of my favourite blogs to visit because it’s loaded with healthy and nutritious recipes. I call her ‘breakfast queen’. Check out her blog and you will know what I’m talking about. Lately, she has started to share GF dishes as well. I always wonder how does she manage to blog everyday? Some people are loaded with super extra energy. Seriously.
There is no reason you don’t love these lovely balls. They are super delicious, healthy and can be done in no time. We make something similar, calls it ‘Singdana ni Sukhadi‘ (in Gujarati) or ‘Peanut Fudge/square’, made with roasted & unsalted peanuts, ghee and jaggery or sugar. It’s required some gas cooking while this balls required no cooking or baking.
Peanuts & Dates Energy Balls (Gluten Free)
[makes about 12-13 balls or bars]
- 1 C dry roasted peanuts, unsalted
- 10-12 medjool dates, pitted, roughly chopped
- 2 tbsp unsweetened cocoa powder1 tbsp creamy peanut butter [I had crunchy so used it]
- 1 tsp vanilla [I didn't add]
- 1/4 tsp fine sea salt
- Process peanuts in food processor (you can use Indian mixer, vita-mix, magic bullet, etc) until crumbly with some larger pieces. Be careful not to process to long.
- Empty into a bowl. Process dates into small pieces, until very sticky and become a gooey mass.
- With dates, add nuts into food processor, along with cocoa powder, peanut butter, salt + vanilla (if using).
- Pulse until mixed together. Do not over process. Scrape bowl once or twice.
- When you can form a ball with the dough, it’s done.
- Roll into balls or form into bars. Keep in air-tight container and refrigerate.
I made some bars too.
Ashley’s note: They should hold together very easily and firm up in the fridge. If you’re having problems with them sticking, empty the contents out of your food processor and process 2 more dates. Add everything back in and pulse a few more times. If the mixture is too oily, empty the contents and process 3-4 tablespoon more peanuts.
Source: adapted from: edible perspective
