Strawberry Funfetti Cake-y Donuts

Sorry for the short hiatus.  I’ve been out of town.  Since I’m about to be a senior in college, none of my friends live at home anymore, so  I took a little trip to go visit one of them.

We are obviously very mature college seniors.

Anyway, a couple of weeks ago I was really craving donuts, but when you crave donuts at 8 pm you’re usually SOL.  This is one of the few times that baking as a hobby comes in handy.

I’m not really sure what I was thinking with this donuts because first, I tried to make them healthy with whole wheat flour, but then I ended up adding Funfetti cake mix.  I’m a confused person and I apologize.  Luckily confusion spawns yummy, cakey donuts.

To be honest, these just taste like cake in the form of donuts, but if it tempts you at all to make them, these are healthier than cake.  Plus, who doesn’t love cake?

What’s your favorite donut?

 

Strawberry Funfetti Cake-y Donuts
Adapted from: Chocolate and Carrots

Ingredients:

• 1 cup whole wheat
• 1 cup cake mix of choice
• 1/2 cup sugar
• 1 tsp baking powder
• ¾ cup milk
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 tsp strawberry extract
• ½ cup strawberries, crushed

Directions:

1. Preheat the oven to 400°F.
2. Spray the donut pan with canola oil spray. Set aside.
3. In a bowl, combine the whole wheat flour, cake mix, sugar, and baking powder.
4. In another bowl, combine the remaining ingredients.
5. Pour the wet ingredients over the dry ingredients and stir until just combined.
6. Either spoon the batter into the pan or put the batter into a large ziplock (or pastry) bag and squeeze into the pan, filling about 2/3 full.
7. Bake for 10-12 minutes, until golden brown on the bottom.
8. Allow the donuts to cool in the pan for about 3 minutes before emptying out onto a cooling rack.

 

 

The BEST Coffee Cake and My First Vlog

I’ve got a couple of other recipes I’ve been wanting to post for you, but I’m not going to do that today.

I’m going to completely put myself out there with my very first ridiculous and corny vlog and hope that you stay tuned in in the future as I (hopefully) get better.

Let me tell you about my first video.

I’m taking a Digital Media class and two of our assignments were to make a podcast and a video.  I didn’t do so hot on the video, but I thought I did pretty well on the podcast, so I decided I wanted to make podcasts for What Katie’s Baking.

When I headed to Wal-Mart to get an audio recorder, I noticed that there was a Flip camcorder for only 30 dollars more than an audio recorder. I couldn’t pass up that deal so I decided to get it.  Well, it turned out that they were out.

By this point, I was set on getting a camcorder, and I remembered that Wal-Mart does price matching.  I checked out the other camcorders and found one that was 160 dollars.  I found it for 77 dollars online. Wal-Mart doesn’t do online price matching, but by this point, I’d already been at Wal-Mart forever and it was their last one, so the manager let me and dad have it for 77 dollars.

Awesome, huh?  So now I have a brand new Kodak Play Touch and my very first vlog.

Let’s talk about the coffee cake before I show you.  I’m not stalling or anything.  This is the moistest… most moist?… cake I think I’ve ever made.  I changed up the topping and switched out nuts with oats.  The topping is very crunchy on top, but once you cut into it, you get the gooeyness underneath.  Good stuff.

Okay, guys, I guess you can click here to check it out.  Don’t make fun of me! Or the cheesy music choice. Or my beginner video editing skills.  I’m workin’ on it.

The Best Coffee Cake
Adapted from: The Pioneer Woman

Ingredients

Cake:

• 1-1/2 stick butter, softened
• 1-3/4 cups sugar
• 3 cups flour, sifted
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1-1/4 cup whole milk (I used 2%)
• 3 whole egg whites, beaten until stiff

Topping:

• 1-1/2 stick butter, softened
• 3/4 cups flour
• 1-1/2 cup brown sugar
• 2 tablespoons cinnamon
• 1 cup oats

Instructions

1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
3. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
4. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm.