How to Make Mermaid Donuts

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How to Make Mini Pokemon Donuts!

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How to Make Marble Donuts!

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How to Make DIY Rainbow Sprinkles!

September 8, 2018

This blog post is sponsored by America’s Test Kitchen Kids!

Hellloooo there and welcome back! Today we are making some DIY Rainbow Sprinkles that are the perfect finishing touch to donuts, cakes, cupcakes, and any other  sweet treat you can imagine 😋 This video is also extra special because I’m teaming up with America’s Test Kitchen Kids to bring you all the recipe. America’s Test Kitchen is one of my favorite cooking shows, so I was super excited to hear about the launch of ATK Kids!! ATK Kids includes a line of cookbooks and a brand new website with delish recipes, fun food-themed activities, and quizzes too! Check it out at www.atkkids.com, and hope you enjoy the video!

SPRINKLE RECIPE: (link to recipe on www.atkkids.com)

DONUT RECIPE

Makes about 15 mini donuts

Ingredients

  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/2 cup buttermilk
    • For an easy substitute, mix together 1/2 cup milk and 1 1/2 teaspoons white vinegar, then let stand for 5 minutes.
  • 2 teaspoons vanilla extract
  • 1/4 cup rainbow sprinkles

Directions

  1. Preheat your electric donut maker. Alternatively, preheat the oven to 350°F and grease a mini donut pan with cooking spray.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse sand (about 4 minutes).
  4. In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined. Fold in the rainbow sprinkles.
  5. Spoon the donut batter into the preheated donut maker and cook for about 3 minutes, or until a toothpick inserted into the center comes out clean. Alternatively, if baking in the oven, spoon the donut batter into the mini donut pan and bake for about 8 minutes, or until a toothpick inserted into the center comes out clean (the baking time will largely depend on the size of your mini donut pan).
  6. Carefully remove the donuts from the donut maker/donut pan and let cool completely.

GLAZE RECIPE

Ingredients

  • 1 cup powdered sugar
  • 3-4 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Directions

  1. In a medium bowl, mix together the powdered sugar, milk, vanilla extract, and salt until smooth.
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How to Make Edible Squishies!

September 4, 2018

Welcome back!! Just a quick *LIFE UPDATE* because wowow August was a crazy month 😱 For the first two weeks, I was completely immersed in the cookbook photoshoot in which I baked every recipe from the cookbook within 14 days!! From 5:30am to 2:00-3:00am, I worked and baked nonstop. It definitely tested my stamina beyond what I thought was possible. But it was a great learning experience, and the photos came out SO CUTE AHHHHH I can’t wait for y’all to see!!!!!!! Then just two days after we wrapped, I left for South Korea/Japan for a fun vacation with some of my friends from college. I didn’t share too much of it on social media because I wanted to be in the moment and absorb–apologizes about that! But we had an amazing time, and now I’m finally back in business working again! I wish I had more than 24 hrs in the days so I could film/post more content for you all, but just know I’m working my absolute hardest. It bums me out that the work I’m putting in won’t be seen for awhile, so it must seem like I’ve been slacking from your perspective. Always thinking of you all though! ❤️ Look forward to more videos coming soon 😊

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 "Edible Squishies" Recipe
Servings
rolls
Ingredients
Servings
rolls
Ingredients
Instructions
  1. In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Be sure not to pour the salt directly over the yeast because this would kill the yeast!
  2. In a separate bowl, whisk together the water, butter, milk and sugar. Place the dough hook attachment on the stand mixer, then with the stand mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Let knead for 4 minutes, adding more flour 2 tablespoons at a time if the dough is too sticky. The dough should not be sticking to the sides of the bowl. Alternatively, if you don't have a stand mixer, knead the dough by hand for 6 minutes. The dough is finished kneading when it springs back when poked lightly. Let the dough rest for 10 minutes.
  3. Scoop out about 1/4 cup of the dough and knead in 1-2 teaspoons of cocoa powder. You may have to add in more water to make it incorporate properly.
  4. Divide the remaining dough into 16 pieces. While you work with one portion of dough, cover the remaining dough with plastic wrap. Roll each portion of dough into a ball, then flatten the dough into a flat round. Pipe about 1 teaspoon of Nutella in the center of each round, then wrap the dough around the Nutella. Alternatively, if you find that the dough is too tricky to wrap around the Nutella, you can pipe 1 teaspoon dollops of Nutella onto a baking sheet lined with parchment paper and freeze until solid. Then wrap the dough around the frozen Nutella rounds. Place the rolls on a parchment paper lined baking sheet about 3 inches apart.
  5. To make pandas, roll two small balls of the chocolate dough for ears, then roll out two smaller ovals of dough for the eyes and a smaller oval for the nose. Using a small dab of water, press the panda details onto the bread buns.
  6. Let the rolls rise for 20-25 minutes or until doubled in size. In the meantime, preheat the oven to 350F.
  7. Bake the rolls for 12-15 minutes or until golden brown on top, then immediately brush with melted butter. Let cool completely.
  8. Pipe kawaii faces onto the buns using the melted Candiquik or candy melts. Sprinkle with sprinkles if desired, then let the chocolate set completely before packaging.
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How to Make Color Changing Unicorn Noodles!

August 16, 2018

Hellooo there and welcome back! Today we’re making a beautiful noodle salad that doubles as a science experiment!! Just a squeeze of lemon juice and these noodles turn bright pink 😱 Learn the secret in the video–enjoy!

What You’ll Need

  • 1 package cellophane/glass noodles
  • 1/2 cabbage head
  • For decoration
    • Carrots
    • Firm tofu
    • Yellow bell pepper
    • Microgreens
    • Edible flowers
    • Nori
    • Sesame seeds
    • Cucumbers
  • For noodle salad dressing
    • 2 tablespoons rice vinegar
    • 1 1/2 tablespoons lime juice
    • 2 tablespoons fish sauce
    • 1 clove minced garlic
    • 1/4 cup water
    • 1 tablespoon sugar
    • 1 red bird’s eye chili, finely chopped (optional)

Directions

  1. Place the 1/2 cabbage head in a medium saucepan, then pour over enough water to submerge the cabbage (about 3 cups for my saucepan). Turn the heat to medium-high and boil for 15 minutes (the water should be a deep blue/purple). Remove the cabbage from the water.
  2. To make purple noodles, place a bundle of noodles in the dyed water and cook over medium-high heat for about 15 minutes or until the noodles are translucent. Drain the water and reserve the noodles.
  3. To make blue noodles, dilute the water by adding roughly an equal amount of water to the amount remaining in the pot. Place a bundle of noodles in the dyed water and cook over medium-high heat for about 15 minutes or until the noodles are translucent. Drain the water and reserve the noodles.
  4. Place the noodles in a serving dish and add decorations as desired. Here’s the ones I did!
    1. Slice the carrots into thin pieces, then cut out stars and hearts using small metal cookie cutters.
    2. Slice the cucumber into thin pieces, then cut out flowers using a metal cookie cutter.
    3. Slice the tofu into thin slices, then cut out flowers and hearts using a metal cookie cutter. To make a unicorn, cut out circles of tofu and use a sharp knife to cut out triangles for ears beside the tofu circle. Finish the unicorn by carefully cutting out eyelashes out of the nori with kitchen scissors.
    4. Slice the bell pepper into thin slices.
  5. To change the color of the noodles, squeeze or pour lemon juice over the noodles and watch them turn pink!
  6. To make the dressing, combine the rice vinegar, lime juice, fish sauce, minced garlic, water, sugar, and chili. Pour over the noodle salad and store the remaining dressing in the fridge.

 

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