I love donuts but no longer eat them often. One of the first recipes I ever tried making on my own (back when I was in 7th grade) was a donut recipe and also have a great yeasted donut recipe that I have posted on the blog, but its been a while that I have made them at home, for the fear that I will end up eating a good portion of them.
For people who don’t want to take out their frying pans and indulge in donuts, I am sharing this recipe for Pumpkin Maple Butter Swirled Donut muffins today on the blog. Topped with melted butter and cinnamon sugar, they combine the taste of donuts, but in a baked muffin form. Its a win-win situation for donut lovers who are watching their weight, but still want the occasional carbs aka people like me!
I had developed this recipe in collaboration with Sprouts and their newly launched line of pumpkin products and you can also find the recipe along with other mouthwatering recipes on their website . Since it’s still pumpkin spice season I thought I will share it here on the blog, in case you missed it there.
If you have a Sprouts close to you, I highly recommend their maple pumpkin butter for these. Its just adds to the flavor of the donut muffins. The maple butter is also great on toast, or on these pumpkin maple butter cheesecake bars recipe that I shared a few weeks back. If you do not live close to a Sprouts, despair not. You can still make these and skip using it. You can also get creative and use homemade preserve or nutella or any other flavored butter for the swirl. Share results if you do decide to substitute.
I adapted this recipe from here, but since I made quite a few changes it was only on the third attempt that I got it right. Thankfully, I had taste testers to get them off my hand each time I tried it and eventually developed a recipe I liked. Substituting half of the butter with applesauce and replacing half of the all purpose flour with whole wheat flour makes these donut muffins even better, since you can feel a tad less guilty eating them.
There is nothing more comforting than a slice of apple pie. I love chocolate and believe me I do love it, but there is something about apple pie that screams to be eaten and can beat a chocolate dessert on certain days. Buttery and flaky crust, a sweet tart apple filling, beautiful lattice work or even the simple kinds, with a scoop of ice cream or without, apple pie is comfort food; the perfect comforting dessert.
I have been wanting to share this recipe for a while now and I am glad I have managed to do it this year before thanksgiving. I have made this recipe so many times that I have lost count. Generally a recipe that I make this often lands up on the blog sooner than later. But with this pie it took a while to have it up on the blog. Somehow whenever I made it, I was never able to photograph it. It always got over before I got a chance to shoot it. But finally I did get to take pictures of the finished pie and here I am today sharing the recipe for my favorite apple pie on the blog.
If you are a fan of peanut butter, you will go nuts for these peanut butter filled chocolate cupcakes with a chocolate mousse frosting on top. This is an eggless recipe.
When I started TPC, my customized cake business, one of the first orders I got was from this girl Ankita. Ankita found me through instagram and the first time we met was on her birthday when she ordered her birthday cake from me. I was new to Chandigarh, had no friends, and pretty much my life revolved around just my parents and relatives and baking cakes. When I shared this with her, post her birthday she made it a point to invite me to an event she was hosting. From there our friendship started, and I am so glad it did.
I am no longer taking cake orders now, concentrating on my photography and the blog. As I was in town for Ankita’s birthday she asked me to make a cake for her. She mentioned she likes chocolate, peanut butter, nutella, dark chocolate and roasted almonds. I knew I had to make a cake that somehow got all those flavors together and still didn’t feel like a mishmash.
I ended up baking my vegan chocolate cake but this time added half butter because I like the taste and richness that butter lends to a cake. Filled one cake layer with peanut butter mousse that I adapted from here, another with a thin layer of nutella and a chocolate mousse filling, topped with dark chocolate ganache. For the decoration I made dark chocolate and roasted almond shards and filled the top of the cake with the dark chocolate shards. The cake was sinful, and an absolute success. I had shared pictures from my phone on my IG stories, but couldn’t take any for the blog.
Since I had some peanut butter mousse left and this is a recipe to be shared, I decided to make cupcakes which I could photograph for the blog post. And here I am today sharing it with you.