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Baked Red Velvet Donuts with Cream Cheese Frosting and a GIVEAWAY!

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Today, I'm celebrating my sweet friend Deborah who just published her first cookbook, the Red Velvet Lover's Cookbook! I met Deborah through her blog years ago and instantly fell in love with her recipes and sweet personality. I'm so proud of her for getting her recipes published and if you continue reading, you too, can enter to win a copy of her cookbook. So don't go anywhere! :)

If are any bit of a red velvet lover, than this book is for you. My brothers are both red velvet fans, so I'm eager to bake something up for them soon! This cookbook features over 50 red velvet recipes that are all not only beautiful to look at, but range from baked goods, breakfast treats, and all kind of desserts, like cookies, truffles, and pots de creme to name a few. One of the things I really loved about this cookbook was all the pictures AND I was super surprised to learn a little bit about the history of red velvet in the intro! I guess you'll need to enter below to learn more about how red velvet came to be. It's really interesting!

I knew that I wanted to make the Baked Red Velvet Donuts with Cream Cheese Frosting right away. My kids LOVE donuts and I thought it would be fun for them to help out with the baking. Problem was, last week when I would of made the donuts, I was scheduled for surgery. So Josh, volunteered to bake the donuts with the kids and take all the photos while I rested and recovered. The girls were SO excited to get to help bake donuts!

We don't usually make a lot of donuts in the house. The last ones I made were the Blackberry Donuts, but I loved the idea of these red velvet ones. The color red lends itself nicely to almost every holiday- and who doesn't like a donut?

If you don't have a donut pan, shall I suggest you invest in two? I only have one donut pan and I keep trying to remind myself to pick up another one. But, if you don't have a donut pan, Deborah says," you can also use a muffin pan." We all have one of those!

You won't believe how easy it is to make donuts once you make this recipe. The donuts are light and springy and full of red velvet/cocoa flavor and the cream cheese frosting is sweet, creamy, and the perfect texture for the donuts.

Your family and friends will be super impressed with your baking skills. Red Velvet just looks fancy and you'll have everyone feeling really special once they bite into these donuts!

Now for the giveaway! We're giving away one copy of Deborah's Red Velvet Lover's Cookbook. To enter, use the rafflecopter widget below. Good Luck!

a Rafflecopter giveaway

Baked Red Velvet Donuts with Cream Cheese Frosting

Baked Red Velvet Donuts with Cream Cheese Frosting

Yield: 12
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These cheery little baked red velvet donuts are an irresistible, easy treat!

Ingredients

  • 1 ¾ cups all purpose flour
  • ¾ cup sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 1 large egg
  • 2 tablespoon unsalted butter, softened
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 teaspoon red liquid food coloring
  • 1 ½ tablespoon natural unsweetened cocoa powder
  • 1 teaspoon distilled white vinegar
  • 2 oz cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • ¼ teaspoon vanilla extract
  • pinch table salt
  • ¾ cup confectioner’s sugar
  • 1 oz white chocolate, melted and slightly cooled

Instructions

  1. Set a rack in the center position and preheat the oven to 350. Spray two six-cavity donut pans with non-stick cooking spray.
  2. To make the donuts, whisk the flour, sugar, baking powder, baking soda, and ¼ teaspoon salt in a bowl to combine. Add the egg, 2 tablespoon butter, vegetable oil, and 1 teaspoon vanilla, and stir to combine.
  3. Stir the buttermilk, food coloring, cocoa, and vinegar in a measuring cup. Make sure there are no lumps of cocoa. Add to the batter and mix just until combined.
  4. Fill the cavities in the donut pan about ½ full with the batter. Bake until the donuts spring back when touched, 7-10 minutes. Remove from the pan and cool completely on a rack.
  5. To make the frosting, beat the cream cheese, remaining butter, vanilla, and salt in a large bowl with an electric mixer until smooth. Gradually beat in the confectioner’s sugar, add the white chocolate, and beat until light and fluffy.
  6. Spread the frosting over the tops of the cooled donuts.

Notes

Deborah Harroun for Red Velvet Lover's Cookbook

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 190mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 3g

Nutrition information isn't always accurate.

© Catz in the Kitchen
Category: Dessert

Recipe by Deborah Harroun of Taste and Tell

Tuesday's Tidings for October 14, 2014

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1. While I was recovering last week, I spent most of time in bed. But every evening the kids would come find me in bed and give me hugs and kisses and a bit of amusement. With my left side of my face being so swollen it made my vision out of my left eye difficult, so I wore my glasses a lot. Christian wanted to wear them too.

2.  While laying in bed, I spent much time watching Gilmore Girls. I believe I went through the first two seasons in this one week. It's a good thing Josh enjoys the show as much as I do. The quick-witted banter is hilarious.


3. I was told yesterday to be careful when I blow my nose for the next few weeks, otherwise I could blow up my cheek! No, seriously! I'm scared to death to blow my nose at all now. So I better not get sick. Looks like I'll become a hermit for the next month or so.

4. I got out of the house yesterday for a bit. Did a little grocery shopping with the family and then I wanted to spend a little bit of time with Grace, so we went on a Goodwill date looking for a few clothing items. She found some really cute items and we had a blast together, even though I came home exhausted.  I did find a cute pair of ballet flats and a shirt and coat for Christian, too.

5. I also taught Grace how to clean out the fridge. I had her take everything out, scrub it down and go through and weed out all the expired products.  I told her it's something I do every month and was good for her to learn how to do. She did a fantastic job and what good hands on training it was for her in taking care of a home.

6. I had a lot of reading and movie watching material this week. The Red Velvet Lover's Cookbook, My Perfect Pantry, Treasuring Christ. Along with watching Notting Hill and Robin Hood.

7. I think this "skinny" orange chicken looks just divine!

8. I found this necklace on Pinterest the other day, and it is just so darling!!

9. I just got a new Talenti gelato, Caramel Apple Pie-and let me tell you that it is worth every calorie.

10. These pumpkin molasses sandwich cookies are calling to me. I must have them!

Weekly Menu 10/13-10/19

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Happy Columbus Day! I know for some it was probably work as usual and for others it's an observed work holiday perk. Since Josh works for a bank, he always gets it off. However, this morning will not be spent in bliss. I have my pre-op this morning and I'm a little hesitant about how it will go.

This past week was a tough one for me. I don't hand over the household management to just anybody, but Josh did a wonderful job of keeping the home clean, the kids taken care of, and allowing me the rest my body so badly needed. Still needs. I'm still so weak. I get tired easily and it just feels weird to me. It isn't like my body had surgery, just a portion of my face. Oh well. Each day gets better.

Our menu for the week is pretty much the same menu for last week. We were so surprised and thrilled that so many people came to our aid and provided meal. Josh's parents cooked us dinner the day of my surgery. We had leftovers the following evening, and then my mom cooked a turkey and made us a mini thanksgiving dinner that she split between her and my dad, my brother and his family (they just had a baby last month) and us-complete with apple crisps! Friday evening, Grace's best friend's family brought over dinner and then Saturday my mom made homemade turkey soup (which I haven't shared with Josh) and Josh's sisters brought over chicken stew with homemade rolls and eclair cake. All things soft and delicious! Needless to say, we didn't get into our menu much.

Monday
Pumpkin Turkey Chili and Cornbread
Tuesday
(Taco)
Chicken Tamale Pie and Salad
Wednesday
Apple-Bacon Cheddar Pasta and Salad
Thursday
(Crockpot, Awana Night)
Taco Soup with Cheese Quesadillas
Friday
Butternut Squash Pizza
Saturday
Thai Chicken Tortilla Wraps
Sunday
Fried Egg Sandwiches and Smoothies

Pumpkin Cream Mousse

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Last month in September, the Homemaking & Hospitality classes I attend started back up. We took a nice long break over the summer - it's a joy to be back in them and I'm always excited to share with all of you some of the recipes and tips I pick up from the classes.

This particular recipe is one we made last fall - it was so perfect for October and super simple. It is one of those recipes that I love because of its sweet way of making meal time a special time.

Desserts like this remind me of when I was a little girl. My mom was a homemaker and dinner time was always a special time in our house. She would often surprise us with some sort of little dessert or treat and would just make my day. My mom took pride in her job - taking care of the house - and that same pride went into her food, too.

I've always hoped to be an example like that for my children - that they look forward to our meals around the dinner table, and know how much their mother loves being home everyday, taking care of them.

Pumpkin Cream Mousse

Pumpkin Cream Mousse

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This pumpkin cream mousse is a bit of autumn, light and creamy in your dish, with bright pumpkin flavor.

Ingredients

  • 1 (3.4 oz) box JELL-O Instant Butterscotch pudding
  • 2 cupsheavy whipping cream
  • ½ cuppumpkin puree
  • ½ tspground cinnamon
  • ¼ tspallspice
  • ¼ teaspoon ginger

Instructions

  1. Mix pudding and heavy cream according to package directions. Stir in pumpkin and spices.
  2. Divide into 4 old-fashioned sundae dishes or glass jars. Let sit for 6-8 minutes.
  3. Top with whipped cream and cinnamon sugar before serving.

Notes

Original recipe by Lisa Pearson

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 80mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 2g

Nutrition information isn't always accurate.

© Catz in the Kitchen
Category: Pumpkin

Tuesday's Tidings for October 7, 2014

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1. Isn't Christian totally adorable here? How I still manage to teach him discipline is beyond me.

2. Josh sent me this insanely weird link the other day. I don't get it. I scrolled through it kind of scratching my head. But he likes it. So tell me what you think!

3. Today's post I'm currently writing while waiting to be admitted to my hospital room in the hospital. Fun huh? Pray for me.

4. Yesterday, it was over 80 degrees. In October! Can you believe it?? I keep having to pull out my summer clothes that I already packed away. What's the weather doing where you're at?

5. I know it's only 9:30 am, but I'm starving since I haven't eaten since about 7:30pm last night. I could really go for this burger or this danish. But since I'm having oral surgery, I'll probably need to eat something more like this bowl full of mush.

6. If you follow me on Instagram then you know I got some mail the other day. Deborah Harroun has a new cookbook out, and if you love red velvet...she is the expert! It's available on Amazon now, and we'll be giving away a copy soon!

7. Jennifer (my sister-in-love) over at KitchenJoy sent me this insanely adorable pin that combines two of my all-time favorite things - big cats and fall!

8. This video of a kitten being rescued by fire fighters is amazing. GoPro just has way to easy a time with the marketing thing!

9. Well, we're going to end at 9 today! I'm in my hospital gown and ready for surgery, so I should probably focus on that...have a great week!

Weekly Menu 10/6-10/12

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So...this week. Tomorrow, (Tuesday) I am having minor surgery. I will be knocked out and when I wake up, hopped up on pain meds I hope. This surgery is almost a year in the making, so I am just grateful that it is finally getting done. I'm also so grateful that my husband has such a great job with wonderful benefits and supportive employers who are allowing him to use a week of sick leave to take care of me, as well as possibly work closer to home the following week if I still need help.

What's the surgery you ask? My Ear, Nose, and Throat doctor is removing a ridiculous wisdom tooth that has lodged itself in a place in my cheek (above my left canine tooth) where it has no business being and as a result of that tooth, caused a cyst or abscess (we're not really sure) that went into my sinuses resulting in a sinus infection that I've had for about 4 years now. My left sinus cavity is completely blocked-so they gotta clean it out. Sounds fun, right?

Anyhoo, I've got a whole menu planned out for Josh. I'm throwing dinner in the crockpot in the morning before my surgery-and I've got a million in one things for Josh to do, including baking and cooking for the blog-haha! I know he's thrilled about the list I've got going for him, heehee!

Monday
Thai Chicken Tortilla Wraps
Tuesday
(Taco)
Crockpot Taco Soup and Cheese Quesadillas
Wednesday
Apple-Bacon Cheddar Pasta with Salad
Thursday
Turkey Pumpkin Chili and Cornbread
Friday
Chicken Tamale Pie with Salad
Saturday
Butternut Squash Pizza with Crispy Sage
Sunday
Fried Egg Sandwiches and Smoothies

Tex-Mex Taco Pasta

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Tex-Mex Taco Pasta

When Josh and I get the munchies late at night, our go to snacks are popcorn, brie and crackers, or chips and salsa. Anyone else agree? Chips and Salsa - only one of the best things to eat EVER!

Can I get a WHOOP WHOOP?!

Last week when I went to the store they were all out of my favorite brand of tortilla chips!!!!!

I know! How dare they!

I searched the entire store and even considered swiping a bag I saw in another shopper's cart. But, self-control got the best of me and I went and found a stock boy (do they still call them stock boys?), and asked if there were any more bags hiding in the back.

 

Tex-Mex Taco Pasta

There weren't anymore. And that's when I came to the conclusion that there is a conspiracy in our grocery stores. That's right - OUR grocery stores!

You see when you send a "stock boy" to go look for a specific item that's been stolen from the shelves, I'm thinking that they really do have the item in stock. They are just lying to us. LYING! Can you believe it? I don't really believe their excuse about another shipment coming in the morning.

Lies. All lies.

Anyways, aside from the lies the grocery stores are telling us, I did find out that I can buy these tortilla chips online! Like pretty much everything else in the world. So I guess it's not a big deal at all and really just a first world problem for me. Looks like I need to get over myself a bit, haha!

Tex-Mex Taco Pasta

Let's talk about this pasta. It's out of this world good. It's got flavor. It's got texture. It's cheesy, meaty, filling, and the best part - done in 30 minutes! What could be better than that?

 

Tex-Mex Taco Pasta

Tex-Mex Taco Pasta

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

On the table in 30 minutes or less, this cheesy pasta is full of zesty spices and your favorite tex-mex ingredients!

Ingredients

  • 1 lb ground beef (you could also use ground turkey or chicken)
  • 1 packet taco seasoning, low sodium
  • 1 (15oz) can Rotel, drained of excess liquid
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • ½ lb farfalle (bow tie) pasta
  • ¼ cup heavy cream
  • 2 cups shredded Mexican cheese
  • 2 tablespoon cilantro, finely chopped

Instructions

  1. In a large pot, bring water a boil and prepare pasta as directed.
  2. In a high-rimmed skillet, brown ground beef on medium-high heat and drain off excess grease. Season with taco seasoning (preparing as directed on packet) and simmer for 5 minutes. To the meat mixture, stir in Rotel, black beans, and corn. Turn the heat off and cover with a lid.
  3. Drain pasta and return to pot. Add in the meat mixture and stir. Pour in the cream and toss in the cheese and stir with a wooden spoon until the cheese has completely melted.
  4. Ladle pasta into bowls and topped with chopped cilantro.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 518mgCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 31g
© Catz in the Kitchen
Cuisine: Mexican / Category: Entree
Tex Mex Taco Pasta Nutrition

Pumpkin Spice Latte Coffee Cake

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 Pumpkin Spice Latte Coffee Cake
Yesterday, I brought you a "fall" breakfast round-up. Today, the pumpkin breakfast trend isn't ending - oh, no! Now that it's fall, it's on like donkey kong! All things pumpkin are making appearances. I've got two more pumpkin posts just waiting in the wings (what does that even mean?), and I've got several other recipes with the main ingredient being pumpkin just waiting to be cooked up.

Aren't you EXCITED?

Tell me you're as excited as I am?! Tell me. Now!

Okay, now that I'm done bossing you around, I'm going to share this coffee cake. Yes, another coffee cake.  Did you know that I've got FIVE different coffee cakes on my blog (not including this one), and that two of those are pumpkin-flavored? I guess I like my coffee cakes as much as Josh likes his french toast recipes.

This coffee cake I had in mind for Josh because not only is there espresso in it, but also brewed coffee. It's like a coffee lover's dream breakfast. In case you missed it, Monday was National Coffee Day and just because it's Thursday, doesn't mean you still can't embrace coffee day. If you ask me, everyday is National Coffee Day - for a lot of us, it's like liquid oxygen (does that even make sense?) - we need it to survive!

This cake is a bit of work, I'm not going to lie. I got up early (for me) on a Saturday, which let me just say, never happens (Saturday is the one day a week I allow myself to sleep in a bit later).  But this Saturday, I had plans for Josh. He had just gotten back the day before from another business trip. The second one in two weeks, and I figured he needed a nice breakfast. So, after making the cake and Grace making the streusel, it finally went into the oven. And baked. For about an hour. Guess what - then it had to cool for like 45 minutes before topping it with a coffee drizzle. There are steps involved in this recipe that you don't want to miss and I don't want you coming back to me yelling, because it was more of a lengthy recipe than you bargained for on your Saturday morning. So, I'm just warning you, kids. Plan on working on this baby for awhile.

That being said...it is worth every moment you spend in the kitchen. No lies! It is good! No, it's better than good. It's freaking awesome!

Pumpkin Spice Latte Coffee Cake

Pumpkin Spice Latte Coffee Cake

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Coffee cake that's laced with strong coffee but with all the flavors of pumpkin pie that's been baked together for one sweet breakfast treat!

Ingredients

Coffee Cake

  • 5 eggs
  • 2 teaspoon instant espresso coffee powder or instant coffee granules
  • 1 (8 oz) pkg cream cheese, softened
  • ⅔ cup sugar
  • 2 tablespoon flour
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 ½ cups sugar
  • ⅔ cup pumpkin puree
  • 1 cup buttermilk

Streusel

  • ½ cup packed brown sugar
  • ⅓ cup rolled oats
  • ¼ cup flour
  • ½ teaspoon pumpkin pie spice
  • ¼ cup cold butter

Coffee Drizzle

  • 1 ¼ cups powdered sugar
  • 1 teaspoon light corn syrup
  • 1 tablespoon cooled espresso or strong coffee

Instructions

  1. Pre-heat oven to 350 degrees. Grease a 9x13 baking dish; set aside. In a small bowl, stir together two of the eggs and the espresso powder; set aside. In a medium bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Beat in ⅔ cup sugar, the 2 Tablespoons flour, and the vanilla until smooth. Beat in egg/espresso mixture, set aside.
  2. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In a large bowl beat butter with an electric mixture on medium speed for 30 seconds; gradually add in the 1 ½ cups sugar, beating until fluffy. Add the remaining 3 eggs, one at a time, beating well after each addition. Beat in pumpkin puree. Alternately, add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half the of the batter into the prepared baking dish. Spoon half of the cream cheese by small spoonfuls over the batter. Add the remaining pumpkin batter; carefully spreading the over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble.
  4. To make the streusel: In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in cold butter until crumbly.
  5. Sprinkle streusel over the top of the batter.
  6. Bake in pre-heated oven for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan on a wire rack for 45 minutes.
  7. To make the coffee drizzle: In a small bowl stir together powdered sugar, and corn syrup. Stir in enough coffee (1-2 tablespoons) to make the drizzle the consistency desired.
  8. When coffee cake is done cooling, spoon the coffee drizzle over the top of the coffee cake in a lacy pattern.

Notes

Recipe by Better Homes and Gardens

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 403mgCarbohydrates: 87gFiber: 2gSugar: 57gProtein: 8g

Nutrition information isn't always accurate.

© Catz in the Kitchen
Category: Dessert

My Favorite "Fall" Breakfasts Round up

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I love lazy autumn weekends. The crisp air, leaves falling off the trees, the colors, even the smell of the air. This time of the year is magical and it is my favorite season of all. The days are still clear, the rain and dark skies haven't yet begun to make the year feel gloomy, and I love drinking tea and having candles lit in the evenings. It's just perfect!

Since I love this time of year so much, I thought I would do a breakfast round up of some of my favorite "fall" recipes from our site. * Please be forgiving. Some of the photos are pre-new camera and I still sit back and wonder what the heck I was doing. But regardless of how some of the older pictures look, I promise the taste and smell are really delicious.*


If you haven't tried any of these recipes yet, I hope you will and let me know how they turn out for you!

Tuesday's Tidings for September 30, 2014

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1. Last night was the first night since forever that we started our tradition of evening tea. After the kids had gone to bed, I lit candles and Josh got the tea going and we sat down to watch the Christmas episode of Downton Abbey. It was perfect!

2. I have finally caught up on the newest episodes of Grey's Anatomy and Parenthood. Love those shows! What did you guys think of the season premiere?

3. I'm writing this post this morning instead of last night, like I would usually do. I did a double-workout yesterday for some unknown reason, one hour of zumba and then 30 minutes on the treadmill like 2 hours later. By the time we went upstairs to bed, I was exhausted. I was so happy that Christian slept in till 8:30am this morning. That NEVER happens. Usually I am always up by 7:15-7:30am.

4. Usually, I am not a fan of most of H&M's clothes. They tend to be a bit wild or very work appropriate. Since I am neither a teenager or working outside the home, I have a hard time finding things there that I can make work. However, I love their basics collection. I bought a gorgeous mustard pullover sweater and a white t-shirt and tank because mine we're getting old looking. I couldn't beat the prices on the t-shirt and tank. 2 for $10! Sold!

5. Speaking of shopping, I ventured out into the mall on Saturday and aside from getting those basics at H&M, I also got these capris leggings (thanks to a coupon) and lived in them all weekend, and then I found this dress on clearance with an additional 40% off. Still way more than I would usually spend on a dress, but I made a promise to myself that I would try to invest in some new dresses this season and this was a nice start. I hardly have any fall/winter dresses and this one can work for both seasons.

6.  I shared this photo on Instagram and our Catz FB page, but just in case you missed, because these are so awesome-I'm sharing with you again. After the mall on Saturday, we went to Trader Joe's to stock up on some of our favorite staples. We always check the samples-and this was the featured food item and I was hooked. We decided it would make a great lunch for after church on Sunday and this is a new favorite. I think these two are both going to become a Trader Joe's staple for us.

7.  I think this parfait is just dreamy looking.

8. I'm so happy that Josh finally put our A/C units away. I get my windows back and it feels like fall here.

9. These pancakes...SWOON!

10. One day, I'll have a pantry in my kitchen. But until then, I'll be daydreaming about this one.