INGREDIENTS

· 1 cup of all-purpose flour

· ½ teaspoon of baking soda

· ¼ teaspoon of salt

· ⅛ teaspoon of nutmeg

· ⅛ teaspoon of cinnamon

· ½ cup of sour cream

· ½ cup of granulated sugar

· ¼ cup + 1 tsp of oil

· ½ teaspoon of vanilla extract

· 1 egg

INSTRUCTIONS :

· In a bowl, sift flour, baking soda, salt, nutmeg and cinnamon.

· Add sour cream, granulated sugar, oil, vanilla, and egg.

· Mix well.

· Fill a ziplock or pastry bag with the mixture.

· Snip a small opening in the corner of the bag.

· Pipe the mixture into the greased mini donut plate.

· Close the lid and bake the donuts for 3-4 minutes or until cooked through.

· Remove the donuts from the plate and allow to cool.

· Once cooled, dip the donuts in powdered sugar (if necessary, lightly mist the donuts with vegetable oil spray to help the powdered sugar stick)

Enjoy!

Note 1 : You can glaze the donuts, by combining 1 cup of milk to 2 tbsp of milk and a little vanilla, whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze and allow the glaze to set. You can also toss the donuts in a mix of granulated sugar and cinnamon.

Note2: Use this recipe as a base, you can add mini chocolate chips, rainbow sprinkles, etc.

And there you have it, fellow donut enthusiasts! With the Baker’s Delight 3-in-1 doughnut, waffle, and sandwich maker by your side, creating irresistible mini-donuts has never been easier or more fun. The versatility of this kitchen appliance allows you to explore endless flavor combinations, from classic cinnamon sugar to indulgent chocolate glaze or even savory options for the adventurous taste buds. Whether you’re hosting a brunch, treating your loved ones, or simply satisfying your own sweet cravings, the Baker’s Delight will be your trusty companion in delivering mini-donut perfection every time.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons granulated sugar

For the filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

For the blueberry topping:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch

Preparation:

1. Preparing the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
   • Press the mixture into the bottom of the Antigua Enamel Cast Iron Skillet, evenly covering the surface. Set aside.
     
2. Making the Filling:
   • Preheat your oven to 325°F (163°C).
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
   • Add sugar and vanilla extract to the cream cheese and mix until well combined.
   • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
   • Finally, add the sour cream and mix until the filling is smooth and velvety.
     
3. Assembling and Baking:
   • Pour the cream cheese filling over the prepared crust in the skillet.
   • Smooth out the top with a spatula, ensuring it reaches the edges.
   • Place the skillet in the preheated oven and bake for about 45-50 minutes, or until the center is set and the edges are slightly golden.
     
4. Creating the Blueberry Topping:
   • In a saucepan, combine the fresh blueberries, granulated sugar, water, and cornstarch.
   • Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, releasing their juices.
   • Remove from heat and let the blueberry topping cool.
     
5. Final Touches and Serving:
   • Once the cheesecake has cooled to room temperature, spread the blueberry topping over the surface of the cake, evenly distributing the luscious blueberries.
   • For the best flavor, refrigerate the cheesecake for a few hours or overnight before serving.
   • When ready to indulge, slice a generous piece of this divine dessert, plate it with care, and let its flavors take you on a journey of pure bliss.

With its elegant design and exceptional heat retention properties, the Antigua Enamel Cast Iron Skillet by Remy Olivier serves as the perfect vessel for creating this blueberry cheesecake masterpiece. Its even heat distribution ensures a perfectly baked crust and a creamy, velvety filling. So, treat yourself and your loved ones to this indulgent delight, and experience the enchanting combination of flavors and textures that will leave you craving for more.

Waffles don’t just have to be just for brunch! If you have a sweet tooth and want to serve a sweet dessert idea that’s fun and customizable – waffle pops are fun and delicious treats.

Fluffy waffles, on a stick for the ultimate convenience, are the perfect canvas for all sorts of toppings and sauces: chocolate sauce, peanuts, coconut flakes, candy, caramel, the choices are endless!

Here’s how to make some at home:

Ingredients:

Waffle Pops:

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
Food colourings of your choice (optional)

Toppings (Choose any):

Sprinkles
Chocolate Chips
Nuts: Crushed Peanuts/Almond Slivers/Pistachios
Chocolate Sauce
White Chocolate Sauce
Coconut flakes
Fruits: Strawberries, blueberries, raspberries

Preparation:

Preheat your waffle maker.

In a large mixing bowl, combine all the dry ingredients.

In a separate bowl, add the wet ingredients and whisk until well combined.

Pour wet mixture over the flour mixture and mix until batter is smooth.

Ladle 1/2 cup of batter into the waffle iron.

Place a popsicle stick about three-fourths of the way into every section of the waffle, leaving the bottom part of the sticks sticking out of the waffle iron.Cover the spot where the waffle meets the stick with more batter.

Close waffle iron and cook until golden and crispy, about 1 minute.

Remove the waffle and place on a cooling rack. Repeat the process with the rest of the batter.

Once cooled, cut the waffle pops along the indentations of the waffle and add your toppings – have fun with it

Delicious, and almost too pretty to eat – these waffle pops are sure to make you smile. If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

1 pint ice cream 

1 1/2 tbsp. butter

1 1/4 c. corn cereal, crushed

1/2 tsp. ground cinnamon

2 tsp. granulated sugar

Whipped cream, for garnish

Sprinkles, for garnish

4 maraschino cherries, for garnish

Preparation:

Line a small sheet tray with parchment paper and place in the freezer. Scoop ice cream into 4 balls and place on a prepared sheet tray. Keep in the freezer while making cereal mixture, at least 30 minutes.

In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place in a shallow bowl and let cool.

Remove ice cream balls from the freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

Just like that, you have a sweet, crunchy and satisfying dessert! This is one of our favourite ways to enjoy ice cream and we’re so happy to share it with you and hope it adds some joy to your weekend routine! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

These no-bake granola bars are packed with wholesome ingredients, including dates, oats and seeds. Plus, the bars themselves are made in under 10 minutes and don’t require any baking. You can then decorate them as you wish. If you’re not making them for Halloween, try adding just a simple chocolate drizzle (or nothing at all!).

Print

No-Bake Mummy Granola Bars (Nut Free)

Ingredients:

1 cup Medjool dates, pitted

2 cups rolled oats

½ cup sunflower seeds, raw or dry roasted (unsalted)

½ cup pumpkin seeds, raw or dry roasted (unsalted)

¼ cup hemp hearts

1 teaspoon vanilla extract

½ teaspoon cinnamon, ground

Pinch of salt

4 tablespoons water, as needed

¼ cup white chocolate or coconut butter

1 tablespoon chocolate (milk, dark or unsweetened)

Instructions:

1. Add all the ingredients to a food processor, except for the water and chocolate. Process until you get a fine crumb and the dates are chopped small.

2. Add water, 1 tablespoon at a time. Process until the mixture sticks together when pressed.

3. Press the mixture to the bottom of a square or rectangular dish. Cut into 6 large or 8 smaller bars.

4. Melt the white chocolate or coconut butter. You can use a double boiler or the microwave for an easy option. Melt 15 seconds at a time to avoid burning.

5. Drizzle the chocolate or coconut butter on top of each bars. If you want a cleaner look, you can add the chocolate to a plastic sandwich bag with a small whole cut into a corner. Squeeze the bag to drizzle the chocolate or coconut butter on the bars. For a messier look, use a spoon to drizzle.

6. Melt the dark or milk chocolate. Dip a toothpick into the chocolate and use it to make the eyes.

7. Place the bars in an airtight container in the fridge or freezer to let the chocolate harden. Enjoy straight from the fridge or freezer.

Prep Time 30 minutes minutes

Servings 6 large/small bars

Notes:

If your chocolate is hard to drizzle, add a small amount of melted coconut oil into the chocolate to help.

This recipe makes 6 large bars or up to 8-9 small bars. The amount of portions will depend on the shape of your dish. Here, I used 2 small dishes that made 3 bars each. Cut them into your desired size.

Have some fun this Halloween this spooky crowd pleaser and enjoy these mummy granola bars!

Follow @unsweetened.caroline for more tasty recipes like these ones and don’t forget to tag @stokesstores in your photos!