Belizean Brown Sugar Mini-Donuts Recipe

Not sure what came over me, but I woke up early Saturday morning with loads of energy, inspired, and ready to bake. I haven’t had a working oven down here in Belize in well over a year, but I recently moved into a new condo that has a beautiful American style stove and oven. Figured it was time to try it out, and I baked a lot in Taiwan with horrid humidity, how bad could it possibly be here, right?


Belizean Brown Sugar and Cocoa Donuts #recipe #belize #donuts #ourtastytravels #cayetobelize

Belizean Brown Sugar and Cocoa Donuts


I attempted two recipes, and while my mini-donuts were quite good, I had an epic fail with my cookie butter cardamom cookies. What was supposed to be a batch of light and fluffy cookies ended up as a single, very thin cookie-blob that might as well have been run over by a steam roller.

Thank you humidity!

I should’ve known better after having to freeze the dough to even roll the cookies in the first place. My mistake was not putting the dough balls back in the freezer to set up before putting the cookies in the oven to bake.

Despite their hideous appearance, the cookies were rather tasty and I’ll try them again so I can write up a recipe.

In the meantime, I did manage to pull off pretty tasty mini-donuts that were baked rather than fried. And the best part is, these were made utilizing local ingredients like Belizean brown sugar and cocoa.

Belizean Brown Sugar and Cocoa

Belizean Brown Sugar and Cocoa

If you have a Wilton Nonstick 12-Cavity Mini Donut Pan, try your hand at baking these Belizean brown sugar mini-donuts.

Pavlova Dessert: An Iconic New Zealand Food

For those who’ve yet to experience its sugary bliss, Pavlova, or “pav” as some call it, it is a meringue-based dessert that is quite similar to a cake, but with a crispy crust and soft inside.  Pronounced slightly different from the Russian ballet dancer Anna Pavlova, the dessert is believed to have been named in her honor after she visited Australia and New Zealand on a tour in the 1920′s.

Although its origin is somewhat disputed (ok, passionately disputed) between Australia and New Zealand, most people credit New Zealand with the creation of this tasty treat.

Pavlova is an iconic New Zealand dessert #dessert #ourtastytravels

Pavlova is an iconic New Zealand dessert

Much like frosting on a cake, most Pavlovas are covered and decorated with whipped cream.  A signature element is the fresh tropical and vibrant colored fruits that adorn the sides and top of the Pavlova — strawberries, passionfruit, and kiwi being some of the most commonly used fruits.

Whether you give New Zealand the win on its origin or not, Pavlova is still an important part of the country’s cuisine.  When visiting New Zealand, this should be on your short list of foods to try — especially if you have a sweet tooth.  Pavlova reminds me of a mixture of a meringue drop cookie and a roasted marshmallow.  The crust has the hard exterior like the meringue drop, but the inside is soft and sticky, like the marshmallow topping on Thanksgiving Day yams or sweet potatoes.

Pavlova decorated with whipped cream, strawberries, and drizzled passionfruit syrup #dessert #ourtastytravels

Another view of the Pavlova decorated with whipped cream, strawberries, and drizzled passionfruit syrup

New Zealand is passionate about the Pavlova and it usually makes an appearance during celebrations and special events — often in grand scale.  Since 1999, New Zealand has broken its own world record in crafting the “world’s biggest Pavlova.”    The most recent one was presented in Christchurch back in August, 2010.  Capable of feeding 10,000 people, the 50 square meter Pavlova was made with 10,000 egg whites and more than 600 kg of sugar!  The Pavlova was shaped like a rugby field to coincide with the Bledisloe Cup rugby match in Christchurch being held during the same weekend.

If you want to try your hand at making a Pavlova before visiting New Zealand, here are a couple recipes you can try at home.

Have you tried a Pavlova in New Zealand?  Please share if you have any recommendations on who makes the best Pavlova in New Zealand!

This post is part of the #Blog4NZ event taking place March 21-23. Please help this worthy cause and support tourism to New Zealand by sharing this article across your social networks.

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