Baked Red Velvet Donuts!

My kitchen drawer where I keep my bake ware is almost always in a disarray. All the different shapes and sizes of pans and trays oftentimes do not play very well together when it comes to staying organized. Then to top that I just cannot resist buying a baking pan or tray that I come across and it catches my attention. The donut tray I used for this recipe was another such thing that I had to have when I saw it the other day at the store. It was a Wilton brand pan and this recipe was in fact right on the packaging itself. They make the perfect shaped donuts and whats better is that you can actually eat a few since they are baked and not deep fried. To kick it up another notch, if the donuts are the red velvet kind, what's not to like, after all who doesn't like red velvet cake. These came out really nice and soft and velvety and then with that cream cheese glaze on top, you just go 'yummm'. They are perfect  treat for the upcoming Valentine's day too.
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No bake tiramisu cheese cake (gelatin 'n egg less)

My first encounter with Tiramisu was at our local Olive Garden. Hubby completely loves it so he ordered it promising it would be absolutely wonderful. To be honest I liked the idea of the dessert but kinda did not like the strong raw egg taste and the rum soaked ladyfingers (but I still pretended to like it :) So I decided to make it at home without the components I do not like. I did try it some days back. It turned out great. I will post it soon. The other thing among popular desserts that I don't like is cheesecake (not much of a dessert person now am I!). So you might think it is funny for me to make this cake which combines Tiramisu and cheesecake. The other drive for me was to make a cake that does not involve baking (go figure). Believe me, it really tastes as great as it looks. It is a very light but decadent dessert that combines the taste of Tiramisu and cheesecake without the gelatin or eggs. If it is any indication, we finished half the cake within fifteen minutes of having made it.

Here's how I made it-

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