Tag Archives: recipe

Homemade Donuts

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I’ve never had a bad donut. It’s fried dough dipped in sugar. You can’t really mess that up. This could be foodie sacrilege to say, but my favorite yeast donuts come from Krispy Kreme. Yeeees, I know there’s probably some bougie donut place that makes them fifty times better without half the preservatives/chemicals/whatever, but just pause for a second: have you ever had one? Have you had one WARM out of the fryer and freshly glazed? Are you drooling? I am. 

Glazed & Cinnamon-Sugar Donuts
Glazed & Cinnamon-Sugar Donuts

I set out to replicate my beloved donuts, but the ones I made just aren’t a Krispy Kreme donut. Sigh. Maybe it’s because I used butter instead of shortening? Or maybe I didn’t perfect the glaze? I’m not positive. Don’t get me wrong: the donuts I made are GREAT. They’re light and they’re beautifully glazed and they are best when served hot out of the fryer.

Unglazed and Unsugared!
Unglazed and Unsugared!

I won’t stop until I find the perfect recipe that makes the perfect Krispy Kreme-esque donut. Maybe I just have to have a multiple recipe and store bought side-by-side taste test comparison. Yanno. For science. I’ll report back if/when I do find that recipe, but in the meantime, these will still hit the spot!

Donuts
Donuts

The one clear downside to making donuts vs. buying donuts is the time commitment.  These are a yeast donut, so from start (I am craving a donut) to end (yum!), it took about 3 hours–bleh. Alternatively, I could have driven out to the nearest Krispy Kreme (and devoured half a dozen donuts) and returned home in the time it took me to just make the donut dough.

A note on yeast doughs: you always need a warm, draft-free place to allow your dough to rise. My favorite place is my oven! Preheat your oven to it’s lowest setting–mine is 170º.  Once it’s heated, turn the oven off and start making the dough. A nice warm, draft-free space for your dough to happily rise. And most importantly to me: it’s a place my puppies can’t get into! Be sure to use an oven-proof (no plastic!) container… and make sure your container is large enough for the rising process, or else you’ll go from this…

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To this….

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Oops!

Homemade Donuts (Recipe is from Immaculate Bites.)
ingredients – for donuts
– 2 (1/4 ounce) packages yeast or 4-½ teaspoon yeast
– ⅓ cup water
– 1½ cup milk
– ½ cup sugar
-1 teaspoon salt
– 2 eggs
– ⅓ cup butter
– 5 cups all-purpose flour
– Oil for frying
ingredients – for glaze
– ½ cup butter (melted)
– 2 cups powdered sugar
– 2 teaspoons vanilla
– 5-7 tablespoons evaporated milk

directions
  1. I used my KitchenAid mixer. In the mixer bowl, combine warm (it should be on the hotter side, but not scalding) water and yeast. Let it dissolve for about 5 minutes.
  2. Meanwhile, heat milk for about 2 minutes in the microwave. Remove and let it cool.
  3. Add milk, sugar, salt, eggs, butter, and 2 cups of flour to the bowl of yeast.
  4. Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Continually scrape down the sides.
  5. Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
  6. Roll dough out on a floured surface to about ¼ inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch. Let stand for about 10 minutes.
  7. Heat oil until it reaches 375º.  I used a deep fryer.  If pan frying, make sure you have around 3 inches of oil in your pan.
  8. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
  9. For the glaze: melt butter and stir in powdered sugar and vanilla extract until everything comes together.  Add milk until you have reached the desired consistency. Dip doughnuts in glaze and let it drip on the rack.
  10. Alternatively, you could dip your donuts in a mixture of cinnamon-sugar (1 teaspoon of cinnamon for 1/2 cup of sugar).
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lamb and butternut squash

I’m fairly certain that lamb and rosemary are food BFFs. Well, okay, that’s a lie–rosemary and garlic are the real best friends and sometimes they like to hang out with lamb and when that happens, IT IS MAGICAL. Guys, I’m being serious.

For whatever tubby-induced reason (ok it was mostly because lamb is always delicious), I decided to make lamb chops for dinner.  Shout out to Zach for fueling my lamb cravings and sending me the original recipe!

I’m just going to shut up now and let you begin drooling on your keyboards. Start with rosemary, thyme, garlic, cayenne, and salt in a food processor.

Herbs in food processor

Mix until coarsely chopped and add olive oil. Rub marinade on both sides of lamb chops. Giada’s original recipe says you should let this marinate for about an hour.  I didn’t have an hour (read: I was impatient AKA really hungry) and only waited 30 minutes. It was still aaaaamazing.

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While the lamb chops marinated, I cubed up a butternut squash and sprinkled some light brown sugar, salt, and pepper over it with a little bit of olive oil.  This went into a 425º oven for 25 minutes.

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After 30-60 minutes (or until you’re so hungry you can’t wait any longer, like me), heat a grill pan. Get. It. Really. Hot. Like Ryan Gosling smokin’ hot.  Add the lamb chops and sear for ~3 minutes until they look like these babies below.  Flip and sear the other side for another 3 minutes. At this point, your kitchen smells like what I imagine heaven smells like… try not to drool all over your beautiful lamb chops.  If you MUST eat something due to your uncontrollable starvation, eat the slightly burnt, super crispy garlicy marinade bits that end up at the bottom of the pan… and you must.

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All done!

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Lamb chops and butternut squash… uggggghhhhhh so tubby, so good. My siblings won’t eat butternut squash and I had a little bit of garlic-rosemary-thyme marinade leftover, so I used it to coat some fingerling potatoes and threw those in the oven at 425º for 50 minutes. You can see a baby potato peeking out in the picture below.

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Aaaaand. If you have potatoes/butternut squash leftovers (I intentionally made extra!), make soup! Recipes are below.

Here’s the part where I leave a caveat regarding the accuracy of these recipes. When I’m cooking, I’m not really measuring.  I like to guestimate if I’m using a recipe and if I’m making up the recipe on the spot, I’m usually just tasting while I cook… so whoops, it’s not suuuuper precise. You’ve been warned!

lamb lollipops (original recipe)
ingredients
1/2 rack of lamb, cut into 8 lamb chops
6  garlic cloves, crushed
2 tablespoon fresh rosemary leaves
2 teaspoon fresh thyme leaves
Pinch cayenne pepper
Kosher salt
3 tablespoons extra-virgin olive oil
directions
1. Add garlic, rosemary, thyme, cayenne, and salt to a food processor. Blend until coarsely chopped.  Add olive oil and pulse until fully mixed.
2. Salt/pepper lamb chops before rubbing marinade onto both sides of lamb chops.  Allow to marinate for ~30 minutes.
3. Heat a grill pan over high heat.  Sear each side of lamb chop for 3 minutes.
4. Devour.

roasted butternut squash
ingredients
1 medium sized butternut squash, chopped into 1-2 inch cubes
2 tablespoons brown sugar
salt, pepper
olive oil
directions
1. Preheat oven to 425º.
2. Drizzle olive oil over chopped butternut squash. Sprinkle brown sugar, salt, and pepper.
3. Mix and bake for 25 minutes.

roasted butternut squash soup
ingredients
roasted butternut squash (I used leftovers from the above recipe)
4 cups chicken broth
1 pear (I used a Bosc pear)
1 medium potato
1/4 cup of coconut cream
directions
1. Add the butternut squash, pear, and potato to a large pot. Cover with chicken broth.
2. Simmer for 20 minutes.
3. Carefully pour into a blender and blend until smooth.
4. Return blended soup back to pot and add coconut cream. Simmer for 5 minutes.
5. Enjoy! AKA my lunch leftovers for days!

brown sugar banana cupcakes with peanut butter frosting and candied bacon

Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon
Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon

AKA the Elvis cupcake. Aaaaand, I’ve decided I’m going to name it the Kris cupcake. Why? Because if/when Michael and I finally open our #BARkery (bar + bakery), we want to name everything we sell after people we know. My friend Kris requested this cupcake back in September and I completely forgot about it until today.  It consists of all his favorite things, but let’s be honest–who doesn’t love banana peanut butter sandwiches? And then when you add the bacon… So good!

And ugh I’m sorry (not sorry) but I candied the bacon. CANDIED BACON. Candying bacon was surprisingly way more difficult than I thought it would be. And by “difficult” I meant it was really hard for me to wait and not eat the bacon because candying bacon requires that it bakes in the oven for over 30 minutes… AND THEN when it comes out, you have to wait some more for it to cool down. As it were, I have no patience so… my impatience + bacon that I can’t eat = some form of my own personal, delicious hell. Obviously I snuck a bite… or two… okay ten.

Anyway this is probably one of my favorite cupcakes because like Kris, I love the juxtaposition of salty bacon with sweet banana and savory peanut butter. I’m drooling even though I’ve already had two cupcakes.

Without further ado, the recipe:

brown sugar banana cupcakes (from howsweetitis)

ingredients: 

1 1/3 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 pinch of nutmeg
1 large egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup unsalted butter, melted

directions:

  1. Preheat the oven to 350ºF and line a cupcake/muffin tin with liners.
  2. Combine the dry ingredients in a small bowl – flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix egg, brown sugar, sour cream, melted butter, and vanilla.  Add mashed bananas.  You can mash the bananas separately if you want, but I just threw them into my Kitchenaid and let my mixer do the dirty work.
  4. Scoop into tin. I made mini cupcakes so it only took about 10 minutes for mine to finish.

peanut butter frosting

ingredients: 

1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup heavy cream

directions:

  1. Mix butter and peanut butter until smooth.
  2. Add powdered sugar until completely blended.
  3. Add heavy cream and mix until smooth and creamy–about 3 minutes (I used my Kitchenaid with the paddle attachment)
  4. Chill (I did for about 10 minutes) before piping/spreading onto cupcakes.

candied bacon

ingredients:

1 lb bacon, thick-cut
1/4 cup brown sugar (and a little more for final sprinkling)
2 tablespoons pure maple syrup
dash of cinnamon

directions:

  1. Preheat oven to 400ºF.
  2. Mix brown sugar, maple syrup, and cinnamon in a bowl.  Add bacon and mix thoroughly, making sure each slice of bacon has a coating of the brown sugar mixture.
  3. Line a baking sheet with aluminum foil and place bacon in strips–I used two baking sheets.
  4. Bake for 30-50 minutes.
  5. Try not to eat the bacon before it’s done candy-ing.
  6. The bacon will be crispy and browned–but not burnt–when it’s ready to come out of the oven.  Place the bacon on parchment paper to cool (or else it will cool and stick to itself/the aluminum foil and you do not want to deal with that mess).
  7. Eat. All. The. Bacon. Just kidding, make sure you save some so that you can top your cupcakes!