Tag Archives: Tubby

Homemade Donuts


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!


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…


To this….



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

  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).

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.


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.


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.


All done!


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.


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)
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
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
1 medium sized butternut squash, chopped into 1-2 inch cubes
2 tablespoons brown sugar
salt, pepper
olive oil
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
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
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!

What is “Tubby Tuesday”?

Tubby. Self-explanatory, right? It’s kind of like fat meets chubby, but not as abrasive and most importantly, I like to think that the word “tubby” encompasses the joyfulness of eating.  There’s no shame in being tubby, and as such, my friend, Michael, and I started tubby Tuesdays this past summer.

Tubby Tuesdays actually started off as taco Tuesdays. I think the original plan was to scope out a new taco place once a week. We chose Tuesdays because well, we liked the alliteration? I don’t really know. Anyway, before taco Tuesdays even started, Mike and I realized that we seriously COULD NOT LIMIT ourselves to just tacos…  AKA I’m pretty sure the first week of tubby Tues came around and we were just like “nah, I’m not really feeling tacos or Mexican this week. Let’s go somewhere else and give this shit another name.” I honestly don’t remember how “tubby “came to be but it’s very fitting and we like it!

So yes. Tubby Tuesdays were probably solely invented so Michael and I could eat gluttonously as Philly foodies without shame.  How gluttonously, you ask? Well, our first unofficial outing was to Zavino where we both devoured two cocktails, three appetizers, two pizzas, and a dessert (and then spent the night nursing a seriously ginormous food baby). Actually, now that I think of it, I think “tubby” started when we decided we were going to have a #TUBBYDAY (yes, with the hashtags). Okay yes. I remember now. Mike was studying abroad in Rome and eating glorious Italian foods–like ox tail–without me.  I got very jealous and very hangry about it, so for whatever reasons, #TUBBYDAY was established as a pseudo compromise (I guess? I think I got the short end of the stick here) for him being able to eat amazing foods while I was stuck eating food from Temple University’s food trucks. But YES, #TUBBYDAY was established and the plan was to spend the entire day cooking and eating from start to finish. By the end of #TUBBYDAY2013 (we quickly established that this should be an annual event), the two of us had devoured ALL HOMEMADE queso, mango guacamole, tortilla chips, slow cooked bourbon bbq beef ribs, jalapeño hush puppies with strawberry honey butter, Guinness glazed lamb chops, skirt steak with chimichurri sauce, fried plantains, and roasted corn on the cob. Oh, also, we made homemade everything bagels and ate those, too. I’m serious. My arteries wish I were joking.  Here are the [shitty instagram] pictures to prove it:





See I know that right now you’re thinking that we both are probably the size of whales, but I think we’re pretty average-sized. I don’t know how to describe it but to say we’re just tubby. I have a theory on this. More on that later.

Anyway throughout the summer of 2013, Michael and I frequented the following:
– Federal Donuts (So many times because it is so delicious. Fried chicken and donuts in one spot!!)
– Devil’s Alley (Eh…)
– Banana Leaf  (Multiple times)
– Oyster House (Where I was deemed a lobster she-demon… I’m not sorry.)
– PYT (Crazy genius burger ideas, so how could we not?)
– Nam Phuong (Okay yes we went here a lot, too)
– Marrakesh (RUN there now! And bring three friends with you!)
– Umai Umai (ohmi ohmi SO GOOD)
– Nomad (Zavino is better)
– Giorgio on Pine (Nothing to write home about)
– Figs (I’m droooooooling typing up this list)
– El Jarocho (Get the horchata! It’s not on the menu.)
– Alla Spina (Now I’m crying because it was so delicious)
– Max Brenner’s (Only go for dessert!)
– Green Eggs Café (Two words: Kitchen. Sink.)
– Imperial Inn (Go for dim sum!)

So yeh. We like to eat. If I had half a brain, I would’ve started this blog at the onset of tub Tues, but alas, you’re going to have to just settle for those mediocre parenthetical reviews. Sorry! Well, let’s be honest, I’m probably only apologizing to you 3.5 readers anyway, so……..

That was a very long introduction into what could’ve easily been summed up as “Tubby Tuesday was created for and by two friends who like to eat a lot of food in Philly.”