It always surprises people when I tell them that I’m not a huge fan of doughnuts. Personally, I find them to be just a bit too much, and I can never eat an entire one! Homemade doughnuts, on the other hand, are hard to resist. Today, a friend of mine and I (shoutout to Dalya) decided to try out a doughnut hole recipe–and it went surprisingly well! We loved the recipe and recommend them to everyone. You can find a recipe here.
- 1 1/4 cups unbleached all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons melted butter
- Vegetable oil
- 1/4 cup sugar (for the topping) (optional)
- 3 tablespoons cinnamon (for the topping) (optional)
- 1/2 cup confectioners sugar (for the topping) (optional)
- In the bowl of a stand mixer, combine flour, sugar, baking powder, nutmeg and salt. Add in milk, egg, and melted butter, and mix until well combined.
- Fill a large skillet or medium pot with vegetable oil, about 2 inches deep. Using a fry thermometer, heat oil to about 375°F. Make sure it stays around that temperature each time you fry the dough.
- Place cinnamon-sugar (mixed together) and confectioners sugar toppings in two separate small bowls. Set out several stacked paper towels next to the stove for drying the doughnut holes, along with a cooling rack with parchment paper underneath.
- When oil is ready, place about 5-6 teaspoonfuls of dough at a time in the oil and fry on each side for about 1 minute (2 minutes total). Remove from the oil and place on paper towel to soak up excess oil. Then, using a fork, roll doughnut in either the confectioners sugar or cinnamon-sugar mixture. Then place on cooling rack to cool slightly before serving warm.
Freshly Fried Doughnut Hole
Cinnamon Sugar Coating
We found the doughnuts easier to control when the oil wasn’t as hot; we accidentally burnt the first few. But it was overall a great success!
I used to always beg my mother to buy me madeleines whenever she went out to get coffee. Who doesn’t love a nice little cake that you can just pop into your mouth? Anyway, I recently got a new madeleine tin and knew that I had to try it out for myself! These were incredibly easy, and a big success. I got the recipe from epicurious, be sure to check it out!
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
- Powdered sugar
- Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
- Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)
- Dust cookies with powdered sugar.
Let me know if you give these a try, I 100% recommend them!
I have always wanted to make one of those extravagant crêpe cakes I’ve seen on my Instagram feed every now and then. Today, I attempted to do just that…but I forgot one of my most important baking rules. Always plan ahead! Anyway, I spent a long time baking several crêpes and when I finally went to add the layers of whipped cream, I realized halfway through that I didn’t have enough cream. That explains the title of this post, or at least the “short” part.
Despite its stature, this “cake” was delish! I would definitely recommend, especially if you have enough whipped cream to make the cake even taller. Here’s a great crêpe recipe!
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Hope you enjoy!
Confession: I only learned that my family has a food processor a few days ago.
I know! Imagine all the pie crusts I’ve toiled over when I could’ve just quickly whipped them up in the food processor. Anyway, today I used it to make a brand new recipe for me.
I can’t think of a more iconic duo than peanut butter and banana. Add chocolate to that, and wow! The three flavors complement each other so nicely. Today, I wanted to try something quick and easy, but also delicious. This is definitely your recipe if that’s what you’re searching for. And it’s vegan!
Who knew ice cream could be vegan? I certainly didn’t, but I discovered a whole new world today. Instead of cream, milk, and sugar, I can use frozen bananas. Incredible. Here’s the recipe:
Ingredients (1 serving):
- 2 sliced and frozen bananas
- 2 Tbsp natural peanut butter
- 3 Tbsp raw cacao nibs
- Pinch sea salt
- Drizzle of agave (or maple syrup), optional
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.
And that’s it! How simple, yet how tasty! I hope you enjoy!
Can you say decadent? Today I was looking back on some of my older blog posts and I came across my s’mores bars. Not quite as visually appealing but I can assure you, equally as melt-in-your-mouth delicious. Anyway, after seeing that post I had the craving for s’mores that only one thing could satisfy…or maybe there’s more than the traditional graham cracker sandwich? You bet there is. Today I decided to make some s’mores cookies using a graham cracker cookie recipe and some marshmallow and chocolate.
First I made the cookies and I got the recipe from here.
5 sheets graham crackers (5″ x 2.25″ graham crackers or 2 cups graham cracker crumbs)
1/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled (the next time I do this I plan on using a little less than 6)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
- Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.
- Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
- Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.
- Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
- Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
Next, while the cookies were still hot, I flipped them over and placed marshmallows and chocolate chips on top. The inside wasn’t melting as much as I had hoped, so I popped them back in the oven using the remaining heat for baking the cookies. It worked perfectly! Who doesn’t love a nice cookie with the flavor of a childhood favorite dessert?
I grew up in a house that was always full of tea (I am half English after all). If you open up the cabinet, you can find countless types: English Breakfast, Lemon Ginger, teas to calm the nerves, etc. But above all other teas, my cabinet is always stocked with a ton of Earl Grey. Today I was sifting through some recipe books of mine and found this recipe in The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley. I love this book; it’s full of uniquely English recipes and tips and tricks for throwing a classic tea party. I posted another dessert from this book in 2013, which you can find here (you may note that my writing style has changed a bit…don’t judge too harshly).
I can’t post the recipe here, however, I did find it online at this link. I would encourage you all to try it out, and to purchase the book if you’re interested in throwing a vintage tea party!
Although I wish I had made the truffles less thin, I am happy with the outcome! Even though they’re not the neatest, they’re still tasty! You can clearly taste the Earl Grey flavor through the chocolate, and they’re the perfect treat to accompany a cup of tea.
Hey everyone, and happy Fourth of July to those who celebrate! Today has always been a fun holiday for me. Ever since I was a little kid, I would go see a parade, go to a potluck, and I even got to see the fireworks. This year, I wanted to bring a dessert along with me to my neighborhood potluck, so I searched the internet for any patriotic ideas. I came across a picture of a fruit tart with stars on it, and it looked so cute, I knew I had to give it a try!
I started the tart by making the crust for the bottom. I got the crust recipe here.
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 2⁄3 cup butter or 2⁄3 cup shortening
- 5 -7 tablespoons cold water
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
The crust was very flakey and delicious! I definitely recommend it to anyone in search of a good pie crust recipe, however, if you’re looking for a sweeter crust, maybe try adding a tablespoon or so of sugar.
Next, I rolled out the remaining dough and made star cut outs. Then, I threw some strawberries and blueberries in a bowl (I didn’t measure but I would say 1 cup of each berry is a good amount) and added a teaspoon of lemon juice. After mixing, I put three tablespoons of sugar in the bowl and mixed again. (The amount of sugar you add is dependent on how sweet you wish your tart to be).
I baked my crust for 20 minutes, and then added the berries and baked them for another 15 minutes. Finally, I baked the stars separately and put them on top!
I hope you all enjoy! Have a great Fourth of July!
Hey everyone! You may have noticed that on my last post I mentioned that I would try to make my favorite dessert. It’s not a typical “go to” dessert, but it went well! The first time I tried tiramisu, that I can remember, was on a trip to Italy, so naturally it was amazing. Ever since I’ve had a crazy obsession. I love purchasing tiramisu from my local coffee shop, but I wanted to give it a try myself. Although it’s not as neat as that sold in the store, I can assure you that it’s just as tasty! I got the recipe from epicurious! Give it a shot! You won’t regret it.
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
- Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
- Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.4. Just before serving, sprinkle with chocolate.
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.
I hope you enjoy! Let me know if you try it out yourself!
Hello everyone! First, let me start by saying, I hope you had an amazing Christmas if you celebrate! A friend of mine and I made some nice festive treats the other day which I thought I would share.
The first thing we made was, Hot Chocolate Stirrers. If you would like to look at a recipe you can click here. We got the idea from one of my Christmas presents, which was a cook book called Sprinkles!
The next thing we made were Butter Glazed Nutmeg Mounds. We got the idea for these from my friends recipe book called, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. It seems like a great book. If you would like to check that out, the recipe is in there.
The last thing we made was Peppermint Bark. I love peppermint bark and we decided to make it a little bit differently. Some of our pieces of “bark” had peppermint and others had coconuts or other treats. They were an experiment and it turned out well.
Everything was pretty tasty and I especially think the hot chocolate stirrers are an interesting idea!
I hope you all have a Happy New Year!
Hey everybody! After asking my class what they wanted me to make for them, I was surprised by the amount of requests for brownies. I wasn’t exactly sure about it because brownies were pretty simple. However, they are also delicious and I needed a new brownie recipe! So, with the help of a classmate, I decided to make brownie muffins. They were very tasty and I recommend them, here is the recipe:
Ingredients (Please note, the recipe makes mini muffins and I doubled it to make 16 regular sized muffins)
1 cup white sugar
½ teaspoon Almond extract (I used vanilla extract)
½ cups all-purpose flour
¼ teaspoon baking powder
¼ cup cocoa powder
⅛ teaspoon salt
½ cup butter – melted
Icing Sugar – for sprinkling
Preheat oven to 350F (175C)
Place mini muffin cups inside mini muffin baking pan
Melt butter and set aside
Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
Sprinkle with icing sugar or cover with icing
Thank you so so much to: http://www.mayaskitchen.info/2013/04/29/mini-chocolate-brownie-muffins/ you should check out that blog, the brownie muffins were great!