Doughnut Holes!

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.

IMG_7539Ingredients:

  • 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)

Preparation: 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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    Freshly Fried Doughnut Hole

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    Cinnamon Sugar Coating

    IMG_7537We 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! 

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Vanilla Madeleines!

IMG_7409I 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!
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Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.)
  3. Dust cookies with powdered sugar.

IMG_7410Let me know if you give these a try, I 100% recommend them!

Pumpkin Cake with Maple Brown-Butter Glaze

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As Hannah Montana once said: Everybody makes mistakes, everybody has those days. Today was just one of those days, you guys! Firstly, I began making this cake and everything was going pretty well. I like to keep my ingredients with me on the counter to stay organized and to make sure I don’t forget anything. It’s not a foolproof system–clearly because I forgot the egg! Anyway, I realized my mistake as the cake was baking and quickly pulled it out in an attempt to save it. I thought I had preserved it but later on I had trouble determining if the cake was completely cooked. It wasn’t. But I’ll get to that later. Despite my many trials and tribulations, I would still recommend this recipe–especially the glaze! I got it from the New York Times Cooking website (go check it out!).

Ingredients:

  • 3 cups/384 grams all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 2 cups/440 grams light brown sugar, packed
  • ½ cup/114 grams unsalted butter, soft but cool
  • ½ cup extra-virgin olive oil
  • 2 large eggs, at room temperature
  • 1 (15-ounce) can/425 grams pumpkin purée
  • ½ cup sour cream

For the glaze:

  • 2 tablespoons unsalted butter
  • 1 cup/102 grams confectioners’ sugar, sifted
  • ¼ cup maple syrup
  •  Pinch of salt
  • 1 to 2 tablespoons lightly toasted pepitas(optional)

Preparation:

  1. Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.IMG_6200
  4. Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
  5. Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  6. Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  7. Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
  8. Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water (I did this a few times).
  9. Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

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I mentioned that I was having some trouble determining if the cake was fully cooked. Well, I ended up taking it out of the oven a little bit too soon and slathering it in glaze, only to discover it could have been kept in for a good 15 more minutes, if not more. But you live and you learn, right? Anyway, I will be making this cake again because even though I continuously messed up, it’s still a great recipe that I strongly recommend! Thanks for reading!

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Chocolate Chip Cake!

Who doesn’t love the ever versatile chocolate chip? They can be found in cookies, muffins, or are tasty just plain! So today I decided to make a chocolate chip cake. Yum! img_7247.jpg

Here’s the recipe, I got it from Genius Kitchen:


Ingredients:

  • 1cups sugar
  • cups flour
  • teaspoons baking powder
  • teaspoon baking soda
  • 12teaspoon salt
  • 1cups sour cream
  • 34cup margarine or 3cup butter, softened
  • teaspoon vanilla
  • eggs
  • 1cup sugar (for cinnamon sugar)
  • teaspoon cinnamon
  • 1(6 ounce) package chocolate chips (mini or regular)

Preparation:

  1. Heat oven to 350 degrees.
  2. Grease (not oil) a 13 x 9 pan.
  3. In large bowl, combine first 9 ingredients.
  4. Mix well by hand or use a mixer at medium speed for about 3 minutes.
  5. Pour half of the batter (about 2 1/2 cups) into the prepared pan.
  6. In separate small bowl, combine the sugar and cinnamon.
  7. Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
  8. Repeat with remaining batter, sugar mixture, and chocolate chips.
  9. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

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This cake was a great success! I’d be interested to try it next time in a bundt pan, I think that would work well. Thanks for reading!IMG_7252

Fluffy No-Bake Cheesecake!

IMG_7080Oh boy, I may be back at school but you better believe I’m still experiencing the summer humidity. Sometimes it’s just too unpleasant to even think about turning on the oven. This cheesecake recipe is the perfect solution! Who doesn’t like a good, light cheesecake that you don’t even have to stick in the oven? I personally enjoy a nice thick crust too, but that’s totally up to you! I got my crust recipe from here, it’s an old reliable.

Anyway, I found this recipe on a super cute, super cool blog called The Hungry Traveleryou should pay them a visit!

Ingredients: 

  • 1.5 cups heavy cream, chilled
  • 1/2 cup (62.5 grams / 2.2 ounces) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup (67 grams / 2.4 ounces) granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 9-inch graham cracker crust, baked

Preparation:

  1. In the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped cream into a clean bowl and refrigerate until step 3.
  2. Using the same stand mixer bowl (you don’t need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl then add the sour cream and vanilla and mix until combined.
  3. Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.IMG_7082

This cheesecake is super tasty and easy to make! You all should definitely try it out.

I hope you’ve all had a great September so far! It’s crazy to think that 2017 has gone by as fast as it has. I’ll see you next time!