So this spring break was all about baking along with homework and job applications (hello real world?) and what better way to celebrate attempting to be a grown-up than making some homemade doughnuts? I’d never made doughnuts before because I’m not a huge fan of frying, but after successfully making mozzarella sticks, I felt confident enough to give it a try. And boy was I glad that I did. It was pretty easy and they were absolutely delicious! I can’t wait to try them with some other kinds of toppings.
-1/2 cup sugar
-1/2 cup milk
-2 tbsp melted shortening
-2 cups AP Flour
-2 tsp baking powder
-1 tsp espresso powder
-pinch of salt
-1/2 cup melted butter
-1/2 cup granulated or raw sugar
-2 tsp cinnamon
-Enough oil to fill a pot halfway
- In a large mixing bowl, beat together the sugar and the egg. Add in the milk and the shortening and mix until well blended. Mix in the dry ingredients (flour, espresso powder, baking powder and salt). Wrap the dough tightly in plastic wrap and chill for 30 minutes.
- Roll out the dough to about 1/2 inch thickness on a well-floured surface. Cut out the doughnuts using a large round cookie cutter or a drinking glass. Cut out the doughnut holes with a slightly smaller round cookie cutter and allow to dry for 10 minutes.
- Meanwhile, pour the oil into a pot and heat it up. You’ll know it’s ready once you press the edge of a wooden spoon against the bottom of the pot at a 45 degree angle and see a tiny stream of bubbles traveling to the surface.
- Add in the doughnuts 2 or 3 at a time, flipping them when they brown on the side. Once both sides are golden brown, remove them from the oil and let them rest on a cooling rack. To make clean up easier, place the rack in a roasting pan.
- Once all the doughnuts are fried, add in the doughnut holes and fry them until they’re golden as well.
- Once all the doughnuts are fried, mix together the sugar and the cinnamon in a bowl. Melt the butter in another bowl.
- Dip the doughnuts in the butter and then in the sugar-cinnamon mixture. Let them sit on the rack until the butter and sugar sets.
And that’s it!
Hugs and puppies,
Wow, that’s a mouthful, a very delicious mouthful. I was making cookies for a friend as well as trying to recreate the Momofuku Milkbar cookies that I had a few weeks ago. If you haven’t had Momofuku Milkbar cookies, I suggest you try one as soon as you can. They’re absolutely delicious! My favorites are the compost cookie, the corn cookie and the cornflake chocolate chip marshmallow. I knew my friend loved my oatmeal chocolate chip cookies, so I made those and threw some marshmallows in it as well. They were pretty good, but I definitely need to work on my momofuku milkbar replica cookies more!
Let’s get started!
-1/2 cup unsalted butter
-2/3 cup brown sugar
-1/2 tsp vanilla extract
-3/4 cup AP flour
-1 1/2 cup rolled oats
-1/4 tsp baking soda
-1/2 tsp baking powder
-1 cup mini marshmallows
-1 or 2 cups chocolate chips
- Preheat the oven to 350° F.
- Cream together the butter and sugar until nice and fluffy. Add in the egg and vanilla extract and mix to combine.
- Add in the baking soda, baking powder, flour and rolled oats. Mix to combine.
- Fold in the chocolate chips and the marshmallows.
- On a baking sheet lined with parchment paper, drop balls of the cookie dough (either using a cookie scoop or your hands) in even rows of 3. You should be able to fit at least 12.
- Bake for 15 to 20 minutes or until the edges are golden brown. Let the cookies cool before transferring them off the baking sheets. If the marshmallows have completely melted and stuck to the parchment, let it cool a little before removing them. I’ve found that the melted marshmallow is one of my favorite parts of this cookie.
And that’s it!
Hugs and puppies,
Mardi Gras or “fat tuesday” is coming up and while we, New Yorkers, may not have the magical parades, flashy beads and overall drunken debauchery as some places. We can still definitely join in the festivities right? And nothing says fat tuesday like King’s Cake. Traditionally there’s a small plastic baby hidden in the cake and whoever finds it is crowned king for the night. However, to escape potential choking hazards, I thought it best to replace the plastic baby with a whole almond. But if you really want to go for it, you can find them at party supply stores or buy them off amazon. You can make the pastry from scratch or use ready made pastry such as canned crescent rolls. I used the canned crescent rolls for a quick time friendly recipe, but I think I’m going to try and make the dough from scratch next time. The colors purple, green and yellow symbolize faith, justice and power respectively.
So let’s get started!
*you can find these at Broadway Panhandler or NY Cake or Williams Sonoma
-4 ounces cream cheese (half a block)
-1/2 cup packed brown sugar
-1/2 tsp ground cinnamon
-1/4 cup raisins, soaked and patted dry
-1/2 cup pecan halves
-2 cans of refrigerated crescent rolls
-1 packets yeast
-1/2 cup milk
-1/3 cup warm water
-2 tbsp butter
-1/4 cup white sugar
-3/4 tsp salt
-1/4 tsp ground nutmeg
-2 3/4 cups AP flour
-1-1/2 cups powdered sugar
-3 to 4 tbspn milk
-1 tsp pure vanilla
-Purple, green, and yellow sanding sugar*
- Preheat the oven to 350 F and spray a baking sheet with non stick spray. Soak the raisins in hot water for about 15 minutes and pat dry.Chop the pecans into smaller pieces and set aside.
- Mix together the cream cheese, brown sugar, and cinnamon in a medium mixing bowl. Fold the raisins and pecans into the cream cheese mixture and set aside.
- Unroll the crescent doughs and layer them on top of each other without tearing them into triangles. Roll out the dough, pressing them together into one single sheet about 1/8 of an inch thick.
- Spread the filling around in the center and place the almond or the plastic baby wherever you like. Taking the edge closest to you, roll the dough away, until you get a log. Press the seams together and transfer to the baking sheet. Pinch the ends together to make a circle. It should look somewhat like extremely large bagel.
- Bake for 40 to 45 minutes or until golden brown.
- While the cake bakes, make the glaze by whisking together the milk, powdered sugar and vanilla until smooth.
- Drizzle it over the cooled cake and sprinkle the colored sanding sugar over the top.
I actually prefer the french version of King’s Cake called a Gateau de Rois. Maybe I’ll make that next time. I grew up eating this version and I like it much better. The recipe was adapted from this one at Allrecipes.
*I realized AFTER I baked it, that I should have braided the dough so it would look much nicer. I guess that’s what I’ll do next time?