Mini Agave Bacon Doughnuts

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So I was making some bacon treats for my coworker’s roommate’s dog, Cassidy, who is a sweetheart. I tweaked my doggy cinnamon roll treats recipe just by adding some bacon fat. This made me realize that the bacon in my fridge should get used, so I decided to make maple bacon doughnuts.  Now fried doughnuts are amazing, but since we’re already putting some crispy bacon in there, I thought why not make them baked? And then because well, I only have a mini doughnut pan, I decided to make mini doughnuts. Then I realized I have no maple syrup. Womp. But I had a bottle of agave syrup, so I decided to use that instead. And voila!

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So let’s get started!



-3 slices bacon

-1 cup AP flour

-1/4 cup brown sugar

-1/4 tsp salt

-2 tsp baking powder (I know this sounds like a LOT, but it’ll be fine)

-1/2 cup milk (preferably whole)

-2 tbsp bacon fat

-1 egg

-1/4 cup agave syrup (or maple syrup)


-2 tbsp agave or maple syrup

-1/2 cup powdered sugar




-中力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ2)

-卵 (1個)

-牛乳  (100 ml)



-アガベシロップまたはメープルシロップ(52 ml)


-シロップ (大さじ2)

-粉砂糖 (52 g)


  1. Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
  2. Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
  3. Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
  4. Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
  5. Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
  6. Pour the batter into a mini doughnut or regular doughnut pan (about 2/3 full, these will rise) and bake.  For mini doughnuts bake for about 8 minutes. For regular doughnuts bake for 17 to 20 minutes.
  7. Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.


  1. ベーコンをカリカリに焼き、小さく刻む。ベーコンの油を大さじを小さなおさらに入れます。
  2. ボウルに中力粉、塩、三温糖とベーキングパウダーをかき混ぜます。(ボウル1)
  3. 他のボウルに牛乳、卵、ベーコンの油とシロップをかき混ぜます。(ボウル2)
  4. ボウル2をボウル1に加えかき混ぜます。生地を30分休めます。
  5. 刻んだベーコンを3分の2を生地に加えよく混ぜます。
  6. オーブンを170ºCまで温めます。
  7. 生地をドーナッツの型に入れ焼きます。ミニドーナツの場合は8分、普通のサイズの場合は17分から20分。
  8. ドーナッツが焼けたら、ドーナッツのグレーズを作ります。シロップと粉砂糖を混ぜ、ドーナッツの上にかけます。仕上げに残りの刻んだベーコンをのせます。

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Hugs and puppies!


Bourbon Peach Muffins

Screen Shot 2015-07-22 at 9.17.28 PMWow. Okay it’s been a really long time since I posted and I apologize. I’ve been trying to come up with some recipes on my own and I think I have one you would all like. Bourbon peach muffins. One of the interns working at my office also works at a green market on the weekends and she got me a jar of bourbon peaches and I’ve managed to get a lot of fun recipes out of this one jar like mini bourbon peach pies, bourbon marshmallow cream, and these bourbon peach muffins.  Of course if you don’t do bourbon, you can easily switch it out with regular peaches.

So let’s get started!


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-4 bourbon peach halves, chopped (2 peaches, chopped)

-1/2 cup granulated sugar

-1/2 cup unsalted butter (1 stick)

-1 egg

-1 cup bread flour

-1/4 tsp salt

-1/2 tsp baking powder

-1/4 tsp nutmeg

-1 tsp cinnamon

-1/4 cup whole milk (use 1/2 cup if not using bourbon peaches)

-1/4 cup liquid from the bourbon peaches


-1/4 cup oats

-2 tbsp AP Flour

-2 tbsp brown sugar

-2 tbsp butter

-2 halves of bourbon peaches (1 peach)




-無塩バター (110 g)

-卵 (1個)

-強力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ1/2)


-シナモン(小さじ 1 )

-牛乳  (52 ml または100 ml)

-桃をつけていたバーボンのジュース(52 ml)


-オース(40 g)




-バーボンにつけた桃 (1個)


  1. Cream together the butter and sugar in a medium bowl.  Add in a egg and and beat until well combined.
  2. In a separate bowl, stir together the bread flour, nutmeg, cinnamon, salt, and baking powder.
  3. Beat in the flour mixture, the milk and bourbon peach juice together until just combined.
  4. Fold in the chopped peaches.
  5. Mix together the oats, butter, brown sugar and flour until it resembles coarse crumbs and chop the bourbon peaches.
  6. Sprinkle the oat mixture and peaches on top of the muffins and preheat the oven to 350ºF.
  7. Bake for 45 minutes or until a toothpick.


  1. バターと砂糖をよくかき混ぜます。卵を加えて混ぜます。
  2. ボウルに強力粉、ナツメグ、シナモン、塩とベーキングパウダーを混ぜます。
  3. バターと卵に強力粉と牛乳と桃とバーボンのジュースを混ぜます。
  4. 刻んだ桃を混ぜこみます。生地をマフィンの型に入れます。
  5. オーツ、バター、三温糖と強力粉を混ぜ、桃を刻みます。
  6. オーツと桃を生地の上に入れます。オーブンを170ºCまで温めます。
  7. マフィンを45分焼きます。

And that’s it! Feel free to swap in the peaches for blueberries, apples, raspberries or whatever fruits you would like.

Hugs and puppies!


Peach Tart

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Wow. It’s been literally a full month since I posted. Whoops. I’m sorry! I’ve been baking, but really bad with updating the blog. I think I explained it in my last post, but I think it’s also because I haven’t really been making some original recipes and well, I’ve just been baking things that I’ve already made before.  If you follow my instagram, you’ll notice that I’ve dabbled in marshmallow making and that’s been pretty cool.  I got the recipe from this awesome marshmallow cookbook by Tim Kinnaird,  But that’s besides the point.  Now that it’s getting warmer out and there’s more fresh fruits in the market (peaches! apricots! raspberries! blueberries! cherries!) I’ve been really into making tarts and pies and everyone seems to be enjoying them.  I used a great crust that I found from Amanda Hesser’s peach tart recipe, but I’ve been tweaking it a bit.

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I even made a berry tart too for the 4th of July!

So let’s get started

最近ブログして無くてごめんなさい!一番最近のブログポストからまるまる一ヶ月たってますね。色々お菓子を作っているけど、やっぱり自分のレシピでは無いのであんまりブログをしてません。でも私のinstagramをフォローしてたらマシュマロとか色々なお菓子をちゃんと作ってます。もうニューヨークは夏の季節でとても暑いです。でも夏だから色々な美味しいフルーツが買えるようになりました。さくらんぼや桃、アプリコット、ブルーベリーやラズベリやすいか。フルーツがいっぱいでいつもパイやタルトを作る気になります。でそこでいつも作っているタルトの生地はAmanda Hesser’sの桃のタルトの生地ですが、ちょっと材料を変えて見ました。中身は好きなフルーツを入れると良いよ!



-1 cup AP flour

-1/2 cup almond flour

-1/2 tsp salt

-1/4 cup canola oil

-1/4 cup olive oil

-2 tbsp whole milk

-1/2 tsp sugar


-2 to 3 peaches (for a 9 inch tart pan)

-2 tbsp unsalted butter

-1/4 cup rolled oats

-2 tbsp AP flour

-1 tbsp brown sugar



-強力粉 (120g)

-アーモンドパウダー(60 g)

-塩 (小さじ1/2)

-カノーら油 (62 ml)

-オリーブオイル (62 ml)

-牛乳 (大さじ 2)

-グラニュー糖 (小さじ1/2)


-桃 (3)

-無塩バター (2)

-オート麦 (30 g)

-強力粉 (大さじ2)

-三温糖 (大さじ1)

-塩 (小さじ1/2)


  1. Blend together the sugar, salt, AP flour and almond flour.
  2. Pour in the olive oil, canola oil and milk. Mix together to create a crust and pat into the tart pan. Make sure you push the sides firmly into the tart pan. Trim and discard the excess dough. I like to save the scraps to make mini tarts in a muffin tin.
  3. Preheat the oven to 425ºF
  4. Combine the oats, flour, brown sugar, butter and salt to create a pebbly crumble.
  5. Slice the peaches (about 1/2 an inch thick) and lay them into the crust. Sprinkle the crumble over top and bake in the oven for about 35 to 45 minutes.


  1. 強力粉、アーモンドパウダー、塩と砂糖をかき混ぜます。
  2. オリーブオイル、牛乳、カノーラ油を加え優しくかき混ぜます。生地をタルトの型に入れます。
  3. オーブンを218ºC予熱で温めます。
  4. 強力粉、オート麦、バター、塩と三温糖を混ぜます。バターは小石の形と大きさになるまで指先でつまみクランブルを作ります。
  5. 桃を厚切りにスライスし、生地に並べます。先ほど作ったクランブルを桃のスライスの上に降りオーブンで35分から45分焼きます。

And that’s it! 🙂 What’s your favorite fruit pie?

Hugs and puppies!