Baked Doughnuts – Just as good as fried

Whether you grew up with the “doughnuts” or the more modern “donuts,  it’s hard to resist these fresh baked treats. A classic snack that is prepared in various ways with various toppings or fillings to chose from – glazed, jelly or cream filled, dusted with powdered sugar or sprinkles, doughnuts are a delicious treat many people like to indulge in.
My Emma loves doughnuts, when she was really young and we would go grocery shopping, her favorite and last stop was at the doughnut counter.  I don’t think we ever went grocery shopping without stopping for one. Her order was always the same, vanilla dipped with coloured sprinkles. Today, she is more willing to venture out to include cinnamon sugar and powdered to her list of favourites.

With National Doughnut day around the corner (June 1), I thought I would make doughnuts as a treat for Emma. Now, there are two types of doughnut batters you can make –  yeast or cake. Yeast doughnuts are more the traditional doughnut that uses yeast and tends to be soft, fluffy but relies on the doughnut toppings or fillings for its sweetness. Cake doughnuts are made with what would resemble more of a cake batter, it tends to be more crumbly and a bit sweeter just like cake. I prefer yeast doughnuts, the struggle I always have is with the frying part of making doughnuts. I know there are people who believe if you are going to indulge than indulge big. I understand the mindset but I still feel that if there is a bit of a healthier way to enjoy something, then you should try. Doesn’t make you feel so guilty when indulging and when was the last time you ate just one doughnut.
Most doughnut recipes I have come across that bake the doughnuts vs fry, tend to be the cake batter ones. The recipe I am going to share with you, is a yeast dough that is baked. It was really hard to tell that they were baked and just like regular doughnuts that are amazing the day you bake them but can be heated in the microwave the next day to get that soft chewy texture back.

Cinnamon Sugar Doughnuts

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Here is what you will need:

For the dough:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup  sugar
  • 2 1/4 teaspoons active dried yeast
  • 2 tablespoons unsalted butter
  • 1 cup milk (I used 2%)
  • 1/3 cup water
  • 1 Tbsp vanilla extract

For the cinnamon sugar

  • Melt 4 Tblsp  butter in a bowl
  • 1 cup of sugar
  • 4 tablespoons of cinnamon

How to make the cinnamon sugar doughnuts:

For the dough

  • Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
  • In a saucepan, melt butter. Add milk, water and vanilla extract until just warm.
  •  With the standing mixer on speed 2, add the milk mixture and mix until everything is combined and the dough is smooth (about 5 minutes).
  •  Grease a large bowl and place the dough in the bowl and turn to coat lightly. Cover  with plastic wrap  and let the dough rise until doubled, 1 -2 hours.
  • Heat the oven at 350
  • Turn out dough onto a lightly floured surface.
  • Roll out to ½ “ thick.
  • Using a doughnut cut of your donuts. If you do not have a doughnut cuter circles.
  • Cover your donuts and let them rise at room temp for 30 minutes.
  • Unwrap the donuts. Brush the very top with melted butter.
  • Bake for 13 minutes.

For the cinnamon sugar

  • Melt  butter.
  • Mix sugar and cinnamon in a bowl.
  • Take you donuts out the oven and while warm dip the doughnuts in melted butter and then toss into the cinnamon sugar.
  • Place on a wire rack to cool completely.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

To view the original doughnut recipe go to Gemma Stafford’s website at http://www.biggerbolderbaking.com/homemade-donuts/

Jalapeno Corn Bread

I know, another jalapeno recipe – clearly my family love jalapenos. Bare with me, this recipe is a good one.
If you are like me, I find that I make more of certain things based on the season that I am in. So as the spring becomes more sunny and warm, I find myself back in the kitchen ready to bake my favourite things like the recipe that I am going to share with you today.
Corn bread has become very popular outside the southern states because of its wonderful aroma and amazing texture. What I like about corn bread is that it has a basic favour that you can easily change up or personalize with the ingredients that you add to it. Like adding cheese and jalapenos  to take it over the top on the delicious scale. This recipe is a basic corn bread recipe that you can easily have fun with and add your own ingredients but I promise you, adding jalapenos and cheese will not disappoint!

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Here is what you will need:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 cup sour cream
  • 1/3 cup corn oil
  • 1 egg, lightly beaten
  • 6 oz. sharp cheddar cheese, grated  (i have also subbed the cheddar cheese with parmesan cheese)
  • 1 or 2 jalapeños, seeded and finely chopped
  • 2 green onions chopped (optional)

 

Here is how to make it:

  • Preheat an oven to 375°F. spray a 9-inch spring-form cake pan.
  • Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl.
  • In another bowl, whisk the milk, sour cream, corn oil and egg.
  • Fold milk mixture into the flour mixture. Be careful to not overmix.
  • Gently stir in half of the grated cheese, green onion (if using) and the jalapeno
  • Pour into the prepared pan.
  • Sprinkle with remaining cheese.
  • Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for 10 minutes, then turn out onto a rack to cool.
  • Cut into squares and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Crispy Chicken Taquitos

Entertaining and making food for kids can be a tricky business at the best of times, especially if any of them are picky eaters. I am always looking for fast and fun recipes for Emma particularly if she is entertaining friends. Luckily I have found plenty of simple and delicious recipes that work for even the pickiest eaters and don’t take a lot of time to prepare. Crispy chicken taquitos has become one of my go to recipes. It is easy, fun to eat and has become one of Emma’s favorites to share with her friends. 

Crispy Chicken Taquitos

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Here is what you will need:

  • 2 cups of shredded chicken (I like to use rotisserie chicken)
  • 1 cup shredded mild white Cheddar cheese 
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 cup of chunk salsa plus more for serving
  • Eight 6-inch flour tortillas
  • 1/2 cup of sour cream plus more for serving
  •  Vegetable oil, for frying
  • Toothpicks
  • guacamole (optional)

Here is how to make the Crispy Chicken Taquitos

  • Add enough oil to a heavy bottom pan to come 2 inches up the sides and heat over medium heat.
  • Mix together the chicken, Cheddar, salsa and the cumin in a medium bowl.
  • Spoon about a 1/4 cup of the mixture into the center of each tortilla, add the guacamole if using. Roll the tortillas tightly around the filling and secure with a toothpick.
  • Place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes.Only fry 2 or 3 at a time making sure not to overcrowd the pan.
  • Remove the taquitos and transfer to a plate lined with a paper towel to drain.
  • Serve with salsa and/or sour cream for dipping.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Wild for Blueberries – Blueberry Muffins

Blueberries are a popular fruit treat. They have a sweet succulent flavour and are also nutritious. They can be  eaten fresh or incorporated into a variety of recipes. They have a fairly long shelf life and can last up to week in the fridge but do not wash them until you are ready to use. Blueberries are one of the many popular super foods believed to have powerful antioxidant effects and  many health benefits. Regardless of whether you are a believer in super foods  or not, they are used in a variety of goods, such as jellies, jams, muffins, pies, breakfast cereals, yogurts and even in wines and syrups. Before using them, make sure to wash them and ensure there are no small stems, leaves or over-ripened ones. My preference is to use them in muffins and coffee cakes. The recipes tend to allow the blueberry to be the star of the dish. Given this, I am going to share with you my favorite blueberry muffin recipe. I love making these for a quick on the go breakfast and they are also great as an after school snack for the kids.
Blueberry Muffins
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Here is what you will need:
  • For the topping
    • 1/4 cup of AP flour
    • 2 tbs granulated sugar
    • 2 tbs packed light brown sugar
    • 1/4 tsp of ground cinnamon
  • For the muffin
    • 7 tbs unsalted butter at room temperature
    • 3/4 cup of granulated sugar
    • 2 large eggs
    • 21/4 cups of AP flour
    • 4 tsp of baking powder
    • 1/2 tsp of salt
    • 1/4 cup sour cream
    • 1 cup of milk
    • 2 tsp of vanilla extract
    • 2 cups of fresh blueberries

How to make the blueberry muffins:

  • Preheat the oven to 375°
  • Grease 12 standard muffin tins
  • To make the topping
    • In a bowl stir together flour, sugar, brown sugar, and cinnamon.
    • Using a pastry cutter or your fingers cut or rub the butter into the dry ingredients until course crumbs form and set aside.
  • To make the muffin batter
    • In a bowl using a hand held mixer or electric standing mixer, cream together butter and sugar until light and fluffy.
    • Add the eggs and vanilla one at a time beating well until blended into the butter mixture.
    • In another bowl stir together flour, baking powder and salt.
    • Add the dry ingredients into the butter mixture in 2 increments, alternating with the milk and sour cream.
    • Stir just until moistened.
    • Using a large rubber spatula, gently fold in the blueberries just until evenly distributed taking care not to break the fruit.
    • Spoon the batter into the muffin cups level to the rim of the cup and sprinkle each with some topping mixture.
    • Bake for 20 – 25 minutes until golden brown. A toothpick inserted into the center of the muffin should come out clean.
    • Transfer to a wire rack and let cool for 5 minutes.

I hope this recipe inspires you to be creative in your kitchen – enjoy!