2011 July

German Chocolate Cookies

July 31, 2011 38 Comments

Perhaps you know by now that I used to work at Walt Disney World at Epcot in the American Adventure. Of course I loved it because I’m a Disney fanatic times a billion but I must admit that I especially enjoyed the extra snacks in the breakroom. Because honestly…cake, cookies and sweet treats in the breakroom are one of the best things in life besides being able to have free access to the Disney parks whenever you want. Ok free access was better and I LOVED going to the park on my days off. I actually had one employee ask me why in the world I was going to Epcot on my day off. I told him. “BECAUSE I’M A DISNEY NERD AND PROUD OF IT!!!!” and ran away like a giddy child towards Maelstrom. (the Norway boat ride with the trolls…it’s pretty uh interesting) Seriously I’m not ashamed that I’m a Disney nerd nor am I ashamed to admit that I took about 5 giant German chocolate cookies from the breakroom. Well maybe more but who’s counting? Yes you heard me right, German Chocolate Cookies!! Oh my stars. It was a chocolate cookie with German Ghocolate Frosting on top. Of course I don’t have the recipe (I will find it one day!!) but I needed to make my own kind of German Chocolate Cookie and reminensce about eating a German Chocolate Cookie in my colonial garb. Bonnet and all.

First we’ll start on the German Chocolate Frosting. Once this frosting is done, I could just stop right there but I’ll keep going. Chop up 1 cup of pecans and measure out 1 1/4 cups of sweetened flaked coconut. Set it aside. I like to have all of my ingredients ready so I don’t get all frazzled or distracted.

Whisk together 1 cup of evaporated milk and 1 Tablespoon of cornstarch. Now don’t go using the whole can of evaporated milk, please measure it!

In a large saucepan, combine the evaporated milk/cornstarch mixture, 1 cup sugar, 1/2 cup unsalted butter (cut into pieces), 1 teaspoon vanilla extract and 3 egg yolks mixed with 1 teaspoon of water.

Start cooking the mixture over medium low heat and then increase it to medium high heat. Keep whisking while it cooks.

It should take about 8 minutes to thicken up. Oooh nice and thick and I could just stop right now and eat this in a corner with my all time favorite spatula. (yes green is my favorite green…bright green to be exact)

Throw in the pecans and sweetened flaked coconut. Stir it up!

Now put it in a container in the refrigerator. It will thicken up even more once it cools down.

Ok moving onto the chocolate cookies In a bowl of a stand mixer with the paddle attachment (you can always use a handheld mixer too!), mix 1 cup softened unsalted butter for about 3 minutes on medium speed. After it’s done mixing up, scrap the butter down a bit with a spatula. (my 2nd favorite spatula ever…and yes that’s my 2nd favorite color in the universe. Not that anyone cares)

Then add in 1 cup sugar and 1/2 cup packed light brown sugar. Mix it up on medium speed for another 3 minutes.

Now add in 2 large eggs, one at a time. Mix mix!

And throw in (well not realy throw in but you know what I mean) 1 Tablespoon of vanilla extract. And mix again!

Slowly and I mean very slowly add in the dry ingredients on low speed and mix until almost combined. If you get way too excited and overmix the dough, you’ll end up with German Chocolate Bricks and without any people to eat your cookies. So sad. I’m being overdramatic but you get the point. Don’t overmix!

Take a spatula and fold the ingredients together.

Throw in 1 1/2 cups of chocolate chips. I’m using semi sweet but use whatever floats your boat. Fold them in. Mmmm chocolate chips.

Using a cookie dough scooper, scoop the dough onto a baking sheet lined with parchment paper. Then flatten each cookie a bit with the palm of your hand.

Bake the cookies for 9 minutes at 350 degrees.

Once they’re done, cool them on the baking sheet for a couple of minutes and then transfer to a cooling rack to cool completely. You don’t want to frost the cookies while they’re hot or you’ll end up with a big mess!

Place about 1 1/2 Tablespoons of frosting on top of each cookie and spread it out. Enjoy!

German Chocolate Cookies

German Chocolate Frosting
1 cup unsalted pecans, chopped
1 1/4 cup sweetened flaked coconut
1 cup evaporated milk (make sure you add 1 cup, not the whole can!)
1 Tablespoon cornstarch
1 cup sugar
1/2 cup unsalted butter, diced and at room temperature
3 large egg yolks, lightly beaten with 1 teaspoon water
1 teaspoon vanilla extract

Cookies
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 1/2 cups semi sweet chocolate chips

First make the German Chocolate Frosting.
Chop up the pecans and measure out the coconut. Set them aside.

Whisk together the evaporated milk and cornstarch. Pour the mixture into a large saucepan along with the sugar, butter, egg mixture and vanilla extract.
Cook the mixture over medium low heat for about 4 minutes until the butter has melted.
Increase the heat to medium high and whisk constantly until it thickens. This should take about 8 minutes.
Remove the saucepan from the heat and add in the pecans and coconut and fold them in.

Put the frosting in a container and place it in the refrigerator to chill. The frosting will thicken up once it has cooled down.

While the frosting is chilling in the refrigerator, make the cookies.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

Sift together the flour, unsweetened cocoa powder, baking soda and kosher salt.
In a bowl of a stand mixer with the paddle attachment, (a handheld mixer works fine) mix the unsalted butter for about 3 minutes.
Add the sugar and brown sugar. Continue mixing for about 3 more minutes until light and fluffy.
Then add in the eggs, one at a time. Continue mixing until the eggs are combined.
Add in the vanilla extract and mix.
Slowly add in the sifted ingredients on low speed and mix until almost combined. Then take a spatula and fold the ingredients together.
Throw in the chocolate chips and fold them in.

Put the cookie dough in a bowl and cover it. Place the dough in the refrigerator and chill for about 30 minutes.

When the cookie dough has chilled, scoop balls of cookie dough onto the parchment lined baking sheet using a cookie dough scooper.
Using the palm of your hand, flatten the cookie dough just a bit.
Bake the cookies at 350 degrees for 9 minutes.

Cool the cookies for a couple of minutes of the baking sheet. Then transfer the cookies to a cooling rack to cool completely before frosting.

Once the cookies have cooled, begin frosting them. Place some of the German Chocolate Frosting on top of each cookie and spread it out. Enjoy!

Filed Under: Chocolate, Coconut, Cookies, Dessert Tagged With: German Chocolate, German Chocolate Cookies

Biscoff Spread Giveaway (giveaway closed)

July 31, 2011

Image courtesy of Lotus Bakeries

Because I love Biscoff and I especially love Biscoff spread, I’m giving away a jar of Biscoff Spread to one of you.
Now I know some of you are wondering, “what in the world is Biscoff spread?” Biscoff Spread is made of Biscoff cookies (ginger cinnamon sugar type of cookies…basically really amazing spice cookies also known as Speculoos) and has the consistency of peanut butter. But there’s no peanuts!

To enter:
Leave a comment below.

The giveaway will end on Wednesday August 3rd at midnight.

One comment per person please. This giveaway is open to everyone. Good luck!

This giveaway is provided by me and only me.

Filed Under: Giveaways Tagged With: Biscoff, biscoff giveaway, Biscoff Spread, speculoos

Flourless Peanut Butter and Jelly Thumbprints

July 28, 2011 33 Comments

If I could live on one food for the rest of my life it would be bagels (obviously). I would probably fall apart without my beloved bagels and cream cheese. Whole wheat, whole grain, sesame…I love them all. You don’t even want to know how sad I get when gingerbread bagels are no longer available at Panera Bread. It’s a tragic day when they leave in January but quite the event (seriously, I’m that obsessed just in case it wasn’t obvious by the name of my blog) when my glorious bagels arrive in November.

But my #2 food that I could live on for eternity is peanut butter. I could eat it all day long and honestly the best way is just to stick my finger in the peanut butter jar. I’m sorry but I just don’t have time to find a spoon and yes it’s my own jar. So if I find a way to throw peanut butter in everything and anything then I’m going for it especially if it’s in a dessert. And what’s better than peanut butter cookies with jelly? Not much really except gingerbread bagels. (the food!)

These are the easiest cookies in the universe and so tasty. In a large bowl, throw in 1 cup of creamy peanut butter (you can use crunchy too), 1/2 cup packed light brown sugar, 1/4 cup sugar, 1 large egg and 1/2 teaspoon vanilla extract.

Mix it up.

Mmmm peanut butter cookie dough.

Scoop the cookie dough using a cookie dough scoop onto a baking sheet lined with parchment paper.

Take each piece of cookie dough and roll it into a ball.

Now I know these are called thumbprints because you’re supposed to stick your thumb in the cookie but I just use my finger. Stick your finger into the cookie. You want to make a bigger indent than you would with a regular thumbprint cookie.

Place 1/4 teaspoon of jam in the center of each cookie.

Bake the cookies for 11 minutes at 350 degrees. Then enjoy!

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Flourless Peanut Butter and Jelly Thumbprints
(makes 13-14 cookies)

1 cup creamy peanut butter (crunchy is good too!)
1/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3 1/2 teaspoons strawberry jam (any kind of jam is good!)

In a large bowl combine the peanut butter, brown sugar, sugar, egg, and vanilla extract. Mix everything together.

Line a baking sheet with parchment paper. Using a cookie dough scoop, scoop cookie dough balls onto the parchment paper. Once you’ve scooped then onto the parchment paper, roll the cookie dough in your hands to form a ball.

Press your finger into each cookie dough ball. Put 1/4 teaspoon of jam into the center of each cookie.

Bake at 350 degrees for 11 minutes. Let the cookies cool for a couple of minutes on the baking sheet and then transfer to a cooling rack to cool.
Enjoy!

Filed Under: Cookies, Dessert, Peanut Butter Tagged With: flourless, Flourless Peanut Butter and Jelly Cookies, gluten free, Peanut Butter and Jelly Thumbprints

Oatmeal Peanut Carmelitas

July 25, 2011 47 Comments

Any kind of bar that resembles candy has my name all over it. But if it tastes like a Snickers bar, then I’m all over it like it’s the last food on Earth and no I’m not sharing. Now when it comes to Oatmeal Carmelitas, I could eat these bars for breakfast, lunch and dinner because candy like bars are just so much better than soup (sort of..I love soup) or bagels (well kind not really…but they come close). But swap out the walnuts which are typically used in Oatmeal Carmelitas for peanuts and I really could see myself eating an entire batch of these instead of a bagel.

Mix together 1 cup all purpose flour, 1 cup quick cooking oats, 3/4 cup packed light brown sugar, 1/2 teaspoon baking soda and 1/4 teaspoon of kosher salt in a large bowl.

Cut up 3/4 cup of softened unsalted butter and throw it into the bowl. Using a fork, cut the butter into the other ingredients.

I could seriously stop right here and just eat that oat mixture. But I’ll restrain myself.

Lightly grease an 8 by 8 inch pan and press half ot the mixture into the bottom of the pan. Bake at 350 degrees for 10 minutes.

Once it’s done baking, cool for about 15 minutes on a cooling rack.

Sprinkle 3/4 cup lightly salted peanuts on top of the crust. Mmmm.

Add 6 ounces of semi sweet chocolate chips on top of the peanuts.

In a bowl, mix together 3/4 cup of caramel topping (the kind you put on top of ice cream…mmm ice cream…) and 3 Tablespoons of all purpose flour.

Pour it on top. Oh my stars.

Spread the caramel out a bit.

Take the remaining oat mixture and crumble it on top. Bake at 350 degrees for 17-20 minutes. Cool completely before cutting into squares. Enjoy!

Oatmeal Peanut Carmelitas

1 cup all purpose flour
1 cup quick cooking oats
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup unsalted butter, softened and cut into pieces
3/4 cup lightly salted peanuts
6 ounces semi sweet chocolate chips
3/4 cup caramel topping (ice cream topping)
3 Tablespoons all purpose flour

In a large bowl, mix together the flour, oats, brown sugar, baking soda and kosher salt. Add in the butter and cut the butter into the dry ingredients using a fork.
Lightly grease an 8 by 8 inch baking pan. Press half of the mixture in the bottom of the pan.
Bake at 350 degrees for 10 minutes. Then cool on a cooling rack for 15 minutes.

Put the peanuts on top of the crust. Then sprinkle the chocolate chips over the peanuts.
In a bowl, mix the caramel with 3 Tablespoons of flour. Pour over the chocolate chips.
Crumble the remaining oat mixture on top of the caramel.

Bake at 350 degrees for 17-20 minutes.
Cool completely before cutting into squares.
You can eat them at room temperature or you can also chill them in the refrigerator (my favorite way to eat them!)

Filed Under: Bars, Chocolate, Dessert Tagged With: bars, Oatmeal Peanut Carmelitas, Snickers

Raspberry Crumb Pie

July 22, 2011 49 Comments

Pie is one of the foods I learned to love just like cheesecake. It wasn’t until I started my food blog that I fell in love with pie. Ok I confess I became addicted to it and even dreamt about pie. Chocolate cream pie, cherry pie and lemon meringue pie. You know that’s a good thing when you have nice dreams about berry pie rather than nightmares about pie crust. I used to throw the crust to the birds or the squirrels (squirrels don’t eat pie crust I realized) or give it to my dad. But now it’s the part I look most forward to and I find myself eating the crumbs from the crust. Not to mention I can’t believe there are times where I’d rather eat pie than brownies. Brownies used to be the love of my life and now pie is starting to take over. But of course it’ll never take the place of my beloved cake with a mound of buttercream frosting because that would just be wrong.

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To show its appreciation, Yahoo! has committed to donate $20,000 to Share Our Strength on behalf of US, the Foodbuzz community of publishers and
readers.

In turn, you have the opportunity to show your support of this partnership by setting Yahoo! as your homepage by clicking on this link. Like what they’re doing? Let them know by changing your homepage!

Here are two things you can do raise awareness about this important cause:

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2. Share the campaign with your Facebook friends and Twitter followers.

Thanks for your support!

Now on with the pie!

In a large bowl, combine 4 cups flour, 3 Tablespoons sugar and 2 teaspoons kosher salt. Now put the bowl in the freezer for 5 minutes. Yes trust me on this.

Dice 1 3/4 cup shortening and put it in the freezer too. Don’t put it in the bowl yet!

Add the shortening to the bowl.

Cut the shortening into the ingredients with a fork. The mixture will be crumbly.

Mix together 1/2 cup of very cold water and 1 large egg. Pour it into the bowl.

Combine everything with a fork.

Form the pie dough into a flat circle.

Cover it with plastic wrap and place the dough in the refrigerator for at least 2 hours.

Once the pie dough is done chilling, flour the counter and the rolling pin. Roll the dough out into a big circle. Well a sort of circle, it doesn’t have to be perfect.

Roll the dough over the rolling pin.

Then roll the dough over the pie plate (a 9 inch pie plate).

Press the dough into the pie plate. Trim the excess dough off the edge and then crimp the edges. You can either get all fancy and crimp the edges or simply take a fork and crimp the edges. It really doesn’t matter because you’re going to eat it anyway!

Place the pie in the refrigerator while you work on the filling.

Put 4 1/2 cups of raspberries in the pie.

In a bowl of a stand mixer with the paddle attachment, combine 1 cup sugar, 1/3 cup all purpose flour, 1/2 cup sour cream, 2 large eggs (at room temperature) and 1/2 teaspoon vanilla extract.

Pour the filling over the berries. Mmmm oh my stars.

Spread it out.

Now moving onto my favorite part. The crumb topping! Combine 2 1/2 Tablespoons packed light brown sugar, 2 Tablespoons sugar, 1/2 teaspoon ground cinnamon and a pinch of ground nutmeg.

Pour in 1/4 cup melted unsalted butter. Oh how I love butter. Mix it up.

Add in the 1/2 cup plus 2 1/2 Tablespoons flour. Mix mix!

Crumble the topping over the pie.

Mix together 1 large egg and 1 Tablespoon of water. Brush it over the edge of the crust.

Bake at 350 degrees for 1 hour and 10-15 minutes. Cool for at least an hour on a cooling rack to let the filling set. Then enjoy!

Raspberry Crumb Pie

Crust
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg

1 large egg mixed with 1 Tablespoon water (for the egg wash)

Filling
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour

In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.

Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork.

Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.

Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.

Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix on medium speed until combined.

Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.

Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!

Filed Under: Dessert, Pie Tagged With: dessert, raspberry pie, summer desserts

Giveaway Winner

July 21, 2011 1 Comment

Thank you all for participating in the giveaway! The winner is: kitchenarian.

Congrats! Please email me at gingerbreadbagels@gmail.com

Filed Under: Uncategorized

Peanut Butter Cup Cheesecake Brownies

July 19, 2011 56 Comments

I used to not be a cheesecake fan and would much rather chow down on a piece of chocolate cake instead (as long as it had a ton of frosting on it). But one day I ate a piece of carrot cake cheesecake from the Cheesecake Factory and it was pure cheesecake love. I think it was the idea of cream cheese frosting on top of cheesecake that really drew me in. If it was possible and I had the metabolism of a 12 year old, I would have gladly eaten every single cheesecake from the dessert case. Then one day I started my food blog and created my own cheesecake concotions and that’s when my cheesecake love grew even deeper. In my humble opinion, candy, cookies and cake belong in cheesecake and perhaps that’s why I love it so much now. So of course you know this isn’t just a recipe for cheesecake because then you’d either think I wasn’t feeling well or hit my head. It’s no bake cheesecake on top of peanut butter cup filled brownies. And yes that’s hot fudge drizzled on top.

First make the brownie portion of the cheesecake brownies. Sift 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt into a bowl. Set aside.

In the bowl of a stand mixer with the paddle attachment, mix together 3/4 cup packed light brown sugar, 3/4 cup sugar, 1/2 cup melted unsalted butter and 1 Tablespoon vanilla extract.

Then add in 2 large eggs (at room temperature), one at a time.

Slowly add in the sifted ingredients until almost combined.

Take a spatula and fold the ingredients together.

Now comes my favorite part of course. Chop up 6 peanut butter cups.

Throw them into the bowl and fold them in.

Spread the brownie batter into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 30 minutes.

Cool compltely before spreading the cheesecake portion on top. If you don’t wait, you’ll end up with a giant mess.

Once the brownies have completely cooled, begin making the cheesecake. The cheesecake part on top of the brownies is no bake which makes things way less complicated. In a bowl of a stand mixer with the whisk attachment, whip 1 cup heavy whipping cream until stiff peaks form.

Set aside the whipped cream.

In a bowl of a stand mixer with the paddle attachment, add in 8 ounces of softed cream cheese and 1 1/2 teaspoons vanilla extract. Sift 1 cup of powdered sugar over the bowl.

Mix on medium speed to completely combined.

Throw in the whipped cream and very carefully fold it in. You want to make sure it’s completely combined but don’t mix it to death.

You’ll probably notice that the cheesecake is a lot lighter than regular cheesecake. I mean in texture not calories!

Spread the cheesecake mixture on top of the brownies. Chill for 4-5 hours in the refrigerator until the cheesecake portion has set. Cut into squares. If you like, drizzle with hot fudge topping. Enjoy!

Peanut Butter Cup Cheesecake Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
6 peanut butter cups

1 cup heavy whipping cream
8 ounces cream cheese, softened (that’s 1 block of cream cheese)
1 1/2 teaspoons vanilla extract
1 cup powdered sugar
hot fudge topping (don’t heat it up! keep the hot fudge topping at room temperature)

Sift the flour, cocoa powder and kosher salt into a bowl. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, melted butter and 1 Tablespoon vanilla extract on medium speed.
Add in the eggs, one at a time and mix until combined.
Slowly add in the sifted ingredients and mix until almost combined. Take a spatula and fold the ingredients together.

Cut up the peanut butter cups and throw them in. Fold them in with a spatula.

Lightly grease an 8 by 8 inch baking pan and spread the brownie batter into the pan. Bake at 350 degrees for 30 minutes. Cool the brownies in the pan on a cooling rack.
Before spreading the cheesecake portion on top, make sure the brownies have completely cooled.

In a bowl of a stand mixer with the whisk attachment, whip 1 cup of heavy whipping cream until stiff peaks form. Put the whipped cream in another bowl and set aside.

In a bowl of a stand mixer with the paddle attachment, add in the cream cheese and 1 1/2 teaspoons vanilla extract. Sift the powdered sugar over the bowl. Mix the ingredients on medium speed until completely combined.
Add in the whipped cream and gently fold it in. You want to completely combine the whipped cream into the cream cheese mixture but don’t overmix it.

Spread the cheesecake on top of the brownies. Chill for 4-5 hours until the cheeecake has set.
Cut into squares. If you like, drizzle with hot fudge topping. Enjoy!

Filed Under: Bars, Brownies, Candy, Cheesecake, Chocolate, Dessert, Peanut Butter Tagged With: Cheesecake Brownies, Peanut Butter Brownies, peanut butter cups

Orange Glazed Blueberry Doughnuts and A Giveaway (Giveaway Closed)

July 16, 2011 217 Comments

I’ve been wanting to buy a doughnut pan forever. When I say forever I mean lightyears. I’m frugal when it comes to buying things for myself and won’t buy any kind of baking tool or equipment unless I feel it’s absolutely necessary. Typically I fry donuts because in my fat and sugar filled mind, donuts are meant to be fried. But I found this contraption (yes I just called the doughnut pan a contraption) intriguing and simple to use. I bought one for me and I bought one for you too. So what was the first baked doughnut recipe for my blog that I made? Baked doughnuts filled with blueberries and orange zest and then dunked in an orange glaze. Mmmm I drool on myself just writing that. Ok you get the point. Doughnuts are one of the best inventions in the world and I love them.

GIVEAWAY CLOSED!

Now onto the doughnuts. It’s so difficult writing doughnuts for me. I keep wanting to write donuts. Does it matter? Ok I’m rambling…on with these baked things.
Sift 2 cups of cake flour, 3/4 cup sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt into a large bowl. Mix mix!

Grate some orange zest and throw in 1 teaspoon.

Mix it up!

Add in 3/4 cup buttermilk

2 Tablespoons melted unsalted butter

2 lightly beaten large eggs at room temperature.

And 1 teaspoon of vanilla extract.

Carefully mix everything together. Don’t get all excited and beat them to death.

Take 1/2 cup of blueberries and chop them up. We don’t want giant pieces of blueberries nor do we want mushy blueberry pieces.

Fit a piping bag with a round decorating tip. Now you may think “how in the world are those blueberries going to fit through that tip?” They will, don’t you worry. When you squeeze the bag they fly right out. If they get stuck at all, just poke the blueberry to smash it a bit and it’ll come out.

Lightly spray a doughnut pan with non stick spray. Pipe the batter into the doughnut pan. You’ll want to fill it up about 2/3 of the way. Please don’t overfill the pan or your doughnuts will look like fluffy biscuits. Not that biscuits aren’t tasty and all but these are doughnuts.

Bake them at 425 degrees for 9 minutes. Allow the doughnuts to cool in the pan for about 4 minutes.

While the doughnuts are baking, make the orange glaze. Mmmm glaze. I could dunk my head in this stuff. Throw 3 cups of powdered sugar into a large bowl. Add in 2 Tablespoons of freshly squeezed orange juice.

2 teaspoons of vanilla extract

And 4 Tablespoons (1/4 cup) of milk.

Whisk it up. Then set the glaze aside.

Turn the doughnut pan upside down and take out the doughnuts.

Take a doughtnut and dunk it into the glaze and flip it over to coat both sides with the glaze. Then dunk it again on both sides. Mmmm.

Place the doughnuts on a cooling rack placed on top of a baking sheet.

Let the glaze dry and then enjoy!

Orange Glazed Blueberry Doughnuts

(base donut recipe adapted from Wilton)
2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon orange zest
3/4 cup buttermilk, at room temperature
2 eggs lightly beaten, at room temperature
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup blueberries, chopped

3 cups powdered sugar
1/4 cup whole milk
2 Tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract

Sift the cake flour, sugar, baking powder and salt into a large bowl. Mix. Add in the orange zest and mix it in.
Pour in the buttermilk and add in the eggs, butter and vanilla extract. Gently mix the ingredients together. It’s very important that you don’t overmix the batter.
Chop up the blueberries and add them to the batter. Fold them in.

Lightly grease a doughnut pan.
Fit a piping bag with a round decorating tip. Put the batter into the piping bag.
Pipe the batter into the doughnut pan. You want to fill each one up 2/3 of the way.

Bake the doughnuts at 425 degrees for 9 minutes.

While the doughnuts are baking, make the glaze.

Put the powdered sugar in a large bowl. Add in the orange juice, milk and vanilla extract. Whisk to combine. The glaze will be thick at first.

Once the doughnut are done baking, let them cool in the doughnut pan for 4 minutes. Then remove them from the pan.
Dip each one in the glaze on both sides. Then dip them again on both sides.
Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry. Then enjoy!

Filed Under: Blueberries, Breakfast, Dessert, Doughnuts, Uncategorized Tagged With: baked doughnuts, doughnuts

No Bake Peanut Butter Cookies

July 13, 2011 53 Comments

I’m an absolute peanut butter fanatic and it’s one thing I have to hide from myself. If there’s a jar in front of me I can’t help but put my finger in the jar. (yes the jar is all mine, I wouldn’t do that to another person’s peanut butter) I just can’t buy peanut butter anymore, it’s lethal when it’s around me. If it’s in my house solely for baking purposes, I put it on the highest self so I can’t reach it. Ok it’s not like I really have to put it on the highest self since I’m 4′ 11″ but you get the point. I am a peanut butter lover.

First measure out 4 1/2 cups of quick cooking oats and 1 1/2 cups of peanut butter. If you don’t have quick cooking oats, just put them in the food processor and grind them up a bit. Not too much though!

In a large saucepan, combine 2 1/2 cups of sugar, 3/4 cup unsalted butter and 3/4 cup milk.

Bring it to a boil and let it boil for about 3 minutes. Then remove it from the heat.

Throw in the peanut butter and 1/2 teaspoon vanilla extract. Stir stir stir!

Add in the quick cooking oats and stir to completely combine.

Using a cookie dough scooper, scoop the cookies onto the wax paper. Allow them to set until they’ve firmed up.

Then chow down on the cookies and enjoy!

No Bake Peanut Butter Cookies

4 1/2 cups quick cooking oats
1 1/2 cups creamy peanut butter
2 1/2 cups sugar (feel free to reduce it down to 2 1/4 cups)
3/4 cup unsalted butter, diced
3/4 cup whole milk
1/2 teaspoon vanilla extract

Measure out the quick cooking oats and peanut butter. Set aside.
Place a piece of wax paper on top of a baking sheet. You’ll need more than one baking sheet. This recipe makes a lot of cookies!

In a large saucepan, combine the sugar, butter and milk. Bring to a boil and boil the mixture for 3 minutes. Remove the saucepan from the heat and add in the peanut butter. Stir it up. Then add in the vanilla extract. Stir. Finally add in the oats and stir to completely combine.

Using a 1 1/2 inch cookie dough scoop, scoop the cookies onto the wax paper. Allow them to set until they’ve firmed up somewhat. They won’t be completely firm. These cookies are a bit softer than regular no bake cookies.

Enjoy!

Filed Under: Cookies, Dessert, Doughnuts Tagged With: No Bake Cookies, No Bake Peanut Butter Cookies, Peanut Butter