Pioneer Woman’s Glazed Donuts

Pioneer-Womans-yeast-glazed-donuts2

Recipe & Photo cred: https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/

INGREDIENTS

For the Donuts:

  • 1 and 1/8 cup whole milk, warm
  • 1/4 cup sugar
  • 2 1/4 teaspoons (one package) Instant Or Active Dry Yeast
  • 2 whole large eggs, lightly beaten
  • 1 and 1/4 stick unsalted butter (10 tablespoons), melted
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Shortening/oil for frying

Glaze for hot yeast donuts:

  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • Enough milk to make a thin icing (about 1/2 cup)

INSTRUCTIONS

  1. To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
  2. Add the beaten eggs and melted butter to the bowl and stir to combine.
  3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
  4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours up to overnight.
  5. To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
  6. Place the cut donuts and holes on a lightly greased baking sheet.
  7. Repeat with the remaining dough.
  8. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
  9. To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
  10. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze and enjoy right away.
  11. For the Glaze: Just combine all the ingredients in a medium bowl and mix until smooth. Add just enough milk to make thin icing. Once the donuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet (to catch the drips).

Champagne Margaritas

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INGREDIENTS
1/2 c. fresh lime juice
1 c. silver tequila
1/2 c. orange liquer
bottle champagne (about 3 cups)
lime wedges, for rim
salt, for rim
DIRECTIONS
  1. Combine all ingredients in a large pitcher and stir well.
  2. Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt.
  3. Divide margaritas between flutes and garnish with lime wedges.

Homemade Soft Pretzels

Recipe & Photo courtesy of: https://tasty.co/recipe/homemade-soft-pretzels

tasty pretzel

Inspired by foodnetwork.com

Ingredients

for 8 servings

  • 1 ½ cups

     water, warm

  • 1 tablespoon

     salt

  • 1 tablespoon

     sugar

  • 1 packet active dry yeast
  • 4 ½ cups

     flour

  • 3 tablespoons

     oil, divided

  • ⅔ cup

     baking soda

  • 2 eggs, beaten
  • coarse salt

Preparation

  1. In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
  2. Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
  3. Remove the dough and use the remaining oil to cover the bowl.
  4. Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
  5. Preheat oven to 450°F (230°C).
  6. Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
  7. Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
  8. Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
  9. Enjoy!

Great Grandma’s Italian Meatball Recipe

meatbal

Recipe & photo courtesy of: https://www.tasteofhome.com/recipes/great-grandma-s-italian-meatballs/

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 3/4 teaspoon salt
  • 1 pound lean ground turkey
  • 1 pound lean ground beef (90% lean)
  • Hot cooked pasta and pasta sauce, optional

Directions

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly.
  • In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
  • Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Chocolate Oreo Tart

Photo and recipe: https://kitchenmason.com/chocolate-oreo-tart/

oreo

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

 

Chocolate Oreo Tart Recipe

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Then gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Next, tip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

The Filling

Next up, finely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Then pour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Next, give the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Pour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Finally, cut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

NYT Cooking Margarita Recipe

Photo & Recipe courtesy of: https://cooking.nytimes.com/recipes/1016358-margarita

nytmarg

INGREDIENTS

  • 2 ounces blanco tequila
  •  Juice of 1 whole lime
  • ½ ounce triple sec, preferably Cointreau
  •  Salt for rim (optional)
  •  Lime wedge, for garnish

 

PREPARATION

  1. Fill a cocktail shaker with ice and add tequila, lime juice and triple sec. Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.

Chocolate Mousse

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Photo & recipe credit: https://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437

INGREDIENTS

  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • Garnish: lightly sweetened whipped cream

Special Equipment

  • an instant-read thermometer

PREPARATION

    1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
    2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
    3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
    4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Cooks’ notes:
• Mousse can be chilled up to 1 day. • To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).