Coconut Biscotti Is The Yummy Treat You Need With Your Morning Coffee

IMAGE SOURCE: KING ARTHUR FLOUR

IMAGE SOURCE: KING ARTHUR FLOUR

Almost everyone has one or two cups of coffee in the morning. Sometimes we pair it with a croissant or scone, other times a classic donut. But, what about biscotti?! Biscotti is a delicious sweet cookie that is breakfast approved, and tastes even better dipped in your morning caffeine boost. We want to share with you an amazing coconut biscotti recipe that is sure to replace any other breakfast desserts you treat yourself to. 


Recipe Courtesy of King Arthur Flour. Recipe yields 30-40 biscotti.

DIRECTIONS

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
  2. Combine the 1/2 cup sifted coconut flour and 1 1/2 cups AP flour, and 1/2 cup toasted shredded or flaked coconut (optional), stirring until well blended. Set aside.
  3. In a medium-sized bowl, beat together 6 tbsp. butter, 2/3 cup sugar, 1/2 salt, 2 tsp. vanilla, 1/4 tsp. coconut extract or flavor (optional), and 1 1/2 tsp. baking powder until the mixture is smooth and creamy.
  4. Beat in 3 large eggs until well incorporated. The batter will slightly curdled, but it will smooth out when you add the flours.
  5. With your mixer running at low speed, add the flours and coconut, stirring until blended and the dough is sticky.
  6. Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
  7. Bake the dough for 25 minutes, then remove it from the oven.
  8. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
  9. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
  10. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
  11. Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

WOW Your Mom by Making These Delicious Vanilla Tea Cakes from Pete's Sweets!

Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

We’re so excited to share a delicious recipe made by our wonderful friend Peter Gray of Pete’s Sweets! These tea cakes so so light and yummy and are sure to be a crowd pleaser.

Tea Cake Ingredients:                                                         

  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups pure cane sugar
  • 4 large eggs
  • 3 ¼ cups cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole milk
  • 2½ teaspoons pure vanilla extract

Instructions:

Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. Preheat the oven to 350° F. Line a 9 X 13 cake pan with parchment paper, making sure the paper hangs over the sides of the pan. Grease and flour the parchment paper and set aside.
  2. In a mixing bowl of a stand mixer, combine the butter and sugar and beat at medium speed until light and fluffy.
  3. Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well combined.
  4. Place the cake flour, baking powder, and salt in a mixing bowl and stir to combine.
  5. Combine the milk and vanilla in a measuring cup. Alternate adding the milk/vanilla mixture and the dry mixture to the whipped butter/sugar mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
  6. Pour the batter into the prepared pan and smooth with a spatula. Bake 30-35 minutes or until the cake is golden over the entire surface and a toothpick comes out free of batter or crumbs when inserted into cakes center.
  7. Cool cake completely before assembling tea cakes.

Vanilla Buttercream Frosting Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons whole milk or heavy cream

Instructions:

Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. In the bowl of a stand mixer (or with an electric hand mixer), beat the butter at medium speed for 2-3 minutes, or until pale in color and fluffy.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Optionally, you can add in a few drops of natural food coloring.

Assembling The Cakes:

  1. Once the cakes are completely cool use a serrated knife to carefully slice the cake lengthwise, to create 2 thinner cake layers.
  2. Using a 1 ½-2 inch round cookie cutter, punch out small cake disks. (Cut the disks out as close as possible, to maximize yield)
  3. Load the buttercream icing into a piping bag fitted with a star piping tip, or use a gallon size zip top bag with one corner snipped to pipe a small dollop of icing onto the top of one single cake disk, sandwich another cake disk atop the iced cake and repeat this process to create a small stack (3-4 layers of cake per individual Tea Cake).
  4. Top with icing and decorate with flowers, fresh fruit, or powdered sugar.

Dessert Hummus Is The Healty Treat You Deserve

IMAGE SOURCE: @DELIGHTEDBYDESSERTHUMMUS

IMAGE SOURCE: @DELIGHTEDBYDESSERTHUMMUS

The worst part about eating healthy is having to say no to dessert. Lucky for you, we have found a must try healthy dessert-- dessert hummus! Like regular hummus, dessert hummus is made with chickpeas, but this treat has sweet flavor profiles like chocolate, vanilla bean, and cake batter. Here are a few of our favorite dessert hummus recipes; just process all ingredients in a food processor or blender for 30-45 seconds until smooth!


IMAGE SOURCE: THE WANNABE CHEF

IMAGE SOURCE: THE WANNABE CHEF

SNICKERDOODLE

  • 2 cups of chickpeas, drained and washed
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
  • cinnamon sugar for garnish

IMAGE SOURCE: DON'T WASTE THE CRUMBS

IMAGE SOURCE: DON'T WASTE THE CRUMBS

CAKE BATTER

  • 1½ cups chickpeas, drained and washed
  • ¼ cup flour
  • 2 tbsp. sugar
  • 1 tbsp. maple syrup
  • 1 tbsp. vanilla extract
  • ¼ tsp. baking powder
  • ⅛ tsp. salt
  • 1-2 tbsp. milk
  • sprinkles for garnish

IMAGE SOURCE: REAL SIMPLE

IMAGE SOURCE: REAL SIMPLE

CHOCOLATE

  • 1½ cups chickpeas, drained and washed
  • ¼ cup unsweetened cocoa powder
  • 3 to 4 tbsp. pure maple syrup
  • 3 tbsp. tahini
  • 1½ tsp. vanilla extract
  • pinch of salt
  • 4 tbsp. water

If you don’t have time to make dessert hummus, check out Delighted By Hummus for pre-made deliciousness!

 

Easter Dessert: Carrot Cake

IMAGE SOURCE: THE GOURMET GOURMAND

IMAGE SOURCE: THE GOURMET GOURMAND

Easter is just around the corner, so it's time to think about what your going to bring the family party! Instead of fussing over delicate appetizers or a huge tray of pasta, bring over our favorite carrot cake with cream cheese frosting. It is easy to make, easy to decorate, and will be a big hit with your loved ones.

Recipe courtesy of America's Test Kitchen.


INGREDIENTS

Cream Cheese Frosting:

  • 8 oz. cream cheese, softened
  • 5 tbsp. unsalted butter, softened
  • 1 tbsp. sour cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups confectioners’ sugar

Cake:

  • 2 ½ cups AP flour
  • 1 ¼ tsp. baking powder
  • 1 tsp. baking soda
  • 1 ¼ tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. cloves
  • ½ tsp. salt
  • 4 large eggs, room temp
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 ½ cups vegetable oil
  • 1 lb. carrots, peeled and grated

INSTRUCTIONS

For the cake: Preheat the oven to 350℉, lightly coat a 9x13 inch cake pan with vegetable oil, and line the bottom of the pan with parchment paper. Whisk the flour, baking powder, baking soda, spices, and salt in a large bowl and set aside.

IMAGE SOURCE: THE GOURMET GOURMAND

IMAGE SOURCE: THE GOURMET GOURMAND

Whisk the eggs and sugars together in another large bowl until frothy and the sugar is mainly dissolved. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified. Whisk in the flour mixture until no streaks of flour remains. Stir in the carrots.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, about 35-40 minutes. Rotate the pan halfway through baking.

Let the cake cool in the pan on a wire rack for 2 hours. Run a paring knife around the edge of the pan, invert the cake onto the rack, and peel off the parchment paper. Invert again onto a serving platter.

For the frosting: Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined. Add the confectioners sugar and continue to process until smooth, scraping down the bowl as needed. (For an orange cream cheese variation, substitute 1 tbsp. Orange juice for the sour cream and 1 tbsp. Grated orange zest for the vanilla!)


We've Already Planned Your Date Night At Home Menu!

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We all love date night! We have our man to ourselves with no interruptions from the outside world. But, sometimes we are too tired, or our wallets are too thin, to have a fancy dinner at our favorite spot. Instead, try cooking together and have dinner at home where you are comfortable! Cooking is just as sexy as that new restaurant downtown! To inspire your date night, we are sharing our fish tacos with mango salsa and corn and black bean salad recipes, along with our favorite crème brûleé recipe from the Food Network! These recipes make 4 tacos and 3 crème brûleés.


FISH TACOS

Choose a white fish that flakes easily; for this recipe we chose a wild caught cod. The amount of fish you will need varies on how much fish you want in your tacos. We recommend about 1 lb.

FOR THE FISH  Preheat the oven to 350℉ and line a rimmed baking sheet with foil. Lightly brush both sides of the fish with olive oil and season with salt and pepper. Cook for 15 minutes until it easily flakes with a fork.

FOR THE MANGO SALSA In a medium bowl mix ¼ cup finely chopped red pepper, ¼ cup finely chopped yellow pepper, ¾ cup roughly chopped red cabbage, 1 diced mango, 1 diced tomato (seeded), ½ diced avocado, juice from half a lime, and salt, pepper, and fresh cilantro to taste.

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ASSEMBLE THE TACOS For this recipe, we used small round wheat tortillas, but feel free to use your choice of tortilla! With a cast iron skillet on low-med heat, gently toast the tortillas on each side to give some char and crunch. Place a quarter of the fish in the center of the taco and top with as much mango salsa as you like. We did not create a sauce for this recipe because the salsa brightens up the taco and we didn’t want to lose the fish flavor; however, dress up your taco any way you like!


CORN AND BLACK BEAN SALSA

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FOR THE SALSA In a cast iron skillet on medium heat, slightly char ½ cup corn (we used frozen). Once the corn starts to char, turn the heat off and add ⅓ cup of finely chopped red peppers, ½ can rinsed black beans, 1 finely chopped jalapeño, and 1 tbsp. cilantro stir in paste. Mix ingredients together and season with zest from 1 lime and salt, pepper, lime juice, and fresh cilantro to taste. Serve warm with the tacos.


CRÈME BRÛLEÉ

This delicious dessert takes half an afternoon to complete but is definitely worth it! If you don’t have a cooking torch, you can find one at your local Walmart! Vanilla sugar can be used in place of granulated sugar if on hand. If not, make your own for next time!  

FOR THE CRÈME BRÛLEÉ Preheat the oven to 325°F. Place ½ quart heavy cream and ½ vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use (such as vanilla sugar- bury the dried vanilla bean in granulated sugar in an airtight container for 2 weeks for sugar that tastes like vanilla!)

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In a medium bowl, whisk together ¼ cup sugar and 3 egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 3 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûleé is set, but still trembling in the center, approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the crème brûleé from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ¼  cup sugar equally among the 3 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top (aim for an amber color). Allow the crème brûleé to sit for at least 5 minutes before serving.


Warm Sticky Figgy Pudding

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This holiday season we wanted to recreate a classic (and normally unfavorable) dessert into modern and delicious dish, so we are bringing you some figgy pudding! Dating back to 16th century England, figgy pudding is traditionally a cake filled with raisins, currants, and brandy! To give this dessert a modern twist, the raisins are substituted with figs and a warm sticky caramel sauce is poured over the cake to make it resemble a (bread) pudding by today's standards. This dessert is sweet, savory, and most importantly delightful!


WARM STICKY FIGGY PUDDING


Total Time: 2 hours

Makes: 12 servings

Ingredients:

For the Caramel Sauce:

  • 2 cups brown sugar
  • 2 cups heavy cream
  • 14 tbsp. unsalted butter

For the Pudding:

  • 1 ½ cups dried & pitted dates, chopped
  • ½ cup dried figs, chopped
  • 2 cups water
  • 1 tsp. baking soda
  • 7 tbsp. Unsalted butter, softened
  • 1 cup superfine sugar
  • 2 eggs
  • 2 ½ cups self rising flour
  • 2 ½ oz. dark chocolate, grated
  • Butter for coating ramekins
  • Ice cream or whipped cream for garnish
  • Fresh figs, quartered for garnish
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Directions:

Preheat the oven to 350℉.

Add dates, dried figs, and water to a medium saucepan and bring to a boil. Remove pan from heat and stir in baking soda. Let cool for 5 minutes, then puree in a blender.

Using a hand mixer, cream the butter and sugar. Add eggs and beat well. Fold in the four, chocolate, and pureed date mixture.

Put the mixture into  buttered ramekins, filling halfway or slightly under. Put in the oven and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

Prepare the sauce by stirring sugar and heavy cream in a saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to bring to a boil, then reduce heat to simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. They may be served in the ramekins or unmolded onto a serving plate. With a paring knife cut a cross into the top of the puddings for the sauce.

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Pour sauce into the cross in the center of the puddings, then pour more sauce over the puddings and allow to soak in slightly. Garnish with fresh figs, vanilla ice cream, or whipped cream. Serve warm and enjoy!

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Notes & Tips:

Create your own superfine sugar by placing granulated sugar in a food processor and pulsing until sugar becomes fine.

Create your own self rising flour: for each cup of flour add 1 ½ tsp. baking powder and ¼ tsp. salt and whisk until combined. For this recipe add 3 ¾ tsp. baking powder and ¾ tsp. salt to the 2 ½ cups of AP flour.

If you don’t have ramekins, you can make the puddings in a greased Bundt or muffin pan!

To add a little adult flair to your figgy pudding, add 1-2 tbsp. rum extract to your batter in the same step as adding your eggs.


Recipe courtesy of Food Network

Cinnamon Star Bread

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Do you need some food inspiration for that upcoming holiday party you volunteered to bake for? We’ve got the perfect recipe for you! This cinnamon star bread is festive, easy to make, and wow worthy. This bread recipe can either be an appetizer or dessert, and its filling is versatile! In lieu of cinnamon, use some gingerbread or apple pie spice. To make it more savory use jams, cheeses, or pesto! There are endless combinations we hope to inspire you to use for this star bread!


CINNAMON STAR BREAD


Ingredients:

For the Filling:

  • 1 large egg, beaten
  • ½ cup sugar
  • 1 tbsp. cinnamon

For the Dough:

  • 2 cups AP flour
  • ¼ cup potato flour or ½ cup instant mashed potato flakes
  • ¼ cup nonfat dry milk
  • ¾-1 cup lukewarm water
  • ¼ cup unsalted butter, softened
  • 1 tsp. vanilla extract
  • 2 tsp. instant yeast
  • 2 tbsp. sugar
  • 1 tsp. salt
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Directions:

Sift AP flour, potato flour, and dry milk through a strainer into a large mixing bowl (skip the sifting step in using instant mashed potatoes).  Add the rest of the dough ingredients into the bowl and mix and knead using a mixer, your hands, or a bread machine until soft and smooth. (We used a bread machine, which took about 50 minutes.)

Place the dough in a lightly greased bowl, cover, and let rise for 1 hour until nearly doubled in size. Then, divide the dough into 4 equal pieces, shape each piece into a ball, and allow to rest for 15 minutes. Meanwhile, mix together the sugar and cinnamon (filling ingredients) in a small bowl.

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On a lightly floured piece of parchment paper, roll 1 piece of dough into a 10 inch circle (it doesn’t have to perfect!). Brush a think coat of beaten egg on the surface and evenly sprinkle ⅓ of the cinnamon-sugar mixture, leaving ¼” of bare dough perimeter.

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Roll out a second circle, the same size as the first, and gently place on top of the filling covered circle. Brush with egg and sprinkle with cinnamon-sugar as before. Repeat the layering process, leaving the top circle bare. Make sure to reserve some egg to brush over the star once it’s shaped.

Place a 2 ½”-3” round cookie cutter, can, or drinking glass in the center of the dough circle as a guide. Press lightly into the dough to make an imprint and remove it. Using a sharp knife or scissors, cut the circle into 16 equal strips from the outside of the dough to the imprint (be sure to cut through all layers!).

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Using 2 hands, pick up 2 adjacent dough strips and twist away from each other twice so the top side is facing up again. Repeat with remaining strips of dough so that you have 8 pairs of strips.

Pinch the pairs of strips together to create a star-like shape with 8 points. Transfer the star on the parchment paper to a baking sheet. Cover and let rise until puffy, about 45 minutes. While rising preheat the oven to 400℉.

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Brush the star with a thin coat of beaten egg and bake 12-15 minutes until it’s golden brown with dark cinnamon streaks (the center should register 200℉). Let cool for 10 minutes before serving! Dust lightly with powdered sugar if desired.


Notes & Tips:

The dry milk and potato flour/flakes ensure the dough retains moisture. If you do not have dry milk, you can replace the water with lukewarm regular milk. If you don’t have potato flakes, omit this ingredient and decrease the amount of water used to ¾ cups. Your star may be slightly paler in color.

This bread can be baked and frozen for up to 1 month. Once it’s cool, wrap it airtight and store in the coolest part of the freezer. When you want to serve, thaw at room temperature then heat in the oven at 350℉ for 15 minutes until warmed through!

Find a gluten free version here!

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Let us know how your star bread turned out and what flavor inspirations you used!

Recipe courtesy of King Arthur Flour

Thanksgiving Leftovers Recipe Inspiration

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Every year you are stuck with way more Thanksgiving leftovers than wanted, and you can’t fathom eating another plate of turkey and mashed potatoes. We don’t blame you, so we helped you out of the boring leftover rut! We’ve found over twenty recipes to elevate your Thanksgiving leftovers to fun and tasty meals and snacks you’ll be excited to try!


Pumpkin Cheesecake with Gingersnap Crust

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Need to bring a dessert to Thanksgiving this year? Wow your family with this delicious Pumpkin Cheesecake! It has a spicy gingersnap crust, sweet whipped cream topping, and it is super easy to make! Bake it the night before Thanksgiving so you have one less thing to worry about the day of!

Makes: 1 Cheesecake              

Total Time: 10 hours (includes overnight cooling time!)


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Ingredients:
Crust:
2 cups gingersnap crumbs
3 tbsp. granulated sugar
½ cup unsalted butter, melted (plus extra to grease pan)
Cheesecake:
4, 8oz packages of full-fat cream cheese, room temp
1 cup packed light brown sugar
½ cup granulated sugar
½ tsp. salt
1 tbsp. cornstarch (or 2 tbsp. AP flour)
2 tbsp. pumpkin pie spice
½ cup sour cream, room temp
2 cups pumpkin puree
1 tbsp. vanilla extract
3 large eggs, room temp
2 large egg yolks, room temp
Whipped Cream:
1 cup heavy whipping cream, chilled
2 tbsp. powdered sugar
1 tsp. vanilla
Cinnamon or pumpkin pie spice for sprinkling, optional

Instructions:
For the Crust:

Preheat the oven to 350℉ and center a rack to the middle of the oven.
Grease the sides and bottom of a 9” springform pan with butter. Fit piece of parchment paper to the bottom of the pan and lightly grease.
In a food processor crush cookies into fine crumbs. Transfer crumbs to a small mixing bowl and add the sugar and melted butter. Mix with a fork to combine.
Place mixture into the greased and lined springform pan. Flatten the crust along the bottom and sides of the pan with a measuring cup, and bake until slightly darkened (8-10 min.).
When crust is done, cover the outside of the pan with aluminum foil tight enough to ensure no water seeps in during the water bath. Set pan on cooling rack while making the filling.
For the Cheesecake Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, both sugars, salt, cornstarch, and pumpkin spice on med-low speed until creamy (about 2 min.).
Add sour cream, pumpkin puree, and vanilla and continue beating on med-low until smooth, scraping the sides of the bowl as needed.
While beating, add the eggs and yolks, one at a time, until just combined. Scrape sides of bowl as needed.
Pour the cheesecake filing into the cooled crust and place into a large roasting pan. Fill the roasting pan with boiling water (only a few inches high, NOT to the top of the pan) and bake for 55-60 min. The cheesecake edges should be set and the center should slightly jiggle.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour (this helps prevents cracking).
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edge of the pan so it does not stick to the sides, remove the side of the pan, and let cool completely on a rack. Refrigerate until firm and chilled (8 hours or overnight).
For the Whipped Cream:
In a medium bowl with a hand mixer, or in a standing mixer with the whisk attachment, whip the cream until it reaches soft peaks.
Add the powdered sugar and vanilla and beat until the cream hold peaks.
Place the cheesecake onto a serving dish and pipe whipped cream around the top of the chilled cheesecake, or however you desire. Sprinkle the top with cinnamon or pumpkin pie spice if desired!

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Recipe Source here.

MAPLE BOURBON BACON CHOCOLATE DOUGHNUTS

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Maple syrup and bourbon is the fall flavor combination you will be adding to your must have list this season. Bourbon has natural notes of cinnamon, pecans, and maple syrup, so it pairs perfectly with autumn flavors. The addition of bourbon to this maple syrup glaze gives the doughnuts a warm bite of character any fall dessert should constitute, and the candied bacon garnish satisfies the salty and sweet craving we all yearn for. These doughnuts are easy to make and are the perfect addition to any party.

Yields: 16 donuts            Total Time: approx 1 hour

Ingredients:

Candied Bacon:
¼ cup brown sugar
2 tbsp. pure maple syrup (use the real stuff!)
¼ tsp. Kosher salt
½  lb. thick cut sliced bacon

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Doughnuts:
½  cup semisweet chocolate chips, melted and cooled
1 cup AP flour
½  cup dark brown sugar
⅓  cup cocoa powder
½  tsp. baking soda
¼  tsp. salt
½  cup milk
¼ cup sour cream
1 large egg
3 tbsp. unsalted butter, softened
1 tsp. apple cider vinegar or white vinegar
1 tsp. pure vanilla extract
Glaze:
1 cup confectioners’ sugar
1 tbsp. pure maple syrup
2-3 tbsp. Bourbon

Instructions:
Candied Bacon:
Preheat oven to 350ºF and lay a sheet of aluminum foil over a large jelly roll pan*. Place a wire rack on top; set aside. (Pan should be ½-1 in. deep to catch the bacon drippings)
In a small bowl, mix brown sugar, syrup, and salt until sugar is completely dissolved.
Dip each slice of bacon into the syrup mixture; run your index finger and thumb down over the sliced bacon to remove excess.
Lay each coated slice on the wire rack and bake for 20 minutes or until desired crispness is achieved. Chop bacon into small pieces and set aside to prepare doughnuts.
Doughnuts:
In a small microwaveable bowl, melt chocolate chips in microwave and let cool.
Spray a doughnut baking pan* with nonstick cooking spray with flour; set aside.
In a medium bowl, whisk flour, brown sugar, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer on low to medium speed, mix milk, sour cream, egg, butter, vinegar and vanilla until just combined. Gradually add the flour mixture and continue mixing until batter is just combined.
Using a rubber spatula, fold in cooled melted chocolate until there are no visible streaks in the batter. Spoon batter into each doughnut cavity ½ to ⅔  full.
Bake for 10-12 minutes or until a toothpick inserted in center comes out clean.
Allow doughnuts to rest in pan for 5 minutes before inverting doughnuts over onto a wire rack to cool completely. Repeat baking process until the entire doughnut batter is used.
Glaze:
In a deep bowl, mix confectioners’ sugar, syrup and 2 tbsp. of bourbon until no visible dry pockets remain. Add another tbsp. of bourbon if glaze is too thick or if a stronger taste is desired. (You can substitute extra bourbon with water if the glaze is too thick)
Assembly:
Dip each doughnut about halfway deep into the glaze. Shake excess glaze off and rest doughnuts glaze-side-up over a wire rack.
Cover glazed side of doughnut with candied bacon bits.

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*Notes:
If you don’t have a jellyroll pan you can use a disposable aluminum foil pan available in any grocery store.
Not everyone has a doughnut baking pan, but it’s one baking staple you won’t regret purchasing. We recommend this affordable pan found on amazon.
You can make many other things in a doughnut pan such as dog treats, marshmallows, ice rings, gumdrop rings, baked eggs, muffin tops, breads/biscuits. Check out Corner Blog’s website for 101 inspirational ways to use your doughnut pan!

National Chocolate Mousse Day

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Attention all chocolate lovers! Today is National Chocolate Mousse Day, and what better way to recognize one of the tastiest foods than to share one of our favorite mousse recipes with you! With just a few ingredients, you'll be on your way to chocolate heaven!

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8 ounces Milk Chocolate Chips

6 tablespoons water

2 tablespoons vanilla

2 cups heavy whipping cream

¼ cup powdered sugar

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1.     Melt the milk chocolate chips and water in a saucepan (double boiler)

2.     Whisk the vanilla in the chocolate and let it cool to room temperature

3.     Whip the cream until it makes soft peaks, and then add the powdered sugar

4.     Fold the cooled chocolate mixture into the whip cream mixture until it is well combined

5.     Top with extra whipped cream or chocolate drizzle and enjoy!