Monday, January 20, 2014

Sour Cream Doughnuts

These were a hit at my house.  And pretty easy too:)  I didn't cook the full 3 or so minutes.  The first couple I did but they got too done.  Just cook until "golden".

cups cake / soft-wheat flour, plus more for rolling and cutting
teaspoon baking powder
1teaspoon iodized salt
¾teaspoons ground nutmeg
½cup sugar
2tablespoons shortening / vegetable lard, trans-fat-free preferred
2large egg yolks
cups sour cream
canola oil for frying
Simplest Vanilla Glaze
cups confectioner's / icing sugar
teaspoon light corn syrup / golden syrup
¼teaspoon iodized salt
½teaspoon vanilla extract

1/3 cup hot water

Sour Cream Old-Fashioned Doughnuts Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside. In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbent paper. Simplest Vanilla Glaze Place the confectioner’s/icing sugar, corn /golden syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.

Monday, January 13, 2014

Quick and Easy Pizza Crust

This was really good for a "quick and easy".  I don't think it will replace my traditional crust, but when you want pizza and don't have the dough, this is good.  It reminds me a little of the "stir and mix" crusts that my dad used growing up.

Quick and Easy Pizza Crust (

1(.25 ounce) package active dry yeast


  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Thursday, January 9, 2014

1/2 and 1/2 Oreo Dirt Cake

I took a typical dirt cake and made a few revisions.  This cake went fast.  I enjoyed the vanilla pudding much better than the chocolate.  But my older son devoured the chocolate fast.

1 pkg of Oreo Cookies
1 stick butter

Crush oreos and mix with melted butter.  Press into 13 x 9 pan and chill for about 1 hour.

Cream 4 oz cream cheese.  Mix in 1 small box of vanilla instant pudding and 1 1/2 cups milk until thickened.  Stir in one cup of cook whip.  Spread in 1/2 of pan over crust.

Repeat with 1 small box of chocolate instant pudding.

Top with gummy worms and additional oreo cookies.

Pretzel Bottom Chocolate Chip Cookie Cake

This was just ok for me.  I had to bake it an additional 15-20 minutes with the foil on.  However it was done.  The pretzel crust was a bit crumbly.

Ingredients (1 cookie pie)
    Pretzel Bottom
    • 2 cups crushed pretzels
    • 1/2 cup granulated sugar
    • 1/2 cup butter, melted
    Cookie Pie
    • 1 cup butter, room temp
    • 3/4 cup light brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 2 tsp vanilla
    • 1 tsp baking soda
    • 1 tsp salt
    • 2 1/4 cups white wheat flour (or you can use white)
    • 1 cup milk chocolate chips (I used Ghirardelli cuz its the best EVER)
    • 1 (8 oz) bag Reese's minis


    Preheat oven to 350°

    Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10" pie or tart pan.

    Bake for 8 minutes. Remove from oven.

    While crust is baking make the blondie filling.

    Cream butter, 3/4 cup brown sugar and 1/2 cup granulated sugar with your mixer.

    Add eggs and vanilla and beat until combined and smooth.

    On low speed add in your baking soda, salt and flour until incorporated evenly.

    Stir in your chocolate chips and Reese's Minis until evenly distributed.

    Press mixture on top of baked crust.

    Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 - 20 minutes.

    Let cool COMPLETELY on wire rack before serving. If you do not let it cool completely, the inside will be mushy.