recipe: raised doughnuts

I am personally not a huge fan of doughnuts, but my husband and children are. It’s usually their treat whenever we make the odd trip into town and need some sort of snack in order to make it to the next meal! I’ve always wanted to try baking them myself, but never seemed overly motivated. That is, until now.

These were actually fairly easy to make! The only issue was that every website that I came across would not say how long to cook the doughnuts in the oil. I thought that turning raw dough into cooked dough would take 5-10 minutes at least. In fact, it only tastes about 2 minutes! Hence they are a little darker than they should be. However, I adjusted the recipe accordingly. My next batch (and yours) should turn out perfectly!

Raised Doughnuts

Makes 1 dozen

Ingredients:

1/2 cup granulated sugar
2 tbsp butter, plus more to grease
3/4 cup buttermilk or soured milk, hot
1/4 cup water, hot
1 1/2 tsp active dry yeast
1 large egg
3 1/2 cups all-purpose flour
1 tsp ground nutmeg
1 tsp salt
4 cups oil
Icing
Sprinkles

Steps:

1. In a large bowl, combine the sugar, butter, milk, water, and yeast. Stir. Let stand covered for 10 minutes.

2. Next beat in the egg. Add the flour, nutmeg, and salt and mix until well combined. Knead in bowl until consistency is firm yet not too sticky. Grease a medium-sized bowl and place dough inside. Cover with a tea towel and let stand for 1 hour.

3. Punch down dough. Move to a floured surface and roll out into one long strip. Divide into 12 balls. Poke a hole in the centre of each ball using your finger. Work into a nice, even, smooth shape of a doughnut. Repeat. Cover and let rise for 30 minutes.

4. Drop each doughnut into a deep fryer or lightly boiling pot of oil. Cook for about 1 minute on each side, then remove and place onto tea towel over a cutting board or cookie sheet. Let cool. 

5. Finally, decorate as desired! I glazed with icing and then topped with sprinkles. Have fun with it! They’re yours to enjoy.

Emory

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recipe: strawberry crumb muffins

Strawberry Crumb Muffins
(Makes 1 dozen large muffins, or 1.5 dozen medium muffins)

A three-part recipe that is a little more time consuming than your average muffin, it is the perfect addition to any summer (or fall) outing or get-together. They are moist and sweet (but not overly), and can be enjoyed by children and adults alike. That’s a win in my book!

Ingredients: 

For the topping
½ cup granulated sugar

½ cup all-purpose flour
1 tsp cinnamon
4 tbsp butter, room temperature

For the muffins
3 cups all-purpose flour

2 tsp baking powder
½ tsp cinnamon
½ tsp salt
6 tbsp butter, room temperature
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup milk
2 cups strawberries, chopped

For the icing
(depending on how thick you would like it- this is quite thin)
1 ¼ cup powdered sugar

1 tbsp butter
2 tbsp milk
¾ tsp vanilla extract

Steps:

1. For the topping- combine all four ingredients in a medium-sized bowl. Mix until consistency is very breakable. Set aside.

2. For the muffins- preheat oven to 400°F. Add flour, baking powder, cinnamon, and salt into a medium bowl. Mix well.

3. In a large bowl, combine the butter, sugar, eggs, vanilla extract, and milk. Then gently fold in the dry flour ingredients. Finally, add the strawberries and stir until just combined.

4. Divide the batter among 12 (or 18) well-greased muffin cups. Then top each one with the crumb topping. Bake for approximately 20 minutes or until evenly cooked through. Let cool before transferring to a rack.

5. For the icing- combine all ingredients and mix until the icing is as thick as you would like it. (The runnier the glaze, the easier it is to drizzle!) Then spread over each cooled muffin.

The muffins should be eaten soon after baking. Store them in a fridge in an airtight container up to 5 days. Can be frozen, thawed, and eaten as well!

Emory

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chocolate cake cupcakes

ChocolateCake5This year for Geoffrey’s birthday, I promised to bake him a cake. I typed in the words “best chocolate cake recipes” into Google, clicked on the first page that came up, and promptly made a shopping list of ingredients that we were in need of. The night before his big day, we returned home from visiting his family, and I set out to make the cake.

We moved into The Little Barn only a few weeks ago, but between work, dogs, contractors, and life, we have yet to unpack absolutely every box. (We only just got our kitchen sink installed on Friday.) When I went to grease two 9″ cake pans, I realized that I only had one bread pan, a casserole dish, and two muffins trays. Pardon my French, but my first thought was, “Shit. Now what?” Never one to be deterred in the kitchen, I chose to turn this two-tiered chocolate cake into 29 muffins, given that he was turning that exact age this year.

This one decision turned an everyday chocolate cake recipe into a beautiful mountain of chocolate cupcakes. It was definitely a silver lining moment.

ChocolateCake1Chocolate Cake Cupcakes:

For the cake mixture:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the frosting:
2 3/4 cups confectioners’ sugar

6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk
1 tsp vanilla extract

ChocolateCake2Steps:

1. Preheat oven to 350°F. Prepare the muffin trays by buttering and lightly flouring.

2. Add flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Whisk through to combine well.

3. Add milk, vegetable oil, eggs, and vanilla. Mix at medium speed until combined. Add boiling water, and beat at a high speed to add air to the batter.

4. Distribute mixture evenly to muffin trays, filling about 1/2 to 3/4 full. Bake for approximately 17 minutes, or until cake tester comes out clean. Let cool.

ChocolateCake65. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.

6. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

7. Once cool, remove the cupcakes from the trays. Frost the tops of each cupcake. Place in the refrigerator.

8. After the frosting has hardened, build a tower of cupcakes. Then serve, and enjoy!

ChocolateCake10ChocolateCake8Because of time constraints, I had to use store-bought icing for Geoffrey’s Chocolate Cake Cupcakes. The next time that I make this, I will be sure to make it from scratch. BTW, I most definitely will be making this recipe again. The design and the taste were that extraordinary! Be sure to try it out for yourself!

<3

Emory

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favorite fridays.

betty crocker cupcakes with marshmallow glaze.

DSCN5511DSCN5507

we were organizing our pantry when we came across a box of betty crocker cake mix. i should make cupcakes, i thought.

upon completion, i realized that we did not have any icing sugar. i did, however, have a new-found supply of marshmallows.

i was pleasantly surprised when google informed me that marshmallows could serve as the basis for an icing recipe. i was even more surprised when it turned out to be utterly delicious!

i also added sprinkles, which again was discovered in our pantry.

marshmallow icing

2 egg whites

1 1/2 cup white sugar

1/3 cup cold water

1 1/2 tsp light corn syrup

1 tsp vanilla extract

1 cup miniature marshmallows

put egg whites, sugar, water, and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat.

stir in marshmallows and vanilla. beat until they melt.

(i made this recipe a bit differently since i wanted a glaze rather than fluffy icing, but both methods are easy, quick, and equally savory!)

DSCN5502

enjoy!

Sign-2013-5-18-12.20.12

  • Welcome, friends! My name is Emory. I am a wife and mother to four (two on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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