Monday, January 30, 2012

Red Velvet Cake Donuts

So I love making donuts in my donut pan!  I especially love cake donuts and these are right up my alley.  My kids loved this sweet breakfast on Sunday.  It's a fun way to sweeten up your sweethearts.  The batter is super thick.  Like really, really thick.  I was surprised how thick it was.  I had to get in there with my hands to mix it up.  Then I just rolled the batter into long logs and curled them around the donut rings.  So don't be alarmed when the batter is thicker than normal.  These were a hit around here.  The frosting is delish!  

Baked Red Velvet Cake Donuts

Ingredients (makes 12 donuts)
  • 2 1/4 cups FLOUR
  • 1 Tablespoon BAKING POWDER
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 3/4 cup SUGAR
  • 1 EGG
  • 2 Tablespoons BUTTER, melted
  • 2 ounces UNSWEETENED CHOCOLATE, melted
  • 1/2 Tablespoon VANILLA EXTRACT
  • 1/2 cup BUTTERMILK
  • 1 Tablespoon RED FOOD COLORING
  • 2 ounces CREAM CHEESE
  • 3/4 cup POWDERED SUGAR
  • 4 Tablespoons CREAM
  • 1/2 teaspoon VANILLA
Preheat oven to 350°. Grease a donut pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, combine sugar and egg. Add the melted butter and melted chocolate; stir well. Add vanilla, buttermilk and food coloring.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fill each donut well about 2/3 full.

Bake for 12-15 minutes, do not over bake!

Cool slightly before adding glaze.

Microwave cream cheese for 15-20 seconds.
Stir in remaining ingredients until smooth.

Recipe Source:  Crumbs and Chaos 

Linked to:  Sweets for a Saturday

Wednesday, January 25, 2012

Green Bean Bundles

So much has happened since I last posted a recipe.  The biggest one being that we moved to Texas.  Yes, that's right, y'all.  We moved out of Oregon and into Texas, and we are loving it.  Now we just need to buy some cowboy hats and boots and we are set.  We really have enjoyed our first three weeks of being here.  We are especially glad that we found a great rental considering that we were homeless for 3 weeks, livin' in a van down by the river.  (Okay, maybe we weren't living in a van, but it is still nice to have a house to live in.)  Side note:  Speaking of vans...we did purchase a mini-van.  Never thought I'd own one of those, but I have to say.  It's awesome!

I'm sure you'll all get to hear more about life in Texas and maybe even get a few Tex Mex recipes, but for now, here's my favorite new way to eat green beans.  So scrumptious!  And would y'all take a look at that bacon!  Doesn't bacon make everything better?  That it does! 

Bacon-Wrapped Green Bean Bundles

1 pound green beans with the ends snapped off
8 slices bacon
3 tablespoons butter
1 tablespoon minced red onion
1-2 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
a pinch of pepper

1.  Bring a large pot of lightly salted water to a boil. 

2.  If you're using fresh green beans (which I recommend), wash and snap the ends off.  Discard any sickly looking, overly skinny, or limp beans.

3.  When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green.  Quickly drain and rinse the beans in cold water until they have cooled. 

4.  Preheat your oven to 400 degrees F. 

5.  On a cookie sheet, divide the green beans evenly into 8 piles.  Carefully wrap each pile of beans with one slice bacon and return to the baking sheet. 

6.  Place the pan in the preheated oven and bake for 15-20 minutes or until the bacon is crisp and sizzling. 

7.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside. 

8.  When ready to serve, place bean bundles on a serving platter and drizzle with sauce.  Serve immediately.

Recipe Source:  Our Best Bites Cookbook


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