Honey Mustard Chicken

So I posted this recipe a long time ago, back before anyone read my blog (except for me, myself and I) and back before I gave my blog any love.  : )  The picture was horrible too.  I figured that this little dear needed a makeover being that it is one of our "Go to" recipes.  It is a crowd pleaser and yet so easy to make.  (I love those kinds of recipes!)  We love it!!!

Honey Mustard Chicken

Ingredients: 
6-8 small (4-5 oz.) chicken breasts or thighs (or use 3-4 large chicken breasts)
2-4 Tablespoons butter
¾ cup dried seasoned bread crumbs
¾ teaspoons salt
1/8 teaspoon pepper
3 tablespoons prepared mustard
2 tablespoons honey
1 teaspoon lemon juice
½ teaspoon ground ginger

Directions:
Preheat oven to 425.  Melt butter in a small bowl.  Then pour the butter into a 9x13 inch baking pan.  Spread butter until bottom of pan is coated.  Set aside. In a wide (wide enough to dip the chicken) shallow bowl or dish, combine the bread crumbs, salt, and pepper, and set aside. In another wide shallow bowl or dish, mix together the mustard, honey, lemon juice, and ginger. Dip the chicken in the honey-mustard mixture. Then roll in the crumb mixture. Put the chicken on top of the butter in the baking pan. Bake at 425 degrees for 10-15 minutes. Turn the chicken pieces over and cook for an additional 10-15 minutes.

Don't forget to enter the giveaway...

Linked to: 
Mouthwatering Mondays hosted by A Southern Fairytale, Tuesday Night Supper Club hosted by Fudge Ripple, What's on the Menu Wednesday hosted by Dining with Debbie, Real Food Wednesday hosted by Kelly the Kitchen Kop, Tasty Tuesday at Balancing Beauty and Bedlam, Full Plate Thursday hosted by Miz Helen's Country Cottage, Saturday Swap hosted by Quit Eating Out

Bacon-Peanut Truffles and a Giveaway {CLOSED}

Bacon and chocolate?  That's right, baby!  So we live in Oregon and have a place downtown called Voodoo Donuts.  It's pretty well known and popular and the line to actually buy donuts is always out the door and practically around the corner.  I kid you not!  It's known for it's crazy donuts (amongst other things).  One of the hubs favorite donuts there is the maple-bacon bar.  Yep, a donut bar glazed with maple and topped off with bacon.  It's actually pretty darn good.  Don't knock it 'til you try it. : ) In Seaside, Oregon, there are all these candy shops that sell chocolate covered bacon.  Just plain ol' bacon (which I admit can be delicious) dipped in chocolate (which can stand on it's own pretty securely).  I feel like bacon has been rediscovered again, but as a dessert...so of course when I got the Southern Living Magazine, I had to try the Bacon-Peanut Truffles. 

So we had some friends over and I made these little Truffles babies without the bacon on top.  I thought it would be fun to have everyone try one and guess the secret ingredient.  The bacon has a very subtle taste in these.  These truffles were good and fun to eat and very easy to make.  They have a perfect amount of sweetness.  They are not super sweet like a lot of truffles, just sweet (as opposed to lots of sweet, does that make any sense?)

Bacon-Peanut Truffles

Ingredients:  
2 Tbsp. dark brown sugar
1/4 tsp. salt
3/4 cup honey-roasted peanuts
8 thick bacon slices, cooked and divided
1/3 cup creamy peanut butter
6 oz. semi-sweet chocolate

Directions:
1.  Process first 3 ingredients and 6 bacon slices in a food processor 20-30 seconds or until finely ground.  Stir together bacon mixture and peanut butter in a small bowl until smooth.  Cover and chill 2 hours. 

2.  Shape rounded teaspoonfuls of bacon mixture into 3/4 inch balls.  Place on a parchment paper-lined baking sheet; chill 1 hour.

3.  Chop remaining 2 bacon slices.  Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.  Dip chilled bacon balls into chocolate.  Place on a parchment paper-lined baking sheet.  Immediately sprinkle tops with bacon.  Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks. 

Makes:  about 2 dozen

Recipe Source:  adapted slightly from Southern Living Magazine, March 2011

Linked to:
Sweets for a Saturday hosted by Sweet as Sugar Cookies, Friday Potluck hosted by EKat's Kitchen, Sweet Tooth Friday hosted by Alli 'n Son, Potluck Sunday hosted by Mommy's Kitchen, Mouthwatering Mondays hosted by A Southern Fairytale, Tuesday Night Supper Club hosted by Fudge Ripple, Totally Tasty Tuesday hosted by Mandy's Recipe Box


For your information:  Pillsbury is calling all cooks to enter their 45th Pillsbury Bake-Off contest.  Entries of original recipes are being accepted now through April 18th to compete for the grand prize of 1 million dollars.  Wow, huh?  100 finalists will be flown to Florida to compete for the grand prize.  I don't know about you, but I could use a trip to Florida. : )  There are tons of other great prizes too!  You can enter a recipe in one of four categories: breakfasts and brunches, appetizers, dinner made easy, and quick and easy treats.  If you are interested in submitting a recipe, check out all the information at http://www.bakeoff.com/.

Now for the giveaway.  This giveaway is for a Pillsbury prize pack including a:

• Pillsbury apron
• Pillsbury recipe book (I just received mine, and there are so many delicious things to try!)
• Pillsbury pen

How to enter (3 ways):
1.  Leave a comment.
2.  Be a follower or become one of my blog. -Leave an additional comment telling me so.
3.  Facebook, Blog, or Tweet about this giveaway. - Leave an additional comment telling me so. 

This giveaway will end on March 5, 2011.

This giveaway prize pack was provided by Pillsbury through MyBlogSpark.

Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk (about 1 can)
1 Tbsp. honey
Large pinch of ground cinnamon

Directions:
1. For relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, 15 minutes.  Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in the parsley.

2. For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes. 

3.  Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.

Serves 4.  Per serving: 410 calories, 34g carbs, 5g protein, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four

Poppy Seed Muffins

Have I mentioned that I absolutely adore muffins?  Yes, muffins are a weakness food for me.  They are such a versatile food because they are almost cake like, yet you can eat them for breakfast without feeling guilty.  They serve them in cafes and even health food stores, so they MUST be healthy, right? ; ) Yet, they are so fabulous you could have them for dessert too.  I like my muffins, and I like my muffins big.  None of those smallins' for me.  This recipe was such a delightful almond poppyseed muffin recipe.  The whole family loved it.  

Poppy seed muffins

Ingredients:
2 eggs
1 cup milk
3/4 cup sugar
1/4 cup butter, room temperature
2 cups all purpose flour
1 tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp almond extract

Directions:
Preheat oven to 350°F.  Line 12 muffins tins with paper liners or make 6 big ol' muffins without liners (just be sure to spray the muffin tins with cooking spray first).  Mix together the eggs, sugar, butter, almond extract until well blended.  In large bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Stir until evenly moistened. Pour batter into prepared muffin tins. Fill them to the top. They will be full muffin tins, but they puff up so nicely!  Bake 20-25 minutes or until golden brown (cook a little longer for big muffins) and toothpick inserted in center comes out clean.  Place on cooling rack in pan for about 5 min. Then remove from pan; cool completely on wire rack.

Recipe Source:  Fat Girl Trapped in a Skinny Body

Linked to:
Sweet Tooth Friday hosted by Alli 'n Son
Sweets for a Saturday hosted by Sweet as Sugar Cookies
Saturday Swap hosted by Quit Eating Out

Individual Beef Wellingtons

This was our homemade Valentine's meal this year.  Every year we usually go out together as a couple before or after Valentine's Day and then celebrate on Valentine's Day at home with the kids, by eating a special dinner and dessert.  I found this recipe in the Rachael Ray Look+Cook Recipe book, and it sang to me a song of taste bud desire.  All week, I thought about this meal and how it would turn out.  I purchase the meat from the "meat man" behind the deli counter which I never do.  And do you know what, this meal knocked our socks off!  It was absolutely, 100% fantastic.  It definitely tastes like something you would order at a high end restaurant and pay lots of money for.  The second it hit our mouths we were both like "Oh man...sigh,sigh...this is delicious!"  It is surprisingly easy to make too!  Definitely a great dish for special occasions or company. 

So I did cook my meat a little longer than the recipe called for, and I used Fontina cheese instead of mousse pate.  That was a great substitution for us.  As for cooking the recipe longer, I like my meat cooked medium well usually.  I can do medium, but medium rare, not so much.  The pictures I've seen of Beef Wellingtons were making them look really medium rare almost to the point that in one pic I swear the Beef Wellington was moving off the plate.  So I made the decision to cook mine just a bit longer.  The meat turned out perfectly for me and the hubs, and still super juicy, succulent and all those other words to describe delicious meat.  It was just our preference.  I included what I changed, but also left the original instructions too.  Seriously, TRY THIS AT HOME!

Individual Beef Wellingtons

Ingredients:
4 (1 1/2 inch thick) filet mignon steaks
1 tablespoon extra-virgin olive oil, plus extra for drizzling
2 tablespoons butter
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
1 large shallot, finely chopped
3 to 4 sprigs of fresh thyme, finely chopped
Salt and black pepper
1/4 cup dry cooking sherry
8 ounces of fontina cheese (This is my version.  Rachael Ray used 8 ounces of mousse pate instead.)
1 sheet frozen prepared puff pastry, 11 by 17 or two smaller sheets (depends on brand), defrosted
1 egg, beaten with a splash of water

Directions:
1. Bring the steaks to room temperature.  Preheat oven to 425 degrees F.

2. Heat the oil and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more.  Add the sherry and stir, cook for a minute or two, then remove the mushrooms from the heat and let cool.

3.  Drizzle the steaks with olive oil to coat and season with salt and pepper.  Heat a skillet over high heat.  Add the steaks to the very hot pan and caramelize it for 2 minutes on each side.  From this point, I cooked my meat a little longer (5-10 minutes) in the pan on low.

4.  Cut cheese (or pate) into 4 pieces, 2 ounces each slice. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.  If using one large sheet of dough, quarter it with a sharp knife, or half two smaller sheets of dough.  On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces cheese (or pate) and 1 steak. Wrap dough up and over the meat, trim the excess dough (if any). Seal the dough with egg wash, using a pastry brush. (Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons, if desired.) Turn the wrapped Wellingtons over on the lined baking sheet and brush evenly with egg wash.  Cut small vents into the tops with a knife.  I cut an x into the top center of the dough.  Bake Beef Wellingtons 10-15 minutes or until fluffed and golden. (I cooked mine for 20 minutes.) Let stand 5 minutes, then serve.

Recipe Source:  Rachael Ray's Look+Cook

Linked to:
What's Cooking Wednesday hosted by King's Court IV and Turning the Clock Back
Tuesday Night Supper Club hosted by Fudge Ripple
What's on your Plate hosted by Good Cheap Eats
Tasty Tuesday hosted by 33 Shades of Green
Full Plate Thursdays hosted by Miz Helen's Country Cottage
Saturdays with Rachael Ray hosted by Taste and Tell
Pot Luck Sunday hosted by Mommy's Kitchen 

Raspberry Cheesecake

I'm going to be honest here.  This thing was a booger to make!  This cheesecake is very touchy with temperatures.  Just check out the recipe.  It is really good though.  Who can go wrong with cheesecake and raspberries?  That is the question.  Plus, if you like lemon, this also has a nice hint of lemon, not super strong, but definitely there and very refreshing.  Doing it again, I would probably change out the red jelly for a homemade glaze.  I'm not a huge fan of store bought jellies, but even so, the cheesecake was yummy.  I just thought it would be even better with a homemade raspberry glaze.   

Raspberry Cheesecake

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Directions:
Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Recipe Source:  Ina Garten from the Food Network

Linked to:
Sweets for a Saturday #4 hosted by Sweet as Sugar Cookies
Sweet Tooth Friday hosted by Alli 'n Son

Rice Krispies Ice Cream Dessert

In honor of Valentine's Day, I had to repost one of our all time favorite desserts.  This dessert is fantastic!!!  A smooth, velvety vanilla ice cream, sandwiched between a sweet, semi-crunchy crust topped by refreshing raspberries.  Oh my!  Seriously, it will make you fall in love again, and again, and again.  You'll be sneaking into the freezer to get another bite only to meet your significant other there doing the same thing.  See...it will make you fall in love again.  It is bite after bite of pure delight.  It is really simple to make, but is the perfect dessert for big parties or just for a quiet night at home.

Rice Krispies Ice Cream Dessert

Ingredients:
1 cup butter, melted
2 cups brown sugar
3 cups Rice Krispies
1 1/2 cups chopped pecans
2 quarts vanilla ice cream
*1 package strawberry Danish Dessert (It's much better than the raspberry flavored.)
12-16 oz. bag frozen raspberries (thawed and drained, reserve drained juice)

Directions:
1.  Mix together the Rice Krispies and the chopped pecans in a medium sized bowl.  Set aside.

2. Mix together the melted butter and the brown sugar in a medium saucepan and cook over medium heat until sugar is dissolved.  Add the Rice Krispie/pecan mixture into the saucepan.  Mix and cool.

3.  After this has cooled, put half of the mixture in the bottom of a 9x13 pan and spread evenly. Put the vanilla ice cream on top of the Rice Krispie layer. Spread ice cream evenly. (You may want to let the vanilla ice cream sit out for about 10 minutes so it is easier to work with.)  Put remainder of Rice Krispie mixture on top of ice cream. Cover well and freeze.

Topping:
Make up Danish Dessert as directed on package for fruit sauce except substitute some of the water with the juice from the thawed berries. Allow the topping to cool then add the thawed raspberries and mix well. Add this topping to pieces of dessert just before serving. (Don't freeze the topping because it gels and crystallizes.)

Recipe Source:  My Momma-in-Law

*If you can't find Danish Dessert, use this recipe to create Homemade Raspberry Topping.

Homemade Raspberry Topping
3 cups water
1 cup sugar
1 (3 oz.) package raspberry flavored gelatin
3 Tbsp. cornstarch

In medium saucepan, bring water and sugar to a boil.  Mix jello with cornstarch and gradually add to boiling mixture.  Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly.  Let stand at room temperature for 15 minutes.  Cool completely and mix in raspberries.  (Do not use any of the reserved juice in this recipe.) 

Linked to:
This Week's Cravings hosted by From My Tiny Kitchen
Sweets for a Saturday #4 hosted by Sweet as Sugar Cookies
Sweet Tooth Friday hosted by Alli 'n Son
Potluck Sunday hosted by Mommy's Kitchen

Black Bean Soup

Have you ever had a day like this?  I walk into the kitchen and wonder what is smellin' funky.  Oh yeah, it's me because I haven't yet showered after chasing after the kids all day.  I look down at my pants and start picking of some white crusties on my leg.  What are those white crusties anyway?  Oh yeah, that would be my boy's snot as he pulls himself up using my pant leg.  Then I remember the 3 year old little lady in the house was wiping boogers on me just for fun.  Yes, we are disgusting in my house.  The fact that it is disgusting makes it even more fun.  (Yes, I am totally digressing.  We will get to food.)  So I'm still in the kitchen and I go to look at what I have on the menu.  It's already 6, and I realize that dinner takes an hour to cook and that's not counting prep time.  Okay then, leftover night.  I open the fridge to find that we've also eaten all the left overs.  Okay, now it's every man, woman, and child for himself.  Ever have one of those days?  So here is a recipe for one of those days, Black Bean Soup. This comes direct from the ladies at Our Best Bites!  Bless you lovely ladies!

Holy frijoles!  I never knew beans could taste so good.  So my hubs lived in Brazil and he lovas the black beans.  He said he ate them every day and still likes them.  So that's sayin' somethin'!  When I read the description of how this soup was reminiscent of Brazil I had to cook this soup for the hubs.  Plus, it is super  extra healthy and low cal.  I admit I was skeptical of this being the entire meal.  I thought maybe we should have something to go along with it, but oh my laws, did it sing a song of enchantment to my tastebuds.  I loved the soup.  The whole family loved it, and we almost finished the whole pot in one sitting.  That's with us two big peeps, a 3 year old, and a 9 month old.  It definitely reminded the hubs of Brazil and reminded me that beans are not just a musical fruit, but a magical one too. 

Black Bean Soup

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 med-large onion)
2 cans black beans, rinsed and drained 
1 3.5oz can green chilies
2 cans low-sodium beef broth (I didn't use low sodium.)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Directions:
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber

*You can also used dried black beans and prepare them before hand and put them in the soup to make it even better!

Recipe Source:  Our Best Bites

Baked Cake Donuts

So I recently got a new pan!  What type of pan you may ask?  A donut pan!  Can I just say that I love, love, love it!  We have had so much fun making donuts.  Plus, they are so good.  Oh my, you've got to try these donuts.  These are baked donuts and like my daughter says, they're yummy in the tummy.  Now let's just get this straight if you are expecting a glazed krispy kreme donut, you just ain't gonnna get it.  But these are definitely a tasty alternative.  These chocolate donuts, fabulous!  Top it with coconut, heavenly!  Eating these baked treats saves you tons of fat and calories.  Each donut has approximately 200 calories and only 4 grams of fat.  Yep, that's not much for a donut.  Then you don't have to feel guilty eating 1, 2, 3... : )  (Need I go on?)

I am a complete social eater.  In fact, I've found that food has tons of happy memories for me.  I just love a good meal, good treats, good friends, and havin' a good time.  All things good... The other night we created a donut bar with our friends. You get to choose your flavor of donut, your flavor of frosting, and your toppings.  Another memory created with food, fun, and friends.   

Chocolate Cake Donuts
Makes 6 donuts

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325.  Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk flour, cocoa, baking soda and salt.  In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth.  Add milk mixture to flour mixture; whisk until blended and smooth.

3.  Spoon batter into a large resealable plastic bag.  Cut off a corner and squeeze batter into prepared indents, about 2/3 full.  Smooth tops.  Bake at 325 for 13 minutes, until donuts spring back when lightly pressed.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Vanilla Cake Donuts
Makes 6 donuts

Ingredients:

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/3 cup packed dark-brown sugar
1 egg
4 teaspoons butter, melted
1 teaspoon vanilla extract

Directions:

1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk flour, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Toppings
2 1/4 cups powdered sugar
4 tablespoons milk
1 tablespoon unsweetened cocoa powder
sprinkles, toasted coconut, mini chips, cinnamon-sugar

1. For powdered donuts:  Place 1/4 cup powdered sugar in a sifter and gently sift over cooled vanilla donuts.  Flip donuts; cover with sugar.

2.  For white-frosted donuts:  In a small bowl, combine 1 cup of powdered sugar and 2 tablespoons milk.  Stir until smooth.  Dip cooled donuts into bowl and allow excess frosting to drip back into bowl.  Transfer to rack.  Top with sprinkles, coconut or mini chips, if desired. 

3.  For chocolate-frosted donuts:  Combine 1 cup powdered sugar, the cocoa and 2 tablespoons milk.  Stir until smooth.  Dip cooled donuts into bowl and allow excess frosting to drip back into bowl.  Transfer to rack.  Top with sprinkles, coconut or mini chips, if desired.

4.  For drizzle:  Snip small corner off bags of frosting. Decoratively drizzle over cooled donuts.

5.  For cinnamon-sugar donuts:  Toss still-warm vanilla donuts in cinnamon sugar to coat.

Recipe Source:  Family Circle Magazine April 2010

This recipe is linked to:
Sweets for a Saturday #3 hosted by Sweet as Sugar Cookies.
Saturday Swap hosted by Quit Eating Out.
Sweet Tooth Friday hosted by Alli N Son.
Pot Luck Sunday hosted by Mommy's Kitchen.

Superbowl Snacks and Munchies

As the superbowl lurks just around the corner, here are some food ideas to serve to your guests as you're hootin' and hollerin' over the game.


These barbecue meatballs are fantastic!  These always get gobbled up at any party and are a perfect superbowl snack.  Put them in a crockpot during the game to keep them warm (if there are any left before the game starts).

Another fabulous game day food are these southwest egg rolls.  Triple the recipe for a crowd and roll them into smaller rolls. 

These cordon bleu melts are quick and easy appetizers that everyone loves. 

Okay seriously, make these sandwiches.  Cut them into halves or quarters for the guests.  These South of the Border Sandwiches are awesome!

Enjoy the food, friends, and the game!

This post is linked to Mom's Crazy Cooking Super Bowl Linky Party.