I’ve felt a need to make doughnuts for the last month. I guess chodesh Kislev will do that to ya.
Kept it simple though… after spending too much time drooling on Pinterest, I googled ‘simple doughnut recipe’ and found this: Applesauce Doughnuts.
They were actually super easy to make. The lesson learned was not to have the oil heat too quickly. The outsides fried so fast that for a few of the doughnuts, the insides were still raw when we broke them open.
I would totally do this again. The recipe made about two dozen of these guys, and they are small enough to eat one or two and not feel horrible about yourself.
WhatEVER fancy cookie bakers. Here’s what actually happened.
I got swept away in the need to make these cookies right now. The problem with that is you tend to lack 1. ingredients and 2. time. The one thing I needed was the caramel chews (also the course sea salt but I figured I could live without it the first time even if it sounds DELICIOUS). I did not have any handy and neither did my local supermarket, so I bought caramel cream; the kind of crap that they stuff sufganiyot with. It had to do.
Also, the lack of time, had to deal. I knew I wouldn’t be able to put the batter, if sticky, in the fridge for 30 minutes to an hour as instructed. With that information handy and totally ignored, I got started.
As far as ingredients, here’s the list:
1 1/2 cups all-purpose flour – yep
1/2 cup + 2 Tbsp cocoa powder – yep
1 1/2 tsp baking powder – yep
1/4 tsp salt – yep
10 tbsp salted butter, softened – yep
1 cup granulated sugar – yep
1/2 cup packed light-brown sugar – yep
2 large eggs – yep
1 1/2 tsp vanilla extract – yep
2 dozen caramels (such as Kraft) or Rolos, unwrapped – NOPE.
coarse sea salt – NOPE.
3/4 cup powdered sugar – yep
It makes a ton of batter – the original recipe says two dozen cutie crinkle cookies! The original recipe, which you should definitely check out, also gives a lot of info about being smart when making these cookies.
However, since my batter turned out sticky, I didn’t have time, and only attempted a 15-minute freezer break, I just went for it.
Which meant I ended up with these globs of chocolate caramel goo:
Extremely unattractive. But they had potential, I promise. I sprinkled some powdered sugar in a flurried hurry and shoved them in the oven:
Unbaked cookie batter versions may appear MUCH SMALLER than they actually were.
And then a funny thing happened. THEY CAME OUT ENORMOUS:
You see the texture on that baby?
And then when I opened one, here’s how that went down (my face):
Well, it’s alright. I was close enough in that I did indeed stuff them in my mouth as fast as possible.
Felt it was important to update the universe on the following big baking news from my kitchen; even if baking comes easy to you, when I bake I’m like a kid in a finger paint factory crossed with a panicked dog when its owner leaves the house (does that even make sense?).
Point is, I took it up a notch in my most recent venture and made ICING. Uh huh.
I wanted to surprise the huz since yesterday was his last exam for this round of insurance agent licensing courses of evil and I haven’t really seen him much in the last 5 months since they started. I was pretty sure he still likes cake so the kids and I went in that direction.
It’s a from-scratch chocolately chocolate cake recipe passed to me from a friend which is actually fairly easy and realistic (meaning you can easily have/acquire the ingredients): Hershey’s ‘Perfectly Chocolate’ Chocolate Cake recipe. I didn’t use any Hershey’s ingredients but I sincerely thank them for the inspiration.
Really wasn’t hard to do though prep time always takes me longer than it probably does normal people. My oven also cooks slower. Also I’m slower. Kid in a finger paint factory. So it all probably took, from start to finish, an hour and a half.
Instead of the fancy double layered cake there, I did a small pan cake plus a dozen cupcakes. Plenty of cake to go around. I’m actually freezing the cupcakes.
It’s dairy but can easily not be though I imagine you end up lacking something.
It makes a generous amount of icing since I didn’t do the round double layered version.
I only did >2 cups of powdered sugar in the icing; it seemed ridiculous to do more than that. I also cut the 2 cups for the cake down to give or take 1.5.
It’s a very rich cake. Actually delicious. Since I usually make 15 minute mixes.
Have plenty of napkins ready for the cute (underage) chocolate faces.
This morning I felt a wave of need-to-create energy crash over me and because all the other DIY projects I’m pumped about starting require getting out of my house and buying materials, I decided baking something new would be part of that.
My freezer is currently stocked with kilos of frozen berries so I took that direction and googled and found this.
Inspired, but I altered a bit since it’s mixed berries and I prefer brown chocolate to white chocolate (seriously, who doesn’t?!).
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla
2 cups plain flour
1/2 tsp baking powder
1 cup frozen berries
3/4 cup chocolate chips
Preheat oven. Fluffed the butter + sugar. Added eggs and vanilla. Added flour/baking powder. Added the chocolate chips, mixed, and then added berries.
It was super quick and I actually used a hand mixer – whoa!
Which should have meant I wasn’t to bake again for another 3 or 4 months. But in a total bakethrough, I went for the muffins today, making this a two-day streak.
For the lazy non-bakers like myself, you’ll need to prep a little in advance to make sure you have sweet potatoes (already baked BEFORE you want to start, right Yesterday Liz?), ripe bananas, and in my case, whole wheat flour (or flour of any kind) in the house.
And, naturally, I did not keep to the recipe completely in that I added chocolate chips. I tend to do that.
1/4 cup brown sugar (except it spilled and was probably more)
1/2 cup butter/margerine (originally called for coconut oil, but wha-?)
1/1/2 -2 cups whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
Chocolate chips! I chucked in whatever I had left which was 1/3 of a bag. Scientific, I know.
Kristina offers a few other optional ingredients, and I took her up on the vanilla extract. Check the original for the rest of the process. Her recipe’s amounts made about 20+/- smallish muffins. Perfect size for kiddies.
These were great to bake with the kids since it involved a masher. Also, they’re a lot healthier than, say, yesterday’s chocolate chip cookies. Not overly sweet, but the amount of chocolate chips I used was enough to make it awesome with no overkill.
Two Oreo cookies. A whole buncha peanut butter. Brownie mix. Sandwiched, layered, gooped. Muffin pan. Oven for 25 or so.
My thoughts post-operation: Might have been better with soft Oreos, so if you live in the States and have access, go for it. Next time I might dip the Oreos and milk to soften for the re-baking. A bit too hard this way. Also, I’m not sure what I did wrong, but the brownie mix stuck to the paper cups so the bottom layer didn’t work out.