Guest Post: Erin from Read, Eat, Create: Super-Rocky Rocky Road Brownies

March 13, 2013 By 10 Comments

Happy hump day friends!

Today I have a special guest here to share a sweet recipe. Take it away, Erin!

Guest Post - Read, Eat, Create - Rocky Road Brownies

Hi all you Once Upon a Recipe readers! I’m so excited that Amanda let me invade her cute space for the day! I absolutely love her blog and the recipes on here are just to die for! I suppose I should introduce myself. My name is Erin and I blog over at Read, Eat, Create. I’m still working on the “create” part though. Pinterest is just a little too intimidating if you know what I mean.

I’m here to share my love for sweet treats. Now I’m not really a big cupcake or cake lover and I have to be in the mood for cookies (say whaaaa?) but I have a serious soft spot in my heart for brownies. Another soft spot when it comes to sweets for me is ice cream, specifically Rocky Road ice cream. Anyone else with me on this?

So I figured I would combine the two to make one seriously delicious bite.The best part is these are really easy to make!

Guest Post - Read, Eat, Create - Rocky Road BrowniesGuest Post - Read, Eat, Create - Rocky Road Brownies

Super-Rocky Rocky Road Brownies

2  1-ounce squares unsweetened chocolate

2/3 cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

¼ cup (1/2 stick) butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1  6-ounce package semi-sweet chocolate morsels

1 cup peanut butter chips

1 cup mini marshmallows

Non-stick cooking spray

1. Preheat oven to 350 degrees.

2. Melt chocolate squares in a double boiler. If you don’t have one you can put a metal bowl over the top of a small kettle of boiling water and melt the chocolate in the bowl that way. Set aside to cool slightly.

3. In a large mixing bowl, beat together the butter and the sugar until they’re well blended. Add eggs, one at a time, mixing well after each egg.

4. Gradually add the melted chocolate and mix well. Beat in the vanilla.

5. Slowly add the flour mixture to the bowl and mix thoroughly.

6. Fold in the chocolate chips, peanut butter chips, and marshmallows.

7. Pour the batter into an 8×8 inch pan that has a good coat of non-stick spray.

8. Bake for 40 minutes.  You can tell that they are done if you put a wooden toothpick near the center and it comes out clean.

Guest Post - Read, Eat, Create - Rocky Road Brownies
Thanks so much for letting me stop by Amanda! Want more kitchen fun (and a peek into my life of never ending randomness)?  Come on over for a visit at Read, Eat, Create. Hope to see you all there!
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Baked, Not Fried | Double Chocolate Baked Doughnuts

March 8, 2013 By 51 Comments

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Hi friends, happy Friday!

My brain is full of pressing questions. First of all, is it doughnut or donut? Is it simply a matter of preference or is there one correct answer? These are the questions that keep me awake at night. Just kidding…sort of. #firstworldproblems

Secondly, why the blazes has it taken me so long to make baked doughnuts? I mean, I realize that I’m a little late to the party. In my defense, I bought my doughnut pan approximately 11 months ago, when baked doughnuts were gaining popularity. Prior to the creation of the lovely specimen you see above, I used my doughnut pan approximately once. It was a massive fail of a recipe, so perhaps I began to equate my doughnut pan with failure and consequently shoved it to the very back of my cupboard to suffer with the mice poop and other dusty dishes. Just kidding, I don’t have mice poop in my cupboards. At least, not to my knowledge. What you don’t know can’t hurt you!

Double Chocolate Baked Doughnuts | Once Upon a Recipe

In any case, earlier this week I decided to give my doughnut pan another shot. And proceeded to become extremely frustrated when my doughnuts came out of the oven with muffin tops, making them resemble anything but a doughnut. Argh. The doughnuts tasted good, but they didn’t look like doughnuts, and I kind of thought that defeated the purpose. I mean, I may as well make muffins if my baked doughnuts aren’t going to resemble actual doughnuts.

Fortunately, instead of giving up, I pressed on. And I figured out the problem. The key to pretty little baked doughnuts is to refrain from overfilling the pan. Those bad boys rise up in the oven, and you’ve got to give ‘em some room! It really helps to put the batter into a piping bag and pipe it into the pan. Spooning it into the pan just might cause you to have a frustration/impatience-induced stroke. Words of wisdom friends.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

If you don’t already own a doughnut pan, I highly recommend the $10 investment. (I have this pan). Baked doughnuts look freaking boss! I mean, they look like a doughnut, which is inherently impressive given the amount of time and energy that goes into making real doughnuts (the amazingly delicious fried kind). But the kicker is, they’re baked, not fried, meaning they take way less effort and they’re way less bad for you to consume. Winning!

They’re cute too, no? Cute food. It’s the little things that make life worth living.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Don’t even try to tell me that you don’t want to stick your face right into that up there. I’ll totally call your bluff.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Bonus: These baked doughnuts aren’t all that bad for you. I’m not calling them health food, but they’ll provide you with the satisfaction of enjoying a delicious treat (a doughnut!) without the kind of abuse to your waistline caused by their fried cousins. And the recipe makes six doughnuts. Even if you completely lack any self control, you’ll only have consumed six doughnuts. There are worse things you could do. Just sayin’…

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Double Chocolate Baked Doughnuts

Makes six doughnuts. If you don’t have a doughnut pan, you could make these into muffins (you’ll have to bake them a bit longer), but that really wouldn’t be as much fun, in my opinion. 

For the doughnuts (adapted from Food Family Finds):

1 cup all-purpose flour

¼ cup + 2 TBSP. granulated sugar

¼ cup cocoa powder

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ cup + 3 TBSP. milk

1 egg, beaten

½ tsp. vanilla

1 TBSP. unsalted butter, melted

For the glaze (from my fried doughnut recipe):

2 TBSP. unsalted butter

1 TBSP. milk

1 tsp. honey

1/2 tsp. vanilla

1 ounce semi-sweet chocolate, chopped

2/3 cup icing sugar, sifted

Sprinkles!

Preheat the oven to 325°F. Spray a 6-count doughnut pan with non-stick spray. Set aside.

For the doughnuts: In a medium bowl, sift the dry ingredients together. In a separate bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be very thick. Divide the batter between the six doughnut cavities (each should be about 3/4 full). I recommend piping the batter into the cavities. Bake for about 12 minutes or until a toothpick inserted into one of the doughnuts comes out clean. Allow the doughnuts to cool in the pan for a few minutes and then invert them onto a cooling rack.

For the glaze, combine the butter, milk, honey, and vanilla in a small saucepan over medium heat. Once the butter has melted, add in the chocolate and whisk until smooth. Remove from heat and add the icing sugar, stirring until combined. Dip the cooled doughnuts into the glaze and cover with chocolate sprinkles. Enjoy immediately! Leftovers can be stored in an airtight container for a couple of days.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Looking for more baked doughnut inspiration?

I highly recommend these baked cinnamon sugar doughnuts by Shutterbean (seriously amazing) and these blueberry doughnuts with lemon and cream cheese glaze (yes please!) by Hungry Girl Por Vida. Bomb. If that doesn’t inspire you to buy a doughnut pan, I don’t know what will. Have a great weekend!

Filed Under: Breakfast, Sweet Treats Tagged With: , , , ,

Be My Schmalentine | Quick Sticky Chocolate Cake for One (or Two)

February 13, 2013 By 24 Comments

Sticky Chocolate Cake for One | Once Upon a Recipe

Here we are again. It’s almost February 14. Schmalentine’s Day. Hooray.

I’ve said it before, and I’ll say it again, Valentine’s Day just ain’t my jam. It kind of makes me want to gag. I am a big believer in giving and receiving love every damn day of the year, and therefore I fail to see the point of devoting an entire day to over-the-top demonstrations of love when it’s much nicer to spread it around all year. Flowers? Yes, I’d like to receive them a little more regularly, please and thank you. Chocolate? I already eat it nearly every day. A nice dinner out? Let’s do it. Weekly. Jewelry? I’m not really into it. Jewelry makes my body feel…cluttered.

Sticky Chocolate Cake for One | Once Upon a Recipe

Simple acts of love? Now we’re talking. Slip a sweet note into my coat pocket. Make me a simple dinner at home. Pick up a nice bottle of wine to enjoy with dinner. And don’t wait for February 14 to do it.

Whether or not you have a significant other to celebrate with this Valentine’s Day, you’re probably looking for a sweet treat to enjoy. If nothing else, V-day is a total excuse to eat as much chocolate as your little heart desires. How about this quick and dirty chocolate cake? I came across this recipe for chocolate cake for one in the beautiful cookbook “Home Made Winter” by Yvette van Boven. The recipe is described as a 3-minute chocolate mug cake.

Sticky Chocolate Cake for One | Once Upon a Recipe

 

Cringe. Friends, I don’t do mug cakes. The microwave, while useful for many things, does not cook cakes very well. Have you ever tried it? The texture is just…ugh. Gummy. Spongy. Yuck. But what intrigued me about this recipe is the fact that Yvette suggested that the cake could be baked in the oven for those who find microwave cakes to be off-putting. For the record, I tried the cake both ways. And I maintain my sentiments about microwave cakes. But you may wish to give it a try, especially if you’re in a pinch for time.

For me, this cake serves a particular purpose. Either you’re having a mad craving for chocolate cake and you don’t want to go to the trouble of making a big cake, and then be left with an entire cake to entice you until it’s gone. Or, you’re in a pinch for a quick dessert for one or two. The cake batter comes together in a flash, and even if you choose to bake it in the oven, it will be ready within 20 minutes. Go the microwave route, and you’ll be taking your first bite in just over 3 minutes. The best part? No leftovers!

Sticky Chocolate Cake for One | Once Upon a Recipe

Quick Sticky Chocolate Cake for One (or Two) ~ adapted from Home Made Winter

3 TBSP. all-purpose flour

1/4 tsp. baking power

Pinch of salt

3 TBSP. sugar

2 TBSP. cocoa powder

1 egg

1/2 tsp. vanilla

3 TBSP. milk

3 TBSP. vegetable oil

3 TBSP. dark chocolate chips

If using the oven, preheat it to 350°F and spray your baking dish with non-stick spray (I used a large ramekin dish). If using the microwave, pick a large microwave safe mug. Use a separate bowl to mix together all of the ingredients and pour into the baking dish. If using a mug, you can simply add everything into the mug and mix it together. No clean-up! However, with the microwave technique, you can omit the baking powder and salt. Bake your cake for about 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean. If using the microwave, pop your mug into the microwave and cook on high for 3 minutes. The cake will rise over the rim of the mug, but don’t sweat it.

Enjoy the cake while still warm, and definitely feel free to add a scoop of ice cream on top. I’m a bit of a chocolate cake purist and prefer to eat it straight up.

Sticky Chocolate Cake for One | Once Upon a Recipe

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Need some other Valentine’s Day ideas? I suggest that you start your day with Banana Bread Oatmeal Pancakes or my Nana’s Cinnamon Buns. If you’re in the mood for a love day beverage, I highly recommend a Red Lotus Martini (or two) or a big glass of Red Wine Sangria.

Cooking together is so romantic (in my opinion). Get in the kitchen with your significant other or your friends and make some heart-shaped pizzas with this Whole Wheat Pizza Dough. For a festively colored side dish, try this creamy and dreamy Beet Risotto.

Sweet treats? These Red Velvet Sandwiches are delicious and easy. If you’ve got a little more time on your hands, make some decadent Rice Pudding. Or Homemade Snickers Bars. Or Bourbon Pecan Pie Brownies. For something a little lighter, try Fruit Salsa and Cinnamon Chips. And diving into this Skillet Chocolate Chip Cookie might just be the most delicious thing you can do on February 14.

Happy love day, my friends. And remember to share some love, each and every day of the year. <3

Filed Under: Holidays, Sweet Treats Tagged With: , , , , ,

Sometimes You Just Need a Cookie | Skillet Chocolate Chip Cookie

October 22, 2012 By 23 Comments

Sometimes life just calls for a cookie. And not just any cookie. A humungous cookie that can be made in one bowl (a skillet, to be exact), is ready in less than 30 minutes, and that can be topped with a scoop or two of ice cream, and eaten straight out of said skillet as soon as it comes out of the oven.

Possible life events that may necessitate the making and the consumption of a skillet cookie:

-You had a bad day at work. Make yourself a skillet cookie. Invite friends over. You do not want to be faced with the task of eating the whole cookie yourself. I mean, you do, but you really don’t. You know?

-A good friend is going through a rough time. Make your friend a skillet cookie, give her some wine to help her wash it down (milk, what?), and most importantly, help her eat it.

-It’s that time of the month. Aunt Flo is visiting, the monthly curse, etc. What woman doesn’t use PMS as an excuse to eat a little extra chocolate? See point #1.

-Boy troubles.

-You have chocolate chips in your cupboard that are about to go bad and you must use them immediately, for fear of chocolate going to waste. That just wouldn’t be acceptable.

-You feel like eating a cookie.

-It’s Monday.

But really, if you need an excuse to enjoy a delicious, extra-large, hot, ooey-gooey cookie, you probably wouldn’t have come here in the first place. (However, if you do, I’ll gladly feed you as many excuses as you need. I’ve got your back.).

This recipe comes straight from here. No additions or substitutions needed, it’s quite perfect the way it is. I have made this skillet cookie more times than I care to admit since I first came across the recipe. It’s so darn easy, so good, and I always have the necessary ingredients on hand. Feel free to use your favorite kind of chocolate. My favorite is dark chocolate chips. Rumor has it that dark chocolate is full of many good-for-you things (antioxidants, iron, magnesium). See? This cookie is practically doing your body a favor. Get on it!

Chocolate Chip Skillet Cookie (from the lovely Sophistimom)

1/2 cup (1 stick) unsalted butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp. vanilla

1 egg

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup chocolate chips

Preheat the oven to 350°F. Melt the butter in an 8-inch cast iron skillet set over medium-low heat. Stir in the sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Add in the egg and mix well. Mix in the flour, baking soda, and salt until smooth. Stir in the chocolate chunks. Place in the oven for 15-20 minutes, or until starting to turn golden around the edges, and the centre is just set. Don’t overbake! Enjoy immediately (with ice cream, if you wish).

You’re totally going to burn your tongue on the first bite. Just sayin. ;)

Filed Under: Snacks, Sweet Treats Tagged With: , , , , ,

I Scream, You Scream, We All Scream For… | Mint Chocolate Chip Ice Cream

July 11, 2012 By 31 Comments

Friends, I have a very sad confession to make. I have had an ice cream maker sitting, unused, in its original box, for one and a half long years. I received it as a gift for Christmas in 2010. I had good intentions of using it immediately. I picked out recipes. I formulated ice cream-making plans. And it never happened.

You see, whenever I followed through on those good intentions, and got all geared up to make ice cream, I’d open the box and realize (for the bazillionth time) that the canister needed to be frozen for at least 8 hours prior to using it. And I’m embarrassed to report that instead of taking it out of the box and sticking in the freezer to avoid the same disappointment the next time around, I just closed it right back up again. It is important to note that there was one other very labor intensive step required…washing the canister. Sometimes I confuse even myself.

Thankfully, I righted all of these wrongs last weekend when I did the smart thing and stuck that dang canister into the freezer, and the next day went out and picked up my ice cream making supplies. And then I got straight to makin’ ice cream!

The combination of mint and chocolate has been one of my favorites for a long time, so I immediately began searching for a mint chocolate chip ice cream recipe. Cool, minty ice cream chock full of dark chocolate chunks. And let me tell you…there is nothing quite like a humongous bowl of cold, minty ice cream on a hot summer evening to help cool a person down. Heat wave is an understatement. Let’s just say there’s been much spread eagle, underwear only, fan blasting directly at the bed insomnia sleeping going on lately. Thank goodness for ice cream.

PS. July is National Ice Cream month! Don’t be surprised if you see another ice cream recipe (or two) posted here in the next few weeks. I’ve spotted a recipe for peanut butter ice cream…trouble!

Mint Chocolate Chip Ice Cream (adapted from The Kitchn)

Makes about two quarts.

3 cups fresh mint leaves

4 cups half and half

3/4 cup sugar

A pinch of salt

1 tsp. vanilla

4 egg yolks

6 ounces good quality dark chocolate, chopped

Tear the mint leaves off of their stems and put in a bowl. Pound with a pestle or large spoon just until they are bruised and start to give off their delicious minty fragrance.

In a heavy saucepan over medium heat, whisk together the half and half, sugar, and salt. Heat until the mixture just begins to steam, the remove from heat, add the mint leaves, and cover. Steep for about two hours. Once the mixture has steeped, strain out the mint leaves and bring the mixture to just under a simmer. Whisk the egg yolks together in a small bowl and add a cup of the cream to temper the eggs. Whisk it all back into the saucepan and cook, stirring, until the custard reaches 170º to 174ºF (this only took a couple of minutes for me). Remove from heat and stir in the vanilla. Pour into a bowl, cover, and refrigerate overnight.

We’re ready to make ice cream! First, chop the chocolate into chunks and set aside. Freeze the custard in your ice cream maker according to directions, adding the chocolate about halfway through. Transfer ice cream to a container and cover with plastic wrap so that the wrap is touching the surface of the ice cream (this will prevent ice crystals from forming). Freeze for at least four hours before serving. Enjoy!

Filed Under: Summer, Sweet Treats Tagged With: , , , , ,

For Dad | Homemade Snickers Bars

June 17, 2012 By 28 Comments

Happy Father’s Day to all of the wonderful fathers out there! I know I promised you a summer drink recipe, but that had to be bumped by the above discovery. I had been searching for a sweet treat to make for my dad for today’s celebration when I came across a recipe for homemade Snickers bars. My dad is a huge fan of chocolate, nuts, and chewiness, so I knew these would be a winner. The recipe takes some time, as these bars require four separate layers with setting times in between, but it is so easy. I drank wine and watched a Diners, Drive-Ins, and Dives marathon in between each step. Made the time fly by! Bowls also had to be licked clean, so I kind of had my work cut out for me. ;)

These bars were whipped up last night and then set overnight in the fridge. I took them out this morning, let them sit on the counter for about 10 minutes, and then sliced them up into nice little squares. We ate a few for post-brunch dessert (dessert should be mandatory after every meal, don’t you agree?) and then I popped the rest into my dad’s freezer. He is a sucker for frozen chocolate bars, so I doubt they will last very long. I may or may not have snuck a few pieces home with me…and may or may not have just tiptoed downstairs at a rather late hour to drink a glass of water go to the bathroom eat one. These are seriously good. And dangerously addictive.

To my Dad – thank you…for loving me for 27 years, no matter what. For teaching me how to throw a ball, ride a bike, and drive a car (that last one was a bit of a challenge, wasn’t it?). For still loving me after that one time when you picked me up from school when I was sick and I threw up all over your back when you were carrying me to the car (sorry about that). For cheering me on and coaching me in the sports I played. For helping me with my Math homework (until it became too complicated for the both of us to understand). For showing me the value of having a good sense of humor, for always making me laugh, and for passing along a good dose of stubbornness. A competitive nature too. For encouraging me. For offering to beat up anyone who hurt my feelings. For wiping my tears and telling me it will be okay, even when I didn’t believe it. For supporting me, through it all. For everything. I love you more than words can say.

Homemade Snickers Bars (from How Sweet It Is)

Layer One (chocolate):

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Spray a 9 x 13 inch baking pan with non-stick spray. Melt the chocolate and peanut butter together in a double boiler, then pour into the baking dish and spread until even. Let cool in the fridge until completely set.

Layer Two (nougat):

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts, roughly chopped

1 tsp. vanilla

Melt butter in a saucepan over medium heat. Add in the sugar and evaporated milk, stirring until dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Add in the marshmallow fluff, peanut butter, and vanilla, stirring until smooth. Turn off the heat and fold in the peanuts, then pour over bottom chocolate layer and spread evenly. Return to fridge to cool completely.

Layer Three (caramel):

1 14-ounce bag of caramels (just under 2 cups)

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth. Pour over the nougat layer and return to fridge to cool completely.

Top layer (chocolate):

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Follow the same steps as you did for the first layer. Allow to set in the fridge, then cover and return to fridge and leave overnight. Cut into small squares.

Whatever you do, make these. And if you can’t, I will make some for you. But only if I can keep a few for myself.
Filed Under: Sweet Treats Tagged With: , , , , , ,

How To: Easter Fun | Chocolate Nests

April 7, 2012 By 14 Comments

How to have fun this Easter…

Grab some easy ingredients and throw ‘em all together. We’re talking four ingredients, friends. Easy as pie. Actually, way easier than pie. Do it!

Whatever way you’re spending this Easter weekend, I hope it involves much food, love, and happiness. And most importantly, chocolate!


Chocolate Nests (from The Pastry Affair)

Makes 8 nests. 

1/2 cup peanut butter

1 cup chocolate chips

3 cups chow-mein noodles

Mini-eggs (or jelly beans)

In a saucepan over low heat, melt the chocolate and peanut butter and stir until smooth. Pour over top of the chow mein noodles and stir until evenly coated. Drop by spoonfuls onto a cookie sheet lined with waxed or parchment paper. Try to create “nest” shapes as you work, leaving an indentation on the top of each nest. Allow the nests to set in the refrigerator for at least 30 minutes before decorating with chocolate eggs or jelly beans.

PS. The fun level of this activity is exponentially higher when you have help from little hands. :)

Filed Under: Holidays, Sweet Treats Tagged With: , , , , , ,

Conquering Fear | Chocolate Glazed Doughnuts

March 20, 2012 By 36 Comments

Well hello there friends! I bet you were starting to think that I’d fallen off the face of the earth. Fortunately, I’m still kicking. In truth, I’ve been working my arse off. The intense training schedule continues. After a day of work and a hard run, I’m lucky if I get some decent food past my lips, let alone photograph it and come up with an accompanying witty post.

But I must admit, I’m kind of using this whole running thing as a license to eat whatever the hell I want. Thankfully I’m a reasonable person (most of the time), and I’m trying to find a good balance between eating healthy and indulging from time to time. A few weeks ago, I had this sudden urge to try making doughnuts from scratch. And it wouldn’t. go. away. So I enlisted the help of a trusty friend of mine and we went to work on a few different recipes.

First, there were sour cream glazed doughnuts. They turned out alright, but not fantastic. Too dense, not cakey enough, and not the right flavor. So we moved onto pumpkin spice cake doughnuts. They were almost fantastic, especially when eaten still warm with a hefty coating of cinnamon sugar. And so we decided to try out a simple yeast doughnut with a rich chocolate glaze. Money.

These were delicious. The doughnut itself is not overly sweet, but the chocolate glaze adds a nice kick of sweet and chocolate.

Ladies and gents, it’s time to conquer our fears.

Yes, fear. I know what you’re thinking. Yeast? Hot oil?! Frying things??!

Don’t be afraid! It’s a lot easier, and more fun, than it looks. Especially in the company of a lovely friend, with some good tunes and a couple glasses of the red stuff. If only all fears were this easy to conquer! And hello?! There are doughnuts at the end of this lil’ journey. If that’s not motivation, I don’t know what is.

Let’s do this!

We start by making a simple yeast dough. Then we let it rise for a little bit until it doubles in size. Look at this beautiful ball of dough! Ain’t she perrty?

Then we roll out the dough and make doughnuts! Supposedly there are fancy doughnut cutters out there, but why not save that cash for another bottle of vino and use a wine glass and a shot glass instead! Doughnut + hole = done! Lay out your cut doughnuts on a lined cookie sheet, cover with a clean tea towel, and allow to rise for another half hour. Get your oil heating while the doughnuts rise.

The one special gadget you will require for this adventure is an oil/candy thermometer. I bought one for $10. When your thermometer reaches 325°F, it’s go time!

Fry, cool, glaze. Easy as pie. And then, EAT!

You can do it, I have faith in you!

Special shout-out to the lovelies that helped me eat my way through these doughnut trials. My heart (and thighs) thank you.

Chocolate Glazed Doughnuts (adapted from La Mia Vita Dolce)

These doughnuts are best enjoyed immediately after they are made, but leftovers can be stored in an airtight container for a couple of days. I recommend warming leftovers briefly in the microwave before enjoying. 

4 tsp. active dry yeast

1/4 cup water

1 cup whole milk

4 TBSP. sugar

1/4 cup butter, melted

4 1/4 cups all-purpose flour

3 eggs

Vegetable oil for deep-frying

Measure the water and milk into a small saucepan and heat over low heat until warm (do not let it boil!). Pour the warm water/milk mixture into a large bowl, and add 1 TBSP. of the sugar, as well as the yeast. Set aside for 10 minutes. The mixture will start to foam, meaning the yeast is working! Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface to bring it together. Place the dough in an oiled bowl, cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.

Knead the dough on a lightly floured surface for 5 minutes or until it feels smooth and elastic when pressed. I punched my dough a few times, and it felt good! I may or may not have pretended that the dough was someone’s face. Unfortunately, karma bit me in the booty and I hit the counter instead. You win some and you lose some. Anyways…

Roll out the dough on a lightly floured surface until 1 cm (1 1/2 inches) thick. Cut 8 cm (3 1/4 inch) rounds with a cutter.  Cut a 3.5 cm (1 1/4 inch) hole in the middle of the rounds. Place on a tray lined with non-stick baking paper, cover with a tea towel and set aside in a warm place for 30 minutes or until risen.

In the meantime, heat the oil (2 inches deep) in a large pot over medium-low heat.  Gently drop the doughnuts one by one into the hot oil. Cook the doughnuts a few at a time for 1 minute each side or until just golden. Drain on a cooling rack set over paper towels.

Chocolate Glaze

2 1/2 cups icing sugar, sifted

1/2 cup unsalted butter

1/4 cup whole milk

1 TBSP. honey

2 tsp. vanilla

4 ounces bittersweet or semisweet chocolate, chopped

Sift icing sugar into a small bowl and set aside. Combine the butter, milk, honey, and vanilla in a medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off the heat, add the icing sugar, and whisk until smooth. Dip slightly cooled doughnuts into the glaze and allow to set. Eat immediately!

Filed Under: Bread, Sweet Treats Tagged With: , , , ,

Run Forrest Run! | Chocolate Cupcakes with Salted Caramel Buttercream

January 21, 2012 By 27 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Sleep. Eat. Work. Run. Eat. Sleep.

Eat. Work. Run. Eat. Sleep.

Work. Eat. Yoga. Eat. Run. Sleep.

 

 

 

 

 

 

 

 

 

 

 

 

That was the jist of my life over the past week. Half-marathon training started with a bang and I’m pushing myself to establish a steady running schedule. It feels so good to be running again. Runner’s high, indeed!

The only problem is the weather. The last few days have brought temperatures as low as minus 44 degrees (celsius!) with the wind chill. Hello Winter!

 

 

 

 

 

 

 

 

 

 

 

 

I’m committed to this training. I really am. But a girl’s gotta draw the line somewhere, and for me the line gets drawn at about minus 25 degrees. Following a 7.5km run last weekend in minus 30 degree temperatures, I had a chill that I couldn’t shake for several days. Days. Thank goodness for a couple of local indoor tracks – I was able to keep up with the training schedule and get in a couple of indoor runs this week. Running indoors is a bit mundane, but it’s reassuring to know that I’ll still have all of my fingers and toes by the end of the run! I appreciate my extremities. :)

 

 

 

 

 

 

 

 

 

 

 

 

Fortunately (or unfortunately, depending on how you look at it), all this running has kicked my metabolism into overdrive. I am hungry all. the. time. And whether it’s wrong or right, I feel that eating cupcakes (I’m thinking right) and drinking red wine (yep, definitely right) is totally 100% justified by all of this exercise. It’s probably wrong…but if eating rich chocolate cupcakes topped with a swirl of salted caramel buttercream and then drizzled with more salted caramel is wrong, I don’t give a rough one about being right. Ever.

Plus, becoming a better cupcake decorator was one of my new year’s goals, and to become better at something, one must practice, practice, practice. I’m quite certain that taste-testing is mandatory.

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Cupcakes with Salted Caramel Buttercream

24 chocolate cupcakes – I used this, my favorite chocolate cupcake recipe. It’s vegan too!

Salted Caramel Buttercream (from Good Thymes and Good Food)

1 cup butter, softened

2 1/4 cups icing sugar

1/8 tsp. salt

2 tsp. vanilla

3 TBSP. salted caramel sauce + more for drizzling (I used store-bought, but you could make your own!)

2 TBSP. heavy cream

In a standing mixer, beat the butter at medium-high speed until smooth, about 20 seconds. Add in the icing sugar and salt; beat at medium-low speed until most of the sugar is combined, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds; scrape down the bowl and add the vanilla, caramel sauce, and heavy cream. Beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost the cupcakes however you wish (I used a pastry bag with a star attachment), and then drizzle with more salted caramel sauce. Filling a small Ziploc bag with the caramel and cutting a teeny, tiny hole in one of the corners worked beautifully for me. Devour!


 

 

 

 

 

 

 

 

 

 

 

I’m starving. What’s for lunch?

Please tell me it’s cupcakes.

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Enjoying | Bourbon Pecan Pie Brownies

October 19, 2011 By 16 Comments

Well, hello there. How you doin’?

What’s that?

You skipped your pilates class for the third week in a row the other night because something more important came up? You went to a hockey game and sat in the front row and drank overpriced beer and ate salty popcorn and hot dogs and cheered your little heart out instead? Me too!

You haven’t gone for a run in over a week, cause you’re too lazy to get off your butt, strap on your sneaks, and hit the pavement? Oh my goodness, I know that feeling!

You have a to-do list a mile long, but you continue to ignore it, and it continues to grow and grow and grow, and you have no idea how you’ll ever possibly accomplish everything? Ditto!

And you also made these decadent brownies and proceeded to eat almost an entire row of the pan while taking photographs of them? No way! But please tell me that you had the decency to go to a hot yoga class last night, to rid your body of all of those toxins, like I did?

Ok, phew. We’re on the same page then.

Do you ever have one of those weeks? Where your best intentions are set aside when fun opportunities come up, and you grab hold of them and take a leap and just enjoy? It’s been one of those weeks for me. But instead of beating myself up for not exercising enough, or not getting enough sleep, or not doing all of the things on my to-do list, I’m just enjoying. You only have one life peeps, enjoy it. Live in the moment when possible. It’s kinda liberating.

Friends, I wish you all had one of these brownies in front of you at this very moment. I really do. Cause if we lived in a world where illness, poverty, war, unhappiness, or even a crap-town day could be cured by brownies…we’d have it made in the shade. These brownies have a fudgy, rich base, and a sweet, gooey, crunchy top. Oh, and don’t forget about the bourbon. I’m rather certain that the bourbon gives these brownies special powers. And if you’re like me, and don’t have a bottle of bourbon lying around, go out and buy one. Yes, you only need two tablespoons for this recipe, but hey, then you have a bottle of bourbon to drink! Heck yes. Stick with me and that bottle of bourbon will come in handy. I promise you. Deal?

Bourbon Pecan Pie Brownies (from the Edmonton Journal, Oct. 12,2011)

For the brownie layer:

2 eggs

1 tsp. vanilla

1/2 cup butter

3/4 cup cocoa

1 1/4 cup sugar

A pinch of salt

1/2 cup flour

Preheat your oven to 325°F. Whisk the eggs and vanilla together in a small bowl and set aside. In a double boiler set over boiling water, combine the butter, cocoa, sugar, and salt. Allow the butter to melt and mix everything together until smooth. Remove from the heat and whisk in the egg/vanilla mixture. Add the flour and stir until well blended. Pour into a greased 8 x 8 inch baking pan. Bake for about 25 minutes (until a toothpick inserted into the centre comes out clean). Allow to cool.

For the pecan pie layer:

1/2 cup corn syrup

1/2 cup brown sugar, packed

2 eggs

1 TBSP. vanilla

1/4 tsp. cinnamon

1/4 cup butter, melted

2 TBSP. bourbon

2 cups chopped pecans

Using an electric mixer, beat together the corn syrup and sugar until smooth. Add the eggs, vanilla, and cinnamon, and beat well. Add the butter and bourbon and beat again until well-mixed. Stir in the pecans and pour the mixture over top of the brownie layer. Bake for 30-35 minutes, or until the centre of the pecan pie layer has set (mine took about 45 minutes). Allow to cool completely, then refrigerate for at least a couple of hours before serving. Chow. down. Preferably in the company of others. I cannot be held responsible for what might happen if you are left alone with this entire pan of brownies. Consider yourself warned.

Filed Under: Sweet Treats Tagged With: , , , ,
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