Peach season is going full blast. With a kitchen full of peaches, it was time to make some donuts! Of course, we couldn’t leave them unadorned so a crumb topping was a must.
The recipe follows:
PEACHY KEEN DONUTS
Makes 12 donuts
Ingredients for Donuts
- Spray on oil
- 2 cups diced peaches
- 1 cup granulated sugar
- 1/3 cup oil
- 1 egg beaten
- 1 tablespoon water
- 1 ½ cups unsifted flour for donuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup of toffee bits (optional)
Ingredients for Crumb Topping
- ½ cup unsifted flour
- ½ cup brown sugar
- 3 tablespoons of softened butter
Spray the donut pan with oil. Wipe off the excess spray from the top of the pan.
Combine peaches and sugar in bowl and let stand for 10 minutes.
Blend oil, egg, and water into peach mixture.
Add the 1 ½ cups flour, baking soda, baking powder, cinnamon, salt and optional toffee bits. Stir everything together.
Fill each donut mold 7/8 full with the batter.
Make the topping by combining the butter, brown sugar and ½ cup of flour
Crumble the topping over the donuts (½ of mix for 6 donuts).
Bake in the oven for 16 minutes.
Remove from oven and let cool about 30 minutes. Remove donuts from pan.
Store in the refrigerator for best flavor. This dessert is just peachy. Enjoy!
These adorable cupcakes can put a smile on anyone’s face. They were served at a child’s birthday party but would work just as well for a picnic at a farm or a rustic barnyard wedding . Children of all ages were horsing around and tweeting for more!
Congratulations to all 2014 graduates and their friends and families. It’s graduation season and another excuse for a party. Keeping with the graduation theme, we came up with graduation cap donuts! These donuts are easy to prepare and make a great presentation. Display them on a platter with mini diplomas or on a glass platter on top of old yearbooks. You’re guaranteed to go to the top of the class with this dessert.
Graduation Cap Donuts
Note: it’s important to select donuts in proportion to the chocolate squares. We
made small and large donuts and purchased two different brands of mini donuts
before we settled on Little Debbie donuts and Hershey’s chocolate squares.
Makes 12 servings
- 12 -1 3/4″ inch round donuts (Little Debbie mini frosted chocolate donuts worked best)
- 2 Hershey’s Milk Chocolate Bars(7 ounces each) or 12 -1 3/4″ chocolate Squares like Ghiardelli squares
- 1 jar of Marshmallow Fluff
- 12 yellow M&M ‘s or Reese’s Pieces
- 3 yellow Starbursts
- Prepare the chocolate mortar boards by carefully cutting the chocolate bar into 6 squares. Use a grater to smooth the sides of the chocolate squares or unwrap 12 Ghiardelli chocolate squares.
- To make the tassel:
- Microwave a yellow Starburst for 8 seconds.
- Remove from microwave and roll into 4 pieces.
- Cut each of the 4 pieces in half and roll one half into a thin log.
- Roll the other half into an even thinner log and break into 6 pieces.
- Pinch the 6 small pieces together at one end to form the tassel. Attach the tassel to the longer Starburst log by gently pressing the pieces together.
- Gently press the yellow tassel onto the top of the chocolate square. Place a yellow M&M in middle of the cap over the end of the tassel.
- Take a small amount (1/2 teaspoon) of Marshmallow Fluff and put it in middle of donut. (Too much fluff and it will show out from under the mortarboard)
- Place chocolate square on top of donut.
Congratulations! You’ve just earned your B.S.(Baking School) degree in Graduation Cap Donuts from the Grin And Eat University.
With a little whipped cream and caramel sauce, what could be bad?
This blog focuses on food that puts a smile on your face. Linzer tortes aren’t funny, but I thought it was funny that I had a sudden craving for one! I’ve never been a fan of fruit preserves or jelly stuffed baked goods but I wanted a linzer torte now. I fondly remembered a homemade raspberry layered linzer torte that was out of this world and that’s what I tried to recreate.Most linzer tortes consist of an almond crust. Since I am more of a pecan fan, I decided to switch up the recipe. I ended up modifying /changing the Smucker ‘s recipe I found online. For my nut of choice I used pecans. For the filling I used Smuckers raspberry all fruit preserves.
For my first attempt the torte wasn’t bad. It just lacked the sweetness that I was searching for and the presentation perfection that I hoped for. Practice makes perfect so I envision more linzer tortes in my future.Please enjoy my modified Smucker’s recipe. To up the presentation level, I recommend adding whipped cream and a drizzle of caramel syrup.
1 cup chopped pecans
11/4 cups flour
1/3 cup sugar
2 large eggs
1/2 cup butter, softened
1 tablespoon grated lemon
1 jar of red raspberry fruit preserves (approximately 10 ounces)
– Heat oven to 350 degrees.
– Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray.
– Finely chop the pecans in food processor or blender.
– in large bowl, combine pecans, flour, and sugar.
– Separate one egg and set aside egg white.
– Add egg yolk, remaining whole egg, butter, and lemon peel to flour mixture. Mix until dough
forms a ball.
– Remove 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable.
– Press remaining dough in bottom and 1-inch up sides of tart pan.
– Spread entire jar of preserves evenly over dough.
– Roll remaining dough between 2 sheets of waxed paper into a 9 1/2 x 5-inch rectangle. Cut
into 10 (1/2-inch wide) strips. ( A fluted pastry wheel makes pretty edges)
– To create lattice top place half the strips across center of torte in one direction. Place the
remaining strips at a 90 degree angle to create a lattice look.( Depending on the width of the
strips, you may not need all the strips to decorate top.) press strips to end of pan and trim ends
with knife or pastry wheel.
– Brush strips with egg white
– Bake 30 minutes or until crust is golden brown. Cool 10 minutes.
-To serve, remove sides of pan. Can be served warm or cool. (With or without whipped cream!)
In all its glory!
Toffee bits and caramel sauce, what could be bad? Absolutely nothing!
I decided to convert my favorite apple cake recipe into donuts. And what better way to finish them off than by adding toffee bits for texture and caramel sauce for taste?
Voila, my standby apple cake was elevated to a special treat!
Toffee Caramel Apple Donuts
Makes 12 donuts
-Spray on oil
-2 cups diced apples
-1 cup granulated sugar
-1/3 cup oil
-1 egg beaten
-1 ½ tablespoons water
-1 ½ cups unsifted flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon cinnamon
-½ teaspoon salt
-1 ½ cups toffee bits
-2 cups caramel sauce (store bought jar )
-Spray the donut pan with oil. Wipe off the excess spray from the top of the pan.
-Combine apples and sugar in bowl and let stand for 10 minutes.
-Blend oil, egg, and water into apple mixture.
-Add the flour, baking soda, baking powder, cinnamon, salt and ½ cup of toffee bits. Stir everything together.
-Fill each donut mold 7/8 full with the batter
-Bake in the oven for 20 minutes
-Remove from oven and let cool about 15 minutes. Remove donuts from pan.
-Pour approximately 1 tablespoon of caramel sauce over each donut. Sprinkle toffee bits on
top. Press toffee bits gently on top of donut to stay in place.
-Repeat for each donut.
Over time, the caramel sauce will seep into the donut to add sweetness to each bite. Keep the donuts in the refrigerator to maximize flavor.
The old saying says an apple a day keeps the doctor away. This is one way sweet way of enjoying your apple.
The flowers are out in full bloom, so we decided to bring them onto the kitchen table. How often have you wondered whether the flowers on your plate were edible or simply attractive decorations? Not to worry with these flowers. Not only are these flowers pretty to look at, they’re also tasty donuts to snack on!
- 6 regular size donuts
- 1 container of vanilla frosting
- Red food coloring
- Tubes of writing icing in desired colors
- 3 regular size marshmallows
- Package of black licorice rope
- Containers of sugar sprinkles in desired colors
- 6 large lollipop sticks
- 6 candy spearmint leaves
- Cut the edges off of the donuts to form flower petals as seen below
- Put a half a cup of frosting into a microwave safe container
- Mix in a few drops of food coloring until you get your desired shade of pink
- Place in microwave for 20 seconds (or until melted)
- Individually dip each donut into the melted frosting and let cool on a wire rack
- Sprinkle sugar sprinkles on petals for several flowers while still wet
- To form the center of the flowers, cut a marshmallow in half
- Dip the sticky side of the marshmallow into the sugar sprinkles
- Place the marshmallow into the center of the donut
- Another option for the flower’s center is to cut several 1/2 pieces of black licorice
- Poke them into the center of a marshmallow and place in the center
- Once icing has dried, you can use a tube of writing gel to outline the outside of the flower
Since the picture above looks like a Where’s Waldo image (with donut flowers), here are individual versions of the donuts. Enjoy!
Come on Bunny donut, light my fire…
Looks like this bunny has an identity crisis!
Why am I so addicted to having fun with this little bunny donut?
Acting as a pseudo psychologist, I’m examining my childhood. Growing up, I could never have a furry pet because my father was “allergic” to animals. After numerous lazy goldfish who just floated on their backs in the fish bowl or other athletic fish who enjoyed jumping out of the bowls, my parents finally got us a cuddly pet.
To be specific, my parents broke down and came home with a cute white bunny. We called the bunny Snuffy , a compromise between Snowflake and Snowpuff. When my sister and I went to camp, my mom had the job of feeding Snuffy. However, as time went on, Snuffy began to bite my mom. When we returned from camp, we learned that Snuffy was sent to a “farm” so it could play with its friends.
Many years later we realized that Snuffy may have joined its friends at a different sort of farm. More like a farm to table destination. Perhaps Snuffy is playing with friends that were part of Wolfgang Puck’s ‘Braised Rabbit and Fava Bean Fettucine’ that was posted on Wolfgang Puck’s Twitter account earlier this week.
Whatever the reason, I’m having fun with our little white bunny donut. I hope you’re grinning along with us.
See instructions under “Show Me the Bunny” to create this donut.
Spring is in the air and that means Easter is around the corner. The markets are filling with colorful holiday candy, Nestle’s is offering Limited Edition pink and yellow morsels, and my local garden center is selling live chicks!
We decided to start preparing for Easter by creating little bunny donuts. We quickly realized that the key to a perfect bunny is the ear to body ratio. Before you rush for your calculator ( or another website), we’ll explain. If the ears are too small your bunny will look like a white mouse.
BUNNY DONUT RECIPE
8 small donuts ( Entenmann’s powdered sugar popettes work well)
8 marshmallows ( standard size)
1 cup of pink sprinkles
8 pink chips (or M&Ms)
16 brown M&Ms
8 inches of black string licorice
1 container of white frosting
– Make bunny ears by cutting each marshmallow on the diagonal. Slice off the pointed end of
each marshmallow and discard (or eat).
– Pour pink sprinkles into a small dish.
– Dip one side of each marshmallow half in sprinkles to cover, allowing a small white
border to show.
– Leave “ears” on plate for later use.
– Cut licorice into 8 one-inch pieces
– Using a knife or scissors, cut into the ends of the licorice to simulate whiskers.
– Cut each licorice piece in half. (Depending on the size of the donuts, you may want to
make the whiskers shorter. It’s a matter of personal taste).
– Before frosting the donuts, set a wire rack on top of a piece of wax paper for easier
– Place 1/2 of the frosting into a microwave safe bowl. (Repeat this step to ice remainder
– Microwave the bowl for 20 seconds or until the frosting flows.
– Individually dip each donut into the frosting to cover the front and all sides.
– Remove donut and set on wire rack to dry.
– Place 2 ears on on each donut. (To keep the ears attached while drying, place extra
marshmallows under each “ear” for support)
– Add 2 brown M&Ms for eyes
– Add a pink chip or pink M&M for nose
– Add whiskers on either side of nose
– Repeat until all the donuts have morphed into bunnies.
These bunnies are ready to hop into your heart ( or mouth)!