Doughnuts Galore!!

makes 1 dozen doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts).

Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Gourmet, December 2006 and Joy the baker

Chocolate Glaze

recipe from Alton Brown

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

  

Combine butter, milk, corn syrup, and vanilla in 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 heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

*You can add sprinkles and other yummy toppings.

Cinnamon Pull-Apart Bread

 I came across this recipe from Joy Baker during one of my random cravings to bake something for the family. Ive always been a big cinnamon raisin bread girl, unfortunately I had none at the time I made this but a lemon type frosting sounds good too; maybe next time.

INGREDIENTS:

Dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp. instant yeast
1/2 tsp salt
4tbsp. unsalted softened butter
1/3 cup whole milk * I used 2% milk
1/4 cup warm water
1 tsp. vanilla extract
2 room temp large eggs

Filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp ground cinnamon
1/2 tsp grated nutmeg



To make the dough, combine flour, sugar, yeast and salt in a bowl with dough hook. Combine the butter and milk in a small saucepan, heat until the butter is melted. Set aside and let cool until the temp is 115- 125*F. Add the milk mixture,water,vanilla and eggs to mixing bowl. Mix on low speed until dough forms. Continue to knead until smooth and elastic, adding additional flour as need (1 tbsp at a time) until the dough no longer sticks to the side of the bowl and is tacky NOT sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat and cover. Let rise in a warm place for about 1 hour or until it doubles in size.

*while dough rises add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.

Transfer dough to LIGHTLY floured surface and gently deflate. roll into a ball, cover and rest for another 5 minutes. Roll out into a 12x20 rectangle. Brush dough with browned butter

 Sprinkle cinnamon sugar mixture over the dough (yes ALL of it) in an even layer. Slice dough vertically into 6 even strips.

 Stack the strips on top of each other and then slice again into 6 slices.

 Place into a lightly greased (make sure to grease well) 9x5 loaf pan. Cover with clean towel and sit for 30-45 minutes.
Preheat oven to 350*F. Bake 30-35 minutes, until the top is golden brown. Remove from oven and let rest for 20-30 minutes. Run knife around the edges to loosen and carefully turn the loaf out, transferring to serving plate. Serve warm but also taste yummy the day after ( it has a cinnamon toast crunch flavor to it)

 Absolutely delish and if I wasn't making Ice Box cookies now, I would make this today too. Take a try at this recipe and let me know how it turns out.

Going to the Extreme

As usual I have taken on more things besides Photography, Baking, Quilting, Party Planning, Organizing and the basic errands and to-do list I have decided after a few years of pondering that I would start my own business!! I've been researching the market and started writing a business plan. Thanks to the help of Business PlanMaker

They have tons of templates that help you step by step along with a business plan writing course. I find myself ALWAYS picking up more and more things to occupy myself from the mundane so why not add ANOTHER thing like.............................

EXTREME COUPONING

I'm sure you might have heard or even watched this very fascinating show of people who you would swear are out of their minds and hoarders. BUT they must be doing something right!!

I have a family of 5!! 3 boys, my husband and I live on a single military income and many of you might know how tight that can be. Now we're not doing bad but we certainly could use the extra stretching in our budget. I am not looking to become a hoarder who has 1year supply of toilet paper, bread,etc but I am looking to stockpile for the family for at least 4-6 months ( thats the long term goal ) but I'll be happy with just a month stockpile the first year.

This week so far I have scored a sweet deal from NIVEA body wash for men and woman...get this...this was all FREE!!!

At $3.04 - $3.97 a pop I only paid sales tax on this...now I have 9 more coupons for the woman ( which is all sold out through out town) so I plan on scoring some more before the sale is up.

So on top of my crazy busy schedule I've now added prepping for a new business and some extreme couponing. What do you do that makes you think " am I nuts for adding this to my daily schedule?"

I might be nuts but I'm gonna be saving some major moola

Raina Skye Photography GIVEAWAY!!

It's a PINUP photo shoot giveaway!!!

we'll call it 'SPREAD THE ALOHA GIVEAWAY' with Raina Skye , this is a giveaway to celebrate Raina Skye Photography gaining 1000 Facebook fans and YOU!!

If you don't already know,  Raina Skye Photography is one of the most incredible photogs in the Kitsap areas. They transform those special moments into lasting memories with photos that you can keep for all time.

Raina Skye Photography

Raina Skye Photography offers different sessions from Children ( like the one above), Engagements and Weddings,

and she also donates her time to do Op Love Sessions for Military.

 SO ONTO THE GIVEAWAY!!



It's simple!

All you have to do is go to her Facebook fan page  and 'LIKE' it, tell her who sent you THEN (most importantly) go to her BLOG and make a comment on that page. This is a session that would cost you $160 or higher. AWESOME!!!!  Spread the ALOHA and gain a better chance at winning a session.

READY, SET, GO!

Easter Cookies

I'm not normally an Easter kind of person, I could go on and on about my beliefs but I'll refrain. Although I don't normally celebrate this holiday I did however have an urge to make some Easter cookies and what better way to test my hand once again at Royal Icing.
Normally I have meals and desserts planned out, organized and written down in a calendar but there are times that my impulses get a hold of me and I make things that are not normally in my scheduled menu. Yes I'm that anal about things, I must stay organized otherwise my world feels out of control...more on that later. 

 
ROLL OUT COOKIE INGREDIENTS: 
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1 Cup unsalted butter, softened
1 1/2 Cup granulated sugar
1 Egg
1 1/2 Teaspoon vanilla extract 
1/2 Teaspoon almond extract
2 3/4 Teaspoon baking powder
1 Teaspoon salt


Preheat oven 400F. Cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder, and salt. Add to butter mixture one cup at a time, mix well after each addition. Divide dough into 2 balls and on a floured surface roll out into a round about 12 inch circle that is 1/8 thick. dip cookie cutter into flour each use and place cookies on a ungreased cookie sheet. Bake for 6-7 minutes or until cookies are lightly browned.





 

Royal Icing

photo credit: joyofbaking.com

Royal icing is most often a royal pain in my butt but the more and more I work with it, the easier it is. Now there are tons of recipes out there and my advice is to keep searching for one until it fits you. Here is the latest recipe I used.

ROYAL ICING

1lb Powdered sugar
2 Egg whites
1 Teaspoon lemon juice
1/4 cup water

You can also use meringue powder, go here for an easy recipe using meringue powder.

Strawberry-Almond Cream Tart

I've been watching Pushing Daisies ,a television series of a pie maker who has a magical touch. A touch that brings all things dead back to life but if he touches it again..... dead again ....FOREVER. It's a very cute show but what does this have to do with today's blog?

Pies and Tarts.

I have been inspired by the pie maker. Seeing all the large mounds of dead fresh fruit pies and tarts makes my mouth water and my heart desire to make things like that. So off to the commissary I went and bought lbs of fresh strawberries.

INGREDIENTS:

Crust:
 9 sheets of honey graham crackers
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
cooking spray

*use a 9 inch round romovable- bottom tart pan, 9 inch springform pan, or a 10 inch pie dish

Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/8-1/4 teaspoon almond extract *I prefer a mild almond flavor so I use 1/8*

Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven to 350. Place crackers in food processor, and process until it's a crumble. Add crust sugar, butter and water; pulse until moist. Spray pan with cooking spray. Place the mixture in pan, pressing into bottom and up sides. bake for 10 minutes or until lightly browned. cook completely on wire rack.

Combine cream cheese, sugar and extracts in bowl until creamy and smooth. Spread filling mixture evenly over bottom of crust.

Place 2 cups of strawberries in food processor, puree. combine puree, 2/3 cup sugar, and cornstarch in small saucepan over medium heat, stirring with a whisk. Bring to a boil, stir constantly. Reduce to low heat; cook for 1 minute. Remove from heat and cool to room temp. Stirring occasionally.

Combine 4 cups of strawberries and lemon juice; toss to coat. Arrange berries, bottom up. Spoon glaze evenly over berries. Cover and chill for 3 hours.

ENJOY!!!

I enjoyed making the tart and can see many more in the future. Thanks to the pie maker and his magical fingers I will be gracing my friends and family with a boat load ( no pun intended ) of pies and tarts thsi summer. The pie maker is my inspiration who has inspired you to create?