Tag Archives: Whisk

Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. ūüôā

photo 1

INGREDIENTS

For the doughnuts:
3¬Ĺ cups all-purpose flour
4 tsp. baking powder
¬Ĺ¬†tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¬Ĺ tsp. ground nutmeg
¬ľ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
¬Ĺ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
¬Ĺ¬†cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¬ľ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. ¬†Whisk to blend, and set aside. ¬†In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. ¬†Stir in the egg, then the egg yolks, and then the vanilla until incorporated. ¬†Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. ¬†With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. ¬†Once the dough is mixed, cover and chill for at least 3 hours or until firm. ¬†(The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.) ¬†
  • On a well-floured work surface, roll or pat out the dough to a ¬Ĺ-inch thick round. ¬†Sprinkle the surface of the dough with flour. ¬†Using a 2¬Ĺ to 3-inch round biscuit cutter, cut out rounds of dough. ¬†Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. ¬†Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. ¬†Attach a thermometer to the side of the pan and heat the oil to 365-370ňö F. ¬†Add the rings of dough to the hot oil so that they are in a single layer and not touching. ¬†Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. ¬†Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. ¬†Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. ¬†Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. ¬†When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze,¬†combine the powdered sugar and spices in a small bowl. ¬†Add the milk and whisk to combine, until a thick glaze is formed. ¬†If necessary, add a bit more milk to thin the glaze out. ¬†Dip the remaining half of the doughnuts in the glaze. ¬†Allow the glaze to set before serving.
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Coconut-Banana Ice Cream

27 Jul

This week, we are turtle sitting Jeeves. He is very well behaved and my kids love feeding him, but he’s never answered the door, or brought me afternoon tea. He’d make a terrible butler, so I guess it’s a good thing he’s a turtle instead. He also fails to tell me that I really shouldn’t keep making different flavors of ice cream. It’s summer and all, but my freezer is starting to overflow. I blame my lack of self control. And Jeeves. Because I can.

photo-49

Ingredients:

2 egg yolks

1 1/4 cups sugar

1 cup milk

1 can coconut milk

2 cups half and half

1 tsp vanilla

1/4 tsp salt

2-3 ripe bananas, mashed

*Optional – 1 cup toasted coconut

In a large saucepan, heat milk, coconut milk, and half and half. Whisk together egg yolks and sugar until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of cream in the pot. Return to medium low heat, and cook up to 170 degrees F. Add vanilla and salt, mix well. Allow mixture to cool then transfer to ice cream maker. When ice cream is close to being done, add mashed bananas and optional toasted coconut. Return to ice cream maker and let the added ingredients to mix. Serve immediately or allow to set in freezer.

Coconut Banana Ice Cream