Post #28: Pumpkin Donut Holes

Annie's Eats is one of my favourite blogs ever.  In fact, the last three new recipes I have tried have been from her! 

This was my very first time making donuts, or anything that even resembeled donuts.  Roughly 34987324 of the blogs I follow had pumpkin donuts as their most recent recipe all at once, so I knew I had to try too. 

First of all, let me say and I made these with the enormous help (and comic relief!) of my little sister. She's so much fun to cook with! She will probably read this, so thanks for all of your help and laughs...and I'm sorry you deep fried your finger! ;)

Now, let me just tell you, donuts are a lesson in patience.  If the oil is too hot, they burn quickly on the outside, while staying doughy on the inside.  If the oil is not hot enough, the colour is nice, but they lose the crispiness that a fried cake-style donut should have.  Lucky for us beginners, this recipe yields enough dough to allow for errors...and don't I know it!

At first, we tried donuts.  We rolled the dough, cut it, donut holed it, and put it to the fryer.  They turned dark quickly, which sucked, but they still tasted good.  We figured we'd try donuts on more time, this time, a tiny bit thinner, with the oil turned down.  These ones turned out a little better, but not great looking.  LOL!

That was when we switched to donut holes exclusively.  We stamped them out with the mouth end of a normal sized shot glass, and it worked perfectly.  The holes took about 2 minutes to fry, were done all the way through, were crisp without looking burned, and maintained all their crispy outside-cakey inside goodness - just the way we like.  :o) 

The downside was that they only really taste good for the first few hours.  I know fresh is always best, but I was expecting them to hold up for at least a day.  But then again, when you buy donuts at the store, they don't keep well either.  In Annie's recipe, she made a glaze for them - I didn't.  I just rolled them in cinnamon sugar.  Perhaps a glaze would lock in the freshness.  I'll have to try it again and find out!

Give them a try!

Pumpkin Donuts (or Donut Holes!)

Yield: about 16 doughnuts and doughnut holes
Ingredients:
For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¼ 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 ½-inch thick round. Sprinkle the surface of the dough with flour. Using a 2½ 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 365-370˚ 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.

Post #27: Carmelicious Cake

I first saw this lovely cake on Sing For Your Supper's Blog and decided that I had to make it for my mom's birthday that was a few days away. 

Usually my relationship with cake is simple: you bake it, I eat it.  I'm more of a cupcake maker.  That being said, I'm trying to increase my kitchen repertoire, so I'm gradually adding double - and eventually - multi-tiered cakes to the mix.  Word to the novice cake bakers out there: this is not what I would call an easy cake.  It's not terribly difficult, but certainly not easy.  I should have eased myself in with a nice double layer white cake with white icing.  Simple.  :)  But, I jumped into this one head first!  Also, I gave myself 2.5 hour to get it done start to finish before we had to hurry out the door.  I felt rushed.  Take your time with this badboy. 

I got good reviews on the flavour, but my frosting skills definitely need work.  lol!

My pictures seems to be getting worse and worse...I need a new camera!

Southern Caramel Cake

Caramel Cake

1 3/4 cups sugar

1/3 cup hot water

3 cups cake flour

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter

3 eggs

1 teaspoon vanilla

2/3 cup milk

Preheat oven to 350 degrees.

Prepare the caramel syrup: place 1/2 cup of the sugar in a heavy skillet over medium-high heat, stirring constantly until the sugar melts. When it becomes a dark amber color (about 5 minutes- watch it closely!), remove from heat and whisk in the hot water VERY slowly until dissolved. You’ll be left with a syrup about the consistency of simple syrup. Cool completely. *The first time I tried this I added my hot water too fast and ended up with a rock-hard lump of caramel, so be sure to add the water VERY slowly while whisking!

Sift flour, baking powder and salt together. In the bowl of a stand mixer, cream the butter and the remaining 1 1/4 cups sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and the cooled caramel syrup; blend. Add dry ingredients and milk alternately, beating until smooth. Pour into 2 greased 9-inch cake pans lined with wax paper and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Caramel Filling

1 1/2 cups brown sugar

1 tablespoon butter

2 teaspoons cornstarch

1 cup half-and-half

1 1/2 teaspoons vanilla

Cook the sugar, butter, cornstarch and milk together in a double boiler until thick (mine never got too thick and I cooked it for at least 15 minutes). Remove from the heat and add vanilla. Let cool for about 5 minutes then pour over the warm cakes still in their pans (I poked holes all over my cakes with a toothpick so it would soak up the liquid better). Let the cakes sit out at room temperature in their pans until completely cooled.

Caramel Buttercream

1/4 cup sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla

3/4 cup (1 1/2 sticks) salted butter, softened

2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and very slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth (be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream). Set aside until cool to the touch, about 25 minutes.

Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 2 minutes. Reduce speed to low, gradually add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

To assemble the cake:

Slide a dull knife all the way around the edges of the cakes to loosen the sides from the pan and (using a spatula or possibly your hands- however you deem fit, really), lift the cake from the pan, peel the wax paper off the bottom and place, caramel side up on a cake platter.

The second layer is easier- just line the cake up evenly with the bottom layer and gently overturn the pan, setting it upside down (caramel side down; so you’ll have caramel-to-caramel), then peel off the wax paper.

Using a cake spatula, gently and evenly spread the caramel buttercream over the top and sides of the cake. Refrigerate until about 1 hour before serving. Makes one 2 layer, 9-inch cake

Post #13: Peanut Butter Cup Crunch Brownie Bars (feat. Brutus and Lucky!)

These are Heaven.

There, I said it.  

It's seriously like eating a brownie, a rice crispie square, and a nutter butter all at the same time...is that drool?

The brownie recipe I used (which was suggested from the Brown Eyed Baker herself!) was a little time consuming, but they are sooo good!  A perfect match for the peanut butter/chocolate chip/rice crispie topping!  But, aside from the brownies, this is so quick!  I mean hell, use a boxed mix, and this will take no time or effort at all, and it is so good, it will impress anyone!

Not the best picture, but I thought it was high time y'all met my dear friend Brutus!

And then Lucky slunk into a few shots!  I love my cats!

Peanut Butter Cup Crunch Brownie Bars

Adapted from the Brown Eyed Baker :o)

1 batch of your favorite brownie recipe for a 9×13-inch pan (I used this recipe, which I tweaked slightly, or you could use a box mix, I won't tell anyone!  Just make sure it's for a 9x13!)
½ cup salted peanuts (Funny side story: I actually forgot these and ended up tearing into a bag of trail mix and picking out the peanuts.)
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter (or crunchy, whatever)
½ tablespoon unsalted butter
1½ cups cripsy rice cereal (yeah, I buy knock offs for baking, what of it?  :P)

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.  These last a long time (if you don't eat them all right away!)  I was still chowing down about a week later, and they still tasted awesome!

Post #11: Salted Caramel Cupcakes

When I saw this recipe on SprinkleBakes, I just knew I had to try it!  It has everything I love - they're sweet, they're salty, and they are loaded with butter and heavy cream!  Yum!  The recipe is a little time consuming, but it is well worth all the effort.  This buttercream is to die for...you may want to double it, because you'll eat half of it before the cupcakes are frosted...trust me on this one!

Pay special attention when you make the caramel - you don't want to burn the sugar!  Also, resist all childlike urges to lick the wisk/spoon/stirring apparatus...it will burn you.  (Again, trust me!  lol!) 

Warning: you will need to spend a lot of time at the gym after you discover these beauties!

Salted Caramel Cupcakes

Makes 15 cupcakes Cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon sea salt 1 stick of unsalted butter, at room temperature 1 cup plus 2 tablespoons packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla 1/2 cup plus 2 tablespoons buttermilk Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside. Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Salted Caramel Filling: 1/2 cup sugar 3 tablespoons salted butter cubed 1/4 cup plus 1 tablespoons heavy cream, at room temperature Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly.  Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside. Salted Caramel Buttercream Frosting: 1/4 cup granulated sugar 2 tablespoons water 1/4 cup heavy cream 1 teaspoon vanilla extract 1 stick salted butter 1 stick unsalted butter 1/2 teaspoon sea salt 1 1/2 cups powdered sugar In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined. Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.   Top caramel-filled cupcakes with frosting.

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