Chomp Chomp Chomp… The sound I make as I eat this freaking fantastic crunchy granola. You know it’s good when the person sitting next to you is annoyed by the sound of you face while eating. I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot.
Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.
So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.
This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)
The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)
*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.
Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for people.
Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit’s on the counter looking all pretty and smelling like happiness.
Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!
-C
Banana Butternut Granola
3 cups old fashion oats (use gluten free oats if needed)
1 ripe banana, mashed
1 cup butternut squash puree (can use canned)
2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
dash of salt
Preheat oven to 375
In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.
Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.
Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.
Eat as is, as a cold cereal, dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.
I can’t stop eating these. They are like little balls of crack and I am an addict.
Frozen peanut butter grapes… I mean, I just can’t stop.
So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore. I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes. Then whenever the mister goes to grab the bag of frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me. Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way… not having a lid to take off makes the process a little easier.
Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.
I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily addicted to these as well. I have seen kids that hate grapes go totally bonkers for these. Just so you know.
The stuff you will need. Washed and drained fresh grapes (green or red. I usually use red but the green were half the price and the red ones didn’t taste very grapie*) Creamy peanut butter, skewers, and a little bit of cinnamon or cocoa powder (optional)
*Note. When you are the store, try before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.
Ok, so now let’s make these bad boys.
Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen. When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.
Whenever your ready… Eat. And be so happy. And always keep a back stock of frozen grapes in the freezer. They are the best.
Keep it realz.
-C
Peanut Butter Freezer Grapes
the quantity is up to you, but I recommend making a shit ton!
Creamy Peanut butter (I use organic creamy from Trader Joes, or natural skippy)
Green or Red Grapes
Cinnamon and or cocoa powder (Optional)
Toothpicks or skewers
Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.
Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4 oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)
Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.
Eat as many as you want… Make so many because you will become addicted!
Because it is cold outside. Because I had an hour to kill before I needed to leave the house and because I wanted to make a sweet treat for the mister (who had been dealing with frozen pipes all day) and for the little littles that I was going to hang out with. My original idea was to just make regular old snickerdoodles, but as I was riffling around my tea drawer for a mid day tea (it’s usually coffee, but I am trying to cut back on drinking one thousand cups a day) I got hit with a little inspiration. Chai tea spiced snickerdoodles. Yes! a nice black chai, full of flavors or cinnamon, ginger, cardamon, allspice, and pepper. So many good time tastes. And while I am at it, why not add some chocolate to that mix, because, well just because.
Chai, chocolate, and sugar equals….Bada da da….. awesome Cookies! And who doesn’t want awesome cookies?
The stuff…Flour, salt, baking powder, cinnamon, and allspice. Cocoa powder, brown and white sugar. Veggie Oil (you can use butter, or vegan butter instead for a chewier cookie) vanilla, a little vinegar and a nice cup of chai tea… Also a little bowl of cinnamon and sugar to doodle the cookies.
The sugars, oil, tea, vinegar, and vanilla go into a big bowl. Beat for a minute on medium, then add the rest of the stuff and beat some more until fully incorporated…. Simple simple.
Preheat the oven to 375 and get the cookies all dressed up in a cinnamon sugar suit by taking globs of dough and kind of rolling it into ball (perfection is not necessary) Drop dough balls into the cinnamon sugar and toss around to fully coat. Place on cookie sheet and give a good smoosh to flatten the cookie balls out to about 1/2 inch thick. Now into the oven for about 9-11 minutes to bake.
Aahhhh…….pulled from the oven and placed on a rack to cool. Fluffy, chewy, pillowy soft and spicy cookies. Oh the smell of so good!Made extra large to make extra little littles happy. The best part? I made each little sing me a song for a second cookie… I am the greatest!
Heres to a Happy Hump Day!
-C
Chocolate Chai Snickerdoodles
The stuff-
2 cups all purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon allspice
Chai teabag steeped in 1 1/4 cups boiling water
1 cup brown sugar
1/4 cup white sugar
3/4 cups vegetable oil (can substitute butter or vegan butter for a more chewy cookie)
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 tablespoons each of cinnamon and white sugar to coat cookie balls in
Preheat oven to 375
In a cup, steep tea bag in 1 1/4 cups boiling water. Let tea steep for 10 minutes.
In Large bowl, add sugars, oil, vanilla, vinegar and steeped tea and beat on medium speed for about 2 minutes. Add the rest of the ingredients (besides cinnamon and sugar for coating) and beat on low until everything is fully incorporated.
Add the cinnamon and sugar to a small bowl and mix together. Take globs of dough and roughly formed ball then drop into cinnamon sugar and toss to coat. Place coated balls on cooke sheet and smoosh down so cookies are about 1/2 inch thick. Place in oven for about 9-11 minutes or until cookies are just barely cooked through. Remove and let cool on a wire rack.
My suggestion for sharing….If they want one, make them sing and dance for it!
I need a good snack.. Something healthy, hardy, fast, and of course, something tasty.
Rice cakes……..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin….say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins…well thats just freaking fantastic!
And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party… spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck…just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.
What I am trying to say is…rice cakes are awesome little vessels for all things nice.
HaPPY Snacking!
-C
Nothing to fancy….. just a little warmth and spice to fancy up a quick snack. Word!
Sliced apples sprinkled with cinnamon and stuck in oven at 425 for 5-8 minutes. Easy Peasy. Topped with a squeezey….of lemon. (Yes..I am a dork)
Happy Friday!
-C
FA LA LA LA LA….. LA LA LA LA….Happy eve of Christmas! What better way to celebrate the holidays than with the sweet and spicy flavor of ginger…in donut form! There is nothing better.
This donut is ideal for Christmas morning(or any other morning)..Warm and sweet, bright and tangy….The perfect balance to make everyone happy! It’s really fast and easy, so you can make a batch while the coffee is brewing, or you can even make them tonight and maybe leave a donut out for santa. Have guests over for the holidays…Dazzle them with a homemade donut. Hanging out at home by yourself…make some donuts…..traveling….well you are kind of screwed at the moment… but think about making donuts when you get where your going.
It all started a few Christmases back when the mister gifted me with a wonderful addition to my kitchen bakeware….a donut pan…. and it was a game changer. If you do not have a donut pan I suggest that you immediately go buy one.. No joke, it’s so worth it. The pan elevates a simple cake recipe to something more… A round of frosted soft cakeness. Circles with holes…..happiness. Hopefully you already have a donut pan, but if not, I trust you will soon.(you can still make this recipe without the pan, just bake it in a 9×9 pan. Yes, it will still taste amazing, but it’s that much better as a donut!)
I am really excited to finally share a donut recipe with you all. I haven’t made a batch yet that hasn’t won a round of applause or at least a super double thumbs up. If you haven’t made donuts yet, bookmark this recipe and make it priority for your next baking adventure
.What I started with….flour, baking soda, baking powder and salt whisked together. A little bowl of fresh ginger, powdered ginger and cinnamon. Molasses, brown sugar, vanilla, and egg, melted butter and milk. Not a bad line up
The spiced mixed in to the dry….I used fresh and powered ginger but if you don’t have any fresh.. just add more powdered…but fresh adds that extra bit of gingery spiciness.
The wet ingredients all mix together. Molasses first, then the butter, vanilla, and the brown sugar, mix that then add the egg and the milk last.(avoid adding egg and melted butter together so it doesnt scramble) Mix wet mixture with the dry until fully incorporated and smooth.
A beautiful donut batter….Scoop small spoonfuls of batter into very well greased donut pan …smooth tops with a spoon or spatial….I may have added just a little too much batter the first round, , which is totally cool, it’s just the donuts came our with a bit of a spare tire around the bottom…a little more to eat I say.Out of the oven and turned onto a cooling rack…This beauties smell so very nice.
While the donuts are cooling, prepare the icing. Mix 1/4 cup of cream cheese with 1/2 cup of sifted powdered sugar. Half of a lemons worth of juice with a teaspoon of lemon zest and mix… add a splash or two of milk to get the desired consistency(this is a cream cheese glaze, it won’t harden like a sugar glaze)When the donuts are full cooled, dip into glaze….
Flip and let drip……and admire. I had to beat a few hands away while taking these pictures..I am telling you, people will do crazy things for a donut…..CRAZY THINGS…Just look at these. And for real, they really don’t take much time. You could totally whip these up in less than 30 minutes.. just make sure to have someone else do all the dishes!!!
Gingerbread Donuts with Lemon Cream Cheese Glaze
Ingredients……Makes about 8
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 teaspoon fresh grated ginger
1/2 cup brown sugar
1 egg
2 tablespoons molasses
1/2 cup milk
1/2 teaspoon vanilla extract
3 tablespoon melted butter
Lemon Cream Cheese Glaze
1/2 cup powdered sugar
1/4 cup cream cheese
1 teaspoon lemon zest
half a lemon worth of lemon juice
a splash or two of milk
Instructions Preheat oven 350
Grease donut pan In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, powdered and fresh ginger. In a small bow mix molasses, vanilla, brown sugar and melted butter. Stir and add milk and egg last.
Mix the wet with dry ingredients and until just combined. Scoop small amounts of batter to each donut mold… fill to about 2/3 full. and level out with a spoon if spatula. Stick in oven and bake for 10 minutes or until edges just start to turn golden brown and a cake test comes out clean.
While donuts are cooling, stir together cream cheese, sugar, lemon juice and zest. Add small splashes of milk until you reach the desired consistency(not to runny, think dish soap) Dip baked side of donuts into glaze, flip and return to wire rack.
And then you open your mouth…..EAT DONUT……..EAT!!!
The perfect way to start your day. APPLES, PEARS, CARROTS, tossed in Cinnamon! Whats that you say? You don’t think carrot and fruit go together, that this couldn’t possible taste right… Well guess what, you are wrong. Yes, it may seem like a strange combination, but trust me, it works and it works so so good. This is what I eat almost every day for breakfast. And man oh man, with a cup of hot coffee and a good book, I welcome 5am. Note that this can be eaten throughout the day. Its even a fantastic night time snack!
To compile this bowl of yum, all you have to do is chop up an apple, a pear, and a carrot and toss in a bowl with cinnamon to taste. I use Vietnamese cinnamon which has a spicier flavor to it, but plan old cinnamon works too. You could even try adding a pinch of ginger or nutmeg. Heck, drizzle a bit of honey if your feeling it. I also suggest using your favorite bowl, fork, and if your drinking something, your favorite mug. When your dishes and utensils are right, it just makes your food that much better.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.
So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces.
This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level. It’s one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can’t help sharing)
*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won’t cut it anymore. It is a bit sweeter and a lot more spicy. If you don’t have it or don’t want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.
Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated.
Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for people.
Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!
-C
Banana Butternut Granola
Preheat oven to 375
In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.
Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.
Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.
Eat as is, as a cold cereal, dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.
Frozen peanut butter grapes… I mean, I just can’t stop.
So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore. I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes. Then whenever the mister goes to grab the bag of frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me. Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way… not having a lid to take off makes the process a little easier.
Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.
I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily addicted to these as well. I have seen kids that hate grapes go totally bonkers for these. Just so you know.
*Note. When you are the store, try before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.
Ok, so now let’s make these bad boys.
Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen.
When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.
Keep it realz.
-C
Peanut Butter Freezer Grapes
the quantity is up to you, but I recommend making a shit ton!
Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.
Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4 oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)
Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.
Eat as many as you want… Make so many because you will become addicted!
Chai, chocolate, and sugar equals….Bada da da….. awesome Cookies! And who doesn’t want awesome cookies?
Preheat the oven to 375 and get the cookies all dressed up in a cinnamon sugar suit by taking globs of dough and kind of rolling it into ball (perfection is not necessary) Drop dough balls into the cinnamon sugar and toss around to fully coat. Place on cookie sheet and give a good smoosh to flatten the cookie balls out to about 1/2 inch thick. Now into the oven for about 9-11 minutes to bake.
Heres to a Happy Hump Day!
-C
Chocolate Chai Snickerdoodles
The stuff-
Preheat oven to 375
In a cup, steep tea bag in 1 1/4 cups boiling water. Let tea steep for 10 minutes.
In Large bowl, add sugars, oil, vanilla, vinegar and steeped tea and beat on medium speed for about 2 minutes. Add the rest of the ingredients (besides cinnamon and sugar for coating) and beat on low until everything is fully incorporated.
Add the cinnamon and sugar to a small bowl and mix together. Take globs of dough and roughly formed ball then drop into cinnamon sugar and toss to coat. Place coated balls on cooke sheet and smoosh down so cookies are about 1/2 inch thick. Place in oven for about 9-11 minutes or until cookies are just barely cooked through. Remove and let cool on a wire rack.
My suggestion for sharing….If they want one, make them sing and dance for it!
Rice cakes……..basically a flat somewhat crispy disk of puffed rice. Kind of boring, kind of dull, kind of blah. But Add a little somethin somethin….say like this here rice cake that I smeared with peanut stock, topped with banana, sprinkled with coconut flakes and cinnamon and a few raisins…well thats just freaking fantastic!
And because they are pretty much nothing but air.. there is no need to feel guilty about eating a few. Have a rice cake snack party… spreads of nut butters, bean dips, smashed fruit, avocado, mashed sweet potato, heck…just some mustard or hot sauce would be nice. The list of topping goes on and on. And shelf stable for a long time to boot. I mean, you can keep a bag hanging around for quite a bit of time, just as long as you keep them air tight.
What I am trying to say is…rice cakes are awesome little vessels for all things nice.
HaPPY Snacking!
-C
Sliced apples sprinkled with cinnamon and stuck in oven at 425 for 5-8 minutes. Easy Peasy. Topped with a squeezey….of lemon. (Yes..I am a dork)
Happy Friday!
-C
This donut is ideal for Christmas morning(or any other morning)..Warm and sweet, bright and tangy….The perfect balance to make everyone happy! It’s really fast and easy, so you can make a batch while the coffee is brewing, or you can even make them tonight and maybe leave a donut out for santa. Have guests over for the holidays…Dazzle them with a homemade donut. Hanging out at home by yourself…make some donuts…..traveling….well you are kind of screwed at the moment… but think about making donuts when you get where your going.
It all started a few Christmases back when the mister gifted me with a wonderful addition to my kitchen bakeware….a donut pan…. and it was a game changer. If you do not have a donut pan I suggest that you immediately go buy one.. No joke, it’s so worth it. The pan elevates a simple cake recipe to something more… A round of frosted soft cakeness. Circles with holes…..happiness. Hopefully you already have a donut pan, but if not, I trust you will soon.(you can still make this recipe without the pan, just bake it in a 9×9 pan. Yes, it will still taste amazing, but it’s that much better as a donut!)
.What I started with….flour, baking soda, baking powder and salt whisked together. A little bowl of fresh ginger, powdered ginger and cinnamon. Molasses, brown sugar, vanilla, and egg, melted butter and milk. Not a bad line up
A beautiful donut batter….Scoop small spoonfuls of batter into very well greased donut pan …smooth tops with a spoon or spatial….I may have added just a little too much batter the first round, , which is totally cool, it’s just the donuts came our with a bit of a spare tire around the bottom…a little more to eat I say.
Out of the oven and turned onto a cooling rack…This beauties smell so very nice.
Flip and let drip……and admire. I had to beat a few hands away while taking these pictures..I am telling you, people will do crazy things for a donut…..CRAZY THINGS…
Just look at these. And for real, they really don’t take much time. You could totally whip these up in less than 30 minutes.. just make sure to have someone else do all the dishes!!!
Gingerbread Donuts with Lemon Cream Cheese Glaze
Ingredients……Makes about 8
Lemon Cream Cheese Glaze
Instructions Preheat oven 350
Grease donut pan In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, powdered and fresh ginger. In a small bow mix molasses, vanilla, brown sugar and melted butter. Stir and add milk and egg last.
Mix the wet with dry ingredients and until just combined. Scoop small amounts of batter to each donut mold… fill to about 2/3 full. and level out with a spoon if spatula. Stick in oven and bake for 10 minutes or until edges just start to turn golden brown and a cake test comes out clean.
While donuts are cooling, stir together cream cheese, sugar, lemon juice and zest. Add small splashes of milk until you reach the desired consistency(not to runny, think dish soap) Dip baked side of donuts into glaze, flip and return to wire rack.
And then you open your mouth…..EAT DONUT……..EAT!!!
To compile this bowl of yum, all you have to do is chop up an apple, a pear, and a carrot and toss in a bowl with cinnamon to taste. I use Vietnamese cinnamon which has a spicier flavor to it, but plan old cinnamon works too. You could even try adding a pinch of ginger or nutmeg. Heck, drizzle a bit of honey if your feeling it. I also suggest using your favorite bowl, fork, and if your drinking something, your favorite mug. When your dishes and utensils are right, it just makes your food that much better.
Monday Monday!!!! Try to enjoy it!