Blackberry Glazed Doughnuts

For the better part of my life, I had never really considered how simple and straightforward it would be to make doughnuts at home. Until making paczkis, I had come to accept that the likes of Dunkin Donuts were as good as it got. Oh how wrong I was.

Not only can you indulge for breakfast–you should. Saying its like having deep-fried cake for breakfast might make it sound like a not-so-healthy idea, but everyone should enjoy a good doughnut now and then…and this is a good doughnut. Tender inside, crisp and golden on the outside–just what a good doughnut should be.

I was largely by this recipe for cake doughnuts. This recipe is a solid base recipe to play around with flavor-wise. I went with a light touch of spice (cinnamon, cardamom, vanilla) and a sweet, tangy, purply blackberry glaze. I’ve also played with a coating of cinnamon-sugar, a dusting of powdered sugar,… click to read more…

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Paczki (Polish Jelly Doughnuts)

With Mardi Gras right around the corner, there’s a lot of incredible food you should make a point of squeezing in before Fat Tuesday draws to a close. For your meals, a traditional fried chicken and andouille gumbo, a chicken and shrimp jambalaya, or perhaps a different spin on gumbo with a bit more winter squash will suit your fancy. However, all of these options neglect the sweet tooths out there, and for you, my people, there are paczkis.

I only recently heard of paczkis. These treats are Polish in origin (and pronounced like “poon-shkee”) and, to completely over-simplify them, resemble cake-like jelly doughnuts. The idea, as with all Fat Tuesday-centric food, is to use up and indulge in all of the things that aren’t to be consumed during Lent, and as such, these are more exciting than your everyday doughnuts.

Traditionally, these are a bit large and contain… click to read more…

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Strawberry Bundt Cake with Strawberry Cream Cheese Frosting

This post is a little later than I’d like it to be seeing how strawberry season has come and gone by me. My love of strawberries is no secret. When they’re at their peak, I’ve packed away several pounds (maybe four or five? Seriously. I love strawberries) a week just for snacking (forget the baking). So this is one of those tasty desserts you can go to when you need a break from inhaling strawberries by the pound: a berry scented bundt cake topped with a rich, strawberry cream cheese frosting.

This was delicious and very strawberry-ish. I would be happy just eating the frosting (and shamelessly licked the bowl clean. Very clean). My only disappointment was that the cake was a little denser than I would have liked–I’d consider lessening the amount of strawberry puree (e.g. by half a cup) in the cake so that it might rise more and take on a lighter texture. As… click to read more…

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Cardamom & Peach Cheesecake

This is that time of year where I get antsy about food. Its spring-time–the birds are chirping, the sun is out, and it feels like summer is just around the corner. So where’s the spring-time produce?! I know its too soon for the kinds of things I’m craving, and this is exactly why its always a good idea to preserve a bit of the season–to abate such cravings until nature has a chance to catch up. So today’s dessert: a sweet, creamy, cardamom perfumed cheesecake, topped with cardamom-scented peach preserves.

I’ll be honest: I’d forgotten about these peach preserves. They were buried in the back of my pantry, but when I found them, I needed to finally dig in (peach season is one of the things I’m anxiously awaiting, after all). They were simple to make (many months ago), and I remember from sampling a bit how wonderful they tasted–sweet, peaches at their peak, finished with that… click to read more…

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Lemon and Ricotta Pound Cake

Pound cake is a rare treat for me, and given how easy it is to make, I’m not sure why I don’t have it more often. Its delicious, rich, crumbly, and buttery on its own but is also easily tweaked to highlight other flavors.

Lemon and Ricotta Pound Cake

In this case, I chose to go with a more Italian inspired flavor profile: creamy and tangy ricotta with the bright flavor of lemon. The cake was delicious, and I topped it off with a simple, sweet, lemony glaze to further the lemon flavor. The final result was delicious with a sweet, crispy crust around the edges and a tender, crumbly, delicious cake inside. My only regret was using too small of a loaf pan (so I also had some free-form pound cakelet blobs to enjoy on the side, lol).

  • Cake
    • 1.5 cups flour
    • 2.5 tsp baking powder
    • 1 tsp salt
    • 3/4 cup/6 oz unsalted butter
    • 1.5 cups fresh whole

click to read more…

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Chocolate Peanut Butter Cheesecake

A while back, I had seen that the Daring Baker’s made a cheesecake, and it struck me that I had never done so myself. Since then, I’ve had the itch–one of those desserts I needed to do soon–and I’ve finally scratched it. I decided plain cheesecake wasn’t for me–I love it, but I just couldn’t make it when dressing it up with some extra flavors seemed so easy. So today, I fell back to one of my favorite flavor combos of all time: chocolate and peanut butter.

Chocolate Peanut Butter Cheesecake

Now there are many approaches to cheesecake, the two major distinctions being baked vs frozen. This cheesecake is of the baking variety, and if you have any aversion to this kind thinking its at all challenging, I promise you, its not. As a matter of fact, its dangerously easy–and I say dangerous because making a cheesecake with such little effort…well, I’m sure you understand.

Behind this cheesecake is my… click to read more…

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