Classic Madeleines

My dad first introduced me to Madeleines. It's one of those special foods that I really only make with him. We make them because, 1. they are French, and we have French blood, 2. my full name is Madeline (pronounced the same as Madeleine), and 3. because, of course, they are yummy and pretty.

Traditionally they are little shell-shaped, lemon flavored cakes to go with tea; they were created by the French (and therefore have a lot of butter). We've gone through quite a few Madeleine recipes over the years because we don't make Madeleines often enough that we remember our thoughts on previous recipes, or for that matter, what recipe we even used! We always make the traditional lemon Madeleines, but there are variations. This recipe is nice and light and fluffy, with a very light lemon flavor (they could use a little more lemon zest for more flavor). Madeleines are definitely best served fresh out of the oven. We've tried saving some left overs, but they never taste quite the same. Freezing we haven't tried, but is an idea that sometime I will test.

This time our Madeleines turned out perfect!

Madeleines

Makes 18-24 3-inch Madeleines

Ingredients:

2 eggs

1/2 cup sugar

1 tsp. grated lemon rind, or 2 tsp. grated orange rind

1 tsp. vanilla extract

1/4 tsp. salt

1 cup flour

8 Tbs. butter, melted and cooled slightly, plus about 4 Tbs. softened butter

Directions:

1. Preheat the oven to 400ºF. Smear about 1/2 teaspoon softened butter over the inside of each form–don't leave any bare spots (this is easiest using your fingers).

2. Combine the eggs, sugar, and lemon or orange rind in a large mixing bowl, and stir them together.

3. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger.

4. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt.

5. Dump the flour into a sifter or strainer, sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed.

6. Spoon a generous tablespoon of batter into each prepared mold (or fill each mold about 3/4); do not spread it evenly, it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds.
7. Remove and transfer the Madeleines to a rack to cool. Serve within a few hours, or wrap them airtight and freeze. Serve plain, or sprinkle the ribbed side with powdered sugar.

Note: if you have only one pan, let the mold cool after each batch, wipe it out, grease with butter, then refill with batter and bake again.

Recipe adapted from: The Fannie Farmer Baking Book by Marion Cunningham, 1984

Olive Garden Breadsticks

These breadsticks are delicious. One time Mom and Dad were on a trip, and we had three in the freezer to eat with dinner. Damon went and ate all three as a snack. Elena and I were not happy! Today he helped make them...but he only got his fair share tonight.

When I was small, I didn't really get what all the fuss about Olive Garden was. Then one day at Olive Garden, I suddenly was in love! The fettucine alfredo, zupa toscana, and—of course—the breadsticks, are my favorites. And all of them I can make at home!

Considering there's no Olive Garden in Russia, I'll be deprived for two years—so it's a very good thing I don't have to fly 9 hours to get their food. These breadsticks are slightly more dense than the originals, but every bit as good and garlicky.

I only make these breadsticks occasionally, as they go with Italian food in my mind. Tonight is Christmas Eve, and we had an Olive Garden-themed meal: zupa toscana and breadsticks. It hit the spot.

Olive Garden Breadsticks

Total time: 2 hours

Makes 10-15

Ingredients:

Breadsticks:

1 1/2 cups warm water (between 110-120 degrees Fahrenheit)

1 package or 2 1/2 tsp active dry yeast

4 1/4 cups all-purpose flour

2 Tbs. unsalted butter, melted

2 Tbs. sugar

1 Tbs. salt

Topping:

4 Tbs. unsalted butter

1 tsp garlic powder

1 tsp salt

Directions:

1. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

2. In separate bowl, combine flour and salt.

3. Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

4. Knead dough for a few minutes just until dough is smooth. Do not overknead!

5. Grease a cookie sheet. Pull off pieces of dough and roll out into strips.

6. Cover the dough and let sit in a warm place for 45 minutes to an hour.

7. Preheat your oven to 400ºF and once heated, pop in the bread sticks for 6-7 minutes. Combine topping ingredients in a microwave. Brush breadsticks with half the mixture. Bake for 10-15 more minutes then spread on the rest of the topping.

Recipe adapted from: http://fullbellies.blogspot.ru/2011/05/HOMEMADE-OLIVE-GARDEN-BREAD-STICKS.HTML

Pistachio, Orange, and Dark Chocolate Cinnamon Rolls

Yesterday it snowed while we were at the market, and my feet were so cold in my leather boots that I thought my toes were going to get frostbite–until my dad rescued them by giving me his thick socks. So today for church and walking around Red Square I wore thick socks and my super-warm winter boots instead. My feet were nice and toasty...actually a little too toasty at times. But, since my boots were so warm, they were heavy. Really heavy. Especially when going up hills and stairs. Twice as much energy is needed to walk in those boots! Energy was not a problem this morning, though, because I ate two giant cinnamon rolls.

My dad and I both saw this recipe on Joy the Baker's blog, and I was very excited when Dad suggested making it. They smelled amazing in the oven...like chocolate and cinnamon. I was so anticipating the rolls that I didn't even wait the suggested 10 minutes before putting the glaze on. They were so soft and buttery. Ours were a little extra giant because I missed the step of splitting the dough in half. All the more toppings, though!

We had to use clementine zest in ours because we didn't have an orange. Also, we did one pie pan with eight rolls, one with six rolls, and one with four. I liked the one with six rolls best because they weren't as squished as the eight-roll pan or as crispy as the four-roll pan. But of course, we forgot to split the dough, so our rolls may have been less thick and more wide. The rolls can also be made without the pistachios, orange zest, and chocolate, and with a different glaze for normal cinnamon rolls.

Pistachio, Orange, and Dark Chocolate Cinnamon Rolls

makes about 16 rolls

adapted from The Pioneer Woman and Joy the Baker

Original cinnamon rolls: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Pistachio, orange, and dark chocolate cinnamon rolls: http://joythebaker.com/2013/12/bonkers-awesome-pistachio-orange-and-dark-chocolate-cinnamon-rolls/

Homemade Waffle Cones

We tried once in Bogota to make waffle bowls...it didn't work. The altitude did NOT like them. Apparently Russia is fine with waffle bowls, though. Elena and I made them together! We don't have a pizelle iron, so we used a fried recipe. We also stuck each into the freezer until the next was cooked and needed the bowl. We made bowls, but they can absolutely be made into cones (though they are a little soft). They were very good tasting, and definitely fun!

Waffle Cones

Ingredients:

2 eggs
1/2 cup sugar
1/4 cup of butter, melted
3 tablespoons of milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil

Directions:

1. Whisk together the eggs and sugar in a large bowl until frothy
2. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth.
3. The batter should be thin; you can stir in more milk if needed.
4. Heat a small skillet or griddle over medium heat.
5. Brush the pan lightly with oil.
6. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle.
7. When the underside is golden brown, flip over and cook until golden on the other side.
8. Remove from the pan and form into a cone while it’s hot, squeezing the end to seal.
9. Place on a wire rack to cool and harden completely.
10. Repeat with the remaining batter.

Recipe from: http://thetasteoffood.com/how-to/a-great-waffle-cone-recipe-i-would-be-impressed-if-someone-made-me-one/

Chocolate Ice Cream

In Bogota, ice cream was expensive. So, one of our friends had an ice cream maker that they lent to us, and we liked it so much that Mom and Dad then got us one for Christmas! Now, there is pretty much always ice cream in our freezer. And here in Russia, as in Bogota, ice cream is expensive, so the ice cream maker is still used a lot.

This chocolate ice cream recipe is really good and rich. The recipe came in a little recipe booklet with the ice cream maker.

The first time we used the ice cream maker, we discovered by mistake that you have to turn the ice cream maker completely on before pouring the ice cream in. Then it only takes 20 minutes to make! You can add m&ms or other add-ins during the last five minutes (unless the recipe specifies otherwise). You can eat the ice cream right after it's done in the ice cream maker, and it is soft serve, and if you freeze it for a while, it is hard serve.

We always keep the ice cream bowl in the freezer so that we can make ice cream any time. If you love having ice cream (or frozen yogurt, which we have yet to test) at home, get an ice cream maker! There are so many recipes. We use the booklet of recipes that came with our ice cream maker (we frequently use the vanilla and chocolate recipes from that book), we also have a Ben and Jerry's ice cream recipe book, which is amazing! And of course there is the internet. http://spaghettiicecream.com/icecream-and-gelato-recipes.html has many, many recipes. We even tried making marshmallow ice cream once...talk about sweet!

Chocolate Ice Cream

Ingredients:

1 cup unsweetened cooa powder (Dutch process preferred)

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

1 1/2 cups whole milk

3 1/4 cups heavy cream

1 tablespoon pure vanilla extract

Directions:

1. Place the cocoa and sugars in a medium bowl; stir to combine.

2. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes.

3. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

4. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Recipe from: Cuisinart

Chocolate Magic Shell

It's finally Christmas break—I can't believe that Christmas is in a week! We're making ice cream today for an ice cream party tonight...even though it's winter. The snow is melting anyways (I'm a little disappointed in you, Russia!), so why not eat ice cream?

Chocolate magic shell is surprisingly easy to make, and works well. The secret ingredient: coconut oil. My grandma sent me this coconut oil, and Damon helped me make the shell today. Yes, you can taste the coconut oil a little in the magic shell...except Damon; he was licking the bowl and said he couldn't taste it. All the better! Magic shell can be made with many variations...switch the type of chocolate chips and you get endless options!

The recipe I used (the first in the list) is from addapinch.com. It hardens after awhile, even at room temperature, and can be stored for a long time.

The rest of the recipes are from cookly.net. There are additional ingredients added in those recipes, so if you don't like the coconut oil taste, these recipes would probably have less of that flavor.

Chocolate Magic Shell

Ingredients:

1 cup milk or dark chocolate chips

2 tablespoons coconut oil

Instructions:

1. Add chocolate chips and coconut oil to a microwave-safe bowl. Stir together and then microwave in 30-second increments until the chocolate chips have completely softened. Remove from microwave and stir together until smooth.

2. Spoon or pour over ice cream or frozen yogurt.

3. Store at room temperature in a squeezable container or a jar.

*Use different types of chocolate chips to get different flavors.

Recipe from: http://addapinch.com/cooking/2013/06/19/homemade-magic-shell-recipe/#.UrQOlH8ayK3

Chocolate Magic Shell 2

Ingredients:

1/3 cup coconut oil

4 oz semi-sweet chocolate

1/4 tsp vanilla extract

1 tsp cocoa powder

(Optional) 1/8tsp Instant Coffee or Espresso

Directions:

1. Place a few inches of water in a small sauce pan and bring to a simmer. On top of that, place a heat-safe mixing bowl. Thus creating a double boiler.

2. Add the Chocolate, Coconut Oil, and a pinch of Salt to the mixing bowl of your double boiler.

3. Stir occasionally until the chocolate has melted.  Once the chocolate has melted, add the vanilla extract and remove from the heat.

4. Allow your mixture to cool down to room temperature.  It should only take 20-30 minutes.  (Do not place in the fridge or freezer to help cool off or it will turn rock hard!)

5. Pour onto ice cream.

6. Store at room temperature in a squeezable container or a jar.

Variations on Chcolate Magic Shell 2:

White Chocolate Peppermint Magic Shell – Replace the semi-sweet chocolate with white chocolate and replace the vanilla extract with peppermint extract.

Cookies & Cream Magic Shell – Use the base recipe above but skip the cocoa and instant coffee. Once the mixture has melted, add 1 tsp of vanilla extract (instead of just 1/4) and add 1 tablespoon of crushed up Oreos

Cookies & Cream White Chocolate Magic Shell – Follow the Cookies & Cream recipe above but use white chocolate instead of the semi-sweet chocolate from the original recipe base.

Chocolate Peanut Butter – Use the original base recipe but instead of 4 oz of semi-sweet chocolate add 2.5 oz of semi-sweet chocolate and 1.5 oz of peanut butter chips.

http://cookly.net/recipes/recipe-to-make-magic-shell-ice-cream-topping-5-flavors/

Butter Frosting

This weekend I had an order of vanilla and chocolate cupcakes with vanilla frosting. They turned out very classic and elegant looking. And, I was told, they tasted great (I only tried the individual parts...not a whole cupcake)! This recipe is easy and versatile. Add food coloring, flavoring, nuts, sprinkles...the choices go on. Actually, this recipe makes too much frosting for what I usually need, so I halve it. But this time I made the full recipe, and it frosted all of my 36 cupcakes exactly. It sits nice and fluffy on top of the cupcakes! I used a pastry bag and a large star-shaped tip to frost these; they look a little like roses from the top.

After my mom and I made the cupcakes, my mom showed me how to use her nice camera. Nice, clear photos—and some playing around with backgrounds! I couldn't play long though because exam studying was calling...

Butter Frosting

Frosts about 36 standard sized cupcakes

Ingredients:

3/4 cup butter

2 pounds powdered sugar (about 8 cups)

1/3 cup milk

2 teaspoons vanilla (if you want a more white colored frosting, use clear vanilla)

extra milk

food coloring (optional)

Directions:

Allow butter to stand at room temperature for 30 minutes. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth.

Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency. If desired, tint with food coloring. Makes about 4 1/2 cups.

Milk Chocolate Butter Frosting: Prepare as above, except melt 1 cup milk chocolate pieces; cool. Beat into the butter before adding the powdered sugar.

Chocolate Butter Frosting: Prepare as above, except substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar.

Strawberry Butter Frosting: Prepare as above, except beat 1/3 cup strawberry jam into butter before adding powdered sugar.

Irish Cream Butter Frosting: Prepare as above, except substitute Irish cream liqueur for the milk.

Coffee Butter Frosting: Prepare as above, except add 1 tablespoon instant espresso powder or coffee crystals to the butter or substitute strong brewed coffee for the milk.

Recipe from: Better Homes and Gardens

Lemon Buttercream Frosting

In the IB program, I have to do something called 'CAS' (creatvity, action, service), and I have to make a project involving at least two of those categories. It took awhile, but eventually I found the perfect CAS project for me: a cupcake business. I had been wanting to start a cupcake business before, but I didn't have the time. Now, since it's with CAS, I have to make time! Today I had my second order, involving vanilla cupcakes with lemon frosting. Never having made lemon frosting before, I debated over whether to use the recipe in my cupcake book or one I found on bettycrocker.com. I went with the one online because it seemed more lemon-y, and took less ingredients.

I started out making a half recipe, but it only covered 9 of my cupcakes; I had to make more. The flavor turned out really good! Sweet and lemony. I didn't eat a cupcake with the frosting on it, but I'm sure it was yummy!

Lemon Buttercream Frosting

Ingredients:

1 1/4 cups butter or margarine, softened

2 teaspoons grated lemon peel

3 tablespoons lemon juice

3 cups powdered sugar

milk

Directions:

Beat butter, lemon peel and most of the lemon juice in a medium bowl on medium speed for 30 seconds. Gradually beat in powdered sugar. Add more lemon juice to taste. Add milk 1/2 teaspoon at a time until reaches piping consistency. Beat 2 to 3 minutes longer or until light and fluffy.

Recipe adapted from: http://www.bettycrocker.com/recipes/lemon-buttercream-frosting/af150e16-924b-49f2-aa55-2984585f2af0

Crazy Bread

I love crazy bread from Little Caesar's, it's so yummy! Of course, in Russia there's no Little Caesar's to get crazy bread from, so we have to make it ourselves (which actually isn't hard). This copy cat recipe doesn't taste exactly like Little Caesar's crazy bread, but it does taste good. We always use homemade pizza dough, and estimate the amounts, so feel free to change the recipe to taste!

Copy Cat Little Caesar's Crazy Bread

Ingredients:

one ten-ounce tube Pillsbury pizza dough (or use any other pizza dough)

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt (if unavailable, combine garlic powder and salt)

grated parmesan cheese for topping

Directions:

Preheat oven to 425ºF (if using homemade pizza dough, the temperature you would cook your pizza at).

Unroll dough onto cutting board (roll homemade pizza dough about 1/4 - 1/2 inch thick). Cut dough into desired sized pieces.

Being careful not to stretch the dough, place the crazy bread on a lightly greased baking sheet, and bake for 8 to 10 minutes, until your dough is completely cooked but still soft, and the tops are golden brown.

While the bread is baking, melt the butter in the microwave or on the stove. Then add garlic salt and stir until it dissolves.

Remove the browned crazy bread from the oven and brush the butter mixture on the tops using a pastry brush or spoon.

Sprinkle a generous amout of parmesan cheese over each.

Recipe adapted from: http://www.topsecretrecipes.com/little-caesars-crazy-bread-recipe.html

Apple Blonde Brownies

These brownies turned out "chewy-gooey", to quote my dad. I told him it was the same magic as the brown butter salted caramel snickerdoodles...the caramels. (We did use the caramel bits.) And if you want a "chewy-gooey" fall recipe that takes less effort than the snickerdoodles, this is the recipe. My mom helped me make this very sweet fall dessert. We used some kind of red apple instead of Granny Smith apples, which tasted very good, but I'm sure contributed to the sweetness along with the caramel bits. You could also add some extra cinnamon by using cinnamon sugar for sprinkling at the end instead of just plain sugar.

Apple Blonde Brownies

Originally from gourmet mom on the go

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 16

Recipe from:

http://www.lemonsforlulu.com/2012/10/04/caramel-apple-brownies/

http://www.gourmetmomonthego.com/2009/09/apple-brownies.html

Apple-Maple French Toast

What do I do on a cold fall morning when I have extra time? Cook of course. I think everyone likes it when I have extra time! This morning I made apple-maple French toast from marthastewart.com. It was perfect for fall. I highly recommend using real maple syrup for a full, great flavor.

Since only Elena and I were here this morning, I halved the recipe, which worked fine. I used slices of French bread about 3/4 inches thick each. I ended up with a little extra egg, so I poured it into the pan and cooked it like a pancake. It turned out to be the best (albeit, one of the only) egg pancakes I've ever eaten! I don't what made it so good—the cinnamon, the butter it was fried in, or the amout of milk in it. It was probably all three! (Sorry, I ate it before I could take a picture.)

I served the French toast in a bowl so that it could 'bathe' in the syrup. I think it was a good choice!

Elena actually slept through the whole cooking-and-eating process, and I got tired of waiting for her, sooooo...I brought her breakfast in bed. One condition though: I had to take her picture.

She looks happy.

You can also eat these like little pizzas, but it's a little messy if you get a lot of syrup!

Apple-Maple French Toast

Ingredients:

6 eggs

1 cup milk

1/2 teaspoon vanilla extract

Ground cinnamon

6 slices bread

2 tablespoons butter, plus more for serving

3 apples, peeled and sliced

2 tablespoons water

1/2 cup maple syrup

Directions:

1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a wide-bottomed bowl. Soak peices about a minute on each side.

2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.

3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.

4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes. Place French toast in a bowl and top with apple-maple mixture, plus more butter if you'd like!

Recipe from: http://www.marthastewart.com/348627/apple-maple-french-toast?czone=food/produce-guide-cnt/summer-produce-recipes&gallery=275039&slide=348627&center=%3Fxsc%3Dsoc_pin_applemaplefrenchtoast_08152013&276955&crlt.pid=camp.RmRUoaqwHoQv

Peanut Butter Sauce

This peanut butter sauce recipe is easy and good; it is a little sweet. It makes a lot, but the recipe isn't difficult to halve. It tastes very good on vanilla ice cream or on a brownie mug cake.

Peanut Butter Sauce

Ingredients:

1 cup creamy peanut butter (you could use crunchy if you like)

3 tbsp. brown sugar

1 tsp vanilla extract

1 cup milk (any milk)

Instructions:

1. Combine in a small saucepan and heat until sugar is dissolved and peanut butter is melted. Mixture should be smooth!

2. Remove from heat, serve over your ice cream warm or let it cool and use it cold, the choice is yours.

3. Store in the refrigerator in an airtight container. (When you go to reheat this, you might need to splash it with a little milk to get it smooth and creamy again.)

Recipe from: http://www.foodthoughtsofachefwannabe.com/2013/07/homemade-vanilla-ice-cream-with-peanut.html

Mug Brownies

Last night I made something a little different. I discovered mug cakes about a year ago. You can probably guess that mug cakes are made in mugs. The great thing about them is that they can range from simple to decadent, there are many options, and they make just one serving each.

This recipe from love fromtheoven is pretty good. It makes a dense brownie, as opposed to a cake. I have changed the original recipe here to make the process easier, but you can find the original on the link below. The first time I made this, I put a marshmallow on top for the last few seconds of microwaving...nice and gooey. This time I put homemade peanut butter sauce on afterwards...mmm peanut butter and chocolate! I think mint chocolate chip ice cream would also be delicious, as well as a whole bunch of other toppings!

Here is the original peanut butter sauce recipe I used: http://www.foodthoughtsofachefwannabe.com/2013/07/homemade-vanilla-ice-cream-with-peanut.html

(These pictures came out kind of bad because I wanted to finish watching my movie.)

*Note: take out 1 tbs of oil to make to make a very dense brownie. If baking powder is not available to you, simply omit it; it does not make a big difference. These can be made in any microwave-safe container, although I do not recommend plastic. Warning, the brownie is very hot on the inside after finished cooking.

Mug Brownies

Ingredients:

1 Tablespoon Melted Butter

4 Tablespoons Flour

3 Tablespoons Sugar

Pinch Of Salt

1/8 teaspoon Baking Powder

2 Tablespoons Cocoa Powder (I prefer Hershey’s Dark Cocoa Powder)

1-2 Tablespoons Oil (such as vegetable, canola or coconut)

1 Tablespoon Water

1/4 Teaspoon Vanilla

Optional toppings:

chocolate chips

nuts

chocolate sauce

ice cream

whipped cream

peanut butter sauce

M&Ms

Fruit

The options are endless!

Instructions:

Melt your butter in a mug in the microwave. Add flour, sugar, baking powder, and salt. Then add oil, water, and vanilla. Mix well. (Adding the ingredients in this way makes it so that minimal dishes are used...which is the point, right?!)

Cook in microwave for 60 seconds on high. Add more time by 10-20 second increments. Brownie should be slightly moist. Do not microwave too long, or the bottom will become hard.

Add toppings.

Recipe from: http://www.lovefromtheoven.com/2012/07/14/brownie-a-la-anytime-single-serving-brownies-made-in-the-microwave/

Glazed Chocolate Donut Holes

I probably shouldn't experiment on guests anymore, but I can't help myself; they provide the perfect excuse for making something a little extravagant, like these donut holes.

A few weeks ago I needed something yummy for a party, so of course I decided to take my chances and experiment rather than make something I knew would turn out good, but on Sally's Baking Addiction I found these donut holes. And they were way better than I had ever hoped. They were so good that two people asked for the recipe afterwards (squeal!). This 'experiment' did pay off!

They actually took me quite a long time to make, but it was my first time making them, so I'm sure next time it'll go faster. A few notes about the original recipe below, I would suggest filling the cupcake tins about 2/3 full, not 3/4 (but you should probably experiment with that a little). Also, for the glaze I put about 1/2 teaspoon more lemon juice in because I thought the chocolate, lemon, and sugar complimented each other well, but that's a personal preference. I chose to glaze both sides, which is probably what took so long. I dipped them halfway in, then left them in the freezer for awhile. Anywhere from 15 to 30 minutes is probably ok, but just play it by ear. These could be made in a donut pan, but I think donut holes would be better. Plus, you can have more than one!

I'm just warning you, be prepared to lose your self control. I ate at least five, and all of the donuts were gone before the party was over. Yum.

Glazed Chocolate Donut Holes

Recipe from: http://sallysbakingaddiction.com/2013/09/06/glazed-chocolate-donut-holes/

Mocha Chocolate Chip Banana Muffins

I have to say, this is one of the best banana-foods ever. Everyone who tries them falls in love. Instantly. Especially when they just came from the oven. These muffins are just that yummy. Not to mention they can be eaten for breakfast or as a snack, so I can eat them twice as much!

I actually put off making these, and left them to my mom for awhile, because I don't know how to make espresso. I know, pretty sad. And I still haven't learned how to make espresso. But don't let espresso stop you from making them!

Mocha Chocolate Chip Banana Muffins

Ingredients:

1 cup butter

1 1/4 cups sugar

1 egg

3-4 ripe bananas

1 Tbs. espresso

1 tsp. vanilla

2 1/4 cups flour

1/4 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cups chocolate chips

Directions:

1. Blend butter, sugar, egg, banana, espresso & vanilla.

2. Add flour salt, baking powder & soda. Blend just until flour disappears. Add chocolate chips.

3. Spoon into paper lined muffin cups 2/3 - 3/4 full.

4. Bake 350°F for 25 min.

5. Cool on racks.

Brown Butter Baked Doughnuts

Recently my dad and I made these donuts for breakfast. We should have made them sooner...he sent me the link from Joy the Baker, and it just sat in my inbox for awhile. One weekend I said "let's try them!" and they were amazing—of course. I think it's pretty awesome that we can make baked donuts that actually taste like donuts super easy at home. I don't have a donut pan (I want one though!), but I do have a mini cupcake pan...which so happens to make something similar to donut holes!

These are absolutely divine, just like donuts are supposed to be. We ended up with a little extra chocolate glaze so I just kept dipping my donut holes like it was fondue...yum! I'm not sure what made them taste so donut-y...the frosting definitely had something to do with it I think.

I only dipped the tops of my donut holes because I have tried in another recipe to completly cover the donut holes. It did not work well–we're talking hours...putting them in the freezer, messy hands, running out of frosting and making more. If you really want to dip them all the way, use the freezer and be patient!

Brown Butter Baked Doughnuts with Chocolate Glaze

makes 6 doughnuts or 24 doughnut holes

http://joythebaker.com/2013/09/brown-butter-baked-doughnuts/

Traditional Cornish Pasties

We've had some Russian mushrooms sitting in our freezer that we've been wanting to use for a few weeks, but we just didn't know what to put them in. Finally we thought of the idea of pasties. I've been wanting to make some kind of hand pie for awhile, especially pasties because they're Michigan food!

This recipe, originally from Jamie Oliver and edited by the author of framgirlfare.com, doesn't include mushrooms, but we just dumped a cup into the mix. They tasted good in the pasties, even if they were a little slimy. Because of the extra mushrooms, we had extra filling, so we whipped up a quarter of a recipe of dough and made an extra pasty. The dough was a little too sticky, leading us to the monster pasty...

The pasties were delicious, even though I could only eat a half. I would definitely make this recipe again! They need some more salt and potatoes, though. The pasties were suprisingly easy to shape; I felt quite good about my pasty making skills–it must be my Michigan blood. My Dad has even dubbed himself the 'pasty master'.

Traditional Cornish Pasties

Ingredients:

For the pasty:

3¾ cups organic all-purpose flour, plus extra for dusting

1 teaspoon salt

1 cup (8 ounces/2 sticks) very cold organic butter, diced (or 1/2 cup butter and 1/2 cup good quality lard)

3/4 cup ice water (you may not need it all)

For the pastry egg wash:

1 large free-range egg and 2 Tablespoons milk, beaten

For the filling:

12 ounces raw beef skirt steak or chuck steak, preferably naturally raised and grass-fed, cut into 1/3-inch dice

2 cups 1/3-inch diced yellow or white onion (about 7½ ounces)

2 cups peeled, 1/3-inch diced red or Yukon Gold potatoes (about 11 ounces)

2 cups 1/3-inch diced carrots (about 8 ounces)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup extra-virgin olive oil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

Directions:

Make the pastry before you chop up the filling ingredients. Place the flour and salt in the bowl of a food processor fitted with the 'S' blade and briefly pulse them together. Add the butter and pulse at 1-second intervals until the largest pieces of butter are the size of chickpeas. Remove the lid, pour 1/2 cup of the ice water evenly over the flour mixture, replace the lid, and pulse a few times. Add just enough more ice water so that the dough holds together when you press it between your fingers. Do not overmix.

Pour the dough out onto a piece of plastic wrap, gently pat it together using the edges of the plastic wrap to help you, then flatten it into a large flat disc or rectangle. Wrap it tightly in the plastic and refrigerate it while you make the filling. (You can make the dough several hours ahead of time, or the day before, if desired. Refrigerate until ready to use.)

Heat the oven to 400°F. Combine the chopped beef, onion, potatoes, and carrots in a large bowl. Add the salt, pepper, olive oil, thyme, and rosemary and mix well. Set aside.

Cut the pastry into 6 equal pieces and shape each one into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If the dough starts to stick to the work surface or your rolling pin, sprinkle it with a small amount of flour.

Place about 1 cup of filling on each round, either in the middle if you want to bring both sides of the pastry up and together, or on one side so you can pull the other side of the pastry over to make a semi-circle. Use your hand to compact the filling a little, then brush the edges of the pastry with the egg wash, and seal them together. If you're making semi-circles, you can decoratively crimp the edge of the pasties with a fork or your fingers.

Place the pasties on a heavy duty baking sheet lined with unbleached parchment paper, brush them all over with the egg wash, and bake until golden brown, about 40 to 45 minutes. Rotate the pans halfway through baking.

Serve pasties hot, with mustard on the side. They will keep for a couple of days in the refrigerator and will also freeze well. Reheat in the oven or microwave.

Recipe from: http://www.farmgirlfare.com/2012/11/recipe-traditional-english-cornish.html

Brown Butter Salted Caramel Snickerdoodles

I know, it's a mouthful to say! But they're also mouthfuls of yumminess. I made these yesterday with my mom...thank goodness she helped! It took quite awhile, and without her I would have spent at least an extra hour in the kitchen. This is one of those recipes I found on Pinterest from Alyssa on therecipecritic.com. I find a lot of recipes on Pinterest...I have pinned so many foods I think it will take me my whole life to make them all!

Anyways, I wanted to make something fall-ish, since we finally live in a four season country! Snickerdoodles and caramel are definitely fall foods; I think salted caramel is becoming very popular recently. I've seen a lot of brown butter recipes, too. So I like to think of these as very up-to-date cookies.

They were absolutely delicious fresh from the oven! The caramel was so gooey, and the salt was the perfect amount. At first I was worried about the salt because the pre-baked cookies were in a ball form, so the salt didn't really stick, and it was only in the very middle. But, since the caramel was in the middle too, it worked out just fine. In most of the cookies we just put one caramel, and we made our cookies pretty small, so we ended up with a lot more than 24!

They got the approval of my family; Dad ate one after dinner, then came into the living room with the rest of us. He said "What is in the middle?". We just said magic...after all, all those flavors and suprises do make these cookies pretty magical!

Brown Butter Salted Caramel Snickerdoodles

Recipe from: http://therecipecritic.com/2013/07/brown-butter-salted-caramel-snickerdoodles/

Deep Dish Single-Serve Pizza

As my first post, I would like to share a very delicious recipe for pizza crust that I found yesterday. I decided I wanted pizza for lunch, since we had just gotten back from vacation and had very little in the kitchen to eat. I searched around on the internet for quite awhile for a recipe for single serving pizza, and finally I found this recipe from flouronmyface.com...the author actually created this recipe, which I thought was pretty impressive. It was exactly the kind of pizza I like...thick, doughy, with good flavor. The honey made it a little sweeter than ordinary, which I thought was a nice change. I ended up only being able to eat half of it, but I wished I could have eaten more! When I made it, I ended up putting in just about all 1 3/4 cups of flour at once. Also, I kneaded it for more like 4 minutes, and skipped punching it down and forming it into a ball—I simply stretched it out a little in my hands to fit the pan. Here is the original recipe:

Single Serve Deep Dish Pizza

Ingredients:

1/2 cup warm water

1 Tbs. honey

1 generous tbs olive oil

1/4 tsp. salt

1 1/2 tsp yeast

1 3/4 cup flour

Pizza toppings of choice

Directions:

1. Add warm water, honey, olive oil and salt to a bowl. Stir gently. Add yeast and stir.

2. Add one cup of flour and stir together, add more flour as needed if dough is very sticky. Sprinkle ¾ cup flour onto counter top and knead into dough. Knead dough about 8 minutes.

3. Put into an oiled bowl and let rise until doubles–about 45 minutes to an hour.

4. Punch dough down and form a tight ball. Let rest about 5 minutes. Oil a nine inch cake pan.

5. Preheat oven to 450ºF.

6. Place dough into the center of the cake pan and push down to flatten. Using the heal of your hand work the dough from the center out to edges of pan. If dough is tight and resisting, stop and allow it to rest another five minutes or so. 

7. Spread some sauce on and add your toppings.

8. For a soft bottom place pan on top rack. For a crisper bottom place it on the bottom rack of your oven.

9. Bake for about 10-12 minutes until dough is cooked through and the cheese has melted.

Recipe from: http://www.flouronmyface.com/2010/08/single-serve-deep-dish-pizza.html