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The French may have charcuterie, but in this Babà Rustico recipe, Italian antipasto reigns supreme. A classic of Neapolitan cuisine, the Babà Rustico is a savory yeasted bread often baked in a ring mold with an array of savory fillings. Platinum® Yeast from Red Star® gives the dough an airy, elevated boost while plenty of […] LEGGI TUTTO
Hello, hello! Today I’m sharing a few personal updates, along with some recipes I’ve been working on that are featured elsewhere on the web. I hope you enjoy reading about what I’ve been up to this summer!
I’ve surprised myself, making time for another personal update here. Our summer so far has been hot and muggy (and buggy!) as it usually is in the southern US. Swarms of June bugs are flying aimlessly across the lawn like they are drunk on the humidity. It’s kind of miserable outside. But July is my birthday month. To celebrate, I might visit a gem and fossil shop and add another rock to my collection. And maybe get myself a donut while I’m in that neck of the woods.
As you can see from the lead photo, I’ve been painting again. Before baking became my life, I’d planned to be a fine artist of some sort. I haven’t made a piece of art on canvas in more than a decade. But lately, my soul has needed the kind of therapy that can only be had by putting brush to canvas. I’ve been missing my Churro so much. So I decided to paint his portrait. He loved bananas and the teddy he came with from the rescue. So I included them in the composition.
Although I’ve taken Churro’s passing pretty hard, it has made me rediscover my love for painting. A silver lining if ever there was one.
A new face.
Now, this seems like an opportune time to tell you about my new helper. Chico is a little black jelly bean of a dog. Cute as a button with a tail that never stops wagging, except when it thunders. My husband fell in love with him at the shelter, and although I didn’t think I was ready for a new dog, it turns out that I needed Chico very much. And he needed us. too.
He’s an older dog. It seems that’s what we’re drawn to rescue. So I’ve pretty much resigned myself to the fact that I’m running an old folks home for dogs. All the while following my rescue heroes with more experience than I have, Steve Greig and Peabody Johanson (of Sweet ReciPEAs).
You can read a little bit more about Chico in this Instagram post.
My work elsewhere.
A couple of months ago I whipped up some Spicy Mango-Tamarind Ice Pops to help promote Food Network’s Great Food Truck Race on social media. You can watch me make them right here on Facebook or on Foodnetwork.com. Inspired by artisanal Mexican paletas, these treats embrace sweet and spicy with a sprinkle of chile-lime seasoning on each ice pop.
This is another chilly treat I made for Food Network – Strawberry Shortcake Ice Cream Sandwich Cake! You can find the recipe right here. It’s a lot like my Easy Ice Cream Sandwiches Cake, but with a strawberry crunch spin. I love recipes like this for summer. Some assembly required, but no cooking or baking!
Kitchen storage.
I shared this on social media a while back, but some of you may not have seen it yet. Check out this article I wrote for HGTV: Create a Chef-Worthy Kitchen With Our Storage Secrets. All of these photos are from my workshop, and are my storage methods that are easy to employ in your own kitchen. While browsing through you’ll find a couple of recipes. Don’t miss my Chocolate Chunk Cookies with Caramel and Peanuts! They taste like a Snicker’s bar in cookie form.
Southern summers force me into a slower pace. One that makes me want to recharge by spending time alone thinking, baking, taking pictures, and now painting. And so I will.
I hope summer has been kind to you so far. Onward and upward!
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This recipe for Healthy Homemade Granola is more nutritious than the average store-bought kind. It’s lightly sweetened with honey and maple syrup, and full of heart-healthy oats. Bake up a big batch at home (and save money, too!).
Breakfast is a meal I’m often prone to skip. If I don’t have something made ahead or that’s quick to grab, then I’m running on pure caffeine until noon. Thankfully, there are a couple of recipes that I can rely on for a quick bite. Some of you may remember this Perfect Baked Oatmeal recipe – total life saver! Well, this Healthy Homemade Granola is another one. It’s full of healthy plant-based protein from nuts and complex carbs from oats. I make up a big batch and then store it airtight on the countertop for easy breakfast fixin’s.
The two ways I eat this homemade granola most often is 1. layered with Greek yogurt parfait-style, and 2. in a bowl with a splash of oat milk, cereal-style. It’s so packed with fiber, protein, and vitamins, that it sustains me until lunchtime and sometimes well beyond!
Choose your adventure.
First, in your largest mixing bowl, stir up the nuts, grains and seasonings. You could use a deep Kitchen Aid stand mixer bowl for mixing this granola, if you have one. I used oats, walnuts, pumpkin seeds, and chia seeds in this. But you could use any raw nut or seed that you prefer. Whole almonds, flaxseed, uncooked quinoa, are all so wonderful in granola. Feel free to swap in your favorite ingredients!
The dressings.
Next, stir together the wet ingredients: olive oil, wildflower honey, maple syrup, and vanilla extract.
I prefer to use heart-healthy extra-virgin olive oil for this recipe. Normally, I strictly use EVOO as a condiment (to drizzle or dip) but it’s really nice here and more nutritious than other oils. Or, use sunflower oil (low in saturated fats) or grapeseed oil (contains vitamin E). Avoid vegetable oils that are very high in saturated fats.
Use the wet ingredients to ‘dress’ the granola. Stir everything together thoroughly, so that each grain, nut, and seed, gets coated with the wet mixture.
Spread the granola onto the prepared baking sheets. Tamp it down into a nice even layer. Use light aluminum pans, if you have them. Because dark pans will often over-brown the granola. If you only have dark pans, reduce the bake time by 10 minutes, and watch carefully for the oats and nuts to turn golden.
Cool the granola completely on the pan. Then break it into chunks and add some chewy dried fruit. Dried cranberries are my fave but golden raisins are also wonderful. Organic dates give this mix extra sweetness without adding refined sugars. Buy whole pitted dates and give them a chop. They have a nicer texture than the bags of pre-chopped dates.
Making homemade granola makes me feel a little more savvy all-around. It’s delicious, practical, and I can make good judgments about the ingredients I put into it. It’s easy to switch up with different nuts and seeds. This large batch recipe can be divided to keep half on deck for breakfast, while the other half can be frozen for future use.
Healthy Homemade Granola
Heather Baird
Homemade granola is the way better than the store-bought stuff, which can sometimes have hidden ingredients like corn syrup and preservatives. It’s easy to make at home for much less than you’d pay at the grocery store. This recipe makes a big batch and keeps well air-tight. It freezes well, so half can be frozen for future use. Yields about 10 cups of granola
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Prep Time 15 minsCook Time 24 minsTotal Time 39 mins
Course BreakfastCuisine American
Servings 20 servings
Equipment2 large baking sheets approximately 11×17 inches
Ingredients US CustomaryMetric 6 cups old-fashioned oats1 1/2 cups raw walnut halves or whole almonds, pecans halves, or a mixture of all1/2 cup raw pumpkin seeds or sunflower seeds2 tablespoons chia seeds optional1 1/2 teaspoons fine-grain sea salt2 teaspoons ground cinnamon3/4 cup olive oil extra virgin1/3 cup wildflower honey1/3 cup pure maple syrup1 teaspoon vanilla extract1/2 cup dried cranberries golden raisins are also great!1/2 cup chopped dates
Instructions Preheat the oven to 350°F and line two large light colored baking sheets with parchment paper. (Don’t use dark pans; they tend to over-brown the oats and nuts.)In an extra-large mixing bowl, combine the oats, walnuts, pumpkin seeds, and chia seeds if using. Also add the salt and cinnamon. Stir well to mix and disperse the seasonings throughout.In a separate medium bowl, mix together the oil, honey, maple syrup, and vanilla extract. Pour into the dry ingredients. Use a rubber spatula to stir and turn the mixture over, thoroughly mixing to coat every grain and nut. Divide the granola evenly onto the two prepared pans and use a spatula to pat the granola out into an even layer.Bake 12 minutes, then stir well on the pans; pat down the granola into an even layer again after stirring.Bake for an additional 10-12 minutes, or until golden and fragrant.Remove from the oven and let the granola cool completely on the pans. Don’t stir it yet! When the granola is completely cool, break it into big pieces for clusters of granola, or break it up finer to your preference. (I like a mixture of clusters and finer bits for eating it cereal-style in a bowl with milk.)Add the dried cranberries and dates to the granola. Lightly toss to disperse.This granola will keep well in an air-tight container for about 2 weeks. It freezes well, so you can double bag in freezer bags with the air removed, and store in the freezer for 2-3 months. Bring granola to room temperature before serving. See notes for serving suggestions.
NotesWays to eat homemade granola:
Munch on it like trail mix straight out of the container.
Eat it from a bowl with a splash of milk.
Layer it with yogurt in a glass or jar.
Sprinkle it on French toast
Stir it into to pancake batter.
Sprinkle it on melted chocolate and let set for chocolate bark
Coat apple slices in peanut butter and dip in granola.
Vegan granola: Omit the wildflower honey and replace with 1/3 cup of maple syrup (total maple syrup in recipe will be 2/3 cup).
Gluten-free folks: Although this recipe’s ingredients are naturally gluten-free, be a label reader. Make sure all ingredients are marked gluten-free. Some manufacturers of oats can be sneaky and process oats with equipment that also processes wheat products.
Chia seeds: I listed these as optional in the recipe, but they cling wonderfully to the other ingredients and create crunchy clusters. They are also highly nutritious, packed with fiber, protein, omega-3 fatty acids, and many more beneficial nutrients. If you don’t like chia seeds, you could add 1/4 cup of uncooked quinoa in its place. Or add whole raw flaxseed to the mix to get similar health benefits.
Coconut oil: If you’re a fan of coconut oil, it can be used in place of the olive oil. However, it is very high in saturated fat which is why I prefer olive oil or grape seed oil.
Keyword easy granola recipe, healthy granola, homemade granola, old fashioned oats, quick breakfast
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For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.
Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)
Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! Portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.
Start with a stick of butter.
First, preheat the oven. Then melt a stick of butter in an 8×8 inch baking pan in the preheated oven. This will take about 3-5 minutes.
While the butter melts, mix up the batter. It’s made of simple pantry staples and can be whisked together in a snap.
Fresh, frozen, or canned?
Use any of the above when it comes to this cobbler. You’ll need about 2 to 2 1/2 cups of peaches, which is about 5 fresh peaches, peeled and sliced. Thaw frozen peaches and measure 2 1/2 cups in a glass measuring cup. The same goes for canned peaches (drain them first!). It usually takes two 16 oz. cans but the amount of peaches inside each can will vary between manufacturers.
If using fresh or frozen, toss the peaches with sugar. You can first taste-test the sweetness and add more or less to your personal taste. Canned peaches will need very little if any extra sugar.
Layer the ingredients.
Pour the batter over the melted butter. That looks like a lot of butter, doesn’t it? Trust me, it all works out in the end.
Then pour the peaches on top. Sprinkle with a pinch or two of ground cinnamon. The batter and peaches will trade places in the oven as the cobbler bakes. Pretty neat!
While you wait for the cobbler to bake, dress up some waffles cones with melted white chocolate and cinnamon-sugar.
Let the cobbler cool. Then get to stuffing those cones! You can serve this warm or at room temperature. It’s so good warm with ice cream on top.
Speaking of ice cream, top the cone with a scoop of vanilla ice cream (or your favorite flavor – caramel would be amazing). Then pile on more cobbler. You could forgo the ice cream altogether and make it a strictly cobbler cone. However, it’s hot as blazes here in the south, so we won’t be skipping it.
The sweet vanilla bakery scent and crunch of the waffle cone combined with sweet peaches and sticky cobbler crust? How could that ever be a bad thing? And topped with ice cream – get outta town. Crazy delish.
I think we can all agree that Homemade Peach Cobbler in a Cone is the best way to enjoy peach cobbler in summertime. Kids will love it. Everything is more fun in an ice cream cone!
Related recipe: Fried Peach Shortcakes
Homemade Peach Cobbler in a Cone
Heather Baird
When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone. See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.
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Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins
Course DessertCuisine American, Southern United States
Servings 6
Equipment8×8 inch baking panIce cream scoop
Ingredients US CustomaryMetric Peach Cobbler1/2 cup unsalted butter3/4 cup all-purpose flour1 1/4 cups granulated sugar divided2 teaspoons baking powder1/4 teaspoon salt I like fine grain sea salt3/4 cup whole milk1 teaspoon vanilla extract2 1/2 cups sliced peaches1/8 teaspoon ground cinnamon.Waffle cones1 teaspoon ground cinnamon1 1/2 tablespoons granulated sugar6-8 ready-made waffle cones4 oz. white chocolate meltedAssembly1/2 gallon vanilla ice cream for serving
Instructions Peach cobblerPreheat the oven to 350F.Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.Toss the peaches with the remaining 1/4 cup of sugar.Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.Dipped waffle conesIn a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.AssemblyBreak apart the pan of cobbler with a spoon.Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler. Serve immediately. Cobbler cones can be served warm or at room temperature.
NotesUse canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.
Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.
Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.
Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.
Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.
The real food innovators are food truck chefs, if you ask me. This recipe was inspired by NuNu’s Sweet Soul Food (truck), purveyor of southern specialties. With thanks to them, I formulated this recipe for home bakers.
Keyword easy, fresh peaches, handheld desserts, July Fourth desserts, peach cobbler, summer dessert, vanilla ice cream, waffle cones
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Flourless Almond Butter Kiss Cookies require only 4 ingredients to make! Ready in about 30 minutes from start to finish.
I’m a baker for every season, but in summertime I don’t want to spend all day in the kitchen. Flourless Almond Butter Kiss Cookies are the easiest, quickest scratch-made treat. The recipe only requires four ingredients, and they’re ready in about 30 minutes. They are rich and satisfying, and they also happen to be gluten-free. Hooray – cookies for everyone!
The magic ingredients.
The batter consists of almond butter, granulated sugar, and one large egg. So easy, it’s genius! I used shelf-stable (no-stir) almond butter that you can find next to the peanut butter in the grocery store. Most natural almond butters will work, too. Just be sure to give them a good stir before using in this recipe.
I took inspiration from classic peanut butter blossoms, and added an almond kiss to each cookie. According to Hershey’s website, Hershey’s Kisses with Almonds are gluten-free.
First, beat together the 3 ingredients to make the cookie dough. Use an electric or hand-held mixer to effectively get all the ingredients incorporated.
The batter will be thick and unsticky. You should be able to pick up a bit of dough and roll it between your palms without it sticking.
Use a cookie scoop!
A small cookie scoop makes for the quickest portioning. Level scoops will give you about 18 dough balls. Roll the balls between your palms, then roll them in granulated sugar. This gives the baked cookies a crackling sugar crunch around the edges – so good!
Place the rolled dough balls on parchment-lined baking sheets. Flatten them slightly using the bottom of a flat glass or cup. The edges will split a little, so you should expect this. Totally normal and part of their natural beauty.
Bake the cookies for about 10-12 minutes. They will puff slightly with set edges and a soft middle. Let them cool for 2 minutes before placing a Kiss gently into the middles of each cookie. Let them cool on the pans until they’re firm enough to transfer to a wire rack. Because they don’t have any flour in them, they’re a little delicate just out of the oven. But they firm up nicely in about 5 minutes.
These are so delicious, SO simple. And I think they’re pretty enough for the holidays (bookmark this recipe for a QUICK Christmas cookie).
You could easily make these with peanut butter instead of almond butter, and top them with a plain Hershey’s Kiss for a take on flourless Peanut Butter Blossoms. Cashew butter, sunflower butter – nearly any shelf-stable butter will work in this recipe.
Related recipe: Christmas Kiss Cookies
Flourless Almond Butter Kiss Cookies (Just Four Ingredients!)
Heather Baird
Need a batch of cookies without a big commitment? This is it! Just four ingredients will create a pan of scratch-made cookies with big flavor. Use a cookie scoop for quick portioning, and you’ll be done in about 30 minutes, start to finish.See the recipe notes for swapping out other nut butters in place of the almond butter.
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Prep Time 15 minsCook Time 12 minsTotal Time 27 mins
Course DessertCuisine American
Servings 18 cookies
Equipment2 cookie sheets 13×9 inches eachcookie scoop 4 teaspoon capacity
Ingredients 18 Hershey’s Kisses with Almonds1 1/4 cups granulated sugar divided1 cup almond butter shelf stable recommended1 large egg at room temperature
Instructions Preheat the oven to 350°F. Line two cookie sheets with parchment paper.Unwrap all of the Hershey’s Kisses ahead of time and keep them on a plate away from the oven so they don’t get soft or melt.Place 1/4 cup of the granulated sugar into a small bowl and set aside.In a mixing bowl, combine the almond butter, the 1 cup of remaining granulated sugar, and the egg using a hand-held mixer. Beat until the mixture is well combined and thick. The dough should not be sticky.Using a cookie scoop (4 teaspoon capacity, or a slightly heaping tablespoon) portion dough and roll into a ball between your palms. Roll the dough balls in the 1/4 cup bowl of sugar and place them, well-spaced, on the baking sheets. Lightly flatten the cookies with the bottom of a cup or with your fingertips, so they have a fat coin shape. The edges will bark (split) slightly at the edges as you flatten them. This is normal.Bake for 10-12 minutes, or until well set around the edges and soft in the centers. Let cool on the pans for 2 minutes, and then lightly press a single kiss into the center of each cookie. Don’t press it all the way through to the bottom of the cookie or the cookie will break apart. Just set it on the cookie and press lightly. The chocolate kiss will melt slightly and hold to the cookie on its own. When cookies are firm enough to move, transfer them to a cooling rack to cool completely.
NotesThe Hershey’s kisses will turn shiny with the heat from the cookie but should hold their shape. If they start to puddle or melt too much transfer the kiss-topped cookies on the cookie sheets to the refrigerator or freezer to stop them from melting. This can happen if you kitchen is warm (more than 70F room temperature). Remove the pans from the fridge when the cookies are cool.
Other nut and seed butters can be used in equal amounts to the almond butter. Try cashew butter, pistachio butter, sunflower seed butter, and peanut butter. Natural butters that require stirring can also be used. Be sure to stir them well before using. If a natural nut butter seems runny or lax in texture, don’t use it. The texture of the butter should closely resemble that of shelf-stable butters when stirred.
If making these for people with gluten intolerance, be a label reader. Make sure all of the products used clearly state they are gluten-free.
Keyword almond butter, almond butter cookie, easy cookie recipe, extra fine granulated sugar, gluten free cookie recipe, hershey’s kisses
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Mochi Donuts are colorful, chewy, pull-apart fun! Their unique texture and fluffy interior makes them a snacking sensation.
Mochi donuts are like no other donut you’ll try. The crisp, chewy, almost elastic exterior gives way to a soft, subtly sweet interior. If you’re looking to dip a toe in the water with homemade mochi donuts, then this is the perfect recipe. It makes six total, which is just enough to practice your forming, frying, and glazing techniques. Each donut is a generous serving. And even though six donuts may not sound like a lot, it’s plenty enough for sampling and even sharing.
Origins.
The pastry’s origins are a bit winding. The first iterations can be traced to Honolulu in the early 90’s with Charmaine Ocasek’s homemade poi mochi. Later in 2003, the Japanese donut chain Mister Donut (which actually originated in the US in 1956) launched the flower-shaped ring of pull-apart dough balls, the “Pon de Ring”. Its popularity spread from Japan to the United States by route of Hawaii. Now mochi donuts are widely available. And people like me are enthusiastic about learning how to make them at home.
Mochi doughnuts are a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream bonbons at sushi restaurants.The hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew.–Las Vegas Review JOURNAL
The dough.
Start by sifting together the dry ingredients. Mochi donut recipes are varied when it comes to flours, and this one uses all-purpose flour blended with mochiko (glutinous rice flour). Mochiko gives the donuts a soft, bready interior. You may remember this ingredient from my Lemon Mochi Chicks recipe.
Press silken tofu through a fine sieve. This ingredient creates a smooth batter and gives the donuts a lot of protein. Coincidentally, I must tell you that mochi donuts have half the calories of a regular donut. Personally, I’m not a calorie counter when it comes to donuts, but I know some people are.
Mix the tofu with some eggs and a little water. Then, stir it all together until a ragged dough forms, and then knead with your hands until smooth.
Iconic shape.
Cut six parchment sheets into 5×5 inch squares. Separate the dough into 36 even pieces (about 5 grams each, for my dough) and roll them into balls. Place 6 balls on each paper touching, in a ring shape. This is the most time-consuming part of the recipe. There are mochi donut cutters for purchase, but I wouldn’t splurge until you’re sure you are a mochi donut fan.
Note: The original Pon de Ring-style donuts are made up of 8 dough balls. In this abbreviated recipe, I use just 6. If you wanted to make the balls a little smaller, you could do so to yield 8 per donut. However, it’s a bit more time consuming.
Fry ’em!
Heat about 2 inches of oil in a pan to about 375°F. I prefer using an electric skillet, which keeps the temperature even. If you’re using a stove-top burner, I suggest starting at 350°F, and testing the oil with an instant-read thermometer.
Slip the donuts on the parchment into the oil. Do this 2 at a time, if you have room in the pan. After a minute or two, slide the donut off of the parchment. Fry until golden brown on each side.
Flip the donuts gently with a pair of tongs, or some chopsticks. I prefer the later because it touches less surface area on the donut and helps retain the shape.
Glaze and garnish.
Glaze the donuts with a simple white chocolate ganache combined with fruit powder, vegetable powder, or tea powder. I used all three! Suncore Food’s Lilac Taro Yam Powder, will give you a beautiful lilac hued glaze. Dragonfruit powder yields a deep magenta. And my favorite – green tea powder imparts a grassy hue.
Garnishes are only limited to your imagination! I had some cookies and cream Pocky sticks, so I added those to the taro donuts. Almond flavor goes so well with matcha, so I topped those with sliced almonds. The dragonfruit-glazed donuts got a white chocolate drizzle and some sprinkles.
These donuts are subtly sweet. Aside from the round shape, they’re not much at all like your standard American donut. The glaze adds the sweetness, but even with a thick coating it’s not the sugar bomb you might imagine. Give them a try and you just might get hooked! For me, it’s the texture that I can’t resist.
Mochi Donuts (Pon de Ring – Inspired)
Heather Baird
Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts. They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won’t be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.
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Prep Time 30 minsCook Time 25 minsTotal Time 55 mins
Course DessertCuisine Japanese
Servings 6
Equipmentslotted spatula
Ingredients US CustomaryMetric Donuts1 1/2 cups all-purpose flour1 1/2 tablespoons cornstarch1 1/8 cup mochiko glutinous rice flour1 1/2 teaspoons baking powderPinch of salt optional3/4 cup granulated sugar6 oz. silken tofu1 large egg plus 1 egg yolk3 tablespoons waterOil for frying 2-3 cupsGlaze4 oz. white chocolate finely chopped1/4 cup heavy cream1/2 tablespoon taro purple yam powder or dragonfruit or matcha powder
Instructions DonutsIn a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.Cut 6 squares, 5×5 inches each from parchment paper.Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.GlazePlace the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again. Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots. Immediately garnish with your choice of topping. Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.
NotesWeights: Weigh the entire amount of dough to get an idea of how much each dough ball should weigh. My dough balls were about 5 grams each, and your should be too. But weight can vary with humidity and atmospheric conditions.
Glazes: There are many different fruit, tea, and vegetable powders that can be used in the glaze. Despite being white chocolate ganache, the glaze isn’t as sweet as you might imagine. Sweeter glazes could include Nutella and purchased dulce de leche (both melted for glaze consistency).
Toppings: There are practically no limits to mochi donut toppings. Popular purveyors such as Mochinut in California top their donuts with fruity pebbles cereal, crushed Oreos, black sesame seeds, nuts, and cinnamon sugar. Just to name a few. Pocky sticks make these already beautiful donuts even prettier! A drizzle of white or dark chocolate is also lovely and tastes great.
This recipe was researched and adapted from a few different recipes online, with thanks to Honest Food Talks, and just about every homemade mochi donut video on YouTube.
Keyword japanese donut, mochi donut, mochiko, mr. donut, pon de ring, silken tofu, taro glaze
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This Easy Candy Bar Pie is a simple fix when you need dessert in a hurry. The rich, chocolaty filling requires just three ingredients!
This recipe is some of the easiest pie making you’ll ever do. Especially if you opt for a ready-made graham cracker crust. I happened upon it while browsing through my very first cookbook. It was a community cookbook called Butter ‘n Love that my Aunt Dolly gifted me in 1984, when I was just a little kid. At that time, the only baking I’d ever done was in my Easy Bake Oven. Nobody had ever given me a cookbook before! It instantly made me feel a little more grown up.
My first cookbook.
I’ve kept the cookbook all these years, and just recently decided to thumb through it again. There under ‘Breads, Rolls, Pies & Pastry’ was a pie recipe that surprised me with 3 ingredients. How good could a pie with so few ingredients be? According to its author, Linda Underwood: “Very good.”
She was right! However, I swapped the Cool Whip for real whipped cream beaten with a touch of sugar. It is my preference.
The crust.
There’s absolutely no shame in buying a ready-made crust, and it makes this recipe come together in no time flat. But I don’t keep ready-made graham crusts on hand. What I do keep on hand is a massive jar of graham cracker crumbs. I made my own crust but you don’t have to. You can find my scratch crust recipe in the notes of the recipe card. Like the filling, it’s also just 3 ingredients.
The filling.
Crumble and melt 6 Hershey’s Mr. Goodbars in a bowl, and heat in the microwave (or over a double boiler) until the chocolate is smooth. Let it cool until barely warm, then fold it into some sweetened whipped cream.
That’s all folks! That’s it for the filling. With just three ingredients I didn’t expect it to be so rich, but it is. If you’re not into peanuts, you could use your favorite plain chocolate bar in place of the Mr. Goodbars.
I purchased 3 Mr. Goodbar XLs (4.4 oz. each) instead of 6 regular bars (1.75 oz. each). So I had about 1/2 a bar leftover. I chopped it up an put it on top of the pie. I also tossed on a few candied peanuts that were hiding in my pantry. You could do the same, but this pie is plenty rich enough without additional toppings.
This chilly Easy Candy Bar Pie recipe will definitely see a lot of action this summer. I plan to get myself some ready-made pie crusts to make the entire effort a no-bake affair. Father’s Day is coming up, and my dad loves my Classic Peanut Butter Pie recipe, but this one may have to make an appearance, too!
Easy Candy Bar Pie (Mr. Goodbar Pie)
Heather Baird
It doesn’t get easier than this! Easy Candy Bar Pie uses just three ingredients for the filling. If you use a ready-made pie crust, you’ll need just 4 ingredients total for the entire pie. It’s smooth, rich, and kept chilled so it’s great for a cool treat on a hot day.Hershey’s Mr. Goodbar candy can be found at most US grocery stores in the candy aisle. You may also substitute your favorite chocolate bar. Use chocolate that has cocoa butter listed as an ingredient. This ensures the chocolate will incorporate well with the whipped cream.The recipe calls for a ready-made graham cracker crust, but if you’d rather make it from scratch, see the notes below for my recipe. It’s also just three ingredients, but does require 10 minutes of baking to set the crust. Also see notes for garnishing ideas.
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Prep Time 15 mins2 hours chill time 2 hrsTotal Time 2 hrs 15 mins
Course DessertCuisine American
Servings 10
Equipment9 inch pie plateHand mixer
Ingredients US CustomaryMetric 6 Mr. Goodbars 1.75 oz. each1 cup heavy whipping cream chilled1 tablespoon granulated sugar1 Ready-made graham cracker pie crust or see notes for homemade recipe
Instructions Crumble the chocolate bars in a medium microwave-safe bowl. Heat at 30 second intervals at 100% power until the chocolate can be stirred smooth, about 1 minute 30 seconds. Alternatively, you can do this over a double boiler. Set aside and let cool until barely warm to the touch, about 10 minutes.Meanwhile, in the large bowl of an electric mixer, whip the heavy cream to while gradually sprinkling in the sugar. Beat to stiff peaks.Pour the cooled melted candy bar mixture over the whipped cream and fold together using a large rubber spatula. The mixture is properly folded when there are no streaks of white remaining, and the peanuts are well dispersed throughout the pie filling.Pour the filling into the graham crust. Spread evenly and chill until firm, about 2 hours. Serve slices chilled. Refrigerate leftovers.
NotesFor a scratch-made graham cracker crust, use the following recipe.
1 cup graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted
Preheat the oven to 350F. Combine the crumbs and sugar in a bowl; whisk. Pour in melted butter and stir until the crumbs are coated with the butter and has the appearance of wet sand. Press the mixture into a standard 9 inch pie plate (not deep dish). Bake for 10 minutes. Cool completely before adding pie filling.
Garnishes: Buy an extra candy bar and chop half of it into pieces for pie topping. Toss on a handful of plain or candied peanuts. Make some chocolate shavings by running a vegetable peeler down the side of a frozen chocolate bar. Do this on a cutting board or plate, and transfer the shavings using a spoon. The heat from your hands will melt the chocolate.
An even quicker version! If you’re super pressed for time, make the pie exactly as it was originally written. One standard-size tub of frozen Cool Whip or other nondairy topping (thawed) can be used in place of the heavy cream and sugar. Fold together with the melted chocolate bars and proceed as directed.
This recipe was adapted from a small town community cookbook called Butter ‘n Love published in 1984.
Keyword 3 ingredient pie recipe, candy bar pie, easy pie recipe, graham cracker crust, heavy cream, Mr. Goodbar, summer pie
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Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch!
We have many summer birthdays in our family. That means I’m always looking for chilly desserts that are worthy of sticking some candles into. Cake and ice cream are birthday essentials, and this Strawberry Crunch Ice Cream Cake combines the best of both worlds! It’s a super easy fix that can be made ahead and kept frozen until party time.
13×9 convenience.
Mix up the yellow cake batter and spread it into a greased 13×9-inch baking dish. I’ve scaled down my yellow cake recipe to fill the pan halfway when it’s baked. This leaves just enough room for the creamy/crunchy toppings.
Use your favorite store-bought strawberry ice cream. You’ll need a standard 1.75 quart container. Let it stand at room temperature for 20 minutes, then stir it until it has the spreading consistency of buttercream frosting. For easier work, you can paddle it in your stand mixer for about 1 minute until the texture is just right.
Plan ahead, because the ice cream will need to refreeze until solid, about 4 hours. When the ice cream is firmed, spread on some homemade unsweet vanilla whipped cream. The other components of this recipe are pretty sweet so this layer really doesn’t need any sugar.
Strawberry Crunchies.
The crumble is super easy to whip up, especially if you use a food processor. Pulse together vanilla wafers, freeze-dried strawberries, a touch of powdered strawberry Jello, and a smidge of melted butter. If you don’t have a food processor, crush the dry toppings together in a bag with a rolling pin, then stir in the butter.
This dessert was inspired by the Good Humor Strawberry Shortcake Bars, which is a nostalgic favorite for many. It has bold strawberry flavor, and that crumbly topping… well. I could eat it by the spoonful.
This is such an easy cake to make, and if you cut it into ‘party size’ pieces (wedding cake-size pieces) you can serve up to 24 people! My serving size is generous, so I ended up with about 16 servings.
Enjoy this cake on a hot summer’s day. It’s like a slice of air conditioning.
Related recipe: Strawberry Delight
Strawberry Crunch Ice Cream Cake
Heather Baird
Inspired by the nostalgic flavors of Good Humor Strawberry Shortcake Bars, this cake delivers a sweet, creamy bite with a cookie crumble topping. Plan ahead because this cake needs to freeze 4 hours, or overnight. It’s a lovely summertime treat that you can make ahead and store in the freeze until time to serve.
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Prep Time 15 minsCook Time 22 mins4 hours chill time 4 hrsTotal Time 4 hrs 37 mins
Course DessertCuisine American
Servings 16
Equipment13×9 inch pan
Ingredients US CustomaryMetric Yellow cake1/2 cup unsalted butter room temperature1 cup granulated sugar2 large eggs room temperature1/2 tablespoon vanilla extract1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/4 teaspoon salt1/2 cup whole milk room temperatureIce cream fillings and whipped topping1.75 quart container strawberry ice cream1 1/2 cups heavy cream whipped to stiff peaks1 teaspoon vanilla extractCrunch toppings5 oz. mini vanilla wafers 1/2 package, such as Nilla1/2 oz. freeze dried strawberries 1/2 package1/2 tablespoon strawberry gelatin powder such as Jell-O3 tablespoons unsalted butter melted
Instructions Yellow cakePreheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine.In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour.Pour the batter into prepared baking sheet and spread evenly.Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.Ice cream filling and whipped creamAllow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency.Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours.Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.Crunch toppingsTo prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together. (See note for doing this by hand.)Sprinkle the strawberry crunch mixture generously over the whipped cream. Freeze, covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.
NotesThe strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency.
The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake.
I used Nilla Wafers in this recipe, but most any butter cookie will work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling.
If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.
Keyword ice cream cake, strawberry crunch topping, strawberry ice cream, summer dessert, yellow cake
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