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    • in Recipes

      Peanut Butter Cup Poke Cake

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      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck.

      This Peanut Butter Cup Poke Cake is simple enough for a beginner baker, but impressive enough for company. And what’s better? It bakes up in a 13×9 dish so it will serve a dozen or more hungry guests. If you’re making it for a smaller group, such as your immediate household, then leftovers keep well. In fact, this cake improves upon standing 24 hours.

      What’s old is new again!
      There’s nothing better than a creamed butter cake, if you ask me. In my search for a butter-based 13×9 chocolate cake, I found they were few and far between. Nearly every cookbook scoured and website visited used the same oil-based formula. While I know that will make a tender cake, it does not have the flavor or texture that butter cake has. My search ended with a family recipe from 1946. This old fashioned chocolate cake has the perfect texture that stands up to a heavy dose of chocolate syrup. It is moist and a wonderful base for just about any frosting or topping.
      Set a timer for 5 minutes, then cream the butter and sugar together until fluffy. This is important, and will give the cake velvety texture.

      Any unsweet cocoa will do.
      Stir the dry ingredients together. I use and recommend unsweet dark cocoa powder for this recipe. However, you can use whatever unsweet cocoa powder you have on hand. The original recipe calls for standard unsweet cocoa, but the dark chocolate cocoa gives the cake a chocolaty boost!

      Alternate the dry ingredients with whole milk (at room temperature). End with the flour mixture and beat together until just combined. Scrape down the bowl and fold together any pockets of flour that might be hiding out.

      13×9 love.
      Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly into a greased 13×9 dish. Bake until puffed and well set. A toothpick tester inserted near the center of the cake should come out clean when done.

      True to its name.
      Use the handle end of a wooden spoon to poke holes in the cake, well spaced. I can’t brag enough about this cake’s texture for this specific technique. It holds up so well and soaks in all the syrup without becoming soggy.

      Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a very moist, rich, flavorful cake. I think I’m its biggest fan!

      Fluffy peanut butter buttercream.
      The frosting is little more than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you can use large Reese’s cups and chop them a little finer.

      Drizzle a little more chocolate syrup over the frosting and Reese’s cups, and you’re good to go! When I say this is a crowd-pleaser, I absolutely mean it. Grown-ups and kids alike will love this!
      Related recipe: Peanut Butter Cup Brownie Torte
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Peanut Butter Cup Poke Cake

      Heather Baird

      This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 40 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishwooden spoon
      Ingredients US CustomaryMetric Chocolate cake2/3 cup unsalted butter softened1 2/3 cups granulated sugar3 large eggs2 cups all-purpose flour2/3 cup unsweet dark cocoa powder1 1/4 teaspoons baking soda1 teaspoon fine grain salt1 1/3 cups whole milk at room temperature1 cup chocolate syrupWhipped peanut butter frosting and toppings1/2 cup unsalted butter softened1 1/4 cups creamy peanut butter2 cups confectioners’ sugarMilk or cream to thin20 whole mini peanut butter cups coarsely chopped1/4 cup chocolate syrup
      Instructions Chocolate cakePreheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).Add the eggs one at a time. Beat well after each addition.In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.Whipped peanut butter frosting and toppingsIn the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.Store cake covered with plastic wrap at room temperature for up to 3 days.
      NotesIf you’re in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.
      Reese’s peanut butter is sold in jars in the peanut butter section -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.
      For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.
      Use your favorite brand of chocolate syrup for this cake. Hershey’s syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.
       

      Keyword chocolate butter cake, chocolate cake, creamy peanut butter, peanut butter dessert, peanut butter lover cake, poke cake, reese’s cake, reese’s peanut butter, reese’s peanut butter cups, reese’s poke cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Hamburger Cake

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      Make your next gathering extra-cute with this fun Hamburger Cake! Layers of French savarin cake are stacked with ganache-glazed chocolate cakes for a cheeseburger lookalike.

      It’s been a while since I’ve made a fun cake, and since it’s still cookout season I decided to make a hamburger cake. I wanted it to be truly delicious, and something that doesn’t require a lot of frosting or complicated decorating. The ‘bun’ needed to look naturally hamburger bun-shaped straight from the pan. However, unfrosted cakes dry out quickly. So I really had to put my thinking cap on. I found the answer in a classic pastries book. The French savarin cake – which is yeast-risen, syrup soaked delicacy. And something with yeast in it makes sense for a ‘burger bun’ cake, right? The citrusy simple syrup keeps it tender and moist.

      A classic French cake.
      It’s true that anything described as ‘French’ in baking or pastry could also be described as complex. But this savarin cake is not hard to make. Because it has a little yeast in the batter, it must rise for about an hour. Then you’ll bake it to golden brown. After the cake is done, drench the cakes with citrusy simple syrup right in their pans.
      Speaking of pans, you’ll need an 8-inch half ball pan for the top burger bun. And an 8×3 inch round cake pan (or two 8×2 inch cake pans).

      Faux finishing.
      Next, work on the ‘hamburger patties’. This is a simple one bowl chocolate cake recipe that makes two 8-inch rounds. Glaze them with a simple ganache with chopped almonds mixed in. This is a delicious combination and the end result looks bumpy like a fried meat patty. Make room in your refrigerator, because these layers need to set up before you layer up the cakes.

      Double decker with cheese.
      Cut the round 8-inch cake into two layers. Use one for the bottom ‘bun’ layer. Then add a ‘hamburger patty’ layer on top.

      Continue to build the cake, adding slices of fondant ‘cheese’ buttercream ‘lettuce’ and some fondant tomato slices. Now, I know I’m not fooling anyone with that ‘lettuce’, but it makes the cake really cute and almost cartoon-y! Use a large rose petal tip (#128) with the small end pointed toward the edge of the cake. Then pipe an undulating ribbon of buttercream around the top edge.

      Add on more layers of savarin, chocolate cake, more buttercream, and some fondant ‘tomatoes’. If you absolutely can’t abide fondant on your cake, then use tinted marzipan or modeling chocolate.

      Place the bowl-shaped savarin on top and dowel all the layers together with a 12″ skewer. Add some red gift tissue with tape on top and you’ll have an extra-large fancy-looking ‘toothpick’.

      Toss on some toasted sesame seeds for a cute finishing touch. They stick naturally because of the savarin syrup. The only thing left to do is slice and enjoy. Wouldn’t this be a fun birthday cake? Just add candles!
      Related recipe: Triple Stack Donut Cake

      Hamburger Cake

      Heather Baird

      Order up! This hamburger party cake is fun to make and doesn’t require lots of frosting or intensive decorating. However, it is a lengthy recipe. Spread the work out over the course of two days. Bake and glaze all of the cake layers on the first day. Make the buttercream and fondant decors, then assemble it on the second day. Also, add a dozen eggs to your grocery list. Savarin is an egg-heavy cake, so you’ll need 12 large eggs for just the savarin layers. Make room in your refrigerator for all of the cake layers. They’ll be sturdier for assembly when chilled. Bring the cake to room temperature before serving

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 1 hr 40 minsTotal Time 2 hrs 20 mins

      Course DessertCuisine American

      Servings 24

      Equipment8 inch round half ball cake pan for savarin cake8×3 inch round cake pan (two 8×2 inch pans) for savarin cake8×2 inch cake pans (2) for chocolate cake layersLarge rose petal decorator piping tip #128Disposable rubber gloves
      Ingredients US CustomaryMetric Savarin cakes (Hamburger bun)Flour-based baking spray for pans5 cups all-purpose flour1/2 cup granulated sugar2 teaspoons instant yeast1 teaspoon salt1/2 cup whole milk12 large eggsZest of one orange1 1/2 cups unsalted butter at room temperatureSavarin syrup3 cups granulated sugar2 cups water1 cup lemon juice1/4 cup orange liqueur or orange juiceChocolate cakes (meat patties)2 cups granulated sugar1 3/4 cups all-purpose flour3/4 cup unsweet dark cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 large eggs1 cup whole milk at room temperature1/2 cup vegetable oil I like sunflower seed oil1 teaspoon vanilla extract1 cup hot water or hot coffeeChocolate ganache glaze2 cups semisweet chocolate chips1 cup heavy cream1 tablespoon clear corn syrup for shiny finish1 cup whole almonds coarsely choppedGarnishes (lettuce, tomato, cheese)3 oz. red fondant ready made3 oz. white fondant ready madeOrange gel food colorNeon yellow gel food color1 1/2 cups American buttercreamNeon green gel food color2-3 tablespoons toasted sesame seeds
      Instructions Savarin cakesMix the flour, sugar, yeast, and salt in a standing mixer fitted with the paddle attachment. Add the milk, eggs, and zest. Beat until a thick batter forms, about 5 minutes.With the mixer running, add the butter 1 tablespoon at a time until the batter is smooth.Coat an 8 inch half ball cake pan with flour-based baking spray. Also coat one 8×3 inch round cake pan (or two 8×2 inch pans). Divide the batter evenly between the pans. Spread evenly with a rubber spatula. Cover with plastic wrap and let rise until the cake is puffed to fill the pan about 2/3 full, 30 minutes to 1 hour, depending on how warm your kitchen is.Meanwhile preheat the oven to 350°F. When the cakes are raised, bake them until well set and golden brown. About 40 minutes for the 8×3 inch pan, and 50 minutes for the ball pan. Rest the cakes in the pans while you prepare the syrup.Savarin syrupIn a large saucepan, combine the sugar, water and lemon juice. Stir to combine.Cook over medium-high heat until the sugar is dissolved. Remove and pour in the orange liqueur or orange juice. Remove to cool slightly.Turn the savarin cakes out of their pans onto a wire cooling rack. Level the cakes with a serrated knife if they have crowned. Place 1 cup of syrup into each of the pans and return the cakes to the pans. Let stand 5 minutes. Pour the remaining syrup over each cake. Cover and let rest until the syrup has absorbed. Cover the cake pans and refrigerate overnight.Chocolate cakes (meat patties)Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray and lined the bottoms with parchment rounds (or grease and flour and line).In the bowl of an electric mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Whisk well to combine. Add the eggs milk, oil, and vanilla. Mix well. Stir in the hot water or coffee. Mix well; batter will be thin. Divide the batter evenly between the pans.Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pans for 5 minutes, and then turn them out to a wire rack to cool completely.Chocolate ganache glazePlace the chocolate chips and heavy cream in a large microwave-safe bowl. Heat the mixture in the microwave for 1 minute at 100% power. Let the mixture stand for 1 minute. Use a whisk to stir the two ingredients together until a thick consistent chocolate ganache forms. Stir in the corn syrup. Fold in the almonds with a rubber spatula.Place the chocolate cakes on the wire rack over a large baking sheet. Pour the glaze over the cakes, allowing the chocolate ganache to spill over the sides of the cake. Use an offset spatula to place chocolate in bare spots. Refrigerate the cakes on the rack until the ganache is set, about 1 hour.Assemble and decorateKnead the red fondant well on a lightly confectioners’ sugar-dusted work surface. Roll into a ball and cut into 6 wedges. Flatten wedges to half-moon shapes; transfer to a plate, cover with plastic wrap, and set aside.Knead the white fondant well on a lightly confectioners’ sugar dusted work surface. Add a drop of orange food color and two drops of the yellow food color on the fondant. With gloved hands, knead the color into the fondant. Add more food color as needed to achieve the hue of sliced American cheese. Roll the fondant flat to 1/8-inch thickness. Cut into two 4-inch squares. Cut each square in half to create two triangle shaped pieces of ‘cheese”. You should have a total of four ‘cheese’ triangles. Transfer to a plate and cover with plastic wrap. Set aside.Mix the buttercream frosting as directed in the linked recipe. Tint the buttercream with neon green food color to create a bright green hue. Transfer to a disposable piping bag fitted with the large petal tip. Set aside.Carefully cut (torte) the 8-inch round savarin cake horizontally in two. Do this while the cake is chilled so the cake is firm and holds together well. These two pieces will be the bottom and middle buns. Place one piece on an 8-inch cake board. Run a small sharp knife around the bottom edges of the chocolate glazed cakes. Lift one from the wire rack and onto the first layer of savarin. Place two ‘cheese’ triangles overhanging the edges of the chocolate cake to the front and back of the cake. Pipe a thick undulating ribbon of green buttercream around the top edge of the chocolate cake and over the ‘cheese’. Do this with the small end of the piping tip pointed toward you, with the large open end pointing toward the middle of the cake. Top the chocolate cake ‘meat patty’ with the second savarin round.Place the remaining two cheese slices to the left and right side of the chocolate cake, overhanging the edges as before. Pipe two rows of ‘lettuce around the top edge of the cake. Place ‘tomato’ wedges well-spaced, over the lettuce.Finally, place the dome savarin on top. Sprinkle on toasted sesame seeds. Dowell the cake all the way through the top middle down to the bottom with the 12” skewer.Refrigerate the cake until about one hour before serving. Bring to room temperature or serve slightly chilled.
      NotesThe corn syrup in the chocolate ganache gives it a shine. It can be optional, but it’s such a small amount I’d recommend using it for the best effect.
      If you’re not a fan of fondant, ready-made marzipan or modeling chocolate will work in its place. 
      Sesame seeds can be purchased pre-toasted, or you can toast them in a saucepan over medium heat for about 3 minutes until golden brown.
       

      Keyword american buttercream, bbq cake, dark chocolate cake layers, hamburger cake, savarin pan, savarin syrup, summer cake, white chocolate ganache

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Photo Journal: Summer Silver Linings

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      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!

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Healthy Homemade Granola

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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

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Homemade Peach Cobbler in a Cone

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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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Flourless Almond Butter Kiss Cookies (Just 4 Ingredients!)

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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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Mochi Donuts (Pon de Ring-Inspired)

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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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Candy Bar Pie (3 Ingredient Filling!)

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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.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      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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