Baked DoughnutsServings:  approximately 16 doughnuts INGREDIENTS: For the doughnuts:1 and 1/3 cups warm milk (I used whole milk, because that is what I had on hand)2 and 1/4 teaspoons active dry yeast (or one packet)2 tablespoons unsalted butter2/3 cup granulated sugar2 eggs5 cups all-purpose flour1 teaspoon salt For the chocolate glaze:5 tablespoons unsalted butter4 ounces semisweet chocolate chips2 cups confectioners’ sugar1 and 1/2 teaspoons vanilla extract1/4 cup hot waterSprinkles, for garnish DIRECTIONS: 1. For the doughnuts: In the bowl of your standing mixer fitted with the dough hook attachment, combine 1/3 cup of the warm milk and the yeast.  Let sit until foamy, about 5 minutes. 2. In a separate small bowl, combine the butter and sugar with the remaining 1 cup of warm milk, mixing well. 3. Add the butter/sugar mixture to the yeast mixture. 4. With your mixer running on the lowest speed, add the eggs, flour, and salt to the mixture until just combined. 5. Increase your mixer speed to medium and knead the until the sides of the dough pull away easily from the sides of the bowl, about 5 minutes or so. **Add more flour or milk as needed to get the proper consistency. 6. Place the dough on a floured surface and knead a few times. 7. Shape the dough into a ball and place in a lightly oiled bowl. Cover the bowl and let sit in a warm place until doubled in size, about 1 hour. 8. Once risen, punch down the dough and roll it out into a 1/2-inch-thick rectangle. 9.  Using a doughnut cutter (or two cookie cutters of differing sizes), cut out your doughnut shapes and place on a parchment-lined baking sheet. 10.  Cover the baking sheet(s) with a clean towel and let rise for another 45 minutes or so. 11. Preheat the oven to 375 degrees. 12. Bake the doughnuts until the bottoms are lightly golden, about 8-10 minutes, depending on your oven. *Meanwhile, start making your glaze.  See below. 13. Remove the doughnuts from the oven and let cool for a few minutes before glazing. 14. For the glaze: In a heatproof bowl over simmering water, melt the butter and chocolate chips. 15. Remove the bowl from the heat and whisk in the confectioners’ sugar, vanilla, and hot water until smooth. 16. To glaze the doughnuts, dip each one face-down into the glaze, immediately garnish with sprinkles, and let cool on a wire rack (right side up, of course!)
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Apple Dumpling Cinnamon Rollsvegan, makes 12 rollsApple mixture:3 cups diced green apples (1 XL apple or 2 medium)2-3 Tbsp vegan buttery spread1/4 cup agave or maple syrup blend1/2 tsp cinnamon1/2 tsp vanilla extract2 tbsp lemon juiceYeast Activation mixture:1 packet yeast1/4 cup warm waterpinch of dry sugarRoll Dough:1 tsp salt1/2 cup applesauce1 tsp baking powder1 Tbsp maple syrup1/4 cup canola oil1/2 tsp cinnamon3/4 cup water2 1/4 - 3 cups white whole wheat pastry flour(plus extra flour for rolling out dough) Dough Sides:2 tsp cinnamon for sprinkling2 Tbsp dry sugar for sprinklingOptional Cream Cheese drizzle (not shown):1/2 cup tofu cream cheese2 tbsp maple syrupdash of cinnamon1/4 tsp vanilla extractdash lemon juiceoptional dash of powdered sugar to thicken DIRECTIONS: 1. First prep your apple mixture. Dice your apple into tiny cubes. Place in a large freezer-friendly bowl. 2. Heat up your apple mixture ingredients so that the buttery spread melts. Mix into the melted buttery spread: vanilla extract, lemon, cinnamon. Pour the liquid over the apples and toss well so each apple is coated. Then place this bowl in the freezer. 3. Next, start on your dough by combining the yeast activation ingredients. Mix well for a minute.4. Add in the remaining dough ingredients and fold until a nice dry ball of dough forms. Use more flour if your dough is too wet. Add in more water if your dough is too dry.5. Place dough in a lightly oiled and floured mixing bowl, cover with a clean dish towel and place in a warm, dry place to rise for 30-60 minutes. (If you are using quick-rise yeast you will only need 30 minutes, traditional yeast will take longer). *Preheat your oven to 375 degrees before you start rolling out the dough. 6. When your dough has risen, punch it out. Then roll out onto a floured work surface using a rolling pin. Use more flour for dusting. 7. Roll out dough to a rectangle/square is shape - about 12-14 inches long and about 1/2 inch thick. 8. Next you will dust the cinnamon and sugar over then surface of the dough.9. Grab your apples from the freezer and spread over top your dough, evenly. They should be nice and frozen so the liquid doesn’t spill all over the board. 10. Roll up the dough into a spiral shape. Slice into 1 1/2 inch thick rolls. 11. Place the rolls on a parchment paper lined baking sheet. Sprinkle some more cinnamon and sugar right on top of each roll. 12. Bake at 375 for 25 minutes - or until the outer crust of the rolls starts to turn light brown and slightly crisp.13. Remove from the oven and allow to cool for 15 minutes before serving.
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Rainbow Poptarts (Makes 2 poptarts) 8 raspberries, diced 1/2 peach, peeled and diced 8 mandarin oranges, diced 1 kiwi, peeled and diced 10-12 blueberries, diced 6-8 blackberries, diced 1 tablespoon sugar 1 teaspoon cornstarch 1 uncooked pie crust 1 1/4 cups powdered sugar 1 tablespoon clear vanilla extract dash of almond extract (optional) 2 tablespoons half & half or whole milk red, orange, yellow, green, blue, purple DIRECTIONS Prepare all fruit for your poptarts. Mix together the sugar and cornstarch and sprinkle it over your fruit. Cut the pie crust into four equal sized rectangles, approximately 3″x 4 1/2″ inches. Spoon the raspberries, peaches, oranges, kiwi’s, blueberries, and blackberries in layers in the center of two of the rectangles. Place the second rectangle of dough gently over the filling and use a fork to press the edges of the poptart together. Transfer carefully to a baking sheet. Bake in an oven preheated to 400 degrees for 10-12 minutes, or until the edges of the poptarts are golden brown. In a small bowl, stir together the powdered sugar, vanilla, and milk or cream. Transfer the icing into 6 small, ziptop bags. Drop food coloring into each bag, tinting the icing red, orange, yellow, green, blue, and purple. Work the food coloring into the icingby smooshing the bag with your fingers until the icing is evenly colored.   Snip a small portion off the corner of each bag. Pipe the frosting over your cooked poptarts in rainbow order.
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Nougatine Tuiles, adapted from Michel Roux’s Finest Desserts125 grams sliced almonds165 grams sugar15 grams butter (optional)1/2 tablespoon oil (vegetable, sunflower, peanut)Preheat oven to 350F.Spread the almonds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, stirring gently and continuously with a spatula, until it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheetPlace a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable. Work with one piece at a time, of a size appropriate to the shape you want. Roll out each piece on a warm, lightly oiled baking sheet or lightly oiled marbled surface. It is essential to work quickly, since the nougatine rapidly becomes brittle. Heat the nougatine in a microwave oven for a few seconds only to soften it if needed. Roll the nougatine into the appropriate thickness for your desired shape, but never thicker than 1/8 inch or 3 mm. Quickly cut out your chosen shapes using cookie cutters, or the blade or heel of a chef’s knife. To mold the nougatine, drape it very rapidly over the mold so that it follows the shape and contours. Leave until completely cold before removing from the mold. Or, cut out and using your fingers or a knife, push into folds or pleats… use as a basket, twirl round a knitting needle..Nougatine based shapes can be made two or three days in advance, Keep them in a very dry place and do not fill with something like a mousse more than 2 hours prior to serving.
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Chocolate Wontons, from The Steamy Kitchen CookbookMakes 121 egg1 tablespoon water12 wonton wrappers12 pieces of chocolates (I used about 4 chocolate chips per wonton)high heat oil for frying (I used canola)Powdered sugar for dustingIn a small bowl, make an egg wash by whisking together the egg and the water.On a clean, dry surface, place a wrapper down with a point facing you. Place a piece of chocolate or chocolate chips near the top end of the wrapper. Brush a thin lauer of egg wash on the edges of the warpper. Fold the bottom corner up to create a triangle and press down at the edges to remove as much air from the middle as possible. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the prepared wontons covered with a piece of plastic wrap or a damp towel to prevent them from drying.In a wok or medium pot (I used a 9-inch cast iron pan), heat about 2 inches of oil to 350F and gently slide a few wontons into the hot oil. Do not crowd the pan as the oil temperature would lower too much and you would end up with grease-soggy wontons.Fry 1 to 1 1/3 minutes on each side until both sides are golden crisp.Drain on paper towels and sprinkle with powdered sugar
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Eclairs Ingredients 1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs 1 (5 ounce) package instant vanilla pudding mix 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners’ sugar 1 teaspoon vanilla extract 3 tablespoons hot water Directions Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
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Hot Crossed Buns 1 pkg. (or 2 1/4 tsp.) active dry yeast1/3 cup sugar1 1/2 cups lukewarm water, milk or a combination of both4- 4 1/2 cups all-purpose flour2 tsp. ground cinnamon1 tsp. ground gingerpinch allspice1/2 tsp. salt1/4 cup butter, melted1 large egg1 cup currants or raisins1/2 cup mixed candied citron Paste for crosses:3 Tbsp. flour2 Tbsp. water Glaze:2 Tbsp. sugar1 Tbsp. water Place the yeast, a bit of the sugar and the milk in a bowl and let it sit for 5 minutes to make sure the yeast is active.Sift the flour with the spices and salt, and add almost all of it to the yeast mixture along with the butter, remaining sugar, egg and candied citron. Mix until you have a sticky dough. Take the dough out and place it on a floured surface. Knead for about 5 minutes, adding more flour as you need to if it gets sticky, until the dough is smooth and elastic. Knead for another minute for good measure and an upper-body workout. Place back in the bowl, cover with a towel and let rise for an hour, or until it’s doubled in size. If you want to bake them fresh in the morning, put the bowl in the fridge overnight to slow the rising. Divide the dough into 12 balls and place in a 9”x13” baking dish or on a cookie sheet – space them close together if you want them to rise and touch and be soft, pull-apart buns, or space them further away if you want them to have a baked crust all the way around. Cover with a towel or loosely with plastic wrap and put them in a warm place for another half hour to an hour. Preheat the oven to 350°F. Mix the flour and water for the crosses, put the mixture in a zip-lock bag and snip a tiny piece off the corner. Pipe a cross onto the top of each bun and bake them for 25-30 minutes, until golden and well risen. If you want to glaze them, combine the sugar and water in a small saucepan and heat until the sugar dissolves (alternatively you can do this in the microwave). Brush this hot syrup generously over the tops of the buns while they’re still warm.
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Profiteroles 1 cup water100g butter, chopped3/4 cup plain flour, sifted4 eggsmelted dark chocolate for topping Preheat the oven to 200°C.Place the water and butter in a saucepan over low heat and cook until the butter is melted and the mixture starts to simmer.Add the flour and beat with a wooden spoon until smooth.Cook, stirring, over low heat until the mixture leaves the side of the pan.Remove from the heat and gradually beat in the eggs. Pipe or drop teaspoons of the mixture on to baking trays lined with non-stick baking paper. Bake for 30 mins or until light golden.Turn off the oven, keep the door slightly open using a wooden spoon and leave the profiteroles in the oven for 15 mins or until golden and hollow-sounding when tapped.Cool on wire racks.Dip the top of each profiterole in melted chocolate and fill with whipped cream.
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Breakfast Bars Ingredients:150g butter175g (1/2 cup) honey200g (2 cups) rolled oats60g (1 cup) shredded coconut1 teaspoon baking powder3 tablespoons sesame seeds200g (3/4 cup) pitted prunes, chopped100g (2/3 cup) dried apricots, chopped75g (1/2 cup) sultanas3 eggsPreheat oven to 170c. Line a 23 x 32 cm sandwich tin with baking paper.Put the butter & honey in a small pan over medium heat & stir until butter has melted.Toss the oats, coconut, baking powder & sesame seeds together in a large bowl. Add the prunes, peaches & currants & mix well. Add the warm honey mixture & eggs & stir to combine, then spoon evenly into cake tin.Bake for 25-30 minutes or until the mixture is cooked through & the top is golden brown. Remove from the oven & allow to cool in the pan before cutting into 12 bars.
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Apple Beignets 1/2 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg8 cups vegetable oil4-8 apples, peeled, cored, and sliced3 cups flour3 teaspoons baking powder1/2 teaspoon kosher salt2 tablespoons butter, melted2 large eggs, lightly beaten2 cups sparkling apple cider, like Martinelli’s 1. Fill a medium sized paper bag with granulated sugar, cinnamon, and nutmeg. Set aside. Fill a large, heavy bottomed pot with oil and set over medium-high heat. While oil comes to 350-375 degrees (180 degrees celsius), prepare the apple slices and batter. 2. In a large bowl, whisk together flour, baking soda, and salt. Remove 3/4 cup of the mixture and place in a shallow dish such as a pie plate. Set aside. Make a well in the remaining flour mixture and pour eggs, butter, and cider into the well. Stir with a fork, slowly incorporating all the flour from the sides of the well. 3. Working with two slices of apple at a time, dredge them in the reserved flour mixture and tap off excess. Dip in batter and carefully lower into the hot oil. Use a slotted spoon, and cook the beignets for up to 2 minutes on each side. Remove from the oil when both sides are cooked and golden brown. 4. Place beignets on paper towels for a minute to cool slightly, then transfer, one at a time, and gently shake in the paper bag filled with sugar and spices. Serve with caramel sauce. caramel sauce recipe taken from Sophistimom Please read all these directions a couple times before starting, and get all your ingredients set out before hand. Kick all other family members out of the kitchen, and best of luck. Caramel is very simple, but it requires good timing. Remember, I burned my first batch, so you might want extra cream on hand in case that happens. Experience is the best teacher for this. Give yourself plenty of time, and don’t be discouraged if it isn’t perfect at first. Once I got the hang of it, I made an extra batch which came out as well as the one before it. 3/4 cup heavy cream (make sure it is heavy cream, or heavy whipping cream, not regular whipping cream)1/2 teaspoon pure vanilla extract1 cup (220g) granulated sugar1/4 cup (65g) water1 teaspoon butter 1. Measure out cream into a liquid measuring cup. Stir in vanilla and set aside within an easy reach of the stove. 2. Stir sugar and water in a medium pot with tall sides. Set over medium-high heat. As the sugar dissolves and begins to boil, you may swirl the pot to mix the boiling sugar water. DO NOT STIR WITH A SPOON. This will make the sugar crystalize. 3. As the sugar syrup boils, watch very carefully for the color to change. You are looking for a nice, warm amber color, about the shade of cinnamon sticks. Don’t let it get any darker. (Even if it doesn’t look burnt, it can taste burnt. If it starts to smoke, you’ve let it go too far.) On a side note, my candy thermometer did not reach far enough into the pot to get an accurate reading of the syrup, but with such a small amount of syrup, the temperature changes pretty quickly anyway. It’s best to watch it and wait for it to turn the right color. 4. As soon as it turns the proper amber color, pull the pot off the heat. Whisk in the butter, and then pour in the vanilla-cream mixture. It will now bubble violently. Whisk carefully but briskly. The caramel will start to solidify a bit., but keep whisking. Put the pot of caramel over low heat and whisk carefully for a minute or two until smooth. Pour into a heat proof jar, and allow to cool. Can be refrigerated for up to a week (Well, I think. Mine never lasts that long.)
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Nutella Pastry Pockets (Makes 18 pastry pockets) INGREDIENTS 1 box of frozen puff pastry1 cup Nutella2 bananas, sliced or your choice of fruitEgg wash (recipe follows)¼ cup of confectioner sugar (for dusting)¼ cup of chocolate, melted (for drizzling) Egg Wash:1 egg1 tablespoon water Instruction: Lightly beat egg and water until blended ASSEMBLY 1. Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping. 2. Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges.Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden. 3. Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.
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Chocolate Raspberry Tart INGREDIENTS:Unsalted butter, for tart ringAll-purpose flour, for work surfaceMichel Roux’s Pate Sucree1 cup halved raspberries, plus 24 whole raspberries10 fresh mint leaves, thinly sliced1 cup heavy cream7 ounces good-quality dark chocolate, finely chopped1 ounce light corn syrup4 tablespoons unsalted butter, cut into small pieces DIRECTIONS: Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool. In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside. Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving. To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.
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