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The other day I found myself packing up fresh berries to take to a friend’s house for game night. As I looked at the containers of fruit, I kept thinking “this needs something.” Which queued memories of the many, many, southern church pot lucks I went to growing up. I remembered this delicious, tangy dip that my mom frequently had to remind me to share or to leave some for other people, but I couldn’t remember how to make it. Fortunately, we live in a world of Pinterest, and while I couldn’t find exactly what I wanted, I did find something close, and with a tweak here and a reconfiguration there, I think I’ve gotten it exactly right. It seemed to be a hit with everyone who tried it, and the cats attacked the almost empty bowl when I gave it and the mixing spoon to Andy to “finish off.” I am thinking it would also be pretty wonderful layered into a tart shell with some of that fresh fruit layered on top…..a recipe for a later day.
- 8oz of cream cheese (I used the 1/3 fat from Philadelphia)
- 3/4 cup Vanilla Greek Yogurt
- 1/2 cup powdered sugar
- 1 tsp Almond Extract
- In a mixing bowl, beat together cream cheese and vanilla yogurt until uniform in texture.
- Next, beat in powdered sugar and almond extract until completely incorporated.
- Chill covered until ready to serve.
Super simple, but now I know the secret and you guys do too. People seemed to really like this with strawberries, but I think it also works well with tarter fruits like granny smith apples. I’d be interested to try to veganize the recipe, since I’ve had both vegan yogurt and cream cheese and I think the flavors/consistency are close enough to work. With so many friends with different dietary restrictions, it’s nice to have something you can put together quickly and reliably.
I felt like doing a bit of baking the other day, but I wasn’t really feeling cakes, cupcakes, or really any of the things I usually make, so I decided to go back to something I play around with a bit last year, donuts. After a bit of Pinterest research I can up with a simple recipe for Vanilla Glazed Baked Donuts. Which seemed pretty straight up and perfect to me.
For the Donuts
- For the Donuts
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 egg
- 1/3 cup+1 1/2 tablespoon skim milk (full fat milk works too)
- 1 teaspoon vanilla extract (I used vanilla paste instead since I wanted a stronger punch of vanilla)
For the Glaze:
- 1/2 cup) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 small pinch salt
- 1 or 2 tablespoons milk
- Optional: food coloring and sprinkles
Preheat the oven to 350 degrees F.
Spray a donut pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, whisk together egg, milk, butter and vanilla extract.
Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
Use a large ziplock bag, cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
Place the pan in the oven and bake for 8 to 10 minutes.
Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the donuts cool, make the glaze.
In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
Add food coloring if you wish.
Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.
- These donuts were just solidly okay, well, I think they are only okay, Andy ate three and declared he’d eat the rest before letting me throw them away. I had the same issue with them as I had with the other donut recipes, they aren’t anywhere as good as what I can buy somewhere else. It’s a little disheartening. Is there some donut magic rule that I am missing?
- As you can see in the “ingredients”, I substituted vanilla paste for the extract called for. I think the paste has a stronger richer flavor, and I think it added a bit more depth to the overall donut. I will probably use it in my glaze as well next time.
- Be very careful not to over mix. I forgot the butter and had to add it in after the mix had come together and just those few extra stirs made for a noticeably more toothsome product.
I’ve been spending quite a bit of time in the kitchen these days. To be completely honest, I don’t usually put a whole lot of effort when it come to dinner during the week. A lot of open this bag and reheat this frozen entree type of thing. However, a couple friends of ours have recently become parents, and we’ve been taking meals to them a few times a week. Where I am unwilling to make the effort just for us, it’s a completely different story when it comes to someone else. Mostly I make dinner items that are easily microwaveable, but I’ve also been trying to throw in hand-sized baked goods that are easily consumed in between feedings and diaper changing. This weekend I decided to whip up some Cranberry Maple Muffins.
- After making the Apple Cider Muffins last month, I knew I’d have to overfill the cups to get the generously sized muffins (I think) most of us prefer. With that in mind, this recipe yielded 8 muffins instead of 12.
- I used real maple syrup (from Canada, no less), and if “maple” wasn’t in the title, no one would be able to tell it was an ingredient. It brought the needed sweetness, but if you want straight up awesome maple flavor? This is not the recipe for you.
- This is a personal preference, but without the maple flavor being noticeable, I thought these muffins needed something extra to round out the flavor. My vote would be for some sort of citrus.
When I was much younger, I religiously watched the Style Network. Growing up in a small town, I was determined to get out there and see the world and be just as together and fabulous as those chic accomplished ladies. One of the shows I adored was Nigella Bites. Watching the beautiful Ms. Lawson navigate her beautiful kitchen and create delectable looking baked goods was one of the reasons I wanted to learn how to bake.
Last year, a client of ours brought in a HUGE box of cook books (she was hard core dieting, and sugar and bread were the devil) and had us rummage through her collection and take whatever we wanted. I came a way with a small stack that included How to Be a Domestic Goddess by Nigella Lawson. Some how it ended up packed away, and I forgot about it until I stumbled across it again this weekend. Clearly, it was time to put its glossy pages to good use. Thus, Baklava Cupcakes.
- Super easy to throw together, and they have the added bonus of sounding impressive when you tell people what they are.
- Flavor was really good; I did add a teaspoon of ground vanilla to the batter because 1 – I could and 2 – I like vanilla in my muffins. Andy LOVED them, especially the bits of filling that baked over the edge; they were basically cinnamon pecan brittle.
- You have to be very careful not to over mix your batter. I got a bit carried away, and although the flavor of the muffins was still on point, the texture was just a tad on the chewy side.
All in all, a really positive baking experience, and I can’t wait to try out some of the other recipes.