Better Than Krispy Kremes

If you say that you don’t like donuts, I would say that you have never tried these. This recipe is sweet and simple and looks a lot like this:

Doughnuts:

• 2 packages of yeast (4 1/2 teaspoons)
• 1/4 cup water (110-115 degrees)
• 1 1/2 cups warm milk ( scaled, then cooled)
• 1/2 cups sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cups shortening
• 5 cups all-purpose flour

Glaze:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot water

Directions:

• Dissolve yeast in warm water in 2 1/2-quart bowl.
• Add milk, sugar, salt, eggs, shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes.
• (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter.
• Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°.
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface.
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain.
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
• Creamy Glaze: Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water, 1 tablespoon at a time, until desired consistency

You can also add about 4 ounces of milk chocolate chips to the glaze to make it chocolate, but it’s recommended that you put the glaze on first and then coat with the chocolate glaze. I just dipped it in the clear glaze and drizzled it with straight melted milk chocolate chips.

Also, if you have a doughnut cutter, that’s great. If you don’t, just use a cup and a soda bottle cap. Boom. Just like that you have a yummy treat =) Be warned though, they don’t have a very long shelf life.

The Best French Toast Ever

Alright so I’ve been trying out a lot of new recipes from Pinterest and have decided to start a food blog. I have been posting pictures on Facebook, but I can’t very well type the whole recipe out in the description box now can I? Since this is my first blog post, I thought it would only be fitting to let a breakfast food take the lead. Today I’m going to be making French Toast. Now, if you only knew what a big step this was for me. The only French Toast I have ever had has been soggy and gooey and just plain gross so I’ve stayed away from it for a long time, but Rowdy (my fiance) always talks about how much he loves it so I’m going to try it again except this time I’m going to be making it myself.

I didn’t want this to just be French Toast because where is the fun in that? I’d like all the recipes on here to be simple yet have great presentation and be full of surprises. So the recipe I chose is from Allrecipes.com and it goes a little something like this:

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Now, I don’t have thick bread, I have thin slices of whole wheat bread which I’m assuming a lot of you have in your kitchen as well. So hopefully you have everything you need for this already in your kitchen.