For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas. For the last several years my mom and I … Continue reading
When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will. He happens to LOVE doughnuts. Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:
I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today! Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much. Dang Gluten.
For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all! And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things. Like when I have too much muffin batter.
Or when we have chili, I make “corn holes.” It’s cornbread, but dunkable!
I was unaware that it was National Doughnut day till I was already at work – blogger fail. I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time. Not me! So I am making doughnuts for dessert tonight! These babies are fresh out of the oven and this recipe is hot off the presses!
I decided that I wanted to make s’mores doughnuts because it is s’mores time of year. I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..
….to be honest, I don’t care what time of year it is. I will ALWAYS eat a s’more. BUT same dang gluten issue. I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers. I used a recipe I have tried before from Pinch of Yum as my go by.
Mini S’Mores Doughnuts
These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!
- 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ cup Sugar (I think brown sugar would work even better)
- 1 Egg
- ⅓ cup Applesauce
- 1 tablespoon Milk
- 1 taspoon Molasses
- 2 tablespoons melted Butter
- 4 oz (2/3 cup) Milk Chocolate Chips
- 2 tablespoons Heavy Cream
- 1 tablespoon Corn Syrup
- Crushed Graham Crackers
- Toasted Marshmallows
- Preheat oven to 350.
- Mix the dry ingredients.
- To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
- Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
- Bake for about 7-8 minutes.
- Remove the doughnuts from the pan.
- Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
- Dip your doughnuts in the ganache and give them a little twist as you pull them out.
- For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.
Other Doughnut Recipes on the Blog:
The South is notorious for its cooking. While that cuisine involves frying enough food that even thinking about it gives me left arm pain, there are definitely a few things that the South got right: 1) Sweet Tea, 2) hot sauce, and 3) pies. Maybe that last one strikes you as odd, but pie isn’t a super normal thing in Kansas. When we did have it, or when people brought it to a potluck it was almost invariably one of 4:
- Pumpkin (my favorite)
- Pecan (or if you’re my mom chocolate pecan)
- Oh and the occasional “French Silk” which is more like instant pudding in a premade crust topped with cool whip.
Here there is a lot of pie. So many kinds of pie…. I never knew it before but pie can be a glorious thing. The south definitely got pie right. More specifically Kentucky definitely got pie right.
Kentucky is home to a pie called “Derby Pie.”
A few decades ago the Kern family at the Melrose Inn in Prospect, KY invented the Derby Pie. They have a patent on it, so the real recipe is not known by the general public. Consequently, if you look up recipes for it you notice that none are titled “Derby Pie” because no one wants to be sued for patent infringement. The second thing you will realize is that everyone has adapted it to their own preferences. Some people use walnuts (which I think is what the original uses, but I am not positive), and others use pecans. Some people use bourbon, and some people omit it. So recipes resemble a traditional Southern Pecan Pie recipe, and others are more like making chocolate chip cookies in pie crust.
I know this is a lot of information, and all you really want right now is to know how to make this pie so you can stop drooling and start eating. We’re getting there. I just wanted to share with you everything that I learned when I was preparing to make a Derby style pie for my office’s Derby pool drawing last Friday.
To avoid being sued, and because I have never had the original version, I am going to take a cue from Martha Stewart and call this pie the Run for the Roses Pie. You will notice that mine has a bit of everything in it. I was making it for the office so I decided to load’er up so that I could make all kinds of nuts and chocolate lovers happy.
Run For the Roses Pie
This Derby Style Pie is like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.
- 1 cup All-Purpose Flour
- ⅓ cup Cold Shortening
- 1-2 tablespoons Sugar
- 2 to 3 tablespoons Cold Water
- 1 cup Chocolate Chips (for mine I used part milk chocolate and part dark chocolate)
- 1 cup finely chopped Nuts (I used ¾ cup walnuts and ¼ pecans)
- ¾ cup packed Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 Tablespoons Light Corn Syrup
- 2 large eggs
- ½ cup all-purpose flour
- 10 tablespoons Butter, browned
- 2 teaspoons Vanilla Extract
- 1 or 2 tablespoons Bourbon
- Mix flour and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
- Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
- Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
- Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. I rolled mine pretty thin, less than a ¼ inch thick and ended up trimming off a lot of extra, but the crust was perfect when it baked.
- Trim off the extra crust and flute the edges using your preferred method.
- Sprinkle the chocolate chips and nuts over the bottom of the unbaked pie crust.
- Start browning your butter in a skillet. Let it sit their and melt over medium heat till it turns colors and starts smelling amazing! Stir it occasionally.
- While the butter is browning measure the sugars and flour in a mixing bowl and combine them.
- Add in the eggs, vanilla, and bourbon. Mix till the eggs are fully emulsified.
- Once the butter is browned, let it cool for a minute or two and then mix in to the batter.
- Pour the batter over the nuts and chocolate chips in the crust. If you want all your goodies to be on the bottom place the pie in the oven immediately. If you want them to disperse a little more then let it sit on the counter for a few minutes. The nuts and chocolate chips will start to rise, mixing into the pie a little more.
- Bake for 30 to 50 minutes, until just barely set and lightly browned. This is a large range because I had two pies in the oven at the same time. You want your pies to still jiggle a little when you take them out, but not jiggle too much.
- Let the pie set out and finish setting for a couple of hours or overnight. The result should be like cookie dough in light, flakey crust.
- Slice, serve, eat, and go back for seconds.
Boy did it ever make them happy! Rave reviews on this pie from all of my coworkers, and it definitely has the Hubster Seal of Approval! Go make this pie, you won’t regret it. It’s like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.
Do you have any special pies that you make?
<3 & prayers,
Today is my Hubster’s birthday! So for Munchie Monday I am going to share the recipe for his birthday cake.
He is a special guy, so I made him a special cake. Per his request he wanted funfetti with lemon frosting. I made a funfetti cake from scratch using a recipe from Sally’s Baking Addiction, the Wilton Buttercream Frosting recipe using lemon juice instead of milk, lemon curd filling which you can find in the post from his birthday cake last year (just don’t look at the horrible pictures of the equally horribly decorated cake… #newwifefails), and I snuck some blackberry crack in with the filling as well.
I followed Sally’s recipe pretty closely. I doubled it to make a 9 x 13 cake. I used sour cream instead of yogurt, almond milk, and all white sugar because I didn’t want the cake to be darkened by my dark brown sugar. Also I substitute about a teaspoon of the vanilla for coconut to deepen the flavor of the cake a little.
I was really nervous about making this cake. I have attempted funfetti before. Evidently I used the wrong kind of sprinkles (nonpareils, the little colorful balls). The color bled off of them leaving my cupcakes looking like an art closet vomited in my oven. So if you want to turn a cake into a confetti cake by the oblong sprinkles. Trust me.
This cake took a long time. I am not going to keep that a secret about that. BUT it wasn’t the cake itself, it was the decorating. The cake itself is super easy and quick. So simple actually that I was able to make it at 5 am. Yes, I was baking a cake and doing dishes at 5 in the morning. I am totally normal, right? In my defense Will had to get up at 4 for an early shift at Home Depot so I was already up.
I baked the cake on Thursday morning because I was nervous I would have the tie-dye project throw up problem again. I wanted to leave myself time to redo it if necessary. BUT I didn’t have to! Praise the Lord! I wish everyone could have eaten the cake fresh out of the oven. It was amazing! (I may have snuck a contraband chunk of glutinous cake that was stuck to the pan when I flipped it out…)
Thursday night, I made the small, gluten-free top layer (this lemon cake recipe, with sprinkles added to make if confetti cake like the bottom layer). Thankfully, my friend Emma came over to hang out, and thanks to her engineering prowess we were able to split, fill, assemble the cake layers. We made the frosting and applied a crumb coat to the cake. We also made this crazy skillet cookie concoction that we proceeded to eat nearly all of… Will was lucky that there was some left for him. Cinnamon, chocolate, and butterscotch…. Gooey… warm…. I want some more now!
I covered the cake in plastic wrap and let the crumb coat harden. Then Friday night I applied the top coat of frosting and did the rest of the decorating.
For the Home Depot logo looking part I had made a template in Word using the Stencil font. Then I cut the letters out with a xacto knife to make a stencil. I set my stencil on top of the cake and traced with a toothpick little lines to follow. Then I piped along those lines with orange frosting. I wanted to fill the whole thing in orange like the actual Home Depot logo, but I accidentally made my frosting too stiff. Those letters took me 2 hours… 2 hours of hand cramps. If I get carpal tunnel from this cake, it was worth it.
For the garden, the dirt is crushed Oreos. The carrots and lettuces are just frosting. I used an open star tip for the lettuce. For the broccoli I used Laffy Taffy. I cut the Taffies into strips the split one end of each strip into two, piped some frosting on, and dipped them into green sprinkles. I didn’t think this up on my own; I followed this picture I found on Pinterest:
Sorry for the length of this post…. Without further wordiness, here’s the recipe:
Funfetti From Scratch
- 3 1/3 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 11 cup (2 sticks) Margarine, melted
- 2 cups Sugar
- 2 large Eggs
- 1/24 cup Sour Cream
- 1 1/2 cups Almond Milk
- 1 tablespoon + 2 teaspoons Vanilla Extract
- 1 teaspoon Coconut Extract (Almond Extract would be awesome! But I didn’t have any)
- 1 1/3 cup sprinkles
- Preheat oven to 350F degrees. Generously spray a 9 x 13 baking pan.
- You will need two bowls and a mixing bowl. In a cereal sized bowl, melt your butter/margarine in the microwave and set aside.
- In a medium size mixing bowl, combine the dry ingredients (except for sugar): flour, baking powder, baking soda, and salt. Set aside.
- Pour your melted butter into a large mixing bowl and whisk in the sugars. You want to whisk it really well making sure that all the sugar gets incorporated well. To that add the eggs, sour cream, milk, and vanilla and coconut extracts until combined.
- Slowly add in dry ingredients whisking gently until no lumps remain.
- Add the sprinkles and gently stir them in so that their colors don’t start bleeding. Trust me- you want to avoid the tie-dye throw up affect.
- Pour batter into prepared cake pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean, and the cake springs back when lightly touched.
- Remove from oven. Cool in pan for 10-15 minutes. Then loosen the sides and turn your cake out. Allow to cool completely before frosting.
Lemon Buttercream Frosting
- 1 cup Crisco
- 1 cup Butter (the real stuff)
- 1 1lb. bag of powdered sugar (more or less as needed)
- 4 tablespoons Lemon juice (it will probably take more than that)
- Cream the Crisco and butter and then add the lemon juice.
- Slowly add the powdered sugar.
- Add more lemon juice and sugar till you reach your desired taste and consistency. Buttercream icing is a play it by ear type recipe not a science.
If you have been following along with our lives for very long then you may remember last summer when I posted about all the amazing wild berries we would pick at the farm. Those days will be upon us again … Continue reading
As you might have seen last week, one of my bosses commissioned me to make Christmas goody baskets. So I researched to find some good treats to put in them, and I stumbled upon this super easy caramel corn recipe. … Continue reading
There are so many foods and kitchen things that I am thankful for. I could do a whole month of kitchen related thankfulness. Tongs, the microwave, our awesome pots & pans, Will’s omelets & serious egg-flipping skills, my little mini-coffee … Continue reading
Continuing with my 30 Days of Thankfulness: Today I am thankful for Apples and Oatmeal. They are how I am showing my love to Hubster today and how I am making our house smell like sweet deliciousness instead of the … Continue reading
The other day my friend Kim from A Book, Coffee, & the Park , said that she is grateful for all her gluten free friends. She said that thanks to our dietary restrictions she is becoming more and more adventurous … Continue reading
For our anniversary get away, we rented a little cabin with a kitchen. This was nice because we could cut back on food costs, eat healthier, enjoy cooking together, and have delicious things like these scones around! I made them … Continue reading