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Sunday, February 10, 2013

Baked Strawberry Donuts: Breakfast Is Served

Baked Strawberry Donuts: Breakfast Is Served

  From Quick Bread to Donuts 

Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. The last Breakfast Is Served post was Oatmeal Waffles.  

Today we're having Baked Strawberry Donuts! Did you know you can adjust just about any quick bread recipe to make muffins, donuts, and scones with a few easy changes to how it's baked? I did just that to a strawberry bread recipe from a Gooseberry Patch cookbook. Here's what I did... 
Baked Strawberry Donuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cups sugar
2 eggs, beaten
3/4 cup oil (1 part olive oil & 1 part vegetable oil)
1 cup strawberries, hulled and chopped
1/2 cup + 2 tablespoons cup chopped walnuts; optional
Powdered sugar or Lemon Icing; for topping, optional
 
Preheat oven to 350. Lightly grease donut pan(s); set aside.
In medium bowl, combine flour, baking soda, salt, cinnamon and sugar; set aside. 
In a small bowl combine oils and eggs. 
 Add to dry mixture along with strawberries and nuts, if using. 
Stir just until moist. 
Divide among pan(s) filling each donuts 3/4 full. (I used this pan). Baked 15 -20 minutes or until done. Cool in an a few minutes. Remove to cooling rack, cool for 15 minutes.  
 Top with icing or sprinkle with powdered sugar, if desired.

Sweet Strawberry Bread: 
To make Sweet Strawberry Loaves, double the ingredients for the donuts (originally 2 cups sugar and 1 1/4 cups walnuts).  Combine flour, baking soda, salt, cinnamon and sugar . Add eggs, one at a time.  beating well addition. Stir in oil; mix remaining ingredients. Divide batter between 2 greased and floured  9x5" loaf pans. Bake at 350 for one hour. Makes 2 loaves.
adapted: 101 Hearty Recipes Cookbook
Lemon Icing:
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon  lemon extract
Milk and/or lemon juice
Blend together butter, powdered sugar. and extract. Add milk one tablespoon at a time until you reach the right consistency for icing. For variations vanilla or almond extract can be used in the place of lemon.
adapted: One Smart Cookie   

What I Think: 
To cut calories, I think the next time I would use applesauce  in the place of oil or lower the oil down to 1/2 cup, using all olive oil and decease the sugar to 1/2 cup also. 
 
The Taste:  I love, love, love the donuts! The icing was great  with the donuts too. Most definitely a great REPEAT!   
 ENJOY! Come again...

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Friday, February 8, 2013

Chocolate Fondue: The Chocolate 'Pool' of Love

  Chocolate Fondue: The Chocolate 'Pool' of Love 

Hi everybody :)
Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

Since February is the shortest month of the year, we're taking our trip to 'Chocolate Land' a little earlier this time around. Hold on tight and buckle-up, have I got a chocolate treat for you! Today we're going for a dip in the chocolate 'pool' of love. 

 If you're just tune in to my blog, every month I post at least 2 recipes dealing with chocolate, from the creamy white to the deepest dark that promise to fulfill  your chocolate fantasy  delight. If you missed a trip, don't worry there still time to play catch-up; just look under the Chocolate Label to reach your chocolate destination. But to ensure you won't have that problem, subscribe now and follow me. I will take you on an trip you won't soon forget :)
Next stop destination: Chocolate Fondue... let's get it started.  

Chocolate Fondue
1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract (mix with vanilla bean paste)

 In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. 
Cook and stir constantly until thickened, about 5 minutes.(Don't worry if it don't look that thick at first it will thicken the longer it sit.) Remove from heat. Add vanilla. (I added the vanilla too soon, then add a little more later)
Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
Source: All Recipes
What I Did and/or Think:
The only thing I did was add the vanilla too soon and added more later. I used pineapple chunks, strawberries, bananas, graham crackers, Chewy Quadrupled Chocolate Cookies and
Pound Cake Cookies as dippers, but the possibilities are endless. 

I'm sure you can make this with other white chocolate and milk chocolate, but I haven't tried it yet but I will be testing it out soon :)
The Taste: It WAS AMAZINGLY DELICIOUS!! Very thick, rich, and chocolatey good. Yes! It is an A.G.R. ladies. (Another Great REPEAT).

Here's a strawberry for you :) until next trip...  
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Thursday, February 7, 2013

Pound Cake Cookies Shortcakes

Pound Cake Cookies Shortcakes

Hi everybody :)
It's a raining day here in Georgia, I think I'm going to hop back in bed after I post this. Back in 2011, I won a box of recipe cards from Beth of Baked by Beth, called One Smart Cookies. I decided to browse  through them the other day and stumbled across this recipe, Pound Cake Cookies. Being the southern girl I am, I had to give it a try. 

I wanted to make something extra special with the cookies, so I made them into another southerner's delight; Shortcakes! Let's get it started...
Pound Cake Cookies
1 cup butter
1/2 cup shortening
2 eggs
1 1/2 cups sugar
3 1/2 cups flour
1 tablespoon vanilla, lemon, or almond flavoring

 Cream together butter, shortening, eggs, and sugar. Add flour and flavoring and mix well. (I used lemon extract & added 1 teaspoon lemon zest.) (Dough will be sticky.)
Chill dough well; roll out into a lightly floured surface and cut cookies to the shape and thickness you like. (TIP: I mixed 1 part powdered sugar and 1 part flour together for rolling, instead of just flour. I divided in half & chilled overnight, the dough is much easier to roll and cut if cool. rolled to 1/4-inch thick, used medium heart shape cutter.) 
Bake at 350 for about 10 minutes. (I sprinkled with sugar crystals and baked for 8 minutes) Makes about 2 dozen.
Source: One Smart Cookie

Additional Ingredients:
Strawberries, washed, dried, and sliced
Cool Whip or sweetened whipped cream
 
To Assemble:
Place cookie on serving plate (I used 2 cookies sandwiched together). Add about 2 tablespoons of whipped cream or  en0ugh to cover cookie. 
Layered with strawberries, (I used 1 - 1 1/2 per layer) Repeat to form 3 layers of cookies and 2 layers of cream and strawberries. 
Garnish with a dollop of cream, topped with a strawberry.

What I did and/or Think:
The changes I made are in Bold, Italic, and Purple. I only made half of the recipe above. I tried to get thick cookies but the dough spread when baked, (I should have used all butter) so I put two cookies together when layering. If you want these to be thicker, bake them before cutting them or use all butter. (Shortening causes cookies to spread more.)

The Taste: The cookies are not overly sweet but they do have a wonderful flavor. They paired well with the strawberries and cream. I think this would also be great with other fruits as well. It is an A.G.R. (Another Great REPEAT).

This is also my favorite way to serve pound cake too :) 
ENJOY! Come again...




Linked to:
Katherine Martinelli: Valentine's Day Round Up 
The Better Baker Weekend Potluck
Full Plate Thursday @ Miz Helen's Country Cottage
The Mandatory Mooch Tasty Thursday  
Sweet 2 Eat Baking: Sugar & Slice Sunday  
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms   
Flour Me With Love: Mix it up Monday! 
Jaime @ Mom's Test Kitchen  
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