I love the idea of donuts but hate thinking about all that greasy
frying! These Cinnamon-Sugar Mini Doughnut Muffins give all the
satisfaction of a doughnut without the mess and hassle because they are
baked not fried. These little muffins bake up with a nice high golden
dome top and the inside is dense and flavorful just like a cake-style
doughnut from the local doughnut shop! After these little guys get
dunked in melted butter then rolled in cinnamon-sugar they are the
perfect sweet and spicy accompaniment to a nice cup of coffee or hot
And because they are "mini's" you can easily pop them into your
mouth, one after the other, after the other... so it's best to package
some of them up and give them to your friends–fast! Here is how you can
make your own:
You can find the entire recipe here.
This recipe makes 12 standard size muffins but I made them into 41 mini
muffins. To make the mini's start by preheating the oven to 350 degrees
instead of the 425 degrees called for in the original recipe.
Generously spray a mini muffin tin with Pam and set aside. No need for
muffin papers with the minis as they will be completely covered with
cinnamon-sugar after they cool. In the bowl of an electric mixer,
cream together the butter, vegetable oil and sugar until creamy and
the bowl from the mixer and stir in the flour by hand alternating with
the milk until everything is well combined. Spoon the batter into the
muffin tin so that each cup is 3/4 full. Bake the mini muffins for 15
minutes or until a toothpick inserted comes out clean. Remove the
muffins from the pan and cool on a rack.
Flourless Peanut-Chocolate Cookies are a terrific treat that happens to
be glutten-free, perfect for people that cannot tolerate wheat! There is
no flour or butter and only one egg in this easy to make dough. I would
not go so far as to say this is a healthy cookie but it's
probably a little healthier than the typical butter-laden recipes that I
usually bake! Because there is no flour or butter the dough is very
crumbly and hard to work with so it's best to chill the dough for 20 or
30 minutes before shaping into balls.
The cookies do not spread in the
oven so you can place them a little closer together than a regular
cookie dough. The flavor is a slightly drier version of a peanut butter
cookie but still very good! The best thing about this recipe is that you
probably have all the ingredients in your pantry so you can whip them
together anytime you feel like fresh baked cookies! Here is how you can
make your own:
You can find the entire recipe here. I followed the recipe as
written but I added a teaspoon of vanilla extract to the dough because I
think that helps round out the flavors in most cookies. Start by
preheating the oven to 350 degrees. In the bowl of an electric mixer
beat peanut butter, 1 tsp. vanilla extract, 3/4 cup sugar, 1 large lightly beaten egg, 1/2
teaspoon baking soda and 1/4 teaspoon salt until well combined.
the semi-sweet chocolate chips and dry roasted salted peanuts. Chill
dough for 20-30 minutes to make it a little easier to handle. When the
dough is chilled, roll about 1 large tablespoon (or use a small ice cream
scoop) into balls and place on parchment or silpat lined cookie sheet.
Place balls around 1 1/2" to 2" apart. Bake for 12-14 minutes or until
the cookies are kind of puffed and golden. Let cool 5 minutes on the
sheet before moving to a rack to cool completely. This recipe makes
around 24 little cookies.
Creme Brulee is the perfect hot weather dessert. It's cool, creamy,
smooth vanilla custard covered with a crisp crackly burnt sugar
topping...and the best part is you can make this dessert in advance and
quickly brulee the topping just before serving!
This dessert looks so
impressive and elegant but its really easy to make: cook up the custard
on the stove top, strain, pour into ramekins and set them inside a
roasting pan filled halfway with boiling water, place into the oven for
40 minutes and voila! It's done! Chill these babies overnight and brulee
the tops the next day! Looks great, tastes great– here's how you can
make your own:
You can find the entire recipe here. Start by preheating the oven to
300 degrees and bringing a kettle of water to a boil. Get together the
ramekins (i used six ramekins) and a roasting pan for the water bath.
Heat the cream, 1/4 cup + 2 Tbls. sugar and the
seeds with pod from a vanilla bean (i used 2 tsp. Vanilla Bean Crush
Extract instead). Heat until the mixture starts to bubble around the
edge of the pan, not boil. Around 7 to 8 minutes.
the eggs with the cream mixture by slowly spooning a small about of the
warm cream mixture into the egg mixture and whisk to combine. Repeat
this procedure two or three more times then slowly pour the remaining
cream mixture into the eggs whisking until completely combined. Strain
the mixture thru a fine sieve and distribute the strained custard
between the ramekins. I used 6 ramekins total.
Place the filled
ramekins in the roasting pan. Place in oven and fill half-way up the
sides of the ramekins with boiling water. Bake for 30 to 40 minutes
until the centers are set and barely jiggle. Remove from oven and
roaster (i used latex dish-washing gloves to get the ramekins out of the
roaster) and let cool for 30 minutes. After 30 minutes, cover ramekins
in plastic wrap and chill in fridge overnight.
To caramelize the
tops: sprinkle 1 1/2 Tablespoons of sugar over each custard. Pass a
flame from a culinary torch about 1 to 2 inches above the surface moving
in a circular motion until the sugar bubbles and turns a nice amber
color with a smooth surface (I wore and Ove-Glove while doing this).
I confess: I have eaten raw cookie dough. Yep, straight from the
bowl...on a spoon...watching TV...and sometimes the dough never even
makes it into the oven! So naturally when I came across this recipe for
an eggless "Raw Cookie Dough" I had to give it a try!! The dough is easy
to mix up, just like regular cookie dough except instead of egg for a
binder you use either Greek style yogurt, applesauce or peanut butter...
how clever is that!!?? I decided to use peanut butter and switched out
chopped dry roasted peanuts for the walnuts. After scooping out the
dough with an ice cream scoop I stuck some left-over red plastic forks
into each ball and froze them for around 3 hours. When frozen, I melted
some chocolate and dipped the frozen balls into the chocolate and then
rolled them in more chopped dry-roasted peanuts, then back into the
freezer for another hour. Voila! frozen cookie dough on a fork that you
can eat guilt-free in front of the TV! Whoo Hoo! I know there are other
fellow secret cookie dough eaters out there, so here is how you can make
You can find the entire recipe here. To make Chocolate Chip Peanut
Butter Cookie Dough Balls start by chopping up a cup or two of
dry-roasted peanuts in the food processor. Scoop out 1/2 cup of the
chopped nuts for the dough and set the rest aside. In the bowl of an
electric mixer, cream together the butter and sugar until light and
Beat in the peanut butter and vanilla extract until combined.
Whisk together flour, baking soda and salt. Add flour mixture to the
butter mixture and stir until a dough starts to form. Toss in the
semi-sweet chocolate chips and chopped dry-roasted peanuts and mix until
combined. Scoop out large ice cream scoops full of dough and place on a
parchment or silpat lined cookie sheet.
Stick a plastic fork or
popsicle stick into each scoop and freeze for at least 3 hours. Melt the
rest of the chocolate chips and dip the frozen dough balls into the
chocolate, covering the bottom and the sides. Immediately roll in
chopped dry-roasted peanuts and return to the cookie sheet.
dough balls are covered in chocolate and peanuts return to the freezer
for another hour until hardened. Serve cold from the freezer or let set
out for a little bit to soften. Either way, these are DELICIOUS! Enjoy!