February 16, 2014 by Emily
Snow. Have you heard there’s snow on the east coast? Everyone seems to be freaking out..all I know is, I have had A LOT of days off from school.
So, I do this thing. When It’s snowing, I deep fry dough, then roll it in sugar. Then I sit and binge watch old TV shows while eating them and singing “I’m not teaching 8th graders, I’m not teaching 8th graders!”
And If you haven’t heard, the east coast is being pummeled with snow. So there have been a lot of donuts.
These are currently my favorite.
Malasadas are a portuguese confection thats also very popular in Hawaii. They are a little denser than regular donut shop goodness and also have a wee bit more oomph and base flavor due to the addition of eggs, and other delicious things.
What You’ll Need:
Makes 2 dozen doughnuts
1 tbsp. active dry yeast
1½ cups sugar
2 tbsp. unsalted butter, melted
1 cup milk
1 tsp. Vanilla extract
2 tsp cinnamon
¼ tsp. salt
4 cups sifted flour
Canola or Peanut oil, for frying
1. Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 110° (warm to the touch) in a bowl; let sit until foamy, about 10 minutes; set aside.
2.Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, vanilla, 1 tsp. cinnamon and salt; mix until combined.
3.With the motor running, slowly add flour; beat until dough is smooth.
4.Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.
5. On a floured surface, roll dough into a rectangle about ½″ thick.
6. Using a knife, cut dough into 3″ squares.
7. Place on floured parchment or waxed paper lined baking sheets, a inch of so apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
8. Place remaining sugar and cinnamon in a large bowl; set aside.
9.Heat 2″ oil in a 6-qt. saucepan until a deep-fry or candy thermometer reaches the 350-375° range.
10- Working in batches of 3-4, place donuts in oil, frying for about 1 1/2 minutes per side, or until puffed and golden brown.
11- Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.
These are best the day your fry them up, and this recipe feeds a crowd! so feel free to half the recipe….or eat them all on your day off (I won’t judge you, pinky swear)
February 7, 2014 by Jenn
I purchased a juicer for myself a while back but I’ve only recently really started using it. January and February really get everyone on a health kick. Juicing is a simple way to get healthy. I tend to be pretty busy these days which means that there is very little time for me to get in all my fruits and veggies. This way makes it a lot easier and I love it so so much.
There are literally a bazillion, yes bazillion, different juice recipes. I’m gonna post mine as I figure them out.
This is the juice I’m obsessed with right now:
Another thing to keep in mind is the quality of what you’re juicing. Try to get clean and organic fruits and veggies. I don’t know about you but I don’t want pesticides in my juice. Using cucumbers or celery as the base of your juice works really well since they yield a lot of juice but do not have an overwhelming flavor.PS. Try to have parsley in your juice as much as possible. Parsley actually detoxifies your blood. WOW.
This is my juicer.
She’s just a little Hamilton Beach gal and was only 55 bucks on Amazon but she packs a punch. I love this juicer because it’s so easy to use and clean up afterwards. Another added bonus of juicing is composting. How, you say? I simply place a plastic bag in the back resevoir to catch all the pieces and scraps that cannot be juiced.
Take that bag and dump it into your compost bin. 2 birds, 1 juicer? OK I’ll stop.
If you have any juice recipes we’d love to hear em!
February 6, 2014 by Jenn
Here’s the newest installment of managing your bar! Today’s DIY will show you how you can make your own lavender simple syrup. This is a really great way to add the flavor of lavender without it being overwhelming.
- 2 cups sugar
- 1 cup water
- 3 1/2 TBSP culinary lavender*
*you can use regular lavender leaves but it won’t taste as good as culinary lavender. I purchased mine from amazon.
Bring the cup of water and the lavender to a boil. Stir in the sugar and whisk until the sugar has completely dissolved. Whisk another 3 to 5 minutes. Remove from heat and let it cool. Using a bar strainer, strain out the lavender.
That’s it! Keep your syrup in a bottle or a jar in the fridge. It will keep for 10 days.
Next time I will show you a cocktail to create from the items we’ve made so far!