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Posts Tagged ‘baking’

  1. Malasadas…Delicious Donuts

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    February 16, 2014 by Emily

    malasadas

    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.

    malasadas1

    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
    3 eggs
    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

    Method:

    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.

    malasadas4 this is a very loose dough, please don’t under flour your work surface, you will be so sad if it sticks!

    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.

    malasadas3

    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.

    malasadas2

    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)

     


  2. Perfect Pecan Pie

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    December 21, 2013 by Jenn

    IMG_2938
    This pie is definitely a favorite of mine for Thanksgiving and Christmas… or really anytime you want pie…I like pie all the time. Here’s how to wow your buds at any holiday party.

    You will need:

    For pie:
    - 4 TBSP water
    - 3 eggs, whisked
    - 2 TBSP dark brown corn syrup
    - 3/4 C plus 2 TBSP brown sugar
    - 3 TBSP butter, melted
    - 1/2 tsp salt
    - 1 TBSP flour
    - 2 TSP vanilla extract
    - 1/2 TSP cinnamon
    - 1/2 C pecans, crushed
    - 1 C pecans, quartered
    - 1 C pecan halves

    For crust:
    - 2 C flour, a little extra for rolling
    - 2 sticks unsalted butter, cut into cubes
    - 1 TSP salt
    - 1 large TSP brown sugar
    - 7 TSP very cold water

    Method:

    For crust:

    Combine flour, butter, sugar, and salt. Squish it together with your hands until it becomes coarse crumbs. Gradually sprinkle the cold water over the crumbs, stir with a wooden spoon until it becomes dough. Do not over mix.
    Flour your work surface and flatten the dough with your rolling pin. (I always find it easiest to flour my rolling pin as well.) Roll out dough until it is an inch larger than your pie dish. Refrigerate for 30 minutes.

    For pie filling:

    In a medium bowl mix together water, eggs, corn syrup, butter, brown sugar, salt, flour, vanilla, cinnamon, and the finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup into pie crust and gently place the pecan halves over top of mixture.

    Bake for 1 hour at 350 degrees. Let sit for 45 minutes before serving.

    Enjoy!!


  3. Spicy Ginger Bread Cookies

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    December 9, 2013 by Emily

    This weekend my older sister came to visit and help me decorate my christmas tree. Our day consisted of the pandora christmas stations, watching The Nightmare Before Christmas and drinking a little — ok a lot– of wine. But we also needed nibbles! So before the decorating extravaganza started we made some roll out cookies , and since the season demands it… they were gingerbread!

    gingerbread2

    This recipe is a good balance between a firm roll out cookie and a chewy gingerbread cookie… just the way I like ‘em!

    What you’ll need to make about 3 dozen 4 inch cookies:

    5 1/2 cups all purpose flour
    1 teaspoon baking soda
    1 1/2 teaspoon salt
    5 teaspoons ground ginger
    5 teaspoons pumpkin pie spice
    1 cup unsalted butter, at room temperature
    1 cup packed dark brown sugar
    2 medium eggs
    12 oz molasses
    Royal Icing

    Whisk together the flour, baking soda, salt and spices together in a large bowl. set aside.

    In the bowl of a stand mixer cream the butter and sugar together at medium speed with the paddle attachment until fluffy. Add the eggs and molasses, mixing until combined.

    Lower your mixers speed and add the flour and spice mixture mixing until combined. Make sure to stop and scrape the bowl down every so often to ensure everything is getting mixed nicely.

    Divide dough in 2, flatten into disks, wrap and chill for at least 2 hours.

    When you’re ready for cookies, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

    Roll your dough on a heavily floured surface to 1/4 inch thickness. Cut out your cookies and place onto the baking sheet, leaving 1/2 inch between each cookie. Bake 12-14 minutes until firm, remove from the pan and cool on a rack.

    gingerbread

    I used royal icing to add some decoration and expression to my gingerbread men, but if you don’t have the patience for that, don’t worry! They’re super yummy sans icing too!


  4. Chocolate Peanut Butter Chip Cookies

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    October 16, 2013 by Jenn

    chocolatepeanutbutter1
    I don’t really think I need to explain too much here, am I right? Chocolate and peanut butter are my favorite combination of all time. These cookies are the absolute BEST and they’re just in time for the holidays.

    Ingredients:
    - 1 C butter, soft but not melted
    - 1 C white sugar
    - 1/2 C brown sugar
    - 2 eggs
    - 2 tsp vanilla extract
    - 2 C flour
    - 2/3 C cocoa powder
    - 1 tsp baking soda
    - 1/4 tsp salt
    - 2 1/2 cups Reece’s peanut butter chips

    Method:
    - Preheat your oven to 350 degrees.
    - In a mixer or a large bowl, combine butter, sugars, eggs, and vanilla and beat together until light and fluffy.
    - In a separate bowl, combine the flour, cocoa, salt, and baking soda. Add the flour mixture to the butter mixture and stir until well combined. Gently stir in the peanut butter chips.
    - Place the batter in the freezer for about 15-20 minutes before baking. This will help the cookies to rise instead of coming out flat.
    - Lightly grease your cookie sheet and drop the batter in rounded spoonfuls. Bake for 10 to 12 minutes. I prefer my cookies to be softer so I took mine out after about 11 minutes. If you like crunchy cookies, leave them in a bit longer.

    I’m a big fan of recipes that are basic and can be changed a little here and there. This is a really simple and easy recipe that you can modify any way you see fit. I’m thinking that next time I might add pretzel pieces or maybe cherries for Christmas time. What are your favorite holiday cookies??


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