Eat This: Polar Vortex Doughnuts

You may have heard: it's really, really cold in Minnesota right now--some sort of polar vortex weather phenomena is hovering over the state--just like a dementor waiting to suck out all of your happy.  Luckily,  I have figured out that doughnuts are the perfect antidote to happiness-sucking weather.  Makes perfect sense, no?   When a tornado hits, head to the basement, and when a besieged by a polar vortex, make doughnuts.

So, I dug out my as-yet-unused doughnut baking pan (best $8 investment ever...), toasted up some coconut and got down to business.  I actually started thinking about making something like this back when I made Joy's doughnut muffins...and through some adaptation of the doughnut recipe found on the back of the actual doughnut pan packaging, came up with this recipe.

This dough comes together in about 5 minutes, and the glaze took about the same.  You bake the doughnuts for 15 minutes and suddenly there you have it--ta-da!--cake doughnuts!  No standing over hot frying oil, little extra fat beyond what you choose to grease the pan with, and so little time invested!

I will caution you to only fill your doughnut pan about 3/4 of the way full--while I did leave a little space in mine, they cooked over and actually eclipsed their holes.   They also have what I think of as a very narrow doughnut tutu.  No matter, I just got a paring knife and cut out the holes and gobbled those up while still warm.  I then triple-dipped them in the vanilla bean glaze and sprinkled heavily with the toasted coconut.  I would recommend letting them set up for an hour so the glaze will not ooze all over your fingers, dropping a party of coconut confetti after each bite--but this did not deter my family.  We oozed, we partied, we tucked into the doughnuts with wild abandon while shaking our fists out the window at the scowling polar vortex.

So, what are you waiting for?  You do not need a polar vortex of your own to make these--just a doughnut baking pan and 30 minutes and you are on your way to world filled with warm and happy thoughts no matter the weather.  Now go on...

DOWNLOAD BAKED COCONUT DOUGHNUTS RECIPE

Eat This: Chocolate Zucchini Bread

Last summer, when we visited Madeline Island, we had the pleasure of meeting a friend's 11-year-old niece, Lily.  She was a caring baby sitter, a fearless cliff jumper (evidence here, 3rd photo from the bottom), and a happy baker of this bread--which she made from memory.  We were quite smitten with her, as well as this chocolate zucchini bread.  We ate it for breakfast, mid-afternoon snacks with tea, and for dessert--we ate so much of it, we actually had to ask her if she would kindly bake a second batch.  Then we asked for the recipe.  

So, here it is--for all of you.  Because it is high zucchini season and gives you something delicious to do with a glut of zucchini--or with that enormous foot long zucchini you see at the farmer's market for $1.  

You can whip the batter together in 15 minutes--grating the zucchini is the hardest part, although, really--how hard is it to grate a zucchini?  Exactly. (You should know that you can grate your zucchini and freeze it for use later in the year for this bread too--it will seem watery when you thaw it out but throw it all in and it will work just as well as freshly grated zucchini).

I admit I did add an extra tablespoon of cocoa powder and an extra 1/2 tsp of vanilla to her recipe--just because it makes the flavor a little deeper.  Oh, okay--I also added an extra 1/4 cup of chocolate chips--no need to get technical. (my modifications are included in the recipe)

I made one large loaf of this bread--as opposed to dividing it between a couple of pans.  If you make one large loaf, you will have to watch the baking time and stick it with a skewer to check that it is cooked through--mine took about 1 hour and 15 minutes but I think I could have given it another 5-10 minutes because it was just a little gooey in a small spot in the center.

We brought this on a picnic and served it up for dessert topped with whipped cream and fresh strawberries.  Then we ate the remainders straight up for breakfast.  Don't tell anyone I said so, but it is also really good with store bought chocolate frosting slathered on top--and just think, because it has all that zucchini in it, you can still count it as a serving of vegetables.

DOWNLOAD CHOCOLATE ZUCCHINI BREAD RECIPE

Eat This: Greek Lemon Chicken Soup

If I was going to marry a soup--it would be this one.  That's how much I love it.  It so luscious without being overbearing, hearty without being heavy, healthy without hitting you over the head with how wholesome it tastes.  It was actually inspired by a soup I once had at the now defunct Figlio restaurant here (oh, how I miss Figlio)--it was this silky, lemony soup with a touch of basil.  Then I found a recipe for a lemon chicken soup and worked from there to try to recreate what I once had at Figlio--and this is pretty close.  I did go for the traditional greek addition of dill rather than basil (but it is just as good with basil if you would rather, so feel free to use it if you have it).

Of course, you can make other substitutions, like white rice instead of brown (you will just need less cooking time for the rice), more veggies, or even more chicken and rice if you want this to become almost stew-like.  I do recommend making your own chicken broth--I have a recipe for how to do that with old chicken bones here.

This soup is mostly easy to make.  The trickiest part is just whisking the 2 cups of hot broth into the lemon-egg mixture so the eggs will not curdle--but even this isn't all that tricky.  You just need to get a good brisk whisking action going before you pour in the broth.  And the best part is when you add the eggs mixture to the soup--it is like magic how it suddenly takes on this lovely muted color and the texture becomes just a little thicker and a whole lot creamier...

If there is one soup I recommend you try yet while it is still winter around this part of the world--it is this one.  Really.  You won't regret it.  

DOWNLOAD GREEK LEMON CHICKEN SOUP RECIPE

Eat and Drink This: Truffle Kettle Corn and Cranberry Fizz Cocktail

I first ate truffle kettle corn about 6 months ago at The Red Stag Supper Club here in Minneapolis.  It blew my mind--the combination of flavors was so much euphoria in my mouth.  I imagined it must be a little like shooting up heroin because it was so hard to stop eating and it was so good.  And then I became obsessed with learning how I could cook up my own version at home.  As it turns out, it is easy.  Once you locate where to buy a bottle of white truffle oil, you are so in business.   The hardest part is not burning the sugar, but after I figured out that you should wait to add it until your popcorn has begun popping, that was no longer a concern.  Okay, you do still have clean out the pan which does get seriosuly gunked up from the cooked sugar once it cools, but just put some water in it and let it soak until the next day and it will not be so much of a prob.  

Needless to say, this is perfect holiday gathering food.  So easy and inexpensive to prepare (yes, the truffle oil is not cheap, but a little goes a long way so think of it as an investment in your mouth's happiness) in mass quantities.   All you need to accompany it is an easy little holiday-ish cocktail--so I made up one of those too.  Again, this drink is easy to make by the carafe, delish and refreshing without being overly sweet.  And it is a perfect complement to the truffle kettle corn--and listening to holiday music while you deocrate your tree or play games with your kid or have friends over...trust me, this is your holiday go-to dish and cocktail to serve up at a moment's notice.  They feel a little special but they are so easy to make.  Just try it.  Let me know if you too find yourself a truffle kettle corn junkie too.

DOWNLOAD TRUFFLE KETTLE CORN AND CRANBERRY COCKTAIL RECIPE

Eat This: Sweet Corn Cakes

Sweet corn cakes.  Like pancakes hooked up with some corn bread and rolled out of bed to greet you on your breakfast plate.  Seriously, I know.  These make perfect autumn into winter breakfast fare--hearty, yes, but mostly because they are such a luscious golden color it will bring back memories of warmer summer days.  Until they hit your tongue--then all you will think about is how you can hoard the stack in the center of the table all for you, only you.

Ingredients?  Feel free to use frozen or fresh corn kernels in the batter--just make sure you cook them first.  Actually, I'm not sure why I add the corn kernels at the very end instead of with the other wet ingredients--but I do and it seems to work all right so why mess with it?

And the best thing you can do, if you really want to know, is top these with real maple syrup and a sprinkling of grated cotija cheese. This is how they serve them up at Maria's Cafe, a Colombian breakfast joint here and the inspiration for this recipe.  The dry and salty flavor of Cotija perfectly complements the tender sweetness of these cakes and makes your breakfast transcendant.  Or, just really, really good.  

Happy breakfasting.

DOWNLOAD SWEET CORN CAKES RECIPE

Eat This: Tripleberry Jam

First off, you should know that I meant to post this like 6 full weeks ago or something--back when it was still berry picking season around here.  But, of course, I procrastinated on making the jam since our kitchen is not air conditioned (welcome to living in a home from the 1920's) and it felt like you were living inside someone's mouth about 6 weeks ago while that terrible heat wave was breathing all hot and heavy on the U.S.  So, I froze the berries and waited--then I went away for a weekend to a dear friend's house and she not only had central air, but also a beautiful kitchen--so she kindly let me go to work and do my canning while I was there.  But since then, sheer laziness has taken hold as the summer wanes and the jam sits in quiet little rows in the basement.

Oh, but here I am!  I have the recipe all typed up and ready for download now.  So, if you are still up for making some jam, try some of this--Tripleberry.  It is a lovely little blend of blueberries, raspberries and strawberries.  I used what I had when I made this--which was a lot strawberries from when we picked them earlier in the summer, a lot of raspberries from our own urban patch, and some blueberries from the store when they were on sale.  You could, however, add in blackberries and make quadrupleberry if you prefer, or adjust the measurements of berries if you would like it to be a bit more blueberry-y, for instance--as long as you have 8 total cups of berries all will be good.  A little late, but have at it...

DOWNLOAD TRIPLEBERRY JAM RECIPE

Eat This: More Homemade Popsicles

I made more popsicles again this summer--really, I made enough that I could open my own frozen confection shop in my 'hood.  I made 6 new flavors, in addition to a couple of our faves from last year (pineapple coconut & orange vanilla cream--recipes here).  I am telling you though, this year's layered coconut raspberry is lovely--and the strawberry lemonade really hits the spot on a hot, hot day (or day after hot, hot day as has been case up here this summer where the weather has felt like you are living inside someone's moist, fetid breath).  

You can download my latest popsicle recipes right here:

DOWNLOAD NEW HOMEMADE POPSICLE RECIPES

Mostly, I just want to be the mom all the kids like because she dolls out popsicles like they are smiles--despite her humidity frazzled hair and mood.  Blueberry lime raspberry bomb pop anyone?  

Drink This: Vanilla Vodka Lemonade

My friend, Chellie, introduced me to this drink last summer and I have been a dedicated maker and drinker of this beverage ever since.  For me it has become the drink for summer gatherings with friends.  Served over a glass of ice with an extra sprig of mint, it is the perfect refreshment for the backyard, the cabin, the deck, a picnic, or wherever you can manage to hold one in your hand without spilling it (which may become a challenge if you drink too many in one evening). 

Chellie made this originally with a can of frozen lemonade--and while I do offer that version of the recipe as a variation in my download for those who want the quick and dirty method, the recipe on the card tells you how to make these from scratch--meaning, you make your own lemonade with freshly squeezed lemons (not that you make your own vanilla vodka though--I'm not freakin' Martha over here--vanilla Stolis works fine where I come from).  

 Just take care not to drink too many--it is easy to do.  Um, speaking from experience (like last weekend's experience at a friend's when I returned with a splitting sugar and alcohol headache after downing these all afternoon).  You know, drink in moderation is all I am saying--for your own good.

DOWNLOAD VANILLA VODKA LEMONADE RECIPE

Where Do Doughnut Muffins Fit in the MyPlate Graphic?

Okay, maybe you should not really eat these--but you already want to, don't you?  I'm not going to stop you.  I'm also not going to tell you that these doughnuts disguised as a muffin do not taste good--because they are so yummy, so chocolate-y, and did I mention, they taste remarkably like a freshly-friend doughnut?  Oh, yeah, except they aren't fried like other naughty little doughnuts out there--these are baked, all snug and happy in a muffin pan.  

You can thank Joy for the recipe because that is where I got the recipe from.  Right here.  I have a total love-hate with her blog because I cannot resist making her stuff--like this and my goodness, I so want to make this--but really, I do not think any of these items would fit anywhere on that new MyPlate graphic from the USDA.  What do you think?

And despite all that, I'm undeterred from telling you to try these--and I am even going to suggest you double dip your muffins in the chocolate glaze (there will be more than enough from the amount the recipe makes) and just pretend that chocolate and doughnut muffins have their own special food plate graphic not yet created. In the meantime, I am dreaming about making these again, but with a nice vanilla bean glaze, then dipped in coconut.  Something to think about...

Eat This: Mama's Best French Toast

Okay, yeah.  This is french toast we are talking about here--not exactly requiring high levels of culinary skill to make, certainly nothing that everyone does not already know something about how to make.  But I really, really, really love this particular french toast--like, I eat it for breakfast every freakin weekend because it just so tasty, and I sort of like to think that when made with whole grain bread it is even maybe somehow good for me (nevermind the bacon that usually comes on the side negates all those notions of nutritional grandeur...).

It is all about the toppings really--that combo of pecans, fresh blueberries and sliced bananas.  You put that on some milk and egg soaked bread that has had the flavor turned up with some vanilla and cinnamon and to me it is fit for HRH Princess Kate, Duchess of Cambridge.  I am sure she would like and eat this if only I could get it introduced to the royal kitchen in some way.

I do add a little flour to my batter just to give the french toast a nice brown crust that holds in all sweet and lovely cinnamon for you.  And, yes, I just make mine with regular old whole wheat sandwich bread--but you could get a little swankier and make it with challah or some cinnamon swirl bread. 

 So you should try it.  I've got the recipe right here for you:

DOWNLOAD FRENCH TOAST RECIPE

It would make a lovely mama's day breakfast if, like me,  you really like french toast--plus it is a manageable recipe for the kiddies if they want to get in on it.

Happy weekend breakfasting.

Eat This: Homemade Applesauce

Over the holidays,  friend of ours gave us some homemade applesauce she had canned.  Beeper about lost his mind he loved it so much--insisting we not eat too much at one time so every spoonful could be savored and cherished.  Of course, that applesauce is nothing but a tasty memory now...

But then I thought it might be a nice after school activity recently to make some of our own.  So we did.  And if you have never made applesauce before, I am here to tell you it is about the easiest thing in the world to make.  

Here's the recipe:  Select an array of apples (this is key to sweetness and taste).  Peel apples.  Core and chop.  Add to a pot with just enough water that the water comes up to about an inch or so beneath the top of your apples in your pot.  Put a lid on the pot and simmer until the apples are good and mushy, adding more water if it seems too thick.  Add some cinnamon if you like and serve.

Yep.  Does not get much easier than that.  You can even can it if you want--which I did not, I just stored it in a canning jar so it looks like I did.  The apples you see in the top photo produced two full pint jars + about 1 cup or so extra (we froze half for later consumption). 

Pork Chops and potato pancakes are on the menu for later this week--with applesauce, of course.

Eat This: Best Brownie Made Even Better

First off, trust me--these are the best brownie you will ever bake.  I picked up the recipe from Bliss recently and made an excuse to bake some and was almost down on my knees with gratitude that I had finally found the one brownie recipe I could go to for the rest of my days.  My search was done.  And what is so great about these is that they mix up and are in the oven in about 20 minutes flat--and all in one bowl, thank you very much.  I followed the recipe pretty much as outlined with the exception that I mixed half of the chocolate chips (1 cup) in right away before baking, and then added the second half (1 cup) of the chips about 15 minutes into baking.

But it gets better--these brownies are both fudgey and cakey and have that lovely crackly crust on the top that makes your teeth squeal with pleasure when they sink into one.  

Oh, and then I decided to just put these completely over the top by adding some cream cheese frosting heavily sprinkled with shredded coconut and topped each square with one bright lush raspberry (used Ina's frosting recipe--but you need only make about 1/4 of the recipe for this purpose).  I was thinking about Hostess Sno Balls when I added that coconut--but don't let that scare you.  And do you want to know what is even better yet about these brownies?

This.

Eat This: Grandma Neuman's Cookies

You might be wondering who the heck Grandma Neuman is and what does she have to do with these cookies.  Well, I have tell you I do not even know who the heck Grandma Neuman is other than that these cookies are made from her recipe.  You see, back in the seventies, my brother was a paper boy in a small Minnesota town and one of his customers was this old lady, whom was only known to him as "Grandma Neuman" (small towns, gotta love 'em).  One Christmas, Grandma Neuman gave my brother a small box of these cookies as a thank you  (again, small towns--wish my world in the city was more like this...but I am pretty sure that if we gave our paper boy a box of cookies he would scowl at us)...the cookies came home, we all dug into them, and my mom then declared we must have the recipe and sent my brother back to request the recipe the next time her delivered her paper...and here we are today, still eating Grandma Neuman's cookies every single Christmas.

And these cookies are one my holiday faves--both because of how the recipe came to us, but also because they are simple to mix up, fun to cut out, and are a wonderful simple cookie that falls somewhere in flavor between a sugar cookie and gingerbread.   I guess they are a spice cookie.  And you can see above, the dough is Beeper approved.

This was Beeper's first year that he really dug into the whole cookie making process from start to finish--and you can see the colorful (did I hear someone say gaudy?), and richly festooned (did someone say looks like rainbow vomit?) fruits of his labors.  

But you can also make these with simple white sanding sugar and they are lovely--like these little gingerbread men (that are technically not gingerbread men, I know...) that just got a light sprinkle of sugar and 3 red hot buttons and were piereced before and after baking with a skewer so they could be threaded with baking twine and hung on the tree.  Or, you can just eat them too--because you will want to and they are just plain good in the way something can only be when it comes from an old lady known only as Grandma Neuman to her town.  

You can download the recipe here:

DOWNLOAD COOKIE RECIPE

Use What You Have: Bread Ends and Leftovers

I don't know if you are like me, but I always seem to have all sorts of bread leftovers lurking in my kitchen--heels from otherwise used-up loaves, remains from artisan loaves I bought at my co-op that I could not bear to toss out so I just tossed them in a bag in the freezer, and other freezer burnt-bread has-beens just taking up space. Okay, and I still do--but they now have a their own mission in life other than obstructing the view of whatever else is in my freezer: I make homemade bread crumbs from them.  

Yes, even your stale, freezer-burnt and otherwise unwanted bread pieces can be put to use.  I keep a plastic bag in my freezer at all times and simply toss these sad bread pieces in (you name it, we save it--hot dog buns, rock hard pieces of french bread, stale heels...)--and once I have a full bag, I pull them out, defrost, cut into chunks, process into crumbs, and toast in my oven.

Voila!  Bread crumbs that are perfectly delicious and useful.  I use them to make breadings for chicken, to add to meatballs, to top casseroles...whatever your heart desires.  And, if you can believe it--they will keep endlessly in a plastic bag in your freezer.  Seriously--at one point, we had a HUGE bag of bread crumbs and I think I worked from that bag for over a year...with no apparent detriment to taste (do not ask me why this is true, but it is--really.  Would I lie to you, honey?).  I sometimes even season a large quantity of the crumbs all at once so I have my fave breading at the ready when needed with no fuss or muss.  Give it a try:

DOWNLOAD BREADCRUMB RECIPE

And here is a little tasty dish to get you started: stuffed peppers. I love these--they are full of veggies and are like a moist and flavorful meatball all mounded up in a bell pepper. And the recipe makes lots--enough for a family dinner, or enough for dinner and then some leftover to freeze since these do freeze and reheat nicely.

DOWNLOAD STUFFED PEPPER RECIPE

And if stuffed peppers are not your thing, think about making this fantastic faux-fried chicken that is a perpetual favorite at our house. 

It really is amazing what you can make from foods you might otherwise be inclined to toss out or add to the compost heap--so check out my other how-to's on: what to do with a glut of tomatoes, what to do with over-ripe fruits, and what to do with chicken bones.  Make the most from what you have and bon appetit.