Sunday, September 14, 2014

Baked & Glazed Chocolate Donut Holes


Who loves chocolate, donut holes, and glaze?  If you want two bites of delicious, fluffy, and creamy amazingness, these little guys are for you.  I am not sure what prompted me to make them, but I certainly am glad I did.  With the perfect amount of sweetness, these little champs won't kill your palette, but instead will leave you wanting for more.  I also love them because they are pretty...and we all know that pretty food is the best food.

Living with a Michigander, it is a mystery to me how I have never known that there is actually "donut season" in the Mitten State.  I've made baked pumpkin donut holes before, that were to die for, but now I am itching to make apple donuts and apple cider.  Yum.  I'll keep you posted for sure.

The long and the short of it is that bakes donuts are incredible.  And that's about it. 



Baked & Glazed Chocolate Donut Holes:
Adapted from this recipe.

For the donut holes...
  • 2 cups of all purpose flour
  • 1 cup of sugar
  • 1/2 cup of dark cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 2 large eggs, beaten
  • 3/4 cup of nonfat milk
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of unsalted butter, melted
  • a very, very small dash of cinnamon (optional)
  • sprinkles for adornment, if you'd like
For the glaze...
  • 2ish cups of powdered sugar
  • 1/4ish cup of heavy cream (or milk)
  • 1 teaspoon of vanilla extract
  • 1 scant teaspoon of lemon juice 
  • A dash of cinnamon, nutmeg, allspice, or pumpkin spice if you are interested
To make the donut holes...
  1. Preheat your oven to 350 degrees.  Spray a mini muffin pan with nonstick spray.
  2. Sift the flour, sugar, and cocoa powder together in a large bowl.  
  3. Mix in the baking powder, baking soda, and salt (and cinnamon, if using). Set aside.
  4. In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth.  
  5. Whisk in the melted butter until combined.  
  6. Slowly fold the wet ingredients into the dry ingredients. Be careful not to overmix!  
  7. Mix until combined and there are no more flour balls/clumps. 
  8. Spoon the batter into a gallon-sized ziplock bag.  Cut one of the corners of the bag so that you have a make-shift piping bag. 
  9. Fill the mini muffin tins about 3/4 of the way full. 
  10. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them!  
  11. Transfer to a wire rack to cool before glazing.
  12. Try not to eat them.
To make the glaze...
  1. In the bowl of you stand mixer, add the cream, lemon juice, vanilla and 1 cup of powdered sugar. 
  2. Mix well.
  3. Add more sugar, a 1/2 cup at a time until the glaze reaches your desired taste and consistency.
  4. Add any spices you want, then mix again.
Finishing up...
  1. Using two forks or tooth picks or the utensils of your choice, dunk the donut holes in the glaze.  Make sure they are fully coated.
  2. Move to a wire rack on top of a cookie sheet or paper to catch all the drips. 
  3. If you really love glaze, you can re-dunk your donut holes after the first coat has dried.
  4. Adorn with sprinkles, if you wish.
  5. ENJOY! 

Wednesday, July 16, 2014

Beer Cheese Sauce



Alaska, the nation's largest state by far, doesn't have very many people.  However, we do have a lot of microbreweries--22 of them, in fact.  Our favorite is Midnight Sun Brewing Company.  With a regular rotation of unique and flavorful beers, this wine lover actually gets excited for barley and hops!  Great beer, exceptional service, and great food!  Every single thing on the menu is delicious--trust me, we've tried every item.  A favorite among locals, visitors, and pretty much anyone that visits the establishment is the beer cheese sauce that accompanies their soft pretzels.  The pretzels are great, don't get me wrong, but I am obsessed with the cheese sauce.  While dining with friends (or even with strangers!), it is not uncommon and certainly not frowned upon to lick all of the remaining remnants of the sauce from the dipping cup.  I imagine that some people have even drank it like beer before.  It's that good.

I am not sure why I haven't attempted to try my hand at beer cheese sauce before.  Maybe because the stuff at Midnight Sun is so good that I figured I could never even come close?  I don't know.  Well, I gave it a shot last night to go with chili and my perfectly soft pretzel sticksSUCCESS!!!!  The beer cheese sauce was everything I wanted it to be--creamy, cheesy, tangy, bold, and packed with flavor.  Better yet, it took approximately five minutes to make.  By the end of the night, we were all lying on floor or dog bed making exclamations regarding belly explosions, too full to walk, bellies and mouths disagreeing, and more.  Although clearly a diet killer, it was worth it.

I will always love Midnight Sun's beer cheese sauce best, but only for nostalgic reasons.  As for taste, my beer cheese sauce is equally as good as theirs. 



Beer Cheese Sauce:
(This made a lot.  You could easily cut the recipe in half if you want.)
  • 24 ounces of amber beer (I used Fat Tire)
  • 4 cups of good quality grated sharp cheddar cheese (if you want a milder flavor, you can use a milder cheese)
  • 4ish tablespoons of flour (I am not really sure how much--I just stuck my hand in and grabbed)
  • 1ish tablespoons of dry ground mustard (you could leave this out....but it wouldn't be as good)
  • pinch of salt
  • a number of turns of fresh cracked pepper
  1. Pour the beer into a large sauce pan.  Bring to a boil.  You'll need to watch carefully or it will grow into a frothy dome and overflow. 
  2. In the meantime, mix the flour with the cheese. 
  3. Once the beer is boiling, add the cheese/flour mixture.  Reduce the heat and stir constantly.  
  4. Once it reaches the perfect consistency (you will know when that is), add the mustard, salt, and pepper.  Taste and adjust if needed.
  5. Serve with chips, pretzels (hard or soft), veggies, or even mix it into your chili like we did.
  6. ENJOY!

Monday, June 30, 2014

Chocolate Turtle Cookies



Decadent chocolate.  Gooey caramel.  Crunchy nuts.  Hint of sea salt.  Mmmmmmm.  

Mouth-watering.  

I made these chocolate turtle cookies sometime in the dead of winter.  They were so good that I have been thinking about them for the past six months!  Not only are they gorgeous, but they are absolutely delicious.  They are certainly some of the best cookies I have ever made--and that's saying a lot from a girl that loves her cookies and all things chocolate.  This little beauties are show stoppers.  I can't wait for an excuse to make them again!  

On another note, the backlog of blog posts is quite extensive.  I am hoping to get back to posting once or twice a week.  I am hoping that this school year will be more balanced and that my sanity will be more stable.  :)  Thanks for hanging in there with me this year as I started my school administration journey.





Chocolate Turtle Cookies:
Adapted from a variety of recipes I found on Pinterest.

For the cookies...

  • 1 cup of flour
  • 1/3 cup of cocoa powder
  • 1/4 teaspoon of salt
  • 1 stick of butter, softened
  • 2/3 cup of sugar
  • 1 large egg, separated...plus the egg white of an additional egg
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla
  • 1 1/4 cups of pecans, very finely chopped (i.e., in the food processor)

For the caramel filling...
(This is the same filling as in the pumpkin pie bites with salted caramel sauce.)


  • 1 1/2 cups of granulated sugar
  • 1/4 cup + 2 tablespoons of water
  • 6 tablespoons of butter
  • 3/4 cup of heavy cream
  • coarse sea salt for sprinkling

To make the cookies...

  1. Combine the flour, cocoa powder, and salt.  Set aside.
  2. In your stand mixer with the whisk attachment, beat the butter and sugar until light and fluffy.
  3. Switch to the paddle attachment on your mixer.
  4. Add the egg yolk, milk, and vanilla.  Mix.
  5. With the mixer on low, add the flour mixture and mix until just incorporated.
  6. Form the dough into a ball and cover with plastic wrap.  Refrigerate until firm, about an hour.
  7. Whisk the egg whites in a shallow bowl until frothy.  Place the pecan bits in another shallow bowl.
  8. Roll the chilled dough into one-inch sized balls.  Then dip in the egg whites.  Finally dip in the pecans.
  9. Place the balls about two inches apart on a large baking sheet.  I then used the back of a measuring spoon to make the indentation in the center of the cookie, but you can use your thumb or whatever implement you see fit.
  10. Bake at 350 degrees until set, about 12 to 15 minutes.

To make the caramel filling...
  • Gather all of your ingredients and have them ready to add quickly. 
  • In a large non-stick skillet or sauce pan, heat the sugar and water over moderately high heat whisking constantly.
  • Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color.  Give it a final whisk or two.  
  • Once the mixture reaches a dark amber color, immediately add the butter and whisk until butter has melted then immediately remove from heat. 
  • Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). 
  • Whisk until the mixture is smooth, which could take a couple of minutes. 
  • Allow the caramel to cool several minutes then pour into a ziploc bag.  

The final touches...

  • Snip off the tip of the ziploc bag and squeeze the caramel into the prepared indented cookies until the caramel is just below the rim of the cookie.
  • Sprinkle lightly with sea salt.
  • Enjoy and dazzle your friends!