Wednesday, October 27, 2010

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! | The Daring Kitchen

OCTOBER DARING BAKERS CHALLENGE: Let's Go Nuts for Doughnuts! The Daring Kitchen: "The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious."

I have actually never made homemade doughnuts by myself, however when I was 5 I did help my mom with this task as well as many others in the kitchen.  It was a great time, it did make me late for work the Sunday, oops. I took them to work with me as a bribe it worked.  I only made a half batch of doughnuts because I may have eaten the whole batch. Is there anything better than a fresh glazed doughnut hole?

The original recipe did call for all purpose flour, but I substituted whole wheat pastry flour instead.  They turned out light and fluffy even with that replacement. 

  • 1.5 cups milk
  • 1/3 cups vegetable shortening
  • 4.5 tsp yeast
  • 1/3 cup warm water
  • 2 eggs
  • 1/4 cups sugar
  • 1 vanilla bean
  • 1.5 tsp salt
  • 4 2/3 cups flour
  1. Mix milk and shortening in a suace pan over low heat unitl shortening is melted
  2. Place yeast and warm water in a bowl for 5 minutes until yeast blooms
  3. Place yeast mixture and shortening mixture in the bottom of a stand mixer
  4. Add in eggs, sugar, salt and half of the flour, mix until combined
  5. Add the other half of flour
  6. Beat with dough hook for 3-5 minutes, until dough pulls away from the side of the bowl
  7. Transfer to a lightly greased bowl
  8. Let raise until doubled in size
  9. Roll out onto a flour surface
  10. Cut appropriate size and shape of doughnuts or doughnut holes
  11. Let raise for 30 minutes
  12. Fry in 365 degree oil until golden brown

This is the dough after beating for 5 minutes.  It is very elastic and ready to go into a lightly oiled bowl to raise.

This is a snaphot of the dough after it doubled in size, waiting to be poured out and rolled out.

This shows how light the dough was after it had a chance to raise.

Doughnut holes in the forground and doughnuts in the background after they have raised.

Monday, October 11, 2010

Monster Cookies

To start off, I am sorry that I didn't take process pictures of these cookies. I went and got my camera out of my backpack and discovered rather quickly that I had left my memory card at school. I was bummed, but not enough to get into my car and drive to school to get the card before starting the cookies. I also forgot to mention that I had to work, so time was very limited. I really just wanted to eat a cookie or five and not have to wait until after work!

Monster cookies may just be my favorite cookies of all time. I LOVE them. (How can you go wrong with a peanut butter and oatmeal cookie base with peanut butter M&M's? The correct answer is you can't!) I could sit and eat them all day, but that would be very bad!

I had a recipe for these cookies from my mom, but it made a million cookies. I didn't think there was any reason to make that many so I scaled it back as well as cut some of the sugar out. They tasted just as good as I remembered even without all the sugar.


1/2 cup butter

3/4 cup sugar

1 cup brown sugar

3 eggs

1 tsp. vanilla

2 tsp soda

1 1/4 cups peanut butter

4 1/2 cups oatmeal

1 medium bag peanut butter m&m's

1/2 bag mini semi-sweet chocolate chips


  • preheat oven to 350
  • Line cookie sheets with parchment paper
  • cream together butter, peanut butter, baking soda and both sugars
  • add vanilla and eggs mix until combined
  • stir in oatmeal, m&m's and chocolate chips just until wet dough is formed
  • drop onto prepared pan with a tsp sized cookie scoop
  • bake 8-10 minutes (centers will be soft) let rest on 3-5 minutes until cookies are set
  • remove to a cooling rack
  • enjoy eating

I think that the next time I make these cookies I will reduce the sugar even more. I will take the white sugar down to 1/2 cup and the brown sugar down to 3/4 cup.