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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged easy recipes

To be fair, our New York City winters are relatively mild, but the overall slate gray hue of the sky drags spirits down, no matter what the temperature. We are just beginning to spy cotton candy blossoms on trees and the clouds popping against a more emphatic blue. With that in mind, we turned to more vivid palettes in these special treats that are ridiculously easy to make and ideal to serve during Easter or at birthday celebrations for young and old.

EASY AS PIE DOUGHNUTS

Makes 8 small doughnuts or 10 large doughnuts *See notes at end of post

1 roll biscuits
8 cups vegetable oil

– Line a large plate or baking sheet with 2 layers of paper towels.

– Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F on a candy or deep-fry thermometer — or just keep an eye on it and wait for the surface to shimmer. (Oil should be 1- to 1 ½ inches deep).

– Add half of the doughnuts and half of the doughnut holes and fry until the bottoms turn golden brown, 1 to 1 ½ minutes small doughnuts and 2 to 2 ½ minutes for large doughnuts. Using chopsticks or tongs, turn the doughnuts and holes and fry until golden brown, 1 to 2 minutes longer. Transfer them to the prepared plate. See below for topping ideas!

FOR THE TOPPINGS

2 tubs store-bought vanilla icing
Food coloring of your choice
Sprinkles, gummy candies, or crushed cookies of your choice

– Place a cooling rack on a baking sheet. Transfer the icing to a medium microwave-save bowl. Heat the icing for 30 seconds, stir, and heat in 15 second increments until it is runny. Stir in food coloring of your choice. Dip the doughnuts in (you should dip the doughnut about half-way) and place, icing side-up, on the cooling rack. Repeat with remaining doughnuts and top with sprinkles. You can, of course, pour small amounts of icing into multiple bowls and add different food colors to each one for a more colorful array of doughnuts. You can also try the Plain Jane Glaze below for simpler doughnuts. We also like to make to toss them in granulated sugar and cinnamon for a quick breakfast or dinner party dessert.

 

PLAIN JANE GLAZE

2 cups confectioners’ sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, melted
1/4 cup whole milk
1 teaspoon pure vanilla extract

– Place confectioners’ sugar and salt in medium bowl. Whisk in melted butter, milk, and vanilla extract and whisk until smooth. Dip doughnuts and serve immediately. 

 

Notes: We use Pillsbury® biscuits for this recipe:

One roll of “Buttermilk” biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You’ll need a 1/2-inch round cutter to punch out the holes (you can also use a bottle cap!).

One roll of “Grands Homestyle Buttermilk” biscuits yields 8 large (about 3 1/2 inches in diameter) doughnuts and eight doughnut holes. You’ll need a 1-inch round cutter to punch out the holes.

 

My partner in crime, Maria has been on location for a bit, so I whipped up one of my basics to share on the blog. Almond milk has  been one of my favorite milk alternatives for years. It’s a simple process, and so worth the effort. Trust me, once you make your own, you’ll never buy it in a store again.

I’m a bit of a purist, and I like to keep my milk on the simple side. That said, there are multiple ways to jazz it up if  you’d like. I have some recommended variations that follow the recipe.

One of my recent obsessions is Dorset Maple Reserve -Vermont Maple Syrup, Bourbon Barrel Aged.  It is amazing! I’ve been using it to sweeten my almond milk and my coffee.

ALMOND MILK

Makes about 3 cups

1 cup raw soaked almonds
3 ½  cups filtered water
pinch of good salt
sweetener of choice – maple syrup, honey, agave
cheese cloth or nut milk bag
blender

– Soak the almonds in filtered water for at least 6 hours, or just soak overnight.

– Drain, rinse and place the almonds in a blender.

– Add the 3 ½ cups of filtered water and the salt.

– Blend on high for about 2 minutes. Taste, and add a sweetener if desired. I prefer maple syrup, but use what you like. Start with a small amount, about  ½ teaspoon. You can always add more if you need it.

– Strain the almonds with a cheesecloth-lined strainer, or a nut milk bag. Press or squeeze the milk through the strainer in order to get all the milk.

– Store the milk in a jar in your refrigerator for up to 2 days.

Variations: Try adding cinnamon, vanilla bean or vanilla extract, trading out the almonds for raw cashews or raw Brazil nuts.

– You can save the almond meal to use for  things like “breading” for chicken, fish, pork, or casseroles. It can also be added to oatmeal, smoothies or yogurt as a topping.

– Simply line a baking sheet with parchment paper and bake at 200°F for about 2 hours until it is dry and crumbly. Store in an airtight container.

-If you decide to make nut milk more than once, a nut milk bag  will really come in handy, and they’re environmentally friendly. There are plenty to choose from.

 

If you’re in New York today, you may be in need of our book, Winter Cocktails. It was SOLD OUT for a while but, it’s available again (insert sigh of relief)! If you don’t already own a copy, here are a few places you can order from. Our publisher Quirk Books as well as Apple and Amazon. This cover image was actually a limited edition for Williams-Sonoma that is no longer available online, but, you may be lucky and find one at your local store that hasn’t sold out yet.

Enjoy!

One of our favorite drinks from the book is the Golden Hog. The fresh pineapple & candied bacon will get ya every time!