Pumpkin Spice Donuts

Friday, February 28, 2014

Although I'm totally out of season with these babies, I bought a donut pan mid-Spring semester of my senior year in college. I decided to use up the cans of pumpkin I had stashed from the previous fall semester when I was in Greece (missing the American fall season of pumpkin everything). Instead of focusing on my senior thesis, this is how I spend my time... 
Pumpkin Spice Donuts

Adapted from Blue-Eyed Bakers

Makes 12 donuts

For the donuts:
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 up vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk (I used almond)

For the coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover, like me)

Preheat oven to 350 F.  Butter a donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 12-15 minutes, until donuts spring back when gently pressed (if you're using a mini donut pan, bake for 8-9 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Notes: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Suzy's Baklava

Tuesday, February 18, 2014

I was asked to photograph baklava for another baker, which means I do not have the recipe for these delicious treats. I'm sure you can get an idea of how great they are from the images, so I guess it's just more incentive to buy from Suzy!

Blueberry Dutch Baby with Rosemary and Fresh Goat Cheese

Saturday, February 15, 2014

With the help of my dear friend Kate, Valentines Day 2014 marks the official beginning of my attempt at food styling. Help.

 Blueberry Dutch Baby 
with Rosemary and Fresh Goat Cheese

Adapted from Three Many Cooks

Serves 4-6

1 cup whole milk
4 large eggs
1 teaspoon fresh chopped rosemary
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon oil
2 small containers (4 oz. each) fresh blueberries
3 ounces fresh goat cheese, crumbled
confectioner's sugar for dusting

Adjust rack to middle position and heat oven to 425 degrees F. Whisk milk, eggs, rosemary, and salt in a medium bowl; vigorously whisk flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). Meanwhile heat oil in a heavy-bottomed 12-inch skillet (cast iron works well). Add blueberries to hot pan; sauté until heated through, a minute or so. Add milk mixture and sprinkle with goat cheese. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Remove from oven. Top dutch baby with fresh blueberries and additional confectioner's sugar.