Cinnamon Buttermilk Baked Donuts

Mmm these were easy and tasty...well, at least I thought so.  My 7-year-old preferred the batter over the donuts (silly kid!)  It's perhaps because these are not overly sweet--to me, these are great for that very reason.  You don't feel like you ate a heavy sugar brick afterwards (like with so many other donuts).  The texture is actually in-between a cake and a raised donut, as they aren't as dense as the cake ones you get at the store/bake shop.  And they are baked, so no messy frying to deal with!  I modified the recipe only slightly and am very pleased with the results--9.5 out of 10 :)

Link to original recipe: http://alidaskitchen.com/2015/11/09/cinnamon-buttermilk-baked-doughnuts-recipe/

Ingredients:

2 c. all-purpose flour (or whole wheat pastry flour (original recipe indicates either works))
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. buttermilk
2 eggs
1/4 c. honey
1 T. vanilla extract
1/2 c. brown sugar, packed
4 T. butter, melted, divided (melt only half at a time)
cinnamon sugar mixture, for dusting

Directions:

1. Heat oven to 425°F.  Spray donuts pan(s) (enough to hold 12 donuts) with non-stick cooking spray.

2. Combine flour, baking powder, cinnamon, and nutmeg in a medium bowl.

3. In a large mixing bowl, whisk together buttermilk, eggs, honey, and vanilla.

4. Whisk in the brown sugar and 2 T. of melted butter.

5. Gently fold in dry ingredients into wet mixture, until just combined (be careful to NOT overmix!!)

6. Pour batter into a pastry bag (or, like I did, a gallon-sized Ziploc-type bag and cut off the tip to leave a dime-sized opening) and pipe into the donut pans.

7. Bake for 8-10 minutes, or until a toothpick inserted in center of the donut batter comes out clean (I went 9 minutes).  Remove and leave donuts in pan(s).

8. Melt the remaining 2 T. of butter and place cinnamon sugar in a bowl/dish appropriate for dipping/dusting the donuts.

9. Using a pastry/basting brush, brush top of a donut in the pan with butter, then place the donut, buttered side down, in the cinnamon-sugar mixture.  Brush other side of donut with butter, then turn donut over to coat remaining side with cinnamon sugar mixture.

10. Transfer to a rack to cool slightly, then enjoy!

Peppermint Candy Brownies

I made this at Christmas this year, but the pink color of the frosting would definitely go well for a Valentine's day treat.  And if you are like me, peppermint is an any time of the year thing, not just Christmas :) Anyway, these are pretty tasty and I would definitely make them again, but only going to give them a 9 out of 10, as there are other minty treats that I prefer over these.

Link to original recipe: https://tastesbetterfromscratch.com/peppermint-candy-cane-brownies/

Ingredients:

For the brownie batter--

4 oz. (usually 4 squares) unsweetened baking chocolate
1 c. (2 sticks) unsalted butter, cut into pats
4 large eggs
2 c. sugar
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder

For the frosting and topping--

2 c. powdered sugar
3 T. unsalted butter, softened
1 tsp. peppermint extract
1 T. milk
red food coloring (if you want to make it pink)
4-5 peppermint candy canes, crushed (or peppermint candies)

Directions:

1. Butter a 9" x 13" pan and heat oven to 350°F. 

2. Break the baking chocolate into pieces and place in a microwave-safe bowl, along with the pats of butter.

2. Microwave for 30 sec., then stir.  Repeat until just melted and smooth.  Set aside.

3. In a large bowl, beat eggs for around 3 minutes, until frothy.  Add the sugar and vanilla and beat until combined.

4. Stir in melted chocolate.

5. Stir in flour and baking powder until just combined (careful not to overmix!).

6. Pour batter into prepared pan and bake for 23-27 minutes, or until toothpick inserted in center comes out clean. 

7. Transfer to cooling rack and let cool completely.

8. For the frosting: In a medium bowl, beat together all ingredients EXCEPT the crushed peppermint candies.  When brownies are cool, frost and then sprinkle the crushed candies over the top.  Enjoy!

Chicken Thighs With Cream and Bacon

This recipe is actually designed for the keto diet, but I didn't want to list it as such, as I do not want to condone keto in any way, just want to share this very tasty recipe.  I had seen a preview pic of it in an email and hadn't even noticed the title before clicking.  After reading the ingredient list, I thought it sounded great...and it was!  I would give it 9 out of 10--very good, would make again for sure.

https://www.delish.com/cooking/recipe-ideas/a23694377/keto-chicken-thighs-recipe/

Ingredients:

4 slices bacon, chopped
4 bone-in, skin-on chicken thighs
kosher salt and coarse ground black pepper
1 small red onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
1 small bunch thyme
3/4 low-sodium chicken broth
3/4 c. heavy cream
1/3 c. grated Parmesan

Directions:

1. Heat a large skillet over medium heat.  Add bacon and cook until just crispy (around 8 minutes).  Use a slotted spoon to transfer bacon to a plate lined with a paper towel. 

2. Reserve around 2 T. of rendered fat in the pan.  Season chicken all over with salt and pepper and add to pan, skin side down.  Increase heat to medium-high and cook until golden (around 5 min).  Turn and cook on other side for around 5 min.

3. Transfer chicken to a plate and set aside.  Lower heat back to medium.  Add the onion to the skillet and cook until starting to soften.  Add mushrooms and cook until beginning to soften.

4. Add garlic, followed by remaining ingredients.  Bring to a simmer and continue to simmer for 5 minutes.

5. Return chicken to skillet and continue simmering for 10 more minutes (I think I actually went 15, just to be sure chicken was done). 

6. Remove from heat, stir in cooked bacon pieces, and serve.  Enjoy!

Awesomely Simple Roasted Yukon Gold Potatoes

These are what I served with the steaks in the previous blog post.  I have to admit I was skeptical about the amount of oil used and oven temp, but these turned out perfect!  I will absolutely make these again, as they are so very easy and require no special ingredients (apart from fresh rosemary, I suppose).  10 out of 10 for these :)

Original recipe:
https://www.wegmans.com/meals-recipes/meals/sides/roasted-yukon-gold-potatoes-with-garlic-rosemary.html

Ingredients:

1 lb. Yukon gold potatoes, cut into large dice/chunks
3/4 c. extra virgin olive oil
2 cloves garlic, minced
1 T. chopped fresh rosemary
1 tsp. Kosher salt
1/2 tsp. coarse ground black pepper

Instructions:

1. Heat oven to 500°F (yes, really!)

2. Combine all ingredients in a large bowl and stir to coat all potatoes evenly.

3. Pour mixture into 9" x 13" metal baking pan and bake for 20 minutes.

4. Using slotted spoon, transfer potatoes to a bowl, then carefully pour out remaining olive oil in baking pan.

5. Return potatoes to pan and bake for 5 additional minutes.  Serve and enjoy!

Simple Steak Au Poivre

Mmm this was quite tasty...I love a good sauce to go with my steaks sometimes.  I would give this one an 8 out 10, as it wasn't anything over the top impressive, but certainly something I'd make again.  I'm posting the link to give credit for the original--however, you won't be able to access unless you have a subscription.  I've found many NY Times recipes that I wanted access to, thus I decided to give in and pay for access...at least for this month...
Recipe for the potatoes coming tomorrow/next post :)

Original recipe link:
https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre

Ingredients (with my modifications):

4 beef tenderloin steaks (filet mignon), 6 oz. each/1" thick, bacon-wrapped
salt
freshly cracked mixed peppercorns
2 T. unsalted butter, divided
1 large shallot, finely diced
1 1/2 c. chicken stock and/or rich beef broth (I combined the two for this time)
1 T. Cognac
1/4 c. crème fraîche

Instructions:

1. Place steaks on a plate and season well on both sides with salt and cracked pepper, pressing in after seasoning.  Let stand for 10 min.

2. Heat large cast iron skillet over med-high heat until almost smoking, then add 1 T. of the butter to pan, followed by the steaks.

3. Cook for 3 minutes per side (or longer, depending on desired doneness).  Transfer steaks to platter.

4. Add remaining 1 T. of butter to the pan and lower heat to just above medium.  Add shallots and sauté for around 1 minute (should be browning).

5. Add broth to pan and bring to simmer, then add Cognac.  Continue to simmer until reduced by half, around 4 minutes.

6. Stir in the crème fraîche and cook until sauce is lightly thickened.

7. Transfer steaks back to pan to warm for a couple of minutes.  Serve immediately with sauce over each and enjoy!

Oatmeal Peanut Butter Chocolate Chip and M&M Cookies

Mmmm cookies.  This recipe makes quite a few cookies--if you are craving a great balance of peanut butter, oatmeal, and chocolate, this is the cookie for you.  A crunchy cookie that goes great with a glass of milk--10/10 once again :)

Link to original recipe:
http://overtimecook.com/2013/07/22/oatmeal-peanut-butter-mm-cookies/

Ingredients:

1 c. (2 sticks) butter (or margarine; I opted for butter), softened
1 c. peanut butter
1 c. dark brown sugar, packed
1 c. granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
2 eggs
2 c. all-purpose flour
2 c. rolled/old fashioned oats
1 c. M&M's (original recipe calls for mini M&M's, but the regular size ones worked fine!)
1 c. semi-sweet chocolate chips

Instructions:

1. Heat oven to 375°F.  (Original recipe calls for baking sheets to be lined with parchment; I somehow missed this and they still turned out fine (on non-stick sheets))

2. Cream butter and peanut butter using a mixer on medium speed.

3. Beat in brown sugar and sugar.

4. Beat in vanilla, baking soda, and eggs.

5. Add flour and mix in on low speed.

6. Stir in oatmeal, M&M's, and chocolate chips by hand.

7. Scoop dough onto baking sheets using either a medium cookie scoop or heaping tablespoon, spacing 1 1/2" apart.  If a flatter/rounder cookie is desired, flatten dough balls using two fingers.

8. Bake for 10-11 min.  Leave on baking sheet for a couple minutes prior to transferring to cooling rack.  Enjoy!

Sheet pan Kielbasa and potatoes

Mmmmm!  Have to give this a 10/10 right off the bat for taste plus ease of prep and cleanup!  And I made it in my new, large toaster oven, as I only need 2 servings, which this was exactly for us--even better :)  Not trying to advertise for Black & Decker or anything, but I do have to say I really love this toaster oven so far, as does my brother who uses it all the time for frozen pizzas.  Anyway, if you want an easy dinner, here you go!  The original recipe includes green beans, but hubby is not a fan and I didn't have any on hand, so those were left out and I modified temp a bit to make sure the potatoes would get soft/done enough.

Link to original recipe:
https://www.thekitchenwhisperer.net/2017/08/17/sheet-pan-smoked-kielbasa-with-herbed-potatoes-and-green-beans/

Ingredients (with my modifications):

5 or 6 small to medium Yukon gold potatoes, large diced (leave skin on)
2 T. extra virgin olive oil
1 tsp. Kosher salt
3/4 tsp. coarse ground pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
14 oz. Polska Kielbasa , sliced in 1/4 to 1/2 slices

Instructions (with my modifications):

1. Heat oven (or toaster oven, in my case) to 425°F.  Line a small rimmed baking sheet with aluminum foil.

2. In a medium bowl, stir together all ingredients except the Kielbasa.

3. Pour mixture, without scraping the bowl, onto prepared baking sheet and bake for 25 minutes, stirring once around halfway point.

4. Add Kielbasa to same bowl and stir to coat in the remaining oil/spice mixture.  Add to baking sheet and bake additional 25 minutes, again stirring once around halfway point.

5. Serve up and enjoy!