I do…and I sell it! LOL
I just found out that today is National Donut Day so I figured what the hell…I’ll post up my recipe. This is a recipe for cake donuts since when I want them I want them & I have no interest in waiting for yeast to rise. These are a really quick snack that are shockingly easy to make and really terrific to eat.
Prep time: 5 minutes
Cook time: 5 minutes
1) In a bowl mix flour, sugar, baking soda, salt, and cinnamon. Make sure the dry ingredients are mixed well and then stir in melted butter and mix until crumbly in texture.
2) Add 1/2 cup of milk and 1 teaspoon vanilla extract to mixture. Once incorporated, add the already beaten egg to the mixure. Let sit.
3) Heat oil on stovetop or in deep fryer. Make sure it’s enough oil for the donuts to be fully immersed, a wok is helpful since they’re deeper pans.
4) While the oil is getting hot shape the donuts. You can use donut cutters, biscuit cutters, or just shape them with your hands in a large O shape.
5) Drop into hot oil and cook for 3 minutes on each side or until golden brown. Take them out of oil and place on paper towels to absorb fat.
6) Top with whatever you want. I like to use chocolate butter cream or a little cinnamon and sugar. It’s up to you!
Prep Time & Cook Time: 20 Minutes
1) Heat up a pan on medium heat on the stove top. Pour vinegar, sugar, red wine and fish sauce into pan and stir to make sure the sugar is incorporated. Let this continue to cook on medium heat.
2) Add garlic and peppers to a blender or food processor using the 1/2 cup of water to aid in the blending. Blend until it’s a texture between chunky and pureed & then add to the liquid.
3) Cook this down on low heat for 20 minutes, stirring occassionally.
I do not get into thickening agents but if you’re in a bind and can’t wait 20 minutes adding a tsp of corn starch will work just as well.
4) Let cool & store in a air tight container to be enjoyed for weeks. Do note that seeds hold the heat so you can adjust the heat by adding or not adding them. Chili sauce also looses heat over time so the day you make it will be the hottest it will be.
Had to do something special for all of my dessert lovers! This recipe is pretty easy since you can do everything in one bowl. If you’ve got a stand mixer you’re in luck cause you can throw everything in there and just walk away. These are my favorite cupcakes because the creaminess of the icing takes the cake to a new level.
Prep Time: 30 minutes
1) Preheat oven to 350
2) Add flour, sugar, cocoa powder, baking soda, baking powder and salt to a bowl & mix a bit just to blend your dry goods. Blend in eggs for about a minute.
3. Add milk, blend for another couple of minutes until consistent and then add your butter and vanilla extract. Once liquidy, yet consistent you’re ready to pour into your cup cake pans.
4. Put your cakes in the over and set timer for 20 minutes.
5. Take the butter for the icing and blend on medium for 3-4 minutes. Add in the confectionary sugar and cocoa powder about a cup at a time (otherwise it will blow everywhere).
6. Add milk and vanilla extract and blend for another 4-5 minutes. After this if you feel it is too runny, add more confectionary sugar. If it’s too hard, add more milk (teaspoon at a time).
7. After 20 minutes do a test to see if the cakes are done. If a toothpick comes out of them clean they’re ready. Let cool for 30 minutes or more, then apply icing.
Used your recipe to make chili - delicious! Please post more recipes/cooking tips/recipes you love.
THANK YOU for your cooking sagacity.
just a quick word about pasta preperation. stop adding oil to the water when you’re boiling it! i don’t know where this practice came from, but all it does it make your pasta slick such that the sauce slides right off. all you need is salt to make the pasta not stick together.