Sunday, August 31, 2014

Dooooonuts





I'M ALIVE!!!!! Alright, I suck.  My blogging has been less the stellar this past week, probably because there hasn't been any, but hey!  This week was the longest one in the world (aka: first full week back to school) summer will do that too ya! Darn you.   Last weekend, let this serve as a TBT (and a throwback monday and tuesday and wednesday) I made donuts (doughnuts?) with my new donut pans!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  These donuts are heavy! They taste like a cake!


recipe adapted from cooking classy

2 2/3 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
 3/4 tsp salt
1/4 cup melted butter
1/4 cup vegetable oil 
3/4 cup & 2 tbsp sugar
1 vanilla bean seed
2 large eggs
3 tbsp vanilla extract
1 cup o milk

Oven @ 425

Butter Donut pan!

In a green bowl; mix flour, baking soda, baking powder and salt. 

In an orange bowl; blend butter, oil, sugar, and vanilla bean seeds with a mixer until smooth for 1 minute. Then add in the eggs and vanilla extract.  Once that is done, you're going to alternate adding half flour and half milk until there is none left. 

Now comes the hard part of placing the dough into the pans. I put the dough into a ziploc and cut off the corner.  That worked wayyyyyy better then using two spoons. 

Bake for 8 minutes or until cooked. I'd say golden but I'd be lying. vvvvv

Remove from the pan and place on cooling rack to cool and then frost. 




Icing 

1 cup powdered sugar
3 tbsp  melted butter
2 tsp vanilla
pinch o salt
2 tbsp milk 
food coloring if you feel like it. my mom says orange donut frosting freaks her out. who knew?!

Mix this all together in a flat bottomed bowl that is microwave friendly.  Once the donuts cooled, you're going to dunk them in the frosting which will need to be heated frequently because it hardens and won't stick.  If you're using sprinkles, add them right after you do the frosting because they don't stick once the frosting has hardened. 






Saturday, August 23, 2014

Brownie Bites

I've been MIA for a week because school. Yuccccck.  I woke up to the FIRST day of my senior year with a honkin' huge zit on the tip of my nose.  I mean HUGE. How that happened I don't even know. It was a sign from God to go hide in a sleeping bag for the rest of the week because today, Friday, my nose is normal, sans zit.  I'm not complaining, okay I am but the timing sucked. This was a moment where TIMING IS EVERYTHING. And it was off, OFF.  You can only go walking around with your hand on your nose like your about to sneeze for so long.




I got a mini cupcake pan recently and my patience was no where to be found so off I went to make choco chipo brownie bites.  The cupcake pan makes every brownie chewy which is a win, win, win.

I used this recipe but I make my own rules.  Big bowls, little bowls, don't matter your mess not mine. Chocolate chips, shaved chocolate -- again your mess not mine.  My mess or lack there of, was semi sweet chocolate chips.

Monday, August 18, 2014

A pictures worth 1000 words.





HEY FRIENDZZZ.  Lets talk this picture --  we got baes for days (with hourglass figures,, yeah?!) and my sorta kinda maybe unflattering denim jumper (or so my mom tells me.)   But most importantly.......lookee! Overalls aren't man repelling!!!!  A picture is worth a thousand words and here is a thousand words on why overalls aren't man repelling duhhhhhhhhhh.  THEY DON'T CARE, THEY LOVE IT.

Thursday, August 14, 2014

Mac n Cheese egg rolls


I love asian food..and cheeseburgers, pizza, gucamole....I've got myself quite a worldy palate!  My best friend came over a couple weekends ago so we could make mac n cheese.

I was scrolling through pinterest and found mac and cheese egg rolls... whoever comes up with this... U ROCK, I have the sudden urge to roll up everything in an egg roll and throw it into a bucket of oil. (I'm thinking avocado, ice cream, avocado mac n cheese - which really does exist.)

Its my perfect asian cuisine meet carbs with cheese and bacon.  Before I went all county fair on everyone, I decided to start with mac n cheese eggrolls and build my repertoire from there.

The results were gnarly.  So worth the hassle with the oil and prep.  Because using oil to fry stuff is so annoying...

I like turning on the oven and just sticking doughballs in there while I play candy crush.  But again -- expanding my repertoire.  I'll admit that they were HEAVY. I had half of one and needed to slow down.  I made it out strong though..

I made hidden valley ranch from the packet which is THEE BEST ranch out there. (even though ranch smells gross.  I have a rule of not eating something if I don't care for the smell but ranch knocks that rule down.)  Trust, I'm a ranch connoisseur. I mixed it with bbq and that was just a gnarly.




So first off, you gotttttta start with the mac n cheese for the insides of the eggrolls. Mac n Cheese is tricky -- everyone has their self proclaimed recipe thats the second coming of a cupcake but it doesn't work like that...you gotta find what you like..

I like cheesy, bacon, bread crumbs & black pepper.  I still haven't find my favorite but this one works for the eggggrolls.   I added bacon to it but anything is fair game. 

I tried boiling pasta in milk... which to that I say don't because the milk burns.  Then I added two cups of cheese when the pasta was al dente and stirred it all up. 

It was fine when it was hot but when it dried, it was a MAC N CHEESE ICE BERG. 

That recipe is offfff the list.  It was easy to clean the pan after, it was out in one foul chunk and it closely resembled a a patio stone. 



Once you have the mac, you roll it up into egg rolls. This is a good guide.  I used water on the edges to keep it from falling apart.  

The vegetable oil is supposed to be heated to 300 but I think mine was hotter because I dropped the egg rolls in and they were done in a hot second. This recipe for the egg rolls I found said 5 minutes at 300 but whooops. Whatever! they turned out fineee.  It called for chilled mac but mine was still warm.  I'm a stellar direction follower. 

After you fry them, place them on a drying rack with a papertowel under.  I left them sit for a bit because they were on fuego hot.  Cutting them in half lets them cool too.  And it makes them easier to eat!!