Baked No-Knead Yeasted Donuts… Okay but not great

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The other day I was reading my daughter a bedtime story that had a particularly tasty-sounding description of brunch, featuring fluffy omelettes and sugar-dusted donuts. For some reason the latter caught her attention, and before I knew it I was promising to make sugar-dusted donuts of our very own!

Of course, I really don’t like the hassle of deep-frying, but I find baked cake-style donuts to be not particularly donut-y, so I searched the internet for a recipe for yeast-raised baked donuts. Preferably with a minimum of kneading, because I didn’t want to have to break out the stand mixer. Eventually I found one that looked pretty good— it had a two-stage rise, one at room temp and one overnight in the fridge, and could be baked up in the morning. Reviews were decent. So I gave it a shot.

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Chocolate Peanut Butter Stuffed Cookies

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So the first time I made these, it was a snowy day. A very snowy day, as evidenced by the closing of schools and offices everywhere and the piles of snow accumulating on all windows, roofs, and visible scenery (not to mention blowing horizontally through the air). And what does one do on a snow day? Bake, of course!

I know that I often re-post Smitten Kitchen’s recipes, mostly only slightly revised, but this time I’m just going to refer you to her page directly for the recipe for these fabulous cookies. Why, you ask? Because I didn’t really change the recipe much, plus my photos turned out terribly and didn’t add anything to the explanatory process that wasn’t already clearly set out in her photos. It hardly seems worth it when the only thing I did to alter the recipe was use extra-crunchy peanut butter instead of creamy. To be fair, I had to use a bit *more* peanut butter and a splash of milk to make up for the lack of moisture caused by the inclusion of peanut chunks, but that was about it.

I got 24 cookies out of this recipe, using a level mini-cookie-scoop (just over a teaspoon) to scoop the peanut butter filling, and then dividing up the chocolate dough into 24 pieces of about 30g each. I baked them for exactly 10 minutes and they came out perfectly– don’t worry about underbaking!

Anyway, these are good. Very good. My peanut butter/chocolate loving husband proclaimed them to be excellent. They’re best slightly warm, but straight out of the freezer is a close second. Either way, you’ll want a tall glass of milk to go along with them.

Mocha Macarons

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I had a bunch of egg whites left over from my almond cake adventures, so rather than let them go to waste I decided to make a batch of macarons. After considering a few flavor options based on my pantry contents, I settled on coffee– partly because I had instant espresso powder on hand, and partly because I also had all the ingredients for a basic buttercream filling, which would lend itself well to the flavor profile (as opposed to needing specialty fruit preserves or making a caramel sauce from scratch).

Luckily for me, my local Target recently started carrying King Arthur Flour almond meal at a very reasonable price, so I didn’t have to settle for the Trader Joe’s stuff (which isn’t blanched and so has tiny bits of almond skin in it) or go searching for sliced blanched almonds to pulverize on my own. Despite the rainy weather, my tried-and-true macaron recipe didn’t fail me and I didn’t get cracked tops or misshapen macarons– I love this recipe.

While the shells were cooling I whipped up a coffee-flavored buttercream, but decided at the last minute to beat in some melted semisweet chocolate, both for flavor and for a slightly firmer texture. To finish off the macarons in style, I dusted cocoa over the tops, covering half of the macaron with a sheet of paper to get a nice sharp line. The cocoa mostly stayed put, though I had to be careful not to stack the macarons and mess up the design. They looked very impressive when I was done.

The result was delicious, and this recipe will definitely go into my “save” box at home!

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Spiced Pear-Oat Bars

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So it’s definitely fall, and to me that means desserts full of spices, oatmeal, and fruit. These bars have all of those things– the finely-diced pears form little pockets of sweetness, the walnuts give some crunch, and the oats and cinnamon provide a nice, warm background for everything. They’re more breakfast-y than dessert-y, in my opinion, mostly due to the oatmeal, but that doesn’t make them bad. I’d classify them as a good fall snack, though they fall apart a little too easily for just carrying around and munching. They’d be fabulous with a nice cup of hot apple cider… I may try that myself tonight!

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Apple Pie Blondies

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It’s fall! And fall means apple picking. And apple picking means a huge bag of apples that looks manageable at first but rapidly starts seeming insurmountable. What is one to do? Well, you can always make these!

These apple pie blondies are perfect for fall– they’re rich and sweet, with added texture and tartness from the apples and a crunchy cinnamon-sugar top that crackles with every bite. Less fruity than cobbler but chewier than cake, they’re perfect eaten out of hand but would also be amazing served warm with a scoop of vanilla ice cream. And they stay moist for days, which makes them great for lunchboxes or just having around the house to snack on.

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Curried Butternut Pasties

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I was invited to a pumpkin-carving party recently, and wanted to bring some kind of snack to contribute. I usually bring desserts (last year I brought these pumpkin cheesecake bars) but everyone brings desserts to these things, so I decided to go in a savory direction this time.

Butternut squash seemed the perfect ingredient to focus on for a squash-theme party, so I started with that. I wanted to keep things handheld and relatively neat to eat, so I knew I’d be enclosing the filling in a pastry, and after that it was just a matter of adding flavors I thought would work. Best of all, the prep time was relatively low since the filling ingredients were roasted together on a sheet pan.

As for the outside, I revisited the hot water crust recipe I used to make Paul Hollywood’s pork pies, since I’d been struck at the time by its flakiness and great flavor. To cut down on leftover scraps I cut my pastry into squares, which were folded diagonally to make little turnover shapes– but I’m calling them pasties here because 1) they sound more savory than “turnovers,” which always evoke dessert to me, and 2) I’m kind of on a Harry Potter kick right now and these remind me of pumpkin pasties (which were probably intended to be sweet, but whatever).

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Eyeball Cake Pops

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For a Halloween party this past weekend I was tasked with bringing something sweet– last year I made iced pumpkin cake balls, which were a rousing success, so I decided to revisit the idea and try again with a different theme. Eyeballs!

This time I started off with a regular box of white cake mix, doctoring it up with some sour cream in place of the water– in this case 1 1/4 cups of it. This really is necessary to make the cake batter thick enough to properly fill the wells of the cake pop maker– otherwise the batter is so thin that when it rises it just overflows, rather than doming to fill out the ball shape.

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Once my cake balls were cool I popped them in the freezer for a little while to firm them up a bit while I prepared my coatings.

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