Baked No-Knead Yeasted Donuts… Okay but not great

baked-donuts

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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Bulgogi-Marinated Jackfruit Bao

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I’ve never been one for meat substitutes– if I’m going to eat vegetarian, I’m fine with embracing that rather than trying to make it taste like meat– but I’d heard so much about “jackfruit pulled pork” that I just had to try it myself. The concept is simple: you take canned, green jackfruit and simmer it in sauce until it can be pulled into shreds, much like pulled pork. Many recipes call for using a crockpot over several hours, but I found that you can simmer for 30 minutes and have it turn out fine.

The texture of the shredded jackfruit is hard to describe– it’s not quite like meat, since it doesn’t have the same firmness, but it’s definitely reminiscent of meat in a way that most other vegetables aren’t. It kind of reminds me of the texture of fake crabmeat– the kind that comes in sticks. In any case, it’s never going to fool anyone into thinking it’s real meat, but it’s probably as close as you’re going to get.

Rather than go with a standard BBQ sauce (though I’m sure it would’ve been tasty), I opted to go with a Korean bulgogi sauce, which I thought turned out great. Sandwiched in a steamed bun (purchased frozen at my local Korean market) and topped with various vegetable trimmings, I’d say the overall effect was pretty good! If I were having a barbecue and my guest list included vegetarians, I wouldn’t hesitate to serve these!

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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

mocha-macarons

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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Pumpkin Pancakes

pumpkin-pancakes

I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.

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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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