Buttermilk Doughnuts

Buttermilk doughnuts. What can I say? I just love a good doughnut. I'm all about almost any kind. These are really good and guess what? There's NO rising involved. Not all doughnuts have yeast in them..did you know that? Give these a try next time you need a fun homemade treat! I glaze mine with a simple powdered sugar glaze or sprinkle them with cinnamon sugar.

Buttermilk Doughnuts



4 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs ~ beaten
1 cup sugar
1/4 cup oil
1 teaspoon vanilla
1 cup buttermilk

In a large mixing bowl, combine the flour, baking powder, salt and baking soda.

Beat the eggs and sugar together in another mixing bowl until thick and light yellow.

Gently stir in the oil and vanilla.

Add the dry ingredients alternately with the buttermilk to the egg mixture and beat until just blended.

Roll the dough out onto a lightly floured surface to 1/2 inch thickness.

Cut with a floured doughnut cutter. Or you can use two cutters, one large for the doughnut and a smaller one for the center.

Heat two cups of oil in a skillet and fry doughnuts for 1 - 2 minutes per side until golden brown.

Drain on paper towels then dip into a powdered sugar glaze or sprinkle with cinnamon sugar....or both!


For a quick glaze:

2 cups powdered sugar
4 tablespoons milk
1 tablespoon heavy cream


 

Here's the stuff.

 

Mix the flour, baking powder, 

salt and baking soda.

 

Combine the eggs and sugar 

together and beat until thick.

 

Add the dry mix and the buttermilk 

alternately to the egg mixture and 

combine until dough comes together.

 

Pat into a circle about 1/2 inch thick. 

Then cut out your doughnuts and the centers.

 

Fry 'em up!

 

Don't forget the doughnut holes!!

 

Drain on paper towels.

 

Then glaze or sprinkle to your heart's content!

 

Yummy!

Cream Filled Cupcakes with Yummy Chocolate Glaze

Do you have any idea how easy it is to fill cupcakes? SO easy. This little frosting recipe is PERFECT for cupcakes. I just baked my cupcakes from a mix...but the filling! The filling is stellar!! Creamy and light and just....perfectly perfect! And you can use the filling as a frosting, too! The chocolate glaze hardens to soft shell...also, just perfect. Like the name says, YUMMY!

Cream Filled Cupcakes 
with Yummy Chocolate Glaze



1 chocolate cake mix ~ baked according to directions on the box for cupcakes, but you can use any flavor
Cream filling ~ recipe follows
Chocolate glaze ~ recipe follows


Cream Filling

1 cup milk
2 1/2 tablespoons flour
1 cup butter
1 1/4 cup powdered sugar
1 teaspoon vanilla

Whisk milk and flour together in a medium saucepan until smooth.

Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes.

Remove from heat, cool to room temperature, and set aside. I put my pan in some ice water in my sink to speed up the cooling process.

In a mixing bowl, beat the butter and powdered sugar together until light and fluffy.

Add vanilla and mix well. Then add the cooled milk mixture. Beat 1 more minute.

With a piping bag fitted with a wide tip (I used a #12 Wilton) pierce the top of the cooled cupcake. Squeeze in enough filling until you feel the cupcake begin to "swell". Remove tip and repeat on all cupcakes. Dip cupcakes in chocolate glaze.


Chocolate Glaze

1 10-ounce package dark chocolate chips
2 tablespoons vegetable shortening

In a small glass bowl, combine the chocolate chips and the shortening. Microwave at 30 second intervals, stirring each time, until the chocolate is melted. 

Dip the tops of the cupcakes into the melted chocolate. Set aside to allow chocolate to set up.

Pipe a design on top of the cupcakes with the remaining frosting. 

Makes about 18 cupcakes

Here's the ingredients. Remember, 

you can use any flavor of cake mix.

Bake up the cupcakes and let them cool.

Combine the milk and the flour.

Cook until thick.

Cool to room temp. I put mine in 

an ice bath to speed up the process.

Combine the butter and the powdered sugar.

Add the vanilla.

Then add the milk/flour mixture 

to the butter/sugar mixture. Mix until fluffy.

Then fill the cupcakes. I used a #12 Wilton tip. 

Just stick the tip into the top of cupcake and 

squeeze the frosting into the cupcake until 

the cupcake starts to "swell" a little bit.

Melt the chocolate chips and shortening. Stir. 

Then dip the tops of the cupcakes into the glaze.

Like this! See how pretty!

Decorate the tops of the cupcakes 

with remaining frosting. This frosting is 

light and creamy and delicious!

Yeast Doughnuts with Vanilla Glaze

My daughter-in-law and I were out shopping not too long ago when I found a doughnut cutter. I've always wanted to try making my own doughnuts and I'm so glad I did it! They're not nearly as difficult as I thought they'd be. In fact, they were down-right easy! But I'm not telling IT Guy that...because then he'd want me make these all the time. I only glazed mine with a vanilla glaze, but chocolate would be good and even cinnamon/sugar would work! Yummy anyway you do it, I think!


Yeast Doughnuts with Vanilla Glaze



1 tablespoon yeast
1/4 cup lukewarm water
2 - 2 1/2 cups flour
3/4 cup of warm milk
3 tablespoons of sugar
1 egg
2 tablespoons butter ~ softened

In a large mixing bowl, dissolve yeast in the warm water.

Add warmed milk, egg, sugar, butter and flour to make a soft dough, but not sticky.

Mix for about 2 minutes in a stand mixer.

 Cover dough and let it rest for at least an hour.

On a lightly floured surface, roll dough to about 1/2 inch thick.

Cut doughnuts with a doughnut cutter or use a large cutter for the doughnut and a smaller one for the middle.

Allow cut doughnuts to set another 30 minutes to rise before frying.

Fry in vegetable oil until lightly browned on both sides. Set on a wire rack to cool.

Dunk top half of each doughnut into the glaze. Set on a wire rack to cool and allow the glaze to harden.


Vanilla Glaze

3 cups powdered sugar
1/2 cup whole milk
2 teaspoons vanilla
Dash Of Salt

Combine all ingredients in a medium sized bowl and whisk until smooth.

 
Here are the ingredients for the doughnuts.

 
Dissolve the yeast in the warm water.

 
Then dump everything else in the mixing bowl.

 
Let it mix for about two minutes. 
Make sure you add enough flour 
so the dough isn't sticky.

 
Then let it rise for about 30 minutes.

 
Roll or press out the dough to about 1/2 inch thick.

 
Then cut the doughnuts.

 
Make sure your oil is hot enough, then fry!

 
Here's what you need for the vanilla glaze.

 
Mix everything in a bowl until smooth.

 
Like this!

 
Then dunk the holes...

 
..and the doughnuts.

 
Delicious!!!

Lemon Loaf with Lemon Glaze

My mom gave me some lemons the other day. I'm not sure what's up with people giving me citrus lately...but I'm happy to have it! Anyway...as I was staring these lemons down, I decided a lemon pound cake type dessert was in order. IT Guy is a big fan of lemony things so I knew this would please him. And I was right. Again.                 

Lemon Loaf with Lemon Glaze




1 cup butter ~ softened
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup milk
3 teaspoons lemon juice
2 teaspoons lemon zest

Preheat oven to 325 degrees. Grease and flour one 12-cup bundt pan or TWO loaf pans.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in lemon juice and zest just until blended. Pour batter into greased and floured pan(s).

For large bundt cake, bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. For 2 loaf pans, bake for 45 - 60 minutes until wooden pick inserted comes out clean. Cool in pan(s) on a wire rack for 10 – 15 minutes. Remove from pan(s). Cool completely on wire rack. Transfer to a plate and drizzle with glaze.

10 – 12 servings

Lemon Glaze


1 cup powdered sugar
2 teaspoon lemon juice
Milk

Combine the powdered sugar and the lemon juice in a small mixing bowl. Add enough milk to make a think glaze. Pour glaze over cooled cake(s).

Here's the goods.

Cream the butter and shortening together.

Then add the sugar.

Then the eggs....one at a time.

Then the flour/salt mixture with the milk.

Finally the lemon juice and zest.

Grease your pans REALLY well. 

I like to add some parchment paper in the bottom.

Pour the batter into the pans.

Then bake!

Let them cool and then remove 

the cakes from the pans. See? 

Here's why you need to grease 

your pans REALLY well. Don't be 

like me and use cooking spray. 

Take the time and use shortening and flour!!!

The glaze! Mix the lemon juice with the powdered sugar and enough milk to make a thick glaze.

Then pour the glaze over the cakes. 

I glazed the bottom on mine because 

the top looked a little funky. But either works!

Slice it up and enjoy. I left one out 

for us to snack on and threw the 

other one in the freezer for later.