Recipes To Try

Oct 24

katcakes:

Double Chocolate Glazed Doughnut Twists
I absolutely love our new feature wall at home. It’s now become my favourite place to take food pics, so much so that I decided to get my ‘professionalism’ on and take out the tripod. I found using the tripod so much easier, stopping me from shaking when I take pictures with my little digital camera. I also need to build up my photography skills so I can add something to my ‘resume’. Food photography- check! 
Anyway, lately I’ve been having cravings for doughnuts. At Uni, I’ve switched from eating bagels to now eating doughnuts. Recently, the Baking Society also had a doughnut class, and I decided to keep up with the trend and go on with making doughnuts at home. After all, yeast love this hot Sydney weather. Might as well not let it go to waste! 
I decided to try the twisted version of a doughnut, literally and metaphorically. Metaphorically in the way that I decided to make them double chocolate- chocolate dough and chocolate glaze. The sprinkles are just something special for the kid inside us. What I love about these twisted doughnuts is just the process of making them, trying to twist this dough into it’s desired shape. I’m not going to lie, it’s a bit hard, but at least the enjoyment will win you over! 
Double Chocolate Glazed Doughnut Twists
Ingredients
Doughnut:
300g plain flour, sifted
1 tbsp cocoa powder
1 x 7g sachet instant dry yeast
55g caster sugar
175ml warmed milk
1 egg, lightly beaten
30g melted 
Glaze:

125ml cup milk
1 tsp unsalted butter
1 cup icing sugar
2 tbsp cocoa powder
Sprinkles, for decoration

Method
In a large bowl, combine flour, cocoa powder, yeast and caster sugar. Stir together, then make a well in the centre. Add milk, the egg and melted butter in the centre of the well. Stir dough until mixture comes together.
Turn the dough out onto a lightly-floured surface and knead until smooth. If dough is a bit sticky, add a bit more flour. Roll dough into a large ball and place into a lightly-greased bowl. Cover the bowl with plastic wrap and set aside in a warm place for an hour or until the dough has risen and doubled in size.
Using your fists, punch dough down. Turn dough onto lightly-floured surface. Using your hands, divide dough into 12 even pieces. Roll a piece of dough into a log. Pinch the middle of the log, and twist the two edges together twice. Join the ends to hold twists in place. Repeat process with remaining dough and continue until no dough is left. Loosely cover doughnuts with plastic wrap on a tray and set aside in a warm place for 30 minutes or until almost doubled in size. 
Half-fill a large, deep saucepan with oil over medium-low heat and heat oil until hot (keeping the oil on a low heat helps the oil to heat up slowly and prevent doughnuts from burning on the outside and remaining raw and uncooked on the inside). Using a slotted spoon, lower doughnuts, 2 at a time (depending on size of doughnuts) into the oil. Deep-fry doughnuts for 3 to 4 minutes, turning over on each side, or until golden. Strain doughnuts onto a paper towel then ice with glaze and top with sprinkles. 
To make the glaze: combine milk and butter in a small bowl over a double boiler and allow butter to melt. In a separate bowl, combine icing sugar and cocoa powder, then add milk mixture a tablespoon at a time until it glaze reaches desired consistency (you don’t need to use all the milk mixture).
ENJOY! :D 

katcakes:

Double Chocolate Glazed Doughnut Twists

I absolutely love our new feature wall at home. It’s now become my favourite place to take food pics, so much so that I decided to get my ‘professionalism’ on and take out the tripod. I found using the tripod so much easier, stopping me from shaking when I take pictures with my little digital camera. I also need to build up my photography skills so I can add something to my ‘resume’. Food photography- check! 

Anyway, lately I’ve been having cravings for doughnuts. At Uni, I’ve switched from eating bagels to now eating doughnuts. Recently, the Baking Society also had a doughnut class, and I decided to keep up with the trend and go on with making doughnuts at home. After all, yeast love this hot Sydney weather. Might as well not let it go to waste! 

I decided to try the twisted version of a doughnut, literally and metaphorically. Metaphorically in the way that I decided to make them double chocolate- chocolate dough and chocolate glaze. The sprinkles are just something special for the kid inside us. What I love about these twisted doughnuts is just the process of making them, trying to twist this dough into it’s desired shape. I’m not going to lie, it’s a bit hard, but at least the enjoyment will win you over! 

Double Chocolate Glazed Doughnut Twists

Ingredients

Doughnut:

Glaze:

Method

  1. In a large bowl, combine flour, cocoa powder, yeast and caster sugar. Stir together, then make a well in the centre. Add milk, the egg and melted butter in the centre of the well. Stir dough until mixture comes together.

  2. Turn the dough out onto a lightly-floured surface and knead until smooth. If dough is a bit sticky, add a bit more flour. Roll dough into a large ball and place into a lightly-greased bowl. Cover the bowl with plastic wrap and set aside in a warm place for an hour or until the dough has risen and doubled in size.

  3. Using your fists, punch dough down. Turn dough onto lightly-floured surface. Using your hands, divide dough into 12 even pieces. Roll a piece of dough into a log. Pinch the middle of the log, and twist the two edges together twice. Join the ends to hold twists in place. Repeat process with remaining dough and continue until no dough is left. Loosely cover doughnuts with plastic wrap on a tray and set aside in a warm place for 30 minutes or until almost doubled in size. 

  4. Half-fill a large, deep saucepan with oil over medium-low heat and heat oil until hot (keeping the oil on a low heat helps the oil to heat up slowly and prevent doughnuts from burning on the outside and remaining raw and uncooked on the inside). Using a slotted spoon, lower doughnuts, 2 at a time (depending on size of doughnuts) into the oil. Deep-fry doughnuts for 3 to 4 minutes, turning over on each side, or until golden. Strain doughnuts onto a paper towel then ice with glaze and top with sprinkles. 

  5. To make the glaze: combine milk and butter in a small bowl over a double boiler and allow butter to melt. In a separate bowl, combine icing sugar and cocoa powder, then add milk mixture a tablespoon at a time until it glaze reaches desired consistency (you don’t need to use all the milk mixture).

ENJOY! :D 

(via fanonurl-deactivated20140303)

Oct 22

(via waltzingmatildablog)

Oct 04

barackobama:

Behold, by popular demand: The White House beer recipe.

barackobama:

Behold, by popular demand: The White House beer recipe.

Sep 16

oohhhbaby:

red velvet white chocolate chip cookies

oohhhbaby:

red velvet white chocolate chip cookies

(via look-upontheworldbelow)

[video]

Sep 15

nanner:

365daysofhalloween:

you’re welcome.

DUUUUUDE

nanner:

365daysofhalloween:

you’re welcome.

DUUUUUDE

(Source: aliceofwonder, via ladylikepunk)

[video]

Sep 14

kristen-jane:

Cappuccino popsicles and granita! These look so cute and delicious.
Although I know somebody who would disagree… The coffee hater! ;)
(source.)

kristen-jane:

Cappuccino popsicles and granita! These look so cute and delicious.

Although I know somebody who would disagree… The coffee hater! ;)

(source.)

(via hellosmitten)

oohhhbaby:

mississippi mud brownies

oohhhbaby:

mississippi mud brownies

(via inivyandintwine)

Sep 13

boom-boom-yum:

puffy peanut butter cookies

boom-boom-yum:

puffy peanut butter cookies

(via inivyandintwine)