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Entries in recipes (697)

Wednesday
Dec102014

Recipe Redux: Butterscotch Chip Microwave Fudge

Fudge? That you can make in the microwave? Who has ever heard of such a thing?

Um, you have. On this very site, several years ago. It's OK. I understand that if you're new to the site you haven't spent all day sifting through my archives. I also understand that if you're a longtime reader...well, you forget things.

But this recipe is good enough to bring back. I made it "new" by employing butterscotch chips instead of peanut butter this time. And let me tell you, it stands the test of time. It appeals to me both on a level of novelty (it's fudge! made in the microwave!), but also on a level of taste (it's chocolatey! It's very, very sweet! It has butterscotch chips inside and on top!). 

Basically, what I am getting at here is that this recipe is fun, it's tasty, and it's worth your time. It's also easy enough that if you had a cookie swap to go to in an hour, you could still make it RIGHT NOW. 


Butterscotch Chip Microwave Fudge

Makes about 16 squares

  • 4 cups confectioners' sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup half and half, divided
  • 1/2 cup unsalted butter, cut into 1/2 inch cubes
  • 1 teaspoon vanilla extract
  • 3/4 cup butterscotch chip morsels, divided into 1/2 and 1/4 cup

Procedure

  1. Line an 8x8-inch or 9x9-inch pyrex pan with parchment paper or waxed paper.
  2. In a large microwave safe bowl, stir together the confectioners' sugar and cocoa. Pour 1/4 cup of the half and half over the mixture and place butter in bowl. Do not mix (it will be too thick to mix, anyway). Microwave on high until butter is melted, about 2 minutes. Stir in the vanilla and 1/2 cup of the butterscotch morsels (the residual heat will melt them just enough). Stir vigorously until smooth. You can also put the mixture into a stand mixer if that sounds exhausting. If your mixture is too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture comes together in a fudge-like consistency.
  3. Spoon the mixture into your prepared pan and using a rubber spatula, spread the mixture so that it is evenly distributed. If desired, sprinkle the top with the remaining chips.
  4. Chill in the refrigerator for an hour, or the freezer for half an hour, before serving. Makes about 16 squares.

Have you ever heard of or eaten microwave fudge?

Tuesday
Dec092014

Impress Your Friends: Stained Glass Cookies

Stained glass cookies

Let's be honest. When we share our baked goods with others, it's not *only* to unselflessly share sweetness and love. 

It's also to show off. And for a cookie that is really good for showing off, look no further than these stained glass cookies.

Guaranteed you'll get "oohs", maybe some coos, and a lot of questions about how on earth you did it. You don't have to tell; I'm not the boss of you.

But I will tell you how to do it, right here, right now. You start with a cutout cookie, fill it with crushed candy, bake it up, and voila. Total magic. And they taste good, to boot: buttery cookies with a sweet candy middle in whatever flavor you could possibly desire.

How's that for a Christmas miracle? 

Stained glass cookies

Stained Glass Cookies

Makes about 36 2 ½” cookies

  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla or almond extract
  • ½ teaspoon salt
  • 2 ½ cups all-purpose flour, sifted
  • 6 to 8 ounces assorted translucent hard candies, such as Life Savers, divided by color and crushed finely

Procedure

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 2 minutes. Add in the granulated sugar and continue to beat on medium-high speed until light and fluffy, 2 to 3 more minutes.
  2. Reduce speed of the mixer to low, and stir in the egg, vanilla and salt. Scrape down the sides of the bowl if necessary using a rubber spatula. Stir until combined.
  3. With the mixer still on low, mix in the flour in 2-3 increments, pausing to scrape down the sides of the bowl as needed. Once it’s all been added, only mix until the dough comes together and there are no powdery traces of flour left. The dough may feel crumbly, but it should be easy to clump together.
  4. Divide the dough into two halves, and flatten into two disks. Wrap each in plastic wrap, and refrigerate until quite firm, at least three hours or up to overnight.
  5. Near the end of your cooling period, heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  6. Work with one disk of dough at a time to keep the dough from softening too much. Turn it out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough to an approximately 1/8″ thickness. Using 2″ to 2 1/2″ cookie cutters, cut the dough into shapes and place on your parchment-lined sheets. Using smaller cutters, cut the centers from each cookie.
  7. Note: If the dough is too firm to roll directly from the refrigerator, let it soften for a few minutes and then try again. It should become easier to roll after a few minutes at room temperature.
  8. Spoon about 1 teaspoon of crushed candy into the center of the cookie (a little more or less depending on the cutout size). You want to evenly cover the cutout portion with crushed candy, so that you can’t see the parchment below the candy and so that it reaches every nook and cranny of the cutout. If any candy-powder gets on the top of the cookies, dust it off.
  9. Bake until just golden at the edges and set on top, 7 to 10 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring with a spatula to wire racks to cool completely.

Store the cookies, layered between sheets of waxed or parchment paper, for up to a week in an airtight container.

Monday
Dec082014

Easy Homemade Naan Bread

I love Indian food. But I'd be lying if I tried to tell you that I was more excited about chicken tikka masala or vegetables jafrezi than I was about the naan.

I'm all about the naan.

Naan is an ideal vehicle for eating: it's puffy and substantial, yet not so filling that it keeps you from enjoying the other parts of the meal. It's not wimpy, like pita bread (no offense). It's substantial. It's griddled with butter. I love it. 

And as I now know, you can make this magic at home. I have seen a lot of naan recipes which require baking powder, but I find it far easier to work with just yeast. I prefer my naan made with whole wheat flour, not only for health, but for flavor: I am addicted to that lightly nutty, fascinating flavor which it imparts on the carbohydrate discs. 

This bread is freaking awesome. I've used it for everything from making flatbread pizzas to serving eggs for breakfast. I hope it will bring you as much joy as it has brought me!

Easy homemade naan bread

  • 1/3 cup whole milk
  • 2-4 tablespoons warm water 
  • 1 packet active dry yeast (0.25 ounces)
  • 1/2 cup plain full fat greek yogurt
  • 2 cups whole wheat flour (can substitute all purpose flour)
  • 1/2 teaspoon salt
  • melted butter, for the griddle

Procedure

  1. Combine the milk and 2 tablespoons of water. Add the active dry yeast. Give it a moment to start bubbling lightly, and add the yogurt, flour, and salt. Mix until it comes together into a cohesive mixture. If needed, add the remaining water.
  2. Roll the dough into a ball. Place it in an oiled bowl, cover with a towel, and leave it at room temperature to rise for an hour to an hour and a half. 
  3. Gently deflate the dough, and remove it from the bowl. Divide it into 8 equal portions.
  4. Roll each portion into a circle, approximately 5 inches in diameter.
  5. Fire up a skillet larger than the bread and generously butter it. Once sizzling, place a round of bread on top. Once it begins to bubble on the surface, flip it and cook slightly less time than the first side. Using tongs, remove and place on a plate. Continue buttering the grilling surface before adding each new round of bread.

Do you love naan bread?

Saturday
Dec062014

Cake Mix Bonbon Cookies

You'd never guess cake mix is the key ingredient of these pleasant little cookies. Vaguely shortbread-y, I made mine with peppermint extract for the holidays, but I'm putting vanilla for more everday use. 

I made these because I had a spare box of cake mix lying around (you know, food blogger problems) but was pleasantly surprised. I even included them on a few cookie samplers.

Enjoy!

Cake Mix Bonbon Cookies

Makes 30-40 cookies depending on size

  • 1 box cake mix (I used Immaculate Baking Yellow Cake Mix)
  • 1/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla (or peppermint around the holidays)
  • 3-4 ounces of dark or milk chocolate (3 ounces = delicate drizzle; 4 ounces = more generous icing like pictured)

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, sugar, oil, vanilla and eggs with spoon until dough forms. It will be a somewhat crumbly dough.
  2. Shape dough into 1-inch balls. On ungreased cookie sheets, Place balls 2 inches apart.
  3. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. 
  4. Make the chocolate topping. Melt 3-4 ounces of chocolate, and drizzle on top of each cookie. 
Tuesday
Dec022014

Chocolate Cherry Cookies

Are you ever haunted by the memory of Christmas cookies past? 

I am. Let me tell you about it.

When I was young, there were two cookies in particular which I treasured above the others. They were chocolate chip pistachio cookies (recipe here) and chocolate cherry cookies.

While my mom was happy to hand over the pistachio recipe, she claims a cloudy memory about the chocolate cherry variety. What? They were the best!

I'll tell you about them, and maybe you know of something similar: a chewy yet slightly crumbly chocolate cookie with a cherry pressed inside, and a chocolate ganache type topping, baked right into the top of the cookie. 

I loved those cookies so hard.

This recipe, while not the same as those cookies in my memory, came out awfully good. They have the same flavor combination, and I made them with some Montmorency cherries from Stoneridge Orchards which were recently sent to me in the mail. They have a perfect, shortbread-meets sugar cookie texture base, and the cherry inside works very nicely with the chocolate, giving it an almost almond-y flavor. The chocolate topping bakes up fudge-like, and is extremely pleasant and if not gooey, then it adds a moist element to the cookie.

The candies are mainly for show, but I learned pretty quickly to not display two of them side by side, because, well, boobs. Well, OK, do it--it might make you laugh.

Chocolate cherry cookies

Makes 24

Very loosely based on this recipe 

  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1-1/2cups all purpose flour
  • pinch salt
  • 1/4cup unsweetened baking cocoa
  • 24 dried cherries

For the topping

  • 1/4 cup butter
  • 1/4 cup chocoalte morsels
  • 1 cup confectioners' sugar
  • 24 cinnamon candies, for garnish

Procedure

  1. Heat oven to 350 degrees F.
  2. In large bowl, beat the sugars, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour, salt, and cocoa.
  3. Shape dough by rounded teaspoonfuls into 1-inch balls. Press a cherry on top of each cookie, and ease the dough around to cover it.
  4. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball. It might feel a little awkward because of the cherry inside, but I promise, you'll be OK.
  5. Make the topping. Combine the chocolate chips and butter in a microwave-safe bowl and heat in 20-second increments until melty. It will look ugly. Stir in the confectioners' sugar; as it mixes it will become less ugly.
  6. Top each cookie with a dollop of the chocolate mixture, and place a cinnamon candy on top of each.
  7. Bake 7 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

What's your favorite holiday cookie?

Saturday
Nov292014

Tapioca Pudding with Coffee Syrup and Caramelized Tapioca 

Lucky you, dear readers! What we've got here is a guest recipe and excerpt from the fantastic new book Brazilian Food by Thiago Castanho and Luciana Bianchi

This is a really lovely book, with photos as vibrant as what I imagine Brazil to be (having never been, it's all imagination for me!). The recipes are accessible, flavorful, and interesting--and exotic. It's a cookbook to dream on, and I think it would make a nice holiday gift!

And, well. Even if none of that intrigued you, the fact is this: the cover features rainbows.

 Note: the photo and recipe in this post are used with permission from Brazilian Food by Thiago Castanho & Luciana Bianchi, Firefly Books 2014, $39.95 hardcover.

‘Bolo podre’ com calda de café e tapioca caramelizada 

Tapioca pudding with coffee syrup and caramelized tapioca 

This is a traditional pudding of the Amazon region. It does not contain wheat but granulated tapioca flakes, usually moistened with coconut milk. We eat it in the morning or late afternoon, but it is always accompanied by a cup of freshly brewed coffee. 

Serves 10 

* 2 vanilla beans   

1/2 cup (50 g) unsweetened, finely shredded dried coconut 

* 2 cups (500 ml) whole milk  

* scant 1 cup (200 ml) sweetened condensed milk  

* scant 1/2 cup (100 ml) unsweetened coconut milk 

* 1 cup (120 g) farinha de tapioca (granulated tapioca) or Farinha de Tapioca substitute (see page 82)  

* oil, for greasing  

Coffee syrup   

* 2 ¾  oz (80 g) rapadura or unleveled . cup (80 g) dark brown sugar 

* 1 cup (250 ml) hot espresso coffee 

Caramelized tapioca 

* unleveled . ¾ cup (100 g) farinha de tapioca (granulated tapioca) or Farinha de Tapioca substitute (see page 82) 

* unleveled . ¼ cup (60 g) superfine sugar 

1. Cut the vanilla beans in half lengthwise, and scrape out the seeds with the tip of a knife. Put the seeds, bean pods, shredded coconut, and all the milks in a saucepan. Place over medium heat, and cook, stirring constantly, until the mixture reaches scalding point. Discard the vanilla bean pods. 

2. Put the farinha de tapioca in a large bowl, and add the hot milk mixture. Stir well. Pour the pudding batter into a generously oiled 12 x 4.-inch (30 x 11 cm) loaf pan, and refrigerate it for 3 hours, or until it is firm. 

3. To make the coffee syrup, combine the rapadura and . cup (60 ml) of water in a saucepan. Heat for 2 minutes, stirring until the rapadura has dissolved. Add the coffee and remove from the heat. 

4. For the caramelized tapioca, combine the farinha de tapioca and sugar in a saucepan, and heat gently, stirring constantly, to melt the sugar. Cook until the caramel is a light golden brown. Pour the mixture into a nonstick baking pan and let cool. Store in an airtight container. 

5. Transfer the chilled cake to a serving board, and sprinkle with the caramelized tapioca. Serve in slices, accompanied by a drizzle of coffee syrup. 

Tips from Thiago: When pouring the pudding batter into the pan, press it down gently to pack it together and prevent it from falling apart when it is removed from the pan. 

Sunday
Nov232014

Best of New Mexico: Homemade Blue Corn Pinon Bread

This one's dedicated to my Santa Fe friends.

If you've ever been to Santa Fe, New Mexico, you know that it is a special place indeed. The food reflect's the city's "tri-cultural" background: Native American, Mexican, and Spanish. With, of course, a touch of modern hippie and crystal-chaser in the mix. It makes for an interesting food scene, to say the least. (for my ultimate review of New Mexico sweets, check out this post!)

Two ingredients which are in frequent rotation in both baked goods and savories alike are blue corn and piñon nuts (pine nuts), respectively. One beautiful example of a delicious fusion of these ingredients was found in the beyond-locally famous atole-piñon pancakes served at Tecolote Cafe, a funky little breakfast place on Cerillos Road that is famous for their "no toast" policy. 

Tecolote Cafe, Santa Fe

Well, me and everyone in Santa Fe was saddened when Tecolote shuttered their doors earlier this year due to a lease matter. I mourned those pancakes. 

Well, I am happy to say that Tecolote has found a new home and will be re-opening soon. In the meantime, I will "toast" them with a food that is inspired by them but that will never-ever appear on their menu: blue corn piñon bread.

Made with part blue corn flour and plenty of buttery piñon both in the bread and on top, this is a beautiful loaf with a novel, slightly blue-purple tint when looked at from the right angle. Taste-wise, it's lightly nutty; the blue corn gives it an intriguing, earthy taste. With mellow little lumps of rich piñon punctuating every bite, it's an absolute delight served with butter and a little salt.

Since it's made with whole wheat flour, too, it has a firm enough structure so that it is also appropriate for any type of dish you'd make with sandwich bread. 

Blue Corn Pinon Bread

Adapted from King Arthur Flour

Yield: 1 large loaf 

  • 2 cups lukewarm water
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 3 tablespoons soft butter
  • 3 cups whole wheat flour, sifted
  • 1 cup blue corn flour, sifted
  • 1/4 to 1/2 cup piñon, to taste

 Procedure

  1. Combine the water and yeast. Once the yeast begins to bubble lightly, proceed.
  2. Mix all of the remaining ingredients with the yeast mixture in the order listed, reserving 1/4 of the piñon to top the bread later.
  3. Knead, either by hand with a dough scraper or with a stand mixer, until it has progressed past a shaggy texture to a solid, slightly sticky mass. This can take up to 5 minutes by hand; less when using a mixer. It will never quite take on the smooth elasticity of wheat flour-only bread, but the extra moisture is necessary as the whole grains will absorb it. Place the dough into a lightly greased bowl, cover it, and let it rise at room temperature until it’s quite puffy and doubled in size, 1 to 2 hours.
  4. Gently deflate the dough with your hand (a gentle pressing, not a knockout punch), and shape it into a fat 9″ log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan. Sprinkle remaining piñon on top.
  5. Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends 1 inch or slightly more over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F. 
  6. Bake the bread uncovered for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, or until it is golden brown on top, and when knocked lightly, yields a slightly hollow sound.
  7. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature. 

Have you ever baked with blue corn flour before?

Saturday
Nov222014

Easy Recipe: Horchata

Have you ever heard of horchata? No, I am not insulting you. Horchata is a delicious, milky beverage which is actually not always made with milk, but often rice or nuts ground into a "milk". It's nearly always spiced with cinnamon, and is often sweetened. It's common in Mexico, and common enough in New Mexico that I have become quite intimately knowledgable of the stuff.

Photo via flickr member sstrieu

Now that you're intrigued...how about making some horchata?

It's so easy and tasty that there's no reason for you to say no. And I'd bet that it's pretty likely you have a lot of the ingredients on hand already!

There's nothing to lose. Make it now. This version does have milk, which I think makes it extra-nice. You don't have to add it if you don't wanna. And oh, if you wanna get really naughty, add some rum!

Easy Horchata

Makes 2 servings

  • 1/2 cup long grain white rice, UNCOOKED
  • 1 1/2 cups water
  • 1/4 cup whole milk* (see note above)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 cup sugar
  1. In a blender, combine the rice and water. Mix on high for about 1 minute.
  2. Add the rest of the ingredients right to the blender, and let it steep for 3 hours at room temperature. This is letting the flavors come together in a very pleasant way.
  3. Strain the mixture, and pour it into a pitcher. Serve chilled (I prefer to chill it in the fridge rather than serving with ice, as I feel that it dilutes the mix).

Enjoy!

Thursday
Nov202014

Tastes Like Joy: Creme de Noisettes Recipe

Hazelnut chocolate creme

See that thing? Up there in the jar? That creamy, chocolatey looking stuff? Well, guess what--you now officially have the recipe. 

Not to break you out of the reverie, but I suppose I should tell you what it is, exactly. That little mason jar is filled with a chocolate-hazelnut slurry known as (doesn't it always sound better in French?) crème de noisettes. I never tried this when I was in France, but stateside, I've tried a little something called Nutella which brings it to mind. Ever heard of it?

This lovely recipe is excerpted from French Bistro: Restaurant-Quality Recipes for Appetizers, Entrées, Desserts, and Drinks.

PS: want to read more about my overseas adventures? Here's a roundup of my last trip to Paris.

French Bistro Maria Zihammou

*crème de noisettes*

Hazelnut and chocolate crème

Hazelnut and chocolate is an unbeatable combination that I downright love. My kids do too! Here, I’ve blended the two flavors into a rich and dangerously delicious crème, which my kids love to eat on baguette dipped in hot chocolate. I prefer it on a croissant, dipped in café au lait.

Makes 1 Jar 

  • ½ cup (100 ml) Nutella
  • 7 oz (200 g) dark chocolate, 70% cacao
  • 3½ tbsp (50 g) butter
  • ¼ cup (50 ml) cream
  • 2 tbsp molasses
  • 1 tbsp water
  • 3½ oz (100 g) hazelnuts

Procedure 

  • Place the Nutella in a saucepan. Coarsely chop up the chocolate and place it in the pan. Cut the butter into small pieces and add it too, along with the cream, molasses, and water. Warm over low heat to make a smooth sauce. Move the saucepan off to one side.

  • Roast the nuts in a dry pan for 3–4 minutes. Mix them well and blend them into the sauce. Pour the crème into a jar with a tight lid. If stored in the fridge, it should keep for at least one week.

Enjoy!

Wednesday
Nov192014

Haters Gonna Hate, and Pop-Tart Stuffed Biscuit Donuts

This week, I took a peek at my website statistics, and saw an oddly high number of click-overs from one particular web forum. Curious, I clicked over to see what was going on.

Turns out, it was a thread about totally disgusting food blogger creations, and I was prominently featured. One of my recipes even warranted a little animated vomiting emoticon (oddly adorable), and a proclamation that "Sandra Lee must be her idol". 

You could call these commenters nasty or rude, and I certainly wouldn't correct you.

The funny thing is, though, these so-called "haters" have actually done me quite a service with their attentions--they significantly upped my web traffic, which ultimately translates to more income for me in various ways. Most obviously, more views means more ad revenue--to a reasonable degree, ads don't care if you're horrified by the content, they just care about if their ad is viewed. But this attention can also lead to increased income in other, indirect ways. For instance: maybe someone will click over to see exactly what is so hate-worthy and then think "the recipes are awful but gosh, this artwork is cute" and click over to my webstore and buy a print.

It reminds me of when I was in art school, and there was a very controversial show at the Brooklyn Museum. It got a lot of negative attention, but this didn't mean the show was a failure. It was crowded ALL THE TIME. My takeaway was this: it doesn't necessarily matter if the reaction is good or bad to your art. The idea is that you want to GET a reaction. So, you know, the fact that people are reacting in horror to my candy bar pie or my deep-fried cupcakes on a stick doesn't bother me--I consider it a badge of pride that I am being noticed.

Don't get me wrong: I'm not totally zen about it. If I ran into one of these commenters in person, I would hasten to do something small and snide, like not hold a door open for them or hustle so I could get into the grocery line before them with a cart full of pop-tarts and pop-n-bake biscuits.

With all of the above in mind, particularly the part about pop-tarts and pop-n-bake biscuits, I'd like to present a recipe for the haters: Pop-Tart Stuffed Biscuit Donuts. 

The recipe was inspired by an actual, classy recipe, which was made by a pastry chef reader, Stephany Hicks from South Carolina. She called them "Pie-Nuts" and made them with a real yeast raised doughnut dough and homemade pies inside. Because she's classy and talented.

Pie-nutsOf course, I went right in and made them somewhat trashy (I can't help it! I'm from New Jersey!) by substituting pie with pop-tarts, and doughnuts with pop-n-bake biscuit dough. Luckily, Stephany wasn't offended. She found it amusing, bless her sweet little soul.

How did they taste? 

Calorie-laden, slighty synthetic, and very sweet. The type of food that you know isn't necessarily good, but that somehow you can't...stop...eating. That is to say, awful and awesome, all at the same time. But...you already knew that, didn't you?

A dedication

This recipe is dedicated to everyone who has taken enough time to take issue with what I do--I paid for the ingredients with the money I earned from your web traffic. I think that deserves a new emoticon:

Note: I've called these "donuts" rather than "doughnuts"...because when paired with Pop-Tarts, it just felt more appropriate.

Pop-Tart Stuffed Biscuit Donuts 

Makes 4

Adapted from How to Make Doughnuts Using Biscuits from a Tube 

  • 1 tube of pop-n-bake biscuits (with 8 biscuits)
  • 1 Pop-Tart, cut into 4 equal pieces (I used a strawberry frosted--classic)
  • vegetable oil, for frying
  • a skillet for frying
  • confectioners' sugar, for dusting

Procedure

  1. Open up your tube of biscuits. Take out the biscuits, and flatten each one with your hand.
  2. Place a piece of pop-tart in the center of one of the flattened biscuits, and place a second on top. Seal the edges to keep the pop-tart contained.
  3. Repeat with the remaining biscuits and pop-tart pieces.
  4. Pour the oil in your skillet until it is about 1/2 inch thick. Heat the oil on medium heat until it has reached 375 degrees. Don't have a thermometer? You can also break a small piece of dough off and toss it into the pan. If it starts bubbling assertively right away, you're probably ready to rock and roll.
  5. Gently transfer one donut at a time into the pan. When they start to rise in the oil and turn brown, flip 'em. These are bigger than your typical donut, so they might require a little more frying time. 
  6. Once fully fried, transfer to the paper towels to blot excess oil.
  7. Gently cut one of the donuts open to check that it is cooked through. If they seem doughy inside, pop them in a 350 degree oven for 5-10 minutes until completely set inside.
  8. Once finished, dust with confectioners' sugar and serve warm.

What kind of Pop-Tart would you put in these donuts?

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