I wanted to share these super cute and (actually) quite simple grill cupcakes. They are perfect for a summer BBQ and will have all your guests in awe!
Category Archives: Good Eats
double glazed donuts
Anyone else a donut fan? I love making baked donuts because they are so easy and such a fun treat. Nothing beats a true Krispy Kreme donut…but these are pretty darn good for homemade.
These are cake donuts and I find refrigerating is not the best way to store them. Instead keep in a sealed container like a cake plate to keep them fresh and soft. The first glaze really keeps them moist but if you reheat them for a few seconds they are a-mazing.
Chocolate Double-Glazed Baked Donuts
Makes twelve donuts
Batter:
- 2 cups Flour
- 3/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp nutmeg
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 cup Milk
- 1/4 tsp Lemon juice or White Vinegar
- 2 beaten Eggs
- 2 tbsp melted Butter
Powdered Sugar Glaze
- 2 cup Powdered Sugar
- 3 tbsp Milk
- 1/4 tsp Vanilla
Chocolate Glaze
- 1.5 cups Ghirardelli melting wafers
Directions
- Add lemon juice to milk (this is a substitute for buttermilk).
- Preheat oven to 425. Spray Donut pan with non-stick spray
- Combine dry donut ingredients in large bowl.
- Add milk, eggs and butter.
- Stir just until well mixed.
- Fill each ring of the donut pan about 2/3 but make sure it doesn’t top center hole. (The dough is thick so I often use a spoon to make it easier
- Bake about 8 minutes, until fully baked. They should round up a bit
- Let cool then remove from pan and set on cooling rack.
- In a small bowl just big enough to dip donuts, combine glaze ingredients and stir until smooth
- Dip top of donut in glaze.
- Return to cooling rack. (You may want to use a paper towel or wax paper under the rack to pick up any drops)
- Wait a few minutes for the glaze to set.
- Follow directions on the bag of Melting Wafers
- Dip top of donut in chocolate glaze– let cool, and enjoy!
I’ve featured these before but these pictures are a lot better 🙂
See the original post here.
ina garten’s chicken pot pie simplified
I love chicken pot pies and I’ve made this Ina Garten recipe easier. Whats even better it makes two full pot pies!
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reese’s puppy chow
Did anyone else Reese Witherspoon’s hilarious instagram about Reese’s pieces?
Well, I’m sure you’ll be changing your name to Reese so you can call this puppy chow your own, it’s just that good. I found the recipe on pinterest from Mom on Timeout. I have been thinking about it and after successfully completing Whole30 I was wondering if I should make it…but hopefully my husband eats most of it 😉
I slightly changed the recipe to meet my own preferences but the inspiration is from the blog listed above. My adapted recipe is below. I didn’t want it to be overly sweet (like c’mon look at the ingredients!) so I used rice chex instead of chocolate, opted to not include peanuts and used chocolate almond bark instead of CandiQuik. The ingredients and proportions I used are below and steps are with the pictures.
Box of Rice Chex cereal (12.8 oz)
2- 3/4 cups powdered sugar divided into ziplock gallon bags
16 oz chocolate almond bark
1 cup reese’s peanut butter chips
1-10 oz bag of reese’s mini’s
1 bag of reese’s minatures, chopped either into 1/2 or 1/4
Start off by mixing a cup of peanut butter chips with Chocolate almond bark and melt to the almond bark directions, mine took just 90 seconds.
Because my dishwasher was running, I laid out half of my chex and drizzled with the peanut butter/almond bark mixture and then layered the second half and did the same on top rather than mixing in a bowl and quite frankly, I’m glad I did that bark is annoying to get out of bowls and I could just toss the parchment.
Take two gallon ziplock and put 3/4 cup of powered sugar in each bag, place half the mixture in each, zip and shake.
Unzip the bag and add the reese’s mini’s and chopped reese’s miniatures. I followed the other directions and honestly I don’t see any reason to throw the pieces in before. I think its probably easier to just pop them in at the end and do a quick mix, just be gentle so the chex don’t break.
How divine does this look? We can’t wait to eat some while trick or treaters come by Monday night…hopefully this keeps us from eating their candy, hopefully.
wassail recipe – the smell of my holidays
This wassail makes all of my childhood (and who am I kidding, present day) holiday memories come right back. My grandmother always makes it and not only does smell amazing but its so delicious. Everyone in our family loves it and its always a staple. She always serves it in huge batches and I’m constantly refilling my mug. If you aren’t familiar with it, its basically an enhanced apple cider with German origins.
The recipe is so simple. I’ll be serving this up here for us while we hand out candy to trick or treaters but made it ahead of time on the stove and bottled it in mason jars to have some to easily reheat and freeze since its just the two of us.
Wassail
3 parts apple cider
2 parts cranberry cocktail (if you use cranberry juice, use more sugar to sweeten)
1 part OJ or pineapple juice, or both)
Sugar to taste (approx 1-1.5 cups in a gallon)
7-8 cinnamon sticks, 5-6 whole cloves in cheesecloth
Bring to a boil and let simmer
I used:
6 cups cider
4 cups cranberry juice
2 cups orange juice
1 1/4 cups sugar
Do you have any family favorite holiday drinks?
award-winning spicy & tart blueberry pie
I love participating in our local farmer’s market but the judges and competition are tough! This year I couldn’t believe I actually got third place! I pretty much went into it with low expectations but was thrilled!
The pectin in the apple really helps to firm it up so its more substantial and not soupy…if you’ve made blueberry pie before you know what I mean 😉
Filling:
3/4 cup sugar
4Tablespoons water
3 Tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
2 granny smith apples, peeled, cored and diced
3 Tablespoons unsalted butter
1) Combine 1 1/2 blueberries, the sugar, and 2 tablespoons of the water in a medium saucepan. Set over low heat and cook, stirring often until the blueberries have become very juicy and the sugar has dissolved. Mix the cornstarch with the remaining water, then stir in about a third of the blueberry juices. Stir the cornstarch mixture into the saucepan, return to the heat and cook stirring constantly until thickened and clear (3 min)
2) Remove from the heat, scrap the filling into a medium bow and stir in the spices. Let cool.
3) Set a rack at the lowest level in the oven and preheat to 375
4) Fold the remaining blueberries and apple into the cooled filling
5) Scrap into the piecrust and spread evenly. Dot with the butter and arrange the top crust. Brush with egg wash and sprinkle with sugar
6) Place the pie in the over and decrease the temperature to 350 F. Bake until the crust is baked through and the juices are actively simmering, about 45 min.
7) Cool the pie on the rack and serve warm
Crust
2 cups all purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon sea salt
8 Tablespoons chilled butter, cut into 12 pieces
1) Combine the flour, sugar, baking powder and salt in a food processor, pulse several times until combined
2) Add the butter and pulse again until the butter is finely mixed into the dry ingredients.
3) Use a fork to beat the eggs until the yolks are broken and pour into food processor. Pulse again until the dough almost forms a ball.
4) Invert the dough onto a lightly floured surface and gently knead together 3-4 times to make it smooth.
5) Divide the dough into 2 pieces, form them into disks and wrap them each in plastic. Chill for a few hours before rolling.
6) Before rolling the dough, place on a floured surface and gently knead until smooth and malleable.
The recipe came from this book.
stamped fondant cookies
I am so happy with how these turned cookies turned out! I had seen similar cookies online but there wasn’t a tutorial just a single picture. I went on the hunt and sourced my own ideas for my in-laws fortieth anniversary party favors for this weekend. These sugar cookies are covered in a marshmallow fondant and stamped with this cute set of letters.
twenty eight birthday cupcakes
Today is my twenty eighth birthday and coincidentally this batch came up with 28 cupcakes. Must be fate. I made this in its cake version last week and it went so fast I decided to bake cupcakes to bring to my office for my birthday
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easter bunny cookies
I absolutely love Easter! I have so many good memories from Easter as a kid that I try to make an effort to make it special as an adult…but its not as fun when you have to buy your own Easter dress and don’t wake up to a pre-made basket of goodies! 🙂
buttermilk oven roasted drumsticks
I don’t know why I have always replaced drumsticks in recipes…this recipe reminded me how GOOD they are. These 6 drumsticks rang up at $2.80! Yummy and cheap?
These are great to make in a pinch. Just around 35 minutes to cook in the oven and a few more under the broiler. They marinate all night so the meat is tender is full of flavor.
Oh my goodness look at how YUM these look!
Perfect little meal here for a busy weeknight. The chicken is so juicy and a nice mix from the traditional chicken breast.
This recipe is from Julia’s Album. The directions are slightly different based on how I prepared them.
Ingredients:
1 cup buttermilk
1 tablespoon olive oil
5 garlic cloves, minced
1/6 bunch of fresh parsley, minced
1/2 teaspoon regular salt
1/2 teaspoon freshly ground black pepper
6 chicken drumsticks
Directions:
Mix all the ingredients (except the chicken) in a medium mixing bowl.
Using tongs place drumsticks in the mixture, making sure to coat all sides.
Seal bowl with plastic wrap and leave in fridge overnight (I did 18 hours).
Heat over to 400 degrees and place drumsticks alternating directions so they fit in a casserole dish.
Cook for 30-40 minutes, chicken juice should run clear and be at 165 degrees.
Broil for a few minutes to your liking.
