Wednesday, August 30, 2017

Sour Cream Donuts

It's the last few days of August, can you believe it?? I have so many good things coming in these last few months of 2017 and I'm trying my hardest to slow down and savor every single one of them. 

I thought it would be fun to write out some things I've loved this month just to let you know about them, and to help me remember, too! Here we go!

First things first, the That Sounds Fun Podcast with Annie F. Downs. I have been super into podcasts this year, but this one makes me most excited to see when a new episode starts downloading. The topics of conversation are usually Jesus and FUN - it doesn't get any better than that. 

Garden City: Work, Rest, and the Art of Being Human by John Mark Comer. I was introduced to this book when John was on the That Sounds Fun Podcast, and it's been a great read. I highly recommend it!

Whole30. After what I've dubbed "Chaotic August" my body needed a reset, so we're doing another round. Thankfully we'll be finished before our vacation at the end of September!

Drunk Elephant T.L.C. Sakuri Babyfacial has saved my skin after "Chaotic August". My skin flipped out, and I think it was a perfect storm of stress, eating things out of my norm, and hormones. I have reactive skin anyway and the combo of all that wasn't great. Babyfacial is the only thing that helped. 

THESE Donuts! Actually, any donuts, but these turned out really nice and extra pretty. 

These are sour cream donuts, and we glazed them with a brown butter glaze. Did you know that brown butter is one of my favorite smells of all time? See also - lemon zest & sugar, and slightly burnt caramel. So good, all three. 

These donuts have such a great texture, and while they are not a yeast donut, they are fried which I prefer. They turned out so pretty and making a tiny slice around the top of the dough before frying made these look so rustic. Add 10 points for that. 

Sour Cream Donuts with Maple Brown Butter Glaze

For the Donuts

3 1/2 cups all purpose flour
1 tbsp baking powder1/2 tsp baking soda1 tsp cinnamon1 tsp nutmegpinch of salt1 cup granulated sugar2 eggs1/3 cup butter, melted1 tsp vanilla1 tsp lemon zest1 cup sour cream
Canola oil, for frying 

In a large bowl combine flour, baking soda and powder, cinnamon, nutmeg, and salt. Whisk to combine and set aside. 

In the bowl of a stand mixer cream together sugar and both eggs, vanilla, and lemon zest. Slowly pour in the melted butter making sure to incorporate fully. Add in half of the sour cream, beating until combined before adding the remaining sour cream and mixing until smooth and creamy. 

Add wet ingredients into the dry and mix together with a spatula until a smooth, sticky dough is formed. Roll dough out onto a piece of plastic wrap and wrap tight. Refrigerate overnight. 

When you're ready to begin frying, remove dough from the fridge and let rest on the countertop while you prepare the oil. In a heavy-bottomed pot, bring about 2-3 inches of oil to exactly 350 degrees. 

While the oil heats, roll dough out onto a flour surface to about 1/2 inch thickness. Using a large cutter, cut dough into 12 rounds, and then cut the centers out with a small cutter. Take a pairing knife and make a shallow cut all the way around the dough to make the extra texture on top of the donut. 

Drop three donuts at a time into the hot oil. Once the donut floats to the top, allow to cook about 1 minute before flipping the donut over and cooking for an additional 1 minute. Remove from oil and allow excess oil to drip off before placing on a cooling rack lined with paper towels. Continue for the remaining donuts and donut holes. 

For the Glaze

3 cups icing sugar
3 tbsp maple syrup
1/2 tsp vanilla
3 tbsp brown butter
3-4 tbsp milk

Combine icing sugar, syrup, vanilla, brown butter, and 2 tablespoons milk in a bowl. Depending on the thickness of your glaze add more milk to desired consistency. 

After donuts have cooled dip donuts in glaze and allow to set for a few minutes before serving. 



Thursday, August 24, 2017

Toasted Coconut Limeade + SkinnyPop Popcorn

Friends! How has your August gone? Kyle and I have started to call this month "Chaotic August". It's been nothing short of chaotic in our lives, and we are both looking forward to the vacation we have scheduled in October. 

We've been doing our best to come up with ideas to just relax on the weekends, and one of our favorite things to do is EAT! Duh! We really like to just relax with a movie and some really great snacks, and that's what I'm sharing today!

One of our favorite snacks while movie-watching is popcorn (revolutionary, I know), but we like to ramp up the flavor with exciting popcorn and drink combos. One of my personal favorites? This tangy, coconut limeade paired with the Naturally Sweet Popped Popcorn from SkinnyPop. The tangy limeade is the perfect pairing with the subtle sweetness of the popcorn. SO GOOD. 

The folks at SkinnyPop have come up with a few pairings of their own that are a little more high octane than my pairing. I'm super interested in trying the coconut margarita paired with the new jalapeƱo flavor. What pairing sounds good to you guys? (PS - scroll down for the limeade recipe!)

Toasted Coconut Limeade

Lightly Adapted from The Kitchy Kitchen Cookbook by Claire Thomas

1 cup sweetened coconut flakes, toasted 
10 limes, halved and juiced (keep the halved rinds)
1 teaspoon coconut extract
1/2 teaspoon mint extract 
2 1/2 cups boiling water
1 1/2 half cups coconut water
1/4 cup agave

Place the halved lime rinds into a large bowl along with the toasted coconut and extracts. 

Cover rinds with boiling water and allow to steep for 10 minutes. 

While the rinds steep, place lime juice, coconut water, and agave into a pitcher. 

Strain the lime coconut mixture into the pitcher with the lime juice. Using an immersion blender, pulse a few times to ensure the mixture is fully combined. 

Chill for an hour and serve with extra lime, coconut, and ice. 

Happy snacking! 

Saturday, August 5, 2017

Peach Fluff

I am so excited to be sharing this very famous (at least in our house) recipe today! This one brings up so many memories for me as we had this at a close friend's home quite a few times when I was growing up. This also happens to be one of my dad's favorite recipes, and since his birthday was recently I was able to surprise him with it! Food gifts are my favorite to give! 

This recipe is a summer staple. It's fairly easy to make, and it makes A LOT so if you have a picnic or BBQ to go to this would be the perfect option. This dessert also looks impressive in the pan, and it's a great way to use up the best summer fruit....PEACHES! 

This dessert starts with a shortbread-like crust with delicious pecans in the crust. I toasted mine and it gave it an extra nutty flavor. The crust is topped with a sweet cream cheese mixture, and then all of that gets finished with a peachy, fruity, delicious topping. Crunchy, nutty, sweet, tangy, peachy! This hits all those delicious notes all in one bite. 

May I introduce you to: Peach Fluff!

Peach Fluff

recipe from a sweet lady at church who was gracious enough to share it with me!

To Make the Crust

1 1/2 cups all purpose flour
1/4 cup brown sugar
1 cup pecans, toasted and finely chopped
1 1/2 sticks unsalted butter, melted 

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl and press into a 13 x 9 inch glass baking dish.

Bake for 15 minutes. Remove and allow to cool. 

To Make the Cream Cheese Filling

1 8oz tub Cool Whip, defrosted 
1 8oz brick cream cheese, softened 
1 cup powdered sugar

In a large bowl combine all ingredients with a hand mixer on medium speed until light and fluffy. 

Spread mixture onto cooled crust.

To Make the Peach Topping

1 cup water
1 cup sugar
2 tablespoons cornstarch
1 3oz box peach Jello
8 fresh peaches, chopped

Add water, sugar, and cornstarch in a medium saucepan over medium heat. Cook until sugar is dissolved and mixture is thick and clear.

Remove thickened mixture from heat and add in box of peach Jello. Whisk until combined.

Add chopped peaches into thickened sugar mixture and stir to combine.

Pour peach topping over cream cheese filling.

Refrigerate for at least 2 hours.

I hope your family enjoys this dessert as much as my family does! Happy summer to you and yours!