Thursday Treats: Light-as-Air Glazed Donuts {150 Best Donut Recipes}

Mmmm, Donuts. I don't eat donuts very often, but I know which ones I like.

These ones, I like :D

The recipe is pretty straight-forward and quite simple to make. As always, be sure to read the recipe through and have your ingredients prepped.

Mine were not quite "light-as-air" as I'd hoped, but it could've been my own fault. I will definitely make these again and also try out the other 149 recipes :D

Light-as-Air Glazed Donuts

150 Best Donut Recipes, Fried or Baked

George Geary

1 cup + 1Tblsp whole milk, warmed to 110F {43C}

2 pkgs {1/4oz//8g} quicke-rising {instant} yeast

3 egg whites

3 Tblsp oil

2 tsp vanilla

3 cups all-purpose flour, divided {approx}

3/4 cup rice flour

1+1/2 Tblsp sugar

1 tsp salt

oil for frying

2 cups icing sugar + water for glaze

1. In mixer bowl, sprinkle yeast over milk and stir with a fork. Let stand until foamy, about 5 minutes.

2. Attach bowl to mixer fitted with paddle attachment and add egg whites, oil, vanilla, 1 cup of flour, rice flour, sugar and salt to the yeast mixture. Let stand in bowl for 10 minutes. On low speed, mix just until blended, then gradually add just enough of the remaining flour until the dough starts to pull away from the sides of bowl. Increase speed to medium and beat for 1 minute.

3. Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, about 30 minutes.

4. On a floured work surface, roll out dough to slightly thicker than 1/4 inch. If dough is tacky, dust with additional flour. Cut dough with cutter into 18 doughnuts, re-rolling scraps as necessary. Place at least 1 inch apart on parchment lined baking sheets. Cover with a clean kitchen towel and let rise for 20 minutes.

5. Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches of oil over medium heat until the temperature  registers 360F. Deep-fry 3-4 donuts at a time in hot oil turning once with wooden chopsticks, until golden brown, about 15 seconds per side. Using a slotted metal spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

6. Make your glaze by adding enough water to the icing sugar to create a thin consistency. Glaze donuts while still warm, and place on rack to cool.

Thursday Treats: Boiled Chocolate Cookies {Company's Coming} + No-Bake [Nutella] Cookies {Me}

For some reason, I had my heart set on making No-Bakes this week. The first time I had made them was for college lunch and I remember having tray full stacked on the racks. Making treats was one of my favourite things to do in the kitchen.

I searched in at least 10 of my cookbooks for this classic treat, when finally I came across this one in one of my Company's Coming books. I'll admit, I was ready to just use a recipe online! The only thing is, my memory is either getting really bad, or the recipe at college is one-of-a-kind; the recipe doesn't jive with what's in my head :P

I definitely remember putting PB in the mixture though, so I put some Nutella in mine--I'm out of PB.

The cookies are very moist with a hint of Nutella. I love the flavour of the oats, and since I didn't put very much sugar, these cookies have a dark chocolate taste to them.

Excellent for Valentine's Day...you can indulge without getting sick of chocolate {although, I don't who would! :P}

Boiled Chocolate Cookies

Tempting Treats & Cookies

Company's Coming

2 cups sugar

1/2 cup butter

1/2 cup milk

1/2 cup cocoa

2+1/2 cups quick-cooking rolled oats {not instant}

1. Combine first 4 ingredients in medium saucepan. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat.

2. Add rolled oats. Mix well. Let stand for 15 minutes. Drop, using 1 tbsp for each, onto waxed paper-lined cookie sheets. Chill for about 1 hour until firm.

My Version

1/2 cups sugar

1 cup butter

1 cup milk

1/2 cup cocoa

1 cup Nutella

3 cups quick-cooking rolled oats {not instant}

1. Combine first 5 ingredients in medium saucepan. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat.

2. Add rolled oats. Mix well. Drop, using 1 tbsp for each, onto waxed paper-lined cookie sheets. Chill for about 1 hour until firm, or let stand at room temperature till set.

Enjoy!

Thursday Treats: Chewy Chocolate Chip Cookies {America's Test Kitchen: Family Cookbook}

This is my absolute, favourite chocolate chip cookie recipe. I've tried many, and although I'm up to making ones that are bragged on...I will always run back to this recipe. They are perfect. 

Chewy Chocolate Chip Cookies

America's Test Kitchen: Family Cookbook

3+1/3 cups flour

3/4 tsp baking soda

1/2 tsp salt

16 tblsp {2 sticks} unsalted butter, melted and cooled

1+1/4 cup packed light brown sugar

1/2 cup sugar

2 large eggs

2 large egg yolks

1 tblsp vanilla

2 cups chocolate chips {12 oz bag}

1. Heat the oven to 325. Whisk flour, baking soda, and salt together in a bowl.

2. Beat the butter and sugars on medium speed until combined, 1-2 minutes. Beat in the eggs, egg yolks, and vanilla, until combined.

3. Reduce mixer speed to low and mix in the flour mixture until combined. Mix in the chocolate chips until incorporated.

4. Using a small cookie scoop, form dough and place on baking sheets. Bake 8-10 minutes {rotate sheet halfway through baking time}, or until the edges are golden brown. Let cool on baking sheets for 1 minute and then transfer to wire cooling racks.

5. Enjoy!!