Fresh Strawberry Doughnuts & Strawberry Puree Glaze (Whole Wheat)

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Fresh Strawberry Doughnuts 

Yields 12

Batter

1 Cup Whole Wheat Flour

¼ Cup to 1/3 Cup of Sugar (base on personal preference of sweetness)

2 Teaspoons of Baking Powder

¼ Teaspoon of Salt

¼ Teaspoon of Nutmeg

½ Cup + 2 Teaspoons of Skim Milk

4 Tablespoons of Butter (melted)

1 Egg

1 Teaspoon of Vanilla Extract

8 Strawberries (diced)

Strawberry Glaze

1 ¾ Cup of Powdered Sugar

4 Strawberries

1 Tablespoon of Skim Milk

¼ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 350°.
  2. Mix flour, sugar, baking powder, salt, and nutmeg together. In a separate bowl, mix the egg, milk, vanilla extract, and butter. Make sure the melted butter has cooled enough that it will not cook the egg when added to the wet ingredients.
  3. Adding your wet ingredients, to your dry, whisk together to form your batter. Once thoroughly mixed, fold in the diced strawberries.
  4. Pour your batter into either a gallon Ziploc bag or an icing bag. Snipping a hole into one corner of the bag, use to pipe the batter into a greased doughnut pan.
  5. Bake the doughnuts for 12-13 minutes. I baked for exactly 12 and then allowed the doughnuts to rest in the pan for 5 minutes before popping them out.
  6. Glaze – to make your icing, begin by adding the strawberries, the milk and the vanilla extract into a food processor or blender to puree together. Once pureed, add this mixture to your powdered sugar and whisk until the glaze is formed.
  7. Immediately upon popping your doughnuts out of the pan, brush the glaze on each one. Allow the glaze to set for 3-5 minutes, and add another coat. I ended up having enough glaze to brush on three coats. The multiple layers of glaze created a beautiful pink color and cracked perfectly when I ripped into the first doughnut.

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Cranberry Almond Biscotti dipped in White Chocolate (Whole Wheat)

I’m a hot beverage fiend. Tea, coffee, even just plain hot water…I’ll take it. So, naturally, I’m a big fan of any treats that pair well with these beverages! Cue the Biscotti.

I used to make biscotti quite a bit before I switched to whole wheat baking. I was so obsessed with mastering scones and biscuits, that I unfortunately forgot about my favorite tea time partner. I have a fairly simple recipe here for Cranberry Almond Biscotti dipped in ever-glorious White Chocolate. Brew yourself a hot cup and give these lovely italian confections a try 🙂

Just as an FYI, these make an awesome Holiday gift, lending to their festive colors!

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White Chocolate Dipped Cranberry Almond Biscotti

Yield 20-24

Dough

1 ¾ Cups of Whole Wheat Flour

2/3 Cup of Sugar

1 ½ Teaspoons of Baking Powder

½ Teaspoon of Salt

1/3 Cup of Roughly Chopped Almonds

¼ Cup of White Chocolate Chips

½ Cup of Craisins

* I used an additional ¼ Cup and finely chopped for a garnish (Optional)

2 Eggs

1 Tablespoon of Vanilla Extract

¼ Cup + 2 Tablespoons of Olive Oil (or oil of choice, I like the crispness from the olive oil)

Turbinado Sugar for Garnish (Optional)

White Chocolate Dip

1 ½ Cups of White Chocolate Chips or Candy Melts

* If using chips, add 1 Tablespoon of oil and microwave at 50% power in 30-second intervals, stirring after each round. If using Candy Melts, follow the directions on the package

* Dip half of your biscotti in the white chocolate. Garnish with chopped craisins and a sprinkle turbinado sugar.

Directions

  1. Preheat oven to 300°.
  2. Mix your flour, baking powder, and salt in oil bowl.
  3. In another bowl, mix your oil, sugar, vanilla extract, and eggs. After thoroughly mixed, fold in your craisins, almonds, and white chocolate chips. Slowly add your flour mixture, mixing as you pour. I generally start with a fork and finish off mixing with my hands.
  4. Chill your dough in the refrigerator for roughly ten minutes.
  5. Line two baking sheets with parchment paper then spray with non-stick spray. Take half of your dough and place on one baking sheet. Place the second half on the other.
  6. Form each dough ball into a long, rounded log. They will bake outwards, so the log shape will help to give the biscotti their trademark shape.
  7. Bake the dough for approximately 34-36 minutes, or until the bottom edge is lightly golden.
  8. Take your baking sheets out of the oven and leave to cool, roughly 10-15 minutes. Reduce your oven to 275° while your biscotti cool.
  9. You will now cut your biscotti horizontally, to give you long slices. I used a long bread knife. Start on one end and lean into the knife. Try not to saw through to avoid cracking the cookie.
  10. Lay your sliced biscotti several inches apart and bake for another 10-12 minutes.
  11. You can either enjoy your biscotti once they cooled, or you can sexify them a little bit! I dipped half in white chocolate, then garnished with chopped craisins and raw turbinado sugar. Enjoy :).

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Glazed Donuts a la Krispy Kreme (Whole Wheat)

Donuts or Doughnuts?…that is the question. Well, I know the answer, I just don’t necessarily use it. Yes, it is in fact doughnuts, but I find that to be a pain in the butt to type out. I stick with nice and simple DONUTS. On the topic of donuts, I have made the most killer at home version of a Krispy Kreme using…you guessed it…Whole Wheat Flour.

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For these bad boys, I utilized White Whole Wheat Flour. It has the same nutritional composition as regular, old whole wheat but is milder in taste and finer ground. I’m generally pro- Stevia in my recipes, but god damn. Krispy Kremes without true sugar is like pizza without cheese – why even bother? Yet, I still found out how to make these light and fluffy with wheat and skim milk. I am pretty darn proud of myself. You need to give this guilty pleasure a go and you’ll be gloating too. I never realized how simple these would be to cook! When you pan fry them, they’re golden and ready in four minutes flat!

The glaze is my favorite part of these. My brother Chris actually said, “I wish I could drink this like a milkshake.” If you’re ready to join me on this delectably sinful journey, read on for my recipe!

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I am an absolute ding dong and realized AFTER I assembled my dough and set it to rise that I did not have a donut cutter. I improvised! I used the lid of a mason jar and a little mini corer and was still able to achieve familiar, albeit small, donut shapes.

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When you rip these apart, you won’t believe that you achieved such delicate air bubbles in a whole wheat donut! My sticky dough method of baking is definitely a pain, but I promise it is always worth it!

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Cinnamon Rolls a la Cinnabon (Whole Wheat)

Stopping by the mall is an incredibly dangerous task. I’m not talking about blowing my money on clothes or unnecessary iPhone cases at the nifty kiosks, but the SMELLS. I do not understand how any one can walk into a mall and not be immediately drawn to Cinnabon. Unfortunately, eating one of those delectable rolls is probably the caloric equivalent of my Thanksgiving dinner. I have been on a mission to nail my own version at home, with a few substitutions so I do not have to experience quite as much food guilt. After SEVERAL failed attempts, I have established a blissful Cinnamon Roll recipe. The worst part of my failed attempts was that the rolls were depressingly dry. Not these though! I believe I have recreated the ooey gooey, rip apart softness of the Cinnabon. This will probably be one of the messiest doughs you work with, but I promise you the end results will pay off.

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I made such subs as whole wheat flour, skim milk, and even Stevia for the dough. I, of course, didn’t skimp on the brown sugar for the filling because that would just be blasphemous. The best part, however, is the cream cheese frosting. I would be licking it out of the bowl if I lived alone and there was no one to witness my shame.

Many people will bake their cinnamon rolls packed together in a dish. Unfortunately, that just doesn’t cut it for these whole wheat versions. I instead spread them out on a parchment paper lined baking sheet. It allows the rolls to expand out while baking and gives the illusion of being a massive roll. This dough is super fluffy, so it really does expand quite a bit. Also, you might be surprised by the relatively low baking time of only 10 to 11 minutes at 375 degrees. They will be just barely done but this is key to keeping the rolls soft. It’s typical with rolls made of white flour to let them brown nicely. Waiting for that to happen with the whole wheat rolls, however, would just cause them to dry out.

There are many steps involved but if you have any questions along the way, I would be happy to help 🙂

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