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by Heather Harris Brady

A new mini doughnut place opened in a town near us and it is an amazing thing to contemplate a case of 30 gorgeous little designer doughnuts. But what’s a girl to do when she wants doughnuts and they happen to be a good 45 minutes away on a Sunday morning? Just whip some up, of course!

These little doughnuts have greek yogurt, so they are nice and moist – the perfect vehicle for any toppings you can dream up. They’re also baked, so you don’t have to deal with deep frying. In the picture above the white chocolate has mini Guittard chips and the chocolate dip has toffee crumbs. Note – you will need a nonstick mini doughnut pan for these!

Mini Cake Doughnuts, Makes about 18

  • 1/3 c. soft butter
  • 2/3 c. granulated sugar
  • 1 egg
  • 1 t. vanilla
  • ¾ t. baking powder
  • ½ t. baking soda
  • 1/3 c. greek yogurt
  • 1-1/4 c. unbleached all-purpose flour
  • 2 T. milk
  • Toppings of your choice: frosting, glaze, couverture, crushed candy, mini chips, coconut, etc.

Preheat the oven to 375. Cream the butter and sugar together well, beat in the egg and the vanilla.

Beat in half the flour, and the yogurt.

Finally beat in the baking powder, baking soda, remaining flour and milk.

You should have a thick creamy batter. To keep the tins as neat as possible I put the batter in a pastry bag. I also greased the pan REALLY well, especially the upright center part of each impression.

Bake about 10-12 minutes, until light golden brown.

The tops get puffy and a little wonky, but that’s a good thing – more surface area for the toppings! Turn them out to cool.

Assemble your toppings and have them ready. I used 1 c. of white and 1 c. of dark chocolate couverture (melted), as well as toffee bits, mini chips and coconut flakes.

These will keep three to four days at room temperature. Freeze for longer storage.


Four years ago: Strawberry Cookie Cones
Three years ago: Traverse Cherry Pie
Two years ago: Strawberry Lemon Torte
One year ago: Chocolate Pie with Meringue Crust


gooseberrypie12_little-house-dunes

by Heather Harris Brady

I’ve been on something of a pie binge lately, between the fresh fruit on the shelves and the great pie place we passed while in the UP (twice). When we walked into the Three Seasons Cafe outside Manistique I told the DH, “Save room for pie, these ladies look like they know pie.” He said they would probably take that as a compliment, which I would hope, because it’s some of the highest words of praise I know. Where I come from, if you have a hand with a pie you have immortality.

When my first container of gooseberries came my way recently I was pretty excited.

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They were really tart, and I decided to turn them into a pie for no better reason than it sounded like something from a Beatrix Potter story – gooseberry, gooseberry, gooseberry PIE! I combined them with raspberries and streusel, then turned it into a crust. You could totally skip the crust though, and make it up as a crumble/crisp instead. In retrospect I think some diced dryish apples would be a good addition, to help soak up all the ample juice.

Gooseberry-Raspberry Pie, Makes one 9″ deep dish pie

  • 2 c. fresh gooseberries
  • 2 pts. fresh raspberries
  • 2 c. sugar
  • 3 T. quick-cooking tapioca
  • 2 T. cornstarch
  • One recipe pie crust (under Basics page, above)
  • One recipe streusel (under Basics page, above)

Slice a handful of the gooseberries in half and combine all the fruit. Toss it with the sugar, tapioca and cornstarch. Preheat the oven to 375.

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Line a pie pan with the crust and fill it with the fruit.

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Mix up the streusel and cover the fruit. Put the pie in the oven to bake for 40 minutes.

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If the streusel browns too fast, move the pie to the bottom rack and turn the heat down to 350. When the juice is bubbling around the edges take it out.

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While I first served this pie warm I thought it was actually better after it got cold. So it’s up to you. The filling will continue to thicken in the refrigerator. Serve with a scoop of vanilla ice cream.

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One year ago: Moroccan Style Semolina Flatbread

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My Favorite Movies/Shows – Food Related

  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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