All Things Foodie

Strawberry Buttermilk Baked Donuts

I haven’t posted in a while, but recently was at the grocery store and strawberries were on sale. I racked my brain for what to bake and I remembered I had just purchased a donut pan, so I decided to take a stab at Strawberry Buttermilk Donuts.

I was so surprised by how easy making baked donuts is and how incredibly delicious this flavor was! It was fresh tasting, sweet, moist and so satisfying. Please give it a try and let me know how yours turned out!

Strawberry Buttermilk Baked Donuts

Ingredients
14 cups all-purpose flour
34 cup sugar
12 tsp. baking soda
12 tsp. kosher salt
23 cup canola oil
12 cup buttermilk
1 egg
12 tsp. vanilla extract
12 cup finely chopped strawberries
2 cups confectioners’ sugar

Instructions

Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13-15 minutes. Invert donuts onto a baking sheet, set donuts on a wire rack; let cool completely.
Whisk remaining strawberries, confectioners’ sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.
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All Things Foodie

Breyers Gelato Indulgences

I am an avid ice cream lover and am always on the hunt for great store bought varieties. Most of them are just ok, but never as good or smooth as ice cream from an ice cream shoppe.

I recently tried Breyers new Gelato Indugences and was pleasantly surprised. I tried the Chocolate Caramel and the Raspberry Cheesecake flavors. They both were outstanding and so incredibly creamy and smooth. The Chocolate Caramel flavor is a rich chocolate with large, soft ribbons of decadent caramel. The Raspberry Cheesecake flavor is a cheesecake flavored base with thick swirls of raspberry flavored topping and a graham crust crumble on top! I am very happy with this new grocery store find and can see this as a weekly favorite for my girls nights and date nights. It is so good, I just may treat myself to a bite or two every night.

I found Breyers Gelato at Target for $5.99, but I am sure they have it at many stores.

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All Things Foodie

Scrumptious Strawberry Muffins and Bread

I bought some beautifully ripe strawberries this morning and was inspired to make strawberry muffins.

You will need the following ingredients:

3 cups of All-Purpose flour, 1 tablespoon baking  powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 tablespoons cinnamon, 1 1/4 cup milk, 2 large eggs lightly beaten, 1/2 pound (2 sticks) melted butter, 2 cups diced fresh strawberries, 1 1/2 cups sugar, 1 teaspoon vanilla.

Mix all dry ingredients together in a large mixing bowl except sugar. Mix wet ingredients in a smaller bowl. Create a well in the dry ingredients and pour the wet ingredients into the well. Mix until combined. Add sugar and strawberries and mix until combined. Pour batter into muffin tins and bake for 20 to 25 minutes or until golden brown at 350 degrees. The batter made 12 muffins and I also used a medium sized bread pan to make bread as well.

The muffins and bread were so delicious and the strawberries were juicy and so full of flavor. The hints of cinnamon provided a warm comfort throughout every bite. I delivered them to a few friends today as a nice surprise on this warm California day.

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All Things Foodie

Strawberry “Nicecream”

I was in the mood for ice cream when I got home today, but wanted to try to win the battle with being healthy, so I resisted the urge to drive to Baskin Robbins. Instead I turned some leftover strawberries into “Nicecream.”

I broke out my trusty little food processor and tossed in a cup of frozen strawberries, 1/4 cup of light coconut milk (I got mine from Trader Joe’s and it comes in a can), a drop of vanilla bean paste, one small squeeze of light amber agave syrup. I then blended all the ingredients until they became a smooth ice cream-like consistency. Scoop out of food processor into a bowl and enjoy! The result is a creamy, fresh flavored strawberry dessert that is guilt free and a close second to ice cream. I’m not going to lie and say it is better than Baskin Robbins Chocolate Chip Cookie Dough, but it is refreshing and delicious. You will be pleasantly surprised.

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All Things Foodie

Let’s Get Naked…With Our Cakes That Is

I recently came across a trend in cakes, Naked Cakes. These are beautiful layered cakes that have frosting in between the layers and very little to no frosting covering the entire cake. They are usually decorated with lovely fresh flowers and fruits and void of elaborate fondant coverings and designs.

This style of cakes has been very popular for weddings and showers lately and I must say, they are breathtaking ways to showcase a sweet confection. The minimalist, but extraordinary design of the cakes draw the focus to the colors used, and to the raw edges of where the cake meets the barely frosted layers. Many of the cakes also have a dusting of powdered sugar around the exterior of the cake, or a pretty caramel or fruit drizzle. I love the simplistic nature of these desserts and the endless possibilities for decorations. Some feel these cakes look unfinished, but I think the imperfections are the appeal of this cake. They show more personality and whimsy, which is perfect in my opinion.

I have included several of my favorite naked cakes below. Please enjoy and try to recreate them at home.

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All Things Foodie

Raspberry Tart

I recently went to Vegas with my dad and my sister and we stopped by my favorite Patisserie, Jean Philippe, at the Aria hotel.

We ordered the cheese danish, vanilla eclair, and the Raspberry tart. The tart was our favorite by far as it was so full of flavor and light and airy as well. The sweet treat is composed of a delicate vanilla cake base, raspberry cream, pistachio cream, fresh raspberries, white chocolate curls, and candied pistachios sprinkled on top. The flavors go together so perfectly and get better with each and every bite. It isn’t over powering and just the right amount of sweetness. I loved every morsel of this dessert and definitely suggest that you try one should you find yourself in Vegas.

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All Things Foodie

Pecan Bars

I love all the recipes that I can make during the fall. Pecan bars are one of my favorites that my grandma made.

The recipe is easy to execute and the results are amazing. You will need a 9 x 13 pan, an electric hand mixer, and the following ingredients.

Crust:

In a large bowl, stir together 2 cups flour, 1/2 cup sugar, and 1/2 tsp salt. Cut in 1 cup of cold butter until mixure resembles coarse crumbs or the butter is smaller than the size of a pea. Press evenly into lightly greased pan. Bake at 350 degrees fro 20 minutes.

While the crust is baking, make the filling.

Filling:

In a large bowl, mix 4 eggs, 1 1/2 cup light white corn syrup, 1 cup white sugar, 1/2 cup light brown sugar, 3 tablespoons melted butter, 1 1/2 tsp vanilla, 2 1/2 cups chopped pecans. Pour mixture over crust and bake for 25 minutes and allow to cool completely on a wire rack. Cut and enjoy!

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All Things Foodie

Mastro’s Butter Cake

Many of my friends have raved about the butter cake at Mastro’s. I have been to the restaurant many times for dinner but have been so full I have never ordered dessert. This visit to Mastro’s was specifically to try this sweet treat.

I was excited when the server brought the larger than expected individual butter cake to our table. It was a perfect golden brown color topped with a generous portion of vanilla bean ice cream, drizzled with strawberry sauce, fresh strawberries and orange segments arranged on the plate, and a heaping portion of whipped cream on the side. I made sure to get a little bit of everything in my first bite and it was spectacular. The cake was warm and crisp on the top, but soft underneath and melted so wonderfully in my mouth. The combination of all the flavors was so decadent and well paired. The butter flavor really developed after that first bite and got even better with every bite after. As hard as we tried, we could not finish the cake as it was very rich. I would recommend this dessert for sure and endorse it as worth the calories.  I suggest having a lighter dinner before the cake and add a glass of prosecco to end the evening.

I went to the Beverly Hills location which is located at 246 N Canon Drive. I was seated in The Penthouse which was super fun with a DJ spinning tunes and high energy.

Visit http://www.mastrosrestaurants.com for a restaurant located near you.

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All Things Foodie

Lemon Bars

Lemon Bars are one of my favorite sweet treats. I like them to have a good amount of tartness and a sweet layer of powdered sugar on top. It is the clash of the tart and sweet all in one bite that I adore. My friend Anna makes the best lemon bars around and I was lucky enough to have them twice recently.

I have posted her recipe below and will be trying my hand at making these sweets soon.

Anna’s Lemon Bars

Ingredients:

Crust

1 c butter softened

1/2 c white sugar

2 c all-purpose flour

Filling

4 eggs

1 1/2 c white sugar

1/4 c plus 1 T all-purpose flour

2/3 c lemon juice

Topping

Powdered sugar for dusting

Directions:

In a mixing bowl, blend all crust ingredients together and press into a greased 9 x 13 pan. Anna used Pyrex.

Bake for 15-20 minutes or until golden brown.

In another bowl, whisk together the sugar and flour for filling until mixed. Then whisk in eggs and lemon juice until incorporated. Pour over baked crust.

Bake for an additional 20 minutes and let completely cool. The bars will firm up as they cool.

Once completely cool, dust with powdered sugar. Cut into squares and serve.

Enjoy the tart, rich perfection these lemon bars provide.

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All Things Foodie

Southern Banana Pudding

I love the South! All the gentlemen, lovely ladies and the Southern accents draw me in. The food cooked from scratch with premium ingredients and full fat butter are mouth watering. I especially love the dessert, Southern Banana Pudding. 

Since I don’t live in the south, I need to get my fix somewhere and I often pop by Magnolia Bakery to satisfy my craving. They have perfected Banana Pudding and offer free samples for everyone who walks through the door. The bakery is an outpost of their flagship store in New York and I couldn’t be more pleased that there is a location in Los Angeles. The pudding has layers of vanilla wafers, fresh bananas, and vanilla pudding. I suspect there is some whipped cream folded into it to keep it light in texture. 

This pudding is divine and is packaged in three sizes, mini, small, and large. The bakery also offers catering sizes for parties. I promise this sweet fluff will tanalize your tastebuds and have you craving it time and time again. So get on over to your closest location and snap up a carton or two, you will go bananas over it. 

Magnolia Bakery Banana Pudding is $3.50 for the mini, $5 for the small, and $6.50 for the large. Single bowl is $35 (serves 10) the double bowl is $60 (serves 20) 

visit http://www.magnoliabakery.com for a location nearest you. 

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