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

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

Fresh Fruit Galettes

I was watching The Barefoot Contessa the other day and was inspired to make her Fruit Galette.

The french pastry is super easy to make and I promise your home will smell amazing as they bake. You will need to purchase frozen puff pastry dough and fresh fruit of your choice. I used strawberries and Granny Smith apples. You will also need sugar, cinnamon and butter. I like to use unsalted butter for all of my baking needs. Apricot jam will be used to make a glaze. A knife, measuring cup or a regular spoon, and a cutting board are all needed.

You will need to thaw the puff pastry dough for about 30-45 mins until it is defrosted and ready to use. Then simply cut it into rectangular shapes. When I unfolded mine it naturally had lines to make three long sheets from where it was folded. I cut it along those lines and then halved those so I ended up with 6 small rectangles. Slice your fruit thinly and evenly spread onto the pastry dough in whatever pattern you like. Generously cover the top of the fruit with sugar. The sugar will sweeten the fruit and caramelize upon baking. I sprinkled a bit of cinnamon on the apples to add extra holiday flavor. Cut small bits of butter to dot on the top of the sugar. This will ensure richness and a beautiful color to the top of the pastry. Bake at 350 degrees for 40 minutes or until the pastry is puffed and a nice golden brown color.

Take out of the oven and let cool. While they cool you can make the glaze. Take a cup of the apricot jam and add a bit of water to thin it out and mix in a saucepan to heat through. Take a pastry brush and gloss the tops of the treats with the glaze. The thin layer will leave your pastries looking store bought and add to the depth of flavor.

Let the glaze set and serve!

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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

Blue Plate Oysterette

I was recently invited to dinner at Blue Plate Oysterette. It was a lovely night, the Southern California weather was perfectly temperate with a slight breeze. We decided to enjoy it and walk the few blocks through the neighborhood to dinner.

The restaurant is so cute, with an outdoor seating area and indoor accommodations as well. The vibe is laid back, inviting, and instantly comforting. There is a chalkboard with specials of the day, a light up wooden arrow with the word “Oysters” on it pointing toward the oyster bar, and maps on the tables that inspire talks of travel destinations and places with great seafood. The menu selection is mostly seafood based, but there are options for those of you who are more burger and fries types. There is something on the menu that is sure to strike your fancy.

We ordered oysters with champagne to start and had lots of fun deciding which ones were our favorites and powering through the larger ones. The undressed lobster roll with french fries was amazing dipped in melted butter and reminded me of the Hamptons. The bouillabaisse was so full of flavor and delicious.

Being a sweets lover, I ordered the strawberry shortcake for dessert, which was two generous portions of buttery pound cake with layers of fresh strawberries and vanilla bean whipped cream. The table behind us asked what it was, so I offered them a bite and they loved it so much, they ordered one too.

All the fellow diners at the surrounding tables on the patio were super friendly, which made the atmosphere of the restaurant unpretentious and perfect for a Sunday dinner. The service was wonderful and no one gave us any grief when we were the last table to leave.

The restaurant is a great addition to the neighborhood. The excellent food and laid back feel with keep me coming back for more.

Blue Plate Oysterette is located at 8048 W 3rd St, Los Angeles, CA 323-656-5474

http://www.blueplatesantamonica.com

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