Courses Archives: Dessert

Cinnamon Baked Donuts by Ina Garten Food Network

Cinnamon Baked Donuts by Ina Garten Food Network

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg lightly beaten
  • 1 ¼ cups whole milk
  • 2 taespoons unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • For the toppping:
  • 8 tablespoons 1 stick unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  • Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  • Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  • For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

Notes

Our kids love this recipe, grownups too. The donuts melt in your mouth, so good! Submitted by Michael Aloi

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Chocolate Chip Cookies

Chocolate Chip Cookies

This is adapted from Cook's Illustrated's Perfect Chocolate-Chip Cookie recipe
Prep Time 1 hr
Cook Time 16 mins
Course Dessert

Ingredients
  

  • 1 ¾ cups unbleached all-purpose flour
  • ½ tsp baking soda
  • 14 tbsp unsalted butter
  • ½ cup granulated sugar
  • ¾ cup dark brown sugar (you can use light brown and be wrong, if that's your thing)
  • 1 tsp salt
  • 3 tsp vanilla extract
  • 1 large or extra large egg
  • 1 large or extra large egg yolk
  • 1-1/4 cups semisweet chocolate chips Who measures this? Throw the bag in.

Instructions
 

  • Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in skillet (preferably non-stick, but dance with those that brung ya) over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. You will definitely lose track of how often you've done this - more cycles is fine. Just keep cleaning up the kitchen while it rests and for Pete's sake, use a timer!
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and give the dough a final stir to ensure no flour pockets remain.
  • Dough onto sheets
  • Bake 'em 10-14 min.

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