Saturday, May 18, 2019

Big Batch Strawberry Shortcake Donuts

Want to know what's a good idea? 
Making a glazed donut the base for strawberry shortcake. It's a genius idea, in fact. 
Strawberry shortcake is one of my favorite desserts... I generally like it on a biscuit base but won't say no if it's served on angel food cake or a vanilla cake. I have been making A LOT of donuts lately and I had a light bulb moment where I thought, "how amazing would these glazed donuts be with strawberries and whipped cream?" 
Of course the internet was there to let me know that I was not the first person to think of this. I just want to know; if so many people have already had this idea, why weren't they telling me about it? 
Anyway, this is my version of a strawberry shortcake doughnut and I'm in love. The airy texture of the donut works sooooo well for shortcake. Imagine peach shortcake or blueberry shortcake or even pineapple shortcake. 
So. Many. Possibilities. 

Big Batch Strawberry Shortcake Donuts

8 cups heavy cream (2 liters) (Whipping cream)
4 tsp vanilla
5 large containers of strawberries

2 cups icing sugar
1 tsp vanilla
1/4 cup milk

Prepare donuts - Prepare dough according to recipe. Let rise for an hour. Roll out to about 1/4 to 1/2 inch thick. Cut out with cookie or biscuit cutters, then cut out the centers with a smaller cookie or biscuit cutter. Place on a cookie sheet lined with parchment paper. (NOTE - to make things easier I always cut the parchment paper into individual pieces. This makes it much easier to place the donuts in the oil for cooking). Cover and let rise again. 

Heat your oil in a large pot to 350 (use a thermometer for best results). 
Cook donuts 3 or 4 at a time in oil, about one minute per side, until golden brown. Remove from oil with a slotted spoon and place on wire cooling rack OR directly on paper towel to drain off excess oil. 

Prepare the glaze - whisk together icing sugar, vanilla, and milk until the texture of thin glue. (You made need to add more icing sugar or more milk to get to the right consistency.) Dip each donut into the glaze. Let cool completely so glaze hardens a bit and is not so sticky. Cut the donuts in half horizontally with a serrated knife. (NOTE - be careful not to squish the donuts or hold the tops so the glaze gets rubbed off!)

Whip the cream with the vanilla to stiff peaks. (NOTE - to make things easier I beat 2 cups of cream with 1 tsp of vanilla at a time.)
Hull and slice your strawberries. 

Prepare shortcake - Place the bottom of a donut on a serving plate. Top with a generous scoop of whipped cream. (I used a large cookie scoop full. About 1/4 cup)

Top with a scoop of strawberries. (I used 1/3 cup measuring cup as a scoop for this.)

Top with another scoop of whipped cream. (Again, I used a large cookie scoop {about 1/4 cup} for this). Then place the top of the donut on top. Squish it down gently and then place a slice of strawberry on top. 

Serve immediately or chill, covered, until ready to serve. (You don't want to make them up too far ahead of time as they may get soggy. You can make up the separate components ahead of time and then just assemble the shortcake when ready to serve.) 
One recipe should yield between 25 - 30 donuts which makes this a fabulous recipe for a fundraiser or family reunion. I made them for a mother's day get together...

I just put them in disposable soup containers that had lids, which worked great. I made 2 batches and ended up with 60 shortcakes. (FYI - to get 60 I used 4 liters of whipped cream and 10 containers of strawberries.) 
Of course, you could use bought donuts to make this wonderful dessert but our Kilkenny Glazed Donuts are so fluffy and tasty that making them is totally worth the extra effort. The only thing we changed from the original recipe is the glaze. We didn't use the original beer glaze, instead went with a simple vanilla glaze so the flavor of the strawberries can shine through. 

You could also half the recipe if you only wanted to make 12 - 15 donuts. It's pretty forgiving. 
Strawberry shortcake on donuts is the new food trend. I'm making it happen. 
Who's with me? 

Thursday, May 16, 2019

Spiked Blueberry Lemonade Slushie

Are you ready to discover your new favorite *adult* summer drink? 
Got a pen and paper? Okay.. okay... you're on your phone, I get it. Get ready to Pin the heck out of this one. 
I created this recipe for a BC Blueberries recipe contest a while ago and...guess what??? It won!! I get why it won. It's sweet, but not too. It's refreshing. It's tangy. It's boozy. It's soooo tasty. It's got those delicious BC Blueberries that make everything tastier. 
I don't usually like to toot my horn but *toot toot*. 
It's a keeper. 

Spiked Blueberry Lemonade Slushie

4 cups frozen blueberries
1 can (295 ml) frozen lemonade concentrate
2 Tbsp sugar
1 cup vodka
3 cups ice

lemon slices

Place frozen blueberries, lemonade, sugar, vodka, and ice in a blender.

Blend the heck out of it. Add more ice if you want it slushier (but it should be pretty slushy!).
Garnish your glass with a slice of lemon and a few blueberries on a little skewer. Totally not required by the way, but it does make things all fancy schmancy. 

Yeah. Not too shabby. Look at that pretty color. 

Recipe makes 4 servings. You can place any leftovers in the freezer (I use a freezer bag) and then just blend again when you are ready to enjoy them! 

This has summer written all over it, am I right? 
Like all good things, please enjoy responsibly! 

Tuesday, May 14, 2019

Keto Bacon Fried Radishes

Eating keto has definitely opened me up to some new food experiences. Take this dish for example. It looks like fried potatoes. Guess what? It also tastes like fried potatoes. But it's not potatoes. 
But seriously. 
Radishes are a great low carb substitute for potatoes and, in dishes like this, are magic. 
Okay.... if we are being totally honest the first bite or two is a little weird because you know it's not potatoes but your brain is still trying to figure things out. But then, as you continue eating, it gets more and more like fried potatoes. 
I can't wait to try more radish as faux potatoes recipes. 

Keto Bacon Fried Radishes

1 1/2 lbs large radishes, stems cut off
1 clove garlic, minced
8 pieces bacon, chopped in approx 1 inch pieces
salt & pepper
1 Tbsp dried parsley

Wash and trim the radishes. 

Quarter the radishes (or half them if smaller). Put the minced garlic in with the radishes. 

In a large frying pan over medium heat, cook the bacon until crispy. Add in the radishes and garlic. 

Fry about 10  minutes, until radishes soften. Season with salt and pepper and parsley. 

Serve hot. 
According to MyFitnessPal, one serving (Recipe makes 4 servings) is: 109 calories, 7.9 fat, 6.4 carbs, 5 protein, and 0.1 fiber. (6.3 net carbs). 
Totally looks like fried, red, new potatoes, am I right? And with that bacon and garlic, soooooooooooo good! From start to finish in about 20 minutes. Gotta love quick and easy!

Monday, May 6, 2019

Old Fashioned Chocolate Cake Donuts

I've been all about the donuts lately, all of them yeasted. I decided to be all wild and crazy and try a cake donut instead. I'm not sure which I love more... yeast or cake donuts. Cake donuts get bonus points for not having to take time to rise the dough but otherwise it's a tie. 
Both kinds are delicious. 
I'm still looking for an old fashioned sour cream style cake donut so give me a shout if you know a good recipe. Definitely found a keeper in this chocolate cake donut recipe. You could bake it instead of deep frying it but that will change the texture completely. Deep frying is the way to go. 
Deep frying is magic. 

Old Fashioned Chocolate Cake Donuts

2 1/2 cups flour
1 cup cocoa powder
2 tsp baking powder
1 tsp salt
4 eggs
1 1/2 cups sugar
1/3 cup buttermilk
1/4 cup + 1 Tbsp butter, melted

Oil for frying (about 1 liter)

icing sugar

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. 
In a separate bowl, beat the eggs until light. Beat in sugar, buttermilk, and melted butter. 
Stir the wet ingredients into the dry ingredients until just mixed. 
Place dough on floured surface and let rest 10 minutes. 
Roll to 1/2 inch thick.

Cut out with cookie or biscuit cutter. Then, take a smaller one and cut a hole out of the center. 
Place on cookie sheet lined with parchment paper. Reroll any scraps and cut out more donuts. (NOTE - I believe I got 18 donuts plus holes from this recipe)

Cover and let rest while you heat up your oil for frying. Place oil in a large, deep pot. It should reach between 350 - 355 F. (You will want to use a thermometer for best results)
Gently place about 3 donuts into the oil at a time. Cook about 1 minute on each side.

Remove from oil with a slotted spoon onto a wire rack or cookie sheet lined with paper towel. Let cool about 5 minutes and then roll in icing sugar. 

Continue until all the donuts are cooked and rolled in sugar.

The powdered sugar turns into kind of a glaze as the donut cools. 

Best eaten within a day OR these freeze quite well if you need to make them up ahead of time.

Yeast donuts have a definite chew where as cake donuts are much softer with a more delicate crumb. 

FYI - They make great gifts for family and friends! Need a bake sale idea? Look no further! 

Let's get up close and personal with all that chocolatey goodness! 
Are you a yeast donut person or a cake donut person? 
I don't discriminate. I'll take one of each, please and thank you. 

Thursday, May 2, 2019

Blueberry Lemon Tart

For Easter dessert I wanted something a little different this year. I usually do carrot cake or cheesecake or trifle. This year I went with an Old Fashioned Strawberry Pie (recipe HERE) and this pretty blueberry lemon tart. I had hoped for a lighter purple color but the color entirely depends on your berries. Mine just happened to be darker so the color was darker. Still pretty. Still delicious. 
This tastes quite similar to a lemon meringue pie but is sweeter due to the blueberries. It makes a lovely addition to any meal and you can leave it plain, topped with whipped cream or meringue, or all fancy schmancy with whipped cream and berries and pie crust cut outs. 
Start with a homemade crust or a store bought crust, or even a graham cracker crust! Completely up to you.

Blueberry Lemon Tart

dough for a single 8" pie crust

Blueberry Lemon Curd
2 cups fresh blueberries
zest from 3 lemons
1 Tbsp water
1/2 cup butter, room temp
1 1/4 cup sugar
2 eggs
3 egg yolks
juice from 3 lemons (about 1/2 cup)
pinch salt
2 tsp cornstarch

Preheat oven to 400. 
Roll out pie dough to fit your pan. I used a 4 X 13 tart pan but you can make this in an 8 inch pie pan, or other shaped pan. Bake at 400 for 5 minutes, then reduce heat to 350 and cook until crust is lightly browned, about 15 - 20 minutes. Let cool completely. 

Prepare curd - In a medium saucepan over medium heat, bring blueberries, lemon zest, and water to a boil. Reduce heat and simmer 7 minutes. Let cool about 15 minutes and then press through a sieve into a bowl. Discard pulp leftover.

In a mixing bowl, beat butter and sugar until creamy. Beat in eggs and yolks, one at a time, until smooth. Slowly mix in the lemon juice, salt, and cornstarch. Lastly, mix in the berry puree. 
Place into a saucepan over low heat and stir until thickened. Remove from heat, let cool about 15 minutes, then press through sieve again. 
Pour into the cooled pie shell. Let cool completely before topping. 

You can also enjoy the blueberry lemon curd without a crust, if you prefer!

I put the leftover curd in dishes so our gluten free guests could enjoy it as well. 

It's beautiful served this way as well. 

However you decide to serve it; it's going to impress your guests. 
I love how different the color is and that sweet and tart thing it has going on. 
I'd love to try it with a graham cracker crust just to see how it changes the flavor. That might just be next on my list! 
Now you know what to do with all those blueberries you have this blueberry season! 

Tuesday, April 30, 2019

Keto Tuna Cabbage "Noodle" Casserole

Tuna noodle casserole has never been one of my favorite meals. Mom loves it though so we used to have it quite a bit growing up. Chow mein noodles, cream of mushroom soup, tuna, and peas. 
I was excited to try and make something similar but low carb as I am on a keto eating plan. I wanted to show mom that it's possible to make comfort food that is low carb and high protein that still tastes great. 
Turns out I actually prefer this version of the classic dish. I know it sounds a bit sketchy... I mean... tuna and cabbage isn't the first thing you think of when you think delicious food, am I right? 
Seriously though... give this a try. Even if you aren't following keto it's a yummy alternative to old fashioned tuna noodle casserole. 
According to MyFitnessPal one serving (recipe makes 4 servings) is: 342 calories, 10 carbs, 4 fiber, 25 fat, 22 protein, and 5 sugar. (6 net carbs)

Keto Tuna "Noodle" Casserole

1 Tbsp oil
1 Tbsp butter
1 medium cabbage, shredded
1/2 cup onion, chopped
1 1/2 celery stalks, chopped
1 clove garlic, minced
1 tsp dill
1 tsp dry mustard
3/4 cup heavy cream
1/2 cup Parmesan cheese, shredded (divided)
2 cans (170 gr each) tuna, drained
1/4 cup peas

Heat oil and butter in a large, oven safe frying pan. Cook cabbage, onion, celery, and garlic for about 10  minutes - until cabbage is softening. 
Mix in the dill and mustard.
Stir in the cream and half of the Parmesan cheese until cheese is melty. Simmer to thicken. 
Add in the tuna and peas.

Sprinkle with the remaining Parmesan.

Broil for 3 - 5 minutes, until top is golden.

Serve immediately. 

It does taste like tuna noodle casserole but you're not going to fool anyone. I mean... it's cabbage.
BUT... if you are doing keto or low carb, it's a great alternative. 
Mom loved it. She said she still prefers noodles but this was tasty in it's own right. 
I agree. As a low carb, high protein, high fat meal it is very filling and totally qualifies as comfort food.