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Baked Donuts – A Healthier Alternative to Deep Fried

I love donuts..I have eaten a dozen Krispy Kreme‘s from the drive-thru when the “Hot” light flashed on.

I’ve made donuts at home, but I’m pretty terrible at frying vs. burning in general. I decided to take the plunge into baking them. There are some pretty good reasons to bake rather than fry. The oil to deep fry them in is basically where all the “fat” comes from so eliminate it so you can put on those sprinkles!

I terrorized trolled the internet for different recipes…I wanted a fast donut recipe for those mornings I want a donut bad – “flour”, the days where I want an old fashioned type – “cake flour” and the actual donut using “yeast”.

Today I made the “immediate” recipe because every few minutes Big Boy is asking for donuts! I found Bakerita‘s recipe to whip up. Don’t mistake the baking part with real yeast tasting donut. This is like a regular cake taste. I’m going to try to figure out a ratio to make it a yeast donut by adding like 5 Tablespoons of yeast. I know that adding a ton of yeast will yield almost instantaneous “rise” in other recipes I’ve tried where time wasn’t a friend. Although you can get a donut pan, you can flip your muffin pan (I know you have one) and use that for the donut the same way if you aren’t ready to put out money for a donut pan. I did buy one yesterday (shh, don’t tell Husband – he loves donuts but thinks these things are ridiculous but what he doesn’t know won’t hurt him)

Baby even liked them so much when she went back for seconds she yelled DONUTS in protest to me being in her way of the plate of donuts. Ha-ha.

I really like the idea of the rainbow donuts, I’ll try them.

Back of the Bag Recipe: Banana Bread

Do you ever notice on the back of packaging there are “suggested” ways to use the product? Every so often you get a real winner, while others you wonder why they bothered because they were so bad.

I was wondering what I could make that would be sweet, easy to make, and quick to bake. I was wanting muffins and my eyes lighted on the banana nut bread recipe on the back of the flour bag. Why not? A new recipe is always welcome, right?

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Banana Nut Bread (from ConAgra Mills, Bakers & Chefs division “enriched &  bleached All-Purpose H&R Flour)

1 3/4 Cups flour

3/4 tsp. baking soda

1/4 tsp. salt

1 Cup sugar

2 eggs

2/3 cup vegetable oil

3 Tbsp. milk

1 Cup (2 large) mashed bananas

1/2 Cup chopped nuts

Mix together flour, baking soda, salt, sugar. Blend in eggs, oil, and milk. Stir in banana and nuts. Pour batter into greased 8 1/2 X 4 1/2 X 2 1/2 inch pan. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in center of loaf comes out clean.

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While I had 2 bananas on their way out I didn’t have any nuts except slivered almonds, which is what I used as a garnishment only on top. It didn’t taste too bad, it was still moist despite leaving it in the oven too long because I forgot to set the timer.

Yummy Bread

I wrote Transition from Store Bought to Homemade Breads & Bakery Goods about how I love bread (and other baked goods!). I think I’ve mentioned once or twice that it’s my intention to try to make as much of our food at home because it is healthier, economical, and sets the example I want about homemaking for my children.

Yesterday I went ahead and tried the Hamburger/Hot Dog Buns recipe again after my first attempt was a disaster – tasted good, but dense, crumbly and fell apart. By setting about to try it again I found that my problem was two-fold: I hadn’t let the yeast interact with the ingredients long enough and that I hadn’t kneaded the bread long enough to give it the gluten time to develop. Having kids sometimes means that time has no meaning – this time I went ahead and used a timer at the specific steps. This time I let the yeast interact and it fluffed up nicely and I kneaded the dough for 5 minutes. Doing it RIGHT resulted in the perfect soft, fluffy baked bread that was as good as the commercial hamburger buns and hot dog buns. It was delicious! It is for sure the problem I’ve been having in the bread baking with similar results, it needs more time in the rise after I get it out of the bread machine’s dough cycle.

My husband would like the buns warm but I found they taste better the next day. They cut much easier when making the slit for the hot dog or hamburger.

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**I figured out that I somehow transposed the post for the Honey Wheat Bread and the 40 Minute recipe. Oops**

Join the fun at some linky parties for other fabulous ideas and recipes!!

Transition from Store Bought to Homemade Breads & Bakery Goods

How often have you gone to a party or see a photo on Facebook showing mouth watering breads or baked goods? How often have you wished you were a super awesome person who seems to have a million hours in their life to do that? How often have you *sighed* drooling over the photos that seem too complicated for a person who well…sets off the fire alarm EACH time they turned on the oven?

I’m so mad I wasted money on a “cake pops” maker! It never occurred to me that people were just making them from cake and frosting! Aren’t you jealous of the blogs of Bakerella, for photos of ….

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the photos from Love From The Oven….

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or any one of these ladies that Love From The Oven lists in her post “My Favorite Bakers and Bloggers Must See Sites”. *drrrrroooooooool*

Anyway, I love those kinds of baked goods and I could never come up with anything that clever. I’ll just imitate! But what I really love is bread and the scent when I mix yeast together… ok, well I love to pat the “rise” too. Here are my recipe picks for all kinds of bread that I normally eat. Some I’ve tried, others I want to try (and shall!).

Breakfast:

The Fresh Loaf has a recipe perfected for English Muffins that while doesn’t boast all those “nooks and crannies”, tastes pretty good.

The Weekend Bakery braved Classic French Croissants! I am encouraged to, as they are my favorite pastry aside from Danishes. I had a job as a teen that took me past a donut shop that made croissants. Let’s just say I had a croissant and hot cocoa each morning. Luckily it was a summer camp job and I was walking to and from work too – love to burn those calories!

Lunch

My husband loves the touch of honeyed sweetness in this Whole Wheat Honey Bread from Tammy’s Recipes. I have a loaf sitting on the counter right now. It’s a rival to Hubby’s fav but super expensive $5.00 Russian Rye. Although the Russian Rye isn’t completely organic (without any chemicals) the cost for such a small loaf is outrageous when he goes through 1 a week. I NEED a homemade Russian Rye recipe please!

Aren’t Pita Bread and Tortillas almost the same? lol I did see a new post on a linky party this week that I might need to try out!

Need quick Hamburger/Hot Dog Buns? Look no further than Taste of Home. You can use these as dinner rolls too. I had problems with the recipe originally, but I tried it yesterday and they turned out awesome, more so than the 70+ ingredients in store bought buns – I think I may have had “timing” issues – not letting the yeast set long enough and not kneading it long enough.

Dessert!

I want to try out these Eclairs at The Fresh Loaf!

Crepes, sweet or savory! Although the first crepes were a better fit, Alton Brown’s were a better recipe.

A reader suggested I try out the Artisan Breads in 5 Minutes book, which I’ve heard of but haven’t read yet. It may give me more ideas. What are your favorite breakfast, lunch/dinner, dessert breads?

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