Baked Chocolate Donuts with Chocolate Glaze (Williams Sonoma Junior Chef Recipe).

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Finished Product

Took a stab at a Williams-Sonoma Chocolate Baked Donut Recipe that I found on a flyer at a store a few months ago.   I have not seen the recipe on-line.

These were very easy to make and taste mighty chocolately.  Only suggested changed is to bake the donuts closer to 12 minutes not 10.  At 10 minutes the donuts really failed the toothpick test but at 12 they were perfectly done.  My batch created 9 donuts and the recipe says 18.    This is the pan I used.  I am not being paid to advertise this and worked very well.  Perhaps the donut mold at WS is smaller and can make 18 vs 9.

https://www.amazon.com/gp/product/B01FY9IQAC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Ingredients

For the Donuts:

  • Nonstick cooking spray  (worked like a charm as the donuts easily inverted)
  • 1 cup plus 2 tablespoons of all-purpose flour
  • Measure 1/2 cup unsweetened cocoa powder, then
    sift
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of kosher salt
  • 1/3 cup of buttermilk (3 FL OZ)
  • 1/3 cup of  whole milk (3 FL OZ)
  • 6 tablespoons or 3/4 stick of unsalted butter, room temperature
  • 1/2 cup or 4 ounces of white sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • For the chocolate glaze:
    • 1/4  cup (2 fl. oz,/60 ml) heavy cream
    • 1/2 cup or 4 oz of semisweet chocolate finely chopped (I just used chocolate chips)
  • Sprinkles – Optional

Steps:

To make the donuts, preheat the oven to 375”F.

Set out your butter to soften.

Coat the wells of a 6-well donut pan with nonstick cooking spray.  (I used a 9-well.)

In a bowl, whisk together the flour, cocoa powder (remember to sift it first), espresso powder, baking powder, baking soda and salt.

In a measuring cup, stir together the buttermilk and whole milk. Set aside.   (I used a buttermilk powder to make my buttermilk and had no negative consequences.)

In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the
mixer and scrape down the sides of the bowl.

Add the egg and vanilla and beat on medium speed until combined, about 1 minute.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with
the buttermilk mixture and beginning and ending with the flour. Beat each addition
until just blended.

Pour 2 Tbs. batter into each prepared well.  (I just filled each well 2/3rds full and that seemed to make perfect sized donuts)

Bake, carefully rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the donuts comes out clean, about 10 minutes.    I SUGGEST TURNING AT 6 MINUTES AND REMOVING AT 12 MINUTES.

Let cool in the pan on a wire rack for 5 minutes, then invert the pan onto the rack and lift off the pan.  (Surprisingly inverting was not difficult and no donuts broke).

Let the donuts cool completely.   (Takes no more than 10 minutes)

Meanwhile, wash and dry the pan and repeat to bake the remaining batter in
2 more batches.   (I did not have any batter after filling my 9 donut well)

To make the glaze, pour the cream into a small saucepan, place over medium heat
and bring to a simmer. Remove from the heat and stir in the chocolate until melted.
Transfer to a heatproof bowl.

Line a baking sheet with parchment paper. Dip the cooled donuts, top side down,
into the glaze. Place them, glazed side up, on the prepared baking sheet.

Serve right away with the glaze still wet or let stand until the glaze hardens, about 5 minutes, then serve.   If adding sprinkles due immediately after dipping in chocolate.

Makes 18 donuts.  (9 IN MY BOOK)

Adapted from The Junior Chef Cookbook by Williams Sonoma Test Kitchen (Weldon Owen, 2015)

 

 

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Ingredients

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Makes 9 Donuts

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Pre- Glazed

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Steel Cut Oats in the Zojirushi Neuro Fuzzy Rice Cooker

Ingredients:

3/4 cup steel cut oats

1 1/4 cup water

3/4 cup 2% milk (although I am sure whole milk tastes better)

1/4 teaspoon of salt

1/4 teaspoon of pure vanilla extract

@ 2 tablespoons of raisins

Optional ingredients once oats are cooked:  Brown sugar & cinnamon


Directions:

Place all the ingredients (from raisins and above) in the rice cooker, hit porridge setting and around 40-45 minutes later I had perfect steel cut oats

Top with brown sugar and cinnamon as desired

Video on Making Homemade Tomato Sauce (Kid Assisted)

Roots Tomato Sauce

Ingredients

  • Garden love
  • 4-5 pounds of tomatoes
  • 8 tablespoons of butter
  • 1 large yellow onion
  • ½ teaspoon of salt
  • 4 basil leaves (if desired)

Cooking Directions

  • Clean and wash tomatoes
  • Boil large pot of water
  • Add tomatoes (in batches as needed)
    • Cook for 1 minute
    • Remove and place into cold ice water, skins should start to fall off
    • Remove final bits of skin from tomatoes by hand
    • Cut into chucks (removing as many seeds as possible, the stem, and the core)
  • Peel and cut 1 onion in half (top to bottom)
  • Combine tomatoes, onions, butter, salt into a large pot
  • Simmer on low for 45 minutes occasionally stirring and breaking up large pieces
    • Note add basil with 10 minutes to go
  • Remove onion
  • Remove basil leaves (if added)
  • Serve with favorite pasta

 

 

 

 

Lemon Meringue Cupcakes

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I came across this recipe in a kid’s cookbook -50 Recipes for Kids to Cook.  Thumbs up!

The cupcake bottom was particularly tasty and likely could be used for other recipes

Ingredients:

  1. 1/2 cup of butter (soften on counter some before starting)
  2. 1 cup of sugar (the book says superfine but regular is fine) – Divided 1/2 Cup + 1/2 Cup
  3. 2 eggs
  4. 1 cup of self-raising flour *
  5. 1 tsp. baking powder (recipe calls for this even though it also calls for self raising flour)
  6. Grated rind of 2 lemons – Divided 1/2 + 1/2
  7. 2 tablespoons of lemon juice
  8. 2 eggs whites

Directions:

  1. Pre-heat oven to 375
  2. Cream butter and sugar until soft.  I used an electric mixture through step 4 but book shows a young kid doing it by hand.
  3. Add 1/2 cup super and continue to beat until smooth and creamy
  4. Beat in the eggs, flour, baking powder, half the lemon rind and all the lemon juice
  5. Pour batter into lined cupcake tins (makes around 12 large or 18ish small)
  6. Clean mixing bowl if used in steps 2-4 above
  7. Whisk eggs in a clean bowl until soft peaks (when you lift out the whisk they should stand in peaks that just slightly flop over)
  8. Stir in remaining sugar and lemon rind
  9. Pour a spoonful of meringue mixture each cake
  10. Cook for 20-25 minutes until the meringue crisp and brown
  11. Serve cake hot or cold.    Storing overnight in sealed container worked for 2 days, not more.

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* If you do not want to buy self-raising flour I did find some websites that offer ways to make it.

SELF-RISING FLOUR: ALL-PURPOSE FLOUR + BAKING POWDER + SALT

Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to one cup of all-purpose flour

 

Easy Tasty “Scratch” Chocolate Brownies

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These brownies are terrific and super simple.  They can go into the oven in 15 minutes with little cleanup!

Ingredients

  • 1/3rd Cup of Butter of 2.5 ounces (cut into a few pieces)
  • 2 ounces semi-sweet chocolate chips
  • 1 cup of soft light brown sugar
  • 2 eggs, beaten
  • 1/2 cup flour
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts optional
  • 1 oz powder sugar optional (but makes the brownies even prettier and tasty)

Need

  • 7X7 square pan preferred but ok in 8X8 but brownie will be much thinner
  • parchment liner piece of paper or grease bottom well

Steps:

  • Preheat oven to 350
  • Melt the butter and chocolate in a heatproof bowl over almost boiling water (or use a double boiler pot if you have one).  Make sure the water does not touch the bowl.
    • Leave until melted on own, then stir together
    • Remove from heat
  • Stir sugar into the butter and leave for 5-10 minutes to cool
  • Beat eggs into bowl with butter and sugar
  • Add the flour and the pinch of salt. and stir being careful not to overmix
  • Add nuts and stir if desired.
  • Cut a piece of baking parchment paper or waxed paper for bottom.
    • If desired butter the bottom of the parchment
  • Pour mixture into the lined baking tin and level the top by tilting the pan or using a spoon
  • Cook 25-35 minutes until firm around the edges but still slightly soft in the middle
    • Do not overcook – 28-30 minutes for a 7X7 should be perfect, shorter if larger pan.
    • Test with toothpick
  • Sprinkle powder sugar over brownies
  • Cool on a cooling rack carefully lifting the paper and brownies onto the rack.
  • Cut into 9 – 12 squares
  • Enjoy

Ina Garten Vegetable Pot Pie (Barefoot Contessa)

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Ina Garten’s Vegetable Pot Pie is great (of course it is!) but the effort is more than a 45 minute prep session.  I have made a few changes to her original recipe.  I added some parsnips.  I skipped asparagus tips and instead added shiitake mushrooms.  I did not use Pernod (it is expensive, not something I keep on hand) and I don’t think the recipes suffers without it.   She recommends making this dish in four individual oven proof dishes.  For simplicity, I used one deep 8 x 8 rectangle baking dish.  I think a normal pyrex will work but you may not have room for all the filling.   If only serving this dish and your guests are hungry, the pie should feed around 4-5 people.

Ina says:   Prep: 45 minutes, Cook 1 hr 35 Minutes, Total Time 2 Hours 45 Minutes

Dishthistoday:  Impossible.  You will need more time for sure.

Prep: @ 85 minutes until the dish went into the oven and I work fast.  With slightly more efficiency, I believe I could have saved an additional 5-10 minutes mostly when cooking the potatoes.  Note I bought pre-prepped fresh squash.  This saved probably 10-15 minutes off the prep time.

In terms of difficulty, the non-pastry piece is time consuming but easy to follow and the filling is delicious.  The pastry portion is also not that difficult assuming you have a LARGE food processor and are used to making dough.

Ingredients

Pot Pie Filling

  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 2 cups sliced yellow onions (1 1/2 medium/large onions)
  • 1 fennel bulb
    • Remove a small top part of bulb like you would for an onion
    • Remove the stalk portions (not edible)
    • Cut bulb in half and remove the core
    • Slice up the rest of the bulb in thin small pieces
  • 1/2 cup all-purpose flour
  • 2 1/2 cups good chicken stock (use good boxed version)
  • 1 tablespoon Pernod (ok to skip)
  • Pinch saffron threads (best price Trader Joes or Costco Kirkland Brand)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 1 1/2 cups large-diced potatoes (1/2 pound)
  • 1 1/2 cups shiitake mushrooms (vs her asparagus tips)
  • 1 1/2 cups peeled, 3/4-inch-diced carrots (3 carrots)
  • 1 1/2 cups peeled, 3/4 – inch – diced parsnips (2-3 parsnips)
  • 1 1/2 cups peeled, 3/4-inch-diced butternut squash (recommend buying already prepped)
  • 1 1/2 cups frozen small whole onions (1/2 pound)
  • Some frozen peas might make a good addition
  • 1/2 cup minced flat-leaf parsley

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening  (half hour prior to making dough – cut into small pieces and put in freezer with butter)
  • 1/4 pound cold unsalted butter, diced (half hour prior to making dough – cut into small pieces and put in freezer with shortening)
  • 1/2 to 2/3 cup ice water
  • 1 egg yolk (she includes the whites) beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Steps

Pre-Prep the dough so it can be ready when your filling is ready

  • Measuring the dry dough portions and set aside until ready
  • Fill a large glass of water and ice and let the cubes melt so the water is cold.  You can measure the right amount of water later
  • Cut the butter and margarine for the dough and set in a plastic bag and place in the freezer to get cold.

Begin the filling:

  • Fill a large pot of water with salt and start boiling it on medium so it is ready early. This is for potatoes, carrots, and parsnips.  If you have a pot with a fitted insert for things like pasta – use it when cooking these vegetables.  It is faster than fishing out the potato pieces once finished cooking.  I wasted a good five to ten minutes fishing out the potatoes.
  • Prep the potatoes, carrots, parsnips, squash (if you need to) and mushrooms (if using)
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out potatoes and drain
  • NOTE YOU ARE USING THE SAME WATER FOR POTATOES FOR carrots, parsnips and squash (see a few steps lower)
  • Once the potatoes start cooking –
  • Use a very large pan with high straight sides or another large pot for the filling
    • Melt the butter.
    • Add the onions and fennel and saute until translucent, 8 to 13 minutes.  Add mushrooms for 2-4 minutes.
    • Now begin making your pastry dough * *  (you have ten minutes while the potatoes finish and the onions and fennel are cooking.  Make sure to occasionally stir the onions and fennel and add the mushrooms near the end while making the dough)
    • Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally.
    • Slowly add the stock, Pernod (if using), saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally.
    • Add the heavy cream and season to taste. The sauce should be highly seasoned.
    • Continuing cooking your vegetables in the water you used for the potatoes as needed
      • Carrots, parsnips, and squash together for five to seven minutes
      • Drain well.
    • Add the potatoes, mixed vegetables, frozen pearl onions, (peas if using) and parsley to the sauce and mix well.

** Making the Pastry Dough

  •  For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the VERY COLD shortening and butter and mix quickly with your fingers until each piece is coated with flour.
  • Pulse 10-20 times, or until the fat is the size of peas.
  • With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.   This took less than 2 minutes for the ball to form
  • Dump the dough out onto a floured board and knead quickly into a ball.
  • Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.Preheat the oven to 375 degrees F.

Putting it all together …

  • Move the filling to your cooking dish.
  • Brush the outside edges of cooking dish with the egg wash
  • Place the dough on top.
  • Trim 1/2-inch larger
  • Crimp the dough to fold over the sides, pressing it to make it stick with fork
  • Brush the dough with egg wash and make several thin slits in the top (7-10 slits).
  • Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 1 hour (60 minutes), or until the top is golden brown and the filling is bubbling hot.

Getting ready

Leek Prep (whole leek, slice off top and bottom, slice in half and remove rough core, then diced)

Making the filling

Dough before adding water; dough ball, dough rolled out

Drained cooked vegetables

Pie before oven and after being cooked

Piece up close

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Original Recipe:

http://www.foodnetwork.com/recipes/ina-garten/vegetable-pot-pie-recipe.html