"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, April 30, 2014

Vanilla Pudding Baked Donuts with Vanilla Frosting

Makes 12 to 15


For the Donuts:
2 cup all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 tsp vanilla extract
1- 4 oz box vanilla pudding mix (I used the cook and serve)
2 eggs
3/4 cup milk
2 Tbsp butter, melted

For the Glaze:
1/3 cup heavy cream add more for thinner glaze.
2 tsp vanilla extract
4 1/2 cup powdered sugar

Don't forget to spray your donut pans.  Do not overfill you tins.  Batter will spread over the top as it rises.

In a large mixing bowl, combine all donut ingredients until well blended.

Fill a donut pan 1/2 full with batter. I like to put my batter in a large ziploc bag and snip off the corner. Makes filling the donut pan much easier (and cleaner). 

Bake donuts in a 325 degree oven for about 12-14 minutes. 


Cool on wire rack for 5 minutes, remove from pan and cool completely before glazing.

While donuts are baking, mix cream and vanilla and slowly whisk in powdered sugar. 

To glaze donuts, either dip donut tops into glaze and immediately add sprinkles. Or, using a large spatula, spread glaze on top of donuts and add sprinkles, if desired. 

Allow to set, about 5-10 minutes.

Tuesday, April 29, 2014


Bonnie Plants Recipe for Shortbread Cookies

Picture is from the Bonnie Plant Website.  No photo credits were mentioned.
If time is short, you can bake the cookies immediately. However, placing the cookies in the freezer to firm before baking helps the cookies maintain a perfect shape as they bake. You can substitute chopped fresh rosemary or lavender for the lemon thyme.
Servings: 2 dozen
2 ¼ cups all-purpose flour
1 tablespoon fresh lemon thyme leaves
1/8 teaspoon salt
1 cup unsalted butter, softened
½ cup sugar
½ teaspoon vanilla extract

Combine flour, thyme leaves, and salt in a small bowl, and set aside.

Process butter and sugar in a food processor until smooth and well combined, stopping to scrape down sides. Add vanilla; process 15 seconds.

Add flour mixture; pulse 10 to 12 times until dough pulls away from sides of bowl and forms a ball.

Divide dough in half. Roll each half to ¼-inch thickness on a lightly floured surface, adding just enough flour to keep the dough from sticking. Cut with a 2-inch cookie cutter, and place cookies 1 inch apart on parchment-lined cookie sheets. Place cookie sheets in freezer for 20 minutes or until cookies are firm to the touch.

Bake at 275 for 30 minutes or just until edges begin to brown. Remove to wire racks to cool completely.