Maple Bacon Donuts

I’m going to confess something I’ve failed to mention: I’m obsessed with donuts. I’ts true. So much to the point that, when my boyfriend went away for a business trip all the way on the other side of the US, the only thing I asked him to bring me back was some donuts.

I wish I was kidding.

So it was only a matter of time until they made their way onto this blog! And, actually, they’re not that hard to make as long as a) you’ve given the dough enough time to rise, and b) the oil is hot enough. If the dough doesn’t reach the right temp, you’ll end up with soggy donuts instead of nice fluffy ones.

Otherwise, enjoy these fresh–they’re great with a cup of coffee.

What You NeedBlog Ingredients.jpg

Dough

  • 1 teaspoon dry yeast
  • 2 tablespoons warm water
  • ¾ cup warm milk
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon maple syrup
  • 3 teaspoons salted butter, softened
  • 2 ¼ cups flour, plus extra as needed

Glaze & Topping

  • 10 slices of maple bacon
  • 4 cups powdered sugar
  • 2 tablespoons salted butter, softened
  • 1 ½ cup maple syrup, plus 1-2 tablespoons

Other

  • Oil for frying

How You Do It
Dough

  1. Microwave milk for 30 seconds.
  2. Pour water into stand mixer or large bowl. Sprinkle yeast over top, avoiding creating tall piles of yeast. Tip: If you’re using a stand mixer, put on the lid and fill with hot water to help keep the bowl warm (good for the yeast), otherwise, drape a warm towel over. Let set for at least 10 minutes undisturbed, until yeast swells and turns foamy.Blog Yeast 1Blog Yeast 2
  3. When yeast and milk are ready, add milk and sugar and stir with a fork.Blog Sugar Milk
  4. Using a dough hook, mix in 1 ½ cup of flour.Blog Flour
  5. Add in the egg, butter, and maple. Do not over mix at this point! If there are still some lumps, that’s okay.Blog Wet Ingredients
  6. Going a ¼ a cup at a time, at in the remaining flour. Blog Flour 2
  7. When dough begin lifting from the side but is still slightly sticky, remove from bowl, oil bowl, place dough back inside, and flip. This will allow the entire ball of dough to be lightly coated in oil. Cover, fill lid as in step 2, and let set for at least an hour, until dough is doubled in size.

Glaze & Topping

  1. Begin to heat oil for frying.
  2. While dough rises, cook bacon according to directions (do not cook until crispy). When done, drain off grease, let cool, and chop into pieces of desired size.
  3. Return bacon to pan, drizzle over 1-2 tablespoons, and cook on medium-low until bacon is slightly crispy. Remove from pan and set aside. Pieces will be sticky due to the syrup.Blog Bacon
  4. To make glaze, combine all ingredients. If too thick (or you simply want it sweeter!), feel free to add more maple syrup.Blog Maple GlazeBlog Glaze Completed

Putting it together

  1. When dough has doubled in size, carefully remove from bowl and place on a lightly floured surface. Roll out into ½-inch thickness, being cautious to handle the dough as carefully/ little as possible.
  2. Flour your cutouts. Donut cutouts would be ideal, but I just used two circular cookie cutouts in different sizes.Blog Cookie Cutters
  3. Cut out donuts.Blog Cut outs (2)
  4. When the oil reaches 365F, drop in 3 donuts at a time. Fry for 2 minutes per side. Because you’re going to be adding and taking things out of the oil, the temp will change throughout each round, meaning fry time will vary. As long as they’re a golden brown, you should be good to go. When done, place on cooling rack to let drain.Blog Frying 2
  5. To apply the glaze, either dunk the donuts into the glaze itself, or put glaze into a piping bag and pipe on.Blog Glaze Donut 1 (2)Blog Glaze Donut 2
  6. Put on the bacon, adding more than you think you’ll need. Because there’s maple in every component of this donut (dough, glaze, bacon), it can slightly drown out the saltiness of the bacon, so use more than you think you’ll need!Blog Add Bacon
  7. When you’re done, step back, admire your work… and devour them all!Blog Complete 3

Look at these beauties.Blog Complete 1

I set a high bar for myself, but even I’m impressed.Blog Complete 4

They’re almost too gorgeous to eat. Note: almost.Blog Complete 2

That’s all for now. Give these a try and let me know how it goes. I promise they only look intimidating. Until next time,

♥Danielle

Mix it Up: Keep the leftover dough and make donut holes–you can even sprinkle over some cinnamon sugar if you want to omit the glaze!

Blueberry Muffins

I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.

What You NeedBlog Ingredients.jpg

Batter

2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2 eggs
2/3 cup milk
2 teaspoons vanilla

Topping

1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon

How you do it

Muffin Batter

  1. Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.20180804_090652
  2. Combine flour and baking powder.20180804_085232.jpg
  3. Mix in sugar.20180804_085353
  4. Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.20180804_090009
  5. Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.20180804_090949

Topping

  1. Combine the flour, sugars, and cinnamon first.
  2. Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.20180804_092303
  3. Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.20180804_092328
  4. When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.

I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.20180804_094602

They’re so full of blueberries–no skimping here.20180804_094831(1)

You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.20180804_095158

Give them a go and let me know what you think. Until next time,

Danielle

Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!

S’mores Cupcakes

Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!

But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.

A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.

What You Need

20180715_084101.jpgGraham Cracker Crust

  • 8 graham crackers (approximately 1 ¼ cup)
  • 4 tablespoons of butter, melted
  • 1 tablespoon sugar

Blog Cake Batter IngredientsCupcake Batter

  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla
  • 1 ¾ cup flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup cocoa
  • 1 cup water
  • 1 tablespoon coffee

Marshmallow Frosting

  • 2 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup marshmallow fluff
  • 2 tablespoons milk

Decorations

  • Graham crackers crumbs
  • Chocolate bars

 

How You Do It
Graham Cracker Crust

  1. Preheat oven to 350 F and place liners in cupcake pan.
  2. Using a rolling pin, crush the graham crackers into fine crumbs.
  3. Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.20180715_085538.jpg
  4. Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.20180715_085828
  5. Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
  6. When done, remove from oven and let cool. Keep oven at 350 F.

Cupcake Batter

  1. Mix together sugar and butter until combined.Blog Sugar Eggs
  2. Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).Blog Wet Ingredients
  3. Add in flour, baking soda, and baking powder.Blog Flour
  4. When combined, add cocoa. The consistency should be that of brownie batter.Blog Cocoa
  5. Finally, stir in water and coffee.
  6. Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
  7. Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost

Frosting & Decorations

  1. Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.Blog Finished Frosting
  2. Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.Blog Piping
  3. After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.Blog Decorate 1
  4. Lightly press pieces of chocolate into the middle of the top of the cupcake.20180715_105607.jpg

That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?

Blog Finished 2

And that graham cracker crust? Gorgeous!20180715_112851.jpg

I know I should share these, but I absolutely don’t want to.

Blog Finished 3

What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,

Danielle

Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!

Coffee Caramel Ice Cream & Cotton Candy Cupcakes

With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!

Continue reading “Coffee Caramel Ice Cream & Cotton Candy Cupcakes”

Lemon Blueberry Cookies

Looking for a cookie that’s soft, refreshing, and full of lemon? Then boy do I have a treat for you! Similar in taste to a scone, these lemon blueberry cookies are their lighter, fluffier cousin. Not only that, but they have lemon throughout all three parts: lemon zest in the cookies, fresh lemon juice in the glaze, and lemon sugar. Plus, using fresh blueberries provides a burst of flavor with every bite.

Not a big fan of lemon glaze? Feel free to omit it. I promise they’ll taste just as great.

A quick note about storage: these are best kept in the fridge, or at least stored in a cool room. Otherwise, because they’re so moist, they won’t keep as long.

What You NeedBlog Ingredients.jpg

Cookies

  • 1 ½ teaspoons cornstarch
  • 1 ½ cup fresh blueberries
  • 2 ¼ cups flour
  • 2 teaspoons baking powder
  • ½ cup (1 stick) salted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • ¼ cup milk
  • 1 teaspoon vanilla
  • Zest of 1 lemon (approx. 1 ½ teaspoons)

Glaze

  • 2 cup powdered sugar
  • 3 tablespoon lemon juice
  • 2 teaspoon vanilla
  • Lemon sugar (enough to sprinkle–not even a ¼ cup)

 

How You Do It
Cookies

  1. Preheat oven to 350 F and zest lemon.
  2. In a medium bowl, combine flour and baking powder and set aside.
  3. Wash and thorough dry blueberries. Coat with cornstarch. This will prevent the blueberries from sinking to the bottom of the cookies.Blog Blueberries.jpg
  4. Mix together the butter and cream cheese.Blog Cream Cheese Butter.jpg
  5. When combined, add in the sugar and eggs.Blog Sugar Eggs
  6. Pour in the milk, vanilla, and lemon zest.Blog Milk
  7. Add the flour mixture in 3 batches (1 cup, 1 cup, ¼ cup), making sure to stir between each. Batter will be thick and shouldn’t stick to your finger when touched.Blog Dry Ingredients
  8. Dump the blueberries in, and using a spoon, fold them into the dough. Be as gentle as possible, but if you break a few of them, that’s okay. When done, stick in the fridge for 10 minutes.Blog Adding Blueberries
  9. When ready, remove from fridge and begin shaping. Spooning out one (generous) tablespoon at a time, place cookie dough on an ungreased cookie sheet. You can either roll the dough into a ball or leave it as it is. Bake for 10-12 minutes.
  10. Let cool on cookie sheet for 2 minutes, then move to a cooling rack to cool completely.Blog Cooling

Glaze

  1. When cookies have cooked, combine all ingredients. Because powdered sugar dissolves fairly easily, you can mix by hand if you’d like, simply use a fork. Note: try not make this too far ahead of time. If you do, the glaze will harden, making it difficult to dip the cookies.Blog Glaze
  2. Dip the cookies into the glaze, allowing excess to drip off.Blog Dipping
  3. Wait a couple of seconds before sprinkling on the lemon sugar. I like to dip 4 cookies and then put on the sugar. This gives the glaze a just enough time to firm up on the cookies and prevent sliding, but not so long that the sugar won’t adhere.Blog Sprinkle Sugar
  4. Continue to glaze, and, when done, enjoy!

Blog finished 1And look at the centers! Absolutely full of fruit.Blog CenterIf you’d like, you can even omit the glaze–they still look and taste amazing.Blog Unfrosted.jpg

The choice is completely yours.20180707_182954

Until next time,
Danielle

Red, White, and Blue Brownie Pops

Happy 4th of July! If you’re looking for something last-minute that has a huge wow factor, this recipe’s for you!

Cake pops (in this case, brownie pops!) do take some time and there’s a bit of technique involved with dipping them in the chocolate, but, overall, these are a lot easier than you think. Not only are we using an easy-peasy brownie recipe, but because all of these are hand-dipped, you don’t have to worry about uniformity, meaning there’s no stress if they don’t all look the same. After all, that’s part of their charm!

What You NeedBlog Ingredients.jpg
Brownie Batter

  • 2 tablespoons butter
  • 2/3 cup sugar
  • 2 tablespoons water
  • 8 ounces semi-sweet chocolate (2 bars)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 cup flour

Frosting

  • 2 tablespoons butter, softened
  • 2 1/2 to 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

White Chocolate Coating

  • 4-5 cups white chocolate, melted
  • 1 cup blue chocolate (pre-colored)
  • 1 cup red chocolate (pre-colored)


How You Do It
Batter

  1. Preheat oven to 325 F. Butter a 9×13 inch or 8×8 inch pan.
  2. In a medium pot, melt butter on medium-lowBlog Butter
  3. Add water and sugar to butter. Stirring occasionally, cook until mixture starts to bubble.Blog Sugar Water
  4. Turn stove to low and add chocolate and vanilla. Stirring frequently, cook until chocolate melts. When mixture is similar in consistency to frosting, remove from stove and let cool. Note: cooling time is important. Otherwise, the eggs will begin to cook if added immediately.
  5. When cooled, add in the eggs and stir. At this point, the consistency will be similar to pudding.Blog Egg
  6. Going 1/3 a cup at a time, add in the flour and baking soda.Blog Batter
  7. Spread evenly over the pan and bake. If you used a 9×13 pan, cook time will be 10-12 minutes; if 8×8, it’ll be 25-30.Blog Unbaked

Frosting

  1. Combine butter and vanilla.Blog Butter Vanilla (2)
  2. Add in 1 cup of powdered sugar. If the mixture is dry and clumpy, that’s okay!Blog Frosting 1
  3. Mix in 2 tablespoons and milk. At this point, the frosting will he on the thinner side, but still hold its shape.
  4. Add in the remaining sugar. Frosting will be thick.Blog Frosting 3
  5. Add in the rest of the milk. Depending on your desired consistency, add in either 1/2 or 1 tablespoon.Blog Frosting 4

Cake Pop Balls

  1. Using a fork, crumble the brownies. Break down as many as large chunks as possible, and pour into a large bowl.Blog CrumbleBrownie Crumbles
  2. Add in 3 dollops of frosting (there might be leftovers) and mix with a spoon. Roll some between your hands. The mixture should be moist, but not overly wet. If too dry, add in more frosting.Blog Brownie Frosting
  3. Begin to shape into balls. Roll into desired size, placing on a plate. When finished, cover, and stick in fridge until ready to assemble.

Chocolate Coating

  1. When ready to assemble, melt chocolate in separate bowls.  If you’re using a microwave, melt for 15-20 seconds at a time, stirring between each.Blog Chocolate Colors
  2. To add sticks to brownie balls, dip into white chocolate, scraping edges.
  3. Slowly push stick into the brownie balls. This will act as a glue, keeping the stick firmly in place.Blog Stick
  4. Combine colors. Using either piping bags or plastic baggies, but the red chocolate in one bag and the blue in another.
  5. Alternating between colors, drizzle over white chocolate.Blog Drizzle
  6. Swirling as you go, dip the cake pop into the chocolate. Continue to swirl as you pull up.Blog Dip
  7. If you don’t have full coverage on the first dip, use a knife to spoon out a small amount of chocolate and spread over and part that isn’t covered in chocolate.Blog Knife
  8. Stick in freezer until hardened, then move to fridge. When ready to eat, remove from fridge, wait five minutes, and enjoy!20180701_181958

Aren’t they gorgeous? I love how no two are alike.20180703_122903.jpg

Some even remind me of planets.20180703_122814.jpg

They’re absolutely perfect for lounging poolside.

20180703_122703.jpg

So what are you waiting for? Give these a go, and let me know how it goes! Until next time,

♥Danielle