Thursday, February 28, 2013

Basic Buttermilk Donut Holes

After one failure this morning, the donut holes wound up a success! About half of them are already gone and I suspect they won't last much longer They're already gone.  Although I was originally going to fill these with jelly, there was some technical difficulty with the seeds and my piping tip so I opted to leave them alone after managing to fill only two of them.  They are light and perfectly delicious for dessert or breakfast if you want something sweet.  It will be very hard not to eat more than one!

1 egg
1 cup of buttermilk
2 tbsp of melted butter
2 1/2 cups of all purpose gluten free flour (Bob's Red Mill for me)
1 tsp of xanthan gum
1/2 cup of sugar
1 tsp of vanilla
1 tsp of baking soda
1/2 tsp of baking powder
1 tsp of salt
Extra sugar (about 1/4 - 1/2 cup) for coating
Canola or vegetable oil for frying

Prepare a cooling rack with layers of paper towel to absorb the oil after cooking
Beat egg and combine with buttermilk, vanilla, and melted butter, set aside
Combine flour, xanthan gum, sugar, baking soda, baking powder, and salt in a large bowl with a spoon or rubber spatula
Fold in wet ingredients until fully incorporated
Let rest for 15 minutes
While the dough is resting, heat approximately 2-3 inches of canola or vegetable oil in a deep pan or pot (oil should reach around 350-375 degrees fahrenheit)
Use a small scoop or spoons to place rounded balls of dough in the hot oil (be careful! don't drop them in or the oil will splatter, be gentle or use a slotted spoon)
Donuts should cook approximately 4-5 minutes in total, until golden brown on both sides (cook only 3 or 4 at a time)
They may turn themselves over! Just use a slotted spoon or tongs to turn them back if they were not ready yet
Using a slotted spoon remove the donuts and place on the prepared paper towels
Once some of the oil has drained but the donuts are still warm, shake in a plastic bag full of sugar or roll in a bowl of sugar
the successfully filled donut
Fun Options:
-Fill with your favorite jam or jelly using a piping tip or condoment bottle
-Or just spread the jelly on if you don't feel like piping (we split them open and spread raspberry jam on as well as apple butter which was delicious!)
-Dip in warmed nutella
-I did not try this but my roommate suggested dunking in syrup for breakfast! (probably delicious)
-Add cinnamon to the sugar coating

There are countless things to do with donut holes and I look forward to exploring these possibilities (chocolate, chocolate covered, cream filled, apple cider, etc)

Cake Donuts or Yeast Donuts?

Will the ever ongoing debate between these types of donut (doughnut) type come to an end?  Probably not.  As I am experimenting with some jelly doughnut holes tonight and tomorrow, I plan on doing some research regarding this topic.
I haven't had real donuts in years so I honestly cannot pick a side.  However the donut holes I will be making later are cake donuts (buttermilk jelly donut holes to be precise).  I'll have to give yeast donuts a shot in the near future so I can have more donut holes for research! Yes research.
Stay tuned for a recipe and discussion on these delectable fried treats.
(a fried vs. baked donut discussion may be necessary as well)

Thursday, February 21, 2013

Peanut Butter Chocolate Chip Cookies

My first recipe created straight from my head.  Although there are many peanut butter cookie recipes out there, I really wanted to try my hand at creating my own.  For a first attempt I find they were pretty successful!  I did research on ratios for cookies and such to ensure some success
Although I will most likely tweak this recipe in the future, it is certainly good enough to enjoy now
This recipe is crisp on the outside and soft on the inside, the flavor is a subtle and not too sweet

2 Cups AP gluten free flour*
1/2 tsp Xanthan gum (or Guar gum)
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 cup butter (1 stick)
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup + 1tbsp of brown sugar (I used dark)
2 eggs
1 cup chocolate chips

Preheat oven to 350 degrees
In a small bowl combine flour, xanthan gum, baking soda, and salt.  Set aside
Cream together butter, sugars, vanilla, and peanut butter
Once combined, add in eggs one at a time, beating completely after each addition
Slowly add in flour mixture and mix until combined
Stir in chocolate chips
Scoop into cookie sheets and bake at 350 degrees for 10-12 minutes
Should produce around 36 cookies depending on the size! (I use a small cookie scooper so they're little)

* I use Bob's Red Mill all purpose gluten free flour, which happens to taste real weird before it gets in the oven.  I will be experimenting with my own flour combos shortly and will be sure to post about it!