Lemon Scented Doughnuts With A Lemon Filling & A Lemon Vanilla Sugar Topping

Lemon Scented Doughnuts With Lemon Filling & A Lemon Vanilla Sugar Topping

Lemon Scented Doughnuts With Lemon Filling & A Lemon Vanilla Sugar Topping



After I made these, I was talking with a dear friend about deep frying, doughnuts and the lack of good doughnuts even in her neck of the woods; New York City. Now, of all places in the states, wouldn’t you expect the most well known city around to have good doughnuts? But according to her, nope, not really. Add in that she has a strange fear of deep frying and homemade doughnuts simply aren’t happening for her. Mind you, these are the first ones I’VE made since I made these delicious ones. But I still don’t have a deep frying phobia. I fry chicken…wait, I don’t deep fry that… I fry potatoes… wait, I tend to roast them… ok, so maybe I don’t deep fry but once a year or so myself.

These were totally worth the trouble though. The doughnut itself is only mildly sweet. The draw with it is the crispy outside and that tender, fluffy inside. It also has a light lemon flavor. But then, ahhh, but then, you have a filling of creamy lemon curd and after that, they are coated in a crunchy, divinely scented lemon vanilla sugar. You want these.

Obviously, these take a bit more time and effort than some of the things I post, like cookie bars or quick breads. But I have faith in you. You’ve got this.

Also, you will probably have some lemon sugar left. Do NOT toss it. You can use it in tea, baking, even as a sugar scrub if you add a bit of olive or coconut oil.

Lemon Scented Doughnuts With A Lemon Filling & A Lemon Vanilla Sugar Topping

  • Doughnuts-
  • 2 tablespoons water, about 115 degrees
  • 1 package (not a full strip) dry yeast
  • 3 1/2 to 3 3/4 cup flour
  • 1 cup milk, warmed to between 112 to 117 degrees
  • 1/4 cup unsalted butter, room temp
  • 3 egg yolks, room temp
  • 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon oil
  • 1 teaspoon almond extract (it doesn’t make it taste almondy; just is a complement to the lemon)
  • vegetable oil or some other neutral oil
  • Filling-
  • One batch of lemon curd (you may not use it all. You won’t mind that.) Your best bet is to make this a day ahead of time, so it has time to chill and finish thickening up
  • Topping-
  • 1 1/2 cups sugar
  • zest from two large lemons (about 3 to 4 tablespoons)
  • beans scraped from 3 vanilla beans (if you have no vanilla bean, you can either omit this or carefully sprinkle about 1/2 teaspoon of vanilla extract over the batch of sugar, making sure to mix well)
  1. Make your dough first. Pour the yeast into a small bowl. Pour the two tablespoons warm water over it, stirring to combine. Let it sit until it is starting to bubble and foam, about five minutes. In a small In the bowl of a stand mixer (as I have said before, you can always do any yeast dough I post by hand with a heavy spoon or with a good hand mixer), combine the yeast mixture, 3 cups of the flour, butter, warm milk, egg yolks, sugar and flavorings. Use the dough hook on low speed to combine, scraping the bowl as needed, until you have a soft sticky dough, then turn the mixer up to 2. Add in more flour, a quarter cup at a time, until you have a tacky, only slightly sticky dough that has come together in a ball around the hook.
  2. Dump the dough into a oiled bowl, turning so both sides are oiled. Cover and let rise in the bowl until about doubled in bulk, about 45 minutes to an hour.
  3. While the dough rises, make the sugar topping. In a medium bowl, simply combine the sugar, lemon zest and vanilla bean seeds (or extract). Stir well and let sit. When you use it, the mixture will have hardened some due to the moisture in the lemon zest. Just use your hands to stir it around.
  4. When the dough has risen, punch it down and then dump it out onto a lightly floured board or counter.  Roll it out into a rectangle about 1/2 inch thick. Cut out circles of desired size (I used a 2 inch diameter cutter) and lay them on a lightly floured cookie sheet. Let rise until slightly puffy, about 30 minutes.
  5. While they rise, pour about 2.5 inches of oil into a heavy duty pot (I used my dutch oven). Heat slowly to 350 degrees.  When the oil is ready, carefully drop two to four doughnut rounds (don’t crowd the pot; use good judgment based on the size of pot you used) into the oil. Let cook until golden brown, about 1 to 2 minutes per side. Watch your oil temp and adjust as needed. Too low and you have greasy doughnuts. Too high and the outside browns before the inside cooks.
  6. As they finish, transfer them to a rack set over a cookie sheet to cool.
  7. When cool, carefully roll each doughnut in the lemon sugar until coated then scoop some lemon curd into a pastry bag fitted with a simple hole style tip.  Push the tip into the middle of each doughnut and squeeze some lemon curd into the middle. Serve with extra lemon curd for dipping if you so desire… and believe me, you’ll desire.
  8. If you want them to be more thoroughly coated with the sugar mixture, roll them in the sugar while still slightly warm, and don’t fill with the lemon curd until they are cool. Then, when cool, roll them one more time in the sugar and fill with the lemon curd.
Lemon Scented Doughnuts With Lemon Filling & A Lemon Vanilla Sugar Topping

Lemon Scented Doughnuts With Lemon Filling & A Lemon Vanilla Sugar Topping

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

I simply could NOT resist adding this one in here, too, hehehe

I simply could NOT resist adding this one in here, too, hehehe

Easy Amish Sugar Cake (Recipe Re-do)

 

Easy Amish Sugar Cake

Easy Amish Sugar Cake



I’ve always wondered what makes some recipes winners and others total flops. I’ll post something that tastes wonderful and even has a decent photo and it will get two shares on facebook and not a lot of notice.  Then, another time, I’ll post something that, while good (not like I’m going to post crap), is fairly simple and nothing exciting, just homey food. And suddenly it will get 90 bazillion shares on facebook and a ton of people will come here to the blog to see it. Have I ever mentioned that all of you confuse me sometimes? 😛

This recipe falls under the second category. It is simple, tasty, homey and as easy as can be. But is certainly isn’t exciting or some earth shaking cuisine and I have come to realize that many of you prefer the recipes like this one.  This is by far my most pinned recipe on Pinterest and always get a lot of shares on facebook when I repost it there. All this with sub par photos, lol. I originally made this one for the blog in early 2012. Like I said, it is tasty and simple. You get a slightly crispy top and edges and a tender inside. part of the topping sinks to the bottom and you can a wonderfully buttery, yet crisp and sweet bottom crust, too. It’s a wonderful breakfast cake as well as a great treat for the family and an after school snack. it takes ten minutes tops to get this into the oven and about 3 minutes for your family to have it devoured 😀 It also is one of those simple cakes that most of you will already have all the ingredients for. So what are you waiting for? Go… make your house smell amazing and make the kids and spouse love you even more than they already do. Cause you’re just that good!

You know the drill…. git to cookin’

Mrs. Cupcake…. who is going to have another slice of this cake

Easy Amish Sugar Cake

 

  • 2 cups flour
  • 1 cup sugar
  • 1 1/3 cups milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 3 tablespoons melted butter
  • 1/2 to 3/4 cup brown sugar
  • 1/3 cup melted butter (more like 1/4 cup if you’re doing this in one larger pan)
  • 1 to 2 teaspoons cinnamon (you’re sprinkling it on, so use the amount that makes YOU happy)
  1. Preheat oven to 350 degrees and lightly grease two 9 inch cake pans. You can also, as I did this time, use a 10 inch cast iron pan. You may end up using a bit less melted butter for drizzling at the end though, plus plan on a longer baking time by about 10 minutes.
  2. In a large bowl, mix the flour, white sugar, 1/2 teaspoon cinnamon and baking powder.
  3. Dump in the egg, milk, vanilla extract and 3 tablespoons melted butter.
  4. Stir just until well combined and smooth. Don’t overbeat.
  5. Pour into the prepared cake pan or pans. Sprinkle with desired amount of brown sugar, then the cinnamon. Drizzle the remaining melted butter over the tops of the cakes.
  6. Bake at 350 for about 20 minutes or until the top is firm and crackly looking and the cake is a nice golden brown color.
  7. This is best served warm but it’s still good cold and reheats nicely.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Easy Amish Sugar Cake

Easy Amish Sugar Cake

 

 

Cheesy Chicken And Chorizo Enchiladas

 

Cheesy Chicken And Chorizo Enchiladas

Cheesy Chicken And Chorizo Enchiladas



Do you have those things that your family wishes you’d make more often, but for whatever reason, you just don’t make more than once in a blue moon? Yeah. Me, too. My family loves enchiladas, but for some odd reason, when I’m not actually in the process of making them, my mind tells me they are a chore to make. Mind you, they aren’t a quick 30 minute meal; not if you’re doing them correctly, but neither are they as tedious as my lazy, I’d much prefer to sit in my recliner, read and eat Cheetos mind tells me they are.

That said, don’t expect to start these at 4pm and expect to have dinner on the table by 6. Don’t ask me how I know this, please. Thank you. Seriously though, when I make enchiladas, I do two things- I make a large batch like this is and I make them over two days. Why? Because I’m lazy and this way we can eat delicious enchiladas for two days straight or I can freeze half of them. Easiest way to do this? Get your meats and veggies cooked the first day, then just cool, mix with the cheese and shove it into a bowl and chill it till the next day. Then the next day, all you have to do is make the sauce, then put all the separate components together and THEN you can have a quickly put together dinner. My lazy womans version of OAMD 😛

These are probably the best enchiladas I’ve ever made. The filling is mildly spicy, but not so much that wimps, I mean, the spice averse, in your life can’t handle them. They have a nice amount of cheese in the filling, but I was a good girl and didn’t do my usual overkill with the cheese, which is a bad habit I admit to having. Then on top, it’s smothered in a creamy, cheesy sauce. Say “yum” with me, class. And yes, there are a lot of ingredients, but nothing earth shattering or hard to work with.

You know the drill…

Remember, this will make two pans… I usually make one 13×9 and one 8 inch square pan with it, so feel free to halve it if it’s too much.

Cheesy Chicken And Chorizo Enchiladas

  • Filling-
  • 2 cans good quality chicken broth ( do NOT discard after cooking chicken)
  • 1 medium onion, cut in half
  • 1 heaping tablespoon chopped garlic
  • 1 tablespoon chopped jalapeno (leave the seeds if you want it spicier)
  • 2 pounds boneless, skinless chicken thighs
  • 1 pound chorizo, casing removed if in links, then crumbled
  • 1 1/2 cups chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon minced jalapeno
  • 2 tablespoons minced garlic
  • 1 4 ounce can chopped mild green chilies
  • 1 1/2 tablespoons Spice Hunters Mexican Seasoning (you can get this straight from their site or you could sub the more readily available McCormick Southwestern Seasoning)
  • 8 ounces Queso Quesadilla cheese, shredded (a mild white melting Mexican cheese. You should be able to find it at any good grocery store)
  • Sauce-
  • 2 cups of the reserved cooking broth, strained
  • 5 tablespoons flour
  • 1 cup half and half (you can use a less rich milk… but I’ll cry. Plus, the results may be watery)
  • 1 1/2 teaspoons Spice Hunter Mexican Seasoning (or the aforementioned McCormicks Southwestern seasoning)
  • 1 1/2 cup shredded Monterey jack cheese
  • salt to taste
  • 12 6 inch (or 8 inch) corn tortillas
  • 12 8 inch flour tortillas
  • 1 cup of your favorite cheese for the top of the pans. (I used Colby-Jack)
  • Green onions, salsa and a squeeze of lime for garnish
  1. Make your chicken first- combine the broth, onion halves, garlic and jalapeno in a medium pot with the chicken thighs. The broth should just about cover them if you push them down a little. Cover the pot and bring to a simmer over medium heat. Try not to let it boil, cause that toughens meat.  let cook for about an hour, until nice and tender, but not falling apart.
  2. Let the meat cool in the broth until cool enough to handle, then take it out and cut into bite sized chunks. Strain the broth through a fine mesh strainer and discard solids. I then put the broth into a couple of jars and just put it up until the next day when I finish, but if you’re doing it all in one day, just pour 2 cups of broth into a measuring cup and set aside for now.
  3. While the chicken cools, cook your veggies and chorizo. In a large pan, cook the crumbled chorizo until it is browned. Scoop the meat out and put it into a large bowl, leaving the drippings behind.
  4. Add the chopped onion, chopped green pepper, garlic and jalapeno to the chorizo drippings. Cook over medium heat, stirring frequently, until the veggies are soft and lightly browned, about 7 minutes. Dump into the bowl with the chorizo. Add in the cubed chicken. let cool for about 20 minutes, then add in the green chilies and the Queso Quesadilla cheese. Stir well; add in the Mexican seasoning. Stir to combine and give it a taste to see if you think it needs more Mexican seasoning or a touch of salt. Now, you can either cover this and continue the next day or get the sauce made. If making now, preheat your oven to 350 degrees.
  5. For the sauce, put the 5 tablespoons flour into a medium pot. Slowly add in the half and half, stirring the whole time to prevent lumps. After all the half and half is incorporated, pour in the strained broth and stir well. Over medium heat, stirring constantly, heat the mixture until it thickens up, about 5 to 10 minutes. Remove form the heat, then stir in the  Monterey jack cheese and the 1 1/2 teaspoons Mexican seasoning, stirring until the cheese is melted. taste for seasoning, adjust if needed (more Mexican seasoning, more salt) then put a lid on the pot (the condensation from the inner lid helps stop a skin from forming on a sauce) and set aside.
  6. Grease a 13×9 inch baking pan (I prefer glass) and an 8 inch square pan (not necessary if making a half batch). Wrap the tortillas in a damp paper towel and then warm them for 2 minutes in the microwave to make them more pliable.
  7. Take one corn tortilla and layer it on top of one flour tortilla. Scoop up (I just use my clean hands) a small handful of the meat/veggie mix and spread it down the middle of the layered tortillas. Roll the tortillas tightly and lay them, seam side down, in the prepared pan. Repeat until both pans are filled.
  8.  Pour the sauce over the enchiladas (you’ll obviously use more on the bigger pan, so don’t try to divide evenly) and then sprinkle the cheese over the top. Bake in a 350 degree oven until bubbly and lightly browned on top, about 25 minutes. Serve hot with green onions and salsa for garnish and a squeeze of lime juice over the tops.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Cheesy Chicken And Chorizo Enchiladas

Cheesy Chicken And Chorizo Enchiladas