This donut was a huge success last St. Patrick’s Day. All year whenever I told friends I was thinking of making donuts, they’d say, “You should make the ones you made for St. Patrick’s Day again.”
This recipe uses my proven, kitchen-tested, yeast-raised donut base (which you can use for a multitude of different donuts). The topping is a chocolatey, coffee-infused mocha icing and the filling is a vanilla buttercream that’s been transformed into a taste of the Emerald Isle by a shot of Irish coffee liqueur.
There’s an old Irish proverb that says, “Hunger is a tasty topping.” That may be true, but I think you’ll prefer this mocha icing.
To Make The Yeast-Raised Donuts:
We knew it was a hard-sell entering the big pie contest with an entry called “Fig Jam & Spam Breakfast Pie.”
The use of Spam was not a quirky, retro decision. I’d made several test pies using bacon, ham and even chorizo as the meat in the filling. But in every instance, the meat inside was overshadowed by our distinctive spicy, candied bacon crumble topping.
Test Pies: Preparing For The Big Day
We’d gone camping the previous weekend and had campfire sandwiches made from the portable meat, so I happened to have an extra can of Spam on hand. I gave it a shot in a test pie. It worked. It provided a flavor that contrasted but still paired with the bacon topping. It not only worked, but it provided an umami element… a taste you remembered growing up but had almost locked away forever.
For our official entry in the savory category, we made a flaky herbed crust and lined the bottom with onions caramelized with a gorgeous homemade fig jam. We mixed our quiche base with a combination of Gruyère and Cheddar cheese, to which we added the Spam and seasonings. Once almost fully baked, we topped the pie with crumbled bacon that had been rubbed with brown sugar, smoked paprika and crushed cumin seeds.
The Pie Contest Begins
As instructed, we made one pie for the judges and one for mass consumption.
It was a real blast serving the pie to the public. As people read the name of our entry, we were greeted with either huge smiles or looks of complete dismay. Fig Jam and Spam. It was a risk.
One of America’s most loved baked goods is also one of the easiest to make. Today, we’re focusing on a basic, reliable blueberry muffin recipe. It takes about 10 minutes to prepare and 20 minutes to bake. That’s right. We’re talking about oven-fresh blueberry muffins in a half hour.
After we examine the basic recipe, I have a few tips and simple adjustments to make this good thing even better.
As shown in the recipe card above, the ingredients are:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup butter – melted
- 1 cup blueberries
The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately. When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened. Over-mixing will make the muffins slightly tough. (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)
The same gentle technique goes for folding in the blueberries. Take your time and mix just until the berries are evenly distributed in the batter.
For dolloping batter in muffin cups, I swear by my trusty ice cream scoop. It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.
Always test for doneness. After 20 minutes, insert a toothpick in the center of a muffin. If it comes out clean (no batter), the muffins are done. If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.
Now that you know the most rudimentary, reliable recipe, here’s few ways to make it even better:
There’s nothing quite like a warm slice of banana bread with a nice smear of butter. It’s as if the heavens looked down on the creation of butter and said, “Now we must create a perfect platform upon which to show off this butter.” When made properly, banana bread is moist and loaded with flavor. It’s pretty much a big, bread-shaped muffin. Best of all, banana bread is so easy to make… it’s “nuts!” Just kidding. It’s totally “bananas!”
In this article, I’ll show you my favorite banana bread recipe and share a couple of tips for getting great tasting bread every time. I’m also excited to present my latest cooking video. Last week, I watched the movie The Artist. It was cute. But you know what it was missing? A good banana bread recipe. Here’s a few scenes that would have made it perfect:
April 7th is National Coffee Cake Day. So it seems like the perfect time to to share some of my favorite coffee cake recipes. When you want a baked good for breakfast or brunch, you can’t beat a nice coffee cake. They’re easy to prepare and ready within an hour. As they bake, your kitchen smells like a bakery. If you have guests over, someone will always ask, “What smells so good?” If you need a dish to take somewhere, a coffee cake is the perfect, portable, party pastry.
The recipes here are all “quick bread” coffee cakes. That is to say, they don’t use yeast (which takes more time), but are made from scratch using flour as a base and baking powder or baking soda as their leavening agent. (A couple of the recipes call for a store bought-baking mix like Bisquick which is basically flour plus baking powder.)
In a later post, we’ll address yeast-risen coffee cakes and short-cut coffee cakes (those which use dinner rolls, biscuits in a tube or some other time-saving base). But for now, grab a coffee, sit back, relax and get ready to be hungry. I present to you…
18 Awesome Coffee Cake Recipes
1. Strawberry Jam Coffee Cake – You can use any flavor jam that you like. I’ve tried this recipe with both strawberry and raspberry jam and loved the results.
2. Cinnamon Flop (Coffee Cake) – This easy-to-make coffee cake features soft fissures and cracks loaded with buttery brown sugar and cinnamon.
3. Raspberry Cobbler Coffee Cake – This colorful beauty has fresh red raspberries resting in a light vanilla cake. Top it off with sliced almonds and a drizzle of icing and it looks like you bought it at an expensive bakery.
As St. Patrick’s Day approaches, many people are looking forward to healthy (size-wise) portions of corned beef, cabbage, Irish whiskey and Guinness. While I plan to partake in all those great things, I’m most excited about St. Patrick’s Day breakfast. Every year, I try to find new ways to incorporate green into my omelets, pancakes, waffles and other morning dishes.
One of my St. Patrick’s Day breakfast dishes was so green that it was literally unbelievable. I submitted a photo of my Green Egg Scramble to the popular food picture site FoodGawker and they wouldn’t accept it. They said it “looked overproccessed.” I can see how they thought that, but seriously, it was food coloring and green peppers – not Photoshop.
Today’s featured St. Patrick’s Day Breakfast recipe is festive but not quite as over-the-top. It’s a basic breakfast casserole with accents of distinct green from spinach, green pepper, green onion, chopped jalapeno and a garnish of parsley.
I discovered this recipe in a 1976 advertisement from the Egg Farmers of Ontario. The ad promoted the recipe as The 42 Cent Lunch, but it struck me that eggs on toast might be better suited for breakfast. It’s an interesting take on the classic Egg in the Hole. Instead of cooking an egg within a slice of toast, the egg rests on top of the toast. The yolk is supported by a pillow of beaten egg white that’s baked until golden brown.
This morning I “got cracking” and tried making this vintage recipe.
Above, you can see that the dish turned out pretty much like the picture in the ad. The yolk wasn’t quite as vibrant, but other than that, it was awesome. It was easy to make, tasty and a really fun way to do eggs and toast in a unique way.
Here’s how to make it…
I’m putting my toaster in the cupboard and my bread in the freezer. This week is all about light and flaky homemade buttermilk biscuits. Great things happen when you replace your toast with biscuits. Suddenly, everything you serve gets countrified. Breakfast at home feels like y’all be eating in a charming Southern restaurant. It’s like some wonderful, bespectacled grandmother used her whisk like a wand to cast a spell on your meal from her magic book of old family recipes.
The biggest and best secret about making homemade biscuits is just that it’s so extraordinarily easy! There’s only 7 ingredients and that includes a pinch of salt.
Let’s do it…