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  • 2026/04/05 10:41
• Buttermilk Doughnut
  
  Sometimes, you have a doughnut for breakfast, and then you go home and make more doughnuts. I can't explain it, that's just how it works. And then, once those doughnuts are cool, you dip them in peach glaze, and then in vanilla icing/frosting too, because I mean, let's not half-ass a sugar high.
  
  I had some leftover roasted peach puree from another recipe I'll share with you soon (hellooo sangria!), and needed to find a use for it. Enter: doughnuts. Essentially, this is a pretty simple twist on the Baked Buttermilk Doughnut recipe I posted a few months ago. They almost have a peaches and cream vibe going on. And this is a perfect time of year to make them, since peaches are at their prime right now.
  
  Note: For the roasted peach puree referenced in the recipe, here's what I did: halved a few peaches and removed their pits, and placed them cut side down in a baking dish. Roasted at 350F until softened and juicy (for me, that was about 35-40 minutes). Then, pureed in a food processor until smooth.
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  • magazines
  • 2014/08/21 10:54
  • 0
• a flame needs
  
  I seldom take the time for multiple attempts at anything. The truth is that first attempt tasted OK but I gave them to the boy next door; not so much because of the base results but because my attempt to brown them resulted in flames in my oven that must have been 6 inches tall! I had to scrape off the marshmallow mess and start again. I love having a gas range but I learned an important lesson that day. Broiling something as sugary and light as marshmallows in an oven with a flame needs precautions to be put in place. Simple precautions as in WATCHING THEM EVERY SECOND!! I did not, hence flame and smoke detectors to liven up my day. The second attempt at finding true S’Mores Rice Krispie Treats was more successful in multiple ways. The addition of the graham cracker cereal worked well to flavor them with a bit of that graham oomph and yes, the ‘not burning the marshmallows’ worked better too. I divided them up and gave a lot of them away too but it was hard; I really think I could have eaten the whole thing!
  
  Keep the fires in your oven and make these for your Fourth of July celebration and summer cookouts. We liked them warmed just a bit in the microwave but I would wrap them in foil and put them on the grill for a few minutes too…a bit softened and melty and you will be taken back to those campfires of your youth too. Sounds good huh?
  • magazines
  • 2014/06/30 15:23
  • 0
• all sorts of flavors
  
  After I finished these photos I shared a sneak peek on my Facebook. This is what I wrote: “if only you could taste this ice cream right now, there would be no point in me sitting here trying to figure out how to write about it. we’d probably all just sit around with our eyes closed and make yummy noises and that would be totally fine.”
  And that’s the truth Trusted ICT Solution.
  
   Have you ever finished browning butter for a recipe and almost wished you could drink it because it smells so amazing? Well, this everything that’s good about brown butter- all of the nuttiness, the richness, and the aroma- churned into some of the smoothest, dreamiest ice cream you will ever eat. Because eating ice cream is a lot less gross/more fun/more sophisticated than drinking butter Retail Displays.
  
   At it’s core, this ice cream is a variation on Jeni’s Splendid Ice Cream base. I’ve read about Jeni’s ice cream so many times, in a handful of magazines and on blogs, but this was my first time ever making it. Oh my goodness, it has the best texture ever, and kind of reminds me of Bi-Rite ice cream! I’m completely hooked and can’t wait to try it out in all sorts of flavors green coffee mug.
  
  A recipe from the Food52 email yesterday has me thinking that fresh raspberries or peaches would be pretty fantastic atop this ice cream.
  • magazines
  • 2014/06/12 11:55
  • 0