Krispy Kreme - a year in the making

We (Julie, Lance and I) have been talking "doughnuts" since before Julie and Lance moved. This weekend we finally got the chance to make some (or rather a few dozen).  Of course we could not pass up the opportunity to try a Krispy Kreme copycat recipe.  With 4.5 stars and 58 reviews, we thought the recipe below was a solid choice and agreed it is a keeper!

http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199

Krispy Kreme Copycat Doughnut Recipe
2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil (we used vegetable and it was just fine)

Clear Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup tablespoons hot water

Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

Directions:

We started out with the dough much like any dough you have made before.  Dissolve the yeast in the warm water in a 2.5 qt bowl.  Then add the milk, sugar, salt, eggs, shortening and 2 cups of flour.  Beat on med speed for 2 minutes stopping to scrape the bowl.  Then mix in the remaining 3 cups of flour and beat until well mixed.  Cover and let rise for about an hour.  This is how ours looked.  Their oven has a bread setting.  I find at my house i turn on the warm setting for a couple minute and place the dough inside covered with a dish towel.  Even better, if the oven is pretty warm for cooking, I have luck just placing it on the stove covered with a dish towel.  They tell you dough is done when you make an indention and it does not disappear (see Lance's thumb print below).

Roll it out to approximately 1/2 inch thick. We could have possibly gone thicker than you see in pictures.

We used a biscuit cutter in the largest and smallest size to make the shapes.  I have to say, the actual doughnut holes were our favorite (and the most of what I devoured).  They rise so easily.

The below picture is us waiting for them to double in size the second time.  It took about 45 minutes (or possibly more).  It takes some time and makes waiting for breakfast a little bit challenging.

Heat the oil to 350 degrees!

Here are the first couple holes we made.  Using a slotted spoon helps them drain before they are placed on the grate.

I also liked to document how Lance used skewers to flip the doughnuts.  I liked this idea.

Of course we had a fan cub nearby....

This is the glaze (very simple).  Dunk the fried doughnuts.

Then allow them to set (if you can wait that long) or eat them as fast as you can make them, which is what we did.

According to this picture, they are keepers.

Julie tested with some maple syrup, nutella and sprinkles.  It is easy to add lib.

Last but not least I have to show you a picture of our breakfast plate.  These mugs are made in Alabama and quite appropriate considering there is a dentist in the house!

We agree the recipe is a keeper (we will be rating it a 5 star) and one we will make again!

Claire's Granola

Claire's Granola

Claire and I have been trying to get together to make granola since I can remember.  I finally made it to her house on Sunday.  Claire has been making this recipe for a long time and I have been determined to learn how she does it.  She changes up the ingredients - easy to do.  She was making her own batch on Sunday with walnuts.  I made her standard with the ingredients below, and it is scrumptious.  

Disclaimer: I stopped by Whole Foods and the scale was broken so I didn't get the right amount of oats.  (I don't do well guestimating).  So what you see in pictures (a little more than a cookie sheet) is half the recipe below.  

When you make this your house will smell AMAZING...AMAZING!

Ingredients:

2 lbs rolled oats (4ish cups)

Sunflower seeds

Slivered almonds

Shredded coconut (unsweet)

1/4 c. water

3/4 c. oil

1 1/2 c. honey (I like mine sweet)

Parchment paper (optional but it saves your cookie sheet and the time spent scrubbing off baked honey)

Place a stock pan on the stove and turn the temperature to medium heat.

Measure out 1/4 cup of water and pour into the pan.  Then measure/pour 3/4 cup canola oil.  

*Claire taught me a trick.  If you follow this order, the next step (honey) pours MUCH easier due to the oil coating the measuring cup.  Brilliant.  

Add 1 1/2 cup of honey.  You can do less.  I like mine sweet.

This is what it will look like.  I apologize...these photos leave much to be desired!

Cook on medium heat for just a minute or two and it turns into liquid.  This is what you want.

Then be prepared to stir in oats and nuts/seeds/coconut. 

Stir, stir, stir.  It is important everything is coated with the liquid mixture so it doesn't burn in the oven.  You will stir until it feels like your arm might fall off.

Lay down a piece of parchment paper. (This is optional.  Claire never used it before we tried it Sunday.  It definitely saves cleanup!)

Pour granola mix onto the cookie sheet (I used non-insulated to be sure it became crispy).  Spread the mixture into a big rectangle.  You don't want any pieces off to the side or they will burn quickly.  That was another trick Claire shared with me.

We baked the shown cookie sheet on 325 degrees for 15 minutes, flipped with a spatula, and then baked 20 minutes on the other side.  (Update:  My electric stove takes a little longer.  More like 20+ minutes and another 20.)

This was the end result.  I'm eating it with milk in the mornings and sometimes for snack with yogurt.  We will see if I can do this again without Claire! The rate I am eating this, it won't last long!  Thanks, Claire!

Brody-approved Peanut Butter Dog Biscuits

How simple? 4 ingredients!  I first found this recipe on Pinterest of course.  Brody is going to stay at his home-away-from-home this weekend (Marcia and her daughter Claire are who I have to thank for Brody today).  I figure this would be a nice "thank-you."  Gus, Marcia's dog, is one of Brody's favorite playmates.  Tomorrow I search for a cute jar for packaging!

Ingredients:
2 cups whole-wheat flour
1 Tablespoon baking powder
1 cup natural peanut butter

1 cup low-fat milk ( I used skim and it was fine)

375 degree preheat













In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.  To the left are the wet ingredients (what milk and PB look like mixed together).





Turn out dough on a lightly floured surface and knead. This is the easiest dough I've worked with in a long time!







Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 20 minutes or until lightly brown.

Here they were once cooled on the rack!










Finally, let your best taste-tester sample.  Brody was "wild" about them!


(The recipe made about 3 dozen with my 3 inch dog bone cutter.)

"Neiman Marcus" Oatmeal/Chocolate Chip Cookies

I will never forget the time I googled this recipe instead of going to my recipe book.  I ended up with  112 cookies. I should have known better but it was in my early baking days.  Even halved, like the recipe below, makes plenty of cookies (about 4-5 dozen!).  I usually freeze a log for later and/or for use it in Hunter's cookie dough ice cream.  

If you are not familiar with this recipe, you must try it.  It's a mix of my oatmeal crispies and a chocolate chip cookie.

Neiman Marcus Cookie Recipe

• 1 cup unsalted room temp or softened butter 
• 1 cup sugar
• 1 cup packed brown sugar 

• 2 large eggs 
• 1 teaspoon vanilla

• 2 cups flour 
• 2.5 cups blended oatmeal (I use my food processor to make it into a powder)
• 1 teaspoon baking soda 
• 1 teaspoon baking powder
• 1/2 teaspoon salt

• 12 ounces chocolate chips (I use 10 oz Trade Joes semi-sweet chunks, my favorite)
• 4 oz grated chocolate bar (Hersheys, Ghirardelli, etc - I use the food processor)
• 1 1/2 cups chopped nuts (optional)

My food processor gets to work on the oatmeal.

AND the chocolate bar because I am lazy....

• Preheat the oven for 375 degrees.
• Grease your insulated cookie sheets.
• Cream the butter and both sugars, stopping to scrape the bowl.
• Add eggs and vanilla.
• Mix together with oatmeal, flour, salt, baking powder and soda 
• Add chocolate chips, grated hershey bar and nuts (optional).  Stir by hand (your workout).

The mixer gets full!  Mix in chips by hand to save the motor. The batter is stiff.

To freeze a log I lay it out on wax paper and wrap it/smush it as I roll.

This will go into a cookie dough ice cream recipe eventually (Yes, I know it has raw eggs).  I have also cooked from the frozen logs and they taste just wonderful. 

I am always curious how the cookies spread for recipes and how many you can fit on a sheet.  So, just for you, I included the not-so-glamorous yet handy photos.

Bake 10 minutes or 375 degrees until the tops begin to turn golden.

Let sit for a couple minutes before moving to a cooking rack.  Enjoy with a big glass of milk!



O'Carr's Copycat Cheesecake Recipe - Take 1

I did it! Thanks for the encouragement.  Tonight I tried a fudge-filled cheesecake in an effort to mimic the O'Carr's cheesecake recipe.  I admit I need to give it another try but wanted to go ahead and post my first attempt to see if any of you have suggestions/recommendations.  I found a Southern-Living recipe from 1998...Warm Fudge-Filled Cheesecake Recipe.  It sounded similar enough to compare.   I will walk you through the steps I documented with photos.  Taking these pictures, I realized it had been quite some time since I photo-documented my adventures.  Each time I intend to bake in the morning to use natural light, but it never works out.

I've become an advocate of lining pans with parchment paper.  Since I've starting using parchment paper I haven't had a cake stick to the pan!

This is really unrelated to this post but I took this picture to admire my new mixer spatula for my Kitchenaid.  I debated the purchase for about 6 months before I took the plunge.  I still scrape the bowl here and there but it is totally worth it!

One thing is certain, the crust is HEAVENLY.  I highly recommend it for ANY cheesecake recipe.  It was not terribly easy spreading the dough, however.  I floured my fingers to keep the stickiness at a minimum!

It amazes me how cheesecake batter becomes so light and fluffy!

Next time I would use maybe a ganache?  My chocolate chips did not melt enough!

...a picture of the 12 oz package of mini chips.  I could use more!

The pan is full.  At a point (during baking) it rose above the sides of the pan!

This is the first time a cheesecake of mine didn't crack.  Although it did get a huge bubble (hence the brown blob).

Sadly it was not done in the center.  At 350 degrees it was browning so I turned it to 325 half through and baked it for 7 extra minutes.  I needed to bake it an extra 15.  Next time I will try that.  

Just another picture...

The baker has to sample, you know, for pictures!

I cannot figure out how O'Carr's is able to get such a clean slice.  Oh,  I bet I know.  I didn't have the patience to let it cool before I dove in!


O'Carr's Cheesecake Recipe: Fudge-filled Warm Cheesecake

Ingredients:

• 1/2 cup butter or margarine, softened
• 1/3 cup sugar
• 1 cup all-purpose flour
• 3 teaspoons vanilla, divided
• 4 (8-ounce) packages cream cheese, room temp/softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 (12-ounce) package semisweet chocolate mini-morsels (next time I think I will take it a step further and melt a ganache)

Directions:

• Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan. (I was not successful spreading the crust 1 1/2 inches up the sides.  I did mine at 3/4' and it was just fine!)
• Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.)
• Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
• Bake at 350° for 1 hour or until set. (Mine was browning too much on 350 so I turned it to 325 half through. I would add 15 minutes if you did that).  Cool on a wire rack 1 hour.
• Serve slightly warm with sweetened whipped cream, if desired. I suggest the microwave for about 25 seconds a slice!

***Do you like O'Carr's chicken salad?  I do! I do!  Julie and I tried the recipe here.  ***