Breads, Breakfast, Fruit for Dessert, Just Desserts, Microwave Baking

Fast Elvis: Microwave Peanut Butter Banana Bread

 

fast elvis

We eat a lot of bananas around here – a lot. We can’t really keep them in the house (I’m surprised I had enough around long enough to make this recipe). And one of my favorite ways to eat bananas (besides banana bread) is to slather peanut butter all over the top of them. I don’t usually turn it into a sandwich, like Elvis did. I just serve the sliced bananas topped with peanut butter on a plate.

One day, I got the bright idea to put them together in a microwave quick bread recipe to see how they would turn out. Oh my goodness! I never thought this bread would be as yummy as it is, but yay for food experiments that turn out to be some of the best food you’ve ever eaten in your life. Here’s how I made this super yummy peanut butter banana bread that I’ve affectionately termed “Fast Elvis.” 🙂

Fast Elvis: Microwave Peanut Butter Banana Bread
Recipe Type: Breakfast
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 8-9 slices
Here’s a microwave quick bread recipe inspired by an Elvis favorite – peanut butter and banana.
Ingredients
  • 3 bananas, mashed
  • 6 tbspns butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup all-purpose flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup milk
Instructions
  1. In a medium-sized bowl, mash up the the bananas thoroughly with a metal spoon or fork.
  2. Fold in the margarine or butter and combine well.
  3. Add in sugar, egg, and vanilla, and beat together until you get a light, slightly fluffy mixture.
  4. Stir in flour, baking powder, salt, cinnamon, and milk.
  5. Mix together for about 30-60 seconds, until thoroughly combined (batter may still be lumpy, depending on how much you mashed the bananas).
  6. Lightly grease a microwave-safe loaf pan.
  7. Pour batter evenly into the pan.
  8. Cover with wax paper.
  9. Microwave on Medium High (Power Level 5) for 6 minutes. Rotate the pan once halfway through, if your microwave doesn’t have a turntable.
  10. Then, microwave on High for 4-6 minutes. Bread will spring back when touched, and the top will look slightly dry.
  11. Remove from the microwave and keep covered with the wax paper for about 15 minutes.
  12. Slice and serve.
Peanut butter banana bread

 

I dare you to try this bread recipe and not fall in love with it! It’s probably the best banana bread I’ve ever had.

 

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Cooking Healthy Food, Cooking with Herbs, Salads, Super Sides

Sweet Peach Vinaigrette

 

sweet peach vinaigrette

One of my favorite resources for cooking heart healthy meals is Dick Logue’s 1,001 Heart Healthy Recipes. I was browsing the Amazon product page for this book the other day, and I noticed in the book description, they’d listed a recipe for a honey mustard cranberry dressing (vinaigrette).

This sparked an idea in my own mind to create a vinaigrette using ingredients I had on hand (cranberry wasn’t one of them), and I’m fresh out of dijon. I did find a can of peaches, though, and I thought it might make a yummy, sweet addition to the vinaigrette dressing line up. Turns out, I was right.

Here’s what I came up with, and here’s exactly what I did to make it. I may never buy pre-made salad dressing at the grocery again. This is just too delicious to ever want to try any other type of dressing – except, perhaps, one using another fruit or some other spices (thyme is one of my very favorite spices, but I was all out of it today, so I couldn’t use it in this dressing – maybe next time).

  • 3/4 cup peach juice (I took the juice from a can of “no sugar added” peach slices)
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 2 tsps oregano
  • 2 tsps parsley
  • 1 tsp coriander
  • 1 tsp honey (preferably local)
  1. Combine all the ingredients in a sealable container.
  2. Shake until thoroughly combined (about 30-60 seconds).
  3. Serve immediately over a crisp lettuce salad.
  4. Refrigerate any leftovers.

Sweet Peach Vinaigrette

If you try this out for yourself, I’d love to know what you think of it. And I’d be interested in hearing what variations you come up with too…if sweet peach vinaigrette isn’t your style. That’s one of the things I love most about cooking – the variety you can add and the personalization you can do with every recipe. All you have to do is let something spark inspiration within you, and let your culinary creativity run wild!

 

Screenshot 2020-03-22 at 2.05.23 PM

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

indian-mexican fusion fried rice
Cooking with Herbs, Super Sides

Indian-Mexican Fusion Fried Rice

indian-mexican fusion fried rice

Sometimes when you’re standing in your kitchen looking at leftovers that you know aren’t going to feed your entire family, and you wonder what you’re going to be able to do with them because you don’t want to waste food…inspiration strikes.

I had two cups of rice, some leftover pulled pork from Mark’s Feed Store, and half of a leftover egg from my daughter’s breakfast. Being a Chinese food fan, my thoughts immediately turned to fried rice. I’d never tried making fried rice before, but I didn’t think it would be all that difficult, so I gave it a whirl. I added some Indian and Mexican spices to give it a little extra flare.

The end result? Not the most attractive dish in the world, but it sure was tasty!

Here’s how I did it:

Indian-Mexican Fusion Fried Rice
Recipe Type: Side Dish
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4 servings
Traditional Indian and Mexican spices are added to a homemade version of a Chinese takeout favorite – fried rice. The end result is delicious!
Ingredients
  • 2 cups cooked Jasmine rice
  • 1 cup shredded cooked pulled pork
  • 1 egg
  • 3 tsp olive oil
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp cumin
  • 1/2 tsp cardamom
  • 1 tsp coriander
  • salt and pepper, according to taste
Instructions
  1. To cook the rice: Add four cups of water and two cups rice to a large saucepan.
  2. Add a dash of salt and one tbsp olive oil.
  3. Bring to a boil, and then let simmer for 15-20 minutes over low heat.
  4. Add two tablespoon of olive oil to a skillet. Heat slightly, and ensure the whole skillet is coated with the oil.
  5. Transfer the rice from the saucepan to the skillet.
  6. Break up the pulled pork and add it to the rice in the pan.
  7. Crack the egg and pour over the rice and pork.
  8. Stir thoroughly, and add the oregano, parsley, cumin, cardamom, coriander, and salt and pepper.
  9. Cook over high heat for 5-10 minutes, or low heat for 15.
  10. Stir constantly.
  11. Serve with cooked pork or steamed veggies.

If you don’t happen to have pulled pork already on hand, you can make your own. One of my favorite ways to cook pork is in the Crock Pot. Add a bit of water or chicken broth to the bottom of the Crock Pot, wrap the pork in Reynolds Wrap, and heat for two hours (if thawed) or four hours (if frozen) per pound on low heat.

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Cooking Healthy Food, Cooking with Herbs, Salads, Super Sides

Easy Homemade Salad Dressing

Fresh salads and healthy lifestyles go hand in hand. After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.

Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives to make it all seem more fresh and natural.

Fortunately, making your own homemade salad dressing is faster and easier than you might think. Plus, you get to control how much you make at one time, so you don’t have to worry about throwing out your hard-earned money if you don’t use it all in time.

When it comes to homemade salad dressings, vinaigrettes are fast, easy and delicious choices. One general rule of thumb to keep in mind when creating your own vinaigrettes is to use 1 part vinegar (or other acidic ingredient) to 3 parts oil. In other words, if you use ¼ cup vinegar, you’ll want to use ¾ cups of oil. If you like a little more kick to your dressing, try a 2:1 ratio instead.

When choosing these key ingredients, don’t be afraid to get creative. Think beyond plain white, red or cider vinegar and give rice vinegars, aged or white balsamic, or fruit-infused varieties a try, as well. Citrus juices, such as lemon, lime, oranges and grapefruit, also work particularly well.

When it comes to choosing your oil, it’s hard to beat a high-quality extra virgin olive oil. However, you may want to consider other healthy alternatives, such as a more delicate grape seed oil, as well. Olive oils infused with garlic, rosemary or other herbs are also great choices.

A third ingredient you may want to add to your vinaigrette is Dijon mustard. Dijon is a popular choice because it tastes great and helps bind all the other ingredients together.

Beyond these three ingredients, there are countless ways you can customize your vinaigrette recipes to complement your salad ingredients. For example, you can add minced garlic, onion, shallots, fresh or dried herbs, honey, or a variety of fruit juices or zests.Spicy-Dijon-Vinaigrette

Here is a basic recipe to get you started:

Easy Dijon Vinaigrette
Recipe Type: salad dressing
Prep time: 10 mins
Total time: 10 mins
Why spend money on all those salad dressings that are full of fat and other not-so-healthy artificial ingredients. This salad dressing is healthy, delicious, and so easy to make. You won’t want bottled salad dressing ever again!
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbspns Dijon mustard
  • 2 tsps honey
  • 1 tsp of garlic powder
  • salt and pepper, to taste
Instructions
  1. Stir all ingredients into a glass bowl or container with a tight-fitting lid.
  2. Mix or shake vigorously to combine thoroughly

Starting with this basic recipe, I bet you can come up with dozens of yummy options to suit whatever salads are on your menu. Enjoy!

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

 

Breads, Breakfast, Old Family Recipes, Super Sides

Best Kentucky Biscuits and Gravy

My most favorite breakfast food of all time is biscuits and gravy, hands down. Nothing can compare. We do biscuits and gravy a little bit different here in Kentucky, and these recipes were passed down to me by my grandmother, who cooked everything with either lard or bacon grease. Low-fat? No way! But it is incredibly delicious.

This is how my grandmother taught me to make biscuits – the best “Kentucky” way. They’re flatter than some varieties, but they taste every bit as good (or better). Serve with the bacon grease milk gravy for maximum Bluegrass State effect.

Best Kentucky Biscuits

Prep Time: 15 minutes; Cook Time 15 minutes

Makes 12 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 dash salt
  • 1 tbspn white sugar
  • 1/2 cup butter
  • 3/4 cup milk

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the flour, baking powder, baking soda, salt, and sugar in a large bowl.
  3. Cut in 1/2 cup butter with a fork until the mixture resembles coarse crumbs.
  4. Stir in the milk.
  5. Turn out onto a lightly floured surface, and knead for 2 minutes.
  6. Transfer to an ungreased baking sheet, roll out into a 6 X 6-inch square, and cut into 12 even sections. DO NOT separate.
  7. Bake about 15 minutes, until a knife inserted in the center of the square comes out clean.
  8. Separate the biscuits, and serve hot.

American_biscuits_and_gravy

Bacon Grease Milk Gravy

Prep Time: 10 minutes; Cook Time: 25 minutes

Makes about 6 servings

Ingredients

  • 1/4 cup bacon grease
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups evaporated milk

Instructions

  1. Heat bacon grease in a skillet over medium heat until liquid.
  2. Whisk flour into drippings until smooth.
  3. Reduce heat to low and cook the flour mixture until it turns a caramel brown color.
  4. Stir constantly for about 15 minutes to prevent burning.
  5. Stir in salt and black pepper.
  6. Whisk 1/2 cup milk into the roux until well blended.
  7. Continue whisking the milk into the gravy, 1/2 cup at a time.
  8. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
  9. Serve immediately.
  10. OPTIONAL (but totally recommended): Brown 1 pound of sausage, breaking it up into little pieces as you cook it. Drain most of the grease off, and then add the sausage to the bacon grease milk gravy before serving. Why not go “whole hog?” 🙂

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breakfast, Fruit for Dessert, Old Family Recipes, Super Sides

Kentucky Apple Butter

Years ago, I got my first taste of apple butter (at Joe Huber’s restaurant in Starlight, Indiana, so it was not “Kentucky” apple butter), and I was hooked. Fortunately for me, my grandmother started making apple butter herself soon after that. Hers tasted a bit different than Joe Huber’s, and it was only later that I realized there are regional (and, possibly, even state to state) differences in the way apple butter is made.

Still, no matter where it comes from, apple butter is a delicious treat to have at breakfast or any other time of the day. Here’s a fabulous Kentucky apple butter recipe, which is very similar to the one my grandmother used to make.

kentucky apple butter on bread

Kentucky Apple Butter
Recipe Type: Breakfast
Prep time: 15 mins
Cook time: 2 hours 5 mins
Total time: 2 hours 20 mins
Serves: 45 servings
There are many apple butter variations. This one is a traditional Kentucky apple butter like my grandmother used to make.
Ingredients
  • 5 pounds chopped McIntosh apples
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1 tbspn ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 3 (1-pint) canning jars with lids and rings, as needed
Instructions
  1. Place apples in a large pot and cover them with water.
  2. Bring to a boil.
  3. Reduce heat to low and simmer, stirring occasionally, until apples are softened (5 to 10 minutes).
  4. Preheat oven to 325 degrees F (165 degrees C).
  5. Press apples through a food mill to separate seeds, cores, and skin from apple pulp.
  6. Transfer pulp to a bowl.
  7. Stir together white and brown sugar, butter, cinnamon, ginger, and nutmeg into the apple pulp.
  8. Pour the apple mixture into a 9 x 13-inch baking pan.
  9. Bake for 2 to 4 hours, stirring and scraping the sides of the pan every 20 to 30 minutes, until the apple butter is red and thickened.
  10. Sterilize the jars and lids in boiling water for at least 5 minutes.
  11. Fill the hot, sterilized jars with the apple butter, to within 1/4 inch of the top.
  12. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  13. Wipe the rims of the jars with a moist paper towel to remove any food residue.
  14. Put the lids on the jars and screw on the rings.
  15. Place a rack in the bottom of a large stockpot and fill halfway with water.
  16. Bring to a boil and lower the jars into the boiling water, using a holder.
  17. Leave a 2-inch space between the jars.
  18. Pour in more boiling water, if necessary, to bring the water level to at least 1 inch above the tops of the jars.
  19. Bring to a rolling boil, cover the pot, and process for 30 minutes.
  20. Remove the jars from the stockpot and place them, several inches apart, onto a cloth-covered or wood surface until cool.
  21. Once cool, press the top of each lid with a finger, ensuring the seal is tight (lid does not move up or down).
  22. Store in a cool, dark area.

Now, admittedly, this isn’t an easy recipe, but it’s worth every minute and every ounce of effort. If you try it, I’d love to know what you think about it, so be sure to leave a comment!

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Old Family Recipes

Cat Head Biscuits

As I was browsing the Internet recently, I came across a strangely named concoction called cat head biscuits. The name intrigued me because, honestly, I was a little afraid to look…for fear that they might actually be made out of cat heads. Much to my relief, they are NOT! They’re just called that because they are actually as big as a cat head. But don’t take my word for it. Here’s a fool-proof recipe you can use to try them for yourselves. They are truly amazing!

cat head biscuits

Cat Head Biscuits
Recipe Type: Breakfast
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 6 huge biscuits
These yummy biscuits have a strange name, but they are truly delicious. You don’t want to miss out on these!
Ingredients
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup cake flour
  • 1 tbspn baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbsps unsalted butter (softened)
  • 4 tbsps shortening
  • 1 1/4 cup buttermilk
Instructions
  1. Make sure your oven rack is in the upper middle position.
  2. Preheat your oven to 425 degrees.
  3. Grease one 9-inch baking pan.
  4. Combine both kinds of flour, salt, baking powder, and baking soda in a large bowl.
  5. Work the butter and shortening into the flour mixture with a fork until you have coarse crumbs.
  6. Stir in the buttermilk until your batter is smooth.
  7. Scoop the batter out of the bowl with a spring-loaded measuring scoop.
  8. Place six scoops in a flower shape (1 scoop in the middle and 5 scoops surrounding it) on the baking pan.
  9. Bake until the biscuits puff up and are golden brown (between 20 and 25 minutes).
  10. Let cool in the pan for 10 minutes, and then transfer to a cooling rack.
3.3.3077

In my research, I discovered that cat head biscuits are predominantly a Southern thing (or, at least, that’s mostly a Southern name. Being from Kentucky, I’d never even heard of these before, and this is certainly not how my grandmother taught me to make biscuits. Hers were the standard “Kentucky” variety – smaller and flatter, but still much tastier than the biscuits you get out of the can!

Still, I’m glad I discovered cat head biscuits. They’re just wonderful with honey or some good old “country” gravy. Biscuits and gravy is still one of my most favorite breakfast treats. I’ll share my favorite country gravy recipe soon. And I’ll share my grandmother’s biscuit recipe in that post too.

But in my next post I’m going to share my other favorite thing to eat with biscuits – Kentucky apple butter I’ve never tasted anything quite like it, and it’s too wonderful to ever want to live without now… kind of like these biscuits.

Screenshot 2020-03-22 at 2.05.23 PM

 

Fifteen years ago, I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would be thrilled if you would consider joining me. Pampered Chef has so many tools that can help you as you seek to eat cleaner. If you have any questions, please feel free to message me on my Facebook page.

Breads, Breakfast, Cooking Tools & Techniques, Cooking Up a Food Blog, Cooking with Kids

Donut Holes Disaster

It’s summer. The kids are home from school, and they’re hungry all the time. That means I run out of food in the house quickly.

Yesterday morning, I got the bright idea to try to deep fry my own donut holes. I wasn’t ambitious enough to try actual donuts, but I thought it would be easy enough to fry up little balls of sweet dough.

Turns out, I was slightly wrong. First of all, I didn’t have everything I needed to make the exact recipe I found online. Second, I didn’t really understand what I was doing (since it was the first time I’d ever tried to make donut holes),  so this was a totally new experience for me –  a bit of trial and error. Probably more error than trial.

Here’s basically what I used/did.

My Modified Donut Hole Recipe
Recipe Type: Dessert/ Breakfast
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Serves: About 20 donut holes
My modifed donut recipe. It was supposed to be quick and easy, but I didn’t think it was.
Ingredients
  • 2 tbsps apple cider vinegar
  • 1/2 cup coconut milk
  • 2 tablespoons butter
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 quart oil
  • 1/2 confectioners, white, or cinnamon sugar for dusting
Instructions
  1. Mix together the vinegar and milk and let sit for about three minutes.
  2. In a medium-sized bowl, cream the butter and 1/2 cup sugar together until smooth.
  3. Beat in the egg and vanilla and blend well.
  4. Pour in the flour, baking powder, salt, and salt.
  5. Pour the vinegar and milk mixture into the flour/butter/egg mixture and mix well.
  6. Form the dough into one large ball and break off into smaller balls, rolling the dough in your hands to form the donut holes.
  7. Cover the donut hole dough balls and let sit for about 10 minutes.
  8. Heat oil on the stove in a large, deep frying pan or pot to a temp of 375 degrees F (190 degrees C).
  9. Fry the donut holes in the hot oil until golden brown, turning over once to ensure even cooking on both sides.
  10. Drain on paper towels.
  11. Dust with sugar of your choice while the donut holes are still warm.
  12. Serve immediately.

And here’s what I think I did wrong. I think I had too much liquid and not enough solid because the batter I got was basically the consistency of pancake batter. Note: DON’T try to deep fry pancake batter and expect to get donut holes. It’s not going to work right.

Maybe if I had used regular milk instead of coconut milk, that would have helped. Or maybe I should have used more flour. I’m going to try that next time and see what happens.

Also, the original recipe used shortening. I switched it to butter because that was what I had, and I didn’t think it would make that much of a difference. I could have been wrong about that.

When everything was all said and done, this was what I came up with:

donut hole recipe

I affectionately call these my “donut blobs.” My older daughter said they were, “Yummy.” I thought they weren’t bad…just a little on the oily side (and not at all how I’d hoped they’d be). My younger daughter wouldn’t even touch them. And my husband liked them, but he commented on how the batter must have been too thin because they soaked up so much oil. I told him I thought the batter was too thin also. I guess that should’ve been my first clue to not try to fry them like I did.

Anyway, there’s always next time. I’ll report back on how my second experiment goes with these. Stay tuned!

Screenshot 2020-03-22 at 2.05.23 PM

Almost 20 years ago now, I had my first experience with Pampered Chef. I went to a party a friend was hosting and bought a stoneware mini loaf pan. I still have that thing today, and it’s just as awesome.

When I got married almost 13 years ago, I let the friend of a friend do a Pampered Chef bridal shower for me. I still have all those things too!

I’ve been buying Pampered Chef products at various parties (mostly online now) ever since. I have never been disappointed by a single thing I’ve bought with Pampered Chef.

So, when I recently attended yet another online party and saw that there was a $19.80 join special, I took the plunge. I’ve been enjoying Pampered Chef myself for decades. Why not share that love with others?

I’m so excited to start my Pampered Chef journey. I would love it if you joined me!