Thursday, February 7, 2013
Saturday, January 12, 2013
Back to the donut. Ok, so I've seen these little guys made on countless blogs. In fact, GlutenFreeGoddess.com has a great pumpkin donut recipe I want to try next. The problem was, I didn't have one of that fancy donut machines or a donut pan. Ok, sure I could have whipped them up and plopped them in a mini muffin tin but then they wouldn't have been donuts would they. There is just something magical about a ring of sweet dough with a hole in the middle. So alas I could read and wish, but not bake.
One of my hobbies is thrifting. I love it. I am fortunate that I get to travel a lot with work, so I get to explore thrift shops around the country...the bad news is, I can't always buy stuff and carry it with me when I'm traveling, which I guess could be a good thing too ;) Anyway. The other day I was thrifting and I found a mini donut maker!! It just materialized right then and there for me to find and bring home. And so I did. I decided to do a test run on my new toy and so I went with what I had and made these deliciously satisfying donuts.
Also, this is so super simple you won't even believe it! Low-fat, white flour-free, gluten-free, dairy-free, low-sugar; this donut is pretty awesome if you ask me. Here's the recipe:
1/4 cup soy flour
1/4 cup really good organic cocoa
1/4 cup granulated sucralose powder blend
1/2 cup liquid egg substitute
1 tsp pumpkin pie spice
3/4 tsp baking powder
1/4 tsp vanilla
Apple Glaze Recipe
1/2 cup unsweetened apple sauce
1/2 cup vanilla almond milk, more or less depending on desired consistency
1/4 cup granulated sucralose powder
1/4-1/2 cup chopped nuts, your choice nuts and amount
3 tbsp cornstarch, tapioca, or potato starch
1/2 tsp vanilla
For the donuts, combine all the things and mix well. Then place tablespoonfuls of batter into each mold of a preheated donut machine, or into lined mini muffin tin (but they won't be donut's, they will be muffins, the lesser cousin of the donut and the kid sister of the cupcake, I'm just saying.) After about 2 or 3 minutes your mini masterpieces will be piping hot and ready to cool a bit before glazing. Repeat with remaining batter.
In the meantime, as you hold your composure and not sample one of these little morsels, mix together all of the glaze ingredients, except for the nuts, in a saucepan and bring to a boil, stirring constantly. Your glaze should thicken. Remember, you can add more or less starch depending on how thick or runny you want your glaze to be. Put the nuts into a small bowl and set aside. Pour the glaze into a small bowl and then dip each donut into the glaze, making sure it is covered well. You can be as generous as you want. While your glaze is still tacky, dip the donut into the chopped nuts to top them. These are moist, not too sweet, and awesome!
So I went shopping for supplies. At first I couldn't find a single glass candle holder, not even one. Then I couldn't find any good large glass plates. Now, my options were to take a train to the nearest Target or Walmart or try to be creative with what I could find in the mom-and-pop shops on the block. I decided to forgo the train and to use a bit of creativity. One store had martini glasses in various sizes, so I picked up a standard size and then one with a teeny stub as a base instead of a stem. Then I found a large glass shallow bowl and a medium sized dessert plate. Finally I picked up some loctite epoxy.
Now, after this piece was created and dried and set out I had a few days left in Brooklyn so I figured I'd wander around a bit more in between meetings I had there. That's when I found a glass candle holder. Just one! It was sitting on a shelf in a health food market along side votive candle holders and scented candles, it was the last one they had in stock. I grabbed it and bought it impulsively, it was only when I returned to the condo that I remembered, "oh yeah, I already made the project without this dang piece." So, not to be deflated, I decided that I was going to create something, anything with this one single glass candle holder if it was the last thing I do.
I had just finished off a jar of whole fruit preserves that came in a pretty jar. I love reusing pretty glass jars, even if it's just a jelly jar, as long as it has a nice shape or design to it. So, since there was no point in me keeping or reusing the jar myself, since I had been traveling for nearly 4 months at that point and I was going to continue for at least another 2 months, I figured I would reuse it with a secondary project. The lid of the jar was a red checkered pattern, so I took some white enamel paint (read: nail polish) and a paper towel and I distressed the jar lid. Then I attached the candle stick to the bottom of the jar.
Friday, January 11, 2013
One your zucchini has been layered with love, sprinkle on a little chopped tomato, and more seasonings. Feel free to sprinkle grated parmesan or panko to the top which gives it a nice texture and browns beautifully in the oven. I choose panko. Stick this masterpiece in a nice hot 350 degree oven for about 30 minutes or so. You will be able to smell the seasonings working their magic in the oven.
So, here's the recipe:
3 medium sized zucchini - sliced
1 small bunch of kale
1 large tomato - sliced, reserve 2 tbsp chopped
1 cup mushrooms - diced
1/4 cup onions - diced
2 tbsp crushed garlic
fresh basil and oregano - chopped, to taste
salt and pepper - to taste
1/2 cup plain greek yogurt, to taste - divided
Preheat oven to 350degrees. Slice zucchini and tomato and set aside. Saute kale, mushrooms, onion, and garlic. In the bottom of a lined and sprayed loaf pan layer zucchini slices and top with tomato, add basil, oregano, salt, and pepper to taste. Add a layer of the kale-mushroom mixture over this and top with 1/4 cup greek yogurt dollops, then add salt and pepper. Top this with another layer of zucchini slices and continue building each layer. Sprinkle the top of the zucchini lasagna with chopped tomatoes, basil, oregano, salt, pepper, and parmasan or panko to taste. Bake in a 350 degree oven for about 30 minutes, or until the dish is cooked through and the parm/panko has browned. Let rest for at least 5 minutes before slicing and serving. Makes 4 servings.