Sunday, October 26, 2014

Baked Apple Cider Doughnuts

We have lost the D and R of our DARK meals, so I'm afraid we're down to AK meals! KA Meals? We're working on the new name...

But what better way to bring back our blog than the mouth-watering homey goodness of apple cider doughnuts? 

K and I have moved cross country to the beautiful San Francisco: home of the 49ers, Golden Gate Bridge, hippies, foodies, and multicultural beauty. We may now have access to all the cheap avocados one can consume! But oh! the heart-wrenching sadness of a Midwesterner and East Coaster when we discovered that the closest apple cider mill was three hours away. Well if we can't get to the apple orchard, we're going to being the cider mill to us!

When we got the idea in our head, we tried to find a way to make a healthier version than the delicious deep-fried variety. Searching online, we found we could BAKE doughnuts, but couldn't figure out how to do it! Then we discovered the most exciting kitchen bakeware ever: doughnut baking pans. Just like the cupcake pan. The most exciting purchase of my adult life thus far. Pumped to hit the kitchen, we searched for the best recipe.

We adapted this recipe from Spoonful of Flavor to only make half a dozen and use whole wheat flour and soy milk. 


Ingredients:

Yield: 6 doughnuts

Doughnut Batter:
1 cup whole wheat all-purpose flour
3/8 cup sugar
1 tsp. baking powder
1/4 tsp. cinnamon
pinch of nutmeg
1/2 tsp. salt
1/4 cup apple cider
1/8 cup soy milk
1 egg, beaten
1/2 tsp. vanilla extract
1 tbsp. butter, melted

Cinnamon-Sugar Topping:
1/4 cup sugar
1/4 cup brown sugar
1 tbsp. cinnamon
1 1/2 tbsp. butter, melted (for coating)

Preheat the oven to 350 degrees.

Mix:

Mix together all dry ingredients. Then add the wet stuff. If your mix seems a little dry, add a splash more of the cider.




The next step was a little tricky since we don't have a pastry bag. After greasing the baking sheet, I was able to use spoons to drop the dough into the doughnut cups and carefully spread them around. Bake for 10-15 minutes, until the doughnut is springy when poked.


While the doughnuts cool, mix together the dry parts for the cinnamon-sugar topping into a ziplock bag and melt the butter for dipping. We dipped each of the doughnuts [lightly] into the melted butter and then dropped into the ziplock bag. Shake the bag around for an even coating.









Place on the cooling wrack to cool, or om nom while still warm. We chose to wait for dessert and consume with warm cider while watching some collegiate football. Nothing screams autumn in America quite like warm apple anything with football. These actually came out much denser than we had hoped. Next time, we're going to try using apple sauce and a little less flour.

Enjoy!


Tuesday, March 1, 2011

Veggie Pot Pie!!!

What can be more delicious than veggie pot pie? Pretty much nothing. What a lovely and warming comfort food it is. And guess what? IT'S SO EASY TO MAKE - not to mention quick to bake!

Ingredients:
assorted frozen veggies (we like corn and green beans)
potatoes
carrots
onions
veggie stock
premade pie crust (from the
refrigerated section)

Oven: Set to the temperature according to the directions for the pie crust. Ours was 420 for 15-20 minutes.

Directions:
Chop up your veggies and saute them a little bit. You don't want them completely cooked because they'll be going in the oven for a bit. So just until the potatoes start to get soft. We added some Italian spices for taste and just a pinch of salt because the veggie stock will add more salty flavor later.


Add enough veggie stock to cover most of the veggies. Then add the frozen veggies to warm them up. Let them simmer for about 5-7 minutes. You may need to add a tablespoon or two of flour or cornstarch to thicken the veggie stock.

Lay out one pie crust on the bottom of your baking pan or pie pan. We like our pot pie stuffed full, so we used a deep, square brownie pan. Pour in the veggie mixture! Mmmm. Put the second pie crust on top and tuck the edges in as best you can to keep the gooey stuff from seeping out while baking. Cut some decorative slits in the top to keep everything from exploding in the oven. We also put tin foil around the edges to keep the edges of the crust from burning.

Put it in the oven according to the baking directions for your pie crust. Ours was 15 minutes at 420 degrees. We removed the tin foil from the edges about 5 minutes before pulling it out of the oven.

There you have it! A lovely comfort food for any season, but best appreciated on a wet and rainy day to warm the soul. Hmmm....

Thursday, February 24, 2011

Eggplant Lasagna!!

Ingredients:

Eggplant

Mushrooms

Tomato sauce

Lasagna noodles

Parmesan cheese

Mozzarella cheese

Breadcrumbs

Oven: 350 for about 15 minutes

Directions:

Cup up the eggplant however you wish (we just did slices) and sauté in a pan to get them a little soft. We also put the mushrooms in for a little too. We just seasoned with some salt.

While doing this, R cooked up the lasagna noodles. It’s difficult to tell how many noodles you will need, but it also depends on your preference: whether you like lots of noodles or just enough. We only have 8 noodles left in our box, so we didn’t have a choice. Haha. The hard part is pooling the noodles out after they’re cooked without ripping them or burning your hand. We set them out for a bit to let the water dry off a bit. Not sure if that makes a significant difference or not, but we didn’t want slimy lasagna.

We put some tomato sauce on the bottom before adding anything so make it easier to slide the lasagna out. Now, we had a little bit of jarred tomato sauce, so we supplemented with some canned tomato sauce and added a little bit of Italian seasonings.

Layer your lasagna however you wish. If I can remember correctly, we layered this way: noodles, eggplant/mushrooms, sauce, mozzarella, parmesan, noodles, eggplant/mushrooms, sauce. As it turned out, we had some tiny pieces of noodles left over because they didn’t fit in the pan and we used them to help decorate. Top with breadcrumbs and parmesan cheese. We added extra mozzarella slices and topped with the last of our tomato sauce.

Bake in the oven until breadcrumbs are toasty, or about 15 minutes. Yum!! Don’t forget your lactaid and antacid tablets!!! HA!

Slammin Salmon Pockets!!!


Oh yea, we're back! Sorry for the delay. My camera broke and deleted all my photos multiple times and then break happened and then the new semester happened - sorry, I'm making excuses when I should not be! So back on track starting with some tasty salmon pockets!



Ingredients:

Pastry puff

Mushrooms/potatoes/onions/garlic

Salmon

Spinach

Oven: 365 for about 15-20 minutes


Directions:

Cook it all up. Layer it all up. Fold it all up. Bake it all up. Easy. Simple. Delicious.


Bit more details:

Lay your pasty roll out flat on a baking sheet. Saute spinach and mushrooms/potatoes separately. Layer on one end of the pastry mushrooms/potatoes, then salmon, then spinach. Fold the pastry over and seal. Cut three air slits in the top so it doesn’t all explode! Bake for 15-20 minutes.



Now, if you are not lactose intolerant and love love love sour cream (like I do), you can mix in some sour cream with the mushrooms/potatoes and spinach immediately after sautéing for a creamy sauce.

Thursday, October 28, 2010

Whole Wheat, Chocolate Chip, Buttermilk Pancakes with Fruit Topping!

Last Friday I made some super tasty pancakes for the apartment and made them from scratch. Back home, my family makes them from scratch and I wanted to share the joy that is homemade pancakes. We used whole wheat flour to be a bit healthier.

Ingredients:
2 eggs

1/2 c. vegetable oil
2c. milk + 2tbs vinegar (for the "buttermilk", or you can use real buttermilk)
2tbs sugar
2c whole wheat flour
1tsp baking powder
3/4 tsp salt

Beat eggs. Add oil and buttermilk and beat slightly. Add dry ingredients. Mix well. If the batter is too thick for your taste, add milk a tsp at a time. Don't let it get too thin, though. Better to have the first couple pancakes too thick then too runny. If you like a bit sweeter taste, you can add a tsp of vanilla. I sometimes also like to add a little cinnamon.

Pour pancake batter in small circles onto a greased heated griddle (medium-high heat). Everyone seemed shocked that I didn't use a measuring spoon to do this and instead poured it right from the mixing bowl. What can I say, I'm talented like that. ;) That's how I learned it. It's easy to make your pancakes whatever size you want it then!

While the cakes are on the griddle (hehe, I always wanted to say that), drop a handful or two of semi-sweet chocolate chips into your "puddle" o' pancake. To check whether the pancakes are ready to flip, wait for the edges to look a little formed; sometimes little bubbles form, too, and then you just wait for most of the bubbles to pop!

Dee made the fruit topping with some leftover blueberries, peaches, and strawberries! mmm...

Monday, October 25, 2010

Simple Salads

I swear I'm not trying to alliterate my titles.

Sometimes you just want something light, something very healthy, something crispy and flavorful. Nothing is more fulfilling a well made salad. Quickly, before all the fruit is completely out of season! We made a salad using romaine lettuce, blueberries, pine nuts, and chopped apples. To top it all off, use vidalian onion salad dressing. It really brings the whole thing together splendifferously.

Sunday, October 24, 2010

Black Bean Burgers

In case you haven't noticed, we like beans in our apartment. They're the magical fruit... *insert childish song here* They're full of protein and all kinds of vitamins and healthy things for you! And a good replacement for meat in a vegetarian household! This time we decided to make Black Bean Burgers! mmmm....

What You Need:
1 can black beans
cumin & chili powder
1 (small) can of chopped chilies
1c. bread crumbs
1 egg
handful of cornmeal (or since we didn't have cornmeal, we just used cornstarch...though it didn't really work...)

Dump the black beans, undrained, into a food processor with some cumin and chili powder. Blend just until mashed. Remove and put into a mixing bowl. Mix with chilies, bread crumbs, and egg. Shape into burger patties and slightly coat with cornmeal. Cook over medium heat for about 10-15 minutes.

Now, we also made a chili mayonnaise to dress our burgers up with. Save some of your chilies to mix in with some mayo and you're done! Top with whatever you like putting on your burgers. We sauteed some mushrooms. We also topped ours with salsa and lettuce! mmmmhmmmmm.