Because these are bound to be awesome if made exactly to the recipe specs... the glaze was a humdinger, let me tell you!
Krispy Kreme Copycat
DOUGHNUTS:
2 pkgs. yeast
1/4 cup water (105-115 degrees)
1-1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil
CREAMY GLAZE:
1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4–6 tbl. hot water
CHOCOLATE FROSTING:
1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4–6 tbl. hot water
4 ounces milk chocolate chips or semisweet chocolate chips
Dissolve yeast in warm water in 2-1/2-quart bowl. Add milk,salt,eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.)
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.
Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate frosting on top.
CREAMY GLAZE:Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Wednesday, 8 August 2007
Tuesday, 7 August 2007
More digital revolution...
The digital revolution is becoming grander all the time. I'm kind of scared by its progression, actually. Imagine what it's going to be like in 20 years... I still remember playing Granny's Garden on the ooooollllllddddd computers back in primary school. Now, however, you can do so much with your computer it's not funny. Well, maybe it is. Just a little. Okay, a lot. I'm constantly amazed by all the new stuff I'm discovering!
I've just been perusing a site called twitter. It allows you to update people on your movements via your mobile, instant message or vial their website. Really, it would make mass stalking so easy! :) Or just report on people's really inane lives - I mean, do I need to know that someone's bus was just 20 mins late and they are pissed off about it? That's the quality you can expect, people!
It's two weeks exactly until I leave for the big adventure! So exciting! Today, I am
purchasing an iPod with my ill gotten gains (well, my voucher from work for putting up with AET for five years. It's been... interesting, but hey, I get a voucher out of it!) I'm planning on getting the 80mb you beaut iPod... it will hold a billion songs, a million tv shows and a trillion photos. Well, maybe not that many, but still, quite a few! It will be beautiful and black, much like the picture on the side there... mainly because it's a picture of a black iPod. Still, I will be able to play play play, listen to my awesome music choices, watch tv during the five hour layover in Singapore, and ultimately get it stolen in Italy by gypsies (true story... although it was a wallet, not an iPod, and it didn't happen to me, but someone else... so really, so not relevant)
And there you have it. My whinge about technology really isn't worth a passel of slightly salty salt-substitute (ground, not rock) if I can get so exciting about an iPod!
I've just been perusing a site called twitter. It allows you to update people on your movements via your mobile, instant message or vial their website. Really, it would make mass stalking so easy! :) Or just report on people's really inane lives - I mean, do I need to know that someone's bus was just 20 mins late and they are pissed off about it? That's the quality you can expect, people!
It's two weeks exactly until I leave for the big adventure! So exciting! Today, I am
purchasing an iPod with my ill gotten gains (well, my voucher from work for putting up with AET for five years. It's been... interesting, but hey, I get a voucher out of it!) I'm planning on getting the 80mb you beaut iPod... it will hold a billion songs, a million tv shows and a trillion photos. Well, maybe not that many, but still, quite a few! It will be beautiful and black, much like the picture on the side there... mainly because it's a picture of a black iPod. Still, I will be able to play play play, listen to my awesome music choices, watch tv during the five hour layover in Singapore, and ultimately get it stolen in Italy by gypsies (true story... although it was a wallet, not an iPod, and it didn't happen to me, but someone else... so really, so not relevant)And there you have it. My whinge about technology really isn't worth a passel of slightly salty salt-substitute (ground, not rock) if I can get so exciting about an iPod!
Thursday, 2 August 2007
BBQ City... oh how we love thee
Last night, BBQ City goodness was had... mmm, such yummy food! It's gotten to the stage where we don't even have to look at the menu, we just order the faves... but who can go past those nummy green beans with salted olives... *drools all over the keyboard, short circuits it and has to explain to the IT Dept what happened*
Anyway, cos I'm such a lovely friend, I documented the experience for our London pal, Miss Vanessa. She is feeling the BBQ City blues most intensely. Vanessa, this is for you!
See the rest of the photos at Picasa!
Magnolia Cupcakes...
Okay, because I talked them up...
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
--------------------------------------------------------------------------------
Vanilla Buttercream
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter 8 to 10 cups confectioners’ sugar 3/4 cup milk 1 tablespoon vanilla extract
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
--------------------------------------------------------------------------------
Vanilla Buttercream
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter 8 to 10 cups confectioners’ sugar 3/4 cup milk 1 tablespoon vanilla extract
The arrival of a calendar... and a digital revolution
For your viewing pleasure, I've managed to figure out, using all the little bits and pieces of my brain, how to put Google calendar on my blog! You should see it on the toolbar to the right... hopefully. So now you can check out where I'm supposed to be each day I'm away and if I'm not there, you can so point your finger and accuse me of lying! Think of the fun and frivolity inherent in that!
On to the digital revolution. Am I the only one who hasn't really heard of Facebook? Apparently it is all that and a packet of chips. Better than MySpace! Better than those awesome Magnolia Cupcakes! Just... Better!! Anyway, I had a bit of a squiz around but I must be the most unsocial geek (is that an oxymoron?) out there cos I can't see the attraction. I mean, I'll join up (pshaw, as if I wouldn't!) but I just can't see myself using it. Of course, I could be completely wrong and I'll be on there constantly, so much so that I'll be all gross and pale (well, paler) from lack of sun, my nails will grow all long and skanky and a weird smell with eminate from me, which I will so blame on the dog (not that I have a dog - note to self, purchase a dog).
I've also been informed of del.i.cious (I think that's how it's spelt), which is a bookmarking system for you browser that connects you to other people who have also bookmarked the site. You can then peruse their other bookmarks and see if there's a site you've never heard of on there concerning the same subject. It sounds great for researching purposes! And to prove just how far behind the times I am, I went on TVGuide.com for my daily checkup and found that you can link the site to all of these bookmarking things, including del.i.cious, which I'd only heard of last night.
Seriously. I feel old. Stupid digital revolution.
UPDATE: Told you I'd sign up...hmm, I don't think you can see it unless you are a member. Well, that's sucky!
On to the digital revolution. Am I the only one who hasn't really heard of Facebook? Apparently it is all that and a packet of chips. Better than MySpace! Better than those awesome Magnolia Cupcakes! Just... Better!! Anyway, I had a bit of a squiz around but I must be the most unsocial geek (is that an oxymoron?) out there cos I can't see the attraction. I mean, I'll join up (pshaw, as if I wouldn't!) but I just can't see myself using it. Of course, I could be completely wrong and I'll be on there constantly, so much so that I'll be all gross and pale (well, paler) from lack of sun, my nails will grow all long and skanky and a weird smell with eminate from me, which I will so blame on the dog (not that I have a dog - note to self, purchase a dog).
I've also been informed of del.i.cious (I think that's how it's spelt), which is a bookmarking system for you browser that connects you to other people who have also bookmarked the site. You can then peruse their other bookmarks and see if there's a site you've never heard of on there concerning the same subject. It sounds great for researching purposes! And to prove just how far behind the times I am, I went on TVGuide.com for my daily checkup and found that you can link the site to all of these bookmarking things, including del.i.cious, which I'd only heard of last night.
Seriously. I feel old. Stupid digital revolution.
UPDATE: Told you I'd sign up...hmm, I don't think you can see it unless you are a member. Well, that's sucky!
Wednesday, 27 June 2007
Lions and tigers and custard buns, oh my!
I have been introduced to a new food stuff. Fair enough, this introduction occurred about a year ago, but after much time apart, the forces of the universe have collided and I have re-established the acquaintance. That's right, dear reader. The custard bun has returned!
The yummy nummy Chinese custard bun has again made its way into my culinary experience. After experiencing the phenomena at Yum Cha (an experience in itself... little plates of fried goodness - and chicken feet. Who eats chicken feet? Is there even any meat on them? In which case, who eats bone? Can you even eat bone? Questions for the ages indeed). Anyway, after experiencing them, I fell a little bit in love, but promptly forgot about their sweet goodness. Until the other weekend at the markets.
There is a little shop that sells lots of different kinds of chinese buns and the custard one figures prominantly! So, I purchased one. My wordy, it was as good as I remembered! Crunchy custard on the top, improbably yellow custard inside, surrounded by the softest, sweetest bun eva. Awesome fun dessert times! I would def recommend to all you bun lovers out there. So now I am hooked on the things and must purchase every time I am at the markets. I wonder if London will have anything to compare... I'm sure Vanessa has already done the recon for me...
In other news, Torchwood has arrived on Oz tv. While the first episode was not all that and a bag of chips, Ep 2 has restored my faith in Russell T Davies (not that I rea
lly lost it, but I was a bit worried for a moment there). It's a weird blend of Doctor Who and sexromp and procedural and sexy John Barrowman. Yet another reason to stalk... I mean, visit Cardiff.
Still, fun times with the television shows. You gotta love it when you are excited about watching something. The download revolution is quickly changing how we are watching television, so it's nice to find something that, while I'd love to have all the episodes to watch all at once, I am hanging out every week to watch and find out what is happening! Plus, I KNOW that it hasn't been cancelled and, in fact, has been given a second season. Maybe my curse is finally broken! Or, American TV execs are the devil's spawn and don't know what they are doing. Either or.
The yummy nummy Chinese custard bun has again made its way into my culinary experience. After experiencing the phenomena at Yum Cha (an experience in itself... little plates of fried goodness - and chicken feet. Who eats chicken feet? Is there even any meat on them? In which case, who eats bone? Can you even eat bone? Questions for the ages indeed). Anyway, after experiencing them, I fell a little bit in love, but promptly forgot about their sweet goodness. Until the other weekend at the markets.
There is a little shop that sells lots of different kinds of chinese buns and the custard one figures prominantly! So, I purchased one. My wordy, it was as good as I remembered! Crunchy custard on the top, improbably yellow custard inside, surrounded by the softest, sweetest bun eva. Awesome fun dessert times! I would def recommend to all you bun lovers out there. So now I am hooked on the things and must purchase every time I am at the markets. I wonder if London will have anything to compare... I'm sure Vanessa has already done the recon for me...
In other news, Torchwood has arrived on Oz tv. While the first episode was not all that and a bag of chips, Ep 2 has restored my faith in Russell T Davies (not that I rea
lly lost it, but I was a bit worried for a moment there). It's a weird blend of Doctor Who and sexromp and procedural and sexy John Barrowman. Yet another reason to stalk... I mean, visit Cardiff.Still, fun times with the television shows. You gotta love it when you are excited about watching something. The download revolution is quickly changing how we are watching television, so it's nice to find something that, while I'd love to have all the episodes to watch all at once, I am hanging out every week to watch and find out what is happening! Plus, I KNOW that it hasn't been cancelled and, in fact, has been given a second season. Maybe my curse is finally broken! Or, American TV execs are the devil's spawn and don't know what they are doing. Either or.
Wednesday, 13 June 2007
The best lunch break eva!
So, what do you do when your shoulders are killing you and you have an hour to kill? Wander past the Chinese massage store and pop in for a quick rub! I've passed by a little hole in the wall masseur for about six months now and today, I decided to take the plunge. My wordy lordy, am I ever glad I did! I actually feel mostly relaxed, instead of ready-to-tear-peoples-eyes-out tense (I'm a violent child, I admit it). I had my shoulders and neck massaged and it was feeling pretty darn good. PLUS, I have a sneaking suspicion it can all be claimed back on my health insurance. Bwahahahahaha!
I am such an evil genius.
And I've just realised how extremely boring this post is. My wordy, I am almost putting myself to sleep... Um, how can I make it more interesting?? Oh wait, I don't have to worry. By the time you read this, I'll be out of the country and won't hear your groans of "what trite crap has she written now?" Aha! Back to the bwahahhahahahaha!
I am such an evil genius.
And I've just realised how extremely boring this post is. My wordy, I am almost putting myself to sleep... Um, how can I make it more interesting?? Oh wait, I don't have to worry. By the time you read this, I'll be out of the country and won't hear your groans of "what trite crap has she written now?" Aha! Back to the bwahahhahahahaha!
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