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Meyer Lemon Doughnuts | Recipe

5 · · 28 Comments

I have made no secret of the fact that I am falling in love with baked doughnuts. Last month I made Vanilla Bean Heart Doughnuts for Valentines Day. This month I am loving experimenting with the Meyer Lemons that my local grocery store has started to stock. This is my first lemon recipe this season. Last year we had Lemon Crinkle Cookies and Lemon Curd Cheesecake.  Believe me, I'm sure it won't be the last.  I love lemon!!

First off, what is a Meyer lemon? Well, since you asked so nicely… a Meyer Lemon is a cross between a lemon and a Mandarin Orange, thus taking the sweetness of the orange and the tart from the lemon and making a wonderful hybrid for us lemon lovers. It's perfect for baking with and for adding a little slice of one to your or Diet Coke.

For this doughnut I took the standard vanilla doughnut recipe added some zest from the lemons and then glazed them with a lemon infused glaze. Here is the recipe…

2 1/2 cups cake flour

1 cup sugar

2 1/2 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 eggs slightly beaten

3 tablespoons melted butter

Preheat oven to 400 degrees and spray pan with non-stick cooking spray

In a large mixing bowl sift together the flour, sugar, baking powder and salt. In a separate bowl add buttermilk, vanilla, lemon zest, and eggs. Add wet mixture to the dry mixture and then add the melted butter. Mix just until combined. Fill each doughnut cup 1/2 full and bake accordingly.

I find the best way to fill the pan is to fill a pastery bag with the doughut batter and with a simple round tip gently add your batter to the pan.  Better yet, a pancake pen is PERFECT for the job!

large doughnut pan or heart shaped pan 10-12 minutes

mini doughnut pan 4-6 minutes

4 cups confectioners sugar

4 tablespoons Meyer Lemon juice

In a small bowl combine confectioners sugar with lemon juice. Add lemon juice slowly until you reach the desired consistancy.  The doughnuts in the pictures had a pretty thick glaze, but if you would like a light glaze add more lemon juice.

Let me know how your doughnut adventures go. Send over some pictures if you make some. I would LOVE to see them!!

Pazookie | Recipe

11 · · 26 Comments

A few weeks ago I participated in the holiday cookie exchange at LoveFeast Table and thought I would share my Pazookie with you guys today.  No, no… it's not misspelled, it's a Pizookie in a jar, so I called it a PAZOOKIE. I came up with it for a fun, out of the box cookie exchange idea, but I think it would also be great for a cozy New Years celebration… So, here you have it, the Pazookie!

You may have heard of a Pizookie… a chocolate chip cookie baked in a pan and is kind of like a gooey, chocolate pizza.  Well, a Pazookie is a similar treat, however it is baked in a jar.  I am a big fan of creating fun treats in jars.  They are portioned perfectly and provide a fabulous blank canvas in order embellish your fun treat.  Here are some of the other treats in a jar from WhipperBerry…

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{Recipe} Simple Vanilla Buttercream

28 · · 53 Comments

All my life I've never been much of a frosting girl.  I was a cake lover and my sister would always eat my frosting.  That was until I had the most amazing buttercream frosting a few months ago here in Vegas at a place called Project Cupcake. I am now obsessed with buttercream and I vow today to figure out how to make the heavenly concoction.  Maybe Project Cupcake will hook me up with some lessons…

With that said, I am going to start simple and work my way up.  Here is a fabulously easy buttercream recipe that anyone can master.  

 

The trick… make sure the butter is at room temperature!  Do not put it in the microwave to soften. Plan ahead and take the butter out of the fridge an hour or two before you need it and you will have the most divine frosting.

 

Simple Vanilla Buttercream

1 cup of unsalted butter {2 sticks ~ softened}

2-4 cups of powdered sugar {sifted}

1/8 teaspoon of salt

1 tablespoon of good vanilla extract

2~4 tablespoons of milk or heavy cream

In a mixing bowl fited with the paddle attachment, mix the butter at medium speed until nice and smooth.  Turn the mixer down to low and slowly add 3 cups of the sifted sugar.  Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.  Add 2 tablespoons of cream and mix for 3 minutes.  Check the consistancy of the buttercream.  If it is to loose, add more sugar. If it is stuff, add more cream.  This recipe is really forgiving so work with it until you have the consistancy that you are looking for.

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