Rachel Schardt
~King Author Flour ~


I think I have gone crazy with my MYO (Make Your Own) of late. I have a couple cans of pumpkin due to me normally making 2 pumpkin cheesecakes....Yes I said pumpkin cheesecake. Well I want donughts but not fried (we don't get along).  Well when you want something sweet donughts are both sweet and savory...so why not!

Well having to figure out how to do this I am using 2 different types of recipes. One is a yeast recipe but the 2nd recipe is how to bake said donught goodness. So I am enclosing both recipes. You can see which way you like better; fried or baked.

Here is the recipe for Pumpkin Yeast Donuts: It's from a fellow Blogspot user here

Ingredients:
  • 1 cup milk
  • 2/3 cup sugar (139 g, 4.9 oz)
  • 2 TB instant yeast
  • 2 tsp. salt
  • 2 large eggs
  • 1/3 cup shortening
  • 1 cup pumpkin puree (252 g, 8.6 oz)
  • 6 cups all purpose flour (767 g, 27 oz)
  • 1 TB cinnamon
  • 2 tsp. pumpkin pie spice
  • vegetable oil or shortening, for frying
Cinnamon Sugar Topping:
  • 1 cup sugar
  • 2 TB cinnamon
Procedure
  1. In a large bowl or the bowl of a stand mixer combine t0gether your milk, eggs, and pumpkin puree. Add your flour, sugar, yeast, salt, shortening, and spices to the bowl. Mix together until a rough dough forms. Cover the bowl with plastic wrap and allow to rest for 20 minutes. After 20 minutes begin kneading by hand or use the dough hook attachment for the stand mixer. I prefer to knead this dough by machine because it is relatively sticky, especially in the early stages. Knead by hand for 5-7 minutes or by stand mixer set on medium speed for only 2-4 minutes. It does not need to develop a lot of gluten it just needs to be nice and smooth. This will give you a tender doughnut.
  2. Return the dough to a lightly oiled bowl, unless it is in a stand mixer bowl. Then cover the bowl with plastic wrap and allow it to rise for 60-90 minutes, or until it has almost doubled in bulk.
  3. Turn the dough out onto a well floured counter and gently deflate. Roll to 1/2-inch thickness and, using a doughnut cutter, cut into doughnuts. You can also use a large 3.5″ round cutter then use a small 1/2″ round cutter to cut the center doughnut hole out. Leave the doughnut right on the counter and cover them with lightly oiled plastic wrap and allow them to rise for 30 -50 minutes, or until they are slightly puffy.
  4. Combine your sugar and cinnamon into a large enough bowl that you can toss your doughnuts in it to coat them with the sugar/spice mix.
  5. Heat your oil or shortening in a deep fryer or a wok to 350 degrees. I used the wok because I need a lot less oil for the frying process. Place in a few doughnuts at a time, and fry about 1 minute per side. Remove the doughnuts from the oil with a slotted spoon or a spider skimmer to a sheet pan lined with paper towels. Quickly and carefully (they are hot!) place one doughnut at a time into the sugar and cinnamon mix and toss to coat. Continue frying and sugaring the rest of the doughnuts. Allow them to cool on a wire rack for 10 minutes or so before eating.
* Doughnuts stale rather quickly so it is important to eat them all up before the end of the day!
Now if you want to use that recipe like me but bake it instead of frying it just follow these directions:

Yeast-Raised Doughnuts Without a Pan

Step 1
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Depending on the size of your recipe, you may need to prepare a second baking sheet.
Step 2
Prepare the yeast-raised dough in a large bowl, according to your recipe. Lightly flour a clean, flat surface, such as a counter.
Step 3
Knead your dough on the floured surface until smooth. Gather the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and set in a warm spot.
Step 4
Allow the dough to double in size, then remove it from the bowl. Divide the dough into even pieces for round doughnuts. Shape them into round, flat balls. Alternatively, roll out the dough to about 3/4 to 1 inch thick. Use round cookie cutters in two different sizes to create ring doughnuts.
Step 5
Arrange the doughnuts on the prepared baking tray with plenty of room between each. Cover them loosely with greased plastic wrap and place the tray in a warm spot. Allow them to double in size.
Step 6
Bake the doughnuts in the preheated oven for 8 to 10 minutes. Remove the pan from the oven when the doughnuts are lightly golden brown on the bottom, raised, and do not deflate when you touch them. Allow them to rest on the baking sheet for 5 to 10 minutes.
Step 7
Transfer the doughnuts to a cooling rack with a spatula or by inverting the pan above the rack. Allow them to cool before filling them. Glaze or sugar the doughnuts as desired.
Rachel Schardt
~Pastamore~



Nothing say's screams foodie like a small bottle of liquid gold. And what prey tell is my bottle of liquid gold???? Dark Chocolate Balsamic Vinegar! Not being a fan of balsamic vinegar I dove in tried this beauty of a gem...and fell in love. I'm not a chocolate fan, but the ideas running in my head for food parings, glazes, marinades and more I broke down and bought a bottle.

As for the food parings since this is dark first press 18 years of aged goodness I knew after tasting was...BEEF! as the flavors settled and dance with slight twang of the vinegar the next meat that came to mind was pork. Oh how the flavors will dance and compliment each other.

As for uses for this lovely concoction of it's wrong I don't wanna be right....I figured a nice cup of espresso to make a sauce. Which could easily compliment this sexy devil in a bottle. I'll give you the basis for that....

"Place your steaks in a glass or plastic container and pour enough cold coffee over them to cover. You can use any kind of coffee. Just save the last dregs of your coffee pot for a few days (store in fridge) and you should have enough for the marinade. Add a little seasoning: Add a tablespoon of salt (I like sea salt), a dash of pepper, and (optional) a couple of diced scallions or shallots along with a dash of Dark chocolate balsamic vinegar.. Cover the container with plastic wrap and chill in the fridge for 1 to 3 hours. No longer." Cleo Coyle

"Combine 3 Tbsp.mustard, 1 Tbsp. chopped garlic, 1 Tbsp. chopped shallots, 1/4 C. dark chocolate balsamic vinegar, 2 tablespoons oil, 2 C. espresso, 1/4 C. brown sugar and 1/2 Tbsp.black pepper in a large pan. Reserve 1 cup of marinade to make sauce. Add flank steak and marinate for 2 hours, turning meat every 30 minutes.Pat steak dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side, brushing each side with marinade. Remove pan from heat, but tent with foil and let rest for 10 minutes. Cook your said choice of meat in a skillet or cast iron skillet. 
While beef is resting, combine reserved marinade and the 1 C. beef broth. Bring to a boil and then lower the heat to medium. Reduce sauce by 1/2. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning. Transfer steak to a cutting board and slice crosswise on the diagonal into 2-inch slices. Spoon sauce over meat and serve immediately." One perfect bite 

See that there gave ya another recipe too :) ain't I so nice. Now these are not my recipes but I was showing you how to use this foodie gem in the recipes!

So after drooling about this foodie gem of a balsamic vinegar your wanting to know where, where oh where can I get it too??? Well look no further than to the queen of links...well maybe not queen...but close enough. I've got you on this one! Pastamore by Donna will tell you the price and how big the bottles are. I'm lucky cos I can just drive on up to the flea market...for all my non Florida readers your gonna have to order it.

If you look in the upper right hand corner of her web space you will see and order form. Click on that and there ya have it a way to get her awesome oils, vinegar's, and more!

I am no way being paid (wish I was with free product...wink, wink) to write this review, promote her product (again free product is always good...just saying) and have any legal obligation to her except for giving credit for the picture (which was done ;) ). 
Rachel Schardt


As you all know I am a huge fan of Hungry Girl recipes...which reminds me I need to get my little paws on the 200 desserts under 200 book. Any who; well Mrs. Lisa did it! She has come up with a diet plan featuring her hungry girl recipes.

"People have long been asking exactly how they can use signature Hungry Girl concepts like egg mugs, growing oatmeal bowls, and pasta swaps to drop pounds fast. While HG has always been (and will continue to be!) a resource for people who want to lose or maintain weight -- offering creative, better-for-you choices that can be incorporated into their daily diets -- there's never been an actual Hungry Girl eating plan... until NOW!

I spent much of 2013 developing this diet, because I wanted to deliver what so many of you have been asking for. Early on, I decided that I wanted this plan to be a four-week jump start -- a QUICK and direct path to weight loss and the Hungry Girl way of eating that could help people change their lives FOREVER. It was also important to me that the plan be nutritionally sound and approved by an excellent registered dietitian."- Hungry Girl.com

I can dig this, I know this works. She tweaks recipes so you get big portions, your not starving and they are low calorie and low carb as well. You can't beat that. I mean come on what diet lets you have an oatmeal bowl that is s'mores? She does...another fellow blogger posted the recipe here  (nutritional info:299 calories, 9g fat, 512mg sodium, 47.5g carbs, 6.5g fiber, 13g sugars, 8.5g protein)!

So far I have made so many of her recipes that we love hungry girl and don't leave the table still hungry! Her faux ice cream sandwiches are awesome! Hubby will eat 3 if I let him but he's pretty happy with 2 and kiddo approved! Trust me my son loves the big beefy bacon meatloaf recipes of her's I have to add it to the menu every month, and that boy will eat 1/2 of it if I let him.

So check out hungry girl here and if your looking for recipes it's under the tab "Chew the right thing". You can't go wrong!



I am a fan of Hungry Girl, I am no way being sponsored nor have received anything in monetary, product, or etc from Hungry Girl or Lisa Lillian. I just like sharing good recipes that I have tried from the Hungry girl cookbooks!