Skip to main content

Not even Donuts

Making:

Donut shaped Muffins with cream cheese Jam fillings 

9 servings prepared 

Here's what I have:



Not donuts:
7.7 oz King Arthur flour GF muffin mix 
1/4 tsp Baking powder 
1 pinch salt
3 tbsp sugar 
2 eggs 
4 oz heavy cream 
3 tablespoons butter 

Filling:
7.6 Oz cream cheese 
2 oz Cherry Jam
2 oz apricot jam 
2 oz mango peach jam

Preparation:

The oven was preheated to 425 degrees.

Two Donut pans one large and one mini were sprayed with nonstick cooking spray and set aside.

The wet ingredients for the muffin mix were Blended first until well-mixed then the dry ingredients were added. Once everything was well mixed the batter was piped into the doughnut forms and placed in the oven for 6 minutes.

Well they were cooking the jam was added to the cream cheese in section increments until three different fillings were created.

Once the batter was finished baking the pans were taken out of the oven and allowed to cool for 6 minutes before turning the donuts out of the pan. They were allowed to cool a little bit more before piping in the cream cheese fillings.


The platter!



Because I overfilled the pans these came out in a bell shape with a dip in the middle which was enough to hold the cream cheese filling.

- Kris 
Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared  Here's what I have: 7 slices of thick-cut bacon  3 tablespoons light brown sugar  1 teaspoon fresh ground pepper  1 teaspoon garlic powder  1 tablespoon orange Ginger Spice 1 oz Veggie broth  Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes.  While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid.  Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more