Cake Doughnuts

Yay! As promised, my next recipe. Sorry there aren’t pictures but my computer wouldn’t upload them….

2 1/2 cups of flour (doesn’t matter what kind)

1/2 cups of white sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup of milk

1 egg, beaten

1/4 cup butter, melted and cooled

2 teaspoons vanilla extract

Oil (you decide how much)

For covering doughnuts:

1/2 teaspoon ground cinnamon

1/2 cup white sugar

Directions!

1) In a large bowl, mix the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2) Make a well in the mixture.

3) Pour the milk, butter, egg, and vanilla.

4) Mix it up! When you’re done, put it in the fridge for an hour, covered up.

5) Pour oil in a pan, and put a doughnut in the pain and flip when golden brown. When a doughnut is done, put it on a cookie rack with a paper towel on it to soak up the oil. If you’re me, you made latka-like doughnuts cause I couldn’t figure out how to make doughnuts, so my AMAZING dad had to help and now they look perfect.

When done, sprinkle the doughnuts with the cinnamon and nutmeg.

So, best advice from this post? Always listen to your dads cause they’re usually right (mine is always right though…).

Tip on getting only egg yolks

I completely forgot to mention that I found this nifty trick to getting only the egg yolks from the egg.

You take a turkey baster and suck up the egg whites, leaving behind only the egg yolk.

Yeah, that’s it. I found it easier for some reason.

Also! My next recipe will be up this weekend so see you then!

Nutella-Filled Shortbread Cookies

Yay! My first blog entry! Okay, for those who have not read my sister’s previous post, she is off to China and can’t maintain the blog while she is gone so she decided to let me (her sister) manage it until she gets back so I hope you guys enjoy my first entry and the rest that will come at a different time. So here it goes:

The ingredients for Nutella-Filled Shortbread Cookies are:

1 1/2 cups of flour (they recommend all purpose but any kind works)

1/2 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

2 sticks of butter, softened–they say unsalted but I used salted and it was fine

1/3 cups sugar

3 large egg yolks

2 teaspoons vanilla extract

Nutella (Use as much as you want for each cookie)

Procedure:

1) Preheat the oven to 325 degrees and line however many baking sheets you personally need with parchment paper (or if you’re me and you ran out you would use non-stick spray).

2) Mix the flour, baking powder, cornstarch, and salt into a bowl and set it aside.

3) Using a hand-held mixer or a stand mixer, cream the butter so it is fluffy like so:

4) Add the sugar and beat until smooth. Then add the egg yolks and vanilla and mix until smooth.

5) Mix in the flour mixture 1 cup at a time.

6) Okay, the dough may be kind of sticky so cover your hands in flour. Then take 1-2 tablespoons of dough and roll it into a ball and flatten it out. Then, take 1 1/2 teaspoons of nutella and fold the dough to cover all the nutella. Mine look ugly because I don’t know how to fold anything….

7)  Put in the oven for 14-18 minutes.

8) Now you have nutella-filled shortbread. Sorry if my pictures aren’t fantastic quality, I’m still getting the hang of it.

I hope you enjoyed guys and I’ll post again next weekend probably.