Saturday, June 26, 2010

Deep Fried Cake

There I was minding my own business... just perusing some favorite blogs.

Maybe it was the picture that got me. The crumbly cake texture with a flaky sugary coating.

Maybe it was the recipe. It seemed easy enough and I had all the ingredients.

But whatever the reason, I began to have a sudden craving for chocolate glazed donut holes. And who said donuts had to be for breakfast anyway? They are just deep fried cake, ya know. ;)

I usually don't need an excuse to bake. I love it so much, that the concept of just getting in the car to drive to dunkin donuts' never crossed my mind.

I rallied my favorite miniature baking assistant (She has some MAD stirring skills and is an accomplished taste tester) and we got to work.

After a short and easy mixing of the ingredients, we rolled out the dough and my little four year old assistant helped make the donut holes.

One, by one, they dropped into the deep fryer. A small while later, we coated them in the sugar glaze and let them set.

If you have yourself a deep fryer, try the recipe:
(found at

Chocolate Donut Holes

Yield: 4 dozen 1.5-inch holes. You can half the recipe and used a 1.25-inch cutter to make a little over 2 dozen.

2 3/4 cups (12 3/8 ounces or 352 grams) all-purpose flour
1 cup (3 ounces or 90 grams) unsweetened Dutch-process cocoa
2 teaspoons (about 3/8 ounce or 10 grams) baking powder
1/2 teaspoon (about 1/8 ounces or 4 grams) salt
4 large eggs
1 1/2 (10 5/8 ounces or 300 grams) cups sugar
1/3 cup (2 7/8 ounce or 84 grams) sour cream or buttermilk (what I used)
3 tablespoons (1 1/2 ounces or 42 grams) butter, melted and cooled a bit
Your fat of choice for frying (solid vegetable shortening or canola, peanut or vegetable oil are popular choices)

Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium one, whisk eggs, sugar, sour cream or buttermilk and butter. Stir wet ingredients into dry until well blended. Chill batter until cold, at least 1 hour and up to 3. (I put it in the freezer for 20-30 minutes and it worked just fine.)

Flour your counter generously and scrape dough onto it. Flour dough. Flour your hands. Gently pat or roll dough out until it is 1/2-inch thick. Dip a 1 1/4 to 1 1/2-inch round cutter into a dish of flour and cut rounds from dough. Pat scraps of dough together and roll or smooth with floured hands to a 1/2 inch thickness and cut them again. If your dough or doughnut holes have gotten too soft to easily pick up, put them on a floured or parchment or waxed paper-lined tray and put them in the freezer for a few minutes, until they’re firm enough to gently handle again.

Prepare your fryer or fill a 5 to 6-quart with 4 inches of oil. Heat to 375°F (190°C). You can fry 6 to 12 doughnut holes at a time, about one full minute on each side. The trickiest parts will be visualizing when the doughnuts are done — since they’re chocolate, the color change will be subtle; I suggest practicing with scraps of extra dough first — and keeping your oil at an even temperature, if you’re not using a deep-fryer. Make sure you bring the oil back to 375°F after each batch.

Drain doughnut holes on a stack of paper towels. Once cool, roll in glaze (below) and let drain and dry on cooling racks.

8 ounces powdered sugar
3 tablespoons water, milk or buttermilk (what I used, highly recommended)
1/8 teaspoon vanilla extract

I'll admit that I have eaten three by the time this photo was taken.

I'm eyeing a fourth.

Guilt may set in tomorrow, but for now I'm happy that I got my baking fix for the day and never had to turn on the oven, this hot summer day.

Time to rest outside in the hammock with a good book, a cool glass of milk and another one (or two) of these chocolate goodies.

Sunday, June 13, 2010

Cake Batter, Batter, Batter...

In a discussion about ice cream this morning with my friend Heather, I explained that I preferred frozen yogurt because of the low calories. We talked about favorite brands and then I made a confession.

I have a new weakness for ice cream that is definitely NOT of the low calorie kind. My dear husband brought home a tempting treat from a local Cold Stone Creamery recently and I knew he was thinking of me when I saw the flavor: Cake Batter, Batter, Batter.


check it out HERE.

The fact that it also has chocolate brownies and cookie dough inside was just enough to push me over the edge. I dug right in!

Sometimes, you have to just live life and worry about the baggage later. (In this case- the many pounds I most certainly gained in that little tub of rich-n-creamy goodness).

But I will run it off... and run right over to Cold Stone again the next time I get a craving.


Which is about NOW. See ya!

Sunday, June 6, 2010

I have a blog crush. And it's on a much younger blogger.

I couldn't believe it when I stumbled on it the other day...

The Whisk Kid marries her love of baking and writing with her love of photography. She is charming and funny. She mixes it up with sentiment and then practical tips and oh-so-yummy recipes. Yes, recipes! She publishes the best recipes with AMAZING pictures of her baked creations.

ahhhh... I am drooling just thinking about it.

I could keep the Whisk Kid to myself. I have been known to be possessive of certain things (close friends, my own original recipes etc.)

But, I am also generous. I love to share cake. I love to share time with others, and to offer a hand. And I love to share a bit of happiness along the way.

Consider the whisk kid your bit of happiness for today. At 19 years old, I think she is a baking blog genius!

What I love most about her is that her recipes aren't just a two step process. I'm in love with the art of baking from scratch, and she is mastering the art. This girl knows her stuff!

To all of you who commonly dump-the-box-mix and add a few other ingredients to bake, this blog probably isn't for you. And lest you feel offended, I've tried some of your quick and easy takes on dessert and I'm still a fan! BUT I've moved on... My companions in the kitch now are heavy duty mixers, old - very old - cookbooks. I love wooden spoons and flour sifters. I love the whole baking process and taking a short cut may take some of the joy out of it for me.

I think Whisk Kid feels the same way. Perhaps, in that way, she is a baking kindred spirit.

I have her strawberry rubarb pie recipe in the oven now. It's my man's favorite and this summer day has pie written all over it.