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- 1/4 cup coffee beans, coarsely ground
- 1/2 vanilla bean, split lengthwise
- 3/4 cups semisweet chocolate chips
- Buttermilk Doughnuts (click for recipe)
Combine cream, milk, and ground coffee beans in heavy medium saucepan. Scrape seeds from vanilla bean into mixture; add bean. Bring mixture to simmer. Remove from heat; let steep 1 hour.
Preheat oven to 350°F. Strain cream mixture into bowl. Return mixture to saucepan. Add chocolate and stir over low heat until chocolate is melted and smooth. Remove from heat. Stir in Kahlúa. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk in 1/3 of chocolate mixture. Whisk in remaining chocolate mixture. Strain custard into another bowl.
Place six 3/4-cup custard cups or ramekins in roasting pan. Divide chocolate mixture among cups. Fill roasting pan with enough hot water to come halfway up sides of cups. Cover pan with foil and bake until custards are set, about 45 minutes. Remove custards from water. Cool, then cover and refrigerate until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Serve each custard with 1 buttermilk doughnut.
Baked Cake Donuts
Baked Cake Donuts dipped in chocolate and covered in sprinkles it’s a beautiful thing. Homemade donuts are probably easier to make than you think and you can save a trip to the donut shop! Think Sunday breakfast during the holidays, what fun would that be!? And for fall, you don’t want to miss our delicious Pumpkin Spice Donuts as well!
There is no need to purchase doughnuts during your morning commute when you have these easy doughnut recipes. From chocolate doughnuts to glazed doughnuts to doughnut hole recipes, we have them all!
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"With the Cronut (Croissant Donut craze) sweeping the nation, the last&hellip More(1 Votes)
Lightning-Fast Pillsbury Biscuit Donuts
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Cinnamon Sugar Mini Donut Muffins
These cinnamon sugar muffins are not only adorable, they are also a great,&hellip More(1 Votes)
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Apple Cider Donuts
"Summer mornings make me want to cover my head and go back to sleep.&hellip More(1 Votes)
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Recipe of the Day
Amish Egg Custard Pie
This recipe for Amish Egg Custard Pie is a classic old-fashioned dessert recipe straight from the kitchens of the South and Midwest.&hellip See more Continue reading: "Amish Egg Custard Pie"
- 2 cups milk
- ¾ cup white sugar
- 5 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.
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Magic Cake – one simple thin batter, bake it and voila! You end up with a 3 layer cake, with a delicious custardy layer in the center. It really is magical.
I’m reposting this Magic Cake here on Jo Cooks today because to this day it’s the most popular recipes here and it’s the one recipe that I usually get the most questions on. Plus I’ve also made a video for you guys to see just how easy it is to make, simply scroll down to see it.
Where do I begin? I started out very skeptical when I saw this cake on foodepix.com years ago. The name intrigued me at first. I had to click to see the recipe just to see why this cake is called magic cake, because there really is no such thing. Unfortunately the recipe was in another language, but there’s always google translator, the only problem is you know you always lose something in the translation. But not to worry, it was enough for me to realize why this cake is called magic cake.
WHAT IS MAGIC CAKE
If you look closely enough you can see this cake has 3 layers, with a layer of custard in the middle. The way it looks it almost reminded me of a Napoleon dessert. So at first sight you might think this cake is a lot of work where you make the cake separately and the custard separately and you cut the cake in half and put custard in the middle and so on. Not at all!
This truly is a magic cake and what happens is pure magic. OK maybe not, but close enough. You really only have to make the batter which is very thin, when you read the recipe you’ll see that the ratio of milk to flour is high, so the batter is very thin, similar to a crepe batter.
The best part is that’s the hardest thing you have to do, is make the batter, pour the batter in a 8 inch x 8 inch baking dish, place it in the oven and let the magic happen. After an hour you have a perfect 3 layer cake with the most delicious custard layer.
Many people have asked me why does the cake end up with 3 layers and I’ve thought about this for a long time and especially after making it dozens of times I really think it’s because of the thin batter and the egg whites that are folded in.
HOW DO YOU GET 3 LAYERS IN MAGIC CAKE
My trick to make sure you do get the 3 layers is to make sure you don’t fold in the egg whites completely, you want to make sure you still have some of the white bits in it. This is my only tip, really.
This truly is one of the easiest cakes you’ll ever make and one of the most impressive and not to mention delicious. Now try and stop at eating only one piece, that will require some magic.
20. Peanut Butter and Jelly Protein Donuts
Another recipe by Sarah- Holy PB&J! This recipe uses Jamie Eason’s vanilla whey and a peanut protein that is now discontinued. But that’s ok! It was essentially powdered peanut butter with sweetener, anyway, so easy to sub. I can’t get over how scrumptious these look!
21. Butternut Banana Donuts
Butternut squash in a donut?! Yes, Food Fitness by Paige has some magical creations! This protein donut recipe uses Quest Protein Powder, a whey/casein blend. It’s important to remember that different protein powders bake differently, so don’t try subbing just a whey protein here. As I mentioned above, PEScience Select is also a whey/casein blend, and it should work well here.
22. The Nancy Donut
Oh my – take a look at that icing! This protein donut looks like it came right out of a gourmet donut shop. I don’t know who Nancy is, but she must be special to have a donut like this named after her! Another recipe using Quest Protein Powder, and keep in mind that these donut base recipes are interchangeable. You can use this base recipe and top it with any of the flavor options in this list!
23. Maple Brown Sugar Donuts
This yummy creation by Food Fitness by Paige is made with real maple syrup in the donut batter and in the topping. It also calls for yeast, which helps the fluffy texture. And there’s no actual brown sugar in the recipe, just the flavor!
24. Yeast Donuts with Pink Sprinkles
Another yeasted protein donut recipe, this one without any syrup or liquid sweeteners. I’m sure you can use any flavor Quest Protein Powder, even the unflavored, unsweetened version. And in that case I’d just add a touch more sweetener and some vanilla extract.
25. Samoa – Inspired Donuts
This is a recipe I created with Quest Protein Powder, and my favorite part is the caramel layer made from mashed dates. It’s a longer ingredient list than most of my recipes, but there are lots of layers to this deliciousness!
I hope this post has been helpful, and that you’re encouraged to make your own protein donuts in lots of flavors. Happy National Donut Day!
Salt Lake City
Sugar is this town's greatest vice. The Dodo dedicates so much of its energy to its list of towering cream pies — including Toll House pie, key lime pie, banana cream cheese pie, peanut butter cream cheese pie, and chocolate almond mousse pie — that dessert takes first billing, with its casual dining dinner options (pulled-pork quesadilla, Cajun chicken alfredo, wings) waiting in the wings.
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This info comes from Regan Daley’s In the Sweet Kitchen:
- Natural cocoa powder is produced if virtually all of the cocoa butter is removed from the cocoa liquor, leaving a dry cake that is then ground to a fine powder. Natural cocoa powder is quite acidic, so can be used as the necessary acid to activate baking soda in leavened baked goods, if present in sufficient quantity. Because of its high acidity and unpalatable bitterness, natural cocoa powder is best used only in baked or cooked desserts.
- Dutch-process cocoa (also called alkalized cocoa powder) has been treated with a small quantity of an alkaline solution to reduce the natural acidity. The process darkens the cocoa’s color, making it rich, often redder brown, and gives it a smoother, more mellow flavor.
- Both natural and Dutch-process cocoa have had about 75% of the cocoa fat removed.
- Although some recipes can be made with wither form of cocoa powder, many rely on the properties of one or the other. For this reason, be careful when substituting Dutch-process for natural and vice versa. In recipes for baked goods using baking soda as the leavener in which no other acid is present, Dutch-process cocoa is not appropriate as it does not contain sufficient acid to activate the baking soda. (You could use Dutch process for natural cocoa but an additional acid such as cream of tartar would need to be added.) Similarly, using natural cocoa powder in a recipe originally calling for Dutch process cocoa may cause the mixture to become overly acidic. Adding a small amount of baking soda, or increasing the amount already called for, will compensate for this.
- Natural cocoa is better for brownies, old-fashioned chocolate cakes and simple chocolate cookies. Dutch-process cocoa, more palatable than natural cocoa when raw, is good for icings, custards, creams and sauces that will not undergo further cooking. It has a more subtle, delicate flavor, one well suited to many to many elegant European-style cakes, biscuits, pastries and creams, and in any recipe where an overt, sharp chocolate flavor would overpower more delicate flavors. It is very good in nut cakes and ice creams, where a refined, un-bitter chocolate taste can complement the soft flavors of the other ingredients.
- If the cocoa will be tasted raw, as it is when dusted on cakes, cookies or truffles, opt for Dutch-processed. If the recipe is for a traditionally rich and fudgy baked good, use the stronger flavor of natural cocoa powder.
After the Introduction, there’s a comprehensive guide to the Essential Baker's Pantry, Other Housekeeping Tidbits, and Useful Tools and Equipment to assist you with your baking needs.
The recipes are spread out throughout nine chapters.
- Dessert for Breakfast
- Cookies and Bars
- Muffins and Quick Breads
- Cakes and More Cakes
- Tarts and Pies
- Custards and Puddings
- To Give Away
- The Freezer Section