Topic-Changing Thursdays: Dear Fudgelet, Part 4

Let me start by saying I am taking next week off on the blog. At least, that’s the plan. If I happen to have time with traveling and get the urge to post, I will, but for now…have a great rest of the year and a merry Christmas if you celebrate. If not, I hope December 25 is still fabulous for you.

Dear Fudgelet,

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Malted Candy and Chocolate Chip Cookies

This is the time for cookies, I think. Clearly I am a fan of chocolate in my cookies, but I occasionally branch out to other flavors…as long as I still keep some chocolate in there, haha. Over the summer, I made a chocolate malt ice cream. I had to go and buy the malted milk powder, but I figured it was a chance to try something new, but still satisfy my chocolate craving. Well, it did the second, but not really the first. I couldn’t taste any of the malt flavor. The only malt flavor I really know is from the Whopper candies, and I don’t really like them that much. But, I think part of that is how sweet they are, and not necessarily the malt flavor. So, I wanted to try again.

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Stay Up All Night Cookies

One of my all-time favorite cookies from my all-time favorite Mom. My mom would make these, mostly around Christmas, and she got the recipe from her grandmother who helped raise her. One of the few recipes I have been passed down since my mom wasn’t the best at writing down most of her recipes (boo). Thankfully I have these to help remember baking with her in the kitchen.

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Baked Peanut Butter Doughnuts with a Chocolate Glaze

What people don’t realize is how easy this is. I do like fried donuts. Doughnuts? Donuts? I don’t know…you could say I “dough-n’t” know. Ok, ok, maybe I am sleep-deprived. But that was amusing to me. And now back to what I was saying. Baked donuts are easy. So are baked doughnuts. All you need is the pan(s) and a pastry bag (or a ziploc bag). And for the second part? Seriously, get the pastry bag. There are so many times where I see things that say “just cut the corner off of a ziploc bag….” You know what? That’s not so easy. I tried using it before, and it was a huuuuuge pain. The pastry bag is about $4-5 for a reuseable one, and you can get the plastic-coated ones which are easy to clean. You could even get a set of basic tips. But having a bag that is already ready to go each time? Priceless. 😉

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Ok, back to the dessert at hand. I have made baked donuts for my friends a few times now. I would make them more frequently, but then they might catch on to how easy they are. I like the admiration. “Her kid doesn’t sleep, and yet she had time to bake us donuts!?” Yep, I feel cool. So, there was a brunch that one of the girls was hosting, and I thought I could go…so I made a mochi dessert which was super yummy. And then a couple days later I realized I was having a handyman come that morning. 😦 I was crushed. So, I gave her a bunch of the mochi anyway, ahead of time, and then resigned myself to staying home. Well, that morning, the handyman company called and had to reschedule. I could go! But….I didn’t have anything to bring. Not that they would have cared, but I did. In the time it took the Fudgelet to eat breakfast (that kid is still a slow eater), I made these donuts and even let him have a taste of the glaze.

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Oh, and the peanut butter powder? I happened to spy it in the peanut butter aisle at the grocery store. I had heard of it, and decided to give it a go. So far, I’ve just used it here and in smoothies. It’s an easy way to sprinkle a little extra peanut butter flavor into things. But, not necessary…you could leave the donuts plain or use peanuts.

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So, however you spell donut. Doughnut? Make these.

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter.

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Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute.

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Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined.

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Place the batter in a pastry bag and pipe out each donut into your pan.

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Bake for about 10 minutes until a toothpick comes out clean. Allow to cool almost completely (out of the pan) before starting the glaze.

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Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt.

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Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder.

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When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

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Directions for Baked Peanut Butter Doughnuts with a Chocolate Glaze (without pictures)

Slightly adapted from Candid Appetite, who also adapted it…

Doughnuts

  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup light brown sugar
  • 3 Tablespoons softened butter
  • 4 Tablespoons smooth peanut butter
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 cup buttermilk (the buttermilk powder works fine here)

Preheat the oven to 350 degrees and prepare 2 donut pans (it will make about 9 donuts). Whisk together the buttermilk powder if using it, flour, baking powder, baking soda, and salt. With your mixer, cream together the brown sugar, butter, and peanut butter. Do this until it is fluffy (about 3-4 minutes). Beat in the egg and vanilla for 1 minute. Add the dry ingredients alternating with the buttermilk (or water if using buttermilk powder) in 3 additions to the peanut butter mixture. Make sure you add the dry ingredients first, then the buttermilk, and end with the dry last. Stir just until combined. Place the batter in a pastry bag and pipe out each donut into your pan. Bake for about 10 minutes until a toothpick comes out clean. Allow to cool (out of the pan) almost completely before starting the glaze.

Glaze

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Peanut butter powder (optional)

Whisk together the sugar, cocoa powder, and salt. Then, whisk in the milk and vanilla until smooth. You can just add a little milk at a time to keep the glaze from being too runny. You can also correct a bit by adding a bit more powder sugar and cocoa powder. When smooth, pour over the donuts (I recommend over a baking sheet with a cooling rack set in it). Then, sprinkle the peanut butter powder on top, if using, before it dries. Serve!

Fudgelet Food, Part 5: Egg Muffins

As the Fudgelet gets older, his food posts are starting to look a lot more like our food, right? And to be honest, K had about the same number of them as the Fudgelet. But, that was intentional. K likes quick on-the-go breakfasts for those rushed mornings, but needs more than just a banana (often what he will eat in a hurry). The Fudgelet, still lacking most of his teeth, does well with fluffy eggs and baked veggies. He also needs quick breakfast options since he will go from fine to “hangry” in a short minute.

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Extra Pie Crust Chocolate Pinwheels

What kind of title is that, you say? Well, often, when you make pie crusts, you have extra dough. There are different things you could do with it. Sometimes I have decorated the edges. I have also tried to bake the dough as-is, since people say it can be tasty. That’s all fine, but I decided I wanted a way to make it with chocolate and have a bonus treat. So, bonus treats for all of us because I am sharing what I did.

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Mixed Bag Monday (Part 2): Pie Crust and Scones

After starting a Montage Monday series, I realized I wanted to rename it. It happens. So, introducing the new name… Mixed Bag. I feel like it better illustrates the good and bad I will share with these posts, and also lets you know that they are not single recipe posts. I previously used a Mixed Monday as a way of sharing some recipes that were so-so, and some that were not great. And, overall, just posts I didn’t feel like writing about. When I wrote the last one, I was not sure I would have need to write another one, but I left my options open with the “Part 1” in the title. Sure enough, I do want to make use of it again. This time, for recipes I *do* like. There is another commonality in the posts today. The recipes were both from my dad and stepmother visiting. You might have seen me mention the visit when I talked about cinnamon chips I made. I ended up using the cinnamon chips in a scone recipe that I already have on the blog. I don’t want to share a repeat post, so I am merely showing another option for that recipe.

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