Wednesday, March 6, 2013

Baked Lemon Donuts

From A Bitchin' Kitchen


For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container Lemon Greek Yogurt
1/3 cup canola oil
1/3 cup milk
Zest of one lemon

For the glaze:
Juice of one lemon
1 cup powdered sugar

Preheat oven to 325 degrees.

Prepare donut pan by spraying with non-stick baking spray.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. Using a pastry bag, pipe batter into prepared donut pan. Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

Tuesday, March 5, 2013

Sweet Corn Mac 'n' Cheese


From The Food Network


  • Two 8-ounce cans creamed corn
  • 1 cup milk
  • 1/4 teaspoon onion powder, optional
  • 1 heaping tablespoon cornstarch
  • Pinch ground nutmeg
  • Salt and ground black pepper
  • 3 dashes hot sauce, optional, plus more for serving
  • 2 cups elbow macaroni
  • 8 ounces grated mild yellow Cheddar
  • 12 ounces grated mozzarella
  • 1 egg, lightly beaten
  • 1 cup croutons (I used panko breadcrumbs)
  • 1 tablespoon olive oil

    Preheat the oven to 350 degrees F. Move one rack to the top of the oven.

    In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.

    Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.

    Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.

    In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.