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Chanukah

Funfetti Doughnuts

Funfetti Doughnuts
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Funfetti Doughnuts
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Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Uncategorized

Basic Yeast Doughnuts

Basic Yeast Doughnuts
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Basic Yeast Doughnuts
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Ingredients
Servings:
Units:
Instructions
  1. Pour the warm milk into a small bowl, sprinkle the yeast on top, and stir gently. Let stand in a warm spot until foamy, 5-10 minutes.
  2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt, and 1 ½ cups of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 ½ cups flour, raise the speed to medium, and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3-4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.
  3. Punch down the dough, turn it out onto a well-floured work surface, and roll out ½ inch thick. Using a doughnut cutter or 2 different-sized round cutters (3 ½ inch and 1 inch), cut out doughnuts and holes. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
  4. To fry the doughnuts, heat the oil over medium-high until it registers 325°F on a deep-frying thermometer. When the doughnuts are cooked through (cut one open to test), 1-2 minutes per side (holes take less time), use a slotted spoon to transfer to a cooling rack or prepared baking sheet. Let cool for 10 minutes before glazing.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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General

Mini Egg Muffins

Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Ingredients
Servings:
Units:
Instructions
  1. Whisk 6 eggs together with water, whole milk or breast milk and add grated vegetables and cheese
  2. Fill greased mini muffin tin with the mixture and cook in a preheated oven at 375F for 20 minutes.
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General

Sweet Potato Purees

Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Ingredients
Option 1
Option 2
Servings: cups
Units:
Instructions
  1. Peel and cube sweet potato (If making option 2, peel and chop apple).
  2. Add sweet potato and water to a small saucepan (along with apple and cinnamon).
  3. Bring to a boil, cover, and reduce heat. Simmer for 13-15 minutes until sweet potatoes are tender. Allow to cool slightly.
  4. Pour everything into a food processor or blender. Pulse until the desired consistency is reached.
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General

Dragon bowls

Dragon bowls
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Servings
4
Servings
4
Dragon bowls
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Servings
4
Servings
4
Ingredients
Dragon bowls
Sauce:
Servings:
Units:
Instructions
  1. Cook rice according to package directions.
  2. Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
  3. Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
  4. To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
  5. To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
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