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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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Breakfast Dessert

Gluten – Free Morning Muffins

Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten - Free Morning Muffins
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Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten - Free Morning Muffins
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Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Muffins
Units:
Instructions
  1. Preheat oven to 350 F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl add bananas and wash thoroughly. Add eggs, vanilla, coconut oil and maple syrup and mix together until well combined.
  3. Add coconut flour, baking soda, salt and cinnamon to the wet ingredients and mix together. If batter is a bit dry, add 1 Tbsp coconut milk.
  4. Add dark chocolate and mix with a spoon.
  5. Scoop batter into the prepared muffin tins.
  6. Bake for 20 - 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool for 5 minutes before removing from pan.
  8. Store muffins in an airtight container for 2-3 days. They will keep longer in refrigerator or even longer in the freezer.
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General

No-Fry Falafel

Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Servings
4
Servings
4
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a food processor blend together the chickpeas, garlic, onion, cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda, and lemon juice. Add water by the teaspoon if the machine is not blending easily.
  3. On a lined baking sheet, spoon out the chick pea mixture into about 1.5 inch scoops. Flatten out the scoops to form patties and then brush the olive oil on top.
  4. Bake until the patties are golden brown, about 10-15 minutes per side.
  5. In a small bowl whisk the tahini with ½ cup water and the remaining salt. Drizzle the tahini sauce over the falafel before serving.
  6. Serve the falafel by itself or in a pita as a sandwich with Israeli salad, cabbage slaw and hummus.
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