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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

Vanilla chia pudding with banana berry smoothie

Vanilla chia pudding with banana berry smoothie
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Vanilla chia pudding with banana berry smoothie
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Ingredients
Base Layer
Top Layer
Servings:
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Instructions
  1. It is recommended to make the chia pudding the night before, and have it ready to go in the morning, or at least 1 hour in advance.
  2. In a medium bowl, mix together your chia seeds, almond milk, vanilla extract, and maple syrup.
  3. Give it a good whisk with a fork, and place it in the fridge to firm up for 2 hours or overnight. (I like to take it out after 10 minutes, to give it another whisk so it doesn't get clumpy.)
  4. Place your banana, strawberries, and almond milk in a blender and blend until smooth.
  5. To assemble your parfait, layer chia pudding on the bottom, and top with your smoothie layer.
  6. Garnish with fresh fruit and mint if desired.
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Breakfast

Granola

Granola
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Servings Prep Time
3 cups 5 Min
Cook Time
30 min
Servings Prep Time
3 cups 5 Min
Cook Time
30 min
Granola
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Servings Prep Time
3 cups 5 Min
Cook Time
30 min
Servings Prep Time
3 cups 5 Min
Cook Time
30 min
Ingredients
Servings: cups
Units:
Instructions
  1. Preheat oven to 300 degrees F.
  2. Line baking sheet with parchment paper, set aside.
  3. In a large bowl, mix your oats, rice crisps, almonds, pecans, chia seeds, and salt together.
  4. In a separate bowl, mix together your coconut oil, maple syrup, and vanilla extract.
  5. Pour wet mixture into the dry ingredients and mix well until evenly coated.
  6. Spread your granola out evenly onto the baking sheet, and bake for 30 minutes, or until golden brown.
  7. Let cool on the counter top completely before storing it.
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Dessert Holidays Shabbat

Dinie’s Babka

Dinie's Babkas
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Servings
8
Servings
8
Dinie's Babkas
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Servings
8
Servings
8
Ingredients
Dough
Filling
Crumb Topping
Servings:
Units:
Instructions
Dough
  1. Use the yeast, the water and 2 tbsp. of sugar mix together, Let yeast rise for about 15 minutes
  2. Mix all ingredients together
  3. Add flour to mix if dough sticks to walls
  4. let rise for 1 hour
Filling
  1. Mix all filling ingredients by hand
  2. Roll out the dough as thin as possible
  3. Spread filling out over the dough
  4. Roll into a log
  5. Cut in half lengthwise
  6. Twist and braid together
  7. Place on a greased pans
Crumb topping
  1. Mix all the crumb ingredients by hand, add the cumb to the top of the braided babka.
  2. Bake at 350 degrees for 35 minutes
Recipe Notes

If you don't want to add the crumb to the top you can wash the babka once braided with an egg wash and sprinkle sesame seeds on top

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Dessert Passover

Coconut Macaroons

Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 330 F.
  2. Whisk egg whites until very foamy. Slowly whisk in sugar.
  3. Fold in coconut and vanilla.
  4. Drop by spoonfuls onto prepared baking sheet lined with parchment.
  5. Bake for 20 to 25 mins, until golden.
  6. Chocolate- dipped variation: Once cookies are completely cool, dip in or drizzle with melted chocolate.
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