So, I made up a recipe tonight for dinner. I just looked in the cupboard and grabbed some things that sounded like they went together, defrosted some frozen chicken, and winged (wanged? wung?) it . . . and, lo and behold, it turned out delicious! No pictures, because I didn't think of taking any until halfway through dinner. Plus it's not very photogenic--in fact it's a rather unpleasant greyish color (I blame it on the black beans), but what it lacks in appearance it makes up for in flavor (which is not to say that this is some work of culinary genius--all I did was open some cans--but, all things considered, it was mighty tasty, if I do say so myself).
Anyways, here's the recipe.
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A Juniper's Table Original Recipe
Ingredients:
Canola oil
2 small onions, finely chopped
About 1 1/2 lbs. raw chicken breasts, cut into 1/2-inch cubes
2 to 4 tbsp. taco seasoning (or to taste)
1 (10 oz.) can diced tomatoes with lime and cilantro
2 (15 oz. each) cans black beans, drained
1 (10 3/4 oz.) can condensed fiesta nacho cheese soup
Flour tortillas, sour cream, and chopped fresh cilantro, for serving
Instructions:
In a large skillet, saute the onions in canola oil until translucent and lightly browned. Remove from the skillet and set aside.
In the same skillet, heat some more canola oil. Add the chicken and the taco seasoning and cook, stirring, until the chicken is practically cooked through. Stir the reserved onions into the chicken.
Add the diced tomatoes, black beans, and condensed soup and stir to combine. Bring to a slight bubble, turn the heat to low, and simmer until thickened enough to stay inside a tortilla.
Serve in flour tortillas and garnish with sour cream and chopped fresh cilantro.
Yield: This generously fed five people with some left over, so depending on individual appetites, I would guess it serves six to eight people.
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If you try it, I'd love to know what you think of it! : )
Tuesday, June 4, 2013
Wednesday, October 17, 2012
Cucumber Sandwiches
Oh hi!...
...
...
*Awkward silence*
...
...
...So...
...Yeah...
...Um...
...
...
...I'm back! For now at least. Until I decide again that it is way too much work to blog...
*Ahem* So, I just wanted to pop in and type up the "recipe" for the sandwiches we had for lunch today. I probably shouldn't even call it a recipe, since I didn't measure anything, but whatever.
You know how you read about tea parties and they always have those tiny crustless tea sandwiches? The ones with fancy chicken salad or watercress? Or maybe you've heard of the cucumber kind? Yeah, that's what my lunch was today. Not the fancy chicken or the watercress--the cucumber kind. Except that my sandwich was, like, three zillion times bigger than those tiny triangles that people eat at tea parties. Also, it was three zillion times more delicious.
Cucumber Sandwiches
A Juniper's Table original recipe!
Ingredients:
Cream cheese, softened (I used a little less than a whole 8-oz. package)
Mayonnaise (Maybe a couple tablespoons?)
Garlic powder (A generous sprinkle)
Salt (Not too much, just a pinch)
Dried dill (fresh would be even better!)
Cucumber, thinly sliced and patted dry (I used almost one whole cucumber, seeds removed)
Good-quality white sandwich bread (Make sure it is not sliced too thickly! You can remove the crusts if you like, but I left them on. That's where all the vitamins are, right?)
Instructions:
Place the cream cheese in a bowl. Squirt in the mayonnaise and stir the two together until smooth. Sprinkle in the garlic powder, salt, and dried (or fresh!) dill to taste. Stir again and sample to be sure it tastes right. Spread a relatively thin layer of the cream cheese mixture on one side of each slice of bread. Layer the thinly sliced cucumber over the cream cheese on one piece of bread, then slap another piece of bread on top, cream cheese side down. Lightly press together, cut into four triangles, and enjoy!
*Note: These would probably be even better if you made the cream cheese mixture ahead of time and gave it a chance for the flavors to meld. If you use fresh dill, be sure to chop it finely. I used almost one whole cucumber and all of the cream cheese on three and a half sandwiches, but the yield depends on how thickly you spread/layer your ingredients.
...
...
*Awkward silence*
...
...
...So...
...Yeah...
...Um...
...
...
...I'm back! For now at least. Until I decide again that it is way too much work to blog...
*Ahem* So, I just wanted to pop in and type up the "recipe" for the sandwiches we had for lunch today. I probably shouldn't even call it a recipe, since I didn't measure anything, but whatever.
You know how you read about tea parties and they always have those tiny crustless tea sandwiches? The ones with fancy chicken salad or watercress? Or maybe you've heard of the cucumber kind? Yeah, that's what my lunch was today. Not the fancy chicken or the watercress--the cucumber kind. Except that my sandwich was, like, three zillion times bigger than those tiny triangles that people eat at tea parties. Also, it was three zillion times more delicious.
Cucumber Sandwiches
A Juniper's Table original recipe!
Ingredients:
Cream cheese, softened (I used a little less than a whole 8-oz. package)
Mayonnaise (Maybe a couple tablespoons?)
Garlic powder (A generous sprinkle)
Salt (Not too much, just a pinch)
Dried dill (fresh would be even better!)
Cucumber, thinly sliced and patted dry (I used almost one whole cucumber, seeds removed)
Good-quality white sandwich bread (Make sure it is not sliced too thickly! You can remove the crusts if you like, but I left them on. That's where all the vitamins are, right?)
Instructions:
Place the cream cheese in a bowl. Squirt in the mayonnaise and stir the two together until smooth. Sprinkle in the garlic powder, salt, and dried (or fresh!) dill to taste. Stir again and sample to be sure it tastes right. Spread a relatively thin layer of the cream cheese mixture on one side of each slice of bread. Layer the thinly sliced cucumber over the cream cheese on one piece of bread, then slap another piece of bread on top, cream cheese side down. Lightly press together, cut into four triangles, and enjoy!
*Note: These would probably be even better if you made the cream cheese mixture ahead of time and gave it a chance for the flavors to meld. If you use fresh dill, be sure to chop it finely. I used almost one whole cucumber and all of the cream cheese on three and a half sandwiches, but the yield depends on how thickly you spread/layer your ingredients.
Sunday, August 26, 2012
Macaroni and Cheese Bites
My parents had a date night last night, so I was in charge of making dinner for my younger siblings and myself. We had some leftover macaroni and cheese (the Publix version of Kraft Deluxe, 'cause it tastes the same and it's cheaper) from the day before when my brother had a friend over (Apparently, picky 10-year-old boys only eat chicken nuggets and macaroni and cheese from a box. Not that I'm complaining; I happen to love boxed macaroni and cheese. But I'm not really fond of chopped-and-formed chicken nuggets that all have identically irregular shapes. I mean, really, why bother trying to make them look lumpy if they all have the exact same bump and dent on one side?). My mom mentioned that she had seen mini macaroni and cheese bites on Pinterest and she thought we might like to have those for dinner. Of course, all three of us were super excited, pasta-and-cheese-loving people that we are. But when Mommy pulled up the recipe for me to follow, it required making macaroni and cheese from scratch, which defeated the point of re-purposing our leftovers. So...I winged it. (Wang it? Wung it? I have yet to figure out what the past tense of "wing it" is.) As a result, the following recipe will not have any precise measurements, only estimates. If you would like to make macaroni and cheese bites, feel free to use this as a guideline or a jumping-off point and adapt everything to suit your preferences. The inspiration for this recipe can be found here.
Macaroni and Cheese Bites
Juniper's Table Original, inspired by Macaroni and Cheesecake
Ingredients (all measurements are approximations):
4 cups of leftover prepared macaroni and cheese (I warmed it in the microwave for a little bit just to make it easier to stir.)
1/2 cup shredded sharp cheddar cheese
1 large egg
A healthy splash (3 or 4 tablespoons, maybe?) of half-and-half (heavy cream would work, too, or even just milk)
Garlic powder, paprika, and dry mustard powder to taste (I just sprinkled until it looked right--I learned from my Mommy!)
For Topping:
Dry seasoned breadcrumbs
Melted butter
Instructions:
Preheat the oven to 425° F. Grease a non-stick mini muffin tin with cooking spray (or butter, if, like me, you're feeling rebellious) and set aside.
Place the macaroni and cheese and shredded cheddar in a large mixing bowl. In a small bowl, beat the egg with the half-and-half. Pour the egg mixture over the macaroni and cheese and stir to combine. Sprinkle in the garlic powder, paprika, and dry mustard powder until you reach your preferred level of deliciousness, then stir again to thoroughly mix all ingredients.
Spoon the macaroni and cheese mixture into the mini muffin tin, distributing it evenly and gently packing it down into the cups. Mix some seasoned breadcrumbs with a little melted butter and evenly sprinkle over the macaroni and cheese.
Bake the macaroni and cheese bites until they are set and become golden brown on top, about 10 to 15 minutes. Remove the pan from the oven and let the bites cool for 5 minutes before removing from the pan and devouring.
Yield: 24 mini macaroni and cheese bites
Sunday, August 5, 2012
English Muffins, Part 3
The verdict: homemade English muffins make a lovely, tasty breakfast, whether toasted or untoasted, buttered or jammed. I will definitely be making more English muffins soon. But not too soon, since I learned this morning that my little brother doesn't like English muffins unless they are piled with an inch-thick layer of lemon curd or chocolate cream cheese. Oh, well. You can't please everyone all the time, right?
Buttermilk English Muffins
Recipe found HERE
Makes about 8-10 muffins [or 17 2 1//2-inch mini-muffins, in my case]
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons active dry yeast
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup reduced fat buttermilk
1-2 tablespoons water [I only used 1 tablespoon of water]
Extra Flour and cornmeal for dusting
Cooking oil [I used canola oil]
Instructions:
In a large bowl, combine the whole wheat flour, all-purpose flour, active dry yeast, salt, and baking soda, and mix well. Add buttermilk and water and mix with a wooden spoon until liquids are incorporated and start forming a dough. On a lightly floured surface, knead the dough until smooth, soft, and pliable. (If the dough is too wet, add a little bit of flour. But be careful not to add too much, or the dough will be too tough.) [I didn't add any extra flour.] Transfer the dough to a bowl, cover, and let it rise at the room temperature for 1 to 1 1/2 hours or until the dough doubles in size.
Prepare a couple of flat plates and sprinkle some cornmeal [I used two wooden pizza peels]. On a lightly floured surface, roll out the dough to about 1/4 to 1/3 inch thick. Cut out the rounds using a 3-inch round cookie cutter. Place the cut our pieces on the plates. (Avoid working too much with the dough, or it will get tough.) You can gather the leftover scrap pieces and combine together, but you shouldn't do this more than once. Sprinkle some cornmeal on the tops of the dough rounds and let them rest for about 50 minutes.
Brush a large flat skillet with cooking oil. Heat the skillet over medium. When the pan gets hot, place 4-5 muffins (or however many fit without touching each other) and cook for 4-5 minutes or until golden brown. (Try checking the bottoms every couple of minutes and adjust the heat accordingly.) Flip the muffins to the other side and repeat the procedure. Cook both sides for another 2 minutes each. [Mine only took about 2 minutes total per side.] Remove from heat and let them cool. Repeat the same procedure to finish cooking them all.
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| Look at my teeny tiny English muffins! :) |
Buttermilk English Muffins
Recipe found HERE
Makes about 8-10 muffins [or 17 2 1//2-inch mini-muffins, in my case]
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons active dry yeast
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup reduced fat buttermilk
1-2 tablespoons water [I only used 1 tablespoon of water]
Extra Flour and cornmeal for dusting
Cooking oil [I used canola oil]
Instructions:
In a large bowl, combine the whole wheat flour, all-purpose flour, active dry yeast, salt, and baking soda, and mix well. Add buttermilk and water and mix with a wooden spoon until liquids are incorporated and start forming a dough. On a lightly floured surface, knead the dough until smooth, soft, and pliable. (If the dough is too wet, add a little bit of flour. But be careful not to add too much, or the dough will be too tough.) [I didn't add any extra flour.] Transfer the dough to a bowl, cover, and let it rise at the room temperature for 1 to 1 1/2 hours or until the dough doubles in size.
Prepare a couple of flat plates and sprinkle some cornmeal [I used two wooden pizza peels]. On a lightly floured surface, roll out the dough to about 1/4 to 1/3 inch thick. Cut out the rounds using a 3-inch round cookie cutter. Place the cut our pieces on the plates. (Avoid working too much with the dough, or it will get tough.) You can gather the leftover scrap pieces and combine together, but you shouldn't do this more than once. Sprinkle some cornmeal on the tops of the dough rounds and let them rest for about 50 minutes.
Brush a large flat skillet with cooking oil. Heat the skillet over medium. When the pan gets hot, place 4-5 muffins (or however many fit without touching each other) and cook for 4-5 minutes or until golden brown. (Try checking the bottoms every couple of minutes and adjust the heat accordingly.) Flip the muffins to the other side and repeat the procedure. Cook both sides for another 2 minutes each. [Mine only took about 2 minutes total per side.] Remove from heat and let them cool. Repeat the same procedure to finish cooking them all.
*NOTE: The English muffins may be placed in a zip-lock storage bag after they have cooled for overnight storage. I suggest placing the bag in the refrigerator if they will be stored any longer than overnight.
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| Split open and ready for toasting! |
Saturday, August 4, 2012
English Muffins, Part 2
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| The pretty, first-cut English muffins. |
After the dough doubled, I rolled it out about a quarter of an inch thick and cut out my English muffins. I re-rolled the scraps once and cut a few more, then formed two wonky-shaped muffins with the final scraps. The cornmeal-dusted dough rounds went for a 50-minute rest in the warm garage before coming back in the house to be cooked.
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| The two wonky-shaped muffins are on this pizza peel, post-rising. |
I say "cooked" rather than "baked" because English muffins are prepared in a pan on the stove top. A lightly greased griddle over medium heat is all you need to "bake" your English muffins. Actually, I heated my pan over medium heat but ended up having to keep it turned down to medium-low so my muffins wouldn't burn. Also, the recipe said they would take 4-5 minutes per side, but 2 minutes was just about perfect for my English muffins. This might be due to their smaller size, though; I was once again faced with the wrong-sized-cookie-cutter dilemma. I had to use a 2 1/2-inch cutter instead of a 3-inch cutter, the result being adorable mini English muffins! Tomorrow we'll taste-test them for breakfast.
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| Flip, little English muffin, flip! |
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| The finished English muffins, waiting to be devoured for breakfast! :) |
English Muffins, Part 1
I'm making English muffins this evening! We have a half gallon of buttermilk in the fridge that needs to be used up, so when I went searching for recipes, I made sure to pick one that used buttermilk. Out of the few recipes I found, I decided on the one with the shortest ingredient list and instructions (since I'm certain that shortness = easiness), and it just so happens that this particular recipe uses whole wheat and all-purpose flour. Yay for unintentional health benefits! :)
I mixed and kneaded the dough and I just set it in the garage to rise. Our garage gets very warm, especially in the summer, so it's the perfect place for bread to rise. In about an hour I'll go check on the dough to see if it has doubled.
Friday, July 13, 2012
Chocolate Cake Doughnuts
Yesterday, Daddy and I made doughnuts! I made the dough in the afternoon, and after dinner Daddy helped me fry them. To begin with, I was quite nervous about the whole pot-of-boiling-oil thing, but Daddy monitored the temperature and showed me what to do, and before long I was happily frying.
I had taken a poll throughout the house to find out what kind of doughnuts we should make, and the resounding request was for chocolate cake doughnuts. Daddy picked a recipe from the ones I found online. I mixed up the dough ahead of time, since it had to chill for at least 2 hours, and it went very well until I added the buttermilk to the other liquids--I didn't take it out of the fridge ahead of time, so when cold buttermilk met melted butter, things got a little . . . lumpy. Luckily, after the dry ingredients were combined with the wet, everything smoothed out.
After dinner, Daddy started heating the canola oil in the fryer. He used a candy thermometer to monitor the temperature of the oil instead of going by the temperature gauge on the fryer itself. This was good, since apparently the fryer cannot be trusted to report the correct temperature. While Daddy tended to our medieval torture device, I got to work with the dough. I started with about half of the dough (Daddy put the rest in the freezer to keep it chilly while we worked--it is much easier to work with when chilled!). First I floured the counter and the top of the dough, and then gently patted it out to a half-inch thickness.
We own a nifty doughnut cutter, but if you don't, you could just use the rim of a glass to cut your doughnuts. Our doughnut cutter is about 2 1/2 inches across with a removable 1-inch cutter attached in the center, so I would suggest finding a glass about the same size. You could either use your fingers to poke holes in the doughnuts, or you could use a really small round cookie cutter to cut out the centers. (By the way, doughnut holes do not take as long to fry as regular-sized doughnuts, and sometimes they flip themselves!)
When the oil was at the right temperature, I transferred the dough rounds to a large metal skimmer and lowered them completely into the oil. Our doughnuts took only a minute or two per side. We used bamboo chopsticks to flip the doughnuts in the oil and to carefully remove them when they were finished.
Daddy made the chocolate glaze in the microwave while I fried the first half of the doughnuts. The original recipe made twice as much glaze and was done on the stove, but we halved the recipe and made it in the microwave to save time, space, and dishes. The measurements below are for a half batch of glaze, and it was just enough to coat all the doughnuts (but only a few of the holes, which were delicious both plain and glazed).
After the doughnuts had drained and cooled slightly, I dipped them in the chocolate glaze. The recipe says to let them set before devouring, but I didn't want to wait that long, so we all took a doughnut break to sample them before continuing the cutting and frying process.
Now that I've conquered my fear of boiling oil, I can't wait to fry some more! I think I should try plain cake doughnuts next, and then maybe yeast doughnuts. And Mommy even encouraged me to make doughnuts again! She said that these doughnuts weren't greasy and didn't upset her stomach the way store-bought doughnuts often do. My chocolate-loving little brother adored them, of course, and Daddy (who usually doesn't like sweets) seemed to enjoy them, too. The doughnuts themselves are not overly sweet, so the glaze adds to the experience as opposed to overpowering everything with more sugary sweetness.
And one more thing: homemade doughnuts are best eaten the day they are made, but if you fry them in the evening, they still taste excellent for breakfast the next morning! :)
Chocolate Cake Doughnuts
Adapted from The Prepared Pantry
Yield: approximately 22-24 doughnuts
Ingredients:
3 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons butter, melted
3/4 cup buttermilk
Directions:
1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, whisk together the eggs, sugar, vanilla, melted butter, and buttermilk.
3. In a separate bowl, alternately mix the dry ingredients and wet ingredients together, beginning with about one third of the flour, then half of the liquids, then one third of the flour, etc. until all are mixed. Do not over mix.
4. Chill the dough for a minimum of two hours.
5. Flour the dough on both sides. Working with half the dough at a time, roll or pat the dough until it is one-half inch thick. Cut into doughnut shapes with a doughnut cutter or two concentric circle cutters.
6. Deep fry the doughnuts, two or three at a time, at 365 degrees (but not below 360 degrees) for approximately 1 to 1 1/2 minutes per side.
7. Carefully remove the doughnuts from the hot oil and drain on a cooling rack placed over a paper towel-lined cookie sheet. Once slightly cooled, dip each doughnut in the chocolate glaze (recipe below).
Chocolate Glaze
Ingredients:
1/3 cup semi-sweet chocolate chips
2 tablespoons butter
1/4 cup milk
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
Directions:
1. Place the chocolate chips and butter in a small, microwave-safe bowl. Microwave on high power for 30 seconds, then stir. Continue to microwave for 10-15 seconds at a time, stirring well in between, until the mixture is completely melted.
2. Whisk in the milk until the chocolate mixture is smooth, microwaving for a few more seconds if necessary.
3. Add the powdered sugar and vanilla and whisk until smooth and completely combined. The glaze should be slightly runny, but not watery. Adjust the amount of powdered sugar if necessary.
4. Dip each doughnut halfway into the glaze to coat one side. Invert onto a wire rack over waxed paper to catch the drips and allow the glaze to set before serving.
I had taken a poll throughout the house to find out what kind of doughnuts we should make, and the resounding request was for chocolate cake doughnuts. Daddy picked a recipe from the ones I found online. I mixed up the dough ahead of time, since it had to chill for at least 2 hours, and it went very well until I added the buttermilk to the other liquids--I didn't take it out of the fridge ahead of time, so when cold buttermilk met melted butter, things got a little . . . lumpy. Luckily, after the dry ingredients were combined with the wet, everything smoothed out.
After dinner, Daddy started heating the canola oil in the fryer. He used a candy thermometer to monitor the temperature of the oil instead of going by the temperature gauge on the fryer itself. This was good, since apparently the fryer cannot be trusted to report the correct temperature. While Daddy tended to our medieval torture device, I got to work with the dough. I started with about half of the dough (Daddy put the rest in the freezer to keep it chilly while we worked--it is much easier to work with when chilled!). First I floured the counter and the top of the dough, and then gently patted it out to a half-inch thickness.
We own a nifty doughnut cutter, but if you don't, you could just use the rim of a glass to cut your doughnuts. Our doughnut cutter is about 2 1/2 inches across with a removable 1-inch cutter attached in the center, so I would suggest finding a glass about the same size. You could either use your fingers to poke holes in the doughnuts, or you could use a really small round cookie cutter to cut out the centers. (By the way, doughnut holes do not take as long to fry as regular-sized doughnuts, and sometimes they flip themselves!)
When the oil was at the right temperature, I transferred the dough rounds to a large metal skimmer and lowered them completely into the oil. Our doughnuts took only a minute or two per side. We used bamboo chopsticks to flip the doughnuts in the oil and to carefully remove them when they were finished.
Daddy made the chocolate glaze in the microwave while I fried the first half of the doughnuts. The original recipe made twice as much glaze and was done on the stove, but we halved the recipe and made it in the microwave to save time, space, and dishes. The measurements below are for a half batch of glaze, and it was just enough to coat all the doughnuts (but only a few of the holes, which were delicious both plain and glazed).
After the doughnuts had drained and cooled slightly, I dipped them in the chocolate glaze. The recipe says to let them set before devouring, but I didn't want to wait that long, so we all took a doughnut break to sample them before continuing the cutting and frying process.
Now that I've conquered my fear of boiling oil, I can't wait to fry some more! I think I should try plain cake doughnuts next, and then maybe yeast doughnuts. And Mommy even encouraged me to make doughnuts again! She said that these doughnuts weren't greasy and didn't upset her stomach the way store-bought doughnuts often do. My chocolate-loving little brother adored them, of course, and Daddy (who usually doesn't like sweets) seemed to enjoy them, too. The doughnuts themselves are not overly sweet, so the glaze adds to the experience as opposed to overpowering everything with more sugary sweetness.
And one more thing: homemade doughnuts are best eaten the day they are made, but if you fry them in the evening, they still taste excellent for breakfast the next morning! :)
Chocolate Cake Doughnuts
Adapted from The Prepared Pantry
Yield: approximately 22-24 doughnuts
Ingredients:
3 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons butter, melted
3/4 cup buttermilk
Directions:
1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, whisk together the eggs, sugar, vanilla, melted butter, and buttermilk.
3. In a separate bowl, alternately mix the dry ingredients and wet ingredients together, beginning with about one third of the flour, then half of the liquids, then one third of the flour, etc. until all are mixed. Do not over mix.
4. Chill the dough for a minimum of two hours.
5. Flour the dough on both sides. Working with half the dough at a time, roll or pat the dough until it is one-half inch thick. Cut into doughnut shapes with a doughnut cutter or two concentric circle cutters.
6. Deep fry the doughnuts, two or three at a time, at 365 degrees (but not below 360 degrees) for approximately 1 to 1 1/2 minutes per side.
7. Carefully remove the doughnuts from the hot oil and drain on a cooling rack placed over a paper towel-lined cookie sheet. Once slightly cooled, dip each doughnut in the chocolate glaze (recipe below).
Chocolate Glaze
Ingredients:
1/3 cup semi-sweet chocolate chips
2 tablespoons butter
1/4 cup milk
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
Directions:
1. Place the chocolate chips and butter in a small, microwave-safe bowl. Microwave on high power for 30 seconds, then stir. Continue to microwave for 10-15 seconds at a time, stirring well in between, until the mixture is completely melted.
2. Whisk in the milk until the chocolate mixture is smooth, microwaving for a few more seconds if necessary.
3. Add the powdered sugar and vanilla and whisk until smooth and completely combined. The glaze should be slightly runny, but not watery. Adjust the amount of powdered sugar if necessary.
4. Dip each doughnut halfway into the glaze to coat one side. Invert onto a wire rack over waxed paper to catch the drips and allow the glaze to set before serving.
 |
| YUM! |
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