Tuesday, September 28, 2010
Monday, September 27, 2010
MEAL PLAN MONDAY
Apple Cider Doughnuts
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
CALORIES 480 ; FAT 18g (sat 5g); CHOLESTEROL 65mg; CARBOHYDRATE 79g; SODIUM 322mg; PROTEIN 6g; FIBER 1g
source: Allyou.com
Preparation Time: 35 minutes minutes
Cooking Time: 3 minutes minutes
Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
2 cups sugar
1 tablespoon plus 2 tsp. cinnamon
1 1/2 cups apple cider
2 teaspoons baking powder
1 teaspoon salt
3 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted
2 large eggs plus 1 large egg yolk
6 cups vegetable oil, for frying
1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.Cooking Time: 3 minutes minutes
Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
2 cups sugar
1 tablespoon plus 2 tsp. cinnamon
1 1/2 cups apple cider
2 teaspoons baking powder
1 teaspoon salt
3 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted
2 large eggs plus 1 large egg yolk
6 cups vegetable oil, for frying
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
CALORIES 480 ; FAT 18g (sat 5g); CHOLESTEROL 65mg; CARBOHYDRATE 79g; SODIUM 322mg; PROTEIN 6g; FIBER 1g
source: Allyou.com
Sunday, September 26, 2010
SPIRITUAL SUNDAY
Love is patient, love is kind, Love does not insist on its own way. Love bears all things, believes all things, Hopes all things, endures all things. Love never fails.
-I Corinthians 13:4-8
Don't you know that you yourselves are God's temple and that God's Spirit lives in you?
-Corinthians 3:16
Pain is inevitable. Suffering is optional.
By Dalai Lama
Your whole idea about yourself is borrowed - borrowed from those who have no idea of who they are themselves.
By Osho
Healing does not mean going back to the way things were before, but rather allowing what is now to move us closer to God.
By Ram Dass
"The spiritual quest begins, for most people, as a search for meaning."
~Marilyn Ferguson ~
"The privilege of a lifetime is being who you are."
~Joseph Campbell~
-I Corinthians 13:4-8
Don't you know that you yourselves are God's temple and that God's Spirit lives in you?
-Corinthians 3:16
Pain is inevitable. Suffering is optional.
By Dalai Lama
Your whole idea about yourself is borrowed - borrowed from those who have no idea of who they are themselves.
By Osho
Healing does not mean going back to the way things were before, but rather allowing what is now to move us closer to God.
By Ram Dass
"The spiritual quest begins, for most people, as a search for meaning."
~Marilyn Ferguson ~
"The privilege of a lifetime is being who you are."
~Joseph Campbell~
Saturday, September 25, 2010
Friday, September 24, 2010
ETSY FINDS FRIDAY
All about Autumn.
NEW SIZE - BOGO - Enchanted, Fine Art Nature Photography Print 10x10
SHOUT OUT TO MY FAVORITE ETSY STORE OF THE WEEK: KNOTWORKSHOP
Thursday, September 23, 2010
Wednesday, September 22, 2010
Subscribe to:
Posts (Atom)