Showing posts with label glaze. Show all posts
Showing posts with label glaze. Show all posts
Friday, February 13, 2015
Christmas Time Is Here Time for a Giveaway! Biscoff Goodies 150 Best Donut Recipes Cookbook Featuring Simple Spice Donuts with Biscoff Glaze
Its December, and the holiday season is officially upon us. To celebrate, I’m teaming up with some amazing “elves” to bring you four weeks of fun giveaways between now and the end of the year!! I’m kicking off the holiday fun today with a double dose of goodies! My good friends at Lotus Bakeries sent me a two-jar pack of Biscoff spread to create an original recipe to share with you. They’ve also got some goodies for yall as well…more details about that in just a sec. But first? I’m going to knock your socks off with a fabulous and fun baked donut! I’ve been eyeing those cute baked donut pans for ages, and I finally gave into temptation and bought one. All because of a brilliant idea that I had to make a baked cake donut topped with a Biscoff-infused glaze!
It was food fate. I also recently received the fabulous 150 Best Donut Recipes cookbook from Robert Rose Publishing. While I was looking through the book last weekend, I had what can only be called a baking epiphany – and that doesnt happen to me all that often. I decided that I could make a fabulous baked spice cake doughnut recipe from the book and create a Biscoff-infused glaze to go on top. I knew right then and there that I HAD to make this recipe happen! So…off I went today in search of a pan for baking donuts at Bed Bath & Beyond. Then, I decided that not only would I top my donuts with Biscoff glaze, I’d also sprinkle pieces of crumbled Biscoff cookies on top of the glaze to take these donuts straight over the top! Don’t say I didn’t warn you…
Simple Spice Donuts with Biscoff Glaze
Donut recipe from 150 Best Donut Recipes
Step 1: Preheat oven to 325 and spray a non-stick donut pan with cooking spray. In a large mixing bowl, add: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. freshly ground nutmeg, 1/8 tsp. allspice, and 1/8 tsp. ground ginger. Whisk together and set aside. Add the following ingredients to a small bowl: 1/2 cup milk, 1 large egg, 1 tbs. melted butter, and 1/2 tsp. vanilla. Whisk to combine. Add the wet ingredients to the dry ingredients and whisk just until incorporated.
Step 2: Carefully spoon the batter into a large freezer bag. Make sure all the air is removed and snip the corner off of the bag. Squeeze the batter into the wells of the donut pan, about 2/3 full. Bake until the donuts spring back when touched -- about 10-14 minutes. Turn the pan halfway through the baking time to ensure even baking and browning.
Step 3: While the donuts bake, make the Biscoff glaze. Add 1/3 cup Biscoff spread and 2 tbs. butter to a non-stick pan over medium-low heat. Whisk as the spread and the butter melt and are incorporated. Whisk in 1/3 cup powdered sugar...it will look like dough, but dont panic! Add enough half-and-half or cream to reach desired consistency for dipping. I used 2-3 tbs. for my glaze. Remove the donuts from the pan and carefully remove from the pan. Let them cool slightly, then dip the tops into the glaze.
Step 4: Place the donuts on a sheet of parchment or foil. While the glaze is still warm, sprinkle the tops of each donut with crumbled Biscoff cookies. Let cool until the glaze is set, about 15 minutes. Try to be patient...its worth it!
These doughnuts are bursting with holiday flavor…the spices are so comforting! They bake up pillow-soft, and the Biscoff-infused glaze pairs perfectly with the spices in the doughnut. Add crunchy bits of Biscoff cookies on top, and you’ve got one amazing donut. These donuts would be a really fun breakfast for Christmas morning, and I’m sure Santa would LOVE to find a couple of these when he stops by to deliver Christmas presents this year! These babies are definitely Santa-worthy!!! Keep in mind that the recipe above is a half batch, which makes 6 donuts…I knew that’s all that we could be trusted with at Casa Garcia, but feel free to double the ingredients to make a full dozen.
Now…about the giveaways! Biscoff is going to give THREE of you a set of four favor boxes like the ones pictured at the top of this post. Theyre filled with pre-wrapped packs of Biscoff cookies! They’re adorable and perfect for giving a little something to anyone who deserves a special holiday pick-me-up. These favor box sets are also being sold on the Biscoff website, and 10% of the proceeds will go Teach for America to support new teachers who are committed to serving in high-need public schools. For all the details, visit www.Biscoff.com/Teach. One giveaway winner will be chosen by leaving a comment below. A second winner will be chosen via my Facebook page, and a third winner will be selected via my Twitter feed. If you dont already follow me via Facebook and Twitter, now might be a good time to join the fun!
Disclosure: Lotus Bakeries provided me with a two-pack of Biscoff spread to facilitate this post. In addition, Robert Rose Publishing provided me with a review copy of 150 Best Donut Recipes to review as part of this feature. The opinions expressed are my own.
Now…about the giveaways! Biscoff is going to give THREE of you a set of four favor boxes like the ones pictured at the top of this post. Theyre filled with pre-wrapped packs of Biscoff cookies! They’re adorable and perfect for giving a little something to anyone who deserves a special holiday pick-me-up. These favor box sets are also being sold on the Biscoff website, and 10% of the proceeds will go Teach for America to support new teachers who are committed to serving in high-need public schools. For all the details, visit www.Biscoff.com/Teach. One giveaway winner will be chosen by leaving a comment below. A second winner will be chosen via my Facebook page, and a third winner will be selected via my Twitter feed. If you dont already follow me via Facebook and Twitter, now might be a good time to join the fun!
For the Twitter and Facebook entries, be on the lookout for me to post a special post sometime in the next couple of days. The first person who responds to these posts when they go live wins…it’s that simple. If that wasn’t enough, I also have a very special GRAND PRIZE gift pack to give away! One lucky reader will receive a two-pack of delicious Biscoff spread – one jar each of creamy and crunchy – plus a copy of the 150 Best Donut Recipes cookbook from Robert Rose Publishing. Entries will be accepted until 1159 p.m. this Saturday, 12/8. Please make sure to leave your e-mail address on your comment so my elves can find you if you’re a winner! I will notify the winner(s) via e-mail on Sunday. Good luck!!!
Disclosure: Lotus Bakeries provided me with a two-pack of Biscoff spread to facilitate this post. In addition, Robert Rose Publishing provided me with a review copy of 150 Best Donut Recipes to review as part of this feature. The opinions expressed are my own.
January HEB Primo Pick Cookwell Company Agave Dijon Glaze Featuring Agave Dijon Chicken and Apples
This month’s HEB Primo Pick featured product is Agave Dijon Glaze from Texas-based Cookwell & Company. Cookwell imakes a full line of soup starters and delicious gumbo starters, salad dressings/marinades, and sauces! Agave Dijon Glaze contains pure agave nectar (similar to honey), Dijon-style mustard, tequila, fresh orange juice, rice wine vinegar, and a special blend of seasonings. The glaze is tasty and extremely versatile: it can be used to glaze salmon, pork chops or chicken…and it makes a wonderful dip for chicken strips too!
I used this sweet-tangy sauce to make a quick and healthy dinner for us the other night. I found a great recipe for Dijon Chicken with Apples on Cookwell’s website, and I knew that it was exactly what I was looking for to highlight this yummy sauce. It doesnt get much simpler: chopped chicken tenders and diced apple are sautéed quickly. Then theyre flavored with the Agave Dijon Glaze, which coats the chicken and apples. I tweaked their recipe just a bit...I added some fresh thyme and a finely diced shallot that I had on hand in my kitchen. It took less than 30 minutes to make this quick skillet meal. That was just enough time to cook a pot of rice to round out this super-quick skillet meal. We loved the combination of flavors in this dish...and wait until you see how easy it is to make!Agave-Dijon Chicken and Apples
adapted from Cookwell & Company
Step 1: Add 2 tbs. olive oil to a large non-stick skillet and heat over med-high heat. Add 1 lb. diced chicken tenders and season with salt and pepper to taste. Saute the chicken until browned on all sides, stirring constantly. Turn the heat to medium and add the following ingredients: 1 diced honeycrisp apple (peeled and cored), 2 tbs. finely diced shallot, 2 sprigs fresh thyme, and ½ cup white wine – I used pinot grigio. Cook over medium heat for 15 minutes, stirring every few minutes. The apples should be cooked by then -- you want them to hold their shape and be slightly al dente.
Step 2: Add ½ cup Cookwell & Company Agave-Dijon Glaze and stir to evenly combine with the other ingredients. Cook for 5 minutes, until the sauce has thickened and coated/glazed the apple and chicken. Remove the thyme stems and serve the chicken mixture over your favorite rice. I cooked a package of garlic-butter rice, which worked nicely with the flavors of the chicken and apples.
This dish has a lot of flavor going on – chicken and the sweet-tart apples coated in a sweetly citrus glaze balanced with just a hint of Dijon mustard. The shallot and thyme provided a really nice balance of earthy background flavors to the sweetness of the dish, so Im glad I added them in.
Michael and I both really enjoyed this dish...and I especially liked that it only dirtied one pan and was ready to eat in less than 30 minutes. Can’t beat that! This recipe will be part of my ongoing weeknight dinner rotation for sure. My Texas readers can find Cookwell & Company Agave Dijon Glaze --and all HEB Primo Picks -- at their local HEB grocery store.
Friday, January 23, 2015
Red Currant Coconut Muffins with Orange Glaze
Red currants and shredded coconuts dont belong in a muffin?!...of course they do! Its so yummy! These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? Theyre just too good.
Muffin Ingredients
Muffin Instructions
Orange Glaze Instructions
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of sugar
- 8 tablespoons or 1 stick of butter, softened
- 2 eggs
- 1 tablespoon of orange rind
- 2 tablespoons of orange juice
- 2 tablespoons of sweetened coconut
- 1 cup of red currants (fresh or frozen)
- electric mixer
- 1 large bowl
- 1 wooden spoon
- muffin pan
- muffin cups
- measuring cup
- measuring spoon
Muffin Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the flour, baking powder and salt in a small bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs into the creamed mixture until blended
- Add flour mixture. Mix some more.
- Add orange rind, coconut and orange juice. Mix some more.
- Fold in gently the red currants with a wooden spoon.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 20-25 minutes Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool.
Orange Glaze Instructions
- 1 cup of confectionery sugar
- 2 to 3 tablespoon of orange juice
- In a small bowl, combine confectioners sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
- Sprinkle with coconut over the glaze. Add one red currant in the center of the muffin.
xoxo,
Karen Grete & Heidi.
We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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