YumSugar

Yummy Link: Hot Tamale Macarons

YumSugar — Tue, 19 Feb 2008 06:28:31 -0800

These pretty pink macarons are hot! Honestly, there's a Hot Tamale candy waiting in the middle. I would have loved to try one of these! - Tartelette

52 Weeks of Baking: Baked Doughnuts

YumSugar — Wed, 12 Sep 2007 07:57:31 -0700

Last week I saw that Tartelette went out and baked some delicious looking doughnuts. When I read her post I knew immediately - if not sooner - that I had found my next baking project. The recipe comes from another respected food blogger, so I knew I couldn't go wrong.

A packet of yeast and a few hours later, YumJimmy and I were noshing down on delicious baked doughnuts. The recipe has definitely got to be healthier than fried dough, but don't trick yourself too much, they're still dipped in butter and rolled in sugar. Or if you feel like it, go ahead and trick yourself, they're definitely worth it!

To get the recipe and see my step-by-step pics, read more

Baked Doughnuts
From Heidi Swanson at 101 Cookbooks

1 1/3 cups warm milk, 95 to 105 degrees (divided into 1 cup and 1/3 cup)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
[I also used some brown sugar for the second batch]

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
If you have a doughnut cutter, use that to cut the doughnuts, else use a 2-3 inch cookie cutter to stamp out circles. [I actually ended up using a small round plastic bowl with a relatively straight/sharp edge.]
Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. [I actually used a melon baller to cut the inner circle, and transfered them after cutting. They distorted a little bit, but they were still managable.]
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Combine the sugar and cinnamon in a different bowl.
Remove the doughnuts from the oven and let cool for just a minute or two.
Dip each one in the melted butter and a quick toss in the sugar bowl.

Gobble up and enjoy!

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Yummy Link: Fig Almond Tartelettes

YumSugar — Mon, 27 Aug 2007 02:39:31 -0700

I wish we could all start the morning off with these beautiful Fig Almond Tartelettes. - Tartelette

Yummy Link: Marbled Ricotta Cheesecake Brownies

YumSugar — Mon, 20 Aug 2007 02:48:12 -0700

You'd have to be a fool - YumJimmy I'm talking to you - to not think these Marbled Ricotta Cheesecake Brownies are one of the best looking treats you've ever seen. - Tartelette

Yummy Link: Champagne Sorbet

YumSugar — Thu, 26 Jul 2007 10:43:18 -0700

It's no lie, I gasped out loud when I saw this recipe for champagne sorbet. Two of my favorite things are now together at last - doesn't it just look amazing?! - Tartelette

Yummy Link: Nutella Ravioli

YumSugar — Tue, 03 Jul 2007 06:28:39 -0700

I love ravioli and I love nutella, so when I saw this post for nutella ravioli, I thought I was dreaming! - Tartelette

Yummy Link: Lemon Mascarpone Charlottes

YumSugar — Mon, 04 Jun 2007 02:08:19 -0700

Don't these lemon mascarpone charlottes look absolutely elegant? I'm bookmarking this one for my next tea party! - Tartelette

Yummy Link: Bananas Foster Tartelette

YumSugar — Thu, 10 May 2007 14:03:18 -0700

Sometimes a decadent dessert doesn't have to be difficult or time-consuming. Take for examples these lovely bananas fosters tartelettes. Oh so yummy. - Tartelette

Yummy Links: From Mark Bittman to Three Desserts

YumSugar — Tue, 10 Apr 2007 12:03:49 -0700

One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
If you want to eat locally, why not start with a garden in your own lawn? You won't be the only one, urban gardening is on the rise. - Chow

Remember how I told you about the state egg debacle? Looks like I really should have clicked on them all, apparently I missed artist Penny Smith's Louisiana's egg featuring a miniature Emeril. - Food Network Addict
Warm weather is arriving and that means it's time for ice cream! Don't miss out on this sweet/salty Salted Butter Caramel Ice Cream. It's not even 11am here and I am drooling. - David Lebovitz
You might want to pay more attention when reading nutrition labels. The math doesn't always add up when counting fat and trans fat. - The Ethicurean
And finally, here are a few desserts for you to try: Berry Brioche Pudding (beautifully put together by La Tartine Gourmande - Arborio Rice Pudding (scroll down to the end of this Smitten Kitchen post) - Ultimate Lemon Pound Cake (a treat for us from Tartelette).

Yummy Links: From Kisses to Hot Cross Buns

YumSugar — Thu, 29 Mar 2007 11:58:59 -0700

Discover the difference between Hershey's Kisses and Hershey's Chocolate Truffle Kisses. - Candyblog
The Discovery Health channel is giving Nathan Lyon, from last year's The Next Food Network Star, his own show: A Lyon in the Kitchen (oh and it starts tonight). - Serious Eats
I've recently discovered that I really enjoy parsnips and now I have a new recipe to try: parsnips boiled in sap. - Cookthink
I love lamb. I love tagines. I especially love lamb tagines - Spiceblog

Maybe I'll skip the baking this week and make some tasty, tasty salted butter and chocolate caramels instead. - Tartelette
Now you can take your drink wherever you go, introducing liquor flask sandals from Reef. - Liquor Snob
Unless you're a vegetarian, you're probably going to want a drool guard before looking at these German Beef Roulades. - What's For Lunch Honey
Learn how to make Hot Cross Buns just in time for Easter. - Becks & Posh
And finally, for weeks I've been meaning to point out the bacon alarm clock - now you can wake up to the smell of cooking bacon. - Daily Olive