Welcome

 

Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Vanilla Chai Doughnuts

Vanilla Chai Doughnuts

 

As a pastry chef the number one question I am always asked is, "What is your favorite dessert to make?'' Although I don't have a favorite one to make, I really do love making anything that falls into the "dessert" category.  I do, on the other hand have a favorite one to eat, and my answer is doughnuts...always doughnuts. Cake, yeast, fried, baked, doesn't matter I love them all. For my very first post I thought it would be fitting to share these spicy chai cake doughnuts. Hope you enjoy!

 

Vanilla Chai Doughnuts (makes 10-12)

312 g all purpose flour (2 1/2 cups)

170 g sugar (3/4 cup)

2 eggs

150 g milk (3/4 cup)

45 g melted butter (3 Tablespoons)

11 g baking powder (2 teaspoons)

6 g cinnamon (2 teaspoons)

6 g ginger powder (2 teaspoons)

3 g cardamom (1 teaspoon)

3 g cloves (1 teaspoon)

Oil for frying

 

Vanilla Glaze

 220 g powdered sugar ( 2 cups)

45 g milk (3 tablespoons)

1/4 teaspoon of vanilla powder or 1 teaspoon of vanilla extract

 

To make the doughnut dough, mix flour, sugar, baking powder, and spices together. 

Add milk, melted butter and eggs. The dough will be very stiff and may require you to combine it with your hands.

Once combined, let the dough rest for about 15-20 minutes. This will allow the gluten to relax and the dough will be easier to roll out.

Roll out the dough on a lightly floured surface to about 1/2 inch thick. Using a 3 inch circle cutter, cut out doughnuts, and the centers with a 1 inch circle cutter. The scraps of this dough may be rolled out again but will result in less tender doughnuts. So when cutting, cut as close together as possible to get maximum yield the first time around. 

Fill a 4 quart pot about half way with oil and heat to 375 degrees fahrenheit. Fry no more then 3 doughnuts at a time for 90 seconds flipping over half way through. 

Drain fried doughnuts on paper towels. Cool slightly

Once cooled down, mix milk, powdered sugar and vanilla to make the glaze. Dip the tops of the doughnuts in the glaze and finish off with a sprinkle of cinnamon if desired.

*Doughnuts are best eaten the day they are made.

 

 

 

 

Reese's Peanut Butter Cookie Bars

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