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When I was a kid you convince me to do just about anything by bribing me with donuts. Swim practice, sure as… read more>
When I was a kid you convince me to do just about anything by bribing me with donuts. Swim practice, sure as long as I get those Dunkin Donuts munchins after. Church, great as long as I am allowed to eat those those Publix glazed donuts they served after. Don’t judge but this may still holds true as an adult.
This recipe comes from a cookbook I wrote when I was in the @williamssonoma test kitchen. My colleague @emilymcfarren wrote it and it is brilliant. I was going to come up with my own but this one is too good and doesn’t need to be changed.
Couple notes about the recipe:
First and most importantly be very very careful with that oil. It is hot! It is best to use a thermometer to keep the oil temperature at 325°F, otherwise the donuts may get too dark. 325°F lets the donut cook through without burning. (Sharing more tips on frying on my site)
Also I like to dip my donuts in chocolate glaze and top with toasted coconut but feel free to use whatever glaze or frosting that you want.
I would recommend re-rolling the dough only once to get 8 donuts. If you re-roll the dough any more than that, the dough will get too tough and your donuts won’t be light and fluffy.
Happy Birthday Dad! Since I can’t be home to celebrate and I am pretty sure you are the reason I love pie so… read more>
Happy Birthday Dad! Since I can’t be home to celebrate and I am pretty sure you are the reason I love pie so much, I thought I would make you a virtual pie. We are calling it Big Tuck's Peanut Butter Pie and I promise a virtual pie is almost as good as a real life pie...almost ;)
I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of… read more>
I am not one for gimmicky food - you know trendy food that is trying to be different just for the sake of being different. (I am talking about you ramen burger) However I am all for trying something out of the ordinary when it makes a recipe even better. Enter my zucchini skillet lasagna where I swapped out regular pasta noodles for thinly sliced zucchini. I know what you are thinking zucchini instead of pasta (!?)but try it- that crunchy zucchini texture makes this lasagna even better.
Couple notes about the recipe. First, the key to using zucchini in your lasagna is to dry them out before using them. This is really easy to do - you cook them on a sheet tray for about 30 minutes until dry. This will help to prevent your lasagna from being too soggy.
Also I used chicken sausage in this recipe because I don’t eat a ton of pork (I found it at Whole Foods ) but you can of course use regular sausage.
If you are a no-go on this crazy zucchini idea, just swap out the zucchini for a box of no-boil lasagna noodles.