For Christmas Mr. H finally got me a deep fryer & I couldn’t wait to dive in and start using it. I had seen so many recipes on the web that involved deep fryers and sure I could have used a wok to create the recipe but it just didn’t seem the same. Growing up my mother had a deep fryer and I just loved watching her make fries and how crunchy they would be, I could never get my fries to be crunch in the oven.
Now we don’t have a Tim Horton’s anywhere near us, but seeing the pictures Leanne posted of her donut creation had me drooling. The look of Leann’s also reminded me of munchkins at Dunkin Donuts which I love, but never buy for myself. These tasted amazing and served as breakfast for the week since I made mine much smaller than Leanne’s. The only issue I had was that I had made fries the nights before and didn’t filter my oil before making these so they had a hint of fry flavor.
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz plain flour (about 2 cups) I recommend using a kitchen scale instead of measuring cups for a more accurate measurement!
1 1/2 oz sugar (about 3 tablespoons)
1 oz butter, cold to room temperature (DO NOT MELT THIS!)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
- In a large bowl combine the milk and boiling water
- Add a teaspoon of the sugar
- Add yeast, stir gently then let sit in a warm place for yeast to activate (foam)
- In another large bowl combine flour, rest of sugar and the salt
- Cut in the butter using your fingers or a pastry blender until your mixture is crumbly
- Quickly beat egg and add to flour mix
- Add in yeast mixture as well
- Mix into a smooth dough, this should take about 5 minutes
- On a lightly floured surface knead dough for about 5 to 10 minutes
- Place back in bowl, cover with a cloth or plastic wrap & let it rise for about an hour or until it is double in size (this took a little over an hour for mine, but my house is usually pretty cool)
- Cut the dough into 4 pieces. Take one piece at a time and stretch into a long rope about an inch wide.
- Cut strips about an inch long and ball them up. Place them on a baking tray
- Cover the munchkins with a cloth while you heat your oil to 375F
- Place munchkins into oil and fry until golden color is achieved
- Drain on paper towel
- Pour glaze over the munchkins while still warm so that it will cover whole munchkin.
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed (I only need 2 tablespoons)
Commenters on Leanne Bakes were sort of mixed on the final outcome, some people had a horrible time making them while others raved so I was a little hesitant, but I had no issues making these whatsoever and I urge you to try them also! Visit Leanne Bakes to also see her Cinnamon Sugar-Coated donuts.
I hope you enjoyed this recipe & follow me on Pinterest to pick what I make next!
There is always a crazy rush in the morning before leaving for work between Mr. H and I. (Mostly because I sleep in until the last possible second, I am not a morning person!) Usually I end up running out of the house without breakfast and lucky to have grabbed a drink. Mr. H usually does the same, but grabs breakfast from his favorite cafe or Dunkin Donuts. Well not eating breakfast is not so great for you & buying breakfast every morning can really add up quickly so this year one of my resolutions was to try to be more prepared so the mornings go a little smoother as well as save a little money. I had seen these make-ahead healthy egg mcmuffins quite some time ago on pinterest but sort of forgot about them until last Sunday when I realized we needed breakfast for the week. The great thing about these egg mcmuffins is that they are totally customizable to your taste. I like my food more plain while Mr. H needs more than just an egg and cheese, so I made them plain and then in the morning when you reheat them Mr. H just adds what he wants. It doesn’t hurt that these make at home egg mcmuffins will also save you some calories, which I’m sure is on every resolutioners check list right now.
- english muffins
- american cheese
- salt & pepper
- Cook eggs in jumbo muffin tin or ramekins (regular muffin tins work but the egg will be smaller and quite thick like mine)
- You can break the yolk so that you get a more authentic taste like McD’s
- bake at 350 degrees for 25-30 minutes
- while eggs are baking separate muffins & place cheese slice on bottom muffin
- once eggs are done you can place on top of cheese & wrap individually in tin foil.
You can add bacon, sausage or whatever you’d like at this point as well. Place them in the freezer and just defrost in the fridge the night before you want one. I place mine in the toaster oven for about 10 minutes in the morning and then add salt and pepper to taste.
I hope you enjoyed this quick make ahead breakfast! I have been loving bringing these to work and eating breakfast on my own time and not rushing to eat at 5 am. I can’t wait to post what I have cooking in the kitchen next week. One of my resolutions was actually for the blog! I will be introducing The Baking Challenge 2013 next weekend & explaining my thoughts behind it.
Follow me on Pinterest & pick what I make next!
Usually for Christmas Eve we have dinner at my house, but this year due to downsizing our house before we move my sister volunteered to have it at her house. This was her first time ever doing it and it was a huge success and a wonderful evening. Mr. H and I went over first thing in the morning to help out as much as possible so I volunteered to make breakfast for everyone. Of course I decided that I wanted to make breakfast for all of us the day before so I didn’t have very much planned. Thankfully I hopped on Pinterest and knew I had a few things that I could try. I made a cinnamon roll casserole that was absolutely delicious. There are definitely a few things I’d like to tweak on the recipe the next time I make it but really you can do whatever you like to this and it will still taste fantastic! Mr. H already said that he wants sliced apples on it next time.
- 2 tablespoons of melted butter or baking spray
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 4 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1/4 cup maple syrup (I did not measure this out, I just poured some over the rolls)
- Icing from cinnamon rolls
- Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch baking pan.
- Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
- In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
- Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
- Place icing in microwave 15-30 seconds until warm enough to pour over rolls. (REMEMBER TO TAKE METAL TOPS OFF, I almost forgot)
- Pour icing over rolls, serve & enjoy!
I hope you all had a lovely holiday & a happy New Year! Follow me on Pinterest & pick what I make next!
I will admit with the holiday weekend I have been very lazy in regards to the blog, I apologize! But I do have a new recipe that has been a hit with the taste testers! Mr. H has been eating at least one of these cupcakes every morning. Now I don’t think it’s a great breakfast food, but there’s no arguing with Mr. H. This weeks inspiration came from Annie Eats, which I found of course through Pinterest. I changed her recipe just a little bit & since I was being lazy this week I did not make the caramel frosting that she uses, although some day I may attempt it, I just used the whipped cream topping I used for the Pink Lemonade Pie.