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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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Fool-Proof Macarons

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Processes to a Perfect Macaron... To start, I did successfully make a (somewhat) perfect macaron.  But oh boy, was it a process to get there! If you want to read my entire story on my three different macron attempts and what went wrong, be sure to read all the way to end!  It'll give you a lot of "what not to-do's" to make your life easier!  But just to get the full recipe out of the way, let's get started: Raspberry Macaron Cookie: 100 g egg whites room temperature, about 3 egg whites) 140 g almond flour (fine) 90 g granulated sugar 130 g powdered sugar 1 tsp vanilla ¼ tsp Salt Raspberry Powder (instructions to follow) Red food coloring (Jel is best for a vibrant color) 1. Pre-Line LIGHT colored cookie sheets with parchment paper. 2. If you don't have a food processor that's fine, however, if you do, now is the  time to use it! Place your dry ingredients, (except granulated sugar)  into the bowl of your food processor and blend them.  Sk...
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French Vanilla Ice Cream

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French Vanilla Ice Cream: 170g. Milk 170g. Heavy Cream 85g. Granulated Sugar ½ bean Vanilla Bean 50g. Egg Yolks Method of Procedure: Prepare an ice-water bath. Combine milk, cream,½ the sugar and vanilla in a saucepot.  Scald. In a separate bowl, whisk egg yolks and half the sugar.  Temper with the scalded mixture.  Pour the entire mixture into the saucepot and cook until nappe.  (175-178F) Stir constantly.   Pour the mixture into a bowl and cool down in the ice water bath.   Cool according to safety regulations. Churn and freeze to 20% overrun. Freeze in the blast chiller, and store it in the freezer.   HACCP NOTE: When making ice cream it’s important to follow a HACCP plan to ensure proper food safety.  Ice cream is a ready-to-eat,  'potentially hazardous' food.  This means that it is more susceptible to support the growth of pathogenic bacteria related to food...
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Pie Crust

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Flakey Pie Crust This pie dough is super easy to make and tastes so much better than the stuff you buy from the grocery store.  This recipe can be used for a bottom or a top crust, the flakiness of it depends on the size of your butter once it is cut into your flour.  For a flakey top crust- known as a long flake crust, you'll want to cut your butter into quarter-sized pieces.  For a mealy- bottom crust aim for pea-sized pieces of butter.  There's a third option as well, an all-purpose crust- this is known as a short flake crust, it can be used for both top and bottom crusts, it calls for a dime-sized piece of butter.  Typically you will use a mealy pie crust for custard or cream pies, like pumpkin, chocolate cream, key lime, etc.  While you will use your short flake crust for a fruit-filled pie, quiche, or some specialty pies.  Long flakes are not sturdy enough to hold in any type of filling, so it's best to use it specifically for top crusts....
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