Posts Tagged ‘dessert’

This Weeks Recipe: Apple Hot Toddy | Courtesy of Tyler Florence

Tyler Florence Cookbook Chatbooks

(Tyler Florence Cookbook Vol 1, $16)

Chatbooks is a complete 4-book set of cookbooks by chef Tyler Florence. Today I am featuring the first Volume 1- Winter of 2016, and features the 25 original recipes you need this season. From everyday meals to entertaining, Tyler has the perfect recipe! The Apple Hot Toddy recipe is perfect for a chilly day and soothes a sore throat. It will soon become a regular favorite!

Apple Hot Toddy

Cook: 15 Minutes | 6-8 Servings
  • 1 orange, sliced
  • 1 lemon, sliced
  • 2 cinnamon sticks
  • 1/2 tsp allspice berries
  • 1/2 tsp cloves
  • 1 bay leaf
  • 6 tbsp honey
  • 24 oz apple cider
  • 24 oz bourbon
  • 1 fuji apple, cored and sliced into 8 wedges

Combine all ingredients into a pot and gently warm. Remove the apple slices and skewer each with a cocktail fork.

To serve; ladle into a heat resistant glass and garnish with the apple slices.

Be sure to order and get your copies HERE!




Sugar Fix: Valentine’s Day Doughnut Recipe

Valentine's Day Donuts Recipe

In need of a sugar fix ASAP? With Valentine’s Day vastly approaching these delicious baked doughnut’s are a perfect treat for you and your significant other or just keep them all for yourself, it will be our little secret!

Valentine’s Day Cake Doughnuts Recipe

Don’t be afraid to sprinkle cake flour as needed when you’re rolling out the dough.  Other than that, you’re good to go. Yields: 13 Doughnuts


  • 2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp fine sea salt
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2/3 cup granulated sugar
  • 2 Tbsp shortening
  • 1 large egg
  • 1 large yolk
  • 2/3 cup 2% milk
  • vegetable oil, for frying

Pink Icing

  • 4 1/2 cups confectioners’ sugar (powdered sugar)
  • 2 tsp light corn syrup
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • a couple drops of pink food gel coloring
  • 1/3 cup hot water


  • Red, Yellow Jimmies
  • Or Red, Yellow Sprinkles


  1. Whisk together cake flour, all-purpose flour, baking powder, salt, nutmeg, and cinnamon in a medium bowl. Set aside.
  2. In the bowl of stand mixer fitted with a paddle attachment, mix together sugar and shortening on low speed. Mix until mixture resembles coarse sand. Add whole egg and yolk. Mix until creamy. Scrape down bowl as needed to ensure thorough mixing.
  3. Add 1/3 of dry mixture into mixing bowl. Mix on low speed until almost combined. Following with 1/2 of milk. Add another 1/3 of dry mixture, followed with remaining milk. Mix and end with dry mixture.
  4. The dough will be quite sticky. Once combined, transfer dough to a clean bowl. Cover directly with plastic wrap. Refrigerate for one hour.
  5. Filled a large pot with 3 inches of oil. Using a candy thermometer, bring oil to 370 degrees F over medium heat.
  6. Remove dough from fridge and transfer to generously floured surface. Dough will be very sticky. Sprinkle cake flour over dough as needed to ensure dough doesn’t stick to surface. Pat dough into an even layer about 1/2-inch thick.
  7. Dip 2 1/2-inch round cutter in flour each time before cutting dough. Cut smaller doughnut hole in center. Fold and press dough scrapes together to cut out more doughnuts.
  8. Brush off any excess flour off the doughnuts before adding them to the oil hot. Depending on the size of your pot, add 4-5 doughnuts to the pot at a time. Be sure not to crowd the doughnuts. Set a timer for 1 minute and 30 seconds. By this time, the doughnuts should have floated to the top. Turn over doughnut and cook for another 90 seconds. Once golden brown all over, remove from oil and let drain on paper towels or over wire rack.
  9. Allow doughnuts to cool before dipping in pink icing.

Pink Icing:

  1. In a medium bowl add confectioners’ sugar, corn syrup, salt, vanilla extract, pink gel coloring, and hot water. Use a whisk or a hand mixer to blend ingredients together until smooth. If icing is too thick, add hot water about 1 teaspoon at a time.


  1. Once doughnuts have cooled, dip one side into pink icing. Place dipped doughnut on wire rack, iced side up. Sprinkle desired toppings over icing. Let icing set until firm, about 10-15 minutes.
adapted from Top Pot Hand-Forged Doughnuts

Valentine's Day Donuts Recipe 2




Hump Day Treats; Peanut Butter & Grape Nuts Cookies | Latest Installment

Continuing with the latest installment of Hump Day Treats, today we are making Peanut Butter & Grape Nuts Cookies. Almost everyone loves peanut butter cookies, it’s the one cookie that never fails to satisfy with the gratification of rich, pea-nutty flavor and pleasingly chewy texture thanks to brown sugar, and a welcome surprise courtesy of Grape Nuts cereal. It has an irresistible crunch and barley flavor that blends perfectly here.

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Hump Day Treats | A New Addition

Snickerdoodle Cupcakes

Every Wednesday we are rolling out a new addition to the blog entitled, Hump Day Treats. We will be baking up and bringing you the best, delicious tasting dessert recipes we can find. This week’s recipe comes from the popular cupcake shop Sprinkles, founded by Candace Nelson. Who doesn’t love Snickerdoodle Cupcakes? We altered it a bit by adding applesauce and more cinnamon, if you love snickerdoodle cookies you will definitely enjoy these cupcakes. Your favorite cinnamon sugar cookie in cake form, what more could you want?

Snickerdoodle Cupcakes

Ingredients (makes 12 cupcakes)

2 cups all-purpose flour

1 1/4 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

2/3 cup buttermilk, shaken

4 tablespoons applesauce

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, slightly softened

1/3 cup sugar

1 1/2 tablespoons lightly packed light brown sugar

2 large eggs

Step One: Preheat the oven to 350 degrees F. Line 12-cup cupcake pan with paper liners.

Step Two: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. In a small bowl, stir together the buttermilk, applesauce, and vanilla.

Step Three: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 21 to 23 minutes. Transfer to the pan to a wire rack and cool completely. Begin making cinnamon sugar topping immediately.

Cinnamon Sugar Topping

1/4 cup sugar

1 1/2 teaspoons ground cinnamon

4 tablespoons (1/2 stick) unsalted butter, melted

In a shallow bowl, combine the sugar, cinnamon, and melted butter. Let set for 1 to 2 minutes until it cools some. Using a knife spread the topping over cupcakes. You can also dust powdered sugar on top for decoration.

Did you try them? Comment below!