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Creme Brulee Stout Mascarpone Stuffed Donuts

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Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

 

I wanted a White Christmas.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

So I fried up some beer donuts and made it snow.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are.  They are some time consuming donuts for sure, but they are by no means complicated.  Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer.  I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without.  I love love love this seasonal Creme Brulee Stout from Southern Tier.  If you can get your hands on some you should buy it all and hoard it for yourself like I do.  I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.
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Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

  • 1 1/2 cups whole milk
  • 5 tablespoons butter
  • 2 packets active dry yeast
  • 1/2 cup warm beer
  • 2 eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 4 - 4 1/2 cups flour
  • 1 cup powdered sugar
  • 1 quart bottle of canola oil for frying

For the Filling

  • 8 ounces mascarpone
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons beer

Instructions

For the Donuts

  1. Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
  2. Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
  3. Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
  4. Add beer/yeast mixture
  5. Add eggs, vanilla, and salt
  6. Turn mixer on low and add flour 1 cup at a time until incorporated
  7. Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
  8. Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
  9. Roll dough out to about 3//4 inch thick square on a well-floured surface
  10. Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
  11. Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
  12. Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
  13. Heat oil in a large Dutch oven to 365 degrees
  14. Carefully and in batches add dough to hot oil and fry for about two minutes on each side
  15. Remove from oil and set on a wire rack with paper towels underneath to catch drips
  16. Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
  17. Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

  1. Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
  2. Add powdered sugar 1 cup at a time and beat until smooth
  3. Add beer and mix until combined
  4. Transfer filling to a pastry bag fitted with a round-holed tip
  5. Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
  6. Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

  1. I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts.  The amount will vary according to the size of the cutter you use.
  2. Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again.  They will puff up like nobody’s business when you drop them in the hot oil
  3. Cream cheese could be substituted for the mascarpone
  4. I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.
Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling | Beer Girl Cooks

Creme Brulee Stout Mascarpone Stuffed Donuts

Creme Brulee Stout Mascarpone Stuffed Donuts

Christmas Ale Cinnamon Rolls

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Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish.

 

We’ve been hitting the home brew Christmas Ale pretty hard over here lately.

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

 

While I do love to drink some Christmas Ale during the holidays, I especially have fun including it in recipes that really highlight what’s special about it.

 

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

Speaking of what’s special, it occurred to me the other day that I shared some Christmas Ale Caramels, but didn’t really elaborate on the details of my beer.

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

My Christmas Ale is a lightly hopped amber colored malty brew with notes of cinnamon, nutmeg, and  a hint of clove.  It’s very vanilla forward because when I add vanilla to my beer, I don’t mess around.  Some people like an accent of vanilla, but I prefer to be smacked in the face with it.  So I soaked a few vanilla beans in a Mason Jar full of bourbon and oak chips then added the whole thing to the beer when we kegged it.

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

I know.

So one of the first things I thought of that would highlight all things wonderful about this Christmas Ale is some cinnamon rolls.

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

I was right.

P.S. You can use any craft beer you want, but I’d try to stick to something with similar flavors.  You’re always welcome to stop by and share some of mine!

Happy Holidays!

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .
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Christmas Ale Cinnamon Rolls

Ingredients

For the Dough

  • 1/2 cup Christmas Ale
  • 1/2 cup milk
  • 1 stick butter plus another 1/2 tablespoon to coat 2 cake pans
  • 1/2 cup sugar
  • 2 eggs
  • 2 packets active dry yeast
  • 3 - 3 1/2 cups flour

For the Cinnamon Sugar

  • 1/4 cup butter melted
  • 1/2 cup sugar
  • 2 tablespoons cinnamon

For the Glaze

  • 2 cups powdered sugar
  • 4 tablespoons milk

Instructions

  1. Combine beer, milk, butter, sugar, and salt in a sauce pan and warm over low heat
  2. Remove milk mixture from heat, add yeast, and set aside for 10 minutes
  3. Add 2 cups of the flour to the bowl of a stand mixer fitted with a dough hook
  4. Add milk mixture and eggs and turn mixer on low
  5. Gradually add the rest of the flour and let the mixer knead it for another 8 - 10 minutes, until somewhat smooth and elastic
  6. Turn out into a lightly floured surface and shape into a ball
  7. Transfer to a lightly oiled or buttered bowl, turn dough to coat, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size
  8. Punch dough down and divide in half, set aside and let rest for 10 - 15 minutes
  9. Roll one of the halves into a (approximate) 15 x 8 rectangle
  10. Brush 1/2 of the melted butter over the entire rectangle
  11. Combine sugar and cinnamon and sprinkle half over entire rectangle
  12. Roll up fairly tightly from the long side and turn so seam is on the bottom
  13. With a sharp knife or a piece of string slice into 15 equally sized pieces
  14. Transfer to buttered 9 in cake pan
  15. Repeat with other half of dough, butter, and cinnamon sugar
  16. Cover pans and let rise in a warm place for 30 - 45 minutes or until double in size
  17. While rolls are rising, preheat oven to 375
  18. Bake 20 - 25 minutes
  19. Combine powdered sugar and milk to make a glaze and pour over cinnamon rolls
  20. Serve warm or at room temperature

NOTES:

  1. When making the glaze add the milk 1 tablespoon at a time until you have it as thick or as thin as you want.  I like a thick glaze, but if you want to thin it out just keep adding milk until you get it where you want it to be – if so, you’ll need more than 4 tablespoons.
  2. These cinnamon rolls can be made ahead of time and kept in the freezer.  I would recommend adding the glaze after they are reheated.
Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish .

Christmas Ale Beer Cinnamon Rolls are a fun treat made from Christmas Ale full of cinnamon, nutmeg, cloves, and honey and a very vanilla bourbon finish | Beer Girl Cooks

Christmas Ale Cinnamon Rolls

Christmas Ale Cinnamon Rolls

Pumpkin Ale Butterscotch Donuts Recipe

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Pumpkin Ale Butterscotch Donuts Recipe

Halloween takes me back to high school.

Pumpkin Ale and Butterscotch Donuts Recipe

I’m not really sure why.  For some reason I always seem to think about my friends, Nick and Alex. They were brothers.  They drove a VW bus and had a cocker spaniel that they took everywhere. The bus was adorned with curtains covered in mushrooms, the license plate was attached wtih a ginormous safety (think diaper) pin, and there was a bumper sticker that said, “Because I’m the Mommy, that’s why.”

I’m sure you can understand why I can’t remember the dog’s name or the color of the bus.

Pumpkin Ale and Butterscotch Donuts Recipe

Where am I going with this?  Beats me.  I was just thinking about Halloween and with that my memory always goes back to a time when things were simple.  Even though at the time it all seemed complicated. Around Halloween, I always think about a fall day when Nick and Alex (and aforementioned cocker spaniel who I cannot remember the name) rolled into my driveway in their VW bus.  They wanted to ride up to the mountains and look at the foliage.  Did I want to go?  Sure!

Pumpkin Ale and Butterscotch Donuts Recipe

Who woudn’t?  We picked up a few friends, a few beverages (yes – the boozy kind even though we were in high school – sorry Mom!), and a pack or two of cigarettes – sorry about that too, Mom.  No worries – I don’t smoke anymore.  Virginia Slims 120’s lost some stock value and I was a lot cooler in 1988.

Pumpkin Ale and Butterscotch Donuts Recipe

I can still remember how colorful the trees looked in the distance.  I feel the breeze ruffle the leaves and blow my hair as I jumped into that VW bus.  I grabbed a smoke and a beer while greeting the dog and I didn’t have a single care in the world.  We were off to the mountains in the way of the young in a cloud of innocence.

Pumpkin Ale and Butterscotch Donuts Recipe

I’ll never forget it.  I’ll always miss it.

Pumpkin Ale and Butterscotch Donuts Recipe
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Pumpkin Ale Butterscotch Donuts Recipe

Ingredients

  • 2 1/2 cups cake flour
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup buttermilk
  • 2 eggs room temperature and lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cup pumpkin ale beer
  • 1 cup butterscotch chips
  • 3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350
  2. Whisk together flour, brown sugar, sugar, baking powder, baking soda, salt, and pumpkin pie spice
  3. In another bowl, combine buttermilk, eggs, vanilla, sour cream, and beer
  4. Add wet ingredients to the dry and stir to combine
  5. Coat 2 donut pans with cooking spray
  6. Spoon donut batter into the pans until not quite full
  7. Bake 16 - 18 minutes or until golden brown
  8. Cool in pans on wire rack for 5 - 6 minutes then turn out onto the rack to cool completely
  9. Combine butterscotch chips and heavy cream in a bowl and microwave for 30 second intervals until smooth and combined without lumps stirring in between
  10. Coat donuts with butterscotch by either dunking them in the bowl or spooning it over the tops

NOTES:

  1. Be careful not to burn your fingers when glazing the donuts as ganache will be hot
  2. You will also want to work quickly because ganache will get thick and harden when it cools, but you can reheat it in the microwave for a few seconds at a time until it warms up again
  3. If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
  4. This recipe made 24 donuts
  5. This recipe contains alcohol and shouldn’t be served to minors

Pumpkin Ale and Butterscotch Donuts Recipe

Harold’s Diner – Hilton Head Island, South Carolina

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Harold’s Diner – Hilton Head Island, South Carolina

FULL DISCLOSURE: This is NOT a sponsored post.  Neither Harold’s Diner or The Westin Hilton Head Island Resort and Spa compensated me for this post.  I just love that resort and we discovered Harold’s Diner while vacationing.  We loved Harold’s so much we ate there three times in four days.  All of my opinions are totally my own, but I absolutely recommend both of these places. 🙂

Harold's Diner - Hilton Head Island, South Carolina

The door sign says it all.

Harold's Diner - Hilton Head Island, South Carolina

I want to go back.  Again. And again. And again.  We found this place on our Labor Day Vacation to Hilton Head Island, South Carolina.

Harold's Diner - Hilton Head Island, South Carolina

Let me tell you how we actually found this place.  It was a complete accident.  As you know, we drove through Hurricane Hermine to get to our beach vacation at The Westin Hilton Head Island Resort and Spa.  When we arrived, we checked into the hotel and went in search of booze and food.  We missed the turn to the resort and found an intersection with a gas station to turn around and happened upon the closed (for the night) Harold’s Diner.  It was looking pretty sketchy and sharing the parking lot with the gas station.  We agreed immediately that this is our kind of place and decided to check it out for breakfast.

Harold's Diner - Hilton Head Island, South Carolina

I’m so glad we did.  That’s mine. Corned beef has and gravy biscuits.  Done. And done.  That’s my idea of breakfast!

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

Chris got pancakes and eggs.  These were seriously the most fluffy pancakes I think I’ve ever had.

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

The next breakfast Chris got an omelette that was also delicious.  I had the gravy biscuits and corned beef hash.  Again.  Why mess with perfection?  I know what I like, right?

Harold's Diner - Hilton Head Island, South Carolina

It was also totally wallet (if not waistline) friendly.

Harold's Diner - Hilton Head Island, South Carolina

Now that we’ve established that the food is legit, let’s talk about the place.  It’s super small, y’all.  I mean, think of the size of a small mobile home or an airstream trailer.  No joke.  There is a counter, a very small walkway, and a few tables attached to the front wall with the windows.  They’re all two-seaters.

Harold's Diner - Hilton Head Island, South Carolina

Oh!  And it’s cash only.  See the lady in the white shirt on the right?  She didn’t realize that.  They were super nice and told her just to go get some cash and come back when she can.  I’m not shaming her.  We can’t even see her face, so she shall remain the anonymous lady with plastic and no cash.

Harold's Diner - Hilton Head Island, South Carolina

You grab a menu from the wall on your way in.  Or after you sit down.  When you realize that’s the deal. Yeah. That was us.  But we had cash. 🙂

Harold's Diner - Hilton Head Island, South Carolina One side is breakfast and the other is lunch.  That’s all they serve.  In case you didn’t read the sign on the door.

Harold's Diner - Hilton Head Island, South Carolina

A reminder.

Harold's Diner - Hilton Head Island, South Carolina

They have these crazy hilarious bumper sticker type signs all over the place.

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

You get the idea.  It’s a very interactive place.  When someone knocked her (not me!) coffee cup off the counter, everyone in the place shamed them with boos and such.  When she picked up the pieces and handed them to one of the three guys that man the place, he said, “Are you kidding me?”  It was awesome.

Harold's Diner - Hilton Head Island, South Carolina

Because they’re sign indicated that holidays are optional, we felt it prudent to call ahead on Labor Day to see if the opted to be open.  He said something along the lines of “Of course we open!  Come on baby, come on! We waiting for you!”  We went.

Harold's Diner - Hilton Head Island, South Carolina

While we were there another call came in.  He said, “Yes, of course we open.  Our boss is an asshole.”

Harold's Diner - Hilton Head Island, South Carolina

You can see why we love this place and went back.

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

Harold's Diner - Hilton Head Island, South Carolina

We went back again for a burger lunch on our way home.

Harold's Diner - Hilton Head Island, South Carolina

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

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Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

 

I seriously have a problem with pumpkin.  And donuts.

Pumpkin Spiced Baked Donuts with White Chocolate Ganache Recipe

I have no earthly idea when or how my love affair with pumpkin came about, but for as long as I can remember, it has been one of my absolute favorite flavors – and not just for fall.  I know we’ve talked about this, but don’t judge me.

Pumpkin Spiced Baked Donuts with White Chocolate Ganache Recipe

Moving on.  I’m relieved to say that those of us in the Charlotte area fared pretty well with Hurricane Matthew, unfortunately the eastern part of the great state of North Carolina is still having some trouble with flooding.  When it hit here Saturday, it was pretty much just a big old windy rain storm here.

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

I’m sure you won’t judge me if I tell you I spent the day with friends and family in a bar drinking beer and watching college football.  I can 100% assure you that what I saw of the NC State game was one hot muddy mess and there was a slight delay for lightening.  I’m just glad I don’t have to do that laundry. Help me, Rhonda.

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

I know if may come as a great shock to find out that we went to a brewery for some lunch and beer on Sunday.  All I can say is that there was much beer to be had this weekend.  The food was good too!

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

We spent Monday watching the Panthers lose.  There was a lot of profanity up in here.  That’s all I’ve got to say about that.

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

So let’s forget all about any of our teams that didn’t fare so well this weekend and stuff our faces with some pumpkin spiced donuts covered in white chocolate ganache.

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe

Ya dig?

Pumpkin Spiced Baked Donuts with Whit Chocolate Ganache Recipe
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Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Ingredients

  • 2 1/4 cups cake flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs at room temperature and lightly beaten
  • 3/4 cup Greek yogurt plain
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup pumpkin
  • 1 cup white chocolate chips
  • 3 tablespoons heavy cream

Instructions

  1. Preheat over to 350
  2. Whisk together cake flour, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice and salt
  3. In a separate bowl, whisk together eggs, yogurt, buttermilk, and pumpkin
  4. Add the wet ingredients to the dry and stir to combine
  5. Coat 2 donut pans with cooking spray
  6. Fill the donut pans with batter almost all the way to the top
  7. Bake 15 - 17 minutes
  8. Cool in pans on wire rack 5 - 7 minutes, then turn out of pan and cool completely
  9. Combine white chocolate chips and heavy cream and microwave for 30 second intervals, stirring in between, until combined and no lumps
  10. Dunk each donut in the white chocolate ganache or use a spoon to pour over tops

NOTES:

  1. Be careful not to burn your fingers when glazing the donuts as ganache will be hot
  2. You will also want to work quickly because ganache will get thick and harden when it cools, but you can reheat it in the microwave for a few seconds at a time until it warms up again
  3. If the donuts stick to the pan, just use a rubber spatula to go around the edges and they’ll release
  4. This recipe made 24 donuts
  5. This recipe contains alcohol and shouldn’t be served to minors

Pumpkin Spice Baked Donuts with White Chocolate Ganache Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

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Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

I have to be honest here.  I really really really wish I was still at the beach.  I’m sure you can totally get on board with that.  Our last trip to Hilton Head for the long Labor Day weekend was one of the most relaxing weekends I’ve had in at least two years.

Easy Caramel Apple Puff Pastry Turnover Recipe

Granted, the Hilton Head trip was the second beach vacation we had this year and I’m grateful for that.  This one was just Chris and me – trust me when I say it was much quieter than the one with most of my entire family and a whole lot of kids.

Easy Caramel Apple Puff Pastry Turnover Recipe

But sigh… Here we are.  Back at work and well on our way through September.  And that means apples. I know I’m late to the apple party, but my head is still eating peaches, grilling, and drinking beer on the beach.  I’m trying to catch up so how about we try an Easy Slow Cooker Apple Sauce or some Salted Caramel Apples and come on ride this train.

Easy Caramel Apple Puff Pastry Turnover Recipe

We could also talk about some Easy Caramel Apple Puff Pastry Turnovers if you’d like.  Because who in their right mind doesn’t love some caramel apples or puff pastry or just make you some caramel apples and stuff them right into a puff pastry, seal all that deliciousness up in here, and bake it in the oven.  Y’all will absolutely want to be sure to save some of that caramel cinnamon buttery cooking sauce to drown drizzle over the top of all that warm and cozy apple stuffed pastry because it just wouldn’t be the same with out it.  Seriously, who doesn’t love some caramel-y goodness on the inside and the outside of a caramel apple turnover?

 

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

Easy Caramel Apple Puff Pastry Turnover Recipe

You better get started.  It’s going to be breakfast soon!

Easy Caramel Apple Puff Pastry Turnover Recipe
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Easy Caramel Apple Puff Pastry Turnover Recipe

Ingredients

  • 5 small to medium apples peeled, cored, and roughly chopped into about 1/4 inch pieces - I used gala and granny smith
  • 1/3 cup sugar plus 1 teaspoon to sprinkle before baking
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4 cup water
  • 1 tablespoon butter
  • 2 puff pastry sheets 1 17.3 box, thawed
  • 1 egg lightly beaten
  • 1 tablespoon cornstarch
  • pinch of salt

Instructions

  1. Preheat oven to 400
  2. Combine apples, sugar, brown sugar, cinnamon, nutmeg, water, and butter in a Dutch oven and bring to a boil, reduce heat to simmer
  3. Make a well in the center of liquid and whisk in cornstarch until dissolved
  4. Continue to cook until softened to fork tender, but not mushy, set aside to cool slightly
  5. Roll out pastry dough to 2 even squares and cut each piece into 4 equal squares
  6. Transfer 2 tablespoons of the apple mixture onto each pastry square - bring very little of the liquid to prevent leaking and soggy dough and reserve the remaining liquid for a finishing drizzle
  7. Fold each square into a triangle
  8. Use a pastry brush to lightly coat the top of each triangle with the egg
  9. Use a fork to lightly press the edges together
  10. Evenly sprinkle each turnover with the remaining teaspoon of sugar
  11. Bake for 15 - 17 minutes or until golden brown
  12. Cool on a wire rack and serve warm or at room temperature
  13. Drizzle with remaining caramel sauce right before serving

easy-caramel-apple-puff-pastry-turnovers

Peaches and Cream Chia Overnight Oats Recipe

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Peaches and Cream Chia Overnight Oats Recipe

Peaches and Cream Chia Overnight Oats Recipe

I’m usually of the opinion that Monday’s blow, but this particular Monday is probably the saddest day of the year for the kids of the Charlotte school system.  While, I’m sure I’m hearing cries of joy from all the parents, I’m fairly certain the kids are primarily feeling  gloom and doom for the end of carefree summer days and all things fun to the return to school.  Kids, you have my sympathy.

Peaches and Cream Chia Overnight Oats Recipe

I’m a bit late to the back to school recipe party due to my involuntary 28 day abstinence from all things internet, blog, social media, and the outside world thanks to Microsoft totally blowing up my computer with its stupid forced Windows 10 update and the ongoing aftermath plethora of technical problems.  I think I should be compensated with unlimited new computers and software for life.  Who’s with me?

Peaches and Cream Chia Overnight Oats Recipe

Even though Microsoft and back to school can both totally suck it, we’re still lucky enough to have an abundance of sunshine and summer produce.  I’m not ready to give up summer yet and even though the kiddos may be stuck in a classroom until Thanksgiving break, they can start out their days with some Peaches and Cream Chia Overnight Oats.  This is such an easy make ahead grab and go breakfast, it’s a win for mom or dad and/or the kids can practically make it themselves.

Peaches and Cream Chia Overnight Oats Recipe

Don’t like peaches?  No judgments.  Use strawberries, or blueberries, or cherries, or some kind of berry combo.  The chia seeds help with an interesting texture and pudding consistency, but if that’s not your jam, just leave them out and it will still be delicious, but not quite as thick.  You can also substitute honey or maple syrup for the agave.  You can double it up so there is enough to pack for the kids to take to school and for you to pack for work.  Moms and dads should start out the day right too.

Peaches and Cream Chia Overnight Oats Recipe

Don’t worry kids, the time will fly and before you know it Christmas will be here!

Peaches and Cream Chia Overnight Oats Recipe
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Peaches and Cream Chia Overnight Oats Recipe

Ingredients

  • 3 -4 medium peaches pitted, diced, and skin removed
  • 1 13.5 can full fat coconut milk
  • 1 cup old fashioned oats
  • 1/3 cup chia seeds
  • 2 tablespoons agave
  • couple pinches cinnamon for optional garnish

Instructions

  1. Combine coconut milk, oats, chia seeds, and agave in a large bowl
  2. Distribute coconut milk mixture evenly between 4 or 5 small Mason jars
  3. Distribute peaches evenly over the top of each jar with coconut mixture and sprinkle with cinnamon if using
  4. Cover tightly with jar lids and refrigerate

Peaches and Cream Chia Overnight Oats Recipe

Peach Ale Peaches and Cream Donuts

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Mondays should always start with beer and donuts.

Peach Ale Peaches and Cream Donuts

And glaze.  Lots and lots of glaze.

Peach Ale Peaches and Cream Donuts

It’s peach season after all, so shouldn’t we be living it up?  We’re putting peaches in everything over here. I know you probably have an expectation of ice cream or popsicles in just about every post coming your way because that’s just the way I roll.  And it’s summer and it’s dang hot, but we need some variety up in here, don’t we?  So I bring you beer, and peaches, and donuts, (I gave up on the proper spelling because I’m a SEO ho), so Peach Ale Peaches and Cream Donuts are the star of this show!

Peach Ale Peaches and Cream Donuts

You can go wrong with that, right?  Beer makes everything better.  That’s my story and I’m sticking to it.

Peach Ale Peaches and Cream Donuts

Sorry, y’all!  I was so distracted by peach beer and donuts, I forgot to ask how your weekend was and what in tarnation you have been up to?  We had a week of relaxation of the stay-cation then sadly, we had to return to real life.  Fortunately, we followed that work week up with a weekend filled with fun and some down time.  And now it’s Monday again.  I vote that we switch things around and the work week is 2 days and the weekend is 5!  Who’s with me?

Peach Ale Peaches and Cream Donuts

If only I ruled the world.  Things would totally be different.

Peach Ale Peaches and Cream Donuts

Have a fantastic week, friends!  I hope your week is filled with beer, donuts, peaches, and all things delicious and fun!

Peach Ale Peaches and Cream Donuts

And glaze.  Lots and lots of glaze!

Peach Ale Peaches and Cream Donuts
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Peach Ale Peaches and Cream Donuts

Ingredients

For the Donuts

  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 large egg room temperature and lightly beaten
  • 1 tablespoon vanilla bean paste
  • 3/4 cup buttermilk
  • 1 cup peach ale
  • 2 tablespoons butter melted
  • 8 ounce cream cheese softened
  • 2 - 3 peaches peeled and very small diced

For the Glaze

  • 4 cups powdered sugar
  • 2 - 4 teaspoons vanilla bean paste according to taste
  • 1/2 cup whole milk - start with 1/4 cup then add 1 tablespoon at a time until desired consistency - this can be halved because I love a lot of glaze

Instructions

For the Donuts

  1. Preheat oven to 350
  2. Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg
  3. In a separate bowl, whisk the egg, milk, butter, vanilla bean paste, peach ale
  4. Gently stir the wet ingredients into the dry, then stir in the cream cheese - cream cheese may be lumpy, but it's ok
  5. Coat donut pans with cooking spray
  6. Spoon batter into donut pans almost all the way full - evenly sprinkle in peach pieces into the batter in the pan - NOTE: I did it before and after adding the batter and it made no difference
  7. Bake 23 - 26 minutes
  8. Cool for 5 minutes or so on a wire rack then turn out on rack to cool completely

For the Glaze

  1. Add sugar to a bowl and stir in vanilla bean paste and 1/4 cup milk
  2. Continue adding milk 1 tablespoon at a time until desired consistency is reached
  3. Pour over donuts

Peach Ale Peaches and Cream Donuts

National Doughnut Day Doughnut Recipe Roundup

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National Doughnut Day Doughnut Recipe Roundup

National Doughnut Day

Well, what do you know?  It turns out that this Friday, June 3rd is National Doughnut Day. Whaaat?!?!

Karrie with Tasty Ever After and I wanted to celebrate this delicious carby holiday so we put together a recipe roundup of some of the most yummy doughnuts by our favorite Bloggers.  So go grab some doughnut making ingredients and help us celebrate National Doughnut Day!!

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Before we move on to this delicious doughnut recipe roundup, I have a very important question: doughnut or donut?  I’m very well aware that I’ve asked this question before, but it seems appropriate to revisit the question of why in tarnation there could possibly be two different spellings for one single magical creation.

When we last discussed this difference in spelling, I shared with you the results of my Google research. For those of you who missed it, you can read about it here and here, but the gist of it is that the dictionary-approved spelling is doughnut and the shortened version became popular in the late 20th century as part of  a Dunkin’ Donuts marketing campaign.

Now, for some more interesting reading about the evolution of the actual doughnut, head over to Karrie’s website for a totally interesting history lesson.

Now, about those doughnuts/donuts!

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Tasty Ever After Carrot Cake Donuts with Brandy Candied Walnuts  (pictured above & photo credit)

How Sweet It Is  Strawberry Buttermilk Sprinkle Donuts

Feast and West  Baked Birthday Cake Donuts

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Me  Cara Cara Orange White Chocolate Glazed Doughnuts  (pictured above & photo credit)

Club Narwhal  Baked Dark Chocolate Strawberry Donuts

Cook with Kushi  Banana Doughnut Holes

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No Spoon Necessary  Raspberry Vanilla Baked Donuts with White Chocolate Glaze  (pictured above & photo credit)

Mon Petit Four  Jelly Doughnuts

Ciao Chow Bambina  Baked Strawberry Doughnuts with Fresh Strawberry Glaze

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The Beach House Kitchen  Key Lime Pie Donuts  (pictured above & photo credit)

Havoc in the Kitchen  Baileys Cake Donuts 

Sally’s Baking Addiction  How to Make Homemade Glazed Doughnut

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Spiced Blog  Baked Samoa Doughnuts  (pictured above & photo credit)

Sugar Love Spices  Baked Doughnut Delights

GiGi Eats Celebrities  Healthy Doughnuts

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Martha Stewart  Espresso Glazed Doughnuts  (pictured above & photo credit)

Brown Eyed Baker  Vanilla Cream Filled Doughnuts

Handle the Heat  Old-Fashioned Sour Cream Doughnuts

Bakingdom  French Toast Doughnuts

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Love & Custard  Sugared Pumpkin Doughnuts  (pictured above & photo credit)

Cooking Classy  Baked Nutella Doughnuts with Nutella Glaze

Beyond the Chicken Coop  Apple Fritters

 

Have a very happy National Doughnut Day, y’all! 🙂

Mother’s Day Recipe Roundup

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Mother’s Day Recipe Roundup

 

Mother's Day Recipe Roundup (2)

 

It’s Mother’s Day this weekend.  I don’t know about y’all, but it kind of surprised me.  If you’re in the same boat as me, I’ve got your back with anything and everything that can please Mom this weekend! Let’s do this!

First and Most Important – COCKTAILS!

 

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Preserved Lemon Martini with Spicy Olives – Tasty Ever After (recipe and photo credit)

 

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Strawberry Lime Frozen Margaritas – Beer Girl Cooks

 

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White Chocolate Covered Strawberry Boozy Milkshake – No Spoon Necessary (recipe and photo credit)

 

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Butterscotch Martini with Bailey’s Irish Whipped Cream – Beer Girl Cooks

 

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Jalapeno Margarita – Spiced Blog (recipe and photo credit)

 

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Patio Passion Martini – Beer Girl Cooks

 

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Creme Brulee Stout Ice Cream Float – Beer Girl Cooks

 

Now that we’ve had sufficient amount of booze to get us started, it’s time for breakfast and brunch recipes!

BREAKFAST AND BRUNCH RECIPES

 

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Candied Ginger and Rhubarb Crumb Coffee Cake – No Spoon Necessary (recipe and photo credit)

 

Strawberry Banana Muffins – Pumpkin ‘n Spice

Banana Nutella Stuffed Cardamom Maple Toast – My Garlic Ginger Kitchen

 

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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise – Beer Girl Cooks

 

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Goat Cheese Brie Souffle – Tasty Ever After (recipe and photo credit)

 

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Spinach and Tomato Breakfast Flatbread – Hungry Healthy Happy (recipe and photo credit)

 

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Breakfast Casserole – Beer Girl Cooks

 

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Strawberry Chia Jam Recipe – Show Me The Yummy (recipe and photo credit)

 

DOUGHNUTS V. DONUTS

Let’s be real.  No matter how you spell the word, the masterpiece deserves its own category.

 

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Key Lime Pie Donuts – The Beach House Kitchen (recipe and photo credit)

 

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Baked Vegan Chocolate Peanut Butter Donuts – Veganosity (recipe and photo credit)

 

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Brown Sugar and Pecan Baked Cake Donuts with Bourbon Maple Glaze – No Spoon Necessary (recipe and photo credit)

 

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Baked Lemon Doughnuts – Spiced Blog (recipe and photo credit)

 

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Cara Cara Orange and White Chocolate Glazed Baked Doughnuts – Beer Girl Cooks

 

How about some lunch ideas?

 

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Beet Salad with Goat Cheese, Apricots, and Pistachios – Tasty Ever After (recipe and photo credit)

 

Mediterranean Cucumber Salad – The Beach House Kitchen

Southwestern Orzo Salad – Family Food On The Table

Cesar Salad with Grilled Asparagus and Quail Eggs – Cooking LSL

Cranberry Pecan Chicken Salad – Beyond The Chicken Coop

 

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Baja Shrimp Ceviche Tostadas – No Spoon Necessary (recipe and photo credit)

 

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Southside Weiss with Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Beer Girl Cooks

 

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Salmon Burger with a Creamy Lime and Basil Sauce – Hungry Healthy Happy (recipe and photo credit)

 

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Lamb Burger with Tzatziki Sauce – Beer Girl Cooks

 

Going fancy pants and need some dinner ideas?

 

DINNER RECIPES

 

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Garganelli alla Vodka – Ciao Chow Bambaina (recipe and photo credit)

 

Tender Beef Kebobs with Tangy Barbaque Sauce – Cooking LSL

Thai Yellow Curry Turkey Meatballs – Fashionable Foods

 

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Grilled Coconut Lime Shrimp – Spiced Blog (recipe and photo credit)

 

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Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce – Beer Girl Cooks

 

And finally.  We started with booze and we’ll finish with some awesome desserts.

 

DESSERTS RECIPES!

 

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Spumoni Cake – Beer Girl Cooks

 

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Vegan Lime Tarts with Meringue – Veganosity (recipe and photo credit)

 

Banana Sheet Cake – Cook With Manali

No-Bake Strawberry Cheesecake Mousse – Baked By An Introvert

Blackberry Ginger Cupcakes – Just About Baked

 

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Mixed Berry Pavlova with Blueberry Sauce – Beer Girl Cooks

 

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Vegan No-Bake Biscoff Tartletts – Whisk and Shout (recipe and photo credit)

 

I wish all of you a Happy Mother’s Day.  Whether you have little people, if you’re empty nesters, have grands, a bun in the oven, have a mom, or your a mom to a fur baby, I truly wish you a wonderful day of food, family, and of course, booze.   Cheers!