Archive for DESSERTS

Fudge Brownie Pizza

Brownies, Sweetened Pineapple Cream Cheese, Bananas, Strawberries, and Chocolate Sauce…need I say more? 😀

This is a delicious dessert pizza that’s sure to be a hit with your friends and family.  It’s so good that one of my daughters asked to have this as her birthday “cake” one year.

You can vary this recipe by adding your favorite toppings.  Sometimes I add chopped peanuts or almonds.  You can also try sprinkling peanut butter or toffee chips on top, or using caramel sauce instead of chocolate (or use BOTH!).  The possibilities are virtually endless.  Come up with your own spin on this recipe, or make it as directed below–it’s so delicious no matter what you add to it.

Give my recipe a try.  I think you’ll absolutely LOVE it! 😀

Fudge Brownie Pizza

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Ingredients:

  • 1 box triple chocolate brownie mix
  • 8 oz. cream cheese
  • 1 20-ounce can crushed pineapple, drained and squeezed (squeeze out as much juice as you can)
  • 1 tablespoon sugar
  • Fresh strawberry slices, as much as you like
  • 2 small ripe bananas, sliced
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons milk or heavy cream

Directions:

1.  Mix the brownie batter according to package directions.  Spread the batter onto a small pizza pan.  Bake for 15 minutes for a very moist, fudge-like brownie or 20 minutes for a less-moist, cake-like brownie.  Set aside to cool completely.

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2.  Place the cream cheese into a small mixing bowl…

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…then add the sugar…

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…and crushed pineapple.

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3.  Use a hand mixer to mix the ingredients together.

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Mix until well combined and the mixture is creamy.

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4.  Scoop the mixture onto the cooled brownie pizza.

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Spread the mixture evenly over the entire pizza.

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5.  Place the sliced fruit over the pineapple-cream cheese mixture.

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6.  Place the chocolate chips and milk or cream into a small microwave-safe bowl.  Microwave for 30 seconds.  Stir until smooth and creamy.

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7.  Drizzle the chocolate sauce over the pizza.

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8.  Cut into pieces, serve, and ENJOY! 😀

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Incredible Pumpkin Cake Donuts

I love the fall season, mainly because it means pumpkins are in season and I can make some of my most favorite desserts, among them these delicious and moist pumpkin cake donuts. But why wait for fall to enjoy these sweet treats?  With canned pumpkin puree readily available, you can make these donuts whenever you like.  Why not bake up a batch today?  I think you’ll like it.    🙂

This recipe makes about 4 dozen donuts.  The ingredients below can easily be cut in half.  I usually don’t, however.  Half of my family likes cinnamon sugar coated donuts, the other half likes chocolate glaze.  This way, there’s enough donuts to please everyone.   🙂

Incredible Pumpkin Cake Donuts

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Donut Ingredients:

  • 1 cup vegetable oil
  • 6 large eggs
  • 3 cups sugar
  • 2 cans (15-oz) pure pumpkin pureé (do not use pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 3 1/2 cups all purpose flour

Coating Ingredients:

  • ½ cup white sugar
  • 1 tablespoon cinnamon

Frosting Ingredients:

  • 1 cup semisweet chocolate chips
  • 4 tablespoons heavy cream

Directions:

1.  Preheat your donut maker.

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2.  Place all of the donut ingredients together in a large mixing bowl.

Add the oil…
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Add the eggs…  (The photo below shows only 5 eggs; I only had 2 large eggs and the rest were extra large, so I used 3 extra large and 2 large eggs instead of 6 large eggs.)

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Add the pumpkin…

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Add the cinnamon, pumpkin pie spice, salt and baking powder…

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Add the sugar…

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And finally, add the flour to the bowl.

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3.  Mix with a whisk until you create a smooth batter.

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4.  Spoon the batter into the wells of your donut maker, filling according to manufacturer’s instructions.  I use a small cookie scoop to fill my donut maker with about 2 tablespoons of batter.  (Hey, look!  I captured my reflection in the cookie scoop!)

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5.  Bake per your donut maker’s instructions, or until the donuts feel slightly firm to the touch, about 5 minutes.  Remove the donuts from the donut maker.

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6.  Coat the donuts:

To coat with Cinnamon Sugar:

Place the coating ingredients in a ziplock bag; shake to mix.  While the donuts are still warm, place each donut (one at a time) the bag of cinnamon sugar; shake gently to coat.  Repeat until all donuts are coated.

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To coat with Chocolate Glaze:

Place the chocolate chips and heavy cream in a small, microwave-safe bowl.  Microwave for 45 seconds.  Stir until the mixture is completely smooth.  Dip the top half of each donut into the chocolate glaze.  Place on a wire rack to allow excess chocolate to drip off.

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ENJOY!

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Buñelos Månglo’ (aka Typhoon Donuts)

Buñelos Månglo’ is another Chamorro dessert.  The name is loosely translated into “Air Donuts”.  I’m not sure why they’re called that.  Maybe it has something to do with WHEN Chamorros most often fry up a batch.  Often, during stormy weather when the rain is pouring down buckets and the wind is howling, many Chamorros fry up some Buñelos Månglo’.  No matter the origin of the name, this is another Chamorro comfort dish that you can make any time you want to, rain or shine.  Any way you look at it, it’s delicious.  You can’t go wrong with fried dough sprinkled with sugar.

Give my recipe a try.  I think you’ll like it.   🙂

BUÑELOS MÅNGLO’

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Ingredients:

  • 2 cups All-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 3/4 cup coconut milk (*may need more or less, depending on your location. Dry/less humid places may require more liquid, up to a cup; more humid places may need just the 3/4 cup.)

Directions:

1. Mix flour, baking powder and sugar.

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2.  Add the coconut milk to the flour mixture.

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3.  Gently mix until a dough forms. The dough should be smooth and soft.

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4. Roll out to about 1/3 inch thick, then cut in diamond or triangle-shaped pieces using a pastry wheel/cutter or a knife.  *I used a pizza cutter.

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5. Preheat the oil.  When the oil is hot, drop the pieces of dough into the hot oil.  Turn the donuts frequently to ensure both sides are evenly browned.  Fry until golden brown, then remove from the oil and place in a colander or on paper towels to let any excess oil drip off.

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6. Optional:  after the donuts have cooled slightly, place in a ziplock bag with 1/4 cup sugar.  Shake to coat each donut.

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ENJOY!

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Fried Boston Cream Pie Donuts

One of my youngest daughter’s favorite desserts is Boston Cream Pie.  She also loves, loves, loves donuts!  Once, when she was about 2 years old, she went “missing” in the house.  After looking high and low, I found her sitting at the dining table–her head barely peeked over the height of the table–with a Krispy Kreme donut in each hand and her cheeks stuffed full with as much donut as could fit!  This recipe is one her favorites–who could blame her; it’s a fried, stuffed, chocolatey piece of heaven if you ask me!

I normally make my yeast donuts from scratch — mix flour, milk, egg, butter, sugar, yeast, etc. — but sometimes semi-homemade is just as delicious.  These decadent donuts are perfect to whip up when you’re in the mood for a quick and easy dessert.  They are superb for potlucks and bake sales too since they’re super easy to make!

Give my recipe a try.  I think you’ll LOVE them.  🙂

This recipe makes 16 donuts.

INGREDIENTS:

  • Fried “shortcut” Donuts (see below)
  • Vanilla pudding filling (see directions below)
  • Chocolate ganache (see recipe and directions below)

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DONUT INGREDIENTS:
  • 2 packages Pillsbury brand Homestyle Biscuits (contains 8 biscuits each)
  • Oil, for frying
Make the donuts:

1.  Separate the biscuits.

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2. Fry each biscuit in hot oil.  Do not overcrowd the pan or the biscuits will stick together when you first drop them in the hot oil. 

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I was able to fit 4 biscuits in a pan at one time without them touching.

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Flip the biscuits over periodically, to ensure even browning on both sides.

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They’re almost ready!  I want them just a little darker brown.

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Perfect! 

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Remove the donuts from the oil and let them drain in a metal strainer/colander.  Finish frying up the rest of the biscuits.

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PUDDING FILLING INGREDIENTS:
  • 1 large box (5.1 ounces) instant vanilla pudding mix
  • 2 1/2 cups cold milk
Make the pudding filling.

1.  Place the milk in a small mixing bowl (or in this case, a large measuring cup).

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2.  Sprinkle the instant pudding mix over the milk.  Whisk to combine, ensuring all the lumps dissolve.

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3.  Set the pudding aside to set while the donuts are cooling off.

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FILL THE DONUTS:

1.  Prepare a pastry bag fitted with a large round tip.  If you don’t have a pastry bag, don’t worry.  Just use a ziplock bag with the tip cut off (cut off only enough for the tip to push through).  Push the tip through the hole, then fill the bag with the prepared vanilla pudding.

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2.  Use a chopstick to create a space in each donut.  Be careful not to split the donut in half or push the chopstick out the other side or the pudding filling will ooze out.

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3.  Place the prepared donuts on a plate, hole side up.

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4.  Fill each of the donuts.  Do not over fill.  Top with prepared Chocolate Ganache.

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CHOCOLATE GANACHE INGREDIENTS:
  • 1 1/3 cups semisweet chocolate chips
  • 1 tablespoon sugar
  • 8 tablespoons heavy cream
Make the chocolate ganache:

1.  Place the chocolate chips in a shallow microwave-safe bowl.

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2.  Add the sugar.

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3.  Add the heavy cream.

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4.  Microwave the mixture for 30 seconds.  Remove from the microwave and stir to combine.  If the chocolate chips aren’t melted enough (the chips aren’t soft), microwave for an additional 15 seconds.  

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5.  Remove from the microwave and stir until smooth.  The ganache pictured below is the consistency of a smooth frosting that is spreadable.  Mix in two more tablespoons of heavy cream if you want your ganache thinner and almost pourable.

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6. Place a dollop of chocolate ganache on top of a donut. Use a spatula or the back of a spoon to smooth it out.

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7.  Serve immediately and ENJOY!

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♬ ♫ ♪ ♩ ♩ ♪ ♫ ♬   Ta daaa!!   ♬ ♫ ♪ ♩ ♩ ♪ ♫ ♬

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Yummm!!!  Are you drooling yet???

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Go on…take another bite!

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These are absolutely DELICIOUS!    What are you waiting for…go out and buy the ingredients and fry up a batch of these fabulous FRIED BOSTON CREAM PIE DONUTS!  🙂

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Buñelos Aga (Banana Donuts)

This is a family favorite.  Give it a try.  I think you’ll like it.  😊

BUÑELOS AGA’ (BANANA DONUTS) 

 

 

INGREDIENTS:

  • 2 cups mashed ripe bananas
  • 4 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 teaspoon cinnamon (optional)

Other:

  • Vegetable oil for frying
  • Maple syrup for dipping cooked donuts

 

DIRECTIONS:

1. Place the oil in a large frying pan; turn the heat to medium to begin preheating the oil.

2. Mix all of the ingredients in a medium sized mixing bowl. The batter will be  sticky.  Don’t be tempted to add more flour — it has the right amount of flour…the donuts won’t turn out oily or greasy, and they definitely won’t turn out dry. Adding too much flour will make them rubbery.

3.  When oil is hot, drop the mixture by spoonful into the oil, turning frequently.

Note:  When I make these, I use a small cookie scoop to get evenly sized donuts.  The Chamorro method is to scoop up a little bit of batter in your hand, then squeeze out a dollop of batter between your thumb and pointer.

4.  Deep fry over medium heat. Keep your stove settings on medium heat. If the oil is too hot, it will burn on the outside before the inside cooks.  Cook until golden brown.

5.  Serve with a side of maple syrup for dipping, or glaze all of the donuts with maple syrup.

6.  Serve immediately and enjoy!

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