ice creams

doughnut

Ingredients

For the doughnuts:

1/2 teaspoon salt 1/4 teaspoon ground nutmeg (omit if you don't like nutmeg!) 1/4 cup (50 grams) granulated sugar 2 1/4 teaspoons (1 package) instant yeast 3 cups (380 grams) all purpose flour 1 large egg 1 cup whole milk, lukewarm 2 tablespoons (28 grams) unsalted butter, melted 1/2 teaspoon vanilla extract 6 cups peanut or vegetable oil or 2 1/2 pounds shortening For the glaze: 3 1/2 cups (438 grams) powdered sugar, sifted 1 1/2 teaspoons corn syrup 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup hot water

Directions

Make the dough

In a large bowl, mix together all the ingredients until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until smooth and soft, about 6 to 8 minutes. Place the dough in a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Cover the dough with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make ahead instructions below).

Make ahead

To make ahead, once the doughnuts are cut, they can be covered and allowed to rise in the fridge overnight. Let come to room temperature before frying.

Fry the doughnuts

Heat the oil in a large, deep, and heavy pan to 350°F. Place three doughnuts in the oil at a time and fry until golden brown, about 1 minute per side. Do not overcook the doughnuts. Drain on a paper towel-lined plate. Make the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set before serving.
do nut1

cosmic brownies

Ingredients
For the brownies:
10 tablespoons (142 grams) unsalted butter 1 cup (200 grams) granulated sugar 1/3 cup (67 grams) packed light brown sugar 3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa powder, sifted 1/2 teaspoon vanilla extract 2 large eggs plus 1 egg yolk 1 tablespoon corn syrup 2/3 cup (85 grams) all-purpose flour 1 tablespoon cornstarch 1/4 teaspoon salt For the frosting: 1/2 cup heavy cream 1 1/2 cups (255 grams) semisweet chocolate chips Wilton Rainbow Chip Crunch or mini MnM’s, sprinkles, or other candy

Directions

To make the brownies:

Preheat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment or foil and spray with cooking spray.

In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs and egg yolk, and corn syrup. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Batter will be thick. Pour into the prepared pan and bake for 25 minutes. Let cool completely in the pan.

To make the frosting: Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Crunch Chips. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting. Brownies can be stored in an airtight container for 3 days at room temperature and for 1 week in the fridge. Brownies are best served chilled.
cosmic brown

frosting

Ingredients

2 sticks (227 grams) unsalted butter, at room temperature 1 cup (270 grams) creamy peanut butter 1 teaspoon vanilla extract 1/8 teaspoon fine salt 2 1/2 cups (313 grams) powdered sugar, sifted

Directions

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.

pancakes

Ingredients

2 cups (254 grams) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (50 grams) granulated sugar 2 cups buttermilk 2 large eggs 2 tablespoons (28 grams) butter, melted, plus more for frying Maple syrup, for serving

Directions

In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.

In a small bowl whisk together the buttermilk, eggs, and butter. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.

Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter. If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.

pie

Ingredients

For the graham cracker crust:

1 3/4 cups (230 grams) graham cracker crumbs (from 15 whole graham crackers) 2 tablespoons dark brown sugar 1/2 teaspoon ground cinnamon 6 tablespoons unsalted butter, melted For the pumpkin filling: 1 15- ounce can (425 grams) pumpkin puree 1 cup (200 grams) packed dark brown sugar 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup heavy cream, at room temperature 1/3 cup (80 grams) sour cream, at room temperature 3 large eggs, at room temperature 1 large egg yolk, at room temperature For the whipped cream: 1 1/3 cups heavy cream, cold 2 tablespoons powdered sugar 1 teaspoon vanilla extract 1 tablespoon bourbon, optional

Directions

Prepare the crust:

Preheat oven to 325°F. Spray a 9-inch pie dish with cooking spray. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and butter until the mixture is moistened. Press firmly into the bottom and up the sides of a 9-inch pie pan using the bottom of a flat measuring cup or glass. Bake for 10 minutes or until lightly golden, firm, and fragrant. Place on a wire rack to cool.

Make the pumpkin filling:

In the bowl of a food processor or blender, combine the pumpkin puree, sugar, spices, and salt for 1 minute. You can also whisk by hand, but the final texture may not be as smooth. On low speed gradually add in the cream and sour cream. Add in the eggs and 1 yolk, one at a time, and beat until just combined.

Pour the mixture into the cooled crust. Bake at 325°F until the filling it set at the edges but still wobbly like gelatin in the center and the internal temperature is 175°F, about 50 minutes to 1 hour. Let cool completely. Serve at room temperature or chilled. If the pie is on the gooey side, chill in the fridge to firm up.

Make the whipped cream:

Combine all ingredients in a large bowl. Beat with an electric mixer fitted with the whisk attachment until soft peaks form. Garnish each slice with whipped cream just before serving.
another pie