If you would like to see who is in the picture, put your mouse on the picture and a title will show at the bottom.
Saturday, November 04, 2006
Friday, November 03, 2006
Kinsey and Mikeala
This is our neighbors little girl. She turns 2 today and just loves Kinsey. Happy Birthday Mikeala!
Thursday, November 02, 2006
STRIKE!!!
Kinsey and I went to a birthday party held at the bowling alley on Sunday. She loves to bowl and she did so well. The party was a little chaotic with 10 or so kindergardeners running round but Kinsey did manage to get a decent score. Here are a few pictures that tell the story.
Wednesday, November 01, 2006
Challenge to bloggers
There is a challenge out there for all bloggers to post at least once a day during the month of November. I am going to try and see if I can can meet that challenge. I may just post a picture or a quick snippet but I will be trying my hardest to post!
D is for Doughnuts
This week in pre-school we learned about the letter D. On Wednesdays I try to make a special snack that starts with or has something to do with the letter of the week. We've had Apple oatmeal cookies, Banana muffins, and pumpkin Cupcakes. I asked the kids what snack they wanted that started with D and they came up with doughnuts. Usually when we make doughnuts, we use can biscuits and just fry them up. Today I decided to use a recipe I saw in the recent issue of Family Circle. They were very easy and the kids loved them. Instead of the cinnamon and nutmeg, I used Pampered Chef's Cinnamon Plus Spice Blend . I used regular sugar and the spice blend for the coating.
SUGAR DOUGHNUTS
3½ cups sifted all-purpose flour, plus more for rolling
3½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons unsalted butter, melted
¾ cup milk
6 cups vegetable oil, for frying
coating
½ cup superfine sugar blended with 1 tablespoon ground cinnamon
1. In medium-size bowl, whisk together the 3½ cups flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
3. On well-floured surface, with floured rolling pin, roll dough into ½-inch thickness. Let rest for 15 minutes.
4. Meanwhile, heat oil to 365º (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.
5. Cut into doughnuts with 2¾-inch round cutter along with ¾-inch round cutter for the centers. Gather scraps and re-roll if needed.
6. Coating: Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.
SUGAR DOUGHNUTS
3½ cups sifted all-purpose flour, plus more for rolling
3½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons unsalted butter, melted
¾ cup milk
6 cups vegetable oil, for frying
coating
½ cup superfine sugar blended with 1 tablespoon ground cinnamon
1. In medium-size bowl, whisk together the 3½ cups flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
3. On well-floured surface, with floured rolling pin, roll dough into ½-inch thickness. Let rest for 15 minutes.
4. Meanwhile, heat oil to 365º (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.
5. Cut into doughnuts with 2¾-inch round cutter along with ¾-inch round cutter for the centers. Gather scraps and re-roll if needed.
6. Coating: Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.
Subscribe to:
Posts (Atom)