Perfect Krispy Kream Doughnuts Recipe

Krispy Kream Doughnuts' Recipe

(CopyCat)

Ingredients:

- 2 T. Active Dry Yeast

- 1/4 cup Warm Water 

- 1 1/2 cups Lukewarm Milk

- 1/2 cup White Sugar

- 1 t. Salt

- 2 Eggs

- 1/3 cup Butter

- 5 cups All-Purpose Flour

- 1 quart Vegetable Oil (for Frying)

Directions:

1. Dissolve yeast in the Warm Water with a tablespoon of White Sugar (let it sit for 5-10 minutes).

2. In a sauce pan warm the Milk, White Sugar, and Butter (do not bowl just heat until lukewarm).

3. In a large mixing bowl, mix together the yeast mixture, milk mixture, eggs, salt, and 2 cups of Flour

4. Beat in remaining flour 1/2 cup at a time until dough no longer sticks to the bowl. Knead the dough in mixing bowl or by hand for 10 minutes (kneading is very important)!

5. Place dough in a greased bowl, cover, and set aside in a warm place to allow the dough to double in size.

6. Turn the dough out onto a floured surface, and gently roll out to 1/2 in thickness. Cut with floured doughnut cutter. Place doughnuts on a baking sheet and let them rise until until double in size. 

7. Heat oil in a deep-fryer or large heavy skillet to 350 degree. Slide doughnuts into the hot oil using a whide spatula. Turn  doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack. Dip doughnuts into the glaze while still hot. Set onto wire racks to drain off excess. Keep a cookie sheet under racks for easy clean up.

GLAZE RECIPE:

- 1/3 cup Butter

- 2 cups Confectioners' Sugar

- 1 1/2 t. Vanilla

- 4 T. Hot Water

• Heat butter in a saucepan over medium heat. Stir in Sugar and Vanilla until smooth. Remove from heat adn stir in Hot Water 1 T. at a time until icing is somewhat thin but not watery. Set aside until doughnuts are ready to be glazed.

Strawberry Lemonade Cupcakes

Pink Lemonade Cupcakes:  Incredible Summer Dessert

Ingredients:

- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup Lemon Juice ( about 2 lemons)
- 2 Tbsp lemon zest (about 1-2 lemons)
- 1 tsp vanilla

Directions:

*Bake at 350 for 20 minutes

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners


2. In medium bowl mix together dry ingredients: flour, baking powder, salt, and lemon zest, set aside.


3. In bowl of stand mixer cream butter and sugar on medium speed until combined.


4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.

5. Add the lemon juice and vanilla and mix well.

6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.


7. Fill cupcake liners about 2/3 full.
 

8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Tips:

• The original recipe called for 1/4 cup Lemon Aid Powder but I did not have any so I used a cup of fresh Lemon Juice from the Lemons I just zested. It tasted amazing but very lemony. If you do not want it as lemony then just reduce the lemon juice. 

 

• Frosting Recipe

-  1 stick Butter
- 1/2 cup Cream Cheese
- 4 1/2 cups Powdered Sugar (add more if frosting is not thick enough)
- 4 Strawberries
- 1/2 t. Vanilla
- 1 t. Lemon Juice
Mix all together and top the cupcakes when they are completely cooled! Enjoy

Outrageous Brownies

Outrageous Chocolaty Brownies

Ingredients: 

- 1 1/2 cup (3 sticks) Butter

- 12 ounces (1 1/2-2 cups) Semisweet Chocolate Chips

- 6 ounces (1 cup) unsweetened Cocoa

- 5 Large Eggs

- 2 T. Vanilla Extract

- 2 1/4 cups Sugar

- 1 1/4 All-Purpose Flour

- 1 T. Baking Powder

- 1 t. Salt

- Walnuts (optional)

Directions:

1. Preheat Oven to 350 degrees F.

2. Melt together the Butter, Semisweet Chocolate Chips, and Unsweetened Cocoa in a medium bowl over simmering water.

3. Allow mixture to cool slightly. In a large bowl stir (do not beat) together the Eggs, Vanilla, and Sugar...Then stir in the warm Chocolate mixture into the Egg mixture and allow to cool to room temperature.

4.  In a medium bowl sift together Flour, Baking Powder, and Salt. Add to the cooled chocolate mixture. 

5. Toss Walnuts (OPTIONAL)

6. Pour into the baking sheet.

7. Bake for 20-35. DO NOT OVER BAKE

Tips:

• If you use salted butter you do not need to add the 1 t. salt. 
• I made my brownies in a cookie sheet so they only took 20 minutes because they were super thin but if you are cooking them very thick in a glass pan then cook them closer to 30 minutes
• Make sure to stick the middle of the brownies with a tooth pick to make sure they are done.

Homemade Frozen Yogurt

Delicious Homemade Frozen Yogurt

Ingredients: 

- 3 cups Greek Yogurt

- 3/4 cups Sugar

- 1 T. Vanilla

- Any other flavor you want to add to the yogurt ( Strawberry, Chocolate, Blueberries, Acai Berry, Etc.)

Directions:

1. In a large bowl mix together the Greek Yogurt, Sugar, and Vanilla until Sugar is dissolved. Cover the mixture with plastic wrap and set aside in the refrigerator for 1 hr. 

2. Set up your ice cream machine (set up according to the manufacturers instructions, I use the ice cream maker attachment to the kitchen aide).

3. Pour the chilled yogurt mixture into the churning ice cream maker and mix until the yogurt become the consistency of soft served ice cream.

4. While the yogurt is churning add any additional flavor. In my yogurt I added Acai Berry Puree and Blueberry Puree. 

5. Move the Yogurt to a large bowl, cover, and freeze int the freezer until ready to serve. ENJOY

Cinnabon Cinnamon Rolls

Addicting, Mouth-Watering Cinnamon Rolls

Ingredients:

- 1 T active Dry Yeast
- 1/2 cup Warm Water
- 1/2 cup Scalded Milk
- 1/4 cup Sugar
- 1/3 cup Butter
- 1 t. Salt
- 1 Egg
- 3 1/2- 4 cups All-Purpose Flour

Filling

- 1/2 cup melted Butter
- 3/4 cup Brown Sugar
- 2 T. Ground Cinnamon
- 3/4 cup Walnut or Pecans (Optional)


Icing
- 1 cup powdered Sugar
- 1 t. Vanilla
- 2 t. Butter
- 2 T.Milk
- 1/2 cup Cream Cheese

Directions:
 * Cinnamon Rolls bake at 350 degrees F. for 30 minutes


 1.  In a small bowl, dissolve Yeast in Warm Water with a tablespoon of Sugar.


2. In a large bowl mix Milk, Sugar (all the Sugar but the tablespoon used to dissolve yeast), Melted Butter, Salt,and Egg. 


3. Add two cups of Flour and mix until smooth. Add Yeast mixture


4. Mix the remaining Flour until dough is easy to handle. Knead dough on lightly floured surface or with dough hook on mixer for 10 minutes.


5. Place dough in a well greased bowl and let it rise until double in size (usually takes 1 hr.). 


6. After it doubles in size punch down. Roll out onto a lightly floured surface into a 15 by 9 inch rectangle. Spread melted butter all over the dough. Mix the Sugar and Cinnamon and sprinkle of the buttered dough. Next add any nuts if you want them.

7. Beginning at the 15 inch side roll up dough (tightly) and pinch edge together to seal the dough. Cut into 12 to 15 slices.

8. Spray the baking pan and place Cinnamon Rolls slices close together in the pan and let rise until dough is doubled (about 45 minutes). 

9. Bake for 30 minutes at 350 degrees F. 

10. Mix icing together and drizzle over hot rolls when they come out. Yummy

Great Chocolate Bowls

Yummy Chocolate Fruit Bowls

Ingredients:

- Semi Sweet Baking Chocolate or Semi Sweet Chocolate Chips (depending on how many bowls you are planning on making that is how much chocolate you should use).

- Fruit (use whatever fruit you want in the bowls.) I used Black Berries, Strawberries, Apples, and Oranges.

- Whip Cream

Directions:

1.  First thing to do is temper the chocolate. This is very important to do to make sure the chocolate sets up properly. To temper the chocolate you need to melt the chocolate using a double boiler.

2. Using a candy thermometer get the chocolates temperature up to 118 degrees F. Make sure to stir constantly so that the chocolate melts evenly

3. Once the chocolate reaches a temperature of 118 degrees F. take the chocolate off the boiler and stir in some more chocolate chips to get the temperature back down to 80 degrees F. 

4. After it reaches 88 degrees F. put the chocolate back on the boiler and let the temperate reach 88 degrees F. Make sure to continue to stir it and check the temperature

5. Take the chocolate bowl off the boiler and it is now ready to use. Once chocolate has cooled a bit dip the chocolate into blown up balloons (small water balloon size works wonderful).

6. Now let the chocolate balloons sit for 10 minutes to become solid.  If you messed up while tempering and the chocolate doesn't harden no worries just stick them in the freezer to harden after the 10 minutes.

7. After the 10 minutes clip a small hole in the top of the balloons and SLOWLY let out the air of the balloon. Make sure to peel away the balloon as it deflates.

8 . Feel the chocolate bowl with desired fruit and top with whip cream. ENJOY