Mini Coffee Doughnuts

I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.

These doughnuts give you a the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.

Ingredients:

2 tablespoons (24 grams) plus 1 teaspoon (4 grams) active dry yeast
1 cup whole milk (240 grams), heated to 105-110°
2 1/2 cups bread flour (340 grams)
1 teaspoon pure vanilla extract
3 large egg yolks, room temperature
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
4 tablespoons unsalted butter, room temperature (57 grams)
1 tablespoon instant coffee (3 grams)*
Peanut oil (for frying)

*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.

Instructions:

In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, 1/4 cup at a time, and the instant coffee.

Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).

When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).

Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.

In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.

Chocolate Glaze for Doughnuts:

1 cup confectioners’ sugar (120 grams)
3-5 tablespoons milk
1 tablespoon brewed coffee (optional)
4 ounces semi-sweet chocolate, melted (113 grams)

Glaze Instructions:

Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.

In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.

Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).

Enjoy!!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!

Oatmeal Chocolate Chip Cookie Cereal

We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!

Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

1/2 cup refined coconut oil (110 grams)
1/8 cup coconut or granulated sugar (25 grams)
1/4 cup dark brown sugar (57 grams)
1 teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4 cups whole wheat or all-purpose flour (160 grams)
3/4 cup gluten free old fashioned rolled oats (61 grams)
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.

Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.

Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!

I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

This recipe was inspired by Tieghan @halfbakedharvest

Chocolate Covered Sprinkle Cookie Bars

IMG_6986-3 — Give me all the sprinkles!!

These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!! I think I’ve made it pretty clear about my love for sprinkles. Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).

I used no sugar chocolate chips and sweetened condensed coconut milk. This is just a preference. Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).

Ingredients:

1/2 cup unsalted butter softened (113 grams)
1/2 cup granulated sugar (100 grams)
1 large egg
1 tablespoon vanilla extract divided
1/2 teaspoon butter extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups AP flour (250 grams)
1/3 cup sprinkles (63 grams) plus more for the top
1 1/2 cups milk or semi-sweet chocolate chips (240 grams)*
1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**

Instructions:

Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.

Measure flour, baking soda, cream of tartar in a medium size bowl. Whisk to incorporate, and set aside.

Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).

Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated. Be careful not to over mix. Stir in 1/3 cup sprinkles.

Press batter into prepared pan.

Bake for about 18-20 minutes until the sides just start to get golden brown.

Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.

*I use Lily’s dark chocolate chips.

**I use sweetened condensed coconut milk.

Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in teaspoon vanilla extract.

Quickly pour and spread over cooled cookie bars.

Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares. Enjoy!!

I hope you make these delicious chocolate covered sprinkle cookie bars. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!

Homemade Cheese Crackers

IMG_6860-2 — The cool beach tote in this picture was designed by my son David. Check out his Instagram page @davidmacomber_dotcom

I associate going to the beach with snacks. Oh, who am I kidding, I associate everything with snacks:)! I purchased some adorable miniature nautical cutters on Amazon a few weeks ago. I had grand visions of using them to make cute little cupcake toppers (they are twirling around in my head with all my other grand visions). My fellow foodies know what I’m talking about, right?

I have been wanting to make homemade cheese crackers, so I thought “Why not use those little cutters you ordered?”. I had some cheese powder I wanted to use and I’m glad I did. It really enhances the cheezie flavor!

So if you have a rainy day and you want to check making homemade cheese crackers off your list, give these a try. You don’t have to use shaped cutters. You can use a sharp knife or pizza cutter to make little squares to look like those cheese crackers you buy in a box (only your homemade crackers will taste so much better…just saying!).

Ingredients:

1 cup all-purpose flour (120 grams)
1/4 cup cheddar cheese powder (24 grams)
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
4 tablespoons cold unsalted butter, cubed (63 grams)
Extra-sharp cheddar cheese, (173 grams) preferably orange
3 tablespoons ice water
Kosher salt, for sprinkling (optional)

Instructions:

Whisk the flour, cheese powder, salt, paprika, and garlic powder in a medium bowl. Add the cubed butter and place in the freezer until ready to use.

Grate the cheese (I use a box grater). Transfer the cheese to the flour mixture in a food processer.

Pulse to a coarse crumb, about 10 (1-second) pulses.

Add the water and process until the dough forms a ball, (this takes about 20 seconds).

Remove the dough from the food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 12×16-inch rectangle that is 1/8-inch thick so that it just fits onto a standard baking sheet.

Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.

Remove the top sheet of parchment paper and use it to line a second baking sheet. If you want to square crackers, use a ruler and a pizza cutter to cut 1-inch squares in the dough. Use a toothpick to make a hole in the center of each cracker. This will keep the crackers from puffing up in the center. Alternatively, cut shapes out with mini cookie cutters like I did.

Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.

Refrigerate the remaining cracker dough. Sprinkle the crackers very lightly with salt if desired. Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack. (If you used cookie cutters, gather the dough scraps, re-roll, and cut out more crackers.) Repeat with baking the remaining dough.

Look at all that yumminess!

To make sure your crackers stay crisp after baking, consolidate them onto 1 baking sheet. Return them to the cooling oven and allow them to “dry” for 6-8 hours. Store crackers in an airtight container.

I hope you make these crackers, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:).