Roy Choi’s “Ghetto Doughnuts”. We learned of this handy recipe from watching SELENA + CHEF. Who wouldn’t want doughnuts at home in minutes? These are so simple, quick and satisfying. While Roy normally fries these in Crisco, I did these in the Air Fryer with a brush of coconut oil and honestly, they’re still great and if anything healthier than deep frying. Try them out!
1 tube of Pillsbury Country Biscuit Dough 1/2 cup granulated organic sugar 3 tbsps black sesame, toasted 1 tsp cinnamon
1. Preheat Air Fryer at 360°F for 3-4 minutes.
2. Dough is already pre-portioned (10) so transfer portions to a platter and brush each side of dough with coconut oil. If you like, you can cut holes in the pieces with a round cutter and use those as doughnut holes.
3. Place 4-5 pieces into Air Fryer at a time. Fry for about 7 minutes.
4. While frying, combine sugar, cinnamon and sesame in a large bowl.
5. Once doughnuts are cooked, brush again with some coconut oil and transfer to sugar mixture. If having trouble adhering, use your hand and sprinkle sugar mixture on-top.
6. Transfer doughnuts to a serving platter.
7. Store in air-tight container for a day at room temperature. Blitz quickly in the microwave before serving for a refresh.
Lamingtons. We’ve always wanted to visit Australia and maybe one day post-Covid we finally will! This chocolate-dipped butter cake, sometimes filled with raspberries and raspberry jam is an Australian favourite. Australia Day is January 26, 2021! Happy Australia Day! 🇦🇺
Note these are extremely sweet and I have adapted the recipe to my tastes. You can increase the sugar in the cake and icing if you wish.
Cake: 1 1/2 cup flour 1/4 cup organic raw sugar 1/3 cup corn starch 1 cup unsalted butter, room temperature 3 eggs, room temperature 1 cup whole milk, room temperature 2 tsps baking powder 2 tsps organic vanilla extract 1/2 tsp sea salt
1/2 cup raspberry jam 1/2 cup raspberries
Dessicated coconut, unsweetened
Chocolate Icing: 3 1/4 cups icing sugar 200 grams dark chocolate 1/2 cup or more whole milk 1 tbsp butter
1. Pre-heat oven to 350°F.
2. In large bowl, cream eggs, butter and sugar.
3. Mix-in flour, starch, baking powder and salt with handmixer.
4. Mix-in vanilla and milk. Beat till mixture is light yellow and smooth.
5. Line rectangular baking pan with wax paper and fill with batter.
6. Bake 30-35 minutes or till toothpick comes out clean.
7. Cool 10 minutes, then flip cake over on cooling rack. This will flatten the bottom so the cake is even.
8. Cool at least 2 hours, room temperature.
9. Cut cake in half along the middle. Spread jam and raspberries over the center with spatula and re-assemble cake.
10. Cut into even squares, place in container and freeze overnight.
11. The next day, in double boiler on low heat, melt butter and chocolate, stirring frequently. Add milk, stirring often till smooth and then add icing sugar. Mix till smooth and consistency is thin, yet thick enough to coat cake. If it gets too thick, add a little bit more milk and stir till smooth.
12. Using two forks, dip cake squares into chocolate till coated.
13. With coconut ready in a shallow tray or plate, dip coated cake squares in coconut till covered. Quickly transfer to a platter to cool. Repeat till all cake squares are coated.
14. Once chocolate has set, transfer to air-tight container. You can freeze if not eating right away.
15. Let Lamingtons sit at room temperature for about 30-40 minutes before serving.
Cherry Almond Cake. We love a good, simple cake. And Cherry-Almond is one of my favourite nostalgic flavour combinations. This one is timely and festive. Ensure you use organic and pure flavourings, as extracts labelled “imitiation” flavouring can ruin it all. Enjoy this crunchy, crumbly, buttery perfection which would fit right into your Holiday baking rotation!
1/2 cup Almond Flour, sifted 1/2 cup White Flour, sifted 1/2 cup organic raw sugar 1/2 cup butter, room temperature 1/4 cup almond slivers, toasted 2 eggs, room temperature 1 tsp baking powder 1 tsp organic vanilla extract 1 tsp pure almond extract 1/2 tsp sea salt
12 Maraschino Cherries, pat dry
Canola oil Additional flour
1. Set oven to 325°F. In mixing bowl, cream butter and sugar for 2-3 minutes till creamy.
2. Add eggs, one at a time.
3. Add extracts and beat til creamy.
4. Add in flours, baking powder and salt.
5. Do not overmix, only mix till combined.
6. Gently grease baking pan and dust with flour.
7. Pour batter into pan. Place cherries on top of batter.
8. Cover with toasted almond slivers.
9. Bake for 35 minutes or till toothpick comes out clean. Cool 40 minutes before serving. Dust with icing sugar.
We are thrilled to collaborate with our friends at Netflix to bring you some super fun activities to help put you in that Halloween spirit. If there’s anything we need right now, it’s a lift! Netflix releases #HUBIEHALLOWEEN, starring Adam Sandler, on Wednesday October 7th. You can check out the trailer below. 🎃
We crafted a FUN SIZE SNACK PUMPKIN which will make a gorgeous, edible Halloween centerpiece and also a PUMPKIN FUN SIZE CHOCOLATE LOAF which tastes exactly like Fall should! You can add a bit of your personality to these and make these YOU with your favourites! We had so much fun putting this together with our friend Angela who generously leant us her gorgeous kitchen for this!
Fall is definitely our favourite season. We love Pumpkin and we whipped-up a PUMPKIN FUN SIZE CHOCOLATE LOAF which you can customize with your own favourite chocolates. Halloween Candy and Pumpkin Spice, together at last! Just remember to be super-careful when carving the bottom of the Pumpkin!
3 1/2 cups flour 3/4 cup brown sugar 1/4 cup organic raw sugar 2 tsps cinnamon 2 tsps nutmeg 1 tsps ginger 2 tsps baking powder 2 tsps baking soda 1 1/2 tsps sea salt 4 eggs, room temperature
1 cup unsalted butter, room temperature
1/2 cup whole milk
2 cups of pumpkin pulp (seeds removed)
1 cup chopped, assorted Halloween chocolates
1. Preheat oven at 350°F.
2. Grease baking pans (2-3 depending how large they are) lightly and dust with flour.
3. In mixing bowl, cream butter and sugars till creamy with handmixer.
4. Add eggs and beat till smooth.
5. In separate mixing bowl, combine spices, flour, baking powder and soda, plus salt.
6. Add dry ingredients to wet ingredients in large mixing bowl, mixing sparingly.
7. Using spatula, gently fold-in pumpkin pulp.
8. Using spatula, gently fold-in chopped chocolates.
9. Pour batter into baking pans and smoothen with spatula.
10. Bake 45-60 minutes, checking after 45 minutes with fork/toothpick for doneness. Once done, remove from oven and allow to cool for about 40 minutes before serving.
Classic Apple Pie. As you might recall we went Apple Picking last week. What better way to celebrate the fruits (pardon the pun) of our labour than our Classic Apple Pie recipe? A flaky, buttery crust with chunky, tart and sweet Ontario apples in a goopy caramel-like filling. Autumn’s arrived. 🍎
8 apples (we mixed McIntosh, Sweet 16 and Royal Gala), cored, peeled and cut into chunks and sprinkled with 1 tbsp lemon juice
1/2 cup water
3 tbsps flour
1/4 cup organic raw sugar
1/2 cup brown sugar
2 tsps cinnamon
3/4 tsp nutmeg
1 tbsp unsalted butter
Instructions: 1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days. 2. Prep filling. In saucepan, bring butter, 1/2 cup water and sugars to boil. In separate bowl, beat flour with 3 tbsps water to form a slurry. Whisk this quickly into the water/sugar mixture till thick. Remove from heat. Run through sieve if lumpy. Transfer to a bowl and mix-in cinnamon and nutmeg. Set aside. 3. Preheat oven to 425°F. 4. Cut dough into halves. Shape into discs. Roll first half starting from center-outwards onto floured surface. 5. Fit dough into pie dish, covering edges. Fill shell with apple chunks and then pour sauce over top, covering evenly. 6. Take other half of dough and form circle large enough to cover top of pie dish, rolling center-outwards on floured surface. Use ruler and cut 10-12 equal size strips. 7. Layer strips, forming lattice over top of pie, sealing edges tight, pressing down with a fork. 8. Brush top of lattice using egg wash using brush or finger. 9. Place pie dish on baking sheet. Use foil and form a ring around edge of crust. 10. Bake for 15 minutes. Reduce heat to 350°F with pie in oven and bake another 35-40 minutes till golden. 10 minutes before finished, carefully remove foil ring. 11. Cool minimum 3 hours. Serve with ice cream.
Salty ‘n’ Sweet Rice Krispie Treats. You haven’t had a Rice Krispie Treat till you’ve had it done like this. These are dangerous. What a crunch! Sorry for any addictions that may result.
5 cups Rice Krispies 3 cups Mini Marshmallows 1/3 cup peanut butter 1/4 cup butter 1/4 cup cashews, broken 1 cup Original Pringles, crushed 1/2 tsp sea salt
1. In large pot, melt butter with salt and 2 1/2 cups mini marshmallows over medium heat, stirring often. 2. Add-in peanut butter and stir till smooth. 3. Turn-off heat and add Rice Krispies, half of the Pringles and cashews. Stir with spatula till evenly combined. 4. Add-in remainder of marshmallows, careful not to stir too much. 5. Transfer mixture with spatula into a pan. 6. Press remainder of Pringles on-top till surface is even. 7. Cool at room temperature for about an hour. Cut into squares and serve. You can wrap each square individually in plastic wrap and store in air-tight container for about two days or you can freeze them.
Funfetti Cornflake Crunch Cookies. Okay, full disclosure, these are very similar to those amazing cookies you find at Momofuku‘s Milk Bar, but we’ve added a Funfetti twist to it, because if you’re pulling out all the stops already and going over-the-top, you might as well go all the way! As usual, I reduce the sugar because the originals are way sweet and nobody has any business eating that much sugar.
5 cups Corn Flakes 2 cups flour 1 1/4 cups unsalted butter at room temperature, cut into cubes 36 miniature marshmallows 3/4 cup miniature milk chocolate chips 1/3 cup organic raw sugar 1/3 cup brown sugar 3 tbsps sweetened condensed milk 2 tsps sea salt 1 tsp organic vanilla extract 1/2 tsp baking powder 1/4 tsp baking soda 1 egg 4 tbsps rainbow sprinkles
1. Place Corn Flakes, 3 tbsps sweetened condensed milk, 1/4 cup butter, 1/2 tsp salt and half of brown sugar on a baking tray. Bake at 300°F for 15 minutes. Set aside. 2. In large bowl, use handmixer to cream 1 cup butter and half of brown sugar and all of raw sugar. Mix till creamy for 2 minutes. 3. Add egg and vanilla, cream with handmixer for another 5 minutes. 4. In another bowl, mix flour, 1 1/2 tsps salt, baking powder and baking soda. 5. Slowly add-in flour mixture to butter mixture using handmixer. Mix for 1 minute. 6. Using spatula, fold-in chocolate chips, corn flake mixture and sprinkles. Mix gently till combined evenly. 7. Using hands, form dough into 12 large balls. Stuff each dough ball with 3 marshmallows. Place on parchment paper-lined tray and refrigerate for one hour. 8. Set oven at 370°F. Arrange dough balls about 3-4″ apart from one another on baking sheet. Bake 13-15 minutes till golden. Transfer to cooling rack and store in air-tight container. Makes 1 dozen.
Levain Bakery Knock-off Cookies. Levain Bakery in New York City has gained international fame for its droolworthy 6 oz. cookies. They’re dense and an entire meal’s worth of calories and literally people queue hours still to this day at their four locations. They reassure everyone that they never run out of stock – you just basically have to wait. Many a savvy New Yorker have figured out that if you order via delivery, you can bypass the wait entirely. I can’t take credit for this recipe but MODERN HONEY selflessly has deciphered an approximation of their recipe and I am just adapting it to my tastes, cutting the sugar and nuts, keeping all that gooey chocolate in.
3 cups flour
2 cups milk chocolate chips
1 cup chopped walnuts, toasted
1 cup chilled butter, cut into small 1″ cubes
1/2 cup brown sugar
1/4 cup organic raw sugar
1 tsp corn starch
3/4 tsp baking soda
3/4 tsp sea salt
1. Pre-heat oven at 410°F.
2. In large mixing bowl, combine butter with sugars using a fork till pasty. Finish and whip with handmixer for 1-2 minutes till creamy.
3. Add eggs one at a time.
4. Add salt, starch, baking soda and cream together.
5. Add flour and mix till just combined. Do not overmix.
6. Add nuts and chocolate and mix till even, again careful not to overmix.
7. Shape dough into 8 balls.
8. Grease cookie sheet lightly and bake in two batches, 10-12 minutes each batch. The originals are slightly under-baked but bake to the full 12 minutes if you like them firmer.
9. Let sit for 10 minutes at room temperature before transferring to cooling rack.
10. Store room temperature up to 3 days. Microwave 20 seconds to refresh.
Air Fryer Doughnuts. We honestly cannot be trusted with our Ninja Kitchen Air Fryer! Nothing beats fresh doughnuts and these are a great way to start your day. We have three different versions for variety! This recipe yields 6-8 doughnuts and you can keep them out at room temperature in an air-tight container for 1-2 days. Just refresh in the microwave for about 10 seconds!
1 3/4 cups flour
1/2 cup whole milk
1/4 cup organic raw sugar
1 1/4 tbsps yeast
1/2 tsp sea salt
1/2 cup + 3 tbsps icing sugar
2 tbsps unsalted butter, room temperature
3 tbsps Canadian maple syrup
1 tsp vanilla extract
2-3 strips bacon, fried crisp and cut into small pieces to garnish
1/2 cup + 3 tbps icing sugar
2 tbsps unsalted butter, room temperature
1 tsp vanilla extract
2-3 drops red food colouring
Rainbow sprinkles to garnish
3 tbsps granulated organic sugar
1/2 tsp cinnamon
Coconut oil to brush onto doughnuts so sugar adheres
1. In small bowl, heat milk till lukewarm (not too hot). Add 2 tbsps sugar and stir well. Mix-in yeast and let sit for about 10 minutes to activate.
2. Add 1 cup flour, egg, remaining sugar and salt into milk mixture, mixing with handmixer till smooth. Add remaining flour in and mix again till smooth. Add a small bit of flour in bit-by-bit if required till dough no longer sticks to bowl.
3. Turn onto flat, clean and floured surface and knead for about 6 minutes to elastic.
4. Coat clean large bowl with coconut oil and transfer dough ball into it. Cover with plastic wrap and place somewhere warm for 80-90 minutes till dough doubles in size.
5. Transfer dough again to flat, clean and lightly-floured surface and knead for another 5 minutes.
6. Roll dough flat to about 1/2″ thick. Use cutter to cut circles. Use smaller circle cutter to cut-out centers of doughnuts. You can re-shape that dough to make extra doughnuts or use as doughnut holes.
7. Place doughnuts on platter and cover with plastic wrap. Place somewhere warm to rise for 30 minutes more or if you like, refrigerate overnight.
8. Preheat Air Fryer on Air Fryer mode for 3 minutes at 350°F.
9. Brush doughnuts lightly with coconut oil. Divide doughnuts into 2 batches and fry 5 minutes each.
10. Prepare any or all of the glazes above in separate bowls, mixing till smooth.
11. Allow doughnuts to cool completely at room temperature (30 minutes) and dip into glazes. Garnish with respective toppings (sprinkles, bacon). If making Cinnamon-Sugar, brush doughnuts lightly with coconut oil and toss into a resealable storage bag to coat.
Blueberry Scones. Delicious doesn’t have to be complicated. These scones are the perfect breakfast or teatime snack. The fact that blueberries are so juicy and plump right now, you shouldn’t need butter or jam as these are perfect as is.
2 cups flour (and more for kneading)
1 pint fresh blueberries
1 cup 18% cream
½ cup unsalted butter, grated
6 tbsps organic raw sugar (or more if you like)
3 tsps baking powder
1 tsp cinnamon
1 tsp vanilla extract
½ tsp sea salt
Additional cream and sugar to brush and sprinkle on-top
1. In large mixing bowl, combine flour, salt, sugar, cinnamon and baking powder. Cut butter in using two knives till mixture resembles peas.
2. In separate bowl, whisk egg, cream and vanilla. Pour this over flour mixture.
3. Add blueberries, mixing gently till everything is just combined into a batter.
4. Gradually add a tablespoon of flour in until your mixture reaches the consistency of a dough, careful not to add too much flour.
5. Once firm enough, transfer to a flat, clean and floured surface to knead gently into a dough. Add flour bit by bit if required. Do not over-knead.
6. Form dough into a disc and take a clean knife, cutting into 8 triangles. Clean knife if it gets too sticky for a clean cut.
7. Pre-heat oven at 400°F and line baking sheet with parchment paper.
8. Place scones on parchment paper-lined tray or dish and put into your freezer for about 15 minutes.
9. Transfer scones to baking sheet and brush with cream. Sprinkle raw sugar on-top with a sieve.
10. Bake for 25 minutes approximately or till just golden. Once cooled, store in air-tight container room temperature for up to two days. These freeze well.