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#COOKING: ROY CHOI “GHETTO DOUGHNUTS” RECIPE

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!

Ingredients:

1 tube of Pillsbury Country Biscuit Dough
1/2 cup granulated organic sugar
3 tbsps black sesame, toasted
1 tsp cinnamon

Coconut Oil

Instructions:

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.

Gallery:



(Photo credit: Mr. Will Wong)

#COOKING: CLASSIC APPLE PIE RECIPE

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. 🍎

Pie Pastry:
2 1/2 cups flour
1 1/2 tsps sea salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water

1 egg beaten, used as egg wash

Filling:
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.

Gallery:



(Photo/video credit: Mr. Will Wong)

#COOKING: BEND & SNAPS RECIPE (“LEGALLY BLONDE”-INSPIRED FOR HOLLYWOOD SUITE’S “REEL MEALS”)

Bend & Snaps! Our friends at Hollywood Suite enlisted our help crafting a yummy Legally Blonde-inspired creation as part of their Reel Meals Series. We’re so thrilled to hear Mindy Kaling will be co-writing Legally Blonde 3, one of our favourite underdog stories of all time! How timely, especially since Legally Blonde will be premiering on Hollywood Suite June 28, 2020? Be sure to check-out their Blog for more movie-inspired delectables on their Blog here.

While cookies aren’t technically a meal, who doesn’t love a snack while watching a movie?

These ginger snaps not only are sinfully buttery and full of spicy sass, but they also can be dolled-up like Elle Woods would! We challenge you to break-out the sparkliest sprinkles and the hottest pink icing to pay tribute to one of our favourite on-screen heroines.

Ingredients:
2 cups flour
2/3 cup unsalted butter, softened
1/3 cup Crisco Golden
3/4 cup organic raw sugar
1 egg
1/4 cup molasses
3 tbsps candied ginger, chopped
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp ginger
1 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla extract

Instructions:
1. Mix flour, spices, baking soda and salt together in one bowl.
2. Using handmixer, cream butter, shortening and 1/2 cup sugar. Add egg and vanilla, beating till creamy.
3. Add molasses and mix till combined, scraping sides of bowl occasionally.
4. Add flour mixture bit by bit with handmixer on low, combining fully.
5. Disperse candied ginger throughout cookie dough using hands. Shape dough into a ball, cover and refrigerate for minimum 1 hour.
6. Using food processor, take 1/4 cup sugar and grind for about a minute. Pour sugar in a shallow platter.
7. Preheat oven to 350°F.
8. After chilled, allow dough to stand room temperature till pliable (about 15 or more minutes). Roll dough into equal-sized balls.
9. Dip dough balls into sugar and place on parchment paper-lined cookie sheet. Dough should yield 20-24 cookies.
10. Bake 13-15 minutes depending how firm you want the cookie. When you see crinkles form, this means the cookies are done. Remove from oven.
11. Cool on sheet for about 20-30 minutes. Once fully cooled after minimum 1 hour, you may start dressing the cookies with icing and favourite Legally Blonde phrases and words like “Elle“, “Bruiser” and of course, “Bend” and “Snap“!  These are fine in the fridge for a week or more.

Gallery:

(Photo credit: Mr. Will Wong/Hollywood Suite)

#COOKING: KEENELAND BREAD PUDDING WITH BOURBON SAUCE RECIPE

Keeneland Bread Pudding. Keeneland Racetrack in Lexington, Kentucky makes the best Bread Pudding and believe me, it is all the hype! We haven’t stopped thinking about it since having some. We hope to make another trip there this November for the Breeders’ Cup and get the real deal! 🍞🏇 During isolation, they have been kind enough to share their legendary recipe with fans! They use Sister Shubert Rolls, which we don’t have out our way. But we baked some superb fresh white bread last week, froze it and this was the perfect way to give it new life! Other modifications, we reduced the recipe to a third (we don’t have a party of 20 to serve it to sadly!), cutting down some of the sugar as well. I added nutmeg, the original recipe has cinnamon only. And the Bourbon Sauce absolutely is a must!

Ingredients:
1/3 loaf of white bread, cut into 1″ cubes
3 eggs
3 cups whole milk
1/2 cup organic raw sugar
1/3 cup golden raisins
3/4 teaspoon vanilla extract
1/3 teaspoon cinnamon
1/8 teaspoon nutmeg

Bourbon Sauce:
1/4 cup butter, softened
1 cup icing sugar
2 tbsps Bourbon (they use Maker’s Mark)

Instructions:
1. Beat eggs, milk, sugar and vanilla with handmixer.
2. In large bowl, pour batter over bread cubes. Soak minimum 2 hours in refrigerator.
3. Preheat oven at 275°F.
3. Transfer mixture to greased baking pan. Press-on raisins, sprinkle cinnamon and nutmeg.
4. Bake 90 minutes or till pudding is golden brown and bounces back with a firm press. Allow to cool an hour.
5. In mixing bowl, whisk butter, Bourbon and icing sugar till creamy. Set aside and serve over warm Bread Pudding.

 

Official Recipe:

Gallery:

 

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(Photo credit: Mr. Will Wong)

#COOKING: CINNAMON BUNS RECIPE

Cinnamon Buns. An all-time favourite I’ve been looking to tackle! Pleased with the results! These buns are comparable to ones at the mall. Recipe adapted from Ambitious Kitchen.

Ingredients:
3 cups of pastry flour
1 packet of yeast
1/4 cups soft butter (not melted)
1 egg + 1 egg yolk, room temperature
1 1/4 cups warm milk (about 45°C)
1/4 cup organic granulated cane sugar
3/4 teaspoon salt

Filling:
1/2 cup organic granulated cane sugar
1/4 cup butter, melted
1 1/2 teaspoons cinnamon
Frosting:
1/2 block cream cheese, room temperature
3 tablespoons butter, softened
1/2 cup icing sugar
1/2 teaspoon vanilla extract

Or Betty Crocker makes a great fluffy Cream Cheese Frosting! Easy! No shame.

Instructions:
1. Stir yeast into warm milk (like a warm bath) in large mixing bowl.
2. Add-in sugar, mix.
3. Add butter and eggs. Beat two minutes. It’s okay if yeast doesn’t dissolve.
4. Combine flour and salt. Add half a cup at a time into milk mixture, forming dough.
5. Transfer dough onto floured surface. Knead 8-10 minutes till elastic and punchy.
6. Grease large bowl with oil. Roll dough ball till coated. Cover with damp cloth or two damp paper towels. Place somewhere warm (i.e. laundry room while drying or preheated oven that is warm, not hot). Allow dough to rise over 1.5-2 hours.
7. Dough will double in size. Transfer to floured surface. With rolling pin, roll dough to a rectangle (14″ w x 9″ l).
8. Brush dough with 1/4 cup melted butter. In bowl, mix sugar and cinnamon. Sprinkle over dough, pressing into the buttered dough.
9. Roll dough tightly into a log. Cover with plastic wrap to aid if you wish.
10. Remove wrap. Trim edges off dough log. Cut log into 1 inch-thick slices. Line into a greased baking pan. You should have about 9 rolls.
11. Cover pan with plastic wrap and damp cloth/paper towels. Keep somewhere warm for 45 minutes. Rolls will rise.
12. Preheat oven to 350°F. Bake rolls for 25-28 minutes till slightly golden.
13. Remove from oven. Cool 30 minutes.
14. Prepare frosting in bowl, creaming Cream Cheese with butter and vanilla. Fold-in icing sugar and beat till fluffy.
15. Spread frosting onto rolls. Store in container in fridge for a week.

Gallery:


 

(Photo credit: Mr. Will Wong)

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