Old Fashioned Sour Cream Donuts

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I’d like to take this opportunity to drop a few nuggets of truth on all of you, if that’s okay.

Nobody is normal. Nobody.

Fears are nothing more than stories that we tell ourselves.

A person who is nice to you, but rude to the waiter, is not a nice person.

Nothing is really lost- until your mom can’t find it, that is. Then, it’s just gone forever.

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Lastly ( and perhaps most  importantly)…it is always, ALWAYS, a good ‘time to make the donuts’.

For those that may not know, the Dunkin’ Donuts company featured a commercial with a character named Fred the Baker who appeared in commercials with the trademark ‘catchphrase’: “Time to Make the Donuts”. It was a pretty popular ad, and was also parodied in one of my favorite Saturday Night Live sketches with Jon Lovitz. It’s really all I could think about when I was putting this post together, and I think that that really says something to the centrality of donuts in life in general. Think about it: there’s no time, event or circumstance when it’s not a good time for some donuts.

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Had a lousy day at work? Time to make/eat some donuts.

 Your favorite team won the game? Time to make/eat some donuts.

Fight with the spouse/significant other? Time to make/eat some donuts.

Payday? Time to make/eat some donuts.

Fiesta Friday? Definitely time to make/eat some donuts.

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I mentioned in some of my earlier posts that I recently got into the mood to make some donuts from scratch. My sisters wanted these Cinnamon Bun Doughnuts and Apple Cider Donuts. And me, well I wanted these.

A good old fashioned sour cream donut just like the ones you get from the bakery.

Guys. Guys, guys, guuuuuuuuys.

Drop whatever you’re doing, print out this recipe and get in your kitchen. ‘Cause it’s time to make the donuts. These donuts. Right now.

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This recipe is so good, I honestly wouldn’t be able to tell the difference between these donuts, and ones you would buy from a bakery. The dough creates the perfect browned, crusty crevices that have just enough body for the icing to seep into, solidify and form the most delightful pools of pure sugary goodness. It’s just what a sour cream donut should be, and I meant JUST: golden brown and crusty on the outside, soft and  flakey tender on the inside, with the sour cream giving it just enough of a subtle tang to complement the sweetness of the icing. One of the best donuts, I’ve ever had, hands down.

And yeah, I’m more than a little pleased and proud that I was the one to make them.

I’m bringing these donuts to this week;s Fiesta Friday #38 hosted by Angie@TheNoviceGardener and co-hosted this week by Hilda and Julianna. Don’t fight over  them all at once, guys. There’s plenty enough to go round-for now…

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Old Fashioned Sour Cream Donuts

Recipe Adapted from Completely Delicious via  Hand Forged Doughnuts

CLICK HERE FOR PRINTABLE VERSION

Old Fashioned Sour Cream Donuts

Ingredients

For Donuts

  • 2 1/4 cup (255 grams) cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons butter flavored shortening
  • 2 large egg yolks
  • 1/2 cup (4 fluid ounces) sour cream
  • Canola oil, for frying

For Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

1. In a bowl, sift together the cake flour, baking powder, salt and nutmeg.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar together until sandy. Add the egg yolks and mix until light and thick.

3. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.

4. On a floured surface, roll out the chilled dough to about 1/2 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking.

5. Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.

6. Let drain on a paper bag to soak up the excess grease.

7. Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

8. Store in an air tight container at room temperature for a few days.

Blueberry Crumble Muffins

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It’s the first day of May, and for me that’s really good news. Why? Well, besides the fact that Mother’s Day, Memorial Day and Cinco De Mayo is coming up pretty soon ,  I’ve always just really, really liked the month of May a lot. My birthday is in September but if I had a choice of when I was born, it would be in the month of May. If I was engaged to be married (which I’m not, nor am I evenly remotely close to being), I would want my anniversary to be in the month of May. If I had any children (I definitely don’t, my 1 year old niece is plenty, k thanks), I would want at least one of them to be born in May. It may be random, but I’m just really fond of May.

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So, because May feels like a holiday to me, I decided to put up some random facts and trivia about it:

  • May was once considered a bad luck month to get married. There is a poem that says “Marry in May and you’ll rue the day.” (Ummm, okay. Never mind about the wedding part I said earlier. Eh, Just kidding, I don’t care about superstitious nursery rhymes.)
  • May 11th- Eat What You Want Day (Great ‘holiday’. I personally think that it should ‘celebrated’ every day, but that’s just me.)
  • The United Kingdom celebrates May as the National Smile Month. (Awww, that’s schweet).
  • Celebrities I love that were born in the month of May: George Clooney, Emilia Clarke, Dwayne ‘The Rock’ Johnson, Henry Cavill, Bono, Stevie Wonder, Ian McKellen, Jamie Oliver, John C. Reilly, Kim Fields, Dule Hill

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See, all that proves that May is just full of all kinds of goodness. What about you guys? Anyone have a birthday in May? How about a wedding anniversary? Any great May stories to share? I’m all ears.

Okay, now onto the food.

True story: I actually didn’t use to like blueberries. I know, right?  The heck was the matter with me? I can’t really explain it, but the taste of them just wasn’t my cup of tea, whether it was raw blueberries or the flavor of blueberry baked goods.

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Luckily, I got over all that foolishness and found out that blueberries were friggin delicious. They’re even better when made into baked goodies. Those, I just can’t get enough of. Like blueberry muffins; pretty much one of the best snacks, breakfasts and sweets ever, right?

This recipe is another one of the ones that I tried out when I first began cooking for myself. It was huge hit, and I’ve made them several times over the past few years with great results every time. These blueberry muffins aren’t your typical ones either; for one, they’re flavored with lemon zest, which is such a great flavor contrast to the sweetness of blueberries. the best part though, is the crumble streusel topping that’s baked on top. I could eat that stuff all on it’s own. I could also see these muffins made with other types of berries too- raspberry or blackberry would probably be just as good.

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Blueberry Crumble Muffins

Recipe Courtesy of Great American Baking

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 Cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1 cup low fat sour cream
  • 1/4 cup vegetable oil
  • 1 tablespoon grated lemon zest
  • 2 teaspoons vanilla extract

    Streusel

  • 3 tablespoons all purpose flour
  • 2 tablespoons rolled oats
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons (1/4 stick) butter, softened

Directions

1. Preheat oven to 400° F. Lightly spray a 12 cup muffin pan with nonstick cooking spray.

2. For the muffins, combine the flour, sugar, baking powder, baking soda and salt in a medium bowl.

3. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of the flour mixture. Toss to coat the blueberries.

4 . Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well.

5. Pour the sour cream mixture over the flour mixture and stir just until moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.

6. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups.

7. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.

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Baked Corn Casserole

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Let’s talk side dishes, shall we?

They’re mainly meant to be the wind beneath the wings of the main course. They usually don’t take very much effort to put together. They’re usually some kind of vegetable or starch. They’re also meant to be the back-up just in case the main dish doesn’t quite fill you up all the way.

Side dishes in my family are kind of a big deal. Whether it’s for a holiday or special occasion, or just an ordinary dinner, we always take them pretty seriously, even to the point where they can be just as popular and in high demand as the main dish.  Plain, store-bought steamed veggies that have just been heated up in a microwave? Uh, no. That’s not gonna fly ’round these parts. I’m gonna need for you to step up your game.

Baked Corn1My grandparents have their own vegetable garden and for as long as I can remember, we’ve been eating their produce for side dishes. My grandma’s greens are unsurpassed in the entire history of cooking. Period. I could seriously eat a bowl of her cabbage greens and cornbread every.single.day.of.my.life. No joke. Ditto with her green beans. Because of her, I had no problem eating my vegetables growing up. Smothered cabbage with bacon is another family favorite of ours- mine taste good, but I’m also willing to admit that Ashley’s taste slightly better (I said SLIGHTLY Ash, don’t get a big head).  No one else really digs them, but I’m crazy about oven roasted brussel sprouts too. I also make a mean pot of barbecue baked beans for our cookouts. Don’t worry. Come Memorial Day, you guys will be getting that recipe.

Then there’s baked corn. We’ve been eating this as a staple side dish in my family for a pretty long time now. One of my mom’s co-workers introduced it to her and from the first, we were huge fans. I’m sure many of you are familiar with this dish yourselves- and if you’re not, then you’re certainly gonna be. Because it’s not only really good, it’s also incredibly easy and quick to make. Most of the ingredients you probably already have in your kitchen, and you can put them together in a real ‘Jiffy’.

*Rimshot*

I know. That was a really lame joke. Just try to bear with me here.

Baked Corn4So for those of you that have never had it before, Baked Corn is like a cross between a very moist cornbread, and a tender corn souffle. If you’ve ever had spoon bread, this is very close to that, only a little more spongy in texture. As I said before, it’s really very good. In addition, unlike when when cooking a souffle, you don’t have to worry about things like ice baths, or the casserole rising or falling once out of the oven. It’s almost embarrassing how simple this recipe really is. So have no fear beginner cook-letes. You’d be really hard pressed to mess it up.

I’m giving a very basic, straight-forward version of this recipe, but after you try it for the first time and decide you love it (and you will), I’d recommend any number of ways to take it to the next level, even elevating it beyond a mere ”side-dish’. For instance, I could definitely see adding crumbled, pre-cooked sausage, ham or bacon along with a slew of diced onions and peppers to make this a ‘main casserole dish’. The original recipe also includes cheese- we’re not huge cheese fans in my family, so I never include it, but if you are then feel free to throw it on top of yours in the last 15 or so minutes of baking.

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This is a really great dish not only for side dishes at dinner, but for a dish to pass at potlucks or picnics. It also tastes just as good cold as it does hot. I’ve never done it before, but I could easily see the casserole divided into muffin tins for individual portions as well- just be sure to lessen the baking time by about 15-20 minutes depending upon your oven.

Finally, for those looking to slightly ‘lighten’ this recipe up, that’s quite simple to do as well. The sour cream can be replaced with a plain Greek yogurt (I say Greek yogurt because it has a thicker consistency than regular that more closely mimics the sour cream.  Butter could be substituted for melted coconut oil, or even melted Earth Balance spread. I’m not going to promise you that it will taste the same as the original though. (because let’s face it, nothing competes with Butter. It’s a rule of nature, and who am I to argue with that?)

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Baked Corn Casserole

Recipe Adapted from Paula Deen

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 stick butter, melted
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sweet paprika

Directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, melted butter,  onion powder,  garlic powder and paprika.

3. Pour into a greased 9 by 13-inch casserole dish. Bake for 50 minutes, or until golden brown.

4.  Let stand for at least 5 minutes and then serve warm.