Who wouldn’t want to add a little bit of chocolate to your Sunday Brunch 🙂
Not a big peach fan but this surely looks yummy…
We had some jalepenos that we picked from our garden and I needed to use them so of course I searched for a recipe that would not only be easy but of course be good. I came across this one… Jalepeno Popper Stuffed Chicken. I swear if I could make this everyday I would! Super easy and SOOOOOOOOO yummy!
This is where I found the easiest recipe:
Awesome recipe I found from:
MAKES ABOUT 2 DOZEN
2¼-oz. packages active dry yeast
1½ cups milk heated to 115°
1½ cups sugar
4 tbsp. unsalted butter, softened, plus more for greasing
1 tbsp. vanilla extract
1 tsp. kosher salt
1 egg, plus 3 yolks
4¾ cups (1 lb. 5 oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
2 cups seedless strawberry or plum jam, for filling
1. Combine yeast and milk in a bowl; let sit until foamy, about 10 minutes. Beat ½ cup sugar and butter in a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, vanilla, salt, egg, and yolks; beat until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.
2. On a lightly floured surface, roll dough into a 14″ round about ½” thick. Using a floured 3″ ring cutter, cut dough into 20 rounds; gather and reuse scraps. Transfer rounds to lightly greased parchment paper—lined baking sheets, at least 3″ apart. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes.
3. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to quickly peel off and discard paper. Cook, flipping once, until puffed and golden, 2–3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.
4. Place remaining sugar in a large bowl; set aside. Fill a pastry bag fitted with a plain ¼” tip with jam. Working with one donut at a time, insert tip about ½” deep into the side of donut, pipe 2–3 tbsp. jam, and toss generously in sugar.
It’s been a few weeks since I actually sat down and wrote. You would think since this winter was filled with much snow here on the east coast that I would be blogging daily. Well, I thought about it but laziness set in. I did spend time reading my library collection of cookbooks I have; between the hardcovers and what’s on my Nook just to see what I can revamp and make it somewhat healthier if need be. Those I will be posting this week. Until then, enjoy the sunshine day 🙂