Glazed Vanilla Bean Bundt Cake

Oh My! I have forgotten to post this recipe! What was I thinking? This year for Mike's birthday, he wanted something without frosting. ??? Sometimes I'm no sure how to respond to his strange requests, but this time I knew exactly what I should try! Mike loves pound cake! I thought about making a Philly pound cake because I know he loves it, but I just wanted to try something with more of a "fancy" twist to it.... This cake was PERFECT! It 199% fit the bill! It has a light glaze on it, which just adds moisture and more of that delightful vanilla bean flavor! I LOVE vanilla bean paste! I'm sure you've heard that from me a time or two before:)

Glazed Vanilla Bean Bundt Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise or 2 tablespoons vanilla bean paste
4 large eggs
1/4 teaspoon pure lemon extract
1 cup buttermilk


Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy(about 5 minutes). Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined (about 1 minute). Add eggs 1 at a time, beating well after each addition, then beat in lemon extract until well combined. At low speed (“stir” setting on KitchenAid mixer) add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Vanilla Bean Glaze

1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
2-3 tablespoons whole milk
approximately 1 cup powdered sugar

Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup.
Once the cake has cooled, drizzle glaze over top.

recipe adapted from Sweetapolita.

Happy Cooking!
Teauna

Wannabe Famous Donuts

PLEASE VISIT THIS RECIPE OVER AT MY NEW BLOG!!! CLICK HERE TO VIEW AND PRINT RECIPE!  THANKS FOR VISITING!

First of all, let me explain.  I made these donuts a couple weekends ago for everyone here on the ranch.  I love making donuts.... but it's because they always turn out good and everyone always seem to give rave reviews!  When a cute little 6 year old visitor showed up, she asked me if I was famous after she took her first bite... I almost couldn't contain the laughter.  She's such a doll and she was so serious, but me?....famous? ha ha ha!  She, rather quickly, helped me get rid of a full bowl of donut holes:) and made sure that we dispersed them to everyone right away!! 
This is the recipe I also use every Halloween so that all the kids get hot cocoa and a warm donut when they come to my door.  I'm not thinking I'll be doing 10 dozen this year like I did last year (and had too many) because I might be lucky to give a dozen out here and that includes the adults!

As with any yeast breads, you MUST have patience!  I know, I know!  Sometimes it's so hard, but in order for your donuts to have a light and airy texture, you must give them the rising time they need.  Otherwise they'll be tough!  Ick! 
We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :)

I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :)

Wannabe Famous Donuts
original recipe found on Allrecipes.com
adapted by From Cupboard to Cupboard
Find the printable recipe HERE


2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)

1/4 cup warm water (105 to 115 degrees)

1 1/2 cups lukewarm milk

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

5 cups all-purpose flour

1 quart vegetable oil for frying

  For the glaze:           

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

*When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot.  You can also add cinnamon to the sugar and dip them in that.  I have also rolled out the dough and cut it into squares and fried the squares.  Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars.  The options are endless!  Don't forget to let the kids help you with the donut holes!  They love them! :)

Happy Cooking!

Teauna

Bradey's Birthday Alfredo Pasta Bake

O.....M.....G!!!!!!   Talk about being crazy busy lately!  I apologize for my absence....AGAIN!  I have so many blog posts in the making, and haven't finished ONE of them!  I've been working on some cake decorating "how-to" posts, some yummy dessert recipe posts, and a homemade donut post!  Believe me, they're all in the making, just trying to find the time to get them finished! 

Back to this recipe!  Bradey's favorite food is macaroni and Cheese...by FAR!  He loves pasta, cheese, and of course he prefers homemade over the boxed kind anyday, but he is pretty stinkin' good at whipping himself up a boxed mac and cheese for breakfast, lunch or dinner if he's feeling like it! 

For Bradey's birthday, I asked him what he wanted for dinner (I already knew the answer)!  Of course, he wanted homemade mac and cheese and pie!  His dad's birthday was three days later and we planned on having a combined birthday party for them and my parents were coming out to celebrate with us!  So, we were doing simple for Bradey's birthday and then having a big dinner with cake and ice cream when everyone got here!

Well, considering we live out in the middle of NOWHERE now, I have to use my creative side much more and cook out of my pantry!  Our grocery bill  has been AWESOME since I can not just go to the store anytime I'd like.  When I'm in the mood to bake or cook, I have to CREATE what I'm in the mood for!  It's been so darn fun! 

This is one of those "Creations" and the whole family raved about it!  Like I've said before, I'm not one for pasta, but I actually enjoyed it!  I added chicken to it to make it a complete meal, but it would be great served with chicken nuggets or even fried chicken!

Bradey's Birthday Alfredo Pasta Bake
an original by From Cupboard to Cupboard

24 oz bag rotini pasta
15 oz jar alfredo sauce
26 oz can cream of mushroom soup
10 oz can chicken
shredded cheese

Cook your pasta as directed on package.  Add alfredo sauce, soup and canned chicken to the pasta.  Pour into a 9x13 (greased) baking dish.  Cover with shredded cheese.  Bake at 375 degrees until cheese is bubbled and brown on top. 

Enjoy!

Happy Cooking!

Teauna