Double Strawberry Donuts

August 13, 2014

strawberry donuts

The donut pan experiments have continued unabated in the May Squared house. It’s verging on the most delicious madness you could imagine. 

But, really, what’s better than a warm, sweetly glazed donut?

I am of the opinion and passion to yell, “Nothing, you fool!” But, I often get ahead of myself. That being said, a guilt-free, baked and sweetly glazed donut dessert is the absolute best.

Donut shop donuts are almost always fried. This means that the joy of a fluffy, sugary donut is often short-lived. About 5 minutes after indulging—the fried guilt kicks in. I know that my body both craves fried food and despises it at the same time. I’ve fought the battle enough to know that I know that I’m better off saying no.

That’s why the baked donut is the epitome of perfection. You can change them up to suite your mood. Today’s mood was fruity and bright.

Strawberries are everywhere right now. I picked up a box for a dollar. Really, no hyperbole here—they were really only a dollar. These tasty little berries were the exact inspiration I needed for a new donut recipe. 

The soft and fluffy donuts themselves are speckled with strawberries. There are actually wonderful little pockets where the strawberries cooked and became almost like jam. The glaze is so, so simple—just mashed strawberries and powdered sugar. The results are fresh, pink perfection. 

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Double Strawberry Donuts
Baked whole wheat strawberry donuts with a fresh strawberry glaze.
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Strawberry Donut
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 1/2 cup sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup butter
  8. 1 1/4 cups low-fat buttermilk
  9. 1 large egg
  10. 1 tablespoon grated lemon rind
  11. 1 cup strawberries, chopped fairly small
Strawberry Glaze
  1. 3-4 strawberries, mashed with a fork
  2. 2-3 cups powdered sugar
Instructions
  1. Combine the flours, sugar, baking powder, baking soda and salt in a large bowl. Give it a good whisk to mix. Using a pastry bender (or two knives) cut the butter into the flour mixture until there are no large lumps left.
  2. In a separate bowl, combine the butter milk, egg and lemon rind. Create a well in the flour mixture and stir in the buttermilk mixture. Gently folding in the strawberries being careful to not over mix.
  3. Divide the batter into your greased donut pan. There is enough to make 12 donuts. Bake at 400 for about 15 minutes or until the donuts are puffy and cooked through.
  4. While the donuts cool, combine the mashed strawberries and powdered sugar. You want to add enough powdered sugar that the glaze becomes a light pink.
  5. Dip the donuts in the glaze and allow to set. Or eat them right away. :)
Adapted from Cooking Light
Adapted from Cooking Light
Maysquared.com http://www.maysquared.com/blog/
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Black Bean Tacos

Tacos have never been one of my favorite foods. I’d almost always prefer a burger. Or anything that is bread-based and doesn’t hold the threat of cilantro.

Recently, I decided to give the dreaded tortilla another try—but under my conditions. This meant getting both sides of the tortilla nice and toasty. Armed with my newly crispy and soggy-prof tortillas, I set out on making a taco that I would actually like. 

These black bean tacos hail primarily from Smitten Kitchen. I liked the idea of an easy protein and the absence of typical taco ingredients. Really, you can keep your salsa.

I added a little extra spice to the black beans—curry and cumin. I also changed up the coleslaw with lemon juice, vinegar, mango and fresh basil. As a final touch, I made a little sriracha sour cream to go over the top.

How was it?

Fantastic. Really. I could eat these everyday. Better yet, they’re a breeze to make.

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Black Bean Tacos with Feta, Mango Slaw and Sriracha Sour Cream
Easy black bean tacos with feta, mango slaw and sriracha sour cream.
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Tacos
  1. 4 tortillas
  2. 1 15-ounce can of black beans, drained and rinsed
  3. 1 teaspoon ground cumin
  4. 1 teaspoon yellow curry powder
Mango Slaw
  1. 2 cups coleslaw mix
  2. Juice of 1 lemon
  3. 1-2 tablespoons vinegar (I used a peach vinegar)
  4. 1 mango, diced
  5. 1-2 teaspoons fresh basil, chopped
Sriracha Sour Cream
  1. 1/2 cup sour cream
  2. 1-2 tablespoons sriracha
  3. 1/4 cup crumbled feta
Instructions
  1. Begin by smashing your black beans with a fork. Add in the cumin and curry to the beans and stir to combine. You will use 1/4 of this mixture for each of the tacos.
  2. In a large skillet over medium-high heat, get one side of the tortilla nice and crispy. Turn in over and add the black beans. Fold the tortilla and get both sides a deep golden brown. Continue/repeat with the remaining three tacos.
  3. For the mango slaw, add all of the ingredients in a bowl and stir to combine. Same with the sriracha sour cream.
  4. Top each of the tacos with mango slaw, sriracha sour cream and crumbled feta.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Maysquared.com http://www.maysquared.com/blog/

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Quiche

For as long as I can remember, I’ve loved quiche. I’m mostly positive it stems from my infatuation for eggs as a kid. Really, anyway you cooked them—I gobbled them up. It got to the point where I was making them for myself in the microwave at least a few times a day. A feat, mind you, that involved a 4-year-old climbing up onto the counter wielding a mug full of eggs.

When you are the youngest of four—you’re able to get away with a lot of things. For me, that meant heaving myself onto the counter to watch my eggs cook.

Quiche is just another, albeit a bit fancy, way to make eggs. My mom frequently made them for parties. When everyone we busy talking, I would sneak off we a couple of extra slices. 

This quiche is a lightened up version. Based on my math, it’s about 175 calories per slice*. By combining whole eggs with egg whites, you can cut out a fair chunk of calories. I also only used a one-ounce pack of goat cheese in place of the traditional copious amounts of cheddar. 

Even with the substitutions, it didn’t feel too healthy. The crust was still buttery, the eggs still fluffy and the ham still speckled the quiche with a bit of saltiness. It was also a great lunch when reheated the following day. 

Overall, a definite win.

*One slice should be about 1/8 of the quiche. 

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Spinach, Ham and Goat Cheese Quiche
A lightened-up version of a quiche--with spinach, ham, goat cheese and caramelized onions.
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Ingredients
  1. 1 pre-made pie crust
  2. 3 whole eggs
  3. 3 egg whites (I used the eggs whites you get in a carton and measured out 3 eggs)
  4. 3/4 cup plain yogurt
  5. 4 slices of ham, cubed
  6. 1 cup frozen spinach, squeezed to remove extra water
  7. 1/2 cup caramelized onions
  8. Salt and pepper
  9. 1 ounce of goat cheese
Instructions
  1. Prepare your tart pan with the pre-made crust. In a separate bowl, combine the remaining ingredients minus the goat cheese. Pour the mixture into your tart pan.
  2. With you fingers, add crumbles of the goat cheese over the top of the egg mixture.
  3. Bake at 350 for about an hour or until the middle is set.
Maysquared.com http://www.maysquared.com/blog/
 

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