Crispy Warm Doughnuts

Is there anything better than a slow morning that includes a leisurely breakfast?  Sitting there, across from someone you love.  Crunching on bacon.  Sipping orange juice.  Lingering over coffee and a crispy warm doughnut.  D often works on Saturday mornings, and I work during the week, so it’s been quite a while since a leisurely breakfast has been an option.  When it is, though I still don’t want to wake up too early, which is why discovering this Doughnut recipe plastered all over the internet was so exciting.  Are they the best doughnuts I’ve ever eaten?  Nope, but I do like them better than the ones I can get at the grocery store.  If you were hoping for something healthy, go away.  These are not for you.

But, if you were hoping for something warm, crispy, sweet, and delicious; something that will compliment your coffee while you enjoy the coming spring mornings on your balcony, continue reading.  All you need is a tube of refrigerated biscuits and some veggie oil.

While you’re heating up the oil (about 1/2 an inch in a med-large sized skillet) on medium heat, use a small cookie cutter to remove the centers of the biscuits.  I only had a heart shaped one, but you could probably just use a knife to cut out the center.  Also, get a plate ready with a few layers of paper towel on it– that way you’ll have somewhere to put the doughnuts once they are fried.

 

Then, once the oil’s had a little time to heat up, carefully place the doughnuts into the oil.  Yummmmmm.  I love that sound.  It only takes about a minute or two, then you’ll need to flip them over.  Since I’m a little shy of extremely hot oil (due to an unfortunate experience in Brazil which I somehow escaped without a scar), I used our long handled grilling tongs, and they were perfect for the job.  You can do a few at a time.  I also threw in the centers to make little bite size doughnut treats. 

Look at them! Don’t they look amazing? Excuse me. I need to get something to clean the drool off my keyboard. Come to me, Doughnuts!

While those babies are cooling off, go ahead and prepare a few toppings.  I did cinnamon sugar on a few and chocolate frosting on the others. For cinnamon sugar: dip the doughnut in melted butter, then coat with a mixture of cinnamon and sugar.  I think I used something like a half stick of butter for 6 doughnuts. Healthy.  For the chocolate, I found it easiest to dip the doughnut right in the frosting, rather than trying to spread it.

Look at these delicious little guys.  Aren’t they so cute?  They are an excellent addition to any leisurely Saturday breakfast.

 

 

 

I made two batches within a few days and decided that it is no longer safe for me to keep refrigerated biscuits in the house.  If any of you try it, let me know what kinds of toppings you use!

White Bean Chicken Chili

I have a confession to make.  Monday night is Bachelor night….

But wait, don’t go!!! I can explain!! 

About a year and a half ago, I texted a few girls I used to live with…”Hey! Come over and bring homework if you want. I have a delicious desert in my kitchen and I think I’ll put The Bachelor on in the background.”  Needless to say, no homework was done, and a tradition was born.  That was my first time watching the show, and I don’t think I’ll ever fully enjoy watching it alone.  We laugh a lot, we yell at the TV, and believe it or not, we have some surprisingly deep conversations about communication, relationships, and human nature.  Also, we’ve had some delicious food.

Tonight was our first night of watching the new season together and it was accompanied by some delicious (if I do say so myself) White Bean Chicken Chili.  This is my first recipe that I feel like is “mine” enough (and tasty enough) to post on here.  It’s taken a lot of risks and fails to have enough courage to trust my impulses (and they’re still wrong a lot of the time), but I am a firm believer that cooking/baking is more of an art than a science. SO, here goes.

White Bean Chicken Chili*

 
White Bean Chicken Chili

Ingredients:

~2 cups shredded chicken (you’ll have to cook it first, of course….I bought a rotisserie chicken and shredded it with a fork.)

1/2 cup chopped onion (you could use yellow or red. I almost always choose red)

2 cloves garlic, finely chopped

1 can chicken broth and 2 small cans V8 Juice OR 1 ½ cans chicken broth and 1 small can V8 juice (I did the first option, and it’s definitely tomato-y)

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

½ teaspoon salt

2 tablespoons chili powder

2 cans great northern beans, rinsed

1 can white corn, mostly drained

juice of ½ lime

2 tablespoons Cilantro

2 tablespoons chili sauce

Directions:

Pay close attention, cause these directions are really hard.  Dump everything in your Crock-Pot and stir it up.  Turn it on low, and leave it for a few hours (about 1-2), then crank it up to high for another hour. Boom, you’re done.  If you’re pressed for time, you could always throw everything in a pot on the stove and heat it in a few minutes, but I like the way the flavors blend together in the Crock-Pot.

*Adapted from Betty Crocker’s One-Dish Meals.  Cooking times and some measurements are approximate.  I started with Betty’s ingredients, but about halfway through, it wasn’t looking the way I wanted, so I threw a bunch of extra stuff in with it.  Those measurements I’ve estimated as best as I could.

My husband gave it the thumbs up as did my friends.  I served it with shredded cheese, sour cream, cornbread and tortilla chips and it made an excellent compliment to an exhausting night of television.  Am I right people?  Those girls are crazy!