So, as it turns out I was going to meet a friend for doughnuts today, but she canceled, so I decided to make some myself! Doughnuts are the perfect breakfast to make the night before and fry the next day! Along with a simple glaze, these doughnuts are perfect for any brunch, or even just a snack.


Banana Doughnuts

Makes about 16
From: Tartlette

For the doughnuts:
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup honey
2 small bananas, mashed
1/4 cup sour cream
canola oil for frying

In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt twice and set aside. In a stand mixer fitted with the paddle attachment, beat together the eggs and honey for one minute at medium speed, until light and airy. Add the bananas and sour cream and beat until well incorporated. Turn the speed down to low and add the dry ingredients (little by little). The dough will be soft. Transfer to a medium bowl and refrigerate for at least 2 hours.
On a well floured board or countertop, roll the dough to about 1/4 inch thick. Cut rounds either with a 3-inch doughnut cutter or use a 3-inch cookie cutter and a 1-inch small cutter to make the holes in the middle. Reroll the scraps as you go. Refrigerate the dough for 30 minutes if it starts getting tough as you reroll and cut, to relax the gluten.
In a large cast iron skilet, heat enough oil (2 inches deep or so) to 325F and fry the doughnuts 3 to 4 at a time, 1 to 2 minutes on each side, turning them once. Do not over crowd your skillet or it will drop the temperature of the oil and you will end up with soggy doughnuts. Drain on a baking sheet lined with paper towels.



For the glaze:
1 cup powdered sugar
3 tablespoons milk

In a medium bowl, sift the powdered sugar. Add the milk and whisk until smooth.
Dip the doughnuts into the glaze and let drip on a wire rack set over a piece of parchment paper.





So, has we get closer and closer to the holiday season, the baking cookbooks start to appear. There are already Christmas decorations in stores, and Thanksgiving meals being planned. However, if you go into your pantry you may notice the old Halloween candy is still there... and you have no idea what to do with it.

Well, look no further because I have the solution: Kit Kat Cheesecake Bars. These impressive little bites are very easy to make and can take less than an hour to prep. They are, however, 100% addicting, so be careful!

Kit Kat Cheesecake Bars

Adapted from:  Baker's Royale

For the Crust:
1 1/2 cups of graham cracker crumbs
7 tablespoons of butter


Heat oven to 350 degrees F. Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

For the Chocolate Cheesecake:
12 oz cream cheese
1/2 cup cocoa powder
1/3 cup sugar
1 egg
6 Kit Kat packages


Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees F. Remove from oven and set aside to cool. 

For the Ganache:

10oz. chocolate
8 tablespoons butter
4 oz white chocolate chips
1/4 cup heavy cream

Place chocolate and butter in a heat proof bowl over simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake.

Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4 minutes. Then using a sturdy spatula gently stir and fold chocolate, continuing until chocolate is completely melted. Chocolate may appear lumpy for the first few stirs, but will melt into smoothness. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a Ziploc bag and cut a small hole in one corner.
Pipe white chocolate horizontally across from top to bottom. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Starting from the bottom drag the toothpick to the top. Continue to alternate starting points with toothpick.


 So that is it! It seems like a lot of work because of all of the layers, but it goes by quickly!
Until next week!