These easy to make donuts are baked rather than fried, and there is no yeast, nor rest time to deal with. My husband was kind of taken aback when he tried these donuts because they don’t taste like your typical donuts - overly sweet and heavy. Rather, these donuts are merely muffins in donut form, because, well, most things are more fun in donut form!
The lemon and blueberry are such a classic flavoring pair, and are so light and refreshing in taste. The cakes are super moist, thanks to the Greek yogurt inside. Despite being made in mini loaf pans, I am calling these cakes because they are much too sweet to be called bread! (Though I wouldn’t mind calling them bread so that I can pass them off as an acceptable breakfast item!). There are two different toppings for these cakes, both used to enhance the citrus lemon flavoring. The first is a lemon syrup that is poured over the top and inside the cake via poked holes. The second is a lemon powdered sugar glaze, which could be poured over or drizzled on in a fun pattern…
Read MoreLike croissants, these cronuts consist of buttery, flakey layers. (I enjoyed eating these cronuts layer by layer!) Deep fried, these cronuts have a crisp exterior, while the inside remains soft and delicate. The donuts are rolled in sugar and topped with a lemon glaze. Each donut is rather tall as you can visibly see from the exterior the endless number of layers within. And of course, don’t forget about the donut holes! In reality they look nothing like traditional donut holes because the numerous layers expand as they cook, creating a caterpillar like shape. But they are just as delicious as the cronut.
Read MoreLast Thursday was the official start of summer, and to kick off the season our sweet friends hosted a “retro-BBQ” for our small group. We spent the evening in their backyard, under café lighting, eating burgers and tots from old fashioned burger baskets, and enjoying some root beer floats. It is times like these when I am really excited for the day when Alex and I can buy a house, with a backyard of our own to enjoy. But in the meantime we will be enjoying lots of BBQing in our apartment complex’s beautiful courtyard. In addition to summer BBQs, these are the things that I am most excited for during…
Read MoreWe recently had some very important visitors stay with us – Alex’s parents. The last time they were here they were helping Alex move in and we all went to his white coat ceremony, so it was fun to show them what our home looks like now and show off some of our favorite places around the twin cities. For anyone the comes to visit us, we always take them to…
Read MoreIt is SPRING! Minnesota has finally welcomed spring, and I mean, gosh, it’s about dang time! I worked this past weekend, and on one of those days after work the weather was 50 degrees. The sun was shining, the entire population of Minneapolis appeared to be out and about, and I just had to join them, so I went for a run. The cardio aspect of the run was torturous thanks to…
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When life hands you lemons, you make yummy treats. That's how the saying goes right? ;) So this spring thing has continued to amaze and rejuvenate me. The warmer days have brought reading in the courtyard, running in shorts and a tank top (see ya later wool socks!), BBQ meals (bring me all da grilled veggies), open windows letting in the breezy air, small buds growing from the tree branches, and endless tulips in the stores. This past weekend, we celebrated Easter - suburban Minnesota style, and it was truly wonderful. My gracious coworker invited Alex and me to her home to celebrate Easter with her family. I single-handedly almost finished off the supply of Robin Eggs in their giant Easter candy basket, because somehow no one in their family likes that candy. But hey, I wasn't complaining! We played four-square in the backyard - yes, the game from elementary school you would play in the schoolyard. And we were introduced to some Minnesotan classic holiday dishes - my favorite being cheesy potatoes with baked corn flakes. When surrounded by folks who grew up in Minnesota, I can't help but think of Marshall from How I Met Your Mother. Someone on the writing staff must have grown up in Minnesota - because some of the things are just too accurate!
I wanted to reflect this sense of rejuvenation and freshness in a recipe - and the best way I know how is with lemons. I paired the refreshing citrus tang and the bright yellow coloration with a hint of lavender, all coated in white chocolate. Because everything is better with chocolate, right? This recipe is easy to make and the perfect little treat. After making these in standard muffin pans, I HIGHLY recommend making yours in mini muffin pans. These larger ones got a little messy, so if you want a simple treat you can pop in your mouth, go with the mini muffin pans.
Prep time: 25 minutes
Wait time: 1 hour
Assembly time: 5-10 minutes
1. Infuse together for 20 minutes:
1 teaspoon lavender
1/3 cup hot water
2. Pour through a mesh strainer to remove the lavender.
3. Transfer the lavender infused water to a medium saucepan and mix in:
3/4 cup granulated sugar
1/4 cup lemon juice
1 Tablespoon cornstarch
1 lemon, zest
2 egg yolks
Dash of salt
4. Over medium heat, whisk constantly until the mixture begins to simmer and thickens. Cook for 30 more seconds, then remove from heat.
5. Pour through a mesh strainer into a small bowl. (This will remove any cooked egg if present). Cover the bowl with plastic wrap, pressing down so the plastic wrap is directly touching the surface of the curd. Refrigerate for at least an hour to continue thickening.
Assembly:
6. Line a mini muffin pan with paper liners.
7. Melt:
15 oz white chocolate
8. Spread 1 Tablespoon of the melted chocolate into the bottom of the paper liners, bringing the chocolate up the sides as well. Smack the muffin pan on the counter to smooth out the chocolate. Freeze for a couple minutes to harden the chocolate.
9. Place a dollop of lemon lavender curd in the cups, and smooth over the chocolate. Cover the curd with the melted chocolate, spreading evenly. Freeze for 5 minutes to set, then store in the refrigerator. (There are no binding agents in the chocolate, so storing at room temperature will lead to melting).
Monkey bread, an item that has been a family tradition in my family for as long as I can remember. It was the breakfast item that my friends and I from elementary school to high school would quickly dig into after a sleepover. It was the dessert after a team dinner with my high school tennis team. It was the breakfast that my entire family would enjoy while opening presents on Christmas morning. And it was the breakfast that my mother would make for me when I came home during school breaks. While I love...
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Hi! My name is Tori, and welcome to To Salt & See, where we indulge in simple, elegant, and cozy recipes. To learn more about me click here!
