Raspberry Lemonade Floats

Summer is fast approaching, and there’s nothing better in the summer than a frosty, creamy, refreshing drink. For this post, we have a guest interview. This delicious concoction was invented by my oldest son (age eleven) one night at dinner. His eyes lit up suddenly and he exclaimed “Ooh! We should put ice cream in pink lemonade, you know, like floats?”

So, we tried it…and it’s delicious! The tartness of the lemonade is smoothed by the creamy sweetness of the ice cream. I subbed raspberry lemonade for pink lemonade to add a little extra dimension.

Here’s my interview with the inventor:

Me: How did you come up with the idea for the Raspberry Lemonade Floats?

Him: Um, well, I like ice cream. My brother mentioned lemonade, and I thought since people really like root beer floats, I thought we could try it with pink lemonade.

Me: You are a great cook, do you have a specialty you cook?

Him: Pancakes…well, not pancakes. I like making sausage egg burritos, those are fun…and easy.

Me: What’s your favorite food to eat?

Him: Mac n Cheese and Stroganoff

Me: Who’s your favorite cook? šŸ˜‰

Him: My mom. (smiles)

Well, there you have it. An interview with one of the greatest up and coming food inventors. Even though summer is still a few months off, spend some time in your kitchen with your kids this summer, teaching them to cook and helping them invent their own creations. Creativity is contagious!!

RASPBERRY LEMONADE FLOATS

Vanilla ice cream
Raspberry Ā lemonade
Fresh raspberries (optional)

Line up several tall glasses. Drop two scoops of vanilla ice cream in each glass. Pour raspberry lemonade over the ice cream. garnish with fresh raspberries.

REAL food alert: many lemonades are filled with corn syrup, and sometimes artificial colors, flavors or preservatives. Look for “natural” lemonades that are fruit juice and real sugar, or make your own! Ice cream also varies with the amount of additives. Breyers and other natural brands are a step up from conventional brands, full of all sorts of additives and corn syrup. Get used to reading labels for your family’s health. Or….make your own. šŸ˜‰

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Baked Valentine’s Donuts

Valentine’s Day is one of those holidays that you either love or hate. IĀ haveĀ found, since having kids, that even the most commercialized, purposeless holidays can be fun when seen through the eyes of a five-year old. Now if we can just get congress to ban the Kay Jewelry “Open Heart Collection” commercials, life would be great.

This year, I decided that baked heart shaped donuts, filled with strawberry filling would be a fun and tasty way to celebrate with the family. And, no…Jane Seymour is NOT getting any.

BAKED VALENTINE’S DONUTS

Donuts:

3/4 cup warm milk
2 1/4 tsp (1 packet) active dry yeast
1 TBS unsalted butter, softened
1/3 cup sugar
1 egg, whisked
1/2 tsp salt
2 -3 cup flour

Combine yeast and warm milk in your stand mixer bowl, or in a large mixing bowl. Let sit for 5-10 minutes. Gently mix in butter, sugar and egg (make sure egg is well blended before adding). Add flour, 1/2 c at a time. Add salt in with the first batch of flour. Mix thoroughly after each flour addition. Stop adding flour as soon as the dough sticks together. You definitely want as little flour in your dough as possible. using your dough hook, or hands, if you’re more traditional, knead for 5 minutes. Watch the dough. If it starts to stick to the sides, sprinkle a little bit of flour as needed to coax it back into a ball. Again, use as little flour as possible. When I make this, I typically only use 2 cups of flour.

Remove bowl and place in a warm place to rise until double (about an hour, but this can drastically vary depending on all sorts of factors).

Once it has risen, dump it onto a counter that has been lightly dusted with flour. Roll it out to about 1/2 inch thick. Use a heart cookie cutter to cut the dough into hearts. Use as much of the dough in the first cut as possible, then collect the scraps and recut. If you must, you can do it a third time, but the resulting donuts will be tougher than the first.

Place the hearts on parchment-covered baking sheets, about 2 inches apart. Let rise again until double, another 45 min- 1 hour.

Preheat oven to 375 degrees. Bake for 5-7 minutes. Remove when they are light brown on top. Immediately slide to a cooling rack.

Strawberry Filling:

3 cups strawberries (fresh or frozen)
1 cup sugar
1 TBS cornstarch
2 TBS cold water

Puree the strawberries in a blender or food processor (be sure to thaw them first if you are starting with frozen). Add the sugar. Pour into a saucepan and heat over medium heat. Combine the cornstarch and cold water in a small bowl. Stir the strawberry mixture until sugar is fully dissolved. Add the cornstarch mixture and stir overĀ mediumĀ heat until thick and jelly-like. Pour into a container and refrigerate until chilled.

To assemble:

Take a donut and poke a hole in one side with a small knife or skewer. Carefully move the knife/skewer around the inside of the donut to allow room for the filling. (A clean finger does this well, if that doesn’t gross you out)

Scoop some filling into a zipper-topped bag. Cut a small portion off the corner, insert into the donut and squeeze the filling into the donut.

Spoon some powdered sugar into a fine-mesh strainer, lightly dust the donuts by tapping the side of the strainer as you pass over them.

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Boston Cream Donuts…Baked!

Hmmm…Doughnuts…Donuts…. Either way, they are tasty balls of fried dough, made tastier when filled or frosted or dunked.

SOME people, however, have a hard time stopping with one, two, or four doughnuts, which has made BAKED raised donuts a popular trend amongst the scratch bakers.

So, I figured, if I’m going to take the time to make a yeast donut, and save calories by baking it, I have caloric wiggle room to add a cream filling and chocolate frosting, eh?

Thus is born the baked Boston Cream Donut…

BAKED BOSTON CREAM DONUTS

Donuts:

3/4 cup warm milk
2 1/4 tsp (1 packet) active dry yeast
1 TBS unsalted butter, softened
1/3 cup sugar
1 egg, whisked
1/2 tsp salt
2 -3 cup flour

Combine yeast and warm milk in your stand mixer bowl, or in a large mixing bowl. Let sit for 5-10 minutes. Gently mix in butter, sugar and egg (make sure egg is well blended before adding). Add flour, 1/2 c at a time. Add salt in with the first batch of flour. Mix thoroughly after each flour addition. Stop adding flour as soon as the dough sticks together. You definitely want as little flour in your dough as possible. using your dough hook, or hands, if you’re more traditional, knead for 5 minutes. Watch the dough. If it starts to stick to the sides, sprinkle a little bit of flour as needed to coax it back into a ball. Again, use as little flour as possible. When I make this, I typically only use 2 cups of flour.

Remove bowl and place in a warm place to rise until double (about an hour, but this can drastically vary depending on all sorts of factors).

Once it has risen, dump it onto a counter that has been lightly dusted with flour. Roll it out to about 1/2 inch thick. Use a glass or round cookie cutter to cut the dough into circles. Use as much of the dough in the first cut as possible, then collect the scraps and recut. If you must, you can do it a third time, but the resulting donuts will be tougher than the first.

Place the dough circles on parchment-covered baking sheets, about 2 inches apart. Let rise again until double, another 45 min- 1 hour.

Preheat oven to 375 degrees. Bake for 5-7 minutes. Remove when they are light brown on top. Immediately slide to a cooling rack.

Filling (Pastry Cream):

2 cups milk
1/4 cup sugar
1 egg
2 egg yolks
1/4 cup cornstarch
1/3 cup sugar
2 TBS butter
1 tsp vanilla

Stir together the milk and 1/4 cup sugar in a heavy-bottomed saucepan. Over medium heat, bring it to a boil. Meanwhile, mix together the egg and egg yolks. Add the cornstarch and 1/3 cup sugar to the eggs and mix until smooth. When the milk has come to a boil, slowly pour a few tablespoons of it into the egg mixture.* Mix well and pour a little more hot milk in with the eggs. Mix well. Pour the egg mixture into the pan with the milk and slowly return to a boil, whisking frequently to keep the bottom from burning. When the mixture becomes thick, remove from heat and stir in butter and vanilla. Pour into a bowl and place plastic wrap to the surface to prevent a skin from forming. Place in the refrigerator until chilled.

Frosting:

1/2 cup heavy whipping cream
3/4 cup chocolate chips

Pour cream into a sauce pan. Heat over medium heat until hot, but do not bring to a boil. Remove from heat and add chocolate chips. Stir until smooth.

To assemble:

Take a donut and poke a hole in one side with a small knife or skewer. Carefully move the knife/skewer around the inside of the donut to allow room for the filling. (A clean finger does this well, if that doesn’t gross you out)

Scoop some filling into a zipper-topped bag. Cut a small portion off the corner, insert into the donut and squeeze the filling into the donut.

Dip the top of the donut into the bowl of chocolate.

Enjoy. With friends…or family…or hot chocolate.

*This is called “tempering” the eggs, slowly bringing them up in temperature so that when you add them to the milk, they don’t cook so quickly that you have scrambled eggs in your pastry cream.

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