It’s somewhat ironic that I was inspired to make this dessert while working out at the gym.  My heart rate up, I was perspiring and reading a recipe for baked doughnuts in Family Circle that called for a pan with doughnut shaped molds.  I thought that kind of equipment was a little too specific for me and why couldn’t you just use a muffin pan.  And then I remembered a doughnut muffin I once had at my favorite DC Bakery, Baked and Wired, and didn’t I have some buttermilk in my fridge and ding ding ding…I had to go home right away.

This is the recipe from Family Circle with two changes.  I added a little more butter in the batter and tossed the doughnuts in butter at the end for good measure.  Mmmmm butter.

This recipe takes only 30 minutes from start to finish and makes 12 muffins.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup low-fat buttermilk
• 2/3 cup dark brown sugar, packed
• 2 eggs
• 1/2 cup unsalted butter, melted and divided
• 2 teaspoons vanilla extract
• 1 cup sugar
• 2 teaspoons cinnamon sugar
• Cooking Spray (for the pan)

Preheat your oven to 325 degrees F.  Coat a 12-cup muffin pan with cooking spray.

In a large bowl, whisk flour, baking soda and salt.

In a separate bowl, whisk 1 cup buttermilk, 2/3 cup dark brown sugar, 2 eggs, 1/4 cup melted butter and 2 teaspoons vanilla extract.

Add the wet ingredients to the dry and whisk until smooth.

Spoon 1/4 cup batter into each of the 12 muffin cups.  I used a #16 ice cream scoop for this purpose.

Note:  It’s really worthwhile to invest in a few different sizes of ice cream scoops.  They are great for portioning out anything that you want to be the same size or amount like cupcakes, muffins, cookies, frosting, even pancakes.

Bake at 325 degrees F for about 13 minutes.  The finished muffins will spring back lightly when pressed.

They don’t look very impressive yet, but just wait.  Cool in the pan for three minutes.

Place 1 cup sugar and 2 teaspoons cinnamon in a small bowl.  Put the remaining 1/4 cup melted butter in a separate bowl.  Gently remove the doughnut muffins.  Roll them in the butter.  Then toss them in the bowl of cinnamon sugar to coat.

Place the finished muffins in liners if you like, or just pile them on a plate.

These treats are best served warm just out of the oven, but they will keep reasonably well for 6-12 hours.

VARIATIONS

1. Use a mini-muffin pan to make 48 mini-doughnut muffins.
2. Skip the butter dip and cinnamon sugar and dip the tops in frosting instead made of 2 cups confectioner’s sugar, 2-3 tablespoons whole milk, 1/2 teaspoon vanilla and a pinch of salt.   Add 1 tablespoon unsweetened cocoa powder to make chocolate.  Add sprinkles…you know…for the kids. (These are super cute).

RECIPE for DOUGHNUT MUFFINS in PRINT-FRIENDLY RECIPE

I may need to enroll in a 12-step program to get over my addiction to this ice cream.  Ultracreamy, sweet and sinful, this versatile ice cream comes together in a snap and doesn’t require an ice cream maker.  One downside…it’s for adults only.  Darn it!  You’ll just have to eat it all.

Check out the ingredients, and you’ll understand why this is for the over-21 crowd:

• 2 cups semi-sweet chocolate chips, I use Ghiradelli
• 2 eggs (or 1 egg plus 1 egg yolk)
• 2/3 cup Baileys Irish Cream
• 2 tablespoon dark rum
• 1 large banana, very ripe and broken into pieces
• pinch of kosher salt
• 1 1/2 cups whole milk

CHOCOLATE BANANA ICE CREAM RECIPE in PRINT-FRIENDLY FORMAT

Place chocolate chips, eggs, Baileys, rum, banana and kosher salt in a blender.

Process until homogenous.

Heat the whole milk in a small saucepan until it begins to simmer then turn off the heat.

With the mixer running, pour the hot milk into the blender and process until smooth.

Pour into a sealed container and freeze for 10+ hours.  After about 3 hours, it will be a very cold custard, almost like a mousse.  You could eat it then or wait until it completely hardens to the consistency of ice cream.  Scoop and serve.  Garnish with fresh bananas or banana chips, if desired.

HOW TO MAKE IT FANCY: Prepare individual portions by pouring the chocolate liquid directly from the blender into martini or wine glasses or whatever.  Pop the individual servings straight into the freezer.  Top with whipped cream and chocolate shavings before serving.

ALTERNATE RECIPE

I think that this ice cream is perfection as I have described it.  However, the following recipe is almost identical in texture, but has half the alcohol.  The cooking process is the same (blender, hot milk, freeze).  I miss the banana and, frankly, the stronger Bailey’s flavor of the original, but it’s still delicious.

• 2 cups semi-sweet chocolate chips, I use Ghiradelli
• 2 eggs
• 1/3 cup Baileys Irish Cream
• 1 tablespoon dark rum
• 1/4 cup sugar
• pinch of kosher salt
• 1 1/2 cups whole milk

CHOCOLATE BANANA ICE CREAM RECIPE in PRINT-FRIENDLY FORMAT

Edamame is like the perfect food.  It’s kind of like a vegetable and it’s kind of like a bean.  Versatile, filling and delicious it packs a fiber and protein punch.  It’s feel good and feel good about it food.  What could be better?

This salad is adapted from a recipe by Alton Brown.  Alton makes some very reliable food, but in this case, he forgot the bacon.  Tisk tisk.

• 12 ounces frozen shelled edamame (also called mukimame), about 2 cups
• 1/2 cup fresh or frozen corn kernels
• 1/4 cup finely diced scallion
• 2 cloves garlic, pressed
• 1-2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 fresh tomatoes, about 1 cup seeded and chopped
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar
• 3 strips of thick bacon, I like Trader Joe’s Uncured

RECIPE for EDAMAME SALAD in PRINT-FRIENDLY FORMAT

Mix together the edamame, corn, scallion, garlic, olive oil, salt and pepper on a heavy cookie sheet.

Roast in a 425 degree F oven for 15-20 minutes, stirring half way through.

Scrape the roasted vegetables into a bowl.  Cut open the tomatoes and squeeze out the watery seedy parts.

Add the tomato, basil and red wine vinegar to the edamame.

Mix and refrigerate until ready to eat.  The salad can be served warm all the way up to cold out of the fridge, depending on what you like.  Right before serving, cut 3 slices of bacon into strips and fry in a pan until crispy.

There’s always room for another photo of bacon.  Mmmmm.

Plate the salad with the bacon on top.

RECIPE for EDAMAME SALAD in PRINT-FRIENDLY FORMAT

Soup is one of the perfect one-pot foods.  Everything goes in at a the appointed time, percolates for a while, maybe a little blending at the end and ta da!  Deliciousness.  This recipe started, like so many, with a dinner party.  Soup is an excellent dish for a casual get together.  Simple food puts people at ease and soup can wait until you are ready to eat.  One more glass of wine?  Don’t mind if I do.

I really like this soup because in addition to being easy and quick, it delivers layers of flavor and texture.  When you serve it, be sure to include the garnish.  The saltiness of the feta cheese and the fresh flavor of the cilantro and green onions make an excellent complement to the hearty black beans.

• 2 tablespoons olive oil
• 1 onion, chopped (about 1 1/2 cups)
• 1 carrot, chopped (about 1/3 cup)
• 1 large celery rib, chopped (about 1/3 cup)
• 4 large garlic cloves, chopped or pressed
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• two 15- to 16-ounce cans cuban-style black beans
• one 14- to 15-ounce can fire-roasted tomatoes in juice
• 2 cups chicken stock or vegetable broth
• kosher salt
• freshly ground pepper
• Chopped fresh cilantro
• Chopped green onions
• Crumbled feta cheese

PRINT RECIPE

Heat oil in heavy large pot over medium-high heat.  Add onion, carrot, celery and garlic.  Sauté, stirring occasionally, until vegetables are tender and just beginning to brown, about 8-10 minutes.  Take care not to burn the garlic.

Mix in cumin and  red chili pepper flakes.

Cook for 1 minute.  Add beans, tomatoes with juice, and broth.  Bring soup to boil.  Reduce heat to medium, cover and simmer until carrots are tender, about 15 minutes.

Transfer 3 cups of soup to a blender and puree until smooth.  Then return the puree to the pot.

Simmer soup uncovered until slightly thickened, about 10-15 minutes.  Season to taste with kosher salt and pepper.

Ladle soup into bowls.  Garnish with cilantro, green onions, and feta cheese.

PRINT RECIPE