Tiny But Intense Chocolate Cake

 Ingredients:

6 TBS butter (plus more for pan)
4 ounces semisweet chocolate
3 large eggs, separated
1/3 C light brown sugar
1/4 tsp vanilla
1/4 sea salt
Pinch of cinnamon (optional)

To Finish:

1/2 C whipping cream
2 tsp granulated sugar

Preheat your oven to 350. Line a 6-inch round springform pan with a circle of parchment paper. Generously butter sides of pan and parchment round.

In a small saucepan, melt your butter over medium heat, stirring for even cooking. After the butter melts, it will hiss and spatter a bit as the water cooks off, and then fragrant brown bits will form at the bottom of the saucepan. The whole process will take about 3 minutes. Quickly remove from the heat and stir in the chocolate until it is melted and smooth. Cool the chocolate mixture to lukewarm, a process that can be sped up by transferring the mixture from the hot saucepan to a small bowl set in a puddle of cold or ice water. If quick-cooling the chocolate like this, be sure to stir it every minute or two for even cooling. 

With an electric mixer, beat egg yolks, brown sugar, and vanilla together until the mixture thickens and takens on a, frankly, kind-of icky pale-yellow-brown color. Slowly beat in the lukewarm chocolate mixture, and a pretty color will return. The mixture will become very thick but loosen significantly once we add the egg-whites. 

Wipe clean, wash, and dry your electric beater(s), and beat egg whites and salt in a separate bowl until firm peaks form. Add a pinch of cinnamon if using. Stir one-third of egg-white mixture into chocolate mixture. Fold the remaining two-thirds in gently, trying to keep the batter as light as possible. Pour into the prepared pan, and bake in preheated oven for 20-25 minutes, or until it is puffed with a lovely dome on top (which you shouldn't get too attached to), and a tester or skewer comes out clean or with just a couple crumbs attached. 

To Serve

Let cool on rack for 10 minutes--it will immediately begin to sink in the middle--then run a knife around the cake to make sure it's not stuck to the pan, and release the springform sides. Let it cool the rest of the way on its base. Once it's cool, flip out onto a plate or second rack, remove parchment round (if it's stuck) from the bottom, and flip cake back onto a small plate. To serve, beat whipping cream with granulated sugar until soft peaks forms. Dust cake with confectioners' sugar and dollop with whipped cream and berries. 

Smores Bars

 

• 1 cup (120g) all-purpose flour be sure to measure properly
• ▢1 cup (100g) graham cracker crumbs about 8 full graham crackers
• ▢½ teaspoon baking powder
• ▢½ teaspoon salt
• ▢½ teaspoon ground cinnamon
• ▢½ cup (113g) unsalted butter softened to room temperature
• ▢¾ cup (150g) firmly packed light brown sugar
• ▢1 large egg room temperature
• ▢1 and ½ teaspoons vanilla extract
• ▢1 7-ounce jar (198g) marshmallow creme¹
• ▢1 cup (171g) milk chocolate chips²

• 
  
• Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.
• Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.
• Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok (and encouraged!).
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.

Russian Cream with Berries

 

RUSSIAN CREAM WITH BERRIES

yield: 8 SERVINGS

 

prep time: 4HOURS HRS 10MINUTES MINS

cook time: 5MINUTES MINS

total time: 4HOURS HRS 15MINUTES MINS

INGREDIENTS

• 3 cups heavy whipping cream
• 1 ⅓ cups (283 g) granulated sugar
• Pinch of salt
• 1 tablespoon gelatin (see note)
• 1 cup boiling water
• 1 ½ cups (340 g) sour cream (see note)
• 1 tablespoon pure vanilla extract

INSTRUCTIONS 

• In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
• Dissolve the gelatin completely in the boiling water and whisk it into the warm cream mixture.
• Cool completely (you can speed this up by using an ice water bath or putting the mixture in the refrigerator, stirring every 15-30 minutes). Whisk the sour cream and vanilla into the cooled cream mixture until smooth.
• Spoon into individual serving cups (about a cup per serving - you can use ramekins or small bowls or glass cups or just leave it to chill in one large bowl), cover loosely with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Top with fresh berries and/or pomegranate arils and serve chilled.

NOTES

Gelatin: if you are using the individual packets of gelatin, you'll need a full packet plus a little bit of a second packet. You can get by using just one packet but the finished dessert won't be quite as set up as it is if you use the full tablespoon (learned from experience).

Sour Cream: also, since you are splurging on a creamy dessert anyway, I'll tell you, this is much thicker and richer (and more delicious) with regular sour cream - not light and definitely not fat-free.

Salted Caramel Rice Krispie Treats

 

Salted Caramel Rice Krispie Treats

★★★★★5 from 1 reviews

• Author: Kate Jones, adapted from Food Network

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Ingredients

6 cups Rice Krispies

1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

---

Instructions

In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.

Spray an 8×8″ baking pan with non-stick cooking spray and set aside.

In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Perfect Pie Crust [barefoot contessa]

 12 TBS very cold, unsalted butter
3 C all purpose flour
1 tsp kosher salt
1 TBS sugar
1/3 C very cold vegetable shortening
6-8 TBS very cold water

Dice the butter and return to the fridge while you prepare the flour mixture. Place the flour, salt, sand sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until butter is the size of peas. With machine running, pour ice down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with top crust. 

Sourdough Cinnamon Sugar Pull Apart Bread

 Dough:

2 1/2 all purpose flour
2 TBS sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 C soft butter
1 C milk
1/2 C sourdough discard (straight from fridge)

Filling:

1/2 C soft butter
1/2 C sugar
1/2 C brown sugar
2 tsp cinnamon

Mix all dry ingredients together. Add butter and gently cut in. Add milk and discard and combine to make a cohesive dough. Knead for five minutes, adding any additional flour needed to make a soft dough.

Leave to rise/ferment in bowl for 2-4 hours.

Roll out on floured surface.

Spread filling evenly over buttered surface. Cut strips lengthwise and then the opposite way to create even squares. Stack the squares and place in parchment lined loaf pan. Sprinkle excess sugar/cinnamon on top of bread. Bake at 350 for 50-60 minutes, or until done. 

Fudge Topping

 1/2 C milk
1/2 C evaporated milk
1/4 C cocoa
1 C sugar

Bring to a boil and cook for 1 minute. Add 2 TBS butter and 2 tsp vanilla.

Caramel Apple Crisp

INGREDIENTS

• Filling:
• 8 cups sliced apples (5-6 large apples, we like Granny Smith or Honey Crisp)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon

INSTRUCTIONS

Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.

Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.

Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.

Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.

NOTES

-If I have homemade caramel sauce on hand, I use it in place of the caramels and 6 Tbsp of milk.

Rich Cream Scones

• 1 cup cake flour (not self-rising)
• 2 cups all-purpose flour, plus more for rolling and cutting
• 1/2 cup sugar, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Salt
• 1 1/2 sticks cold unsalted butter, cut into small pieces
• 1 1/4 cups cold heavy cream, plus more for brushing
• 1/4 teaspoon pure vanilla extract   

Directions

1. Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
2. Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
3. Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

Banana Bars

Ingredients:

1 C sour cream
1 1/2 C sugar
1/2 C butter
2 eggs
1 1/2 C bananas (3)
2 tsp vanilla
2 C flour
1 tsp baking soda
pinch of salt

Directions:

Cream sugar, sour cream, butter, and eggs for one minute. Beat in bananas and vanilla. Slowly beat in flour, salt, and baking soda. Bake at 375 for 20-25 minutes in a 13x9 baking dish. Cool. 

Frosting:

1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
3 TBS milk

Meringue Kisses

Ingredients

3 egg whites
1/4 tsp cream of tartar
pinch of salt
1 C sugar
1 tsp vanilla
Red or green food coloring (optional)
44 milk chocolate kisses

Directions

In a mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peak form. Gradually add sugar and vanilla, beating until still peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.

Drop by rounded tablespoonfuls 1-1/2in apart onto lightly greased baking sheet. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife. Bake at 275 degrees F for 35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.

Butterscotch Cream Pie

1 1/3 C sugar
2 1/2 C milk
3/4 C Cream
5 TBS cornstarch
1/4 tsp salt
3 egg yolks
1 tsp vanilla
2 TBS butter
1 C cream
Baked 9 inch crust

Measure sugar into a heavy saucepan or skillet. Stir constantly over high heat until sugar is nearly melted. Reduce heat to medium and continue stirring until all sugar is melted and a light amber color. In the meantime, heat milk; stir hot milk into melted sugar cautiously. Sugar will bubble and steam, then harden. Keep heat on low and stir occasionally until the hard sugar completely dissolves in the milk.

Add the table cream to the cornstarch gradually to make a smooth paste, then stir into hot milk mixture; cook and stir until a smooth, thick pudding is formed, Let it boil a minute or two, stirring vigorously, then remove from heat. Add salt to egg yolks, then stir in some of the hot pudding. Stir the egg mixture back into the pudding and cook another 2 to 3 minutes. Remove from heat.

Add vanilla and butter. Cool 5 minutes, then pour into baked pie shell. Chill 3 to 4 hours.

When ready to serve, whip the cream and spread over pie. 

Whipped Caramel Frosting

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• Pinch of coarse salt
• 2 cups heavy cream

Directions

Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.

Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.

Chocolate Swirled Banana Bread // Old Fashioned Banana Bread

Chocolate Swirled Banana Bread  
2 c. flour

¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake at 350 for 1 hour and 15 minutes (give or take a little; I’d probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.
If you really want something yummy, spread a little peanut butter on top of a toasted (or at least warm) slice. Really, can you beat a combo of peanut butter, bananas, and chocolate? No, you can’t, in case you were wondering…

Classic Banana Bread 

2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt

1 tsp. vanilla extract
2-3 Tbsp. brown sugar

Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Chocolate Doughnuts // Chocolate Ganache

Ingredients:

For the donuts:

• 1 cup flour
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/4 cup mini chocolate chips (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg
• 6 tablespoons sour cream
• 1/4 cup milk
• 1/4 cup vegetable oil

Directions:

1. Preheat oven to 375 degrees.
2. In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
3. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
4. Stir the wet ingredients into the dry until just combined.
5. Spoon in a greased donut pan.
6. Bake for 8 minutes or until the tops spring back when you touch them.
7. Let the donuts cool in the pan before glazing.

Chocolate Glaze

• 1/2 cup (90g) semi-sweet chocolate chips
• 2 Tablespoons (30g) unsalted butter
• 2 teaspoons light corn syrup
• 2 teaspoons water
• Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
• Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

Brown Butter Rice Krispie Treats

Ingredients:

4 oz unsalted butter, plus more for pan
1 10 oz bag marshmallows
Heaping 1/4 tsp course sea salt
6 C Rice Krispies cereal (about half a 12 oz box)


Instructions:
 
Butter 8 inch square cake pan.

In large pot, melt butter over medium-low heat. It will melt, then foam, then turn clean golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in salt and cereal. Quickly spread into prepared pan. I like to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares, and enjoy.

Pumpkin Gingerbread

Ingredients:

1 1/2 C flour
1/2 tsp salt
1 tsp baking soda
2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 C pumpkin puree
1/2 C butter, melted
1/2 C dark brown sugar
1/2 C molasses
2 eggs, beaten
3 TBS water

Instructions:

Preheat oven to 350. Prepare a loaf pan with non-stick spray or butter.

In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, use a wooden spoon to mix together the pumpkin, melted butter, sugar, molasses, eggs, and water.

Combine the wet and dry ingredients. Stir only until incorporated.

Place batter into loaf pan and bake for 50-60 minutes, or until comes clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

Southwest Georgia Pound Cake

Ingredients:

1 C unsalted butter, softened
3 C sugar
6 large eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C heavy cream
3 tsp vanilla **you may use lemon or almond flavoring instead

Generously grease and flour a 10 inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs in one at at time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it is still warm.

Pineapple Upside Down Bundt Cake

Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

–½ cup butter, melted
–½ cup packed brown sugar
–1 – 20-ounce can pineapple slices, juice reserved
–1 jar maraschino cherries
–1 box yellow cake mix
–1 – 3.4-ounce box vanilla pudding mix
–3 eggs
–⅓ cup vegetable oil
–⅓ cup milk, plus more as needed

Directions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
5. Pour the batter evenly over the pineapple and cherries.
6.  Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
7. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.

Apple Cider Doughnuts

INGREDIENTS

Makes 12-14 doughnuts
2 ½ cups apple cider, (reduced down to ½ cup)
¼ cup butter
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream
4 cups flour
1 ½ teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Canola oil for frying
Cinnamon sugar for coating

PREPARATION

Bring apple cider to a boil over medium-high heat and reduce down to ½ cup (takes about 20-25 minutes). Pour into a large glass measuring cup.
Add butter to hot cider and stir to melt. Set aside, cool.
In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour.
On a very well-floured surface, roll out the cooled dough to about ¾-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
Heat oil to 350˚F.
Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
Enjoy!