A woman’s love affair with doughnuts

Posted on May 28, 2017 by missamateurchef

There is no doubt that Bostonians love doughnuts. After all, there’s a Dunkin’ Donuts on every other block. The city even has a doughnut named after it (Boston Creme, anyone?). I mean, who can blame them? There’s something special about that fluffy, sugary, fried dough. I am not from Boston, but I’m in no way above the temptation of fried dough goodness. When Krispy Kreme closed all its stores in Hong Kong overnight ten years ago, a part of me was taken away… Since then I go on a doughnut hunt whenever I’m out of town, independent joints or big chains, I visit them piously, almost like pilgrims.

These local doughnut places in Boston have survived the turf wars with Dunkin’ Donuts, many supported for years by a fiercely loyal clientele… and it’s not hard to tell why!

Union Square Donuts

20 Bow St, Somerville, MA 02143

Brown Butter Hazelnut Crunch is a real show stealer

Kane’s Donuts

90 Oliver St, Two International Pl, Boston, MA 02110

Great selection of fancy donuts. Go for glazed and creme brûlée if you’re committed to an ultimate sweet tooth experience.

Twin Donuts

501 Cambridge St, Allston, MA 02134

Highlight is definitely the inviting neon sign!

Blackbird Doughnuts

South End, 492 Tremont St, Boston, MA 02116

We all need a confetti doughnut from time to time to celebrate life!

Red Apple Farm

100 Hanover St, The Boston Public Market, Bostom, MA 02108

An apple a day keeps the doctor away…
So, why not eat your apple in donuts form?

Flour Bakery

12 Farnsworth St, Boston, MA 02210

Not really a doughnut shop, but the bakery’s renowned sticky sticky bun, especially when fresh out of the oven, mimics the flavours of a doughnut.

Rustic New York Style Cheesecake

Posted on February 17, 2017 by missamateurchef

Phew! I survived another V-day! Never have been a big fan of this “Hallmark holiday”, I sometimes like to think of myself as a Valentine’s day scrooge with a secret desire to ruin everyone else’s best laid plans (like booking every other seat in the cinema so couples can’t sit together!!). That being said, I think romance and love and caring and all those gushy sweet feelings we have for others should be celebrated every day… Why not start doing so by making this cheesecake for your loved ones?

Because a piece of classic New York cheesecake- likes any great love, never goes out of style. ❤

p.s. I like to have mine looking all rustic, cracked and glorious… but do feel free to add any toppings you like!

Yield an 8-inch cake (3 inches in height)

Ingredients:

Crust-

16 digestive crackers, crushed
3 tablespoons butter, melted

Filling-

3.5 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3/4 cup milk
4 eggs
1 cup plain yogurt
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions:

Preheat oven to 180 degrees C. Grease a 8-inch pan.
In a medium bowl, mix digestive cracker crumbs with melted butter. Press onto bottom of pan.
In a large bowl, mix cream cheese with sugar with hand mixer until smooth. Blend in milk, and then add in the eggs (one at a time), mix until just incorporated.
Add in plain yogurt, vanilla and flour, mix until smooth. Pour filling into prepared crust.
Bake in preheated oven for 50min. Turn the oven off, and let cake cool in oven with the door closed for 2 hours to prevent cracking.
Sprinkle icing sugar on top. Chill in refrigerator until serving.

Dutch Baby with Blueberry Compote

Posted on November 13, 2016 by missamateurchef

I’ve always been amazed by how many different breakfast food you can create using just milk, eggs, and flour; here is one of the more interesting examples.

Oh, did i mention that everything comes together in about 30 blessed minutes?

Ingredients:

Batter:

3 eggs
3/4 cup flour
3/4 cup whole milk (warmed)
1 tablespoon sugar
3 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt

Blueberry compote:

1.5 cup fresh blueberries
1/4 cup sugar
Grated zest and juice of a lemon
Powdered sugar,for dusting

Vanilla Ice Cream (optional)

Directions:

Preheat oven to 220°C.
Combine eggs, flour, milk, salt, vanilla extract and sugar until smooth.
Heat a 10-inch cast-iron skillet over medium heat.
Place butter in the skillet, as soon as the butter has melted, add batter to the pan.
Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 15-20 minutes.
Lower oven temperature to 150°C and bake five minutes longer. It will deflate as soon as it’s removed from the oven.
Dust pancake generously with powdered sugar and top with 2-3 scoops of vanilla ice cream. Serve with blueberry compote.

For the blueberry compote: Combine the blueberries, sugar, 2 tablespoons of the lemon juice and zest in a saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes.

Chocolate Chip Cupcakes with Peanut Butter Frosting

Posted on January 3, 2016 by missamateurchef

Happy New Year everyone!! How has 2015 treated you? The start of a new year is always exciting, it is the perfect opportunity to wipe away everything from your slate and start clean. This year, instead of setting up long list of resolutions to be met, I have only one task in mind – be true to myself. Yes, we hear this phrase over and over again; it’s so overused that sometimes it loses its meaning. But admit it, there are times we do certain things, act or dress in certain ways, just because we want to be accepted. Ask yourself, are you staying with your boring job just because it makes a lot of money? Do you go to that party because everyone else does? Are you stuck in this stagnant relationship because you are afraid to be alone? Remember, there are too many wonderful things in this world that you could be doing instead- things that make you happy, things that make you come alive.

Be a beautiful cupcake in a world full of muffins!!

( Or be a fruitloop in a world full of cheerios for a healthier version =P )

Ingredients (yields 10 cupcakes):

Frosting

1 cup creamy peanut butter
1/2 cup butter, softened
2 cups confectioners’ sugar
Milk as needed

Muffins

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 tablespoons white sugar
2 tablespoons brown sugar

Directions:

Frosting

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
Gradually mix in the sugar, and add in milk one tablespoon at a time when it starts to get thick.
Beat for at least 3 minutes until the frosting is fluffy and thick.

Muffins

Preheat oven to 200 degrees C.
Line muffin cups with baking cups.
In a mixing bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well.
In a large mixing bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened.
Fill baking cups 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely before piping the frosting.