Author Archive

Mint Watermelon Berry Fruit Salad: Turning a Fruit Bowl Into a Salad

Monday, September 1st, 2014

From our food contributor, Shaina Olmanson.

Mint Watermelon Berry Fruit Salad via MomAdvice.com
Summer is coming to a close. Once the kids go back it’s basically already over, but there are still warm weekends that you can make the most of before the wind turns cold and the produce stops flowing. It’s actually right now in this early September air that my farmer’s market seems to be bursting at the seams with tables overflowing and after months of waiting, there are watermelons for the taking.

There’s something about a watermelon grown locally that just sings more than any supermarket watermelon (that I’ve been enjoying liberally all summer long, mind you). We usually get our best watermelon of the season right at the end of summer, a bright flag-waving send off as we head into the colder months. It’s only right to dress it up then.

I’m the first to admit that I have a love-hate relationship with my melon baller. The waste is what gets me. There’s all this juice that seems to collect as you’re balling, and then the bits in between the balls are just byproduct – okay, so I just snack on all the little bits, and I’d do the same if I were slicing it.

Still, it’s a kitchen tool I don’t often use. I pulled it out recently to make a fruit salad for my daughter’s swim team (high school sports do so many meal functions), and everyone was excited about the end result, but none more so than my 6-year-old, who told me it was like “eating a bouncy ball made of watermelon” that was “so, so tasty.” That, folks, right there is how you win your mommy over.

Mint Watermelon Berry Fruit Salad via MomAdvice.com
This fruit salad gets a minty punch from reduced watermelon juice, and an extra special crunch from a few chia seeds sprinkled on at the end.

Mint Watermelon Berry Fruit Salad
Recipe type: salad
Serves: 10
 
Ingredients
  • 1 watermelon
  • 4 cups strawberries or other summer berries
  • 2 cups blueberries
  • ¼ cup mint
  • 2 tablespoons honey
  • ¼ cup chia seeds
Instructions
  1. Cut the watermelon in half and, using a melon baller, scoop the watermelon into balls. Collect the formed balls in a bowl, and pour off the excess juice that collects in the watermelon into another bowl or pot to use for later.
  2. Slice the strawberries, rinse the blueberries, and combine with the watermelon balls.
  3. Julienne the mint, setting aside 1 tablespoon for garnish, and combine with 3 cups of the reserved watermelon juice and the honey in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat slightly and cook, stirring frequently, until the liquid has reduced by half. Once the liquid has reduced, strain the mint pieces, remove from heat and chill.
  4. Pour the watermelon-mint syrup over the fruit. Sprinkle the chia seeds on, toss to combine, and serve cold.

 

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Caprese Pasta Salad

Monday, August 4th, 2014

From our food contributor, Shaina Olmanson.

Caprese Pasta Salad #recipe via MomAdvice.com
Some evening meals require simplicity. They are the evenings when I’ve stood in my kitchen, sans air conditioning, feeling the heat condense on my skin as I look in the cupboards and attempted to choose a heat-less meal twice already that day.

They are evenings when the day has been one obstacle to climb after another. It’s when each child has separately skinned their knee on the driveway in four isolated incidents, each involving band-aids. It’s for days when even the excitement of a long-awaited package arrival ends in disappointment as it is opened to reveal a wrong item and a note indicating an “upgrade.”

This meal isn’t flashy. It’s honest and good. It’s your basic caprese salad, the one with the thick slices of summer tomatoes and too white mozzarella, full leaves of sweet basil, and a healthy drizzle of olive oil and balsamic – a summer essential. It’s that salad with a few extras. Pasta and green onions are invited, and if it’s a meal on its own, add a bit of protein in the way of beans or leftover chicken, shredded and tossed directly into the mix. It’s served in one bowl with one spoon, and it can be eaten on the patio or on a picnic blanket with slices of watermelon and a jug of iced tea. It can be tucked into a thermos and carried along to school or camp or off to the beach.

Caprese Pasta Salad #recipe via MomAdvice.com
In my repertoire of summer meals, I tend to rely on salads more than anything. This year’s has been an ode to simple pasta salads and a leafy salad with a hearty helping of quinoa dumped in for good measure. They’re simple, but they’re pulled together enough to be carried to a neighborhood barbecue or a family gathering where they’ll disappear on the buffet table in short order. You won’t regret doubling the recipe here.

Tomorrow, when you climb out of bed and feel the breeze coming through the open window, the world will feel new. And there will be leftover salad in the refrigerator for lunch.

Caprese Pasta Salad #recipe via MomAdvice.com

Caprese Pasta Salad
Author: 
Recipe type: Pasta Salad
Serves: 8
 
Ingredients
  • 8 ounces small pasta (in shape of your choice)
  • 2 teaspoons kosher salt
  • 1 cup fresh basil (packed tightly)
  • 2 cups grape tomatoes, halved
  • 2 cups fresh mozzarella pearls
  • 2 green onions, diced
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ⅓ cup extra virgin olive oil
  • Add-ins: shredded chicken, chickpeas, white beans, grilled peaches
Instructions
  1. Cook the pasta according to the box directions with the kosher salt in the water. Drain, rinse with cold water, place it in a large bowl, and chill.
  2. Make a chiffonade of basil by stacking the basil leaves on top of one another, rolling tightly, and slicing very thin strips.
  3. Once the pasta is chilled, add the grape tomato halves, the mozzarella pearls, green onions, and the basil to the bowl.
  4. In a separate bowl, combine the balsamic vinegar, Dijon, and the sea salt. Whisk in the olive oil. Pour the dressing over the pasta and toss to coat evenly. Stir in any additional add-ins to make this a meal on its own or serve as is.

 

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Watermelon Coconut Lime Ice Smoothies

Monday, July 7th, 2014

From our food contributor, Shaina Olmanson.

This watermelon ice smoothie is thick, smooth, and refreshing. With its coconut water and a touch of lime, it’s reminiscent of Slurpees and Icees, except all natural at home.

Watermelon Coconut Lime Smoothies #recipe via momadvice.com

I sat down back in May, an oversized paper calendar in front of me and five or six Sharpies at the ready. Neatly I wrote down the activities for each day through the summer, color-coding by child, so I knew when each one needed to be where at what time. It seemed like a worthwhile task to clear my Type-A brain from the clutter of keeping all the information piled together in one place. At the end of the August page I even filled in school orientation nights that we’d already received reminders for, lest we forget summer’s length and imagine it stretching on forever.

I sat back and admired my handiwork. There were the camps and the sports practices outline in a rainbow of color. Family activities were marked in black. I flipped back to June and rather than feeling better, I instead felt the dread of too much to do all summer long.

No one ever prepared me for the reality that comes with having children out of diapers. It’s this idea that they are now little people with lives and activities and interests of their own. Try as I might to keep our lives simple and our summers as low-stress and relaxing as possible, what ends up happening when you are outnumbered four to one is that activities get spread and spaced out.

Watermelon Coconut Lime Smoothies #recipe via momadvice.com

A month in and several deep breaths later I can tell you the secrets to surviving summer.

Take it one day at a time. Say yes (to beach days and trips to the park) as often as you say no. Forget about scrubbing your floor (bare feet and clean floors do not go together). Serve plenty of on-the-go snacks that keep you cool, hydrated, and are just plain fun to drink.

These watermelon smoothies are just what summer ordered with their hint of coconut and bit of lime. Whether you’re carting one kid to soccer while picking another up from baseball or just relaxing in the backyard, they are the refreshing, invigorating, and full of summer flavor.

Watermelon Coconut Lime Smoothies #recipe via momadvice.com

I’ve taken to freezing the leftover watermelon in batches, whenever there’s a bit leftover. I scoop the last cup or so into a container, covering it and pretending all is well. Rather than ending in the compost pile at the end of a meal, these leftover chunks become an intensely hydrating snack that boasts vitamin C and antioxidants. It’s just what the summer heat ordered.

Watermelon Coconut Lime Ice Smoothies
Author: 
Recipe type: Drinks
Serves: 4
 
Ingredients
  • 2 tablespoons lime juice
  • 1 tablespoon honey*
  • 4 cups cubed watermelon, frozen
  • 1½ cups coconut water
Instructions
  1. In a small cup, mix together the lime juice and honey until the honey dissolves.
  2. In a blender, add the frozen watermelon chunks, coconut water, and the lime and honey mixture. Pulse until the mixture moves freely in the blender. Blend on high until smooth.
Notes
*More honey can be used to adjust sweetness for your personal taste and to account for ripeness of the watermelon.

**For a fun frozen cocktail, add in 1.5 fl oz of vodka to 6 ounces of smoothie. I used Prairie Organic Cucumber Vodka.

 

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Raspberry White Chocolate Sorbet

Tuesday, June 24th, 2014

From our food contributor, Shaina Olmanson.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

Every summer I feel as though I time my family activities by the season of berries that’s ripe for the pickin’. There are trips to the strawberry fields, where our knees become encrusted with the straw that is used to mulch between the rows. There are blueberry picking adventures, the sun beating down on us as we pull handfuls of bulbous berries into small buckets.

The raspberries, though, they happen in our own backyard. The far corner in the back of the yard is devoted to the thorny canes, poking up and often trying to run into other parts of the yard. They start the spring off looking like nothing more than bare twigs, and by June they’re full of leaves and flowers and then bright red berries.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

We pick bowl fulls for breakfast, adding a few to our morning yogurt, stirring them into our oatmeal. We drop them into sparkling juices to toast special occasions. My kids, barefoot and still dripping from the pool, hover over the prickly branches, sacrificing themselves for a few of the tart treats. But when the summer sun is hot and unforgiving, the best way to enjoy them is to gather up as many as you can and blend them into a cold, sweet cup of summer.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com Recipe Notes:

I love raspberry and white chocolate together, and while you can use any white chocolate you desire, a good quality one will definitely go father here. It’s worth it for the small amount you use. I used a Lindt Lindor Truffle Bar, which has a firm white chocolate outside and a softer, as the name suggests, truffled center, and I love that it doesn’t get too hard when frozen.

Yes, I realize this has an ice cream maker in the recipe. If you don’t have one, sorbet is a hard thing to master. The ice cream maker helps it freeze evenly and quickly, which gives you that smooth texture that you think of when you think sorbet. However, if you don’t have one, don’t despair. Put the mix in a zip-top bag, and massage the bag every half hour or so in the freezer. This will help it to freeze evenly, and you’ll get a delicious frozen treat.

The vodka helps the mix from freezing solid. If you are opposed to any alcohol in your sorbet, try adding a tablespoon of honey or golden syrup instead.

Raspberry White Chocolate Sorbet
Author: 
Recipe type: Dessert
Serves: 6
 
Ingredients
  • 2 cups water
  • 1½ cups sugar
  • 6 cups frozen raspberries
  • 1 teaspoon vanilla extract
  • 2 teaspoons vodka
  • 1 cup white chocolate, chopped
Instructions
  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.

 

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Strawberry Swirl Cheesecake Bars

Monday, May 5th, 2014

From our food contributor, Shaina Olmanson.

Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com
Strawberry season where I live comes late. We wait until June, patiently watching as the tufts of green leaves poke through the dirt and then expand. Little white flowers with soft petals and fuzzy yellow centers come next, singing in the May breeze.

When the berries finally arrive there is a fevered rush to fill as many flats as possible with sun-warmed berries. I enlist my kids as field workers, promising them they can eat the literal fruits of their labor. We spend early mornings on our knees between the rows of fragrant plants, lifting leaves to find the glistening reward beneath.

As we carry our prizes home, I make lists of all the things to do with them. I clean and freeze as many as possible for use in smoothies. I make a few jars of jam to get us through the next year. Sometimes I make a few varieties, combining spring berry and rhubarb or vanilla beans before tucking them away on a shelf. I stuff several heaping cups of berries in between pastry crust and freeze those, too, to be pulled out after the berries are long gone. Plenty are eaten straight from the flat, still warm from being on the plant in the sun. Still others get made into sauce or baked into doughnuts or stirred into muffin mix.
Strawberry Swirl Cheesecake Bar #recipe via MomAdvice.com

Before I know it, strawberry season has come and gone, and I am left waiting for it to appear again. The fleeting weeks in June that always signaled the true beginning of my Midwestern summer.

Cheesecake is a family favorite, requested for birthdays and family gatherings. Here it gets a bit of swirl treatment over the top and is baked into bars. Cheesecake bars are great for swirling strawberries because the low profile means more berry-to-cheese ratios without having to add it directly to the center, and this dessert that usually requires a fork becomes finger food at backyard barbecues.

Strawberry Swirl Cheesecake Bars
Author: 
Recipe type: Dessert
Serves: 20
 
Ingredients
For the crust:
  • 3 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 stick butter, melted
For the cheesecake:
  • 4 8-ounce packages cream cheese, softened
  • 1⅔ cups sugar
  • ¼ cup arrowroot
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ½ cup cream
For the strawberry swirl:
  • 2 cups sliced strawberries
  • ¼ cup sugar
  • 2 tablespoons water
Instructions
  1. Preheat your oven to 350ºF.
  2. In a medium bowl, mix together the graham cracker crumbs and the granulated sugar. Add in the melted butter and stir to combine until all the crumbs are coated and moist.
  3. Pour the crumbs into a 9x13" cake pan. Using your hand or the bottom of a flat-bottomed glass, press the crumbs tightly into the pan to cover the bottom evenly.
  4. In a stand mixer fitted with a paddle attachment, mix the cream cheese until smooth. Beat in the sugar and arrowroot powder until thick and creamy. Then add the vanilla and eggs, beating after each egg until incorporated. Stir in the cream.
  5. Pour the mix into the crust and use a spatula to spread it evenly.
  6. In a medium saucepan, mix together the strawberries, sugar, and water. Simmer over medium-high heat until thick and syrupy. Using an immersion blender, blend until smooth. Spoon tablespoons of strawberry syrup over the cheesecake topping. Using a long skewer or a thin knife, run it through the cake to create swirls. You can make a pattern or swirl it randomly.
  7. Place a baking pan with 2 cups of water in the oven under the cheesecake to create steam. Bake for 55 minutes or until cooked through but still slightly wobbly. Turn the oven off, prop the door open, and allow it to cool slowly.
  8. Transfer the cooled cheesecake from the oven to the refrigerator. Refrigerate for at least 4 hours before serving.

 

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Thai Coconut Chicken Curry

Monday, April 7th, 2014

From our food contributor, Shaina Olmanson.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Thinking fast on your feet is one of those skills no one ever tells you you’ll need as a mom. I often feel like there should have been a prerequisite before choosing to have kids, a mini boot camp that presented you with harrowing situations and tight time limits for figuring out the solution. Where were those life skills taught?

More often than not, when I reach the 5 o’clock hour I’m in a mad rush to throw something together before whatever activities the evening holds. I have four kids emptying their backpacks on my dining room table as I stare into the refrigerator, and as I’m stress-searching the contents of crisper drawer and the inner door, one of them is bound to ask for homework help. Why didn’t I remember to take the meat out of the freezer?

It is in these parenting moments where I feel utterly defeated by life that I find the greatest opportunities to defeat it instead. This meal is one of those that lends itself to last-minute meals. I try to keep ingredients for it on hand, ready at a moment’s notice, along with a Greek seasoning blend and taco seasoning and cans of beans in the pantry (which isn’t really a “pantry” as much as basement shelves and a cupboard in the garage at my house). They’re the things I turn to when everything is falling apart, when I’ve dropped every ball there was to juggle. The thing they have in common: quick cooking times.

Cutting the chicken thin helps it cook faster. If you only have chicken in the freezer, thaw it partially and then cut it. It’s wonderfully easy to slice thinly when there’s still a bit of frozen resistance. The vegetables are interchangeable, for the most part. Use what you have on hand. Zucchini and mushrooms can be great in this curry, too.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Let’s talk rice. I’m not going to judge the type of rice you use here, whether you’re a boil-in-the-bag home, a minute-rice family, you rely on those microwaveable pouches and trays, you are a diehard stovetop rice cooker, or you – like me – are devoted to your rice cooker. For me, I find that the best way to cut down on rice cooking time is simply to make exactly the amount you need. My rice cooker takes far longer to cook six cups of rice (I like leftovers) than it does to cook two. Similarly, if you are making it on the stove, bringing several cups of water to a boil is going to take more time than if you only make what you’ll be eating.

Thai Coconut Chicken Curry
Author: 
Recipe type: Main Dish
Cuisine: Thai
Serves: 4-5
 
Ingredients
  • 2 tablespoons oil
  • 2 chicken breasts, cut into thin slices
  • 2 tablespoons Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 daikon, julienned (see notes for substitutions)
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 can (15 ounces) coconut milk
  • 4 green onions, diced
  • 3 tablespoons fresh cilantro
  • 4 cups cooked rice
Instructions
  1. In a wok or large saucepan, heat the oil over medium-high heat. Add in the chicken and cook until white on all sides. Stir in the curry paste. Add the red bell peppers and the daikon and saute for 3 minutes.
  2. Stir in the brown sugar, fish sauce, and coconut milk. Bring just to a boil, then lower the heat and simmer for 5-7 minutes.
  3. Sprinkle green onions and cilantro over the top just before serving. Serve over rice.
Notes
You can substitute bamboo shoots, bean sprouts, or another vegetable for the daikon.

 

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Nearly Classic Shrimp and Grits Recipe

Monday, March 3rd, 2014

From our food contributor, Shaina Olmanson.

Classic Shrimp and Grits #recipe via MomAdvice.com
I feel under qualified to be talking about grits. Coming from the Midwest, grits are not exactly an everyday food. In fact, an upbringing and solidified love for farina and creamed wheat cereals is what led me to believe I would love a bowl of grits equally, and so when the opportunity arose to order them on a road trip well into my teen years, I did just that.

I’ll leave it at this: Truck stop grits are not the type you fall in love with. Still, there was something to that bowl of white and creamy food with a big pat of butter melting on top. I was not to be thrown off course in my desire to adopt grits as my new “it” food. It had all the same promises as my breakfast favorites, but with expanded possibilities for my palate. At the top of the savory list: shrimp and grits.

Creamy, cheesy grits get topped with vibrant shrimp and crisp green onions. What’s not to love about this? The idea of adding butter and cheddar and plump shellfish to a bowl of warm comfort food seemed to me like a decision that was already made in the affirmative. So I set out to learn as much as I could about grits.
Classic Shrimp and Grits #recipe via MomAdvice.com
The first issue was obtaining them. Outside of the generic “quick-cooking grits” on the market shelf, there weren’t many options at first in the urban Midwestern area I lived in. I finally settled on making grits with white cornmeal to begin my experiments and then ordering online. Traditional grits are made from hominy, alkali-treated corn, and were stone ground in a rough, coarse texture. You’ll find both white corn and hominy when looking, so determine which you want to go for.

Once you have the grits in hand (or nearly grits), the rest of the preparation is satisfyingly simple, and the payoff is pure comfort food. It’s the kind of meal that leaves you satisfied at the end, the type of dish that begs to be made again and again.

Nearly Classic Shrimp and Grits
Author: 
Recipe type: main dish
Cuisine: southern
Serves: 4
 
Ingredients
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup stone ground white grits
  • 2 tablespoons butter
  • 1 cup shredded white cheddar cheese (I used Kerrygold Dubliner)
  • 3 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined with tails removed (if desired)
  • ½ cup chopped scallions
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
Instructions
  1. Bring the water and salt to a boil in a large saucepan. Slowly whisk in the grits. When all the grits have been added, reduce the heat to low and simmer, stirring frequently, for 25 minutes. Keep the butter and cheddar cheese ready off to the side.
  2. While the grits are cooking, in a large skillet cook the bacon until crisp. Remove the bacon pieces, leaving the grease in the pan and add in the garlic and the shrimp. Cook the shrimp over medium heat just until pink.
  3. Add in the scallions, parsley, and the lemon juice. Cook for 3 minutes to combine the flavors and then remove from the heat and stir in the bacon pieces.
  4. Stir in the butter and shredded cheese at the end of the cooking time for the grits. Immediately spoon into a bowl and top with shrimp and bacon to serve.

 

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Coconut Lime Raised Doughnut Recipe

Monday, February 3rd, 2014

From our food contributor, Shaina Olmanson.

Can I say that you are in for one of the biggest treats ever? Shaina, from Food For My Family, is one of my foodie idols and I cannot believe she is going to be sharing her voice here on MomAdvice as a regular contributor! Her photos are always a delight for the eyes and her whole foods philosophy on a budget is just why I selected her to share with you.  

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

I can count on one hand the number of times we’ve gone out for doughnuts in any given year. It’s a once-in-a-while treat, a special outing. There’s something about walking into a doughnut shop, the bell on the door tinkling after you. In a case behind the glass you find soft fried dough rolled in sugar crystals or glazed with a sparkling gleam, the warm air carried under your nose with the distinct softness of melting sugar and browning dough.

Doughnuts are winter foods, best consumed when frosty air is blowing outside. A doughnut and a cup of coffee or cocoa somehow makes the world feel warmer, the walls lean in a bit tighter to hug you in the center of this pocket of comfort you’ve created.

It was this idea, this contentedness that I chased on a day off school with my kids. Doughnuts are all about waiting and patience, but the payoff at the end is worth every second it takes to get there.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

We gathered in the kitchen, all arms and hands and bodies huddled around the mixer, each measuring and dumping one ingredient after another to form the dough, soft and supple. In our hands we worked it before tucking it away as they went to play. Soon it was time for the shaping, and with a special cutter in hand, they each formed the rings and placed them on a baking sheet so we could again wait as they puffed in their warmed-oven home.

When the time came, in a bit of oil we fried each one to a golden perfection, our home instantly mirroring that doughnut shop smell. Small fingers ran through sugar as doughnut holes were rolled until coated. We stirred together glazes and dipped them in before sprinkling them with all manner of pantry goodies, licking the drips from fingertips.

Tips for doughnuts with your kids:

  • Have them measure and mix.
  • Teach little arms how to knead.
  • Rolling balls and cutting doughnuts is a fun and exciting job.
  • Leave the frying to the big kids and the adults.
  • Decorating is definitely a kid-approved job.
  • Eating is a family affair.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

These doughnuts are dipped in a lime-kissed glaze and covered in crisp coconut flakes. You can simply roll slightly cooled doughnuts in granulated sugar for a more classic take, or you could get fancy and make filled doughnuts and long johns with this same dough recipe.

Coconut Lime Raised Doughnut Recipe
Author: 
Recipe type: breakfast, dessert
Serves: 10
 
Raised doughnuts with a lime-kissed glaze, sprinkled with coconut flakes.
Ingredients
  • 5 tablespoons water
  • ⅓ cup buttermilk, room temperature
  • 1 egg, room temperature
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose or einkorn flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2¼ teaspoons yeast
  • 16 ounces organic palm oil or other oil for frying
  • 1 cup powdered sugar
  • 2-3 teaspoons lime juice
  • ½ cup unsweetened coconut flakes
Instructions
  1. In a large bowl or the bowl of a stand mixer, combine the water, buttermilk, egg, melted butter, and the vanilla. Beat until well mixed.
  2. Add in the flour, sugar, salt, and yeast, and mix with your hands or using a dough hook on the stand mixer until a soft dough forms. Remove the dough from the bowl and knead 10 - 11 times for the dough to come together.
  3. Return the dough in the bowl and cover with a towel or piece of plastic wrap. Place the bowl in a warm place to rise until the dough is doubled. Cut 20 or so 4-5" squares of parchment paper while you wait.
  4. Once the dough has doubled, remove it from the bowl and roll it to about 1½" thick. Cut 3-4" rings from the dough. Place each ring on a small square of parchment. Place the dough rings on baking sheets and cover loosely. Place doughnuts holes 3-4 on each piece of parchment.
  5. Once all the doughnuts have been cut and covered, let them rise for at least one hour until they have puffed considerably.
  6. In a high-sided, heavy-bottomed pan heat the oil to 350º F. Once the oil is hot, add in the doughnuts, about four at a time. Fry for 2-3 minutes per side, until golden brown.
  7. Remove the doughnuts to a baking rack to drain and cool slightly.
  8. In a shallow bowl, mix together the powdered sugar and the lime juice, starting with 2 teaspoons until a thick but still fluid consistency is reached. Dip the top of each doughnut into the glaze. Immediately sprinkle with coconut flakes and allow to set.

Coconut Lime Raised Doughnut #recipe via MomAdvice.com

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