Vanilla Glazed Donuts

It's amazing how your eating habits change when you're pregnant. At least, I'm amazed at my reversion back to my 14-17 year old tastes. I was reading somewhere that a lot of women seek out food that remind them of their childhood, which would totally explain why I've had macaroni and cheese every Sunday for lunch for the past month. Today, I even threw hot dogs (albeit organic ones made with ecologically responsibly raised beef) in.

Between my morning cravings for fruit (I went through 3 grapefruit yesterday) and my dinner time cravings for something that includes Frank's Red Hot Sauce (pregnant women must keep them in business), I've found what I'm making in the kitchen to all be the less than healthy stuff.

It's weird putting on this much weight but not having that much of it go to my hips (although, I noted a double chin in action today... commence the high pitch whine now). I'm scared that, as I reached the halfway mark on Friday that July is going to come around and that I'll have put on way more than I ought to have.

Of course, that doesn't stop me from making desserts. Nor does that stop me from eating them.

Yes, they're donuts.

Yes, they're vanilla glazed.

Yes, they're delicious.

And yes, I started making them at 8 pm one night because I HAD to have them.

But, BUT (and I say this before you roll your eyes and start passing judgment), they're

a) baked

and

b) contain 1 tbsp of butter divided between 12 donuts.

So there. Not (as) terrible for me.

At least they wouldn't be if I hadn't already eaten 2 today. I can't even promise you that there's an end in sight.

Click here for the recipe. I suggest using more than a pinch of nutmeg, and adding a teaspoon of vanilla to the dough when you're mixing in the egg. I'm planning on attempting a chocolate mint version of these over March Break (next week! wheee!).

Also on the March Break to make list: Meyer Lemon and Rose Marmalade and about a million DIY things for our guest room/eventual baby room. Who wants to bet I get none of that accomplished?

Baked Sweet Potato Fries

Love 'em? Me too. Nothing beats a crispy sweet potato fry. The problem with so many recipes is, because of the natural sugars inside that delicious spud, the outside burns before the potato cooks through.

Soggy sweet potato fries? Not lovable. Oh sure, I'll still eat them. But they don't make me jump for joy.

You could deep fry them. It's delicious, but certainly not as healthy.

So, you can imagine my joy when I pulled out these crunchy little babies:

Crispy, but not burned on the outside. Fluffy in the middle. My work here is done.


Baked Sweet Potato Fries

(based on an Alton Brown recipe from Food & Whine)

Ingredients

1 large sweet potato, peeled
1 egg white, lightly beaten
1 tbsp all purpose flour (approx)
1 tbsp canola oil
 seasonings: sea salt, curry powder, smoked paprika... the choice is really up to you.


Directions

1. Preheat oven to 425º.

2. Cut the sweet potato into equally sized widths (I did about 3/8th of an inch square). If you have a mandoline, this is a great time to pull it out as it will allow you to cut the potato evenly.

3. Place the sweet potatoes in a large bowl. Toss with egg white, then sprinkle with flour and toss again. You can add a little more flour if the mixture looks too runny, but try to avoid that if you can. Sprinkle with seasonings and toss a third time.

4. Drizzle a parchment lined baking sheet (or two) with oil, and place potatoes on sheet(s). Bake in the oven for about 25 minutes, flipping half way through. If using more than one sheet, bake at the top and lower thirds of the oven, rotating halfway through when you flip the sweet potatoes over.

Baked Oats Brulée

Like many people, I'm a huge fan of crème brulée. What's not to love about luxurious amounts of whipping cream, eggs and burnt sugar? Back when I was a moderator over on the Knot's Food and Cakes board, we often talked about gluten-free cake alternatives for brides and grooms, and crème brulée was a really popular choice.

I mean, come on, replacing the cutting of the cake with the cracking of the brulée? Pure genius, in my opinion.

So, when breakfast rolled around today, and I was fixated with dessert possibilities (it's been a rough week at work - stress makes me crave sugar), I decided to throw the two ideas together. Why not do baked oats and top them with a burnt sugar crust?

There were no good reasons to avoid this.

Bacon is always an appropriate accompaniment.

The taste and texture of this dish reminds me of bread pudding - except this is way heartier and healthier for you.

Baked Oats Brulée

Ingredients

2 cups soy or cow's milk
1 tsp vanilla extract
½ tsp almond extract
1 cup rolled oats (not instant)
2 dried peach halves, finely chopped
¼ cup dried tart cherries, chopped
1 tbsp maple syrup or honey
½ - 1 tbsp butter (optional)
2 tbsp brown sugar (approx)

Directions

1. Preheat oven to 375º. Spray a 9"x5" loaf pan with cooking spray and set aside.

2. Bring milk to a boil. Stir in vanilla and almond extracts and oats. Cook for 1 minute. Remove from heat and stir in dried fruit and maple syrup. Pour into prepared pan and bake for 15-20 minutes, or until mixture is puffed slightly and all liquid has been absorbed.

3. If using, dot butter over top of oats. Sprinkle evenly with brown sugar and then place under the broiler for 3-5 minutes, watching carefully, or until sugar has caramelized. Alternatively, break out the blow torch and fire the top as you would crème brulée.

Serves 4 with all those fantastic breakfast items, like coffee, mimosas, fresh fruit and bacon. These oats basically slice up too!