Fun-Sized Vanilla Sugar Doughnuts

Two weeks ago we escaped to the land of country music, southern hospitality, and...the NRA Convention. But we didn't find out about that last one until we read in the paper that there would be 70,000+ extra bodies in the city at the same time as we were. That's right, we were in Nashville. And I never thought I would enjoy 80 degree weather so much.  I was basking in the warmth of a Southern sun, sweating from the humidity, sneezing because of blasted allergies that never give me peace, and loving every second of it. It's shocking what a torturous winter will do to a person who typically detests hot, humid weather. Truly amazing.

We went down to spend Easter with The Grands and of course, while I was there, I had to see my Nashvillian bestie, Hailey. This go-round, after collecting some supplies from Trader Joe's, we decided to venture into the kitchen and make something sweet: vanilla sugar doughnuts.

MAN, do I love doughnuts. Not many other things can lift my spirits if I'm having a bad morning like a well-made doughnut. I love them so much that I even splurged once on a special Nordic doughnut pan that can't be used for anything else (I hardly ever buy new bakeware unless it can be used multiple ways). But as much as I love doughnuts of all kinds, up until last week, I'd only made loads and loads of baked ones. Frying doughnuts was an entirely different adventure, and I'm glad Hails was by my side to experience it.

There were so many things I had to learn about doughnut-making. For instance, the name of the game is "patience." We needed a LOT of it. Doughnut dough is very special, and needs much rest in order to become beautiful, and also achieve its full potential. It's like a little baby that must always be warm, cool, and covered. It took forever. We were constantly peeking under the dish towel, then going "IS IT RISING? IT IS. IT IS RISING BECAUSE IT WAS AN INCH SHORTER BEFORE." But a good baker must have patience if said baker wants doughnuts. So we waited. And waited. And peeked under dish towels. And waited.

FINALLY, after literal hours, it was time to ever-so-gently roll out our dough, cut it, and then send circles of it swimming into the 350 degree F oil. I'm glad that Hailey and I both had our reservations about that super hot oil; that way, when I screamed each time in preparation for splash-back, I had someone to scream with me. She's a good friend.

In the end, we walked away from Hailey's beautiful kitchen with two bags' worth  of fun-sized vanilla sugar doughnuts, and plans to bake something new, ambitious, and exciting the next time I'm in town.  In the meantime, I'm going into recipe-testing mode to come up with some real winners for you.

P.S. Not only is Hailey beautiful and talented, she's also a wonderful potter! Check out her etsy page, Clay Off 8th! Word on the street is she's got a housewares line in the works!!

Party Trick: Horseradish-Super Sharp Cheddar Cheese Ball

The weekend is here, and I'm sure you've got several happening shindigs to grace with your presence. If there is one thing I know for absolute certain, it's to never, EVER come to a party empty-handed. There's always something to bring. Your host or hostess will definitely appreciate it, and you'll totally win extra points. It shows that you appreciate both the invitation, and the people who've invited you into their home. And it doesn't always have to be food. Bring wine, bring flowers, bring napkins, BRING ICE. Bring something useful, and your host will never forget it. There has never been such thing as too many party supplies. Sooner or later, everything gets used. Boy do I love a good party. I don't go to nearly enough of them, and I hardly get invited to fancy dress get-togethers, so when I do, I try to go all out. But when thinking of the perfect arrival gift to my Nashvillian bestie Hailey's house, I had a few things that I needed to consider: One, I'd be in my grandparents' kitchen which meant a limited amount of kitchen tools and appliances, and two, a limited amount of refrigerator real estate. (My Grandmothers are seasoned veterans in the kitchen and there is always something to eat.) Then it hit me: a cheese ball. I'd recently been introduced to the, and best of all, it checked off three very important things on my dish to pass checklist: It took me about 45 minutes to make this cheese ball, and most of that time can be shaved down if you have a food processor. I didn't, so I had to use my trusty pastry blender (a well-deserved Christmas gift to myself. I've got happier wrists now). Your cheesy mix must rest for two hours snugly wrapped in cling wrap, having been delicately shaped into a sphere. Six to eight minutes of your resting time should be spent roasting your walnuts and pecans. The rest of the time it takes to make your cocktail party masterpiece can be used to...paint your nails, pick out a killer outfit, or, in my case, bug your grandmother incessantly to break out the family pictures so that you can pretend to reminisce about an era that you took no part in. And once the two hours are up (though I actually left it in the fridge for four hours or so), just give your walnuts and pecans a rough chop, carefully roll your cheese ball around, and wrap it back up in cling film if you plan on transporting it. Et voila! Your totally easy, yet utterly sophisticated party snack is ready for its closeup. And don't you dare forget the fancy crackers that go along with it! You're sure to amaze, and make some new friends in the process. Who knew a ball of cheese could be such a conversation starter? I ain't mad at it.   Horseradish-Sharp Cheddar Cheese Ball 

• 8 oz cream cheese at room temperature
• 8 oz grated super sharp cheddar cheese (about 2 cups)
• 2 tablespoons horseradish sauce
• Kosher Salt
• Black Pepper
• 1 cup walnuts
• 1/2 cup pecans

Blend cream cheese, cheddar, and horseradish using a food processor or pastry blender until smooth, then season with salt and pepper to taste.

Place cheese mixture on a piece of cling wrap, then use cling wrap to shape mixture into a ball. Chill until firm for at least two hours.

While the newly formed ball is chilling,  preheat oven to 350 degrees F, and place your walnuts and pecans on a baking sheet lined with a piece of parchment paper. Bake for 6-8 minutes, tossing occasionally. Keep them in the oven until they've darkened a bit, and give off a fragrant aroma. Let cool, then give them a rough chop.

Thirty minutes before serving, roll your ball in the roughly chopped walnut and pecan mixture, and enjoy.

Source: Adapted slightly from Bon Appetit

Party on.

Dark Chocolate Peppermint Sandwich Cookies

I'm generally not one to seek out peppermint flavored things. I don't know what it is about that essential oil that just turns me off. And despite the fact that it's often associated with the color red (which is positively my favorite color), there are very few scenarios that involve me going anywhere near the stuff. Eating one of these soft, chewy, dark choclatey cookies is one of those scenarios.

Making these cookies for my Nashvilian bestie, Hailey, was a real treat. Number one, it gave me an excuse to eat dark chocolate cookie dough first thing in the morning (a baker must always stay tasting, right?) But it introduced me to the world of the sandwich cookie. Long an admirer of the homemade Oreo and the ice cream sandwiches made with both homemade ice cream and delicious chocolate chip cookies, I hadn't yet found myself with the opportunity to make any in my kitchen. But when Hails told me that her favorite combination was peppermint and chocolate, and having stumbled upon this recipe a few days earlier and immediately adding it to my overflowing "Recipes" folder, I decided these cookies were up next to bat.

Not only was the active preparation time pretty short (probably an hour tops; the delicate dough must rest for at least two hours, though I rested it overnight), but it was pretty simple as well. And while I maybe didn't listen to the directions all the way when it said to only put a little peppermint buttercream in the center to avoid overflow (my brain couldn't handle so much empty space, and the frosting overflowed anyway), things still turned out for the best. A little extra peppermint buttercream never hurt anyone anyway. And did I mention that after a little time in the fridge to let the buttercream set that these taste almost EXACTLY like chilled, Girl Scout caliber thin mints? It was actually the best discovery of the week.

I know what you're thinking: Peppermint is really more of a holiday flavor, and the holidays are long gone, my friend! Well, I'd like to respectfully disagree. Unless the Peppermint Police, who dispatch from Holiday Headquarters, come banging on my door ordering me to halt operations immediately, I say these dark chocolate and peppermint treasures are fair game ALL YEAR ROUND.

What You'll Need:

1/2 cup unsalted butter, softened 3/4 cup sugar 1 large egg 1 large egg yolk 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1/2 cup dark cocoa powder 1 tablespoon ground espresso beans (optional) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

For the buttercream: 6 tablespoons unsalted butter, softened 1/2 to 1 teaspoon peppermint extract 2 cups powdered sugar 2 to 4 tablespoons milk

Find this recipe on The Kitchn!