All About the Donuts: Local Donut Shop Review – Donut Pub in NYC

Donut Pub

New York, New York

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203 W 14th St (At 7th Ave) New York, NY 10011

(212) 929-0126

donutpub.com

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What I tried:

Canoli cronut & french krueller & 3 glazed donut holes

~$

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What to expect:

They are open 24/7 so usually they have donuts all day. They carried all their advertised flavors. It was a larger space with old dining style seating (plenty of it too). the french krueller was heavy and oily and after one bite I was done. The donut holes were standard and delicious.

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My favorite:

Croissant donut! They use FUDGE on the cannoli croissant donut and it was the best donut I’ve ever had.

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All About the Donuts: Local Donut Shop Review – Underwest Donuts in NYC

Underwest Donuts

New York, New York

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638 W 47TH ST, New York , NY 10036
212 317 2359

underwestdonuts.com

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What I tried:

Carwash, raspberry yogurt, and maple waffle.

~$9.75.

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What to expect:

The raspberry is sour and sweet. The Carwash is classic vanilla. Heavy fresh cake base on all the donuts. The Carwash is most popular. Get your donuts, literally, in the car wash building, where you’d normally use the restroom or sit and watch your car get freshened up.

My favorite:

The location is fabulously unique (if you don’t mind the smell of carwash chemicals). The donuts are also normal sized and much like Dunkin Donuts in that they have heavier cake filling and aren’t bigger than your hand!

All About the Donuts: Local Donut Shop Review – Dough Donuts in NYC

Dough Donuts

New York, New York

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230 Park Avenue (at 45th St) New York, NY 10169
646-747-0806

doughdonuts.com

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What I tried:

passionfruit and horchata blood orange (the daily special)

~$6.50.

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What to expect:

More than just fun looking and fun flavored donuts, this is a space you can chill (which apparently in NYC is difficult to find).

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My favorite:

The view. These donuts were not worth the calories, but the glazes were worth a lick.

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All About the Donuts: Local Donut Shop Review – Doughnuttery in NYC

Doughnuttery

New York, New York

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1000S Eighth Avenue, (Columbus Circle Subway Station), Suite #22, New York, NY 10019
212-633-4359

doughnuttery.com

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What I tried:

6 for $6 (plain and lemon)

~$6 and tax

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What to expect:

Grab and go donuts smothered in a multitude of sugars.

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My favorite:

This donut shop is located in the subway! Underground donuts!

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All About the Donuts: Local Donut Shop Review – Doughnut Project in NYC

Doughnut Project

New York, New York

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10 Morton Street, NY, NY 10014

212.691.5000

thedoughnutproject.com

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What I tried:

lemon sea salt

~$3.75

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What to expect:

This lovely little local shop will run out so get there early! They are large and handcrafted donuts of usual and unusual flavors. They ran out at 3:30, but we were able to snag the second to last donut! It was quite large and easily fed us both. They are perfect for sharing. The flavor was delicious with a heavy yeast filling and a light lemon flavor that was true to lemon, but delicious and to top it off we could taste the hint of sea salt.

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My favorite:

This was an easy to find location that featured a Star Wars interior theme and best of all they offer donut classes!

All About the Donuts: Local Donut Shop Review – General Porpoise Doughnuts in Seattle

General Porpoise Doughnuts

Seattle, WA

My Live Video Review on Youtube is HERE

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1020 E. UNION ST., SEATTLE WA 98122

206 – 900 – 8770

gpdoughnuts.com

 

Review criteria:

Most popular donut at the shop: “Vanilla”
Signature shop donut:NA
Most popular US donut: glazed (not available)
2nd most popular US donut: Boston Creme (not available)
Donut Hole: Not Available

 

What I tried:

Vanilla, Chocolate Marshmallow, Lemon, Apple Quince Jam

$3.85/each or $18.41 for 4 including tax

 

What to expect:

This small donut shop is very much like Seattle: hip and young. If you’re looking for one type of donut, then this is your place. They only make the cream filled sugar topped donuts that are very fresh and most are very delicious. I thought some the cream fillings weren’t that great, but the donut itself was very good. They also didn’t put that much cream into the donuts.

 

My favorite:

The vanilla! It tasted like vanilla mousse, light and creamy.

Rachel’s Recipes throughout the year! Pie, Jello Shots, Lemon Souffle and more!

Bread recipe from Zojirushi – made in a bread machine

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Wheat Bread – Zojirushi

Ingredients for BB-PAC model:
1-7/8 cups water (450mL)
4-3/4 cups whole wheat flour (570g)
4 Tbsp. sugar (46g)
1 Tbsp. molasses (20g)
2 Tbsp. dry milk (8g)
2 tsp. salt (11.2g)
4 Tbsp. vital wheat gluten (32g)
2 Tbsp. butter (28g)
2 tsp. active dry yeast (5.6g)


Blueberry muffin

I used THIS recipe and modified it so: half the amount of sugar, half wheat and half white flour, and none of the crumble on top. So good!

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Apple pie

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Pie Crust from Martha Stewart – Recipe HERE

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks chilled unsalted butter, cut into pieces

DIRECTIONS

  1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

    Pie filling from Grandma Ople – Recipe HERE

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Note – I used half the amount of sugar, half the amount of butter and substituted apple juice for the water when I made my second pie for a *healthier* version


Zucchini Tots

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INGREDIENTS:

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs
  • 1/4 tsp kosher salt and black pepper to taste

DIRECTIONS:

  1. Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

NUTRITION INFORMATION

Yield: 3 servings, Serving Size: 5 tots


Lemon souffle

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LEMON SOUFFLÉS
Serves 8
Prep Time: 30 minutes
Total Time: 50 minutes

You’ll Need
– 8 large lemons
– 3 eggs, separated
– ½ cup sugar, divided
– 2 tablespoons all-purpose flour
– Confectioners’ sugar

How To

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
  2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
  3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
  4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
  5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
  6. Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
  7. Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
  8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.

 


Salad in a jar

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Burger cupcakes

burger

Recipe can be found HERE


Butterbeer jello shots, recipe can be found HERE

Ingredients

1 cup creme soda

2 envelopes unflavored gelatin

1/3 cup vanilla vodka

2/3 cup butterscotch schnapps

Colored large crystal sugar, for garnish, if desired

Directions

  • Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
  • Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
  • Stir in the vodka and schnapps.
  • Pour into little jello containers or pan

Recipes I still want to try!

Pumpkin pie overnight oats with chia

http://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

 

Gnocchi with mushrooms, basil and parm

http://www.gimmesomeoven.com/toasted-gnocchi-with-mushrooms-basil-and-parmesan/

 

Tiramisu mille-crepes

https://www.buzzfeed.com/marietelling/these-tiramisu-mille-crepes-will-up-your-dessert-g-258n3?bffbtasty&ref=bffbtasty&utm_term=.sfL0Kwzqn#.elP8XmbVz

 

Plum cake

http://www.dinnerwasdelicious.com/plum-cake/

 

Zzuchnni parmeasn

https://www.alexandracooks.com/2016/08/05/zucchini-parmesan/

 

No bake nutella cheesecake

http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe/

 

Creamy brussel sprout cheese dip

http://minimalistbaker.com/creamy-brussels-sprout-shallot-dip/

 

Passion fruit flan

http://www.buzzfeed.com/robertbroadfoot/heres-how-to-make-delicious-passion-fruit-flan-at-home#.uij812D99

 

http://www.chinasichuanfood.com/homemade-red-bean-buns/

 

Coconut crème puffs

http://www.buzzfeed.com/scottloitsch/your-easter-set-up-just-got-better-with-these-coconut-cream#.baB9eEaJJ

All About the Donuts: Local Donut Shop Review – Mighty-O Donuts in Seattle

Mighty-O Donuts

Seattle, WA

My Live Video Review on Youtube is HERE

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 1400 12th Ave, Seattle, WA 98122

(206) 547-0335

Mightyo.com

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Review criteria:

Most popular donut at the shop: “Maple Bar”
Signature shop donut: Perhaps the French Toast
Most popular US donut: glazed (cake donut)
2nd most popular US donut: Boston Creme (Not Available)
Donut Hole: Not Available

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What I tried:

Glazed, lemon poppy seed, maple bar, French toast, peppermint, chocolate raspberry

~$13.40

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What to expect:

This corner store is next to easy street parking and has high ceilings and a high counter. The donuts are displayed like a fancy catering event’s dessert table. All the donuts are beautifully frosted and not heavy in their cake filling.

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My favorite:

I liked the peppermint the best, but I think I would have liked any donut with their chocolate cake interior. The frosting is perfectly balanced with the amount of cake and isn’t overwhelmingly sweet, but fully flavored.

Foodie Fridays: Blue Apron Review

I tried out a 3 meal for two people Blue Apron this month.

Pros:

  1. I got to know new ingredients (like how to deal with turnips and chickpeas)
  2. I got to eat semi-gourmet homemade meals
  3. They were over portioned and I had leftovers!

Cons:

  1. The box arrived on the most inconvenient day of the week and I had to let the ingredients sit in my fridge for 3 days before I could even cook the first one.
  2. The recipes were more complicated than I’m used to cooking
  3. There were a LOT of dishes to clean up
  4. Some of the directions were confusing and I started to doubt my own ability to cook and make assumptions

I really enjoyed the experience but felt harried trying to make the meals and not let them sit in the fridge for too long. I liked having new ingredients to work with that I’m not sure I’d ever find or purchase in the grocery store and I will be using chickpeas in the near future! I wish Blue Apron had levels of difficulty/gourmet so that the harried overworked overbusy people can start off with the starter pack that uses less dishes and takes less prep finagling to figure out, but introduces you to new ingredients and provides a ready meal when you’re too busy to go to the grocery store.

The spicy chicken with Mediterranean flair (my favorite):

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The seared salmon with fall vegetables:

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And the roasted pork steam buns without final picture because we were too busy eating:

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