Homemade Glazed Doughnut Holes

Homemade Glazed Doughnut holes.

Ingredients:

For the glaze:

1 1/2 cups confectioners' sugar 3 to 4 tablespoons whole milk 2 teaspoons vanilla extract

(You can coat them with chocolate or any other toppings u like)

For the doughnut holes:

5 cups vegetable oil, for frying 1 cup milk 1 large egg 2 cups all-purpose flour 2 Tablespoons sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, melted

Method:

Make the glaze:

Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately. Enjoy!!

**Notes:

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Egg noodles with chicken and vegetables

Egg noodles with chicken and vegetables.

Ingredients:

8 ounces thin egg noodles
3 cups water 3 chicken bouillon cubes 2 boneless skinless chicken breasts 2 tablespoons olive oil 2 tablespoons sesame oil 1 onion, chopped 1 garlic clove, minced 1 celery rib, thinly sliced 2 cups cabbage, thinly sliced 2 stalks bok choy, sliced 1 carrot, shredded 1⁄4 cup frozen green pea 1 tablespoon cornstarch 2 tablespoons cold water 1⁄4 cup light soy sauce

Method:

Boil egg noodles in water adding bouillon cubes until al dente. Drain well reserving liquid. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.

Dates, Cranberry and Pistachio energy bites.

Dates, Cranberry and Pistachio energy bites.

INGREDIENTS:

8 ounces (about 1 packed cup) chopped dates 1/2 cup honey 1 Tablespoon chia seeds (optional) 1 Tablespoon ground flax seeds pinch of salt 1 1/2 cups old-fashioned oats (dry, not cooked) 1 cup shelled pistachio nuts 1 cup dried cranberries 1/3 cup white chocolate chips (optional)

METHOD:

Combine the dates, honey, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture -- if it is too thick, add in another tablespoon or two of honey.

Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.) Enjoy!