Pumpkin Mascarpone Parfaits

I was walking through a department store yesterday and passed a girl wearing a shirt that read “BUT FIRST, PUMPKIN SPICE.” We giggle, but let’s get real: we all feel this way. At least a little. Admit it!

Tis the season for everything pumpkin. I fully embrace it. This is one of my favorite seasonal recipes I shot for Genius Kitchen last year. It’s everything you love about pumpkin pie, in a glass!

Serves 12

  • Two 15-oz cans organic pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 cups mascarpone cheese
  • 2 cups powdered sugar
  • 2 cups heavy cream
  • 2 cups crushed Biscoff cookies*
  1. In the bowl of a stand mixer, beat the pumpkin puree with the spices, salt, 2 cups of the mascarpone and 1 1/2 cups of the powdered sugar until thick and creamy.
  2. In a separate bowl, beat the heavy cream with the remaining mascarpone and 1 cup of powdered sugar until soft peaks form.
  3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed cookies. Repeat the layering process. Refrigerate the parfaits for 1 hour. Top with more cookie crumbs and a whole cookie before serving.

*If you can’t find Biscoff, use graham crackers!

Recipe adapted from Food & Wine. Photos by Ashley Cuoco for Genius Kitchen.

P.S. follow along on Bloglovin!  <a href=”https://www.bloglovin.com/blog/18349873/?claim=6x5awsk38zb”>Follow my blog with Bloglovin</a>

Mizuna Salad with Burrata and Peach Vinaigrette

Photo Credit: Ashley Cuoco

August 31st (my birthday!) marks the end of summer, at least in my own head. But with Labor day approaching, I thought we should hold onto it a bit longer. I was given mizuna, an Asian green typically found in baby lettuce mixes, in my CSA a couple of weeks ago. You can also use arugula, spinach or mixed greens. Get creative with it! I threw in all the things I love: burrata, figs, peaches, prosciutto, basil and mixed it up with a zippy peach vinaigrette. Relax, we’ve still got a few weeks left of Summer!

Photo Credit: Ashley Cuoco

Serves 4-6

  • 1 package of mizuna, arugula or other greens of choice
  • 4 slices prosciutto
  • 2 ripe peaches, sliced or diced
  • 4 figs, sliced in halves
  • 1 ball fresh burrata
  • 1 small bunch fresh basil, chopped

For Vinaigrette:

  • 1 ripe peach, peeled and cubed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Wash and dry your greens. Combine in a large bowl with prosciutto, sliced peaches, figs, and basil. Toss well.
  2. In a small food processor or blender, add peach, vinegar, salt and pepper. Blend until peach is liquified and other ingredients are well combined. On low speed, slowly drizzle in oil until well blended.
  3. Pour vinaigrette over salad and toss well, or serve on the side. Top salad with a generous ball of creamy burrata.

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Scrappy Pesto, Zucchini & Burrata Pizza

Photo Credit: Ashley Cuoco

Scrappy (adjective): to prepare a dish consisting of scraps, i.e. food that typically gets wasted or thrown away. Used in a sentence: “Hey, that’s totally SCRAPPY!”

I am so inspired by the Sur La Table TV show Scraps, (airs 10:30pm EST every Sunday night on FYI), where national chef Joel travels the country conjuring up new, exciting recipes using things that normally get tossed! Think beet greens, shrimp shells, and bruised apples. I’ve mentioned the show before on the blog, but today I tried my hand at a second scrappy recipe! My inspiration? CSA, aka community supported agriculture.

My friend and I went in together on a CSA share in Oyster Bay. So far we’ve gotten a TON of radishes, tri-color salad and arugula. This past week’s share finally had some summer zucchini. I snagged a few extra and decided to highlight them in a dish this weekend. On top of that, our adorable farmer gave me premature carrots with tons of greens on top. I saved them in water in my refrigerator and told myself that I MUST put them to good use! I could hear Joel saying, “save your scraps!”

I’ve tried pesto with other things before, like radish greens, and the results were not nearly as delicious as what I’m about to share with you: carrot top pesto. Leaves only (no stems) and blended with a little olive oil, toasted walnuts, and parmesan cheese. Carrot leaves on their own taste a little bit like carrots. When made into a pesto like this, you get an earthy flavor reminiscent of basil pesto. I was so pleasantly surprised by the flavor. Keep your carrot leaves and you can pat yourself on the back knowing that you saved food from the trash! I prefer walnuts or almonds to pine nuts, but you can absolutely substitute them if you don’t have walnuts on hand. Spread this magic on everything from toasted crostini, fried eggs or pasta. It will keep in the refrigerator for about 2 days.

Watch full episodes of Scraps here!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Pesto:

  • 1 cup loosely packed carrot tops (leaves only, no stems)
  • 6 tablespoons cold-pressed extra virgin olive oil
  • 1 garlic clove
  • 1/4 tsp salt
  • 3 tablespoons walnuts, toasted
  • 1/4 cup parmigiano reggiano, grated, plus more for sprinkling on top

Pizza:

  • olive oil for greasing
  • 1 ball fresh or frozen pizza dough
  • 1 medium zucchini, sliced thin
  • 1 ball burrata
  • 1 bunch fresh basil
  • Freshly cracked pepper
  • Red pepper flakes
  1. If using frozen pizza dough, remove from freezer the night before using and defrost in the refrigerator. If using fresh dough or when ready to use, let rise at room temperature in a greased, covered bowl for at least 1 hour.
  2. Grease a dark baking sheet with olive oil. Stretch dough out on sheet pan as thin as possible. Preheat oven to 425 F.
  3. To make the pesto, add carrot leaves, olive oil, garlic clove, salt and walnuts to a food processor. Pulse until well combined, about 1 minute. Add in cheese and pulse for an additional 15 seconds.
  4. Spread pesto on to dough evenly. Add zucchini slices. Sprinkle extra parmesan on top and bake for 8 minutes.
  5. Break up the ball of burrata and dollop onto pizza. Bake for an additional 4 minutes until crust is brown and cheese is melted.
  6. Sprinkle with basil, a pinch of pepper and red pepper flakes. Let cool for 5 minutes before cutting.

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Broiled Figs with Goat Cheese

Photo Credit: Ashley Cuoco for Food.com

Sweet, succulent figs. They have two distinct seasons, as told by Whole Foods:

There are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October. The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig respectivly.

These Black Mission figs are halved, skewered on rosemary sprigs, drizzled with honey, broiled and topped with goat cheese. This is my favorite flavor combo: the sweetness of the fig, the savory rosemary and tangy, salty cheese. You eat these as they fall apart on skewers or serve on top of toasted crostini. I would even crush the fig, getting all that goodness on the crispy bread, and drizzle with extra honey for good measure.

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

 

Photo Credit: Ashley Cuoco for Food.com

  • 4 sprigs fresh rosemary
  • 1/8 cup honey
  • 4 large figs, stems trimmed, halved lengthwise
  • 1 tablespoon fresh lemon juice
  • 2 oz goat cheese (I prefer Vermont Creamery Herb goat cheese log)
  • 4 wood skewers
  1. Soak 4 wood skewers in water for 15 minutes.
  2. Twist rosemary stems around skewers and slide fig halves onto skewers, being careful not to break them. Arrange on a baking sheet with the cut side of the figs facing up.
  3. Preheat the broiler to high. Squeeze lemon juice on top of figs. Drizzle each fig with a drop of honey. Broil figs till they are lightly browned and softened, about 2 minutes.
  4. Top each fig with a piece of goat cheese and broil for an additional 2 minutes until melted. Drizzle with extra honey if desired.

Recipe courtesy of Food.com.

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American Berry Swizzle

Photo Credit: Ashley Cuoco

The 4th of July weekend is here! Its shaping up to be a hot one in New York. Cold drinks are a must. Alcohol is optional. I’m all about mocktails these days, for three reasons: one, there is absolutely no limit to how many I can suck down (the limit does not exist). Two, my all-time favorite alcohol substitute is kombucha: not only delicious, but actually GOOD for you. Three, mocktails are just plain trendy now. You don’t need to feel guilty about excluding the prego’s, the underaged or your 85 year old grandpa with health issues. Your gaurenteed to have a killer time when the whole gang’s counted in.

This drink is a “swizzle,” which originates in the Carribean and is traditionally made with rum. Today the name really just refers to the method of mixing: muddling or churning with a swizzle stick. You can swizzle anything you like. Check out this video on the FeedFeed where I demonstrate the swizzle. Celebrate safely and have a happy 4th of July!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Serves 4

  1. Chill glasses for at least 15 minutes before starting!
  2. Divide mint leaves evenly in 4 glasses. Add a half of the frozen raspberries, blueberries and blackberries. Muddle with the back of a spoon just to break up the juices.
  3. Fill each glass almost to the top with crushed ice. Pour in even amounts of the kombucha, energy drink and blackberry juice.
  4. Using your swizzle stick (or a small bar spoon) hold the stick between the palms of your hands and rotate the stick rapidly by sliding your hands back and forth. Now you’re swizzling!
  5. Garnish with the remaining fruit and serve immediately.

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Coffee Cacao Breakfast Popsicles

Photo Credit: Ashley Cuoco

Did you know it’s #PopsicleWeek? Thanks to Billy of @witand vinegar, we all get to join the popsicle party!! One hardly needs a reason. I turned my all-time favorite smoothie into a breakfast pop, using my friends at MUD. Check them out here. They are a 4-ingredient, organic, paleo, vegan dessert with a coconut mouse base, sweetened only with dates, in three amazing flavors: chocolate, vanilla and coffee. I’m addicted. You can eat it frozen or soft (like a mouse) and use in any way you like. I am proof: it’s both breakfast and husband approved.

A big thanks to Billy for organizing all the glory that is #PopsicleWeek!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 8 popsicles

  • 14 fl. oz. MUD Coffee (Organic Coconut Cream, Organic Coconut Water, Organic Dates, Organic Raw Cashews, Organic Coffee)
  • 1/2 frozen banana, cut into 1″ pieces
  • 1/2 cup unsweetened almond milk (or other nut milk of choice)
  • 1 Tbsp Tahini
  • 1 Tbsp Hemp protein powder
  • Cacao nibs
  1. In a blender, Vitamix or NutriBullet, blend MUD, banana, almond milk, tahini and hemp until well combined. Add a little extra almond milk if mixture becomes too thick to blend.
  2. Pour mixture evenly into popsicle molds. Sprinkle bottoms with cacao nibs.
  3. Let freeze for 15 minutes before placing in popsicle sticks. Freeze overnight or for at least 6 hours before enjoying.

Summer Cheese Board

Photo Credit: Ashley Cuoco

Happy Memorial Day! I’d like to tell you I’m currently lounging in the pool, sipping on a cold drink atop a float in the shape of a pineapple…but that simply would not be true.

I hope you are getting your fix of R&R this weekend. Believe it or not, my favorite thing to do with some extra time off is clean. Organize and clean. De-cludder, de-stress. They go hand in hand. Ever since I read Marie Kondo’s The Life Changing Magic of Tidying Up, I’ve felt an urge to purge. To rid myself of the unnecessary “stuff.” I’ve always loved purging, but this book gave me a whole new outlook on it. Things I had been hoarding became easier to say goodbye to. It became more simple to let go of the things that did not bring me real joy. Organized home, organized life!

I’ve decided to curate a cheese board each season, starting with summer. Memorial Day, the un-offical official start! I could eat cheese and charcuterie every single night for dinner. It just never gets boring. Why? Because there are endless combinations and configurations and ways to make each bite different and exciting. Textures and flavors, salty and sweet, soft and crunchy. There are countless ways to adapt to your tastes, offering a new experience with each little pick and taste.

For the summer edition, I centered everything around a cheese I recently discovered: French Brie with Garlic & Herbs. Brie is wonderful all on its own. The addition of the dried herbs takes it to level 2, with new depth and freshness that wasn’t there before. Creamy and dreamy. From there, I selected an assortment of fruits, nuts, and meats that say summer to me. I can personally guarantee that if you show up to any gathering with this in toe (don’t forget a bottle of Riesling, chilled) you will be the instant life of the party. No questions asked. Get on it!

Photo Credit: Ashley Cuoco

  • Fresh burrata
  • French brie with garlic & herbs
  • Extra sharp cheddar
  • Black pepper salami
  • Prosciutto di Parma
  • Dried apricots
  • Red grapes
  • Blackberries
  • Sesame breadsticks
  • Black pepper water crackers
  • Parmesan crips
  • Walnuts
  1. Leave cheese and meats out at room temperature for 30 minutes prior to board assembly.
  2. Arrange cheeses, meats and remaining ingredients as you see fit. There is no wrong or right way in my book! Place things next to each other that you want your guest to experience together.
  3. Pair with chilled Riesling.

Mint Infused Chocolate Chip Cookies

Photo Credit: Ashley Cuoco

For months I’ve been itching to by fleur de sel. Fancy, delicate sea salt… perfect for topping chocolate chip cookies resulting in that balance of salty and sweet. The other day I finally sprung for it. The above shot was like the moment I’d been waiting for. Pure satisfaction: perfectly round balls of cookie dough. I resisted the very real temptation to eat the dough raw.

The awesome Andrea Bemis is the author of this recipe, found in her new book Dishing Up The Dirt. Fresh mint, infused into melted butter, gives these cookies a subtle yet super fresh twist. I am all for it. The best part? Nature has given me free mint for the picking, right on the side of my landlord’s driveway. These cookies were destined to be.

Without a doubt, this is the best cookie recipe I’ve ever tried. Melted butter makes for thats perfect chewy consistency that I love in cookies. I’m sold on Andrea’s recipe. I doubled it the first time I made these. Take that, Monday!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes about 12 large cookies

  • 1/2 cup unsalted butter, chopped into small pieces
  • 1/2 cup firmly packed fresh mint, roughly chopped
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • heaping 1/2 cup semisweet chocolate chips, plus additional for topping cookies
  • sprinkle fleur de sel on each cookie
  1. Place the butter and the mint in a small saucepan over medium heat. Melt the butter, swirling the pain occasionally. The butter will foam and froth, then crackle a bit as it cooks. A few brown bits may form, and thats totally fine. Once the mint is fragrant (after 2 to 3 minutes), set the mixture aside to cool for 30 minutes (you don’t want it to solidify, just to cool down and let the mint infuse the butter). Strain the butter through a fine-mesh sieve into a bowl. Use a wooden spoon or rubber spatula to press the mint leaves to extract any juices.
  2. In a large bowl, beat together the butter and both sugars until the mixture is completely smooth and creamy, 3 to 5 minutes. Add the egg and vanilla, beat for 1 minute longer.
  3. In another large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, scraping down the bowl as needed. Fold in the chocolate chips and continue to mix until well incorporated.
  4. Scoop the dough into a ball, place it on a piece of parchment paper, wax paper or plastic wrap, and flatten it slightly into a thick disk. Cover and refrigerate for 1 hour. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of your oven. Preheat the oven to 350 F and line two baking sheets with parchment.
  5. Use a scant 1/4 cup scoop to form he dough into mounts on the prepared baking sheets, placing more more than 4 cookies per sheet. Leave about 3 inches between each cookie; they’ll spread while they bake.
  6. Top each cookie with a few extra chocolate chips, a sprinkle of fleur de sell and bake for 12 to 15 minutes. Rotate the pans halfway through baking, until they’re golden and lightly brown on the bottom. 14 minutes was the sweet spot in my gas oven. Let the cookies cool for about 5 minutes before transferring them to a wire rack. Let one baking sheet cool to room temperature before reloading with the remainder of the dough.
  7. Store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to a couple of months.

Recipe adapted from Andrea Bemis, Dishing Up The Dirt.

Walnut Basil Pesto Pizza

Photo Credit: Ashley Cuoco

One of my biggest kitchen struggles has been good pizza crust. I have an old gas oven (love it) but my crusts had time after time come out soggy. I tried a pizza stone but to my despair, it left all crusts limp. All I want is some crispy, browned bottomed crust! Too much to ask? I tried my faithful cookie sheet and I think that was 50% of the crispy battle. This lovely pizza dough recipe comes from the amazing Andrea Bemis’s new cookbook, Dishing Up The Dirt!!! So excited for this girl! Get yourself a copy. It’s a treat for the eyes and the stomach. It makes my heart so happy to see her in her element, getting down and dirty with real food. She’s seriously inspired me to live on a farm. I will have chickens one day or my name isn’t Cuoco!

This crust is super!! Thin and crisp. It’s almost focaccia-like. My favorite part is that you can do it all from the bowl of your stand mixer with the dough hook, so there’s little to no mess. All you need is time! While the dough is rising you can get other tasks done, so don’t worry. Look at you go, you multi-tasker! Own it. Be wonder woman in the kitchen and don’t let anything scare you. Thank you Andrea for this tasty dough recipe!!! Congratulations, lady! #DishingUpTheDirt #DUTD

Yield: A little less than 2 pounds of dough, enough for 2 large thin crusts

For the Dough:

  • 2-1/4 tsp active dry yeast
  • 1 pinch sugar
  • 1 cup plus 2 tablespoons warm water, more as needed
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil, plus more for oiling bowl
  • 1-1/3 cups whole wheat flour
  • 2 cups all-purpose flour

For the Pesto & Cheese topping:

  • 1-1/2 cups packed basil
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • 1/2 cup parmigiano reggiano
  • 2 sun dried tomatoes in oil, chopped
  • 2 garlic cloves
  • pinch salt and pepper
  • fresh mozzarella cheese
  • wild arugula
  1. In a large bowl dissolve the yeast and sugar in water warmed to 110 F. Give it a good stir. Proof for 10 minutes or until frothing.
  2. Mix in the salt, olive oil, and the flours until the dough pulls away from the sides of the bowl. Transfer the dough to a stand mixer fitted with a dough hook attachment and knead it on low for 6 minutes. If the dough appears too dry, drizzle 2 tablespoons more water.
  3. Rinse out the large bowl, pat it dry, drizzle it with oil, and use a bowl to rub the oil all over the bowl. Return the dough to the large bowl and cover the bowl with a damp cloth. Let the dough rise until it is doubled in size, about 1 hour.
  4. Transfer the dough back to you stand missed and knead it on low for 3 minutes.
  5. Return the dough to the oiled bowl, cover it with the damp towel, and set it aside to rise for an additional hour, or until it has doubled in size again.
  6. Slice the dough in half. Freeze one half for a rainy day! (see note below). Take the half you’re going to use and roll thinly onto a oiled baking sheet.
  7. Add basil, olive oil, walnuts, parmigiana region, tomatoes, garlic, salt and pepper in a food processor. Grind until smooth, about 30 seconds. Taste it… devious all on it’s own! Spoon half of the mixture onto the pizza and top with mozzarella cheese. Bake at 500 F for 10 minutes. Top with wild arugula and serve.

*Be sure to transfer your frozen dough to the refrigerator the morning before you plan to use it. Remove it from the refrigerator about 30 minutes before you make your pizza so the dough can come to room temperature.

Dough recipe (Chesua’a Perfect Pizza Dough) is from Andrea Bemis, Dishing Up The Dirt, 2017. Pesto recipe is from Saveur Magazine.

Blood Orange Cream Doughnuts

Photo Credit: Ashley Cuoco

Confession: doughnuts are my guilty pleasure. When you’re craving a pillowy cloud of dough filled with cream, chocolate or jelly, nothing else will do. Long Island is seriously lacking in good doughnuts (sorry, Dunkin, you don’t count) and this recipe is going in my arsenal for good!

Citrus season is in full swing. Those beautiful blood oranges are begging to be used. Their color is so vibrant and their flavor, robust. This cream filling is to die for. Punchy, zesty, but not too sweet. Try not to eat it by the spoonful before you fill the doughnuts. I dare ya! My husband took these all to work so I snagged this ONE photo before he ran off with them… Oh well. I’ll just have to make more.

Makes 12 doughnuts

Doughnut Ingredients:

  • 1 tbsp active dry yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 1 tbsp salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 4 cups bread flour (I prefer King Arthur Flour)
  • 1 qt vegetable oil, for frying

Filling Ingredients:

  • 1 cup sugar
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup fresh squeezed blood orange juice (from about 6-7 oranges)
  • 1 tbsp fresh blood orange zest
  • 2 large eggs, beaten
  • 1/2 cup heavy whipping cream
  • 1/8 tsp salt

Coating:

  • 1/2 cup granulated sugar
  1. In a small bowl, mix together yeast, warm water and sugar. I have best luck with luke-warm water. You can’t have it too hot or you’ll kill the yeast. Mix and let sit for 10 minutes, until it begins to foam.
  2. In the bowl of an electric mixer using the paddle attachment, mix salt, eggs and butter until light and fluffy. Mix in the milk and 1 cup of flour. Add the yeast mixture to the bowl and mix until incorporated.
  3. Change your attachment to the dough hook. Turn mixer to medium-low and add in the remaining flour in 1/4 cup increments. The dough will come together in a sticky ball. Turn mixer to medium speed and “knead” the dough until it slightly elastic.
  4. Turn the dough out into a large buttered mixing bowl, cover with plastic wrap, and set it someplace warm to rise until it has doubled in volume. I find the best place to do this is on top of a warm oven. I let mine rise for about 2 hours.
  5. Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough out to be about a ½ inch thick and cut into 3 inch circles (you can use a biscuit cutter, or a drinking glass). Place the dough circles on a parchment paper lined baking sheet. Do not reroll scraps. You an fry them separately for snacking, or discard them.
  6. Allow to donuts to rise one more time, until they have at least doubled in size, and appear to fluffy and filled with air. I let mine rise about an hour.
  7. While the donuts rise, preheat cooking oil to 370 degrees in either an electric fryer, or on a stovetop in a heavy bottomed dutch oven.
  8. Fry each donut until it is golden on the bottom, flip and fry until the other side is golden. Be very careful when transferring the donuts to the oil, if they are handled too much, they will collapse. The finished donuts should be golden on each side, with a white ring around the middle, this shows a perfectly risen donut, and will ensure that it is nice and light in the center.
  9. Place fried donuts onto a paper bag or paper towels to drain any extra grease.  Toss donuts in granulated sugar, and place on a cooling wrack to cool to room temperature.
  10. To prepare the filling, in a small pot whisk in blood orange juice, zest, sugar and eggs. Continue whisking on medium-low heat until it starts to thicken slightly. Whisk in butter one tbs at a time. Once the butter has been added, continue whisking until it is thick enough to coat the back of a spoon. Remove from heat, and place in the refrigerator for at least an hour, or until it has cooled completely.
  11. In a mixing bowl, whisk heavy cream and salt together until it forms stiff peaks. Carefully fold in the blood orange mixture. Place in the refrigerator for at least another 30 minutes.
  12. Right before serving, cut small holes in the side of each donut, I do this with a paring knife in the shape of an X.  Place filling in a piping bag, fitted with a round tip (a long tip works best). Fill and enjoy!

Recipe adapted from Bakeaholic Mama.