Happy New Year! I am SO READY for this year, more than I can adequately express. I’m blessed and honored to have you on this journey with me. Lately I’ve been doing a ton of photography work, which is making my heart so happy and thankful! Cheers to you, your ambitions, and everything 2018 has in store. I pray you aim really high– and go for it!
I’ve partnered with Health-Ade to bring you a few awesome mocktails this year! Introducing our first: the Blood Orange Cayenne Cleanser, made with, you guessed it: Cayenne Cleanse kombucha. It’s got major kick, so I paired it with in-season sweet blood oranges for balance. There’s carrot juice in here too. All to promote a healthier you in 2018! Xo
- 1 bottle (1 pint) Health-Ade Cayenne Cleanse
- Juice from 4 blood oranges, plus 1 sliced blood orange for garnish
- 1 cup carrots, peeled and finely chopped
- Juice from 1/2 lemon plus zest for garnish
- 1 cup ice cubes
- Cayenne pepper, for sprinkling
- Combine Cayenne Cleanse, orange juice, carrots, lemon juice and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.
- Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Serve on ice if desired.
- Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.
- Slice remaining blood range in wheels and place one face up in each glass.
- Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.
Original recipe by Ashley Cuoco, sponsored by Health-Ade.
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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.