Monday, February 13, 2017

Red Velvet Donuts with Cream Cheese Glaze


Did you know I love you? If you didn't, can I bake you donuts to show you that I do?


What about Red Velvet Donuts with Cream Cheese Glaze? I don't think I could possibly pack more love into a single recipe.


I have never been particularly good about posting recipes for certain holidays at specific times, maybe with the exception of Thanksgiving and Christmas. But today, I am going all in celebrating Valentine's Day with the whole internet! We are so worth it. 


There are a lot of reasons I am obsessed with these donuts and you will be, too. Not the least of which is just how stinkin' cute they are considering tomorrow is Valentine's Day. BUT, please don't go away if you're bitter about this Hallmark holiday. These are just perfect to lift your spirits year round!


First of all, red velvet means cocoa powder and a good bit of it. Chocolate anything is my love language. Besides that, there is the fact that these are soft and pillowy and tender. They just melt in your mouth. The icing on the cake--no, literally--is that cream cheese glaze. What is red velvet without cream cheese frosting? It is nothing, don't even think about omitting it, please and thank you.

 Let's get baking - breakfast is served!


Here's what you need for Red Velvet Donuts with Cream Cheese Glaze* (Print Recipe!)

1 cup all purpose flour
2 heaping tablespoons cocoa powder
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup yogurt or sour cream (see note)
1/4 cup whole milk (see note)
2 1/2 tablespoons butter, melted and cooled slightly
1 large egg
2 teaspoons pure vanilla extract, divided
2 teaspoons red food coloring
2 ounces cream cheese, at room temperature
2 tablespoons milk
2 cups powdered sugar, sifted

Here's what you do

Preheat oven to 350 degrees and grease a donut pan with baking spray.

In a large bowl, whisk together the flour, cocoa, sugar, baking powder and salt. In a small bowl, whisk together the yogurt and milk until smooth. Add the butter, egg, and 1 teaspoon vanilla and whisk until combined. Add the wet ingredients to the dry and stir until smooth. Add the food coloring and stir to incorporate completely.

Add a couple of tablespoons of batter to the pan until each compartment is filled about halfway. Tap the pan on the counter to release any air bubbles. Bake for 10 minutes. The donuts should spring back when tapped. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter - I got 10 donuts from this batch.

Once the donuts have cooled, prepare the glaze. Mix the cream cheese, milk, powdered sugar, and remaining teaspoon of vanilla until smooth and pourable. Place in a zip top baggy and snip the corner. Drizzle the glaze over the top. Garnish with sprinkles if desired. Donuts will last in an airtight container on the counter for 3 days and in the fridge for another day or two.

Note: You can also replace the yogurt/milk combo with 1/2 cup of buttermilk.


*Adapted from Baker by Nature

Monday, January 30, 2017

Twice Fried Buffalo Wings


The Super Bowl is less than a week away, which means we need to start seriously thinking about football appetizers and game day snacks!


I've recently had a hankering for classic Buffalo Wings - the type of wings that are hot, spicy and buttery, with a crunchy skin and fall-off-the-bone meat. I don't think that's too much to ask for, but there was the task of having to find really good buffalo wings in the greater Boston area. So, one thing led to another and I decided I should just make them myself.

With the big game around the corner, this past weekend seemed as good a time as any to give homemade buffalo wings a whirl. I enlisted the help of my friend, Lauren, who also proposed that we make homemade pretzels and mustard (and oops, we also made a cheese dip, wow what a great day).


Turns out, the talented J. Kenji Lopez-Alt over at Serious Eats did quite a bit of buffalo wing research for us, so I used his post as guidance for what I assumed had to be a spectacular wing (considering they were twice fried!)


As for my method, it is essentially Kenji's, but generally at lower temperatures and with shorter cooking times on the second fry. I learned this weekend that I am very scared of big pots of a hot oil and Lauren had to coach me into just dropping the wings in for the second fry...hey, we all have our struggles!

So, how do we get perfect wings at home? First, we combine oil and lots of wings/drumettes into a big dutch oven. Over medium heat, we gradually bring the oil up to 225 degress farenheit, stirring the chicken occasionally until the chicken is cooked through and just beginning to have color on the outside.


After the initial fry, we remove the chicken from the oil to strain and rest it for at least an hour at room temperature. Next, more oil goes into the dutch oven and is heated to 375 degrees. Working in smaller batches, the wings are then deep fried until crispy, golden and ready to douse in sauce.


As for the sauce, it is nothing more than melted butter and Frank's Red Hot. Just before serving, the wings are tossed in the dip. Bleu cheese dressing is essential to have on hand for dipping, and some celery will calm your pallet between plate-fulls of wings. Jump to the recipe below for detailed instructions and tips on how to plan ahead for the Super Bowl Sunday!


Thursday, January 19, 2017

Grilled Steak Greek Salad


I made you a big salad!


And this is one tasty salad, indeed. Whether you are an avid resolution-er or are just looking for a delicious and easy dinner, today's recipe has it all. 


Grilled Steak Greek Salad is one of our favorite meals. Since I made it for the first time a few weeks ago, we've had it at least 3 times! All you need is fresh veggies, salty feta cheese, a nice piece of steak and your favorite Greek dressing, and in 20 minutes dinner is served. That's a winning recipe in my book.


So, let's talk about the vegetables. When it comes to Greek salad, I like to keep it simple...the crunchier the better. For the base, we are going with classic romaine lettuce (though, of course, you could use any leafy green you want...spinach, kale, baby arugula, iceberg, et al). Juicy tomatoes, crisp cucumber, tangy scallions and bitter radishes, sliced paper thin, are all a must. If olives are your thing, I'd throw a handful of those on top. If a red onion has found it's way into your produce drawer, swap in sliced onion for the scallions. So fresh!


All these crunchy veggies hold up well to a nice, strong protein. I love this perfectly grilled steak, just the right amount of golden brown crust to a juicy, medium center. I recently started sprinkling a bit of corn starch after patting my steak dry with a paper towel to help achieve the most beautiful golden brown grill marks. Be sure to give this a try, especially if you are working on an indoor grill pan. 


Oh my. I nearly forgot. The cheese! Feta cheese! A lot of it. It's necessary. Be generous.


Monday, January 9, 2017

Chocolate Waffles with Peanut Butter Chips


Apologies in advance for anyone who came here hoping for a salad today.


This...this is very much the opposite of salad.

But, also! It's probably the most delicious recipe you can ever imagine, especially if you are like me and are a chocolate and peanut butter FANATIC.


Look, I understand if you're mad because it's January and we are all supposed to be collectively "eating better and exercising more." I would like to argue, however, that this IS eating better. New England got it's first big snowstorm of the year and that always gives me an itch to cook and bake. And that is a very, very good thing, considering these Chocolate Waffles with Peanut Butter Chips were the result.


These waffles walk the line between breakfast and dessert and that is a wonderful thing. A bit of cocoa powder is all it takes to make a classic waffle a CHOCOLATE waffle, and honestly I'm kind of wondering why we haven't made chocolate waffles more often? Why have we been denying ourselves this magical combination for so long?


The batter for this recipe is rich and slightly sweet. When these waffles first come out of the waffle iron, they are a bit more tender, delicate and softer than a traditional waffle. The amazing thing, though, is that as the waffles cool on a wire rack, a crust begins to form developing that irresistible crunch we crave in our waffles. It's magic!


The melty, salty peanut butter chips are an extra special touch that take a simple recipe over the top. I know, I know.

Bonus! This recipe makes enough waffles for today plus a batch to freeze and reheat whenever you want an extra special breakfast! Just pop them in the toaster right out of the freezer and thy will be just as crispy and delicious as the day you made them. That's my kind of meal planning :-)

Friday, December 30, 2016

Top Recipes of 2016

2016 has been chock full of tasty recipes, and I'm so grateful for every reader that has stopped by Gas Stove Girl this year! In fact, the blog hit a big milestone - over 100,000 all-time page views! I am looking forward to even more deliciousness in 2017, and until then here is a round up of your favorite Gas Stove Girl recipes from the past year. Wishing you a Happy, Healthy and Tasty New Year!! 



A perfect recipe to warm you up this winter, this soup is a fun, creative mash-up of classic chicken and rice soup with spicy Indian curry. A little bit spicy and a whole bunch of flavor, it's no surprise this was the top reader (and writer!) favorite this year!



Who says pumpkin is just for the Thanksgiving season?! These waffles are lightened up with a bit of oat and wholesome wheat flour, a great low-guilt recipe to kick off the new year. 



These doughnuts, oh lawdy. Tender, fluffy, and extra sweet, this recipe is my best copy-cat version of the decadent Dunkin Donuts Blueberry Cake donut. That sweet glaze with juicy fresh blueberries is, literally, the icing on the cake! 



The ultimate mash-up of my two favorite carbs - soft pretzels and bagels! Turns out, it's not that hard to make either of these, and it's even more fun to make them into one salty, chewy bread. Put this recipe on your bucket list - I know you can do it! 



There was a clear trend this year of me taking two or more of my favorite things and combining them into one irresistible dish. This dip is no different! Creamy, dreamy spinach and artichoke dip, plus hearty smokey hummus - what could be better?!



Have your pie and drink it too! I think that's the saying ;-) This rich cocktail is loaded with all the wonderful spices of pumpkin pie, thanks to pumpkin liqueur and Rumchata - this cinnamon cream liqueur is decadence in a bottle!



A simple homemade ice cream recipe loaded with everyone's favorite spread - Nutella! The name says it all. 



Here I go again! Two of the best Mexican dishes, smashed together to create a spicy, fulfilling breakfast (or brunch...or dinner, for that matter). Don't skimp on the salsa or sour cream!



An adult spin on a childhood classic, these popsicles are glasses of frozen sangria on a stick! Sweet, tangy, boozy, and delightful. 



Whether you are serving these over pasta for dinner or dipping in marinara as an appetizer, Chicken Parmesan Meatballs are a must make recipe! All the flavors of chicken parm, packed down into tender little meatballs. And let's not forget the pièce de résistance...these meatballs are STUFFED with CHEESE! Yes, please!

Thursday, December 22, 2016

Pulled Pork Macaroni and Cheese


I think I'm going to be on Santa's naughty list this year...


Look at this mac and cheese!


I don't want to make sweeping declarations on this site, buuuut...borderline best thing I've ever made? Right here: Pulled Pork Macaroni and Cheese is the answer to all of life's problems.


Let me tell you all the reasons why this dish makes me all heart-eyes-emoji. First, there is cheese. 12 ounces of cheese, to be exact. A mixture of sharp cheddar and melty, dreamy monterey jack in a homemade cream sauce. A generous portion of leftover pulled pork, most likely cooked low and slow in a Crockpot until fork tender and smokey. Barbecue sauce, a lot of it, and honestly it better be Sweet Baby Ray's because there isn't any other BBQ sauce worth eating. All of this layered between beds of al dente whole wheat pasta - and we aren't really going for "nutrition" here...I just like the toothy bite of whole wheat pasta and how it holds up so well against rich, decadent ingredients.


Now, this all seems well and good, but every masterpiece needs a cherry on top. Do you see that golden brown, crunchy topping? That's a mixture of seasoned breadcrumbs, butter and ((pause for dramatic effect)) French's crispy onions! YES - those salty, greasy nuggets of goodness that typically go on top of green bean casserole are going on top of our pulled pork mac. Heavenly!


So, if you ask me, that should all be enough to convince you to add this to your dinner menu ASAP. But if it's not, let me just add that I have had dreams about this dish. I can't get it off my mind. When we had our first bite, the hubs and I went wide-eyed, speechless, eating as much as fast as we could. You want this, you NEED this. Let's indulge :-)


Happy Holidays to you and yours!

Thursday, December 15, 2016

Lemon Cake with Cranberries


It's cake time!


That's my favorite time, in fact. Especially when it involves this delicious Lemon Cake with Cranberries!


In my humble opinion we don't use fresh cranberries nearly enough, particularly in baked goods. When cooked for a long period of time, they become juicy and sweet, yet are still delightfully tart.


Cranberries and citrus also go together that peanut butter and jelly or New Year's Eve and champagne! Though typically paired with orange in muffins or loaves, I happened to find myself with an abundance of lemons to go with half a bag of leftover cranberries. Thus this cake was born, and man am I glad it was!


There's no denying that there is lots of fresh lemon flavor in this cake. Not only will we rub a tablespoon of freshly grated lemon zest into our sugar (lemon sugar! genius! distributes flavor into the entire loaf! YAS!), there is also plenty of lemon juice in the cake plus a sweet lemon glaze on top. We are in it to win it!


Be sure to work this cake into your holiday breakfast plans! Sweet, tart, festive, and delicious.


P.S. Don't those cran-bebes look like jewels studding the cake?! Swoon!