​SERVING:  50 – 60 DONUTS                                                                            PREP TIME: 3 HOURS
COOK TIME: 30 MINUTES
 
Ingredients:
1 package active dry yeast
3 tbsp warm water
3 ¼ cups all-purpose flour, plus additional for sprinkling and rolling out dough
1 cup milk, at room temperature
¼ cup butter, softened
1 large egg
1 tbsp vanilla
3 tbsp sugar
1 tsp salt
Canola oil, for frying
sugar for dipping (i.e. cinnamon sugar, powdered sugar, cocoa powder)
 
Directions:

1. In a large bowl, stir the yeast and water and set aside for 5 minutes, until foamy.
2. Add the flour, milk, butter, egg, vanilla, sugar, and salt. In a stand mixer with a hook attachment mix the dough for one to two minutes until the dough is soft and has come together in a ball.
3. Cover the dough and set aside for 2 hours in a warm place.
4. Turn the dough out onto a lightly floured surface and roll out into 1/2-inch thick.
5. Cut out rounds with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks. Remix remaining dough and roll out again and continue to cut out rounds.
6. Cover donuts with a kitchen towel and let them rise for at least another 30 minutes.
7. Heat about 2″ of oil in a deep, heavy saucepan at medium high heat.
8. Test the oil by dipping in a piece of dough — it should start sizzling right away. If the oil is too cool, the donuts will absorb too much oil, making them heavy.
9. Fry the donuts 3- 4 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.
10. Transfer to paper towels to drain, then toss in sugar while still warm.
11. Serve immediately.

 
Buon Appetito!

​SERVING:  8 – 10 PEOPLE                                                                               PREP TIME: 10 MIN
COOK TIME: 50 - 55 MINUTES
 
Ingredients:
2 large eggs
1 1/4 cup granulated sugar
2/3 cup vegetable oil
1 tsp vanilla extract
1 cup full fat vanilla Greek yogurt
2 Cups All-purpose Flour
1 16g packet baking powder for sweets
Pinch of salt
1 tbsp cinnamon
2 cups diced apples
1 cup blueberries
powdered sugar
 
Directions:

1. Preheat oven to 350°F.
2. Grease a 10-inch Bundt pan.
3. In a medium bowl, beat together the eggs and sugar until light and frothy, about 4 to 5 minutes.
4. Add the oil and vanilla and beat until blended.
5. Add the yogurt and mix for another minute.
6. In a separate bowl, sift the flour, baking powder, salt, and cinnamon.
7. Add the dry ingredients to the bowl with the wet ingredients and mix just until blended.
8. Fold in the apples and blueberries until fully incorporated.
9. Pour the batter into the pan, then bake for about 50 to 55 minutes or until a cake tester inserted into the cake comes out clean.
10. Cool the cake for 10 minutes then remove from the pan.
11. Once fully cooled dust cake with powdered sugar.

 
Buon Appetito!

SERVING:  4 PEOPLE                                                                          PREP TIME: 10 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
1 lb brussels sprouts
2 tbsp olive oil
1 tsp salt
2 tbsp liquid honey
2 tbsp spicy pepper vegetable paste
½ tbsp cider vinegar
 
Directions:

1. Preheat oven to 400°F
2. Cut brussels sprouts lengthwise into halves and place on a parchment lined baking sheet.
3. Drizzle the brussels sprouts with the oil and sprinkle with the salt. Toss to mix.
4. Roast the brussels sprouts, stirring occasionally until edges are crispy, about 25 minutes.
5. In large bowl, stir together honey, pepper vegetable paste and vinegar. Gently toss brussels sprouts into same bowl and evenly coat with the mixture.
6. Spread the brussels sprouts out back onto the baking sheet and continue to roast until they become caramelized, about 5 more minutes.

 
Buon Appetito!