As my ’30 Before 30′ list slowly dwindles down, I’m fondly looking back on the things that I challenged myself with this past year. And for a first-time try, I do believe that these doughnuts were one of my favorite things to bake.

First off, the shape is just adorable… I love hearts. And the taste? It’s amazing. It already makes me ready for Fall again. The batter is also super-simple to put together. You can have hot & fresh doughnuts within a 30 minute window. Perfect for when you’re craving a late-night sweet… not that I ever do or anything.

Spice Cake Doughnuts with Cinnamon Glaze

Yields: 18 doughnuts

2 c cake flour, sifted
1/4 c + 2 tbsp Splenda for Baking
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp Kosher salt
3/4 c low-fat buttermilk
2 lg eggs, lightly beaten
2 tbsp unsalted butter, melted

For the glaze:
1 c Confectioners’ sugar
3-4 tbsp skim milk
1 tsp ground cinnamon

Preheat oven to 425 degrees F. Spray doughnut pan with non-stick cooking spray and set aside. In a large mixing bowl, sift together cake flour, Splenda for Baking, baking powder, nutmeg and salt. Add buttermilk, eggs and butter and beat until just combined. Fill each doughnut cup approximately 1/2 full (using 2 tablespoons of batter).

Bake 4 to 5 minutes, or until the tops of the doughnuts spring back when touched. Let cool in the pan for 3 minutes before removing to a wire rack. Repeat baking process with the remaining batter.

While the doughnuts are cooling, make the Cinnamon Glaze by stirring together the Confectioners’ sugar, milk and cinnamon until sugar is completely dissolved. Glaze doughnuts while still warm, then eat immediately for a super-fresh taste!

It doesn’t matter what time of year it is, what I’ve got going on at the moment, or what’s on my list of foods to make… I’m always in the mood for coffee cake. (Remember MBH’s 4th birthday last week??)

So, as I flipped though last month’s Southern Living, I came across this overnight coffee cake, complete with a crumble and a drizzle. Lordy. Cinnamon, nuts and bourbon, I heard you calling my name, loud and clear. I was instantly hooked and went to work putting this together for the next morning. It’s incredibly simple – the hardest part is waiting for the overnight rise! The cake is just perfect for weekend guests, Sunday morning brunches, teas and showers… you know, like a future bridal shower. Wink, wink, nudge, nudge.

Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle
Source: Southern Living, December 2011

Yields: 8-10 large servings or 12-16 medium servings

3/4 c unsalted butter, at room temperature
1 c granulated sugar
2 lg eggs
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Kosher salt
1 c low-fat buttermilk
1 tsp pure vanilla extract

~~~

Cinnamon-Nut Crumble:
1/2 c coarsely chopped pecans
1/2 c coarsely chopped walnuts
1/2 c slivered almonds
1/2 c firmly packed brown sugar
6 tbsp all-purpose flour
3 tbsp unsalted butter, melted
1 tsp ground cinnamon

Stir together all ingredients and set aside.

~~~

Sweet Bourbon Drizzle:
2 c powdered sugar
1 tbsp bourbon
2 to 3 tbsp skim milk

Stir together powdered sugar, bourbon, and 2 Tbsp. milk. Stir in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Use immediately.

~~~

Beat butter at medium speed with an electric mixer until creamy, then gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13″ x 9″ pan. Cover tightly, and chill 8 to 24 hours.

Preheat oven to 350°. Let cake stand at room temperature 30 minutes. Sprinkle with ‘Cinnamon-Nut Crumble’. Bake 32 to 35 minutes or until wooden pick inserted in center comes out clean. While the cake is baking, prepare the ‘Sweet Bourbon Drizzle’. Cool completely, then spoon ‘Drizzle’ over the cake.

Such a busy, busy weekend ahead of me! Along with cleaning the house and loads of laundry that need to be washed, dress fittings, bridal shows, meetings and a huge baby shower are just a few things that are planned!

My sweet sister-in-law-to-be delivered a beautiful baby girl last Friday evening! So, this Sunday afternoon, we’re celebrating Miss Callie Kay and her early arrival into the world! I know a lot of sweet treats will be served, but I think I’m most excited about the Kappa Tea that I’ll be bringing. You’ve heard it before, but I don’t think I’ll ever find a more perfect & refreshing drink. And like Callie’s button nose and tiny toes, I just can’t get enough of it!

If I have enough time, I’ll also be making these for the shower. I first tested them out during a game-watching party C and I hosted at the house. They’re a little time consuming, but the end result is completely worth it! If you’re getting ready to host a Super Bowl party, then these are the perfect dessert-table treat for you!

White Chocolate Doodles
Adapted from: Tailgating by Better Homes & Gardens

1/2 c unsalted butter, softened
1/2 c shortening
3/4 c + 2 tbsp Splenda for Baking, divided
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp Kosher salt
2 eggs
1 tsp pure vanilla extract
3 c all-purpose flour
4 regular white baking pieces, chopped
2 tsp pumpkin pie spice

In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add 3/4 cup of Splenda for Baking, baking soda, cream of tartar and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer, then using a wooden spoon, stir in any remaining flour. Stir in the chopped white baking pieces, then cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. In a small bowl, combine 2 tablespoons of Splenda for Baking and the pumpkin pie spice. Shape dough into 1-1/4″ balls, then roll each ball in the sugar mixture to coat. Place 2 inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool completely. Place cookies in a storage container with an air-tight lid. These store at room temperature for up to 3 days or in the freezer for up to 3 months.

I couldn’t think of a better way to celebrate this blogiversary than by putting together this melt-in-your-mouth coffee/pound cake. It was just what I needed: to spend a couple of calm and soothing hours in the kitchen whisking, chopping and mixing to produce this gorgeous treat.

So this morning, I woke up a little earlier than normal to enjoy a slice of this, along with a steaming cup of coffee. I smiled and reflected on the last four years and the changes that have taken place since I hit the ‘Publish’ button so long ago. I’ve said it before and I’ll say it again – the friends I’ve made, the chefs & bakers I’ve met and the challenges I’ve faced along the way have made me a better person. It’s more than a hobby for me now… it’s a passion. And with a wedding on the brain, I just fell in love with the description Southern Living gave this amazing cake: “Marry two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds treat.” Pretty fitting, don’t you think?

Coffee Cake-Pound Cake
Source: Southern Living, January 2012

Pecan Streusel:
1/2 c light brown sugar, firmly packed
1/2 c all-purpose flour
1 tsp ground cinnamon
1/4 c unsalted butter
3/4 c chopped pecans

Pound Cake Batter:
1 c finely chopped pecans
1 c unsalted butter, softened
2-1/2 c granulated sugar
6 lg eggs
3 c all-purpose flour
1/4 teaspoon baking soda
1 (8 oz) container sour cream
2 tsp pure vanilla extract
1/4 c light brown sugar, firmly packed
1-1/2 tsp ground cinnamon

Prepare Pecan Streusel by combining the first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.

To prepare Pound Cake Batter, preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool for 20 minutes and reduce oven temperature to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together flour and baking soda, then add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar and cinnamon, then sprinkle over batter. Spoon remaining batter over pecan mixture, then sprinkle with Pecan Streusel.

Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes, then remove from pan to wire rack, and cool completely for about 1 hour.

How about a Thursday special in the form of a two-fer? What’s better than milk and cookies, you ask? Eggnog and cookies!

This is another Christmas-y post, but like Nikki commented before, I’m always sad when the season is over and we move on to low-fat recipes and the “Top 5 Moves to Sculpt Your Arms.” So, in the spirit of Christmas, I give you sugar cookies and homemade eggnog. The cookies are such fun to make – grab the little ones and have them weave strips together in preparation for cutting out shapes. Then, while the cookies are baking away in the oven, whip your eggnog up. Both are the perfect treat to enjoy together by a roaring fire. It’s still hovering in the 30s and 40s around here, so you know we’re using the fireplace like there’s no tomorrow!

Lattice-Top Pie Crust-Sugar Cookies
Adapted from: Martha Stewart’s Old-Fashioned Sugar Cookies

Yields: About 20 cookies

3 c all-purpose flour
1 tsp baking soda
1/4 tsp Kosher salt
1-3/4 c granulated sugar
1/4 light brown sugar, packed
8 tbsp unsalted butter, at room temperature
2 lg eggs
1 tbsp fresh lemon juice
Ground cinnamon, for sprinkling

In a medium bowl, sift together flour, baking soda and salt. Put sugars and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 1 minute. Mix in eggs one at a time, and then the lemon juice. Reduce speed to low and gradually mix in the flour mixture.

Gather the dough in a round disc and wrap in plastic wrap. Chill in the refrigerator for 45 minutes to an hour. When chilled, preheat oven to 350 degrees F and begin rolling out the dough to 3/4 of an inch thick. Using a sharp knife or a pastry wheel, cut the dough into strips, each 1-1/4 inches wide. Lay 5 strips next to each other vertically, evenly spaced. Fold back strips 2 and 4 and lay another strip directly across the center. Unfold the folded strips, then fold back strips 1, 3 and 5. Lay another perpendicular strip across. Unfold the folded strips, then fold up strips 1, 3 and 5 on the other side. Place another perpendicular strip across, then unfold strips 1, 3 and 5.

Using a round biscuit or cookie cutter, cut out shapes. Then transfer the cookies to a parchment paper-lined baking sheet with a metal spatula (being careful not to disturb the woven strips), spacing 3 inches apart. Sprinkle each cookie with a bit of cinnamon. Bake until golden, about 12 to 15 minutes. Transfer cookies to a wire rack. Let cool completely before serving. Cookies can be stored in airtight containers for up to 3 days.

Homemade Eggnog
Adapted from: David Burnette of The Capital Hotel in Little Rock, AR (as seen in Southern Living, December 2011)

Yields: 9 cups

6 c non-fat milk
2 c heavy cream
1/8 tsp ground nutmeg
12 pasteurized egg yolks
1 c Splenda for Baking
Praline or bourbon liqueur (optional)
Freshly ground nutmeg

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low.

Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture.

Cool for 30 minutes, then transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog, then sprinkle with freshly ground nutmeg.

Even though a new year has begun, I’ve got a few Christmas-y treats to share with you this week. Molasses cookies are a December staple, but this recipe is a year-round treat for me… especially since it comes from my great-grandmother.

These spicy cookies are best eaten the day they’re baked, but will be just as tasty the next day if stored properly in an air-tight container. I normally leave them as is, but they’re a perfect vessel for powdered sugar icing, which is exactly the way my dad and aunts remember them. Who cares if it’s January and I should be at the gym?

Great-Grandmother’s Molasses Cookies
Source: My great-grandmother & Mango’s mother, Helen

1/2 c shortening
1/2 c granulated sugar
1/2 c molasses
1/2 tbsp white vinegar
1 lg egg, beaten
3 c all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp Kosher salt

In a heavy-bottomed pot, bring the shortening, sugar, molasses and vinegar to a boil, then set aside to cool. Once cool, add the beaten egg until completely mixed in. Then, add the dry ingredients to the wet ingredients and mix well. Chill for at least three hours to overnight.

Once chilled, preheat your oven to 375 degrees, then roll out the dough and cut desired shapes with cookie cutters. Bake on a greased cookie sheet for 8 to 10 minutes. Be careful, as the cookies will break when taken off the sheet if baked too long.

Happy 2012, my lovely readers! This month on ‘Live Sigma Kappa’, I’m sharing Momma G’s recipe for ‘Texas Caviar’… a dish that’s always on our table at New Year’s. Not only do we get our lucky peas in for January 1st, but it’s super-tasty to boot! Definitely one that you can serve year-round, as well – parties, get-togethers, picnics, showers, it works for them all!

Let me know what you think and here’s to a great week ahead!

Fifty-two days from the finish line and I’ve hit another ’30 Before 30′ goal. I figured it was time for a little alcohol. It is a new year, after all, and I’ve made quite a few dishes on my list, but there’s an even bigger reason to celebrate. C and I are engaged!!

Imagine Christmas Day. Nestled inside a wooden picnic basket, there was to be a red velvet cake, with the words, “Will you marry me?” piped in sweet red icing on the top. A cloisonné cupcake box was to gingerly hold the emerald cut diamond ring. However, things didn’t go according to plan. After a heartfelt conversation two days prior about friendship and family, things clicked perfectly into place and C got down on one knee in his childhood bedroom to propose to me (importantly, reciting my first and middle name beforehand). Lots of tight hugs, tiny kisses and many happy tears followed.

I’ve been on Cloud Nine for the past week and I can’t stop staring at my left hand. I have the cupcake box, I have the ring, and now I have a fiancé (which sounds so odd to say!). With a Fall 2012 wedding, this year surely proves to be a busy one, doesn’t it?!

Homemade Limoncello
Source: epicurious

15 thick-skinned lemons
2 (750 ml) bottles 100-proof vodka
4 c granulated sugar
5 c water

Wash the lemons in hot water and scrub with a vegetable brush to remove any pesticides or wax; pat the lemons. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

Step One:
In a large 1-gallon glass jar, add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. There is no need to stir – all you have to do is wait. As the limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool completely, then add to the limoncello mixture from Step One. Add the additional bottle of vodka and allow to rest for another 10 to 40 days.

Step Three:
After the rest period is complete, strain and bottle the limoncello. Store in the freezer until ready to serve.

Toasting our engagement with Homemade Limoncello!!

Happy Birthday to Daddy, aka the German ‘Iron Stomach’!! Instead of driving to the Bavarian Grill for our annual celebration dinner, I decided to knock out a few of my ’30 Before 30′ goals in one fell swoop! Everything but the organic bratwursts was homemade (with tons of love) and we’re seriously looking forward to the next German dinner… consisting of Sauerbraten, Spatzel & Soft Pretzels!

Red Cabbage
Adapted from: AllRecipes.com

3/4 c water
1 sm head red cabbage, shredded
1/4 c brown sugar, packed
1/2 c white vinegar
1/2 c apple cider vinegar
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
2 tbsp unsalted butter, divided

Place water in a large heavy-bottomed saucepan. Stir in cabbage, brown sugar, both vinegars, cinnamon, allspice, cloves and 1 tablespoon of butter. Bring to a boil. Reduce heat and cover, simmering for 45 minutes and stirring occasionally, until the cabbage is tender. Stir in remaining tablespoon of butter just before serving.

Potato Pancakes
Source: Momma G

Yields: 18 pancakes

6 med potatoes, peeled
Cold water
3 lg eggs
1/4 c all-purpose flour
1 tsp Kosher salt
1/8 tsp ground pepper
1 lg onion
Vegetable oil for frying
Sour Cream (optional)
Applesauce (optional)

As potatoes are peeled, drop them into a large bowl of water. Keep potatoes covered with water until grating. Beat eggs in a large bowl; then beat in flour, salt and pepper until smooth.

Fit food processor with shredding blade and pour 2 inches of cold water into the bowl. Cut potatoes and onion to fit the processor feed tube. Shred potatoes and onion into water in batches. Squeeze dry and beat into egg batter. Replenish water in bowl as needed to keep potatoes covered. Or shred potatoes and onion with a salad shredder, working fast to prevent potatoes from darkening.

Heat 1/2 inch of oil in a large heavy-bottomed skillet. Drop in batter by tablespoon-fuls. Brown over moderate heat on one side, turn and brown the other. Serve at once with sour cream and/or applesauce, if desired. To serve later, drain on paper towels, cover, and hold at room temperature for up to 4 hours. Just before serving, arrange in a single layer on a baking sheet and bake in the oven preheated to 350 degrees F for 10 to 15 minutes.

Cucumber Slices in Dill
Source: AllRecipes.com

4 lg cucumbers, sliced
1 onion, thinly sliced
1 tbsp dried dill weed
1 c granulated sugar
1/2 c white vinegar
1/2 c water
1 tsp Kosher salt

In a large serving bowl, combine cucumbers, onions and dill; set aside. In a medium bowl, combine sugar, vinegar, water and salt. Whisk until the sugar dissolves. Pour the liquid mixture over the cucumbers, then cover tightly and refrigerate at least two hours before serving. Marinate even longer for a tangier taste.

Black Forest Cheesecake
Adapted from: Taste of Home

1-1/4 c chocolate graham cracker crumbs
1/4 c unsalted butter, melted
2 envelopes unflavored gelatin
1 c cold water
1 (21 oz) can cherry pie filling
1/2 tsp almond extract
2 (8 oz) pkg cream cheese, softened
1/3 c granulated sugar
2 oz dark chocolate, melted & cooled
1 tsp brandy extract or pure vanilla extract
1 c fat-free whipped topping, plus extra for garnish (if desired)
Maraschino cherries (optional)
Melted chocolate (optional)

Combine graham cracker crumbs and butter. Press into the bottom & up the sides of a 9″ Springform pan. Chill for 15 minutes. In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute. Heat over LOW, stirring until the gelatin is completely dissolved. Combine 1/3 cup of gelatin mixture with pie filling and almond extract. Pour into crust and chill until set.

In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, brandy extract and remaining gelatin mixture. Slowly fold in whipped topping and, then spread over cherry layer. Chill for at least 3 hours. Remove from pan and garnish with extra whipped topping, maraschino cherries or melted chocolate, if desired.

Keep an eye out on Monday for another ’30 Before 30′ achievement and a HUGE announcement!!

Could it be true? Our very last recipe in the big, beautiful book of Baking?

Tuesdays With Dorie has been such a major part of my life that I’m incredibly sad to say goodbye. Granted, a new group will soon begin in just two months time, with another of Dorie’s books, Baking with Julia, but I feel it just won’t be the same. The many friendships I’ve cultivated and the new challenges that have come my way have made the last four years something truly special.

Our final recipe is an easy one. Peanut Butter cookies rolled in chopped peanuts, then filled with a rich jam or (for the chocoholic, like me) chocolate chips. Baked in minutes, devoured in seconds, they’re some of Dorie’s finest ‘cookie jar’ cookies.

It’s with pride (and a bit of sadness) that I give you Dorie’s Kids’ Thumbprints, chosen by Ms. Dorie herself. You can find today’s recipe and a wonderful, teary-eyed post by clicking over to Dorie’s site.

Kids’ (Chocolate-Studded) Thumbprints (pg. 163)
Source: Baking – From My Home to Yours by Dorie Greenspan

To Laurie, Julie and especially, Dorie: From the bottom of my heart, thank you for four sweet years!!