Mmm Donuts!

I loooooove donuts! Krispy Kreme, Supermarket, Duncan, glazed, sprinkled, long john's, filled, I love them all! Well... not all, I don't like cake donuts or those weird fritter/bear claw things. My favorite donut is just a plain glazed donut... followed up by a glass of milk, then a filled long john. That's my Saturday morning order when Justin goes to buy breakfast. I am such a lucky gal :-)
Every now and then I treat my family to "homemade donuts". It's really just fried biscuits with glaze but there's something about these donuts. They are very light and I smother them in a Krispy Kreme copycat glaze. They are the best donuts!! I made a double batch this morning (that's 20 donuts and 20 donut holes), we only have 6 donuts remaining and those will be gone by the end of the night... you see why I don't make them very often! We can't help ourselves, they are so good!

Ingredients
4-8 cups of oil for frying (the oil needs to be at least 2 inches deep)
1 refrigerated tube of 10 biscuits (the smaller tubes, not Grands. I use Pillsbury Country Style biscuits, they come in a 4-pack)
1/4 stick butter
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Directions
Start warming the oil in a pot on the stove. I set my stove on 5 (medium heat) and my oil takes around 20 minutes to warm up. I test the oil by dripping a drop or two of water in the oil. If the water crackles and pops then the oil is ready! Don't turn your heat higher than medium or your donuts will burn in .2 seconds.

For the glaze. Melt the butter in the microwave and add the powdered sugar, vanilla and milk. Stir until combined.

For the donuts. Use a small circular cutter (the cap of a 2-liter works well) to cut circles in each biscuit.
Place a few donuts in the oil and cook until browned (1-2 minutes). Flip and cook for another 1-2 minutes until browned.
Just look at them! Crispy on the outside and light and fluffy on the inside... excuse me while I go eat another donut!

Pull the donuts out of the oil and set them on a cooling rack (or paper towels) to drain the excess oil. While the donuts are warm, dip them in the glaze.
Flip the donut to get some glaze on the other side... you wouldn't want that side to feel left out!

Use a fork or tongs to lift the donut out of the glaze and to shake off excess glaze.
Place on a cooling rack (or plate) to cool and store. They don't really have to cool off, we eat a couple while they are warm!

For the donut holes I fry them and then shake them in sugar instead of using glaze. Growing up, my mom and dad would make these sugar donut holes, I was the official sugar shaker back then!
Here they are all lined up and looking gorgeous. I love this picture because it only looks like this for .2 seconds. Once the smell reaches the boys' room they all come running out and start scarfing donuts like it's a contest.
Justin and the boys like glazed donuts.
I prefer these little sugary spheres though. I could eat all 20 myself!

Chocolate Peanut Butter Parfait

I know what you're thinking... yes, I did just post Banana Pudding that looked just like this! But my husband Justin doesn't eat fruit (what kind of a person doesn't eat fruit?!!) so I had to make a "Justin" dessert which means peanut butter and chocolate. I'm in my 5th year of blogging now and I have made Justin many chocolate and peanut butter desserts...
Chocolate Peanut Butter Layer Cake
Ganache Covered Peanut Butter Frosting (this is Justin's favorite peanut butter frosting)
Chocolate Peanut Butter Mousse Pie
Peanut Butter Cups (this is Justin's favorite chocolate peanut butter dessert)
Chocolate Peanut Butter Cupcakes
... and I still don't like peanut butter and chocolate, it's just so rich and heavy. I had to force myself to try a bite of each of these desserts, and my husband had to force himself to stop eating them, lol! So, I wanted to make Justin a Chocolate Peanut Butter Parfait dessert to go with my Banana Pudding. It's like a layered peanut butter pie and Justin's only complaint was that there was too much cool whip... lol (imagine that)!

Ingredients
Graham crackers, crumbled
1 cup peanut butter
1 (8 ounce) block cream cheese, softened
4 tablespoons powdered sugar
1 (8 ounce) tub of whipped topping
1 (12 ounce) bag milk chocolate chips
1/2 cup milk

Directions
Combine the peanut butter, cream cheese, and powdered sugar in a large bowl.
Mix together until combined into a thick muddy mess (this is how Justin described it... and he would know because he kept sneaking spoonfuls).
Stir in the whipped topping. You can save a little to use on top (I saved around a cup of whipped topping to use as garnish) but Justin says it's better all mixed in.

In a separate bowl add the milk and chocolate chips. Microwave in 30 second intervals stirring after each cycle until it's melted. Mine is usually melted and ready to go after 3 cycles (1 minute 30 seconds).

It's time to assemble! You can use a pie plate, large bowl, glass pan, small bowls, etc. I used 4 stemless glasses to match my banana pudding. Start with a layer of crumbled graham crackers.

Then add some of the peanut butter mixture

Then chocolate ganache
Then some whipped topping (if you want)
Then keep going with the crumbled graham crackers, peanut butter mixture and chocolate ganache until you run out of the peanut butter filling.




Top with whipped topping and a graham cracker (I think crumbled peanut butter cups would look yummy on top) and you're done! Cover with plastic wrap and store in the refrigerator.

Banana Pudding

I turned 30 a few days ago and celebrated with one of my favorite desserts, banana pudding! My mom used to make banana pudding all the time growing up! It's easy to make, impossible to mess up, and so yummy! I wasn't depressed turning 30... I've felt 30 for a long time (my kids make me feel old). I think 40 will be the hard birthday! I'll have two boys in college, my house will be empty and quiet, and I'll be OLD! ... just kidding ,-)

Ingredients
1 box of vanilla wafers
4 to 5 bananas, sliced
2 cups milk
1 (3.9 ounce) box instant french vanilla pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub of whipped topping

Directions
First, don’t forget to set out your ingredients, especially the cream cheese, as it needs to be softened and the whipped topping if it needs to thaw.
In a bowl, combine the milk and pudding mix and blend well using an electric mixer.
Using another bowl, combine the cream cheese and condensed milk.
With the same electric mixer, blend together until smooth. When mixed, the cream cheese/condensed milk mixture should look something like this...
Add the pudding to the cream cheese mixture.
Stir until combined

Peel and slice the bananas and set aside.

Now it's time to assemble! You can use a large bowl, 9x13 pan, or small bowls for the banana pudding. I decided to use 4 stemless glasses. Start with a layer of vanilla wafers, then the pudding mixture, then bananas.
Then more of the pudding mixture and vanilla wafers.
I add a layer of whipped cream in the middle... just for fun!
Then continue with the pudding and bananas and pudding and wafers until you reach the top!

Top with whipped cream and garnish with a vanilla wafer or wafer crumbles.
Cover the banana pudding with plastic wrap and store in the refrigerator for at least 3 hours (this way the vanilla wafers get nice and soft).