(This post is from 2012, I just updated it with a new video, check it out!)

Last month I was in Boston for my sister Connie's graduation from Northeastern Law. I'm so incredibly proud of my sister. She has worked so hard and has overcome so much and she's such an amazing person, sister and student.

She's the first attorney in the family!! We're so proud of her and I hope she knows it, for real (I do tell her all the time).

I know she's going to do great things with her law degree. She cares about others and wants to do a lot of good. It was hard for me not to get emotional during her graduation ceremony, she's my baby sister. Go Connie!

That's me and her pictured below.

Don't ask me why I'm holding her stomach.

I always love Boston: America's Test Kitchen, the Food, My Sister & #Techmunch, it's always a fun time with my sister and we always have good food. One of the places we stopped at was Boloco and I ordered a nutella milkshake.

It was so good and made with skim milk and low fat frozen yogurt, I knew I wanted to come up with a recipe for a nutella milkshake. And I felt a little less guilty about umm drinking both milkshakes.

I also have a new video to show you how to make these amazing nutella milkshakes!! It's just three ingredients!

It's so easy, I don't know why I don't make milkshakes more often.

Easy Nutella Milkshake Recipe

Nutella Milkshakes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 shakes

Ingredients

• 1/3 cup nutella
• 1 cup skim milk
• 3 big scoops of low fat vanilla frozen yogurt

Instructions

• Add all ingredients into a blender and blend.
• Serve immediately. Makes two 10-ounce milkshakes.

What's your favorite milkshake flavor? I want to hear about it!

Other milkshake recipes:

Easy Biscoff Milkshakes Recipe
Easy Red Velvet Cake Batter Milkshakes Recipe

PS I feel the need to say that this is not a sponsored post!

The post Easy Nutella Milkshake Recipe appeared first on DualFood.

This post is sponsored by Land O'Lakes.

Oh hand pies…delicious little pies. Little pies that you can eat with your hands as a dessert or snack. Little pies that you can take them when you travel or have them on the go. I have made a bunch in the past and have made plenty of pie crusts…but I think this recipe and using the technique of rolling the pie dough in between two pieces of parchment paper with a little bit of flour sprinkled in is the WAY to go!

I'm excited to be partnering with Land O'Lakes yet again to share with you, recipes using their butter! And these hand pies…wowza! Strawberry and chocolate hazelnut spread go together soooo well! I had this little blueberry hand pie with a glaze on top a few months ago that I couldn't stop thinking about.

An all butter crust is necessary…it makes the pie crust so flakey and tender. I remember chatting with the owner of a local pie bakery a while back and she said I ONLY use butter in my pie crusts!

Now, let's start. I'm sharing a ton of step by step photos which I hope you'll find helpful!

First, the butter, I only use Land O Lakes® Butter and I love their half sticks! So easy and convenient when you only need half of a stick of butter! This recipe uses three half sticks.

Cut the butter into slices and then cut them into small cubes. Put the butter into a bowl and put back in the refrigerator. The key is that the butter and dough should be cold. Remember that! I'm going to be repeating that.

I cut up the strawberries in half and then into slices and then freeze them. Don't skip this step…I find that when I'm baking with strawberries, they need to be frozen.

We're using ice cold water. I just add some ice cubes to a measuring cup and fill up with water. At a minimum, you're going to use 1/4 cup of water but maybe a tablespoon or more.

Add the flour, sugar and salt to a bowl and mix together.

I use a pastry blender to cut the butter into the flour, or you can use two forks.

Once your dough starts looking scraggly like this, you're good to go.

Start adding in water and you'll notice your flour mixture get even chunkier.

Take some of the flour mixture into your hands…

and if you're able to squish it into a ball and it holds together to form a dough, you have enough water. (If not, add more water and keep mixing.)

Split it in half and then use your hands to form two balls.

Flatten it out.

And then wrap with plastic wrap and then refrigerate for at least 45 minutes. (You can even refrigerate it overnight.)

Take two pieces of parchment paper and add a little bit of flour to both sheets.

I want the dough to stay as cold as possible so I roll out the pie crust on my marble pastry board.

Place the dough in between the two sheets and roll with a rolling pin.

I used a ruler and a pizza cutter the first time I made this recipe. I then found a set of rectangular cutters online and found it's much easier…but either way works!

Cut out as many pieces with your first piece of dough and carefully place them on a baking sheet covered with a silicon baking mat or parchment paper.

Now put the baking sheet with the cut out pieces of pie crust in the refrigerator. This helps the dough from spreading a bunch…so make sure the dough stays cold.

Roll the other piece of dough and put the rest of the pieces on a piece of parchment paper and put them in the fridge. Can you see that I just stacked it on top of the other ones?

Now take your baking sheet with the bottoms of the hand pies out, leave the other sheet of pie crusts in the fridge.

Spread the chocolate hazelnut spread on the pie crusts, leaving a border.

Add the frozen strawberry slices and then brush the egg wash on the edges.

I put the pie crust tops on and then pinch down with your fingers to seal the pies. Then, use the ends of your fork tines to make indentations all the way down to further seal your pies.

I also poke the tops with my fork.

While the pies are baking, make your glaze. It takes only a minute to make.

Let the pies cool. If you don't them cool all the way, the glaze will be a little translucent. If that doesn't matter to you, allow them to cool at least 5 to 10 minutes before spreading the glaze.

You can add sprinkles or sanding sugar.

I realized while I was making these they kind of resemble a certain breakfast pastry you might have enjoyed as a kid but I beg to differ, this all butter flakey pie crust and the fresh strawberries and chocolate put them on a different level!

I couldn't stop eating these the first time I made them so when I made them again to test the recipe, I knew I had to share them with friends OR I would eat them all again! You'll totally enjoy these if you make them!

Strawberry Chocolate Hand Pies

Strawberry Chocolate Hand Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 45 minutes minutes

Servings 6 hand pies

Ingredients

Pie Crust

• 3 Half Sticks 3/4 cup Land O Lakes® Unsalted Butter, cut into pieces and refrigerated for at least 15 minutes
• 1 3/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 5 to 6 Tablespoons ice water

Pie Filling

• 1/3 cup chocolate hazelnut spread such as Nutella®
• 2/3 cup chopped and sliced thin fresh strawberries and then frozen about 12 to 15 strawberries
• 1 large egg beaten

Glaze Topping

• 1 cup sifted powdered sugar
• 1/4 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• sprinkles or sanding sugar optional

Instructions

• Cut the butter into small cubes and refrigerate. You want the butter to be really cold. Cut up strawberries and place on a parchment lined baking sheet. Freeze the strawberries for at least 30 minutes.
• Prep a baking sheet with a silicon mat or parchment paper. Set aside.
• Mix flour, sugar and salt together in a bowl. Add butter and using a pastry blender or a fork, cut butter into the flour, until they pieces of butter in the flour, about the size of a pea.
• Add ice cold water (just the water, no ice), a tablespoon at a time (about 4 to 5 tablespoons), mixing with a rubber spatula. Mix until dough starts to form (take some dough into your hands to , after adding a few tablespoons, you’ll need to use your fingers. Add more water if the dough is too dry.
• Take the dough and form two balls and flatten each one into a disk. Cover with plastic wrap and refrigerate at least 45 minutes.
• Heat the oven to 400 degrees F.
• Take one piece of dough out of the fridge at a time and place between two pieces of parchment paper (that you have lightly floured) and place on a smooth surface, preferably a marble slab or counter top. Roll the dough out into a rectangular shape, being sure that the dough is thin, about 1/16”.
• Cut out 4-inch by 3-inch rectangles (or use a rectangular cutter, I used one that’s 4.5-inches by 3-inches), use a ruler and a pizza or pastry cutter to ensure an even cut.
• Carefully place six of these pie crusts on the baking sheet you prepped earlier about 1 inch apart. (Place in the refrigerator as you cut them out so they can remain chilled before baking. This is key to keep the hand pies from spreading a ton when baking.)
• Do the same with the other piece of dough, for the tops of the pies. (You might need to preroll the leftover pie dough to make enough pieces of pie crust.) Place the other six pieces of pie crust on a piece of parchment paper and put them in the fridge as well.
• Mix egg with 1 tablespoon of cold water.
• Spread 1 to 2 teaspoons Nutella to each of the six pieces of pie crust on the baking sheet, leaving a 1/2-inch border, then place 6 to 7 frozen strawberry slices (or whatever fits) and sprinkle sugar on top. Brush the edges of each piece of pie crust on all four sides with the egg wash.
• Add another piece of cut out pie crust on top and use the tines of a fork to seal it together (pushing down all the way through both pieces of pie crust). Using the ends of the fork tines, stab through the tops of the pie crust 3 to 4 times.
• Repeat until all of the pie crust is exhausted. Brush the tops of the hand pies with the egg wash.
• Bake the hand pies for 22 to 25 minutes. Remove from oven and place the silicon baking mat or parchment paper on a cooling rack.
• While the pies are baking, whisk the powdered sugar with the heavy cream and vanilla extract. Whisk together until you get a well mixed glaze.
• Once pies have cooled for at least 5 to 10 minutes, pour or drizzle the glaze on top. Serve immediately or place in a tightly sealed container for 3 to 4 days.

Disclosure: DualFood has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.

The post Strawberry Chocolate Hand Pies appeared first on DualFood.

Ever since I made these cookies (well I should say when I got them right because it took several tries), I have been excited to share them with you! Nutella, cream cheese, chocolate and powdered sugar…you cannot go wrong! They are a twist on these Easy Red Velvet Cream Cheese Crinkle Cookies Recipe I made last year! And our friends at Charley's vet surgeon's office loved them too. So they are vet approved for humans (only of course!).

And these are the same cookies I shipped out to my food blogger friends who I was matched up with! I hope Lori, Emily, and Rebecca enjoyed the cookies!

From the bottom of my heart, I'm so thankful for the 566 food bloggers who signed up for the Great Food Blogger Cookie Swap…which mean over 20,000 cookies were shipped worldwide. With their help along with the generous brand partners this year: OXO, Dixie Crystals, and California Olive Ranch and Brownie Brittle, we were able to raise $12,335 for Cookies for Kids' Cancer!! What an accomplishment, we couldn't have done it without everyone. If you're a food blogger and would like to participate next year, please sign up for notifications.

And the cookies I received…umm amazing! I received Peanut Butter Snickerdoodles from Jennifer from Bake or Break, Chocolate Truffle Peppermint Crunch Cookies from Elizabeth from Sugar Hero and Soft Gingerbread Cookies from from Elizabeth from Food Ramblings.

First things first, when I make cookies, I usually measure out the dry ingredients (minus the sugar). Here's How to Measure Flour.

Whisk it all together and then set aside.

Mix the cream cheese and butter together and then add the sugar and mix it really good.

Add eggs and vanilla extract and mix again.

This is how I measure nutella (and peanut butter).

Goes right into the mixer. (PS and by the way, I can't live without my KitchenAid stand mixer, right about now it's been in overdrive with cookies and baking for the holiday season!)

And transforms the cookie dough! Be sure to scrap the sides of your stand mixer bowl.

Add the dry ingredients in two batches.

And mix on a low speed.

Who wants to lick the beater?

And there's the cookie dough. Chill it covered in the refrigerator for 4 hours.

Then, using a medium (1 1/2 Tablespoon) cookie scoop, scoop out cookie dough balls, round them up in your hands then dip them in powdered sugar (until completely covered).

You get powdered sugar everywhere but it's worth it.

Yep, these are delightfully chewy on the inside and perfect on the outside. Enjoy them!

Print

Nutella Cream Cheese Crinkle Cookies Recipe

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Servings 2 1/2 dozen cookies

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 2 Tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, softened
• 2 ounces cream cheese softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Nutella chocolate hazelnut spread
• 1/2 cup powdered sugar

Instructions

• Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Whisk together and set aside.
• Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugars together for about 1 to 2 minutes. Add eggs and vanilla extract and mix for another minute. Add nutella and beat for another minute. Add flour mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.
• Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. Bake on a baking sheet covered with parchment paper for about 13 to 14 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.

And stay tuned until next week, Lindsay and I will be sharing round ups of ALL of the cookies that were shipped worldwide. I can't wait!

Disclosure: We do not get paid by the sponsors of the cookie swap, all of the money raised goes directly to Cookies for Kids' Cancer. The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. Thanks for your support!

The post Easy Nutella Cream Cheese Crinkle Cookies Recipe appeared first on DualFood.

I mentioned recently how much I love French toast and even more, I love convenient French toast. Do you love make-ahead meals as much as I do? Prep the day ahead and pop it in the oven or cook on the stove. It makes it so easy and you can enjoy the day, holiday or celebration with family and friends.

When Bisquick approached me about joining in to share a couple of make-ahead recipes for this holiday season, I jumped at the chance. We love Bisquick in our family especially for garlic cheddar biscuits. Making things easier for yourself, planning using quick and simple recipes and planning ahead makes it so you can actually enjoy the time you have to spend with your family and friends this holiday season.

Fore more make-ahead ideas, you should definitely check out Betty Crocker's Bisquick site and follow along via Pinterest and Facebook!

This recipe for Nutella-stuffed Baked French Toast is so simple to put together! I like to use buttery white bread and I spread the Nutella on like I'm making a sandwich, six sandwiches to be exact.

Then, beat the eggs.

Beat together the eggs and milk.

Add the melted butter.

Measure out 1/4 cup Original Bisquick Mix.

Mix together with a whisk.

Arrange the Nutella sandwiches in a baking dish that's been sprayed with baking spray. Pour the Bisquick mixture over the bread ensuring all pieces of bread are covered. Allow to sit for 15 minutes or overnight in your refrigerator and then bake for 45 minutes.

And it looks just like French toast doesn't it? Serve while still warm with maple syrup. It's so lovely. You will not be able to resist eating just one piece!

Print

Nutella-Stuffed Baked French Toast Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1/4 cup 1/2 stick unsalted butter, melted and cooled
• 12 slices white bread I like the bread with the buttery tops
• 1/4 cup nutella hazelnut chocolate spread
• 4 large eggs beaten
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1/4 cup Original Bisquick mix

Instructions

• Heat oven to 350°F. Spray 9 inch square baking dish with baking spray. Set aside.
• Two slices at a time, spread Nutella on one slice and put together like a sandwich. Repeat for the remaining slices.
• In large bowl, mix eggs and milk together with an electric hand mixer. Add vanilla  extract and mix thoroughly. Mix in Bisquick® mix and melted butter and use a whisk if necessary. Add sandwiches to the baking dish. Pour Bisquick mixture over the bread, making sure all of the bread is covered. Allow to soak for 15 minutes (or overnight in the refrigerator).
• Bake 45 minutes at 350°F. Allow to cool for 5 to 10 minutes. Serve warm with maple syrup.

Disclosure: I’m thrilled to be working with Betty Crocker to #GetYourBettyOn! I only work with brands that I love and only share with you my honest opinions. This is a sponsored conversation written by me on behalf of Betty Crocker. The opinions and text are all mine.

The post Easy Nutella-Stuffed Baked French Toast Recipe appeared first on DualFood.

Are you sitting down? I hope you are. Let's just say these came out amazing and like always I have been so excited to share these with you. Sometimes, ideas come to me and sometimes others say maybe you should add this or that. I absolutely adore this recipe for Easy DoubleTree Cookie Recipe but I have been thinking about tweaking it and adding something to it. I kept thinking nutella and the other day a friend said, how about nutella AND peanut butter. Done. Sold. I had to try it.

After one batch, I had to tweak a little and then it was set. And then yesterday, I just had to — yes I had to make them again.

Now, don't ask me what my favorite cookies are…it would be like choosing between my two dogs and telling you which one is my favorite. Can't do it.

I ground the rolled oats in my food processor just like the other Easy DoubleTree Cookie Recipe. These cookies are healthy because they have oats in them, right?

Pretty fine but not perfectly fine.

Mix all of the dry ingredients.

Pack the brown sugar, for this recipe I'm only using light brown sugar. I love my sugar bear, I don't even remember where I bought it. It helps keep the brown sugar from hardening.

Cream the brown sugar and the butter.

After adding the egg.

Add dry ingredients and don't overmix or your cookies will take like a cake or cakie instead of a cookie.

All ready…

for the chocolate chips. I really like mini chocolate chips for this recipe.

Mixed together.

Add scoops of peanut butter and nutella into the cookie dough and carefully mix…don't overmix because you want swirls in your cookies!

Use a medium cookie scoop to scoop out the dough onto a parchment paper lined cookie sheet. I freeze the cookie dough for at least 4 hours and then bake them!

Can you see the peanut butter and the nutella?

Because I also had to stack the cookies. Seriously, so in love with these cookies. The peanut butter tickles the roof of my mouth. The nutella is so smooth and nice with the pb.

Print

Nutella-Peanut Butter Swirled Chocolate Chip Cookies Recipe

Prep Time 30 minutes minutes

Cook Time 11 minutes minutes

Servings 30 cookies

Ingredients

• 1/3 cup rolled oats
• 1 cup plus 2 Tablespoons unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter 1 stick, softened
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg
• 1 3/4 cups miniature semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 cup chocolate hazelnut spread

Instructions

• Pulse oats in a food processor until semi-fine. Pour into a medium-sized mixing bowl along with flour, baking soda and salt. Mix with a rubber spatula and set aside.
• Add butter, brown sugar and vanilla extract to the bowl of a stand mixer. Cream together on low speed with the paddle attachment. Add egg and mix on medium until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
• Add the dry ingredients to the wet ingredients and mix on low until incorporated in batches. Don't overmix. Remove bowl from stand mixer and scrape off paddle attachment. Add chocolate chips and mix with a rubber spatula.
• Add drops of peanut butter and nutella chocolate hazelnut spread on top of the cookie dough. Using the rubber spatula, mix but don't overmix, you want swirls in the dough.
• Using a medium cookie scoop (1.5 tablespoons), scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate or freeze the cookie dough for at least 3 to 4 hours or overnight even.
• To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 11-12 minutes or until desired doneness. After removing from oven, carefully place parchment paper on a cooling rack to allow to cool completely. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Notes

Tip:

Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

YES. Make these!

Disclosure: This post contains affiliate links.

The post Easy Nutella & Peanut Butter Swirled Chocolate Chip Cookies Recipe appeared first on DualFood.

A few weeks ago, I traveled to Austin, Texas and had the most amazing doughnuts (or donuts) at Gourdough's Doughnuts. Okay, let me remind, I was going there to attend and speak at BlogHer Food. I was rooming with my friend, Lindsay and weeks before she texted me and said she wanted to go to this doughnut place. Fast forward and we're in Austin, it's our last day (and it's hot) and I just wanted a breakfast taco, they are amazing, more on that later. I wasn't really interested in these ridiculously crazy doughnuts. We had already looked online and saw the crazy toppings like fried chicken and honey butter.

Thanks to Kelly for letting me share her picture of our Gourdough's feast.

And then so we get there and had to wait for them to stop serving just their breakfast doughnuts, I had a breakfast taco from another truck right next to them. Yep, these doughnuts are served out of a trailer. The doughnuts were amazing. Beyond amazing. Even though I was full from my breakfast taco, these doughnuts were a can't miss.

The toppings were fantastic (my favorites were the funky monkey, the brownie batter one and the peach one) and the doughnut fried perfectly with a nice crunch even under all of those toppings. Gourdough's is famous for a reason.

And there's our group, ha, that's Rachel taking a shot from overhead.

So when I was invited to join in a group of bloggers to recreate at home the doughnuts we had in Austin, I jumped at the chance! Why not? And was so glad I got to pick this one.

Who doesn't like bananas? I don't understand anyone's hatred of bananas. I'm slightly obsessed myself and even love any type of banana candy. These bananas are cooking and getting caramelized in butter and brown sugar. And they are perfect! Be sure to use ripe bananas!

The other day before making these, I was just thinking of how I could make them a little different from Gourdough's and I thought of nutella! Bananas go so well with nutella sooo why not? Oh-MY-Goodness, it was perfect. I never knew that nutella and cream cheese icing would go so well together. I'm dreaming of other concoctions for this combo! Let me know if you think of any ideas!

In the top photo, there's one doughnut in the front that I sprinkled brown sugar and didn't add any nutella to – the way Gourdough's prepares it. It's awesome too! You can make it either way you choose!

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Funky Monkey Doughnut with Nutella Recipe

Prep Time 2 hours hours 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 to 14 Doughnuts

Ingredients

Doughnuts

• 1 3/4 teaspoons active dry yeast
• 6 teaspoons warm water
• 1/2 cup whole milk
• 2 Tablespoons vegetable shortening
• 3 Tablespoons unsalted butter
• 2 Tablespoons warm water
• 1 large egg beaten
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 cups unbleached all-purpose flour divided, plus extra for dusting surface
• vegetable oil for frying (fill a French oven with about 2 inches of oil)

Grilled Bananas

• 3 ripe bananas sliced thick
• 5 Tablespoons unsalted butter
• 3 Tablespoons light brown sugar

Cream Cheese Icing

• 4 ounces cream cheese softened
• 3 Tablespoons unsalted butter softened
• 2/3 cup powdered sugar
• 2 1/2 Tablespoons whole milk
• 1/4 to 1/2 nutella chocolate hazelnut spread (optional)
• brown sugar for sprinkling optional

Instructions

Doughnuts

• Add yeast to a measuring cup and add 6 teaspoons of warm water, mix. Allow yeast to sit for at least 10 to 15 minutes. If using quick rise yeast, add skip the above step and add the 2 Tablespoons warm water to the quick rise yeast and allow to sit for 5 minutes.
• Add to stand mixer bowl or a large mixing bowl, add yeast, 2 Tablespoons warm water (if using active dry yeast), milk, shortening, butter and egg and blend for 30 seconds with beater attachment, or until ingredients are combined. then, add sugar, salt and half of the flour. Mix on low seeped until combined. Add the rest of the flour and mix at a low speed until all flour has combined. Remove the beater attachment and add the dough hook and beat on a medium speed until the dough pulls away from the bowl (and is smooth), about 5 to 7 minutes. If the dough is too wet, add more flour, a 1/2 tablespoon at a time. Remove dough from stand mixer bowl and place in a well-oiled bowl, cover with a damp paper towel and place in a warm spot to rise for an hour and a half or until doubled in size. (I used the proofing feature in my oven and sometimes I use my back porch if it's warm enough outside, the cooler it is, the longer it may take for the dough to rise.)
• Heat the oil in a French oven or large heavy bottomed pot until it reaches 350 degrees F.
• Prep a baking sheet with flour. Add flour to a cutting board or pastry board and place dough on it. Using your hands, flatten the dough until it's about 1/2 inch thick. Cut out 3-inch pieces with a cookie or biscuit cutter. Place on the floured baking sheet and cover with a tea towel. Allow the dough to rise once again for 15 minutes.
• Prep a baking sheet lined with foil and place a cooling rack on top. Place doughnuts into oil, about 4 at a time. Cook about 40 seconds to a minute on each side. Remove from oil and add to the cooling rack. Allow to cool for at least 15 to 20 minutes before adding the toppings. While they are cooling, you can work on the toppings.

Grilled Bananas

• Melt butter in a non-stick pan on medium low heat. Add brown sugar and cook for 2 to 4 minutes on medium heat. Add bananas and cook for 3 to 5 minutes on each side until browned to your preference. Remove and place on a plate and allow to cool.

Cream Cheese Icing

• In a medium sized mixing bowl, add butter and cream cheese. Mix until blended with an electric mixer. Add powdered sugar 1/3 cup at a time and mix until combined. Add milk and mix until smooth, about 2 minutes on medium speed.

Assembly

• Place donuts on a platter or plates. Place cream cheese icing in a decorator bag fitted with a coupler and a round tip or spread cream cheese icing with a butter knife or offset spatula on top of each doughnut. The same for the nutella if you're using that. Add two to three grilled bananas on top of each doughnut and sprinkle with brown sugar (if not using nutella). Serve immediately.

Notes

Doughnuts adapted from Alton Brown

Make these, you'll enjoy them!! If you want to skip the big step of making the doughnut dough, you can always Easy Fried Donuts Recipe and top them with these toppings. I was originally going to do this until my friend, Suzanne, came over and showed me how to make fried doughnuts…we made Boston Cream ones…oh my, they were amazing!

Check out these other Gourdough's inspired recipes from around the internets. Don't they look wonderful?

The Mother Clucker | Cherry Bombs | Easy Funky Monkey Doughnut with Nutella - Gourdough's Inspired Recipe

The Baby Rattler | Black Out Cupcakes | ODB

PB & J | Granny's Pie | Heavenly Hash

The Carney | The Flying Pig | Dirty Berry

Bring the Heath | Son of a Peach | Mama's Cake

The Puddin' | Naughty & Nice | Miss Shortcake

The post Easy Funky Monkey Doughnut with Nutella - Gourdough's Inspired Recipe appeared first on DualFood.