Showing posts with label watermelon. Show all posts
Showing posts with label watermelon. Show all posts

Wednesday, July 6, 2016

Watermelon Doughnuts / #FoodieExtravaganza

It is time for #FoodieExtravaganza! We are celebrating doughnuts today, and I made these refreshing, fun, summertime Watermelon Doughnuts! They are tasty and pretty and very addicting! They are also easy to make and don't take long at all. They are filled with watermelon flavor, mini chocolate chips, and topped with a clear vanilla glaze. They are perfect for breakfast, snacks, and desserts!

Watermelon Doughnuts
(printable recipe)
 makes 15-16 doughnuts

2cups Cake Flour
3/4 cup Sugar
2 teaspoon Baking Powder
3/4 cup Buttermilk
2 Eggs, lightly beaten
2 tablespoons Butter, melted
2 bottles Lor Ann Oils, Watermelon flavor
Mini semi sweet Chocolate Chips
2 drops of Super Red Americolor Color 
2 drops of Soft Pink Americolor Color

Preheat oven to 350 degrees.

Mix together the flour, sugar and baking powder in a large bowl.

Add the buttermilk, watermelon flavoring, eggs and butter. Mix together. Add 2 drops of soft pink coloring.
Mix the color into the batter. Add 2 drops of Super Red coloring. Mix coloring into batter.
Add mini chips to batter. Mix in with a spoon.
Spray the doughnut pan with pan spray. Fill with batter, halfway up the pan. Bake for 7-9 minutes.
Remove from pan and cool completely.
Sift the powdered sugar. This is the most important step in making the glaze. If the sugar is not sifted the glaze will end up lumpy.
 Add vanilla. I used clear vanilla flavoring so the glaze will not be tinted by the vanilla color. Add water a little at a time. Make sure it is hot, and whisk after adding each tablespoon.
Place each doughnut, top side down, on the glaze. Swish around slightly until the top is covered.
Place dipped doughnuts on a cooling rack until glaze dries.

Enjoy these Watermelon Doughnuts!

Thank you to our host today, Lauren from From Gate to Plate

July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. 
July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

Scroll down to see more yummy doughnut recipes!:

Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles 
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook 
Baked S'mores Doughnuts by Tara's Multicultural Table 
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
Breakfast Donut Burger by From Gate to Plate
Cake Mix Donuts by I'm Hungry 
Doughnut Trifle by A Day in the Life on the Farm 
Watermelon Doughnuts by The Freshman Cook 
Baked Cherry Lemon Donuts by Caroline's Cooking 
Orange Glace Donuts by Basic N Delicious 
Medhu Vada - Savory Lentil Doughnut by Sneha's Recipe 

Foodie Extravaganza
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Tuesday, July 31, 2012

Watermelon Pops!

I just love watermelon, don't you? When the watermelon is so perfectly kissed by the sun, that biting into a piece makes you close your eyes and say "mmmmm". Eating watermelon always reminds me of being a kid, when we were sent outside after dinner to eat our big, juicy slices in the backyard. To clean our hands and faces, we would squirt each other with the hose. Oh, my goodness, what fun, and what great memories!!      I hope these watermelon ice pops bring wonderful  memories to your house!
Watermelon Ice Pops
(from Cooks Country Magazine)
1/2 small Seedless Watermelon
1/2 cup Sugar
1/4 cup Mini Chocolate Chips
1 pint Lime Sherbet, softened
12-3 oz disposable cups-paper or plastic will work
12 popsicle sticks of flat sticks
Scoop and measure out 5 cups of watermelon pulp.
Puree watermelon and sugar in batches in blender...
until smooth.  
The recipe reads that you should use a mesh strainer,
but I didn't have one, so I used cheesecloth. Throw
away anything that won't go through the cheesecloth.
In small batches, I strained the watermelon pulp into a bowl.
I covered the bowl, and put it in the freezer for 2-3 hours
until it got slightly slushy, but not frozen. 
Remove the bowl from the freezer, and stir.
Remove all the slush that may be on the sides of the bowl.
Add the mini chocolate chips and stir again.
The almost frozen state of the watermelon slush
makes it easy for the chips to suspend in the slush
 and not fall to the bottom. 

Place your disposable cups in a muffin tin. on a cookie sheet.
I started with a muffin tin, but it was unstable in the freezer,
and it refused to sit flat.
I used plastic cups, and they worked great.
Spoon watermelon puree to within a 
1/2" of the top of the cups.  
Place in the freezer until puree is solid, but not rock
hard-about 1-2 hours.
Spread softened sherbet on top of the puree
in each cup. Make the sherbet come to the top of the cup, 
and smooth it with the back of your spoon.
Cover each cup with plastic. 
Cut a slit in the top of the plastic. I did this with a 
sharp knife. I also made the slit deep for the sticks.
 Insert a popsicle stick or flat stick into the pop
so that the stick almost reaches the bottom of the cup.
Freeze until solid, about 5 hours and up to 2 days.
To unmold, let the pops sit at room temperature for 
1 minute, then gently pull out from the cup.
 If you used paper cups, peel the paper away.
I had a hard time getting mine to come loose, so I ran
cold water very carefully on the cup for just a few seconds.
They came off quickly.
I hope these make you say "mmmmm"!!

Thanks for joining me today!

Wednesday, July 27, 2011

Melon Bites-This Weeks Salad!

This week I wanted something cool and refreshing for our salad, and I think I found it. I chose watermelon, cantaloupe, and honey dew.
The watermelon is a personal size melon, the cantaloupe
smelled so heavenly, I could smell it as soon as I walked
into the produce department, and the honey dew is a
golden dewlicious grown in California.
Cut the watermelon in half....
cut the end off of the half....
cut the half in half then....
cut the new piece in half, and then cut it in 
long slices.
Trim the rind off of the melon, and then cube the piece.
Cut the cantaloupe in half....
scoop out the insides and them throw away.
 Cut the cantaloupe in half, cut slices from the half,
cut the rind off of the slice, and chop the slices.
Cut the golden dewlicious in half....
scoop out the seeds, and throw them away....
cut the half in half, and then cut it in slices.
The rind was rather thick on this melon, so you will
want to cut it out, as it tastes terrible.
Cut the slices into small bites.
Put melon bites into a cup. Top with decorative skewers,
like drink umbrellas. I used straws that have decorative
island designs on top. I cut the straws down to size,
and skewered them with fruit. This enables you to eat the entire 
cup of fruit with only the straw. The straw easily punctures the fruit,
and it becomes a spoon.


Thank you for joining me today!

I hope you will join me tomorrow when we
will be making our entree~
Sirloin Steak with Blue Cheese Walnut Butter.

See you then!!