So Sweet!

Cookies, Cupcakes, Whoopie Pies, and More

by Sur La Table

Price: $15.00
ISBN-13: 9781449407285
ISBN-10: 1449407285
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 144 Pages

Blueberries may seem unusual in a doughnut, but paired with this refreshing orange glaze you will find it’s the perfect combination of tart and sweet! These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.

Ingredients
Doughnuts
3 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange zest
1/2 cup (1 stick) salted butter
1 cup buttermilk
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries

Glaze
1 1/2 cups powdered sugar, sifted
3 tablespoons fresh orange juice
2 teaspoons grated orange zest

1. Preheat the oven to 375℉ and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.

2. Make the doughnuts. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set aside. In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix. Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.

3. Bake for 8 to 10 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.

4. Make the glaze. In a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk, mixing until smooth.

5. Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.

These homey, irresistible bars can be put together in no time, will feed a crowd, and are loved by everyone. The brown sugar-oatmeal crust provides just the right sweetness and crunch against the soft, tart, lightly chewy filling in the center, which is simply a mixture of raspberry jam and dried sour cherries. Pack them in lunches, bring them to bake sales, or serve them warm with ice cream—this is a good recipe to have in your repertoire. Use old-fashioned oats when you want a hearty crunch, or quick oats for a more tender bite, but don’t use instant oats or you’ll have mush.

Makes 36 (3 by 1-inch) bars

Ingredients
Dough
1 3/4 cups unbleached all-purpose flour
1 3/4 cups old-fashioned or quick oats (not instant)
1 cup firmly packed light brown sugar
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces

Filling
1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries
Confectioners’ sugar, for dusting

1. Preheat the oven to 350℉ and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

2. Make the crumble dough. Place the flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

3. Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20 to 25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

4. Make the filling. Empty the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well mixed and all the cherries are coated with ham. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

5. Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a rack and cool completely, 1 1/2 to 2 hours.

6. To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use the fine-mesh strainer to lightly dust the confectioners’ sugar over the cookies.

Each recipe is fabulously sweet with intriguing flavor combinations, such as Strawberry with Lemonade Filling Whoopie Pies (perfect for a hot day) and Maple and Bacon Doughnuts (a sweet and savory combination guaranteed to hit the spot). Not sure what that sweet tooth is demanding? Inside you’ll find a delicious treat whether it’s sweet, salty, chocolatey, fruity, or nutty.

Other features include:

• Suggested variations and fun decorating tips to customize each confection
• Descriptive instructions that make the recipes possible for baking novices as well as for experts
• Tips on how to use different tools around the kitchen, including your hands!

From childhood favorites to unique variations on cupcakes to a healthier type of doughnut, So Sweet! is the perfect gift package for home bakers, promising to satisfy any sugar craving.