Sprinkled Cake Doughnuts

Let’s talk about the big elephant in the room for a second. I don’t know if you noticed at all, but my site just got a complete and total makeover! It’s all brand new and exciting, and it’s all for you. Yes you. This makeover has been a long time coming. The old site just felt a bit outdated to me, and it could’ve just been because it’s looked the same way for forever. Not to mention the fact that a lot of you guys really hated, and I mean HATED, the yellow. Not so much the color itself, but rather, you hated the fact that the yellow was really hard to read. I received many emails about the yellow being hard on the eyes and asking if I could change it to a more web friendly color. It wasn’t that I didn’t care enough to change it, I did care believe me I did, but the fact was that I didn’t have any great ideas for a new design and layout and also I don’t know the first thing about website design. I needed a plan before I could switch my whole site around. It’s a scary venture. As daunting as it was though, I kept planning and scheming for several months and searched the interwebs and watched countless youtube videos to learn how about web design and html codes. After many frustrated days and nights, and with the help of my incredibly talented friend who designed all of the artwork for the new site, it was finally ready. So here we are on the launch of my fresh out the oven site. 

I think I might’ve mentioned once or twice (okay maybe like a million times) how much I really love doughnuts. It seemed fitting to make them the theme of the site. I wanted you to visit and think, “Yeah, this is totally Jonathan.” Plus, who doesn’t like doughnuts?! To commemorate the new site, I thought it would be fitting to make doughnuts for the first post. It just felt like the right thing to do. It’s hard for me to pick a favorite doughnut. I believe in equal opportunity among each, except maybe jelly and custard filled doughnuts, I can’t get behind those sorry. But if I had to choose a favorite, like someone put a gun to my head and was like “Pick your favorite doughnut right now!” (Although why anyone would put a gun to my head just for that answer, is besides me) I would probably have to go with a classic cake doughnut with sprinkles. It brings me back to my child each and every time. 

The thing that I love about doughnuts is that they’re perfect for a quick breakfast when you’re running late or when you don’t feel like eating something extravagant first thing in the morning or if you just want a treat when you wake up. You should treat yourself. You deserve it. They’re also great as a midday snack because hello we need a pick-me-up during the end of the workday. It just needs to happen. And they’re even better as a dessert after dinner. So what have we learned about doughnuts? They’re basically the greatest invention ever made and who invented them should have a monument erected and a observed holiday immediately. In the meantime, let’s do our own celebrating by making some doughnuts. Lucky for us all, this post is here to save the day. 

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Banana Split Ice Cream Pie

It’s practically the 4th of July and while normally I would’ve given you something red, white and blue for a dessert, I’ve moved on to more sinful pastures. Can you blame me? It’s hot and all the grilling and poolside drinking (and by poolside I mean daydreaming about a pool because I don’t have one) and chatting with friends and family calls for ice cream, because as we all know, ice cream is the answer to everything, especially holidays. Have I mentioned before that the 4th of July is my favorite holiday?! Well it is and I might be slightly obsessed, but that’s neither here nor there. It’s the grilling, the eating, the American flag paraphernalia, the cocktails and cold beer that have a lot to do with it. It’s just the best holiday all around. Relaxed and chill without any of the effort of Halloween or the stress of Thanksgiving or even the commitment of Christmas. The way I look at it, July 4th is a chance to not work, to see friends or family and to fire up that grill. No one is worrying about anything, maybe just wondering where we can watch fireworks for free and that’s it. Stress-free is the way to be. 

Speaking of stress-free, a dessert for the greatest holiday ever needs to be easy and straight to the point. Let’s not worry about such things as baking times, or whether something is cooked all the way or not. No stove needs to catch on fire this time around. I’m throwing the word pie out there, but don’t worry, this pie is the easiest pie you’ll ever make. The kid in us all will be jumping up for joy with this behemoth of an ice cream dessert, and not just one ice cream flavor but three. Yes three ice cream flavors and bananas and whipped cream and chocolate and cherries. Let’s not fight it. 

I just recently got a new-to-me cook book called First Prize Pies by Allison Kave. I say new-to-me because it was published last year and I only recently came across it. I’m a little late to the party, but the more important thing is that I finally arrived and it’s everything I never knew it was. I know that pies can be a year round seasonal treat, but for some reason I only make baking and eating pies during the summer and autumn seasons. I think that’s because berries are perfectly in season during the summer and in the fall it’s because I just like being in the kitchen baking. It’s no surprise that I got this book and am now making pies left to right. It feels like the appropriate thing to do this summer. So let’s all get in the kitchen, making and eating pies like our lives depend on it. And if you don’t want to turn on that oven because it’s so hot outside, don’t worry about. Allison and I have you covered with this no-bake chilled pie because that’s what friends are for. To tempt you with ice cream. You can thank us later. 

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Blueberry Hazelnut Cobbler Cake

I’m a firm believer that if you incorporate fresh fruit into any dessert, like cake for instance, then it instantly becomes healthy. It’s a great rule to live by, trust me. A good-for-you cake that you can eat for breakfast, lunch or dinner. Maybe not dinner because you should probably eat something a bit more substantial, but hey, after dinner the cake is all yours. I’m not one to say no to any cake, I’m not an animal, but during the summer months when it’s super hot outside, cakes with seasonal fruit just sound so much more appealing to me than regular cake. Maybe it’s the idea of having fresh fruit in a dessert, and feeling like I just made the best series of healthy decisions I could ever possibly make. I feel like I could run the world. All of this from just making and eating cake. Do you see the power than cake has? 

So what’s a cobbler cake you might be asking. It’s basically a combination of two great summer desserts. An upside down skillet cake and a fruit cobbler. In other words, a cobbler cake is your new favorite dessert. I already know. It’s just as easy to make as an upside down cake but it has much more fruit and you don’t have to worry about flipping a hot pan over and praying that the cake comes out. That’s a scary situation that lasts for about 10 seconds, but still, its scary. This cake though, you don’t have to worry about any of that. You can just cut and serve without any worries because a worry-free baking experience is what I’m all about. And you should be too. Speaking of blueberry cobbler things, we mustn’t forget about these Blueberry Cobbler Biscuits from last year. Once you’re done making and eating this cobbler cake, you can mosey on over back into the kitchen and whip up some blueberry cobbler biscuits because it just seems like the right thing to do, doesn’t it? How do you follow up a delicious cake? By making biscuits. Don’t fight it. 

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The Classics: Strawberry Shortcake

Here we are once again with a Candid Appetite Classics on our hands. Where have the days gone? This time around I decided to take the sweet route, since the last one was so savory and cheesy. Not that there’s anything wrong with savory and cheesy. I actually prefer it that way. I just wanted to switch things up a bit, that’s all. Since strawberries are in season at the moment, here in Southern California, I thought the best thing to do was to take all those fresh berries I have lying around in the fridge, and turn them into something more useful and productive. (Yes, dessert can be productive. Just go with it). I decided to stuff said strawberries into homemade sweetened biscuits with a ridiculous amount of freshly whipped cream. I’m declaring this whole week “Dessert for Breakfast Week” so you better get a move on it and make these shortcakes pronto. I’m giving you a whole week to celebrate, rather than just one day, because I know we all get busy and don’t always have all the time in the world to get in the kitchen and bake something sweet. Let alone eat it for breakfast. So don’t worry about it, take you time. You have a week to stuff your face with whipped cream, biscuits and berries first thing in the morning. 

I was just talking to a friend the other day about strawberry shortcakes, because that’s what you do with your friends. You talk about rich whipped cream slathered desserts on your way to brunch, where you’re about to eat too much food and drink way too many drinks on a late Sunday morning, well into late Sunday afternoon. We both sighed in disgust when our very important discussion lead to sponge cake strawberry shortcakes. We decided then and there that no strawberry shortcake should ever be made with those rubbery twinkie wannabe store bought sponge cakes that could double as something you wash your dishes with (I’m exaggerating). It’s blasphemous. They should only ever be made with lightly sweetened biscuits, and you should make them yourself, if possible, or trick your friends into making them for you. That’s the smart way to do it. Clearly we both have a love of biscuits, that’s why we’re friends, and furthermore we think biscuits should be incorporated into every one of our meals. Don’t you? He’s Southern so it’s allowed and I’m Southern at heart so it’s okay.  

In case you’ve missed any of the other Classics in this series, you can search for “Classics” in the search bar to the right, on the site. Or you can just click here, I went ahead and did it for you because that’s how much I care. I CARE ABOUT YOU! You know what else I care about? Strawberries and biscuits, and since this dessert has both of them in one mega treat, I really care about this dessert. I won’t go ahead and say it’s my favorite thing to eat in the summer, that’s a loaded statement, I’m no fool. But I also won’t say that it isn’t my favorite thing to eat during the summer. Maybe because it’s easy enough to make without having to spend too much time in a hot kitchen when all I really want to be doing is laying under the air conditioning vent with a pair of sunglasses and a cocktail. Hey, you enjoy the heat the way you want to, and I’ll (not) enjoy it the way I want to. Either way, strawberry shortcakes are on the top of our summer lists. I just know it. 

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Caramelized Banana Rice Pudding

Because it’s Monday and because we all need a little help to get us through the work week—I don’t know about you, but I’ve already started counting down to the weekend—I bring to you Caramelized Banana Rice Pudding. Cue the music, part the clouds and shine the light directly on us right this very second. This pudding should make these grueling weekdays a tiny bit more bearable, don’t you think? It’s like regular rice pudding but one hundred times better because salted caramel and bananas are involved. I think by now we all know how salted caramel takes everything to the next level. It’s liquid gold is what it is. I don’t have to tell you that, though. You already know this. So why don’t I tell you something you don’t know. Like as a kid I used to beg my mom to make rice pudding all the time. Although, I refused to eat it warm. No way, what am I an animal? I’d have to wait rather impatiently until it got super cold, it was a necessity, and only when it was properly chilled did I go in and eat more than my fair share. As a child I’d douse the top completely with cinnamon. Now as an adult I still refuse to eat it warm, but now instead of cinnamon, I douse it completely with salted caramelized bananas. It just makes perfect sense. 

I don’t know if you’re aware of it or not, but I’m no stranger to salted caramel. The two of us go way back. These Salted Caramel Dark Chocolate Cookies are as big as your head and they’re not only filled with caramel but they also get a drizzle of the stuff right out of the oven. Just making it rain down salted caramel. It’s my only goal in life. And because I’m so head over heals obsessed with doughnuts I just had to remind you about these Baked Salted Caramel Chocolate Doughnuts. They will haunt your dreams but in a good way, I promise. Speaking of dreams and caramel and bananas, how could we forget about the ultimate of dessert collaborations that are Chunky Monkey Sticky Buns. If you have yet to make them happen, then you need to remedy that this weekend. Get going on this rice pudding first though, and then move on to the sticky buns. Trust me on this, I know what’s best for you. Don’t give it a second thought. In fact, don’t think about it at all, just go ahead and eat your weight in salted caramel and bananas. It’s what I’m going to do and I won’t regret it. 

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Carrot Cake Scones

I’ve been making scones for as long as I can remember. I used to sell homemade baked goods out of my tiny kitchen when I was in college, to help my mom with my tuition. She had already put my two sisters through college, by the time I got around to it, so I wanted to help out any way I could. I’m sure it was illegal and it inconvenienced my family because I’d be in the kitchen for hours and hours, but I did it anyway because I was a rebel like that and I actually enjoyed it most days. It was a nice break from all the homework and studying. Really it was just a way for me to procrastinate the things I had to get done. There were two items that I had to make on a daily basis because people ordered them a lot, scones and pumpkin chocolate chip cookies. I’ve made so many batches of both that I now have the recipes permanently engraved in my brain. It’s helpful. It got to the point where I refused to bake scones because I got tired of making them. At the time I offered the classic flavors, cranberry, blueberry, (and my all time personal favorite) cherry dark chocolate chunk. My family has since then made it a point to relentlessly try and coerce me into baking scones for them or their coworkers, and sometimes I do it. Other times, they’re not as successful. Sorry family.

I’ve taken a break from my scone strike, however, to bring you these Carrot Cake Scones. I think it’s worth breaking my promise to never make scones again, but let’s not get used to it. It’s a phase that will pass. I grate fresh carrots and mix them into my go-to scone recipe, with a few other twists, like a blend of spices, raisins and cream cheese frosting on top with chopped pecans make them taste just like a classic carrot cake. Which happens to be one of my favorite cake flavors. So if you like carrot cake and you like scones, then I don’t think I need to say anything more to try and convince you to make them. They can speak for themselves. “Make me. Make me. Eat me. Eat me.” Can you hear it? 

This is our second to last Easter Brunch Bonanza post/recipe and I’m a little sad about it. Sure, I’ve saved the best for last (stay tuned tomorrow to find out), but that doesn’t take away from the fact that it’s almost over. I’ll still bring you awesome and delicious recipes that’ll get you excited though, and these springtime recipes from this week will now forever live online for all of your brunch needs so there’s no need to cry about it. Let’s get these scones started though, shall we? They wont stop calling out our names until we eat them. 

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