Food
Molly Yeh’s Sprinkle Cake Donuts | Girl Meets Farm | Food Network
Everything’s better with sprinkles, especially on donuts! Molly fries up her moist and lemony cake donuts, coated in a shell of sweet and colorful sprinkles.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Sprinkle Cake Donuts
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 45 min (includes chilling time)
Active: 45 min
Yield: 10 to 12 donuts, plus 10 to 12 donut holes
Ingredients
Dough:
3 cups (310 grams) cake flour
1/2 cup (75 grams) all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 1/2 tablespoons (50 grams) unsalted butter, melted and cooled (3 tablespoons plus 1 1/2 teaspoons)
2/3 cup (140 grams) granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1/2 lemon
1/3 cup (100 grams) cream cheese, at room temperature
1/3 cup (100 grams) sour cream, at room temperature
Neutral oil, for frying
Glaze:
2 1/2 cups (300 grams) powdered sugar
5 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of kosher salt
Decoration:
2 cups rainbow nonpareils
Directions
To make the donut dough: In a medium mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until fully combined. Add the egg yolks, one at a time, beating after each addition until combined. Beat in the vanilla and almond extracts and lemon zest. Add the cream cheese and sour cream and beat until thoroughly incorporated. Beat for 3 to 5 minutes until light and fluffy, scraping the bottom and sides of the bowl, as needed. Add the flour mixture and mix on medium speed to fully incorporate (it will be a stiff dough). Scrape the dough out onto a sheet of plastic wrap and flatten into a disc. Chill in the refrigerator for 2 hours (or up to 2 days).
Line a baking sheet with parchment paper and lightly dust with flour.
Remove the dough from the refrigerator for at least 15 minutes prior to rolling out. Using a rolling pin, roll the dough into a 9-inch circle that is a scant 1/2-inch thick. Using a 3-inch round donut cutter, cut out 5 to 6 donuts (you can re-roll the dough scraps to yield another batch). Add the donuts and the holes onto the prepared baking sheet. Cover and chill in the refrigerator for 1 hour.
Heat 3 inches of the oil to 350 degrees F in a large Dutch oven over medium heat.
To make the glaze: In a medium mixing bowl, whisk together the powdered sugar, water, vanilla and almond extracts and salt until smooth.
To fry the donuts: Carefully and gently add 2 to 3 donuts into the oil to fry for 2 minutes on each side until evenly golden brown. Using a spider or slotted spoon, remove the donuts onto a wire rack to drain of excess oil and cool until safe to handle. Then fry the donut holes for 2 minutes on each side and remove to the wire rack to drain.
Dip each donut and donut hole into the glaze to fully coat. Remove them from the glaze and return to the wire rack. Let the donut rest for 10 seconds and then submerge in a bowl of the nonpareils until fully covered.
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#MollyYeh #GirlMeetsFarm #FoodNetwork #SprinkleCakeDonuts
Molly Yeh’s Sprinkle Cake Donuts | Girl Meets Farm | Food Network
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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E07 | Food Network
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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Tune Inn Restaurant & Bar: https://tuneinndc.com
Follow them: https://www.instagram.com/tuneinndc
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
#MichaelSymon #SymonsDinners #FoodNetwork #MacAndCheese
Get the recipe ▶ https://foodtv.com/31q98EM
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional
Directions
Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)
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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network
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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
#FoodNetwork #FullEpisode #TheGreatFoodTruckRace #FoodTruck
Watch #TheGreatFoodTruckRace, Sundays at 9|8c!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network
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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
#InaGarten #BarefootContessa #FoodNetwork #AppleCake
Get the recipe ▶ https://foodtv.com/2Z63Ahn
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network
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