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Candy pearls, coconut, sliced almonds & powdered sugar make these donuts elegant!
The Artist loves donuts, but they don’t love him. He usually winds up with a heck of a stomachache from the greasiness in normal fried donuts. He splurges occasionally but always pays for it. I have wanted to find a new way of making donuts that we both can enjoy without any repercussions.
We have had warm weather in California lately and that makes me long to be outdoors. Instead of staying in the kitchen making dinner, I head to the patio and pull out the barbecue. This week I decided to kick up the heat on some chicken for a change of pace.
I have cooked racks of ribs for many, many years and I’ve tried all different kinds of methods. From boiling the ribs and finishing them on the grill to starting them on the grill and finishing them in the oven. None of them gave me quite the texture I was looking for. I wanted the same texture and flavor of slow-cooked ribs over fire, but without the hours of cooking.
It is Secret Recipe Club time again and this month I was assigned the delightful blog, Adventures in All Things Food written by Andrea Kruse. Andrea lives in Oregon on their family farm and is busy with three children under the age of 6! Can you imagine? She must be running around like crazy every day. But she still manages to get into the kitchen where she fulfills her passion for baking and cooking. I love Oregon and we would have fun rooting against each other during football season because she went to Univ of Oregon and I went to Oregon State! What fun that would be because you know the food would be much better than the football, LOL!
Grilling is one of the classic ways to cook. We evolved by cooking over open fire and that process takes on many forms. From competitive BBQ competitions to summer backyard cookouts, we all love grilled foods. But you can enhance them by adding sauces designed to complement the smoky flavors.