Yes, there are days when she drives me absolutely BATTY but then it's moments like these..... with that smile......... that just make my heart melt.
She is almost 4 and I can't believe it. It really is breaking my heart. I swear it was just yesterday that I held her in my arms. Today, she is strong and you can't even tell she was a preemie :)
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I
am participating in a campaign on behalf of Mom Central Consulting for
Cascade as a Cascade Ambassador. I received a product sample to
facilitate my review and a promotional item as a thank you for
participating.
Cascade's new Platinum dish soap has made such a difference in my dishes! I have noticed the most reduction in spots. I mean, spots aren't stuck on food so I don't really bother to wipe them off. Who has time? Eventually, however, you notice that all your dishes and glasses look like they were cleaned by a spray of the hose. They might be clean but they don't look pretty. Cascade Platinum uses their new chelant and polymer system to prevent the build up of calcium and the grease fighting power of Dawn to make sure your dishes and dishwasher are spot-free, food-free, and sparkling! If you want to make sure your dishes come out awesome, check out what Cascade has to say about loading your dishwasher: While Cascade has recipes on their site, their collaboration with Top Chef host Gail Simmons has brought some new and unique recipes! In my last post, I shared Gail's video about plating food and I wanted to give it a try! I'm definitely not a food photographer, but I did my best! I have to say that there is definitely a difference between just putting food on a plate and trying to make it look pretty!
I did my best and I think it looks pretty good! It tasted good too, of course!
Sugared Doughnut Holes with Raspberry Compote & Caramel
By Gail Simmons
Serves 4 (makes about 16 doughnuts)
RASPBERRY COMPOTE: 1 1/2 cups fresh raspberries, gently rinsed 1/3 cup water 1 teaspoon fresh lemon juice 1 teaspoon lemon zest 1/3 cup superfine sugar CARAMEL: 1 cup sugar ¼ cup water ½ cup heavy cream Pinch of course salt 2 tablespoons butter 1 vanilla bean, scraped or 1 teaspoon vanilla extract (optional)
DOUGHNUT HOLES: 1 1/4 cup superfine sugar, divided 1 stick unsalted butter 1/2 cup cold water pinch of kosher salt 1 cup + 2 tablespoons all-purpose flour 4 medium eggs 3/4 gallon peanut or vegetable oil, for deep-frying Make the compote: Set a medium sauté pan over high heat, add raspberries, water, lemon juice and zest, and sugar. Cook for 10-15 minutes until mixture is reduced and thickened and berries fall apart. If compote gets too thick or starts to burn, add a little water and adjust heat. Remove from heat and allow compote to cool slightly. Serve warm or at room temperature with beignets. Compote can be refrigerated for up to a week if not used immediately. Make the caramel: In a medium saucepan over medium-high heat, mix together the sugar and water until moistened. Heat, stirring until the sugar dissolves and the mixture begins to boil, then stop stirring. Allow to boil vigorously until the liquid turns a deep amber color (be careful as caramel can change from amber to burnt very quickly). Remove the pan from the heat and carefully pour in the cream and add a pinch of salt. Stir the mixture constantly until very smooth, scraping the bottom to ensure there are no lumps. If needed, return the pan to the heat briefly to help smooth it out. Add the butter and vanilla and stir to dissolve completely. Allow to cool for a few minutes before using. Make the doughnut holes: Pour one cup of superfine sugar in a flat, rimmed dish for coating and set aside. Prepare dough by combining butter, remaining 1/4 cup sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished. To fry, heat oil in a heavy based pot (like a Dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of sugar. Roll around to coat evenly. Serve doughnut holes warm with compote and caramel.
I LOVED them! The Raspberry Compote can be used on so much more than these doughnut holes! Vanilla ice cream, sugar cookies... anything! So yummy! You haven't forgotten about the #MyPlatinum Instagram contest have you? You could win a Whirlpool dishwasher or a $10,000 KitchenAid kitchen makeover! Check out the Cascade contest page for more details! This week's theme was #MyPlatinum bite. I caught my littlest eating her Chia Seed pancakes and snapped a picture! Perfect!
Keep up with Cascade and the the #MyPlatinum IG contest on the Cascade FB page! I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.
Thank you to the sponsoring company for working with
HGF. You can view our complete PR policies here.
We are disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.
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