••••MORE 4TH OF JULY RECIPES••••

(Source: cupcakeblog.com)

••••MINI PEANUT BUTTER AND CHOCOLATE BAKED DONUTS ••••

(Source: joythebaker.com & photos also)

Mini Peanut Butter and Chocolate Baked Donuts

Yields 18

For the Doughnuts

1. 1 cup all-purpose flour
2. 1/4 cup unsweetened cocoa powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
5. 1/2 cup light brown sugar, packed
6. 1/2 cup buttermilk
7. 1 large egg
8. 4 tablespoons unsalted butter, melted until just browned
9. 1 teaspoon pure vanilla extract

For the Peanut Butter Glaze

1. 1 1/2 cup powdered sugar
2. 1/4 cup creamy peanut butter
3. big pinch salt
4. 4-6 tablespoons whole milk
5. 2 teaspoons pure vanilla extract
6. color and/or chocolate jimmies

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Spray a mini doughnut baking pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
3. In a small bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. Scrape the bottom of the bowl to ensure that you’re not leaving any flour behind. Stir well to ensure that there are no lumps. Use a small spoon to portion batter into the prepared doughnut baking pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 8 to 10 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
5. Repeat the baking process until all of the batter is turned into doughnuts.
6. To make the glaze, in a medium bowl whisk together powdered sugar, peanut butter, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. Mixture may be thick. Add milk, a tablespoon at a time, until the glaze is thick and just pourable.
7. Dip each doughnut (I dipped the bottom side) into the peanut butter glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days of baking.

By Joy the Baker

••••BEET LEMONADE••••

(Source: joythebaker.com & photos also)

Beet Lemonade

makes about 8 cups

adapted slightly from Saveur

3/4 cup fresh lemon juice

2/3 cup granulated sugar

1/4 cup finely grated raw beet*

6 cups filtered water, divided

*I used the fine grating side of a box grater to shred a small, raw, unpeeled beet.  You can also use a food processor with the shredder attachment, but I found the box grater to be much easier.

In a blender or a food processor (fitted with the blade attachment), blend together lemon juice, sugar, shredded beet, and 1 cup of water.  Blend for 1 minute until the mixture is bright pink and well combined.  The beets will never be fully smooth,  that’s ok!

Strain mixture through a fine mesh strainer and into a medium bowl.  Use the back of a spoon to press any remaining juice out of the beets and into the lemonade.  Transfer strained mixture to a pitcher and discard the beets.  Add remaining 5 cups of water to the pitcher and stir.  Taste and add more lemon or sugar as necessary.  Store in the refrigerator and serve chilled.  

••••CAMPFIRE BANANAS AT HOME••••

(Source: joythebaker.com & photos also)

Campfire Bananas At Home 

What You'll Need

1. Bananas, ripe and peeled
2. Tin foil
3. Milk chocolate chips
4. Mini marshmallows
5. Chopped pistachios
6. Rainbow sprinkles
7. Crumbled Oreos
8. Sugary cold cereal

Instructions

1. Place a rack in the upper third of the oven and heat oven to 400 degrees F.
2. Slice bananas down the center vertically. Wrap individually in foil. Top each banana with chocolate chips and marshmallow. Seal the foil and place on a rimmed baking sheet. Bake for 6 to 8 minutes or until chocolate and marshmallow has melted and the bananas are softened slightly.
3. Remove from the oven, carefully open the foil and top with whatever toppings you'd like. Enjoy and Happy Summer!

By Joy the Baker

••••LASAGNA GRILLED CHEESE••••

(Source: joythebaker.com & photos)

••••MAKES 2 SANDWICHES!!!

4 slices of bread that you love

2 tablespoons unsalted butter with a dash of olive oil

1/2 cup part-skim ricotta cheese

2 tablespoons chopped fresh basil

salt and pepper to taste

one 14-ounce can cherry tomatoes (you’ll have extra tomatoes left over)

1/2 cup shredded mozzarella cheese

extra salt and pepper for seasoning

Lay out bread slices.

In a medium skillet or nonstick pan, melt butter over medium-low heat.

In a small bowl stir together ricotta, basil, salt and pepper.

Top each slice of bread with a bit of mozzarella cheese.  Top two of the bread slices with a few smashed cherry tomatoes.  Sprinkle with a bit of salt and pepper.  On the remaining two slices of bread, dollop and spread the ricotta cheese.

Combine the sandwich halves and place in the warmed skillet.  Grill on each side until golden.  Remove from the pan and 

allow to rest for 3 minutes before slicing in half and serving.  Dang that’s good!  

••••WATERMELON PEACH CAPRESE SALAD••••

(Source: joythebaker.com & photos also)

Watermelon Peach Caprese Salad

Serves 4

Ingredients

1. 8 to 10 slices fresh watermelon
2. 12 to 14 slices fresh tomatoes
3. 8 to 10 slices fresh peach
4. 8 to 10 slices buffalo mozzarella
5. fresh basil leaves
6. fresh mint leaves
7. olive oil
8. balsamic vinegar
9. salt and pepper

Instructions

1. This recipe is so simple!
2. Stack and layer together watermelon, tomato, peach, and mozzarella slices. Garnish with fresh basil and mint leaves.
3. Drizzle liberally with olive oil and balsamic vinegar.
4. Sprinkle generously with salt and pepper. Serve chilled. It's delicious!

By Joy the Baker

••••4TH OF JULY MENU IDEAS••••

(photo-pocketchangegourmet.com)