Marriage, bliss and donuts....

Well, since my last blog I got married. We drove up to Las Vegas, met some friends there, had a limo driven "drive-up" wedding and then drove home. Short, sweet and VERY fun. Unlike most weddings, we didn't have stress, we didn't get ourselves into debt and the best part, we had a blast! There were only tears of laughter shed and we will remember sharing the funky, fun experience with our friends for the rest of our happily ever after life!

I must admit, I am totally head over heels crazy about this guy and feel completely blessed to be able to share the rest of my life with him.

I would do it all over again! Except maybe not eat at a Buffet every meal like we did! UGH! So, what exactly is the BUFFET PHENOMENON? We ate ourselves to the gills at every meal! We ate sushi, crab legs, elk, salad, steak, prime rib, salmon, shrimp, and whatever other delicacy they offered up...ALL IN ONE MEAL! We would never consider doing this at home! As a matter of fact, we could hardly clean our plates of one measly serving for the whole week following our gluttony in Vegas. I don't understand how the mind overrides the body's "I am full" sensor when a huge buffet of food faces you, but it did. For breakfast and dinner every day we were there. Most days we skipped lunch because we had snacked on goodies at all the trade shows (like mini donuts...OMG!! Those were fantastic! http://www.minidonuts.com/).

So...for those who didn't have the chance to taste the mini donuts at the Sands Casino Trade Show...this recipe is for you!

Mini Donuts...not for the faint of heart...

2 tablespoons vegetable shortening, plus more for deep frying
1/2 cup sugar
1 large egg
1/2 cup canned evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg
Pinch ground mace
1/2 teaspoon fine salt

Directions
For coating: 3/4 cup granulated sugar, or 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon, or sifted confectioners' sugar
For filling: raspberry jam

Melt the 2 tablespoons shortening in a small sauce pan. Set aside to cool slightly but remain liquid.

In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.

Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.

Roll the chilled dough out on a very lightly dusted workspace until its about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.

Heat about 2-inches of shortening in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.

Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.

For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

ENJOY!