Category: Recipes

Air Fryer Donut Holes

Air Fryer Donut Holes

Air Fryer Donut Holes are here because I miss my little treats from the local coffee shop.  I don’t want to deep fry anything for health reasons, but my air fryer becomes my best friend.  This dough is a bit dense and as I work and rework it, the consistency improves.  Play with the amount of flour.

The little bit of melted butter brushed onto the grill helps brown the donuts holes.  You can use anything to decorate them.  Ice them, sugar them, pour caramel or chocolate over them.  One of my favourite ways is to pour a little  Bailey’s custard over them.  Yum!!

If you don’t have an air fryer, you really should invest in one.  For health benefits read https://www.healthline.com/nutrition/air-fryer#section5

This is a great dough for little hands.  You can get them to help with the rolling of the donut holes.  We counted groups of 10 as we placed them on the inside grill.  We measured our sugar together using tbsp.  These days, I look for every opportunity for learning and making it fun.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking poser
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup milk
  • 1/2 cup vanilla yogurt
  • 1/4 cup brown sugar
  • 2 tbsp melted butter
  • Another tbsp of melted butter for the fryer
  • 2 tbs each of powdered sugar, white sugar and brown sugar mixed with 1/4 tsp of cinnamon for the donuts
  • 2 tbsp melted nutella

Begin by Pulsing the dry ingredients and then add the egg and yogurt.

The dough should look like small peas before drizzling in the melted butter and milk.

Air Fryer Donut Holes: Recipes at My Table

Now the dough comes together.

Air Fryer Donut Holes: Recipes at My Table

Take about a tablespoon of dough and roll.

Air Fryer Donut Holes: Recipes at My Table

Grease the bottom of the air fryer with some melted butter.  Set at 350F and cook for 4 to 5 minutes.

Air Fryer Donut Holes: Recipes at My Table

Remove from air fryer.

Air Fryer Donut Holes: Recipes at My Table

Immediately dust with sugars.

Air Fryer Donut Holes: Recipes at My Table

Heap onto a plate and drizzle with melted chocolate.

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Banana Chocolate Chip Bars: Recipes at my Table

Banana Chocolate Chip Bars

Banana Chocolate Chip Bars

Banana Chocolate Chip Bars are grab and go for my grandson to enjoy.  Made with the goodness of bananas, the added chocolate chips add sweetness.  The nuts add healthy goodness and I control all the ingredients that he eats.  This makes a nice little treat for him in between the homeschooling during this time.

As a retired teacher, I thoroughly enjoy this assignment. Quarantine for me is a pleasure.  If I can give some advice to y’all out there, just make the learning fun.  He often bakes with me and measures out the ingredients. Some of his chores include setting the table, and to prospective partners out there, he now knows the correct placing of the cutlery.  Owen loves Math and Science, but this English teacher sneaks in a little Retell/Relate/Reflect. Hands on learning is the best and you can use items found around the house.  This week our measurement activity included racing cars down toilet paper rolls of different lengths.

And now back to these bars.  LOL

One thing about quarantine is that my husband picks up curb side groceries every 20 to three weeks.  Bananas are a favourite with all of us, and now more than ever, nothing goes to waste.  Today I use some bananas that are better used in baking.

Another one of my favourites with banana https://recipesatmytable.com/banana-carrot-cake/

Ingredients for Banana Chocolate chip Bars

  • 3/4 cups of Becel Margarine softened
  • 2/3 cups each of white sugar and brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla
  • pinch of slat
  • 2 medium bananas mashed
  • 1/3 cup plain Greek yogurt
  • 1 egg
  • 2 cups all purpose flour
  • 1 cup chocolate chips
  • 1/2 cup chopped walnuts

The Process

Grease a 13 X 9 pan and preheat your oven at 350 F. Cream  the margarine for a minute and then add both the sugars.

Banana Chocolate Chip Bars: Recipes at my Table

Banana Chocolate Chip Bars: Recipes at my Table

To this add our eggs, bananas and vanilla.

Banana Chocolate Chip Bars: Recipes at my Table

In another bowl gather all your dry ingredients. And slowly add them to the wet ingredientBanana Chocolate Chip Bars: Recipes at my Table

Add in your chocolate chips and finally the nuts and fold into the batter.

Banana Chocolate Chip Bars: Recipes at my Table

Banana Chocolate Chip Bars: Recipes at my Table

Place into the oven for 25 to 30 minutes.

Banana Chocolate Chip Bars: Recipes at my Table

Remove, cool and slice into little bars for little hands to grab.

Banana Chocolate Chip Bars: Recipes at my Table

Always so pretty on a plate!!

Banana Chocolate Chip Bars: Recipes at my Table

 

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Avocado Pesto Gnocchi

Avocado Pesto Gnocchi

Avocado Pesto Gnocchi add a little punch to a traditional Italian favourite. I bought too many avocados and it’s experiment time.  Avocado’s add a lightness to baked goods; and so, I try them in gnocchi.  The result is a keeper recipe which will be great for family or entertaining.

I love staying true to my Italian traditional recipes, but experimenting is fun.  My husband is the main test taster and he enjoys the challenge.  He is also very honest and sometimes we laugh at the creations in the test kitchen.  However, this recipe won’t disappoint.  It may be served with a variety of white or red sauces.  I mixed the sauces up on the dish as you will see in the presentation.

My family loves the little meatballs with gnocchi. For our meatball recipe go to:  https://recipesatmytable.com/italian-meatballs/

My gnocchi recipe is my quick go to:  https://recipesatmytable.com/easy-homemade-gnocchi/  This traditional gnocchi recipe takes a short-cut and uses potato flakes.  Of course, I do make them occasionally with real potatoes.  Either way enjoy!!

The Ingredients for Avocado Pesto Gnocchi

  • 2 large Hass avocados mashed
  • 3 tbsp Pesto
  • 2 cups potato flakes
  • 2 cups boiling water
  • 3 cups flour

The Process

Boil the water and pour into the potato flakes. Stir and let cool for 5 minutes.

Add the mashed avocado and pesto to the cooled potato mixture.

Add the flour to the bowl and stir with a fork.When the dough comes together put onto the counter and kneadThe dough should be smooth.

Cut the dough into six pieces and roll into 1/2 inch cords.

Slice each cord into 1/2 inch pieces.Dust the pieces with flour. Score the pieces on the back of a fork or a gnocchi basket.

Place on a floured cookie sheet.

The gnocchi may be frozen on the cookie sheet and then gathered and placed into a freezer bag.

Served on a platter with my tiny meatballs.

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Butter Beans and Kale

Butter Beans and Kale

I can’t get enough of Kale and today I pair it with butter beans. Butter Beans and Kale goes nicely with noodles, rice or polenta.  I like the creaminess of the polenta and the flavour of the parmesan in this dish.  This meal comes to the table in less than 30 minutes.  A healthy alternative to serving meat, this meal is hearty.

The kale today is tricoloured, and I love the freshness.  I remove all stems and chop it finely. Butter Beans are just a larger version of the lima bean, but with a creamier taste.  The flavour is rich and buttery and kids like them and don’t know they are eating lima beans. lol

If you like a meat dish with polenta try: https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 clove garlic, sliced
  • 2 small tomatoes, roughly chopped
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 can butter beans
  • 2 cups water
  • 1 vegetable or chicken cube

The Polenta

Polenta ration is 4 to 1

For every cup of polenta use 1 cup of water, milk or broth.

How to cook simple Polenta: https://www.youtube.com/watch?v=cX-Wta7id8c

The Process

I begin by warming up the oil and follow with the onion and garlic.  After a few minutes, I add in the Italian seasoning.

Always toast your tomato paste in the pan.  The tomato paste gives it that extra flavour.

Fresh is best and I use 2 whole tomatoes that are roughly chopped.

Next the kale goes in and I put the cover on the pan and let it wilt before adding in the butter beans.

In with the butter beans and give it a stir.  Then add in the water and bouillon cube.

Now it bubbles away and I cover it up again for about 10 minutes.

After 10 minutes it is ready.  If you want to add pasta or rice, only 1/2 a cup for this recipe, do it now.  Put the lid back on and cook accordingly.

Mine is ready to spoon over my cream polenta. MMMM good!!

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