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Aki and Alex
Levittown, PA
Recent Activity
When we don't sell out of doughnuts we are challenged with what to do with the surplus. Doughnut-bread pudding was a delicious solution. With the doughnut-bread pudding now on the menu, we have continued exploring. We cut the doughnuts into... Continue reading
Posted yesterday at IDEAS IN FOOD
Today we deep fried a turkey and made lasagna. For the fried turkey we had it cut up on a band saw. We brined it for 24 hours in a mixture of buttermilk, hot sauce, liquid smoke, and salt. We... Continue reading
Posted 2 days ago at IDEAS IN FOOD
We were fortunate to be gifted with a few smoked turkey legs. The legs had taken on a nice bit of smokey flavor although they did require some additional cooking. We put them in a pot with Dr. Pepper and... Continue reading
Posted 3 days ago at IDEAS IN FOOD
Sometimes our best inventions are inspired by others. One of the great things about being chefs is being able to bring people our best versions of the things they love. When people are forced to change their diets it can... Continue reading
Posted 4 days ago at IDEAS IN FOOD
Doughnuts are our current canvas. Yeasted chocolate doughnuts were a delicious undertaking that made all of our effort worthwhile... Years Past November 23, 2014 (Dulce de Leche Pumpkin Pie Recipe) November 23, 2013 November 23, 2012 November 23, 2011 November... Continue reading
Posted 5 days ago at IDEAS IN FOOD
There's always time to make a memory. Years Past November 22, 2014 November 22, 2013 November 22, 2012 November 22, 2011 November 22, 2010 November 22, 2009 November 22, 2008 November 22, 2007 November 22, 2006 November 22, 2005 Ideas... Continue reading
Posted 6 days ago at IDEAS IN FOOD
We don't always sell out of doughnuts. We also have trim from cutting doughnuts. And I hate waste. To solve these problems we created Doughnut Bread Pudding. We make a custard base with brown sugar, buttermilk, cream, eggs, milk vanilla... Continue reading
Posted 7 days ago at IDEAS IN FOOD
I was looking for a new crumb topping to add to our cluster doughnuts. We started with a cocoa crumb recipe from Eric Plescha over at Charcoal BYOB. When we follow a recipe we can become blind to the opportunities... Continue reading
Posted Nov 20, 2015 at IDEAS IN FOOD
There are hidden gems in any landscape. For many of us, the pleasure is in the search. Easy treasure is rarely given the attention that it deserves. In fact, the ease of acquiring something is usually directly related to it's... Continue reading
Posted Nov 19, 2015 at IDEAS IN FOOD
Years Past November 18, 2014 November 18, 2013 November 18, 2012 November 18, 2011 November 18, 2010 November 18, 2009 November 18, 2008 November 18, 2007 November 18, 2006 November 18, 2005 Ideas in Food: Great Recipes and Why They... Continue reading
Posted Nov 18, 2015 at IDEAS IN FOOD
There's a window of time when something is perfectly cooked and that window is different for everything you cook. One of my instructors at culinary school loved to teach first year students. He would always begin by demonstrating a perfectly... Continue reading
Posted Nov 17, 2015 at IDEAS IN FOOD
Well, to answer my recent question about pumpkin pie, Alex made pumpkin pie doughnuts. These were stuffed with a pudding made with canned pumpkin, eggs, marshmallows, maple syrup, a touch of butter, and salt. The marshmallow acted as both the... Continue reading
Posted Nov 16, 2015 at IDEAS IN FOOD
Amaya was eating thumbprint cookies last night. I saw her enjoyment and new we needed to turn them into a doughnut. Today we took our New Fashioned dough and rolled it out. We cut it using our doughnut cutter. Except... Continue reading
Posted Nov 15, 2015 at IDEAS IN FOOD
This conversation between Marie Forleo and Elizabeth Gilbert is a little longer than most of the videos that we put up here but it is worth watching to the very end. It will make you laugh and it will inspire... Continue reading
Posted Nov 14, 2015 at IDEAS IN FOOD
We have finally gotten our New Fashioned Doughnuts dialed in. We have reduced the amount of milk paste we add to the dough. We have also gone back to using flour rather than cornstarch for the pastes structure. We have... Continue reading
Posted Nov 13, 2015 at IDEAS IN FOOD
What's in your bundt pan? Cake? Bread? Stuffing? Years Past November 11, 2014 November 11, 2013 November 11, 2012 November 11, 2011 November 11, 2010 November 11, 2009 November 11, 2008 November 11, 2007 November 11, 2006 November 11, 2005... Continue reading
Posted Nov 11, 2015 at IDEAS IN FOOD
The dark horse at Curiosity Doughnuts is our frozen custard. We have one flavor, vanilla buttermilk, and we offer a variety of sauces to accompany it from Ciderscotch to Hot Fudge. The Curiosity Doughnut is actually an ice cream sandwich.... Continue reading
Posted Nov 10, 2015 at IDEAS IN FOOD
We started with our vanilla doughnut clusters, made with 6 doughnut holes fused together. We coated the tops with a glaze made with cold brewed coffee, instant coffee, powdered sugar, and salt. Finally we sprinkled our brown butter streusel over... Continue reading
Posted Nov 9, 2015 at IDEAS IN FOOD
Took Amaya to the movies and introduced her to that classic combination of Milk Duds and popcorn. She thought I was a little crazy at first. "You want me to chew on a Milk Dud and then put some popcorn... Continue reading
Posted Nov 8, 2015 at IDEAS IN FOOD
I've been working on a recipe for Japanese milk bread and in the process I pulled out my buttermilk powder. It's a roux-based dough based on the Tang Mian method (often used for sponge cakes) which has led to some... Continue reading
Posted Nov 7, 2015 at IDEAS IN FOOD
I was working on a new variation of our starch paste for our New Fashioned Doughnuts and I wondered why we hadn't made a roux with cornstarch. I melted butter in a pan and added the cornstarch. I cooked the... Continue reading
Posted Nov 6, 2015 at IDEAS IN FOOD
We called on our pressure toasted milk solids to bring a rich full flavor to a brown butter streusel. Brown Butter Streusel 225 grams soft butter 225 grams all purpose flour 225 grams sugar 50 grams toasted milk solids 3... Continue reading
Posted Nov 5, 2015 at IDEAS IN FOOD
Last weekend we adapted our funfetti doughnut idea to our drop doughnuts. We folded the sprinkles into the cake doughnut batter. We piped our sticks and they fried into delicious crispy treats. The sprinkles studded the batter and decorated the... Continue reading
Posted Nov 4, 2015 at IDEAS IN FOOD
I love my cast iron pots and pans. They cook evenly and hold heat well. They are naturally non-stick too but sometimes they can be hard to clean. I'm not above using a small amount of soap in my pans,... Continue reading
Posted Nov 3, 2015 at IDEAS IN FOOD
Is it a muffin or a cupcake? That's always the question. I added maple icing and some Halloween sprinkles to these because I was sending them into school on the day before Halloween. For a normal breakfast muffin I leave... Continue reading
Posted Nov 2, 2015 at IDEAS IN FOOD