Monthly Archives: August 2012

Peach-Glazed Buttermilk Donuts


My friends, we have reached the last blog post in which Caty and I cook together for quite some time. Tomorrow marks the day in which Caty is headed off to NYU to study (what else) food, and in three weeks I depart for Spain. We are hoping to continue the blog from our little parts of the world, but the posts will be coming at a bit of a slower pace than in the past. This is okay. We are a rare breed of people that enjoy taking pictures of their cuisine, and it’s become such a lifestyle now for both of us that Wright Time for a Schnack is quite unlikely to be disappearing into cyberspace anytime soon.

For our final summer post (sniff sniff) we knew we wanted to incorporate peaches. We are lucky to have a number of farms locally (buy local, everyone!) that provide pick-your-own-fruit orchards and such. So we ventured off to a lovely, expansive farm dotted with hydrangea plants and berry bushes to pluck some delicious peaches off the trees. Unfortunately, many of them were still underripe, but after some serious fruit examinations we picked a peck of perfectly prime peaches. Pretty praiseworthy peaches, in fact.

So with help from Caty’s newly purchased donut pan (she gets a little excited about kitchen utensils) we crafted some peachy keen baked goods. Any baked item that includes buttermilk is great in my book, and when you add notes of honey and farm-fresh peaches these are one great snack that can’t be beat. Our one revision would be to add a bit more baking powder, for they were slightly dense, but the taste was truly delicious.

Caty and I have had some really fantastic, silly and delectable times cooking together in our last year of high school. We hope you all have enjoyed our adventures in cooking as much as we have– and stay tuned for more, varied dishes from the Big Apple and Madrid. Enjoy the last few days of hot, lazy summer and remember it’s always the Wright Time for a Schnack!

Peach-Glazed Buttermilk Donuts

2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
1 pureed peach
2 eggs
2 Tbsp melted butter
1 tsp vanilla

1 cup confectioner’s sugar
1/4 cup pureed peach
1 Tbsp honey

1. Heat oven to 375 degrees. Grease and flour donut pan
2. Sift together flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl
3. Stir in buttermilk, eggs, peach puree, butter and vanilla; beat until just combined
4. Fill each well 2/3 full. Bake 10-12 minutes, until top of donuts spring back when lightly touched.
5. Let cool for 5-10 minutes. In the meantime, combine powdered sugar, peach puree, and honey. Add extra powdered sugar if consistency too thin and extra puree if consistency too thick. Stir until smooth.
6. Put glaze in shallow bowl and dip the top of the donuts in the glaze. Let cool. Devour.
Thanks for reading, everyone.



Fastest Cinnamon Rolls


So guess what.

We made the most delicious, fastest cinnamon rolls ever. It’s hard to believe, but these babies required absolutely no proofing or rising of dough because they don’t contain yeast. They were so utterly scrumptious that it felt like cheating. When Georgia first suggested the recipe, I secretly scoffed at it because I assumed “fastest cinnamon rolls” meant open a can of Pillsbury dough and spread butter, cinnamon and sugar on them. And I was about to reevaluate our blogging partnership and even friendship. (A confession: I have actually made cinnamon rolls this way; I cannot tell a lie.) But then I read the recipe and was mind blown. In under an hour, warm cinnamon buns could be mine. Was it too good to be true?


No, my friends. After roughly 25 minutes in the oven, we feasted on the best cinnamon rolls ever. We couldn’t even wait to let them cool (after drenching them in a marscapone cheese glaze, of course) because the aroma of fresh cinnamon rolls was tickling our noses.

I can’t even begin to describe how amazing these cinnamon rolls were. The eight rolls didn’t even last an hour–I think our families really appreciate having food blogging daughters. Cottage cheese (or ricotta, if you’re not cooking 0n the cheap like we are) and buttermilk give these rolls a quite interesting texture. The only giveaway that these aren’t made with yeast is that there’s no distinct yeast-bread taste. But you won’t miss it, I promise.

Fastest Cinnamon Rolls
Adapted from Don’t Forget Delicious, via Fine Cooking


For the dough
3/4 cup part skim ricotta cheese (or cottage cheese)
1/3 cup low fat buttermilk
1/4 cup sugar
4 tablespoons unsalted butter, melted
1 tsp. vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda

For the filling
1 tablespoon unsalted butter, melted
2/3 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice

For the glaze
2 oz marscapone cheese, room temperature
1/2-3/4 cup powdered sugar
1-2 tablespoons milk, room temperature
1 teaspoon vanilla extract

  1. Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
  2. Combine the ricotta (or cottage) cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
  3. Turn the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. The dough will be sticky, so add as much flour to hands and surface of the dough as needed. With a rolling pin, roll the dough into a 12×15-inch rectangle.
  4. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
  5. Starting at a long edge, tightly roll up the dough, making sure to keep the filling inside the roll. Pinch the seam to seal, and leave the ends open.
  6. With a sharp knife, cut the roll into 8 equal pieces. Set the pieces, cut side up, in the prepared pan. The rolls should touch each other.
  7. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
  8. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or 10 seconds, if you can’t wait) and serve.