Friday, April 3, 2020

Peanut Butter Cream Filled Doughnuts

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

If you want homemade doughnuts (or should that be when), the options are usually no-yeast baked doughnuts or yeast-risen fried doughnuts. Both are tasty but I really wanted that fried doughnut flavor. Yeast, however, as in short supply. Enter option number three.

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

It is possible to make fried doughnuts using baking powder instead of yeast as the leavening agent. It's best to keep them on the smaller side so that the insides cook through but you can still make them large enough to fill.

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

And I definitely love them filled. Usually my preference is for jelly doughnuts but it's no secret to anyone who knows me that I'm obsessed with all things peanut butter. So I made a batch of traditional pastry cream and flavored it with some pb, although you can certainly leave it out of you just want that vanilla cream flavor. Roll these babies in sugar and enjoy!
Yield: 8 Servings

Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.

Peanut Butter Cream Filled Doughnuts

Prep time: 25 MCook time: 15 MTotal time: 40 M
Recipe for no-yeast fried doughnuts filled with peanut butter pastry cream.


  • For the Doughnuts:
  • 1/3 Cup granulated sugar
  • 3 Tablespoons unsalted butter, melted
  • 1 Teaspoon vanilla
  • 3/4 Cup whole milk
  • 2 Teaspoons baking powder
  • 3/4 Teaspoon salt
  • 1 3/4 Cup all-purpose flour
  • Additional granulated sugar for coating
  • Canola oil for frying

  • For the Peanut Butter Pastry Cream:
  • 4 Egg yolks
  • 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla
  • 2 Tablespoons cornstarch
  • 2 Cups whole milk
  • 1/2 Teaspoon salt
  • 2 Tablespoons unsalted butter
  • 1/4 Cup creamy peanut butter


How to cook Peanut Butter Cream Filled Doughnuts

  1. To make the pastry cream, whisk together the egg yolks and sugar until lightened in color. Whisk in the vanilla and cornstarch and set aside.
  2. Heat the milk and salt in a pot until just simmering. Temper the egg mixture by whisking in a ladle of the hot milk. This will raise the temperature of the eggs and help prevent them from scrambling when added to the hot milk.
  3. Add the egg mixture to the milk and stir for a few minutes until it begins to thicken. Stir in the butter and peanut butter and set aside to cool. If storing in the refrigerator, cover with a layer of plastic wrap to prevent the top from forming a skin.
  4. To make the doughnuts, stir together the sugar, melted butter, vanilla, milk, baking powder, salt and flour. The mixture should be fairly thick.
  5. Add about 3 inches of oil to a heavy bottom pan and heat to 325 degrees.
  6. Using a scoop (I used a 2 oz. scoop) add the doughnuts into the hot oil a few at a time and don't crowd the pan. Cook for a few minutes and rotate until the entire doughnut is a light golden brown. Do not let the oil get too hot or the outside of the doughnut will cook and the inside will stay raw.
  7. When ready, remove the doughnuts with a slotted spoon or spider and place on a paper towel lined plate. Fill a bowl with some sugar and roll the warm doughnuts around to coat. Set aside to cool.
  8. Using the handle of a wooden spoon, poke a hole in each doughnut. Fill a pastry bag (or a plastic baggie with the tip cut off) with the pastry cream and fill.
Created using The Recipes Generator

Wednesday, March 25, 2020

Glazed Apple Turnovers

Recipe for apple turnovers in puff pastry with a sweet sugar glaze.

It's getting weird out there, isn't it? And yeah, I was half tempted to call these quarantine apple turnovers but they'd be good no matter what.

Tuesday, March 17, 2020

Beef Skillet Pie

Recipe for a skillet pie with ground beef, mustard sauce and flaky pastry crust.

If ever there was a time for comfort food, this is it. And any kind of pot pie situation is my idea of comfort. This skillet version combines browned beef with a creamy mustard sauce and is topped with flaky pastry. And if all you have on hand is ground chicken or turkey, the recipe will work just as well.

Tuesday, March 10, 2020

Spaghetti with Arugula and Tomato Confit

Recipe for a pasta dish with arugula, confit tomatoes and crispy torn bread.

Sometimes my favorite meals are the ones borne of necessity because the contents of my fridge and pantry and a little light that day. I usually have some form of dry pasta in the house so that's a reliable base. But on the day in question, I had a package of baby arugula and a whole lot of cherry tomatoes left over from a photo shoot. Hmm. Of course, I could just make an arugula and tomato salad but I had a better idea.

Thursday, February 20, 2020

Vegetarian Salisbury Steak

Recipe for a vegetarian version of the classic ground beef Salisbury steak with mushroom gravy.

So, no, I haven't gone vegetarian on you. And my love of homemade Salisbury steak is strong. I particularly love the mushroom gravy - always the best part for me when I was eating it grown up. But the veggie version is damn good, too.

Monday, February 10, 2020

Valentine's Chocolate Treat Board

This post is sponsored by on behalf of Tribe Hummus. As always, all opinions and ideas are my own.

Tips and tricks for building a Valentine's Day dessert treat board including chocolate hummus, fruits and pastries.

My love of snack boards is not limited to cheese and charcuterie. Dessert boards are the bomb. I'd always much rather snack on a whole bunch of different things than choose just one and this way I can try all the sweet things.

Friday, February 7, 2020

Cara Cara Orange Margarita

Recipe for a tequila cocktail flavored with fresh lime and cara cara orange juice.

It somehow never stops surprising me that the dead of winter is peek season for some of the most delicious citrus fruit of the year. The market is overflowing with blood oranges, Meyer lemons and grapefruits of every color. I try to taste each different one, especially if it's new to me.

Monday, January 27, 2020

Winter Crunch Salad

Recipe for a crunchy vegetable salad with arugula, apples, cucumbers, beets, goat cheese and candied pecans.

The other day I was reading a story and the main character was digging into a big salad for dinner. It might be sort of an odd thing to crave but that's what I instantly wanted. Not some simple side salad but a hearty, crunchy, filling recipe with lots of different textures.

Thursday, January 23, 2020

Chocolate Chip Crumb Topped Muffins

Recipe for bakery style chocolate chip muffins with a crumb topping.

Last week I was staring at a display of muffins at the store and one crumb topped version insisted on coming home with me. Naturally I agreed. (What January diet?)

Friday, January 17, 2020

Oat Crunch Oats 'N Honey Breakfast

This post is sponsored by General Mills. All thoughts and opinions are my own.

Breakfast of new crunch oats and honey Cheerios cereal served with yogurt and fruit.

Every January I include eating a better breakfast (sometimes translated as any breakfast) to my list of New Year's goals. I do use the term goals instead of resolutions. Somehow, the word resolution makes me feel like one mistake and I've trashed the whole year. A goal is something to be worked towards which means I'm still allowed to finish the last of the Christmas cookies even after January 1st.

Monday, January 6, 2020

Crispy Chicken Tacos

Recipe for crispy chicken pieces, mixed greens and a creamy lemon dressing served in naan bread or a tortilla.

It might be a new year but we're still asking the same old question - what's for dinner? And, since we're still stuffed with Christmas cookies and cheese, can we make whatever the dinner is kind of light? Yup. I've got this.

Tuesday, December 31, 2019

End of Year Round-Up 2019

The top 10 most popular recipes on Hungry Couple in 2019.

At the end of every year, I've been counting down the top 10 most popular recipes of the past twelve months. In 2019, you all seemed to prefer savory recipes but I can't blame you. Most of these were also some of my very favorite as well.

Thursday, December 26, 2019

Cranberry Lemonade Champagne Sparkler

Recipe for a champagne cocktail flavored with cranberry juice and frozen lemonade concentrate.

I definitely like bubbles in my drinks so any kind of sparkling beverage is usually my first choice. Champagne is a given but, even though it's the New Year's Eve tradition, prosecco will also do just fine.

Thursday, December 12, 2019

Lebkuchen (German Gingerbread) Plus a Treat Box

Recipe for a soft German gingerbread cookie with almonds and orange zest plus a holiday treat box.

This month is turning out to be a busy one for me with lots of social events. I love it, though, but it does mean the cookie baking is going full force in my kitchen. In addition, my cookbook club is doing a cookie swap this week and I've got treat bags lined up for all the goodies.

Thursday, December 5, 2019

Gingerbread Whoopie Pies

Recipe for spiced gingerbread whoopie pies filled with vanilla marshmallow cream.

My obsession with whoopie pies began the first summer I ever spent in Maine. Since they're not a New York thing, I'd never tasted one before but they were for sale at every bakery we walked into so clearly I had to try them.

Friday, November 29, 2019

Holiday Gift Guide 2019

OK, boys and girls, it's gift guide time. And when I say gift, I mean stuff you probably want for yourself and can just print this out, circle the items and leave the list around for the people who might want to buy them for you. Or, if those people are unreliable, just buy them for yourself. This is not a sponsored guide since most of these items are ones I already own, use, love and highly recommend. As for the ones I don't have yet but just want? Let me know if you need my address. hahaha Happy shopping!

Thursday, November 21, 2019

Crispy Chicken Holiday Bites

Recipe for mini crispy buttermilk and mustard marinated chicken sandwiches served on biscuits.

Lately I'm hearing people debate who has the best chicken sandwich. And while there doesn't seem to be a unanimous opinion, everyone does seem to agree that thicken sandwiches are delicious. Since I haven't tried any of the fast food ones, I'm going to say that the best version is mine. Certainly it's really damn good!

Thursday, November 14, 2019

Pumpkin Crumb Skillet Cake with Honey Ice Cream

Recipe for a pumpkin cake with a crumb topping, served with honey vanilla ice cream swirled with honeycomb.

Let's talk about Thanksgiving desserts. I always bake an apple pie because that is what we love best. But I also like to offer something pumpkin as well. Plain pumpkin pie is not our favorite but I have lots of other creative ideas.

Wednesday, November 6, 2019

Cheddar Apple Pie Puffs

Recipe for apples and cheddar cheese baked in mini pie dough rolls.

If you've been a reader for a while (thank you!), you will note that I haven't talked about my relationship status in quite a bit. And I wasn't really planning to. But, after a while of being single again, I'm OK again. And very proud of the steps I've taken to reshape my life. So, let me tell you about one of them.

Wednesday, October 30, 2019

Smoky Cumin Butternut Squash Soup

Recipe for a butternut squash soup, flavored with Greek yogurt and smoky cumin.

Every autumn I get excited to see the abundance of butternut squash soups available, either in canned form or in restaurants. But my excitement is always short lived because, as I taste test each one, I find they are sweet and that's not what I want.

Wednesday, October 16, 2019

Apple Crumb Bars with Salted Maple Glaze

Recipe for shortcrust dessert bars filled with cinnamon apples and topped with maple glaze.

I've come to the conclusion that I don't bake crumb bars nearly as often as I should. They have all the goodness of buttery pastry and fruity pie-style filling with the added bonus of a crumble topping and the fact that they're very easy to make. You almost can't even mess it up.

Thursday, October 10, 2019

Haunted Chocolate Death Cocktail

Recipe for a bourbon and chocolate cocktail, served with edible chocolate monsters.

Once upon a time, a Halloween hostess poured her guests a most delicious, yet subtly dangerous beverage. Hidden behind many layers of irresistible chocolate flavor was the fact that the drink was laced with a copious amount of spirits.

Thursday, September 19, 2019

Creamy Chicken Soup with Herb Matzo Balls

Recipe for easy, creamy chicken soup with herb matzo balls.

The Jewish holidays are right around the corner which always makes me crave matzo ball soup. And, the temperature cool off just makes me think soup in general. So, clearly, it's time to make matzo ball soup. But with a twist.

Thursday, September 12, 2019

Vegetable Loaded Couscous Salad

This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.

As much as I love salads, especially in this very hot summer, I still need something more substantial and more interesting on my plate. Adding a variety of vegetables, some raw, some cooked helps to create great flavors and textures. And adding couscous makes it much more of a meal.

Recently I had the pleasure of attending the Rediscovering America culinary event at the famous James Beard House in New York and met several award winning chefs who are creating new menu dishes using the fresh produce found at Walmart. Their inspiration is Walmart's commitment to offering fresh, locally grown organic produce to their customers. This support of local farmers not only boosts that state's economy but allows customers to have the freshest, highest quality food.
I also had the chance to sample the bounty of beautiful produce now available at Walmart and came home with a huge and wonderful variety. And why choose which veggie to include in my salad when I can use them all!

I gave my onions, bell peppers and carrots a light saute but still kept some of the crunch. Then I combined them with fresh tomatoes and crisp, peppery arugula. They all got mixed in with the soft, fluffy couscous and drizzled with a tahini vinaigrette. With so many wonderful textures and flavors, I've been eating this for lunch and again for dinner with some grilled chicken. It's my favorite new way to eat all my veggies. Enjoy!

1 Cup pearled couscous
1 1/3 Cups water
1/2 Teaspoon salt, or to taste
1/4 Cup chopped fresh parsley
1 Tablespoon olive oil
1 Red onion, peeled and diced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Orange bell pepper, diced
2 Carrots, peeled and diced
1 Cup cherry tomatoes, halved
2 Cups arugula
3 Tablespoons olive oil
2 Tablespoons water
1 Tablespoon tahini
1 Tablespoon lemon juice
1 Teaspoon mustard
1 Clove garlic, crushed
Salt and pepper, to taste

Add the couscous, water and salt to a pot, bring to a boil, cover, reduce the heat to low and cook for 10 minutes. Turn off the heat but allow the couscous to sit, covered, for an additional 5 minutes. Uncover, add the parsley and fluff with a fork.
Add the olive oil, diced onion, diced bell peppers and diced carrots to a large skillet or cast iron pan. Cook on medium heat for about 10 minutes or until the vegetables begin to soften slightly. They do not need to be cooked all the way through.
Add the cooked vegetables to the couscous and toss with the arugula and cherry tomatoes.
Make the dressing by whisking together the olive oil, water, tahini, lemon juice, mustard and garlic until smooth. Season with salt and pepper and drizzle over the coucous salad. Serve slightly warm or at room temperature.

This recipe is sponsored by Walmart. Thank you for supporting the products I love and use in my kitchen.

Friday, September 6, 2019

Some Good Eats for Wellness

This post is sponsored by on behalf of Conagra Brands. As always, all opinions are my own.

A variety of healthier ready-made meal options with descriptions and reviews.
A few months ago, I created a neighborhood cooking club and am thrilled at all the new friends I've met and great new foods I've tried. An added side benefit has been that the group includes people who follow lots of different eating plans and I've learned a lot. Newly inspired, I've been trying some new healthier options from the store and I'm sharing my opinions.

Thursday, August 29, 2019

Cherry Cheesecake Linzer Slab Pie

Recipe for pie with an almond cookie crust and cherry cheesecake filling.

This might be one of the most hybrid recipes I've ever created and it all started with me wanting to use up a big haul of late summer cherries. I had been thinking of making a slab pie so at first my plan was simple in that this was going to be a cherry slab pie. Then it got a little strange.

Wednesday, August 14, 2019

Biscuit Topped Tomato Cobbler

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

It still amazes me how much I disliked tomatoes when I was a kid and how I now can't pass up a ripe batch of these gorgeous August beauties. They call out from the farmer's market tables, begging to come home with me. I accommodate.

Wednesday, August 7, 2019

Nectarine Frosé Float

Recipe for a frozen rosé cocktail flavored with nectarines, lime juice and ice cream.

Peaches tend to get all the late summer love but I'm just as obsessed with nectarines this year. They're usually piled next to the peaches on display at the market and I find that their sweet aroma draws me in. I've had a steady supply to accompany my morning Greek yogurt but they belong in cocktails as well.

Saturday, July 27, 2019

Ice Cream Cake with Peanut Butter Crunchies

Cake with layers of chocolate cake, vanilla ice cream and peanut butter crunchies.

Happy birthday to me and, true to form, I've made my own birthday cake. This year I took a break from my normal cheesecake obsession to recreate a childhood favorite. Since my birthday falls in the middle of summer, my mother always got me an ice cream cake and it's about damn time I tried to make my own.

Wednesday, July 17, 2019

Peach and Thyme Hand Pies

Individual peach hand pies with fresh thyme and an all butter crust.

I normally don't expect to find sweet ripe peaches around here until August but this year the selection has been amazing. When I see peaches at the grocery store and give them a sniff, I'm rewarded with the sweet perfume of ripe fruit. And I definitely can't resist.

Thursday, June 27, 2019

Baked Beet Chips with Pistachio Dukkah

Crispy oven baked beet chips dusted with a mix of toasted pistachio and spices.

The search for healthier snacks is pretty much ongoing in my house. I periodically whip out my mandoline, slice up some sweet potatoes and toss them in a hot oven, hoping for crispy chips yet always disappointed. Soggy or burned seem to be the only options. Until now.

Monday, June 17, 2019

Smoked Cheddar Corn Gratin

Casserole of corn and smoked cheddar cheese sauce, topped with breadcrumbs.

Summer corn has been on repeat in my house lately. That natural sweetness, paired up with butter and seasoning is hard to resist this time of year. And since I have so many ears of corn in my kitchen, there was also plenty to make something more creative.

Thursday, June 6, 2019

Melon Ball and Feta Salad

Salad of arugula, fresh melon, feta cheese and a lemon vinaigrette.

This summer has barely gotten started but I'm already obsessed with all the sweet summer melons. I can't seem to walk past them in the market without buying at least one type and it's often all the varieties I find.

Wednesday, May 29, 2019

Cape Gooseberry Gin Smash

Gin cocktail flavored with fresh cape gooseberries and elderflower liqueur.

Have you ever tried cape gooseberries? Some of you might be saying you've never even seen them and, that's possible. They're definitely a specialty fruit so more likely to be found at a gourmet store or large farmer's market. But you also might have seen them and just walked past.

Tuesday, May 21, 2019

Cauliflower Falafel on Naan

Vegetarian falafel balls made with chickpeas and cauliflower.

One of my favorite meatless meals is a great falafel sandwich. Those little balls of chickpeas and spices are seriously so delicious and they make me feel like I'm not missing anything without meat in my meatballs. And I never tire of making variations.

Monday, May 6, 2019

Ramp Biscuits and Gravy with Maple Bacon

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

When I was growing up in New York, biscuits and gravy was not a dish I encountered. My mother didn't make them at home and none of the local restaurants served them. So it wasn't until my early 20's, having lunch with some co-workers in a new southern cuisine restaurant, that I had my first taste.

Monday, April 29, 2019

Brown Sugar Frozen Grapefruit Julep

Bourbon cocktail flavored with brown sugar, grapefruit and mint.

Mint juleps might be the official drink of the Kentucky Derby but they're also just a great summer drink. With simple ingredients like good bourbon, fresh mint, a little sugar and plenty of ice, it's a cool drink for warm weather. Naturally I had to tinker with it.

Wednesday, April 24, 2019

Fluffy Almost Japanese Style Pancakes

Extra fluffy pancakes made with whole eggs and beaten egg whites.

Have you all seen those mile-high, extra fluffy, souffle type Japanese pancakes that are taking over the internet? I resisted for a long time until a video of them, bouncing around in paper sleeves on the griddle, finally made them too tempting not to try.

Monday, April 15, 2019

Crispy Goat Cheese Crouton Balls

Crispy goat cheese filled dough puffs served over salad.

Usually, when I eat something really great at a restaurant or on vacation, I come home and am immediately inspired to recreate it. But every once in a while, a tasty treat falls through the cracks and gets shelved for a while. In this case, it got shelved for about 10 years.

Wednesday, April 3, 2019

Savory Spring Vegetable Tart

Cheesy savory tart filled with asparagus, peas and yellow squash.

The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!

Friday, March 29, 2019

Tahini Chicken Caesar Salad

Caesar salad with rotisserie chicken and a tahini based dressing.

I should start a series of posts about how to get dinner on the table in close to zero minutes given how often I find myself with nothing ready. Yes, I know I write about food and photograph food every day but that doesn't mean there's anything for dinner. Definitely a pain point around here.

Wednesday, March 13, 2019

French Onion Meatloaf

Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

Is there a better cooking smell than onions, slowly caramelizing in a pan? For me, it's the ultimate in savory deliciousness and the promise of an amazing meal. And, of course, paired with all the melty goodness of Gruyere cheese, you get the flavors of French onion soup. My motto? French onion all the things!

Wednesday, March 6, 2019

Peanut Butter Banana Skillet Bread

Banana bread flavored with peanut butter and topped with a peanut butter glaze.

We all know what to do with those leftover, over-ripe bananas, right? They're just begging to be made into banana bread for breakfast or an afternoon snack. And since bananas go so well with a dollop of peanut butter, I figured I'd just bake some into the bread. And then pour some more over the top. Because there is no such thing as too much peanut butter.

Thursday, February 28, 2019

Blueberry Crisp

Crumble topped blueberry dessert cooked in a Dutch oven.

I think we can all agree that the worst part of cooking is the cleaning. So when my good friend, Lauren Keating, told me she was writing a one-pot cookbook, I knew it would be a hit.

Wednesday, February 20, 2019

Vegetarian White Bean Cassoulet

Vegetarian white bean casserole with a savory crumb topping.

I hesitated slightly to call this dish a cassoulet because the original is a French casserole that includes white beans, duck confit as well as other meats and is slow cooked for days in a special earthenware pot. But if we can get past that, my version is way easier to make and ridiculously delicious.

Wednesday, February 13, 2019

Popcorn Balls and a DIY Popcorn Party

Sweet popcorn balls drizzled with chocolate.

For me, watching the Oscar's or even a marathon of nominated movies, is more fun with a crowd. And what food is more associated with the movies than popcorn, right? So this year I'm making it the theme with sweet popcorn balls, popcorn topped cupcakes and a DIY popcorn bar with a fun assortment of toppings.

Monday, February 4, 2019

Roasted Peanut Linzer Heart Cookies

Heart shaped peanut linzer cookies topped with chocolate and sprinkles.

After an indulgent holiday season, I spent a sad, bleak cookie-free January and thank goodness that's over and it's cookie time again! February means it's time for my well worn and well loved heart shaped cutters to come out from the bottom of a giant container of cookie cutters. (Don't worry, I've checked and they all spark joy.)

Monday, January 28, 2019

Breakfast Yogurt Bowls

This post is sponsored by FAGE. However, all thoughts and opinions are my own.

Recipes for a week's worth of creative yogurt breakfast bowls.

Did you make any new year's resolutions? I definitely did but I prefer to call them goals and intentions. Resolutions make me feel like everything has to start and be perfect on January 1st but, the fact is, I was still eating leftover holiday cookies on the 1st. Goals can happen slowly, over the whole year, and I think they're much more realistic for me.