Wednesday, April 2, 2014
I am so happy to be back. The kids were on spring break and Hubby and I decided to take some time off with them. It was nice to unplug and enjoy my family for a while. But - it is also nice to be back here sharing a great sweet treat with you all.
Did you know that Giada de Laurentiis writes kids books? My Sweet Girl has a good friend who loves to cook. For her birthday we bought her the first book in the Recipe For Adventure series, it is titled Naples!. Sweet Girl also got her own copy of the book and I told them both that when they finished the books, we could cook a recipe from the book (did I mention the books come with a few recipe cards?)
The recipe the girls chose to make is one for "Zia's Zeppole" they are basically deep fried dough balls topped with a sweet blend of seasonings.
The girls worked hard on their zeppole.
The result was an addictive (its impossible to eat just one) doughnut-like treat.
recipe from Giada de Laurentiis
1/2 cup sugar plus 3 tablespoons
2 tablespoons ground cinnamon
1/2 teaspoon nutmeg
1 stick of butter
1/4 teaspoon salt
1 cup water
1 cup AP flour
oil for frying
In a small bowl, combine the 1/2 cup of sugar with the nutmeg and cinnamon. Stir to combine and set aside.
In a medium saucepan, combine the butter, salt, 3 tablespoons of sugar and water over medium heat. When it begins to boil, carefully remove it from the heat and stir in the flour. After the flour has been mixed in, return the pan to medium heat and keep stirring until the dough forms a ball. This takes 3-5 minutes.
Transfer the mixture into a bowl and using a spoon or a mixer on low speed add in the eggs, one at a time and mixing each one in completely before adding the next. Mix until nice and smooth. At this point you can cover the mixture and store in the fridge until you are ready to fry it.
To fry the zeppole:
Pour enough oil into a large frying pan or deep fryer so that the oil is at least 2 inches deep. Heat the oil to medium heat (375 degrees.)
Use a large spoon and scoop about 1 tablespoon of the batter and carefully slide it into the hot oil. Turn the zeppole once or twice as it cooks to brown evenly. Cook them until they are golden and puffed then remove them to a drain on paper towels.
Gently toss the fried zeppole in your cinnamon and sugar mixture until they are coated.
These are really only best when served hot so...enjoy!!!
One year ago today I made Sauteed Kale
Two years ago I made Homemade (Healthier) Ice Cream Sandwiches
Three years ago I made Slow Cooker Thai Style Pork