Grilled doughnut strawberry shortcakes

 

I made grilled doughnut strawberry shortcakes for National Doughnut Day! This dessert contains three components, all of which (except the grilling) can be done in advance. My goal with this strawberry shortcake recipe was to make it as easy as possible with minimal last-minute prep work so you have more time with friends and family in the backyard at the grill. 

Let's discuss a few questions you may have before getting to the recipe.

What does it mean to hull strawberries? 

It means to remove the green leafy top plus a little bit of the flavorless white core.

What does it mean to macerate the strawberries?

When we macerate strawberries, we sprinkle a little sugar on the strawberries around 30 minutes (and up to 24 hours) before serving. We do this because the hygroscopic properties in sugar draw out the juice from the berries creating a delicious syrupy mixture that’s perfect for shortcakes.

Why use ricotta filling instead of whipped cream?

Whipped cream would be just as delicious in this recipe. However, whipped cream must be made right before serving. And my goal is to make this strawberry shortcake recipe as easy as possible with minimal time in the kitchen right before serving and more time in the backyard at the grill. Ricotta doesn’t have the same buttery mouthfeel as whipped cream, but it’s still very creamy and refreshing.

Why and how would I grill doughnuts?

Grilled doughnuts become really soft and warm on the inside and a little crisp on the outside, plus the grilling helps to caramelize the sugars in the doughnuts, creating a more complex flavor. Also, it just looks really cool to serve a grilled doughnut to guests!

Preheat your grill to medium heat. Cut the doughnuts in half like a bagel, and place them on the grill for just about 1 minute on each side. You’ll need to watch closely so they don’t burn.

Assemble the shortcakes immediately and serve. If the grilled doughnuts sit too long, they become cold and hard.

Grilled doughnut strawberry shortcakes

Yield: 6 servings

Time: About 30 minutes

Ingredients

For the strawberries

• 1 pound strawberries, hulled and sliced about 1 centimeter thick
• 1 Tablespoon granulated sugar

For the ricotta filling

• 8 ounces whole milk ricotta cheese
• 3 Tablespoons honey
• 1/2 orange, zested (optional)

For assembly

• 6 glazed donuts, cut in half horizontally

Directions

For the strawberries

1. Mix sliced strawberries with sugar in large bowl. Allow to macerate for at least 30 minutes or up to 24 hours. If planning to macerate longer than several hours, place strawberries in refrigerator.

For the ricotta filling

1. In food processor, process ricotta cheese, honey, and optional orange zest until smooth, about 20 seconds. Don't over whip ricotta because it will turn to liquid.
2. Transfer to bowl, cover, and store in refrigerator until ready to assemble. This can be made and stored in refrigerator up to 3 days in advance.

For assembly

1. Preheat grill to medium heat. Place doughnut halves on grill until lightly charred, about 30 second to 1 minute on each side. Remove doughnuts from grill.
2. To make shortcakes, dollop whipped ricotta onto bottom halves of each doughnut. Spoon strawberries over ricotta and place top half of each doughnut on top. Serve immediately.

Chocolate chip cookie cake with vanilla buttercream frosting

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

Early summer is filled with celebrations--graduation parties, end of school year celebrations, Indy 500, etc. And I can't think of a better way to celebrate than with cookie cake. Cookie cakes are incredibly easy to make. In fact, they're easier to make than actual cookies. So under no circumstances should you actually buy a cookie cake when you can make one that tastes 100 times better.

My favorite recipe includes instant vanilla pudding powder. I have tried and tried to make cookie cake without pudding mix, and it is just not the same. The pudding mix makes helps the cookie cake retain moisture and makes it extremely soft and chewy. Also, I think the vanilla in the pudding gives the cookie a deeper flavor.

Cookie Cake FAQ

What type of pan do I use?

My preferred cookie cake pan is 12 inches in diameter. I actually like to use a deep-dish pizza pan. When I make a cookie this large, I do not remove it from the pan, primarily because I don't have a big enough serving dish to put it on. And I think it looks just fine. But if I make smaller 9-inch or 6-inch cookie cakes, I line the bottom of the pans with parchment paper. Then once the cookies cool, I go around the edge with a butter knife to loosen it, and the cookie cake pops right out. Regardless of what size pan you use, the dough should be about 1/2-inch thick in the pan.

Why use melted butter?

The best part about cookie cakes is you don’t have to use a mixer for the dough. You can just melt the butter and stir everything together because we aren’t worried about individual cookies spreading too much. I always use Challenge unsalted butter. It melts really well, and I think it tastes better than other brands.

What type of chocolate chips?

I actually like to use a mini chocolate chips for a more even distribution of chocolate. Also, it makes it easier to cut into the cookie cake.

How do I decorate it?

I like to decorate the cookie cake with buttercream frosting. I included my frosting recipe in this post. You can color the frosting with food coloring or just leave it. I use a piping bag fitted with a star tip for the border, and I leave the center open to write a message. Writing with frosting takes a lot of practice, so don't get discouraged if you mess up. You can always scrape off the frosting and try it again. And always top it off with sprinkles!

Chocolate chip cookie cake with vanilla buttercream frosting

Yield: 1 (12-inch) cookie cake or 2 (9-inch) cookie cakes or 4 (6-inch) cookie cakes

Time: About 90 minutes

Ingredients

For the cookie cake

• 12 tablespoons (170 grams) Challenge unsalted butter, melted
• 1 cup (200 grams) dark brown sugar 
• 1 (3.4 ounce) package instant vanilla pudding mix (just the powder)
• 2 large eggs
• 1 Tablespoon vanilla extract
• 2 1/4 cups (270 grams) all-purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups (168 grams)  mini semi-sweet chocolate chips

For the vanilla buttercream frosting

• 1 cup (226 grams) Challenge unsalted butter, room temperature
• 4 cups (450 grams) confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup (60 milliliters) heavy cream

Directions

For the cookie cake

1. Move oven rack to lowest setting and preheat oven to 350 degrees Fahrenheit. Spray pan or pans with nonstick spray, line with parchment paper, and spray again.
2. In large bowl, combine melted butter, brown sugar, pudding mix, eggs and vanilla extract.
3. In separate bowl combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined. 
4. Fold in chocolate chips.
5. Divide cookie dough evenly among pans and press down until evenly distributed. Dough should be about 1/2-inch thick.
6. Bake about 20 minutes for 12-inch and 9-inch cookies and about 15 minutes for 6-inch cookies. Edges should be golden brown and center should be just barely set.
7. Remove from oven and cool completely on wire rack.
8. Once cool, use knife to loosen edges. Remove cookies from pans and transfer to serving dishes.

For the vanilla buttercream frosting

1. Beat butter on high speed for about 2 minutes or until light and creamy. Scrape down bowl with spatula.
2. With mixer on low speed, slowly add powdered sugar. Scrape sides of bowl after addition of every cup. 
3. Add vanilla extract and salt and mix until combined.
4. Mix in heavy cream 1 Tablespoon at a time until frosting is desired consistency for piping. Frosting should be medium stiffness. You should be able to pipe easily without putting too much pressure on bag.
5. Use food coloring to color frosting if desired.
6. Decorate cookie cake and serve.
7. Cover leftover cookie cake and store at room temperature for up to 5 days.