Like mixing fragrances for soapy projects, I love experimenting with pairing unusual flavors in the kitchen. In particular I like introducing herbs to sweets, such as these Lemon Rosemary Doughnuts with Raspberry Glaze! The rosemary introduces a touch of earthiness, which creates a complex flavor combination. The similar effect is achieved in the Browned Butter & Basil Shortbread that I made for the holiday cookie party in 2013.

Because these donuts are baked and not fried, they are a great way to indulge without feeling guilty. The glaze is easy to make, and can be created with both fresh or frozen raspberries. Don’t you love the vibrant red color it gives the doughnuts? So pretty! I made these doughnuts for the office this week, and they went super fast!

What You’ll Need (Recipe adapted Shape.com):
Cooking spray
1 cup all purpose flour
1 cup cake flour
3/4 cup sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
2 large eggs
3/4 cup milk
1/4 cup canola or vegetable oil
1/2 cup olive oil
2 Tbs. coarsely chopped fresh rosemary
Zest from 1 lemon
Juice from 1/2 lemon

Glaze:
1 cup frozen raspberries (fresh works too!)
Juice from 1/4 lemon
1 1/2 cup powdered sugar
Dash of salt

ONE: Preheat oven to 350° F. Lightly spray donut pans with non-stick cooking spray. In a large mixing bowl, sift flours, sugar, baking powder. Add salt and rosemary. Whisk to combine and set aside.

TWO: In a small mixing bowl, whisk together eggs, milk, oils, lemon juice and lemon zest until fully combined.
THREE: Pour the wet ingredients into the dry, and use a spatula to combine. Don’t over mix! Mixture will be lumpy.

FOUR: Spoon the batter into the donut pans, until about 2/3 full. Bake for 10-12 minutes, or until slightly golden around the edges. Remove from oven, and allow to cool on a wire rack.

FIVE: While the donuts bake, place the raspberries into a small saucepan. Add two tablespoons of water, and turn on to medium-low heat. Allow the raspberries to cook, using a spoon to mash them every minute or two. Add lemon juice and stir to combine.
SIX: Once the raspberries are completely broken down and the mixture is a liquid texture (about 5-7 minutes), place a fine mesh strainer over a bowl, and pour the raspberries into the strainer. Press the raspberries through strainer to remove the seeds, and separate out the seeds. Discard seeds.
SEVEN: Add powdered sugar and salt to the raspberry juice, and whisk until completely smooth. Allow to cool for 10 minutes.
EIGHT: Once the doughnuts and glaze have cooled, dip the doughnuts into the glaze and place on a cooling rack. To avoid a mess, place parchment paper under the cooling rack to catch the drips. Enjoy!

What is your favorite unusual flavor combination for baking? I’d love to figure out how to incorporate it into a cookie or a doughnut (yum!)

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Lemon Rosemary Doughnuts with Raspberry Glaze

These baked doughnuts are made with a unique blend of rosemary and lemon, and topped with a vibrant raspberry glaze.

Course Soap Queen Cuisine

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Ingredients

• Cooking spray
• 1 cup all purpose flour
• 1 cup cake flour
• 3/4 cup sugar
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 3/4 cup milk
• 1/4 cup canola or vegetable oil
• 1/2 cup olive oil
• 2 Tbs. coarsely chopped fresh rosemary
• Zest from 1 lemon
• Juice from 1/2 lemon

Glaze:

• 1 cup frozen raspberries fresh works too!
• Juice from 1/4 lemon
• 1 1/2 cup powdered sugar
• Dash of salt

Instructions

• Preheat oven to 350° F. Lightly spray doughnut pans with non-stick cooking spray. In a large mixing bowl, sift flours, sugar, baking powder. Add salt and rosemary. Whisk to combine and set aside.
• In a small mixing bowl, whisk together eggs, milk, oils, lemon juice and lemon zest until fully combined.
• Pour the wet ingredients into the dry, and use a spatula to combine. Don’t over mix! Mixture will be lumpy.
• Spoon the batter into the doughnut pans, until about 2/3 full. Bake for 10-12 minutes, or until While the donuts bake, place the raspberries into a small saucepan. Add two tablespoons of water, and turn on to medium-low heat. Allow the raspberries to cook, using a spoon to mash them every minute or two. Add lemon juice and stir to combine.
• Once the raspberries are completely broken down and the mixture is a liquid texture (about 5-7 minutes), place a fine mesh strainer over a bowl, and pour the raspberries into the strainer. Press the raspberries through strainer to remove the seeds, and separate out the seeds. Discard seeds.
• Add powdered sugar and salt to the raspberry juice, and whisk until completely smooth. Allow to cool for 10 minutes.
• EIGHT: Once the doughnuts and glaze have cooled, dip the doughnuts into the glaze and place on a cooling rack. To avoid a mess, place parchment paper under the cooling rack to catch the drips. Enjoy!

The post Soap Queen Cuisine: Lemon Rosemary Doughnuts with Raspberry Glaze appeared first on Soap Queen.

What You’ll Need:
6 cups carrots, diced
5 cups chicken broth, low sodium
1 onion, sliced
3 cloves garlic, finely diced
1 tbs. fresh rosemary, roughly chopped
1/2 tsp. fresh thyme, roughly chopped
1 tbs. balsamic vinegar
salt and pepper

ONE: Preheat oven to 400 degrees. Remove the ends of the carrots, and wash thoroughly. Chop the carrots into small pieces, and place onto a cookie sheet. Slice onions, and place onto the cookie sheet. Drizzle with olive oil until lightly covered.
TWO:  Roughly chop the fresh rosemary and thyme, and add to the carrots and onions. Dice the garlic cloves and add. Use a spatula or your hands to evenly distribute the herbs and garlic throughout the carrots and onions.

THREE: Place the carrots into the oven, and let roast for 1 hour. Thirty minutes into roasting, use a spatula to flip carrots and onions. It’s okay if they get a little brown, it adds to the flavor!

FOUR: Remove from the oven, and let cool slightly. If using a stick blender, place the entire mixture into a large saucepan and add 5 cups chicken broth. Use the stick blender to blend until fully smooth. Turn to saucepan on medium to heat the soup. Add balsamic vinegar, and salt and pepper to taste.
FIVE: If using a blender, add half of the carrots and onions into the blender along with half the chicken broth. Blend until smooth and transfer to a saucepan to keep warm. Repeat with the remaining half of the carrots and broth. Add balsamic vinegar to the smooth soup, and stir to combine. Enjoy!

What is your favorite warm dish during winter months?

The post Soap Queen Cuisine: Roasted Rosemary Carrot Soup appeared first on Soap Queen.