From the Kitchens of Bunny and Brandy: Fig Mascarpone Hot Cereal and Hamilton Beach GIVEAWAY!

"I can't find anything in this kitchen any more!" Brandy exclaimed one morning as she sifted through her counters to find the appliances and tools she needed, "How on earth did I accumulate all this brick'a'brak?"  The problem was that Brandy is a kitchen gadget addict.  Everything from shiny garlic presses to non stick panini grills to zucchini noodle makers lined her kitchen counter, making it impossible to get even the simplest prep work done.  "That's it," she exclaimed, "I'm tossing out everything that doesn't have versatility!"

And so she began to test each and every one of her gadgets and doo-dahs and appliances to make sure that they fit her criteria.  Waffle maker?  "Only makes one thing and takes up far too much room," she said with a sigh.  Electric apple corer?  "I'll just have to go back doing things the old fashioned way," she lamented.  Rice cooker?  "Hey now!" she exclaimed, "A rice cooker may seem one dimensional, but this one actually has quite a few uses!"

Brandy was talking about her recently acquired 4-20 Cup Rice and Hot Cereal Cooker from Hamilton Beach, which she had grown quite attached to as of late.  The sturdy, yet light weight appliance can not only cook all kinds of rice to fluffy perfection, but also a whole host of grains, from quinoa to farro, can steam vegetables, and best of all, can cook up oodles on hot cereal.  There is nothing Brandy likes more than a bowl of hot steaming oatmeal, grits, or cream of wheat in the morning, and because this particular machine has a "delayed start" function as well as an automatic warming function once its done cooking, she can actually prepare a lovely breakfast the night before and have it ready to go when she wakes.  The non stick interior of the rice cooker kept even the stickiest muesli off the sides, and the fact that the machine came with both a rice paddle and a steamer basket was simply the icing on the cake.  "In the cold Chicago winters, there is very little that brings me as much joy as some hot cereal," she's often been known to comment.

Just the thought of a delicious bowl of hot cereal  had Brandy drooling, even though it was 4:00 in the afternoon by this point and over 80 degrees outside.  Thinking of all the warm, earthy flavors fall has to offer, she conjured up images of spices, maple, cream, and delicious late season figs and decided to combine all of them into one decadent dish.

Because she loved her creation so much, Brandy's rice cooker survived the great Kitchen Purge of 2016, and she felt so strongly that everyone should have one of these that she has decided to give one away to one lucky reader!  All one has to do to win is to leave a comment down below, telling us what they would create using their very own Hamilton Beach Rice Cooker.  Bonus entries for everyone who follows Bunny and Brandy on Twitter, Facebook, and Instagram and leave a comment on the picture of Brandy's hot cereal creation.  A winner will be chosen at random on Wednesday September 21st.  After being notified, the winner will have 24 hours to send their mailing address to: bunnyandbrandy@gmail.com

If you aren't the lucky winner of the rice cooker but still want to pick one up for yourself, you can find them on Amazon and the Hamilton Beach website.

The writers of this blog were furnished with appliances by Hamilton Beach in exchange for an honest review.

Fig Mascarpone Farina

1/2 cup of Farina (cream of wheat)
2 cups of water
a pinch of salt
2 teaspoons cinnamon
2 tablespoons brown sugar
1/4 cup of mascarpone cheese
1 tablespoon maple syrup

Toppings:
Maple syrup
Candied pecans
Black mission figs cut into quarters

Add the farina, salt, and water to the cooker and set on "Hot Cereal" (alternatively, add the ingredients before going to bed and program the cooker to start the process in the morning).  After cooking, fluff the hot cereal with a fork and break up any clumps that may have formed.  Add in the brown sugar and cinnamon and stir until the sugar is dissolved and well combined.

In a small bowl, whip the mascarpone, maple syrup, and a tiny bit of salt with a fork until fluffy.

Spoon farina into bowls and top with a drizzle of maple syrup, a dollop of the whipped mascarpone, a few fig pieces, and some candied pecans, and serve immediately.

From the Kitchens of Bunny and Brandy: Skinny Elvis Smoothie with Hamilton Beach Giveaway

Long ago, during Brandy's first ever sojourn to Las Vegas, she came across a very odd man.  She first spotted the man in the lobby of a fancy hotel, thinking to herself that he seemed to be obviously trying to disguise himself, as he wore a long trench coat, a fedora, and a large pair of sunglasses, though through the opening in his coat, Brandy could just make out something sparkly.  She moved closer to the man, who was seated in a chair and trying a little too hard to seem inconspicuous by reading a newspaper.  

"Are you trying not to be seen, or are you trying to see something else?" Brandy whispered to him.  

The man looked up at her, warily.  "A little of both," he replied in a deep velvet voice that took Brandy by surprise.  

"Then let me give you a little piece of advice, sunshine," she said, taking the seat beside him, "Try not to dress like an agent in a spy film.  What you need to do is dress as something that'll fit right in around here.  Like that."  She pointed to a man across the lobby in a flashy white jump suit and a pompadour wig.  "Every other bloke in this place is in one of those get ups.  No one would even look twice at you."  

"But that's the problem!" the man sighed, rustling his newspaper, "Those fellas are taking my job!  I'm camped out here trying to figure out just how many of them there are so I know what I'm up against."  He pulled aside his coat a little to reveal a similar white jump suit, then lifted his hat to show a head of luxurious black hair.  "You see, I went away for a little while.  I had a bit of a weight problem, so I went off to get back into shape, and when I came back, I found all these impersonators getting paid to pretend to be me!"  

Brandy scratched her chin.  "Oh dear, that is a problem... maybe if you were to apply for one of their jobs by saying you were impersonating yourself then?"  

Then man thought about this for a moment, then removed his sunglasses and flashed his ice blue eyes at Brandy.  "That might just work!" he grinned at her, only one side of his mouth sliding upwards, "Thank you.  Thank you very much."  

"Say, how did you end up getting back in shape?" Brandy asked as the man stood up to leave.  

"My secret smoothie recipe," he winked, "I've been working on it for years, even tried to make a sandwich out of it, but the smoothie is the surefire way to go.  Here you go, darling," and he handed Brandy a piece of stationary with a hand written recipe and a big gold E stamped across the top of it.

Recently, Brandy found herself craving the simple concoction that strange man had introduced her to long ago, a thick and rich smoothie that was packed with protein, but actually contained very little sugar and fat.  Luckily, she had just acquired the new Wave Action Blender from Hamilton Beach, which is especially good as crushing ice, an essential part of the recipe that makes the concoction extra rich tasting.  The blender features a unique blade that continually forces ingredients down with little to no prodding as well as a wide mouth pour spout and a lid that firmly locks into place, which keeps things from getting too messy.  The simplified buttons, that list actions such as "Milkshake," "Smoothie," "Salsa," and "Crushed Ice," take out a lot of the guess work involved, making it especially perfect for Brandy. who gets overwhelmed easily by too many options.

The Hamilton Beach Wave Action Blender, which retails for around $35, was ideal for mixing up this long forgotten recipe, which Brandy has decided to share after all these years with all of her loyal readers.  Along with the infamous recipe, Brandy is giving away a Hamilton Beach Wave Action Blender to one lucky reader!  The contest will run from Wednesday August 5th until 11:00 pm CST August 11th with a winner being announced the morning of August 12th.  The winner will have 24 hours after being notified to respond with their shipping information so that that prize can be sent.  Only residents of the continental United States may enter.  Any accounts used to enter the contest MUST be legitimate and not contain a majority of promotional materials (such accounts may be disqualified at the discretion of the writers of this blog).  Good luck, brunch fans!

The writers of this blog were provided with materials by Hamilton Beach in exchange for an honest review.

The Skinny Elvis Smoothie

1 individual container of 0% fat Greek Yogurt
1/4 cup of no sugar added smooth peanut butter
1 banana
2 cups ice cubes
2 tablespoons maple syrup

Combine everything in a blender and blend until smooth.  Serving suggestions: Add a pinch of cayenne pepper for a little heat, a shot of bourbon for a more adult flavor, or garnish with a strip of bacon for the ultimate Elvis experience.


a Rafflecopter giveaway

From the Kitchens of Bunny and Brandy: Cinnamon Mocha Muffins and Hamilton Beach Giveaway!

Although Brandy is a notoriously prolific tea drinker, she does enjoy a good hot cup of coffee as well.  "Tea is life, but coffee is a life enhancer," as she likes to put it.  So when Hamilton Beach asked Brandy to give their latest innovation in coffee preparation a go, she stocked up on flavored creamers and prepared for a massive dose of caffine.

The FlexBrew 2 Way Coffee Maker was surprisingly light weight, making it easy to move from the kitchen to the breakfast nook and back, depending on Brandy's mood.  The side that made the full pot of coffee utilized a wire mesh reusable filter, which made the brewing process as simple as pressing a button.  The single cup side accepted both K-Cups and fresh grounds (with the use of the proper attachment) and took a few more steps in order to properly brew a cup of joe.  This side required a little more concentration, as one could easily over fill the water tank, forget to switch the function on the machine, or neglect to press down the bar that activated the single cup brew, but Brandy very much liked the adjustable stand that allowed one to use anything from a standard coffee mug to a tall travel cup.

Both sides also functioned very well for preparing hot water, should one want to make some tea in a hurry.  Brandy very much appreciated that the machine was programmable, so that if she so wished, she could wake up to a fresh brewed pot of coffee every morning.

Brandy had so much fun playing with her new toy that she soon found herself with a massive amount of freshly brewed coffee about the house.  "Well, might as well put some of this to good use!" she proclaimed.  Thinking of coffee cake (and how she had always been perplexed by the fact that coffee cake was not coffee flavored) Brandy came up with this recipe for some delicious, caffeinated muffins made with fresh brewed coffee to keep them perfectly moist.

Also, especially for her loyal fans, Brandy is giving away a Hamilton Beach FlexBrew 2-way Coffee Maker!  Check the widget below the recipe for full details on how to enter.  This giveaway will run until April 29th.  But don't worry if you don't win, because you can get your own Hamilton Beach FlexBrew 2-Way Coffee Maker at retailers like Walmart for only $89.

Cinnamon Mocha Muffins

For the topping:

1/2 cup of light brown sugar
1/2 cup of white sugar
1 tablespoon of instant coffee granules
1/4 teaspoon of salt
1/2 tablespoon of cinnamon
1 cup of flour
1/3 cup melted butter

For the Muffins:
1 1/2 cups of flour
1 tablespoon of cinnamon
1 tablespoon of cocoa powder
1/2 tablespoon of instant coffee granules (optional if you want to intensify the coffee flavor)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1 cup of freshly brewed coffee
1/4 cup of softened butter
1 cup sugar
1/2 cup of milk
1 tablespoon of vanilla extract
1 large egg

For the crumb topping: combine the brown sugar, white sugar, coffee granules, salt, cinnamon, and flour in a medium bowl, stir to combine, and then add the melted butter.  Continue to stir until the mixture takes on an even sandy texture, then spread on a cookie sheet and let dry while you prepare the muffins.

Preheat oven to 375 degrees. In one bowl, combine the flour, coffee granules, cocoa powder, salt, cinnamon, baking powder, and baking soda.  In a second bowl, cream the butter and sugar together, then add in the egg and vanilla.  When everything is combined into a smooth mixture, add in the coffee and milk and mix again.  Carefully fold the dry mixture into the liquid mixture, whisking away any lumps as you go and scraping down the sides of the bowl until the batter is smooth and even.

Spray the cups of a muffin tin with cooking spray (skip this step if using muffin papers).  Divide the batter into the twelve cups of the muffin tin.  Sprinkle a generous amount of the topping mix onto each muffin, making sure to break up any large clumps as you go, otherwise they will sink to the bottom of the batter as the muffins bake.  Bake the muffins for about 20 minutes, or until the topping is golden brown and a toothpick inserted into the center of the muffins comes out clean.  Let cool and serve.

The writers of this blog were provided with an appliance by Hamilton Beach in order to facilitate the writing of this post.

a Rafflecopter giveaway

From the Kitchens of Bunny and Brandy: Orange Spice Bread Pudding and Hamilton Beach Giveaway!

As we spoke about last week, when the weather turns crisp, Brandy can't get enough use out of her slow cooker, and one of the reasons she was particularly excited to start whipping up some goodies was her brand new Hamilton Beach Set & Forget Programmable Slow Cooker.

This particular slow cooker has so many features that Brandy has yet to explore all of them: the appliance can be programmed to cook at any temperature for any length of time, it comes with a spoon that fits perfectly on the handle of the lid, it also comes with a meat thermometer that plugs directly into the slow cooker, and it's inner ceramic pot can be removed for easy table service.  "This slow cooker might be smarter than my phone," Brandy said in awe when she first laid eyes on the thing.  Once she'd sorted out the different functions (which was quite simple, in the end), Brandy found the slow cooker very easy to use.  She particularly loved that the food seemed to cook evenly at both low and high temperatures, and that none of the food came out burnt on the sides or sticking to the ceramic pot.  She also loved the idea of the meat thermometer, which helped achieve the juiciest slow cooker pot roast she'd ever made.

Her favorite new recipe to make in her Hamilton Beach Set & Forget Slow Cooker is an Orange Spice Bread Pudding.  While Brandy loves a good pumpkin or chai flavored fall treat, this year she has vowed to experiment with more diverse autumn flavors, and orange spice tea has always been a particular favorite for hers.  If you'd like to try out Brandy's latest concoction, you can find the recipe below.

What's that?  You don't have a slow cooker?  Well, luckily for our fans, Hamilton Beach has allowed Brandy one of these awesome machines to give away!  To enter, all you need to do is follow the directions of the Rafflecopter giveawy widget below.

The writers of this blog were provided with materials by Hamilton Beach in order to facilitate the writing of this post as well as the giveaway.

Orange Spice Slow Cooker Bread Pudding

1 loaf of brioche, cut or torn into small pieces (should be about 8 cups)
2 cups whole milk
6 bags of orange spice tea
2 sticks of cinnamon
1 teaspoon of whole cloves
1 teaspoon of freshly ground nutmeg
5 eggs
1/4 cup of sugar
3/4 cup of golden raisins

In a medium sauce pan, heat the milk gently on low, making sure it doesn't curdle.  Add in the spices and tea bags and allow to steep for 15 minutes over low heat.  Add the bread pieces into the bottom of the slow cooker and strain the milk mixture over the bread in order to catch any whole spices or curds.  Make sure to squeeze any liquid out of the tea bags as well.

In a medium sized bowl, add the eggs and scramble.  Add the sugar and mix with the eggs.  Once the milk has cooled down a little, add the eggs and sugar mixture to the slow cooker and stir to make sure the bread pieces are well coated.  Add in the raisins and stir one more time.

Set the slow cooker to low for 4 hours (can also be done over night, since the warming function will kick in after the cooking is done).  Scoop into bowls and serve warm with more raisins, whipped cream, or vanilla ice cream on top.

*Please read the terms and conditions of the giveaway carefully before entering.
a Rafflecopter giveaway

From the Kitchens of Bunny and Brandy: Slow Cooker Frittata with Red Gold Tomatoes

One of Brandy's favorite things about fall is breaking out the ol' slow cooker, chucking in some choice ingredients, and plugging in the setting, then leaving to have a stroll in the beautiful crisp autumn air, and returning home to find a meal warm and ready to eat.  "It's like having my own personal butler, who is also my own personal chef, and he just slips in and cooks for me while I'm out.  I love that silly slow cooker," Brandy often says.  Recently, Brandy's friends at Red Gold Tomatoes offered to set her up with some kitchen tools and a few cans of their perfect tomatoes, challenging her to put her slow cooker expertise to the test.  Never one to back down from a challenge, Brandy put her thinking cap on and came up with an Italian style slow cooker frittata that is sure to be a crowd pleaser.

Brandy also gets to give away a Red Gold slow cooker party pack to one special reader, which includes a Red Gold Apron, a wood spoon, and six cans of various Red Gold tomato flavors, so you can try out Brandy's recipe for yourselves, or try one of Red Gold's other awesome slow cooker recipe ideas!  Also, make sure to checkout Red Gold's Facebook page to find out how to win your very own slow cooker!

The writers of this blog were sent products from Red Gold Tomatoes in order to facilitate this post.

Tomato, Basil, and Garlic Slow Cooker Frittata

6-8 B sized yukon gold potatoes, sliced thin
8 eggs
1 can of Red Gold Garlic and Olive Oil Tomatoes
1 cup of shredded cheese (we suggest a melty cheese with pungency, like Swiss or gruyere)
1 tablespoon of baking soda
2-3 leaves of fresh basil, sliced thinly
* Optional 6-8 white pearl onions

In a medium bowl, scramble all of the eggs together, then add the baking soda and the can of tomatoes.  Stir quickly to combine, then add the cup of cheese and the shredded basil and stir again until everything is coated.


Spray the bottom and sides of your slow cooker with cooking spray or coat with a small amount of butter, then begin layering in the potato slices.  Lightly salt the potato slices, then pour in the egg mixture and let it settle for a minute or two (all the cheese should float to the top when it's ready).  Place the pearl onions (if using) in a circle halfway between the center and the edge.

Cook on high for 2 hours or on low for 6, or until the top is slighting browned and the eggs are cooked all the way through.  Slice into wedges and serve immediately.

  a Rafflecopter giveaway

Giveaway and 150 Best Breakfast Sandwich Maker Recipes Review!

As much as Brandy enjoys coming up with her own recipes, sometimes she likes to leave things up to the experts.  Maybe this is why when she learned about a brand new cookbook called 150 Best Breakfast Sandwich Maker Recipes she knew she'd have to get her hands on it.  "When I think of breakfast sandwiches, I think of the typical English muffin, ham, egg, and cheese combination, so I'd love to broaden my horizons a bit," as Brandy put it.

The cookbook was inspired by author Jennifer Williams's daughter going off to college.  Wishing to make sure her progeny was getting a good start to every morning away from home (and taking the confining nature of dorm rooms into account), she bought her daughter a breakfast sandwich maker, a wonderful little appliance that can cook ingredients separately in different compartments and then combine them into one piping hot portable meal while taking up very little counter space.  Ms. Williams then began to test all sorts of different recipes, combing familiar and unlikely ingredients to make an endless variety of breakfast goodies, from sweets to savories and everything in between.

Brandy loved the ingenuity of the recipes, which made it easy to start thinking up one's own ideas.  Though a lot of the recipes suffered from what Brandy calls the "Put An Egg On It Syndrome," that is to say adding an egg onto a dish that doesn't necessarily need it as to make it more breakfasty, the accessible nature of the recipes makes them easily customizable to any taste.  Among Brandy favorites were the Bacon Tomato and Swiss Sandwich, the Baby Spinach and Mushroom Omelet, and the Mushroom Quiche on a Turkey Sausage Crust, though the book contained recipes for almost every meal, including dinner entrees, dessert, and even a recipe for ramen burgers.  One perfect combination of sweet and savory that Brandy adored was the Florentine Sandwich and the Marmalade, White Chocolate, and Coconut Sandwich, which we have kindly been allowed to reprint for all of you below!

The writers of this blog were provided with a review copy of the cookbook, as well as the prizes for the giveaway in exchange for an honest review.  

Florentine Sandwich

Courtesy of 150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams 2014 © www.robertrose.ca Reprinted with publisher permission.

Preheat breakfast sandwich maker

1 tbsp   plain yogurt                        30 mL

1⁄2 tsp Dijon mustard                       2 mL

1           English muffin, split in half       1
        

1⁄4 cup baby spinach leaves             60 mL

            Nonstick cooking spray

1           large egg                                    1

Pinch    salt (optional)                      Pinch

Pinch    freshly ground black pepper (optional)  Pinch          

Spread yogurt and mustard on split side of one English muffin half. Place muffin half, spread side up, in bottom ring of sandwich maker. Top with spinach.

Lower the cooking plate and top ring. Lightly spray the plate with cooking spray, then crack the egg into the ring. Pierce top of egg yolk with a toothpick or plastic fork. Season with salt and pepper (if using). Place the other muffin half, split side down, on top of the egg.

Gently close the cover and cook for 4 to 5 minutes or until egg is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the sandwich. Serve immediately.

Marmalade, White Chocolate, and Coconut Sandwich

Courtesy of 150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams 2014 © www.robertrose.ca Reprinted with publisher permission.

Preheat breakfast sandwich maker

2 tbsp   orange marmalade              30 mL

1           English muffin, split in half         1

1 tbsp   white chocolate chips          15 mL

2 tbsp   packed shredded coconut    30 mL

            Nonstick cooking spray

1           large egg                                    1

Spread marmalade on split sides of English muffin. Place one muffin half, spread side up, in bottom ring of sandwich maker. Sprinkle with white chocolate chips and coconut.

Lower the cooking plate and top ring. Lightly spray the plate with cooking spray, then crack the egg into the ring. Pierce top of egg yolk with a toothpick or plastic fork. Place the other muffin half, spread side down, on top of the egg.

Gently close the cover and cook for 4 to 5 minutes or until egg is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the sandwich. Serve immediately.

But as if free recipes weren't enough, Brandy is giving away a copy of 150 Best Breakfast Sandwich Maker Recipes and a Hamilton Beach Breakfast Sandwich Maker to one lucky fan!  This contest will run from September 24th through October 1st.  Please read all the rules below carefully in order to be eligible and the best of luck to you all!

a Rafflecopter giveaway

Tea Time with Brandy: Hamilton Beach Giveaway!

*The writers of this blog have been provided with sample products at no cost by Hamilton Beach for the purposes of writing this review and hosting a giveaway.
First it was cupcakes.  Then is was bacon.  Now, it seems the trendiest of foodies are scabbling after donuts. But not just any donuts; after Dominique Ansel's Cronut appeared last year, it set off a wave of donut hybrids, culminating recently in Chicago's own Waffles Cafe creating what they call the Wonut (a waffle/donut hybrid, if you couldn't tell).  Never one to follow trends for the sake of it, Brandy has been left confused by this latest fashion.  "What was wrong with the donut in the first place that we need to be breeding it with other pastries?" she asked when first being told of the trend, "I've always found donuts to be pretty damn tasty on their own without any more interference than a few choice flavorings."

To prove this point, she set about creating some donuts of her own, using a simple yeast donut base and sugar glaze.  Her flavoring choices, influenced by the burgeoning spring produce counter in her local grocer, were red pear, green pistachio, and a good quality vanilla (Brandy prefers Nielsen Massey products).  To make both the donuts and the glaze, she utilized two of her brand new Hamilton Beach appliances, The 6 Speed Soft Scrape Hand Mixer, and the 6 Speed Stand Mixer, which helped her fore into fried dough go that much smoother.

The stand mixer (which comes with whisk, paddle, and dough hook attachments) was an absolute dream to use.  No more would Brandy's biceps become inflamed with whisking and mixing, because this mixer could do everything.  She especially loved the circular mixing action, which helped to incorporate ingredients completely with minimal scraping down of the sides of the bowl, a real help in a yeast based recipe, which creates a rather sticky dough.  Also helpful were the suction cups on the bottom of the appliance, that helped it stay in one place while replacing attachments, unlocking the bowl, and even when on the highest speed.  Though a little bulky looking, the mixer was actually very light weight, making it easy to move from counter to storage when everything was done.

The hand mixer came with two sets of whisk attachments, one which had been coated in rubber so that the whisks themselves also became like a spatula, scraping down the sides of the bowl while Brandy mixed the sugar glaze for the top of the donuts.  The included plastic case also provided a convenient place to store all of the attachments, the chord, and even the mixer itself (its just snaps on to the top of the case).

The results of Brandy's experiments were quite the success with all of her Quilting Society chums.  "Cross a donut with what ever you like," she said as they chomped down on the pillowy pastries, "But there's not many ways you can buggle up a ball of fried sugary dough, so best to keep it simple."  Though she couldn't share her batch of deliciousness with her readers, Brandy does have a few surprises in store for all of you!  But before we get to that, here is Brandy's recipe for Red Pear Donuts with Vanilla Pistachio Glaze:

Red Pear Donuts

1 cup milk

1 cup shredded red pear

1 tablespoon vanilla extract
1/3 cup vegetable shortening
2 tablespoons instant yeast
1/3 cup warm water
2 eggs, beaten
1/3 cup sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
vegetable oil for frying 

Vanilla custard (home made or store bought.  Brandy used Ambrosia Devon Custard)

Pour the milk into a microwave safe dish and heat for about a minute until milk is hot, but not boiling.  Place the shortening in a bowl and pour warmed milk over it. Set aside.

In a small bowl, combine the yeast and the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the cooled milk/shortening mixture. Add the eggs, sugar, vanilla, salt, shredded pear, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough becomes smooth and uniform.  Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. Punch down dough, then cover and let rise for another 30 minutes.

Heat the oil in a deep frier or large stock pot.  Using a large spring action ice cream scoop, gently drop balls of dough into the oil, 3 to 4 at a time. Cook for 1 minute per side, or until golden brown. Transfer to a cooling rack placed in a baking pan and lined with paper towels to absorb any excess oil.  Allow to cool for 15 to 20 minutes.

Fill a large syringe or pastry bag with the custard and inject a small amount straight into the middle of the doughnut, slowly pulling the syringe back as you lessen pressure on the plunger.  Glaze the doughnuts and let set for another 30 minutes or until the glaze has hardened.

Vanilla Pistachio Glaze
1 1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon of vanilla extract
1/2 cup finely chopped pistachios

Combine all ingredients in a medium sized bowl and mix with a hand mixer on medium/ low speed until the icing has a uniform consistency, about 2-3 minutes.  Dip the top of the doughnuts into the icing, then place on a rack to let excess icing drip off.  Let the glaze harden approx 30 minutes.

And now for the moment you've all been waiting for, the GIVEAWAY!  Below this paragraph, you will find our handy dandy Rafflecopter widget, which will list all of the ways you can enter.  This contest is open to all USA readers over the age of 18 and will run for one week with the winners being announced next Friday, May 9th before 12:00pm CST.  There are three prizes to be won: 1st place gets a brand new Hamilton Beach 6 Speed Stand Mixer (retail value $129.99), 2nd place will get a brand new Hamilton Beach Hand Mixer (retail value $34.99) and 3rd place will get 5 certificates for free Fresh Cut Fries at any participating Penn Station Subs location!  Good luck!

a Rafflecopter giveaway