Friday, February 15, 2013

(Not Really) Recipe | Cinnamon Honey Puffs

Another edible concoction I found on the web a long, long time ago. Follow the steps so you can stuff your face.

Here's what you'll need:
  1. 2 eggs
  2. Vanilla strained yogurt (Greek yogurt); at least 6-8 oz
  3. 2 cups of all purpose baking mix flour
  4. honey
  5. ground cinnamon
  6. 2 Tbs. of baking powder
  7. a lot of frying oil 

  1. two large bowls; one for mixing and one for containing the puffs
  2. a little bowl of water and a spoon
  3. a caged spatula
  4. a flat mixing ladel
Prep Time: At least 1.5 hours

Step 1: Mix the yogurt, eggs, baking powder, flour and cinnamon together...

image you can either sprinkle in the flour little by little, or you can just throw it in as is, depends on how you're mixing it to get it smooth.

...sprinkle in a few shakes of cinnamon; amount depends on how much you like cinnamon.

Step 2: Dump like, two inches of oil in your frying pan, get it really hot, but not too hot...
Keep the flame low to medium to maintain heat.
 ... you have to control the heat so the flame shouldn't be too high or the puffs won't cook correctly.


Step 3: Now scoop a little glob of the sticky batter; it should be about the size of the end of your thumb. The globs can't be too big or the center won't cook, no more than one inch in diameter, maybe a bit less. 

Dip two fingers in the water bowl, and use them to push the little batter glob into the hot oil, BE CAREFUL OF WATER DROPS POPPING UP INTO THE AIR. They burn mmmkay.

Repeat this as much as you can in one round: scoop, dip, push, scoop, dip, a ratchet dance craze for the clubs...this part takes a while.

Step 4: just keep frying 'em up; as soon as those edges start to brown, roll them to the other side and keep turning them until they brown evenly.

NOTE: it might be challenging to time it so they don't stay too long on one side, that's why it's important the oil is not too hot.
Step 5: this is the ideal browness right here. Scoop them out and place them in your lined bowl, don't worry about straining all the oil out because if the middles are still a little raw the hot oil can keep cooking them out of the pan.

Crisp outside, moist inside. Perfect and yummy.

image should store them in the fridge and they can be warmed up and served with honey (and cinnamon sprinkled on top, if you desire). 


 Warning: they're kind of addictive...good a thing there's no butter involved.


  1. Oh my gosh. I am really hungry now. :D I guess I'll just go and try these out! Thanks for sharing! :)

    Oh and I also followed you :)
    x Vanessa |

  2. That looks delicious! ;)
    - xo Supernat

  3. so tempted to make these now! cute blog girl :)

  4. thanks for visiting my blog! returning the favor and checkin out yours!

    gurl, im on a diet...:). but looks yummy.


    ps. I LOVE YOUR "PLEASE NOTE" BELOW>>>> one of my pet peeves.

  5. YUM, that looks amazing!

    Thanks for your lovely comment on my blog, I'm your newest GFC follower :)

    Jo x

  6. These look like the Greek dessert lokoumadesn - which I absolutely adore!


PLEASE NOTE: If you want me to check out your blog, just leave your address :) BUT DON'T BE ANNOYING AND ASK ME TO FOLLOW YOU.