Baked Apple Cider Donuts

Oh my word! Fall really did arrive! Are you ready for some apple cider donuts???

Snickerdoodle Donuts/Donut Hole Muffins

 School is out and we had our first Cooking Camp by making Snickerdoodle Donuts and Donut Hole Muffins.  If you don't have a donut pan or mini muffin pan, no problem!  Just use a regular muffin pan and bake the muffins a little longer.  

 Look at these cute grandkids, who are brother and sister, enjoying some baking time in Nana's kitchen.

 They are enjoying their baking accomplishments and even had some to take home to their family.

yield: 24 donut hole muffins or 4 donuts and 12 donut hole muffinsAuthor: Southern Living, adapted by Kittyprint recipe

Snickerdoodle Donuts/Donut Hole Muffins

These were a big hit at our first Cooking Camp! I had so much of the sugar coating leftover that I cut that part in half for an improvement to the recipe, and for less waste, for when I make another time, and there will be another time...these were so tasty!!

INGREDIENTS:

• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Coating: 1/2 cup butter, melted, 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Lightly grease a 24 cup miniature muffin pan, or a 12 cup regular muffin pan. Be sure to spray the pans over the kitchen sink!
2. Stir together sour cream, oil, egg, vanilla, and 1/2 cup sugar.
3. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
4. Whisk sour cream mixture into the flour mixture. Spoon 1 tablespoon batter (we used a small cookie scoop) into prepared pan, keeping batter rounded on top.
5. Bake in a preheated oven until golden and springy when lightly touched on top, about 10-12 minutes. Cool in pan for 5 minutes. Remove from pan to a wire rack; cool completely, about 15 minutes.
6. Prepare the coating: Place melted butter in a small bowl. Whisk together the sugar, and the spices in another small bowl. Dip each muffin in butter; immediately dredge in sugar mixture, and place on a serving platter.

http://www.kittyskozykitchen.com/2017/06/snickerdoodle-donutdonut-hole-muffins.html

Created using The Recipes Generator

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

Cooking and Crafting with J & J

Tea in the Garden

Share Your Cup

Full Plate

Foodie Friday

Dishing It! & Digging It!

Red Velvet Doughnuts and Nana's Cooking Camp

 Nana's Cooking Camp is in session and today, and four of my seven grandchildren came and we made Red Velvet Doughnuts.  Yes, they were a hit!  Didn't they decorate them beautifully?

 Even my oldest grandson came along.   Although he didn't participate in the the baking, it was so nice to have him over. The kids play games, have lunch, bake, and do other activities. 

 My son, Mike, gives the kids a water color lesson, too.  They earn "Uncle Bucks" from their uncle, by doing chores, competing, or participating, and then they can cash in their Uncle Buck and get prizes!

Ah yes,  I'm going to enjoy a doughnut out on the patio.  I've saved one for you, too!  The solar angel on my table was a Mother's Day gift from my daughter, and the wings glow at night.  

This pretty teacup was from Stephanie's teacup exchange, several years ago, and is called Lakeview, by Nasco.  It's so pretty for the 4th of July, don't you think?  I actually have it displayed on my mantle, with another teacup, that I shared last week. 

Maybe we can sit in my Adirondack chairs and beat the heat with some iced tea, instead!  The Kimberly fern tolerates the heat.  The angel wing begonia that's in my giant teacup, actually came back from being outside in the winter.  It started out very small, but just look how beautiful it is!  The oxalis also withstood the winter and came back.  I love free plants! 

Today would've been my 46th Wedding Anniversary...so sad that my beloved is not here with me to celebrate our special day. 

The recipe for the donuts came from Family Circle magazine.  The kids all take turns in measuring, and doing the different steps in the recipe.  I am so proud of how they cooperate with each other!  Here's the recipe, if you'd like to try the doughnuts:

Red Velvet Doughnuts

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 3 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 3/4 cup plus 3 tbsp half-and-half
• 2 tablespoons melted butter
• 1 tablespoon red food coloring
• 1 teaspoon vanilla
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• Colored sprinkles

Directions

1. Heat oven to 350 degrees . Coat 2 doughnut baking pans with nonstick cooking spray.
2. In a bowl, combine first 6 ingredients. In a second bowl, whisk eggs, 3/4 cup half-and-half and next 3 ingredients. Beat egg mixture into flour mixture on low speed until all ingredients are moistened. Beat 1 minute on medium-high.
3. Divide batter equally between pans. Bake 13 minutes or until a wood pick inserted in center of doughnut comes out clean. Turn out onto a wire rack and cool completely. Loosen edges with a small knife if necessary.
4. Beat cream cheese, confectioners' sugar and 3 tbsp half-and-half until smooth. Dip top of doughnuts into cream cheese glaze and place on wire rack until set. Decorate with colored sprinkles.

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

No Place Like Home 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate
Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

Thank you for your visit!  xo

Baked Pumpkin Donuts

 My tea today is taking place on the coffee table.  Brrrrr....it's cold outside!  Would you care to join me for some pumpkin spice tea and a donut?

 Here's a pretty shot of my table runner that I've had for years.  I love the old fashioned scene. 

 I'm using my calico teacup  for I love the color and design of it for Fall.

Pumpkin donuts with pumpkin spice tea is what we're having.  You can make the recipe in either a donut pan or a muffin pan.  The recipe is from King Arthur Flour and they turn into very moist donuts or muffins.  King Arthur recommends not storing them tightly wrapped, but loosely covered.  I had extras and froze the remaining ones.

Baked Pumpkin Donuts

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons flour

Coating

• 3 tablespoons cinnamon-sugar

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. 

7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

8) Cool completely, and store (not wrapped tight) at room temperature for several days.

Makes: 12 doughnuts or 15 muffins.

 I am sharing this with:

Make It Pretty Monday

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo

Cinnamon Baked Donuts

 

Yes, it's still warm enough in Texas to have tea outside!  Would you care to join me for some warm, baked donuts and some pumpkin chai tea?  I'm using my pumpkin teapot from Ross and my leaf plate from Wal Mart.  My "Blessings" mug is from Vee, from Stephanie's recent teacup/mug exchange. 

 

The donut recipe,  courtesy of Ina Garten, is exceptionally light and they're baked!  You say that you don't have a donut pan?  Never fear, as you can bake them as muffins!  I have a six-hole donut maker and  I also baked 10 muffins from this recipe.  The donuts are so delicious and I'll be making these again soon. The darling handmade leaf decoration is from my friend, Stephanie.

Ingredients

Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I only used about 1/4 t. of freshly grated)
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Inspire Me
Friends Sharing Tea
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

            Thank you for your visit!  xo

Pumpkin Doughnuts or Muffins

 

 

 

Fall is finally in the air in Texas!  I wanted to get out a few of my  favorite dishes for a glimpse of Fall. I used a green leaf plate from Kohl's (several years ago), a stenciled napkin made by one of my friend's, my Pottery Barn charger and my standard Mikasa English Countryside plate and mug.   

When I saw this recipe from King Arthur Flour, I knew I wanted to try it.  It's a very quick recipe to try for a Fall breakfast or brunch. 

Doughnuts

Yummy spiciness, which is perfect with a cup of tea!

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons flour

Coating

• 3 tablespoons cinnamon/sugar

Doughnuts

• 3 1/2 ounces vegetable oil
• 3 large eggs
• 10 1/2 ounces granulated sugar
• 12 ounces pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 8 ounces King Arthur Unbleached All-Purpose Flour*
• *See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.

Coating

• 1 1/4 ounces cinnamon-sugar

Doughnuts

• 99g vegetable oil
• 3 large eggs
• 298g granulated sugar
• 340g pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 227g King Arthur Unbleached All-Purpose Flour*
• *See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.

Coating

• 35g cinnamon-sugar

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

 

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

 

3) Add the flour, stirring just until smooth.

 

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

 

6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

 

7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

 

8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

 

9) Cool completely, and wrap airtight; store at room temperature for several days.

 

Yield: 12 doughnuts or 15 muffins.  I got 6 doughnuts + 12 muffins out of this recipe.  We'll eat some and freeze the rest.

                                                                I am sharing this with:

Make It Pretty Monday

                                                                Mix It Up Monday!
                                                                On the Menu Monday
                                                                Tea Time Tuesday
                                                                You're Gonna Love It!
                                                                Cowgirl Up
                                                                Tabletop Tuesday
                                                                Crazy Sweet Tuesday
                                                                Let's Dish!
                                                                Centerpiece Wednesday
                                                                Full Plate Thursday
                                                                Tablescape Thursday
                                                                Potpourri Friday
                                                                Foodie Friday
                                                                Weekend Potluck
                                                                Seasonal Sundays

 

Baked Spice Donuts

Kids get sprinkles & Nana gets almonds!

This recipe comes from King Arthur Flour & it is so light & perfectly spiced! The original recipe can be found  here.   I made this when three of my grandchildren spent the night.  I mixed all the dry ingredients in one bowl the night before, so all that was left to do was add the wet ingredients in the morning.  I used canned frosting on some (sometimes life just needs canned frosting!!) and sugar & cinnamon on some (first dipped in melted butter).  These are REALLY yummy!

7/8 cup unbleached flour

1/2 cup sugar                                                          

1 t. baking powder                                          

1/8 t. nutmeg

1 t. cinnamon

3 T. dried buttermilk powder

2 large eggs

3 T. vegetable oil

2 T. water

Whisk together all the dry ingredients.

In a separate bowl, beat the eggs, oil & water until foamy.

Pour the liquid ingredients in all at once into the dry ingredients & stir just until combined.

Butter or grease (I sprayed) the donut pan.  Fill each donut form half full.

Bake the donuts in a preheated 375 degree oven for 10-12 minutes.  When done, they'll spring back when lightly touched.

Remove the donuts from the oven & remove them from the pan.  Allow to cool on rack.  Dip in melted  butter & coat with sugar & cinnamon or frost with vanilla or chocolate frosting.  Decorate with sprinkles, nuts, coconut, etc.

Makes 6 donuts

Papa likes sugar/cinnamon

I am sharing this with:

Mix It Up Monday!

Tea Time Tuesday at Rose Chintz Cottage

Tea Party Tuesday

Table Top Tuesday

Crazy Sweet Tuesday

Mrs. Fox's Sweets Party

Full Plate Thursday

Thriving on Thursdays

Foodie Friday

Sweets for Saturday

Link & Greet Party

Seasonal Sundays

Vanilla Cake Donuts

Hurray, my donut pan arrived from Amazon just in time to make donuts with three of my grandkids!  They spent the night & we whipped up the batter & icing for them to decorate their donuts the next morning.  I got the basic recipe from gratefulprayerthankfulheart.blogspot.com/, but slightly adapted it to include no spice for the little ones.  Here's the adapted recipe:

2 c. cake flour
3/4 c. sugar
2 t. baking powder
1 t. salt
3/4 c. buttermilk                                                     
2 eggs, slightly beaten
2 T. oil (or melted butter)
1 t. vanilla

Sift together the dry ingredients (my trick is to just use a whisk in the bowl & this mixes & aerates the dry ingredients...easy peasy!!).

Whisk in the rest of the ingredients.

Pour the batter into a greased (or sprayed) donut pan, two-thirds full.  You will use half the batter.  Save the rest for your next batch.

Bake at 425 degrees for 7-9 minutes.  Let cool in the pan for a few minutes & then turn the donuts out.

Simple Glaze

Mix powdered sugar & hot water together to get a pourable consistency.  Spread on donuts & let the kids decorate with sprinkles.

Chocolate Glaze

Melt a few chocolate chips in the microwave with a tiny bit of butter.  Add this to the leftover powdered sugar glaze for the chocolate lovers.

Woo-hoo...I can't wait to make more flavors of donuts.

Make 12 donuts

Happy donut helpers!!!

I am sharing with:

Tea Party Tuesday

Full Plate Thursday

Foodie Friday

Sweets for Saturday