Category Archives: Donuts

Pumpkin Spice Beignets

We rarely use a frier but there are some days when you crave a memory and the only way to take you to that special taste is recreating it at home. My husband’s aunt and uncle brought us Cafe Du Monde Beignet mix for Christmas last year. I was cleaning out the cabinet and came across the box and decided to make some beignets for breakfast for old time sake. I still can remember when we went to Cafe Du Monde for the first time. I can remember breathing in the powdered sugar.

The coffee is so delicious there. The special ingredient in Cafe Du Monde coffee is chickory. I add their chickory to every pot of coffee we brew. This batch of beignets goes really well with a hot cup of chickory infused Joe!

I can never leave well enough alone and I thought I’d add some fall flavor to this classic mix. We have pumpkin in abuncance and thought this would do the trick to add some fall flare.

Servings 12 (24 beignets)

Ingredients:

2 cups of dry cafe du monde beignet mix

1 teaspoon pumpkin pie spice

3/4 cup buttermilk

4 Tablespoons pumpkin purée

Canola oil for frying

Cinnamon & sugar blend (optional) [ usually 1/4 cup granulated sugar and 1 Tablespoon of cinnamon]

Directions:

1. Start the oil for beignets and prepare the temperature to 370 degrees by either a electric fryer or using a candy thermometer in a deep skillet. If using a skillet place 1-2 inches deep of oil.

2. While the oil heats. Place the beignet mix and pumpkin spice in a medium bowl and whisk. Add in the buttermilk and puréed pumpkin using a silicone spatula fold ingredients together.

3. Prepare a lightly floured surface and roll the dough out to an 1/8 thickeness and evenly cut the dough into 24 pieces.

4. In 1 to 2 inches of prepared oil, fry the beignets for 8-10 seconds until puffy and golden brown. Make sure to bast continuously. Once beignets are to desired color and pillow shape. Remove from frier and place on wire rack with paper towels below rack and allow excess oil to drip off. Allow to cool slightly.

5. In the meantime; in a paper brown bag place the cinnamon and sugar blend. Give the bag a good few shakes. Add a few donuts at a time and shake to coat the beignets.

6. Remove the Beignets from the brown bag & Enjoy !

Baked Apple Pie Spiced Cider Donuts

Apple Cider is a highly anticipated seasonal beverage in our household and an assist to many fall home cooked dishes. I can find a way to add it to just about anything. Whether the recipe be a sweet baked good or savory dinner dish.

A breakfast of donuts must be one of my husband’s favorite morning treats. He also loves fresh cider. This breakfast donut combines the two for a satisfing starter for the fall weekend.

This recipe yields: 14 Donuts using the Wilton Donut baking dish

Prep time: 30 minutes Cook time: 9-10 minutes

Prework:

Preheat oven to 350 degrees and generously spray baking pan with cooking cooking, set aside.

Ingredients:

2 cups whole wheat pastry

1 teaspoon apple pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/4 kosher salt

1/2 cup apple cider reduction (directions below)

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon of canola oil

1 teaspoon pure vanilla

1/2 cup low fat buttermilk

1 egg

Apple Pie Spice Sugar, recipe below

Apple cider reduction ingredients:

1 1/4 cup 100% apple cider

1 (3 inch) cinnamon stick)

Directions for reduction:

1. Place apple cider, cinnamon stick in a 1 quart sauce pan and place on low to medium heat for 30 minutes until product yields 1/2 cup reduction. Discard the cinnamon stick.

Apple Pie Spice Sugar:

3/4 cup sugar

1 teaspoon of apple pie spice

Directions:

1. Place the sugar and apple pie spice in a shallow container and mix thoroughly. Set aside.

Directions:
1. Place the first 5 ingredients into a medium bowl. Whisk together thoroughly & set aside.

2. In a large bowl, mix the cider reduction, sugars, vanilla, canola oil, and buttermilk. Lastly add in the egg & mix.

3. Add the dry ingredients into the wet. Mix enough to wet all ingredients; however, caution not over mix.

4. Place the batter into a piping bag with large round tip. Portion out the batter evenly into the donut pan.

5. Bake in preheated oven at 350 degrees for 9-10 minutes.

6. Allow Donuts to rest in pan for 1-2 minutes before inverting the pan and placing the on wire rack.

7. Dip the warm Donuts into the apple pie spice sugar bath. If the sugar dust does not want to stick spray the Donuts with some cooking spray prior to dipping. Dip both sides of the donut.

*Tip the Donuts taste the best the day they are made. Make sure to store in a sealable container.

Red Velvet Donuts

It’s here Valentine’s Day weekend! I love Valentine’s Day! It is a perfect time of year to remember those we love and celebrate the relationships we hold dear.

Last year I made red velvet scones! Red Velvet can be made just about into anything. I have made in the past pancakes, waffles, brownies, cake, cupcakes, & cookies.

This recipe yields 14 donuts

Donut Ingredients:

2 cups whole wheat pastry flour

1 tb cocoa

1 1/2 tsp red food coloring

1 tsp vinegar

2/3 cup sugar

1 tsp pure vanilla extract

3/4 cup low fat buttermilk

1/2 tsp kosher salt

2 tsp baking powder

2 large eggs

2 tb canola oil

Cream cheese frosting ingredients:

2 oz 1/3 fat reduced cream cheese (room temperature)

1 tb skim milk

1 tsp vanilla extract

1cup powdered sugar

Sprinkles (optional)

Directions

1. Preheat oven 425 degrees. Cooking spray your donut pan. Set aside.

2. In a large bowl mix flour, cocoa, baking powder, sugar, & salt.

3. In a seperate bowl mix vinegar, buttermilk, oil, eggs, and vanilla. Pour into dry ingredients. Mix well with spatula however be careful to not overmuch.

4. Use a piping bag to fill the donut vessel 2/3 full. Please note this batter will leak out of the bag.

5. Pat the pan on the counter and bake for 5-6 minutes at 425 degrees. Or until tooth pick comes out clean.

6. Allow to cool in pan for 1-2 minutes, remove from pan and allow to cool for 5 minutes on wire rack.

7. While donuts are cooling, start the frosting. In a small bowl mix the soft cream cream with milk and vanilla. Gradually add the powdered sugar. Mix well so all the powdered sugar clumps vanish.

8. Place the frosting in a squeeze bottle and once donuts cool decorate as you wish. Sprinkle with red hearts or lips.

Spice Chocolate Doughnut Holes

I was able to go through my grandmothers cookbooks and I came across this lovely gem that was published in the 1970s.

This cookbook made me laugh because it calls for chocolate bars that cost $.10. Sorting through the cookbook I stumbled across this doughnut recipe which inspired me to create these doughnut holes.

I made some modifications to bring it up-to-date. I prepared it this past weekend for my husband for breakfast.

This recipe yields 16 doughnut holes

Pre-heat oil to 370 degrees.
Ingredients:

1 cups of whole wheat pastry flour

1/4 cup of dutched processed cocoa

1 1/4 teaspoons of baking powder

1/4 teaspoon of baking soda

1/8 teaspoon of kosher salt

1/8 teaspoon of ground mace

1/8 of ground Vietnamese cinnamon

1 1/2 teaspoons of canola oil

One egg

1/4 cup of skim milk

1/4 and 1/8 cup of granulated sugar

1 teaspoon of pure vanilla

Directions;

In a medium bowl sift together cocoa, baking powder, salt, flour, baking soda, and spices. Set aside.

In a small bowl mix together sugar and oil. Add egg, milk, vanilla and mix to incorporate.

Pour wet ingredients into dry ingredients and mix thoroughly.

Using a size 60 scoop, portion out the doughnuts into the hot oil frying for a total of four minutes but flipping every minute or so. Place greased doughnuts on a plate lined with a papertowel. Once slightly cooled sprinkle with powdered sugar.

Cinnamon Chip Donuts with Vanilla Glaze

What to bake? What to bake? The first item that came to mind was donuts! My husband loves donuts but generally the fried kind. This morning I decided for something a little lighter for spring.

This recipe yields 9 donuts using the Wilton donut pan.

Predirections spray donut pan with cooking spray and set aside. Preheat oven to 350 degrees

Donut Ingredients:

1/2 cup AP flour

1/2 cup whole wheat pastry flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp baking powder

1/4 baking soda

1/4 cup skim milk

1/4 cup fat free sour cream or Greek yogurt

1/3 cup raw sugar

3 TB egg white substitute or 2 egg whites

2 TB canola oil

1/2 tsp pure vanilla extract

Vanilla Glaze

4 1/2 tps fat free half and half

1 tsp pure vanilla extract

1/2 cup confectionary sugar

(2-3 TB Optional cinnamon chips)

1. Mix flours,baking powder, baking soda, cinnamon, and nutmeg into a medium to large sized bowl.

Set aside.

2. Place egg substitute, vanilla, milk, sour cream, raw sugar, and canola oil into medium sized medium. Stir to incorporate.

3. Pour dry ingredients into the wet ingredients. Mix to combine however be careful not to over mix.

4. Add batter using spatula to fill a piping with large round tip. Fill greased donut tin.

5. Bake for 8-9 minutes or until tooth pick comes out clean. Bake at 350 degrees be careful this little circles of love bake fast!

6. Remove from pan and let rest for 5 minutes. In the meantime prepare the glaze.

7. Place glaze ingredients in a shallow bowl, whisk.

8. Dip each donut into the glaze and swirl to prevent excess glaze from running down the donut.

9. Add cinnamon chips if you wish.

Salted Chocolate Caramel Baked Donuts

Salted Caramel Baked Chocolate Donuts

I try and make something special on the weekend for breakfast or brunch for my husband. I saw a recipe for salted caramel donuts and was intrigued. The recipe that inspired me was from Country Cleaver. I did make a few modifications to add some whole grain and cut down on the saturated fat.

This recipe yields 17 donuts using a wilton donut pan.

Donut Ingredients:

1 cup cake flour

1 cup whole wheat pastry flour

3/4 cup and 2 tb of skim milk

1/2 cup cocoa powder

2 eggs (I like eggland’s best or farm fresh)

2/3 cup of raw sugar

1/2 cup fat free sour cream or plain fat free greek yogurt

3 TB canola oil

2 Tsp of baking soda

3/4 tsp kosher salt

1 tsp Mexican vanilla extract

Caramel glaze ingredients: (there will be 1 cup remaining for another baking adventure)

2 cups of brown sugar

3 tb unsalted butter

1/2 cup and 2 tb of heavy cream

2 tsp of vanilla

Sea Salt or course salt to sprinkle

Prep work: Preheat oven to 425 degrees and spray with cooking spray wilton pan to prevent sticking. Even though this is a nonstick pan it really needs a good coat of a canola oil spray.

Directions:

1. Mix thoroughly with whisk cake flour, whole wheat pastry flour, sugar, cocoa, salt, and baking powder in a large sized bowl.

Set aside.

2. In a medium sized bowl mix with whisk eggs, vanilla, milk, canola oil beat until incorporated together smoothly.

3. Add the liquid mixture into the dry ingredient mixture.

4. Optional place batter into a piping bag with an ateco 808 tip to pipe perfectly into the donut pan. This can be messy but it does do the trick. Make sure the batter is even before placing in the preheated oven. I like to tap the pan on the counter to help speed up the process. Bake for 8 to 9 minutes or until toothpick comes out clean.

5. Remove from pan immediately and allow to cool on wire rack.

In the meantime prepare the caramel sauce.

Place the sugar in an even layer over the bottom of a heavy 2 quart nonstick saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. Just keep whisking and as it continues to cook, the sugar will melt back down. Keep cooking until temperature reaches 350 degrees. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined. Remove from heat and add in the vanilla, stir to incorporate. Allow sauce cool for 10 minutes off heat and this will provide time for the sauce to thicken.

Dip cooled donuts into the sauce and sprinkle right away with sea salt. If you wait too long the caramel with harden and the salt will not stick. I like to place parchment paper under the cooling rack for easy clean up.

Enjoy!!

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baked whole wheat chocolate hazelnut donuts

This recipe is for the love of chocolate hazelnut (aka Nutella ❤️). I asked my husband last night what do you want for breakfast and he smiled and asked for donuts. He loves Nutella and donuts (but the fried ones of course) that said I couldn’t allow myself to get his frier out. No I don’t own a fryer he does (a dietitian cannot own a frier, I’m pretty sure it’s in our own unwritten law).

I love that fact that these are made with 100% whole wheat pastry flour! I stocked up yesterday at the Mesopotamia bulk store.

If you can find a bulk store it’s worth the trip to purchase the special flour there. I was able to get 5.12 pounds of whole wheat pastry flour for 0.49 cent a pound for a whopping total of 2.51. If you ever priced it out before it can be three times as much at a speciality grocery store and even up to 2.83 per pound out of the King Arthur catalog. I wanted to point out that it is not expensive to add whole grain into ones lifestyle. If you know where to find the right resources. If you don’t live close to a bulk store I have found Bob’s Red Mill brand at Big Lots for a fair price (1$ per Pound) when they have their 20% members discount.

Directions:
1 cup whole wheat pastry flour
1/8 -1/4 tsp instant coffee granules
1/2 tsp baking soda
4 TB of chocolate hazelnut spread
1/2 cup skim milk or unsweetened vanilla almond milk
1/8 tsp kosher salt
1/2 raw sugar (turbinado)
1 TB plus 1 tsp canola oil
1 tsp Mexican vanilla extract
1/4 cup egg substitute (or two egg whites)

Glaze
2 TB hot strong coffee
1/2 cup powdered sugar
2 TB Chocolate hazelnut spread
1/2 tsp vanilla extract

Wilton donut pan
Cooking spray

Yields 8 donuts using the Wilton pan

Preheat oven to 325 degrees.

Cooking spray the donut pan well. Set aside.

Place flour, salt, baking soda, and coffee granules in medium bowl.

Whisk ingredients together to incorporate.

In a separate bowl add oil, hazelnut spread, sugar, milk, egg substitute, and vanilla.

Whisk together the liquid ingredients until smooth and no sign of chunks.

Pour the dry ingredients into the wet.

Mix together with a whisk to fully incorporate.

Spoon batter evenly into the cooking sprayed donut pans. I tried piping the batter but it was too wet to pipe into the donut rings.

Bake for 12to 15 minutes.

Let donuts cool for a few minutes in pan then remove from pan and allow to cool on wire rack.

In the meantime, start to prepare the glaze. Add powdered sugar,coffee, and
the hazelnut spread.

Whisk to incorporate all the glaze ingredients until no clumps are visible and glaze is smooth.

Now for the fun part. Dunk each donut into the glaze.

Place on wire rack that has parchment paper under it to prevent a sticky mess.

Lastly add sprinkles if you wish!

Baked Whole Wheat Pumpkin Cranberry Donuts

I had some fresh cranberries in my refrigerator. I have been dying to use them up. I always have pumpkin puree around so I thought what a fun combination when I came across a TOH recipe for Pumpkin Cranberry Doughnuts. As I started to read the directions, I thought I could sure improve the nutrient content by changing out the butter for canola oil and of course baking vs deep frying. Not to much adding more fiber by substituting almost half the flour for whole wheat pastry flour. These are pretty festive and would be good for a Thanksgiving or Christmas morning!

Ingredients:

This recipe makes 24 donuts using the wilton donut pan

3 TB canola oil
3/4 cup sugar
2 eggs or 12 cup egg substitute
1 Tsp vanilla extract
2 cup of Ap flour
1 1/2 cup of Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/ 4teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup buttermilk (fat free if available)
2 cups fresh or frozen cranberries (food processor finely chopped)
1 tsp Lemon zest (optional)
Cooking Spray

SPICED SUGAR:

1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg

Directions:

Preheat oven to 350 and spray the donut pan with cooking spray.

In a large bowl mix canola oil, and sugar together. minutes. Add eggs, one at a time, mixing with a swisk well after each addition then add in vanilla.

Combine the both flours, baking powder, salt, cinnamon, baking soda,
ginger, cloves and nutmeg.

Combine pumpkin and buttermilk.

Add flour mixture to the creamed mixture alternately with buttermilk mixture,
beating well after each addition.

Fold in cranberries.

Place the batter in a frosting piping bag a with large tip (I prefer my ateco 808 tip) and fill the donut molds accordingly.

Bake at 350 for 7 to 8 minutes. Test using toothpick method.

Remove from pan after allowing to rest for a minute.

In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.

Yields:
2 dozen.

Enjoy! Best if consumed day of baking.

Pumpkin Long Johns with Cream Cheese Frosting

I have the Wilton Long John Pan and have been trying to think of a good recipe to make to use it. I tend to use the doughnut pan more often when baking a breakfast.

Yields 5 to 6 large long johns

Preheat oven to 350 degrees and spray with canola oil cooking spray your Long John Pan.

Ingredients:
2 Cups of Whole Wheat Pastry Flour
2/3 Cup Sugar
1 tsp pumpkin spice
1/2 tsp good quality Vietnamese cinnamon
1/4 tsp kosher salt
2 1/2 tsp of baking soda
1 cup pumpkin puréed
1 tsp if Mexican Vanilla Extract
1/2 Cup low fat buttermilk
4 TB Canola Oil
1/2 cup Egg Substitute or 4 Egg Whites

Cream Cheese Glaze:
3 oz Reduced Fat (neufchatel) softened
2 tsp butter
1/2 teaspoon Mexican vanilla
1/3 cup powdered sugar
2 TB Skim milk

Toppings:
Walnuts toasted 1/3 cup Chopped (optional)

Directions:
Place all dry ingredients in bowl and whisk together.

In a separate bowl place the wet ingredients.

Whisk together until incorporated.

Add dry ingredients into wet and whisk together well until there are no signs of flour visible.

Now place batter scant amount in 2/3 cup and add to the long john cooking sprayed pan.

Bake for 20 to 22 minutes or until tooth picked inserted into center comes out clean.

Place on wire rack to cool in pan for 5 minutes. Invert & remove from pan and allow to cool on wire rack.

Once cooled completely ice with cream cheese frosting.

For an added touch sprinkle with Walnuts.

Pork Tenderloin and Sauerkraut

This has to be one of husband’s all time favorite dinners. It is a nice hearty supper! Not to mention it can be left in the slow cooker all day and ready for when you get home from work! Who doesn’t like that? This recipe is my mother in laws and she has been making it for years so it’s tried and true! Plus another bonus is there are only 5 ingredients!!

Ingredients;
1 pound pork tenderloin
1 32 oz bag of sauerkraut
1/3 to 1/2 cup brown sugar (not packed)
1 TB unsalted butter
Freshly cracked Pepper to season

Directions:
1) heat a large sauté pan on medium to high heat and melt butter