Sunday, October 20, 2013

Cinnamon Sugar Donuts


Its fall and there is a huge rush of pumpkin baked goods in my kitchen.  I kept seeing these recipes for pumpkin donuts and decided I need buy myself a donut pan so I can make pumpkin donuts.  Now my fiance is a little pumpkined out so I agreed to give him a short break and make these.  Don't worry, pumpkin donuts are next!  I bought the Wilton donut pan and I am now obsessed.  Its so quick and easy to make donuts on a Saturday morning that I think my pan will get a lot of use!  This is just a basic recipe, good for first time donut makers like me.  I cant wait to start making other flavors, see keep reading for more in the future!

Baked Cinnamon Sugar Donuts
Yield: makes 6
Adapted from
1 Cup Flour
3/4 Cup Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 Large Egg, lightly beaten
1/2 Cup Buttermilk
2 Tablespoons Unsalted Butter, melted
1 Teaspoons Vanilla

For the topping:
3 Tablespoons Unsalted Butter, melted
1/2 Cup Sugar
1 Teaspoon Cinnamon
  1. For the doughnuts: Preheat the oven to 350 degrees. Use a PAM to coat the pan.
  2. Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
  3. Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
  4. Fill the wells of the doughnut pans a bit more than three-quarters full with the batter.  I filled mine too much but next time I will put less batter in and make more donuts - the recipe makes about 8 if you don't overload them!
  5. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool in the pan for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
  6. While the doughnuts are cooling, make the topping.  Whisk together the sugar and cinnamon in a medium bowl.
  7. Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.
  8. Enjoy!

Sunday, October 6, 2013

Pumpkin Snickerdoodles


I woke up this weekend with pumpkin on my mind.  I made a pumpkin latte for breakfast and then onto these cookies.  I love pumpkin and I love snickerdoodles.  These cookies were a no-brainer.  I am pretty sure these are my new favorite fall cookie.  I like the taste and texture.  I feel like most pumpkin cookies are super cakey but these aren't as much.   I don't have much more to say, so Happy Fall!

Pumpkin Snickerdoodles - Adapted from Annie's Eats
Yield - 3 Dozen
For the Cookies:
3¾ Cups Flour
1½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Teaspoon Cinnamon
¼ Teaspoon Ground Nutmeg
1 Cup (2 sticks) Unsalted Butter, at room temperature
1 Cup Granulated Sugar
½ Cup Light Brown Sugar
¾ Cup Pumpkin Puree
1 Large Egg
2 Teaspoon Vanilla Extract

For the coating:
½ Cup Sugar
1 Teaspoon Cinnamon
½ Teaspoon Ground Ginger
Dash of Allspice

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. 
  2. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. 
  3. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. 
  4. Cover and chill the dough for at least 1 hour.
  5. Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment paper. 
  6. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
  7. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
  8. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
  9. Enjoy!

Tuesday, October 1, 2013

Easy Pumpkin Ice Cream


Today is the first day of October and that means its pumpkin season!  For the next two months I will eat as much pumpkin as possible, with a minimum of one serving per day, if not more.  So I had an opened can of pumpkin and needed to make something with it and needless to say, ice cream was the winning recipe.  I couldn't find a good recipe that I liked to I made my own.  There is a recipe for easy vanilla ice cream on that I have made before and its delicious and quick so I used that as a base.  I dumped in the rest of the can of pumpkin puree, cinnamon, nutmeg, cloves, ginger, and vanilla and whisked it up.  I added it to my ice cream maker and within 20 minutes I had a wonderful batch of pumpkin pie ice cream.  This recipe is super simple and easy for anyone new to making ice cream, or if you don't have time to make a more complicated ice cream.  I hope you enjoy it as much as I do! Let the pumpkin season commence!!!

Pumpkin Ice Cream Recipe
Yield: 1.5 Quarts
1 (14oz) Can of Sweetened Condensed Milk
3-4 Cups Half & Half - I used milk because that was all I had but any combination of milk to cream works, just depends on how creamy and rich you want it.
1 Cup Pumpkin Puree (This amount doesn't have to be exact, I used just over a cup)
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/4 Teaspoon Ginger
1 Teaspoon Vanilla

  1. Add all ingredients to large bowl and whisk together.
  2. Add all ingredients to your ice cream maker and let churn for 15-20 minutes.
  3. Let the ice cream get hard in the freezer for at least 2 hours.
  4. Serve and Enjoy!