Pumpkin Cake Donuts

I enjoy trying pumpkin recipes all year round, and when I found this recipe for donuts, I about jumped for joy. I’m very select about donuts- I love the Bavarian cream ones, and don’t mind the sugar baked donut. All the others, I can do without. Making a pumpkin donut could add an extra flavor to my donut list… and it did! These donuts are just the right pumpkin flavor, and pair well with coffee or hot chocolate on a cool fall day.

Pumpkin Cake Donuts

Recipe from King Arthur Flour 

Donuts:

1/2 c. vegetable oil

3 large eggs

1 1/2 c. granulated sugar

1 1/2 c. pumpkin puree

1 1/2 tsp. pumpkin pie spice

1 1/2 tsp baking powder

1 3/4 c. + 2 Tbsp all-purpose flour

Coating:

3 tablespoons cinnamon-sugar

 

Preheat the oven to 375 degrees. Lightly grease two standard donut pans.

 

 

 

 

 

 

 

Beat together the oil, eggs, sugar, pumpkin, spices, and baking powder until smooth. Add the flour, stirring just until smooth.

Fill the wells of the donut pans about 3/4 full. ( I put the batter in a ziplock bag, and cut the tip for easy filling)

 

 

 

 

 

 

 

Bake the donuts for 15-18 minutes, or until a toothpick comes out clean.

 

 

 

 

 

 

 

 

 

Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer to a rack to cool. While the donuts are still warm, gently shake them in a bag with the cinnamon-sugar.

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

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Banana Bread

Wow… anybody miss me the month of July?! I cannot believe it’s been so long since I’ve posted anything! Honestly, besides the fact that it was always too blasted hot to bake, I just felt the need to forget about the blog for a while. I know I’m not an everyday blogger, but I still felt like a break was needed.  It was a good break. I can’t really remember a whole lot of what went on in July (I mean, it was a whole month ago! And no, the memory loss was not due to alcohol!), but I know I enjoyed it.

One thing I do remember is that I got OVERLY excited that my hibiscus plants started blooming. Ryan will tell you that I’m a bit obsessed with these darn plants, but I worked so hard to make sure they bloomed, and they finally did! The flowers are all massive. Here are a few shots of them:

 

 

 

 

 

 

 

 

 

 

 

 

Getting a little burnt in the sun in the below pic, but shows how many we get on one plant!

 

 

 

 

 

 

 

Okay… this is a food blog. I should get back to business. I’m going to get back into the blogging world with something most people have a recipe for. Banana bread. Personally, I like my banana bread with chocolate chips in them and peanut butter spread on top, but I have a husband who likes neither, so we get plain jane bread. I will also say that the pictures of the banana bread are not a correct representation of what it looks like. I somehow got fluffy banana bread (I’m thinking it’s due to mixing some of the ingredients, then having to wait around 10 minutes for eggs to be delivered. Please don’t judge that I didn’t have eggs on hand. I just got back from a work trip!) but the bread is normally like a typical dense bread. It’s yummy either way, but I like the normal banana bread better 🙂

The recipe came from my grandma, who happens to be an excellent cook and baker. Another tried and true recipe for the recipe box 🙂

 
Banana Bread

Recipe from: Grandma O

1 3/4 c. sifted all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/3 c. shortening

2/3 c. sugar

2 eggs

1 c. mashed bananas

Sift first four ingredients together. Set aside.  Gradually add sugar to shortening, creaming thoroughly; beat in eggs, one at a time. Stir in bananas, then flour mixture, beating just until smooth. Bake at 350 degrees in a 9 x 5 x 3 bread pan (greased) for 45-50 minutes or until done when tested. Turn out on wire rack when cooled 5 minutes.

Pepperoni Pizza Rolls

I love pizza rolls. There’s a restaurant in particular that has delicious pizza rolls, and when I drive by, I immediately crave them. As a substitute for going to the restaurant every other day (if I could, I probably would), I decided I’d make my own pizza rolls.  This recipe makes about 8 pizza rolls, so it’s a perfect appetizer for Ryan and I to share. Not too many, not too little!

Pepperoni Pizza Rolls

1 can Pillsbury refrigerated thin crust pizza crust

1/2 c. diced or mini pepperoni

1 c. shredded mozzarella cheese

pizza sauce

Heat oven to 375 degrees. Spray a 9-inch round pan with cooking spray.

Roll dough out on a work surface, and put cover with a small amount of pizza sauce. Sprinkle cheese and pepperoni on top. Starting at one side, roll dough up. Cut the roll into 1 inch sections, and place in the round pan.

Bake 20-25 minutes, or until golden brown. Serve with additional warm pizza sauce for dipping.

Chocolate Chip Pumpkin Bread

I love pumpkin, and am quite surprised I haven’t posted more pumpkin recipes on this blog. In fact, I’ve only posted one recipe including pumpkin, and that was way back in October! I must be going insane for not sharing more pumpkin items!

This morning, I had a huge craving for pumpkin bread. I pulled out my chocolate chip pumpkin bread recipe and excitedly found out I had all the ingredients I needed. I started measuring and mixing, and before I knew it, my bread was in the oven giving off a wondering pumpkin and nutmeg aroma. After what seemed like days, the bread came out of the oven delicious, and begging to be eaten.

I’d write more about my love of pumpkin, but lucky for you, my bread is calling my name! I need to go cut another slice and enjoy this lovely bread.

Chocolate Chip Pumpkin Bread

3 c. sugar

1- 15 oz can pumpkin puree

1 c. vegetable oil

2/3 c. water

4 eggs

2 tsp vanilla

3/1/2 c. all-purpose flour

1 tbsp ground cinnamon

1-2 tsp ground nutmeg (depending on how much of the nutmeg flavor you like)

2 tsp baking soda

1 c. chocolate chips

Preheat oven to 350 degrees. Grease and flour three 9 x 5 loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, vanilla, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, and baking soda. Fold in chocolate chips.

Divide batter equally between pans, and bake for 1 hour, or until knife comes out clean. Cool on a rack before removing from pans.