Tag Archives: breakfast

Week Three ~ from my Recipes Board ~ Homemade Pumpkin Eggnog Donuts

22 Jan

plate full of donutsI’m pretty sure I’ve mentioned this on my blog. If you follow me on Twitter, then you already know I love all things pumpkin. So it is no surprise when I found a recipe for eggnog baked donuts, that my variety would be of the pumpkin kind.

God bless my Sweetheart for buying up the pumpkin eggnog before it disappeared. I’m down to my last pint. It will be sad when it’s all gone, but that’s ok, I will just have to find other pumpkin goodies to occupy me until next Christmas.

So, it’s week three of my Pin Me ~ 52 Weeks of Actually Doing Something with my Pinterest Pins. I couldn’t resist making baked donuts. They turned out so good, that I don’t know if I’ll ever be able to go back to Dunkin’ Donuts again!*

My hat is off to Robin at Knead to Cook. Her donut recipe is divine! (Which according to her post is an adaptation from Ina Garten). I had a few little comments to add (you’ll see them in red below).

Ingredients:

Baking spray
Donut pans (I used mini size)
2 cup of all-purpose flour
1 cup of sugar
2 teaspoons of baking powder
1 heaping teaspoon of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1 1/4 cup of eggnog
2 tablespoons of butter, melted (always use unsalted so you can control your sodium)
2 teaspoons of vanilla extract

Topping:

8 tablespoons of butter, melted on the stove over low heat source
1/2 cup of sugar
1/2 teaspoon of ground cinnamon
**I used 4 tablespoons and 1/4 cup of sugar and 1/4 teaspoon cinnamon and still had some left over.

Directions:

Preheat your oven to 350 degrees.  Spray your donut pans and set aside.

In you a large mixing bowl add the flour, sugar, powder, cinnamon, nutmeg and salt.  Sift the dry ingredients once.

In a separate smaller bowl, blend the egg, eggnog, butter and vanilla.  Whisk to combine.  Then add to the dry ingredients. Whisk until incorporated.  Then fill each donut well about 1/2 or a tiny bit more with the batter. I used my one tablespoon measuring spoon and this filled them perfectly. Bake.  For regular sized donut pans, bake for 17-19 minutes.  For mini donuts, bake for about 9-11 minutes.  When a toothpick inserted comes out clean, the donuts are ready.

Remove and let cool for 4 minutes.  Mix the topping ingredients in a shallow bowl and set aside.

Then dip one side in the melted butter and then dip into the cinnamon and sugar topping mixture.   Place on a platter and watch them disappear.

So I bought my mini-donut pan at Marshall’s for $9.99. This just might be the best pan I own. My thighs won’t think so, but my taste buds certainly do.

batterYou’ll notice in the recipe that it says to melt 2 tablespoons of butter. I thought I had done this in the microwave. It wasn’t a complete puddle, but it seemed soft enough that it would all go flat. It did not. So I ended up with little clumps of butter in my batter. This had me worried that the donut would come out bumpy or extra buttery or just weird. I’m pleased to say that none of those things happened. However, I would still recommend melting your butter to save yourself this kind of stress in the morning (especially if it happens before you’ve had your morning coffee).

The first batch needed a little help getting out of the pan because I hadn’t sprayed it too heavily. This resulted in me banging the pan against my hand to get the last hold out which then cool donutspromptly fell on the floor. (Notice my pan holds 12 donuts, not eleven).  The next two batches I sprayed the heck out of that pan and every one came out with ease.

Every oven is different but I found that mine were baked to perfection at 9 minutes. So I’d say set your timer for 9 and check on ’em. Your little darlings might need the full 11 minutes, but best to be safe than sorry.

I liked the donuts plain and with the cinnamon/sugar/butter topping. My Sweetheart preferred them with the topping. Good chance if your guy likes donuts, he’ll prefer it that way, too.

I wrapped them in plastic wrap (and by I, I mean, my Sweetheart did as after I popped four of them in my mouth — had to test two with and two without cinnamon/sugar/butter goodness — I left the house to meet a friend for lunch) and the next day (meaning this morning) they were still moist and delicious. Ha! Take that Dunkin’ Donuts.**

Thought you might enjoy a few other pics of the process.

half-full batter, remember tablespoon measuring spoon works well for this

half-full batter, remember tablespoon measuring spoon works well for this

here they are fresh from the oven

without cinnamon/sugar/butter topping

without cinnamon/sugar/butter topping

with cinnamon/sugar/butter topping

*You and I both know that I’ll be craving a donut and will be too lazy to make them, even though it’s totally easy. So the answer is no, I will most certainly, be going back to Dunkin’ Donuts.

**The truth of the matter is, I’ve never turned away a Dunkin’ Donuts donut, even if it wasn’t wrapped in plastic wrap and was a little dry the next day. I don’t know that I’ve ever met a donut I didn’t like. Scratch that. I have. Not fond of those jelly filled ones. But I make a practice of not ordering that kind and problem solved.

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Mmmm…Heart Shaped Cinnamon Rolls

21 Jan

So right before the holidays, I read Lisa Leonard’s blog and Poppy’s at Play blog both talked about making heart-shaped cinnamon rolls. Wanting to show my man some love on Christmas day, I got up early to make coffee and the rolls.

I should have paid attention to the size of baking dish that Andy Porter (Poppies at Play) used for hers. But since Lisa made her’s on a baking sheet, I figured it didn’t matter so I used my larger glass dish. I thought I would be giving the cinnamon rolls space to grow, but as you will see from the photos below, they could have used smaller quarters.

Here’s what I will do differently next time:
1) keep them in a small square dish so they touch one another
2) put a little extra butter in the middle when I roll the dough so when I pinch the bottoms to make the point of the heart shape, they will stay together

Supplies needed:
1 package of seamless sheet of dough

For the filling:
1/2 cup packed brown sugar
1.5 teaspoons ground cinnamon
(mix ingredients together)

For the glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk (or water)
(mix all ingredients together until smooth)

My sweetheart said the ones that didn’t turn out looking like hearts tasted just as good as the ones that do.

Here goes the recipe and the process:

1) Buy a seamless sheet of dough (mine was from Pillsbury)

2) Mix 1/2 cup packed brown sugar and 1.5 teaspoons of ground cinnamon (Note: I didn’t end up using all of this. I probably had enough to make another batch. I could have also spread a thicker layer on the dough, but I kept it fairly thin on this try).

3) Spread out dough and using a pastry brush, cover the entire sheet with melted butter. I melted two tablespoons in the microwave.

4) Next spread the cinnamon/brown sugar mixture all over dough.

5) Now roll the left side up to the middle. Then roll the right side up to meet in the middle. Here’s what it looks like from the top:

and here’s what it looks like from the side:

6) Cut the dough in about 2 inch slices. You want to get 8 or 9 hearts out of it. Pinch the bottom point on each one to form heart. (Note: I plan on brushing a little more butter on the inside of the point next time to see if it makes it stick better). I sprayed a baking dish with some Pam (Note: Next time I am planning on using a smaller dish so the hearts touch) but here’s what they looked like in the larger dish.

7) Follow instructions on package to bake. When done, remove from oven and let cool.

8) For the glaze, mix 1/2 cup of powdered sugar, 1/4 teaspoon vanilla and 2 teaspoons of milk (you could also use water). Mix all together until smooth and then drizzle on top of cinnamon rolls.

9) Pour yourself a cup of coffee, tea or hot chocolate.

10) Enjoy!

Happy Moment of the Day: Knowing that when you make this recipe, you are going to have a sweet day!