This weekend I was delighted when my friend passed on this recipe for baked apple doughnuts. Baking not only saves the hassle of hot oil, it lightens up the fat content as well (taking away about 30 calories per mini doughnut). Plus, the cute mini size is the perfect portion for a sweet snack without over-indulging. Enjoy!
Ingredients
1/2 cup vegetable oil
3 large eggs
1 cup sugar
1 1/2 cups unsweetened applesauce
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
For topping:
1/2 cup sugar
1 teaspoon cinnamon
Variation: Substitute canned pumpkin puree for the applesauce for an equally delicious fall treat
Instructions
Preheat the oven to 375°F.
Beat everything except the flour together until smooth. Add flour and stir until just mixed. Lightly grease two standard doughnut pans. Fill the wells of the doughnut pans about three-fourths full, using a scant one-fourth cup of batter in each well; a tablespoon cookie scoop helps with this task.
Bake the doughnuts for 12 to 15 minutes, or until toothpick inserted into the center comes out clean. Remove the doughnuts from the oven and after about 5 minutes, loosen their edges and transfer them to a cooling rack. While the doughnuts are still warm but no longer fragile, gently shake them in a bag with cinnamon-sugar.
Yields 24 mini donuts
Original recipe courtesy of King Arthur Flour.
Wordless Wednesday- Danny’s Mini Donuts
“Made Hot on the Spot!” The slogan doesn’t lie. I watched as the mini donuts were fried to perfection, then coated to order – chocolate, powdered sugar, glazed – you name it! It’s an easy stop on the way to the dozens of downtown offices. I brought in a variety and they were a hit, and, of course, great with coffee!
Danny’s Mini Donuts
Old Sacramento
900 2nd Street
Wordless Wednesday: Taylor’s Kitchen
Sunday brunch at Taylor’s Kitchen is warm, nuanced and punctuated with charm. Not unlike the ever-changing basket of homemade pastries from Pastry Chef Jodie Chavious! Think: Guinness black bottom cupcakes, apple and sour cream muffins with streusel, and the life-changing Hummingbird Bunt Cake (plucked from a Depression-era Southern recipe book).
Busy Mom Dessert
I have always had a sweet tooth and as a new mom, my window of opportunity to sit down and bake something elaborate is no longer a reality. When I found this fun, simple recipe that was a cute riff off of the classic rice krispy bars, I couldn’t wait to give it a shot! As an added bonus, I can’t wait to make this ooey-gooey mess with my son once he is older. Meanwhile, he enjoyed being my little helper as you can see below.
Smores Bars
Ingredients
3 Tablespoons butter
1 (10.5-ounce) bag mini marshmallows
1 (12-ounce) box Golden Grahams
1 (12-ounce) bag milk chocolate chips
Instructions
1. Crush the Golden Grahams. I like to have a good mix of rubble and bigger pieces. It helps if you have a good assistant.
2. Melt the butter in a large pot. Add the marshmallow and cook until they melt completely. You can also do this in the microwave.
3. Mix in the Golden Grahams. Coat completely with the marshmallow. Careful! It gets really sticky here.
4. Pour the mixture into a 9×13 pan coated with cooking spray. You can sprinkle in some of the chips now, but they start to melt. I like my chips to stay whole, so I add them later.
5. I spray a piece of wax paper or parchment with a little cooking spray and press it into the pan.
6. Sprinkle with milk chocolate chips and enjoy!
Red, White, and Blue Trifle
During the past year I’ve experimented with making a couple trifles. My weakness for custard is what originally got me intrigued, and I’ve found that they are always a crowd pleaser! For our “All American” potluck I knew I couldn’t go with the traditional trifle, since, well… it’s not American! But when I came across a recipe on Foodnetwork.com I couldn’t resist: the sponge cake is replaced by a red velvet cake and Cool Whip subbed for the custard – it’s doesn’t get any more American than that!
Since it was a potluck I took the original recipe and divided into clear plastic cups for individual servings. The recipe is easy, and once laid out on the table it’s very festive. Happy 4th of July!
Recipe: Red, White & Blue Trifle
Recipe courtesy of FoodNetwork.com.
Ingredients
- 1 box red velvet cake mix
- 1 (16-ounce) tub whipped topping
- 2 pints blueberries
- 1 pint strawberries, tops removed
Instructions
- Bake the red velvet cake mix according to package directions and allow to cool.
- Using a serrated knife, cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
- Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
- Layer about 1 1/2 pints of the blueberries on top of whipped topping.
- Using a spatula, spread remaining whipped topping over the cakes pieces.
- Decorate the perimeter with the strawberries; placing the strawberries cut side down.
- Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.