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Cake Batter Doughnuts

April 16, 2012 by 1 Comment

Who doesn’t love a good doughnut? I know I’m a fan. Cake Batter Doughnuts? Yes, please. I’m totally there. And they are super simple to make. Baked, not fried, so they are fine for your waist line!

I felt like making some doughnuts in my doughnut pan and I had a box of funfetti cake mix open from when I made the awesome Cake Batter Pudding. And I knew that I couldn’t possibly have been the first person to come up with this idea, so I did a little bit of Googling! Stephanie Cooks had a pretty good recipe that look super simple. So I figured I’d give it a try.

[Adapted from Stephanie Cooks ~ I made a few changes]

INGREDIENTS

  • 1 cup all purpose flour
  • 2/3 cup yellow cake mix
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons rainbow sprinkles
  • non-stick cooking spray

INSTRUCTIONS

First things first. Preheat your oven to 325 degrees. Spray your doughnut pan with nonstick cooking spray.  Combine the flour, cake mix, sugar, baking powder, and salt in a large bowl. Mix well.  In a measuring cup, beat the milk, egg, and vanilla together.  Add the milk and egg mixture to the flour mixture. Stir until well combined making sure not to overwork it. Stir in the sprinkles.

If you have a wonderful Pancake Pen like I do, pour the batter in that. If you don’t have one, go to Williams-Sonoma and get one! Or you can just pour the batter in a large Ziploc bag and cut the tip off. That also works.

Fill the doughnut pan about 2/3 of the way full.  It should look something like this:

Bake for 10 minutes. Allow to cool in pan for a minute or two.

Then transfer the doughnuts to wire rack so that they can cool completely.


Now in the original recipe they used some frosting in a can to put on top of the doughnuts. I would’ve done this, but I don’t really keep frosting in a can in the house. I usually prefer to make my own buttercream. But for these doughnuts I wanted to go with just a glaze-like topping.

For the the vanilla glaze I just used 1/2 cup powdered sugar + 1 teaspoon vanilla + 2 tablespoons milk.

For the chocolate glaze I used 1/2 cup powdered sugar + 1 tablespoon of cocoa + dash of vanilla + 2 tablespoons milk.

Doesn’t that look amazing?


And you can eat them plain if you want. But make sure you eat them before they fall over!


Enjoy!

 

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Hashbrown Crusted Breakfast Casserole

January 18, 2012 by Leave a Comment

Sometimes I get tired of the same old things for breakfast: a banana, yogurt, raspberries, strawberries, a granola bar, etc. So I wanted to find something I could make ahead of time and have ready so I could grab & go while heading out the door to work. Now it doesn’t have to be something to eat on the go, because I like sitting at my desk to eat. I’m not a fan of walking down the street eating a breakfast burrito. If that’s your thing, that’s fine! It’s just not how I roll.

So I was browsing online and I came across a Hashbrown Crusted Brunch Casserole from Just A Pinch. I thought it looked pretty good so I figured I’d give it a try. I wanted to change a few things in it though, so what I put below includes my changes. You can see the original recipe here.

INGREDIENTS

  • 1 package Simply Potatoes Shredded Hashbrowns
  • 1/3 cup butter, melted
  • 2 Shallots, chopped
  • 1 cup Bacon
  • 3 Scallions, diced
  • 1 cup New York Sharp Cheddar
  • 5 eggs
  • 1/2 cup Milk
  • Salt & Pepper

INSTRUCTIONS

 

Preheat oven to 425 degrees.
Mix the melted butter, hashbrowns, shallots,  salt and pepper.
Press into a 8 x 8 greased pan.
Bake 25-30 minutes or until potatoes start to brown.
Remove from oven and reduce heat to 350 degrees.
Top with Bacon and Scallions. Top with Shredded Cheddar Cheese.

Whisk the eggs, 1/2 teaspoon of salt and freshly cracked pepper. Pour over the top.


Bake at 350 degrees for 20 – 25 minutes until top is golden.

Okay, I must say this was very delicious! Sometimes I’m kinda leery about reheating eggs, but this tastes very good reheated in the microwave. I’d definitely make this again and try some different things inside. I think the next time I make it I am going to put mushrooms, onions and green peppers in place of the bacon. I think Canadian Bacon would taste great as well. So I’ll say this is a winner, and the recipe will definitely get filed away to be made again!
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Spiced Pumpkin Bread

November 2, 2011 by Leave a Comment

I had a can of Libby’s Pumpkin in my cabinet taking up some space, so I decided to make something with it. I figured the perfect thing to make would be a loaf of Spiced Pumpkin Bread. This is the perfect thing to grab for breakfast while heading out the door for work. And it’s such an easy thing to make since I always have all of the ingredients on hand.

 

  • 2 cups all-purpose flour
  • 5 teaspoons ground allspice or pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup packed brown sugar
  • 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

 

PREHEAT oven to 350° F.

SIFT flour, allspice, baking powder, baking soda and salt into medium bowl.

Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl;  Stir well.

Stir in flour mixture just until moistened.

Spoon into greased 9 x 5-inch loaf pan.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

This was my first time using this recipe, and it wasn’t that bad. I added in a little extra spice to mine, and I’m so happy that I did. It calls for 5 teaspoon of pumpkin pie spice, which may sound like a lot, but it’s really not. If you think about the canned Pumpkin doesn’t give it any spice; just a subtle pumpkin flavor. So you need the spice to come from somewhere.  So I used the 5 teaspoons of pumpkin pie spice (all Penzeys, of course!) plus I used 1 teaspoon of freshly grated nutmeg, about 1/2 teaspoon of ginger and a sprinkle of cinnamon. I used regular Apple Juice and that worked out fine.  I think next time I’d use a little bit more brown sugar because I think it could be a tad sweeter. I baked mine for 58 minutes, which I think was plenty! So keep an eye on it. But for the first time making this, I was pretty happy with the result.

Filed Under: Breads/Rolls, Breakfast, Brunch, Penzeys, Recipes · Tagged With: , , , , , , , , ,

5 Ingredient Friday: Pumpkin Seed Dried Cherry Trail Mix

April 15, 2011 by Leave a Comment

This week the featured 5 Ingredient recipe is Pumpkin Seed Dried Cherry Trail Mix! Wow, that was a mouth full! I don’t know about you, but when I eat some yogurt for breakfast in the morning it seems a bit “blah” to me. So that’s why I like to add a little bit of fruit or granola or something crunchy to it. Aly over at Cooking in Stilettos told me about this trail mix and raved about how good it was. I was planning on making it, and then when I was watching “5 Ingredient Fix” the next day Claire was making this!  Perfect timing! I thought this would be just what I needed for on top of my yogurt!

Ingredients

  • 2 cups baby pumpkin seeds (pepitas)
  • 1 cup slivered almonds
  • 3/4 cup raw sunflower seeds
  • 6 tablespoons pure Grade B maple syrup
  • Coarse salt
  • 1 cup dried cherries or cranberries

Directions

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

My thoughts…

First, I’ll say this makes quite a bit! I think in the future I may half the recipe since I’m the only nut lover in my house.  Having this stuff on hand is dangerous, to say the least!

This was delicious! And the perfect addition to my morning yogurt! I usually only put 2 Tablespoons in a baggie to put on my yogurt, otherwise I’d probably end up snacking on a cup of it! I also decided to do half dried cranberries and half dried cherries since I had both on hand. I loved the way it tasted! So you can go either way, or you can do some of each if you want. The choice is yours!

Recipe courtesy Claire Robinson, 2009
Show: 5 Ingredient Fix
Episode: 5 Ingredient Fuel
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Homemade Instant Oatmeal

January 25, 2011 by 1 Comment

Someone I know posted a recipe  for Homemade Instant Oatmeal on one of my message boards. I was so happy that she shared it because it looked so simple, so I gave it a try.  It ends up being cheaper than buying the instant packets at the grocery store and you get to decide what flavors you want to make and you aren’t committed to an entire box of one flavor.

Homemade Instant Oatmeal (Makes 8 Packets)

  • 3 Cups Quick Cooking Oatmeal
  • Salt

Put 1 cup oatmeal in the blender or food processor and blend to a powder. Let me tell you what a great job my Vitamix did! :)

Add the following into each of the 8 Ziploc baggies:

  • 1/4 cup quick oats
  • 2 Tablespoons powdered oats
  • 1/8 teaspoons salt

To use: Empty one of the packets into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water – for thinner oatmeal, use more water.

I added in the boiling water and actually ended up microwaving it for 30 – 45 seconds. I removed it from the microwave and added in a little bit of milk.

You can adapt this recipe to make many different flavors. My favorite flavor is brown sugar oatmeal so I added in 1 Tablespoon of packed brown sugar to each packet. You can also add in craisins, raisins, splenda, dried apples, apricots,  nuts, banana chips, fresh fruit, etc. The possibilities are endless. I LOVE a little bit of peanut butter in oatmeal so you could swirl a spoonful of that in there too! Add chunks of banana and you’re good to go! Mmmm. I think I may try that one tomorrow.

You can also make a fruit and cream version as well! Add in 1 Tablespoon of  powdered creamer and 2 Tablespoons of dried fruit. I like to add in a little brown sugar to that as well. That’s what I did for my Dried Apricot & Cream Oatmeal that you see pictured to the left.

What is your favorite flavor of oatmeal?

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Blueberry Coffee Cake

July 20, 2009 by 2 Comments

So I had a pint of blueberries to use (I don’t like them by themselves, but I like them in a muffin, bread, etc) so I decided to make Blueberry Best Coffee Cake from the Betty Crocker web site. It was easy to make, and I thought it turned out quite good! There was definitely no shortage of blueberries in it!! I didn’t put the vanilla glaze on it, although I would if I was going to have people over for breakfast.

Here’s how it turned out:

And here you can see how it’s jam packed with blueberries:

I was really trying this recipe out for when I need a good coffee cake to make when having guests over for breakfast. I’ll definitely keep this one in my recipe box.

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