Breakfast

Pumpkin Donut Holes

I visit a whole lot of other food blogs and love seeing all the neat and tasty recipes that other people come up with. I want to start making up my own recipes, resuscitator but I don’t feel like I know enough about baking to do it quite yet, visit so I tend to make other people’s recipes. Usually I’ll see someone’s recipe and save it and come back to it later, prescription but when I saw these Pumpkin Donut Holes on Two Peas & Their Pod, I knew I had to make them that day. These donut holes are baked in a mini muffin tin (genius! I never would have thought of that) and taste so good. Too good maybe! I hadn’t eaten dinner and ended up eating like 5 of these instead…hem hem. But they’re baked not fried so they must not be too bad for you! Or at least that’s what I’ll keep telling myself :) They are seriously delicious. The only downfall is that they don’t keep particularly well…but it’s really not a problem because they don’t last long enough to go bad! I made these in the evening when my whole family was out. They didn’t get home until 9pm but by the time I went to bed, they were almost gone. When I woke up this morning, there were only five left and now they’re all gone! Needless to say, these were amazing. I will definitely be making these again…as soon as I work off all the ones I ate this time around ;)

Sorry for these less-than-impressive picture…I took them the morning after I made them and I was a little rushed. Just take my word for it, though, that these donut holes were one of the best things ever!

Pumpkin Donut Holes

Recipe from Two Peas & Their Pod

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice (we didn’t have this so I substituted it with ginger)
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
  3. In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add the dry ingredients to wet ingredients and mix until just combined.
  5. Use a small ice cream scoop to put the batter in the muffin cups.
  6. Bake for 10-12 minutes, or until a toothpick comes out clean.
  7. Now make the topping! Melt the butter in one bowl and mix the granulated sugar and cinnamon IN A SEPARATE BOWL (I accidentely put everything in one bowl the first time…oops!)
  8. Dip each donut hole in the butter and roll it in the cinnamon sugar.
  9. Serve the muffins warm! And enjoy!

Makes 24 donut holes.

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Pumpkin Bread

Meet Gustav the Pumpkin! I made him at Cheetah Fest. I think he is so adorable. He looks so happy like he wants to give you a hug :) I didn’t realize how ready I was for fall but the second the weather got colder, discount I switched into autumn mode! With the colder weather, I’ve been able to get in the Christmas spirit (don’t roll your eyes people, it’s only 82 days away!) and I love being able to sleep with my windows open, cuddled under the covers.

Last year I made pumpkin muffins a lot from this recipe and they always turned out amazing. I would end up eating them for every meal! I haven’t actually made pumpkin bread out of this recipe but I wanted to make something for one of my teachers as a thank you for writing me a letter of recommendation, so I decided to make this bread (crossing my fingers the whole time that she likes pumpkin bread…she said she did :) I didn’t eat any of this, but it smelled delicious and I’m looking forward to making some muffins for myself soon! *Update: My teacher says she loved it! She usually doesn’t like pumpkin bread but she liked this. Success!

This bread always turns out super not-dry and has great pumpkin/fall flavor! It’s really easy to make, too, which is always a plus. It gets better as it ages so enjoy eating is warm out of the oven and for days after!

I would really encourage you to make this soon, it’s really really tasty.

Pumpkin Bread/Muffins

NOTE: This makes 24 muffins or 3 small (7 by 3in) loaves of bread. You can also halve the recipe to get one loaf of larger (8.5 by 4.5 in) bread or 12 muffins.

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
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Directions:
  1. Preheat oven to 350 degrees F. Prepare your bread pans or muffins tins by spraying them with pam. For the bread loaf, I cut a square of parchment paper in the bottom as well. With muffins, you can use liners or just spray the pan really well.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a medium bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Slowly stir the dry ingredients into the pumpkin mixture until just blended and pour them into the prepared bread pans or use an ice cream scoop to put it in the muffin tins.
  4. If you’re making the smaller loaves, bake for 50 minutes. If you’re making the muffins, bake for about 20 minutes. If you’re baking a larger loaf, bake for about 60 minutes. The bread is done when a toothpick inserted in the middle comes out clean.
Enjoy!
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Delicious Banana Muffins

The past couple weeks have been insanely busy. I really can’t do the chaos and business and craziness justice, buy more about you’ll just have to take my word for it. It hasn’t been bad… a lot of the stuff I’ve been doing is fun stuff. But there’s also been a lot of stress from school and it’s exhausting to do so many things in such a short amount of time.

I have done an insane amount of baking the past couple of days, starting with these banana muffins! Friday was homecoming at school. The morning started with a group of guys, who have started “Classy Fridays,” arriving at school in a limo. It was pretty exciting! Later that morning  saw the parade and then we went to lunch at Panera’s. I had an asiago roast beef sandwich which was absolutely delicious. It was really nice just to hang out with people and have fun, something I haven’t gotten to do a ton of lately! Now I was going to go to the Homecoming game (I haven’t been to a football game since freshmen year) but my family was all going to Cheetah Fest, which is this fun fair-like thing at the elementary school. When Celina was in elementary school we went every year and now that Ella’s going there, we get to go again! I decided I’d rather do that than football and it was pretty fun :) I decorated a mini pumpkin and we just hung out and stuff. Ella climbed the rock wall (or part of the way up) which was very impressive! After we got back from Cheetah Fest, I decided I was going to make banana muffins out of the 3 practically deteriorating bananas on the kitchen counter (Jim has almost fed them to his worms but my mom stopped him, thank goodness, knowing that I’d probably bake with them). I used the same recipe for the banana bread I made a while back, just in muffin form. Everything turned out great and these muffins are delicious!

Stay tuned for a bunch more recipes coming soon! (Whenever I can find time to write them!)

I had so many issues getting a decent picture for this! I tried taking the pictures 3 separate times and I was just having major issues! I wasn’t trying to go for a masterpiece or anything, just something that was a somewhat decent picture. Most of the pictures look like I’ve never picked up a camera before but finally I snapped this one and I’m okay with it so here it is.

These muffins are so delicious hot out of the oven with some butter. But I think they might even get better as they age! They get even more…not dry…and delicious :) I’ve been enjoying eating them for lunch.

Banana Muffins Recipe

Very slightly adapted from 4littlefergusons on Tasty Kitchen!

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Grease muffin tins generously with Pam or use muffin liners (or both!)
  2. Cream together first 5 ingredients. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Use an ice cream scoop to put the batter into the muffin tin. Back at 325 degrees for 20-25 minutes. Enjoy!

I shared this post over at Tasty Tuesdays :)

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Banana Bread…Finally!

The other morning for breakfast (well it was 11am…so late breakfast) I was going to have frosted mini wheats. They are one of my favorite cereals! I had it all poured out in the bowl and then opened the fridge and…no milk. Gah! I hate when this happens! And then after that I didn’t want to eat anything else because I had my mind set on cereal. So I sat and sulked for a while. And then I decided to make banana bread with the 3 very ripe bananas we had on the counter.

I love banana bread so much but whenever I made it, phthisiatrician I was never pleased with the results. It was always too dry or not very flavorful. I had a lot of banana recipes saved that I wanted to try out and I finally did! I was so incredibly happy with the results! I will definitely look forward to making this again. Oh it was also super easy to make! And the oven didn’t stop working..I would have to say it was better than frosted mini wheats :)

Banana Bread

Recipe from 4littlefergusons on Tasty Kitchen

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, noun softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, information pills blended so that they’re liquid

Directions:

  1. Cream together first 5 ingredients.
  2. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes. (How easy was that?!?)
  4. Then enjoy the super not-dry and tasty bread! Usually I always put butter on breads and muffins, but this really doesn’t need it! Which is kinda crazy because I love butter!
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Peach Scones for Breakfast!

One of my favorite things about summer is that I can choose to do whatever I want to in a day! If I want to wake up late (10am), treatment get up and make peach scones, anemia do Jillian’s 6 pack abs and bike 3 miles, collapse on the floor and watch The Girl with the Dragon Tattoo until I have the energy for a shower, eat scrambled eggs for dinner, make peach crisp, and finish the day with watching The Girl who Played with Fire, I can! So that’s what I did yesterday :)

I am usually not a fan of peaches. I much prefer nectarines- I think they taste better and aren’t all fuzzy. But my grandparents brought us a whole bunch of peaches and I didn’t want them to go bad so I decided to bake with them. I was going to make peach pancakes for breakfast but my sister was craving scones. I used to make scones all the time- and I’m pretty good at it if I do say so myself! I hadn’t made them in a really long time, though. I got a recipe for peach scones off of Sugar Plum. The scones turned out pretty delicious but you couldn’t tell that there was peach in them. In the future, I’m going to stick to my regular scone recipe. Now I’m all inspired to make more scones!

Peach Scones

Slightly adapted from Sugar Plum

Ingredients:
1 egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
Powdered sugar to top (optional)

*I like to brush my scones with a beaten egg and some milk. It helps them get nice and golden brown.

Directions:

  1. Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
  2. Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
  3. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips. After the butter is mixed in, the mixture will have little lumps in it. Stir in milk mixture until dough comes together but don’t overwork the mixture.
  4. Place dough on a floured surface and form a ball. Make it into a circle a little less than an inch thick. Use a pizza cutter or a large knife to slice this into 8 equal triangles.
  5. Beat an egg and add a little bit of milk. Use a pastry brush (is that what they’re called?) to brush some of the mixture over the scone slices.
  6. Place them on a cookie sheet with parchment paper and bake at 400 degrees F, for 18-22 minutes, or until golden brown around the edges. Sprinkle them with powdered sugar and them put in the oven on broil for a few minutes until the sugar starts to sorta melt into the scone. It’s extra super delicious!

Makes: 8 scones

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