Week 9 Baked Pumpkin Cinnamon Sugar Donuts-RECIPE

Pumpkin Cinnamon Sugar Donuts

Serving Size: 1 baked donut

Moist and fluffy Pumpkin Cinnamon Sugar donuts are baked, not fried, and ready in just 20 minutes!  I ove that they are baked and not fried!!!

This recipe only makes 6 donuts; we doubled the recipe in cooking class. Try the Vegan option, absolutely delicious! 

Ingredients

• Traditional version:
• 1 cup + 1/4 cups all-purpose flour 
  
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie purée- the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 2 1/2 tablespoons unsalted butter, melted 
• 1/2 cup milk (I used whole, but any type will do)
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• For the Cinnamon sugar coating:
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• 3 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 1/2 tablespoons cinnamon
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• Vegan version:
• 1 cup + 1/4 cup all-purpose flour or gluten free Oat Bran Flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 2 1/2 tablespoons coconut oil, melted 
• 1/2 cup almond milk 
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• For the Cinnamon sugar coating:
• 3 tablespoons coconut oil, melted 
• 1 cup sugar
• 1 1/2 tablespoons cinnamon

Instructions

1. Traditional version:
2. Preheat oven to 350 degrees (F).
3. Generously grease a doughnut pan; set aside.
4. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
6. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
7. Once the donuts are cool enough to handle, use a basting brush and brush every donut With the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
8. These donuts are best eaten the day they are made.
9. VEGAN version:
10. Preheat oven to 350 degrees (F).
11. Generously grease a doughnut pan; set aside.
12. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
13. Gently fold the wet mixture into the dry mixture - don't over mix!
14. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
15. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
16. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
17. These are best eaten the day they are made.

Notes

Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients OR 1 teaspoon of Pumpkin Spice

Week 9 Halloween Donuts

Easy Baked Glazed Chocolate Doughnuts

This makes a much healthier treat.  They may be baked instead of fried, but taste just as delicious and they're soft, chocolatey and generously covered in a sweet glaze.

 Ingredients

·       2 cups all-purpose flour

·       ¼ cup cocoa powder

·       1 1⁄2 cups sugar

·       2 teaspoons baking powder

·       1 teaspoon salt

·       1 large egg lightly beaten

·       1 ¼ cups whole milk

·       2 tablespoons butter melted

·       1 tablespoon vegetable oil

·       2 teaspoons vanilla

For glaze coating:

§  1 ½ cups powdered sugar

§  ¼-1/2 cup milk

For the colorful glaze frosting:

§  2 cups powdered sugar

§  1/4 cup melted butter

§  1/4-1/2 cup milk

§  1 tsp Vanilla

§  Assorted Food Colorings

Instructions

·    Preheat the oven to 325 degrees. Grease 3 (6 section) doughnut pans well.

·    Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.

·    In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.

·    Stir the wet mixture into the dry ingredients until just combined.

·    Spoon the batter into the baking pans, filling each one a little more than three-quarters full.

·    Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

To Make Glaze

Combine milk, powdered sugar and vanilla in a mixing bowl and mix well with a mixer. This glaze should not be thick like frosting, it should be more of a pourable consistency and you may need to adjust your amount of milk accordingly. This is simply to seal the donuts and help keep them fresh and moist. Spoon glaze over the donuts. Allow to cool completely (much of the glaze will soak into the donuts).

To Make Frosting Glaze

Once donuts have cooled, you can add some sweet colorful fun with frosting. Combine powdered sugar, melted butter, 1/4 cup milk and vanilla in a medium-size bowl. Mix well with a mixer. Add more milk as needed. This glaze should not be as runny as the first glaze, but should not be too thick as you will be spooning it on to the donuts. Once desired consistency is reached, divide your frosting into separate bowls and add your food coloring. Spoon over tops of donuts and top with sprinkles. Enjoy!

Week 7 Cinnamon Bun Caramel Corn

Cinnamon Bun Caramel Corn

Ingredients:

·       7 cups air-popped popcorn

·       1 cup tightly packed light brown sugar

·       1/4 cup light corn syrup

·       1/2 cup unsalted butter

·       1/2 teaspoon salt

·       1/2 teaspoon baking soda

·       1 and 1/2 teaspoons vanilla extract

·       1/2 teaspoon ground cinnamon

·       6 ounces white chocolate, coarsely chopped

Special Ingredients

·       1-2 large baking sheets

·       wooden spoon

·       a sturdy pot

·       double boiler

Directions:

1.      Preheat the oven to 200°F. Spread the popcorn out onto 2 large baking sheets-- or 1 if it all fits! Set aside.

2.     Combine the brown sugar, corn syrup, butter, and salt in a medium heavy-duty saucepan over medium-high heat. Stir constantly with a wooden spoon until butter has melted. Next, bring to a boil while stirring occasionally. Once boiling, stop stirring. Allow to boil for 5 minutes. Remove from the heat and quickly stir in the baking soda. The caramel will immediately foam and bubble. Stir in the vanilla and cinnamon. Pour the caramel over the popcorn and toss gently until all of the popcorn is coated.

3.     Bake caramel corn for 1 hour, stirring every 20 minutes. Allow to cool on the pan(s), then break apart any large clusters. Melt the white chocolate in a double boiler or microwave (stop and stir every 10 seconds if using a microwave), then drizzle over caramel corn. Allow to cool.

4.     Make ahead tip: This caramel corn tastes great for up to 2 weeks if stored in an airtight container. Wonderful recipe to make ahead of time for holidays and entertaining.

Recipe Notes:

1.      If you do not have a popcorn maker at home, you can simply add 3 tablespoons of popcorn kernels to a brown paper bag. Seal the bag tightly by folding over the top.  Microwave the popcorn for approximately 1 minute, 45 seconds on High, or up to 2 minutes, depending on your microwave.  This method will make 5 cups, so you'll have to do it twice. Alternatively, you can use natural-style microwave popcorn that has no butter added to it. Or, you can make it on the stove-top by adding 2 tablespoons of oil, then your popcorn kernels, stir to coat the popcorn kernels and place a lid on the pot. Once the popping has slowed down, turn the heat off.

Baking Soda:

All ingredients in candy recipes serve a particular purpose, much like baking recipes. It’s not like cooking where you can add or take away an ingredient and still have the dish turn out fine. No, no, no. In candy-making and baking, everything plays a part in the finished recipe’s structure, flavor, and texture. That being said, I know some of you might be a little curious about the use of baking soda in this caramel corn recipe. It’s not included just for kicks– the baking soda serves an imperative role. And here’s what it does:

Nerd Alert:

Baking soda’s job in the caramel is to react with the acid (the brown sugar and corn syrup). This reaction creates tiny carbon dioxide air bubbles. You’ll see this reaction happening in step 2 of the written recipe below. The caramel sauce bubbles and foams up once the baking soda is added. Once the caramel has cooled on your popcorn, the air bubbles inside the caramel create a softer texture. This softer texture means you won’t be breaking your teeth on rock-hard caramel. Rather, the caramel on this caramel corn is chewy with a slight crunch.