Apple Muffins

When cooler weather arrives, the leaves begin to turn burnt orange and yellow and it begins to feel like Fall,  I think of baking with Apples. Here's a great Apple Muffin recipe. There are many other Apple recipes on my Blog.

Apple Muffins

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. You could also use paper liners sprayed with a Baking spray, or Vegetable Cooking Spray. I prefer the fool proof method of Pan Release Mix.

2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp ground Ginger
3/4 C Brown Sugar
1 large Egg
2 TBS Butter, melted and cooled to room temperature.
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Buttermilk
2 C Chopped Jonagold Apples (cored and peeled)

Topping:
3 TBS Granulated Sugar
1/2 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Ginger
Whisk well and set aside.

In a large mixing bowl:
Brown Sugar
Egg
Whisk well.
Add:
Butter
Vegetable Oil
Vanilla
Whisk well.
Gradually add Flour mixture alternating with Buttermilk. Use a Silicone Spatula or a Blending Fork.

Fold in Apples with a Spatula.
Divide batter evenly among the muffin cups, filling to the top.

Topping:
In a small bowl:
Sugar
Cinnamon
Whisk well.
Sprinkle evenly over the batter. Use all of the Topping.
Bake 15 - 18 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack for 10 minutes.
Remove the Muffins to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Fall Spiced Pecans and many other recipes for my favorite Sweet, Salty and Spicy Nuts

I love sweet and spicy Pecans, Cashews or Mixed Nuts. I wrote a post titled "I'm Nuts about Nuts" I included all of those recipes here.
Here's the latest recipe for a Fall Pecan. It has a combination of sweet, salt and spice.

Fall Spiced Pecans

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Sheet Pan lined with Foil


In a small bowl:
1 1/2 C Pecans
1 1/2 C Apple Juice
Stir to mix well, set aside for 15 minutes.

In a medium bowl:
3 TBS Sugar
1 tsp Apple Pie Spice
1/8 tsp Salt
1/8 tsp Cayenne Pepper (optional) I happen to like the addition of Cayenne Pepper.
Whisk well.
Add Pecans, toss to coat well.

Spread the Pecans on the Sheet Pan in a single layer.
Bake 15 minutes, stirring once during roasting.

Enjoy!
Peace in the Kitchen!

I wanted to update this post and include all of my favorite recipes for Sweet, Spicy and Salty Nut mixes.

I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.

Crispy Brined Pecans:

These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.

The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.

I doubled the original recipe and this is my adaptation.

8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water

Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.

Cool to luke warm.
Stir well.

Add pecans and soak for 8 hours.

Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.

Roast the pecans for 12 hours.
Store in sealed jars.

Honey Spiced Nuts:

2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds

Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well

Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Spiced Pecans:

Here's what you'll need:
Preheat the oven to 250 degrees
1 - Jelly Roll Pan, heavily buttered on the bottom and up the sides.

I wanted to show a Jelly Roll Pan because it's
different than a Sheet Pan. You need a pan with sides
for this recipe.
I recommend this pan whenever you're baking Spiced Nuts.

4 C Pecan Halves
1 Large Egg White
1 TBS Vanilla
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp Salt


In a large bowl with a Hand Mixer:
Egg White
Vanilla
Beat until Frothy.
Add:
Pecans
Fold by hand to coat well.

In a Large Zip Lock Bag:
Granulated Sugar
Brown Sugar
Cinnamon
Pumpkin Pie Spice
Salt
Shake to mix well.

Add:
Pecans
Shake vigorously until the Pecans are completely coated.
Pour onto the pan in a single layer.
Bake for 60 minutes, stirring every 15 minutes.
Remove from the oven and spread onto Parchment Paper, in a single layer to dry.

Enjoy!
Peace in the Kitchen!


These are from the Deschutes Brewery Portland Public House in Oregon. They shared the recipe in the Dallas Morning News.

1 1/4 pounds of Almonds
1/4 C Molasses
1 TBS Sea Salt
1/2 Pound Brown Sugar ( divided in half)
1 1/4 pounds of Roasted Salted Cashews

Preheat the oven to 350 degrees.
In a large bowl, combine Almonds with Molasses, Sea Salt and half of the Brown Sugar.

Spread them on a rimmed baking sheet and bake for 10 minutes.

Remove from heat and stir the hot Almonds into the remaining Brown Sugar in the bowl.
Spread the nuts out on the baking sheet and set them aside to cool.

Toss the cooled Almonds with the Cashews into the bowl.

Store covered in a cool dry place in a plastic or glass container.

Makes about 10 cups.

Enjoy!
Peace in the Kitchen!

I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt

in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Enjoy!
Peace in the Kitchen!



Here's another favorite recipe.
On the right side in parenthesis are the amounts for a larger quantity.

Fire and Ice Nuts:

Pre heat the oven to 350 degrees

1 1/2 C Cashews               (4 1/4 C)
1/4 tsp Cayenne Pepper     (3/4 TBS)
1 TBS Soy Sauce              (3 TBS)
1 TBS Honey                    (3 TBS)
1/4 C Maple Syrup            (3/4 C)
1 1/2 tsp Butter, melted      (4 TBS)
2 C Pecan Halves              (6 C) = (1 1/2 lbs)

Cashew Preparation:
Line a baking sheet with foil, coated with a vegetable spray, set aside

In a Food Processor:
Place 1/2 C of the Cashews and process until finely ground
In a small bowl, mix together ground Cashews and Cayenne Pepper
Set Aside

In a larger bowl:
Combine,
Soy Sauce
Honey
Remaining Cashews
Toss to coat completely
Stir in ground Cashew mixture
Spread out on the baking sheet and bake at 350 degrees for 25 minutes, stir once
Remove from oven and cool completely


Pecans Preparation:
Line a separate baking sheet with foil, coated with vegetable spray, set aside

In a bowl:
Combine,
Maple Syrup
ButterPecans
Toss to coat completely

Spread out on the baking sheet and bake at 350 degrees for 20 minutes, stir twice
Remove from the oven and cool completely
Break into chunks

Combine Cashews and Pecans in a bowl to serve
Store in airtight jars

Enjoy!
Peace in the Kitchen!


I'm not really a football fan and that's OK, not everyone is.

However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!

I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.

I have to give credit to Martha Stewart for these two recipes.

As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!

Chile Lime Cashews:

2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews

1 rimmed baking sheet pan lined with parchment paper.

preheat the oven to 350 degrees

In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.

Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.

Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes

Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.


Enjoy!
Peace in the Kitchen!




Orange Spiced Cashews:

3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper

2 rimmed baking sheet pans lined with parchment paper

In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.

Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.

Enjoy!
Peace in the Kitchen!



Fall Candied Pecans:
I have 2 versions of these Pecans.

#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water

In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.

In a small measuring cup:
Vanilla
Water

In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.

Stir constantly to a boil.
Continue stirring until it begins to thicken.

Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla

In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!



Spiced Mixed Nuts from Sur la Table:

4 C Mixed Nuts (Almonds, Pecans, Cashews, Pistachios)
3/4 C Granulated Sugar
1 TBS Chile Powder
2 tsp  Cinnamon
1/2 tsp All Spice
2 tsp Cayenne Pepper
1 Large Egg White

Preheat the oven to 300 degrees.
A rimmed Sheet Pan lined with Parchment Paper.

In a small bowl:
Sugar
Salt
Spices
Whisk well.

In a large bowl:
Whisk Egg White until frothy and dry.
Add Nuts and Spiced Sugar Mix.
Toss well.

Spread in a single layer.
Bake , stirring with a wooden spoon 1/2 way through 40 minutes.
They should be light brown.
Remove the pan to a rack , cool completely.
Stir occasionally.

Enjoy!
Peace in the Kitchen.


Chipotle Chile Candied Pecans:

8 TBS  (1 stick) Butter
1 tsp Chipotle Chile Powder
1 C Brown Sugar
1 tsp Vanilla
2 Large Egg White, room temperature.
3/4 tsp Sea Salt
1 pound of Large, Jumbo Pecan halves.

This recipe can easily be doubled.
Use 2 sheet pans with 8 TBS of Butter on each pan and make a double batch of the meringue, in a Stand Mixer.

Preheat the oven to 300 degrees.
Preferably non-stick for easy clean up.

In the oven:
Melt Butter in the sheet pan.
Remove and set aside.

In a mixing bowl:
Chile Powder
Brown Sugar
Whisk well.
Pour the Vanilla over this mixture, do not stir.
Set aside.

In a Stand Mixer with a Whisk attachment:
Egg Whites on medium speed, until foamy.
Add 1/4 tsp Salt and continue to beat until soft peak.
Add the Sugar Mixture, 2 TBS at a time, beating on high to get a shiny thick meringue.

Remove the bowl and fold in the Pecans gently by hand, until well coated.
Tip the Sheet Pan to swirl the Butter to coat the pan.

Spread the Pecans over the Butter in a single layer.
Bake 20 minutes.
Remove the pan, stir the Pecans.
Bake an additional 15 minutes.
Stir again.
Sprinkle with remaining 1/2 tsp of Sea Salt.
Continue baking and stirring every 15 minutes for 45- minutes to 1- hour.
Line the counter with a long sheet of Foil, spread out the Pecans and cool completely.

Enjoy!
Peace in the Kitchen!


Spiced Pecans:
3 C Pecan Halves
2 TBS Butter
1/2 C Brown Sugar
1 tsp Paprika
2 tsp Chile Powder
1 tsp Cumin
1/4 C Apple Cider Vinegar

Cool all ingredients in a Cast Iron Skillet over medium High heat.
Boil off the Vinegar
Place in a 350 degree oven on a cookie sheet and bake until browned.

Enjoy!
Peace in the Kitchen!

Crock Pot Cinnamon Almonds:


Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.


Enjoy!
Peace in the Kitchen!

Corn Casserole

Just another Corn Casserole. I can never get enough!

1/2 C Diced Green Bell Pepper
1/2 C Diced Red Bell Pepper
4 Green Onions, thinly sliced.
4 TBS Butter
2 - (8 oz.) packages of Cream Cheese, cubed
1 1/3 C Whole Milk
1 tsp Salt
1/4 tsp Pepper
1 tsp Dill Weed
2 - 16.oz packages of frozen Corn, thawed

In a Cast Iron Dutch Oven or 10" Cast Iron Skillet on medium heat:
Butter, heat until melted.
Add:
Green Bell Pepper
Red Bell Pepper
Onion
Sauté until tender.

Add:
Cream Cheese
Milk
Salt
Pepper
Reduce heat to low.
Cook until Cream Cheese is completely melted.

Add:
Corn
Stir well.
Continue to cook 10 - 15 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!

Raspberry Mousse

One of my signature dishes at Thanksgiving is my recipe for Cranberry Mousse. I can't remember a Thanksgiving Dinner without it. It's the one dish that my grandchildren request every year. I'd be in trouble if I forgot to make it. I reposted the recipe at the end of the Raspberry Mousse recipe. This one is made in a Springform Pan with a Graham Cracker Crust.

Raspberry Mousse

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" or 9" Springform Pan ( I have a great Pampered Chef Pan with a Tempered Glass Bottom.

Crust ingredients

1 C Crushed Graham Cracker Crumbs
3 TBS Granulated Sugar
4 TBS Butter, melted
1/4 C Ice Cold Water

Mousse ingredients

1 - 10 oz. package of Frozen Raspberries, thawed, drained and reserve juice in a bowl. Set the Raspberries aside in another bowl.
1 - envelope of unflavored gelatin
8 oz. Cream Cheese, softened
1/2 C granulated Sugar
1 C Heavy Cream    NOTE: (to make the Whipped Cream, I add  (2 TBS Confectioner's Sugar and 1/2 tsp Vanilla) This will be done toward the end of the recipe.

Crust directions

In a small bowl:
Graham Cracker Crumbs
Granulated Sugar
Butter
Mix well with a blending fork
Press into the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Mousse directions

In a saucepan (not on the stove)
Raspberry Juice
Cold Water
Gelatin
Allow to sit for 5 minutes without stirring.
Transfer pan to low heat and cook, whisking constantly, until gelatin dissolves completely.
Remove from heat.
Set aside to cool for 10 minutes.

In a medium bowl with an electric hand mixer:
Cream Cheese
1/2 C  granulated Sugar
Beat well until combined and creamy smooth.

Add:
Raspberries
Gelatin Mix
Beat until well blended.
Refrigerate until it begins to set. (it doesn't take long)

Whip the Heavy Cream in a small bowl with an electric hand mixer. (see NOTE above about Whipped Cream)
Fold in Whipped Cream by hand.
Pour into Crust.
Refrigerate overnight or at least 6 hours.

Just before serving:
Release the outer ring of the pan to serve the Mousse. I leave mine on the Tempered Glass Bottom and transfer it to a serving platter.

Enjoy!
Peace in the Kitchen!



I've been making this recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!

I've tried to double the recipe and it doesn't work. If you need more, you make more!

Cranberry Mousse:

1 C Cranberry Juice
1- 3 oz. package of Raspberry Jello or,  (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect whipped cream: 1C heavy cream, 1 tsp vanilla, 1 TBS confectioner's sugar) In a stand mixer with a whisk attachment or  in a bowl with a hand mixer.

In a Saucepan on medium heat:
Cranberry Juice
Heat juice to boiling

Stir in Jello until dissolved.

Add:
Cranberry Sauce
Cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

Whip the Cream and fold into the Jello mixture.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!

Orange Hazelnut Truffles

Here's another great Holiday recipe. I have other  Truffle recipes on the Blog.
I like the combination of these ingredients in a Truffle.


Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

In a large mixing bowl with an electric hand mixer:
Frosting
Sugar
Beat until creamy smooth.

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!

Baked Doughnut Recipes and Jelly Doughnut Muffins

I love Doughnuts and I have several recipes on the blog for Baked Doughnuts. My love of Doughnuts came from my grandmother. She made, what she called, Fried Cakes. They were a plain batter that was deep fried into a Doughnut. She served them with a side of Jam. I was raised on those Fried Cakes. Here's a newer version that's a combination of my grandmother's Fried Cake and my Baked Doughnut. You can also use this recipe and make Baked Doughnuts in a Pan.

Jelly Doughnut Muffins

Here's what you'll need:

Preheat the oven to 425 degrees.
1 - 12 C Muffin Tin lined with Paper Liners or brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. I prefer this method over paper liners.

4 TBS Butter, room temperature
1/4 C Vegetable Oil
1/2 C Granulated Sugar
1/3 C Brown Sugar
2 large Eggs
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/4 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Salt
1 tsp Vanilla
2 2/3 C Flour
1 C Whole Milk
Your favorite Jelly or Jam
Confectioner's Sugar for garnish.

In a large mixing bowl with an electric hand mixer:
Butter
Oil
Granulated Sugar
Brown Sugar
Beat 3-5 minutes.

Add:
Eggs
Beat just until combined.

Add:
Baking Powder
Baking Soda
Nutmeg
Cinnamon
Salt
Vanilla
Beat just until combined.

Add:
Flour, alternately with Milk.
Pour batter into the Muffin Cups.

Bake 15 - 17 minutes.
A toothpick in the center should come out clean.

Use a plain piping tip and a piping bag.
Pipe the Jelly or Jam into the bottom of each muffin.

Use a small sieve and dust the tops of each muffin.

Enjoy!
Peace in the Kitchen!



Baked Pumpkin Doughnuts with Chocolate Glaze

Here's what you'll need:

Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.

Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.

Chocolate Glaze.

1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Enjoy!
Peace in the Kitchen!





I bought a Mini Doughnut pan at Christmas, to experiment with various Baked Doughnuts.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2 C Flour
3/4 C Sugar
2 tsp Baking Powder
1/4 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 425 degrees for 7-9 minutes
Remove pan to a Rack to Cool 5 minutes.
Transfer Doughnuts to a Rack to Cool Completely.

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup

Enjoy!
Peace in the Kitchen!

Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the Doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the Doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:

1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!



Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!

3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten

2 Doughnut pans sprayed with a Vegetable Spray

Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!

In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well

Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely

Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.


Enjoy!
Peace in the Kitchen!

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!



This recipe sort of reminds me of the French/American dessert known as the Croi-Doughnut. This turns a flaky biscuit dough into a baked Doughnut treat that adults and kids will enjoy. They can be decorated in a variety of ways.
During the Holidays we have the option to be Naughty or Nice.......... Make these and be a little bit Naughty!

Baked Biscuit Doughnut Treats

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
A Doughnut Hole Cutter or a Small Round Biscuit or Cookie Cutter to create a Hole in the center of the Dough.


1 Container of Refrigerated Grands Flaky Biscuits.

A Bowl with 8 TBS Butter, melted for Dipping the Dough.

A Bowl with 3/4 C Granulated Sugar mixed with
2 tsp of Cinnamon for Dipping the Dough.

Alternate Garnishes:
Icing
Sprinkles

On a Flat Surface:
Open the Biscuit Container.
Separate the Biscuits.

Flatten them slightly with your hands or
use a small Rolling Pin.

Use the Cookie Cutter to cut a Hole in the center.

Dip the Doughnuts and the Holes in Butter and then in the Cinnamon/Sugar Mixture.
Place them on the Sheet Pan.

Bake for 12 minutes.

Remove the Pan to a Rack to Cool Completely.
You can Ice them and add Sprinkles if you choose.

Enjoy!
Peace in the Kitchen!




When Fall is in the air, I bring out some of the best Holiday recipes. This one is for Fall, Halloween and Thanksgiving.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze:

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields 24 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.

1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water

1 Recipe of Pumpkin Spice Glaze:

1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla

Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.


Doughnuts

In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.

Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.

Bake 16 minutes.

Remove Pan to a Rack.
Cool 5  Minutes.

Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Maple Squares and Maple, Maple Pecan Cookies

I love the taste of Maple. I created a Maple cookie recipe for a local Holiday Cookie Baking Contest that I enter annually. I reposted it at the end of this new recipe. Here's another great taste of Maple in a Bar Cookie.

Shady Maple Farms
Certified Organic
Pure
Maple Chunks

Pure Maple Extract
(do not use Imitation Maple)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Maple Squares

Batter ingredients:

12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder

Frosting Ingredients:

4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks


Batter directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 4 minutes.
Add:
Egg
Pure Maple Extract
Beat just until combined.

In a small bowl:
Flour
Cornstarch
Baking Soda
Whisk well.
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.

Prepare the Frosting.

In a large bowl with an electric hand mixture:
Cream Cheese
Butter
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Add:
Pure Maple Extract, beat just until combined.
Add:
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen:

This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)

I just found out that this recipe is a finalist in the contest.
The judging is Thursday November  7th. I'll have results and pictures from the contest.

I use a medium cookie scoop, 1 1/2 " in diameter

It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor

Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C  (3 sticks)  butter, softened
1 C milk
5 C flour
2 tsp  baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)

In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well

Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks

Refrigerate for 1 hour

Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.

Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.

Icing:

Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand

Ice completely cooled cookies and sprinkle the tops with Maple Chunks.

Enjoy!
Peace in the Kitchen!

Sorry that the color was off.
They look more like the top photograph, with Icing.