Baked Doughnuts

A few months ago, I spied a recipe I knew I had to try.  It's a recipe for baked doughnuts.  I have not had doughnuts in ... gosh, like a decade.  I miss the cinnamon and sugar doughnuts the most, so that's what we decided to make, although you can also make a glaze and top them with cute sprinkles.



The recipe was truly easy to make, and we made ours up the night before so we could enjoy them in the morning.  They were even good the next day, warmed up just a bit.  



Baked Doughnuts - From Proceed with Caution

1 1/3 C warm milk (~100 degrees F)
2 1/4 tsp. yeast
2 T butter, softened
2/3 C sugar
2 eggs
5 C flour*
pinch of nutmeg
1 tsp. sea salt (ground finely)

1 T cinnamon
1/2 C sugar
Melted butter (or spray butter)

*You can use half wheat and half white flour.

Mix together 1/3 C warm milk and the yeast.



Stir the butter and sugar into the remaining 1 C warm milk, and then add it to the milk/yeast mixture.



Add in the eggs and whisk lightly to combine.

In a large bowl, mix together the flour, nutmeg and salt.



Then, mix the wet and dry ingredients together until just moistened.



If you have a mixer with a dough hook, mix knead the dough using your mixer for a few minutes, at medium speed. If you do not have a dough hook on your mixer, then knead your dough by hand on a lightly floured surface.

We found the dough really easy to work with and fun to knead!







By the time you're done kneading the dough should no longer be sticky. Shape into a ball and place in a greased bowl.



Cover, and let rise at room temperature for an hour until doubled.

Then, punch down the dough and roll it out to 1/2 inch thickness on a lightly floured surface.

Be creative if you don't have a doughnut cutter. We used two glasses to make our dough into doughnuts...



Cut the large 3-4 inch circles first



And, then cut the middle "doughnut holes".

Place the doughnuts and doughnut holes on 2 lightly greased cookie sheets.





Cover, and refrigerate overnight. Or, cover and let rise for 40 minutes and then follow the baking directions.

In the morning, remove the doughnuts from the fridge and allow them to rise/rest at room temperature for 1 hour.

Then, preheat the oven to 375.

Bake the doughnuts until the bottoms are just lightly golden, about 8 minutes. DO NOT OVER BAKE.



While they are baking, prepare the cinnamon and sugar mixture on a plate.



Melt butter (or use spray butter) in preparation for the dunking :)

When doughnuts are done, carefully pick them up and coat them with butter (careful, the doughnuts will be quite hot to the touch). Then coat them in cinnamon and sugar.



Serve warm.



Yum-o.



Makes about 2 dozen doughnuts plus 2 dozen doughnut holes.



*We coated about 1 1/2 dozen doughnuts with cinnamon and sugar, and then froze the remaining doughnuts to be cinnamon/sugared later. This way we can have a special treat again.



These were even delicious the second day, when warmed in the microwave for a few seconds.



A light, airy doughnut at your service :)

This post is linked to:

• Grocery Cart Challenge's Recipe Swap
• Foodie Friday
• Tasty Tuesday
• URS: Baked Goods

Mint Chocolate Cookie Crunch

I think I've mentioned it before, but I get my love of baking from my mom. Each Christmas season, we'd spend hours in the kitchen baking unheard of amounts of Christmas goodies, singing Christmas songs. Memories like these are ones I cherish.

One of these such Christmas goodies we make is my mom's famous Mint Chocolate Cookie Crunch. She really is famous for them -- they were published in a Cookie Cookbook from Country Woman!!

What's wonderful about these... they are no-bake and can easily be made with little hands as helpers in the kitchen. I know I've posted this recipe before, but it's such a reminder of this time of year that I want to share it all with you again.

Mint Chocolate Cookie Crunch - Mom
{Print Recipe}

1 bag mint chocolate chips (or, Andes Mint Chips)
2 1/2 bags (or 5.5 C) dark chocolate chips (we LOVE Hershey's Special Dark!!)
1 pkg. Oreo cookies
4 C Rice Krispies

First, melt the chocolate chips (and mint chips) until just melted.

Then, finely crumble the Oreo cookies. We use a blender/food processor to do this, and purposefully leave a few larger random pieces.

Combine the Oreo, Rice Krispies and melted chocolates in a large bowl.

Stir until well coated.

Using a spoon or an ice cream scooper, create cookies on top of waxed or parchment paper.

Then, lick the bowl :)

Allow cookies to harden up on the counter for a few hours before eating. This recipe makes 124 cookies! They are great to give as gifts, if you're willing to share :)

You can also easily cut the recipe in half. Use 1/2 a bag of Andes mints, 1 (12oz) bag of chocolate chips, 2 C Rice Krispies and a half a package of Oreos.

This recipe is posted to:

• The Grocery Cart Challenge, Recipe Swap
• Foodie Friday
• Friday Feasts
• 2nd Annual Bloggy Progressive Dinner: Desserts
• Chocolate Friday
• Homemade Holiday Recipe Swap
• Tuesdays at the Table
• Stop Short Christmas Cookie Exchange
  
• 8 Weeks of Christmas Goodies

Whole Wheat Molasses Crinkles

These are my absolute favorite cookie. My college roommate made them once for me and I was hooked -- I had to have her recipe. Her original recipe is wonderful, but this year, I decided to try making them a bit healthier, by using whole wheat.

No one will ever know these are made with 100% whole wheat flour.  Truly.  They are still soft and chewy and packed full of flavor.

Whole Wheat Molasses Crinkles - Adapted from Kim
{Print Recipe}

Makes 4 dozen cookies

3/4 C butter
3/4 C brown sugar, packed
1 egg
1/4 C molasses, heaping
1 1/2 C whole wheat flour
1 C white whole wheat flour (you can also use more whole wheat)
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Cream together shortening, sugar, egg, and molasses until creamy.

Sift together flour, soda, salt and spices. Add to the creamed mixture and mix well.*

Heat oven to 350. Roll dough into balls the size of large walnuts. Roll in sugar.

Place 2 inches apart on an ungreased baking sheet.

Bake about 10 minutes, just until set, but not hard.

Remove from the cookie sheet and cool on a wire wrack.

Store in an airtight container.

And, hide it ;)

*You may wish to chill the dough for about 15 minutes before forming the cookies.  We've done it both ways, and chilled dough is much easier to work with!

This post is linked to:
Grocery Cart Challenge
Friday Feasts
Homemade Holidays
What did you Bake Today?
Slightly Indulgent Tuesdays
Tasty Tuesday Bloghop
Tasty Tuesday Parade of Foods
Delicious Dishes
Ingredient Spotlight

Red Pepper Quiche

A few weeks ago, Lara posted this delicious looking quiche made by her sister.. and I've been drooling over it ever since. it's been on our menu numerous times since she posted it, but only now nearly 2 months later, did I get around to making it. And, I have to ask myself.... why did you wait so long?!



Thanks, Lara, for inspiring me to make a yummy brunch!

Red Pepper Quiche - Inspired by Lara @ Recipe Shoebox

1 package crescent rolls*
1/2 tsp. basil
1 medium red bell pepper, diced
1/4 lb. breakfast sausage, sliced
2 T minced onion
1/2 C sour cream
2 eggs
1 C extra sharp cheddar cheese

Spread the crescent rolls into a 9-inch pie plate and press in to cover the bottom and sides. Sprinkle with basil.



Preheat your oven to 350.

Meanwhile, saute the breakfast sausages until browned. Then, slice into small segments. Using the same pan, saute the red peppers until crisp-tender.



Then, add in the sausage and minced onion.



In a small bowl, mix together the eggs, sour cream and pepper.



Add in 1/4 C cheese.



Place the pepper/sausage mix into the pie plate.



Pour the egg mixture over the top.



Sprinkle the top with the remaining cheese.



Bake at 350 for ~40 minutes, until the center is set and the cheese is lightly browned.



Serve warm.



*If you want a FABULOUS crust recipe, use Lara's. I just had a tube of dough we needed to use up.

This post is linked to:

• Tasty Tuesday
• Grocery Cart Challenge
• Foodie Friday