One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!
The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.
Yield: 8 mini-doughnuts
For the Doughnuts:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup light brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp coarse salt
1/2 cup mashed banana (1 large banana)
1 large egg, beaten
2 T unsalted butter, melted
1 T milk (I used 1%)
1 tsp pure vanilla extract
For the Brown Butter Glaze:
4 T (1/4 cup) unsalted butter
4 to 5 T confectioner’s sugar, sifted
1 tsp vanilla extract
pinch of coarse salt
To Make the Doughnuts:
Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.
To Make the Brown Butter Glaze:
Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
Whisk in a pinch of salt and vanilla extract.
Dip each doughnut in the glaze and place back on cooling rack.
Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.
I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.
Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)
For the Batter:
nonstick cooking spray
1 3/4 cup/225 grams all-purpose flour
1 1/4 tsp baking powder
3/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
10 T (140 grams) unsalted butter, at room temperature
3/4 cup/165 grams light brown sugar
1/4 cup/50 grams granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup/120 milliliters apple cider
For the Topping:
1/2 cup/100 grams granulated sugar
1 tsp ground cinnamon
6 T unsalted butter
To Make the Doughnuts & Madeleines: (or Muffins)
Heat oven to 350 degrees, preferably on convection.
Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated.
With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.
To Make the Topping:
While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
Serve immediately, or let cool to room temperature.
My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.
The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂
Yield: 4 mini cakes
For the Mini Bundt Cakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon coarse salt
1 large egg
1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
1 tablespoon milk (I used whole milk)
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/3 cup rainbow sprinkles
For the Glaze:
1/2 cup Confectioners’ sugar
1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
1/2 teaspoon pure vanilla extract
gel food coloring, optional
Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
Pour wet ingredients into dry ingredients. Slowly stir until just combined.
Fold in sprinkles. Avoid over stirring.
Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
Remove from oven, leave cakes to cool in pan for 5 minutes.
Remove cakes from pan and allow to completely cool on wire rack.
Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.
My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.
When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.
I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂
Yield: Serves 12 to 14
For the Cornmeal & Sage Biscuits:
Yield: approximately 14 2-inch biscuits
5 cups all purpose flour
1 cup yellow cornmeal
2 tsp coarse salt
2 T baking powder
2 tsp ground sage
1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
1/2 cup granulated sugar
12 T (1 1/2 sticks) unsalted butter, frozen
1 cup sour cream
1 1/2 to 2 cups buttermilk, plus more if necessary
For the Fried Chicken Thighs:
Yield: about 16 to 18 pieces
2 cups all-purpose flour
1 1/2 cups yellow cornmeal
4 tsp baking powder
4 tsp cayenne pepper
4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
2 tsp coarse salt
1 tsp freshly ground black pepper
3 cups buttermilk
8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
8 cups vegetable oil
hot sauce, for serving, optional (we used Chipotle Cholula)
bread and butter pickles, for serving, optional
To Make the Cornmeal & Sage Biscuits:
In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
Place the tray into the freezer for about 15 minutes.
Spray the top of the biscuits with cooking spray.
Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)
To Make the Fried Chicken Thighs:
Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
Pour buttermilk into a separate bowl.
Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
Repeat dipping process until all of the chicken is double-coated.
Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.
Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂
My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤
These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!
I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂
Yield: 12 mini donuts
For the Donuts:
1cup all-purpose flour
1/2cup granulated sugar
1/4cupcocoa powder, sifted
1/4cupmini chocolate chips
1/4teaspoon coarse salt
1/2teaspoon purevanilla extract
6tablespoonssour cream or Greek yogurt
1/4cupmilk (preferably whole milk)
For the Glaze:
1 1/2cupspowdered sugar
1/4cupmilk (preferably whole milk)
1teaspoon pure vanilla extract
pinch of coarse salt
To Make the Donuts:
Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Whisk in the mini chocolate chips.
In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
Let the donuts cool completely before glazing.
To Make the Glaze:
Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.
These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.
Yield: 12 muffins
For the Topping:
1/2cup/115 grams unsalted butter (1 stick)
1 1/3cups/165 grams all-purpose flour
1/2cup/110 grams dark brown sugar, packed
1 1/2teaspoons ground cinnamon
1/4teaspoon ground allspice or cardamom
1/4teaspoon fine sea salt
For the Batter:
3/4cup/180 milliliters sour cream
2teaspoons vanilla extract
1/4teaspoon almond extract
1/2teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
1 1/2cups/190 grams all-purpose flour
2/3cup/135 grams granulated sugar
3/4teaspoon baking soda
3/4teaspoon baking powder
1/2teaspoon fine sea salt
1/2cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.
Make the Topping:
In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
Whisk together flour, sugar, spices and salt in a medium bowl.
Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
Make the Batter:
Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
Add softened butter and beat for 20 seconds to work it into the flour.
Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
Cool on a rack for 15 minutes.
Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
I do have a favorite pumpkin loafbut I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
heaped 1/4 teaspoon fresh grated nutmeg
heaped 1/4 teaspoon ground ginger
two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
2 teaspoons ground cinnamon (use 1 tsp for a loaf)
Heat oven to 350 degrees F, preferably on convection.
Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon or rubber spatula, just until mixed.
Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.