Pumpkin-Banana Spice Doughnuts

21 10 2011

I really like doughnuts, but I hardly ever buy them because I know how unhealthy they are. But I’ve convinced myself that homemade doughnuts are always healthier, because I made them, and I put “quality” ingredients in them, including whole wheat flour and free range eggs.

Sorry Steph, but that doesn’t make them “healthy.” They still have butter in them, they still have sugar in them, and when you eat 3 in one sitting, well that’s a whole bunch of calories. But, I’m no dietitian, so I really can’t tell you the nutrition facts for one of these babies, but what I can tell you is that they are tasty. And, they pair perfectly with a cup of coffee and the newspaper on a Saturday morning.

So, I highly recommend that you make them this weekend! I hope you enjoy!

Pumpkin Banana Spice Doughnuts:

Ingredients

1 ½  cups whole wheat flour
1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
half of a 15 oz can  of canned pure pumpkin
1 really ripe banana, mashed
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1/2 cup milk (add more if necessary)
Cinnamon and sugar, for rolling
1/2 cup butter, for dipping

How To:

Preheat the oven to 350. Lightly grease a doughnut pan.

In a medium bowl, mix the flours, baking powder, baking soda, salt, and spices.

In a large bowl, cream together the butter and sugar. Add the eggs, pumpkin, banana, maple syrup, vanilla, and milk.

Slowly mix the dry ingredients into the wet ingredients.

When combined, pour the batter into a large Ziploc bag. Zip it up, and give it a few big shakes, so the batter moves towards one of the corners. Snip the corner of the bag, about ¼ -1/2 inch from the point.

Squeeze the batter into the greased doughnut pan.

Bake for 10-12 minutes.

Meanwhile, melt the remaining butter in one bowl, and make a cinnamon sugar mixture in another bowl.

When the doughnuts have come out of the oven and cooled a little, dip them one at a time in the butter and then the cinnamon sugar, and then onto a cooling rack, sugar side up.

Enjoy!

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Natural Disaster Doughnuts

30 08 2011

I know you’re probably all very tired of hearing about Irene, but I just HAVE to tell you about what I did to prepare.

source

No, I don’t have dogs. But aren’t they cute?

For fear of not being able to make my favorite breakfast of oatmeal, peanut butter, and banana if the power went out, I needed a breakfast replacement that required no refrigeration and no heating. That replacement would be DOUGHNUTS! Yes, friends, I thought I’d take another stab at doughnuts. Not the kind that requires yeast, but the kind that requires the pan I so anxiously have been wanting to use!

The problem though, was that I used the last of my eggs in my lasagna. I also didn’t have any milk, only almond milk. I was NOT about to trek into a grocery store on the eve of a hurricane. Long lines and empty shelves? No thank you!

source

But I just HAD to make doughnuts! If I was going to be powerless, I needed breakfast!

If I could find a cupcake or muffin recipe that didn’t call for an egg, I’d be golden. I knew that vegan baking is done sans animal products, so I immediately grabbed a few of my vegan cookbooks and flipped through ’em. I figured that MamaPea would be able to help, and of course, she did not disappoint!

I adapted the recipe for her pb & j muffins from her cookbook, Peas and Thank You, to make some delicious banana and peanut butter doughnuts with chocolate peanut butter icing!

The recipe made 9 doughnuts. I’m embarrassed to say that I ate every. single. one. (Last one was this morning!) They were SO YUMMY! There’s no eggs, oil or butter in them, so they’re healthy, right?

They weren’t exceptionally moist, but they certainly weren’t dry. They were light and fluffy, and delicious when dipped in chocolate 🙂

These are essential in case of a natural disaster. So keep watching the weather channel for the next hurricane and then run out to the grocery store stay home and make these!

Banana Peanut Butter Doughnuts with Chocolate Peanut Butter Icing

Adapted from Mama Pea

Ingredients

Doughnuts:

1 cup whole wheat flour

1/3 cup raw oats, ground into a powder (in a blender or food processor)

¼ cup coconut flour

2 teaspoons baking powder

½ teaspoon salt

1 tsp vanilla extract

2/3 cup sugar

2/3 cup vanilla almond milk

¼ cup peanut butter

1 very ripe banana, mashed

Icing

1/3 cup chocolate chips

2 tbs almond milk

¼ cup peanut butter

1 Tablespoon powdered sugar

How to:

Start by making the doughnuts. Preheat the oven to 350 degrees. Spray your doughnut pan with cooking spray.

Mix together the dry ingredients (flours, baking powder, and salt) in a large bowl. In another bowl, mix together the remaining doughnut ingredients (vanilla, sugar, milk, peanut butter, banana).

Add the wet mixture to the dry ingredients, and stir until just combined.

Fill a large Ziploc bag with the batter, and give the bag several big shakes, so the batter packs down toward the bottom. Snip off about ½ in from one corner. Pipe the batter into your greased doughnut pan.

Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Let cool completely before icing.

While they are baking, make the icing. In a small saucepan over low heat, put the milk, chocolate chips, and peanut butter. Stir constantly. When all the ingredients are melted, stir in the sugar. Remove from heat. Dip the doughnuts in the icing.

ENJOY!

Question of the day: Have you ever done any vegan cooking? What have you made?





Doughnut Semi-Fail

22 08 2011

I (Steph) have a bad habit of starting a recipe before I read it the whole way through. I read the ingredients, make sure I’ve got ’em all, and then skim glance at the directions, and then dive on in. Most of the time,  this isn’t a problem, but there have been a few times where I didn’t realize something needed to be chilled, or I didn’t realize how many steps were involved.

Rewind to a few months ago, when it felt like every blogger was making doughnuts. Ok, maybe it was just Jenna and Kristin who made some scrumptious looking cake doughnuts, but then I saw a recipe in my Food & Wine magazine for Sweet Potato Doughnuts. That was it. I HAD to make some. The only problem was I didn’t have one of these:

After some thinking, I decided that I didn’t really NEED a doughnut pan, but if I happened to stumble upon one at HomeGoods, I’d treat myself. Well, I frequented HomeGoods more than usual, and despite getting all of this during one of those trips:

(all for about $50, which was the original price of that knife alone! Booya!)

they didn’t have a doughnut pan. I had finally convinced myself that I could really do without a doughnut pan, until I saw Ashley’s recipe. OH MY GOODNESS. I almost fell out of my chair when I saw the masterpiece she created in her doughnut pan. Ok, maybe I didn’t, but peanut butter + marshmallow donuts? DROOOOOL!  I used to take a fluffernutter sandwich to school EVERY DAY when I was in elementary school. How could I NOT make these?

I ❤ Peanut Butter

Ashley posted her recipe right around the same time as MamaPea’s book was coming out, which I knew I wanted to order. So, on to Amazon I went and added Peas & Thank You to my cart. And then I added Carrots N Cake. And then, since I needed to spend a few extra dollars for free shipping, why not throw in a doughnut pan too?

I decided that this weekend I’d make the doughnuts, since I knew they took a little bit of time, and I had all Saturday free, I figured it was the perfect opportunity. My boyfriend also happened to be flying in on Sunday, so wouldn’t I be the sweetest girlfriend ever if I greeted him with some fresh, homemade sweet potato doughnuts?

So, I got to work on Saturday morning, prepping the batter so it had time to rise. I timed my morning so that I could make the dough before I went to the gym, let it rise for an hour, and then bake ’em when I got home.

So, I returned from the gym, to continue working on my donuts, only to realize that 1) They needed to rise again and 2) I didn’t need a doughnut pan in the first place! I was supposed to cut out circles with a cookie cutter, not pour the dough in the pan. Way to go Steph.

I pressed on, and waited yet another hour for the donuts to rise before putting them in the oven.

I followed the baking instructions, but I let them cook too long, and they started to burn 😦 They also didn’t exactly turn out the way I envisioned them to-I was thinking they’d be like a dense cakey doughnut. Unfortunately, they turned out more like a dry cakey cookie. 😦 They taste fine, but I definitely didn’t get the doughnut experience I was hoping for. Fail.

At least some turned out quite photogenic:

Lessons Learned:

1) READ THE ENTIRE RECIPE FIRST! This is like rule #1 in cooking, and I always break it. Must. Stop. Doing. This.

2) The recipe calls for bread flour, but I used all-purpose. I think this mistake contributed to the final consistency of the doughnuts. Need to purchase bread flour.

3) The recipe also required the use of a dough hook to mix the dough. I kneaded it for a little bit, but definitely not the 5 minutes that the recipe called for (I had a spin class to get to!). I need to do what the recipe says.

4) Learn more about yeast and flours and how the different kinds of flours affect the way the final product turns out. Allie did some research and wrote up a few posts about it. I think I need to reread those posts.

Anyhow, here’s the recipe, from Food & Wine Magazine. Good luck!

Sweet Potato Donuts

Recipe from Food & Wine Magazine

Ingredients:

One 12-ounce sweet potato
3 tablespoons unsalted butter
1/2 cup whole milk
1 envelope instant dry yeast
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/4 teaspoons kosher salt
1/2 vanilla bean, seeds scraped
1/4 teaspoon freshly ground nutmeg
1 tablespoon dark rum (I used gold)
1 large egg
2 large egg yolks
3 1/4 cups bread flour, plus more for rolling

Topping

1 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter, melted

How to:

  1. MAKE THE DOUGHNUTS: Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.
  2. In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.
  3. In the same skillet, heat the milk until just warm, about 105°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and rum. Add the sweet potato puree, browned butter and solids, egg and egg yolks and beat until combined. Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.
  4. Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper–lined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.
  5. Preheat the oven to 400° and position racks in the upper and lower thirds. Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.
  6. MEANWHILE, MAKE THE TOPPING: In a small bowl, combine the sugar and cinnamon. Put half of the hot doughnuts in a large bowl and drizzle with some of the melted butter; toss and turn to coat. Sprinkle with some of the cinnamon sugar and toss and turn until evenly coated. Repeat with the remaining doughnuts, butter and cinnamon sugar. Transfer the doughnuts to a platter; serve.

Question of the day: Have you ever started a recipe before knowing exactly what you got into? What happened? OR What’s your favorite kind of doughnut?