So, I’m not normally about kitchen tools that are not multi purpose (hello, small kitchen). But I made an exception for these awesome donut pans. I got the regular size and mini sized as a wedding gift and I love them!
It is really fun to make your own donuts at home.
Just fill up the wells with your bater of choice (you can even use a cake mix!) bake them off,
and don’t be like me and overfill them.
The other side looked perfect though!
Then just dunk them in butter and roll in cinnamon sugar.
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, 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 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.
Enter blueberry banana muffins. A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.
Even your most pickiest eater will love these.
Add a smear of butter (or even cream cheese, yum) and you are good to go!
And then serve them a your very own personalized cutting board! Isn’t this awesome???
My cousin Jade got if for me for Christmas and I love it!
Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!
Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl. Add warm water and beat with an electric mixer on low speed for one minute. Then beat on medium speed for 1 minute.
Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
Grease 2 9x5x3 loaf pans.
Punch dough down and divide in half. Roll out each half of the dough to 18x9. Roll the dough up tightly starting with the 9 inch side. Place in prepared loaf pan, seem side down. Cover, and let rise until doubled in size.
Preheat oven to 375 degrees. Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
Recipe adapted from Betty Crocker’s Big Red Cookbook.
1 small package of butterscotch instant pudding mix
2 cups milk
2 packages yeast (4½ teaspoons)
2 tablespoons sugar
½ cup luke warm water
1 stick of butter, melted
1 tsp salt
6-8 cups of flour
2 sticks of butter, softened
2 cups brown sugar, lightly packed
4 teaspoons cinnamon
5 bananas diced
For the frosting:
8 oz cream cheese
½ cup caramel sauce
1 stick of butter, softened
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon milk
Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
Make the frosting. Mix all the frosting ingredients together until smooth.
While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night. The next day just roll them out and proceed with the rest of the recipe.
Preheat oven to 350 degrees. Spray two loaf pans with baking spray.
In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients. Toss your chocolate chips with a little bit a flour. Add to batter and give a good stir.
Pour batter evenly between the two prepared pans. Bake for 1 hour in the middle of the oven, or until the bread tests done. Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.
Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven. Spray 2 loaf pans with non stick spray and set aside.
In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla. Stir in soda and salt, and then mix in the flours. Divide evenly between the two loaf pans.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
Preheat oven to 350. Line a muffin tin with liners.
In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter. In another bowl combine the flour, sugar, baking powder, and salt. Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries. Fill each muffin tin ⅔ full.
While muffins are baking, make the glaze. Stir together all ingredients.
When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack. Then glaze when they are still a little warm.