Baked Pumpkin Donuts

I am a girl that loves pumpkin! I used to belong to the pumpkin hatin' club, but that has long changed! I attribute my pumpkin dislikes to the picky-ness of my youth! So sad that I was missing out all those years on getting my pumpkin fix. Lesson learned! With Halloween behind us, I get a little sad to think I won't see pumpkins adorning the steps on porches- it gets too cold here in Northern Utah to keep the Jack O' Lanterns out for too long!  However, I am so glad that we still get another month to enjoy the pumpkin flavors on our palates instead of our porches! I love me some pumpkin bread, pumpkin pie, pumpkin fudge, pumpkin chocolate chip cookies, pumpkin pancakes... the list could go on! Pumpkin to me is truly the flavor of Fall and when I came across this recipe on Pinterest the other day, I filed it under my "Fall Favorites." I couldn't wait to make a batch of these up, so I whipped some up the night before Halloween for my family to eat while we carved our Jacks. 

This Baked Pumpkin Donut Recipe is a keeper. The donuts turned out so fluffy and light and you wouldn't even know that they were Baked and not fried!! My kids, husband, and brother and sister law devoured them! I think that we may have to incorporate making pumpkin donuts every year when we carve our pumpkins! Give these a try... all you Pumpkin Lovers out there won't be disappointed! And for those that Hate Pumpkin, I will return again with out a recipe dedicated to My Pumpkin Loving Side.

Happy Fall!

Baked Pumpkin Donuts

Ingredients:

For the Donuts:

3 1/2 cups all purpose flour

3 teaspoons baking powder

1 teaspoon Salt

2 teaspoons Pumpkin Pie Spice

1 cup Sugar

6 T. Butter

2 eggs

2 teaspoons vanilla

1/2 c. buttermilk

1 cup Pumpkin Puree

For the Buttermilk Glaze:

3 c. Powdered Sugar

1/2 c. Buttermilk

1/2 teaspoon vanilla

Directions:

For the Donuts:

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cute with donut cutter. Transfer to a lightly greased cookie sheet. Bake in a 400 degree oven for 12-15 minutes, or until the donuts are cooked through. Dip immediately into buttermilk glaze. Eat warm & enjoy!

For the Buttermilk Glaze:

Whisk together in a Small Bowl until smooth. Dip hot donuts in the glaze, then allow to air dry on a cooling rack.

I

Ashlee, The Culinary Queen

7-up Biscuits

One form of cooking that I quite haven't been able to master around here is making fresh baked bread. My several attempts have been huge FAILS. My bread either turns out hard or doesn't raise. I am wondering if it is a result of getting the yeast to hot or not letting things raise enough. Naturally, I have been trying to find some form of bread recipe that I can make and not feel so bad about my failed baking bread attempts. I get so frustrated because I am a perfectionist and haven't been able to perfect baking bread... unless it is Rhodes Rolls! 

Wink.

I recently came across a delicious recipe for 7 up biscuits. I was intrigued with the 7 up being an ingredient in the rolls. After reading over the ingredients, I knew that I couldn't screw making these biscuits up. I am so excited now, because I have found my go to recipe when I need to make something to go along with Sunday Dinners, or even to pair up with a yummy hearty soup for winter time. I compare this recipe to tasting a lot like the biscuits  that you would order at KFC. My family loves KFC biscuits and so these were a huge hit. when I made them for the Hubs and the kidelts. So, If you have a hard time making bread like me, then this is sure to become BEST BISCUIT RECIPE EVER at your home!!

7-up Biscuits

Ingredients:

2 c. Bisquick Mix

1/2 c. Sour Cream

1/2 c. 7-up

1/4 c. butter

Directions:

Cut Sour Cream into Biscuit Mix, add 7 up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Using a biscuit cutter or the top part of a mason jar to cut out biscuits. Melt 1/4 c. butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.  Cooking times vary according to stoves so Keep an eye on the biscuits so they don't burn.

I

Ashlee, The Culinary Queen

Cheddar Bay Biscuits

This past weekend, my hubby and I ordered in from one of my favorite Restaurants- Red Lobster. I have a few favorite dishes on their menu, in which I dream about from time to time. (I know, is it silly to dream about food? NEVER!! *WINK*). A few of my favorite dishes at Red Lobster is their Crab Linguine and their Coconut Shrimp with Coconut Dipping Sauce. Each of these entrees rank really high on my food list of Favorites. I also have another favorite which is not an entree-their Cheddar Bay Biscuits. These biscuits are truly out of this world! I swear we have our waiter or waitress bring us 3 platefuls when we eat there! Wow! What little piggies we are! I know we have NO SHAME when it comes to food! Good thing I try and work out everyday! :)

However, For those times that we can't make it to Red Lobster, I like to whip up a batch of Cheddar Bay Biscuits at home. This recipe came into my possession back in College when I was taking a Cooking class and has stayed in my cook book since. These biscuits are perfect to serve along side a soup or seafood dish. I like to serve mine when I make my super Yummy Sausage and Shrimp Gumbo or even a long side my Grilled Chicken Pasta with Creamy Tomato Sauce.

Try making some of these light and fluffy biscuits the next time you have a soup or pasta dish for dinner!

Cheddar Bay Biscuits

Ingredients:

1 c. bisquick mix

1/4 c. cheddar cheese, shredded (sometimes I use a little more cheese)

1/3 c. milk

1 Tbsp. Italian Salad Dressing

1/8 tsp. garlic powder

1/8 tsp. dried parsley

2 Tbsp. Butter

Directions:

Preheat oven to 450 degrees F. Line a baking sheet with Parchment paper. In a mixing bowl, combine baking mix, cheese, salad dressing and milk. Mix until dough is firm. Place dough on prepared pan using a small spoon or scoop.

Bake for 10-12 minutes or until Golden Brown. 

Combine melted butter, garlic powder and parsley in a small bowl. Brush over baked biscuits immediately after removing them from the oven. Serve Warm and Enjoy!

I

Ashlee, The Culinary Queen

Best Ever Banana Nut Mini-Muffins

The name says it all! These truly are the Best Ever Banana Nut Muffins you will ever taste. These delightful little morsels are sure to become a favorite in your home. I took this recipe and tailored it to my little family. Everything is cuter and seems to taste a little better when it is "mini." These bite-sized muffins are perfect for little ones because they can be held in just the palm of your hand- perfect for little hands. Instead of large chocolate chips, I used "mini" for just a bit of sweetness and chopped pecans for a little bit of crunch. If you have nut allergies in your home, these can easily be left out. These muffins are perfect for a special weekend breakfast or even for an after school snack!

Best Ever Banana Nut Mini Muffins

recipe adapted from howdoesshe.com

Ingredients:

4 medium mashed bananas

3 T. oil

1 Large Egg

1/3 c. sugar

2 c. Bisquick baking mix

1/4 c. chopped nuts, optional

1/4 c. mini chocolate chips

Directions:

1. Heat oven to 400 degrees and Grease 24 mini muffin pan with cooking spray.

2. Beat bananas, oil, large egg, and sugar in a large bowl until well blended. Stir in baking mix, nuts and mini chocolate chips just until baking mix is moistened (batter will be lumpy). Divide batter into mini muffin tin.

3. Bake for 10-15 minutes or until or until golden brown. Cool muffins in pan for 5 minutes. Remove from pan onto a wire rack. Serve warm.

I

Ashlee, The Culinary Queen

Pumpkin Banana Bread

Homemade Banana bread is my favorite quick bread to make. It makes for a great afternoon snack or for breakfast. I love my bread slathered in butter and served with a tall glass of ice cold milk. *awww.... heaven* This past week, I have been thinking of ways that I could utilize some ripe bananas and left over pumpkin puree. This recipe was the ticket to using both! I love Pumpkin bread and Banana Bread but never thought to combine them. This recipe is also a healthier option than the traditional pumpkin or banana bread with ingredients like whole wheat flour and brown sugar. It also has the feeling of fall with its seasonal spices like cloves, cinnamon and nutmeg! This recipe is sure to become a favorite at your home.

Pumpkin Banana Bread

Ingredients:

Pam Baking Spray

3/4 c. unbleached all purpose flour

1/2 c. white whole wheat flour

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves*

1/2 tsp. nutmeg*

3 very ripe bananas, mashed

1/2 c. pumpkin puree

2 Tbsp. butter, softened

1/2 c. Light brown sugar, unpacked

1 Large egg

1 Large egg white

1 tsp Vanilla extract

1/4 c. pecans, chopped

* If you do not have cloves or nutmeg on hand you can use 1 tsp. Pumpkin Pie Spice in place of the cloves and nutmeg

Directions:

Preheat oven to 325 degrees. Grease a 9X5 pan with baking spray.

In a Medium bowl combine flour, baking soda, spices and salt with a wire whisk and set aside.

In a Large bowl, cream butter and sugar together with an electric mixer. Add egg white, egg, bananas, pumpkin and vanilla, and beat on medium speed until thick. Scrape down sides of the bowl. Add Flour mixture and nuts and blend on low speed until well combined. Don't over mix!

Pour batter into pan and bake on the center rack for 60 minutes, or until when toothpick inserted comes out clean.

Let Pan cool for 20 minutes, bread should be at room temperature before slicing.

I

Ashlee, The Culinary Queen

Pumpkin Doughnut Muffins

I have another Holiday recipe for you today! This recipe would be a wonderful one to serve on Thanksgiving morning to your holiday guests. These muffins have the texture of cake doughnuts and have a cinnamon/sugar coating on the outside. These muffins are flavored with pumpkin puree, nutmeg and allspice which definitely takes on the flavor of fall time. I made thse muffins on Saturday day morning for a treat for my little brood and they "gobbled" them up! I love that these muffins can be made and frozen ahead of time which would be another bonus for reducing the amount of stress with all the baking that takes place days before and on Turkey Day! To prepare frozen muffins, all you would have to do is thaw and heat through in a warm oven and then brush with butter and toss to coat in the cinnamon sugar mixture. These muffins are also light enough that you could serve these with a fruit platter which definitely tide over hungry guests until the big feast! I hope you all enjoy this recipe! Happy Thanksgiving to all!

Pumpkin Doughnut Muffins

recipe adapted from Martha Stewart.com

For the Batter:

1 1/4 sticks of butter

3 c. All-purpose flour

2 1/2 t. Baking Powder

1/4 t. Baking Soda

1 t. Salt

1/2 t. nutmeg

1/4 t. all-spice

1/3 c. buttermilk

1 1/4 c. Pumpkin puree

3/4 c. Brown Sugar

2 eggs

For the Sugar Coating:

3/4 c. granulated sugar

2 1/2 t. Cinnamon

Directions:

Preheat oven to 350 degrees. Butter and Flour 12 standard muffin cups. Make batter: In a medium bowl, combine flour, baking powder, soda, salt, nutmeg, and allspice. In a small bowl, whisk buttermilk and pumpkin puree. In a Large bowl combine, brown sugar and butter and with an electric mixer beat until light and fluffy. Beat in eggs one at a time, scra

ping down sides of the bowl as needed. With mixer on low , alternate adding the flour and pumpkin mixture until well combined.

Spoon 1/3 c. batter into each muffin and bake for 30 minutes until a tooth pick comes out clean. Meanwhile in a bowl, combine the granulated sugar and cinnamon. When muffins are done, remove from oven and let cool on wire rack for about 10 minutes. Working with each muffin one at a time, remove from pan and brush all over with butter and then toss to coat in sugar

mixture. Let muffins cool completely and store in an airtight container up to one day.

Note: If freezing... let muffins cool completely and then freeze in air tight container. When ready to serve, unthaw and then reheat in a 350 degree oven and then brush on butter and coat with sugar mixture.

HAPPY THANKSGIVING TO ALL MY CULINARY QUEEN BEE FOLLOWERS!

I

Ashlee, The Culinary Queen

Banana Bread

There is nothing that smells better to me than banana bread baking in the oven! I found this recipe in a cookbook that I received when my husband and I got married. I have been making it over the past 7 years and my husband always raves whenever he comes home from work and finds the smell of banana bread wafting out the door and a big loaf of bread waiting for him by the stove. Not only does my husband like this recipe but my two kidlets enjoy a slice slathered in butter.... I guarantee that this bread won't last long at your home. Next time you have ripe bananas on hand give this easy quick bread a try, it is sure to please the whole entire family!

Banana Bread
adapted from the better homes and gardens cookbook "the new cookbook"

1 1/2 c. flour
2/3 c. sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1 c. mashed ripe bananas (2-3 medium bananas)
1/3 c. shortening, margarine, or butter
2 T. milk
2 eggs
1/4 c. chopped nuts

Directions:

In a large bowl combine the 1 c. of flour, the sugar, baking powder, soda, and salt. Add mashed bananas; shortening margarine or butter and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in Nuts.

Pour batter into a greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 55- 60 minutes or till tooth pick is inserted and comes out clean. Cool for 10 minutes on a wire rack. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes one loaf or sixteen servings.

I

Ashlee, The Culinary Queen

A wee bit Irish!

I have been searching through cook books and cooking websites to find something yummy to make for our St. Patrick's day celebration this coming Wednesday. It is so much fun for me to watch my kids get excited when the holidays roll around. Along with fun activities, I have decided that good food is also what makes a holiday special and memorable! I found several recipes that I am going to incorporate into our little celebration this year. I am planning on making the traditional Corned beef with Cabbage and Carrots. I found a crock pot recipe that looks and sounds delicious-this will be the main course. I found an Irish Soda bread recipe on the Betty Crocker website- this will be one of the sides along with a rich Grasshopper cake for dessert! For the beverage I am going to mix Sprite with Lime Sherbet and make a punch! I am looking forward to our Irish celebration! May you have a Have a Happy St. Patty's!!

Corned Beef and Cabbage with Carrots

1 head of Cabbage cut into 6 wedges
1 bag(4 ounces) baby carrots
1 corned beef (3 lbs.) with Seasoning Packet**
1 quart of water
1/3 c. prepared mustard
1/3 c. honey
** If seasoning packet is not perforated then poke several holes with the tip of paring knife.

1. Place cabbage in Crock pot slow cooker, top with carrots. Place seasoning packet on top of veggies. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover and cook on Low for 10 hours.
2. Combine mustard and honey in small bowl.
3. Discard seasoning packet. Slice beef and serve with veggies and mustard sauce.
Makes 6 servings

Irish Soda Bread

Photo courtesy of Betty Crocker website

3 T. Margarine or Butter
2 1/2 c. Flour
2 T. Sugar
1 teas. baking soda
1 teas. baking powder
1/2 teas. Salt
1/3 c. raisins
3/4 c. Buttermilk

Heat oven to 375 degrees. Grease cooking sheet. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Did you Know?....Why the "X" is on top of Irish soda bread? Legend tells us that this cross is meant to scare away evil spirits. Spooky!

Grasshopper Fudge Cake

Photo courtesy of Betty Crocker Website

1 box Betty Crocker Super Moist White Cake mix
1 1/4 c. water
1/3 c. vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 oz.) hot fudge topping
1 (8 oz.) container frozen whipped topping
5 drops yellow food coloring
Andes Mints

1.	Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2.	Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3.	Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
4.	Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
5.	Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

I

Ashlee, The Culinary Queen