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

Pumpkin Gingerbread Trifle

Fall is my most favorite season during the year and several things that I just adore about fall is celebrating Halloween and eating all the yummy Fall food!! With Halloween almost upon us, there may be a few of you that will be celebrating the holiday by attending Halloween Parties. Last night, my husband and I headed to a Neighborhood Halloween Party. Each person was asked to bring a Halloween inspired potluck dish to share. I chose to take this pumpkin gingerbread trifle because it featured two popular fall flavors- Gingerbread and Pumpkin. I thought it would be a delicious alternative to pumpkin pie... and it was! The gingerbread cake, layered with the pumpkin vanilla pudding and the rum flavored whip cream is rich and delectable. I received a lot of compliments on this dessert! Another reason I chose to make this trifle is because it will feed a large crowd of people. Even though this dessert looks pretty elaborate, it was very easy to make and assemble-so don't feel intimidated if you choose to make it! This trifle was a huge hit and I have found a favorite to take to future Fall potluck parties! I hope you all have a Happy Halloween!

Pumpkin Gingerbread Trifle

Ingredients:

1/2 c. shortening

1/3 c. sugar

1 c. molasses

1 egg

2 1/3 c. all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon salt

3/4 c. hot water

Filling and Topping:

2 c. cold milk

1 package (3.4 ounce) instant vanilla pudding mix

1 can (15 ounce) solid pack pumpkin

1/2 c. brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 c. heavy whipping cream

1/3 c. Sugar

1 teaspoon rum extract

Directions:

1- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.

2- Pour into a greased 9X13 baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Cut gingerbread into 1/2 inch to 1 inch cubes. Set aside.

3- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In  another bowl, beat the cream until it begins to thicken. Add sugar and extract; beat until stiff peaks begin to form.

4- Set aside1/4 c. gingerbread cubes. In a 4 quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over the top. Cover and refrigerate for at least 1 hour before serving so the flavors have time to blend. Enjoy!

I

Ashlee, The Culinary Queen

Ham & Cheese Crescent Roll

Life has been crazy around the Queen's Home! With school starting, baseball practices and games, homework and the responsibilities of life, blogging has truly gone on the "back burner." With all that has been going on here at the Frisbey Household, I have needed simple and I. mean. simple. recipes to cook at night. I came across this little gem of a recipe on Pinterest the other day! After making them, I think that these rolls could somewhat resemble the microwaveable "HOT POCKETS" that you find in the frozen food section. However, these little Ham and Cheese Crescent rolls TASTE SO MUCH BETTER and ARE SIMPLE AND EASY TO MAKE!

Delicious and Easy are my middle name.... 

I promise the Queen doth deliver. 

Give this recipe a try. You won't be disappointed; especially when you need something quick and easy to make for dinner. Plus, they can be versatile. Use what deli meat you have on hand and your favorite cheese. If you are looking for a more vegetarian version, add onions and basil! Delish!

 Hope you enjoy this quick and easy recipe for a light lunch or dinner!

Enjoy!

Ham and Cheese Crescent Rolls

Ingredients:

18 slices of Deli Ham

1 package of crescent rolls (6)

6 Slices of Cheddar cheese

Directions:

Remove crescent rolls from packaging and separate pieces. Using a rolling pin, roll out each triangle. Place desired toppings on crescent rolls. Roll up and place on cookie sheet. Bake according to the directions on the packaging and enjoy your simple and yummy meal!!

I

Ashlee, The Culinary Queen

Chicken Cordon Bleu Pizza

Life has been a little crazy around these parts... note the lack of blogging about food? To let you know in case you were wondering... BOTH my wee ones started school over the course of the past few weeks which would make one think that I would have more time for blogging about said Food but in all actuality has made me more busy and has resulted in my lack of blogging about said Food.  Between Baseball practices for my son, running errands, attending PTA meetings, back to school nights and running the kids to and fro, cooking has been placed on the back burner...literally. However, I recently tried a fabulous pizza recipe that is easy to make on those busy school nights. If you have read my blog before you have become familiar with the fact that we eat a lot of homemade pizza around these parts, not only is it kid friendly and adult pleasing but it can be made up in a jiffy and can be paired up with a bagged salad. PERFECTION. I L-O-V-E recipes like this!

This pizza recipe won myself Brownie points with my husband because one of his favorite dishes is Chicken Cordon Bleu; however, making the original dish takes some time and who has time these days, or at least on busy school nights? This Pizza Recipe comes as close to the real deal and makes the HUBBY HAPPY because it tastes like the real deal and makes the kids happy because they are eating pizza. If you are wanting your family to be a HAPPY Campers all around make this delicious pizza tonight. You won't be disappointed. This is one recipe that is mom tested and Hubby and Kid approved.

Chicken Cordon Bleu Pizza

Ingredients:

1 Large Chicken Breast

1 egg

Butter for Frying

1/2 c. Dried Breadcrumbs

1/2 c. Shredded Provolone Cheese

1/2 c. Mozzarella Cheese

1/2 c. Alfredo Sauce

1/2 c.  Ham Steak, Diced

1  Homemade or premade Pizza Crust

Directions:

1. Beat the egg in a small bowl. In a shallow pie dish add the breadcrumbs. Roll the chicken breast in the breadcrumbs, then dip in the egg and then roll in the breadcrumbs again. Heat a medium skillet over medium high heat and melt the butter. Add chicken breast and  fry in the butter on both sides until golden brown and fully cooked. Internal temperatures should be 165 degrees.  Remove from pan, cool and cut into strips.

2. Preheat oven to 425 degrees. Roll out pizza crust onto pizza pan and bake for 7-8 minutes and then top with toppings. If using a premade crust spread alfredo sauce over crust and top with provolone and mozzarella cheeses, chicken and ham. If using a cooked crust return to oven for an additional 10-15 minutes. If using a premade crust bake for 10-15 minutes or until heated through and cheese has melted. Enjoy!

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

Cinnamon Roll Pancakes

One of my all time things to make for my family on special holidays and weekends are pancakes. My recipe book is chock full of delicious pancake recipes. Check out these links to some of my favorite pancake recipes: Apple Wheat Pancakes with  a Buttery Cream syrup,  Gingerbread Pancakes and Apple Pecan Pancakes. These recipes are staples at my home around the holidays. I recently came across another delicious recipe online that I couldn't pass up trying- Cinnamon Roll Pancakes. Cinnamon rolls are one of my husbands favorite treats and I knew that he would be a fan of these delicious pancakes. Sure enough this recipe didn't disappoint! The Sugar Cinnamon swirled throughout these pancakes is to die for, along with the buttery cream cheese syrup drizzled over top makes for a delicious breakfast time treat! Enjoy!

Cinnamon Roll Pancakes

recipe adapted from recipegirl.com

Pancakes:

1 c. Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 c. Milk

1 T. Canola Oil

1 Large egg, beaten

Cinnamon Filling:

1/2 c. butter, melted

3/4 c. brown sugar, packed

1 T. Ground Cinnamon

Cream Cheese Glaze:

4 T. Butter

2 ounces Cream Cheese

3/4 c. powdered sugar

1/2 t. vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine.)

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat a Large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 c. batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon/drizzle warmed glaze onto the top of each pancake.

I

Ashlee, The Culinary Queen

Taco Pizza

Pizza is a staple here at my home and I make it often because I know my picky eaters won't turn their noses up at it and because it doesn't require me too spend much time in the kitchen. It is the perfect entree to serve on a busy weeknight! However, making the same kind of pizza can get old and boring so I enjoy looking for different pizza recipes to use in my dinner rotation. I recently came across this recipe online and I had to give it a try. It is very easy to make and can be assembled with several staples in your pantry/freezer like tomato paste, taco seasoning mix, ground beef and re fried beans. You can also make your own pizza crust if you desire but I used a store bought D'igorno Crust to cut down on time. This pizza recipe took me literally 30 minutes to make and place on the table. With school starting next week for my little boy, this is the perfect pizza to make on a busy school night. My kids, husband and I love Tex-Mex inspired dishes so this was a huge hit at our home. I hope you enjoy this delicious Mexican Inspired Taco Pizza. 

Taco Pizza

Ingredients:

1 (6 ounce) can tomato paste

3/4 c. water

1 (1.25 ounce) package taco seasoning mix, divided

1 t. chili powder, or to taste

1/2 t. cayenne pepper, optional

1 (16 ounce) can fate free refried beans

1/3 c. Salsa

1/4 c. chopped onion

1/2 lb. ground beef

4 c. Cheddar or Mexican Blend Cheese, shredded

2 Premade Pizza Crusts, I used DiGorno Brand

Directions:

1. In a small bowl, combine tomato paste, water and 3/4 of the package of taco seasoning mix. Stir in chili powder and Cayenne pepper; set aside. In another bowl, mix re fried beans, salsa and onion; set aside. In a  large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.

2. Preheat oven to 400 degrees. Using two baking pans, place both of your pizza crusts on pan and spread an equal amount of bean mixture on each crust, followed by a layer of tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.

3. Bake in a preheated oven for 10-15 minutes or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking. After pizza has cooled slightly garnish with shredded lettuce, chopped tomatoes, olives, and sour cream.

Makes 2 pizzas.

I

Ashlee, The Culinary Queen