Sunday, October 28, 2012

Baked Pumpkin Donuts

I made these on Saturday morning for a fun breakfast and they turned out great! I love my donut pan but you could definitely use a mini muffin tin to make little pumpkin poppers! I glazed them with a cinnamon glaze and then we dunked them in hot cocoa.... perfect for a cold fall morning! Enjoy!


1 1/2 cups canned pumpkin
1/2 cup vegetable oil ( I was OUT of applesauce so I did use oil, but normally I would do 1/4 cup oil and 1/4 cup applesauce)
3/4 cup egg beaters
1 1/2 sugar
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 3/4  cup + 2 tablespoons flour

powered sugar
1/4 teaspoon vanilla
dash of cinnamon

1. Mix everything BUT the flour together until all combined. Next add in the flour and mix until smooth. Lightly grease your donut pan or mini muffin tin.
2. Fill about 3/4 full and bake the donuts for 15-18 minutes. Mini muffins will be done a bit sooner so check them at about 8 minutes. You will know they are done when a tooth pick comes out clean and they spring back when pressed.
3. Pop them out after about 5 minutes and let them cool on a cooling rack. While they are cooling you can make the glaze.
4. I don't have a perfectly measures glaze recipe. I always start with a 1/2 cup powdered sugar and add in the vanilla and cinnamon. Next I start with about 2 teaspoons of milk and give it a stir. Then I just add more milk of sugar depending on how thick I want the glaze. Easy peasy.
5. After they have cooled for a couple minutes just pick them up and dip them in to coat the top of the donuts. Just put them back on the cooking rack to let the extra glaze drip off. (I put a piece of wax paper under my cooling rack for easy clean up)
6. Next, you must make hot chocolate and dip these yummy donuts in and enjoy!

*found this yummy recipe on pinterest from King Arthur Flour

Wednesday, October 10, 2012

Creamy Chicken and Veggies

This was a great meal to have at the beginning of fall. It was warm and comforting. It is a crockpot meal, which I love. I love when dinner is ready whenever you want to sit down and eat!


4 chicken breast, thawed and halved
3 cups cubed potatoes
3 cups baby carrots
1 medium onion, chopped
2 packages McCormick Chicken Gravy Mix
1 cup water
1 teaspoon season salt
1 teaspoon thyme
1/4 teaspoon poultry seasoning
1/2 cup light or fat free sour cream

1. Place your potatoes, carrots and onions in a slow cooker. Top with your chicken, overlapping slightly if needed.
2. Mix your gravey mixes, water season salt, thyme and poultry seasoning in a bowl.
3. Cook for 8 hours on low or 4 hours on high or until the chicken is cooked through and veggies are soft and tender. I cooked mine on high and it was done in 4 hours.
4. Take your chicken and veggies and place them on a serving dish. Stir the sour cream into the drippings in your slow cooker with a whisk. Creamy gravey! Put your gravey into a dish and put on the table to pour over your chicken and veggies.
5. Serve with rolls or muffins and enjoy!