March 31, 2010

Its a brunch thing

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Last weekend we had company.  Our friends Randy and Amanda usually will come visit us on Friday or Saturday night, spend the evening with us and the next morning I get to play hostess and feed them breakfast!  This time I decided I wanted to try something different since Randy and Amanda are normally pretty easy to feed whereas Grumpy, well you know.  While our friends enjoyed these crepes, Grumpy, the stinker, wouldn't even try one.  What's up with that I say?!  Well, more for us I guess!  Yes, I did what most won't do for those who won't eat what your fixing.  I made him pancakes.  However, he got pancakes made with Bisquick.  ;-)  he he.

My blogging friend Fallon is also posting a breakfast/brunch recipe tomorrow - French Toast with a Twist.  I love how healthy Fallon eats and how conscious she is of what food she puts into her tummy!  I wish I had been that health conscious when I was her age!  Fallon is also co-hosting the ongoing brunch contest that is exclusive to my newsletter subscribers.  The breakfast/brunch contest was her idea and I love her enthusiasm for encouraging others to be healthy!

 These crepes are a delicious substitute for pancakes IMHO!  The fresh fruit is the perfect spring like topping!  Today the recipe is in my Wednesday Bonus recipe newsletter.  I hope you will join us in the recipe exchange fun and the ongoing giveaway by subscribing to my newsletter. :)  I promise I don't pester you on a daily basis.  As a matter of fact on Sunday my main newsletter is sent and on Wednesday you get a bonus recipe.  That is all you ever hear from me in your inbox.  :)  The giveaway post is listed HERE.  I hope to see you join and good luck to all those who have signed up this week!

March 30, 2010

Jaden's Noodle Crack

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Yes.  Jaden calls this noodle crack....and I totally understand why!!!  Another quick, easy, delicious meal from Steamy Kitchen.  I've become somewhat of a noodle head lately and really, its all Jaden's fault!  All I can think about is what noodle dish of hers I am going to make next.


 I will admit, the Beijing Beef is probably the favorite of these two....but this one could easily become my equal favorite with a little heat added or maybe I could make the Beijing Beef and just use shrimp?  I love some kick in my sugar.  ;)

If you want to try Jaden's noodle recipe make sure to click HERE.  I made my shrimp the way Jaden suggests at the end of her post - and it was absolutely perfect!  Thank you Jaden for making me a happy noodle head.  As a matter of fact, Grumpy is one now too.  He even went back out to the kitchen looking for more and there was none....so he came back into the living room and said to me "you don't usually take that many noodles".  Hmmm, well if that wasn't a hint, I don't know what was.  So yeah, I shared my crack with him....but the next time he might not be so lucky!  ;)

March 29, 2010

Bacon Maple Breakfast Rolls

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I receive the Pillsbury email on a regular basis.  Friday when I received the email and opened it up I was faced with these rolls.  This was one of those times when I knew I would be making the treat ASAP!


The only thing I was missing was the pure maple syrup.  While our syrup is ready for pick up, we haven't gotten it yet.  So, in an attempt to use up the Aunt Jemima I bought to tide us over I made the recipe with it.  Cooking with it wasn't too bad, but using it in the frosting was rough.  Made for very stringy frosting and I ended up needing to add some fat free half & half to loosen it up some. 


  


Bacon Maple Breakfast Rolls

10 slices precooked bacon
1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
3 tablespoons butter, softened
5 tablespoons maple syrup
1/3 cup powdered sugar
Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
Generously spray large cookie sheet with cooking spray or line with cooking parchment paper. Unroll dough sheet on work surface and press into 12x8-inch rectangle.
In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough. Chop bacon and sprinkle over butter/syrup mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap and refrigerate 5 minutes to chill so dough will be easier to cut.

Unwrap roll; place seam side down on cutting board. With a serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.

Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. 

March 28, 2010

The power of suggestion!

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We were going to go visit Grumpy's mom this weekend so I racked my brains trying to think of what I could take to her.  Whenever he talks to her on the phone she makes sure to let him know that she is "ready for a refill"!  Normally I take her something chocolate but this time I decided to take her some peanut butter cookies.  Mostly because my cousin Nichole mentioned she made them for her family this last week....and because she made me want to have one!

This is a recipe found in the old "Feeder's Digest" that was printed way back in the 70's.....and was a local fund raising cookbook that my mother and my grandmother had.  This book is one of my very favorite books to have because it gives me favorite recipes from people local to my area.


I did blog this recipe before.  A very long time ago.  When I blogged this, I was fairly new to blogging and when I gave the directions to the recipe, I gave them to you as I had them.  Today I will give you the recipe again but will give you a bit more instruction on how to mix it together!
This recipe is very easily  halved and you will get about 2 dozen cookies.  I halved the recipe since I didn't want too many around for my temptation and gave the majority of them to Grumpy's mom!

Peanut Butter Cookies

1 c. granulated sugar
1 c. brown sugar
1 c. Crisco (yes, I do use this!)
1 c. peanut butter
2 eggs
1 tsp. salt
1 tsp. soda
1/2 tsp. vanilla
2-1/2 c. flour

Preheat oven to 375.

In a small bowl mix flour, soda and salt.  Set aside.

Using hand mixer, mix Crisco, Peanut butter, granulated sugar and brown sugar until creamy.  Mix in eggs and vanilla.

With a mixing spoon (I use a wooden spoon) stir in flour mixture.

Set in refrigerator to cool approximately 1 hour.  (You don't have to do this but I did).  Using small cookie scoop roll cookies into balls, roll in granulated sugar and place on cookie sheet about 1" apart.  Press with tines of a fork to make crisscross design.  Decorate with mini Reese's Pieces.

Bake 8-10 minutes (mine baked for 10).  Remove from oven and cool a few minutes before moving to cooling rack.

March 26, 2010

If you didn't answer my phone call this time....

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I was going to assume that you were abducted in the parking lot.  LOL.  Gotta love that Grumpy.  Last evening Grumpy picked me up at the office and we went Lowes to try to find our bathroom vanity set etc. and then to Mama Lucias for dinner.  Mama Lucias was an awesome meal.  Two people were fed for a total of $38 plus tip!  We walked out of that place two very happy but stuffed people!  Grumpy drove me back to the campus parking lot, let me out, and left.  I had driven about two miles when I felt my cell phone (which was in my jacket pocket) vibrate.  I answered to Grumpy saying "If you didn't answer I was going to go back and make sure you weren't abducted in the parking lot!"  ha ha.  Apparently he tried two times prior to my answering and I never felt the phone vibrate.  He even left a message telling me that he was going to call me again and if I didn't answer that time he was going to assume I was abducted and go back to the parking lot.  LMBO.

Must be he was afraid he would miss out on these muffins if I didn't make it home.....


 I had some Post Great Grain's cereal in our cupboards and I wanted muffins this morning for breakfast.  While I am a total muffin girl my very favorite muffin is a bran type muffin with dried fruit in it....like Nanny's Raisin Bran Muffins.  I didn't have raisin bran but I had some Post Great Grains Pecan, Date & Raisin cereal that I needed to use up so I started mixing and 30 minutes later I had some moist, warm, yummy muffins for breakfast!



I left a couple for Grumpy next to the coffee maker and packed the rest up to bring to the office.  Every time I do this I think of Mags and how much I wish I could be one of her hubby's co-irkers.  I also wish I had come up with that term! 

Pecan, Date, Raisin and Bran Muffins

1-1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups great grains cereal (I do not crush)
1-1/2 cup Almond flavored Silk
1 teaspoon vanilla
1 egg
1/4 cup vegetable oil

Preheat oven to 400 degrees.  Mix together flour, sugar, baking powder and salt.  Set aside.

Put cereal in large bowl and pour almond milk over cereal.  Let sit about 5 minutes.  Mix in egg, vanilla, oil.  Make a well in dry ingredients and pour wet ingredients into center of well.  Gently fold mixture until it is "just wet" and spoon into 12 muffin cups (either line with paper or spray pan with cooking spray).  Bake for 15-20 minutes (mine took just 15). 


March 25, 2010

It doesn't have to be pretty to taste yummy!

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I don't know how pretty this dish is. I mean, when I compare it to the photo on the Food Network site, I feel very inadequate. The clams I bought had dark shells (I honestly know nothing about clams) and the reason I bought these specific clams was because the only other clams in the store were these humongous ones!

All in all, this was a pretty darn tasty dish. While I myself do not care if I ever eat clams again, Grumpy was very happy. I much prefer the shrimp (however I believe I over cooked it). The recipe is very easy to put together. It was stated on the site (or on Giada's show, not sure where now) that this didn't have a lot of sauce to it, but let me tell you, I certainly had enough and I'm a saucy kind of girl! I didn't have arugula and couldn't find any so I went with spinach, and that was good enough for me. The flavor was awesome and I would definitely make this dish again (but I will let Grumpy have all the clams). It also stated it served 4 people, but I think that was an understatement! I believe this could easily serve 6! I definitely say this is a dish to try and if you don't like clams, just add more shrimp! :) (which is what I might do next time!)
Spaghetti with Pinot Grigio and Seafood
1 pound spaghetti
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.


March 24, 2010

Asiago, Potato & Bacon Gratin

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Wow, another post, I'm on a roll.....that could not last!  lol.  I just happen to be doing some meal planning lately so I have a clue as to what we are eating for dinner the last few weeks (Thanks Susie!  You get all the credit for being my inspiration!).
 Since I love Cooking Light recipes I had decided that this week was going to be a Cooking Light week :)  Tonight's side dish took a little bit of time to put together, but it was so worth it.  The asiago, bacon and chives just made this dish super flavorful.

Grumpy actually is the one who cooked our meat for this meal :o)  Whenever we have venison steaks I most always try to get him to cook it otherwise he is over my shoulder telling me what I'm doing wrong.  (rolling my eyes here).  Actually, he is always over my shoulder at dinner time sticking his nose into what I'm making, asking all kinds of questions....poking me in the side, aggravating me.  He tells me I wouldn't know what to do if he didn't aggravate me when I'm cooking ;o)


In any case, this was the perfect side for Grumpy's Venison with Mushrooms & Onions.  If you want to try this side dish you can find the recipe by clicking HERE.

March 23, 2010

Blue Cheese-Stuffed Chicken with Buffalo Sauce ala Cooking Light!

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Ok, this is just a generic version of the updated blog.  Last evening when I was playing around with it I changed it by accident!  So, you are seeing a somewhat updated new look - however this is not the final look.  

I am short on time this morning but I really wanted to share this Cooking Light meal we had last evening with you!  Blue Cheese-Stuffed Chicken with Buffalo Sauce from the March 2010 issue!  Oh my, this was yummy!  I will definitely be making it again!  I followed the recipe until it came to the sauce....and all I did there was add more Franks Red Hot as all it called for was 1 teaspoon....and Grumpy and I both need more heat than that with our Buffalo Chicken :)



If you want to try this check the recipe out by clicking HERE.  You won't regret it!

March 21, 2010

Power packing breakfast

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Let me start by saying....Cristine & Fallon are my kinda girls.  :)  They are both breakfast girls and both oatmeal girls!  Whenever I want to know what to make for breakfast I can always go to their sites and find something yummy.  While I am not a BIG breakfast person (I really, really am not big on eggs and prefer tofu!), I am big on cooked cereal and muffins, scones, rolls.... :)  

In one of the Jan/Feb issue of Cooking Light magazine I came across this recipe for Banana, Wheat Germ, and Oats recipe.  I am always thinking of ways to get the most nutrition in our food and lately Grumpy has been doing the same :)  I love that there is wheat germ in the recipe - packing this full of Vitamin E. While I offered to make Grumpy cereal this morning, he opted out, so I had to adjust the recipe for one.  

 
I know it looks like a lot of sugar but its just the one tablespoon!  
The heat from the oatmeal melted the sugar and made it look like a lot more than it was!


Oatmeal for One (Power packed)
Recipe from Cooking Light adapted for 1 person
1 cup water
1/2 cup whole oats
1/4 cup toasted wheat germ
dash salt
1/2 banana
1 teaspoon unsalted butter
1 tablespoon brown sugar

Cook the 1st four ingredients until thickened.  Pour into bowl.  Top first with butter, second with sugar and last with bananas.  Enjoy!

For some more oatmeal recipes click the link to Cristine and Fallon's site!

March 20, 2010

Muffin experimentation

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Cardamon became one of my favorite spices a couple of years ago when I first tried it in the danish pastry the Daring Baker's made.  Since I love muffins for breakfast I decided I wanted to make some with cardamon in them.  This recipe is one I'm still playing with...but I have made it low fat, put some flax seed meal in it to boost the health benefits of the muffin and this time I put a little bit of white chocolate and cranberries in the muffin.  I will be playing with this recipe some more to perfect it - and I believe it is going to be very versatile - meaning I will be able to use different fruits etc to shake it up and make it different.  I'm thinking raspberries and bananas will work well with this muffin too.  Looks like my co-workers and students at work will be plentiful with muffins while I play and experiment!

In the meantime, if your looking for a muffins recipe, you can always click this link to see all the many muffins I have posted about on my blog.  You might find one there that you want to make this weekend!

March 15, 2010

Food, Friends, Contests and Clubs!

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One of the things I have enjoyed about blogging the most are the people I have met.  I also love taking the photos and sharing them along with the recipe or where the recipe came from.  I find many things that I bookmark on Delicious for myself to go back and browse when trying to meal plan.  

After becoming active on Facebook more than a year ago now (you are welcome to become a fan!), I came in contact with some friends from HS - Mike & Roberta.  Mike has been instrumental in helping me make decisions about my blog (style, the cartoons - which is still forth coming) and is the one who helped me with my 7 Holiday Favorite E-book and helped me get started with my E-Recipe Club newsletter.  Since meeting back up with them Roberta has began her own website called Veggi-licious! You should stop by and check them out.  She has great recipes of her own and some shared from friends.
 

A newer friend I have made through blogging is Fallon.  Fallon writes the blog Fallon's Cucina. She is a young girl with a desire for a healthy lifestyle of eating and exercising and I thoroughly enjoy reading her blog.  Fallon is a member of my E-recipe club.  Members of my E-recipe club are eligible to enter in contests and giveaways and since my last contest ended a few weeks ago I have had a block on what I should do next.  I asked for suggestions and Fallon came through for me.  So, Fallon will be joining me in hosting our new contest that will have two winners with a great giveaway basket each.  Of course, since Fallon has been so excited and helpful (not to mention fun to talk to!) she will be receiving a special prize from me herself for helping me out!  All the details of the newest contest will be in the March 21st newsletter so make sure to join up by then to receive the details and enter the contests!

In order to join in on the fun all you will need to do is sign up for my E-Recipe club (form to the right hand side).  This is only one good reason to join the club!  I also share exclusive recipes (which I do allow people to blog about as long as I am asked about it first), Ask Grumpy section, contests and giveaways.  So, please, do come join us! For a sample of a recent newsletter, you can click HERE.  There is also a sign up form in the newsletter itself, so if you decide after you read the newsletter that you would like to join, you can fill out the form there also!



Now, the browines you see pictured!  When emailing back and forth with Fallon I mentioned having some dark chocolate and mint chips left over from Christmas that I hadn't used and wasn't sure how to use them.  Next thing I know I have another email from Fallon with a link to a recipe for these brownies.  Perfect!  I made half a batch (since we are trying to limit our sweet eating!).  These were yummy, chocolatey and minty.  Fudgy in the middle, crunchy around the edges (don't we all love that....hence the brownie pan?) and oh so rich.  Rich enough that you weren't tempted to eat one after another, but not so rich that you didn't want it!  If you would like to try these brownies yourself make sure to click for the recipe HERE.  

March 13, 2010

Oh what a joy!

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Almond Joy Cupcakes - what candy would you like to turn into a cupcake?

Kristina's birthday wasn't too long ago.  I believe we all know by now that Kristina loves coconut as does Justin and myself! Even Grumpy & Chris love it!

I can't take the credit at all for this cupcake idea.  I found it in the Food Network Magazine.  I knew the moment I saw the cupcake concept that I was going to do it for Kristina's birthday.  We share a love for Hershey's Coconut Cream Kisses and I was really wishing to find a coconut cream topping that reminded me of them....but this topping is close and good enough for now.  The cupcake recipe I used is the Cooking Light recipe for Coconut Cupcakes with Lime Buttercream Frosting (an amazing recipe!).  I made the toppings as follows:


Coconut topping:

7 oz coconut
1/2 cup coconut milk
1/2 cup water
2 tablespoons water

Mix all of the above and cook over medium heat until liquid is absorbed and coconut mixture thickens.  Set aside to cool.



Chocolate topping:

6 oz semi sweet chocolate chips
1-1/2 tablespoons corn syrup
1 tablespoon unsalted butter

Place all of the above in a microwavable measuring cup and microwave 30 seconds at a time until melted and smooth (don't microwave too long or it will seize!). 

Top cupcake with a spoonful of coconut then with a dollop of chocolate mixture.  Place 1-2 almonds (roasted and salted) :) Enjoy!

March 12, 2010

Peanut Butter Banana Chocolate Chip Muffins!

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It had been a little while since I had made muffins for breakfast so yesterday morning when I got up I set out to make this recipe I found on The Noble Pig which she adapted from Cooking Light.  I had 2 bananas that I needed to use and was wanting something a bit different.  Something I hadn't tried before....but yet I was also wanting something with a bit of chocolate in it.  Yeah, you know, there are times when a girl just has to have her chocolate!

March 10, 2010

Grumpy's Boredom

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What does your husband do when he gets bored?  Let me tell you what Grumpy does .... or did, on Sunday.

 What do you think of that photo above?  (other than the glare from the light! lol) Well, I sure wish I had a before photo.  

Sunday after I made our donuts for breakfast, Grumpy came out in the kitchen and started to pester me.  I was still in my pj's, had finished frosting the donuts and was getting ready to wash up some dishes.  Well, he was bored and when Grumpy gets bored.....I get attention.  ha ha.  I guess I shouldn't complain about that because any other time I'm wanting his attention and he's glued to the Outdoor channel.  So, Grumpy comes out and pokes me in the side, leans over me, wants to know what I'm doing, what I'm making, and just plain pestering me when I'm trying to get things put together so I can take photos of my donuts.  Then he starts suggesting how we can reorganize our cupboards and make more room, get rid of some things we never use.  He had suggestions about how to rearrange some of our pots and pans to make more room.  (we have this house with really low ceilings and therefore, our cupboard space and under counter space is limited to what we can put in and on them).  So, we start moving around pots and pans and taking things I never use, cleaning them up and putting them in a box for Chris (if he wants them).  What started out as arranging my pots and pans, turned into a four hour chore that ended up with cupboards like you see above.  BTW, Grumpy is the one who put those cans in place.  The only thing that makes it not totally OCD is that you can see it didn't matter to him if the labels were all facing front!

So, tell me now....does your husband do this to you?  Or does he have something else he does that turns into a chore ends up not being a BAD thing?  I have to admit.  I'm pretty lucky to have someone like Grumpy - someone who's organized and likes order.  I'm like that myself, but it helps to have someone else help out when you get in a rut and I admit, Grumpy sure is better at it than I am.  The apple didn't fall too far from the tree either because his daddy isn't much different.  As a matter of fact, the joke around here is their nicknames at times are "Martha" and "Martha 2".  They have a knack for decorating and wanting things in order.  Guess that "ain't" a bad thing! 

March 08, 2010

Baking donuts

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Sunday mornings are usually pancake or waffle mornings. Last weekend we had company and I made waffles for breakfast - but not without checking to see what I had left for maple syrup! That was a mistake....because Grumpy does not like his waffles without maple syrup. Fortunately our friends were good sports and were willing to eat jam on their waffles! When Grumpy and I went to the store I did the thing I don't like to do. I bought Aunt Jemima. I'm sorry to the Aunt Jemima lovers out there, but I was raised on pure maple syrup and to me, Aunt Jemima is just too thick and fake tasting. Maybe it has changed over the years, but this weekend I didn't want to find out. I know that I can't wait for my 2 gallons of pure maple syrup to be ready for my pick up this year though! I decided if we were going to go thru 1 gallon before my year was up, I better get myself 2 gallons this time!



That all said, I had been eying the baked donuts on the cover of Family Circle for the last few weeks. I made the Vegan Yum Yum baked donuts about 6 weeks ago and while they were good, I have to say that I believe these were better. I know I am definitely making them again.

I stuck with the vanilla flavored donuts for my first try.  These donuts use brown sugar in the ingredients, so the interior is dark for a donut (for me).  I used light brown sugar (which ended up being all I had) instead and it was still dark.  No problem though - they still tasted delicious!  I will probably add some cinnamon or nutmeg to the batter the next time I make these.  I also only had Silk vanilla milk in the fridge.  I had some regular milk but this is what Grumpy uses so I didn't dare use that instead as there wasn't much left!  I just added some lemon juice to the Silk and let it sit for a few to let it curdle some and used that in place of the buttermilk.

This is a perfect treat to make when you want to have portion control - meaning you don't want to eat a dozen donuts over the course of the day ;) and they are pretty darn good replacement for a fried cake like my momma makes!  Although, if my momma were to bring me a dozen of her fried cakes, you can bet I wouldn't be turning them down!  While Grumpy and I are trying to control our eating of sweets, I am allowing myself to bake one thing a week for now and I am also doing my best to make the baked treat healthier for you (welcome Cooking Light!) and make only half the recipe unless I have people around to share with.  We are also trying to sit at the dinner table to eat our meal instead of in the living room in front of the TV.  What terrible habits we slip into when the kids are gone!


See those pretty little pearls on the donut above?  I've been dying for a chance to use them and these donuts gave me that chance!

A few years ago when I was visiting my brother in Indianapolis I bought the non-stick donut pans for baking.  I used them once when I was at his house and then never again until 6 weeks ago when I made the Vegan Yum Yum donuts and then again yesterday when I made these donuts pictured here.  This pan is probably going to be used more often now that I realize that the baked donuts can be pretty darn good.  I'm not saying these are perfect for me, I think I need to tweak some to make them the way I myself want them, but this recipe is nothing to scoff at.  The donuts rise so nice and its so cool to watch them dome on the top and look like a donut!  (lol, yeah, I know, I can be so childlike at times!).  

So, without further ado, I will share the recipe for these donuts as I made them with you!

Vanilla Cake Donuts 
adapted from Family Circle

1-3/4 cups flour (I use the scoop & sweep method)
1/2 teaspoon baking soda (I buy aluminum free at the co-op)
1/4 teaspoon salt
1 tbsp. lemon juice
Vanilla Silk milk to make 1/2 cup after placing the lemon juice in measuring cup (you can use buttermilk instead)
1/3 cup packed light brown sugar
1 egg
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract

Heat oven to 325 degrees.  Coat donut pan with cooking spray.

In a large bowl, whisk flour, baking soda and salt together.  In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth.

Add milk mixture to flour mixture and whisk until smooth.

Place batter in a wilton piping bag (or you can use a sandwich baggie with the tip cut to make a wide pass thru).  Pipe batter into donut indents (about 2/3 full) and smooth tops.  Bake at 325 for 13 minutes or until donuts spring back when lightly pressed.  (Mine baked for exactly 13 minutes and it was perfect!).

Cool in pan on rack for 3 minutes then turn out onto rack to cool.  I had to give some of my donuts a little "help" getting out, but none of them stuck to tear.  

There is also a recipe for chocolate donuts....basically the same except instead use just 1 cup of flour and 1/4 cup cocoa powder. 

For the frosting:

The frosting recipe in the Family Circle magazine didn't quite work for me.  It said to use 1 cup powdered sugar and 1 tablespoon of milk.  This left large and lumpy powdered sugar for me.  I had to use a bit more milk so I suggest you just gauge with your eye what to use for milk.  If you add some cocoa powder for frosting you will need a little more milk. 






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