Pumpkin Doughnuts

IMG_6513Happy Thanksgiving!

I’ve been very quite this past couple months. While I’ve been baking for the family, I haven’t had the time to write posts like I’d like too. Why? My event strategy business is blossoming and I have several new clients and many projects that occur in the fall and spring! Blessings for this Thanksgiving indeed.

We woke this morning and I thought pumpkin doughnuts would be a great Thanksgiving treat for everyone this morning breakfast! We’re planning on heading to Disney World for some weekend fun and these treats will be enjoyed by all on our short journey to the Magic Kingdom.

Super easy and so much fun to make! The great things, if you have pumpkin puree, you more than likely have all the other ingredients you need to make these delicious doughnuts. If you don’t have a doughnut pan, just make them as muffins! Delicious!

The aroma from the baking these great breakfast treats is sublime. Make the house smell festive and certainly Thanksgiving!

Enjoy and I look forward to baking more and sharing over the next few weeks as we prepare for the Holidays!

Enjoy the bake!

Trace

3 cups unbleached flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil or melted coconut oil

3 cups pumpkin puree

3 large eggs

1 tsp vanilla

Glaze – 1 1/2 cups powdered sugar

3 tablespoons of buttermilk

Grease or use a oil spray a six cavity doughnut pan or muffin pan.

Combine flour, salt, baking powder, baking soda and spices in a bowl and set aside.

In a medium bowl, combine pumpkin puree, eggs, vanilla and oil. Combine with a whisk. Add dry ingredients slowly and combine thoroughly. Add your batter to a pastry bag and then clip the end about 1/2 inch wide opening. Pipe batter into pans.

Bake at 350 degrees for 10-11 minutes. For muffins you will have to bake a little longer until a toothpick comes out clean.

Remove from pan and cool.

Dip doughnuts into a small bowls with glaze and set on a cooling rack to set.

 

Fruit Loops Bundt Cake

Fruit Loops Bundt Cake

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Fruit Loops Bundt Cake

A fun tradition in our home is baking cakes with our favorite flavor of cereal like Kellogg’s Fruit Loops in a Bundt Cake. What a festive and colorful cake to take with you on picnic, or serving at a family gathering.

As a child, I loved Fruit Loops, they were one of my favorite. I enjoyed the small box variety pack and tried all of them. When I was thinking about great summer bakes, I thought of festive Fruit Loops to add and make the cake moist and delicious.

I cut down the sugar from the recipe by a 1/3 cup to accommodate for the sweetness of the cereal. Then I added a bit 1/8 tsp more salt to the recipe to cut it down a bit more and provide a nice tasting balance to the cake.

I topped the cake with an easy, icing sugar drizzle and topped with whole cereal. Keep in mind when you serve the cake, the cereal won’t last but a few hours. It’s not a topping that will keep. The cereal absorbs the moisture and will get small. For me, I would serve each piece of cake, then drizzle and top with the cereal if you only plan to eat a few pieces at a time.

The recipe is below for the cake and for the icing!

Enjoy the bake!

Fruit Loops Bundt Cake Recipe

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp popcorn salt (white)

1/2 cup shortening

1/2 cup of sugar

4 egg whites at room temperature

1 tsp vanilla extract

1 cup whole milk

1 cup of crush Fruit Loops Cereal (2 cups whole)

1 cup of Whole Fruit Loops for topping

In a bowl, mix the flower, baking soda, baking powder and salt. Set aside for later.

In a mixing bowl add your shortening and beat until smooth. Add your sugar and beat for a few minutes. Add one egg white at a time on a medium speed until all your egg whites are incorporated. Scrape the sides and continue for another 2 minutes until light and fluffy.

Take 2 cups of Fruit Loops cereal and place in a food processor. Pulsing, crush the cereal to small bites. You’ll have a lot of “cereal dust” and particals at the bottom, only use the larger crushed pieces that measure about 1 cup. Set aside.

Alternating, add your flour (first) and whole milk. Mix on a medium speed until fully incorporated before adding your next round of flour and milk. Once fully combined, turn on low speed and add your crushed cereal. Mix for just a moment until all the cereal is evenly distributed.

Spray coat your bundt pan and lightly flour before placing your batter in the pan. Bake at a 325 degree oven for about 25 minutes or until a toothpick inserted comes clean.

Let cool.

For the icing, mix 2 cups icing sugar, 1/4 to 1/3 cup milk and 1 tsp of vanilla. The mixture should be smooth and stiff, but not too stiff so it can run down the sides of your cake. After you drizzle the icing, top with Whole cereal and serve immediately.

Enjoy the results and if you have any questions, please don’t hesitate to reach out!

Trace

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins
Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

I’m always on the lookout for healthy bakes to make and share. I came across Paleo Pecan Pie Muffins recipe in a new book I purchased, Down South Paleo, by Jennifer Robbins. Great recipes and I want to try them all!

For a bake, I was intrigued with this recipe, not only do I love pecan pie, but the batter was made in the blender with no flour or sugar! The muffins are topped with delicious honey coated pecan pieces with cinnamon, nutmeg and cloves.

The main components are eggs and pecans, blended together to make a nice batter. So I gave it a try and I was impressed with the results. I only had 2 eggs, so I substituted a 1/3 cup of unsweetened organic applesauce, but would make again with 4 eggs to be true to the recipe.

Below is the recipe for you to enjoy and give a try. It only took me about 10 minutes or less to make the batter. I actually finished before the oven finished preheating! Clean-up was a snap, just rinsed the blender and placed in the dishwasher, can’t beat it!

Enjoy the bake!

Trace

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

4 organic pastured eggs

1/3 cup coconut oil, melted

1 tbs coconut flour

1 1/4 cup pecan halves

1/3 cup pure maple syrup

1/8 tsp sea salt

1 tsp baking soda

Spiced Candied Pecan Topping

1/2 cup pecan pieces

2 tbs honey

1/4 tsp ground cinnamon

pinch of nutmeg

pinch of cloves

Preheat oven to 350 degrees and prepare muffin tin with paper liners.

Make muffins, combine all ingredients in a blender and blend until creamy. Fill muffins 2/3 full and bake for 20-25 minutes or until toothpick comes clean.

While muffins are baking, make the candied pecan topping. In a bowl mix together the pecan pieces, honey and spices. Once the nuts are coated well, spread them out on the prepared baking sheet and bake for 10 minutes. Remove from oven and let rest for a couple minutes before spooning onto baked muffins.

Enjoy!

Nutrition Facts
Servings: 9
Amount per serving
Calories 192
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8.1g 40%
Cholesterol 73mg 24%
Sodium 195mg 8%
Total Carbohydrate 13.3g 5%
Dietary Fiber 1g 4%
Total Sugars 11.2g
Protein 3.3g
Vitamin D 7mcg 34%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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Onion Focaccia Recipe

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Onion Focaccia Recipe

It’s been a busy week of baking! I don’t have a lot of family recipes to lean on for this month of baking breads, so I’ve had to do a bit of research, experimentation and while some have been successful, other attempts have not. But one in particular that was a big hit – Onion Focaccia recipe I came across in a book, “Classic Breads” by Martha Day.

It’s a pizza like dough that has classic dimples. The dough makes a great texture and perfect consistency to enjoy with olive oil and herbs.

I did make some variations, using other ingredients like fresh basil and sun-dried tomatoes. I found that the basil baked nicely, bu the sun-dried tomatoes did not. The next batch, use the sun-dried tomatoes after your first prove.

In Martha Day’s recipe, she recommended using a 10-inch metal flan ring to hold the shape. I only had tart pan rings with scalloped edges. So I used my 10-in tart ring to help with the size, but didn’t use it for baking as she recommended. It held it’s shape well as you can see, but to garner a perfect round shape, you’ll want to use a metal flan ring as recommended. I believe imperfection is perfection!

I used yellow onions, the recipe called for red onions. We found the yellow onions were subtle in flavor, perfectly balanced with some sea salt I sprinkled atop to give it a nice flavor without dipping into olive oil.

Below is the recipe to follow and I hope you have as much fun with this as I did!

Enjoy the Bake.

Trace

Onion Focaccia Recipe

This recipe makes two round loafs of Focaccia.

6 cups of unbleached all-purpose flour

1/2 tsp salt

1/2 tsp sugar

1 tbs rapid-rise yeast

4 tbs extra virgin olive oil

2 cups lukewarm water (110 degrees)

Topping:

2 red or yellow onions, thinly sliced

3 tbs extra virgin olive oil

1 tbs coarse sea salt

Sift the flour, salt, sugar into a large bowl. Stir in the yeast, oil and water and mix dough using a blunt knife.

Turn dough onto floured surface and knead for about 10 minutes until you obtain a nice smooth elastic consistency. Place dough in lightly oiled bowl and cover with plastic wrap and a damp cloth. Place in a warm area of the kitchen and let rise until doubled in size.

Punch down and cut dough in half. Roll-out to a 10 inch circle and let rise for 30 minutes.

Make deep holes, about 1 inch apart in the dough. Cover and lets rest for about 20 minutes or so.

I mixed the onions and olive oil in a bowl after slicing the onions to fully coat the onions. Then place on the rested dough and sprinkle the salt. Martha recommends sprinkling the top with water before placing in a 400 degree oven to prevent crusting.

Bake for 25-27 minutes until nice and golden brown. Cool on a wire rack. Serve immediately with olive oil and fresh herbs for dipping.

Enjoy the bake!