Whole Wheat Baked Banana Donuts

Between all the weekend traveling to visit friends, bridal showers, bachelorette parties, and weddings, it's nice to just have a weekend home with the hunny.

Mountain Man prepared dinner Friday night as I finished up my latest cake creation for pick up the next morning and we spent the rest of the evening curled up on the couch watching episodes of CSI. 

We look forward to these kind of weekends, because we don't get them very often... the ones where we can just hang out and relax.

We were in bed by 1030.. does that make us lame? maybe....or just people who take their rest seriously.

You know what else we take seriously? Breakfast.

It really is the most important meal of the day, and rightfully so.

The weekends are the perfect time for delicious meals.. no deadlines or time constraints, just waking up when you want and getting in the kitchen- breakfast heaven.

This weeks star: the donut pan.

Whole Wheat Baked Banana Donuts

adpated from Jessica @ How Sweet It Is

Bake time: 20 minutes Oven: 375

Makes about 12 donuts

2 cups white whole wheat flour

3 tsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup buttermilk

1 TBS vanilla

3 large bananas, mashed

2 TBS butter, melted

Preheat oven to 375 and spray donut pan with cooking spray.

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg and whisk until blended.

Add buttermilk and vanilla extract, mixing until incorporated.

Add smashed bananas and mix until batter is somewhat smooth.

Finally add melted tablespoons of butter and mix until combined.

Fill donut molds about 2/3 the way full with batter.

*For easy transfer, fill a large ziplock bag or frosting bag with batter. Cut tip of bag and use bag to fill donut mold. 

Bake for about 20 minutes or until donuts are lightly browned.

                              

Maple Glaze

1/2 cup maple syrup

3/4 cup powdered sugar

1/2 tsp vanilla extract

Combine all ingredients in a shallow bowl. 

When donuts are cooled, dip into glaze for complete coat. 

Happy Baking!

Baked Cake Donuts

Is it do-nuts or dough-nuts?

Is there a difference or is it just a personal preference?

Seriously, these are the kind of things I think about....

Sad? Maybe, but I like to tell myself that it's just my passion for baking that leads me to these kinds of important life questions.

I've been meaning to make donuts for a while now. I actually got a hankering for them months ago and had the misfortune of not being able to find a doughnut pan anywhere, leading me to an online purchase. Needless to say, by the time I actually got the pan my craving had diminished and my new baking tool found its way to the back of the cabinet.

A little Spring cleaning later, the pan reappeared and I after one bite I remembered why I had wanted these glorious little breakfast treats in the first place.

Baking them makes me feel a little better about my breakfast choice, but if I get the deep fryer I registered for you best bet you'll be seeing the fried variety as well.

Baked Cake Donuts
Oven: 325 Bake time: 8-10 minutes
Makes 12 donuts (or halve it for 6)

2 cups AP flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
2 eggs, beaten
2 tsp vanilla
1 TBS shortening

Preheat oven to 325. Spray Donut pan with cooking spray and set aside.
In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
Stir in buttermilk, eggs, vanilla and shortening and beat until blended.
Fill a pastry bag or ziplock bag with donut batter and cut tip/corner.

Use bag to fill each donut cup about 3/4 the way full.

  

 

Bake for about 8-10 minutes, until donuts are browned.
While donuts are baking, prepare toppings*
Allow to cool slightly in pan before removing.

Glaze or coat with prepared toppings.

Topping choices

Cinnamon-Sugar: Place 1 tsp cinnamon and 1/2 sugar in ziplock bag. Lightly spray baked donuts with cooking spray and place in cinnamon-sugar mixture. Zip up bag and shake until donut is completely coated.

Powdered Sugar: Place 1/2 cup powdered sugar in ziplock bag. Place donut in bag, zip and shake until donut is completely coated.

Chocolate Glaze: Mix 1 cup powdered sugar, 2 TBS warm milk and 2 TBS cocoa powder in small bowl. Dip donut into glaze.

Happy Baking!

Apple Cider Doughnuts & Apple(Cider)Sauce

 

I've been seeing Doughnut recipes popping up everywhere lately so you can imagine my excitement when I discovered that they were this month's Daring Bakers' Challenge.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.


Lori allowed us to be as creative as we liked, giving us the option of the type of doughnut (cake or yeast), the toppings and the fillings. 


I was surprised when I informed MM of this month's challenge and he asked for baked doughnuts instead of fried. I didn't complain though, especially since it would be much easier, less time consuming and not to mention a little healthier. Only problem was that I didn't have a donut pan...and since you can't find those in stores I had to order one and had to use a cookie pop pan in the mean time.


The first time I saw this doughnut recipe on Squirrel Bakes I knew it was a keeper and immediately printed it out. I had to make a few minor adjustments, but boy are they good.. Thank you Debbie for a wonderful recipe!


I actually made these doughnuts after spending the first night in our new house and they turned out to be the perfect breakfast for a day full of moving. I paired them with some homemade Apple(Cider)Sauce.

Baked Apple Cider Doughnuts
Original Recipe at Squirrel Bakes
Oven: 325 Bake Time: 20 minutes
Makes 12 doughnuts


2 cup white whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 egg (or 1 TBS flaxseed meal and 3 TBS water)
2/3 cup brown sugar
1/2 cup apple (1 apple) peeled, finely chopped and then pureed 
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup vanilla yogurt
3 TBS veggie oil
cinnamon and sugar (for coating)


Preheat oven to 325. Spray doughnut pan and set aside (if you don't have a doughnut pan you can use a muffin pan or a muffin top pan like I did)
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg. 
In a large bowl, combine egg, brown sugar, apple puree, cider, yogurt and oil. Mix until well blended.
Add flour mixture in small amounts and mix until just incorporated.
Spoon into pan. 
Bake 15-20 minutes or until lightly browned.


While doughnuts are baking prepare shallow bowl with cinnamon and sugar. Immediately after baking, place doughnuts in bowl and coat evenly on both sides. 
Serve with a heaping spoonful of the Apple(Cider)Sauce.


Apple(Cider)Sauce
1 cup apple, peeled and pureed* keep chunky
1/4 cup apple cider
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar


In a sauce pan, heat apple puree and apple cider over medium heat till boiling. 
Stir in cinnamon and nutmeg.
Add sugar and stir until boiling resumes.
Allow to boil for about 5 minutes and remove from heat.
Place in refrigerator for a few minutes to thicken.

Happy Baking!