Sunday, October 28, 2012

Baked Pumpkin Donut Holes

Holy moly, it just doesn't get better than this.  I made these for John's birthday celebration and served them with Mexican Hot Chocolate.  We were all melting, it was just so yummy.  The pumpkin is really subtle.  Plus, these are baked, so they are way healthier than the regular donut!!

{What you need}
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

{for the coating}
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Spray a 24-cup mini muffin tin with baking spray and set aside.  In a medium bowl, whisk together all dry ingredients except the brown sugar.  In a separate bowl, whisk together brown sugar and all the wet ingredients, and then slowly incorporate into the bowl of dry ingredients.  Mix until just combined.  Divide the batter evenly into the muffin cups (I used a cookie dough scooper and was able to stretch it to about 30 muffins).  Bake at 350 for 9-11 minutes.  After they are baked, dip each one in melted butter, then cinnamon/sugar mixture until entirely coated.  Best served warm!!

inspired by this recipe at Two Peas and Their Pod

Mexican Hot Chocolate

Oh my word, this was amazing!  John requested it for his birthday meal so I searched online for a unique hot chocolate recipe, and this one is just perfect.  Plus, what is fall without some hot chocolate?  (We had friends over and I made this x 9)

{What you need}
3 Tbsp instant hot chocolate mix
1 Tbsp chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup water

Add all ingredients to a pot, whisk until blended, and heat to a simmer, or until it gets as hot as you like.

original recipe here

Sunday, October 14, 2012

Basil Bacon Avocado Pasta

John and I absolutely loved this, and have made it countless times within the past few months.  It's great for a side to something like steak, or as a main dish with a warm crusty bread or something.  In fact, I might just make this for dinner tonight!!  

{What you need}  
12-16  ounces dried bow tie and/or wagon wheel pasta

3-4  medium avocados, halved, seeded, peeled, and coarsely chopped
10-12  slices bacon, crisp cooked, drained, and crumbled
4 tablespoons dried basil
4  tablespoons (two lemons) lemon juice 
2  tablespoon olive oil
3 teaspoons garlic powder
1/2  teaspoon ground black pepper
1/4  teaspoon salt
1  cup finely shredded Parmesan cheese

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the
avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and
toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 8 servings.

Original recipe here.

Related Posts with Thumbnails