Monthly Archives: June 2015

NOT-SO-NAUGHTY DONUTS

Sift powdered sugar & cocoa over donuts Sift powdered sugar & cocoa over donuts

We enjoy donuts (or doughnuts, if we’re being formal), but they aren’t on our healthy eating plan. All things in moderation, though, right? So occasionally I make us a batch of not-so-naughty donuts. They’re healthier than the donut shop’s because they are baked, not deep-fried. And yet they’re very tasty. Try them and see for yourself. (You may use a boxed cake mix if you want, but this recipe isn’t difficult.) Donuts freeze well. If you aren’t serving all twelve at once, cool extra donuts completely (don’t glaze). Seal in a plastic bag and freeze. Thaw and prepare glaze before serving.

RECIPE

Not-so-naughty Donuts
Yields 12
Tools: Mixing bowl and nonstick donut baking pans (I recommend American Pans brand, or  Norpro).

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. Kosher salt
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 tsp. pure vanilla extract
  • 1 Tbsp. coconut oil
  • 1 cup cinnamon (or your choice) chips + ¼ cup milk for glaze

Directions:

  1. Preheat oven to 325°F.
  2. Lightly coat baking pan donut molds with nonstick cooking spray.
  3. Mix together dry ingredients.
  4. Stir in milk, eggs, vanilla, and oil. Beat until well blended.
  5. Fill each donut mold ¾ full with the batter.
  6. Bake in preheated oven approximately 10 minutes or until batter tests clean with an inserted toothpick.
  7. While donuts bake, make glaze by combining chips and milk in a microwave-safe bowl. Microwave in 1-minute increments, stirring to form the glaze.*
  8. Remove donuts from oven and allow to cool 5 minutes in pan.
  9. Move donuts from the pans to a cooling rack.
  10. Dip donuts in the glaze and serve.

*If glaze is too tight, add additional milk to thin. 100_1201100_1202100_1203100_1204100_1205

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Filed under breakfast, donuts, pastries

Dinner Under Pressure Encore

Cooking several vegetables together in one pot means easier cleanup and faster meals. I made this chicken meal yesterday. No hot oven and few pots and pans to wash!

Dinner Under Pressure

Dinner Under Pressure.

 

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Filed under cooking, Green Beans, Healthful Eating, kitchen equipment, Vegetables

Rachel’s Awesome Brownies

My mother-in-law makes the best brownies. Today I asked for her secret, and she agreed to share her recipe. As it turns out, her recipe came from an ancient (at least 50 years old) Sunbeam Mixmaster cookbook. She doubled the brownie recipe then added her own touch to produce this awesome tasting batch of brownies. There is no box mix on the market to rival these!

 

RECIPE

Rachel’s Awesome Brownies (modified from Sunbeam)

These are big sellers at our church bake sales.

Ingredients:

  • 1½ cups sifted flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 cups sugar
  • 1 cup shortening or butter, softened
  • 4 eggs, unbeaten
  • 2 tsp. vanilla extract
  • 4 squares (4 oz.) unsweetened baking chocolate, melted
  • 2 cups chopped pecans or walnuts
  • 1½ cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F.
  2. In large mixing bowl, sift together flour, sugar, salt, and baking powder.
  3. Add softened shortening (or butter), eggs, and vanilla extract to the dry ingredients. Mix on Medium (4) for one minute.
  4. Add melted baking chocolate and nuts. Mix for 30 seconds.
  5. Fold in chocolate chips.
  6. Pour batter into a 9″ X 13″ greased baking pan.
  7. Bake for 35 minutes. Check for doneness using a toothpick or cake tester.
  8. Remove pan from oven and allow brownies to cool before slicing.
  9. Cut into equal sized squares and serve.Yield depends on the size of squares cut.

I don’t use the adjective awesome often, but these brownies deserve the descriptor. Yum!

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Filed under Cake, desserts