Browned Butter Donuts

I made donuts again. This recipe is my favorite baked donut recipe so far.

I'm definitely baking these again, this time I will make the glaze as well.

Speaking of donuts, this beer has been on my list for a while now.

Definitely going to get me some this weekend.

XOXO

Lidia

Donuts Forever

So I am a major donut enthusiast, I have to have my donut fix at least once every month or two.

I was browsing Pinterest and came across these lovely donuts, Immediately I said to myself;

"I have to make some!." And so I did. 

These are mini baked donuts, I prefer the fried version of course but these are good nonetheless.

Slightly adapted the recipe to ingredients I had on hand. I subbed the buttermilk for evaporated

milk and used all spice instead of nutmeg. Using the mini pan, this recipe makes 48 tiny little donuts.

Glaze was simply 1/3 cup powdered sugar, splash of vanilla and splash of milk. Topped some

with shredded coconut, others with sprinkles and rolled some in powdered sugar.

I leave you with a picture of Maximiliano "helping" me put up some spiderwebs.

XOXO

Lidia

Mini Baked Pumpkin Spice Doughnuts w/ Pumpkin Spice Cream Cheese Icing

I'll start off by saying that this is the only doughnut that tastes even better the next day!
Now, that being said. My first pumpkin recipe for this fall was a success.
Everyone in my house + my friends that tried them loved these cute little doughnuts
not only because of how absolutely adorable they are but because they are sooooo
delicious! They are moist and packed with pumpkin flavor, truly a special treat.
I had been dying to try out my mini doughnut pan for months now, and I am so glad
that I chose this recipe to be my first! So worth it. Can't wait to try out new
baked doughnut recipes.

Baked Pumpkin Doughnuts
slightly adapted from: An Edible Mosaic

Ingredients:

- 3/4 c. brown sugar, packed
- 2 large eggs
- 1 c. pumpkin puree
- 1/4 c. milk
- 2 T. canola oil
- 1 1/2 c. a.p. flour
- 2 t. baking powder
- 1/2 t. salt
- 2 t. pumpkin spice

Preheat oven to 350 degrees & lightly grease a mini doughnut pan.

 I used this one. My mom ordered it for me from an avon catalog a while ago.

1. In a small bowl, whisk together brown sugar and eggs until light.

 

That should do it, then, stir in the pumpkin puree, milk and canola oil.

2. In a separate medium-largish bowl whisk flour, baking powder, salt &

pumpkin spice. Gradually stir in dry ingredients into wet ingredients.

3. Transfer batter into a pastry bag, pipe batter into prepared pan about 3/4 full.

 

4. Bake for 10 minutes. Let cool in pan for 5 minutes. 

Transfer to rack to cool completely.

Pumpkin Spice Cream Cheese Icing

Ingredients:

- 3 oz. cream cheese, softened

- 1 c. powdered sugar

- 2-4 T. milk

- 1/8-1/4 t. pumpkin spice

Whisk softened cream cheese and powdered sugar together.

Add 2 T. milk, add more if needed to thin icing. Quickly whisk in

the pumpkin spice.

Dip the doughnuts in the pumpkin spice cream cheese icing,

covering only half top of the doughnut.

* This is the icing I use on my cinnamon rolls, you could also ice

cookies, banana bread and so on.

Enjoy <3

p.s. I made this pumpkin spice latte this morning to go with these babys

and it was absolutely delicious! It's just like the one you get at Starbucks!