Double Nutella Donuts

I know it's kind of cruel of me to show you things like this....and then give you a recipe for donuts.

What can I say?

I was just trying to get you all prepared so you could obviously have some cute new workout clothes to wear while you eat one of these treats. Duh!

Oh and then I guess maybe go workout.

Or don't. Either way you should make these scrumptious little treats. They are super easy, super moist, super chocolatey and super delicious!

Double Nutella Donuts
Inspired by the recipe on the back of the pan

1 1/2 c. flour
1/2 c. cocoa powder
2/3 c. sugar
2 tsp. baking powder
1 tsp. salt
3/4 c. milk
2 eggs
2 tsp. vanilla
2/3 c. nutella

Glaze
2 tbsp. nutella
2 tbsp. heavy cream
2 tbsp. milk

Preheat the oven to 325 degrees. Lightly grease the donut pan and set aside.

In a mixing bowl combine all the dry ingredients. Beat in the remaining ingredients until well blended.

Fill each donut cup about 3/4 full. Bake 8-10 minutes or until the donuts spring back to your touch. Allow to cool for about 10 minutes before removing from the pan.

Meanwhile make the glaze by beating together the nutella,cream and milk until smooth. Dip the donuts in the glaze right before serving. Top with toasted and chopped hazelnuts if desired.

Makes 12 donuts.

Apple Fritters

If you can possibly found any room in your belly after yesterday's day of feasting, you should make these.

Better yet you should actually find room for one of these. 

Think of it as energy to successfully conquer Black Friday.

It'll be the best energy you've ever had.

Happy conquering!

Apple Fritters
Slightly adapted from The Picky Apple

1 c. flour
1/4 c. sugar
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
A dash of nutmeg
1/3 c. milk
1 egg
1 apple, chopped

1 c. powdered sugar
2 tbsp. milk

Mix dry ingredients together. Stir in milk and egg just until combined, then fold in the apple. Pour vegetable oil into a skillet so that it's about 1" deep. Heat oil over medium heat and when hot spoon in batter in 2 tablespoon sized balls. Cook on each side for 2 minutes. Remove and place on paper towels. In a small bowl, mix together the glaze. Pour over the fritters. Cool for 5 minutes and then enjoy with milk.

Cinnamon Pull Apart Bread

You need to make this bread....like an hour ago......so you could be drenching your taste buds in warm, cinnamony, buttery, doughy goodness already.

I am looking at these picture realizing I most definitely made the wrong thing for dinner tonight (tuna fish salad....the migraine, 6 hours of sleep, and intense yoga sesh I had just completed left little room for cooking inspiration).

And you are probably looking at these pictures wondering how I could keep this deliciousness a secret for more than 5 minutes (Can I pretty please use the migraine excuse again??!!)

This makes a great fall/winter treat/snack/breakfast/lunch/dinner(don't judge me!) and is something that will be enjoyed by anyone who likes cinnamon rolls (&& if you don't like cinnamon rolls I don't know if we can be friends), but without so much work.

 Thanksgiving breakfast anyone??!!

Cinnamon Pull Apart Bread

Slightly adapted from Macaroni and Cheesecake and Joy the Baker

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

2 eggs

1 tsp vanilla

1/3 cup whole milk

1/4 cup water

Filling:

1 c. granulated sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

2 ounces butter, melted 

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir until they are incorporated. (The dough can be very sticky and take a while to come together).  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  (Again, the dough will be sticky which is what you want).

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour. (I like to just cover m bowl with a towel that has been soaked and then rinsed in very hot water. (The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.)

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay, just make sure it stays in somewhat of a rectangular shape.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all (yes ALL...no skimping here) of the sugar and cinnamon mixture. 

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  This is best served warm.

This bread is best served immediately, but if you do happen to have any left store it in plastic wrap at room temperature for no more then 3 days (don't worry...it probably won't make it past day one).

Pumpkin Donuts

Oh hello there little pumpkin pillows of fluffiness!

  

 No I'm not talking about you, tabby cat that creeps outside my window.

But yes I am definitely talking about you, delicious, scrumptious, I-want-to-eat-every-last-one-of-you donuts. (For the record, I did not eat every last one....alone)

Did I mention these fluffs were encased in a sugary maple glaze?? I know, I know...they just got so much better!

Did I also mention these were super easy??? (I suppose making your BF do all the work while I read instructions helps but hey some one has to do the hard job right?!)

Oh!Oh! (this is a good one!) Did I also mention they were semi-healthy, as in they are baked and not fried??(See you really can have your cake, er donuts, and eat them too!)

Pumpkin Donuts
Slightly Adapted from Cheeky Kitchen

3 1/2 c. of flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar

6 tablespoons butter

2 eggs

2 teaspoons vanilla

1/2 cup evaporated milk

1 cup pumpkin puree

3 c. powdered sugar

1/2 tsp. vanilla

1/3 c. maple syrup

splash of OJ (or milk)

To make the donuts, mix together the first 6 ingredients. In separate bowl,  combine the remaining ingredients. Pour the liquid ingredients into the dry ingredients and stir just until mixed. On a lightly floured surface, roll the dough out to about 3/4" thick. Use a donut cutter or  follow my handy dandy method of using a biscuit cutter and then cut out the center with a bottle cap from a vodka bottle (alcohol has always inspired my creativity!). Place on a parchment lined baking sheet. Bake at 400 degrees for 8-12 minutes. Do not over bake!!(or they might taste more like pumpkin hockey pucks!) While they are baking, whip up the glazing by mixing the powdered sugar with the maple syrup, vanilla and juice. As soon as the donuts come out of the oven, dip them in the glaze and let cool on a wire rack. 

*I chose to keep the centers as they make delicious little nuggets of pumpkin yum :) Just make sure you bake these separately for only about 5 minutes.