Monday, November 14, 2011

Baked Pumpkin Donut Holes

Nothing says Fall like the classic combination of pumpkin and cinnamon.  This got me thinking that I needed to try out a new pumpkin recipe, so I made Baked Pumpkin Donut Holes (twice!)

For Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup skim milk

For Coating:
1/2 cup powdered sugar
1 tablespoon cinnamon

1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.

In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In a separate, large bowl whisk together applesauce, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a 2-tablespoon scoop will ensure uniform size.) (I also put some batter in a piping bag and made mini-donuts.  Bake at 350°F for 12 minutes or until a toothpick comes out clean.

While the muffins bake, mix powdered sugar and cinnamon OR melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. 

Remove muffins from oven and cool for 2 minutes. Sift powdered sugar over the donut holes or dip each hole in melted butter, then roll in cinnamon sugar to coat.

Tuesday, November 8, 2011

Baked Chicken Egg Rolls

~Baked Chicken Egg Rolls

3 Chicken breasts, grilled and chopped
1 package Wonton Wrappers
2 tsp ginger, minced
1/2 cup shredded carrots
2 cups shredded cabbage
2 T teriyaki sauce
2 T soy sauce
No-stick cooking spray

Preheat the oven to 400 degrees.  Stir-fry the chicken, ginger, cabbage, carrots, teriyaki sauce, and soy sauce in no-stick cooking spray. Cook mixture for 2 minutes. Allow to cool. Fill egg roll wraps with mixture and seal the edges with water. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly spray the tops with the cooking spray and bake until golden brown, about 10-12 minutes.  Serve with more soy sauce or hoisin sauce.

Sunday, November 6, 2011

Homemade Butterfingers

What are you going to do with all that left over candy corn from Halloween last week?  Not sure?  Why not make some homemade butterfingers!  It is so easy and so delicious!

Candy Corn Butterfingers

1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate chips

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

I think that next time I will let the candy mixture cool to room temperature and pour chocolate over it.  After allowing it to sit, I would cut it into squares!