Pumpkin Cake Donuts

Originally found at: http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe

Yield: 12 baked donuts

Ingredients:

Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
*See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.

Coating
3 tablespoons cinnamon-sugar

Directions:

1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3. Add the flour, stirring just until smooth.

4. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

7. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

8. Cool completely, and store (not wrapped tight) at room temperature for several days. 

Notes:

• We've baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious.
• Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
• Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.
• 
  Serving Size: 1 doughnut Servings Per Batch: 12 Amount Per Serving: Calories: 290 Calories from Fat: 90 Total Fat: 11g Saturated Fat: 1.5g Trans Fat: 0g. Cholesterol: 45mg Sodium: 370mg Total Carbohydrate: 45g Dietary Fiber: 2g Sugars: 29g Protein: 4g.

Hot Mama Grade: B+

Hot Mama Notes:  These were good.  I am not sure I would make them again, myself, but then I am not a huge fan of pumpkin.  Hubby said he liked them, though.  I asked him if I should keep the donut pans, and he said yes, so I guess he wants to have them again, sometime.  I thought they tasted better frosted with whipped white frosting (of course they do!!!).  :)  I used regular flour, not self-rising.  In looking at the recipe online (as opposed to how I received it via email), they dusted their donuts with sugar, which looks tasty!!

Blackberry Cobbler

Originally from: http://allrecipes.com/recipe/123962/blackberry-cobbler/?src=etaf
Tweaked by my sister-in-law Sherry!

Sherry's Notes on the original recipe: I don't roll the berries into the dough -- I line the pan with half the dough, put the berries and some cinnamon over them and then lay the remaining dough in rough-cut strips across the top. Then I pour all the simple sauce over the top and bake. You could probably also make less of the simple sauce (sugar water) as I've found it can become runny.

Ingredients:

1c Butter, divided

1c Sugar

1c Water

1.5c Self-Rising Flour

1/3c Milk, room temperature

2c fresh or frozen blackberries

0.5t Ground Cinnamon

2T Sugar

Directions:

In a 10 inch round or oval baking dish, melt 0.5c butter.  Set aside.

In a saucepan, heat sugar and water until sugar melts.  Set aside.

Place flour in a mixing bowl.  Cut in remaining butter until fne crumbs form.  Add milk, stirring with a fork until dough leaves sides of the bowl.  Turn out onto a floured surface.  Knead 3 or 4 times.

Cut ball of dough in half.  Roll out each half to the size of your baking dish.  Lay one half of the dough on the bottom of the butter-coated dish.  Sprinkle with half of the cinnamon and half of the sugar.  Spread berries over the dough.

Cut the second half of doug into strips and lay them over the berries.  Sprinkle with remaining cinnamon and sugar.  Pour sugar syrup over layers (syrup will be absorbed).

Bake at 350F for 45 to 60 minutes.  Serve warm or cold.

Hot Mama Grade: A-

Hot Mama Notes:  I like this recipe for blackberry cobbler.  I would make it again.  Yum.

Chocolate Chocolate Chip Pancakes!

Original Recipe at: https://www.penzeys.com/shop/recipes/cocoa-pancakes/?utm_source=newsletter&utm_medium=email&utm_content=Read%20more&utm_campaign=2-14-16%20Valentine%27s%20Day%20MT

Ingredients

3/4 Cup flour
3 TB. COCOA POWDER
1 TB. baking powder
1/2 tsp. salt
2 TB. sugar (could use VANILLA SUGAR)
1 egg
1 tsp. PURE VANILLA EXTRACT
1 Cup milk
2 TB. butter, melted
1/2 Cup mini chocolate chips
whipped cream for topping, optional

Directions

Preheat an electric griddle to 350°, or use your favorite pancake pan. Sift together the flour, COCOA POWDER, baking powder and salt into a large bowl. Mix in the sugar. In a jug or bowl with a pour spout, beat the egg, VANILLA EXTRACT and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Fold in the chocolate chips. Pour a scant 1/4 Cup of batter into heart-shaped pancake molds and cook for 2-3 minutes per side. You can flip the pancakes when they start to bubble and seem set. Layer on parchment paper if you are not serving immediately. To serve, dust with powdered sugar, whipped cream.
Prep. time: 10 minutes
Cooking time: 6-8 minutes per batch
Yield: 12 pancakes

Hot Mama Grade: A+! :D

Hot Mama Notes: I used regular sugar.  I used 1/4 cup of milk chocolate chips and 1/4 cup of semisweet mini chocolate chips.  I used whole milk.  Cocoa powder was Penzey's.  I did not sift.  These pancakes were superb.  Everyone in the family loved them!! :)  Next time, double batch.  The batch made exactly 12, and they were devoured immediately!!!! :)

Chicken Curry with Coconut

Original Link at: http://weelicious.com/2011/11/07/easy-chicken-curry/

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 red bell pepper, seeded and cubed into 1 inch pieces
• 1 pound chicken breasts, boneless, skinless and cubed
• 2 teaspoons curry powder
• 1 1/2 teaspoons kosher salt
• 2 tablespoons tomato paste
• 2 medium carrots, peeled and sliced into coins
• 1 large russet potato, peeled and cubed into 1 inch pieces
• 1 14 oz can light coconut milk
• 1/2 cup frozen peas

Preparation

1. Heat 1 tbsp of olive oil in a medium pot over medium heat and sauté the onions for 4 minutes. Add the minced garlic and bell peppers, sauté an additional minute.
2. Add the cubed chicken, sauté for 2 minutes, stir in the curry powder, salt, tomato paste, carrots and potatoes until they are all coated.
3. Pour in the coconut milk and stir to combine. Bring to a boil, cover and reduce heat to a simmer for 10 minutes.
4. Remove lid, add the frozen peas and simmer an additional 15 minutes.
5. Serve over rice.

 

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Original Post from: http://allrecipes.com/recipe/186378/sweet-potato-carrot-apple-and-red-lentil-soup/
 
 
Ingredients:
 
1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 onion, chopped

1/2 cup red lentils

1/2 teaspoon minced fresh ginger

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups vegetable broth

plain yogurt

 

Directions:
 

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

 

Chicken Lettuce Wraps

Original Recipe from: http://www.cookingclassy.com/2015/02/slow-cooker-asian-chicken-lettuce-wraps/

 

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: About 12 wraps, about 6 servings

 

Ingredients

• 2 lbs ground chicken (not ground chicken breast)
• 3 cloves garlic, minced
• 1 red bell pepper, cored and finely chopped
• 1/2 cup finely chopped yellow onion
• 1/2 cup hoisin sauce
• 2 Tbsp soy sauce
• Salt and freshly ground black pepper
• 1 (8 oz) can sliced water chestnuts, drained and rinsed
• 1 1/2 cups cooked white or brown rice
• 3 green onions, sliced
• 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
• 2 heads iceberg lettuce

Directions

• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Original Recipe source: adapted from America's Test Kitchen Slow Cooker Revolution Vol. 2. Pg 115.

3.1

Hot Mama Grade: B

Hot Mama Notes: My friend made this recipe about a month ago at a party.  I liked it so much that I couldn't wait to make it myself!!!  For whatever the reason (different hoisin, or ???), I feel like my dish didn't turn out quite as awesome as hers.  I did like them, and so did my husband.  So, it wasn't a recipe fail.  I just feel like I didn't *LOVE* it like I did when my friend made it.  I used Kroger brand hoisin and canned water chestnuts.  I did add the rice vinegar and sesame oil, since I had them available.  If I make them again, I would cut down on the amount of hoisin, I think, to make them a bit less sweet.  Otherwise, they were tasty.  I did remember to use ground chicken not ground chicken breast.  I used white sticky rice (short grain).

Lasagna

Originally from: Kroger Brand Oven Ready Lasagna Box

Ingredients:

2-15oz containers Ricotta Cheese
2 c Mozarella Cheese, Shredded
1/2 c Parmesan Cheese, Grated
2  eggs
1t  Dried Basil
26 oz Jar Spaghetti Spauce
1c  Water
2 lb Ground Turkey (93/7), browned and drained
12 oz pkg Oven Ready Lasagna Noodles

Directions:
1. Preheat oven to 375F.
2. Ina medium bowl, combine ricotta cheese, 1 cup of Mozzarella cheese, 1/4c paremesan cheese, eggs, and basil.  Mix well.
3. In another medium bowl, combine spaghetti sauce, 1 cup water, and browned meat.  Mix well.
4. In a 9"x13"x3" pan, spread 1.5 cups of meat sauce.  Place 4 sheets of Lasagna over sauce.  DO NOT BOIL NOODLES.  Spread 1/2 of the cheese mixture over Lasagna.  Top with 1/3 of meat sauce.
5. Repeat Layering once.
6. Top with 4 sheets of Lasagna then sauce.
7. Sprinkle with remaining mozzarella and parmesan cheese.
8. Wrap the lasagna tightly with a double layer of foil.
9. Bake at 375F for 55 to 60 minutes or until the lasagna is fork tender.
10. Let stand for 10 minutes seals in foil before cutting and serving.
Refrigerate any leftovers.

Hot Mama Grade: A

Hot Mama Notes:  Original Recipe calls for 1 lb ground beef or sausage.  This lasagna turned out FABULOUS, and I am so glad that it has oven-ready noodles.  That saves a time-consuming step and it's associated frustrations!!!  We will definitely be making this again.  Next time, I might add some zucchini and/or spinach to increase the veggie intake.  :)  The spaghetti sauce I used (24 oz jar, I believe) was Ragu with onions  & garlic, I believe.  All the cheeses were Kroger brand, preshredded if applicable. Also, I used a pampered chef stoneware 13x9, so I had to leave it in the oven for an extra 10 minutes.  The stone has a lot of heat inertia, and it takes an extra 10-15 minutes to heat up.

25 Jan 2016