Baked Mini Pumpkin Donuts

I ordered mini donut pans recently, oh my goodness they are so little and cute.  Today we used them, my friend Whitney and I made pumpkin donuts.  We had pumpkin puree I had made recently was perfect for donuts.  These donuts are small and a perfect Fall treat for fingers to hold onto and eat.

Small little bites of sugar, spice, and pumpkin!

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 
1/4 teaspoon Ground Nutmeg 
1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder
1 3/4 cup All Purpose flour

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined.  Do not over mix.

Pour batter into a zip top bag.  Spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!

Baked Mini Pumpkin Donuts

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 

1/4 teaspoon Ground Nutmeg 

1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder

1 3/4 cup All Purpose flour

Process:

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined, do not over mix.

Pour batter into a zip top bag, spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!

Barley Bread

We ran out of bread this morning, normal people would go out and buy bread, but that wouldn't be as much fun as making it for me.  Don't get me wrong, I love grocery shopping well as long as I don't have my children with me I do.  My options for bread ingredients are somewhat limited at the moment, it being before my bi-monthly grocery shopping.  Necessity is the mother of invention in my kitchen and cooking philosophy.  With that said this is a bread made with what I had more of, barley of course.  My forming skills are somewhat lacking, after the fact I realized a better way to make a pretty loaf oh well.  The taste is really good, it is similar to a quick bread with the texture versus a gluten rich white bread so you are prepared.  Spread some butter on a warm slice just cut from a fresh baked loaf and you will not be disappointed, I promise.

 Can you think of anything better than the smell and tatse of fresh baked bread? Of course you can't.

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes and get happy.

 Mix yogurt and eggs in a measuring cup or bowl.

 Add flours, and yogurt mixture to bloomed yeast.

 Mix and knead dough with dough hook for 5 minutes. 

 Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

 Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

 Remove from pans and allow to cool on a rack on the counter.

Slice and serve.

Enjoy!

Barley Bread

Printable Recipe Found Here

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Process:

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.

Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.

Enjoy!

Oat Pumpkin Nutella Muffins

I'm excited about this muffin, I was wanting to make muffins that used what ingredients I already had on hand.  Not to mention I have a big bowl of fresh pureed pumpkin puree that I NEED to use, no really it would be a shame for it to go to waste.  These muffins smelled divine when they came out of the oven, and the taste was over the top delicious.  It made 32 muffins, you are welcome to split the recipe but as my husband pointed out for my family that is only 5 muffins per person and likely they'll be gone before the end of the day.  Yes my friends these are that good.

 These have the most fantastic smell, and the taste is just as yummy.

Ingredients:

2 cup Pumpkin Puree

1/2 cup Molasses

2 cup Brown Sugar

4 Eggs

1 cup Coconut Oil (or melted butter, cooled)

2/3 cup Water

2 teaspoon Vanilla

1 1/2 cups Oat Flour (or all-purpose flour)

1 1/2 cup All-Purpose Flour

2 teaspoon Baking Soda

1 teaspoon Sea Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ginger

2/3 cup Nutella

Preheat oven to 350 Fahrenheit

 Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.

 Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.

Add half flour mixture to wet mixture, whisk until combined.  Add second half od flour mixture and whisk.  Do not over mix.

Grease two 24 cup muffin pans or use paper liners.  Fill each well 2/3 full.

Microwave Nutella for 30 seconds in a microwave safe bowl.  Scoop 1 teaspoon of Nutella on top of each muffin batter.

 Swirl chocolate with a toothpick in a figure eight shape.

 Bake for 18-20 minutes, turning them halway through and switching them.

Enjoy!

Oat Pumpkin Nutella Muffins

Printable Recipe Found Here

Ingredients:

2 cup Pumpkin Puree

1/2 cup Molasses

2 cup Brown Sugar

4 Eggs

1 cup Coconut Oil (or melted butter, cooled)

2/3 cup Water

2 teaspoon Vanilla

1 1/2 cups Oat Flour (or all-purpose flour)

1 1/2 cup All-Purpose Flour

2 teaspoon Baking Soda

1 teaspoon Sea Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ginger

2/3 cup Nutella

Process:

Preheat oven to 350 Fahrenheit

Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.

Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.

Add half flour mixture to wet mixture, whisk until combined.  Add second half od flour mixture and whisk.  Do not over mix.

Grease two 24 cup muffin pans or use paper liners.  Fill each well 2/3 full.

Microwave Nutella for 30 seconds in a microwave safe bowl.  Scoop 1 teaspoon of Nutella on top of each muffin batter.

Swirl chocolate with a toothpick in a figure eight shape.

Bake for 18-20 minutes, turning them halway through and switching them.

Enjoy!

Molasses Crinkles

My Dad was always the one making cookies in my family when I was growing up.  One of his recipes was Molasses Crinkles.  Many years ago my Mom compiled all the family recipes into a binder for my siblings and I and the Molasses Crinkles recipe is in the section marked Mom's Favorites.  The recipe is simple and produces very yummy cookies.  I don't buy shortening and the original recipe calls for it.  I used coconut oil and they turned out amazing and were eaten as quickly as they were made.

These cookies are perfect for the Fall weather we have been having here, and they remind
me of my childhood.

Ingredients:

1 1/4 cups cold Coconut Oil
2 cups Brown Sugar
2 Eggs
1/2 cup Molasses
5 cups All Purpose Flour
4 teaspoons Baking Soda
1/2 teaspoon Cloves
2 teaspoons Cinnamon
2 teaspoons Ginger
White Granulated Sugar

Preheat oven to 375 Fahrenheit.

Mix all the dry ingredients together in a mixer bowl with the whisk attachment.

In a seperate bowl combine, coconut oil, brown sugar, eggs, and molasses using a wooden spoon.

Add combined wet ingredients to dry ingredients and whisk until combined.

Form dough into walnut sized balls and roll in white granulated sugar.

Place cookie dough on parchment lined sheet pans.

Bake cookies for 10-12 minutes,  until golden brown on the bottom.  

Flatten baked cookies with back of spatula and allow to rest for 2 minutes before
 transferring to a plate.

Enjoy!

Molasses Crinkles

Printable Recipe Found Here

Ingredients:

1 1/4 cups cold Coconut Oil
2 cups Brown Sugar
2 Eggs
1/2 cup Molasses
5 cups All Purpose Flour
4 teaspoons Baking Soda
1/2 teaspoon Cloves
2 teaspoons Cinnamon
2 teaspoons Ginger
White Granulated Sugar

Process:

Preheat oven to 375 Fahrenheit.

Mix all the dry ingredients together in a mixer bowl with the whisk attachment.

In a seperate bowl combine, coconut oil, brown sugar, eggs, and molasses using a wooden spoon.

Add combined wet ingredients to dry ingredients and whisk until combined.

Form dough into walnut sized balls and roll in white granulated sugar.

Place cookie dough on parchment lined sheet pans.

Bake cookies for 10-12 minutes, golden brown on the bottom.  

Flatten baked cookies with back of spatula and allow to rest for 2 minutes before transferring to a plate.

Enjoy!

Pumpkin Whole Grain Bread

I love Fall.  The good news is, we have been having Fall weather here in Queens.  Recently I bought 4 Sugar Pumpkins, for 99 cents each.  My daughter Haley really wanted to color one and make a Jack O' Lantern but I said no.  These pumpkins were destined for wonderful recipes.  My children are divided into two groups, half are Pumpkin Pie eaters and the other half like Apple Pie.  This bread actually appealed to three of my four children.  My fourth child is the pickiest eater EVER.  He has few things he isn't afraid to eat. We can claim that 3 out of 4 of my children love this recipe and you should try it out.  I also had a chance to use my pressure cooker to prepare the pumpkin, it is a really good way to cook a pumpkin quickly.  

 My home smelled amazing while this bread was in the oven baking, and it is  delicious too.

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl
or a zip top bag like I did.

 Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

 Add pumpkin puree.

 So far so good and all mixed.

 Add flours in three stages and mix in between.

 We are all ready to go.

 Pour batter into 1 large or 2 small bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

 Remove from oven and allow to cool on rack.

When it has cooled, slice and serve.

Enjoy!

Pumpkin Whole Grain Bread

Printable Recipe Found Here

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Process for Pumpkin Puree:

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Process for Pumpkin Bread:

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl.

Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

Add pumpkin puree.

Add flours in three stages and mix in between.

Pour batter into 1 large or 2 bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

Remove from oven and allow to cool on rack.

Enjoy!