Category: Breakfast

FLUFFY PUMPKIN PANCAKES

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!

If you love pumpkin as I do, you will love these delicious pancakes! They are incredibly fluffy and so full of flavor! They come together in about 30 minutes for a breakfast that will win over your entire family.

This recipe has one unusual ingredient you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Have you ever made an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar and baking soda are often included in cake and cookie batters to give those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar. Just enough vinegar is used to create a reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

Like many baking recipes, you mix the wet ingredients together, then in a separate bowl, combine the dry ingredients together. Mixing the dry ingredients by themselves means you will evenly disperse the rising agents, spices, sugar, etc., throughout, which is essential for an “even” batter.

Why is this important? Over-mixing the batter will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield tougher baked goods and not a light and fluffy end result like you want. Mixing the dry ingredients together first, then doing the same with the wet ingredients, means that you will have less mixing to do once you combine the two. The less you mix the flour, the less chance the gluten has to develop, meaning you end up with a fluffier and lighter end-product.

A perfect example is pancake batter. It is so very important that you don’t over-mix pancake batter. You want those light, fluffy pancakes, right? Then resist the urge to keep mixing until you have all the lumps out.  A few small lumps are ok. They will work themselves out while the batter rests, so don’t worry about them.

After mixing all the ingredients together, it’s important to let your pancake batter rest for 5 to 10 minutes. Resting allows the vinegar time to begin reacting with the baking soda. You should see bubbles start to form in your batter, which means it’s working. You can preheat your griddle while the batter is resting.

Cook your pancakes until they are golden brown. Flip and repeat on the other side. Serve while warm with butter, toasted pecans, and maple syrup.

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And having a good griddle makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love the fact that I can cook up to eight pancakes at a time!

Fluffy Pumpkin Pancakes

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 cup canned pumpkin puree
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans

Instructions
 

  • In a medium bowl, add the pumpkin, milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
  • Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F.
    If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
  • Serve warm with butter and maple syrup. Add chopped toasted pecans to complete the dish.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

PUMPKIN CREAM CHEESE SWIRL MUFFINS

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

I love fall; I always have! And all the fantastic foods you can make with pumpkin give me one more reason to love fall. Of course, you can eat pumpkin year-round, and I do. But there is something about fall and pumpkin that just feels right!

If you are looking for the best pumpkin muffin recipe ever, look no further, these check all the boxes; they are moist, flavorful, and beautiful; just look at those gorgeous tops. These muffins are topped off with a thick swirl of sweetened cream cheese that melts right into the top as they bake. And inside is a hidden layer of cream cheese which gives the muffins a boost of moisture and flavor.

Muffin Ingredients:

  • flour
  • baking powder
  • pumpkin pie spice
  • salt
  • canned pumpkin puree
  • brown sugar
  • granulated sugar
  • eggs
  • vegetable oil
  • vanilla

Cream Cheese Filling:

  • cream cheese
  • granulated sugar
  • egg yolk
  • vanilla

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. However, you do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

If you don’t have pumpkin pie spice on hand, you can easily make your own. In a small bowl, combine:

  • 4 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cloves
  • 2 teaspoon ground all-spice
  • 2 teaspoon ground nutmeg

Store leftovers in an airtight container for up to 12 months.

Making the Muffins:

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

Step 2: In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth. Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Step 4 (Assembling the muffins): Fill muffin tins ⅓ full with pumpkin batter.

On top of the pumpkin batter, add a thin layer of filling (about one tablespoon).

Add more pumpkin batter almost to the top.

Drizzle a little more cream cheese filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don’t mix too much, or it will all blend together (the picture below is how the muffins should look after swirling the cream cheese with a toothpick). Each muffin tin should be full to get that nice dome top when baked.

Step 5: Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done.

How to Store the Muffins:

Once the muffins have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. They are delicious chilled, but you can also heat them in the microwave for 15 to 20 seconds to warm them up a bit.

Freezing the Muffins:

These muffins also freeze well. I often have some on hand in our freezer. To freeze the muffins, allow them cool to room temperature, then place the muffin in an airtight container or freezer bag.  Store in the freezer for up to six months.

Pumpkin Cream Cheese Swirl Muffins

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Servings 18 muffins

Equipment

  • Standard size muffin pan

Ingredients
 

  • 2½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 1 15 ounce can pumpkin
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ tablespoon vanilla

Cream Cheese Filling:

  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla

Instructions
 

  • Preheat the oven to 375°F. Place paper baking cups into the muffin pan. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.
  • Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth.
  • Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Assembling the Muffins:

  • Fill muffin tins ⅓ full with pumpkin batter. Add to this a thin layer of filling (about 1 tablespoon). Add more pumpkin batter almost to the top. Drizzle a little more filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don't mix too much, or it will all blend together. Each muffin tin should be full get that nice dome top.
  • Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done. Allow them to cool for 10 minutes, then remove the muffins from the pan to finish cooling on a cooling rack.
  • Store in an airtight container in the fridge. If you want them warmed up after being in the refrigerator, heat them in the microwave for about 15 - 20 seconds.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

CINNABON CINNAMON ROLLS (With Overnight Option)

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.

I have been making these cinnamon rolls for years, and they are a family favorite. I usually make them once a year on Christmas morning. And it has become a family tradition to have our house filled with the fantastic aroma of baking cinnamon rolls as we open our Christmas gifts.

If you are a fan of the iconic Cinnabon cinnamon rolls, this recipe is for you! These cinnamon rolls have all the ooey-gooeyness of Cinnabon cinnamon rolls and a rich cream cheese icing that might just have you licking your plate.

For most people, the thought of getting up at the crack of dawn to start cinnamon rolls that take almost 4 hours to make, from start to finish, is a deal-breaker. I get it, I am not a morning person, and I wouldn’t want to do that either! But my favorite part about this recipe is that you can start the cinnamon rolls the night before, put them in the refrigerator and finish them in the morning with minimal work!  I’ve included instructions in the recipe to make them all in one go and the overnight option.

Tips and Tricks:

Yeast:

You can use active dry yeast or instant yeast. The instructions are the same for both. When working with yeast, “blooming” or “proofing,” the yeast is an important step. This step ensures that the yeast is active and not expired. This is especially important if you’ve had your yeast for a while. If your yeast is old and no longer has live yeast cells, the dough will fail to rise, and you’ll waste your ingredients and time.

Blooming or proofing your yeast is easy. You just need a warm liquid, usually water or milk, yeast, and sugar. The most critical step is the temperature of your liquid; it needs to be between 100°F and 110°F. If your liquid is too hot, you will kill the yeast. The sugar helps activate the yeast and causes it to bubble up, further proving your yeast is active and ready to use. You just need to stir together the warm liquid, yeast, and sugar and let it sit for 10 minutes. If it bubbles and gets foamy, your yeast is active and ready to use. It’s a quick 5-10 minute step that prevents you from wasting your time just in case the yeast has expired.

Helping the Dough Rise:

For the dough to rise and double in size, you need a warm place to put it. Unfortunately, not everyone’s house has a nice warm spot to do this. Our house uses air conditioning year-round because we live in the tropics, so our house is on the cool side.

You can create a nice warm spot in your oven. Preheat your oven to 150°F, turn the oven off and wait a few minutes. Then place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape. After 30 minutes, shut the oven door to retain any remaining heat. Remove the dough when it has doubled in size.

Cutting Beautiful Rolls:

My new preferred way to cut cinnamon rolls is to use a Pizza Cutter. This method is incredibly quick and easy. First, roll the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.

Dental floss is the most common way to slice your rolls before baking them. It’s better than a sharp knife or a serrated knife. Be sure to use unflavored floss unless you want your cinnamon rolls to have a minty flavor! First, measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Next, bring the floss around the top of the dough and, crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all your rolls are cut. (See my step-by-step photos below).

 

Step-By-Step Instructions with Photos:

Start by proofing your yeast. Combine the yeast, warm milk (100°F-110°F), and sugar. After letting it sit for 5-10 minutes, it should look foamy. This is what you want as evidence your yeast is active and hasn’t expired.

Combine the remaining dough ingredients in the bowl of a standing mixer. Mix until the dough comes together and pulls away from the sides of the bowl. It should be tacky but not too sticky.

Place in a lightly greased bowl and cover with a towel. Allow the dough to rise in a warm place for about an hour or until it has doubled in size.

Punch the dough down and roll it out onto a floured surface. Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick.

Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough.

Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls. You can either use a pizza cutter and slice 1 1/2-inch wide strips and then roll each roll individually or use floss to cut the rolls (see more details on these cutting methods above in my Tips and Tricks).

Place the cut rolls in the baking pan. Cover with a towel and allow to rise a second time. This should take 45 minutes to an hour. They should almost double in size.

Bake your cinnamon rolls in a preheated oven for 25-30 minutes or until golden brown on top. While the rolls are baking, make the cream cheese icing.

When the rolls come out of the oven, immediately add a layer of icing. This allows the icing to melt into all the cracks and crevices of the cinnamon rolls and adds to their gooey deliciousness. Allow to cool for 15 minutes, then add a final layer of icing.

Over-Night Instructions:

To start these the day before, you follow the instructions through to the point where you place your cut rolls into the pan. Do not raise them a second time. Instead, wrap them tightly with foil and put them in the refrigerator.

When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until they are almost doubled in size.

Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.

Freezing Instructions:

To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container.

To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste.

Cinnabon Cinnamon Rolls

This copy-cat Cinnabon cinnamon roll recipe gives you extra soft, extra fluffy, ooey-gooey, amazingly scrumptious cinnamon rolls. If you are a Cinnabon fan, this recipe is for you! The best part, besides the amazing flavor, they can be started the night before and baked in the morning.
4.60 from 22 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 12 rolls

Ingredients
 

Dough

  • 2 packages active dry yeast or instant yeast (1½ tablespoons or ½ ounce)
  • 1 cup warm milk (100°F-110°F)
  • ½ cup + 2 teaspoons granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 4½ cups all-purpose flour

Filling

  • 6 tablespoons butter, melted
  • 1 cup brown sugar (light or dark), packed
  • 3 tablespoons cinnamon

Icing:

  • 8 tablespoons butter (1 stick), softened
  • 4 ounces cream cheese, softened to room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt

Instructions
 

  • Grease the bottom and sides of a metal or glass 9×13 inch baking dish, set aside.

Dough:

  • In the bowl of your standing mixer, mix together the yeast, warm milk, and 2 teaspoons of sugar. Allow the mixture to sit for about 5-10 minutes or until foamy on top.
  • Add the remaining ½ cup sugar, softened butter, salt, and eggs. Mix on medium speed, using a dough hook or paddle attachment, until combined. Next, switch the mixer to low speed, and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After all the flour has been added, mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. The dough should be tacky but not too sticky.
  • Place the dough in a large, lightly greased bowl, flipping the dough once to grease all sides. Cover with a kitchen towel and allow to double in size in a warm spot in your kitchen for about an hour.
    ** If your house is on the cool side, you can preheat your oven to 170°F, turn it off and place your covered dough inside to rise; leave the oven door open a crack to allow some of the heat to escape.
  • Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface with a floured rolling pin until it is approximately 20-inches long,12-inches wide, and about ¼-inch thick.

Filling:

  • Combine the brown sugar and the cinnamon. Then, stir in the melted butter until everything is equally moist. Sprinkle the filling over the dough, pressing it gently to spread it out. Keep the filling about ¼-inch from the edge of the dough.
  • **Using one of the methods listed in the notes, cut the dough into 12 rolls, each about 1.5 inches.
  • Place the slices of dough into the prepared pan.
    **If you are baking the cinnamon rolls tomorrow morning, stop here, cover tightly with tinfoil, place the cinnamon rolls in the refrigerator and pick up tomorrow at "Make-Ahead/Overnigth Instructions."
  • (If continuing), place a kitchen towel or foil over the pan of cinnamon rolls, set in a warm place, and allow to rise until almost doubled in size (about an hour).
  • Preheat the oven to 360°F. When the oven is preheated, bake uncovered for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.

Icing:

  • While the cinnamon rolls are baking, begin making the icing. Add all the ingredients to a medium bowl and beat well with an electric mixer until light and fluffy.
  • When the cinnamon rolls come out of the oven, spread a layer of icing over the rolls, letting it melt into the rolls. After the rolls have cooled for 15 minutes, spread a second layer over the cinnamon rolls and serve immediately.
  • Cover leftover frosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • To reheat individual rolls, place in the microwave for 15 to 20 seconds.

**Make-Ahead/Overnight Instructions**:

  • When you are ready to finish the cinnamon rolls, remove them from the refrigerator and loosen the tinfoil from around the edges of the pan, but keep the cinnamon rolls loosely covered (this helps them not to dry out). Preheat the oven to 170°F, then turn the oven off. Place the covered cinnamon rolls in the warm oven, with the oven door open a crack, for 45 minutes to an hour to rise until almost doubled in size.
  • Remove the cinnamon rolls from the oven, and preheat the oven to 360°F. When the oven is preheated, return the cinnamon rolls to the oven, uncovered, and bake for 25 to 30 minutes or until golden brown. Keep an eye on the cinnamon rolls; if they begin to brown on top, place a piece of foil loosely over the rolls and finish baking.
    **To be sure the cinnamon rolls are completely baked in the center, insert a thermometer into the center of the rolls; the temperature should be between 190°F to 200°F.
  • While the cinnamon rolls are baking, follow the instructions for making the icing.

Notes

Pizza Cutter: This method is incredibly quick and easy. Roll out the dough into a 20-inch x 12-inch rectangle and add the filling. Then cut the dough into 1 1/2-inch strips, roll each cinnamon roll individually, and place them in the prepared pan.
Dental floss (unflavored): After adding the filling, roll the dough into a 20-inch long log. Measure out about 12-15 inches of floss, and slide it under your dough until you reach the point where you want to cut. Bring the floss around the top of the dough, and crossing the floss, pull both ends of the floss in a smooth, quick motion. The floss should cut cleanly and easily right through the dough. Repeat until all 12 of the rolls are cut.
Freezing: To freeze the cinnamon rolls, bake and add the icing and allow them to cool completely on the countertop. Place them in the refrigerator for an hour to slightly harden the icing (this helps the icing not stick to whatever container you are storing them in. Cover the top of the rolls with parchment paper and place them in a freezer bag or an airtight container. 
To thaw the rolls, either set them out at room temperature for an hour or two or thaw them in the refrigerator overnight. Once thawed, place individual rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste. 
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

EGGNOG DONUTS

These festive holiday donuts are a must-have if you love eggnog! Topped with eggnog frosting and warm spices, these are sure to put you in the holiday spirit!

Eggnog – to me – is synonymous with the Christmas season. I usually start checking the stores for my favorite brand of eggnog at the end of October. You might even call me an “eggnog snob.” I won’t just purchase any brand of eggnog, but I scrutinize the ingredients very carefully. I want “real” eggnog without high fructose corn syrup, artificial thickeners, and flavors. Sometimes that means leaving the store without buying any because so many of them are just full of bad things. I know you can always make homemade eggnog – and it’s something that is on my list to try – but for now, I buy it. 

This year I figured, why not eggnog donuts? After several rounds of tweaking the recipe, I was finally happy with the results. Below I’ve listed some tips and tricks for making the perfect donuts.

Check out my other donut recipes:

Tips and Tricks:

Tools: You’ll need to be able to cut out your donuts. You can buy a donut cutter that will cut out the donut and donut hole simultaneously. These tend to measure from 3 inches to 3 1/2 inches. Or you can use pastry cutters. I have a set of pastry cutters that have 12 different sizes of circular cutters. For these donuts, I use the 3-inch cutter and the smallest 1-inch cutter to make the perfect size donuts and donut holes. They will be smaller than the large bakery donuts, but then I can eat two and not feel too guilty about it! You can always make larger donuts, but keep in mind the recipe will yield fewer donuts than the recipe indicates. You can always whip up another batch if you need a few more donuts, too, as this recipe is so quick and easy to make.

Dough: Donut dough should be sticky but not so sticky that you find it hard to work with. The key is flour. If the dough seems a bit sticky, add a little flour, no more than a tablespoon at a time. Also, it is important that you lightly flour the surface you plan on rolling the dough out on – including the top of the dough and the rolling pin. Before you use the cutters, dip them in flour. After cutting one or two donuts, dip the cutters in flour again to keep the dough from sticking. Once you cut the donuts, place them on a cutting board or baking sheet lined with parchment paper. The dough will not stick to the parchment paper.

Frying:

*Honest moment* Frying things in oil used to intimidate me. But I’ve done it enough times to be pretty comfortable with it now. Just use common sense and be careful. So here are a couple of tips on frying:

  • First, the temperature is so important! When frying anything in oil, you need a frying thermometer or candy thermometer. You have to know your oil temperature to cook the food correctly. If your oil is not hot enough, your food will be under-cooked. If the oil is too hot, you will burn your food. For frying donuts, you want your oil to be between 355°F and 365°F. The hardest part of making donuts is keeping your oil between those two temperatures. You will discover that your temperature will drop as soon as you put the donuts in the oil. That is why you should never fry more than three donuts at a time because your temperature will drop too low. Just keep a close eye on your thermometer, and take the time to adjust the oil temperature. If you need to, wait a few minutes in between batches to allow your oil to get back to 365°F. But you also don’t want to put your donuts in oil that is over 365°F, because they will be overcooked on the outside and most likely undercooked on the inside. If your oil is getting too hot, you can carefully remove it from the burner for a few minutes to let the oil cool down.
  • Never drop the donuts into the hot oil! You will get splashed and burned. Most people, myself included, assume that the oil will sizzle and pop when you add the donuts, kind of like the trials of frying bacon. However, if the temperature is correct (not too hot), when you put the donuts in the hot oil, they will sizzle, but they will do that under the surface, not splattering or spitting at you. The technique I use is to lay the donuts gently in the oil. They will initially sink to the bottom, but they will float to the top after a few seconds.
  • Flip the donuts after about a minute or when they are golden-brown. You will need something to flip and remove the donuts from the oil when they are done. A pair of forks will work, or a large meat fork. They even make a tool called a spider strainer for frying food. The strainer looks like a spider web, hence the name.
  • When you are done frying your donuts, don’t throw the oil out! You can reuse it. Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, place a fine-mesh strainer or cheesecloth (even better if you use both!) over the container you plan to store it in and strain the oil. Label the oil with the date and what you fried in the oil; you don’t want to fry donuts in oil that previously was used for frying fish…Gross! Store the oil in a cool, dry place for no longer than three months. Always check your oil before reusing it. If it is cloudy or rancid-smelling, throw it out!

 

       

 

Eggnog Donuts

These festive holiday donuts are a must-have if you love eggnog! Topped with eggnog frosting and warm spices, these are sure to put you in the holiday spirit!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Cooling Time 20 minutes
Course Breakfast
Servings 12 donuts

Ingredients
 

  • 2 cups flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 5 tablespoons butter, melted
  • 4-5 cups vegetable oil, for frying, (see notes)

Glaze:

  • 1 cup powdered sugar
  • pinch of salt
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons eggnog
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions
 

  • Pour enough oil into a large pot to give you about an inch to two inches of oil. Heat oil to 365°F, over medium-high heat. Use a frying thermometer or a candy thermometer to ensure proper temperature. While oil is heating prepare donuts, (keep an eye on the oil temperature).
  • In a medium bowl, whisk together flour, ½ cup sugar, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk together buttermilk, vanilla, rum extract, and melted butter.
  • Add the buttermilk mixture to the flour mixture, and using a fork, mix just until combined. Do not over mix.
  • On a lightly floured surface, roll dough to ½-inch thickness with a floured rolling pin. Then use a 3-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut-donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough.
  • Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time (or you run the risk of cooling your oil too much). Fry for about 2 minutes, flipping once. Donuts are done when they are golden-brown on both sides. Move to a paper towel-lined cooling rack to cool.
    **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.**
  • Allow fried donuts to cool to room temperature before dipping them in frosting.

To make the glaze:

  • Add all the glaze ingredients to a small bowl. Stir with a small whisk or a fork until the frosting is smooth.
  • The glaze should be thick enough to cling well to the cooled donut without running off the donut. If the glaze is too thick, add a teaspoon of eggnog and stir, adding more, one teaspoon at a time, until you've reached the desired consistency. To thicken the glaze, add a tablespoon of powdered sugar, stir.
  • Dip the tops of the donuts in the glaze twice, gently shaking off the excess.
  • Allow the donuts to sit for a couple of minutes to allow the glaze to set slightly.

Notes

The amount of oil you need will depend on the size of the pot you use. You’ll want the pot big enough for three donuts to float freely. So an easy rule of thumb is, use enough oil to have at least an inch or two of oil in your pot.
You can reuse your oil. Allow the oil to cool completely, strain (to remove any food particles), and store in an airtight jar.  I recommend labeling your oil jar with what was last cooked in it and the date. 
I don’t recommend keeping leftover donuts. They just do not taste the same the next day. So if you need to, make half of the recipe.
 
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

PUMPKIN SPICE DONUTS

A quick and easy pumpkin donut recipe that is perfect for those chilly fall mornings. Tossed in sugar and spice, these donuts have all the flavors of fall!

Fall is the perfect time of year to make all things pumpkin! I love having a good and acceptable excuse to serve pumpkin for breakfast, lunch, and dinner- oh, and don’t forget dessert!

These donuts are so delicious, but better yet, they are easy to make. So in less than an hour, you’ll have warm, scrumptious donuts ready to serve your family!

To Make these Donuts:

  • The oil will take a while to heat up, so get it started while you make the dough for the donuts. Pour enough oil into a large pot to give you about an inch of oil. Heat the oil to 365°F, over medium-high heat. You must use a thermometer – no guesswork allowed here! Use a frying thermometer or a candy thermometer to ensure proper temperature. While the oil is heating, you can prepare the donuts (keep an eye on the oil temperature).
  • In a medium bowl, whisk together all the dry ingredients: flour, 1/2 cup sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a separate bowl, whisk together all of your wet ingredients: pumpkin, buttermilk, vanilla, and melted butter.
  • Add the buttermilk mixture to the flour mixture; using a fork, mix until combined. Do not over-mix. If the dough is too wet, you can add more flour. Start with adding 1 tablespoon, and mix. If you still need more, repeat by adding another tablespoon of flour. The dough should be sticky but easy to work with.
  • On a lightly floured surface, roll dough to ½-inch thickness with a floured rolling pin. Then, using a 2 ¾-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough. You can use a bigger donut cutter, but keep in mind the recipe will yield fewer donuts than the recipe indicates.
  • Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time, or you run the risk of cooling your oil too much. Fry for about 2 minutes, flipping once after 1 minute. Donuts are done when they are golden brown on both sides. Move to a paper towel-lined cooling rack to cool. **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.** (See Tips and Tricks below for more information on frying).
  • Allow fried donuts to cool for 1 minute before rolling them in the sugar. Be sure to coat all sides. If you allow them to cool too much, the sugar will not stick to the donuts.
  • Continue the process until all donuts are fried and coated with sugar.
  • Fry donut holes using the same method, frying no more than 12 at a time.

Tips and Tricks:

Tools: You’ll need to be able to cut out your donuts. You can buy a donut cutter to cut out the donut and donut hole simultaneously. These tend to measure from 3 inches to 3 1/2 inches, so you will get fewer donuts. The cutter I use is 2 3/4 inches. Or you can use pastry cutters. I have a set of pastry cutters with 12 different sizes of circular cutters. I find that the 2 3/4-inch cutter and the smallest 1-inch cutter make the perfect size donuts and donut holes. They will be smaller than the large bakery donuts, but then I can have two and not feel too guilty about it! You can always make larger donuts, but remember, this recipe will yield fewer donuts than the recipe indicates. You can always whip up another batch if you need a few more donuts, as this recipe is so quick and easy to make.

Dough: Donut dough should be sticky but not so sticky that you find it hard to work with. The key is flour. If the dough seems a bit sticky, add a little flour no more than a tablespoon at a time. Also, it is important that you lightly flour the surface you plan on rolling the dough out on – including the top of the dough and the rolling pin. Before you use the cutters, dip them in flour. After cutting two or three donuts, dip the cutters in flour again to keep the dough from sticking. Once you cut the donuts, place them on a cutting board or baking sheet lined with parchment paper. The dough will not stick to the parchment paper.

Frying: *Honest moment* Frying things in oil used to intimidate me. But I’ve done it enough times that I am pretty comfortable with it now. Just use common sense and be careful. Here are a couple of tips on frying:

  • First, the temperature is so important! When frying anything in oil, you’ll have to use a frying thermometer or candy thermometer. You’ll also have to know the temperature of your oil to cook the food correctly. If your oil is not hot enough, your food will be under-cooked. If the oil is too hot, you will burn your food. For frying donuts, you’ll want your oil to be between 355F and 365F. The hardest part of making donuts is keeping your oil between those two temperatures. You will discover that your temperature will drop as soon as you put the donuts in the oil. That is why you should never fry more than three donuts at a time because your temperature will drop too low. Just keep a close eye on your thermometer, and take the time to adjust the oil temperature. If you need to, wait a few minutes between batches to allow your oil to get back to 365F. But you also don’t want to put your donuts in oil over 365F because they will be overcooked on the outside and most likely undercooked on the inside. If your oil is getting too hot, you can carefully remove it from the burner for a few minutes to let the oil cool down.
  • Never drop the donuts into the hot oil! You will get splashed and burned. Most people, myself included, assume that the oil will sizzle and pop when you add the donuts, kind of like the trials of frying bacon. However, if the temperature is correct (not too hot), when you put the donuts in the hot oil, they will sizzle, but under the surface, and it will not splatter or spit at you. Simply lay the donuts gently in the oil. They will initially sink to the bottom, but they will float to the top after a few seconds.
  • Flip the donuts after about a minute or when they are golden brown. You will need something to flip and remove the donuts from the oil when they are done. A pair of forks will work or even a large meat fork. They even make a tool called a spider strainer made for frying food. The strainer looks like a spider web, hence the name.
  • When you are done frying your donuts, don’t throw the oil out! You can reuse it. Once you’ve finished frying, let the oil cool. When it’s reached a safe temperature, place a fine-mesh strainer or cheesecloth (even better if you use both!) over the container you plan to store it in and strain the oil. Label the oil with the date and what you fried in the oil; you don’t want to fry donuts in oil that previously was used for frying fish…gross! Store the oil in a cool, dry place for no longer than 3 months. Always check your oil before reusing it. If it is cloudy or rancid smelling, throw it out!

The one downside to donuts is that they don’t make good leftovers. They just don’t taste the same the next day. I have tried heating them in the microwave for 10 to 15 seconds to see if I could revive them. It helped a little, but they were not as good as a freshly made donut. So I would not recommend making these with the intent to have leftovers, but instead, make as many as you think you will eat for breakfast that morning.

 

       

 

Pumpkin Spice Donuts

A quick and easy pumpkin donut recipe that is perfect for those chilly fall mornings. Tossed in sugar and spice, these donuts have all the flavors of fall!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast
Servings 15 donuts + 15 donut holes

Ingredients
 

  • 2 cups flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup pumpkin puree
  • ⅓ cup buttermilk
  • 2 teaspoons vanilla
  • 5 tablespoons butter, melted
  • 4-5 cups vegetable oil, for frying (see notes)

For Coating Donuts:

  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Instructions
 

  • Pour enough oil into a large pot to give you about an inch of oil. Heat the oil to 365°F, over medium-high heat. Use a frying thermometer or a candy thermometer to ensure proper temperature. While oil is heating, prepare donuts, keeping an eye on the oil temperature.
  • In a small bowl, mix ½ cup sugar, cinnamon, and nutmeg (for dipping finished donuts in). Set aside.
  • In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a separate bowl, whisk together pumpkin, buttermilk, vanilla, and melted butter.
  • Add the buttermilk mixture to the flour mixture, and using a fork, mix just until combined. Do not over mix.
  • On a floured surface with a floured rolling pin, roll dough to ½-inch thickness. The dough is sticky, so be generous with the flour. Then, using a 2¾-inch pastry cutter and a 1-inch pastry cutter, cut out donuts and donut holes, placing cut donuts on a parchment paper-lined baking sheet or cutting board. Re-roll as needed to use all the dough.
  • Once your oil has reached 365°F, place no more than 3 donuts in the oil at a time (or you run the risk of cooling your oil too much). Fry for about 2 minutes, flipping once. Donuts are done when they are golden brown on both sides. Move to a paper towel-lined cooling rack to cool.
    **Keep an eye on your oil temperature and adjust the heat up or down to maintain a temperature of 355°F to 365°F.**
  • Allow fried donuts to cool for 1 minute before dipping them in sugar and spices, coating all sides.
  • Continue the process until all donuts are fried and coated with sugar.
  • Fry donut holes using the same method, frying no more than 10 at a time.

Notes

The amount of oil you’ll actually need will depend on the sized pot you use. You’ll want the pot big enough for three donuts to float freely. So an easy rule of thumb is to use enough oil to have at least an inch in your pot.
You can reuse your oil. First, allow the oil to cool completely. Then, strain it to remove any food particles and store it in an airtight jar.  I recommend labeling your oil jar with what was cooked in it and the date. 
I don’t recommend keeping leftover donuts. They just do not taste the same the next day. So if you need to, make half of a recipe.
 
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

 

BLUEBERRY PANCAKES

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!

In our house, we love pancakes for breakfast! Confession: the kids ask for them more than I am willing to make them. Not because they are hard to make, but because they will often ask for pancakes before I’ve finished my first cup of coffee. Now, if their request is timed right, this is one pancake recipe that I love whipping up! I usually have blueberries in the freezer, so pulling these pancakes together is quick and easy!

This recipe has one unusual ingredient that you don’t see too often in pancakes: VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds “lift,” creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. It is often included in cakes and cookie batters, as it reacts with the baking soda giving those batters a “lift” as they bake. Don’t worry; you’ll never taste the vinegar. Only enough is used to create the reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

You can use either fresh or frozen blueberries. If you do use frozen blueberries, do not defrost them. Thawed blueberries tend to be on the soft side, and when you fold them into the batter, they won’t hold up, likely leaving you with purple pancakes. Also, with frozen blueberries, make sure that you are cooking the pancakes long enough to cook the batter all the way through. Frozen blueberries will cool down your batter, and sometimes the batter around the frozen blueberries takes a little longer to finish cooking.

The steps to makes these pancakes are pretty straightforward:

  • In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, combine the milk, eggs, vegetable oil, vinegar, and vanilla. Mix well and add to the dry ingredients. Mix just until the ingredients are combined; do not overmix. Next, gently fold in the blueberries. Allow the batter to rest for about 5 minutes to give the vinegar time to work.
  • Meanwhile, preheat the griddle to 325° F. If you’re using a stovetop, start with your burner on medium and adjust as needed for a golden-brown pancake. Lightly butter the pan, if needed.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the pancakes to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup. Top with additional blueberries.

Blueberry Pancakes

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 ¼ cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1½-2 cups blueberries, fresh or frozen

Instructions
 

  • Mix milk, eggs, vegetable oil, vinegar, and vanilla. Mix well to combine.
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the dry ingredients to the wet ingredients, stirring to combine. Gently fold in blueberries. Let the batter rest for 5 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, lightly butter the pan and heat over medium heat. Adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup.

Notes

It works best to use fresh blueberries, but frozen will work too. Just be sure not to thaw them first. 
 
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!