PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)

August 23, 2016

This is not a drill, people. Multiple baked good terms got thrown around in that recipe title. I love doughnuts, but have never been up for investing in a whole doughnut (or doughnut hole) pan just to make them at home.

The ideal scenario has been found – making doughnut holes with a pan you already own. This is really straight forward and easy. I hope you enjoy a splendid autumn stupor, grinning as nutmeg-y cinnamon sugar coats your taste buds. In conclusion, NO ONE SHOULD BE LEFT ALONE WITH THESE.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
Makes 36 doughnut holes

18 tablespoons softened butter, divided
¾ cup brown sugar
1 and ¼ cups pumpkin puree
2 eggs
3 cups flour
2 and ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon, divided
½ teaspoon nutmeg
1/3 cup milk
¾ cup sugar

Preheat oven to 350 degrees. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN! from Rachel Schultz

Transfer muffins to wire cooling rack and allow to cool for 15 minutes. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

4.3 from 4 reviews
PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
 
Author:
Ingredients
  • 18 tablespoons softened butter, divided
  • ¾ cup brown sugar
  • 1 and ¼ cups pumpkin puree
  • 2 eggs
  • 3 cups flour
  • 2 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon, divided
  • ½ teaspoon nutmeg
  • ⅓ cup milk
  • ¾ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed.
  4. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.
  5. Transfer muffins to wire cooling rack and allow to cool for 15 minutes.
  6. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate.
  7. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

Adapted from Martha Stewart.

HOMEMADE OREOS (YESSSS)

August 22, 2016

It is not that Oreos are even my favorite snack cookie (vanilla wafers, hey). I wanted to experiment with making a chocolate sugar cookie and I am really obsessed with this one. Feel free to lose the icing and enjoy them individually.

I completely prefer these to the store bought kind and think even a devoted Oreo consumer would agree. Seriously though, try them.

HOMEMADE OREOS (OMG!) from Rachel SchultzHOMEMADE OREOS
Serves 12 sandwich cookies

1 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
1/2 cup cocoa powder
1 batch vanilla buttercream frosting

Preheat oven to 400 degrees. In a stand mixer, mix together butter, sugar, and brown sugar. Add eggs, salt, and vanilla and continue to mix. In a separate bowl, stir together baking powder, flour, and cocoa. Slowly incorporate dry ingredients into stand mixer. Shape dough into 1 and 1/2 inch balls. Press to slightly flatten and arrange on a lined baking sheet. Bake for 7-9 minutes. Allow cookies to cool. Spread frosting over flat side of one cookie and press another cookie to attach.

HOMEMADE OREOS
 
Author:
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups flour
  • ½ cup cocoa powder
  • 1 batch vanilla buttercream frosting
Instructions
  1. Preheat oven to 400 degrees.
  2. In a stand mixer, mix together butter, sugar, and brown sugar. Add eggs, salt, and vanilla and continue to mix.
  3. In a separate bowl, stir together baking powder, flour, and cocoa. Slowly incorporate dry ingredients into stand mixer.
  4. Shape dough into 1 and ½ inch balls. Press to slightly flatten and arrange on a lined baking sheet.
  5. Bake for 7-9 minutes. Allow cookies to cool.
  6. Spread frosting over flat side of one cookie and press another cookie to attach.

 

THE NEW (FREE!) EBOOK: “WHAT’S FOR DINNER?”

August 18, 2016

Excellent news! Well, there are actually several pieces to the excellent news. We have completely re-vamped our mailing list! Before it was very sad looking. And actually, I used to not be a big fan of mailing lists at all, so I made it really hard to join mine and hid it deep within this website. Those who found it anyway, you impress me. With this re-vamp, I wanted to do a little something fun to celebrate. A free e-Book!

What's for Dinner? Ebook

Behold, What’s for Dinner?: 15 Beloved Weeknight Recipes brings some lovely dinner ideas to infuse into your rotation. That is over two weeks of meals planned for you. Why, I think it already feels like the weekday burden just got a bit lighter.

To receive this free e-Book, you can enter your first name and email below to join my mailing list. Hooray!




You will now receive an e-mail to confirm you are a real person and complete your subscription!

If you are already on the mailing list, you should have received What’s for Dinner? in your inbox. If not, send a quick message to rachel@rachelschultz.com and I will get it over to you right away.

Copyright © Rachel Schultz 2016