Tag Archives: Breakfast

Pumpkin Donuts

For a brief moment we had a breathe of fresh, crisp fall air here in San Diego. I got all bundled up on the couch with my kindle, a cup of tea and a cozy blanket. Sure enough the next day it was 80˚F again with not a cloud in the sky. During that momentary teaser of fall weather, I made some homemade cinnamon sugar and glaze covered pumpkin donuts with the help and recommendation of my madre. There is nothing quite like fresh donuts, even in the evening.

This was my first time making donuts so I was pretty skeptical how they would turn out (anything deep fried usually doesn’t go well for me). But no worries, they are not as difficult as they seem. If you plan to venture on and make these delectable treats, make sure you watch the temperature of the oil when you are frying and know that the dough has to sit for at least 3 hours before cooking. With that said, it may be better to make it the night before if you plan on eating these donuts fresh in the morning.  Also, if you don’t have cookie cutters to make the donut shape, you can use a round drinking glass and a shot glass. Those work just fine.

Pumpkin Donuts Recipe – from Epicurious.com

INGREDIENTS:

Spiced sugar

  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Doughnuts

  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 cup canned pure pumpkin
  • Canola oil (for deep-frying)

Powdered Sugar Glaze

  • 2 cups powdered sugar
  • Whipping cream

PREPARATION:

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

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Filed under At Home, Cooking

Orange Walnut Scones

Scones are known to be a dry and crumbly breakfast. But don´t let that swade you away from these marvelous treats. The best of the best are actually far from dry at all. A great pairing with tea, homemade scones are perfect as a mini breakfast or an afternoon tea time snack. These orange walnut scones went perfect with a citrus glaze and a hot cup of rooibus tea (a similar recipe can be found here). A relatively easy recipe with a generous helping of butter, these scones can be made a day ahead of time if you are pressed on time. However like most baked goods, the fresh out of the oven taste is usually the best.

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Breakfast Pizza

Since I haven’t been traveling much, I have been on a “cooking kick”. Here is one of the most simple yet impressive breakfast dishes to make for guests. For a quick fix, keep pre-made dough in the freezer and add whatever you have in the fridge. Grated cheese and eggs are the minimum. You can use this recipe as a reference if you need. This time I added ham, red bell peppers, a bit of onion, cheese, eggs, and a sprinkle of parsley and pepper. No sauce is needed. Pop it in the oven for 10 minutes until the eggs are just cooked (adjust accordingly if you would like over-easy or over-hard eggs). Cut it up and serve. Expect people to want more than one piece. It is hard to resist.

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Lemon Ricotta Pancakes

Sunday brunch with friends is one of the best ways to finalize a weekend no matter where you are in the world. One of my favorite breakfast treats are pancakes. This week´s treat: lemon ricotta pancakes with a lemon honey glaze (you can find the recipe here). The freshness of the lemon and the moisture from the ricotta cheese makes this pancake recipe ideal for a low key but scrumptious breakfast. Pair it with a glass of orange juice or a nice mimosa and you have a lovely meal to keep you smiling for the rest of the day.

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Sunday Fun Day….More Like Brunch Day

Everyone should have an excuse to get together, have good food, and just be silly. Sunday mornings seem to be those designated times. Gradually starting to be a weekly tradition, Carrie (the roommate) and I have been filling our cups and warming up our skillets. Though brunches may be a bit messy at times (we are not very clean cooks) but we pull ourselves together for this great happening to fulfill our cravings, remind us of a little bit of back home (heck were college students, we can’t afford to eat like queens all the time) and attempt to improve our cooking skills.

Blueberry Pancake Stuffing Creation

Hungover, goofy, or just a little sloppy (remember this is Sunday morning, Saturday is designated party night) we have made some delicious creations like blueberry pancake stuffing, which originally started as blueberry pancakes, but then got stuck to the skillet morphing into a mush of stuffing fantasticness. I actually think we should make it a publicized recipe cause it was pretty dang delicious. But no brunch is complete without my infamous home fries……Thats right, they have officially been labeled “infamous” after last weekends preparation, sorry Duran, I think you got beat.

Though this tradition is expanding, with new people and new food discoveries, it remains to be the most fantastic way to end a weekend (yeah brunch ends up lasting about 4 hours, then we are too lazy to do anything else hence the end). Just wait for more silly stories or pictures from brunch, we manage to always spice things up a bit.

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Filed under Events, Food