Baked Mini Pumpkin Donuts

When life gives you pumpkins, you make pumpkin donuts!

Guys, these donuts are amazing!! As one of my friends would describe them, they are a delicacy.  They are the perfect little bite (about twice the size of a quarter).

I’ve been making these mini donuts for a couple of years. The first time I made them was for a friendsgiving event and they were a huge hit. And since then, I’ve been making them every year. Last year they were gone even before the dessert was served and I made about 200 mini donuts!! lol! This recipe makes about 100 mini donuts. Yes I know, you’ll be like- wow that’s a lot of donuts…. and it is a lot of donuts but they are so tiny that they’ll be gone before you know it.

 
Now that the holidays are approaching, you can easily make these donuts and freeze them. The night before your party, just transfer them to the fridge to thaw out (they will thaw out within 5 minutes- they are tiny!).

donuts

The day of the party, you can just brush them with melted butter and dip them in a cinnamon sugar coating. I guarantee you that they will be a huge hit!

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Ingredients (100 mini donuts):

  • 2 eggs at room temperature
  • 1 1/3 cups granulated sugar
  • 1/2 cup canola or vegetable oil
  • One 15-ounce can pumpkin puree

  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpking pie spice

Topping:

  • 4 Tablespoons melted butter
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

 

  • Preheat the oven to 350 degrees F. Grease a mini-donut pan.
  • Beat eggs, sugar, canola oil, pumpkin puree and vanilla extract with an electric mixer until smooth.
  • In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together.
  • Add the flour mixture to the pumpkin pure mixture and beat until just combined.
  • Pour the batter into a large piping bag (or in a ziploc bag and cut off a corner!) and squeeze it into the donut mold. Smooth the tops with a moistened finger (water). Bake for 7-8 minutes or until a wooden pick inserted into the center comes out clean. Invert the donuts onto a cooling rack.

 

  • For the topping: Combine the sugar and cinnamon together in a bowl. Brush the donuts with butter (2 or 3 at a time) then dip them in the cinnamon sugar to coat.

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Enjoy! Bon profit!

 

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Baked Mini Pumpkin Donuts

Coconut Carrot Cake

Hello!!

Wow! What a year… For those that follow me on Instagram, you may know that I was pregnant and that I had a gorgeous baby girl this summer. She is already 3 months old! Time flies…

Fall is here and I am happy about that. I love summertime but this year it was just too hot, especially for a new baby. Sorry that I haven’t been posting many recipes lately on my blog, but I have been busier on Instagram! If you don’t follow me, what are you waiting for?! 😉

Today I made a Coconuty Carrot Cake. The cake is very moist, and since it has 2 cups of carrots and olive oil, I consider it pretty healthy… lol.

If you want it even “healthier”, you can skip the chocolate,  but for us chocoholics,  I strongly encourage at least a little drizzle…

Let’s do it!

Ingredients:

  • 4 eggs – room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup olive oil
  • 2 cups grated carrots
  • 1 1/3  cups sweetened shredded coconut
  • 1 1/2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Glaze:

  • 1/2 cup sweetened shredded coconut
  • 3/4 cup semisweet chocolate chips

Preheat the oven to 350F.

In a large bowl, beat the eggs, brown and granulated sugar and olive oil until well blended. Add the carrots and the coconut and mix until blended, about 30 seconds.

In another large bowl, sift the flour, baking powder and baking soda. Gradually beat this into the sugar mixture until blended.

Transfer to a greased bundt cake. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pan to wire racks.

Allow the cake to cool completely. Pour the melted chocolate in a piping bag and drizzle it over the cake. Sprinkle with the toasted coconut.

Enjoy and bon profit!

Glaze:

To roast the coconut, place a 1/2 cup of coconut onto a roasting pan and bake for 3 minutes at 350 F. Stir with a spatula and continue baking until the coconut is golden brown, about 2 to 3 more minutes. Cool completely.

Chocolate:. Microwave the chocolate in 30-second intervals, stirring between each. Stir, and repeat until the chocolate is almost melted (2 or 3 times).

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Coconut Carrot Cake

Chocolate- Dipped Walnut Carquiñolis (Biscotti)

Hola!!

The holidays are just around the corner, I can’t believe it! Time flies. I am going to Spain soon to spend the holidays with my family. I love being home to eat my grandma’s food (and my mom’s…)

Today I made something that I believe you are all familiar with, biscotti. Although, I made them with a slight twist. I made Spanish-style biscotti, called Carquiñolis. A big difference with these is they are not made with any butter or oil.

Carquiñolis are very popular in Spain. And they are even more popular during this time of the year, winter. They are even more delicious served with a rich, hot chocolate! In the spirit of chocolate, I dipped them in dark chocolate. Everything tastes better with chocolate, agreed?!  Let’s get into the recipe!

Recipe:

  • 1 cup of chopped raw walnuts or almonds such as those from Diamond Nuts 
  • 1 cup plus 2 tablespoons flour
  • Zest of 1 orange
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 tablespoon of water (you can use orange juice or vermouth to boost the flavor)
  • 1 cup dark chocolate melted
  • 1 additional egg (to use as an egg wash)

Preheat the oven to 300°F. Lightly grease a baking dish. In a medium-sized bowl mix the flour, orange zest, sugar, baking powder and cinnamon. Beat in one egg and 1 tablespoon of water. Work the dough until its not crumbly anymore.

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Add the nuts. (Don’t worry if the dough looks a little dry, its normal).

2

Transfer the dough to the prepared baking sheet, and shape it into a rough log about 12 – 14″ long, 3˝wide, and 1/2˝ thick. Brush with the egg wash.

3

Bake for 30 minutes, until light golden brown and firmly set.

4

 

Carefully (it will be HOT!), transfer the baked log to a cutting board and, using a serrated knife, cut the baked dough into 1/2˝-thick slices (TIP: Saw the knife back and forth instead of pressing down). 

 

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Bake one side for 5 minutes, flip it and bake the other side for 5 more minutes. Remove from the oven and let cool on the baking sheet on a rack. To dip in the melted chocolate, simply dip half of the carquiñoli in the chocolate. Sprinkle some finally chopped walnuts on top, if desired.

Bon profit!

 

 

Chocolate- Dipped Walnut Carquiñolis (Biscotti)

Sweet Spanish Squash Triangle

Hola!!!

Today I made a traditional Spanish dessert. Making this recipe again in the United States transported me back to my childhood and my Àvia’s kitchen in Spain. My Àvia is my grandmother whom I love very much and who, over the years, has taught me and inspired in me the passion that I have for food today. This particular recipe stems from a tradition that is very common in Spain.

On Sundays in Spain, it is very traditional to visit a bakery after attending church service to purchase a dessert for that day’s lunch, an important meal that always brings families together. Instead of going to the bakery, I was fortunate enough to have a great cook at home, my Avia! We would make this dessert just about every Sunday. Always with my grandma, and sometimes also with my mom as well.  This is a recipe that has been in my family for many years. My grandma would make this recipe with her mom as a kid, as would my mom, with her mom, my grandma.

This recipe is really easy to make and obviously, as you can tell, very kid friendly. It brings people together, both in the cooking aspect and more importantly, the eating aspect!

Recipe
     
 8 oz puff pastry Sheet 
One 1.5 lb spaghetti squash 
1 cup granulated sugar 
1 cinnamon stick 
the peel of one orange
1/8 cup chopped unsalted almonds 
powdered sugar

1 large egg

Preheat the oven to 360 F.  Cut the squash in half. Using a spoon, scrape out all of the seeds. Using a knife, poke holes in the spaghetti squash and microwave it for 5 to 7 minutes on high. Next, use a fork to scrape lengthwise the inside meat of the squash. The result are long stringy pieces of squash, these are the why they call it “spaghetti” squash.

In a non-stick pot and on medium heat, add the spaghetti squash, one cup of granulated sugar, the cinnamon stick and  the orange peel.  Cook for 15 minutes on medium heat, stirring every few minutes. Reduce to low and cook for 5 more minutes, stirring occasionally. Remove the orange peel and the cinnamon stick.


While the squash mixture is cooking, you can roll the dough out onto a well-floured surface into a 17″ x 9″ shape. Transfer the dough onto a baking sheet. 

Next, spread the squash mixture on only one half of your dough rectangle, making sure to leave ½ inch of the edge free of squash. (We will fold the other half over.) Ensure the squash filling is flat and even.
Make a quick egg wash by beating one egg. Brush the edges of the dough with the egg wash. Now, fold the empty half of the dough on top of the other half. Seal the edges by using your fingers to pinch the edge closed. (You don’t want the squash leaking out!)  Cut it into 8 triangles.

Brush the triangles with the egg wash and sprinkle on some of the chopped almonds.

Place it into the oven and bake for 15 to 18 minutes, until it turns a nice golden brown. Remove from the oven and let it cool down.
Sprinkle the top with powdered sugar.
Bon Profit!
Sweet Spanish Squash Triangle

Melindros (served with Hot Chocolate)

Melindros are very popular in Spain, they are similar to a cookie but with a cake-like texture. The tradition is to dip the melindro into hot chocolate. In Spain, the texture of hot chocolate is much thicker, more like a pudding and its spooned, not sipped.

The recipe for these melindros is very easy. By themselves, they’re good, but they are much better when you dip them in hot chocolate.

Ingredients: 

  • 3 egg yolks
  • 3 egg whites
  • 1/3 cup sugar
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Confectioner sugar

Preheat the oven to 350F.

In a bowl, whip the egg whites until stiff. In another bowl, beat the egg yolks and 1/3 cup sugar vigorously with a whisk until creamy. Sift the flour and baking powder  into the sugar mixture. Stir until it’s incorporated. Gently, add the egg whites and fold them until fully incorporated.

Using a piping bag, pipe the mixture approximately 4 1/2-inches in length on to the baking sheet. Dust them with confectioner sugar. Bake 6 to 8 minutes, or until just firm on the outside and soft in the center and golden brown.

Enjoy with a hot cup of hot chocolate.

Bon profit!

Melindros (served with Hot Chocolate)

Orange Marmalade

 

Hola!!

For today, I made an orange marmalade. I love oranges! And it’s orange season! As a kid growing up in Spain, I would have a fresh squeezed orange juice every day. (Thanks mom!) Here in the US, I don’t do it as often, but makes for a nice treat.

Oranges are so healthy, and since it is orange season, I try to utilize oranges as much as I can.  This recipe is so tasty, I love it!

Ingredients for about 3 jars of 10 oz and 1 jar of 6oz:

  • 2 lbs oranges peeled and quartered (about 6 oranges)
  • 1 small lemon peeled (if it’s big, cut in half).
  • 3/4 cup sugar
  • 1/3 cup water
  • 2 cups water

Cut the skin of the orange and the lemon into julienne strips or into 1/4 inch strips.

Bring the 2 cups of water to a boil and boil the cut strips for 15 minutes and set aside.

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In a large pot, bring the 1/3 cup of water to a boil, add the oranges, the sugar and the orange and lemon strips. Reduce the heat, and let it simmer.

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Continue to cook on low heat for 1 hour and 30 minutes to 2 hours. Stir every 20 minutes.

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To keep the jam fresh in a jars, I first boiled the jars, then added the jam to about 1/8 inch from the top. Place the lids tightly on and place the jars upside down on the counter. Allow the jam to cool before turning right side up. Leave it upside down for a few hours.

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Easy and now you should have fresh marmalade for months to come. Also, makes great gifts!

I love to eat this marmalade with a piece of homemade bread with butter. Delicious!

Bon profit!

 

Orange Marmalade