Baked Pumpkin Doughnuts with Maple Glaze

Since tomorrow is October I feel I can start to share some fall recipes. I am a summer girl and will hang on to it as long as I can. I am never ready to say goodbye to summer and hello to fall. But unfortunately living in the midwest means colder mornings and eventually colder days.

The best way to start fall cooking and baking is with homemade baked, not fried doughnuts. Soft, tender and fluffy pumpkin doughnuts with a delicious maple glaze. I had enough glaze that I dipped the doughnuts twice to give them a nice maple flavor to compliment the pumpkin flavor in the doughnuts.

Baked Pumpkin Doughnuts with Maple Glaze

Ingredients:

Pumpkin Doughnuts

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 2 eggs

Maple Glaze

• 3/4 cup pure maple syrup
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Directions:

1. Preheat the oven to 400º F. Spray 2- 6 cavity doughnut pan with cooking spray. 
2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and baking soda.
3. In another large bowl, with an electric mixer, beat together the butter and sugar on medium-high speed until well combined, about 1-2 minutes.
4. Beat in the eggs one at a time, until well combined.
5. Beat in the pumpkin puree and vanilla, just until combined.
6. Gradually add in the flour mixture beating on low just until incorporated.
7. Spoon the batter evenly into each cavity of the doughnut pans, filling them 2/3 full.
8. Baked for 10-12 minutes or until the doughnuts are slightly browned and an inserted toothpick comes out clean.
9. Remove the doughnuts from the pan and place on a cooling rack and allow to cool for 10 minutes before dipping in the glaze,

Maple Glaze

1. In a small saucepan, over medium heat, heat the maple syrup until is reduces to 1/2 cup, about 5 minutes. 
2. Remove the pan from the heat and whisk in the butter and vanilla until the butter has melted.
3. Whisk in the powdered sugar until smooth.
4. Dip the top of the doughnuts into the glaze and place them back on the cooling rack to allow the valdez to set. Dip the doughnuts a second time if desired.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 292
Total Fat		10.4g
Saturated Fat		5.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		54.6mg
Sodium		99.8mg
Total Carbohydrates		44.2g
Dietary Fiber		0.9g
Sugars		28.7g
Protein		3.8g
Calcium		6.6%
Iron		1.7%
Potassium		35mg
Vitamin A		41.7%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Crunchy Buffalo Chicken Salad

The chicken is the star of the salad, with not many other toppings the crispy chicken is what gives this salad its flavor. However, in true fashion at my house, my oldest wanted the chicken spicier, but my youngest said it was just right and could not handle any more spiciness. Either way I love this salad.

To see the the recipe and original post click here.

Enjoy!!!

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Crock Pot Marry Me Chicken

 

I have made Marry Me Chicken in a skillet before and it is absolutely delicious. So when I saw a crock pot version I knew I needed to make. When I made the skillet version there was a decent amount of sauce and mashed potatoes seemed like a good idea for all the delicious sauce.

Besides being delicious this chicken is super easy. The sauce gets made and poured into the crock pot and then the chicken is added. Place on the lid and let the crock pot do all the work.

Crock Pot Marry Me Chicken

Ingredients:

Chicken

• 2 pounds boneless skinless chicken breasts
• black pepper

Sun-Dried Tomato Cream Sauce

• 1 cup low sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup sun dried tomatoes
• 1 tablespoon oil from sun-dried tomato jar
• 1/3 cup shredded parmesan cheese

For Serving

• mashed potatoes

Directions:

1. Place the chicken onto a cutting board and seasoned both sides the the chicken with black pepper.
2. In a large glass measuring cup, add in the chicken broth. While whisking, slowly add in the cornstarch and continue to whisk until completely smooth with no lumps. Stir in the heavy cream. Pour the mixture into the crock pot. 
3. To the crock pot add in the garlic, oregano, black pepper, sun-dried tomatoes and sun-dried tomato oil. Stir to mix well.
4. Place the chicken into the crock pot and spoon the sauce over the chicken.
5. Place the lid on the crock pot and cook on high for 2 1/2-3 hours or low for 6-7 hours, unit the chicken is completely cooked.
6. Remove the chicken from the crock pot and set aside. Add the parmesan cheese to the crock pot and stir until completely melted.
7. Serve the chicken over mashed potatoes and spoon some sauce over top.

Enjoy!!!

Notes:

Mashed potatoes are not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 355
Total Fat		15.4g
Saturated Fat		8.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		168.3mg
Sodium		608.5mg
Total Carbohydrates		11.1g
Dietary Fiber		1.5g
Sugars		3.2g
Protein		43.3g
Calcium		10.9%
Iron		5.8%
Potassium		290.8mg
Vitamin A		3.5%
Vitamin C		4.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

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Make Again Monday: Barbecue Chicken Salad

 

I did not get to eat as many salads this summer as I wanted to thanks to that lovely lettuce illness. Now that I guess it is over and I am most definitely not ready for fall, I am going to make a few salads to try and make summer last just a bit longer.

This salad is very filling thanks to the beans and chicken. When I originally made it I used one small chicken breasts, however the chicken breasts I buy do not come in a small size, they are large. So with using a bigger chicken breasts this salad made 3 servings and was still filling. 

To see the recipe and original post click here.

Enjoy!!!

Notes:

The bottom picture is missing to tomatoes because they were too ripe at the store. The onions are not there either since my girls do not like them, so I added them to my serving only.

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Sausage Macaroni and Cheese

Creamy and cheesy macaroni and cheese gets an upgrade with some sausage. I used regular Italian sausage for this macaroni and cheese and it was delicious. However, I think spicy sausage would be even more delicious. I may be partial since I like things spicy, but I think it would add some good flavor.

Sausage Macaroni and Cheese

Ingredients:

• 16 ounces elbow macaroni
• 1 pound Italian sausage
• 1 medium yellow onion,diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all purpose flour
• 4 cups milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon gorund black pepper
• 1/2 teaspoon dry mustard
• 4 ounces Swiss cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 12 ounces sharp cheddar cheese, shredded

Directions:

1. Cook the pasta according to the package directions and drain well.
2. Meanwhile, in a large pot over medium heat, cook the sausage, breaking it up as it cooks. One completely cooked remove the sausage to a bowl and set aside.
3. Add the butter to the pot and allow to melt. Add in the diced onion and cook until softened, about 2-3 minutes. Add in the garlic and cook stirring constantly for 1 minute. Stir in the flour and allow to cook stirring constantly for 1 minute. Slowly pour in the milk while stirring constantly. Stir in all of the seasonings.
4. Cook stirring constantly until the mixture has thickened, about 10 minutes. Stir in the shredded cheeses and continue to stir until completely melted.
5. Add the sausage back into the pot and stir to combine.

Enjoy!!!

Notes:

You can use any combination of shredded cheese, you just need 20 ounces or about 5 cups of shredded cheese. 

The more fat your milk has, the creamier the mac and cheese will be. I used low fat milk to keep the calories lower.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 778
Total Fat		44.5g
Saturated Fat		22.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		130.4mg
Sodium		1044.4mg
Total Carbohydrates		55.6g
Dietary Fiber		2.5g
Sugars		9.7g
Protein		40.6g
Calcium		65.8%
Iron		11.1%
Potassium		241.7mg
Vitamin A		5.5%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Crazy For Crust.

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Mexican Tater Tot Casserole

 

Tater tots are slowly becoming a staple in my household. They are good for breakfast, they make a yummy dinner and are delicious as a snack. With so many ways to use tater tots I find them good to have on hand.

This tater tot casserole use some Mexican flavors to make a delicious dinner. It even has a vegetable included to make it an all in one dinner. But if you are like me and trying to get more veggies in your diet this would be delicious with a side salad.

Mexican Tater Tot Casserole

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 yellow onion, diced
• 1 pound ground turkey
• 1 package taco seasoning
• 4 ounces diced green chilies
• 15 ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup sliced balck olives
• 10 ounce can enchilada sauce, divided
• 1/2 cup sour cream
• 5 ounces sharp cheddar cheese, shredded
• 5 ounces Monterey jack cheese, shredded
• 28 ounces frozen tater tots
• 1 cup salsa

Directions:

1. Preheat the oven to 415 F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large skillet over medium-high heat, heat the olive oil. Add in the onion and cook until softened and translucent.
3. Add in the ground turkey and cook, crumbling until completely cooked. Stir in the taco seasoning.
4. Reduce the heat to medium-low and stir in the green chilies, black beans, corn, black olives and half of the enchilada sauce. Cook, stirring occasionally, for 2 minutes.
5. Stir in the sour cream and half of the cheddar cheese and Monterey  jack cheese. Turn off the heat and stir until the cheeses have melted.
6. Transfer the mixture into the prepared baking dish. Place the tater tots on top in an even layer.
7. In a small bowl stir together the remaining enchilada sauce and salsa. Pour over the tater tots.
8. Bake for 30 minutes or until the tater tots are starting to get crispy.
9. Sprinkle the remaining cheese over top and bake for an additional 10 unites or until the cheese has melted and the tater tots are crispy.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 793
Total Fat		48.2g
Saturated Fat		18.5g
Trans Fat		0g
Polyunsaturated Fat		3.1g
Monounsaturated Fat		6.9g
Cholesterol		117.6mg
Sodium		1402.7mg
Total Carbohydrates		55.8g
Dietary Fiber		6.4g
Sugars		7.9g
Protein		32.5g
Calcium		22.1%
Iron		17.7%
Potassium		975.9mg
Vitamin A		0%
Vitamin C		1.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Six Sisters' Stuff.

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Make Again Monday: Homemade Hamburger Buns

I like these hamburger buns better than the store bought variety because they hold up better to the burger and toppings. The buns are firmer which allow them to hold up better, they are not soft and mushy like the store bought ones. 

To see the recipe and original post click here.

Enjoy!!!

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