Apple Cinnamon Donuts

    

Apple Cinnamon Donuts

Well it seems fall has come overnight. School has started, the leaves are falling and the weather has suddenly cooled off. I caught the weather report this morning and he said that fall has arrived with this whole week being quite cool and fall like.

     Officially fall doesn't arrive until September 22. That is still a week away, but I've already started doing some baking and cooking that would be considered more fall like menu. It's those dishes that have those yummy aromas that just fill the kitchen and make you feel all warm inside. Seriously, on Friday when I was making dinner I felt like making a fire in my little chimney fireplace on my patio. The weather was perfect for it and my dinner was one of those fall/winter specialties.

     On the weekends I like to make breakfast. It's the only time that I feel like I don't have to rush around and I can just take my time making something delicious that everyone will enjoy. Sometimes it's as simple as scrambled eggs or pancakes. Sometimes I go a little more extravagant.

     This time I went for the more simple. I made donuts. I know some people think donuts that's hard. You need oil, a deep fat fryer and a donut maker. But all you need is a donut pan from the store. You can pick them up just about anywhere and they are not very expensive at all. You actually bake them and that couldn't be easier.

     Now these donuts that I made filled the house with that wonderful cinnamon smell. Just what you want to smell in the fall. They are very moist and your family will gobble them up. I doubled the recipe, because quite honestly 6 donuts would not be enough for my family. Twelve was more like it. That way we had a few for the next day too.

Apple Cinnamon Donuts
1 cup flour
3 T sugar
3 T brown sugar
1 t baking powder
1 t cinnamon
1/2 t salt
2 T half & half
1/4 cup applesauce ( I used one of those package cups of applesauce you use in your kids lunches)
1 egg
1/2 t vanilla
1 T canola oil

Glaze
1/2 cup powdered sugar
1/2 t vanilla
1/2t cinnamon
1 T half & half

Preheat the oven to 350 degrees and spray your donut pan with cooking spray.
Mix the flour, sugars, baking powder, cinnamon and salt in a medium bowl and set aside.
In another bowl mix the half & half, applesauce, egg, vanilla and oil. Slowly add the flour mixture and mix well. Do not over mix.
To fill the donut pan I put the batter in disposable decorating bags and just snipped the end off to fill the pans. You will need to do this twice if you double the recipe.
Bake for 10-12 minutes and cool in the pan for about 4-5 minutes. While they are cooling you can make the glaze. Once they have cooled dip in the glaze and put on a wire rack. I would put wax paper or parchment paper under the wire racks as glaze will run off slightly and then clean up will be much easier.

Recipe adapted from Sallys Baking Addiction

Antipasto Kabobs

Antipasto Kabobs

Today I will be going to a family gather. It is suppose to be a pool party, but I don't think the sun knew anything about our plans. It has been ungodly hot for the past week and wouldn't you know it today it is cloudy out. However the temperature is in the 70's. I'm still going to go in the pool if I can persuade others to go in too.

This party just so happens to be a potluck. I am bringing one of my favorite appetizers for summer. It is a recipe that I got from a Taste of Home recipe book. I like it because it is quick and goes well with a cold beverage, if you know what I mean.

I have tweaked this recipe for those that don't like olives, which happens to be my children. Instead of olives I use cubed cheese. You can use any type of cheese that you like. Pepper Jack cheese though is really good on these kabobs.

So I need to be getting to my party so here is the recipe. It's easy enough to still make it for Labor day festivities. Enjoy!

My pretty platter of appetizers.

Antipasto Kabobs
1 pkg (9ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 C Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved

Cook tortellini according to package directions; drain and rinse in cold water.
In a resealable plastic bag, combine the tortellini, olives and salad dressing. Seal and refrigerate for 4 hours or overnight.
Drain and discard dressing. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece and ripe olive on a toothpick.

Makes 40 appetizers

Carrot-Zucchini Bars with Cream Cheese Frosting

Carrot-Zucchini Bars with Cream Cheese Frosting

    I don't know about you but I love zucchini! I love grilling it and using it in breads and cakes. Now I have a recipe for bars. This is quickly going to become one of my families favorites. It's right up there with my Banana Bar recipe.

     These bars are very moist, almost cake like. In fact when my husband saw the bars he quickly got himself some and came to me saying, "How come you didn't tell me we had carrot cake?" I quickly told him it was Carrot-Zucchini bars. As he gobbled down his bar he told me he couldn't taste any zucchini in it. Ha, Ha! That's the whole idea. Something that tastes good and has some goodness in it.

     I do think, however, that the next time I make these bars I'm going to double the recipe and make it in my 10.5 x 15.5 pan. Because seriously, there is only half a pan left of bars and it's been less than 24 hours since I made them. Besides I used about half a zucchini to make these and if I doubled it the whole zucchini could be used.

Carrot-Zucchini Bars with Cream Cheese Frosting
1 1/2 C all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t baking soda
3/4 C brown sugar
1/2 C vegetable oil
1/4 C light corn syrup
2 eggs
1 t vanilla extract
1 1/2 C shredded carrots
1 C shredded zucchini

Frosting
8 oz cream cheese, softened
1 C powdered sugar
1/2 t vanilla extract

Preheat the oven to 350 degrees. In a medium bowl whisk together the flour, baking powder, cinnamon, and soda; set aside.
In a large bowl mix together brown sugar, oil, corn syrup, eggs and vanilla extract. Add the flour mixture and blend well. Add the carrots and zucchini and mix well.
Spread the batter into an ungreased 9x13 pan. Bake for 25 minutes or until a toothpick comes out clean. Place pan on a wire rack to cool.
Using an electric mixer to beat the cream cheese, powdered sugar and vanilla extract on medium speed until creamy. Spread evenly over the cooled bars.
Store bars in an airtight container at room temperature or in the refrigerator for up to 3 days.

(Recipe adapted from Brown Eyed Baker)