This Sunday morning I enjoyed my first cup of coffee while looking out our window at the thick blanket of snow that now covers the ground here in the Finger Lakes. Shortly thereafter, I crawled out from under my warm blanket and made my way into the kitchen to whip up an amazing treat.
My inspiration to crawl out from under my warm blanket came after reading a post written by Heather at Curly Girl Kitchen. I ask you this, who could resist making Vanilla Bean Sour Cream Cake Doughnuts?
These doughnuts are baked, not fried. For some reason they remind me of a cross between a muffin and a baked doughnut. The flavor is delicious.
I modified the recipe slightly by using two teaspoons of pure vanilla extract in place of the vanilla bean. I quartered a naval orange and squeezed the juice of one of those quarters into the batter. And lastly, I also added two pinches of cinnamon to my batter. So, the name for my version of the recipe? Vanilla Orange Cinnamon Baked Doughnut Holes. I don’t have a doughnut pan so I broke out my trusty Babycakes Cake Pops maker which worked like a charm, and I got about 2 1/2 dozen doughnut holes in all.
These are a great way to ward off any cold winter morning…