Toil and Trouble

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Sour Cream Pumpkin Spiced Doughnut Holes

While fall hasn’t officially arrived, that doesn’t stop me from diving into the delicious apple and pumpkin treats that are typically associated with it.   I can’t wait to make  Crockpot Apple Crisp, Country Apple Caramel Sauce, and Homemade Pumpkin Spice Cake.

But it wouldn’t be right to make all those scrumptious desserts without making these small, but mighty, Sour Cream Pumpkin Spiced Doughnut Holes first. 

I am a big fan of baked doughnut holes.  And as I may have mentioned a time or two before, I always use my babycakes maker when I’m making doughnut holes – less fat involved. 

Now, this isn’t the first time I’ve made Pumpkins Spice Doughnut Holes.  But this recipe is slightly different from the first recipe I shared here.  These doughnut holes are made with sour cream, less oil, and less flour.  I also kicked up the vanilla and pumpkin pie spice a wee bit too.  I honestly have to say that I like both versions of the recipe and I don’t think one is better than the other either.  I think the pumpkin flavor is the star of the show and if you pair them with a cold glass of apple cider or a fresh cup of coffee there is no going wrong.

Sour Cream Pumpkin Spiced Doughnut Holes

1 egg, room temperature

2 tbsp. vegetable oil

1/2 c. brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1/4 c. sour cream

1/2 tsp. salt

2 tsp. baking powder

2 tsp. pumpkin pie spice

2 tsp. vanilla extract

1 c. all-purpose flour

Cinnamon & sugar mixture

In a large bowl, add egg, oil, sugars, sour cream, and pumpkin; mix thoroughly.  Mix in pumpkin salt, baking powder, pumpkin pie spice, and vanilla.  Add flour; mix until all ingredients are completely blended.

Bake according to babycakes maker.  Cool slightly before coating with cinnamon & sugar mixture.  * I put the mixture in a plastic bag, drop a few doughnut holes in at a time, and shake until the holes are completely coated.

Store in a paper bag.

So, have you had or made a fall treat yet?  If so, what was it? 

Fresh Baked Molasses Cookies

It’s officially fall (in my mind).  We don’t need a confirmed date on the calendar to substantiate that.  Do we?  After all, it is the 3rd of September, the kids are back in school, the morning air is crisp and cool, and I’m looking forward to apple and pumpkin everything.

It’s funny how the changing of our seasons brings about subtle changes in our lives.  Changes that most of us embrace without much thought.  How many times have you opted for a new hair style for the summer months, scoped out a new menu for chilly autumn nights, looked for that perfect winter coat for the coldest months of the year, or decided to take on the challenge of a good spring cleaning of your house? 

With fall (here) I’ve been thinking about change too.  I’ve been thinking of ways to shake up the content on my blog a little. 

I’m not talking about writing politically controversial posts that would ignite a spark or a wildfire.  Although, every once in awhile I’m tempted by to do something like that because I love a good debate, and I like to use that part of my brain that doesn’t get exercised nearly enough.  I know – curse me if you must.

With my thinking cap on,  I have a couple ideas that I’d like to implement here in the future.  If I do, I may even ask for your help in orchestrating some of them.  Are you game?

In the meantime, while I’m working all of that out in my head, let’s get down to business.  Cookie business.

These cookies are the result of me having a craving for molasses cookies.  It’s not like I haven’t made molasses cookies here before – twice actually.  I do fear that these cookies have just moved to the front of the line though.  Probably because there is an ingredient in these that you won’t find in the other two cookies that I’ve made.  Coffee!

This recipe is simple to make.  One bowl actually.  Drop, not roll, too. The flavor is especially good, and I’m really drawn to the texture of this cookie.  One of my other recipes produces a chewier, flatter cookie.  I do like those too, but I think that if both cookies were sitting next to each other on a plate I’d choose this cookie over the other just because of the texture.  I know that’s not true for everyone though, so here is the recipe for my chewier, flatter molasses cookie.

Fresh Baked Molasses Cookies

1 c. sugar

1/2 c. vegetable shortening

1/2 c. molasses

2 small eggs, beaten

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. baking soda, dissolved in 1/2 c. cold brewed coffee

3 c. all-purpose flour

Course sugar for sprinkling on top

Line two large cookie sheets with parchment paper; grease lightly with non-stick cooking spray

Makes about 2 1/4 dozen cookies

In a large bowl, add all of the ingredients except the flour.  Mix well with electric mixer.  Beat in 1 cup of flour at a time until they are all mixed in thoroughly.  Let dough rest for 15-20 minutes and preheat oven to 350 degrees.  Drop onto prepared cookie sheets using a dining tablespoon.  Sprinkle with course sugar.  Bake for about 8-10 minutes, or slightly firm to the touch.  Cool on cookie trays for several minutes before transferring to baking rack.

What kind of cookie texture do you like?  Does it depend on the type of cookie, or is it across the board?

Fall Photos

The fall in upstate New York is magnificent.  The skies can be moody, leaves turn beautiful colors, and when the sun shines, it warms your soul. 

Here is a look at the fall through my camera lens. 

Do you have a favorite season? 

Baked Pumpkin Spice Doughnut Holes

Every time that I looked in my cupboard this week I’d see a can of pumpkin staring me down.  I’d set it aside, and somehow it would make it’s way front and center again. 

I took this as a sign.  It wasn’t that I didn’t want to use the pumpkin.  I just couldn’t decide what to make with it.  Pumpkin bars, cake, cookies, cheesecake, pie; they all seemed like good choices to me. 

And then it hit me.  Doughnut holes – baked, not fried!  I  found a great recipe at two peas & their pod.  And best of all, their pictures convinced me that these were the doughnut holes I’ve been waiting for all my life.  Ah… Inspiration!

Have you ever had a treat that was just to tempting to keep sitting around?  Well, I’ve lost count on how many of these I’ve eaten since I made them, and they definitely  fall into that “just too tempting” category.  I think once you try these you will agree that there  isn’t any reason to ever fry a doughnut again.  

I tweaked two peas recipe just a little and here is my adapted version.

Baked Pumpkin Spice Doughnut Holes

1 large egg

1/3 c. olive oil

1/2 c. light brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 tsp. vanilla extract

1/2 c. milk

1 1/2 c. all-purpose flour

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and pumpkin; mix thoroughly.  Mix in pumpkin pie spice, salt, baking powder, and vanilla.  Add flour and milk; mix until all ingredients are completely blended.

I used my babycakes maker to make my doughnuts.  If you don’t have a babycakes maker then check out two peas and their pod for an alternate way of baking them.

When the doughnut holes are still hot, roll them in the prepared cinnamon & sugar mixture and let them cool before devouring…

These might be best stored in a brown paper bag so the cinnamon and sugar-coating doesn’t disappear.  I put mine in an airtight container overnight which made them super moist, but they had to be re-coated in the morning.

I’m so glad it’s pumpkin season!  How about you?

What is your favorite doughnut hole flavor?  Looking for another great baked doughnut hole recipe?  Click here!

Welcome the fall with Mini Apple Pies

If you like apple pie, and have a cookie cutter, you’ll love these little mini’s.  I found a recipe in the September issue of  Better Homes and Gardens  that inspired me to make these.  Their recipe was actually for Apple Pie Pops.  Very cute… but not very practical.  I loved the concept of the pie pops, but knew they wouldn’t last long on a stick, so why bother with the sticks?

The recipe for the Apple Pie Pops can be found on page 212.  I used BHG’s recipe for the concept, but tweaked it with my own apple pie making skills.  I did pre-cook the filling like the recipe suggested.  Otherwise, the apples wouldn’t have a chance to cook completely before the little crusts were finished baking, and I veered off course from their recipe by making my own double pie crust from scratch. 

These are great little dessert’s that will travel well.  They would be perfect for fall gatherings.  We enjoyed our’s with our family after a great dinner. 

Can you imagine them filled with peach, raspberry, blackberry, grape, cherry?