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A Tiny, Tasty Treat – Baked Gingerbread Mini Donuts

I have had a mini donut pan for a while now and usually when I break it out it is to simply make some plain donuts with a simple glaze on them. I haven’t made any in a while and with the fall weather starting to come around, I was thinking of something warming and spicy this past week when I happened to stumble upon this recipe from a Pinch of Yum for naked gingerbread mini donuts. The donuts themselves are a simple gingerbread dough and there is a wonderful maple glaze to put on them to really top things off. This make a great dessert or snack and do not take long to make at all, taking only about 20 minutes to put everything together, bake them and glaze them.

Baked Gingerbread Mini Donuts

For the Donuts:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch of allspice

Pinch of ground cloves

1/4 teaspoon salt

1/4 cup brown sugar

1 egg

1/4 cup applesauce

1 tablespoon milk

2 tablespoons melted butter

For the Glaze:

2 tablespoons butter

1/4 cup brown sugar

2 tablespoons maple syrup

2 tablespoons milk

1/2 cup powdered sugar

For the donuts, preheat the oven to 350 degrees. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and brown sugar until they are blended. Stir in the egg, applesauce, milk and melted butter until they are well incorporated and the batter forms. Pour the batter into a gallon-sized plastic bag and cut the corner off. Alternatively, you can use a piping bag if you have one on hand. Pipe the batter into a greased mini donut pan, filling each donut space to about half full. You may have to make 2 batches depending on the size of your donut pan as this will make 18 to 24 mini donuts. Bake the donuts in the oven until they are firm, about 8 to 10 minutes. Remove the pan from the oven and carefully take each donut out of the pan.

For the glaze, melt the 2 tablespoons of butter with the 1/4 cup of brown sugar in a small saucepan over medium heat. Bring he mixture to a boil and boil it for about 2 minutes. Add the maple syrup and 1 tablespoon of the milk and bring the mixture back to a boil. Add the powdered sugar and use the last tablespoon of milk to help thin out the glaze if needed. Keep the glaze over low heat (higher heat will make the glaze start to crystallize) and dunk each mini donut into the frosting to coat it. The frosting will set almost immediately. Serve the donuts when complete.

This is a very simple way to make a really tasty treat. The donuts had that great ginger flavor and the maple glaze on the top went perfectly with the donuts. I got about 18 donuts out of my mix, but I think you can make them smaller and get a little more if you like. The mini donut pans are fairly easy to find today in many shops, and if you are looking for one you can find one here. They are pretty inexpensive so you can pick one up often for ten dollars or less if you want one. I’ll have to remember this recipe since it’s so easy to do and it is a good one to do with the kids. I apologize for the sloppy picture, but trust me they turn out better than my picture may look!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 15, 2014 in Cooking, Dessert, Snacks

 

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A Moment for Maple-Glazed Pork Tenderloin

It was a cool and rainy day here in our part of New York yesterday. I know parts north of here actually got snow, which sounds ridiculous for Memorial Day weekend, but it did happen. I’m sure that had something of an influence in the type of dinner I decided to make last night. I chose this recipe from America’s Test Kitchen for a maple-glazed pork tenderloin. It was very quick to make and would be excellent for a weeknight meal and the time of the year.

Maple-Glazed Pork Tenderloin

3/4 cup maple syrup
1/4 cup molasses, light or mild
2 tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 tablespoons sugar
1 tablespoon salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 pounds each)
2 tablespoons vegetable oil
1 tablespoon whole-grain mustard

Adjust an oven rack to the middle position and heat the oven to 375°. Stir 1/2 cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in a 2-cup liquid measure; set aside. Whisk the cornstarch, sugar, salt, and black pepper in a small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. pat the tenderloins dry with paper towels, then roll them in the cornstarch mixture until they are evenly coated on all sides. Thoroughly pat off any excess cornstarch mixture.

Heat the oil in a large, heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce the heat to medium and place both tenderloins in the skillet, leaving at least 1 inch in between them. Cook until they are well browned on all sides, about 8 to 12 minutes. Transfer the tenderloins to a wire rack set inside a rimmed baking sheet.

Pour off any excess fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and cook until the mixture is reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons of the glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon of glaze. Roast the tenderloins until an instant-read thermometer inserted in the thickest part of the tenderloins registers 130°, about 12 to 20 minutes. Brush each tenderloin with another tablespoon of glaze and continued to roast until an instant-read thermometer inserted in the thickest part of the tenderloins registers 135 to 140°, about 2 to 4 minutes longer. Remove the tenderloins from the oven and brush each with the remaining glaze; allow to rest, uncovered, for about 10 minutes.

While the tenderloins rest, stir the remaining 1/4 cup of maple syrup and mustard into the reserved 2 tablespoons of glaze. Brush each tenderloin with 1 tablespoon of the mustard glaze. Transfer the meat to a cutting board and slice into 1/4-inch-thick pieces. Serve, passing the extra mustard glaze at the table.

Rolling the tenderloins in the cornstarch mixture really did make a difference in making sure that the coating and glaze adhered well to the meat. It also helped to give a nice crunch to the outer coat of the meat and glaze. Make sure you use real maple syrup and not the imitation stuff most of us use on pancakes and waffles. The imitation will be way too sweet for this type of recipe. I love the way it all came out and that it did have a little bit of sweetness to it because of the syrup and molasses and you could even taste a little bit of the bourbon in the recipe. I served this with noodles and corn on the cob.

That’s all there is for today. I’ll have some more recipes this week, including a few desserts that we made for a classic pound cake and Michelle’s famous oatmeal cookies. We also did a nice homemade breakfast today that included some nice home fries, some sausage and scrambled eggs, a basic breakfast but it was all homemade. Check back later in the week for all of that. Until then, enjoy the rest of your day today and enjoy your meal!002

 
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Posted by on May 26, 2013 in Cooking, Dinner, Pork

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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