Mini Baked Pumpkin Pie Spiced Donuts

Happy First Day of September!

And so it begins....my favorite season, and I want to savor every moment of it. I especially love all the festivals that Ohio is known for...every weekend it seems that we have several choices.

We are well into our apple season now and may even make cider on Thursday...sure signs that it truly is September despite this recent heat wave which makes me feel that I am in the grip of high summer.

Leave it to Noel to have a perfect (and easy to make!) recipe for welcoming the new season! The only thing that I would change about making these tasty treats is to use Pure Ohio Maple Syrup in the maple glaze idea.

Serve these donuts with hot or cold apple cider for the ultimate taste of autumn!

Marcheta *let autumn begin!




 For more easy recipes, visit Noel at  Apron Free Cooking.


   Autumn is here and along with those cool, crisp mornings comes a craving for something warm and delicious. Enter the Mini Pumpkin Pie Spiced Donut, a sweet morning treat baked with the quintessential flavor of fall.

“You won’t believe how easy it is to make these donuts at home,” said Mary Beth Harrington of the McCormick Kitchens. “They’re perfect to mix together with your kids – no trip to the bakery required.”

For the final touch, dip the donuts in a fall-inspired glaze. Flavors like vanilla, mocha or maple complement the pumpkin spice in the donut – the ultimate autumn indulgence.


For more recipe ideas to try this fall, visit www.McCormick.com, www.Facebook.com/McCormickSpice, or www.Pinterest.com/mccormickspices.

Mini Baked Pumpkin Pie Spiced Donuts with Vanilla Glaze

Ingredients

Donuts:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2/3 cup milk
• 1 egg, lightly beaten
• 1 tablespoon McCormick Pure Vanilla Extract
• 1 teaspoon McCormick Pumpkin Pie Spice

Vanilla Glaze:

• 4 cups confectioners’ sugar
• 1/2 cup milk
• 11/2 teaspoons McCormick Pure Vanilla Extract

Maple Glaze:

• 4 cups confectioners’ sugar
• 1/2 cup milk
• 1 teaspoon McCormick Imitation Maple Flavor

Mocha Glaze:

• 8 ounces semi-sweet baking chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon McCormick Pure Coffee Extract

Preparation

1. Preheat oven to 325°F. For donuts, spray mini donut pan with no-stick cooking spray. (If you do not have mini donut pan, use mini cupcake pan to make donut holes. You may also use an electric donut maker. Prepare as directed.) Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.
2. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
3. Meanwhile, for glaze, mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over baking sheet or waxed paper to cool.

Serves
15
SOURCE:
McCormick

Noel's Bake-sale Tips

I grabbed today's blog post from Noel Lizotte's  ApronFreeCooking website. When it comes to needing a quick and easy recipe, Noel has it covered!

Marcheta *lazy today

Noel writes:

 Back to school means back to bake sales, a delicious extracurricular activity where cookies – easy to make and even easier to sell – reign supreme. For those looking to stand out from the bake-sale pack, adding simple flavor twists to the fan-favorite chocolate chip cookie can make treats that are the talk of the table.
“Adding an extra surprise to your plate of homemade cookies is easy,” said Mary Beth Harrington of the McCormick Kitchens. “Add peppermint extract and cocoa powder, then swap out chocolate chips with chocolate chunks, and … voila! You now have Double Chocolate Chunk Mint Cookies. Kids and adults love the blend of cool peppermint mixed with rich cocoa and semi-sweet chocolate.”
Try these delicious twists to the cookie recipe below to create top-notch chocolate chip cookies for your next bake sale – and don’t be surprised when they’re the first to disappear:

• Double Chocolate Chunk Orange Cookies: Replace peppermint extract with1 teaspoon of McCormick® Pure Orange Extract.
• Triple Chocolate Chunk Mint Cookies: Add 1 cup of white chocolate chips.
• Cinnamon Chocolate Chunk Cookies: Replace peppermint extract with 2 teaspoons of McCormick® Pure Vanilla Extract and 2 teaspoons of McCormick® Ground Cinnamon.

For more delicious bake sale ideas, visit McCormick.com, the “Bake Sale” board at Pinterest.com/McCormickSpices or Facebook.com/McCormickSpice.

Double Chocolate Chunk Mint Cookies

Ingredients

• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 eggs
• 1 teaspoon McCormick&reg Pure Peppermint Extract
• 6 ounces semi-sweet baking chocolate, coarsely chopped

Preparation

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Serves
Makes: 4 dozen cookies
Preparation Time:
20 minutes
Cook Time:
8 minutes
SOURCE:
McCormick