Desserts Archives - Page 19 of 60 - Garden Seeds and Honey Bees

Pumpkin and Apple Spice Doughnuts

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Special Supplies needed: Mini Doughnut Maker

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Baked Apple Spice Mini Doughnuts

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*1 tablespoon Butter, room temperature

*1/4 cup sugar

*1 Egg, room temperature

*1/4 cup milk

*1 teaspoon Vanilla Extract

*1/4 teaspoon Butter Extract

*1/4 teaspoon Sea Salt

*1/4 teaspoon Cinnamon

*1 teaspoon Apple Pie Spice

*3/4 cup All-purpose Flour

*3/4 teaspoon Baking powder

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In a mixing bowl cream together the butter and sugar, mix in milk. Add: Vanilla extract, butter extract, sea salt, cinnamon and apple pie spice.

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Sift together the flour and baking powder into a bowl and slowly add into the creamed mixture until totally combined.

*Scoop doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

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Frosting

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*4 tablespoons Butter, room temperature

*1 cup Powdered Sugar, add more if needed

*1/4 teaspoon Apple Pie spice, optional

*1 teaspoon Vanilla Extract

*Milk, use as needed for desired consistency; start with 2 to 3 teaspoons.

*Sprinkle of Sea Salt

In a small mixing bowl add the butter, powdered sugar apple pie spice, vanilla and milk. Mix together adding milk as needed.

*After frosting doughnuts sprinkle on or dip in each doughnut with a small amount of cinnamon sugar.

**Cinnamon sugar mixture: 1/4 cup sugar and 1 teaspoon cinnamon mixed together.

Note: We made frosting and cinnamon sugar mixture and then a DIY frosting station.

Mini Pumpkin Doughnuts

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Wet Ingredients:

*1/3 cup Extra Light Olive Oil

*1/2 cup Brown Sugar

*1 Egg

*2 teaspoons Vanilla Extract

*3/4 cup canned Pumpkin

*1\2 cup Milk

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Dry Ingredients:

*1 3/4 cups Flour

*1 1/2 teaspoon Baking Powder

*1\2 teaspoon Sea Salt

*1 teaspoon Cinnamon

*1/2 teaspoon Nutmeg

*1/2 teaspoon Allspice

*1/8 teaspoon Ground Cloves

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Mix together the wet ingredients in bowl until incorporated.

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Sift together the dry ingredients in medium-sized mixing bowl and slowly stir into the wet ingredients and mix until totally combined.

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Scoop pumpkin doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

Note: For a second topping option roll the baked warm doughnuts (can use for both of the recipes above) in melted butter and then in a mix of 1/4 cup sugar and 1 teaspoon of cinnamon (make more cinnamon sugar mixture as needed). Serve immediately.

Pumpkin Recipe Adapted from Blue Eyed Baker

Apple Spice Recipe Adapted from Amy’s Healthy Baking

Also See Our Red and Green Apple Party

Enjoy!

Lindy

Peaches and Cream Bars

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Crust and Topping

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*1 cup Butter

*1 cup Sugar

*4 Eggs

*1 teaspoon Clear Vanilla Extract

*1/4 teaspoon Almond Extract

*1/4 teaspoon Lemon Zest

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Cream together in a medium bowl the butter and sugar. Then vanilla, almond extract, lemon zest and add 1 egg at a time, stirring in each egg until incorporated. Save 1 to 1 and 1/2 cups of dough for topping.

Greek Cream Cheese Filling

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*1 (8 ounce) Greek Cream Cheese, room temperature

*1/4 cup Sugar

*1 Egg

*1 teaspoon Clear Vanilla Extract

*1/8 teaspoon Almond Extract

*Pinch Sea Salt

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In a medium bowl using a hand mixer best together on medium speed the cream cheese and sugar until combined. Then add the egg, sea salt, vanilla and almond extract. Beat until smooth.

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Peach Layer

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*5 Peaches, peeled And diced

*1/4 cup Sugar

*1 tablespoon Corn Starch

*1 tablespoon Fresh Lemon Juice

*1/4 teaspoon Lemon Zest

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Stir together in a medium bowl the peaches, sugar, corn starch, lemon juice and lemon zest. Set aside for about 15 minutes.

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Piping Icing

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*1 cup Powdered Sugar

*1-2 tablespoons Whipping Cream

*1/4 teaspoon Lemon Zest, finely grated

*1/4 teaspoon Lemon Extract

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In a small bowl combine powdered sugar, whipping cream, lemon zest and lemon extract. Add water for thinning and more powdered sugar until desired piping consistency. Pour or spoon icing in pastry bag with tip and pipe diagonally on top of the baked and cooled bars.

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Layering:

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In a parchment lined baking pan scoop the about 3/4 of the dough onto parchment paper and press dough flat. Then spread on the cream cheese layer, peach layer and then scoop or spoon on rounded teaspoon sized dough pieces onto the peach layer.

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Optional: Add 2 tablespoon of cold butter cut into small pieces. Add on as the last layer on the peaches and cream bars before baking and you could also sprinkle bars with crystal sugar.

Supplies:

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*9 x 13 Baking Pan, lined with parchment paper for easy removal

*Parchment Paper

*Cooking Spray

*Pastry Bag with tip or plastic bag with a small corner of the bag cut just enough to pipe icing.

Bake in a pre-heated 375* F. oven for 30 to 40 minutes or until the top turns lightly brown.