recipe || pumpkin donuts


When my allergies have been wrecking havoc on my body as they have the past few days nothing is more comforting than pulling out the butter, eggs, and sugar and filling the kitchen with those scents that only baking can. And when it's fall time it's even better and especially comforting. So these donuts were really a needed thing today.

 Baked Pumpkin Donuts with Caramel Glaze* 

1/2 cup of vegetable oil

3 large eggs

1 cup of granulated sugar

1 cup of pumpkin puree

1/2 cup buttermilk

1 teaspoon of pumpkin pie spice

1 1/2 teaspoon of kosher salt

1 1/2 teaspoon of baking powder

1 3/4 cup and 2 tablespoons of all-purpose flour

4 tablespoons of unsalted butter

1/2 cup of packed brown sugar

1/3 cup of heavy whipping cream

1 teaspoon of sea or kosher salt

3/4 cup of sifted powder sugar


Preheat the oven to 350 degrees with the rack set in the middle. 

Whisk together the vegetable oil, eggs, sugar, pumpkin puree, buttermilk, pumpkin spice, salt, and baking powder together until smooth. Gradually, add the flour whisking it into the wet ingredients, but don't over work the batter. Grease two standard donut pans with butter and fill each donut mold with batter about 3/4ths of the way up the pan. Bake for 15 minutes. Transfer to a wire rack and allow the donuts to cool to room temperature. 

To make the caramel glaze heat the butter, salt, and brown sugar in a medium sauce pan over medium heat. Allow the mixture to bubble and swirl the pan every now and then to mix the butter and sugar. Once the sugar and butter are melted together add the cream and whisk in the sifted powdered sugar. 

While the caramel glaze is hot, dip the tops of the donuts into the glaze. Be careful because the caramel is very hot! Lay on a wire rack with parchment beneath to catch the drippings. Work quickly, as the caramel will begin to harden. If it does, simply put the pot back on the burner and whisk until the glaze is runny again. Let the glaze cool to room temperature. 

*I wasn't able to make the caramel glaze because I didn't have heavy cream. Instead, I melted butter and made a mix of sugar and cinnamon, dipped the donuts in the butter and then the cinnamon/sugar mixture. I made a few with chocolate chips for the Little, too.

**I might up the pumpkin pie spice in this recipe just a tad to give it a bit more of a good spice kick.

Original Recipe via Pinterest


recipe || blueberry strudels

There are always those terrific summer traditions that we partake in, once again, when that sunshine-y season rolls around. One of our favorite traditions involves no traveling, no sweating, and no sunblock application. It is a summer tradition that you can enjoy in your pjs, in the a/c, while sipping your morning cup of coffee, and it leaves you quite satisfied. It is, in fact, the making and eating of these fabulous blueberry strudels. I think my husband would be the biggest advocate for the "you should make these pronto" campaign. They are just the right balance of everything. We love them and we think that all other people should love them, too. So, pour your coffee, put on your mellow morning playlist, and start making these bad boys, so that you, too, can join in the happy group of people-who-love-these-blueberry-strudels

Blueberry Strudels

3 cups fresh or frozen (not thawed) blueberries

1/4 cup granulated sugar, plus more for sprinkling

2 tablespoons cornstarch

pinch of salt

5 tablespoons unsalted butter, melted, plus more for pan

12 (9 by 14-inch) phyllo sheets, thawed if frozen*


In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally Transfer to a medium bowl and let cool completely. 

Preheat the oven to 400 degrees F. Butter a sheet pan. 

Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel. 

Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients. 

Bake until golden brown and crips, 15 to 20** minutes. Transfer to a rack and cool 20 minutes. Serve immediately. 

Recipe Courtesy of Claire Robinson with Food Network

*The package of phyllo dough I buy comes with two separately packaged sets of several sheets of phyllo dough and I use one for one recipe of these strudels. To be honest, I have never fully counted to know how many sheets come in each package. I know that is more than 12 because I am usually able to get six strudels out of one recipe, rather than the predicted 4. I could get more out of it, but I typically break a couple sheets of the dough accidentally and I don't think you can really stretch the blueberry mixture to more than 6 with just one recipe. If you are making for a bigger group I would definitely double the recipe. And, just know, you need to work rather quickly with the phyllo dough as it starts to dry out, so this part of the process isn't something you can easily walk away from. 

**Our oven does tend to cook a bit quicker, but just know I pull mine sometimes after 14 minutes and they are good to go!

Enjoy, my dearies!


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