Gimme Some Sugar-Brown Sugar Scones

20131002-223301.jpg

Several years ago I attended a really fancy bridal shower tea. There I was introduced to beautiful little scones, with sides of lemon curd and sweet butter and freshly made jam. Sometimes I get a craving for a little bite or two of those biscuit-like delights.
I like to create my own lighter versions, using less butter and more natural fat, like yogurt, or add healthy stuff like chia seeds. Today I decided on a scrumptious brown sugar scone. And this basic recipe I’ve created used only 4 main ingredients.

 

Super Fluffy Brown Sugar Scones
2 cups self rising flour, plus additional for kneading
1/3 cup brown sugar, packed
1/4 tsp salt
3/4 cup vanilla yogurt
1/2 cup, plus 1 Tb milk
cooking spray
Preheat oven to 350F.
In a large bowl whisk together dry ingredients. Make a well in the center and add the yogurt and 1/2 cup milk. Carefully incorporate the wet ingredients into the dry ingredients until just moistened.
Allow dough to rest 5 minutes. This is what makes them fluffy.
Sprinkle additional flour-about 1/4 cup onto bread board. Knead dough, turning one-quarter turns, about 5-6 times.
Pat dough into an 8 inch diameter circle about 1 inch thick.
Transfer to a baking sheet lightly sprayed with cooking spray.
Cut dough into 8 wedges and separate slightly.
Brush tops of scones with one tablespoon of milk.
Bake for 30 minutes, until lightly golden.
Transfer to a wire rack to cool.
Serves 8. Prep 10 min. Bake 30 min.
Grab a hot cup of coffee or sweet black tea and dig in! These are very kid friendly as all my boys chowed these down, enjoying dipping them in the brown sugar I left for the photo.

Brown Sugar Scones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 170 calories

Fat 2 g

Carbs 34 g

Protein 5 g

8

Brown Sugar Scones

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups self rising flour, plus additional for kneading
  • 1/3 cup brown sugar, packed
  • 1/4 tsp salt
  • 3/4 cup vanilla yogurt
  • 1/2 cup, plus 1 Tb milk

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl whisk together dry ingredients.
  3. Make a well in the center and add the yogurt and 1/2 cup milk.
  4. Carefully incorporate the wet ingredients into the dry ingredients until just moistened.
  5. Allow dough to rest 5 minutes.
  6. Sprinkle additional flour-about 1/4 cup onto bread board.
  7. Knead dough, turning one-quarter turns, about 5-6 times.
  8. Pat dough into an 8 inch diameter circle about 1 inch thick.
  9. Transfer to a baking sheet lightly sprayed with cooking spray.
  10. Cut dough into 8 wedges and separate slightly.
  11. Brush tops of scones with one tablespoon of milk.
  12. Bake for 30 minutes, until lightly golden.
  13. Transfer to a wire rack to cool.

What’s your favorite breakfast pastry?
You may also enjoy

Summer Doesn’t Have to be Over-Beach Night on a Week Night

School has begun, Labor Day is approaching, but summer is not over yet. Sure we may be ready to push our white jeans and shorts to the back of our closets, roll our beach towels into our beach bags, and change the white board to new school routines, but we can still bring the beach nights into our week nights.

Beach nights of roasting s’mores and hot dogs and a big clam bake over a huge bonfire. The summer moments we want to remember.

What better way to remember summer than a big steam pot full of shellfish, shrimp and crab? I love to make the steam pot with fresh blue crab and mussels and overflowing with shrimp and chicken sausages on a weekend. But for a quick weeknight meal and a trip down “beach and bonfire lane” this meal is perfect and ready in 30 minutes.
Easy Weeknight Seafood Steampot

Ingredients:
1 pound package frozen mussels
12 oz package jumbo shrimp, peel on
12 oz package imitation crab meat
1 1/2 pounds small red potatoes
3 large cobs corn

Rub Ingredients:
4 Tb Cajun seasoning
1 Tb sugar
1 tsp salt
4 Tb canola oil

Combine rub mixture and set aside.
Thaw shrimp, mussels and crab if frozen. Shuck corn and retain husks. Line bottom of large Dutch oven with corn husks. Fill pot with about an inch of water, leaving husks above water line.
Cut corn cobs into desired sizes. I broke mine in half.
Coat corn and potatoes with half of rub mixture.
Place corn and potatoes carefully over husks, cover and bring water to boil, reducing heat to low and steaming veggies until potatoes are nearly tender.

Coat seafood with remaining rub mixture and place over vegetables. Replace lid and continue steaming until shrimp are pink and mussels are opened. Discard any unopened mussels.

Transfer vegetables and seafood to a large platter and serve.

So delicious!
What’s your favorite summer food?
You may also enjoy

A Lighter Side to Albondigas-Turkey Albondiga Soup with Kale

 
I love classic Mexican food. A nice little restaurant in a quiet part of town that serves big heaping bowls of homemade tortilla chips with freshly made salsa and little cups of steaming albondiga soup, with brightly colored veggies and plump baby meatballs swimming in a rich tomato beef broth. Ah, comfort food.


I believe any favorite meal can have a lighter side. Our family has many favorite dishes, one of them being the super hearty bowl of albondigas soup. I looooove this soup. But I also love it’s healthy counterpart.

This is my healthier version.



Turkey (Albondigas) Meatball Soup with Kale

Meatball ingredients:
1 lb ground lean turkey
1/2 cup long grain rice, uncooked
1 egg
1/2 tsp cumin
1 tsp seasoning salt
1/2 cilantro, minced
1 jalapeno, seeds removed, diced

3 large russet potatoes, peeled and cubed
4 large carrots, peeled and chopped
1 large onion, chopped

1 zucchini, cut lengthwise, then sliced into half moons
3 cloves garlic, smashed and minced
1 head kale, stalks and ribs removed
2 tsp salt and/or pepper to taste
8-10 cups water

Combine meatball ingredients. Mix well. Roll mixture into bite sized meatballs, about 1 inch round. The cilantro will be sticking out, but that’s okay. It will fall off in the broth as it cooks and taste delicious.

Such cute little meatballs!
Bring water to boil in a large Dutch oven-use more for a lot of broth, as the kale will suck it up at the end. Add vegetables and salt, except zucchini and kale.
Carefully slide in meatballs.
When potatoes are just done, about 15-20 minutes, add zucchini and kale. The meatballs should be done at this point as well. Cook about 5 minutes more.
Season to taste with any salt and pepper.
Serve it up. Add crispy tortilla chips if you wish.

And dig in to that light and healthy comfort.

Serves 6. Prep 10-15 min. Cook 30 min.

I had my sister and her beau over for this meal. I felt like those cooking shows where the host is expecting company and is cooking to impress. I also served some Horchata Ice Cream and had them sample the Vegan Carrot Bread. All was oh so delicious, and hardly a bite left for lunch the next day.
*This recipe is GFCF approved and autism friendly.

Do you have a favorite comfort soup?

You may also enjoy
Pupusas

Cup-a , Cup-a, Quick Weeknight Meal-Broccoli Cheddar Rice with Spinach and BBQ Meatballs

Today was a big day. I had a long, yet productive day at work-accounting out the wazoo. I picked up my son from school as I do during my lunch every day. Typically I pick him up from the bus in front of our home, but the poor kid has been spending over an hour stuck in that yellow heat trap of a twinkie everyday. So I finally got to meet his teacher when I went to the school. I was privileged to discuss his autism treatments and homework and classwork progress, too. She was very pleasant and I see a great parent/teacher relationship there. In fact, she even emailed me already! Then I took my boy back to work with me as I always do and set up his homework for him to complete next to me. He completed 8 pages! (Proud mommy!)
Well since daddy picked up the other two boys to take the youngest to the doctor and the oldest to soccer practice, I had time with just my baby and me. —He’s going to be 7 years old tomorrow!!!— We got the oil changed in daddy’s car and got ice cream cones together. Such a treat.
Not so much in the mood for cooking when I got home and also content from the Dairy Queen cones, I had no idea what to make for dinner.
So I scrimmaged through the freezer and pulled out some frozen meatballs, then hit up the refrigerator for BBQ sauce, molasses and ketchup. And finally pulled out some rice, broccoli, spinach and cheddar. And made dinner. And it was on the table in 30 minutes. Whew, long day wrapped up!
Cup-a, Cup-a Broccoli Cheddar Rice with Spinach
1 cup long grain white rice, uncooked
1 cup broccoli, chopped
1 cup spinach, chopped
1 cup grated cheddar cheese
2 cups water
splash milk (optional)
Bring water and rice to boil in a saucepan over medium heat. Reduce heat to low. Simmer, covered 10-15 minutes, until most of the water is absorbed. Add chopped broccoli, replace cover and simmer until rice is tender and water is absorbed, about 5 minutes more. Remove from heat. Stir in spinach and cheddar cheese. Add a splash of milk for extra creaminess, if desired.
Serves 4. Prep 5 min. Cook 30 min.
Speedy BBQ Meatballs
20 frozen meatballs
1/3 cup BBQ sauce of choice
1/3 cup water
2 Tb ketchup
1 Tb black strap or regular molasses
Combine sauce ingredients. Pour over frozen meatballs in medium saucepan and simmer, stirring occasionally. Cook until bubbly and meatballs are heated through, about 10-15 minutes.
Serve meatballs on skewers.
Serves 4. Prep 2 min. Cook 15 min.
A Finicky Shark’s food can’t touch!

The meatballs were a huge hit and not a drop of food was left! (My finicky shark added corn to his meal.)
Well that wrapped up my evening nicely. Scrubbed the boys in the shower line-up, wrote this baby up and off to slumber land.
Do you have a quick weeknight meal you’d like to share? Let me know and I’ll do a weeknight meal feature. 🙂

Quiet Mornings and Really Good Bread-Whole Wheat Carrot Pecan Bread with Raisins and Dates

Really good, really moist, healthy carrot bread. Yep, that’s what I wanted. And I found a recipe for a really good one. A very addicting one. Thanks to HolyCow!Vegan. I did make a few ingredient changes, but feel free to follow Vaishali’s.
There is a problem with this moist bread though. I still can’t stop eating it. And I don’t even feel guilty. And my picky kids and autistic boy loved it. I made them a batch full of healthy fat semi-sweet chocolate chips (though their finicky shark version is not vegan-unless you use dairy free chocolate).

This bread is full of carrots containing Vitamin C, whole grain wheat flour full of healthy fiber, golden ground flax seed, sweet pecans, and canola oil with body benefiting omega 3’s. And it is so extremely simple to make. If you have a food processor to the shred the carrots, this will only take 5 minutes from start to oven.
 

Whole Wheat Carrot Pecan Bread with Raisins and Dates

3 cups whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cardamom
3 Tb ground flax seed
1/2 cup, plus, 1 Tb water
1/4 cup canola oil
1 cup sugar
1 3/4 cup applesauce, unsweetened
2 1/2 cups carrots, shredded or grated (or 3-4 cups–I like to get happy with them!)
1 cup pecans, chopped
1/2 cup raisins
1/2 cup dates, chopped (I like the packaged pre-chopped ones)
*Finicky Shark: Omit nuts, dates and/or raisins. Add 2/3 cup semi-sweet chocolate chips.

Preheat oven to 325F. Lightly spray 2 loaf pans (I only have one, so I used one plus a square baking dish) with cooking spray. Nuts too if you’d like.

Combine first 5 ingredients in a medium bowl and whisk together.

In a large bowl, stir together remaining ingredients, adding and stirring one at a time until combined. Gently fold in dry ingredients, being careful not to anger the gluten in the wheat by over mixing.

Spread batter into prepared pans and bake for 55-60 minutes. Tip: You may divide the batter in half up to the carrots and make two separate loaves with different add-ins, to please anyone in your family. Also note, the add-ins provided are for 2 loaves, so you would cut that amount in half.

I made half a batch with only chocolate chips for my finicky sharks on the following day.Serves 16-20. Prep 5-10 min. Bake 55-60 min.

This bread freezes well. Refrigerate leftover bread, or cover and consume with 2-3 days. This wonderful carrot bread is so surprisingly moist, that it may have a few moldy friends if left out any longer.

Let me tell you, this rich carrot bread went splendid with my coconut soy latte and a quiet morning on the computer. I love a soft bread with coffee to go with a peaceful morning. A match made in heaven.
What’s your favorite morning snack?
You may also enjoy

Chips and Mind Readers

We all have those people in our lives close to us, whether friends or family, that think like we do, finish our sentences, or read our minds. My sister Kandice knows me so well that when I say, “Put your worst arm backwards,” during a game of Catch Phrase, that I mean, “Put your best foot forward.” My friend Laura is consistently finishing my thoughts and sentences and vice versa-well, we do work together all day. And I’ll find myself cooking a lot of similar things that my friend and pro blogger Christine is cooking on the same day, like pasta and fresh vegetables or homemade salsa.

My dad gave me a fairly decent of harvest from his organic tomato garden recently, and I had full intent of making a fresh spicy tomato salsa. The same day, my friend Christine made this amazing strawberry salsa with some cinnamon sugar chips. I’ve had those cinnamon sugar chips she makes too and they are yummy, especially with a mango citrus salsa!

Well my day got away with me that day (more like 4 loads of laundry and ‘meet-the-soccer-coach’)and I didn’t get to that salsa, but I had those cinnamon chips in my head all the next day. So much so, that I had to go home and make some. And have chips. And salsa.

So I made that tomato salsa with my own modifications of course, to go with the big bag of fresh tortilla chips we picked up this past weekend for Friday night family movies and tacos.

Homemade Cannibal Can-able Salsa

9-10 vine ripe tomatoes
4-6 jalapenos, seeds removed (watch the seeds and avoid eye contact!)
1/2 onion, roughly cut
1/2 bell pepper, roughly cut
1 green onion, roughly cut
4 cloves garlic, peeled
1/3 cup cilantro
2 Tb vinegar
2 Tb sugar
3/4 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Boil 6-8 cups water and add tomatoes. Boil tomatoes for about 5 minutes, until skin begins to break open. Remove to plate to cool slightly. Carefully peel tomatoes and remove woody stem area.

In food processor combine, garlic and onion and pulse to desired size. Add to large pot. Pulse remaining ingredients, excepts vinegar, sugar, seasonings and tomatoes. Add to garlic and onion mixture. Finally pulse tomatoes to desired size. Add to pot with remaining ingredients. Bring to boil, reduce to low and simmer for about 10 minutes, until salsa has gone from a pinkish hue to a bright red. Skim off any foam on top. Cool slightly and serve.
May be canned in can bath, leaving 3/4 inch head space.
Makes about 3 cups salsa. Servings vary. Prep 10 min. Cook 15 min.
These restaurant style chips from our local market went perfect with this salsa. The salsa was a bit of spicy with a touch of sweetness from the vine ripe freshness of the tomatoes. I brought this salsa in to work today and it received rave reviews. Spicier was also requested (hence the 4-6 jalapenos). I kept it dialed down for this version, as I was feeding some Finicky Sharks who do not like spicy food. But they did enjoy this salsa.
For a quick cool down, enjoy some Slow Churned Light Horchata Ice Cream and make these sweet chips to go with it.
Preheat oven to 400F. Cut 6 flour tortillas into strips, triangles, squares, whatever your fancy. Spray cooking sheet with coconut cooking spray. Lay out tortilla pieces evenly on cookie sheet. Spray those with more coconut cooking spray. Bake for 10 minutes. Remove from oven and sprinkle with 3 Tb sugar combined with 2 tsp cinnamon.
Dip into your ice cream, eat alone (as my 2 year-old loves) or enjoy with some fresh fruit salsa like my friend.
Do you have a mind reading buddy? And a favorite chip?
You may also enjoy

Creamy, Dreamy and Oh So Light-Slow Churned Horchata Ice Cream

When I was a kid my family and I always went out to a special Mexican restaurant after church with a lot of the other church family. And then we’d walk across the parking lot to get some Thrifty’s ice cream. Yes, the original. So good and so many choices.
Well I remember I was always a slow eater-(was, is, who’s checking?). Or maybe I was just a thorough eater, savoring and enjoying every little bite. That creamy ice cream would slowly drip down my tiny little hands, but I had no problem licking each drop off my fingers, melted or not. It was equally as delicious in any shape or form.
I had that problem last night with this delicious Horchata Ice Cream that I made. Yes, I think I could have waited for it to go a few hours or overnight in the freezer, but after “slaving” over this rich custard-like light ice cream, I was completely happy going soft serve. And of course, it’s so easy to dip these cinnamon chips into soft serve.

Slow Churned Light Horchata Ice Cream

3 cups low fat, 1% milk
1/2 cup white rice, uncooked
1 stick cinnamon, broken into pieces
1 cup sugar
8 egg yolks – save whites for an angel food cake 🙂
pinch of salt
1 tsp almond extract

Directions:
Combine uncooked rice, cinnamon stick and milk in a medium saucepan and warm, stirring occasionally to prevent milk from scorching.

When milk begins to bubble around edges of pan, remove from heat.

Bring to room temperature. Place mixture in blender or food processor and blend thoroughly.

Meanwhile combine egg yolks and sugar in a bowl and mix well, until a thick yellow paste is formed.
Carefully strain milk, rice and cinnamon mixture over egg yolk and sugar combination, pressing the rice starches into the milk. This adds to the ice cream’s creamy consistency, while still keeping it light with the low fat milk. Discard the remaining rice mixture from the strainer.

Transfer to a saucepan and bring to a temp of 170F, stirring slowly, until the custard coats the back of a metal spoon without sliding off.

Stir in the almond extract and transfer mixture to an ice cream maker.

Churn for 20-25 minutes and serve immediately as a soft serve, with Cinnamon Sugar Chips, whipped cream and fresh fruit, if desired.
Or transfer ice cream to a plastic container with a lid and freeze four hours or overnight.
Serves 6, 1/2 cup servings. Prep 15 min. Cook/Churn 45 min.

Enjoy every last drop! (Even if you have to lick the drippies.)

Oh look, this is how the ice cream looks when I actually wait for it to freeze overnight.

Do we really need a Finicky Shark version here? It’s ice cream people!

What’s your favorite flavor?

You may also enjoy
Mini Wonton Apple Pies

School Clothes Shopping

Every little boys wants to hear, “Time for school-clothes shopping!” Right? Well not my 9 year-old. As you can tell, he was thrilled to be trying on clothes this year. (Do kids nowadays ever put down their gaming devices?)
The difference about school clothes shopping this year is that Angel is going back to private school. Which means school uniforms. Yep, my husband and I are blessed to be able to re-enroll him in private Christian school. And what better timing than the 4th grade! I’m all for kids dressing to express themselves, but if school is anything like it was when I was growing up, kids only like other kids in designer clothes, and bullying is nothing to look forward too.
Another perk of private school-very hard to get bullied in a Christian based learning environment. Especially with the very small class sizes.
Look at that swag in the Old Navy fitting room! Just a few quick grabs of his size clothes, trying on one of each, then going back for more color combinations and we were done!

How do you cheer up a mopey-don’t-feel-like-trying-on-clothes attitude? You make some silly faces of course!

And by the end of our fitting room fun, we’ve tried on two pairs of pants, one pair of shorts and one shirt.
But we left with store with 2 pairs of shorts, 4 pairs of pants, and 7 polo shirts-all for only $98 including sales tax. How many times have you been able to shop for an entire back to school wardrobe for under $100? One of the many perks of private schools. All his wardrobe will need is a few more fresher choices in the Spring.
Now all we have left is one of his favorite Shawn White hoodies from Target and some fashionable name brand sneakers from our favorite Ross. I found some really cute Perry the Platypus Etnies from Ross for my son Jesse just two weeks ago for only $20!
A few school supplies and we are done.
Because no one likes the headaches of Back-To-School shopping right?
Where are your favorite places to shop for Back-To-School?

An Italian Cupcake-Easy Lasagna Cupcakes

20131116-153822.jpg

Not long ago I came across this website called Slender Kitchen, which was introduced to me by Chris Freytag in her Clean Eating eBook (Oh, is that me in the featured testimonial? blushing). One of the recipes in her book were these delicious little Lasagna Cupcakes.

I have to say, my family and myself instantly fell in love with these little beauties. These are made with simple little layers of wonton wrappers in place of noodles and any vegetable, meat (or no meat) and sauce variation you can come up with. The first time I made these, I made them with ground turkey, a light creamy white sauce, spinach and broccoli, and some Colby jack cheese. This batch is made with ground beef, marinara, zucchini, and a classic Italian cheese mixture. Either way you go, these are sure to have your kids and family begging for more.

Easy Lasagna Cupcakes
8 oz lean ground beef
1 zucchini, cut into thin slices
1 cup marinara sauce
olive oil cooking spray
2/3 cup part skim shredded mozzarella cheese
2/3 cup fat free cottage cheese
1/3 cup fat free ricotta cheese
2 Tb parmesan cheese
1 egg
2 tsp Italian seasoning
24 wonton wrappers
12 cup muffin pan
Directions:
Preheat oven to 375F.
Spray a twelve cup muffin tin with cooking spray.
In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
Brown lean ground beef in skillet over medium heat. Flash-cook the zucchini as well, for just two minutes.
Fold the marinara sauce into the ground beef.
Spray a 12 cup muffin pan with cooking spray and lightly press a wonton wrapper into each cup. Add a tablespoon of meat mixture, top with one or two zucchini slices and a half tablespoon of cheese mixture. Top with another wonton wrapper, press lightly and repeat layers, finishing with cheese layer.
Place in oven and bake for 20-25 minutes, until lightly browned and bubbly.
Serves 4-6. Prep 15 min. Cook 35 min.

 

These should really be called vanishing lasagna cupcakes.

 

I mean, really, when can I make more of these? I really like the white sauce, turkey, broccoli and spinach combo. Hmm, a vegetarian spinach alfredo combo sounds pretty darn awesome here too! With a hint of feta cheese. Yep, the options are endless.

Easy Lasagna Cupcakes

Prep Time: 15 minutes

Cook Time: 35 minutes

Number of servings: 6

Per Serving 319 calories

Fat 15 g

Carbs 25 g

Protein 21 g

6

Easy Lasagna Cupcakes

Weight Watchers PointsPlus®: 8 (4 PP per cupcake)

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 oz lean ground beef
  • 1 zucchini, sliced thinly
  • 1 cup marinara sauce
  • 2/3 cup part skim shredded mozzarella cheese
  • 2/3 cup fat free cottage cheese
  • 1/3 cup fat free ricotta cheese
  • 2 Tb parmesan cheese
  • 1 egg
  • 2 tsp Italian seasoning
  • 24 wonton wrappers

Instructions

  1. Preheat oven to 375F.
  2. Spray a twelve cup muffin tin with cooking spray.
  3. In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
  4. Brown lean ground beef in skillet over medium heat. Flash-cook the zucchini as well, for just two minutes.
  5. Fold the marinara sauce into the ground beef.
  6. Spray a 12 cup muffin pan with cooking spray and lightly press a wonton wrapper into each cup. Add a tablespoon of meat mixture, top with one or two zucchini slices and a half tablespoon of cheese mixture.
  7. Top with another wonton wrapper, press lightly and repeat layers, finishing with cheese layer.
  8. Place in oven and bake for 20-25 minutes, until lightly browned and bubbly.

Notes

Optionally substitute ground turkey for the beef and white sauce for the marinara. Any vegetable substitutions work well, such as spinach and broccoli. Will alter nutrition information.

What flavor combinations will you choose? Feel free to share it here!
You may also enjoy Greek Chicken Meatballs

Pigs in a Donut Hole-Maple Oat Donut Holes with Piggies

20131121-221414.jpg

Maple donut holes have been rolling through my head since last weekend’s donut coma. I literally ate a donut every day of the weekend. No bueno. But oh so good! What is it about gluten filled sugary bread fried in oil that makes us swoon?

So I’ve been wanting to make a slightly healthier donut, but with a little protein gem hidden inside. After a batch of 24, I was able to enjoy 2 whole donut holes and 2 half eaten donut holes. Sounds like this one was a family hit right?
Pigs in a Maple Oat Donut Hole
Donut ingredients:
1 cup, plus 3 Tb flour
1/3 cup oat flour
3/4 tsp baking powder
3/4 tsp baking soda
pinch salt
1 egg, slightly beaten
3/4 cup vanilla yogurt
1 Tb canola oil
2 tsp white vinegar or lemon juice
2 Tb maple syrup
8 oz package maple sausage links (I used Farmer John)
cooking spray
Icing ingredients:
2/3 cup powdered sugar
2 tsp water
1 tsp maple syrup
Powdered sugar for dusting
Directions:
Preheat oven to 400F.
Brown sausage links in skillet over medium heat, evenly on all sides until done, about 8 minutes.
Meanwhile, combine dry donut ingredients in large bowl and whisk to combine. Add egg, yogurt, oil, vinegar and maple syrup. Mix until just combined.
Allow batter to rest a few minutes for a fluffier donut.
Drain sausages and cut each link into 3 pieces, yielding 24 sausage bites.
Spray 24 cup mini muffin tin or donut hole pan with cooking spray. Fill each cup 2/3 full of batter. Insert a sausage piece into each batter filled muffin cup, pressing lightly. Finish with a bit more batter to seal in the sausage.
Place in oven and bake 10 minutes, until lightly browned.
Remove to wire rack.
Combine icing ingredients well and drizzle over donut holes.
Dust with powdered sugar and serve.
Serves 6, four donut holes each. Prep 10 min. Total cook/bake time 20 min.
Now don’t you want to bite into that maple goodness? As my two year-old is watching me write this, he keeps telling me he wants more “of those ones”, but unfortunately, the family polished them all off. Looks like I’ll need to make a trip to the store for more sausages! I hope you enjoy these as much as we all did. And I’d consider these…semi-healthy. I mean, they are full of sugar 😉
Can you think of another fun stuffing for this donut?
You may also enjoy