Pumpkin Ginger Cookies with Cinnamon Chips

 Pumpkin is here!  Are you excited?  I certainly am.  I bake with pumpkin all year round but this time of year it is just so much more fun.  Yes it is everywhere but pumpkin baking signifies the beginning of so many great things.  Perfect fall weather,  upcoming birthdays for myself, my hubby and my daughter.  Not to mention, Thanksgiving and Christmas.  They are all on the horizon. Unfortunately as we move into the fall and year-end so approaches my back to work date. (Sad Face).  That is something I am not looking forward to yet, so let's not talk about it right now.

Let's focus on what I am going to look forward to.   All the fun things that are going to happen in the next couple months.  On top of all the events above, there will be one last trip to the trailer,  fall hikes, apple picking, a food truck event, mom and baby swimming lessons, baby music class and lots of baking.  Not to mention, the changes in the little one, more teeth,  walking on her own and her first Birthday.  I am sure you will hear lots about this as I start to plan things.   We are getting close on the walking but not quite there yet.  It is just a matter of time for her to get her balance in check.   Then she will be off and running and so will I.

When these cookies came to be I was craving ginger cookies.  I was also anxious to get the pumpkin baking started so figured the combination of these two could only lead to good things.
The cinnamon chips are the real kicker though, they were made to go with pumpkin.   On their own - okay.  In these cookies - AMAZING!

Pumpkin Ginger Cookies with Cinnamon Chips

INGREDIENTS

• 1/2 cup unsalted butter
• 1/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tbsp molasses
• 1 tsp pure vanilla extract
• 1/3 cup pure pumpkin
• 1 1/2 cups unbleached all purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cinnamon chips

INSTRUCTIONS:

1. In a medium bowl combine flour, ginger, cinnamon, baking soda and salt
2. In a large bowl or mixer bowl, beat together butter and both sugars until light and fluffy.
3. Add egg and vanilla beat to combine. Add pumpkin and molasses and mix in.
4. Add dry mixture, beating on low until almost combined. Add cinnamon chips until just combined and flour incorporated.
5. Cover the mixture and place in the fridge for a minimum of 20 minutes.
6. Preheat the oven to 375F. Line a baking sheet with parchment or silpat. Add 1/3 cup of granulated sugar to a plate or bowl. Scoop out heaping tablespoon rounds and roll in sugar. Place on baking sheet.
7. Bake for about 10-12 minutes. Cookie will be lightly browned. Remove from oven, let cool for a few minutes on the baking sheet, then move to wire rack.

Entered in the Eat In Eat Out Christmas Cookie in July Contest

Apricot, Cranberry and Almond Spelt Oat Bars.

I spent the few days last week working on a cake for a friends 3rd birthday.  I hadn't made a cake in a few months so it was fun to get back in the groove. I have a few more cakes to work on in the next several weeks, one more thing to add to the busy list.

This past weekend we had our first trip of the season up to the cottage.   I don't know why we go this weekend every year, the bugs are terrible.  We basically go from car to boat to cottage and stay indoors for 3 days and then go from cottage to boat to car.  It is too annoying to be outside, especially for me.  I find the bugs love me and my dark hair, no matter how many light coloured clothes I wear.   I think after long cold winters, we are just so happy summer is here and we're dying to get to the cottage.   Even if we are stuck in doors it is relaxing and fun.

This was our first cottage trip with the little one.  As if we didn't bring enough baggage before, PAH!  Add baby stuff and add three more bags plus baby.   I can't imagine how that will change with a second child in the mix one day.  Maybe I need to improve my packing skills.

Since I was away the last few days with no Internet I was unable to tell you this fun news.
I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Brianna from Flippin Delicious and I will be sharing a fabulous recipe on each other’s blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us on May 27th, we wouldn’t want you to miss out on any deliciousness!

These bars are a perfect cottage snack or anytime snack.  

Apricot, Cranberry and Almond Spelt Oat Bars.

INGREDIENTS:

• 3/4 cup rolled oats
• 3/4 cup spelt oats
• 1/2 cup toasted almonds, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped apricots
• 1 tsp ground cinnamon
• 1/3 cup honey
• 2/3 cup unsweetened almond milk
• 1 pear, grated
• 1 tsp pure vanilla extract

INSTRUCTIONS:

1) Preheat oven to 350F.  Spray a 10 inch square pan wit non stick spray. 

2) In a large bowl combine oats, almond, dried fruit and cinnamon. 

3) In a large measuring cup , whisk together honey, almond milk, apple and vanilla

4) Pour the wet mixture over the dry mixture and mix until well combined. 

5) Bake for 40-45 minutes, until golden brown.   Let cool and refrigerate until firm.  Slice into squares. 

Now I know why people make their own granola bars.  So much better!

Maple Cheddar Apple Crumble

 A few facts about me.


1. One year ago I did not like hot drinks, mostly coffee and tea. The taste of both were just so unappealing to me.  Even hot chocolate was hit or miss.  I actually drank that with a spoon.

2. Present day I now drink green tea on a daily basis and actually enjoy it.  Coffee is still on the no way list.  Weird?  During my last trimester of pregnancy my naturopath gave me this special tea that was supposed to help with uterine health etc.   Since I am a good patient I did what she said and drank it every day.   This tea slowly broke me down.  It was not the best tasting tea so I think when I have other teas now they are quite good.    The funny thing is for the last week, I get my water hot, pop in the tea bag, put my cup on the table near the couch and forget.   I have done this five days in a row.   I am seriously losing my ability to remember.

3. My new favorite sound is laughing baby.  I just can't get enough of it.

4. I make an apple crumble almost every major holiday.  I love to try different versions every now and then and decided to for Easter.  Since cheddar and apple are common combination I thought I would try and throw some in the mix.

Banana Peanut Butter M&M Cookies

Uh, Can you believe Easter is next weekend?  I am a little shocked and frankly unprepared.  I have barely done any Easter baking.   I feel like it has just crept up on me.  I guess it is a bit earlier than normal this year but I have no idea what I want to bake for my Easter dinners.  Maybe I should look at the massive list of baking "ideas" I just created.   The good thing about Easter is that usually means warm weather and it looks like the forecast is starting to change.

I do love my Easter candy though.  Mini Eggs/Eggies are my favorite but most Easter chocolates are just pretty and fun. I almost do more easter candy baking after Easter.  I stock up when it is on sale and then it is so easy to stuff chocolate eggs in something and you immediately have a great dessert.  Like these cookies for example, a banana cookie made that much better with some Easter M&M's

Brown Butter Banana Peanut Butter Cookies

INGREDIENTS:

• 1/2 cup unbleached all purpose
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/2 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 egg
• 3 ripe bananas, mashed
• 1 tsp pure vanilla extract
• 1/2 cup peanut butter M&M's
• 1/2 cup peanut butter chips

INSTRUCTIONS:

1) Preheat oven to 350F. In a small pan, melt butter over medium heat, gently letting the butter start to brown.  It will get foamy and start to smell nutty.   Don't let it brown too much.   Place a coffee filter inside a metal strainer, place over a large mixing bowl and pour through the brown butter.  This will catch any bits that have separated.

2) In a small bowl combine flour, baking soda, cinnamon and salt. 

2) Add brown sugar to butter and mix together with a spatula.   Stir in egg and vanilla until combined. Stir in mashed banana.  

3) Fold in flour mixture until almost combined, then add M&M's and chips. 

4) Using a small scoop , place rounds on a baking sheet lined with parchment/silpat. 

5) Bake for 13-15 minutes until golden.  Let cool on sheet a few minutes, then move to wire rack to cool completely. 

These are almost more like mini banana cakes, that I wanted to eat for breakfast everyday. 

Oatmeal Yogurt Cranberry Cookies and a GIVEAWAY

So if you are not new to my blog you may have noticed it looks quite different.   It was time for a change.  I wanted something that was jut mine and unique. I connected with Sarah from Becoming Martha, this is her Etsy Shop - Cece Bella Designs.  She was so wonderful to work with - easy,  patient, creative and quick.   I am so happy with what she has done, and hope you enjoy my new pretty blog.  I will also have a new tab with a recipe index coming soon.

I got a new baking toy for Christmas and I love it.  If you have a kitchen aid mixer you need one of these.   It is a special beater blade that wipes down the sides of the bowl as it spins.

It obviously doesn't get everything but it does work quite well and it will now be my permanent blade.   Since I am so happy with my new blog design and happy with my beater blade I am GIVING AWAY TWO beater blades.   Check down below for entering.

So I love yogurt covered cranberries.  Have you tried these?  They are highly addicting, to the point I eat handfuls and then realize the bag is empty.  Dangerous.   I decided I would attempt some baking with them to see what happens.   The result is these wonderful oatmeal cookies.

Banana Lentil Muffins

Do you ever make a recipe and forget an ingredient?  You only realize the ingredient is missing after the recipe has come out of the oven and think CRAP,  I forgot something.    But, do you ever make a recipe and forget an ingredient and the recipe still comes out good.    The funny thing is this is the second time I have done this to a Banana recipe.   I went to make these muffins and forgot the sugar.  I did the same thing with a banana bread in the summer.   The interesting this is the bread turned out terribly, these muffins did not.   I actually almost didn't notice I forgot the sugar, it was just in a second thought that I realized I didn't add it.

Canadian Lentils were a sponsor at the Blissdom Conference and they were giving away chocolate chip cookies made with lentils,  a recipe created by Michael Smith.   These cookies were actually insanely tasty. Although in my opinion loaded with too much sugar, which may explain the good flavour.   They also gave us a cookbook of recipes that used lentils, I of course went straight to the desserts at that back of the book and found these banana muffins.   There were also brownies that I will be making soon enough.   I made a few tweaks, some on purpose and some not.

Banana Lentil Muffins

(adapted from Canadian Lentils)

INGREDIENTS:

• 1 cup green lentil puree  (1 cup of drained canned lentils + 1/4 cup water pureed together)
• 3 ripe bananas
• 1 egg
• 1/4 unsweetened applesauce
• 1/4 cup vegetable oil 
• 1 egg
• 1/2 cup granulated sugar ( I forgot this and they are still good)
• 1 cup whole grain bread flour
• 1/4 cup unbleached all purpose
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/3 cup chopped walnuts
• 1/3 cup chopped dark chocolate

INSTRUCTIONS:

1) Preheat the oven to 400F. Smash or puree the bananas.  I pureed them with my hand blender until they resembled a sauce.

2) Combine lentil puree, banana puree, apple sauce, egg, oil and sugar (if you remember).   Whisk together. 

3) In a small bowl combine flours, baking soda/powder, salt, cinnamon.  Add chocolate and walnuts and blend in. 

4) Add the dry mixture to the wet mixture and fold in until just combined. 

5) Line 12 muffin tin with paper liners,  fill evenly with the batter.   Bake for 18-20 minutes.  Let cool in pan for a few minutes.   Store in air tight container.

Easy to put together, healthy and moist.   Good with or without sugar.  ;-)

MEG'S RATING : D-EEEE-LICIOUS!

Caramel Apple Crumble Cheesecake

So apparently I am so out of it.   I didn't even realize it has been over a week since I last posted.  Not that I have done nothing the last week,  I have almost been non stop.    My birthday was Friday, so I spent the day over the border shopping with my sister and her friend.  I managed to pick up some baby clothes, some clothes for me and a playpen.   I have yet to find Biscoff spread,  what aisle does that normally sit in?  Do they sell it at Target?

The rest of the weekend involved multiple family dinners for Thanksgiving, cleaning and finishing up the nursery.  I got all my decals and photos up on the walls so now I just need to add a few small accessories and buy some drapes.  It's all coming together...just a few more weeks until baby.

This week also involved my yearly addiction to check out Cirque du Solieli.   This years show was called Amaluna.   This was the 6th Cirque show I have seen.  I find them hard to pass up when they are in town.  The shows are always so creative and unique and the performers are quite simply amazing.  I can't even imagine the training they must go through.   Just crazy.  Unfortunately this one was not my favorite or close to it. . Given my wide comparison range I just felt the acts in this one, although still impressive were not a big as I have seen at others.  The clowns were also more annoying than funny.   I think my favorite so far was either La Nouba, (Disney World) or Mystere (Las Vegas).   I highly recommend both if you are ever in either of these places, although Vegas as several others that I hear are quite cool.   Anyone have any favorite cirques they would recommend?

With all the family dinners that were going on this weekend I did manage to get some baking done.   One great one and one fail.  The great one would be this post, the fail would be a bubble bread loaf that rose beautifully and then somehow just died in the oven.  Frustrating!


Apple Crumble Caramel Cheesecake

INGREDIENTS:

Crust

• 2 cups vanilla wafer or graham cracker crumbs
• 1 tsp cinnamon
• 1/4 cup butter, melted

Cheesecake

• 4 large apples
• 1 tsp cinnamon
• 2-3 tbsp butter
• 1 tsp lemon juice
• 3 tbsp brown sugar
• 2 - 8oz packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 1 tsp pure vanilla extract
• 1/4 cup sour cream
• Your favorite caramel sauce

Crumble

• 1/2 cup all purpose flour
• 1/2 brown sugar
• 1/2 cup quick oats
• 1/4 cup rolled oats
• 1 tsp cinnamon 
• 1/3 cup butter,  cool but slightly softened

INSTRUCTIONS:

1) Preheat oven to 350F.   Combine crumbs and cinnamon in a medium bowl.  Add melted butter and mix to combine and coat the crumbs.  Press into a 9 inch springform pan, lined with parchment.  Bake for 10 minutes.  Set aside and let cool.
2) Peel and core the apples. Chop into slices.  Toss with lemon juice.  In a medium saute pan, on medium heat at butter.  Once melted add apples, brown sugar and cinnamon and cook for about 5-8 minutes until apples sofften but are not mush.   Remove from heat and set aside.

3) Make the crumble :   In a large bowl combine all the crumble ingredients except the butter.  Mix together.  Then cut in the butter with your hands.  The mixture will darken and be slightly combined and clumped together in small pieces.

4) In a food processor, add cream cheese (in chunks) and granulated sugar.  Process until almost smooth, chunks are broken down.   Add eggs, sour cream and vanilla and process until well combined. Scraping down the sides as needed.
5) Preheat the oven to 375F. Grease the sides of the pan with butter, 3/4 of the way up.  Take 2/3 of the apples and put on top of the crust.   Drizzle with caramel sauce.  Top with 1/4 cup of crumble.
6) Cover the apples with the cheesecake mixture and smooth out.
7) Bake the cheesecake on the middle rack for 10 minutes, then reduce the heat to 300F and bake for 35-40 minutes.  Turn off the oven and let the cheesecake sit for 20 minutes in the oven.  It is okay if the cheesecake cracks, it get completely covered.  Remove from oven to cool further.
8)  Preheat the oven to 400F. When the cheesecake has come back to room temperature.  Top with remaining apples in the center, drizzle with more caramel sauce and cover with the crumble.  Bake for 15-20 minutes until the crumble has started browning.
9) Let cool before slicing.  Drizzle with more caramel sauce when serving.

I honestly was a little worried about how this would turn out but I was so pleasantly surprised.   Even my Dad thought it was quite good and he is a hard dessert person to impress.   The process to get this done can be a little lengthy but well worth it.

MEG's RATING : D-EEEEE-LICIOUS.

Check out Sweet Bella Roos link up party for other "Pin" worthy recipes.

Nutella Pear Cakes

I figured out a new experiment with my baking and work.   I happen to sit about 15 feet from the coffee/kitchen area so I can here mostly everything from my little cube.  My bake goods do often make it into work otherwise I would eat way to much myself as would the hubby.  Normally I just put the desserts right on the cabinet by my desk as it tends to get a lot of traffic.  The day I went to bring these cakes in, my director brought in donuts. A weekly ritual he seems to have started when we hit that budget season and I am not complaining.   Since I didn't want to conflict with the donuts I decided to put my little cakes into the lunch area on a plate with a note that simply said Nutella Pear Cakes.   I didn't say who made them and luckily no one saw me drop them off so these little cakes were just left there for the taking.  So the cool thing was every time some one came into the lunch room I could hear there reaction.  Most people were immediately intrigued, and then they tried them and I heard the rave reviews.  As the cakes diminished quickly I then heard people who got a cake ask other people if they did and then say "oh too bad, they were so good".     This is great, until people catch on the baking is mine this will be a great way to experiment for the next few weeks.

Nutella Pear Cakes
(makes 18 mini cakes)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 cup peeled chopped pear ( I used Bartlett)
• 1/2 cup semi-sweet chocolate chips
• 1 large egg
• 2/3 cup buttermilk
• 1/2 cup coconut oil, melted
• 2/3 cup nutella

INSTRUCTIONS:

1) Preheat the oven to 375F.  Grease with butter or spray with nonstick spray a mini bundt pan

2) Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl.  Mix together and and make a well in the center. 

2) In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella.  Whisk together until well combined.  Pour into the well. and add chocolate chips.

3) Fold wet mixture into dry until just moistened.  Fill each pan with about 3/4 full.   Bake about 18-20 minutes until a toothpick comes out clean.  Let sit 3-5 minutes in pan , then turn over onto a cooling rack.   Store in a airtight container for up to 3 days.

These little cakes were so moist and super easy to make.  The nutella was subtle but noticeable adding a nice nutty addition.  Breakfast or dessert,  I think it would be either one.  :-)

MEG's RATING : D-EEEEE-LICIOUS

Pumpkin Pull Apart Loaf

It's no surprise I started blogging in the fall, I love fall.  I love the weather, I love just wearing jeans and a cozy sweater. I love the prettiness of the changing colours, apple picking, fall desserts, any fall food.  Fall also means my birthday, my hubby's birthday and soon to be baby's birthday!   Fall also means a lead up to Christmas, which just gets me giddy.   I heard a small clip of one of Michael Buble's Christmas songs on the radio two weeks ago and I swear my heart just filled with joy.

The funny thing is fall has hit and I have no clothes for it.   I was trying to avoid spending money on a lot of maternity clothes and I have been able to get away with some old navy skirts and most of my regular shirts and sweaters up until now.  I am slowly reaching at point where that is not going to work as it seems in these last 8 weeks my clothing selection is diminishing.  Luckily a friend gave me some of her mat clothes and I happen to find three pairs of pants in the box this week that should hopefully get me through work and the fall.   I am still running out of tops and I have no real jacket that will completely button up but at least my legs will be warm.  I am heading to the states with my sister shortly for some shopping so I am crossing my fingers I can find a good sweaters to get me through the next two months.

Can I tell you I have wanted to make this loaf for probably a year now?  It has been on my list and I have been just waiting for fall to come back. Not that I need fall for pumpkin items, it just suits it better.  Pumpkin desserts of any kind (except pumpkin pie) are my favorite so I figured this would be perfect for my second blogiversary post with a great GIVEAWAY down below.

Pumpkin Pull Apart Loaf

INGREDIENTS:

• 1 1/2 tsp active dry yeast
• 2 tbsp water (100F)
• 1/2 cup rolled oats
• 1 3/4 cup unbleached all purpose
• 1/4 cup buttermilk
• 1/4 cup butter, melted and slightly cooled
• 2/3 cup pumpkin
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 egg

Topping/Filling

• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp maple syrup

INSTRUCTIONS:

1) Place yeast into the water with a pinch or so of granulated sugar.   Let sit and allow yeast to bloom, it will expand and bubble and smell wonderful. 

2) Process oats in a mini food processor and until flour like consistency.   Combine flour and oats in a small bowl. 

3) In a large bowl add buttermilk, butter, pumpkin, brown sugar and salt.  Mix together to combine.  Add egg and mix together.

4) Add yeast/water mixture to the wet mixture and fold in. 

5) Add in flour mixture in three parts, stirring to combine.  With the last addition use your hands to combine while partially kneading to ensure all flour is incorporated and form into a nice round ball.

6) Cover with plastic wrap and place the bowl in a warm place.   I turn on my oven to 170F then turn off right away, then place the dough in the oven, allowing a bit of the heat to escape.   Let rise for 2 hours.

7)  After the 2 hours, roll out about 1/4 inch thick.  Combine the two sugars and cinnamon in the filling mixture.  Brush the dough with butter then cover with cinnamon/sugar.  Then drizzle with the maple syrup.
8) Grease a 9x13 loaf with butter. Cut into 2 - 2 1/2 squares,  doesn't need to be perfect.Stack the squares, and place them in the loaf.   It is best to do small stacks and press together.  Sprinkle the top with excess cinnamon sugar.

9) Cover the loaf with saran wrap, lightly buttered to prevent sticking and let rise and fill the pan for another 45 min.

10) Preheat the oven to 375F.   Bake for 35 minutes, dough temperature should read 200F in the center.  Let dough rest for 5 minutes, remove from pan and serve.
 If you don't want to bake it right away you can put it in the fridge over night,  just allow dough to come back to room temperature.

 Pull apart bread, monkey breads they are all just so truly delicious, especially when still warm.  I wish the pumpkin flavour was a bit stronger so I would try to increase it next time. The bread was airy and fresh, with the perfect amount of cinnamon sugar with just a hint of maple.  I could have eaten this whole loaf my self.   I think I will re-make it for a holiday breakfast.

MEG's RATING : D-EEEE-LICIOUS!

GIVEAWAY #2

To honour my 2nd year of blogging I am giving away two cookbooks.  You will get both books.

1.  The Bread Bible by Rose Levy Beranbaum



2.  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe



To be entered let me know which Bread you have always wanted to make or a bread you are looking to perfect.


For extra entries, do any of the following and let me know you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Sunday Sept 23 @ 11pm EST.

Mini Doughnut Bites

Can you believe it is September already?  Everyone is back into their fall routines and traffic is back to being busy.  My routine doesn't really change that much from summer to fall but since the last weekend may have been one of the last few for good weather,  we decided to go to the cottage for a few days.  It was a quite weekend with just the hubby and his parents but it was nice and relaxing.   Reading, resting and a little bit of card playing.

This relaxation was short lived though as soon as we walked in the door.   We arrived home to a leak coming from our water feed to the fridge.  This leak left a nice pool of water in the kitchen but then also leaked into our basement - our newly finished late last year basement.   This water had been dripping through the pot lights in the ceiling, leaving another pool of water in the floor, which then soaked into the carpet.  So this put a wrench into the rest of the weekend as we completely got side tracked cleaning this up and didn't make it to home depot to pick up what we need for Monday's tasks.    Overall the damage is pretty minimal though, the ceiling may need a small touch up in two areas and the laminate floor is a bit rigid in one area.   If we had stayed at the cottage any longer than we did I shutter to think what damage might have happened.

Since my Monday plans were derailed and I figured my hubby and I need some cheering up I decided to make us some mini doughnuts and then bring the rest into work.  My plans for getting this post out early last week also got derailed from a busy work week and making cupcakes for a wedding this weekend. Better late than never.

Mini Doughnuts Bites
(adapted from Home Cuisine - Holiday issue)

INGREDIENTS:

Doughnuts

• 1 1/2 cups unbleached all purpose
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 3/4 cup butter
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 egg
• 1/2 tsp pure vanilla extract
• 1/2 cup milk
• 1/4 cup Greek yogurt (I used 0% fat)

Coating  (each amount will coat about 1/3 of the doughnuts)

• 1/2 cup confectioners sugar - use all by it self
• 3/4 cup granulated sugar
• 1 tsp cinnamon
• 1/3 cup butter, melted - for dipping
• 2 tbsp butter - for chocolate glaze
• 1 tbsp heavy cream
• 1 tsp corn syrup
• 1/3 cup nutella
• approx 1 cup confectioners sugar - for chocolate glaze

 INSTRUCTIONS:
1) Spray with non stick or grease a 1 1/2 mini muffin pan.   I believe I yielded about 30 doughnuts.   Preheat the oven to 350F/
2) Combine flour, baking powder/soda, salt and cinnamon in a medium bowl.
3) In a large measuring cup combine milk and yogurt
4) In a large bowl or your mixer bowl beat together butter and both sugars.  Add egg and vanilla and beat to combine.

5) Add flour and milk mixture - alternating 3 parts flour / 2 parts milk mixture.  Beating on low after each addition and scrape down the sides as needed.

6) Using a small ice cream scoop to add the mixture into the muffin tins.  Bake until muffins are golden and a toothpick comes out clean - 12-14 minutes.
7) Let muffins cool in pan about 3-5 minutes, then transfer to a wire rack.
8) While muffins are baking create/prepare the coating mixtures.    Place sifted icing sugar in a small bowl (big enough for rolling doughnuts)  and set aside.    Combine granulated sugar and cinnamon in a small bowl (big enough for rolling doughnuts),  set aside.
9) Chocolate glaze - In a small sauce pan combine butter, cream and corn syrup, warm on low until butter melts, stirring occasionally.  Add Nutella and stir until melted.   Remove from heat and add approx 1 cup of confectioners sugar, 1/4 cup at a time, until mixture is smooth and thick. You may not need all or may need more confectioners sugar.     Let 3-5 minutes to cool a little bit.  
10) When still warm roll the doughnuts in the icing sugar and set on a wire rack over a baking sheet to catch the rest.

11) For the cinnamon sugar coating,  when doughnuts still warm, roll in butter quickly, then roll in cinnamon sugar.   Place on the wire rack to dry.

12) For the chocolate glaze, dip the top of the doughnuts into the chocolate glaze and place on the wire rack to dry.   I did this coating twice as my glaze was a bit thin,  adjust the thickness with the icing sugar.
13) EAT, EAT, EAT!

The cinnamon sugar ones were the winner but they were all delicious.   Moist and fluffy with just a tiny hint of cinnamon in all of them.   Much better than store bought doughnuts.

MEG's RATING: D-EEEEE-LICIOUS!