Desserts ~ {OFFICIAL CONTEST} thread DESSERT ONLY
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Baked Pumpkin Spice Donut Holes
Ingredients
For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milkFor Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
DirectionsPreheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
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Sugar Cookies
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Three Colour Cookies
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Roll & Dip Cookies
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Peacan Balls
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Honey Dough Cookies
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Fruit Slices
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Chocolate Balls
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I just started making these this year. I needed to take some cookies to a gathering and wanted to try out a new recipe. I really didn't expect much, but these turned out fantastic. They're good right away and after a day or two develop a little crunchy coating from the sugar crystals.
Orange Delight Cookies
Beat until Creamy: 1.5 c packed brown sugar, 1.5 sticks butter
Add 2 eggs, one at a time, beating after each addition
Add 1 t vanillaSift: 3 c flour, 1.5 t baking powder, 1 t salt
Mix in a cup: .5 c milk, 1 t vinegar, .5 t baking soda
Alternate adding flour and milk mixtures to the bowl and beat until smooth.
Refrigerate 3 hours.
Heat oven to 350 F
Roll rounded teaspoonfuls of dough into balls; place on parchment-lined cookie sheet.
Bake until lightly browned on bottom, 10-12 minutes.
Mix: 1 c fresh squeezed orange juice, 2 t orange zest, 3 c granulated sugar.
Dip warm cookies into the orange juice mixture; place on waxed paper to dry for 1.5 hours; turn and dry 1.5 more hours.
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Cranberry Granada
4 cans of cranberry jelly sauce (jelly, not whole berry)
1 16 oz. Pomegranate juice
2 oz. Sugar-free vanilla syrupIn a pot, add all cans and juice and cook on low/medium heat stirring constantly. Do not overcook, just until all the jelly turns into a smooth liquid. Allow to cool. Pour into a shallow container and freeze. Once frozen, take a fork and shave off the ice into a glass. Enjoy.
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