Orange Chocolate Chip Baked Donuts

Warm from the oven, these baked donuts are hard to resist!
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Orange Chocolate Chip Baked Donuts

Donut batter ingredients:

1 3/4 c. + 2 T. white rice flour (for gluten-free) or all-purpose flour

1/3 c. granulated white sugar

2 t. baking powder

pinch of salt

3/4 c. buttermilk

2 lg. eggs

2 T. unsalted butter, melted

2 t. fresh, finely grated orange zest

1 t. orange extract

2.5 oz. bittersweet chocolate, chopped

Topping ingredients:

1/2 c. confectioner’s sugar

1/4 t. ground cinnamon

1 T. + 1 t. fresh orange juice

1/2 t. orange extract

2 T. honey

cinnamon sugar

Directions:

1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil, set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, melted butter, orange zest, and orange extract. Stir wet ingredients into dry ingredients until the mixture is smooth. If the batter is a little too stiff, slowly stir in just a little bit more buttermilk. Fold in chopped chocolate.

4. Divide the batter between the oiled donut molds. Spread batter with the back of a spoon to smooth out tops. If needed, run your fingers under cold water, shake them off lightly, then use them to shape the donuts. Batter will stand slightly above the top of the donut pan. Bake for about 10 minutes or until done to the touch.

5. While the donuts are baking, prepare the topping. Stir together confectioner’s sugar, cinnamon, orange juice, orange extract, and honey until very smooth.

6. When donuts are done baking, invert onto a cooling rack. Glaze right away, then sprinkle generously with cinnamon sugar. Serve immediately.

More baked donut recipes:

Strawberry Shortcake Donuts

Cinnamon-Dipped Donuts

Enjoy! Have a great day!

Pumpkin Dried Cherry Quick Bread

PumpkinBreadSlice

Pumpkin Dried Cherry Quick Bread

Ingredients:

2 c. all-purpose flour or white rice flour

1 T. ground cinnamon

1/2 t. ground mace

1/2 t. salt

1 c. packed pumpkin puree

1/2 c. canola oil

1/2 c. low-fat buttermilk

2 lg. eggs

2 t. vanilla extract

1/2 c. granulated white sugar

1/2 c. packed light brown sugar

3/4 c. dried cherries+extra for garnish

confectioner’s sugar

Directions:

  1. Preheat oven to 350 degrees F. Spray baking pan* with vegetable oil.
  2. Whisk together flour, cinnamon, mace and salt. Set aside.
  3. Stir together pumpkin, oil, buttermilk, eggs and vanilla extract until well combined. Stir in sugars until well moistened.
  4. Stir flour mixture into pumpkin mixture until no dry spots remain. Fold in dried cherries.
  5. Scoop batter into baking pan, smoothing the surface with the back of a large spoon. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean or with large crumbs that look cooked through.
  6. Cool for 10-20 minutes on a cooling rack.  Invert bread onto another rack, then re-invert onto a serving plate. Dust with confectioner’s sugar before serving. Serve warm or cool. Garnish with dried cherries.

Enjoy!

*The pan that I use is a non-stick fluted cake pan that is a little bit over 8 cups in volume.

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Have a lovely day!

Weekly Photo Challenge: The World Through Your Eyes

This is a picture that I took this morning in between serving breakfasts. The theme for this photo challenge – the world through your eyes – calls for the photographer to use lines and light, etc. to make clear what she had in mind in taking the photo. If you look at this lily and feel like it is right in front of you, then I have succeeded in showing it through my eyes.

Image

By the way, if you read my Wild Daylily Gin & Tonics post, you will want to note that this is an Asiatic lily, not a daylily. Asiatic lilies are not edible!