Monthly Archives: January 2017

Mini Pumpkin Donuts

My kids love donuts (I mean what kid doesn’t right?), so I  wanted to create a healthier version that used less sugar and was baked! You might have seen my pumpkin applesauce donuts from a previous post which are basically almost identical to these, but experimented a bit more to create a donut with a better texture.  In this recipe, instead of using 100% applesauce, I added some unsalted butter which really improved the texture!  These donuts are awesome. I’ve made them with and without pumpkin and both come out great but my kids prefer the pumpkin which also adds a boost of nutrients!  Plus they are baked instead of fried! You must buy this mini muffin tin-it’s fantastic (purchased on amazon) and it’s nonstick so the donuts pop out easily.  Feel free to sprinkle some mini chocolate chips (like I did here with some of the donuts) or leave them plain.

Makes 18 mini donuts

Ingredients:

1 cup unbleached all purpose flour (make these gluten-free with GF all-purpose flour)

5 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon pumpin pie spice

1/8 teaspoon salt

3/4 cup 100% pure pumpkin

1 egg, whisked

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons unsweetened applesauce

(1/4 cup mini chocolate chips (optional)

Directions:

  1. Preheat oven to 350 F.
  2. Lightly spray a nonstick mini donut tin with cooking spray.
  3.  Combine the flour, baking powder, salt and pumpkin pie spice.  Whisk and set aside.
  4. In a separate bowl whisk together cream the egg, butter, vanilla, pumpkin applesauce and sugar.
  5. Add the flour mixture to the pumpkin mixture.
  6. Whisk until combined and flour is no longer visible.
  7. If adding chocolate chips, mix them into the batter or place a few on top of each donut once they are piped into the molds.
  8. Place the dough in a large ziplock bag, seal the bag airtight and then cut off ½ inch of one corner.
  9.  Pipe the dough into a doughnut pan. Bake for 10 minutes and allow to cool.

 

Whole Wheat Orange Challah French Toast

I love breakfast food.   In fact, I could (and have) eaten it as all 3 of my meals.  Nutritionally speaking, there is no rule about eating breakfast for lunch or dinner.  My kids swap and have lunch for breakfast sometimes (let’s just say rice and beans is one of Ethan’s breakfast favorites).  Ok, so back to the french toast.  This right here was our breakfast this morning which I made in advance last night.  I discovered whole wheat challah a few years ago in @wholefoodsmarketnyc.  I buy a brand by @zomick’s which is DEEElicious!  and already contains sugar, so I do not add anything additional to this recipe nor do I eat it with syrup or anything sweet.  This french toast is so good, in it’s own or served with fresh fruit or my blueberry sauce (search for blueberry sauce on my blog CookingforTots.com).   The addition of orange zest makes these extra special and flavorful.  Now, if you can’t find whole wheat challah, you can go for the regular white type or even use whole wheat bread.  If using whole wheat bread, don’t soak for too long as they tend to get too mushy and fall apart before getting to the griddle.  Enjoy!!

Ingredients
3 large eggs
1 1/2 cups low fat or whole milk
Zest of one orange
1 teaspoon pure vanilla extract
1 loaf whole wheat challah
Unsalted butter for the pan

Directions
1. In a large shallow bowl, whisk together the eggs, milk, orange zest and vanilla.

2. Slice the challah in 3/4-inch thick slices. Soak half the loaf in the egg mixture to start.
Glaze a griddle with a bit of unsalted butter

3. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. While bread is cooking, soak the other half of the loaf.

4. Serve with my low sugar blueberry sauce, fresh fruit or light cream cheese as a spread.

Pumpkin Cinnamon Snails

How cute are these pumpkin cinnamon snails?  I know it’s been a while since I posted between  me and then Ethan getting sick.  My little Ethan had a rough week so I wanted to take this morning to make him something special for breakfast.  Here are my pumpkin cinnamon snails, think cinnamon roll but WAY healthier and has the addition of pumpkin!   I used agave nectar to sweeten the cream cheese filling.  Who else still has a few leftover cans of pumpkin in the pantry besides me? I really wanted to make some pumpkin recipes and immediately thought of this fun breakfast idea!  and besides, who said pumpkin was only for the holidays?!  Pumpkin adds a boost of Vitamin A and other nutrients to this recipe.  These rolls are quick and easy, no yeast required and no eggs! You can make this recipe totally vegan by using tofutti spread instead of cream cheese and vegan buttery spread to replace butter.  Needless to say, my kids loved having these for breakfast this morning!  Get creative and decorate these or get your kids involved! Enjoy!

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened 
  • 2 heaping tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 4 ounces light cream cheese
  • 1 tablespoon agave nectar
  • 2 teaspoons ground cinnamon
  • **make these vegan using tofutti spread instead of cream cheese and vegan buttery spread instead of unsalted butter.

Directions

  1. Preheat oven to 375°F.
  2. In a bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
  3. In a separate bowl cream together the butter, applesauce, vanilla and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  4. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches.
  5. In a small bowl, whisk together the agave and cream cheese.
  6. Spread the cream cheese on top of the dough and sprinkle with cinnamon.
  7. Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  8. Now take the cut ends and curve them outward to create the snail’s face.
  9. Place the rolls on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
  10. You can use a dot of black food coloring or a mini chocolate chip for the eyes.  Get creative and decorate these cute snails as you want or get your kids involved!