Gluten Free Pumpkin Spiced Pecan Glazed Donuts

For the longest time I've had my new donut pans...but it wasn't until I found a great sale on pumpkin that I decided to give them a try. I made these cake like pumpkin donuts with glaze and pecans. Ohhh were they delicious! So delicious, they didn't last the day with my family.

I did try out my mini donut pan, but found this batter to be too thick to put in a tiny space so I much preferred to use my bigger pan.

Gluten Free Pumpkin Spiced Pecan Glazed Donuts
Makes about 18 regular sized donuts. Adapted from Food by Teva and Pure 2 Raw

2-1/2 cups gluten free flour mix (such as this one)
1 cup light brown sugar
1/4 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, beaten
1/2 cup canola oil
1 (14-oz) can pumpkin
2 teaspoons vanilla extract

Preheat the oven to 350ºF. Lightly oil a donut pan and set aside.
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking soda, xanthan gum, salt and spices.
Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
Spoon the batter into the donut pan, filling almost to the top. Smooth the tops with wet fingers. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.
When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack. Glaze and sprinkle with nuts.


Glazed Pecan Topping

1 Cup pecans, ground

Cinnamon Sugar Glaze:
1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon ground cinnamon

Place on cinnamon sugar glaze into a bowl and stir till combined. Grab a donut and dip into your cinnamon glaze then sprinkle with pecans. Allow to dry.

 enjoy,

Glazed Cinnamon Roll Pancakes

My oldest saw these pancakes a while ago and really really wanted them. I finally caved and surprised my family with them this weekend. Weekends used to be our pancake days, we're all home to sit and eat (sadly I get glutened even making pancake batter, so we haven't been having pancake weekends). I cooked up some sausage link and these yummies for them. I cheated today and used a box of buttermilk pancake mix, and my batter came out thick. I honestly wasn't going to blog about them, I  just wanted to get them made and feed them....but when I flipped these out onto the plates, I was WOWed. I had too. Then when they started eating them, I knew I had to. They raved about them, even Mr. They said they may never want plain pancakes again. =)

Glazed Cinnamon Roll Pancakes
slightly adapted from Recipe Girl

Cinnamon Filling this gave me filling for 6 big pancakes:
4 tablespoons (1/2 stick) unsalted butter, just melted
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze :
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon  ground cinnamon

Prepared pancake batter (our fave recipe)

Prepare the cinnamon filling:
In a medium bowl, stir together the melted butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside. You want it to be a thick consistency.

Prepare the glaze:
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract and cinnamon. Set the pan aside while you make the pancakes. (I kept it a little warm sitting on the stove)

Place about 1/3 Cup of pancake batter to a medium-low heated greased pan. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling in a swirl.

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Flip the pancake. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of warm glaze.

Sharing these with Cooking Thursday.
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enjoy,

Baked Pineapple Glazed Ham

I have always done a basic baked ham, this year I decided to dress it up with pineapple and cherries. This recipe also has a glaze of brown sugar, pineapple juice and lemon lime soda. Everyone loved it and it looked so pretty, so pretty we wanted to hurry and eat it so there are no after photos.

Baked Pineapple Glazed Ham
slightly adapted from allrecipes

1 (11 pound) bone-in ham
1/2 cup whole cloves
1 (20 ounce) can pineapple rings in heavy syrup
1/2 cup packed brown sugar
1 (12 fluid ounce) bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar whole maraschino cherries

Preheat the oven to 325 degrees F (160 degrees C).

Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure both with a toothpick.

Bake covered with foil for 2 hours 45 minutes (about 15 mins/pd), basting frequently with the juices. Remove toothpicks and cloves before serving.


enjoy,

Glazed Lemon Poppy Seed Muffins

I have been eyeing this Lemon Poppy Seed Muffins recipe from Dorie's Baking book for a long time now. I finally got around to baking these delicious muffins. I don't know about you, but when I find my store has bags of citrus marked down, I buy it, zest and juice it and then put it in the freezer for my next recipe. I've also had a jar of poppy seeds for a while, so this was perfect to get to use some up (How many recipes do you use poppy seeds for?). These came out wonderful, and I dipped the tops into the lemony glaze. A perfect little morning treat.

You may find the recipe here if you'd like to make them.

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enjoy,

Link up! Flavorful Fridays! Ham Steaks with Brown Sugar Mustard Glaze

  

Remember the hams I bought on sale, here's another dish from one of those. It's been a while since we've had glazed ham steaks so I wasn't sure of the recipe. I found this one, and it's a keeper! This dinner was GOOD! Even the little ones said, 7 yr old-"everything on my plate is really good!", and 3 1/2 yr old says, "Perfecto!" =)


Ham Steaks with Brown Sugar Mustard Glaze
from about.com

1 center-cut ready-to-eat ham steak, about 1 1/2 pounds (leftover Holiday ham, thickly sliced ham steaks work great too)
2 teaspoon dry mustard
1/4 cup brown sugar, packed (I used 2 TBL Splenda Blend)
2 tablespoon white vinegar

Heat ham steaks in a skillet, lightly browning on both sides. Combine mustard with brown sugar and vinegar; sprinkle over ham steaks. Allow sauce to boil with the ham for a minute or so. Remove from heat and serve with sauce poured over.

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enjoy,

Spicy Honey Brushed Chicken Thighs

This was a great chicken dinner! A perfect blend of spicy and sweet. I cut the heat in this so the kids wouldn't complain, and little boy ate two pieces!! So, this will be on our menu for now on. I have tried many Cooking Light recipes back in the day, and loved them all, now this one's included.

Spicy Honey-Brushed Chicken Thighs
adapted from Cooking Light 3/07

2 teaspoons garlic powder
2 teaspoons chili powder (I used 1 tsp Ancho Chile Powder)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 shake of ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

 

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enjoy,