When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will. He happens to LOVE doughnuts. Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:
I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today! Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much. Dang Gluten.
For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all! And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things. Like when I have too much muffin batter.
Or when we have chili, I make “corn holes.” It’s cornbread, but dunkable!
I was unaware that it was National Doughnut day till I was already at work – blogger fail. I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time. Not me! So I am making doughnuts for dessert tonight! These babies are fresh out of the oven and this recipe is hot off the presses!
I decided that I wanted to make s’mores doughnuts because it is s’mores time of year. I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..
….to be honest, I don’t care what time of year it is. I will ALWAYS eat a s’more. BUT same dang gluten issue. I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers. I used a recipe I have tried before from Pinch of Yum as my go by.
Mini S’Mores Doughnuts
These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!
- 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ cup Sugar (I think brown sugar would work even better)
- 1 Egg
- ⅓ cup Applesauce
- 1 tablespoon Milk
- 1 taspoon Molasses
- 2 tablespoons melted Butter
- 4 oz (2/3 cup) Milk Chocolate Chips
- 2 tablespoons Heavy Cream
- 1 tablespoon Corn Syrup
- Crushed Graham Crackers
- Toasted Marshmallows
- Preheat oven to 350.
- Mix the dry ingredients.
- To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
- Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
- Bake for about 7-8 minutes.
- Remove the doughnuts from the pan.
- Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
- Dip your doughnuts in the ganache and give them a little twist as you pull them out.
- For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.
Other Doughnut Recipes on the Blog:
The South is notorious for its cooking. While that cuisine involves frying enough food that even thinking about it gives me left arm pain, there are definitely a few things that the South got right: 1) Sweet Tea, 2) hot sauce, and 3) pies. Maybe that last one strikes you as odd, but pie isn’t a super normal thing in Kansas. When we did have it, or when people brought it to a potluck it was almost invariably one of 4:
- Pumpkin (my favorite)
- Pecan (or if you’re my mom chocolate pecan)
- Oh and the occasional “French Silk” which is more like instant pudding in a premade crust topped with cool whip.
Here there is a lot of pie. So many kinds of pie…. I never knew it before but pie can be a glorious thing. The south definitely got pie right. More specifically Kentucky definitely got pie right.
Kentucky is home to a pie called “Derby Pie.”
A few decades ago the Kern family at the Melrose Inn in Prospect, KY invented the Derby Pie. They have a patent on it, so the real recipe is not known by the general public. Consequently, if you look up recipes for it you notice that none are titled “Derby Pie” because no one wants to be sued for patent infringement. The second thing you will realize is that everyone has adapted it to their own preferences. Some people use walnuts (which I think is what the original uses, but I am not positive), and others use pecans. Some people use bourbon, and some people omit it. So recipes resemble a traditional Southern Pecan Pie recipe, and others are more like making chocolate chip cookies in pie crust.
I know this is a lot of information, and all you really want right now is to know how to make this pie so you can stop drooling and start eating. We’re getting there. I just wanted to share with you everything that I learned when I was preparing to make a Derby style pie for my office’s Derby pool drawing last Friday.
To avoid being sued, and because I have never had the original version, I am going to take a cue from Martha Stewart and call this pie the Run for the Roses Pie. You will notice that mine has a bit of everything in it. I was making it for the office so I decided to load’er up so that I could make all kinds of nuts and chocolate lovers happy.
Run For the Roses Pie
- 1 cup All-Purpose Flour
- ⅓ cup Cold Shortening
- 1-2 tablespoons Sugar
- 2 to 3 tablespoons Cold Water
- 1 cup Chocolate Chips (for mine I used part milk chocolate and part dark chocolate)
- 1 cup finely chopped Nuts (I used ¾ cup walnuts and ¼ pecans)
- ¾ cup packed Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 Tablespoons Light Corn Syrup
- 2 large eggs
- ½ cup all-purpose flour
- 10 tablespoons Butter, browned
- 2 teaspoons Vanilla Extract
- 1 or 2 tablespoons Bourbon
- Mix flour and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
- Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
- Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
- Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. I rolled mine pretty thin, less than a ¼ inch thick and ended up trimming off a lot of extra, but the crust was perfect when it baked.
- Trim off the extra crust and flute the edges using your preferred method.
- Sprinkle the chocolate chips and nuts over the bottom of the unbaked pie crust.
- Start browning your butter in a skillet. Let it sit their and melt over medium heat till it turns colors and starts smelling amazing! Stir it occasionally.
- While the butter is browning measure the sugars and flour in a mixing bowl and combine them.
- Add in the eggs, vanilla, and bourbon. Mix till the eggs are fully emulsified.
- Once the butter is browned, let it cool for a minute or two and then mix in to the batter.
- Pour the batter over the nuts and chocolate chips in the crust. If you want all your goodies to be on the bottom place the pie in the oven immediately. If you want them to disperse a little more then let it sit on the counter for a few minutes. The nuts and chocolate chips will start to rise, mixing into the pie a little more.
- Bake for 30 to 50 minutes, until just barely set and lightly browned. This is a large range because I had two pies in the oven at the same time. You want your pies to still jiggle a little when you take them out, but not jiggle too much.
- Let the pie set out and finish setting for a couple of hours or overnight. The result should be like cookie dough in light, flakey crust.
- Slice, serve, eat, and go back for seconds.
Boy did it ever make them happy! Rave reviews on this pie from all of my coworkers, and it definitely has the Hubster Seal of Approval! Go make this pie, you won’t regret it. It’s like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.
Do you have any special pies that you make?
❤ & prayers,
In Kansas, Beef is what’s for dinner. And when we barbecue, it’s beef not pork. The extent of my pig eating growing up was ham at Christmas & Easter, bacon, and the occasional fried pork chop.
I can honestly say that I had never had pulled pork till Will and I were dating. I don’t think that I even knew what it was. However, one of Will’s favorite foods is pulled pork.
Now we eat pulled pork pretty frequently. Granted it’s not usually restaurant quality pulled pork, but for how easy it is, how versatile it is, and how cheap it is we don’t complain! Plus, just because it isn’t restaurant quality, doesn’t mean it isn’t good! This Jerk Pulled Pork recipe was definitely really good!
As you can see we ate it on sandwiches and salads. Will had his on toasted bread without any fixin’s, and he enjoyed it. I had mine on bread one day and as a salad the next. Both times I topped it with some rainbow slaw veggies (Shredded cabbage and carrots), thinly sliced red onion, and “grilled” pineapple. Let me tell you…. Will was missing out. If you don’t do anything else, top this stuff with the pineapple. It’s amazing!
I got the basic recipe for this pulled pork from this blog. But here is how we made ours.
Jerk Pulled Pork
Sweet and flavorful bbq. Very versatile.
- 2 lbs Pork Tenderloin
- 1 tablespoon olive oil
- ½ tsp Thyme
- ½ tsp Brown Sugar, packed
- ½ teaspoon Black Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Cinnamon
- ¼ tsp Paprika
- ¼ tsp Salt
- 1 (12 oz) can Root Beer
- Bread/Buns – toasted
- Rainbow Slaw Veggies
- Thinly Sliced Red Onion
- “Grilled” Pineapple
- BBQ Sauce
- 1 can Pineapple Rings
- In small bowl, stir together all the seasonings. Save ⅓ of the seasoning mix for later.
- To prepare the tenderloin, first coat it with the olive oil and then rub the remaining ⅔ seasoning onto the oiled tenderloin.
- Put the seasoned tenderloin in the crockpot, and pour the root beer over it.
- Cook on low for 6 hours.
- Once the pork is cooked, remove the tenderloin from the crockpot and shred (this is easily done using two forks).
- Discard the juices from the crockpot. You don’t need them anymore.
- Sprinkle the seasoning mixed you saved over the pulled pork and mix it up.
- To Serve: Mix the pork with a small amount of bbq sauce, top with thinly sliced red onion, grilled pineapple rings, and any other desired toppings. Serve warm on toasted bread or over a bed of salad.
- Place pineapple rings in a single layer in a non-stick skillet over medium high heat.
- Sprinkle lightly with cinnamon.
- Cook until browned, flip, and repeat.
If you want something Chocolatey and Sweet to go with this, try my Grandma’s Chocolate Zucchini Bread. It’s the perfect light and tropical dessert to follow this meal.
I told you that Will really likes pulled pork; well here are some other recipes of ours involving pulled pork:
And then use the leftovers to make this unique and tasty soup:
Or Make the pulled pork recipe from this post, and then use some to make these taquitos. These little babies are wonderful because they freeze really well so when you are in a hurry you can pop a couple in the broiler for a few minutes and ta da! crispy taquitos in a flash!
Posted in Food & Recipes, Main Dishes, munchie monday
Tagged CARIBBEAN, clean eating, CROCKPOT, easy dinner, GROCERY BUD, healthy-living, JERK, pork, PORK TENDERLOIN, PULLED PORK, PULLED PORK RECIPES, TROPICAL