31 Days of the Joys of Autumn - Mini Baked Applesauce Doughnuts With Maple Glaze

Mini Baked Applesauce Doughnuts With Maple Glaze

The kids were over this evening and I was going to make them some of the pumpkin doughnuts that I shared the recipe for last night, but when I searched the cabinet I was out of pumpkin. I had a can of applesauce, though, so I made these doughnuts for the very first time. They turned out quite nice and I think that everyone enjoyed them! It's very possible that they could quickly become one of the joys of autumn! 🍁🍎🍁🍎🍁

Mini Baked Applesauce Doughnuts With Maple Glaze

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 15 oz. can unsweetened applesauce
1/4 cup milk
2 eggs
1 teaspoon vanilla
1 tablespoon butter, melted

     Glaze

     1 cup powdered sugar
     1/2 teaspoon maple extract
     5 teaspoons milk

Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. Combine applesauce, milk, eggs, vanilla, and butter in a medium bowl. Slowly pour the wet ingredients into the dry ingredients. Beat until well combined and a smooth batter is formed. Spray mini doughnut pan with pan spray and fill each hole 3/4 full. Bake the doughnuts in a 325 degree oven for 15 minutes. Remove doughnuts from oven and remove from pan. Place on a wire rack to cool. Make glaze by mixing powdered sugar, maple extract, and milk together with a wire whisk. Dip one side of each doughnut in glaze, then set back on rack until glaze sets up. Enjoy warm or allow to cool completely before eating. 

Until next time...

~Rebecca

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31 Days of the Joys of Autumn - Mini Baked Pumpkin Doughnuts

This recipe has been a family favorite for years and is definitely considered to be one of the joys of autumn! 🍁🍂🍁🍂🍁

Mini Baked Pumpkin Doughnuts

MINI BAKED PUMPKIN CAKE DOUGHNUTS 

1/2 cup olive or vegetable oil

3 large eggs
1 1/2 cups sugar
1 15-oz. can of pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tablespoons unbleached flour

COATING

2 1/2 tablespoons sugar
1/2 tablespoon ground cinnamon

Preheat oven to 350 degrees. Spray mini doughnut pans with pan spray. Beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full. Bake doughnuts for about 8 to 10 minutes or until done. Remove from oven and let cool slightly before transferring them to a cooling rack. While doughnuts are still warm, gently shake them in a bag with cinnamon-sugar coating. Cool completely and wrap airtight; store at room temperature for several days. Makes approximately 3 1/2 dozen.  

Until next time...

~Rebecca

Recent posts that you might enjoy:

31 Days of the Joys of Autumn - Celebrating the Harvest

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31 Days of the Joys of Autumn - Celebrating the Harvest

Over the weekend we were blessed with a couple of bags of freshly picked green peppers and tomatoes from a family member's garden. I really didn't have the time or inclination to can them, so, when I got home from work last night I jumped right in and set to work on freezing them. 

Freshly Picked Green Peppers and Tomatoes

After going through the tomatoes, to make sure there weren't any bad spots, I threw them into the food processor, skins and all, and worked them up into fresh tomato sauce. I poured them into freezer bags that had previously been labeled and popped them right into the deep freeze. I ended up with four quarts of fresh tomato sauce. These will be added to soups, stews, or chili in the coming days.

Fresh Tomato Sauce

When I was done with the tomatoes, I started on the green peppers. I cleaned and halved some for stuffed peppers; others I cut into strips for stir-fry. Still others I chopped up small to be put in omelets and other dishes by the handful. I gave a few away and still ended up with six quarts of green peppers in the deep freeze. 

Green Peppers

In addition to the green peppers and tomatoes, we have been blessed with an abundance of potatoes...100 pounds, in fact! I've given most of the potatoes away, but am getting ready to freeze what's left of the 20 pounds that we kept. I wasn't aware that you could freeze potatoes, but you can as long as you parboil them first. When I'm finished I should end up with about 15 pounds of potatoes in the freezer. All of these things will help carry us through the long winter months ahead, while saving on the grocery bill at the same time.

Celebrating the harvest is definitely one of the joys of autumn!

Until next time...

~Rebecca

Addendum...

Ended up with nine quarts of potatoes in the freezer.

Potatoes Ready For The Deep Freeze

Recent posts that you might enjoy:

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Happy Homemaking Monday - October 23, 2017

Well...here it is...Monday again already. I have no idea where the time goes anymore. Is it just me or has October just whizzed by in one big blur?

So how is everyone? I trust that last week was a good one for you and pray blessings ahead over the week before us. 

It was a good week here. Spent a lot of time with family and wrapped up several projects at work. It looks like a bit of a breather is on the way and I'll be in position to turn my attention more toward the upcoming holidays, which I am greatly looking forward to! 🎄

The weather...

We had heavy thunderstorms Saturday night into Sunday, but then it cleared off and Sunday turned out not to be too bad. Today it is cool, but sunny with a high of 71. The next couple of days promise to be fairly nice with highs in the 50's and 60's, but, then, the rest of the week is supposed to be quite chilly with highs in the 40's and low's in the lower 30's.  

Right now I am...

Having a cup of tea, working on this post, and trying to get my thoughts together. Most days I feel like I'm flying by the seat of my pants and living life on the run. I think it's time to slow down, regroup, prioritize, and refocus my energies on what matters most...God first, husband, marriage, and health second, family, friends, ministry, and then everything else after that. For far too long stuff that should have come in last on the list (or not at all) has taken precedence over things that should have been a priority. It's time to turn that around and move full steam ahead!

On my reading pile... 

How You Can Be Led by the Spirit of God
by Kenneth E. Hagin

On the menu this week....

- Monday - leftover Corn Chowder

- Tuesday - Stuffed Pepper Casserole
- Wednesday - on the road/will probably eat at Subway
- Thursday - Chicken Parmy, sauteed zucchini, and green beans
- Friday - Grilled Salmon, baked potatoes, and peas
- Saturday - Jamaican Jerk Chicken, sauteed peppers and onions, and baked apples
- Sunday - leftovers

On my to do list....

- Monday - Went to town this morning and bought stuff to weatherize before the cold weather arrives, need to clean the heating stove, complete my weekly "home blessing", and do laundry
- Tuesday - Work half a day (public bison auction)
- Wednesday - Out of town for the day 

- Thursday - Not sure - nothing scheduled - WOW! 😲
- Friday - Work
- Saturday - Work (Nature Bingo @ 10 and 2)
- Sunday - Church in the morning; work in the afternoon (Winter hours start November 1st so this will be the last working Sunday until April!!! YEAH!!!)

In the craft basket...

Last December I purchased several regular-sized, red and white, felt, Christmas stockings on markdown at Walmart for a quarter a piece. I want to do something special with them this year, but I don't know exactly what. I am looking for ideas on how to use or decorate them.  

If you have any ideas to share, please, leave a comment below or e-mail me @ proverbs31heart@yahoo.com with your ideas. Please put: CHRISTMAS STOCKING IDEAS on the subject line, so I won't miss it. Thank you! 🎄

Looking forward to this week...

Enjoying a day off with nothing scheduled. It doesn't happen often.

From the camera...

Over the weekend four of our six children and their families met us in Oronogo to have some fall fun and go through a corn maze. This is kind of a fun photo that I took in the parking lot as the clan was gathering. My husband was on one side looking towards the camera, our youngest son was on the other side taking photos of his brothers and sister and nieces and nephews, and the rest of the children and grandchildren were greeting each other in the middle. I decided to take a panoramic photo of the whole scene and this is what I came up with. I kind of like it! 😊

Scripture Passage...

"Create in me a clean heart, O God; and renew a right spirit within me. Restore unto me the joy of thy presence; and take not thy holy Spirit from me. Restore unto me the joy of thy salvation; and uphold me with they free spirit."

(Psalm 51:10-12)

Well, Ladies, that's it for this week! I pray that each of you have a wonderful week ahead and that many blessings come your way. 

Until next time...
~Rebecca

Today I'm joining Sandra at Diary of a Stay at Home Mom and all the sweet ladies of Happy Homemaking Monday!

Recent posts that you might enjoy:

31 Days of the Joys of Autumn - Pumpkin Roll Recipe

31 Days of the Joys of Autumn - Two-Ingredient Pumpkin Cake With Apple Cider Glaze

Happy Homemaking Monday - October 16, 2017

31 Days of the Joys of Autumn - Autumn Fires Poem

I am a 26-year veteran homeschooling mom. One autumn, as part of our language arts, poetry, and drama classes, we wrote a skit with a part for each child and came up with a variety of other things for the children to present, including writing assignments and poetry to present. On the appointed night, the family got together and the children presented the skit and presented their pieces. 

One of the pieces presented was Autumn Fires by Robert Louis Stephenson. I can't see it without getting a little sentimental about autumns back home, having our own classroom, and remembering a time when our five oldest children were youngsters. Good times! Great memories! And one of the joys of autumn! 🍁🍂🍁🍂🍁

Until next time,
~Rebecca

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31 Days of the Joys of Autumn - Pumpkin Roll Recipe

My oldest daughter and I were talking about this recipe last night. It was given to me by our pastor's wife back home many years ago and, when our older children were young, I made a pumpkin roll or two to enjoy every autumn. I haven't made one in years and am thinking that this just might be the year to include one (or two or three) of these at one of the holiday celebrations. After all, in our family, it has definitely been known to be one of the joys of autumn!

Pumpkin Roll

PUMPKIN ROLL
(Makes 10 servings)

CAKE:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

FILLING:

1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat cream cheese)
1 cup powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla
Powdered sugar

FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (NOT THE FUZZY KIND) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely.

FOR FILLING: Beat cream cheese, powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Until next time,
~Rebecca
#pumpkinroll

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31 Days of the Joys of Autumn - Two-Ingredient Pumpkin Cake With Apple Cider Glaze

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