Hope you all had a great Thanksgiving!
I thought I'd share a few photos of things we made (and promptly ate) during our holiday break last week:
First, we made these amazing Baked Pumpkin Donut Holes for breakfast on Thanksgiving morning. The next time you're with your family for breakfast, I would highly recommend making these. They are incredibly divine and make the transition from breakfast to appetizer just fine (at least in my book)...
Remember when I mentioned that I left all of our Thanksgiving cheese plate ingredients at home? Well, things worked out just fine in the end. The cheeses were all really tasty, and also all American for our American holiday. It was a definite crowd-pleaser!
Finally, Thanksgiving dinner itself. Mmm, I should have taken some leftovers home!
I'm so thankful for family, friends, and new opportunities this season. Hope you had a lovely holiday full of things to be thankful for, too!
Oh, and just incase you want to make those delicious donut holes for breakfast sometime soon (Christmas, anyone?):
Baked Pumpkin Donut Holes
from Two Peas in Their Pod
Makes about 24 donuts
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin
1/2 cup milk
4 tablespoons unsalted butter, melted
2/3 cup sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees. Whisk flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves together in a medium bowl. In another larger bowl, add oil, brown sugar, egg, vanilla, pumpkin and milk and whisk until smooth. Dump dry ingredients into the wet ingredients and mix until just combined.
Spray a 24-cup mini muffin tin with cooking spray and divide batter among cups (we had a little extra batter and were able to squeeze out about 6 more donuts), filling each one about 3/4 full. Bake for about 10 minutes, or until a toothpick comes clean.
Get out two small bowls to make topping. Melt butter in one, and mix together sugar and cinnamon in another. Once muffins have come out of the oven, let them rest for about two minutes and then roll in butter and then in cinnamon-sugar to coat.
Note: I did not like these nearly as well the next morning; I would highly recommend eating them the same day you make them so they don't get too soggy from the butter coating.