I’m no baker. While I love experimenting with dinner, when it comes to sweet desserts I usually stick to my comfy classics. Like my no fail fruit crumble (get the recipe HERE) and my moms best yellow cake (get the recipe HERE) and her easy chocolate cake (recipe found HERE) While I will hesitantly alter those recipes to come up with new treats (like this recipe for Smores Cupcakes and this one for Chocolate Chip Cupcakes with Cookie Dough Frosting) I don’t really venture into territories unknown when it comes to baking. (my mind draws a blank when numbers are involved!) Since it’s Hanukkah and everyone wants to celebrate by biting into a freshly powdered jelly donut (what, that’s not on your to do list this holiday? Because it’s totally #2 on mine. Right after eat latkes!) I have decided to search the web for you and select my fav donut recipes! (and by favorite I don’t mean I have tested them out. They just all made my mouth water and I almost licked my screen) Enjoy this collection of best donut recipes and if you try any, leave a comment below letting me know if they taste as good as they look!
These pumpkin donut holes by Georgia Johnson of, “The Comfort of Cooking” are baked not fried which means you can indulge with no (ok less!) guilt. Also, there is pumpkin in there which means A. it’s healthy(ish) and B. nothing screams it’s holiday season let’s celebrate like pumpkin.
Chocolate Donut Holes
These chocolate donut holes by “Teenage Taste” are the perfect party treat! The recipe is quick and easy and claim to taste like good ol munchkin donuts from Dunkin Donuts. These would be ridiculously cute served up with some shots of milk.
These smores donuts found on “More Stomach” are what chocolate dreams are made of. They are dairy free and beg to be devoured, one smore bite at a time!
Strawberry Shortcake Donuts
These strawberry shortcake donuts by “Food for the Soul” use fresh fruit and whipped cream to create a sweet and tasty new donut!
If you are collecting recipes for your Thanksgiving / Hanukah / Thanksgivukah menu then this is the perfect dish to serve up! Everyones favorite latke just got the holiday remix with some homestyle stuffing placed in the center, making it a savory mashup special for the big day!
*Manischewitz is hosting a holiday recipe contest featuring the BEST mashup recipes submitted by YOU! This contest is open to EVERYONE. Submit your fusion of holiday recipes and enter the chance to win $1,000.
Enter your best recipes HERE for the chance to win $1,000 just in time for the holidays!
Potato Pancake Mixture Ingredients:
6oz. Manischewitz potato pancake mix
2 large eggs
2 1/4 cups water
2 tablespoons flour
In a large bowl beat together eggs. Add water and mix well. Add pancake mixture to the bowl and mix well. Allow mixture to thicken before stirring. Add flour and combine well. (about 5 minutes) Set aside.
Stuffing Mixture Ingredients:
6 oz. Manischewitz Homestyle Stuffing Stove Top Mix
1 cup boiling water
3 tablespoons earth balance
2 large eggs
Combine seasoning packet and boiling water. Add margarine. Add stuffing packet. Mix well. Allow to cool off before adding eggs to mixture and mix well.
Scoop out 1/2 tablespoon to 1 tablespoon stuffing mixture forming into a ball. Then dip it in the potato mixture rolling it around so it’s covered with potatoes. (if you need help getting it to stick, dip the stuffing ball into 2 eggs beaten) then place them in a large frying pan that has been heated up with oil. Once golden flip over. After you flip the latke over so the other side can cook gently press down on the cooked side with a spatula to flatten it out. Now it will be a pancake shape and not a ball which will be easier to cook with. (assuming you are using a small amount of oil. If you choose to deep fry it then you can use the ball shape) Serve with Manischewitz Roasted Turkey Gravy on the side.
Chocolate and puff pastry combined with creamy baked banana and crispy coconut flakes makes this a decadent dessert. (one that also happens to be easy to whip up!)
1 sheet of puff pastry
1 banana, sliced into thin rounds
1/2 chocolate spread
1/2 coconut flakes
Cut mini squares out of the puff pastry. Spray a mini cupcake pan with oil then gently press each square of dough into a cupcake mold. Place 1 tsp. of chocolate spread in the center of each dough. Place 1 banana round on top of chocolate then top with coconut flakes. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
2 boneless skinless pieces of chicken breasts
1 cup of bbq sauce
1/4 of a red onion, thinly sliced into half moons
1 tablespoon thinly chopped cilantro
1 prepared pizza crust (I LOVE Tradition’s 12 inch gourmet pizza crust. It’s ready made and comes with two crusts in one package and all you need to do is add toppings and heat it up in the oven)
Place chicken in a baking dish. Coat chicken with 1/2 cup of bbq sauce. (make sure all sides are covered in sauce) Cook in oven on 375′ for 20 to 25 minutes or until chicken is cooked through. Shred chicken into pieces with a fork or dice into small chunks. Brush 2 tablespoons bbq sauce over pizza crust. Place cubed chicken on top. Add red onion slices. Place in oven on 450′ for 8 to 10 minutes. Once removed from oven, top with cilantro.
*Tips&Tricks: You can use frozen pizza dough, a ready made pizza crust or even tortillas or pita bread! If using frozen dough, form the crust and cook dough before adding toppings to it and heating it in the oven.
Popular pastry chef Paula Shoyer has published a new cookbook, The Holiday Kosher Baker (Sterling, October 2013). If you recall, I am a huge fan of her previous cookbook, The Kosher Baker (read my review here) I called it, “the bible of dessert cookbooks” for the Kosher eater since it is packed with 160+ non dairy desserts (that are incredibly delicious!) This new book does not disappoint. It has a dessert for every occasion and holiday. Whether it’s guests you want to impress or simply a craving you need to satisfy, Paula has got you covered. I am also extremely impressed that there are over 45 recipes that are Passover friendly treats! The photos are beautifully styled and demand to be eaten. (one delicious bite at a time!) As a sugar junkie I have complied a wish list of sorts with this cookbook. It’s a selection of all of the recipes I want to cook up. A few delicacies from the list are as follows: Babka Bites, Mocha Whisky Chocolate Bread Pudding, Red Velvet Layer Cake, Churros and HomeMade Candy Bars make the top 6 but the list goes on (and on and on!)
Want to win a FREE copy of the cookbook? It’s easy. You have three chances to enter! Do one of the following and leave a comment bellow stating what you did. (if you do all three you will be entered three times just leave a separate comment for each thing you do!)
It’s fall which means Pumpkin is the choice of flavor (along with cinnamon, nutmeg and all spice!) This recipe is hot off the press (literally, the cookbook just came out) from Paula Shoyers new cookbook, The Holiday Kosher Baker! She was kind enough to share this recipe for Pumpkin Doughnuts with us since what is Fall good for if not to cozy up with some hot coco and fresh from the stovetop donuts? If you love this recipe and want more, get your own copy of The Holiday Kosher Baker HERE. In the meantime, whip up a batch of these bad boys and enjoy Pumpkin at it’s finest.
Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. (Makes 15)
¼ ounce (1 envelope; 7g) dry yeast
¼ cup (60ml) warm water
¼ cup (50g) plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
⅓ cup (80ml) soy milk
2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
1 large egg
½ cup (120g) pumpkin purée (not pumpkin pie filling)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
canola oil for frying
¼ cup (30g) confectioners’ sugar for dusting
IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick. ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour. COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven. PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes. DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes. HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range. COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.