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!
Best Donut Recipes:
Peanut Butter and Jelly Donuts
These peanut butter jelly donuts by Heather Christo look decadent and easy enough to make at home. Her step by step photos show you exactly what to do and the final product looks incredibly delicious.
Baked Pumpkin Donut Holes
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.
Smores Donuts
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!
Baked Carrot Cake Donuts
These baked carrot cake donuts by “Krissy’s Creations” are right up on my list of must try recipes. I am a huge fan of carrot cake and since these are baked, there is no fuss frying them!
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.
Directions:
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.
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)
Ingredients:
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
Directions:
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.
This year Thanksgiving falls out on Chanukah. This once in a lifetime event has been dubbed, “Thanksgivukah“. Both holidays are notorious for good home cooked food which can only mean, the day they merge is going to be an epic showdown of all things sweet and savory. Manischewitzis 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!
The contest is running now through November 10th, 2013.
Thanksgivukah is just around the corner and my newsfeed is buzzing with recipes for the food fest holiday. Not one to feel left out, I decided I had to create my very own tasty fusion for the big day. (or rather big meal!) Since Manischewitz is the king of all things Kosher, I decided to collaborate with them and use their tried and true products for recipe testing. I like a good time saver in the kitchen and using their Manischewitz Homestyle Potato Latke Mix saved me a lot of time from peeling and shredding potatoes! (which lets be honest, sucks. Does anyone actually like to cut their fingers as they grate those stubborn vegetables?) the texture is the same minus the hard work. I combined the latke mix with some good ol pumpkin puree (because what else screams Thanksgiving like Pumpkin?) and added some spices as well as a few options for savory add ins like chives and mozzarella chunks. These ingredients cooked up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish, Pumpkin Hashbrown Latkes served with Cranberry Applesauce! Do you have your own mashup recipe? If so, submit it to the Manischewitz Holiday Recipe Contest and you could win $1,000! Enter HERE.
Pumpkin Hashbrown Latkes:
Ingredients:
6 oz. Manischewitz Homestyle Potato Latke Mix
2 eggs
1 cup of water
3/4 cup pure pumpkin puree (not pumpkin pie)
1/8 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. chili powder
1/4 cup chopped chives (optional)
3 oz. mozzarella cut into small chunks, string cheese works great! (optional)
1/2 cup of Manischewitz matzo meal (optional)
Directions:
Whisk together eggs. Add in cup of water and mix well. Stir in contents of latke package and mix well. Let it rest for several minutes until it thickens. Then add in pumpkin puree and black pepper, salt, garlic and chili powder. Mix well. Heat up a frying pan with oil (about 2 tablespoons) and using 1/2 tablespoon measuring spoon, scoop out batter and fry latkes until golden brown on both sides. Serve with chopped chives and cranberry applesauce. (recipe below)
If you want to create an even more delicious latke, add in chives and mozzarella chunks when you season the batter. Then scoop out 1/2 tablespoon mixture and shape into a patty before rolling it in the matzo meal crumbs. Continue with frying them up until golden brown on both sides.
*Tips & Tricks: Infuse the oil with rosemary for added flavor! Simply place one or two springs of rosemary in the oil while it heats up until fragrant, then remove rosemary before adding in the latke batter. I used salt, pepper, garlic powder and chili powder to season these however you can mix it up and spice it just the way you like it! Try sweet paprika, cumin, thyme or nutmeg. You can always divide the batter and season them differently to test out which one you like best.
Cranberry Applesauce
Ingredients:
4 apples (fuji or gala)
12 oz. fresh cranberries
3 cinnamon sticks
1 cup of sugar
3 cups of water
Directions:
Place ingredients in a large pot. Bring to a boil and let it simmer until berries begin to pop. Stirring often so mixture does not stick to pot. (mixture should slowly thicken, about 30 minutes) Remove from heat and allow to cool off. Remove cinnamon sticks and serve whole or blend together.
Ingredients:
4 cups of cooked penne pasta
1 cup of pumpkin puree
1 1/2 cups of soy milk
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. montreal steak seasoning
Directions:
Combine pumpkin puree and soy milk in a pot. Add spices and stir together. Bring to a boil. Add cooked pasta to the pot. Combine with sauce.
*Tips&Tricks: The sauce would be great as a soup! Add more soy milk or veggie or chicken broth to thin it out. If you want you can saute one diced onion and 3 cloves of garlic diced before you add the pumpkin puree to the pan for added flavor! If you want to make this diary, switch the soy milk for heavy cream or cows milk and top with shredded cheddar or mozzarella and cheesy toast bites! Which would be french bread sliced into bites and toasted with butter and parmesan, yum yum!
In the meantime, whip up a batch of these bad boys and enjoy Pumpkin at it’s finest. 
