Sweet Potato Cake Donuts

Sunday, March 14, 2010

While I was fooling around in the kitchen the other day I had a wonderful idea for a new spin on homemade cake donuts. I hope you enjoy this as much as my family has...

Vegetable oil, for frying

3 3/4 cups all-purpose flour

1 1/4 cups sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 teaspoon salt

2 large eggs, lightly beaten

1 egg yolk

1/3 cup buttermilk

3/4 cup mashed Sweet Potato

3 tablespoons melted salted butter

1/2 teaspoon vanilla extract

Cinnamon sugar

Preheat oil in a electric skillet to fry them so you can regulate the temperature of the oil to 375 degrees F
Whisk dry ingredients together in a large bowl.

Whisk eggs, yolk, buttermilk, sweet potato, melted butter and vanilla extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

Fry donuts, in hot oil, until golden brown, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
Once they are cool, dust with cinnamon sugar,or sugar if desired, or make a basic donut glaze.

Sunday Mornings around the house

Friday, March 5, 2010

It is always fun writing these blog posts,, but even more so when I keep getting to write about my family.
Sunday mornings at our house are always laid back, you know (if your lucky like me) Reading the newspapers,make some breakfast for the family,calling to check on Mom & Dad.And if your really lucky your in-laws stop buy to say hi! So when the family came calling last weekend,I popped some Pillsbury Orange Sweet Rolls into the oven, brewed a pot of coffee and got some OJ ready as well.The Pillsbury Orange Sweet Rolls are warm, fresh, and ready to serve in just minutes.

Everything was ready when I opened the door !!! They where a hit with everyone, my father in-law commented that he had not had Pillsbury Orange Sweet Rolls in years, and they tasted so great. So dear readers, I encourage you to post a photo & share one of your family's sweet Sunday morning moments, like I am, and this month I have another giveaway for you courtesy of Pillsbury & My Blog Spark.The gift Pack includes a VIP coupon for Pillsbury Orange Sweet Rolls as well as a photo album to help keep your family's sweet Sunday morning memories close at hand. The Pillsbury Orange Sweet Rolls prize pack, information, and giveaway have all been provided by Pillsbury through MyBlogSpark.

Sweet Potato Puffs

Tuesday, March 2, 2010

2 lbs sweet potatoes, cooked -- mashed
1/3 cup fresh orange juice

1 egg -- beaten

1 tablespoon grated orange peel

1/2 teaspoon ground nutmeg

1/4 teaspoon cinnamon

1/4 cup chopped pecans
In a bowl, combine mashed sweet potatoes with orange juice, egg, peel, and nutmeg & cinnamon. Mix well. Spray a baking sheet with  cooking spray. Spoon  mixture onto baking sheet in 8 mounds. Sprinkle the mounds with the chopped pecans. Bake in a 375 degree F. oven for about 30 -35mins.Till they are lightly browned.Serves 8.... Enjoy

Sweet Potato Cake

Monday, March 1, 2010

This is a wonderful cake my family has enjoyed over the years, my Mother-in-law gave me this one.I have changed a few things over the years. I hope your family enjoys this as much as my family has......

2 pounds sweet potatoes (Baked ,skins removed & mash flesh with a fork into coarse puree)

1 cup vegetable oil

 Unsalted butter, for pans

2 cups cake flour

4 large eggs

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons pure vanilla extract

3 tablespoons Grand Marnier

1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped

1 pound white chocolate or white chocolate chips

1 1/4 cups heavy cream
1.Heat oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In a bowl of an electric mixer beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add  1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

2.Sift together cake flour, baking powder, salt, cinnamon, & nutmeg; mix into the sweet potato mixture. Mix in vanilla and Grand Marnier until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

3.Evenly distribute cake batter into prepared pans, then transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/2 hours.
4.Meanwhile, chop white chocolate into small pieces; set aside. Bring 3/4 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

5.When chocolate mixture has cooled, pour remaining 1/2 cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

6.Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup of the frosting on one layer, then stack next layer on top, and frost. Repeat frosting & stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
7. Enjoy !

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