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Baked Pumpkin Donuts

So for once, a donut recipe on Fried Ice and DONUT Holes.  Haha.  I've been seeing a lot of pumpkin donut recipes floating around the blogosphere lately, so I went out and bought a donut pan and decided to jump on the bandwagon.  I don't like the idea of frying anything, so I limited my search to baked donuts and came up with this one from Buns In My Oven.  We ended up eating them just as is, without any sugar coating or glaze on top, and they were still pretty good!  They tasted just like a pumpkin muffin in a cute little donut shape!

2 cups Flour
1/2 cup Brown Sugar, packed
1 1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/8 teaspoon Cloves
1/2 cup Canned Pumpkin
2 Eggs
1/4 cup Milk
1/4 cup Butter, softened

In the bowl of a stand mixer, mix together the dry ingredients.  Beat in the pumpkin, eggs, milk, and butter until well combined.  Fit a pastry bag with a large tip and fill with the donut batter (I just cut off the corner and didn't put a tip in).  Pipe the batter into the wells of a greased donut pan.  I was able to make 12 small donuts out of the batter.  Bake at 375 degrees for 10-12 minutes or until golden brown and cooked through.  Cool on a wire rack.


Oatmeal Bread

How can it possibly have been a month since the last Secret Recipe Club reveal day?  This year has been going by way too fast!  Anyway, this month, I was given the blog A Cook's Quest.  I had a few different recipes in mind that I chose from her blog, but when it came to actually making one, I chose this oatmeal bread, which she got from Oh Sweet Basil.  Joel has become the bread baker in this family, and he typically uses a "no-knead" method, so this was a slightly different style of bread than we were used to, but it was still absolutely delicious!  I loved how the addition of the oatmeal gave the bread a great texture.  I was able to make 2 slightly smaller loaves out of this recipe, but I'm sure it could have also made one giant loaf.

1 cup Oatmeal
2 cups Boiling Water
2 1/4 Yeast (or 1 envelope)
1/4 cup Warm Water
1/2 cup Molasses or 1/3 cup Honey (I opted for honey)
2 teaspoons Salt
1 tablespoon Butter or Vegetable Oil (I opted for oil)
5 1/2 cups Flour (I used 2 1/2 cups wheat and 3 cups white)

Place the oats in a large bowl and pour the boiling water over the top.  Let stand for 15 minutes, or until lukewarm.  Meanwhile, dissolve the yeast in the warm water.  Pour the yeast mixture into the oats mixture. Add the honey (molasses), salt, and oil (butter).  Work in the flour until the dough just comes together.  Place on a floured surface and knead until smooth.  Place the dough back in a bowl, cover with a towel, and let it rise in a warm spot until it is doubled in size, about 1 hour.  Punch down the dough and form into a loaf/loaves in loaf pans.  Let the dough rise until doubled again.  Bake at 375 degrees for 40-45 minutes or until done.  You will know it is done when you lightly tap the top of the bread and it sounds hollow.


Stuffed Mushroom Casserole

I love stuffed mushrooms, but unless we have a large party to attend, I don't feel like going through all the trouble of making a whole tray of them just so I can eat every single one.  Enter this recipe from An Edible Mosaic.  Wow, talk about the perfect remedy to that problem!  Mine doesn't look nearly as pretty as hers does, but it tasted quite delicious!  It was very easy to throw together and reheated quite nicely the next day, as well.

1 tablespoon Butter, diced
1 ounce Parmesan, grated (divided)
4 tablespoons Olive Oil
2 Celery Stalks, finely diced
1 Onion, diced
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Bay Leaf
1/2 pound Mushrooms, thinly sliced (I used a combination of white and baby bellas)
4 Garlic Cloves, minced
1 1/2 teaspoons Fresh Rosemary (I used 1/2 teaspoon dried), minced
1 1/2 teaspoons Fresh Thyme (I used 1/2 teaspoon dried), minced
1/2 cup Breadcrumbs
1 Egg, lightly beaten
1 1/2 teaspoons Worcestershire Sauce
4 ounces Cheddar, shredded (divided)

Lightly grease 4 individual sized gratin dishes or an 8x8 pan.  Transfer 2 tablespoons of grated parmesan to a small bowl and set aside.  Heat the oil in a large skillet over medium-high heat.  Add the celery and cook 3 minutes, then add the onion, salt, pepper, and bay leaf and sauté for 7 minutes.  Add the mushrooms and cook until all of the vegetables are tender and the mushrooms are browned, about 7-10 minutes.  Add the garlic, rosemary, and thyme and cook 1-2 more minutes.  Cool slightly.  In a large bowl, stir together the vegetable mixture with the breadcrumbs, egg, worcestershire sauce, the larger portion of parmesan cheese, and half of the cheddar cheese.  Divide the mix between 4 dishes or pour it into the 8x8 pan.  Sprinkle the remaining cheddar cheese and the reserved 2 tablespoons of parmesan cheese on top and dot with butter.  Bake until the cheese is melted and golden brown on top, about 10-15 minutes.  Broil for a few minutes, if desired.


Walnut and Rosemary Oven Fried Chicken

Growing up, if we were to make chicken fingers, it was always with a pre-breaded chicken patty or nuggets that came out of a box or bag in the freezer section of a grocery store.  While those were fine then, I have never purchased one of said bags/boxes since living on my own.  I have come across recipes that seem far too easy using chicken breasts, bread crumbs, and a variety of different spices.  While I've posted a similar recipe in the past, I enjoyed the addition of the rosemary in this recipe from Elly Says Opa originally from Cooking Light. These chicken fingers, dunked in a little bbq sauce, were the perfect base for our dinner, with a side of stuffed mushroom casserole (recipe to come soon).

1/4 cup Buttermilk
2 tablespoons Dijon Mustard
4 (6 ounce) Chicken Cutlets or Breast Halves, pounded to about 1/3 inch
1/2 cup Panko
1/3 cup Walnuts, finely chopped
2 tablespoon Parmesan Cheese, grated
1 1/2 tablespoon Rosemary, chopped (I used dried)
1/4 teaspoon Salt
1/4 teaspoon Pepper

Combine the buttermilk and dijon in a shallow dish.  Add the chicken, turning to coat.  In another shallow dish, combine the panko, nuts, cheese, rosemary, salt, and pepper.  Remove the chicken from the buttermilk mixture and dredge into the panko mixture.  Line a baking sheet with tinfoil and spray with non-stick cooking spray.  Arrange the chicken on the foil and bake at 425 degrees for 13-15 minutes, or until the chicken has been cooked through.


Three Cheese Orzo with Spinach

Want a simple and delicious side dish to serve with your dinner?  This recipe from How Sweet It Is fits the bill!  To go along with our chicken parmesan burgers last week, I thought that pasta was a fitting side dish.  Instead of the traditional spaghetti or other shapes with marinara sauce, I turned to this cheesy recipe.  Definitely a keeper in my book!

1 cup Orzo Pasta
2 tablespoons Olive Oil
1/4 cup Chopped Onion (I used 1/4 of a red onion)
2 Garlic Cloves
2 ounces Goat Cheese
1/3 cup Parmesan Cheese
1/3 cup Cheddar Cheese, grated
6 ounces Spinach
Pinch of Nutmeg (oops, I forgot this!)

Boil the water and cook the pasta according to package directions.  While the orzo is cooking, heat a skillet on medium heat and add the olive oil.  Add the onions with a pinch of salt and sauté until they become soft, about 5 minutes.  Add the garlic and spinach, cooking until the spinach wilts.  In a bowl, combine the drained pasta, spinach mixture, and the cheese, stirring until the cheese begins to melt.  Add the nutmeg and season with salt and pepper, if desired.