Donut Time

Time to Make the Donuts!

Lauren, my daughter, my mom and my self traveled to York, Maine and picked up a donut making box for our Chef Kev.  Here's Stonewall Kitchen's donuts.  Then, tonight, I'm blogging, and ten minutes (I swear) went by and I smell something yummy baking away and the smell is making it's way from the kitchen to the parlor.  Low and behold, Chef Kev is cooking more donuts, but this time they are small,round ones!

BELOW is the recipe Chef Kev made tonight!

Time to Make the Doughnuts aka Baked Doughnut Holes!

These little goodies are from Cooks.com under Baked Doughnut Holes.  Yummy!

BAKED DOUGHNUT HOLES  

2 tbsp. vegetable oil

1/2 c. sugar

2 egg whites (or 1/4 c. egg substitute)

1 tsp. vanilla extract

2/3 c. skim milk

1/2 tsp. nutmeg

2 c. plain flour

1 tbsp. baking powder

Preheat oven to 400 degrees. In large bowl beat oil, sugar and egg whites until light and fluffy. Add vanilla and milk; stir well. In medium bowl sift flour and add gradually to sugar mixture.

Lightly coat small muffin tins with vegetable cooking spray and fill 2/3 full with batter. Bake until golden, 15-18 minutes. While doughnuts are baking, prepare topping.

TOPPING:

1 1/2 tbsp. butter

1/2 c. sugar

2 tsp. cinnamon

Melt butter and place in small bowl. Mix together in another small bowl sugar and cinnamon. Brush warm doughnuts with melted butter, then roll in cinnamon mixture.

Nutrition information per doughnut: 59 calories, 1 g. fat (20% of calories from fat), 39 mg. sodium.

**Chef Kev rolled some in coco powder than added a bit of granulated sugar to boot!  Well done Chef Kev!