HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts #DonutDay

I’ve never really needed an excuse to indulge in my favorite foods. However, when those foods intersect historically with great causes, uplifting service, and tasty treats, I admit, I TAKE NOTE.

In discovering that every first Friday in June is National Donut Day, I immediately decided that there itself was reason enough to celebrate!  

Or, at the very least, reason to make a batch of donuts!

The Salvation Army is at the forefront of why this Food Holiday exists.  In celebrating the sweet treat with the whole in the middle, we pay homage to “Donut Lassies,” female Salvation Army volunteers who gave their time, energy, and war relief efforts to providing writing supplies and stamps, clothes-mending and home-cooked meals, and of course, donuts to soldiers on the front lines.  The idea of Donut Day began with the Organization during World War I with American soldiers stationed in France, and took notable root in 1938. Truth be told, it is a rather fascinating historical culinary tidbit. In depth and historical fun facts found here.

Donuts are fun, and those who serve and have served our Country deal in the most serious of business, our personal freedom. They can always use our support and some Cheer!

So consider today their service in you being able to celebrate each May 11, Eat What You Want Day.

IF indeed you are going to throw caution to the wind and have donuts today or this weekend, be advised that June 17 is Eat Your Vegetables Day!

In everything moderation, in vegetables, more is better! Remember that.

However, right now, TODAY, “Let Them Eat Cake”.

Orange Walnut Carrot Cake Donuts that is!

HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts

Yield 12 large doughnuts 24 mini doughnuts

donut baking plans
blending mixer

The Madness: The Ingredients

2 tbsp of room temperature soften unsalted

1 tsp of all-purpose flour

4 large eggs, room temperature

1 cup of granulated sugar
1 cup of light brown sugar
1 ½ cups of vegetable oil
2 cups of all-purpose flour, reserve 1 tbsp to the side
2 tsp baking powder
½ tsp baking soda
2 tsps cinnamon
¼ tsp ground nutmeg
1 tsp ground ginger
¼ tsp ground cardamom
pinch of ground cloves
½ tsp kosher salt
2 tsps vanilla extract
1 20oz can of crushed pineapples, well drained
zest and juice of ½ a navel orange
2 cups of grated carrots
1 ½ cups of chopped walnuts

The Method: The Assembly

Preheat oven to 350˚ F

Prepare your baking pans: For each batch of donuts, brush softened butter over both cleaned and dried pans, dust each pan with a teaspoon of all-purpose flour. Tap out any excess flour.  Set the pans aside.

In a large bowl with your mixer on low speed, blend the eggs, gradually adding in the sugars. Mix until well blended and the sugars have dissolved.  Gradually add in the vegetable oil. Mix again, until well blended and fully incorporated.

In a separate bowl sift together the dry ingredients: flour (minus the reserved tablespoon), baking powder, baking soda, cinnamon, ground nutmeg, ginger, cardamom, ground cloves, and salt.

Blend the dry ingredients in with the wet ingredients by adding 1/3 of the dry ingredients at a time until fully incorporated.
 
To the wet and dry combined ingredients add the vanilla extract, well drained crushed pineapples, the zest of the ½ of navel orange, the tablespoon of freshly squeezed orange juice, and the grated carrots. Stir until well combined. I used a silicon spatula. Dust the walnuts with the reserved tablespoon of flour; fold in the dusted walnuts in to the batter.

Bake each batch 10 – 12 minutes, or until a toothpick tester comes out dry.

These donuts are moist, delicate, and full of balanced flavors.  With cream cheese icing, the tradition continues in the most glorious of ways. Carrot cake is one of my personal favorites. These donuts don’t disappoint! With a heaping batch of both minis and regular sized donuts made, it was a pleasure sharing these gorgeous treats.

Happy Donut Day!

As always, Enjoy! Bon Appégeechee

Orange Sour Cream Cheese Icing

6 tbps of unsalted butter, softened room temperature

4 oz. cream cheese, softened
8 oz. confectioner’s sugar
1 tsp vanilla extract
zest of ½ and juice navel orange

With blending mixer, cream butter and cream cheese until light and fluffy, approximately 2 minutes. Add sugar, zest, and vanilla extract. One tablespoon at a time, add the juice of the orange to the icing mixture until desired consistency is reached.

 

HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts #DonutDay

I’ve never really needed an excuse to indulge in my favorite foods. However, when those foods intersect historically with great causes, uplifting service, and tasty treats, I admit, I TAKE NOTE.

In discovering that every first Friday in June is National Donut Day, I immediately decided that there itself was reason enough to celebrate!  

Or, at the very least, reason to make a batch of donuts!

The Salvation Army is at the forefront of why this Food Holiday exists.  In celebrating the sweet treat with the whole in the middle, we pay homage to “Donut Lassies,” female Salvation Army volunteers who gave their time, energy, and war relief efforts to providing writing supplies and stamps, clothes-mending and home-cooked meals, and of course, donuts to soldiers on the front lines.  The idea of Donut Day began with the Organization during World War I with American soldiers stationed in France, and took notable root in 1938. Truth be told, it is a rather fascinating historical culinary tidbit. In depth and historical fun facts found here.

Donuts are fun, and those who serve and have served our Country deal in the most serious of business, our personal freedom. They can always use our support and some Cheer!

So consider today their service in you being able to celebrate each May 11, Eat What You Want Day.

IF indeed you are going to throw caution to the wind and have donuts today or this weekend, be advised that June 17 is Eat Your Vegetables Day!

In everything moderation, in vegetables, more is better! Remember that.

However, right now, TODAY, “Let Them Eat Cake”.

Orange Walnut Carrot Cake Donuts that is!

HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts

Yield 12 large doughnuts 24 mini doughnuts

donut baking plans
blending mixer

The Madness: The Ingredients

2 tbsp of room temperature soften unsalted

1 tsp of all-purpose flour

4 large eggs, room temperature

1 cup of granulated sugar
1 cup of light brown sugar
1 ½ cups of vegetable oil
2 cups of all-purpose flour, reserve 1 tbsp to the side
2 tsp baking powder
½ tsp baking soda
2 tsps cinnamon
¼ tsp ground nutmeg
1 tsp ground ginger
¼ tsp ground cardamom
pinch of ground cloves
½ tsp kosher salt
2 tsps vanilla extract
1 20oz can of crushed pineapples, well drained
zest and juice of ½ a navel orange
2 cups of grated carrots
1 ½ cups of chopped walnuts

The Method: The Assembly

Preheat oven to 350˚ F

Prepare your baking pans: For each batch of donuts, brush softened butter over both cleaned and dried pans, dust each pan with a teaspoon of all-purpose flour. Tap out any excess flour.  Set the pans aside.

In a large bowl with your mixer on low speed, blend the eggs, gradually adding in the sugars. Mix until well blended and the sugars have dissolved.  Gradually add in the vegetable oil. Mix again, until well blended and fully incorporated.

In a separate bowl sift together the dry ingredients: flour (minus the reserved tablespoon), baking powder, baking soda, cinnamon, ground nutmeg, ginger, cardamom, ground cloves, and salt.

Blend the dry ingredients in with the wet ingredients by adding 1/3 of the dry ingredients at a time until fully incorporated.
 
To the wet and dry combined ingredients add the vanilla extract, well drained crushed pineapples, the zest of the ½ of navel orange, the tablespoon of freshly squeezed orange juice, and the grated carrots. Stir until well combined. I used a silicon spatula. Dust the walnuts with the reserved tablespoon of flour; fold in the dusted walnuts in to the batter.

Bake each batch 10 – 12 minutes, or until a toothpick tester comes out dry.

These donuts are moist, delicate, and full of balanced flavors.  With cream cheese icing, the tradition continues in the most glorious of ways. Carrot cake is one of my personal favorites. These donuts don’t disappoint! With a heaping batch of both minis and regular sized donuts made, it was a pleasure sharing these gorgeous treats.

Happy Donut Day!

As always, Enjoy! Bon Appégeechee

Orange Sour Cream Cheese Icing

6 tbps of unsalted butter, softened room temperature

4 oz. cream cheese, softened
8 oz. confectioner’s sugar
1 tsp vanilla extract
zest of ½ and juice navel orange

With blending mixer, cream butter and cream cheese until light and fluffy, approximately 2 minutes. Add sugar, zest, and vanilla extract. One tablespoon at a time, add the juice of the orange to the icing mixture until desired consistency is reached.

 

It’s Like Butta, Baby: Peanut Butta Chocolate Chess Pie

I’m not a baker. I don’t pretend to be. It is a skill that I do my best to sharpen, as I do enjoy eating delicious desserts.  However, this Chocolate Peanut Butter Chess Pie will make a baker believer out of anyone.  The classic combined flavors of chocolate and peanut butter are blended into a custard that is baked to a lush texture encased by a textured graham cracker crust.

I couldn’t get enough of this pie, but you must take heed.  It is best to be shared with good friends. That way, you don’t have to feel guilty about eating it all alone.

You will impress yourself, and them.

Richly exquisite for minimal effort, I’m sure you already have all of the ingredients in your pantry!

Chocolate Peanut Butter Chess Pie

Adapted from Love& Olive Oil
Yield: Serves 10 – 12, even 14 comfortably

Special Equipment: 9” Spring-form baking pan

The Method: The Ingredients

The Crust

non-stick cooking spray

1 ¾ cup of chocolate graham cracker crumbs
¼ cup of original graham cracker crumbs
½ cup (8 oz.) unsalted butter, melted

Pie Filling

½ cup (8 oz.) unsalted butter, cut into ¼ tbsp. cubes

8 oz. dark chocolate, roughly chopped
1 ⅔ cups of organic cane sugar (white granulated is fine)
2 tsp. vanilla extract
½ tsp. kosher salt
6 large brown eggs (white is fine)
½ cup of creamy peanut butter

The Madness: The Assembly

Preheat oven to 325˚F

Assemble the crust.

To prepare the spring-form pan spray it with non-stick cooking spray. Set the pan aside.



You can turn packs of whole graham crackers in to crumbs by either breaking the crackers into smaller pieces then adding them to your food processor. Intermittently pulse processing the crackers on low for a minute or two will create the beach sandy texture you’re looking for in the crumbs.  If you have a bit more aggression that needs to be released, feel free to place the whole crackers in to a zip lock freezer bag. Whack and roll away until you achieve the same granulated beach sandy feel.  I used the food processor, but to each his or her own.

Keeping It Real Disclosure:

I ran out of chocolate graham crackers just as I was rounding 2 full cups of crumbs. I had some left over original graham crackers, so I finished up with those. You can use all of one, half of the other. No judgment.

Melt the butter for the crust over medium heat.  Once the butter has melted, combine the graham cracker crumbs and melted butter until crumbs are evenly moistened.

Press crumb mixture into the prepared spring-form pan. Try to work your fingers across the buttered graham cracker crumbs to spread them across the pan and about an inch up the sides of the pan in an even manner.

Be sure to place the spring-form pan onto a cookie sheet. The last thing you want is to have butter leaking on to the bottom of your hot oven. Well, it may not be the last thing you want, but it is a pain in the tail when that does happen.  Bake for approximately 8 – 10 minutes, until your crust has set. Remove the crust from the oven, and set it aside to cool completely.

Assemble the filling.

Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water.  IMPORTANT NOTE: Be sure that the bowl sits OVER the simmering water, and does not touch the simmering water. Melting the chocolate only takes a minute or two. Stir to check consistency. Once the chocolate and butter have melted, remove the bowl from the double boiler, and whisk in the sugar, vanilla extract, and salt. Whisk until thoroughly combined.  Add the eggs, one at a time, whisking the mixture until each egg is fully incorporated. Once the last egg has been added, whisk the mixture until the chocolate is glossy and smooth.

 

 

Melt the peanut butter either in the microwave or on top of the stove until smooth reserve 2 tbsps off to the side. Spread the peanut butter in an even layer in the bottom of the cooled crust.  Top the peanut butter later with the chocolate egg custard mixture.

Drizzle the reserved tablespoons of melted peanut butter on top of the chocolate mixture. Use a toothpick or skewer to draw circular motions through the peanut butter to create a design. 

Return the spring-form pan to the sheet tray, baking the pie mixture for 40 – 50 minutes. The closer to 40 minutes, the more lava-like the custard will be, closer to 50 minutes creates a more fudge brownie appearance.

Before you dive in and slice the pie. I know that at this point you’d love to see your creation, but that’s what my picture is for. 

WAIT! There’s one more step!

Once the pie has cooled to room temperature, it must be refrigerated for AT LEAST 2 hours until it has fully set.

Whew, NOW you can cut at will.

 



 

Slice and serve with whipped cream or ice cream. I went with the freshly whipped cream. 

 

 

If I’d gone this far, I was taking it to the edge. The edge is a delicious place!

 

 

As always, Enjoy!

xo, Bon Appégeechee

It’s Like Butta, Baby: Peanut Butta Chocolate Chess Pie

I’m not a baker. I don’t pretend to be. It is a skill that I do my best to sharpen, as I do enjoy eating delicious desserts.  However, this Chocolate Peanut Butter Chess Pie will make a baker believer out of anyone.  The classic combined flavors of chocolate and peanut butter are blended into a custard that is baked to a lush texture encased by a textured graham cracker crust.

I couldn’t get enough of this pie, but you must take heed.  It is best to be shared with good friends. That way, you don’t have to feel guilty about eating it all alone.

You will impress yourself, and them.

Richly exquisite for minimal effort, I’m sure you already have all of the ingredients in your pantry!

Chocolate Peanut Butter Chess Pie

Adapted from Love& Olive Oil
Yield: Serves 10 – 12, even 14 comfortably

Special Equipment: 9” Spring-form baking pan

The Method: The Ingredients

The Crust

non-stick cooking spray

1 ¾ cup of chocolate graham cracker crumbs
¼ cup of original graham cracker crumbs
½ cup (8 oz.) unsalted butter, melted

Pie Filling

½ cup (8 oz.) unsalted butter, cut into ¼ tbsp. cubes

8 oz. dark chocolate, roughly chopped
1 ⅔ cups of organic cane sugar (white granulated is fine)
2 tsp. vanilla extract
½ tsp. kosher salt
6 large brown eggs (white is fine)
½ cup of creamy peanut butter

The Madness: The Assembly

Preheat oven to 325˚F

Assemble the crust.

To prepare the spring-form pan spray it with non-stick cooking spray. Set the pan aside.



You can turn packs of whole graham crackers in to crumbs by either breaking the crackers into smaller pieces then adding them to your food processor. Intermittently pulse processing the crackers on low for a minute or two will create the beach sandy texture you’re looking for in the crumbs.  If you have a bit more aggression that needs to be released, feel free to place the whole crackers in to a zip lock freezer bag. Whack and roll away until you achieve the same granulated beach sandy feel.  I used the food processor, but to each his or her own.

Keeping It Real Disclosure:

I ran out of chocolate graham crackers just as I was rounding 2 full cups of crumbs. I had some left over original graham crackers, so I finished up with those. You can use all of one, half of the other. No judgment.

Melt the butter for the crust over medium heat.  Once the butter has melted, combine the graham cracker crumbs and melted butter until crumbs are evenly moistened.

Press crumb mixture into the prepared spring-form pan. Try to work your fingers across the buttered graham cracker crumbs to spread them across the pan and about an inch up the sides of the pan in an even manner.

Be sure to place the spring-form pan onto a cookie sheet. The last thing you want is to have butter leaking on to the bottom of your hot oven. Well, it may not be the last thing you want, but it is a pain in the tail when that does happen.  Bake for approximately 8 – 10 minutes, until your crust has set. Remove the crust from the oven, and set it aside to cool completely.

Assemble the filling.

Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water.  IMPORTANT NOTE: Be sure that the bowl sits OVER the simmering water, and does not touch the simmering water. Melting the chocolate only takes a minute or two. Stir to check consistency. Once the chocolate and butter have melted, remove the bowl from the double boiler, and whisk in the sugar, vanilla extract, and salt. Whisk until thoroughly combined.  Add the eggs, one at a time, whisking the mixture until each egg is fully incorporated. Once the last egg has been added, whisk the mixture until the chocolate is glossy and smooth.

 

 

Melt the peanut butter either in the microwave or on top of the stove until smooth reserve 2 tbsps off to the side. Spread the peanut butter in an even layer in the bottom of the cooled crust.  Top the peanut butter later with the chocolate egg custard mixture.

Drizzle the reserved tablespoons of melted peanut butter on top of the chocolate mixture. Use a toothpick or skewer to draw circular motions through the peanut butter to create a design. 

Return the spring-form pan to the sheet tray, baking the pie mixture for 40 – 50 minutes. The closer to 40 minutes, the more lava-like the custard will be, closer to 50 minutes creates a more fudge brownie appearance.

Before you dive in and slice the pie. I know that at this point you’d love to see your creation, but that’s what my picture is for. 

WAIT! There’s one more step!

Once the pie has cooled to room temperature, it must be refrigerated for AT LEAST 2 hours until it has fully set.

Whew, NOW you can cut at will.

 



 

Slice and serve with whipped cream or ice cream. I went with the freshly whipped cream. 

 

 

If I’d gone this far, I was taking it to the edge. The edge is a delicious place!

 

 

As always, Enjoy!

xo, Bon Appégeechee