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.

 

HOT LIGHT REALNESS: Whole Wheat Lemon Blueberry Doughnuts

 

Anyone who has ever seen or joined in the frolic and detour of moving traffic hypnotically changing course towards this beacon, instinctively knows what I’m dishing. 

 

If you’ve never experienced this phenomenon, you’ve not had the spontaneous thrill of crossing oncoming traffic being led by scent and sight of having the Krispy Kreme neon Hot Light sign interrupt your day. This brilliantly en fuego proof broadcasts, A new batch of HOT original fried glazed doughnuts is ready to be eaten, by YOU! YOU! And, Especially YOU! Come on grab a dozen! Stop sitting in traffic! Look a Me! I’m on! Drive-through. NOW!

 

As children, there was no greater improvised snack connection when running errands with Mom.  Driving along, we would spot the initial flickering of “the hot light”. You never knew when that light was going to come on.  There was always a gasp, followed by an immediate decision. Mom reacted with precision.  She would inevitably flick her turn signal, and make the U-y required to join the other members of the hot light dance.  All this happening, before we had a chance to ask! Thanks Mom!

There was also the time, out of no where, like telepathic clockwork, the Wednesdays, Daddy brought home a box of a dozen: half original glaze, half glazed lemon filled.   Perfection.

My Parents could read minds!  They still can.

 

We’ll save the discerning mental powers of crullers for another conversation.

It’s been years, if not decades since my last dance with the Hot Light. Walking by the green and white kiosk in Penn Station, or our local grocery store doesn’t quite draw the same instinctive pull as when all was illuminated by  the original Savannah Highway, West Ashley location.  You know, the one that was next to the Gerald’s Recaptire garage! 

 

That being said, today, we’re more conscious of what we eat.  It’s a good thing to know exactly what you’re eating, even better to make this healthier quick and easy indulgence in your own kitchen.     

Priceless childhood memories aside, these baked, whole wheat, fresh fruit filled, GLAZED beauties RIVAL – dare I say, their fried compadres! I DO DARE SAY!

 

Speaking doughnuts, when’s the last time you saw this guy?!?

 

Its officially time to make these doughnuts!!

 

The Method

can of non stick butter cooking spray

doughnut baking plans

1 cup whole wheat flour + 1 reserved tbsp for dusting prepared baking pan

1 cup all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp ground nutmeg

½ tsp kosher salt

½ cup brown sugar

zest and juice of 1 lemon

¾ cup of blueberry Greek yogurt

2 large eggs

½ cup of buttermilk

4 tbsp of vegetable oil

1 tsp of vanilla extract

1 cup fresh blueberries, washed

The Madness

Preheat oven to 350 degrees F

Yield 6 large doughnuts 12 mini doughnuts

Spray the doughnut pans lightly with non-stick cooking spray. Sift the reserved 1 tbsp of whole-wheat flour over the baking pans to prepare them.  Set the pans aside.

In a large mixing bowl sift together the dry ingredients: flours, baking powder, baking soda, cinnamon, ground nutmeg, and salt.

 

In another large mixing bowl combine: the sugar, yogurt, lemon zest, lemon juice, buttermilk, vegetable oil, and vanilla extract. Mix until well combined. Add lightly whisked eggs. Stir until well combined.

 

 

Take combined flour mixture, and add to egg mixture. Stir until well combined. Fold in fresh blueberries, careful not to break down the blueberries.

Fill prepared doughnut molds 2/3 of the way filled.

Place plans on middle rack of preheated oven. Bake 10-12 minutes, until tester comes out clean.

Keeping It Real Disclosure: For filling the baking pans, I used a pastry bag. The dough is a little wet, fluffy, and sticky. Made for a few awkward moments, but created great control of the batter into the small rounds. If you don’t have a reusable pastry bag, take a quart sized heavy-duty zip lock bag.  Cut a tiny 1/8” tip from one of the corner of the bottom of your bag. This will become the tip for you to fill the pans with. Pinch this tip of the bag closed while you fill it ½ with batter. Zip lock your bag, taking out as much of the air. Release and point the cut tip of the zip lock bag. Apply a small amount of pressure to the bag to allow the batter to stream slowly into the prepared baking rounds. Not filling up the bags will help you to not waste batter.

 

buttermilk lemon glaze

zest and juice of 1 lemon

4 tbsp buttermilk

2 cups of powdered sugar

½ tsp of vanilla extract

Mix all ingredients until icing glaze forms.

Drizzle or dip the tops of your doughnuts into the icing.

Keeping It Real Disclosure: I iced half our batch and left the other half bare. Both versions were satisfying treats.  A moist, sweet and tart combination of lemon and fresh blueberries. 

 

HOT LIGHT REALNESS: Whole Wheat Lemon Blueberry Doughnuts

 

Anyone who has ever seen or joined in the frolic and detour of moving traffic hypnotically changing course towards this beacon, instinctively knows what I’m dishing. 

 

If you’ve never experienced this phenomenon, you’ve not had the spontaneous thrill of crossing oncoming traffic being led by scent and sight of having the Krispy Kreme neon Hot Light sign interrupt your day. This brilliantly en fuego proof broadcasts, A new batch of HOT original fried glazed doughnuts is ready to be eaten, by YOU! YOU! And, Especially YOU! Come on grab a dozen! Stop sitting in traffic! Look a Me! I’m on! Drive-through. NOW!

 

As children, there was no greater improvised snack connection when running errands with Mom.  Driving along, we would spot the initial flickering of “the hot light”. You never knew when that light was going to come on.  There was always a gasp, followed by an immediate decision. Mom reacted with precision.  She would inevitably flick her turn signal, and make the U-y required to join the other members of the hot light dance.  All this happening, before we had a chance to ask! Thanks Mom!

There was also the time, out of no where, like telepathic clockwork, the Wednesdays, Daddy brought home a box of a dozen: half original glaze, half glazed lemon filled.   Perfection.

My Parents could read minds!  They still can.

 

We’ll save the discerning mental powers of crullers for another conversation.

It’s been years, if not decades since my last dance with the Hot Light. Walking by the green and white kiosk in Penn Station, or our local grocery store doesn’t quite draw the same instinctive pull as when all was illuminated by  the original Savannah Highway, West Ashley location.  You know, the one that was next to the Gerald’s Recap tire garage! 

 

That being said, today, we’re more conscious of what we eat.  It’s a good thing to know exactly what you’re eating, even better to make this healthier quick and easy indulgence in your own kitchen.     

Priceless childhood memories aside, these baked, whole wheat, fresh fruit filled, GLAZED beauties RIVAL – dare I say, their fried compadres! I DO DARE SAY!

 

Speaking doughnuts, when’s the last time you saw this guy?!?

 

Its officially time to make these doughnuts!!

 

The Method

can of non stick butter cooking spray

doughnut baking plans

1 cup whole wheat flour + 1 reserved tbsp for dusting prepared baking pan

1 cup all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp ground nutmeg

½ tsp kosher salt

½ cup brown sugar

zest and juice of 1 lemon

¾ cup of blueberry Greek yogurt

2 large eggs

½ cup of buttermilk

4 tbsp of vegetable oil

1 tsp of vanilla extract

1 cup fresh blueberries, washed

The Madness

Preheat oven to 350 degrees F

Yield 6 large doughnuts 12 mini doughnuts

Spray the doughnut pans lightly with non-stick cooking spray. Sift the reserved 1 tbsp of whole-wheat flour over the baking pans to prepare them.  Set the pans aside.

In a large mixing bowl sift together the dry ingredients: flours, baking powder, baking soda, cinnamon, ground nutmeg, and salt.

 

In another large mixing bowl combine: the sugar, yogurt, lemon zest, lemon juice, buttermilk, vegetable oil, and vanilla extract. Mix until well combined. Add lightly whisked eggs. Stir until well combined.

 

 

Take combined flour mixture, and add to egg mixture. Stir until well combined. Fold in fresh blueberries, careful not to break down the blueberries.

Fill prepared doughnut molds 2/3 of the way filled.

Place plans on middle rack of preheated oven. Bake 10-12 minutes, until tester comes out clean.

Keeping It Real Disclosure: For filling the baking pans, I used a pastry bag. The dough is a little wet, fluffy, and sticky. Made for a few awkward moments, but created great control of the batter into the small rounds. If you don’t have a reusable pastry bag, take a quart sized heavy-duty zip lock bag.  Cut a tiny 1/8” tip from one of the corner of the bottom of your bag. This will become the tip for you to fill the pans with. Pinch this tip of the bag closed while you fill it ½ with batter. Zip lock your bag, taking out as much of the air. Release and point the cut tip of the zip lock bag. Apply a small amount of pressure to the bag to allow the batter to stream slowly into the prepared baking rounds. Not filling up the bags will help you to not waste batter.

 

buttermilk lemon glaze

zest and juice of 1 lemon

4 tbsp buttermilk

2 cups of powdered sugar

½ tsp of vanilla extract

Mix all ingredients until icing glaze forms.

Drizzle or dip the tops of your doughnuts into the icing.

Keeping It Real Disclosure: I iced half our batch and left the other half bare. Both versions were satisfying treats.  A moist, sweet and tart combination of lemon and fresh blueberries.