So there I am, cocooned in my sleeping bag, listening to the drops of rain that have been pounding down on the tent all night long. As I sleepily open my eyes on this Friday morning, I hear a car pull into the campsite. I realize Tom is no longer next to me as I hear Ethan’s sweet rhythmic breathing. I assume Tom must have gone to Dunkin Donuts for coffee since the rain won’t allow for a fire to make our morning cup of joe. I think to myself, maybe he got doughnuts for us all to share! I know which one I would want…that blueberry cake one that has the specks of blueberry and is lightly glazed. He unzips the tent door and comes in and before I even say “good morning”, I blurt out, “Did you get doughnuts?!” He smiles, “Nah, I didn’t want to start the day out with doughnuts”. He’s right, they aren’t the most nutritionally sound breakfast.
Fastforward to yesterday morning. With doughnuts still on my mind, I peruse my cookbooks for something that resembles them.
Back a few years ago, my sister-in-law, Sarah, told me about this genius idea by Jessica Seinfeld, (yeah, Jerry’s wife). The cookbook is called Deceptively Delicious. It’s all about ways to sneak vegetables into your kid’s meals without all that whining…because you know how they can be sometimes. I came across the book while killing some time before a movie at a second-hand book store a few months ago. It was $6 and worth every penny.
In this cookbook, there is a recipe for doughnuts that incorporates canned pumpkin and pureed sweet potato. While I scanned down the list of ingredients, I was elated to find that I had everything I needed, minus the doughnut pan. So, off to Michaels we go because I am one of those people that once the idea is in my head, there is no stopping me. Here is my new toy:
(Recipe adapted from Deceptively Delicious by Jessica Seinfeld)
- 1/2 cup firmly packed brown sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup sweet potato puree (roasted and mashed)
- 1/2 cup skim milk
- 1 large egg
- 1 Tbs canola oil
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- dash of all-spice
- powdered sugar for garnish
Preheat oven to 350F. Grease a doughnut mold.
In a large bowl, combine the sugar, pumpkin, sweet potato, milk, egg, oil and vanilla. Add the flour, baking soda and powder, and spice, mix until completely incorporated.
Pour the batter into a gallon sized plastic bag or pastry bag, and cut the bottom tip off of one of the sides of the bag. Squeeze the batter through, into the mold.
Bake until the tops are lightly browned and a toothpick comes out clean when inserted, about 20-25 minutes. Turn the doughnuts out onto a rack to cool. When cool, dust with confectioners’ sugar.