Cinnamon & Sugar Baked Donuts

These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.

For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.

Stir the wet ingredients into the dry ingredients and mix until well combined.

Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.

To make the topping, mix together the sugars and cinnamon in a small bowl.

Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.

Easy Healthier Crockpot Butter Chicken

INGREDIENTS (serves 4)

1 pound boneless skinless chicken breast, cut into bite size chunks

1/2 onion, finely minced

2 tablespoons butter

3 cloves garlic, minced or grated

1 tablespoon freshly grated ginger

2 teaspoons curry powder

1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)

2 tablespoons garam masala

1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)

1 teaspoon cayenne pepper (use less if you are not a spicy person)

1/4 teaspoon salt

1 (6 ounce) can tomato paste

1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce

1/2 cup greek yogurt (I used 0%)

1/4 cup half and half or heavy cream

cooked white rice, for serving

Fresh homemade Naan , for scooping (a must!)

INSTRUCTIONS

  1. In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
  2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan
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