Happy Sunday Morning!

Happy Sunday!  Today, I decided to make donuts for the kids.  Super easy and a fun recipe that takes only minutes to make.  If you do “nut” have a donut pan you can use a mini muffin pan too!

IMG_2305Donut Recipe

2 tablespoons of canola oil

1 large egg

1/2 cup of milk

1/2 teaspoon of pure vanilla extract

1/3 cup of unbleached granulated sugar

1/2 cup of whole wheat flour

1/2 cup of unbleached white flour

1 teaspoon of baking powder

1/2 teaspoon of salt

Topping

1/4 cup of unbleached granulated sugar

1 teaspoon of cinnamon

 

Preheat oven to 350 F.  Grease your pan with non-stick cooking spray of your choice.

In a large bowl whisk together oil and egg until combined.  Add the milk and vanilla until they have all come together.

Stir in the dry ingredients, until combined, do “nut” over mix.  Fill your pans 3/4 full and bake about 8 minutes or until the donuts spring back.

While they donuts are baking, mix the cinnamon sugar topping in a plate.

Let the donuts cool about 5 minutes in the pan and roll or dip them in the cinnamon sugar.

Simple, fresh Sunday morning donuts!  Enjoy… and please share this recipe and all of Creative Caribe’s creations with your friends and family!!!

Zucchini!!!

Zucchini!!! YES…or NO, maybe way too much.  It is great when it is in season and so fresh whether it is from a generous neighbor’s garden (thankful), your own garden, a local farmer’s market or grocery store near you please don’t forget to appreciate it, the season is short.

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Zucchini Bread Loaf

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Moist and Delicate

It seems like there is an overabundance for some people who have gardens, but in actually it is a very versatile and easy to utilize vegetable that can be incorporated  into savory or sweet recipes with a mild flavor in my opinion.

So on this overcast Sunday morning, here is the recipe that I bring from my kitchen to yours:

Easy and Moist Zucchini Bread by Creative Caribe

1 1/2 cups unbleached all-purpose white flour

1/2 teaspoon of salt

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 packet of Dr. Oetker Vanilla Sugar

1/8 teaspoon of baking powder

2 eggs

3/4 cup of unbleached granulated sugar

1 1/2 teaspoons of vanilla extract

1/2 cup of Canola Oil

1 1/2 cups finely grated zucchini

Preheat oven to 350 degrees F (175 C).  Non-greased glass loaf pan.  Baking time is about 1 hour.

Sift together flour, salt, baking soda, cinnamon and flour.

Beat eggs, adding both granulated and vanilla sugar, vanilla and oil.  Add the shredded zucchini.  Finally, take the liquid and add it to the dry ingredients do not over mix.  For me, I mix the entire recipe by hand so as to not over mix the batter which takes about 10 minutes total.

Please share the love (and zucchini if you have an overabundance) with your friends and neighbors by reposting this recipe!

Thank YOU!