Tasty Tuesday: Baked Strawberry Doughnuts

Ingredients

2 tbsp butter, at room temperature

2 cups all-purpose flour, plus more for doughnut pan

1/2 cup granulated sugar

1/2 tsp baking soda

1/2 tsp salt

3/4 cup buttermilk

1/4 cup + 2 tbsp vegetable oil

1 tsp vanilla extract

2 large eggs

2/3 cup finely chopped strawberries

Strawberry Glaze

3 cups powdered sugar

1/2 cup finely chopped strawberries*

1/2 cup freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)**

Edible Obsessions: Brown Sugar Baked Peaches

via The Kitchen is My Playground

Ingredients

per serving:

1 fresh peach

1 tsp. unsalted butter, divided

2 to 4 tsp. brown sugar, divided

sprinkling of brown sugar, to taste

Directions

Halve peaches and remove pit. Place in baking dish, skin side down.

Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.

Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm.

Sweet Treats: Strawberry Peach Vodka Collins Popsicles

via Endless Simmer

Ingredients

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

Directions

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside.

2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.

3. Pour peach and vodka mixture over strawberry mixture and stir to combine.

4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar

Instructions:

1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.

2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

Sweet Treats: Pumpkin Dump Cake

photo and recipe via Cookies and Cups

Ingredients

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans

1/2 cup toffee bits (optional)

Directions

Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

NOTE: serve with ice cream or whipped cream.