We are nearly through the summer which means we need one more extra fun dessert to finish it out. Doughnuts have been all the rage so we easily found a number of fabulous recipes and a great themed paper from Paper Source. This is what we selected:
- Pumpkin Spice Doughnuts with Cinnamon Sugar
- Lemon Lavender Doughnuts with Lemon Icing and All-Natural Sprinkles
- Samoa Doughnuts with Caramel Coconut Topping and Chocolate Dip
Pumpkin Spice. Oh baby, these are good! The canned pumpkin keeps these doughnuts moist and the cinnamon sugar covering is so satisfying. And, they’re easy to make. They also look quite official when you pipe the batter into Wilton doughnut pans.
Secretly, I eat pumpkin treats throughout the year. I really can’t just limit this flavor to fall. And to be true to our readers, I feel it is my duty to share this recipe with you. We used the recipe from Cooking Classy, adapted from King Arthur.
Lemon Lavender. These delicious treats combine elegance with adorability! They feature a sophisticated lavender sugar and cute pastel sprinkles. All-natural sprinkles (Let’s Do…Organic Sprinkelz Confetti, courtesy of My Organic Market) that actually tasted good, I might add 🙂 In fact, the best feedback we received on these doughnuts was a guy who said he’d arm wrestle a grandmother for one of them! I’m not joking!
Adding lavender to your treats is easy to overdo. You want the flowery scent and a few purple specks in your bake, but how do you know when it’s too much. I tend to go with the less-is-more mentality meaning that I use less than the recipe directs. One way to do this is to combine the herb with the right proportion of sugar. This also helps even out the flavor. In this instance, place 1-1/2 cups granulated sugar and 2 tablespoons culinary-grade lavender in a glass jar. Keep sealed for at least one day. Then only take out the amount of sugar called for in the recipe.
In addition to lavender, we included plenty of lemon zest in the doughnut batter and fresh-squeezed lemon juice in the lemon icing. I chose a lemon base for the lavender because it accompanies most herbs so well, neutralizing the earthiness and brightening the flavor.
Samoa. My all-time favorite Girl Scout cookie in doughnut form – yay! Caramel, coconut, and chocolate, what’s not to love?! 🙂 These treats are also a well-documented part of my strategy (or conspiracy) to bring on more coconut. The base is a buttery, yeasted doughnut that is dipped in melted semi-sweet chocolate and topped with a mixture of toasted shredded coconut with a batch (actually, make that two batches!) of homemade caramel drizzled in more melted chocolate.
corrie @ Peachie’s Treats