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Donut Muffins

Reviewed: Jul. 12, 2014
I just baked these using my donut pan and I'm really happy with how they turned out. I tried two other baked 'donut' recipes before and was very disappointed with the texture--like rubbery sponges. Not these. Their texture and taste is pretty close to a proper deep-fried donut minus the huge vat of oil. I'm not a big fan of nutmeg, so following another reviewers suggestion, I only used 1/4 tsp (pre-ground from a jar, not freshly grated) and I added 1/4 tsp of salt and 1/2 tsp of vanilla. The recipe only made 8 thin-ish donuts, so next time I'm going to double the recipe and add more batter to each well, to see if I can get them a bit plumper.
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Apple Dumplings II

Reviewed: Oct. 8, 2011
I used my Kitchenaid mixer and the dough hook attachment to form the dough and it couldn't have been easier. The dough sat in the fidge for almost two days before I found time to put the dumplings together. I took the dough out to warm up and it rolled out perfectly--silky smooth, with great elasticity. The Granny Smith Apples I had were huge, so I only used 5 and it was way too much, making me wish this recipe stated the apple quantity in cups. Still was pleased with the final product and amazed at how tender the pastry was. Will definitely make these again. They're like a rolled up version of apple pie. Yum!
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