Welcome! My name is Nikki and this is the no excuses blog. It follows the no excuses gang personally and professionally. All kinds of info - some fitness, some personal, challenges we are facing and tips that we have learned during our workouts and chats. Not all serious - but all useful! Sit back, relax and read about some good stuff. Then get moving, shaking and sweating...no excuses.

kid recipes (Mollie's Morsels)

Mollie's Morsels is a collection of kid friendly treats with a healthy twist.  Your kids will NEVER know the difference!  Bonus - adults love them too!



Check back regularly as we will be adding new recipes.







DOUGHNUTS
  • Nonstick cooking spray
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup canned pumpkin puree
  • 1/2 cup sweet potato puree
  • 1/2 cup nonfat mil or low fat buttermilk
  • 1 large egg white
  • 1 tbsp trans-fat-free soft tub margarine spread, melted
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour, or whole-wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon or pumpkin pie spice
  • 1/4 cup confectioners' sugar
1. Preheat the oven to 350 and coat a doughnut mold or 12-cup mini-muffin tin with cooking spray.

2. In a large bowl, beat together the sugar, pumpkin and sweet potato purees, milk, egg white, margarine and vanilla.  Add the flour, baking soda, baking powder, and spice and mix until completely incorporated.

3.  Pour the batter into a gallon-sized plastic bag (or pastry bag if you have one!) and cut the bottom tip off of one side of the bag.  Squeeze the batter through into the donut mold. Bake until the tops are lightly browned and a toothpick comes out clean, 20-25 minutes.  Turn the donuts out on a rack to cool.  when cool, dust with confectioners' sugar.

4. Store in an airtight container at room temperature for up to 2 days (trust me - they will be eaten before then!) or freeze for up to 1 month.

**from Deceptively Delicious

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