Apple Cinnamon Baked Donuts


Donuts are by far my favorite snack. They’re so bad, yet soooo good. I’ve never met a person that doesn’t like donuts. If that person even exists, well, let’s just say I’m okay with not knowing them.


No, but seriously guys. How can you look at those two above pictures and have no desire to eat it? These apple cinnamon baked donuts would be great for after Thanksgiving or Christmas breakfast. They’ll make your house smell heavenly, waking up all of your guests to come join you in the kitchen.


With PAM Baking Spray, I can put my one donut pan to use and make more batches faster without having to scrub down in between every batch. If I can whip out donuts in a shorter time period, then I can have more time enjoying breakfast with my house guests. The holiday season really is about getting together with family, not slaving away in the kitchen.


Be careful, once you press down on that red nozzle, the spray comes out quite quickly. I was a bit generous in spraying my donut pan because I didn’t want the apples to stick. With PAM, the apples didn’t stand a chance.

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After letting the donuts cool in the pan for a couple of minutes, I inverted the pan onto a metal wire rack and they slid right out. There was no tapping, pushing, or slamming necessary. I always hold my breath when I have to flip the pan over. If the bottom half of the dough sticks to the pan, my time spent prepping and baking the dessert would go to waste. It’s important (especially during the holiday season) that things go as planned the first time through. Can you imagine if I had to bake 20 dozen cookies twice because the first time through, everything stuck to the baking sheet? That would be a nightmare and I’d miss Thanksgiving/Christmas dinner!


Not only that, but the donuts rose as beautifully as they normally would have without any spray. PAM didn’t affect the flavor or the baking process of the dough, which is just as important as having a non-sticking pan. It saves me time during prep and clean up since I don’t have to grease AND flour the pan prior to baking. This one step spray will do it all.

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I remember trying to make a bundt cake one time for a dinner party. Since the bundt pan was a “non-stick” pan, I figured I’d be okay just dumping the batter right in. Little did I know what I was doing. The bundt cake was a very thick consistency with a cinnamon swirl in the middle. When I flipped over the pan, only half of the cake came out because the cinnamon swirl made the top half stick. If only I had used PAM back then, I would have had a full bundt cake.

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PAM Cooking Spray leaves up to 99% less residue buildup than margarine or bargain brand cooking sprays while still offering superior no-stick results. Their formula also has zero calories per serving. After all, who needs the extra calories during the holiday season?

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Since I didn’t have a large grater for my apple, I simply chopped them finely using a sharp knife. The thicker chunks were perfect for me. These donuts scream autumn. They have lots of fall spices and apple flavor. I made a quick cinnamon glaze to top them off with, but they’d be just as good rolled in some cinnamon sugar.


Recipe adapted from Joy the Baker

Apple Cinnamon Baked Donuts

Yield: 6 donuts


  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/3 cup packed light brown sugar
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup peeled and grated fresh apple
  • For the glaze
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tsp cinnamon
  • 2 tablespoons buttermilk


  1. Preheat oven to 350 degrees F. Spray a donut pan with PAM and set aside.
  2. In a large bowl, mix together the butter, egg, buttermilk, and vanilla.
  3. Gently add in the flour, baking powder, baking soda, salt, spices, and brown sugar until just combined.
  4. Fold in the grated apple.
  5. Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.
  6. Bake for 8 to 10 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  7. While the doughnuts cool, make the glaze.
  8. To make the glaze, whisk together powdered sugar, vanilla, cinnamon, and buttermilk.
  9. Once the doughnuts are completely cool, evenly spread the glaze on each donut.
  10. Allow the glaze to harden for 15 minutes. They're best serve the day they’re made.

Now here’s your chance to win a $100 Visa gift card!  Just leave a comment letting me know: What’s your favorite donut?

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This giveaway is open to US Residents age 18 or older. Winner  will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

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This sweepstakes runs from 12/2/13 – 12/29/13.

Be sure to visit the PAM Cooking Spray page on where you can read other bloggers’ reviews and find more chances to win!

Mini Apple Pies


Normally, I’m not much of a pie maker because of all the time it takes to make one. Not only that, but it’s such a hassle to eat one. You need a knife, forks, plates, plenty of napkins, and lots of patience to not make a huge mess. That’s why when Chef’s Choice asked if I’d like to try their PetitePie™ Maker Model 860 by EdgeCraft, I was more than thrilled to give it a shot. It makes four 4″ individual pies with “Baking” and “Ready” LED lights to let you know what’s going on inside.


Baking individual pies would be a lot easier than making one huge one. They’re also a lot easier to eat; People can just pick up one and put it on their plate. There’s no portioning or cutting involved.



Each pie mold has a built in crimper that will seal your pie together, making your job a lot easier. It’s all about efficiency, folks.

Since I had plenty of Honeycrisp apples to use, I decided to go with a classic and make mini apple pies.


The machine is kind of brilliant. It comes with a multi-use pie cutter that will cut both the bottom and top shapes of the pie crust for you. There’s no guessing involved. Then, this other gadget presses your pastry into the mold so you get the perfect fit without burning your fingers.



This was my first time ever using a machine like this, so I tried to follow the directions in their little booklet as much as possible.



On my first run, I burnt the edges of the pies a little bit. I think I filled them with too much apple mixture liquid and baked them for too long. The instructions said to bake the pie per the directions on the recipe, but the machine cooks it a lot faster. It makes sense… I mean, would you bake mini loaves for as long as you would a big loaf? Absolutely not. The little ones always cook faster.

Even though I hardly make pies, every baker knows to score the top of a pie crust! Actually, looking back on it, maybe  I shouldn’t have done that in the machine. That was where apple liquid came out of and burnt on the sides.


Despite the mess, it was a charm cleaning up. Everything slid right off of the non-stick surface, including the burnt pieces. I was amazed at how easy it was to wipe up.

I loved how simple the interface of the PetitePie maker is. There are only three buttons: two to adjust the cooking time and the third to start/pause. That’s it.


I will definitely be taking all my notes and using them again on my next round. Perhaps I’ll try making a pie without a top crust and see how that goes. You could even use it to make savory pies instead of sweet. The possibilities are endless!

You can find the new Chef’sChoice® PetitePie™ Maker Model 860 at major department stores, mail-order catalogs, and specialty stores for $79.99.

As for this apple pie recipe, it’s simple. Toss some apples with sugar and cinnamon, throw them in a pie crust, and let it bake.

Mini Apple Pies


  • 1 package pie crust dough
  • 4 small apples (I used honeycrisp), thinly sliced
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp cinnamon


  1. Preheat your PetitePie Maker as directed.
  2. In a mixing bowl, toss the apples with the sugars and cinnamon. Set aside.
  3. Cut out the bottom piece of the pie dough and gently press it into the pan. Cut out the tops as well.
  4. Fill each mold with about 1/2 cup apples mixture. Cover with the remaining pie dough. Score the top.
  5. Tightly close the PetitePie Maker and set the timer for 30 minutes.

I was sent product to review, but the opinions expressed are my own.

Aunt Val’s Caramel


I have about a million pictures to upload from my camera right now and I feel like there’s never enough hours in a day to do everything. I had all these plans for yesterday afternoon to look at venues, but work didn’t exactly go my way and I was stuck working. Go figure.

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But hey, that’s my problem, not yours. So let’s talk about some caramel. Most of the recipes that I find for caramel involve a candy thermometer, which I don’t have. This particular recipe didn’t need one and it’s a soft, dip-able caramel that I used to eat in my childhood. Do you guys remember that little white tub of caramel that was always conveniently placed next to the apples in the grocery store? I always begged my mom to buy it, and she would give in one out of a hundred times. I’d consider that a win win situation for me.


After the caramel finished finished cooking, I couldn’t help but mix it with my other favorite snack: popcorn. All I did was pop some plain popcorn without seasonings in the microwave and pour the warm caramel on top while constantly stirring. The only issue I had was that the popcorn got stale pretty quickly. Anyone know how to fix that? How does the caramel popcorn sold in stores stay so crunchy? Maybe this soft caramel wasn’t meant for coating popcorn.


Oh well, at least it still looked pretty.

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Also for some words of advice, remember to remove the unpopped kernals from the popcorn prior to mixing in the caramel. If not, you might be breaking someone’s teeth real soon! Recipe from Pretty Providence

Aunt Val’s Caramel


  • 1 C. Brown Sugar
  • 1/2 cup butter
  • 1 C. light Karo syrup
  • 1 can sweetened condensed milk


  1. All you do is melt all the ingredients in a saucepan over medium-low heat. Once caramel is boiling cook for approximately two minutes stirring constantly.

Of course, I saved some of the caramel for apple dipping, which was much better than the popcorn.

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The caramel can be easily stored in an air tight container in the refrigerator for a couple of weeks (if it even lasts that long!).

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