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Pistachio Almond Baked Donuts

Pistachio Almond Baked Donuts | Gather & Dine

How did it take me so long to buy a donut pan?!  For a long time I kept convincing myself that I did not need another specialty baking pan, but after seeing this recipe, I finally decided that I could go no longer without a donut pan.  Now I wish someone had convinced me that I needed a donut pan a long time ago.   In terms of cookware,  donut pans are relatively inexpensive and they take up very little space.   I think this could possibly be my best purchase of 2014.

Pistachio Almond Baked Donuts | Gather & Dine

Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often bake.  Shape indeed does make a difference.  Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free.  These Pistachio Almond Baked Donuts are a combination of some of my favorite flavors.  They are made with whole wheat pastry flour and ground pistachios,  lightly sweetened with coconut sugar and honey, and finished with a dark chocolate glaze.  I like these best served warm out of the oven.

Pistachio Almond Baked Donuts | Gather & Dine

pistachio almond baked donuts | Gather & Dine

 

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Pistachio Almond Baked Donuts
Serves: 6 donuts
 
Ingredients
Donuts
  • ¾ cup whole wheat pastry flour
  • ⅓ cup finely ground pistachios, plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 egg
  • ⅓ cup + 2 tablespoons buttermilk
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons coconut sugar
  • 2 tablespoons honey
  • 1½ teaspoon almond extract
Glaze
  • 1.5 ounces dark chocolate
  • ¼ teaspoon almond extract
  • ½ teaspoon coconut oil
Instructions
Donuts
  1. Preheat the oven to 400.
  2. In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
  3. In a small mixing bowl, whisk together the egg, buttermilk, butter, coconut sugar, honey, and almond extract.
  4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
  5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
  6. Bake for 10 minutes, until donuts are light golden brown. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Dip donuts in chocolate glaze and sprinkle with additional ground pistachios. Donuts are best served slightly warm.
Glaze
  1. Melt chocolate and coconut oil together in a double boiler or in a microwave. If using a microwave, heat for 15 second intervals and stir after each interval. When chocolate is almost completely melted, remove from heat and stir until smooth. Stir in almond extract.


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Sausage Swiss Chard Rigatoni

Sausage Swiss Chard Rigatoni

 If given the option, I could probably live on kale salads all day everyday and be completely happy, but I know this would not go over well with the rest of the family.  While I think my kids are fairly adventurous eaters, they certainly still enjoy all of the things most children their age enjoy, namely pasta.  I will not claim this pasta casserole to be health food, but it is delicious comfort food at its finest.  My brother-in-law’s family first served this to us during one of our visits and ever since we started making it ourselves, we have affectionately called it “Box Pasta”, named after his last name Box.  Somehow “Box Pasta” did not seem descriptive enough for the blog, so I decided to rename it “Sausage Swiss Chard Rigatoni” as a more helpful recipe title for this space.

This casserole has jumbo tubes of rigatoni layered with tomatoes, Italian sausage, provolone, mozzarella, and parmesan.  I added in a healthy dose of chopped swiss chard for color and extra nutrients.  The combination of cheeses makes it more interesting than the typical lasagna-type casserole and I love adding in dark greens when the kids so happily enjoy them.  Also, casseroles that can be made ahead of time and then baked in the oven right before serving are always winners in my book.  Sausage Swiss Chard Rigatoni is simple yet hearty and perfect for serving on a chilly Autumn day.

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Sausage Swiss Chard Rigatoni
Serves: 6
 
Ingredients
  • 1 pound Italian sausage, casings removed
  • 4 cups chopped swiss chard
  • 12 ounces rigatoni, cooked and drained
  • 4 cups tomato sauce, divided
  • 6 ounces provolone cheese, sliced
  • ¾ cup sour cream
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • ½ pound mozzarella cheese, sliced
  • 1 cup freshly grated Parmesan Cheese
  • fresh parsley for garnish (optional)
Instructions
  1. Preheat oven to 350.
  2. In a large skillet, brown sausage on medium-high heat. Drain sausage and discard drippings. Lower heat to medium. Add swiss chard and stir until just wilted.
  3. Spray or lightly coat a 9x13 baking dish with olive oil. Spread rigatoni in the dish. Layer with 2 cups tomato sauce, provolone, sour cream, and sausage swiss chard mixture. Evenly sprinkle with basil, oregano, garlic powder, and pepper. Next layer with the mozzarella and remaining 2 cups tomato sauce. Top with Parmesan.
  4. Bake 30 minutes until cheese is melty and casserole is thoroughly heated. Garnish with chopped fresh parsley and serve.
Notes
adapted from Colorado Collage
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Whole Wheat Apricot Scones {with Oats and Flax}

Whole Wheat Apricot Scones {with Oats and Flax} | Gather & Dine

My very first experience with scones was at afternoon tea at the Hong Kong Peninsula Hotel.  My dad used to take our whole family to the Peninsula for tea during our trips to visit my grandmother.  It was a special outing that we always looked forward to.  Everything about the Peninsula’s afternoon tea is remarkable- the service, the atmosphere, the classical music, and of course, the food.  My definition of what a scone ought to be comes from my enjoyment of the scones served at the Peninsula.  Their scones are a bit like biscuits with a soft interior and only subtly sweet.  I once did a google search for the Peninsula Hotel scone recipe and found one that resulted in scones very similar to the ones served at the Peninsula.  Over the years however, my taste preferences have gravitated more towards whole-grains and I’ve adapted a scone recipe that I enjoy every bit as much as the Peninsula’s.  These whole wheat apricot scones are made with whole wheat pastry flour, oats, flax, and are lightly sweetened with dried apricots and honey.  Often times I substitute other dried fruits for the apricots and occasionally I will use almond extract instead of vanilla.  If I am ambitious I make a double batch and freeze one batch unbaked.  Frozen unbaked scones can be baked directly from the freezer with just a few additional minutes of baking time.  Those are perfect for days when you feel like baking, but don’t want the work the work of baking because let’s face it, don’t we all have days like that?

Whole Wheat Apricot Scones {with Oats and Flax} | Gather & Dine

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Whole Wheat Apricot Scones {with Oats and Flax}
Serves: 12 small scones
 
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 cup rolled oats
  • 3 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 5 tablespoons unsalted butter, chilled
  • ⅔ cup chopped dried apricots
  • ¼ cup honey
  • ¾ cup plus 1 tablespoon buttermilk, divided
  • 1 egg
  • ½ teaspoon vanilla
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, oats, flax, baking powder, and salt. Cut butter into small cubes and add to the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the dried apricots.
  3. In a small mixing bowl, whisk together the honey, ¾ cup buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  4. Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
  5. Use a pastry brush to brush scones with the remaining buttermilk. Bake 12-16 minutes, until golden brown around the edges.
Notes
adapted from Whole Foods
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