Friday, June 7, 2013

Hummingbird Donuts (Donut Fridays)

Soooooooo this Donut Friday thing...

I am beginning to see the flaw in my plan of making donuts every week.

We have donuts in the house ALL. THE. TIME.

The other day I was diligent and made two different kinds of donuts. Each batch made more than a dozen.

What this means, is I have over two dozen donuts staring at my face, taunting me and basically shoving themselves down my throat at all times. What is a girl to do but oblige when a donut walks itself over to my hand, jumps up to my mouth, and begs to be devoured?

This doesn't go hand in hand with bikini weather.

Luckily, 1-piece swim suits are coming back in style. Thank you swim suit fashion trend setters. You make this 24-donut-eating girl happy.


In other news, did you know that today is National Doughnut Day??? You know I totally planned that one out, to have National Doughnut Day to land on Donut Friday. I called the National people and asked them to change the date this year to land on my weekly holiday.

I have that power. Not sure if you were aware.

That's what I'm here for. To make people aware of the irrefutable facts.

You're welcome.

I don't really know what made me want to make hummingbirds into donuts I can't even say that jokingly!! Disclaimer: no hummingbirds were harmed for these donuts (or ever by me!!).

Really though, why is it called Hummingbird Cake? And why did I choose to make a cake into donuts? These are the real questions that make me sit hand-on-chin like The Thinker.

Making Hummingbird Cake into donuts was a great decision, though, if I do say so myself (and I do).

They were a HUGE hit with the Mr. and his coworkers. Matt even wanted to make sure I didn't send tooo many with him to work, so we would have plenty at home.

They are that good.

But be warned: the frosting is super sweet. These are almost more of a brunch dessert donut. Because having desserts at brunch is totally normal. I said so.

Feel free to cut back on the powdered sugar in the frosting but also cut back a little bit on the milk too if you do, if you do. You don't want the frosting to be too runny.

And as for the chopped nuts, I used walnuts, but feel free to use pecans or even almonds (although I'm not sure what Hummingbird cake traditionally calls for...), its up to you!! I added extra on top for garnish, because its pretty, but you can skip that step too.

Finally, stuff your face so I don't feel so bad about myself. And then we will all buy one piece swim suits. Or just avoid the beach altogether... ;)

Hummingbird Donuts with Pineapple Cream Cheese Frosting | Printable Recipe
makes roughly 18 donuts (depending on how full you fill the pan)

ingredients:
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1 large overly ripe banana, mashed
  • 2 small eggs, lightly beaten
  • 4 oz (1/2 cup) crushed pineapple (with some juice)
  • 1 tsp vanilla
  • 1/2 cup sunflower oil
  • heaping 1/4 cup chopped walnuts (or other nut), plus extra for garnishing (optional)
for the frosting:
  • 1/2 (8oz) pkg cream cheese, softened
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 2 Tbsp crushed pineapple (with a little juice)
  • 1 1/4 cup powdered sugar (more or less as desired for consistency)
 directions:
  1. For the donuts, preheat oven to 350°F/180°C. Spray a donut pan with non-stick spray
  2. In a medium bowl combine flour, salt, baking soda, cinnamon, and sugar and whisk together.
  3. In a small measuring bowl, combine the banana, oil, vanilla and eggs. Lightly stir together.
  4. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the 1/4 cup chopped nuts
  5. Fill donut pan molds 1/2 full and bake 12-15 minutes, until set and golden.
  6. Remove to cool completely. Make sure to spray donut pan in between baking batches.
  7. For the frosting, beat the cream cheese and vanilla until fluffy.
  8. Add in the milk and pineapples and beat well until combined
  9. Finally add sugar in batches, with mixer on LOW.
  10. Beat until well combined
  11. Once donuts are cool, dip donuts in frosting, and set on a cooling rack, frosting side up.
  12. Garnish with extra nuts if desired
  13. Consume within a couple days.
Adapted from Martha Stewart

© Carla's Confections 2013

See my other Donut Friday Posts: (click on picture to get recipe)

Baked Banana Bread Donuts





















See more donut recipes here! (Click on picture to get recipe)

Chocolate Ganache Glazed Doughnuts






















Baked Apple Cider Donuts















This post is linked to Tidy Mom's I'm Lovin it Fridays



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11 comments :

  1. We're on the same donut wavelength today :) How about I send you some of mine and you send me some of these? Love the cream cheese...yummmm

    ReplyDelete
  2. If you are going to keep posting amazing donut recipes, we're going to have to go shopping for one piece swimming suits together!

    ReplyDelete
  3. GREAT donuts...and wonderful photos! Love them!!!

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  4. OOOH these would go great with my morning coffee :D

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  5. Yes, making so many donuts is really dangerous ... But they look just so great, I have to try your recipe!

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    Replies
    1. Haha yes very dangerous ;) Thank you!!

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  6. Hummingbird donuts! Say no more. That amazing frosting is too good to be true. I wuld gladly wake up to these any morning of the week. :)

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  7. Hahaha. When I opened this post I was thinking, "It seems like every other post is donuts. How does she not hate donuts by now?"

    And why in the world are you making the full recipe?! Make half! Or even a fourth. That's what I do and I still have too much stuff around!

    Anyway, these donuts look excellent! I've never had hummingbird anything and these donuts sound like a great place to start.

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  8. This looks sooo delish! Hmm...ya I wonder why they call this hummingbird cake.. 0.0
    Donuts have been on my to-make list for awhile now, just have been a little nervous to try it! Thanks for being helpful and inspiring (:

    ReplyDelete

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