#sweetglaze

[hanghuhns]

This double-glazed turkey meatloaf is a tasty gluten-free take on a classic meatloaf recipe. It's juicy and flavorful, and it's perfect for a cozy family dinner. It's a hit with everyone because it has ground turkey, savory spices, and a sweet glaze.

Ingredients: 2 lbs ground turkey. 1 cup gluten-free breadcrumbs. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 2 eggs. 1/4 cup ketchup. 1 tablespoon Worcestershire sauce gluten-free. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup ketchup for glaze. 2 tablespoons honey for glaze.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, combine the ground turkey, gluten-free breadcrumbs, chopped onion, minced garlic, eggs, 1/4 cup ketchup, Worcestershire sauce, thyme, oregano, salt, and black pepper. Mix until well combined. Transfer the turkey mixture onto the prepared baking sheet and shape it into a loaf. In a small bowl, mix together the remaining 1/4 cup ketchup and honey to create the glaze. Brush half of the glaze over the top of the meatloaf. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165F 75C. Remove the meatloaf from the oven and brush the remaining glaze over the top. Let it rest for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

shelter valley ontario shape note singers

[red-dandellion]

A vibrant and entertaining take on classic donuts are these ombre donuts. They'll be a hit at any gathering or as a special treat for you thanks to their vivid color gradient and sweet glaze.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. Food coloring 3 different colors. Sprinkles optional. Vegetable oil for frying.

Instructions: Combine the flour, baking powder, sugar, and salt in a mixing bowl. Mix the eggs, melted butter, milk, and vanilla extract in a separate bowl. Blend thoroughly. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Pour the batter into three separate bowls, dividing it equally. To make three different colors light, medium, and dark, add a few drops of different food coloring to each bowl. Blend until the hues are consistent. In a deep pan or fryer, heat the vegetable oil to 350F 175C. To form doughnut shapes, carefully drop spoonfuls of each colored batter into the heated oil. Fry until golden brown, rotating them halfway through to ensure uniform cooking. Take out and let dry on paper towels. After the donuts cool slightly, coat them with a glaze consisting of a small amount of water and powdered sugar. To replicate the ombre effect, you can color the glaze with food coloring. While the glaze is still wet, sprinkle on some decoration if desired. Before serving, let the glaze set. Savor your mouthwatering ombre donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

Oxford Hair and Beauty Academy

[arley-just-doodle-it]

Warm spices and pumpkin flavor abound in these Baked Pumpkin Buttermilk Donuts, making them the ideal fall treat. They have an enticing blend of flavors and textures because they are baked rather than fried and covered in a sweet glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons buttermilk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until well combined. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, mix powdered sugar, buttermilk, and vanilla extract in a bowl until smooth. Add a few drops of orange food coloring if desired for a pumpkin-like color. Dip each cooled donut into the glaze, allowing any excess to drip off. Add sprinkles on top if you like. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Baked Pumpkin Buttermilk Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shilla Korean Cuisine

[cowplants-in-space]

Warm spices and pumpkin flavor abound in these Baked Pumpkin Buttermilk Donuts, making them the ideal fall treat. They have an enticing blend of flavors and textures because they are baked rather than fried and covered in a sweet glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons buttermilk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until well combined. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, mix powdered sugar, buttermilk, and vanilla extract in a bowl until smooth. Add a few drops of orange food coloring if desired for a pumpkin-like color. Dip each cooled donut into the glaze, allowing any excess to drip off. Add sprinkles on top if you like. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Baked Pumpkin Buttermilk Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shilla Korean Cuisine

[yonebayashiexe]

Warm spices and pumpkin flavor abound in these Baked Pumpkin Buttermilk Donuts, making them the ideal fall treat. They have an enticing blend of flavors and textures because they are baked rather than fried and covered in a sweet glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons buttermilk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until well combined. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, mix powdered sugar, buttermilk, and vanilla extract in a bowl until smooth. Add a few drops of orange food coloring if desired for a pumpkin-like color. Dip each cooled donut into the glaze, allowing any excess to drip off. Add sprinkles on top if you like. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Baked Pumpkin Buttermilk Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shilla Korean Cuisine

[bitedeliightful]

Spicy Pineapple Chipotle Salmon-Sweet Glazed

[touchofdance]

These adorable donuts with a fall theme are the ideal snack to enjoy the changing of the seasons. Made with pumpkin puree and warm spices, they are golden-fried and garnished with festive sprinkles and a sweet glaze. Enjoy the fall festivities with these mouthwatering donuts!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. 1/2 cup canned pumpkin puree. Vegetable oil, for frying. 1 cup powdered sugar. 2-3 tbsp milk for the glaze. 1/2 tsp vanilla extract for the glaze. Orange food coloring optional. Sprinkles for decoration.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine milk, eggs, melted butter, vanilla extract, and pumpkin puree. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix. Heat vegetable oil in a deep fryer or large heavy pot to 350F 175C. Drop spoonfuls of the donut batter into the hot oil, careful not to overcrowd the pot. Fry until golden brown, turning occasionally, about 2-3 minutes per side. Remove donuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, mix powdered sugar, milk, and vanilla extract to make the glaze. Add orange food coloring if desired for a vibrant fall color. Dip each donut into the glaze, ensuring it's evenly coated, and place them on a wire rack to set. Decorate with fall-themed sprinkles and allow the glaze to harden for about 15-20 minutes. Enjoy your Fun-Filled Fall Donuts with a cup of hot cider or your favorite fall beverage!

Prep Time: 15 minutes

Cook Time: 20 minutes

lety alvarez

[mintoccino]

You don't have to be vegan to enjoy these gluten-free glazed donuts. They are soft, moist, and topped with a sweet glaze that makes them look great. You can enjoy these tasty donuts without having to worry about gluten or animal products.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. For the glaze:. 1 cup powdered sugar. 2-3 tbsp almond milk. 1/2 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together almond milk, maple syrup, melted coconut oil, and vanilla extract. Add gluten-free flour, baking powder, baking soda, and salt. Stir until well combined. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, whisk together powdered sugar, almond milk, and vanilla extract until smooth. Dip each cooled donut into the glaze, allowing excess glaze to drip off. Place glazed donuts back on the wire rack to set the glaze. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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