The donuts turned out pretty good. They are a cake donut however they aren't heavy; they are very moist and sweet. My donuts didn't rise very well but I attribute that to my old baking powder. (Adding that to the grocery list right now!) The frosting is your regular donut frosting; lick-your-fingers-good-chocolate that never hardens. Plus, it's a breeze to make!
And now for everyone's new favorite sandwich! Everyone seemed to rave about this one- and for good reason! The hot turkey and melty cheese is sandwiched in between two crusty slices of bread lathered in butter. Drooling yet? Well, there's more. Each sandwich is topped with sweet caramelized onions (thanks for chopping a gallon size bag for me Todd! #truelove #nomoretears) and a creamy pumpkin mayo. The chipotle in the mayo gives each bite a little extra "kick". So perfect for these cool fall days.
Keywords: bake dessert breakfast chocolate pumpkin
Ingredients (12 donuts)
- 1/2 c vegetable oil
- 3 large eggs
- 1 1/2 c sugar
- 1 1/2 c pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 c + 2 tbs flour
- 3/4 c chocolate chips
- 3 tbs unsalted butter
- 3 tsp light corn syrup
- 3 tsp water
- Sprinkles (optional)
Preheat the oven to 350* and lightly spray a donut pan with nonstick spray.
Beat the oil, eggs, sugar, pumpkin, pumpkin spice, salt and baking powder until smooth.
Add the flour and stir until just combined.
Fill each donut pan section with a 1/4 c of batter.
Bake 15-18 minutes or until a toothpick inserted into the center of a donut comes out clean.
Remove the donuts from the oven and let rest for 5 minutes.
Gently remove the donuts from the pan onto a wire rack to cool completely.
For the frosting, combine all ingredients in a microwave safe bowl.
Microwave for 30 second intervals, stirring in between, until everything is melted and combined.
Carefully dip the tops of the donuts into the frosting.
Top with sprinkles, if desired.
Store in an airtight container at room temperature for no more than a week.
Turkey Sandwiches with Caramelized Onions and Pumpkin Chipotle Mayo
Keywords: fry saute sandwich onion pumpkin turkey muenster
Ingredients (4 sandwiches)
- 3 tbs butter
- 2 tbs olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp sugar
- 2 large onions, sliced thin
- 8 slices crusty bread
- 4 slices turkey
- 4 slices Muenster
- 8 tsp butter
- 1/4 c mayo
- 3 tbs pumpkin puree
- 1/4 tsp ground chipotle powder
- 1/4 tsp papkrika
- 1/4 tsp salt
To caramelize the onions, heat a saute pan over medium heat.
When the pan is hot, melt the butter and olive oil.
Add the onions, salt and pepper.
Stir the onions periodically so they do not stick.
Once the onions have softened slightly, add the sugar.
Continue stirring and cooking the onions down until they are a golden brown color.
Remove the onions from the heat and set aside.
In a small bowl, whisk together all the mayo ingredients.
Butter one side of each slice of bread.
In a large frying pan or on a griddle, place a slice of bread, butter side down.
Layer on a slice of turkey and Muenster and spoon some onions and mayo on top. Place another slice of bread, butter side up, on top.
When the bottom is golden brown, flip the sandwich until the other side is also golden brown.