Tag Archives: cranberry

Pumpkin Doughnut Holes with Orange Cranberry Jam

Pumpkin Doughnut Holes with Orange Cranberry Jam

I am still super excited about the upcoming holiday of Thanksgivukkah. It’s a fusion holiday made up of Thanksgiving and Chanukkah and it won’t happen again for a very very long time. So don’t worry, this fad will blow over shortly. But until it does, here’s a cute recipe incorporating both holidays. Last week I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze. You might have been wondering what I did with all those doughnut holes! I rolled them in cinnamon sugar and served them with a warm orange cranberry jam, perfect for dipping. The cranberry jam is spiced with cinnamon sticks and fresh grated nutmeg, giving it the perfect Thanksgiving holiday flavors. Orange juice and fresh orange zest lends the perfect tart notes that balance well with the sweet cinnamon sugar that coat the doughnut holes.

Pumpkin Doughnut Holes with Orange Cranberry Jam
Pumpkin Doughnuts
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • ½ cup sugar+1 Tbs. cinnamon for rolling
Orange Cranberry Jam
  • 12 oz. fresh cranberries
  • 1½ cups sugar
  • ¼ cup water
  • ⅓ cup orange juice
  • 1 cinnamon stick
  • ¼ tsp. fresh grated nutmeg
  • zest of one orange
Pumpkin Doughnuts
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Cut doughnut holes with a small circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out shapes once more but don’t go beyond there, your doughnuts will be tough.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
  11. After they have cooled slightly, roll in cinnamon sugar and serve with warm jam.
Orange Cranberry Jam
  1. In a medium sized pot combine cranberries, sugar, water, orange juice, cinnamon stick, and nutmeg.
  2. Cook over medium heat for 10 minutes until some of the cranberries start to pop open and break down.
  3. Remove from heat and stir in the orange zest.
  4. Transfer to a heat safe bowl and allow to cool slightly before serving.
  5. The jam will thicken as it cools.

Here are more fun Thanksgivukkah recipes for you to enjoy for this once in a lifetime holiday!

Thanksgiving Stuffing Cookies {Recipe}

Thanksgiving Stuffing Cookies

With Thanksgiving only a few days away, it only made sense to have a Thanksgiving themed recipe link-up party.  The theme that was chosen was stuffing.  Some people call it dressing, others call it stuffing; I call it a savory side dish!  But since I have a dessert blog going on over here, I really wasn’t sure how to translate stuffing into a dessert…until I was watching the Today Show.  Hoda and Kathie Lee are always up for trying any new products and they happened to be sampling stuffing cookies made by the Downtown Cookie Co.

Dried Cranberry Stuffing Cookies

Why didn’t I come up with this earth shattering idea myself?  Oh, because it’s so crazy?!  Or is it evil genius?  Either way, I was super eager to try them out for myself.  I started to do some research.  Downtown Cookie Co. uses actual stuffing mix in their cookies!  But since the stuffing mix they use isn’t kosher, I thought my dreams of stuffing cookies were over.  Then I found that the Arnold Bread Company has a line of kosher pareve stuffing mixes.  Okay, I’m back in business!  I bought a bag of seasoned stuffing and I didn’t really know what to do next.  I was dreaming about ways I was going to replicate a cookie I haven’t even sampled!  Luckily, they were nice enough to share their recipe with Alison Sickelka from the Cooking Channel blog and I was able to adapt it into a kosher, non-dairy version.

Thanksgiving Stuffing Cookies Stacked

As the cookies were baking, they smelled exactly like Thanksgiving stuffing.  I thought it was so cool and so weird all at the same time.  Once the first batch came out of the oven, I let them cool and then I had my first bite.  They tasted like stuffing!  So I called my mom.  I said: my stuffing cookies taste like stuffing!  She asked: is that good or bad?  I had to laugh.

Charlie snacking on a stuffing cookie

These cookies are moist and sweet.  They have hints of cinnamon and herbs and a nice bite of cranberry.  They are a fun dessert to serve for your Thanksgiving meal.  You can definitely order some from Downtown Cookie Co. or if you are feeling adventurous, try to make them at home!  Here is my version of the recipe adapted from Downtown Cookie Co.

Thanksgiving Stuffing Cookies
Serves: About 3 dozen
  • ½ cup margarine
  • ½ cup shortening
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2½ cups seasoned stuffing mix (crushed)* I used Arnold Brand
  • 1¾ cups flour
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. baking powder
  • 1 cup dried cranberries
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper and set aside.
  3. In the bowl of an electric stand mixer beat the margarine and shortening with the sugars until combined.
  4. Add in the eggs and vanilla and mix until combined.
  5. *If using cubed stuffing, make sure to crush it a little before measuring.
  6. Add the stuffing, flour, salt, cinnamon, and baking powder to the mixer and beat on low speed until the batter comes together.
  7. Stir in the dried cranberries.
  8. Using a large cookie scoop (I use a 1½ Tbs. scoop) drop the cookie batter onto the parchment lined cookie sheets.
  9. Bake for 10-12 minutes until the edges are lightly browned.
  10. Allow to cool before enjoying!

Here are a bunch of official Thanksgiving stuffing recipes to try! Happy Turkey Day!