“Baked Pumpkin Donuts”
Source: It’s Always Autumn
- 1 Spice Cake Mix
- 2 eggs
- 1/4 cup oil
- 1 can pumpkin 15 oz
Cinnamon sugar topping
- 2/3 cup sugar
- 2 tbsp cinnamon
- 1/4 cup butter melted
- In a bowl, whisk together the pumpkin, eggs, and oil until combined.
- Stir in the spice cake mix until combined.
- Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole.
- Preheat the oven to 350 degrees. Lightly grease your donut pan(s) and fill wells about 3/4 of the way full – you may need 2 pans or to make 2 batches.
- Bake for approximately 15-18 minutes, or until a toothpick inserted in a donut comes out clean.
- Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar
“Marry Me Chicken”
Source: 40 Aprons
Ingredients
- 2 tablespoons olive oil
- 3 large chicken breasts approximately 1 ½ to 2 pounds
- salt to taste
- pepper to taste
- 2 cloves garlic minced
- ¾ cup chicken broth see Notes
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan cheese at room temperature
- ½ cup sun-dried tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- basil chiffonaded, for garnish
Instructions
- Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
- Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
- Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
- Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.
- Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
- Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
- Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonade basil, and serve immediately.
Notes
The sauce will be on the thin side. If you’d like a thicker, creamier sauce, you can thicken it with cornstarch, flour, cream cheese (at room temperature), or a tiny bit of xanthan gum after removing the chicken in the final step.
