One of my favorite spots in Indy is the 100 Acres. STL may have Forest Park, which is amazing, but Indy has its fair share of greenery and land to roam too. I went to an event at Broadripple Park last night and remembered that I hadn’t taken advantage of the 100 Acres much this year. It is located right behind the IMA and is free to the public. The property includes a 35 acre lake complete with an igloo that a few IUPUI Herron School of Art students temporally lived in for a few months. There is also fun, quirky artwork located throughout the acres and scenes from ‘The Fault in Our Stars’ were filmed at 100 Acres since the film’s writer, John Green, lives in Indy.
So, Winnie and I went for a walk after work and enjoyed some nature. I think the pictures say it all and every day is an adventure with this guy.
Now onto the donuts. Wednesday was officially the first day of Fall, so I did what I do best to celebrate: bake. I had signed up for Donut Thursday at work, so I thought pumpkin would be appropriate. Also, a tip since this is the second time I have experimented with donut pans: Don’t overfill the pans. Under-fill them a bit and hand spoon the batter into each donut mold. You want the batter to bake around the donut hole. Otherwise you will end up using a wine stopper to cut out the hole…
I bought the donut pans from Williams Sonoma and you can find them here. Enjoy!
- 2 cups flour (minus 2 Tbsp)
- 1 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1/2 cup canola oil
- 3 eggs
- 1 1/2 cups pumpkin
- 1 tsp vanilla
Recipe via Epicurious
- 1 1/2 cups confectioners’ sugar
- 3 to 4 tablespoons milk
- 2 teaspoons vanilla
Whisk all together until it is the right consistency to dip the donuts in – add more confectioner’s sugar if it needs to be thicker.
For the donuts:
Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. I only have 2 so I had to bake the 3rd batch after the first two finished).
In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined. Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon batter into the donut pan wells.
Bake in oven until toothpick comes out clean, 15 – 16 minutes. Cool donuts. Make the glaze and dip the donuts in the glaze, twirl, and place on a cooling rack. Store the donuts in a tupperware with wax paper layers in between once the glaze has firmed up.