This week has been fun and exciting!! For one, Thanksgiving is coming up next week. Yay!! I guess it is pretty obvious that, since I am so obsessed with food, a holiday where you get to eat none stop is a pretty big deal in my world. Two, I got asked by two friends to make up guest posts for their blogs. One blog being,, and the other being Most of you probably don’t know that I used to be 180 lbs. Yeah, I know. Shocking, right?! But yes. My post for Running to be Skinny will be posted tomorrow, and it’s all about my weight loss story if you guys wanna go and check it out. Just don’t laugh at my before weight loss picture. It’s pretty bad :/ And I’m still talking with Jenny about my Picky-Palate guest post, so if that ends up working out I will keep you all updated, but I am super excited about both!!

Three, my daughter has started taking a huge interest in helping me cook. This is her drawing her own cookbook. She is turning in to my own little “mini me”, so it’s been lots of fun having her help me out with picking out and cooking recipes.

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This is her recipe she had to have us make, and it was so yummy. Like a cinnamon sugar doughnut with a hint of that gingerbread flavor. The only thing about this recipe is that it makes like 15 doughnut holes, so if you need more you will need to double or triple the recipe. But other then that this recipe is awesome and so easy to make. It would be perfect if you are having people over for the holidays, or even just for your little ones as a morning snack, and trust me, they wont last long. Enjoy!!

Gingerbread Doughnut Holes

2 cups baking mix
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
2 tablespoons milk
1 tablespoon molasses
2 eggs, beaten
Vegetable oil for deep frying
2 teaspoons ground cinnamon

In large bowl, stir baking mix, 1/4 cup of the sugar, the ginger and pumpkin pie spice.

In small bowl, mix milk, molasses and eggs.

Add milk mixture to dry ingredients.

Stir until smooth.

In deep fryer or 3-quart heavy saucepan, heat oil to 350 degrees. In small bowl, mix remaining 1/2 cup sugar and the cinnamon; set aside.

Drop batter by tablespoonfuls into how oil; cook 2 minutes, turning once, until brown.

Drain on paper towels; roll warm doughnut holes in cinnamon-sugar.

(My kids loved helping with this stage. Have a great week everyone 🙂

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Printable Recipe

Recipe from Pillsbury Best Holiday Desserts