Tag Archives: holidays

Pumpkin Donuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Fall is here and the local pumpkin patches are full of families searching for just the right jack-o-lantern to decorate the front porch. A chill in the air makes you crave hot beverages and those favorite fall flavors like cinnamon, apples and – of course – pumpkin.

Pumpkin Donuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Combining the tastes of fall, pumpkin donuts make a delicious breakfast or dessert topped with ice cream and perhaps a drizzle of caramel. Making your own donuts does take some effort, but when you bite into this warm treat covered in cinnamon-sugar, you’ll be rewarded. We make them in a deep fryer to ensure a crisp, even coating and a soft interior.

Pumpkin Donuts from Everyday Good Thinking, the official blog of @hamiltonbeach

These donuts are cake-style, meaning you won’t have to wait for the dough to rise and you can satisfy your donut craving even sooner. The dough comes together very quickly, and after a quick rest in the refrigerator, they’re ready to roll. Kids love to help roll out dough and cut out donut shapes. Save the donut holes and fry them last. They are delicious little leftovers – or a secret reward for the hungry cook!

Pumpkin Donuts from Everyday Good Thinking, the official blog of @hamiltonbeach

Using the deep fryer, donuts take just two minutes to cook. Cool them on a wire rack lined with paper towels. A quick shake in a resealable plastic bag of cinnamon sugar completes the process. Grab a mug of hot cider and enjoy!

Pumpkin Donuts from Everyday Good Thinking, the official blog of @hamiltonbeach


Pumpkin Donuts
YIELDS: 16 servings

Ingredients
1 cup pureed pumpkin
2/3 cup packed light brown sugar
1/4 cup buttermilk
2 Tablespoons vegetable oil
1 large egg
3 cups all-purpose flour
2 teaspoons ground cinnamon, divided
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground allspice
1 cup sugar
Instructions
With a mixer on medium speed, beat pumpkin, brown sugar, buttermilk, oil and egg until blended.
Gradually stir in flour, 1 teaspoon ground cinnamon, salt, ginger, nutmeg and allspice until well blended. Refrigerate 30 minutes.
Heat oil in deep fryer with basket to 375ºF.
Roll dough to 3/8-inch thickness on floured surface. Using a floured donut cutter, cut donuts. Gather pieces, roll and cut again. Repeat cutting and rolling with remaining dough.
Carefully, lower donuts into deep fryer. Cook 1 minute and turn over. (Donut will raise to the surface before 1 minute.)
Cook an additional minute. Remove to a wire rack lined with paper towels. Cool 5 minutes.
Shake sugar and 1 teaspoon cinnamon in a resealable plastic bag to combine. Add donuts, two at a time to bag. Seal bag and shake until donuts are coated with cinnamon-sugar mixture.
Notes
Use extra dough to make donut holes. Shake them in the cinnamon-sugar mixture after frying for a delicious snack.
Everyday Good Thinking http://everydaygoodthinking.com/

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12 Cup Oil Capacity Deep Fryer (35033)Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect. Food can be lowered into hot oil and lifted out while the lid is closed for splatter-free frying. Hamilton Beach® Deep Fryers also feature adjustable heat and convenient timers.

 



Rosh Hashanah, a celebration of the Jewish New Year, begins tomorrow night as sunset. For those of you honoring this High Holiday, we have assembled a few of our favorite recipes to make a special evening without a lot of work.

roast-chicken-honey-mustard

Roast Chicken with Honey Mustard Glaze

Harvest Apple Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

Harvest Apple Cake

Hamilton Beach

Slow Cooker Rosemary Apricot Brisket



Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach

We’ve been talking about moms a lot lately because Mother’s Day is right around the corner. Whether you’re going out to celebrate, making brunch or having a nice family dinner, it’s the thought that counts. (But gifts never hurt, right?) If you’re planning to make dinner, we suggest getting outside while the weather is mild and firing up the grill. To help, we’ve prepared a menu that is light and flavorful. Pour some white wine in mom’s glass, and gather everyone for a perfect spring feast.

Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Orange-Marinated Swordfish with Orange Pineapple Salsa
SERVES: 4

Light and citrusy, this marinade offers a little tang from the orange and a little sweetness from the pineapple. Swordfish is a sturdy fish, so it holds up well on the grill. It’s good with white wine, and perfect for the spring and summer grilling season.
Ingredients
1 orange, peeled, sectioned and chopped
1 (20 ounce) can pineapple tidbits, in own juice
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
3 Tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup orange juice
1 Tablespoon olive oil
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
4 (6 ounces each) Swordfish fillets
Instructions
For Orange Pineapple Salsa, stir the orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
For Marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
Grill swordfish covered 4 to 6 minutes, on each side. Serve with Orange Pineapple Salsa.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Potatoes with Leeks and Rosemary
SERVES: 4

These rosemary flavored potatoes with leeks are very tender because they are grilled in a foil packet, keeping all the moisture and steam inside.
Ingredients
1 1/2 pounds small red potatoes, quartered
1/4 cup sliced leeks
2 Tablespoons olive oil
1 Tablespoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
Instructions
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Set
Place potatoes, leeks, oil, rosemary, salt, pepper and garlic on large sheet of foil. Bring up sides of foil; double fold at top and ends, leaving room for heat circulation inside.
Grill packet in covered grill, 25 to 30 minutes or until potatoes are tender.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach


Grilled Pears with Vanilla Bean Ice Cream
SERVES: 6

This dessert is naturally sweet and light. The pears caramelize on the grill, adding a ton of flavor. Cook the pears so they are tender but not mushy.
Ingredients
3 pears, halved with seeds removed
3 Tablespoons almond flavored liqueur
6 crisp almond flavored cookies, chopped
6 scoops vanilla ice cream
Instructions
Place pears skin side down in a glass baking dish; drizzle with almond flavored liqueur. Cover with plastic wrap and refrigerate 30 minutes.
Preheat grill to LOW heat or GRILL ZONE (YELLOW).
Grill pears covered 8 to 10 minutes on each side.
Top each warm pear half with vanilla ice cream and chopped cookies.
Everyday Good Thinking http://everydaygoodthinking.com/

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Why not make a Mother's Day menu on the grill this year? Grilled Swordfish with Pineapple Salsa, Grilled Potatoes and Grilled Amaretto Pears with Ice Cream! Sounds delicious! EverydayGoodThinking.com @hamiltonbeach



Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

You probably have all the ingredients for these delicious sugar cookies in your pantry already, which makes them incredibly easy to pull together. They can be eaten plain or they can be decorated in any number of ways. You can hand form the dough or you can roll it out and cut it into shapes with cookie cutters. You can even roll it into a log, chill it, and cut slices to lay on the cookie sheet and bake. The versatility of the sugar cookie is one of the reasons this is my favorite cookie.

The key to our Best Ever Sugar Cookies is the secret ingredient: nutmeg. Ground nutmeg will certainly do, but whole nutmeg keeps longer, tastes richer and can be freshly ground with a grinder (we like to keep a separate grinder just for spices), zester or grater. The nutmeg adds a sweetly spiced flavor to what would otherwise be a basic cookie. If you pass these out for the holidays, you will certainly have people asking for your secret.

Best-Ever Sugar Cookies from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Best-Ever Sugar Cookies
YIELDS: 48 servings

To make these delicious cookies, we recommend using the Hamilton Beach Eclectrics® Carmine Red All-Metal Stand Mixer with paddle attachment.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
Instructions
Preheat oven to 375 degrees F.
Mix together flour, baking powder, baking soda, salt, nutmeg and set aside. Using flat paddle, cream butter on high speed until light and fluffy.
Reduce speed to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed.
Form cookie dough into 1 1/2-inch (2.5 cm) diameter balls and arrange balls on ungreased baking sheets.
Flatten balls slightly with the bottom of a drinking glass.
Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks.
Everyday Good Thinking http://everydaygoodthinking.com/

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Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

If you are celebrating Hanukkah (or maybe you just really love potatoes), we hope you are making these delicious potato latkes for breakfast, lunch and dinner – or at least as often as possible. They are truly a crowd pleaser. After all, who doesn’t like fried potatoes?

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

Personally, I prefer my latkes topped with sea salt, sour cream, chives and a little squeeze of lemon, but you might like them topped with something sweet. Applesauce is very popular, but I bet they’d be good topped with Apple-Pumpkin Butter, Apple Ginger Compote with Toasted Walnuts or even this Lime Cilantro Avocado Sauce. You could also try cottage cheese, creme fraiche, caviar, scallions, pesto, lox, malt vinegar or hot sauce. The possibilities are endless. You could even create a latkes bar and let everyone make their own.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach

We sliced the potato strips perfectly thin in our Stack & Snap™ 10 Cup Food Processor (70720). Use a russet potato for a nice, firm texture in your potato strands. You could make these with a healthful twist by adding sweet potatoes or zucchini in with the potatoes.

There are many ways to enjoy this delicious potato dish. What’s your favorite way to eat latkes? Tell us in the comments.

Potato Latkes from Everyday Good Thinking, the official blog of @HamiltonBeach 


Potato Latkes
SERVES: 6

Ingredients
1 1/2 pounds potatoes, peeled
1 small onion, finely chopped
3 large eggs, beaten
1/4 cup matzo meal or all-purpose flour
1/2 teaspoon black pepper
1/2 cup vegetable oil
Salt to taste
Instructions
Using shredding blade, with food processor running, add potatoes to food chute. Process until shredded. Use paper towels to squeeze shredded potatoes until very dry.
Stir shredded potatoes, onion, egg, matzo meal and pepper in a large bowl until well blended.
Heat oil in large skillet over medium-high heat.
Using a 1/3 cup measure, carefully add latkes to preheated oil. Cook about 3 minutes on each side until crispy and golden brown.
Drain on paper towels. Sprinkle with salt to taste.
Serve with sour cream or applesauce, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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