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Healthy Caramel Frosting – with Homemade Sucanat Powdered Sugar

November 3, 2010 by Laura 17 Comments

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This Caramel Frosting recipe is very exciting because you can make it with your very own homemade powdered sugar!!! If you don’t have sucanat or you don’t feel like making powdered sugar, DO NOT substitute regular pre-made powdered sugar. This recipe won’t taste very caramelly if you use the white stuff. (I made up that word. It is pronounced:  care-uh-mellleeeeee. I like it.)  If you do need to make a substitution, use regular ol’ brown sugar.

You do need to know that this recipe takes several minutes to make. It isn’t hard to make, you just have to beat it (and beat it and beat it…) for several minutes to turn it into frosting. I had my kids take turns holding the beaters while I made the donuts to go with the frosting. They were making frosting…they did not mind holding the beaters.

Oh look, only four ingredients!!!

Caramel FrostingYum

2 cups homemade sucanat powdered sugar
1/2 cup butter
1/2 cup cream
1/2 teaspoon vanilla

Place sucanat powdered sugar, butter and cream in a pan on the stove. Cook until butter is melted. Bring mixture to a boil and boil for one minute, stirring allthewhile (I made up that word too. It is pronounced ahll-thuh-wyle. It means – keep stirring for the whole minute and whatever you do, don’t stop). Remove this from the heat and pour it into a mixing bowl. Beat mixture with electric beaters for 15 minutes or until it thickens and becomes spreading consistency. Add vanilla and beat for a little bit longer, because you just love beating your frosting and you know it.

Here is the mixture as it is beginning to boil…

Now, we have poured it into our favorite stainless steel bowl and we are beginning to beat it…

Hello there. We are still beating our mixture. 
It has been only a few minutes but already it is getting thicker…

Wow, will you look at that? It’s been about eight minutes and not only is the frosting getting thicker, it is turning a nice shade of…what shade of brown would you call that? Caramelly?

Eleven minutes and counting. Thicker and thicker it becomes allthewhile we have been beating it. We have switched beater holders a few times. Life is getting more and more exciting as we see that this really might become frosting after all…

Almost done. I think we’ve been beating for longer than fifteen minutes. What is that about?

Okay, we are going to pronounce that the Caramel Frosting is now finished. It’s not as thick as we may have expected, but we can certainly spread it on our donuts. (Or on a cake if that’s what we were making this for.)

Sure enough, we were able to spread this Caramel Frosting on our donuts.

The moral of the story is this:  Just when you think you can’t possibly keep beating your frosting, stick those beaters back in the bowl and KEEP BEATING. Hey, if you’re alone in your kitchen, it’ll be good prayer time. Who says you can’t pray over your bowl and beaters? 

The other moral of the story is this:  Good things come to those who beat. For a long time. When you eat this frosting on a cake or on donuts or on cookies…you will recognize that the beating was all worth it.

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Healthy Treat for Today: Whole Wheat Donuts

March 18, 2008 by Laura 97 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

 

My dad…whom my boys call, Papa, is famous around here for buying us donuts when he comes to town. It’s become a big deal…one that the boys won’t let Papa forget about. (“Hi Papa…did you bring us donuts?…oh, and we’re also glad you’re here…”)

One Saturday morning…I decided to make homemade (and healthier) donuts for the family. I got up early…ground wheat into flour…mixed up the dough, rolled them out, fried them up…and made a special hot fudge sauce to drizzle over them. I put them on a pretty platter…poured glasses of fresh milk…and called the boys down for breakfast.

I cheerfully and excitedly greeted them with flour on my face and my hair all frazzled from all the work of making these fresh off the stove donuts…

And my three year old lit up and said, “Oh!! Did Papa make us DONUTS?!”

Huh. I go to all this trouble…and Papa gets all the credit. 

sigh  :)

Well, they liked my donuts just as much Papa’s…and I loved that these were a pretty healthy treat!

(Papa really got a big kick out of that story, of course..)

I hope you’ll get a big kick out of this recipe!

Whole Wheat Cake Donuts (or should I call them, “Papa’s Special”?)!Yum

3 ¼ cup whole wheat flour
2 t. baking powder
½ t. cinnamon
¼ t. salt
¼ t. nutmeg
2/3 cup rapadura (dehydrated cane sugar juice) or sucanat
2 eggs
1 t. vanilla
2/3 cup milk
1/4 cup melted butter
Oil for frying (I use palm shortening or coconut oil)

Mix dry ingredients in a large mixing bowl. Stir in eggs, vanilla, milk and melted butter. Knead dough a few minutes to make sure all ingredients are mixed thoroughly.
On a floured surface, roll dough to ½ inch thickness. Cut with donut cutter, or biscuit cutter. Heat oil in skillet or electric skillet…enough to cover the bottom of the skillet about ¼ inch. Place donuts into the hot oil to fry for 2-3 minutes on each side. Remove from skillet and place on a paper towel lined plate. Sprinkle a mixture of rapadura and cinnamon, or sprinkle organic powdered sugar over the hot donuts. 

donutssm1.JPG

Yum! Anytime I want a special breakfast treat for my family…these donuts work for me!

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