While two of my boys have been at soccer camp, this is what Henry, Nora and I have been doing……

Remember how I’m always sneaking in veggies???? Well..I managed to get some in here too!

These doughnuts are baked…not fried! I came across this little Cutie and couldn’t resist! It works wonderfully!!! Just what I needed…an easier way to make doughnuts! I think I just heard the treadmill moan!

Here’s the recipe for my ‘veggie‘ doughnuts….quit making those faces…believe me, If I didn’t tell you, you wouldn’t know there was anything nutritional about this doughnut! My boys had no idea these were ‘Mommy approved‘!

Doughnut Batter
*1 C. canned pumpkin puree
*1/2 C. sweet potatoe (I used baby food)
*1/2 C. brown sugar
*1/2 C. water
*1/3 C. canola oil
*1 1/2 tsp. vanilla
*2 1/4 C. flour
*1 1/2 tsp. baking soda
*1/2 tsp. salt
*1/4 C. Hershey’s un-sweetened cocoa powder

Mix this well and pour into a pastry bag or ziploc bag (you can cut a hole in the corner to easily squeeze into mold).

bake for 4 minutes and cool on rack

Chocolate icing
*1/2 stick butter
*1/4 C. unsweetened cocoa (you can use more or less depending on taste)
*1/4 C. milk
*1 tsp. vanilla
*1 tsp. cinnamon
*Confectioners sugar (powdered sugar) *I start with about 2 Cups, but adjust to get the consistency I want! (you will have left over icing)

Dip cooled doughnuts into icing and then top with sprinkles! Apparently you should also dump lots of sprinkles on floor…happens every time we use them so I reckon there’s something to that! 🙂 Enjoy… and remember, you’re getting your veggies!