Cinnamon Sugar Mini Donuts

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Just like the fair but only healthier, these Cinnamon Sugar Mini Donuts are easy to make, light and fluffy!
 
It’s just a few short days away with what is called “The Great Minnesota Get Together” aka the State Fair.  The first thing that comes to mind (that isn’t on a stick!) are these Cinnamon Sugar Mini Donuts.  These are a staple at any fair and carnival but what makes these a bit healthier, but just as tasty, are that these are baked and not fried.  Yes I know fair food is all about the deep frying and eating all those foods you might wait yearly for and I do get that – really!  It’s some people’s favorite time of the year.  While we haven’t been to the fair in a looooong time, I still like some of the food and that is where these mini donuts that I can make at home comes in.  Lower calorie so I can eat more, right?
 
So let’s say you are going to the fair – what is your favorite food – cheese curds, corn dogs, cotton candy, etc?  This year when I was looking at the fair website I found some NEW foods that looked fantastic.  How does Candied Bacon Donut Sliders sound?  Or Cheesy French Onion Monkey bread?  While those sound ah-mazing, I would definitely be skipping the SPAM curds.  Not a fan but I know that the DIY Guy would be willing to give them a try.
 
INGREDIENTS
3 tablespoons melted butter
1/4 cup melted coconut oil (Or vegetable)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
Seeds one from vanilla bean (or add another teaspoon extract)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sour cream
1/2 cup milk
2 1/2 cups flour
2 tablespoons butter
3/4 cup sugar
2-3 tablespoons cinnamon
 
DIRECTIONS
Preheat oven to 400 and spray with PAM a mini donut pan
In a large bowl beat the butter, oil and sugar until smooth then add in the eggs one at a time and beat well
Next mix in the extract and vanilla seeds
Add in the baking powder, baking soda, salt and nutmeg and mix well
Add in the sour cream and milk and again mix well
Stir in by hand the flour until it is mixed but not overly so (the mixture will be somewhat thick)
 
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Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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