Baked Sour Cream Donuts

Donuts are one of my favorite things to indulge in and its been a while since I made a batch. What I love about making donuts at home is that most recipes make only 6 and they’re easy to customize.

These sour cream donuts are light and fluffy. Nothing like a traditional cake donut. They had a hint of tartness from the sour cream and had the perfect amount of sweetness from the glaze. In less than 30 minutes, you can easily whip up a batch of these donuts.

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Chocolate Crumb Donuts

It’s been awhile since I made donuts and since I have a bunch of chocolate left over from Choctoberfest, I figured it was fitting to make chocolate donuts. These were so good that I don’t think I’ll ever made another chocolate donut again…plus you can’t go wrong with glaze and crumbs. They’re the consistency of a cake because they’re baked, but oh so good and such a treat for breakfast with a big glass of milk.

I made the donuts the night before we were going to have these for breakfast and then in the morning, whipped up the glaze and crumb topping. On a side note, do you spell these delicious treats as donuts or doughnuts?

Chocolate Crumb Donuts | Join Us, Pull up a Chair

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Mini Chocolate Chip Donuts – The Secret Recipe Club

I hope you all had a great Valentine’s Day and are ready for a little more sweetness! It’s time for the Secret Recipe Club and I did a little baking for my kids. They’ve been begging me for donuts lately and while going through my assignment for this month’s SRC, I decided to go with Lauren’s recipe for donuts. Lauren pens the blog, Sew You Can Cook. Seriously, such a fun name for a blog! Lauren is a SAHM to 2 adorable little boys and has dreams of one day becoming a caterer. You’ll get there Lauren, you’re so talented!

This recipe is so quick and easy! I made it twice in the last week…the first time I didn’t grease my donut pan well and the donuts stuck. We still enjoyed them! I loved the subtle flavor of the olive oil…yes, they use olive oil! Lauren made them as a part of the #EVOOChallenge and I loved checking out all the other recipes that she made as part of the challenge. I followed her recipe closely, just swapped out the dark chocolate chips for mini chocolate chips, added a splash of vanilla extract and a little dried vanilla beans. They came out great the second time and my kids are going to enjoy them for breakfast this morning.

Mini Chocolate Chip Donuts | Join Us, Pull up a Chair
1 cup cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 tsp vanilla extract
3 Tbsp olive oil
2 Tbsp milk
1/4 cup mini chocolate chips

Preheat oven to 375 degrees. Generously spray a donut pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Mix in the chocolate chips to coat them to help them from sinking to the bottom of the donuts.

In a large bowl, whisk together the eggs, vanilla extract, olive oil and milk. Add in the dry ingredients and mix until just combined. Divide the batter between the six donuts. Bake for 10 to 15 minutes or until a toothpick comes out clean. The muffins will be a light brown on top and darker on the bottoms. Allow to cool before removing from the donut pan.

Check out all the other great recipes from this month’s reveal in the link below!

Baked Apple Pie Donuts

It’s Fall!!! My favorite time of the year – crisp air, sweaters, boots, pumpkin, apples, snuggling – there’s just so much I love. I can’t wait to go apple picking (lots of recipes I want to make) and take the kids to the pumpkin patch. The leaves are starting to change color and it’s just been perfect weather.

We’ve had a busy couple of weeks and since we haven’t had a chance to go apple picking, I picked up a half dozen of apples at our local orchard’s farm stand. I was in the mood to bake something the other night since it was a rainy, gray day…I find days like that are really when I want to spend time in the kitchen. I’ve been craving donuts lately, so baked apple pie donuts are what I decided on. 
They were super easy to make. I had Madeline take care of mixing everything while I peeled and diced an apple. The original recipe called for them to be dipped in cinnamon-sugar but I decided on drizzling apple cider glaze over them. My glaze was a little thin, but it gave them a little more apple flavor. I’m planning to try them again and swapping out the AP flour for whole wheat flour and apple cider for the milk and adding cinnamon to the dry mixture.

1/4 cup light brown sugar, packed
1/4 cup sugar
1 1/2 cup diced apple
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/3 cup cold butter, cut into small pieces
1 egg
1/4 cup milk
Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray and set aside.

In a medium bowl, combine both sugars, flour, baking powder, salt, and nutmeg. Cut in the cold butter with a pastry knife. In a small bowl, mix the egg and milk together. Pour into the dry mixture and add in the diced apple. Stir until mixture becomes a dough.

Place 2 spoonfuls of dough into each of the donut molds in the pan. Bake for 15 to 20 minutes or until the donuts are golden brown. Allow to cool in pan for 5 minutes and then remove to a cooling rack to completely cool.

Once cooled, stir together apple cider and powdered sugar to make a glaze. Drizzle over the cooled donuts and enjoy!

Source: Mom Advice

Cinnamon Bun Glazed Donuts

Today’s National Donut Day! Who doesn’t love a day that revolves around donuts? I have been looking for different varieties of baked donuts, there’s really no end to what can be made. These donuts are delicious! I love the cinnamon bun flavor and the fact that they’re glazed with a delicious vanilla cream cheese glaze. I have a feeling the half dozen donuts I made will be gone in no time at all.

1 cup flour
4 Tbsp sugar
3 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
6 Tbsp butter
1 egg
1/2 tsp vanilla
1 Tbsp butter, melted

1 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1-2 tsp (or more) milk, half and half

Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

In a large bowl, combine the flour, sugars, baking powder and cinnamon. Add in the wet ingredients – butter, egg, vanilla and melted butter. Stir to combine all the ingredients. Place the batter into a ziplock bag. Snip the corner and pipe the batter into the donut pan, filling each 3/4 way full.

Bake for 10 to 12 minutes or until the donuts spring back and are lightly browned. Remove from oven and place on a wire rack to cool.

While the donuts are cooling, make the glaze. Combine all the glaze ingredients and whip together with a whisk. After the donuts have cooled for 5 minutes or so, remove from the pan and dip into the glaze. Place on a wire cooling rack to continue cooling. Devour!

Source: Averie Cooks

Chocolate Peanut Butter Donuts – The Secret Recipe Club

It’s time for The Secret Recipe Club! I love receiving my assignment every month because I love the opportunity to explore other blogs and learn about the blogger. This month my assignment was Adventures in All Things Food. Andrea writes about living on a farm, recipes, crafts and does book reviews. I’m jealous of all your adventures on the farm and the access to fresh food. I would love to have chickens, but living where we do, it’s not allowed. She’s also expecting her third child and I want to wish her a comfortable end to her pregnancy and a quick and easy delivery!

After pouring through all the recipes, I decided on Chocolate Peanut Butter Donuts. I received a donut pan as a birthday gift from my secret mom from my online mom’s forum. Every year we do a secret Mother’s Day exchange and she sent me the pan and a cookbook for my birthday. I love it and it’s a great way to really get to know another OOFer (that’s what we call ourselves). This was my first experience making donuts and it was so easy! I can’t wait to make them more often and experiment with different flavors.

2 Tbsp unsalted butter
2 Tbsp peanut butter
3/4 cup cake flour
1/3 cup super fine sugar (I pulsed regular sugar in a mini food processor)
1/4 cup Dutch processed cocoa
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup buttermilk
1 large egg
1/2 tsp vanilla extract

Peanut Butter Glaze
1 Tbsp unsalted butter
2 Tbsp peanut butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 to 1 1/2 Tbsp light cream

Preheat oven to 325 degrees. Grease the donut pan with nonstick cooking spray and set aside.

In a small bowl, melt the butter and peanut butter in the microwave.

In a large bowl, combine the flour, sugar, cocoa, baking powder and cinnamon. Add the buttermilk, egg, vanilla and melted butter/peanut butter mixture. Stir to combine. Transfer the batter into a pastry bag (or ziplock bag with the corner cut). Pipe the batter into the donut pan. Tap the pan against the counter to release any air bubbles and smooth out the batter.

Bake for 10 to 12 minutes until a toothpick inserted in the center of  donut comes out clean. Let the donuts cool in the pan on a wire rack for 5 to 10 minutes. Once the donuts are cooled, remove from pan and set on the wire rack to continue cooling.

While the donuts are cooling, make the glaze by melting the butter and peanut butter in a medium bowl. Using a hand mixer, slowly add the powdered sugar and vanilla. Add the cream 1 tablespoon at time until you have the desired consistency of the glaze. I made my fairly thick so I could spread it on with the knife.