Baked Pumpkin Donuts Recipe September 19, 2024October 25, 2017 Happy Wednesday! Did you know that it’s also National Baked Pumpkin Donut Day??? Juuuuuuuuust kidding ????! I looked. It doesn’t exist. And it should, because these donuts are very deserving of their own national holiday! I mean… if there’s a “Stay Home Because You are Well Day” and a “Chicken Soup for the Soul” day (yeah, those are real), then Baked Pumpkin Donut Day should definitely be happening. In fact, let’s just declare today is National Baked Pumpkin Donut Day. Technically, it’s King Tut Day (????). But… I’m pretty sure I’d rather celebrate donuts. You? I usually prefer frying my homemade donuts. Like these copycat Krispy Kreme Donuts, or these Heavenly Hash Donuts, or these Apple Cider Donuts, or these Bacon Fried Chicken and Donuts… mmmmmmmm. But I know a lot of you are pretty wary of frying stuff, and baking donuts seems to be generally more acceptable to everyone. So I’ve been working on trying more baked donut recipes that I can share with you guys. This Chocolate Baked Cake Donut, for starters, is insanely delicious. SO GOOD. Today’s recipe marks another baked donut in the books, and you pumpkin crazies out there are going to love this one. They are soft, soft, SOFT! And full of fragrant pumpkin spice. Also: super easy. All you have to do is mix one cake mix (yellow or white) with one can of pumpkin puree and add a touch of pumpkin pie spice. Give ’em a dunk in cinnamon sugar, and you’re good to go! These donuts are delicious when warm straight out of the oven (aren’t all donuts??), and they are best eaten on the day you bake them. This isn’t really a make-ahead kind of recipe, but they’re so easy to make so that’s not really a big deal. Enjoy 🙂 And Happy National Baked Pumpkin Donut Day ????.
Cookies & Cream Baked Chocolate Donuts Recipe December 16, 2021July 13, 2017 Moist chocolate donuts that are baked instead of fried, topped with a sweet glaze and Oreo crumbles. Happy Thursday! It’s almost the weekend, which I think calls for donuts!! I’m obsessed with donuts. Cream filled, chocolate frosted, sprinkled, glazed, baked, fried, whatever. If it’s a donut, I want it. These baked chocolate donuts with a glaze have an especially soft spot in my heart. I love the texture– they’re a little bit crispy around the edges, just like a fried donut, but soft and airy on the inside. So much perfection in one little breakfast food! Today, I’m taking my favorite chocolate donut recipe, and cranking it up a notch by coating the glaze in Oreo cookie crumbles and adding a drizzle of cream cheese frosting to top it all off. These donuts are incredibly simple to make. The ingredients are simple and straightforward, stuff you have on hand. And the mixing and baking process is a breeze as well. Basically, what I’m saying is that you can have homemade chocolate donuts in about 20 minutes. Which I think we can agree is something we allllllllll need. ???? I hope you enjoy this recipe as much as we do!
Strawberry Shortcake Donuts Recipe September 10, 2024June 16, 2017 Dricoll’s has been the strawberry in everyone’s shortcake for more than 100 years, which makes them the perfect inspiration for this recipe! I worked in collaboration with Driscoll’s Strawberries to develop a unique strawberry shortcake recipe and have received compensation accordingly. Opinions expressed are always my own. Summertime is practically here! Can’t you just feel it?? This time of year is just so intoxicating, so full of sunlight and flower buds. It’s like walking into a big hug after a long and dreary winter, followed by a very wet spring. In between packing what must be thousands of boxes (okay… it’s closer to, like, 12) and move prep, we’ve been trying to soak up every moment of this new found sunshine! We’re taking nature walks, catching butterflies, running in the sprinklers, and eating lots and lots of strawberries. Like…. gazillions of strawberries. ATTENTION STRAWBERRY SHORTCAKE FANS! Try this awesome 🍓 Strawberry Shortcake Crumble 🍓 I think strawberries may be the real reason I fight to get through the winter at all. And when strawberry season comes, I’m eating them with every meal and every snack in between. Like every other strawberry lover on the planet, I’m pretty crazy about strawberry shortcake. Besides being utterly delicious and a versatile flavor combo, strawberry shortcake is also classic and timeless. It’s an iconic American dessert, and I find the sheer patriotism of it as appealing as anything else. Did you know that Americans have been feverishly eating strawberry shortcake for over 100 years? And Driscoll’s has been growing beautifully plump, ruby red strawberries for just as long! Strawberry shortcake has taken on many forms throughout the decades. Sometimes the variations are as simple as switching up the cake part and using a spongecake (like the ones you see in the grocery stores by the strawberries) or pound cake instead of a traditional sweet biscuit. Others are more creative and incorporate the flavors into desserts like ice cream or crepes! I wanted to get a little creative with this recipe but also incorporate some tradition at the same time. Classic, old-school, southern-style strawberry shortcake is made with a biscuit (sort of like this blueberry shortcake I posted). Using biscuits happen to be my favorite way to eat this dessert, so I knew I didn’t want to deviate from that route. As I started thinking about the different ways you can use biscuits in dessert-making, strawberry shortcake donuts became this blaring, neon sign in my mind as the perfect way to combine both tradition and creativity! By simply frying the biscuit dough, instead of baking, a classic strawberry shortcake goes rogue and becomes a donut. You can fry made-from-scratch biscuit dough or use refrigerated biscuit dough like I did for a delicious shortcut! One more thing before you head to the kitchen… it’s a little obvious, but it’s worth saying anyway: be sure to buy the very best strawberries for the very best tasting donuts. Driscoll’s has been the strawberry in everyone’s shortcake for over 100 years, and there’s a reason– they’re the best!
Old Fashioned Buttermilk Donuts Recipe December 15, 2021May 8, 2017 How to make old fashioned buttermilk donuts at home! Donuts are my eternal weakness. There is absolutely nothing in this world that I love better than a donut. No, not even my beloved chocolate chip cookies. Donuts always win with me. My family and I make this recipe for old fashioned pioneer donuts twice a year on General Conference weekend, and it’s a tradition we all look forward to. They are super soft and fluffy on the inside, golden crisp on the outside (we’re frying today, people!), and coated in sugar. Sometimes with cinnamon, sometimes without. Just like biscuit-making, the key to making these donuts is NOT OVERMIXING! See how lumpy and clumpy that is? It’s exactly how you want your dough to look. Don’t aim for smooth, elastic, yeast-y perfection here. This dough doesn’t work that way. And if you try to knead it into submission, you’ll end up with donuts that work better as hockey pucks than as actual food. But there’s no need to stress! These are EASY, I promise. Lumpy dough = less work for you. Same rules apply here. We don’t need to roll the dough out into a long, thin strip of dough. Since there’s no yeast in these donuts, it’s all about keeping the dough THICK even before they go into the frying oil. The best way to do this is to simply press out the dough to about 1/4-inch thick with your hands. Again, easy. Simple. No problem! I feel like there is always so much trepidation when it comes to frying food at home. It’s really no big deal! You don’t need a deep fryer or any other fancy equipment. And it doesn’t have to be messy. All you need are a few simple tools you probably already have on hand. a deep soup pot (although I’ve even fried food in a small saucepan using just a cup of oil! It doesn’t have to be big, just work with what you’ve got) tongs a cooling rack paper towels The key to deep frying at home over the stove is to WATCH THE HEAT. You should never take the temp above medium. Let it heat up at medium, stay at medium, and never leave medium!!! Got it? Good! You’ll be fine. Frying donuts is fun ????, I promise. Once the donuts are fried and beautiful, dunk ’em in some sugar. Cinnamon sugar is really good too. This is one of our favorite family recipes, and now I hope it will be one of yours too. Enjoy!!
