My Top 6 Doughnuts & Doughnut hole recipes

 

 

 

 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 

 

 

 

Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 
  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
 
Oreo frosting
 
1 container of vanilla frosting
12 crushed Oreo cookies

 

 

1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.

 

 

 

 

Baked Chocolate donut holes with sprinkles

 

 

baked doughnuts holes

baked doughnuts holes

 

 

 

Baked chocolate donut holes

Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles
 
 
 
 
 
Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
 
 
 
 
 
 
 
 
Directions 
 
 
1 preheat oven at 325. Spray cookie sheet with cooking spray.
 
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
 
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
 
4.With hands roll into small balls and place on cookie sheet.
 
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
 
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.

 

 

 Mini Strawberries & Cream Donuts 

 

 

 

Mini strawberries and cream donuts

Mini strawberries and cream donuts

 

 

 

Mini strawberries and cream donuts

Ingredients
 
1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
 
 
 
 
 
 
 
 
Directions 
 
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.
 
 
 
 
 

Cake mix glazed lemon donuts 

 

Cake mix lemon glazed donuts

Cake mix lemon glazed donuts

 

 

 

Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

Ingredients
1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .

 

 

 

  Baked” Death By Chocolate ” Doughnuts

 

 

death by chocolate doughnuts

death by chocolate doughnuts

 

 

Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .

 

Baked Pumpkin Doughnut Holes

 

 

 

 

 

Baked Pumpkin Doughnut Holes

Ingredients:

Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
 
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
 

Directions:

 
1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
 bowl.

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
 sugar.
 
 
Adapted from Nestle
 
 
 
 
 
 
 
 
Enhanced by Zemanta

Gluten-free Chocolate Fudge Cookies

Gluten-free Chocolate fudge cookies

Gluten-free Chocolate fudge cookies

It’s the last cookie Friday of the year, I will close

the year out with a gluten free cookie. So if you’re

a chocolate addict like me, this will make you’re

tummy very happy.

Chocolate delicious

Chocolate delicious

Cookie Friday: Gluten-free Chocolate Fudge

Cookies

 

Total Time:1 HR 25 Mins

Prep Time:1 hr. 14 mins

Bake:8-10 mins

Makes About: 25-30 cookies

Ingredients 

2 cups of semi-sweet chocolate pieces

4 oz. of bittersweet chocolate, chopped

2 oz. of unsweetened chocolate, chopped

1/2 cup organic granulated sugar

2 tablespoons of butter

2 eggs

1/4 cup rice flour

1 teaspoon vanilla

1/4 teaspoon aluminum-free baking powder

Directions 

1.Preheat oven to 350 degrees. Spray cookie sheet with cooking oil.

2.In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips. Chill for 50 mins.

3.Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart. Bake in the 350 degree oven for 8-10 minutes . Transfer to a wire rack and let cool.

Adapted from:Easy Gluten-Free Baking Chocolate Fudge Cookies

Cookie Friday: Chocolate snow balls

Cookie Friday: Chocolate Snowballs

Cookie Friday: Chocolate Snowballs

Today’s menu is  Chocolate snowballs.  A wonderful holiday cookie recipe. There’s so many versions  of the snowball cookie. walnut, pecan, chocolate chip, chocolate. Some people use shredded coconut instead of powdered sugar . This is a very kid-friendly recipe. My little ones  love to help me make this recipe. They love rolling the cookie in the powdered sugar. Everybody is usually cover in powdered sugar at the end. It’s all good fun . Enjoy !

flour cocoa powder salt baking soda baking powder

flour cocoa powder salt baking soda baking powder

my mouth can't wait to taste it !

my mouth can’t wait to taste it !

Cookie Friday: Chocolate snowballs

Total Time

Prep: 20 mins

Bake: 10-12 mins

Makes 36 serving 

Ingredients

1/2 cup of baking cocoa
2 cups of flour
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of vanilla extract
3/4 cup of butter
3/4 cup of brown sugar
1/4 cup of milk
1 egg
powdered sugar

Directions   

1.In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture.

2.Cover and refrigerate overnight.

3.Shape into 1-in. balls; place 2 in. apart on un-greased baking sheets.

4.Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely.
Roll in confectioners’ sugar.

Gluten-Free Double Chocolate Chip Muffins

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I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

  1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
  2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home

Chocolate S’mores martini

Thirsty Tuesday’s S’mores martini

Anything chocolate works for me . So chocolate + alcohol = Goodness  ! I like to call it a Dirty chocolate martini Enjoy !

Ingredients

3 ounces Smirnoff fluffed vodka
1 1/2 ounces creme de cacao
3/4 ounce of kahlua 
3 ounces vanilla creamer 
2 teaspoons of melted chocolate
graham crakers



Directions 


1.Rim two martini glasses with graham crackers, by coating 


the rim with crème de cacao and then dipping in a 

shallow plate filled with graham crackers. Or instead of 

graham crackers coat it with cocoa powder.


2.Pour 1 teaspoon of melted chocolate in the bottom of 

each glass Set aside.


3.In a cocktail shaker filled with ice, combine vodka, crème 

de cacao, Kahlua and creamer. Shake to combine.


4.Using a strainer, pour into two prepared martini glasses

  For garnish dip marshmallow  in cocoa powder. Serve and 

enjoy!




Adapted from .allparenting.

Triple chocolate bliss cookie bars

Cookie Friday: Triple chocolate bliss cookie bars

Triple chocolate bliss cookie bars




Happy cookie Friday ! Please you do not love, love, love. chocolate you must look away. Because this is for choc-o-holics  only ! This Super triple chocolate bliss cookie bars has is loaded with chocolate. Check it out.






Bake time: 14-20 mins.
Prep time: 26-30 mins
makes about : 12 15 bars

Ingredients 
2 cups of flour

1/2 cup of cocoa powder {Dark cocoa unsweetened }

1/2 teaspoon of baking powder

1/4 teaspoon of salt

3/4 cup white granulated sugar


1/2 cup brown sugar, firmly packed


3/4 cup (1-1/2 sticks or 12 tablespoons {Soft}


2 eggs


1-1/2 cups Ghirardelli dark chocolate chips

1 cup of of crushed chocolate cookie crumbs









Cream cheese frosting


1/2 cup of cream cheese {soft}

1 cup of Duncan hines Chocolate glaze

3 tablespoons of powdered sugar  



In a small bowl, place softened cream cheese and 

powder sugar and mix. Then heat duncan hines 

chocolate glaze in microwave for 45 seconds and 

add to cream cheese and mix until fully blended and

 set a side.











Directions 
1 Preheat oven at 350 . Foil  9 X 13 pan and spray

 with oil  and set aside.


2.In a med. bowl whisk flour, baking soda, cocoa

 powder,baking soda and salt and set aside . 

3. Cream together butter, both sugars until light and

 fluffy. Add eggs and mix until combined .

4. Add in flour mixture and beat until mixture is fully 

blended together. Then stir in chips.


5.Place mixture in pan and bake for 14-20 mins or 

until it springs back when you touch it. Take out and

cool. Using the foil, lift the bar cookies out of the pan.

Peel down the foil and frost with chocolate cream 

cheese . Let it sit for a few mins. Add crumble 

cookies,  then place label sauce in microwave safe cup

 and place on high Ghirardelli chocolate black label Sauce
 in microwave safe cup and place on high

for 30-45 seconds. Pour over bars with a back and

 forth motion. Add chocolate chips or crushed nut or 

anything you like.


Enjoy


Baked chocolate donut holes

Baked Chocolate donut holes

Make  donut holes without a donut pan or frying it. It’s very easy, it’s a basic donut mixture form in a stiff like dough.  Take a tablespoon of the mixture, roll into a ball and bake .



Blend the dry and wet ingredients together.


Form into small balls


After the balls have cool, dip each one in the vanilla glaze.




I had to to test the product. YUM…………………..



after dipping shake off excess glaze,and  in place in  large plastic bag.  one at a time and shake. so ball have a nice coating of sprinkles 



Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles 

Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract




Directions 

1 preheat oven at 325. Spray cookie sheet with cooking spray.

2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.

3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .

4.With hands roll into small balls and place on cookie sheet.

5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.

6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.