Baked Donuts

Save your calories!  These donut are made in the oven.

If you follow me on Pinterest, you'll notice my obsession with food.  On my board, "Recipes to Make" I have over 200 recipes pinned.  Buried among the recipes is a picture of a lone strawberry donut.  The word "baked" caught my eye as I skimmed through the images.  Baked donuts?  Without the mess of frying?  Sign me up!

This led me to search out donut pans.  I purchased this one on Amazon and finally got the chance to test it out.  Saturday morning I enlisted Hunter to help me mix the ingredients.  I really just wanted to test out the pan and see how it did so I used the recipe that came with it.  I was amazed at how well these turned out!  After they cooled for a little bit I lifted them out of the pan with the tip of a spatula.  I was worried that they might break or get stuck in the pan but they were perfect!

I used this roasting pan to set the donuts on as I iced them.  Aren't they gorgeous?

So gorgeous in fact that Hunter couldn't wait to steal one and take a bite.

Baked Donuts
adapted from Norpro

2 cups all purpose flour
3/4 cup white sugar
 2 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
3/4 cup milk
2 eggs, beaten
2 tsp vanilla
1 T shortening

Glaze
1 cup powdered sugar
2 T hot water

Preheat oven to 325^.  Grease doughnut pan.  Mix all dry ingredients first and stir in wet ingredients.  Fill each donut cup 3/4 full.   Bake 8 to 10 minutes.  Gently lift out with a spatula after slightly cooled.  Mix glaze together and pour over or dip in donuts.  Makes 10 donuts.

Buttermilk Blueberry Breakfast Cake

Not too sweet blueberry cake, a perfect breakfast for your out-of-town visitors!

We recently had a breakfast social at church so I brought this along.  When I baked this and photographed it, I couldn't taste it yet because what would people think if they saw a piece cut out and then put back in?  When it was time to eat on Sunday morning this is the first dish I headed for and it was a winner!  Whew!  I'm so glad that I didn't have to worry about people not liking it.

Buttermilk Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 tsp. lemon juice
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (I used frozen)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top  (I accidentally forgot this!)

1. Preheat the oven to 350ºF. Cream butter with lemon juice and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 45 minutes. Check with a toothpick for doneness.
Adapted from:  Alexandra's Kitchen

Waffletini

This past weekend my sister-in-law was in town so I told her I would be making waffles for breakfast.  I decided to fancy it up and make her feel like she was at a B&B.  We'll disregard the fact that she had to sleep on the couch.  :)

I used my Classic Waffles recipe and put this together in just a few minutes.  This could be an appetizer or a dessert or you could even serve it at a brunch.  It's versatile, delicious, and I'm almost embarrassed to write out the recipe because it's just so easy!  To eat, just simply dunk a waffle wedge into the glass of syrup.  No forks needed! 

Waffletinis

1 homemade waffle cut into fourths
Maple syrup or pancake syrup
Fresh fruit

To assemble, pour syrup into martini glass.  Cut small slit into wedges of waffles.  Insert over the edge of the glass.  Serve with fresh fruit.

Bread Machine English Muffin Bread

A light and tasty bread made right in the bread machine!

I know I don't take advantage of my bread machine too often but this time I was determined to make it work for me and we were very happy with the results.  Yeasty breads sometimes scare me because I don't want to spend that much time in the kitchen kneading, waiting, kneading some more, baking and finally getting to taste.  I was excited to find a recipe where I could let the bread machine do all the work and I was "wowed" by how large the loaf turned out to be.  Despite me telling a certain toddler not to open the lid and me having to open the lid to sprinkle in some cornmeal.

I was going to eat this with some peach honey but couldn't get the jar open so I opted for some plain old peanut butter.  It made for a delicious afternoon snack. 

If you don't have a bread machine, there is a DIY version available.  Check out my source below!

Bread Machine English Muffin Bread
(click for printable)

1 teaspoon vinegar

1/2 cup water
1 cup milk
2 tablespoons butter or vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast

Program your machine for basic white bread, light crust. During second rise, sprinkle cornmeal on top of the loaf.  Let it continue to rise and bake.

Source: King Arthur Flour

Instant Oatmeal

We all know oatmeal is heart healthy and makes for a filling breakfast.  Did you know you don't have to stand over the stove cooking boring oatmeal when you need to be rushing out the door for work?  Yes, it's your dream come true.

For those of you who need something easy to take to work with you for breakfast, this is it!  You can prep this the night before, let it "marinate", and then heat it up when you get to your final destination.  Easy and healthy!

Instant Oatmeal

One mason jar or leakproof container
1/2 cup old fashioned oats
Handful of cranberries
Handful of almonds
Cinnamon
1 to 2 T brown sugar (optional since the dried fruit gives you sweetness)
3/4 cup milk (you can adjust depending on how creamy you want your oatmeal)

Mix all of the ingredients together in a leakproof container the night before and refrigerate.  The following morning the oats will have absorbed the liquid.  Grab the container, head to your destination and spoon out all or some into a bowl and heat in the microwave.

Inspired by Oh She Glows

Banana Crumb Muffins

Another recipe with a brown sugar and cinnamon mixture included!  I've decided that the topping on these reminds me yet again of a donut.  I'm addicted to this flavor, I tell you.

I had intended to make Banana Bread for a friend but as I flipped through my recipe box I found this recipe.  Banana muffins with a crumb topping.  Yes, please!

While all sorts of sickness has hit our house this week, I did not get to deliver these but have selfishly enjoyed them for breakfast every day.  I added oats to these to make these more healthy and I increased the amount of cinnamon because I'm a huge fan of the spice.

Banana Crumb Muffins
(click for printable)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oats (optional)
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 T ground cinnamon (you can reduce the amount)
1 tablespoon butter

Mix flour, baking soda, baking powder, salts and oats together in a bowl.  Then in a separate bowl mix bananas, sugars, egg, and butter until creamy.  Combine the wet with the dry ingredients and mix until dry ingredients are moistened.  Pour into greased muffin pan or a muffin pan lined with cupcake papers. 

Mix topping ingredients together and sprinkle over the batter.  Bake at 375 for 18 minutes.

Adapted from Allrecipes

Honeybun Cake

This is one of my absolute favorite cakes made with a cake mix.  While I try to keep my cakes made from scratch, I make the exception with this recipe.  This is so moist, and best of all, it tastes just like a donut to me because of the glaze.  The cinnamon and brown sugar filling will remind you of a cinnamon roll.

You can have it for breakfast or dessert!

This is also a simple stir and bake recipe.  I didn't even use my Kitchen Aid mixer for this.



Honeybun Cake by kSk



Honeybun Cake

(click for printable)

1 box yellow cake mix
1 cup vegetable oil
3 eggs
1 container (8 oz) sour cream
1 cup packed brown sugar
1 T cinnamon
1 cup powdered sugar
1 tablespoon milk

 In a large bowl, combine the first four ingredients by hand or using an electric mixer on low.  Once everything is well combined, pour HALF of the batter in a greased, 9x13 glass pan.  Combine brown sugar and cinnamon together in a separate bowl and then sprinkle over the bottom layer of batter.  Pour remaining batter over the top and spread it out with a knife.  Bake for 45 min at 350.  Mix one cup of powdered sugar with the milk and pour over the cake once it's done cooking, while still warm.
 
**I only had 3 eggs at the time so I increased the amount of vegetable oil to compensate for the missing egg.  The original recipe calls for four eggs and less oil.
 
Adapted from Betty Crocker

Banana Bread

Ever since Hunter discovered his love for bananas, we have a multitude of bananas that reside at our house every week.  We try to eat them all before they go bad, but as soon as they start to turn brown I toss them in the freezer so I can use them to make banana bread.

This is my favorite banana bread recipe...no adaptations needed.  Although you can add nuts if you like, cinnamon, or even a cup of chocolate chips.  I face much protest if I try to alter the recipe so here it is in it's classic form.

This is a simple stir and bake recipe.  Your whole house will smell delicious as it bakes!

If you decide to freeze your brown bananas, set them out to thaw before you use them in this recipe.

Banana Bread
(click for printable)

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (or 2 - 3 bananas)
 
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
 
Source:  Allrecipes

Classic Waffles

On the weekends we like to eat breakfast.  And by we, I mean the three of us.  Korey doesn't eat breakfast during the week.  Fine by me!

But on the weekends he's ready to eat a good breakfast.  He will typically make fried eggs and bacon if we have it.  But lately I've been on a waffle kick.  He bought me a waffle maker last Christmas after I had asked for a simple, small waffle maker.  We do have a small kitchen after all.  But he decided if we were going to have waffles we needed one that made good waffles.  He bought me a Belgian waffle maker and I'm telling you even though it's a big honking piece of kitchen appliance to store, we've gotten our money's worth out of it.

In the amount of time it takes for it to heat up, you can have your batter mixed up and ready to go without ever using a hand mixer.  The result?  Ummm...we never have to go to IHop for our waffles because we can stay in, have a lazy pj morning, and eat delicious waffles.

The recipe I use calls for milk but I usually make it into buttermilk.  You can do this by adding one tablespoon of vinegar for every one cup of milk.  Just stir and let it sit for a few minutes and get sour.  Eeewww!  But oh so worth it in the end.

Here we have our main ingredients.  From left to right, the dry ingredients, buttermilk, two eggs, and oil.

I like to mix all of the dry ingredients together and all of the wet ingredients together and then slowly incorporate the two.  The batter will still be lumpy like pancake batter but no worries.  Don't mix it until it's smooth.

And then in just a few minutes (I've actually never counted the cooking time) you are left with glorious, thick, delicious waffles.  No wimply waffles in this house!  I love to top mine with butter and peach honey but my supply has run out.  Kitchel please send more!

Classic Waffles by kSk

P.S.  Who says you can't eat these for dinner?

Classic Waffles
(click for printable)

2 eggs
2 cups all-purpose flour
1 3/4 cups buttermilk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt

Turn on waffle maker to preheat.  Spray with nonstick cooking spray. 
 
If you don't have buttermilk on hand mix 1 3/4 T vinegar in 1 3/4 cups of milk and let it sit for a few minutes.  Mix all dry ingredients into large bowl.  In separate bowl beat eggs with a fork and then stir in buttermilk and oil.  Slowly stir wet ingredients into dry ingredients.  The batter will be lumpy.
 
Pour 1/2 cup of batter into waffle mold.  When it beeps that it's ready remove with a spatula.  Top with your favorite toppings and enjoy!
 
Batter can be refrigerated for approximately two days.  Stir before using again.  If you make all the waffles at once they can be reheated in your toaster.
 
Recipe adapted from Allrecipes