Happy Friday, happy first day of June and happy national donut day! All of these food holidays can be a little obnoxious, but I definitely think National Donut Day is a "holiday" worth participating in. I love donuts. There are so many different ways to make them an
The Merrythought
This is a recipe for after Thanksgiving, when the food has been eaten, the dishes have been cleared, and the thanks has been given. Since the holiday is so near, I imagine the majority of you have your menus set and adding a last minute recipe to the list would
Happy Halloween everyone! I am currently in New Orleans, so I have the wonderful Erika Rax posting a delicious-looking and suitably-themed recipe for you all! *** Hey Love Swah-ers! Swah has asked me to distract you guys from the fact that she is off galavanting in the US without us by sharing a sweet recipe. So
Dense and moist, with a refreshing berry icing and a delicious chocolate drizzle, these donuts are the best treat for a romantic evening.
Hello MadeByGirl! This is Jen from Pretty Eats bringing you a sweet treat that's almost too pretty to eat. Almost. The secret to these beautiful Hazelnut Doughnuts is that they are baked. Baking doughnuts is so much easier that frying your own, or getting one of those belly bombs at the local doughnut shop. I use coconut oil instead of butter in both the glaze and the batter which adds a healthier twist and a delicious flavor boost. You don't need a special occasion for these beauties, they are a little celebration all by themselves! Ingredients: makes 24 mini doughnuts Batter • 1 cup all-purpose flour • 3/4 tsp salt • 1 tsp baking powder • 1/2 cup sugar • 1 egg • 3 tablespoons coconut oil, melted • 1/2 cup milk (or dairy-free milk of your choice) • 1 tsp vanilla extract Glaze • 3 tablespoons coconut oil, melted • 1 cup confectioner's sugar, sifted finely • 1/2 tsp salt • 1/4 cup milk (or dairy-free milk of your choice) • 1/2 tsp vanilla extract • 1 drop red food coloring for pink glaze Additional • Chopped hazelnuts for topping Directions: • Preheat oven to 350F. • For the batter, whisk the wet ingredients in a large bowl. Whisk dry ingredients in a separate bowl. Add dry to wet ingredients, whisking together until combined. • Slightly grease a doughnut pan. Fill each doughnut cup halfway with batter. • Bake doughnuts for 8-11 minutes and cool on a rack. • For the glaze, whisk dry ingredients into wet. *Make sure to sift confectioner's sugar to ensure a smooth consistency in the glaze. Add one drop of red coloring for pink glaze. • Dip each cooled doughnut into glaze and allow to dry on a rack for a few minutes before topping with chopped hazelnuts. -post & images by jennifer olson of pretty-eats
Hello MadeByGirl! This is Jen from Pretty Eats bringing you a sweet treat that's almost too pretty to eat. Almost. The secret to these beautiful Hazelnut Doughnuts is that they are baked. Baking doughnuts is so much easier that frying your own, or getting one of those belly bombs at the local doughnut shop. I use coconut oil instead of butter in both the glaze and the batter which adds a healthier twist and a delicious flavor boost. You don't need a special occasion for these beauties, they are a little celebration all by themselves! Ingredients: makes 24 mini doughnuts Batter • 1 cup all-purpose flour • 3/4 tsp salt • 1 tsp baking powder • 1/2 cup sugar • 1 egg • 3 tablespoons coconut oil, melted • 1/2 cup milk (or dairy-free milk of your choice) • 1 tsp vanilla extract Glaze • 3 tablespoons coconut oil, melted • 1 cup confectioner's sugar, sifted finely • 1/2 tsp salt • 1/4 cup milk (or dairy-free milk of your choice) • 1/2 tsp vanilla extract • 1 drop red food coloring for pink glaze Additional • Chopped hazelnuts for topping Directions: • Preheat oven to 350F. • For the batter, whisk the wet ingredients in a large bowl. Whisk dry ingredients in a separate bowl. Add dry to wet ingredients, whisking together until combined. • Slightly grease a doughnut pan. Fill each doughnut cup halfway with batter. • Bake doughnuts for 8-11 minutes and cool on a rack. • For the glaze, whisk dry ingredients into wet. *Make sure to sift confectioner's sugar to ensure a smooth consistency in the glaze. Add one drop of red coloring for pink glaze. • Dip each cooled doughnut into glaze and allow to dry on a rack for a few minutes before topping with chopped hazelnuts. -post & images by jennifer olson of pretty-eats
Homemade baked vanilla donuts topped with a simple champagne glaze. Perfect for celebrations of all kinds!
I am very honored (and thrilled!) to tell you all that last night, Apt. 2B Baking Co. won the Editor's Choice for Best Baking & Desserts at the Saveur Blog Awards (alongside Reader's Choice and Blog of the Year winner Molly Yeh who writes the wonderful My Name is Yeh ). A big tha
A heavenly apple cider donut that is baked rather than fried and comes together in 30 minutes!
Before I tell you all about these delicious Banana Doughnuts, I must announce the winner of the giveaway: "minisuperbias" won "Confections Of A Closet Master Baker" by Gesine Bullock-Prado. Congratulations! Please, email me your mailing address at mytartelette{at}gmail{dot}com and I will get the book in the mail pronto. Back to the doughnuts. They pretty much…
Looking for a treat that's equal parts festive and easy? Then add these peppermint mocha doughnuts to your to-bake list!
Are you the kind of person who gets motivated or un-motivated after a vacation? I'm a big believer in taking vacations as early and often as possible in order to avoid burnout and maintain a
Classic cannolis get a cookie dough'd twist.
Okay guys, let’s get right down to the facts; daylight savings is here, it’s officially Spring, so therefore; I am ready for Spring. Soooooo ready for Spring. Unfortunately Vancouver seems to have forgotten that it’s supposed to be Spring, and has continued to be not only very cold, but also very wet (sigh). Truth be told
