Lemon Poppy Seed Donuts

This could possibly be our last full week in our apartment.  While this thought is incredibly exciting, it’s also a tiny bit unnerving.  It will be our first move with actual furniture, (moving in and out of dorms really don’t count) since when we moved into the apartment we didn’t have a bed or couch.

Now we do.  We’ve also just got a lot more stuff, not to mention our precious livestock.  Starting today, I have to get moving (hah!) on our packing, though I can’t say I’m looking forward to it.

Needless to say, I’ll be packing all the kitchen equipment last, and it will most likely be the first thing I unpack at the new house.

I can just picture it now, I run straight into the kitchen to hang my beloved pans on the pot rack and arrange my various small appliances in the cupboard space while my clothes sit wrinkling in their suitcases and Izzy cowers in her pet carrier.

Just kidding.  I’d at least let Izzy out to explore her new domain.

But let’s return to the present where we have some fabulous donuts waiting for us.  Lemon and poppy seeds are like the chocolate and peanut butter of the breakfast world to me.  Not that I wouldn’t mind eating the later combo for breakfast.

Anyway, these donuts are a prefect manifestation of the “proper” breakfast combination, topped with a sweet, but tart, lemony glaze.  Basically sunshine encapsulated in donut form that would look great on your breakfast table.

Lemon Poppy Seed Donuts

Adapted from The Novice Chef

Makes about 12-15 donuts

1/2 cup plus 1 Tbsp milk (whole or 2% is preferred)
2 Tbsp sour cream
1 ½ cup all purpose flour
1 ½ tsp baking powder
½ tsp salt
3 Tbsp unsalted butter, softened
½ cup sugar
1 large egg
zest of 1 lemon
1 Tbsp poppy seeds

For the icing:
juice of 1 lemon (about 2 Tbsp)
1 ½ cups powdered sugar

Preheat oven to 350 degrees and grease donut pan(s).

In a small bowl, whisk together milk and sour cream; set aside.  In another small bowl, whisk together flour, baking powder, and salt; set aside.

In large bowl, or stand mixer, cream together butter and sugar. Add egg and lemon zest.  Beat for 30 seconds, scrapping down the bowl as needed.

Add in the flour mixture, alternating with the milk mixture, stirring only until just combined after each addition. Do not over mix. Fold in the poppy seeds.

Fill each donut indention 2/3 full. Bake for 10 minutes, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.

For the icing:

In a small bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and transfer to a wire rack to dry. Lay a cutting board or wax paper underneath to catch drips.  Let set for 10 minutes and serve!

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Chocolate Glazed Chocolate Chip Donuts

Yes, I know, we have the cutest bunny ever.

I’ve been waiting to share this picture with you guys ever since Izzy struck this pose last Wednesday morning, like 2 hours after I posted.  I’m not sure how this could possibly be comfortable, but it sure makes for a great photo 🙂

If only the sweet visage of a cute bunny could or chocolate glazed donuts cure all my ails.  I caught a cold a few days ago (yep…gotta love those summer onset colds).

My nose is an unsightly shade of pink from excessive nose blowing, and at all times it feels like half of my face is puffed out from congestion and sinus pressure.

Luke says now I know what spring allergy sufferers feel like, but I am not amused.  I think having a cold during the summer is even worse than during its “normal” season because I may be craving soup and tea and other such comforts, but somehow I think eating a meal that would cause excessive sweating might not be so good right now.

So I’ll stick to that other magical comfort food: chocolate.  These donuts are fully of chocolate-y goodness without being overwhelming and they look cute to boot.  I really need more sprinkles in my life.

Chocolate Glazed Chocolate Chip Donuts

Adapted from Gingerbread Bagels

Makes 12-15 donuts

For the donuts:

2 cups cake flour (or all-purpose)
3/4 cup sugar
2 tsp baking powder
½ tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp unsalted butter, melted
1 1/2 tsp vanilla extract
1/2 cup mini chocolate chips

For the chocolate glaze:

3/4 cup milk chocolate chips
3/4 cup semi sweet chocolate chips
6 Tbsp unsalted butter, softened
2 Tbsp corn syrup
1/2 tsp vanilla extract

Preheat oven to 425 degrees F.

Sift together the cake flour, sugar, baking powder and salt in a large bowl.

Add in the buttermilk, lightly beaten eggs, melted butter and vanilla extract. Gently mix the ingredients together, until just combined.  Don’t overmix.  Fold in the chocolate chips.

Grease a doughnut pan with cooking spray. Using a spoon, fill each mold 2/3 full with batter.

Bake for 7-9 minutes, and let the donuts cool in the pan for 5 minutes, then invert onto a wire cooling rack.  Continue process with the remaining batter.

To make the glaze, put the milk chocolate chips, semi sweet chocolate chips, butter and light corn syrup in a microwavable bowl. Microwave the mixture for 30 seconds, then stir, microwave for another 30 seconds, stir and continue doing this until the mixture is melted and smooth.  Set the chocolate glaze aside for 5 minutes.

Dip each donut into the chocolate, then put back on the rack.  Watch out for drips.  Decorate with sprinkles if desired, and let the glaze dry, about 10-15 minutes and enjoy!


Nutella Swirled Donuts

Is it doughnuts or donuts?  Spellcheck doesn’t have a problem with either of them, so I assume they’re both correct.  Logically, doughnuts would be the ones made with yeast.

I guess I like donuts more since they are made from a batter, and therefore bake faster and you don’t have to worry about frying them.  I am both terrified and repulsed by the thought of deep frying things.  Soooo not my thing.  I can’t even remember the last time I ate something that had been boiled in hot grease.

Also, if you bake donuts, you can add awesome things to the batter like nutella.  Who doesn’t like nutella?  It’s like heaven in a jar, or on a spoon, or in a donut.

The cakey texture of this donut pairs wonderfully with the smooth, creamy threads of nutella sewn throughout the batter.  Perfect for Sunday brunch or a quick weekday breakfast, or a sweet afternoon snack.  You can see where I’m going with this.

Nutella Swirled Donuts

Adapted from Gingerbread Bagels

Makes 12 donuts

2 cups cake flour (or all-purpose)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk
2 large eggs, lightly beaten
2 Tbsps unsalted butter, melted
1 tsp vanilla extract
6 Tbsp nutella

Preheat the oven to 425 degrees F and grease donut pan with cooking spray.

Sift the cake flour, sugar, baking powder and kosher salt into a large bowl.

Add in the buttermilk, eggs, melted butter and vanilla extract. Gently mix and fold everything together. Be careful not to over mix the batter.

Using a large spoon, scoop batter into prepared pan, filling the molds 2/3 full.

Spoon ½ tablespoon of nutella into the batter of each mold and swirl with a knife.

Bake for 9 minutes, or until donuts are light brown and spring back when touched.  Transfer to a wire rack to cool completely.

 

 


Baked Apple Donut Holes

And so ends another year of football.  Too bad the Patriots lost, but you can’t win them all.

It was still a lot of fun to be at a Super Bowl party, observing the different ways people watch/prepare to watch the big game.  Some people started mentally preparing themselves an hour before the game started.  Hey, whatever you gotta do.

Some were physically incapable of sitting during the game, and instead paced nervously or stood agape, leaning against a wall.  Some made comments that the quality of football refereeing seems to be declining.  Others made ref death threats.

Some made bets as to which play would be run next, or that the commercial immediately following the coin toss would be for a car company.  (It was, by the way.)

Some watched and chatted idly while enjoying snacks and the company of those around them.  And some, (i.e. me) almost fell asleep on the couch twice.  I never claimed to be a super fan here guys.

Well, I guess I am a super fan. Not of football, but of these little donut holes.  I think I ate like 10 a day until we ran out.  How can you be a fan of little balls of sweet dough dotted with apple chunks, baked to tender perfection and rolled in cinnamon sugar?  Definitely a winner in my book.

Baked Apple Donut Holes

Adapted from Baked by Jen

Makes about 24 donut holes

1/4 cup lightly packed brown sugar
1/4 cup sugar
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup cold butter, cut into small pieces
1 egg
1/4 cup milk
1 1/2 cups bite size chunks of peeled apple

For the Coating:
1/4 cup butter, melted
1/3 cup sugar
1 tsp cinnamon

Preheat your oven to 350F.  Grease 2 12 count mini muffin pans.  Set aside.

Whisk the sugars, flour, baking powder, salt, and nutmeg in a bowl.  Add the cold chopped butter. Using a pastry cutter (or your fingers), work the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir until incorporated, using a spatula or spoon, making sure not to overmix. Place a tablespoon of batter into each mold of a greased mini muffin pan.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven and let sit for 5-10mins.  In a small bowl, combine sugar and cinnamon.  Unmold and lightly brush each donut with the melted butter. Dunk in the bowl with the cinnamon sugar mixture and roll around to ensure the entire thing is covered. Shake off excess sugar and serve immediately.


Cinnamon Vanilla Donuts with Eggnog Glaze

So rabbits molt.  Apparently, (aka according to the Internet) rabbits do not shed with the seasons like cats and dogs, but rather go through a handful of molting periods a year.  My, I am learning so much about these crazy little critters.

I mention this because Izzy has hit one of these periods, strewing little black hairs across the floor and everything she comes into contact with.  So I decided to brush her.  She didn’t mind the brush, but when she caught sight of it, all she wanted to do was chew on it.  Typical Izzy.

I’ve started feeding her little bits of dried papaya to help pass fur she ingests through her system.  Needless to say, she’s thrilled by the introduction of a new treat.  And no, I don’t mean the brush.

And now I’m going to introduce this treat.  Well, it’s a breakfast treat.  The treat is that you can eat them freely, knowing these yummy donuts are much healthier than their deep fried cousins, and still tasty-licious.

These guys are a little bit chewier than the other baked donuts I’ve made, and I liked that extra bit of body.

Cinnamon and vanilla are my go to flavors, so this recipe was perfect in my book.

Add on an eggnog glaze (last eggnog recipe this season, I promise!) and some turbinado sugar, and you’ve got one killer most-important-meal-of-the-day.

Cinnamon Vanilla Donuts w/ Eggnog Glaze

Adapted from What Katie’s Baking

2 cups all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
2 eggs,beaten
1/2 cup milk
1 tsp vanilla extract
4 tsp vegetable oil
4 tbsp applesauce
1 tsp cinnamon

Preheat oven to 325 F. Whisk flour and baking powder in a medium bowl, then combine with sugar.
Beat egg one at a time with milk, oil, applesauce, cinnamon, and vanilla extract until well blended. Then combine with flour mixture.  Mix vigorously until well blended.
Lightly spray donut pan with cooking spray. Pour batter into molds up to 2/3 full.
Bake 10 -15 minutes or until tops spring back when lightly touched and donuts are golden brown.
Remove from oven and let cool down before glazing.

Eggnog Glaze

3 tbsp eggnog

2 cups powdered sugar

Mix the eggnog and sugar together until well blended.  If the consistency is too thick for your liking, add a little bit of eggnog and stir again.  If too thin, add more powdered sugar and stir.  Drizzle on glaze, or dip in donuts.  Let glaze set on a baking rack with something underneath to catch runoff.  Top with turbinado sugar if desired.

 


Sweet Potato Donuts with Marshmallow Glaze

I love breakfast.  It’s definitely my favorite meal of the day, compared to what people typically eat at other meals.  For the record, I am not a fan of non-traditional breakfast food, like cold pizza for breakfast.  I can’t stand cold pizza period, the thought of forcing it down my throat right after waking up just doesn’t sound like a good start to my day.

I always have some breakfast-y baked good in the house, mostly to encourage a certain someone to eat breakfast, but also because I enjoy them very much myself.  Muffins, scones, pancakes, french toast, donuts….So many tasty things to rotate through.  Plus they make great mid-day snacks.  Pancakes for dinner?  Yes please.

I made these donuts with my mounds of leftover sweet potato.  They are cakey and moist, and the marshmallows glaze is just the right amount of sweet to not overpower the subtle spices in the donuts.  I had some leftover melted chocolate from a previous recipe, so I decided to dip some donuts in as well.  Best idea ever.  It might seem strange, but chocolate + sweet potato = win.

If you don’t have a donut pan, I’d highly recommend getting one.  I got mine at Bed Bath & Beyond for like $9.99.  They aren’t expensive at all, and you can make your own donuts!!  If you don’t like sweet potato, try these donuts, they were great too.

 

Sweet Potato Donuts

Adapted from Caren Blair via the Craving Chronicles

Makes 12 donuts (I got 13!)


1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup sweet potato puree
1/2 cup milk

Preheat oven to 350F. Grease donut pan. In medium bowl, whisk ingredients from flour to cloves together. In another medium bowl, whisk ingredients from oil to milk together. Add wet ingredients to dry and fold together without over mixing. Place mixture in a piping bag and fill halfway. Bake for 10 minutes or until donut springs back when touched. Cool in pan for 5 minutes before turning out to cool completely. Dip donuts in glaze and let set for 5 minutes.  I’d recommend storing these in the fridge, as mine got a little too moist after a few days.

 


Chocolate Buttermilk Donuts

Two nights ago, our yard looked like a winter wonderland and I was excited.  Until we woke up the next morning without power or heat or hot water or most importantly, no way of cooking anything.  Although, Luke did suggest lighting a fire in one of our cooking pans with matches and Izzy’s hay.  Unfortunately, I don’t think that would be an efficient way of cooking or heat, as hay burns pretty quickly.  Plus it’s dangerous.  I had to spend time at Luke’s office to avoid sitting under the covers on our bed in the cold apartment.  Actually, this post would not be possible without the internet at Luke’s office.  Ours is obviously out…and we have no idea when the power will return 😦

Our mattress got a lot firmer.  I don’t think that’s a good thing.  My chapstick has hardened too.  I have to slather it all over my lips before it becomes warm enough to impart its soothing balm.  I feel bad for Izzy too.  Do house rabbits grow winter coats?

We took her with us to Luke’s parent’s house last night, and she was not a happy rabbit.  We set up her pen in a bathroom since her cage is too large to transport.  I assumed the poop-strewn floor in the morning was her not-so tiny voice of displeasure.

Obviously, the power outage is puttin some serious brakes on my baking/cooking schedule, which made me very unhappy.  Luckily I make multiple recipes a week, so I’ve always got photos ready for a post, even if I haven’t had a chance to whip something up in a while.  I really hope this storm isn’t a portent of the winter to come.  I don’t know if I can handle many more large-scale power outages.

Anyway, on to the recipe.  I picked up a donut pan at Bed Bath & Beyond recently, and was itching to try it out.  These donuts are rich, cakey and fully capable of satisfying even the largest chocolate craving…at breakfast!  I had some extra coconut milk left over from a previous recipe, so I made a coconut-chocolate glaze.  I’m not a huge fan of the taste of coconut, so I was pleasantly surprised when the glaze added only a hint of flavor, instead of drowning my delicious donuts in coconut.  I mean, I would have eaten them anyway, but still.

Chocolate Buttermilk Cake Donuts

Adapted from Cherry Tea Cakes

Makes 1 dozen regular sized donuts

1 1/2 cups cake flour
1/2 cup dutch process cocoa
3/4 cup sugar
2 tsp. baking powder
1 tsp. kosher salt
3/4 cup buttermilk*
2 eggs
2 T. butter, melted
1 tsp. vanilla

Preheat oven to 425. Spray donut pan with cooking spray.

In a large bowl, sift together flour, cocoa, sugar, baking powder, and salt. Add buttermilk. Stir. Add butter and vanilla. Stir.  Add eggs one at a time, stirring in between each egg. Beat until just combined. Fill each donut mold about 2/3 full.

Bake for roughly seven minutes, or until a toothpick inserted comes out clean. Allow to cool, and decorate accordingly.

 *I always make my own buttermilk by adding a teaspoon of white vinegar to a cup of milk and letting it sit for 5-10 minutes.

Coconut Chocolate Glaze

 1/3 cup coconut milk

2 tablespoons corn syrup

~6 oz chopped milk chocolate

Heat the coconut milk and corn syrup in a small saucepan over medium heat until it starts to boil.  Stir in the chopped chocolate and stir until smooth.  Drizzle over cooled donuts or dip donuts in glaze.  I started with the first, then saw how much glaze I had left, so continued to the later.