Category: doughnuts

Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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A monster mash-up of Halloween goodies!

And so here we are. As much as I can’t believe it, it’s fall. Another October, another Halloween is upon us. The air is getting drier & brisker… & yes, I do love this time of year. I’ll desperately miss my garden, fresh fruits, canning up a storm & the sunshine. This summer went by too fast & wasn’t quite as enjoyable as I had hoped it would be. But there ain’t no use in moping, especially about things I can’t control. Besides, this really is my favorite time of year. The best part, though, aside from Halloween (of course) is the fall baking. Pumpkin, apple, cinnamon, allspice; all those delicious, warming, spicy ingredients. Not to mention the incredible creative opportunities Halloween gives you in terms of decorations!

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Part of the charm & intrigue of Halloween is the fright factor. That things-that-go-bump-in-the-night-”what-was-that-sound” factor that gives you the chills- but you love it. The reason why people go on scary roller coasters or watch horror movies. That same feeling, that’s the best part of Halloween. I try to make that a part of everything I make around this time of year, not to mention I try to include the fall flavors that everyone loves. Of course, I’m biased. Like I said, this is my favorite holiday. I think some of my favorite things about it, in addition to the “scary” aspect, are all the traditions & symbols. It has such strong Celtic roots, I find the origins of the things we do today to be really interesting. Some of which I’ll be sharing with you over the next few weeks in detail… for now:

Development of artifacts and symbols associated with Halloween formed over time. For instance, the carving of jack-o’-lanterns springs from the souling custom of carving turnips into lanterns as a way of remembering the souls held in purgatory.[5] The turnip has traditionally been used in Ireland and Scotland at Halloween,[6][7] but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips.[6] The American tradition of carving pumpkins is recorded in 1837[8] and was originally associated with harvest time in general, not becoming specifically associated with Halloween until the mid-to-late 19th century.[9]

The imagery of Halloween is derived from many sources, including national customs, works of Gothic and horror literature (such as the novels Frankenstein and Dracula), and classic horror films (such as Frankenstein and The Mummy).[10] Among the earliest works on the subject of Halloween is from Scottish poet John Mayne in 1780, who made note of pranks at Halloween; “What fearfu’ pranks ensue!”, as well as the supernatural associated with the night, “Bogies” (ghosts), influencing Robert BurnsHalloween 1785.[11] Elements of the autumn season, such as pumpkins, corn husks, and scarecrows, are also prevalent. Homes are often decorated with these types of symbols around Halloween.

Halloween imagery includes themes of death, evil, the occult, or mythical monsters.[12] Black and orange are the holiday’s traditional colors.

I’m aware not everyone enjoys this day as much as I do, and I guess my personal opinion that they’re a bunch of boring, humorless stick-in-the-mud’s is irrelevant, but either way I think it’s fun & harmless. What could be more fun than dressing up as something you aren’t & getting free candy? I don’t know. It sounds pretty friggin’ amazing to me. So being it’s my favorite holiday, I have lots of treats for you to choose from for your spooky fall baking needs. I’ve done compilation posts before, as a matter of fact this past year, 2010-2011, I did one for every holiday, Halloween being the first. But being I did it early on each season, I excluded all the new ideas I had & implemented afterward. So this year it’s a truer compilation: all (or most) of my muffins, cupcakes & other treats; all with a Halloween or fall theme. Some are slightly more complex than others, but all of them are pretty simple when you get down to it & they really don’t take a lot of time or effort (or money, or experience really) to execute.

If you have any questions about where I bought supplies, etc, or just about the cupcakes/treats in general, feel free to comment or e-mail me.

CHOCOLATE STOUT CUPCAKES WITH WHITE CHOCOLATE BONES TRUE BLOOD ORANGE CUPCAKES WITH CANDIED BLOOD ORANGES

DEVIL’S FOOD CUPCAKES WITH CINNAMON RED-HOTS FROSTING DOUBLE CHOCOLATE PUMPKIN CUPCAKES

CHOCOLATE MALT CUPCAKES WITH FUDGE FILLING EERIE MONSTER CUPCAKES WITH SWEETMELT EYES

TRUE BLOOD VELVET CUPCAKES & CREAM CHEESE FROSTING BLACK LICORICE CUPCAKES & ORANGE MARSHMALLOW FROSTING

JACK-O-LANTERN PUMPKIN MUFFINS PUMPKIN STREUSEL MUFFINS WITH CREAM CHEESE ICING

MARSHMALLOW BONES APPLE MUFFINS

CINNAMON VANILLA CUPCAKES & MEXICAN HOT CHOCOLATE FROSTING TRES LECHES COCONUT CUPCAKES

S’MORES CUPCAKES WITH MARSHMALLOW BUTTERCREAM SPICE CUPCAKES WITH BROWN SUGAR FROSTING

And of course, if you’re looking for something in particular, you can always go through the archives, specifically the seasonal ones, like the pumpkin or apple categories. Another particular favorite of mine not pictured are the infamous apple cider donuts, they’re perfect for Halloween shenanigans. You could go bobbing for apple cider donuts! And if you’re into pumpkin seeds, I have two recipes, both plain & brown sugar/spice versions. And the two recipes second to last on the list, the cinnamon/vanilla & tres leches coconut, would both be perfect for Dia de los Muertos as well (which is what I used the latter for myself).

Almost any cupcake recipe or cookie recipe can be altered or decorated to fit in with Halloween. Use your imagination… you never know what you may come up with. If worse comes to worse, and you’re stuck for ideas, ask a kid! Kids have the best imaginations and come up with the best stuff, especially for Halloween. A kid’s brain works on a totally different level, they’re practically un-offended by everything, which is perfect.

And stay tuned this month for many more creepy (& not so creepy) fall-appropriate recipes & ideas.

For Thanksgiving, why not get baked.

By baked I mean bake something- in this instance, donuts. When I bought my donut pan it came with a recipe that sounded really delicious: spiced cake donuts with glaze. Doesn’t that sound good? I thought they’d be great to have on Thanksgiving. Of course, I can’t let people down, I did make cupcakes as well.

Here are the pretty cupcakes (french toast with maple buttercream and crumbled bacon topping, in case you’re wondering; and if you want the recipes, they’re down at the bottom).

And here are the donuts!

GLAZED SPICE CAKE DONUTS

First get:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 tablespoons shortening
Glaze
  • 1 cup confectioner’s sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons HOT water

Then do:

  1. Preheat oven to 325 F. Lightly grease the donut pan.
  2. In a large  bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  3. Fill each donut cup approximately ¾ full. bake 8 to 10 minutes in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.
  4. To make glaze, blend confectioners sugar and hot water in a small bowl. Dip donuts in the glaze when slightly cooled.

Again, like I said with the chocolate donuts, the best way of filling the donut pan is with a disposable pastry bag, or plastic sandwich bag. Just fill with batter and snip off the tip, then fill the pan. I recommend Crisco shortening, it tastes way better than other brands.

If you’re looking for a few last minute turkey day baking ideas, take a look at my “Best of” Thanksgiving post. Otherwise, here are the recipes for the cupcakes & buttercream.

FRENCH TOAST CUPCAKES

Get together:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup unsalted butter, melted and then cooled
  • 2 eggs
  • 1 tsp maple extract
  • ½ cup milk

Then you:

  1. Preheat oven to 350 degrees F and line baking pan with paper liners.
  2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
  3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
  4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
  5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
  6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.

The maple buttercream is just a basic confectioner’s sugar frosting flavored maple. I used maple extract, but you could probably just use maple syrup or maple syrup plus extract, that works too. For the topping, I fried up some bacon and then let it cool. Then I crumbled it/cut it into small pieces (getting rid of the fat) and just placed it on top of the frosting. It’s pretty much amazing; it tastes like breakfast in a cupcake. Don’t use bacon bits for this, please. That’s gross. If you’re gonna do it- go for it. No short cuts. I recommend an Applewood or maple bacon.

Happy White-People-Take-Advantage-of-American-Indians Day.

Shimmy shimmy cocoa donut, shimmy shimmy pop.

Chocolate glazed cake donuts are my favorite, and they always have been. I remember being a kid, and my grandpa would go and buy donuts, and I’d always eat all the chocolate ones. Even the chocolate Munchkins from Dunkin’ Donuts at kids birthday parties in school- I’d eat all of those too. The real chocolate glazed donuts, not those cheesy fake-chocolate ones that are just golden cake donuts dipped in chocolate- ew. That isn’t a real chocolate donut. IT’S A FAKE!

My grandpa was one of the coolest guys ever. Here he is with my grandma:

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He loved Dunkin’ Donuts. As a matter of fact the morning he passed away, that was where he was headed with my uncle. I have fond memories of the place, whether we were on vacation and stopping at one, or on the way back from Keansburg, NJ in the summer, or just at home on an average day. Now, me & Jay have a sort of little bi-weekly tradition of getting donuts & coffee there; over the summer we would grab it on the way to bring Indy to see his grandma, but now that it’s colder Indy stays home because the backyard & patio aren’t much fun anymore.

My grandpa came from a family of cooks & bakers. He & his entire family loved to eat, I guess that’s where I get it from. It was kind of their downfall, as so many of them, including my grandpa, were diabetics. So whenever I make something, especially something like this, I think of him, and how I wish I knew him longer. He passed away when I was only 6 years old. I wish he was here to taste-test all the goodies I make, or to give me a reason to make more sugar-free desserts. I know he’d love them.

I love donuts, but the frying can be messy, not to mention it’s not the healthiest of options. Not that I fry a lot, but still, if you fry a dozen donuts & then, oh I don’t know- eat half of them in one sitting while watching Late Night with Jimmy Fallon, it’s probably not that good for you. I’ve always wanted a donut baking pan so I could make them more often in a cleaner way (of course, understanding that a fried donut is almost always better tasting than a baked donut). I’ve made fried donuts and beignets and bomboloni a bunch of times. I even made biscuit donuts which are crazy easy. But I always wanted to try making cake donuts & baking them, besides the fact that “it’s healthier”; cleaning up all that oil is a pain in the ass. So I always wanted to try baked donuts, I just didn’t have a pan, and as odd as it may seem, I could never find one anywhere when in stores. So when I happened on a Norpro 6-count non-stick donut pan on Amazon.com for $12.99, I jumped on it. Mainly because I just really wanted one but also because I had a $5.00 credit and also my free trial of Amazon Prime so I got it for a grand total of $9.11 plus free two-day shipping. Pretty spiffy, right? This pan is great. It’s really good quality, definitely super non-stick. Cleaning it was a breeze. I might buy a second one so I don’t have to wait for one batch to be finished before baking the next.

Just be prepared. There are going to be a LOT of posts coming up in November; maybe three a week at times. Don’t be scared, be happy. I’m a crazy baking fool and you all get to profit from this via my blog posts/recipes/recipe reviews. Besides, isn’t this the time of year when everyone bakes & looks for recipes? I’m just helpin’ ya’ll out.

CHOCOLATE GLAZED CAKE DONUTS

Ingredients:

  • 1 ½ cups all purpose flour
  • 1/3 cup unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons butter, melted
Glaze
  • 1 cup confectioner’s sugar
  • 2 tablespoons HOT water

Directions:

  1. Preheat oven to 325 degrees.
  2. Combine flour, cocoa, baking powder and salt in a large bowl.  In a separate bowl milk with melted butter.  Add the sugar, along with the eggs and vanilla, and mix wet ingredients thoroughly.  Add this to the dry mixture and mix until smooth and soft.
  3. Spray your donut pan lightly with cooking oil.  Fill disposable pastry bag with the batter, snip off the bottom, making sure the hole is large enough to allow the thick-ish batter through, and fill the donut pans with the batter.  Bake 10-15 minutes, or until the donuts spring back when lightly touched.  Cool.  Carefully remove from the pan, and repeat with the rest of the batter.  Frost or glaze.

These are fucking good. Really, they are. They’re a good chocolate donut. However..  they’re not the exact taste of the donuts that are my favorites, so I’m gonna keep trying. I might experiment with using bittersweet chocolate as well as cocoa powder in them, or perhaps a dark chocolate cocoa powder and sweet baking chocolate. I have a few tricks up my sleeve. And I have a special donut idea for Thanksgiving *wiggles eyebrows*

Who needs turkey? Gimme the cakes!

Actually, I really like turkey. So give me both. Despite how I feel about Thanksgiving’s history, I do love this time of year. I don’t like winter much, and snow is my kryptonite, but I love autumn. I love fall leaves, and pumpkin picking, and fall baking. And fall clothes! They’re clearly the best. So there’s a lot to celebrate for me when it comes to October/November. Plus, I can’t deny I like to eat. And a holiday celebrated by stuffing ones face with various items of deliciousness? I’m there.

For those of you in other countries, or who really could care less about what us asshole Americans do, here’s a little bit on the holiday to get you acquainted:

Thanksgiving or Thanksgiving Day, currently celebrated on the fourth Thursday in November, has been an annual tradition in the United States since 1863. Thanksgiving was historically a religious observation to give thanks to God.[1]

It is thought that the first Thanksgiving was celebrated to give thanks to God for helping the Pilgrims of Plymouth Colony survive their first brutal winter in New England.[2] The first Thanksgiving feast lasted three days providing enough food for 53 pilgrims and 90 Native Americans.[3] The feast consisted of fowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford’s note that, “besides waterfowl, there was great store of wild turkeys, of which they took many,”[4] probably gave rise to the American tradition of eating turkey at Thanksgiving.

Of course there’s more to the story, and it ain’t pretty, but hey, whatever. I can’t lie- I like to eat. So I can’t hate on the tradition too much.

Anyway I did this for Halloween, and I thought I’d do it for Thanksgiving too since it’s convenient to have all my holiday (in this case, Thanksgiving-y) themed recipes in one spot. Here they are in no particular order; my top picks for Thanksgiving cupcakes!

These were amazing. Of course, purists may dislike it because the recipe asks that you use a box cake mix, but it’s worth it. They were dense, chocolate-y, had amazing spicyness and had a fantastic texture thanks to the addition of a can of pumpkin. They were excellent with the chocolate frosting, but would be equally excellent with a whipped cream topping, a seven-minute frosting or even a marshmallow Fluff frosting. The recipe can be found here: Mexican Hot Chocolate cupcakes

These cupcakes were a surprise, because I wasn’t anticipating them turning out as well as they did. The frosting was perfect too. The cinnamon in the cupcake makes it a great choice for Thanksgiving, but it’s not too heavy, so it’s a good idea for an after-dinner cupcake; after everyone has gorged on turkey & sweet potatoes. If you wanna read more about them, here they are: Snickerdoodle cupcakes with seven-minute frosting

Now these were amazing! I’m a big fan of brown butter, so I knew that these would make me really happy. Add to that cream soda and toffee? Forget it. Just fantastic. I ended up with none left after leaving Thanksgiving dinner last year- everyone insisted on taking some home with them. Take a peek at the recipe: Cream soda toffee cupcakes with brown butter frosting

Apple is a no-brainer for fall. And these just so happen to be the best apple cupcakes there ever were, EVER. Add to that the brown sugar buttercream and you have yourself a delectable treat. And I like to think it’s healthier because of all the apple. *ahem* Anyway, here’s the recipe: Apple cupcakes with brown sugar buttercream

Now you may not be looking for a cupcake recipe. Maybe you’re looking for a fall cookie, breakfast treat, muffin or a donut recipe? Well, you’ve come to the right place! The following just so happens to be Jay’s favorite cookie, and I’m sure you’ll love it too. And the rest? They ain’t bad either. You can’t go wrong with donuts, cookies, cinnamon rolls or scones in my opinion.

Delicious sugar cookies cut into leaf-shapes and topped with maple icing. How good does that sound? The recipe can be found here.

A tried and true fall favorite: apple cider donuts. And they’re really easy to make at home- trust me! A great baking project to do with kids. Go here for the full recipe.

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The best cinnamon roll recipe, ever. Hands down. I love these on Thanksgiving morning while watching the parade. Just make the first steps the night before, allow the dough to rest overnight, then finish it and pop it in the oven that morning. Then the icing goes on while they’re warm. Seriously, they’re amazing. Get the recipe & more here.

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Ahh, Ina. You never fail me. And these scones were yet another example of that. These were a HUGE hit with my family when I made them for Thanksgiving a few years back. The texture was perfect, the flavor was awesome and everyone loved the glaze. This is another really simple yet impressive recipe. Find out how to make them here.


There are tons more fall-themed and fall-flavored ideas on this blog. You just have to search for ‘em a bit. Although, many of the cupcakes I’ve made for Halloween could work for Thanksgiving too, specifically the pumpkin, apple, cinnamon vanilla or mocha ones, and even the french toast cupcakes (which I myself are planning to recreate for Thanksgiving). Apple dumplings arealso an excellent choice, and really quick and easy. And pumpkin muffins are another great idea for breakfast, but so is pumpkin bread; a nice slice of that, all warm from the oven… Mmmm. Pumpkin muffins made with rum are a nice adult alternative. And olive oil cake? Amazing, with it’s orange-y flavor and rich texture. Although anything is really good for Thanksgiving, though, because everyone just really wants to be fat & greedy & shove food into their face. Most of the time, people don’t even notice the fancy decorations on the pies or cakes because all they want to do is stick their face in it. It’s true. Have you ever noticed how much food is put on the plates at Thanksgiving dinner? It’s ridiculous.

Which leads me to my next thought: how about, this year, for every 3 items you plan on making for your Thanksgiving spread, you donate one food item to a food bank? Whether it’s a canned vegetable or a box of au gratin potatoes or whatever. It’s time we stopped being so damn selfish in this country. And in this economy, when so many people have lost their jobs and have to rely on Food Stamps & food banks for their meals, I think all of us can afford to donate two or three cans or boxes of something to those who need it. And if you’re really feeling generous, in some supermarkets you can buy an entire meal for a family that needs it; from the soup to the turkey to the side dishes. Consider it, really. It’s the least we can do. If you’d like to contribute, there are places like Food For Others that can lead you in the right direction. Also, a quick Google search can help you find other places in your area.

Aprons & Apple Cider donuts.

Before I go ANY further with this post, I have to show you all a gift I received from my friend Yoyo (You remember her? She runs topstitch.org and has an Artfire store? Hayley Williams from Paramore got some of her handmade stuff at a meet & greet? She’s totally awesome and has her own category over here? Yeah I think I mentioned all that once or twice before…) Anyway… Yoyo sends me stuff all the time and spoils me rotten, but this is one of the coolest things she ever made me!! It’s a reversible Halloween apron!

One side: Happy Halloween with a cute little skull. The other: Sexy witches!(Excuse the terrible pictures, I’m not very good at the self-portrait shots. I’m going to attempt to get someone to take a better full-on shot of it).

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Halloween is my favorite holiday, ever, in case you didn’t know. If you like this, then check out her store and look at what she has for sale, or go to her blog and contact her about making you an apron. She does amazing work and her stuff is so damn cute. I’m so excited! I have a really super apron collection now, including seasonal ones. It excites me that I can wear different aprons different times of the year and be seasonally appropriate. Thank you Yoyo! It’s beautiful. Now all I need is a Christmas apron. And if anyone’s looking to get me one, this or this is something like what I have in mind. *wink*

So that concludes the apron part. Now let’s get to the apple cider donuts part, eh?

Every fall, me & Jay go to this pumpkin farm where they sell the best cider donuts ever.  One year we bought literally tons of them, and on the way home went to a friends house, and in the middle of hanging out  we left for a bit to go eat some in Jay’s car, then went back inside… just to avoid sharing them. Yeah. They’re that good. Last year we went on a Monday and they were closed, and this year we went on a Thursday and it turns out they only make the donuts on Saturdays and Sundays. So we were really bummed. Two years in a row with out cider donuts!? Unacceptable. I decided to take matters into my own hands. Fortunately, in the October 2009 issue of the Food Network magazine there happened to be a recipe for cider donuts, so I made me some of my own. I used Macintosh apples myself. It’s best to use red apples that don’t keep their shape while cooking (i.e., no baking apples). And seriously, just look at how gorgeous the apples I have are (and the pomegranates aren’t bad either)!

CIDER DONUTS

Ingredients:

  • 2 red apples, such as Cortland or Macintosh
  • 2 ½ cups apple cider
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 3 ½ teaspoons cinnamon
  • 1 teaspoon salt
  • ¾ teaspoon freshly grated nutmeg
  • 1 2/3 cups granulated sugar
  • 3 tablespoons vegetable shortening
  • 1 large egg, plus one yolk
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup confectioner’s sugar
  • vegetable oil, for frying

Directions:

  1. Core and coarsely chop the apples (do not peel). Combine with 1 ½ cups apple cider in  medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
  2. Whisk the flour, baking powder, baking soda, salt, 1 ½ teaspoons cinnamon and nutmeg in a medium bowl.
  3. Beat 2/3 granulated sugar and the shortening in the bowl of a stand mixer until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
  4. Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7 x 11″ rectangle, about ½ inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to ¼ cup. Whisk in the ¼ cup confectioner’s sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
  6. Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350° degrees. Line a baking sheet with paper towels. Cut the chilled dough with a doughnut cutter. Slip 2 or 3 doughnuts into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting heat as needed. Transfer to the paper towels to drain.
  7. Dip one side of each doughnut into the cider glaze, letting the excess drip off; dip one side into the cinnamon-sugar topping, then flip to cover other side. Serve warm.

My donuts came out a bit uneven, but c’est la vie. Or c’est la donuts. But I think it’s less about perfection and more about taste. And in terms of taste- these are very yummy. Some of mine were a bit overdone; they cook VERY quickly, so beware. If you aren’t paying attention, you’ll end up with very dark donuts.

Also it’s a very sticky dough, so if you don’t let it chill enough, you’ll have a very hard time cutting it out. Don’t skimp on the fridge time. Leave it overnight if you can.

The general consensus is that these are way better than the ones from that pumpkin farm. Jay bogarted them and refused to allow anyone near his donuts, not even his family. So that’s saying something considering this guy never eats any of the sweets I make (except cookies, he loves cookies). Seriously. He has all the cupcakes and treats he could ever want at his disposal… and he eats NONE of it. So these were obviously pretty damn spectacular.

By the way, in case you didn’t notice from that picture above, my hair is red again. If I may quote: “Turn and face the strange, ch-ch-changes.” You should know by now I can’t keep a haircolor (or style for that matter) for very long without going stir-crazy. I also want to take a second to wish a very happy birthday to Chrisie! She’s the awesome artist who contributed that beautiful Cupcake Rehab painting for my giveaway. Her birthday is today, so happy birthday Chrisie!

Biscuit doughnuts.

What? Yes, donuts made of biscuits. In the words of Homer Simpson: “Mmm… donuts.” Does it matter what kind? No. Glazed, chocolate, Boston Cream, cinnamon, powdered sugar, who cares. Everything is better with doughnuts. Or donuts if you prefer to spell it that way.

One of my favorite ladies in the world and one of my favorite “celebri-chefs” (thanks for the term, Miss Becky) is Paula Deen. Either you love her or you hate her. I really don’t care if you love her or hate her, personally, because I love her. I love that she cooks with real butter and lots of it, and I also love that she wears all her diamonds to cook. But most of all I love her recipes. Aside from one time when she failed me (lousy red velvet cupcake recipe) I’ve got nothin’ but love for her cooking. And I was watching an old episode of ‘Paula’s Home Cooking’ and she had this doughnut recipe on and, well,  I’m just a sucker for doughnuts.

This is the easiest freakin’ donut recipe ever. On the face of the entire earth. It’s so easy, and yet when they’re done they look so good, that you could easily tell people you slaved over these for days- “Oh well you know I made the dough, then let it rise overnight, then cut it into shapes, then fried it… then I made all the glazes… got the toppings together… yeah you know it’s complicated…” But yet you didn’t. And they’d never know. Unless they read Cupcake Rehab. In which case, your spot was just blown up. Sorry.

CANNED BISCUIT DOUGH DOUGHNUTS (AND HOLES)

Ingredients:

  • Peanut oil, for frying
  • 1 teaspoon ground cinnamon
  • ¼ cup sugar
  • 2 cans large buttermilk biscuits (any brand- Pillsbury, store brand, etc)

Icings:

  • 2 cups confectioners’ sugar, divided
  • 5 tablespoons milk, divided
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • Colored sprinkles
  • Chocolate sprinkles

Directions:

  1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350° degrees F.
  2. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, ¼ cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
  3. Lay out the biscuits on a cutting board and with a 1 ½-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

If you have a doughnut cutter, then you can remove the middle (mine has a center cutter that pops out) and use that to remove the middles for the holes. But if you don’t have such an item, another perfect way to cut out the “holes” is using a water bottle cap or soda bottle cap (make sure it’s clean first). Just push it right through the middle and then pop the dough out of the cap and put it aside to make doughnut holes.Voila! And these things cook SO QUICK… you could easily make a dozen in a half hour, complete with toppings. Oh- and doughnut holes too!

I made a chocolate frosting, a plain glaze, and a cinnamon-sugar topping (cinnamon and sugar… duh) for these. I rolled some plain glazed donuts in coconut flakes, put sprinkles on some, and rolled some plain doughnuts in just cinnamon-sugar. There are infinite possibilities.

They taste pretty damn awesome too. I recommend this recipe for anyone- even those with little to no cooking experience. It’s like doughnut making for beginners.