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Another year older (and deeper in debt) …plus donuts.

July 30, 2015

Happy birthday to me! So, I am officially 34 years old! Holy balls. Time fucking flies, man. All you youngin’s out there, take heed. The years begin to move by so quickly you won’t have time to even comprehend it. Yes- another year has passed, and what a year it was! As the song says “Another year (day) older and deeper in debt…”

We faced illness and overcame it. We got married, and we bought a house. Here’s Lola (one of my favorite birthday gifts ever) at home, in her natural habitat: the kitchen.

Lola the mixer, at home.(Painting by the lovely and talented Mrs. Christine Comis-Villareal)


Lots of things can happen in one year, clearly. Lots of good, maybe some bad. But it all balances out in the end. I decided to skip the “Life List” this year, because honestly? After all the bullshit this year I’m just glad to be here- literally and figuratively. I’m thankful for so many things & people, thankful that I’m healthy and here to celebrate another birthday.

I’m also thankful for donuts.

Baked chocolate donuts with pink icing!

How much do you love a good donut?

It’s easy enough to make your own, even if you don’t want to fry them. Just buy a donut pan and bake some up! Baked donuts are delicious and simple, and require no oil or frying or extra fat (even though I love me some extra fat). These here are actually baked chocolate donuts, with a bright pink icing and – of course- rainbow sprinkles.

What other color icing would I pick for my birthday?!

Chocolate baked donuts with pink icing.

HUGE ‘N’ SOFT BAKED DARK CHOCOLATE DONUTS (adapted from Something Swanky)

Makes about 12 – 16 large donuts in a 6-donut pan


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup dark cocoa powder (*I like Hershey’s Special Dark)
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 cup vegetable oil


  1. Preheat your oven to 450ºF. In a large bowl, whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
  2. Add the egg, milk, vanilla, and vegetable oil. Whisk together until smooth batter forms. Spray your donut pan with nonstick cooking spray.
  3. Fill each donut-shape in your pan with enough batter that it’s almost full. I mean, there should be a smiiiidge between the batter and the top of the pan.
  4. Bake for 7-8 minutes, or until a toothpick comes out clean when inserted in the deepest part of the donuts. Let your donuts cool in pan for 10 minutes, until pan is cool enough to handle. Cool completely on a wire rack. Refill pan as needed, and repeat baking process.
  5. Once they’re cooled- glaze ’em! Ice ’em! Do whatever you wanna do to ’em!

Pink-iced chocolate baked donuts.

My icing is just a basic icing; water, confectioner’s sugar and food coloring. And of course I topped them with sprinkles! It’s my birthday! Have I mentioned that? *wink*

I happen to think birthday donuts should be a thing. Don’t you? Ooh. Maybe a stack of donuts with a candle in them.

Lets make one thing clear: these are my donuts. I don’t care if they’re messy. I don’t care if they’re imperfect. They’re MINE.

Baked chocolate cake donuts!

Go get your own donuts. Or cakes. Or cupcakes. Or pies. Especially if you make them from one of these fine folks… because we’re all participating in Kimmie from Bake Love Give‘s virtual birthday party! Yep- we’re birthday twins. Happy birthday to us!

Soundtrack: Green Day – “Waiting”
Sources & credits: “Punk Cake” painting; an original by Christine Comis-Villareal (ccomis.com), pink Cook For the Cure stand mixer; KitchenAid, SILPAT silicone baking sheet liner; Williams-Sonoma, donut pan; Norpro.
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