Welp, it’s officially May. When did that happen? Yesterday duh, but seriously, I can’t believe how fast time flies these days! I wish you all a wonderful weekend as always!
- I love everything about this post, the photos, the use of colors, the theme… Strawberry Doughnut Cake!
- These Bubblegum Cupcakes are beautiful! The Gelatin bubbles are absolutely fascinating to me!
- Warm Chocolate Chip Cookie Stuffed Soft Pretzels. Helloooooo!!!
- I can’t wait to make this Meyer Lemon Bundt Cake! Sounds/looks sooo good!
- I had to throw in something weird… check out these ladies shoes from Shoe Bakery. Like… whoa?!
Have a wonderful Easter weekend everyone! P.S. None of these links are Easter related.
- I’m drooling over this Oreo Brownie recipe.
- Mini Lemon Meringue Cheesecakes. Hellloooo! Drooling some more!
- Sweet Treats pillows! Doughnuts, Cupcakes, Pizza… totally cheesy but cute!
- I think I will be tasting one of these from Krispy Kreme this weekend!
- This Chocolate Chip Layer cake looks sooo good!
Happy April everyone! Hope you all have a great weekend!
- Chick-fil-a’s April Fool’s prank… I love their sauces but these sound gross! Had to share though.
- Easter is a few weeks away… yay! I’m loving the look of these shimmery Jelly Belly Jewel Jelly Beans!
- A few of these coffee chalk art prints are calling my name, especially this one!
- Beautiful pictorial of buttercream roses on cupcakes!
- S’more Rice Krispy Treats! Need I say more? YUM!
I’ve been on the hunt for a good, hearty, baked chocolate cake doughnut recipe. The baked cake doughnuts I have made in the past have come out very light and airy, like the texture you would get from using box cake mix. Side note- please know, I have no judgements about boxed cake mix. But they would be so light and airy, that they would just fall apart when dipped into any glaze. For example, there is quite a difference in taste/texture between an old-fashioned cake doughnut versus a fluffy yeast doughnut.
I am so happy to be able to share this baked cake doughnut recipe with you all! It’s exactly what I was hoping it would be and more! The doughnuts come out very chocolately for all you chocolate lovers out there! They are not dry but not overly moist either. They are perfectly in between. The chocolate glaze adds a whole other level of chocolate richness to them too! I added colorful jimmies to mine, but the possibilities are endless of what you could top them with! Toasted coconut, chopped peanuts, mini chocolate chips, etc.
The amount of batter this recipe makes is exactly enough to make six doughnuts. I used a standard doughnut pan .
For the chocolate glaze, start off with 2 Tablespoons of milk, and if that is still too thick, add another Tablespoon. I used a total of 3 Tablespoons milk to reach the consistency of glaze I wanted. You don’t want it too thick, otherwise when dipping your doughnuts, they might get stuck in the glaze and fall apart while trying to pull them out. You want the glaze just liquidy enough to where it dips smoothly and the doughnut releases from the glaze with ease, yet isn’t so liquidy that it just makes a dripping mess all over. Unless however, that’s what you are going for. 😉
It sure is a good thing this recipe only makes six doughnuts! I know six doesn’t sound like a whole lot, but they are very rich and hearty! I am typically not a milk drinker, but after one bite, milk sounded like the perfect pairing with this doughnut!
Chocolate Baked Doughnuts with Chocolate Glaze Recipe
*Makes 6 standard size doughnuts
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (I used Ghirardelli)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup buttermilk
- 1 large egg
- 4 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 and 1/4 cups powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- pinch of salt
- 3 to 4 Tablespoons whole milk
- 2 teaspoons vanilla extract
- colorful jimmies, toasted coconut, copped peanuts, any topping you like
- Place oven rack in the upper third of the oven. Preheat oven to 325°F. Spray doughnut pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and brown sugar together until combined.
- In a small bowl, whisk the buttermilk, egg. melted butter, and vanilla extract together until combined.
- Pour the wet ingredients into the bowl of the dry ingredients. Using a spatula, fold the wet and dry ingredients together until well combined.
- Using a spoon, portion the batter into the prepared doughnut baking pan. Each doughnut mold should be about 2/3 full.
- Bake doughnuts for 11-13 minutes or until a toothpick inserted into them comes out clean. Mine baked for exactly 12 minutes.
- Remove pan from oven and let cool for about 5 minutes, then transfer the doughnuts to a wire rack to cool completely. Allow the doughnuts to cool completely before glazing.
- In a medium bowl, whisk the powdered sugar, cocoa powder and salt together until combined.
- Add 2 Tablespoons of milk and all of the vanilla extract to the bowl, whisking to combine.
- If the glaze mixture seems thick, add one Tablespoon at a time until it is thick yet still pourable. Or until it is the consistency you want.
- Dip half of a doughnut into the glaze, then set back onto the cooling rack. Add jimmies immediately. Repeat for the other 5 doughnuts.
Recipe from Joy the Baker
I’ve been on a cookie kick lately. In the past two months, I can’t tell you how many Oatmeal Chocolate Chip cookies I have made (and eaten)! I thought I would change it up completely and put this extra lemon I had to good use, in the form of a cookie! These are simple and very zesty!
To start off, whisk all your dry ingredients in a small bowl and then set it aside. Then using a mixer fitted with the paddle attachment, you beat together the butter and sugar until light and fluffy.
Zest and juice a large lemon, then add the egg, vanilla, lemon juice and zest to the mixer bowl. Beat until combined.
Gradually add the flour mixture until completely combined.
The cookie dough will be a little bit sticky.
Using a cookie scoop, make dough balls and then roll in sugar. I used a quarter cup pastel yellow sanding sugar and a quarter cup granulated sugar.
Place sugared dough balls on a parchment lined cookie sheet one and a half to two inches apart. The cookies will spread quite a bit. Bake until lightly browned around the edges!
Let the cookies cool on the baking sheet for about five minutes then transfer to a cooling rack to cool completely.
The outer edges are a little bit crispy and the middles are nice and chewy. These cookies are lemony and sweet, and leave a very citrusy after taste! 🙂
Lemon Sugar Cookies Recipe
*Makes 26-30 cookies
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- zest of 1 large lemon
- 4 Tablespoons fresh lemon juice
- 1/2 cup granulated sugar for rolling the cookie dough balls
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set bowl to the side.
- Using a stand mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and fluffy.
- Beat in the egg, vanilla extract, lemon juice and lemon zest.
- Gradually add the flour mixture to the mixer bowl and mix until all ingredients are well combined.
- Using a cookie scoop, make cookie dough balls one at a time, and then roll in sugar. Place the dough balls on the lined cookie sheets about one and a half to two inches apart.
- Bake cookies for 9-11 minutes, or until edges are just slightly beginning to turn brown. Mine baked for exactly 11 minutes.
Recipe from My Baking Addiction