It hasn’t quite reached sweater weather over here in my pocket of Southern California, it’s in the 100’s today! Every time I see my Chicago friends posting adorable photos of fall outfits and warms cups of coffee and I feel a little bit sad. But I will somehow have to find a way to push forward,
If you love matcha, then you are going to love these Baked Double Matcha Doughnuts. The doughnut and the glaze are packed with matcha flavor that you just can’t miss. These doughnuts are kind of cakey like your typical boxed grocery store ones but way better. They’re also topped with sliced almonds because, while I may
I have four magic words for you: Baked Ube Coconut Doughnuts. Yes, you read that. Last year, I dipped my toe into the ube world, when my cousin mentioned it to me. As a result, I created two recipes: homemade Ube Halaya and Easy Twisted Ube Mochi Bread. And let me tell you, I was surprised
Nothing screams Fall like these Baked Bourbon Apple Cider Doughnuts. I’m a sucker for a good boozy recipe, and these doughnuts are no exception! I’ve somehow missed out on apple picking every season since moving to Chicago. One of the many perks that come with apple picking, or so I’m told, are the apple cider doughnuts with fresh apple cider. Since I’ve never been able to make it out to an apple orchard to experience this Fall magic, I’ve recreated the experience with these doughnuts.
Thanksgiving is done, and I know you’re just drowning in leftovers. At some point, you’re going to want something other than your leftover stuffing and turkey and that’s where these doughnuts come in handy! It’s nice to ease into Christmas recipes because it’s just as easy to overload on peppermint as it is to get pumpkin fatigue. These Orange Cardamom Doughnuts with Cranberry Glaze have just enough Christmas flavors to get your holiday season started. I especially love the natural, bright pink color of the cranberry glaze because it reminds me of Cindy Lou Who for The Grinch Who Stole Christmas! I will be snacking on these doughnuts with How the Grinch Stole Christmas playing in the background, and while decorating my tree. Doesn’t sound like the perfect winter morning? The correct answer is, yes—it is. I LOVE Christmas and I can’t wait to share all my holiday recipes with you! Are you ready?
Happy National Doughnut Day! After I baked my Raspberry Vanilla Doughnuts, I got hooked on baking doughnuts. This is very dangerous. I’ve been wanting to use RumChata for a while, and since RumChata is the magical combination of horchata and rum, I figured it would work beautifully with chocolate and banana flavors. And because I hate to see a naked doughnut, I sprinkled the tops with coconut shavings. Let me tell you, it did. I’m sure you’ll have just as much fun as I did making these doughnuts. Since these are a cinch to make, you have plenty of time to bake these for National Doughnut Day! What are you waiting for?
Guys, I’m really excited. This is my first baked doughnut recipe and I’m in love. These are so delicious that The Boyfriend tried to sneak a few before I could take any pictures. Clearly, I won that battle. Growing up, I was always more of a bagel girl, but with all the amazing new doughnut shops popping up I’ve slowly come around. I was a little nervous about a baked doughnut because I didn’t want them to be too dense. Luckily, these little guys are nice and light with a fresh raspberry glaze. I tend to use Vanilla Bean Paste a lot in my recipes. Usually it’s okay to swap it out for Vanilla Extract, but do not swap for this recipe. The Vanilla Bean Extract gives the doughnuts that perfect vanilla taste that you don’t want to lose. You can purchase Vanilla Bean Extract online or at specialty cooking stores like Williams Sonoma or Sur La Table. Lastly, you’ll notice the gorgeous sprinkles on top. You are not required to add sprinkles, but why wouldn’t you? Sprinkles make everything better!