Baked Cookie Dough Donuts

Cookie Dough Donuts

If you are a regular reader, you probably know about my cookie dough obsession. Anything that has “cookie dough” in its’ title, I am immediately drawn to it. When I saw this recipe for cookie dough donuts, I knew I had to make them. I am not usually a donut person. I have made it a point to never eat donuts. I think, perhaps, I feel like I can get a sweet tooth fix in a better way. And eating something that heavily fried in the morning is not appealing to me. Unless it’s bacon. Then I could eat a plateful. But that’s another story for another day.

These donuts are the “healthier” version (that’s what I tell myself when I am eating them). They are baked instead of fried in copious amounts of oil. Baking them makes the donuts light and fluffy and moist. And not to mention the dollop of cookie dough in the center of each donut. Yes! These are best the day they are made, but will last in the refrigerator for a couple of days. New Christmas morning tradition?

(Did anyone else notice that donut was said a record amount of times in this post? I like to push the envelope.)

Baked Cookie Dough Donuts

Yield: About 8-10 donuts, plus donut holes

For the donuts

  • 2/3 cup whole milk
  • 4 Tablespoons unsalted butter, cut into cubes
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3- 3 1/2 cups all-purpose flour

For the cookie dough

  • 2 Tablespoons unsalted butter, room temperature
  • 1 Tablespoon granulated sugar
  • 2 Tablespoons light brown sugar, packed
  • 1 Tablespoon milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 Tablespoons mini chocolate chips

For the glaze

  • 1/4 cup heavy cream
  • 2 Tablespoons light brown sugar, packed
  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar

Directions

For the donuts; heat the milk and butter in a small saucepan over medium-low heat until butter almost melted. Remove from the heat and whisk until smooth. Pour in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, and let cool until lukewarm (about 100ºF). In a small bowl, sprinkle the yeast over 1/4 cup warm water and let sit for 5 minutes, or until frothy. Then add the yeast to the milk mixture. Whisk in the sugar, egg, vanilla extract and salt. On low speed, slowly mix in the flour, 1 cup at a time. Once the dough is incorporated, switch to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 4-5 minutes. If the dough is too sticky, add more flour, 1 tablespoon at a time until it starts to pull away from the sides of the bowl. Be careful not to add too much flour, donut dough is supposed to be more wet than bread dough. Once the dough is done kneading, transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Once the dough has risen, punch it down and transfer to a lightly floured surface. Roll out to 1/2-inch thick. Using a donut cutter, or a large circle with a small cookie cutter, cut out rings and transfer to a baking sheet lined with parchment paper or silpat, spacing about 2 inches apart. Roll out some of the remaining dough into 1/8-inch-thick pieces. Cut out holes that are slightly bigger than the donut holes. Gently slip the circles under the donut holes. This will make a foundation for the cookie dough after baking. Any remaining dough can be cut into donut holes. Lightly grease plastic wrap, then cover the donuts on the baking sheets. Let rise in a warm spot until doubled in size, about 30 minutes.

Preheat the oven to 375ºF. Bake the risen donuts for 8-10 minutes, or until the bottoms are golden brown. Transfer to a wire rack to let cool.

For the cookie dough; beat together the butter and sugars in a mixing bowl, or the bowl of a stand mixer, until light and fluffy, 2-3 minutes. Mix in the milk and vanilla extract. On low speed, mix in the flour and salt until incorporated. Stir in the chocolate chips.

For the glaze; combine the heavy cream, brown sugar and butter in a small saucepan. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from the heat and stir in the vanilla. Sift the confectioners’ sugar into the saucepan (or else you will have chunky glaze) and whisk until incorporated. Let cool.

To assemble the donuts; dip the tops of the donuts into the cooled glaze and place upright on a wire rack. Drop dollops of cookie dough into the center of each donut hole. Serve immediately. These can be kept covered in the refrigerator for 2-3 days, but are best the day they are made.

Source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

Advertisements

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

I can’t believe that tomorrow is the first day of December! Where has November gone? Somewhere between snow storms, power outages, delicious food and Thanksgiving, I think! I hope everyone had a wonderful Thanksgiving full of good food and family. We had a white Thanksgiving this year. Luckily, we didn’t lose power, so we were still able to bake pies and celebrate with my husband’s family.

Pumpkin Cream Cheese Muffins

This was my first holiday without my mom. She passed away this summer from a nearly 5 year battle of cancer, 6 days after my third child was born. Eek. It wasn’t as hard as I thought it would be. Maybe because we didn’t celebrate Thanksgiving last year because she was in the hospital. We’ll see what Christmas brings.

Pumpkin Cream Cheese Muffins

On a happier note, this muffins are amazing. I wanted to share one last pumpkin-y treat with you before holiday baking comes into full swing. I have made these muffins for years, and they are still a favorite. Something about the cream cheese in the middle always makes a pleasant surprise. These muffins are full of fall flavors. A wonderful way to celebrate pumpkin! These muffins freeze well and can be pulled out and warmed up to enjoy at any time.

Pumpkin Cream Cheese Muffins
Yield: 2 dozen muffins

For the filling

  • 8 oz. cream cheese, at room temperature
  • 2 Tablespoons honey

For the muffins

  • 3 cups white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 Tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 cups pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 3/4 cup unsweetened applesauce

For the topping

  • 4 Tablespoons white whole wheat flour
  • 7 Tablespoons old fashioned rolled oats
  • 3 Tablespoons coarse sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons cold butter, cut into pieces

Directions

To make the filling, combine the cream cheese and honey in a bowl.  Beat with an electric mixer until smooth.  Transfer to a pastry bag.  Pipe into 24 equal dollops onto a parchment-covered baking sheet, or a plate wrapped in plastic wrap.  Freeze until firm, at least 3 hours or overnight.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, and whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, oil and applesauce. Mix on medium-low speed until blended. With the mixer on low speed, slowly add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the flour, oats, sugar, and cinnamon in a small bowl, and whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Place a dollop of the cream cheese mixture into the center of each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (Be sure to let cool completely because the cream cheese filling is very hot. I have personal experience with this.)

Source: Annie’s Eats, originally adapted from BakeSpace

Cinnamon Sugar Apple Donut Muffins

cinnamon sugar apple donut muffins

We seem to still have quite a few apples left over from apple picking this fall. So of course, I have been trying to find new and different recipes to use them in. When I saw these apple donut muffins, I knew they’d be a winner. I mean really, donut muffins? How can you go wrong?

cinnamon sugar apple donut muffins

Well, they definitely didn’t disappoint. They were just as fabulous as I had hoped. My daughter even snuck one while I was taking pictures. Little sneaker!  The muffins taste like an indulgence, but really they have whole grains in them. I love it when whole grains are snuck in and you can’t even tell. These muffins make a wonderful side to your cup of coffee in the morning, or a great mid-morning snack!

Cinnamon Sugar Apple Donut Muffins
Yield: about 14 muffins

For the apples

  • 5 medium apples, peeled, thinly sliced then chopped
  • 1 1/2 Tablespoons unsalted butter
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

For the muffins:

  • 1 cup oat flour*
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 6 Tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1/2 cup plain yogurt, sour cream or buttermilk
  • 1 large egg

For the topping 

  • 3 Tablespoons melted butter
  • 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Directions

Melt the butter in a large skillet over medium heat. Stir in the sugar, cinnamon and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly.

Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a small bowl, combine the melted butter, milk, yogurt, and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Gently fold in the chopped apples.

Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

Once the muffins are completely cool, make the topping. Melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.

*You can grind oats in your food processor until finely ground if you don’t want to purchase oat flour.

Source: Annie’s Eats, originally adapted from Good to the Grain by Kim Boyce

Strawberry Almond Scones

Strawberry Almond Scones

So you all probably know by now that my favorite meal is breakfast. (Since I can’t count dessert as a “meal”.) Carb treats are my favorite to bake up to have alongside my morning cup of coffee or as a mid morning snack.  My husband particularly likes breakfast treats that he can take along in his lunch for work. Since he lobster fishes, he takes a lunchbox and needs things that are easy to grab quickly.

Strawberry Almond Scones

These scones are the perfect breakfast treat. Fresh strawberries (picked from our garden!) and toasted almonds are one of my favorite combinations. With a sweet almond glaze? I am absolutely hooked! These are flaky, yet tender and full of flavor. These scones would be welcome at any breakfast or brunch!

Strawberry Almond Scones

Yield: 14-16 scones

For the scones:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons unsalted butter, cold, cut into 1-tablespoon pieces
  • 1 1/4 cups buttermilk
  • 1 1/2 cups strawberries, sliced
  • 2 Tablespoons granulated sugar, for dusting the tops of the scones

For the buttermilk glaze :

  • 2 cups powdered sugar
  • 3-4 Tablespoons buttermilk
  • 1/2 teaspoon almond extract
  • Pinch sea salt
  • 1/2 cup sliced almonds, toasted

Directions

For the scones: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silpat and set aside.

In the bowl of a food processor, combine the flours, sugar, baking powder, baking soda, and salt. Pulse until combined.

Sprinkle the butter pieces over the mixture.  Pulse until the mixture resembles coarse sand.

Add the buttermilk mixing until well combined. Transfer the mixture to a large bowl and gently fold in the strawberries.

Gently scoop out about 1/4-cup portions of the dough onto the prepared baking sheets and slightly flatten each with your fingers.

Lightly sprinkle each scone with the 2 tablespoons granulated sugar.

Bake the scones until lightly golden around the edges, about 15-20 minutes, rotating halfway through.

Remove from the oven and let cool for about 30 minutes before glazing.

For the glaze:  In a medium bowl, whisk together the powdered sugar, buttermilk, almond extract, and the pinch of salt.  Let sit at room temperature until you are ready to glaze the scones.

Once slightly cooled, carefully drizzle the glaze over the scones. Top each scone with a small handful of toasted almond slices. Serve.

These are best eaten the day they are made, but will keep in the refrigerator for 2-3 days wrapped.

Source: Adapted from The Curvy Carrot

Blueberry Zucchini Bread

Blueberry Zucchini Bread

We have been receiving one or two zucchinis in our CSA box just about weekly. Now that I have discovered the love of zucchini bread, I have actually been looking forward to getting them. I set them aside specifically for bread. Since blueberry season is dwindling down, I thought it would be perfect to incorporate fresh Maine blueberries with fresh, organic zucchini!

Blueberry Zucchini Bread

This recipe did not disappoint. The zucchini kept it perfectly moist and the blueberries were a wonderful burst of flavor. I doubled the recipe to bring one loaf to my sister’s baby shower since it was a brunch deal. I don’t think I brought any bread home! I am glad that I saved one loaf at home. My kids particularly loved it. You could definitely double the recipe and freeze one loaf. A perfect way to preserve summer!

Blueberry Zucchini Bread

Yield: 1 loaf

  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 cup shredded zucchini
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup fresh blueberries

Directions

Preheat oven to 350º F. Lightly grease an 8.5 x 4.5 loaf pan.

In a large bowl, whisk together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Stir in the flours, salt, baking powder, baking soda, and cinnamon until fully incorporated. Gently fold in the blueberries. Transfer to the prepared loaf pan.

Bake for 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in the pan, then turn out onto wire racks to cool completely.

Source: My Baking Addiction

Lemon Zucchini Bread

Lemon Zucchini Bread

Lately we have been getting a fair amount of zucchini in our CSA boxes. Therefore, I have been looking for new and different recipes to use them in. I have always heard about zucchini bread, but never tried it. (Who am I, seriously!?) In my blogroll, I had seen some recipes. So, I went searching away. I saw several that sounded delicious. So off I went into the kitchen!

Lemon Zucchini Bread

I would have to say that this recipe probably takes the cake. Anything with glaze is bound to be good. Lemon glaze at that! It was like eating a piece of cake with my coffee in the morning. There is nothing wrong with that! The zucchini keeps the bread nice and moist while letting the lemon flavor really burst.

 

Lemon Zucchini Bread

  • 3/4 cup granulated sugar
  • 2 Tablespoons lemon zest (about 2 medium lemons)
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (packed and undrained)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon

For the glaze

  • 1/2 cup confectioners’ sugar
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon vanilla extract

Directions

Preheat oven to 325°F. Spray an an 8×4 inch loaf pan with nonstick cooking spray.

In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Whisk in the egg, vegetable oil and vanilla until combined. Stir in zucchini.

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon.

Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan. Bake for 50-55 minutes in the oven, or until a knife inserted in the center of the bread comes out clean. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.

Once the bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread. Serve.

Store wrapped in plastic wrap in the refrigerator for 4-5 days.

Blueberry Buckle Coffee Cake

blueberry buckle coffee cake

It’s blueberry season! Living in rural Maine, I am surrounded by blueberry fields. Driving just 30 minutes to where I go grocery shopping, I pass several fields. There are some fields that the local companies don’t really harvest, so the public is welcome to pick. But, there is always an influx of local and/or organic blueberries for sale in the stores if you don’t want to pick! What I also love is the local big company that harvests blueberries stock piles blueberries and freezes them in 10 lb. and 30 lb. boxes that you can purchase year round. I always have a 10 lb. box in my freezer to cook with or just to have over cereal in the mornings! The kids always request blueberries.

blueberry buckle coffee cake2

This coffee cake is a welcome addition to any breakfast or brunch! Or for dessert with a dollop of whipped cream. It’s moist and bursting with blueberries. And who doesn’t love a streusel topping?

Blueberry Buckle Coffee Cake

Yield: 8-10 servings

For the streusel topping

  • 1/3 cup sugar
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (4 Tablespoons) butter

For the cake

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup (4 tablespoons) butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries

Directions

Preheat the oven to 375°F. Lightly grease a  9-inch round cake pan. If you use a round pan, make sure it’s at least 2″ deep.

To make the topping: Whisk the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with a pastry blender or your finger tips until crumbly. Set aside.

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla.

Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

Pour the batter into the prepared pan. Sprinkle the topping over the batter.

Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

Source: King Arthur Flour