Oven baked donuts that taste better than fried!

When big sister hits up the Dunkin Donuts drive through for some drinks and donuts for her siblings but her younger brother’s accidentally gets left out (and let’s face it, we’re not troubling an already crazy drive through scene) she offers to bake some for him. It may not have been what he originally asked for but these oven-baked donuts were beyond anything we’ve ever had. And do, without further ado…

You will LOVE these. They’re incredibly soft with a nice buttery and crunchy exterior.

Oven baked cinnamon sugar donuts

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg, at room temperature

1/3 cup light brown sugar

1/4 cup (60ml) milk (any variety can be used, whole, skim, soy, almond or buttermilk)

1/4 cup (60g) yogurt (any variety of unflavored can be used)

2 Tablespoons butter, melted

2 teaspoons vanilla extract

Topping

1 cup (200g) granulated sugar

1 1/4 teaspoon ground cinnamon

1/2 cup butter, melted

Instructions

Preheat oven to 350°F (177°C).

Spray a donut or muffin pan with non-stick spray.

Set aside.

Make the donuts:

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

Whisk the egg, brown sugar, milk, and yogurt together until smooth.

Add melted butter and vanilla, whisking until well fully blended.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Your batter will be very thick.

Spoon or pipe your batter into the donut cavities.

If piping (which we recommend): Use a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, approximately 3/4 of the way full. Do not overfill!

Bake for 10 minutes or until the edges are lightly browned.

Allow to cool and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.

Bake any remaining donut batter then transfer to the wire rack.

Allow donuts to cool.

Donut topping:

Mix sugar and cinnamon in a medium bowl.

Dip the donuts in the melted butter, then into the cinnamon sugar mixture making sure to coat all sides.

Donuts are best enjoyed right away.

Leftovers will keep well in a tightly covered container at room temperature for up to 2 days. (We think they are best enjoyed within the first 24 hours)

Muffins: You can make this recipe into 8-10 muffins using a muffin pan.

Bake at the same temperature for 18-20 minutes or until lightly browned.

Sugar: Confectioners’ sugar may be used instead for those who prefer.

Apple Walnut Quick bread to comfort the body and soul

The Corona Diaries: Finding Comfort in the Kitchen

Whether you’re a baker or prefer to linger over a long, slow flame, blending flavors together to create a most exquisite gastronomic tapestry, many take to their kitchens to seek solace from life’s most stressful situations, while others prefer simply to consume what others have prepared.

There’s something comforting and immediately calming about those wonderful aromatic smells that come from the kitchen when our ovens and ranges are put to good use.

With three kids now living and schooling at home, my life has gotten busier. The first part of the day is structured, the second is not. Meals are also loosely structured. I will prepare 3 meals a day, unless someone wants to jump in and help. I will create meals that can be eaten separately in case everyone isn’t hungry. We tend to eat dinner all together, though lunch and breakfast, and certainly snack times do vary. During these times I prefer that the kids not rummage through the fridge and cupboards so that I can take stock and keep track of what I have, and minimize hands and potentially germs (even though we have been home for a while).

Below an easy recipe for a simple apple and walnut quick bread that I made in a bundt pan which isn’t only much prettier than a bread loaf, but has pre-measured portions. This can be served as an afternoon snack, a mid-morning snack, or even breakfast.

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Apple Walnut Quick Bread to Comfort the Body and Soul

Directions:
Preheat oven to 350 degrees F
In a large bowl combine all dry ingredients and mix well
Add vanilla, oil, eggs and mix well
Fold in nuts and apples
Grease a loaf or bundt pan with butter, nonstick spray or olive oil and pour in mixture
Bake for 1 hour or until a toothpick comes out clear
Let cool about 10 minutes before removing from pan and serving

Ingredients:
2 cups flour
2/3 cup of sugar
1 1/2 teaspoons of Baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/3 cup of canola or other light oil
2 eggs
2 apples, peeled and diced
3/4 cup of chopped walnuts

Gluten-free Baking: You will never believe this (mix) came from a box!

Objective: to bake a Birthday cake
Obstacle: to bake a delicious Birthday cake that is also gluten-free

I can bake a damn good Birthday cake or any other cake for that matter, but I have no experience in gluten-free baking. I am not well versed in converting regular flour to the variety of gluten-free options out there. I am seasoned enough in baking to know that it’s more a science than an art and a mis-measurement can be disastrous.

With limited time I also knew that I was best making something from a mix. Again, not being well-versed in gluten-free baking I wasn’t sure which mixes were better than others. I eventually chose Pamela’s brand based on packaging and ingredients. I also picked up a gluten-free Duncan Hines can of frosting that I had intended to doctor up. (I really am not a fan of prepared frostings - I find them to all have a strange after taste.)

I opened the package and tossed the bag into the mixer. I followed the basic recipe (there was also one for a lighter cake) which called for a little bit of oil, some water and 3 eggs. I did add a splash of vanilla which was not called for. I mixed the batter as directed - on low, about 30 times, careful not to overmix, and poured the mix into a greased cake pan.

Once the cake was cooled, frosted and decorated we set it aside until it was time to add candles and finally we were able to dig in.

I must say this was absolutely the best packaged cake I have ever had. It beat out any regular mix by spades. The flavor and consistency were up there with the best made from scratch cakes I have ever had. I’m particular and not particularly a cake person.

This cake was amazing!

So for all of you out there in a pinch, not wanting or having the time to create from scratch, you absolutely need to try this mix that I have linked right here.

For the frosting:

I doctored up a regular Duncan Hines frosting. (It is gluten free) I placed the frosting in the mixer and added 1.5 tsp of vanilla, 2 tablespoons of cocoa powder and a couple splashes of milk. Mix till smooth and creamy. You’ll notice that the strong aftertaste from the premade frosting has disappeared!

The Very Best Oatmeal Raisin Cookie You have Ever Had!

I love a good oatmeal raisin cookie.
(As opposed to a bad one!)
I definitely got this from my dad and it seems as though I’ve passed it onto my youngest who has been begging me to bake him some.

I am very fussy about my oatmeal raisin cookies. Very!

They have to be super chewy and super buttery. They don’t need to be overly sweet but they need to be full of plump, juicy raisins. I don’t like hard oatmeal raisin cookies. I don’t like them to be cakey either.

I’m looking for something with a low butter to flour ratio.

So when I tell my daughter (who was in the mood to bake) just what I wanted she pulled up a recipe from Martha Stewart. And, in my opinion, Martha Stewart can do no cookie wrong.

And let me tell ya, these were the best oatmeal raisin cookies I have ever had!
Thanks Martha!

Recipe below.

Martha Stewart’s Chewy Oatmeal Raisin Cookie

INGREDIENTS

1 1/2 cups old-fashioned rolled oats (not quick-cooking)

1/2 cup all-purpose flour, (spooned and leveled)

1/2 cup raisins

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2 cup packed dark-brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.

2. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Makes 2 dozen nicely sized or 1 dozen large cookies, as seen below.

Martha Stewart’s Chewy Oatmeal Raisin Cookie

The Very Best Eggnog Pound Cake

I first posted this recipe nearly a decade ago and every year around this time the recipe circulates around social media. It really is worthy of sharing and baking. This eggnog pound cake is rich, decadent and like no other. And it really is so easy to make.

The best ever eggnog pound cake

Equipment

stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

Ingredients
2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

Preparation
1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in  the vanilla and the rum, 
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes (in bundt pan).
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side or freshly made whipped cream.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.

The best ever eggnog pound cake

I slice the bottom off so that the cake lies flat after I remove it from the pan.
Below, a little powdered sugar dresses up the cake to give it a festive flair.

Eggnog Pound Cake via The Entertaining House

Eggnog Pound Cake - The Entertaining House

(Santa's Favorite) Mini m&m Cookies

Mini m&ms make an ordinary chocolate chip cookie extraordinary. We used a tried and true recipe from Martha Stewart (my go-to for the perfect chocolate chip cookie) and swapped the chips for the colorful candy. What resulted was a perfectly buttery, sweet cookie that was crispy on the edges and chewy in the middle. This recipe got two thumbs up from the whole gang. But you don’t need to await Santa’s arrival to bake these. They’re good year ‘round!

2 3/4 cups unbleached all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups dark-brown sugar

3/4 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

4 1/2 cups semisweet chocolate chips

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Preheat oven to 350 degrees. Whisk together flour, salt, baking powder, and baking soda; set aside

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 4 minutes. Beat in eggs, one at a time; add vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Add chocolate chips and mix until evenly distributed throughout. Cookie dough can be refrigerated, covered, overnight, if desired.

Using a 2 1/4-inch ice cream scoop* drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around the edges, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely.

* We used a smaller scoop and cooked the cookies for 10 minutes yielding a soft chewy cookie that is crisp around the edges.

Chocolate Chip Cookies with Toffee Bits and Himalayan Sea Salt

Because chocolate chip cookies are never a bad idea! Here I’ve added a touch of saltiness to balance the sweet chocolate.

INGREDIENTS:

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 cup salted butter at room temperature, 1 stick
1/2 cup packed light brown sugar
1/3 cup sugar
1 large egg at room temperature
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips (I used milk chocolate)
1 1/2 cups toffee bits

INSTRUCTIONS:

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper or a nonstick silicone liner.

Add flour and baking soda to a mixing bowl and whisk together. Set aside.

To the bowl of a stand mixer, add softened butter and both sugars.

Beat with paddle attachment for about 2 minutes, until mixture is lights and fluffy.

Add egg and vanilla, beat on low until well combined.

Gradually add the flour mixture, continue to beat on low until well combined. (About 2-3 times)

Add chocolate chips and toffee bits and blend slowly on lowest speed.

Using a small ice cream scoop, scoop the dough onto parchment paper about 2 inches apart. I baked 9 cookies per sheet.

Bake about 10 until the cookies are just golden brown.

Sprinkle sea salt over the tops of the cookies and let cool on a wire baking rack

Try not to eat them all at once! ;)

Warm Cinnamon Sugar Mini Donut Muffins

Baked, not fried! These warm, buttery, cinnamon sugar donut mini muffins don't pretend to be healthy, but kids (and grownups) love them and they're the perfect antidote to a cold, wintry morning. These delicious little treats are super easy to make and bake up in practically no time. Leftovers also make a great after-school snack. Expecting guests for the weekend? Set a plate or bowl of these delicious little bites by the coffee maker for them to help themselves to.

FOR THE MUFFINS:
1 1/2 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract (I always eyeball and add a tad more than suggested)
1 Large Egg
1/2 Cup Milk
1/3 Cup Butter, melted and slightly cooled

FOR THE COATING:
1/3 Cup Granulated Sugar*
2 Teaspoons Ground Cinnamon*
5 Tablespoons Butter, Melted
* Again I eyeball these measurements as well - I prefer to use a little more cinnamon. 

1. Preheat oven to 350 degrees.  Grease muffin tin and set aside.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
3. In a small bowl beat the egg, then whisk together the milk, vanilla extract, and melted butter. 
4. Add the wet ingredients to the dry ingredients and stir just until well blended.
5. Spoon batter into muffin cups about 1/2 - 3/4 of the way full.  
Bake in preheated oven for 15 - 20 minutes for mini muffins and 25 -27 minutes for regular sized muffins.  
Let muffins cool for 5 minutes before removing from pan or they'll fall apart.

For the topping:  
In a small bowl mix together the cinnamon and sugar.  
Melt butter in a saucepan and remove from heat. Dip the muffins into the butter, then roll in the cinnamon sugar mixture and place on your serving dish of choice. 

PB (Cookie) & J Sandwiches

It's the ultimate cookie makeover. Peanut butter cookies. Classic. Nostalgic. Comforting. So easy to make. Sparked by a friend's post on Facebook "Fanny Farmers peanut butter cookies. That's all. Nothing better. #cookies#baking #home #MRD #love" and moved by a memoir I had read in the New York Times, Baking Cookies in my Mother's Kitchen, I was compelled to turn on my own oven. I don't keep many baking supplies on hand. I simply don't trust myself. I don't have much will power when deliciousness is staring me in the face. My cupboards, however, are never without sugars, flour and peanut butter. There's always a healthy supply of eggs and butter in the fridge. That's the beautiful thing about this recipe. It's simple and the ingredients are few. There are many versions of peanut butter cookie recipes out there but I think Fanny Farmer's are the best - they're classic and the recipe from which others are born. So I made a batch. The recipe is to have made 48 cookies. Even using a small ice cream scoop to create uniform cookies there's no way I will yield that many. I decide to make 16 and freeze the rest of the dough and save it for a rainy day. The only thing I do differently is that I use slightly less sugar in the recipe and then roll the balls in can sugar afterwards. I love that sugar cookie crunch. 

Peanut Butter Cookies, Fanny Farmer. The Entertaining House

A peanut butter cookie alone would not be good enough for my 16 year old. Instead, he tells me that they need some peanut butter and jelly to make them complete. As though I had offered something unfinished, or god forbid and Oreo without the yummy icing. I heard the pantry and refrigerator doors open, then the drawers and some rummaging through the silverware. The cutting board slams against the countertop with more force than I think he meant. There's silence. Then "Yum!"

I think he might be onto something... What about a Fluffernutter (Cookie) Sandwich? I think that's next! 

PB (Cookie) & J Sandwiches. The Entertaining House

Fanny Merritt Farmer's Peanut Butter Cookies

Makes about 4 dozen cookies

1/2    cup softened *unsalted butter
1/2    cup creamy peanut butter (not the unsweetened kind)
1/2    **cup sugar (Scant)
1/2    cup light brown sugar
1    large egg
1/2    teaspoon vanilla extract
1/2    teaspoon *kosher salt
1/2    teaspoon baking soda
1    cup all-purpose flour
* I use salted butter and omit the kosher salt
** I used slightly less sugar and rolled the balls in Demerara Sugar which has large crystals and offers up a nice crunch

Heat the oven to 350 degrees F.
In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter.
Beat in the two sugars until light, about 3 minutes.
Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated.
Add the salt, baking soda and flour and beat just until combined. Give the dough one last fold with a spatula.
Using a small scoop, arrange the dough onto parchment-lined baking sheets,  2 inches apart.
Use the back of a fork dipped in ***flour to gently flatten each cookie and make a crosshatch pattern.
Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges.
Let cool on baking sheets for a few minutes, then transfer to a baking rack to cool completely.
*** A nonstick spray works well too. 

To make the PB&J sandwiches

Place cookies on a large plate, cutting board or counter flat side up. Spread peanut butter on half of the cookies and your favorite jelly or jam on the other half. (This is great with cherry and raspberry jams as an alternative to strawberry or grape jelly.) 
Place one peanut butter half to a jam half and voila!