baked doughnuts

Baked Neapolitan Doughnuts

September 28, 2018

I know that technically summer is over and we shouldn’t be thinking of or making anything with fresh strawberries at this point of the year, but I just can’t help it. In my defense though, California has some of the best strawberries around and they’re in season all year round, so it makes it a bit easier to bake up some strawberry goodness. The other piece of great news is that even if strawberries aren’t in season wherever you are, you can easily make these doughnuts with frozen strawberries instead. So no excuses. Everyone should be making them soon. Now, speaking of doughnuts, let’s get to the main event. I’ve posted my fair share of doughnuts on this site, and each one is just as delicious as the last. These are Baked Neapolitan Doughnuts, and if I’m being honest, the main and only reason why I love Neapolitan so much (aside from the killer flavor combination) is that you don’t have to pick between one flavor or the other. It’s really the best of all three worlds. These are baked doughnuts that are half vanilla and half chocolate. The strawberry part comes in through the glaze and the crushed up dried strawberries on top. Give them a try this weekend and enjoy with family or friends, while you grasp that fleeting summer heat. It doesn’t get any better than this.

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Baked Oatmeal Raisin Doughnuts + GIVEAWAY!

September 15, 2017

Sometimes I’m faced with the dilemma of having to choose between a doughnut or a cookie. Believe me, it’s one of life’s toughest decisions, and one that I wouldn’t wish upon anyone. Because I consider us good friends, and because I want to make things as easy on you as possible, I’ve decided to combine the two together so that you no longer have to make that difficult choice for yourself. Thanks to these Baked Oatmeal Raisin Doughnuts, you can now have a cookie in doughnut form; satisfying two cravings at once. You don’t have to thank me, you just have to give them a try soon because they’re out of this world.

I used this amazing Silicone Flexipan Donut Pan Mold to make these doughnuts, but before I dive into the specific details of the pan and why I love it so much, I want to talk about the GIVEAWAY part of this post! I love giving stuff away because it allows me to thank you all for following along throughout the years. Thanks to Pastry Chef’s Boutique, I’m giving away one of these amazing doughnut molds to two lucky winner! I’m hosting the giveaway on my Instagram. So head on over to my account and follow me (if you don’t already) so you don’t miss the post with all the details! It’ll go up later today, so keep an eye out!

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Baked Everything Bagel Doughnuts

August 29, 2017

The first thing we should get out in the open is the giant elephant in the room. You know it’s there. I know it’s there. Yes these are doughnuts but they’re bagel doughnuts. They’re not sweet at all—like we’ve come to know with traditional doughnuts—and aren’t meant as a dessert or sweet treat, but rather they’re meant to be eaten like you would a savory bagel; for breakfast or brunch. If you’re a big fan of everything bagels with cream cheese, like I am, then these baked everything bagel doughnuts might just be your new favorite recipe to try the next time you’re having people over for brunch, or just to make during the week for your family before work and school. The second thing we should discuss is that they’re super easy to put together because you can make them by hand, without any fancy equipment. They’re a lot easier to make than actual homemade bagels, so that’s a plus in it of itself. No one has time to make traditional bagels what with the dough rising and the boiling and the baking. If you do have the time, you can check out these New York Bagels from a while back, but if you don’t have the time, well these baked bagel doughnuts are calling your name. You better answer.

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Baked Funfetti Doughnuts + Giveaway!

November 18, 2016

If there was ever a post so perfect for a Friday and so perfect to be shared on this site, it would most definitely have to be these Baked Funfetti Doughnuts. Doughnuts are always a yes in my book, and since these are baked and also funfetti flavored, I think that makes them the ultimate weekend treat. My friend Adrianna from A Cozy Kitchen (author of A Year of Cozy) has just published her newest cookbook which just so happens to be the world’s first coloring cookbook, A Cozy Coloring Cookbook! I think this idea is genius, and I’m so happy that she created this beautiful book for all of us to enjoy and for all of us to feel like kids again! I used to be obsessed with coloring books as a kid, and I’m so happy that adult coloring books are a thing now. Although I do have to say that I haven’t gotten into them, until now. A cookbook where I can not only make delicious recipes from, but also color the pages and have some fun with? That’s the best thing ever. These funfetti doughnuts come from the pages of Adrianna’s book, and they are calling out your name. And just in case you don’t already own it, then you’re in luck because I’m giving away a copy to one lucky winner! It’s like Christmas has come early.

To enter for a chance to win a copy of A Cozy Coloring Cookbook for yourself, leave a comment below letting me know what your favorite Thanksgiving memory is (in honor of the upcoming holiday). Feel free to tell me all the details about it, why this is your favorite memory and what made it so special. My mom and I love reading all of your comments. You have until Monday to enter, and let’s remember to keep things fair. Only one entry per person and everyone is invited to participate. The winner will be picked at random and will be notified via email. This book has your name written all over it, so good luck, I’m crossing my fingers for you!

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Baked S’mores Doughnuts

January 8, 2016

The golden rule we should all keep in mind this New Year is that if you bake your doughnuts, you can top them with anything you’d like; they’ll still be healthy because they’re baked. So go ahead and get crazy. Add that chocolate, place those marshmallows on top, and make it rain down graham crackers because all bets are off. The more you fight it, the more these s’mores doughnuts will call to you. They’ll wake you up in the middle of the night. Do you really want that? Sure, we’re all trying hard to make healthier choices, and yeah, there’s been talks about clean eating and diets and cleanses, but deciding to bake these doughnuts instead of frying is about the healthiest decision I’ll ever make. I’d say that I’m nailing this whole New Year’s resolution thing. I’m basically a pro.

I didn’t eat s’mores as a kid mainly because I had no idea what they were. (Go ahead and feel sorry for me now, I deserve it). I also didn’t eat them because whenever there were marshmallows in the house, you could bet that mom would be making rice cereal treats for my sisters and I. I never complained, though, because I actually happen to really love rice cereal treats, especially the way she makes them. I don’t know how she does it, but mine never seem to come out as good. And it’s not like they’re complicated or anything. She just has the magic touch, I guess. Now as an adult I know all too well what I’ve been missing out on. S’mores are out of this world. I’m making up for lost time now, by baking them up completely from scratch and sandwiching them together with these Homemade S’mores, and turning them into tiny cakes with these S’mores Cupcakes (from the vault). Whatever your vice is, you now have a slew of delicious s’mores desserts to choose from, here to remind you of your childhood. There’s something for everyone.

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Baked Salted Caramel Chocolate Doughnuts

June 4, 2014

I think by now you’re already well aware about my love—some might call it an obsession and maybe they’re right—with doughnuts. In case you didn’t already know, maybe these Baked Blueberry Crumb Doughnuts will convince you. Or these Baked Peanut Butter Chocolate Doughnuts topped with chopped peanuts and lots of chocolate. Finally, perhaps these Bourbon Blueberry Basil Doughnuts will do the trick. They’re perfectly boozy and sweet. It’s safe to say I’m addicted, but nothing to worry about because I have a number to a group on hand, just in case it ever gets to that point. Not that it ever would because I don’t see a problem with eating doughnuts by the dozen until you can’t eat anymore. That’s totally normal, right? Yeah, it’s normal. Doughnuts are meant to be eaten two at a time and frequently, at that. You can quote me on that.

My love for doughnuts is so big that I actually created a special day for them. National Doughnut Day, which is on June 6th by the way (just around the corner), is a holiday that I created to celebrate the best dessert/treat/breakfast item ever invented. You’re welcome. Okay, so maybe I personally didn’t create the day itself (I totally should have though). I actually don’t know who did, but whoever declared June 6th National Doughnut Day, is a hero in my eyes. I’ll never forget you. Thank you random person I don’t know for making this special day possible. A monument should be built in your honor. National Doughnut Day? More like National Jonathan’s Favorite Holiday Let’s Celebrate by Eating Tons of Doughnuts Day. Or something like that. I’m still working on the name.

So in honor of this special day, I decided to make doughnuts for the blog. Also, I began realizing that I hadn’t posted a doughnut recipe in a while. We can’t have that. That’s a really big problem. So I thought since I don’t have any chocolate doughnuts on here yet, I just needed to make a chocolate doughnut recipe. And what goes better with chocolate than salted caramel? Well, maybe crushed up salty pretzels because it’s the way it always should be. I baked these because I was too lazy to go through the entire process of making the dough, letting it rest, rolling out the dough and cutting them and then frying them. My head was hurting just thinking about it. I also didn’t fry them because I figured if I slapped on the work “Baked” right to the front of this recipe, it would instantly become healthy. So here I am with my healthy doughnuts, taunting you to make them and eat them. You can thank me later, right now, just go out and celebrate National Doughnut Day.

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