Baked Cinnamon Sugar Doughnuts

You guys, it’s National Doughnut Day!  Who ever decided that this was actually a thing is my new favorite person. Not that I need an excuse to make and eat doughnuts, but an actual legit day on the calendar dedicated to it basically means I’m required to, right?

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Now you for sure could go on down to your local Duncan Donuts, or if you are lucky enough to have one, your local Krispy Kreme and grab a treat (or 12).  Or, and this is clearly the option I am in favor of, you could make these crazy, out of control, delicious Baked Cinnamon Sugar Doughnuts.

I’ll warn you in advance, this recipe only makes six donuts. I promise you that you need to double the recipe. My husband and I blew through the first batch of six in about 20 minutes flat, and I’m not even ashamed to admit it. They are just that good.

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Bakes Cinnamon Sugar Doughnuts

makes 6

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the topping

  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray to coat the doughnut pan.

Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping.

Whisk together the sugar and cinnamon in a medium bowl.

Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.

Strawberry Picking!

IMG_3604A few weekends ago we went strawberry picking at Swanton Berry Farm! Nothing screams summer is finally here like fresh, ripe strawberries, and though the day wasn’t quite as blue and sunny as I had hoped it would be, the berry picking was perfect.



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Also, how often do you find a store or company that works off the honor system? Basically, you come in to the little farm stand store with the berries you’ve picked, weigh them and walk over to the little cash drawer and deposit your cash. There’s even a pile of money for you to make your own change. Seriously, that’s just awesome.  And it’s not just strawberries for $2.50/lb (seriously, when was the last time you saw strawberries in the store for that cheap?) but they sell fresh coffee for $1, and shortcake and chocolates, and jam…sooooo much jam. And, it’s all based off the simple idea that as a basic honest human being you’ll pay for what you take. I loved it.IMG_3603




White Bean, Sausage, and Kale Stew

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I love good soups and stews. And, this is good stew! I’ve been making this for a really long time, but lately had forgotten about it. It made it’s way back into the dinner rotation a few weeks ago, and I’m oh so glad it’s back. I think you’ll love it too.

And now on with the show….

1 tablespoon extra-virgin olive oil

1 lb precooked pork sausage, like kielbasa, halved lengthwise and cut into 1-inch pieces

3 15 oz cans of cannellini beans, drained and rinsed

2 garlic cloves, chopped

2 cups chicken broth

1 bay leaf

1 small bunch of kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)

salt and pepper

1/2 cup of Parmesan cheese

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the sausage and cook, stirring occasionally until browned.
  • Add the beans and garlic and cook, stirring occasionally for about 3 minutes.
  • Add the chicken broth, bay leaf and kale and bring to a boil.
  • Reduce heat to medium-low and cook, covered for 10 minutes.
  • Discard the bay leaf, season with salt and pepper, and serve drizzled with olive oil and Parmesan cheese.



Rum Balls

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I’m just barely in time with this post!  These rum balls have to sit, unopened, and untouched for at least two full weeks before you get to devour them. So, if you hurry and make them now (I mean right now), they’ll be ready in time for Christmas! They’re quite good. I promise. So, it really is worth the last minute rush to the grocery store to grab your ingredients.

And now on with the show….

6 ounces good quality semi sweet chocolate chips

3 tablespoons light corn syrup

1/3 cup rum

2 cups crushed vanilla wafers

1 cup ground walnuts

  • Melt the chocolate chips in a double boiler over hot water.
  • Remove from heat, stir in 1/2 cup of sugar and the corn syrup.
  • Blend in the rum.
  • Combine nuts and wafers and add to chocolate mix.
  • Form balls and roll in powdered sugar
  • Let sit, covered and undisturbed for 2-3 weeks