Wednesday, July 23, 2014

Baked Donuts


  • 1 cup all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg 
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract
  • sprinkles


  • 1/4 cup milk
  • 2 cups confectioners' (powdered) sugar
  • 1 teaspoon vanilla

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. (I bought pay donut pan at a kitchen store)
Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.
For the glaze: combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with sprinkles before finally glaze dries.
Original recipe from

Wednesday, July 2, 2014

Fruit Salad-yummy yummy

29 oz can peach slices-do not drain
20 oz can pineapple chunks-do not drain
1 small box vanilla instant pudding mix
1 lb strawberries, quartered
1-2 bananas sliced
1/2 pint blueberries
1 bunch red grapes

In a large bowl combine peaches, pineapple and pudding mix. Mix until the pudding is dissolved in the peach and pineapple juices. Stir in the rest of the fruit. Chill. (The pineapple juice keeps the bananas from turning brown)