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Wednesday, June 15, 2016

Glazed Blueberry Donuts

I've never met anyone who didn't like donuts. Donuts come is a variety of flavors and shapes. From small to large, there is a donut for  everyone. Since earlier this month was National Donut Day I decided to celebrate with making some donuts of my own.

 If you don't feel like going to your local donut shop it's okay. These donuts are easy to make and only require two mixing bowls. With the Farmer's Market season in full swing this is a great time to use fresh and local fruits in your baking. These donuts will be perfect for the Father or graduate in your life or any day you want donuts for  breakfast.

Glazed Blueberry Donuts

Yield - 6 donuts


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar
1/4 cup milk (I used 2%)
1/4 cup greek yogurt 
1 egg
2 tablespoons unsalted butter (melted)
1 1/2 teaspoons pure vanilla extract
1/2 cup halved fresh blueberries 

Yield - glazes 6 donuts

1/4 cup milk (I used 2 %)
2 cups powdered sugar
1 teaspoon pure vanilla extract
Rainbow sprinkles to sprinkle on top 


Preheat oven to 350 degrees. Spray a 6 count donut pan with non-stick baking spray.

For the donuts:

1. In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and granulated sugar.  Set aside. 
2. In a separate medium sized bowl whisk milk, greek yogurt, egg, melted unsalted butter, and pure vanilla extract. Set aside.
3. Place halved blueberries into a bowl and sprinkle with flour. (The flour avoids sinking)
4. Add wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
5. Gently fold in blueberries.  
6. Option 1: Spoon batter into donut cups.
7. Option 2: Place batter in gallon sized ziploc bag and cut bottom tip off. Pipe the batter in each of the donut cups until 3/4 full. 
8. Bake donuts for 8-10 minutes or until edges are light brown. 
9. Allow donuts to cool in pan for 10 minutes.
10. Remove donuts from pan and place on cooling rack until almost completely cooled.

For the glaze:

1. Place milk, powdered sugar, and pure vanilla extract, in a small sauce pan on low heat.
2. Whisk ingredients until combined and smooth. Remove from heat.
3. Glaze donuts with a pastry brush.  Let glaze dry for a few minutes. 

I hope everyone is having a great June and a great start to the Summer. Yeah for beach days and Summer reads.  I hope you all get some time to enjoy.

Savor The Baking,

Tuesday, May 24, 2016

Chocolate Chip Muffins

Summer is right around the corner and you'd rather spend your time outside than inside cooking breakfast. I am not really a breakfast person, but if my food is in the mini form I am more likely to eat it. Muffins are a great breakfast food no matter what your age. They are bite sized and are kid friendly. They also great for those days when you don't have a lot of time in the morning or during a commute to work. I don't know anyone who doesn't like chocolate chips so this flavor is a win for all.

With only a few ingredients and minimal time you will have muffins that are sure to be enjoyed by all. The best part about it is you can substitute your favorite fruit or nut for the chocolate chips for an option that is a little more healthy.

Chocolate Chip Muffins

Yield: 12 muffins


1/2 cup unsalted butter (melted)
2  eggs (room temperature)
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup Nestle milk chocolate morsels


For the Chocolate Chip Muffins:

Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners or spray the cups with a non-stick bakers spray.

1. In a microwave safe bowl melt the stick of butter and let cool to room temperature.
2. Using a stand mixer on low speed combine the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt
3. In a medium sized bowl whisk together the melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients on low speed. (do not overmix)
5. Fold the milk chocolate morsels into the mixture
6. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups
7. Bake for 15-20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove muffins from muffin cups. Cool completely on wire wracks.

Many life changes have happened over the last few months. Until further notice, I will be posting once a month. I'm glad to be back blogging and have missed all of my blogging friends and blog readers.

Savor The Baking,