Baked Coffee, Coconut, and Cream Cheese Donuts


Guys, Happy National Donut/Doughnut Day! I’m sneaking in an extra post this week to celebrate because, donuts…obvs.

I made us Coffee, Coconut, & Cream Cheese Donuts! I realize that’s a mouthful–figuratively and literally, but they’re really so good. Last weekend when I picked up a mega-spread of donuts for Megan and I to try, I chose a coffee, coconut cheesecake number at the last minute and I am so glad I did! I can’t believe I almost just glazed on over it and let it sit there in the case waiting for someone else to eat it. It inspired me to make them at home…so I could have another. I mean, there are a lot of things happening in this donut, but they somehow don’t compete at all. The springy donut cake is flavored with just enough espresso to make it taste like coffee without any bitterness, there’s just a little more espresso in the frosting which compliments the smooth tang of the cream cheese so well, and the toasty coconut gives it a buttery, nutty aspect that brings everything together. It’s like coffee AND donuts in one bite…plus, cream cheese frosting.

These aren’t true-blue, fried-and-delicious donuts. I have a hard time making them at home because of two things: patience and vats of hot oil. Baked donuts, while not exactly the same thing as their fried brethren, are easy and still knock out that sweet tooth. Plus, they’re quick. If you have your shit together, you could have these in less than 30 minutes. #donutemoji

 

[recipe]

Print Recipe

Coffee, Coconut, & Cream Cheese Donuts

About 1 dozen baked donuts, or 6 baked donuts and 18 (ish) minis.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

a few gratings of fresh nutmeg

1/2 cup buttermilk

1 tablespoon instant espresso powder

1 egg

2/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup brown sugar

for the icing:

4 ounces softened cream cheese

1 teaspoon instant espresso powder

1-2 teaspoons milk

1 cup confectioner’s sugar

toasted coconut for topping

Preheat oven to 350ºF and spray a donut pan with cooking spray.

In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. In another bowl whisk together the buttermilk, espresso powder, egg, oil, vanilla, and sugar. Pour the buttermilk mixture into the flour mixture and fold to combine. Either spoon or pipe the batter into the donut pan, filling nearly to the top of each well, and bake the donuts in the center of the oven for 8-10 minutes or until the tops of the donuts have risen, are dry, and spring back to the touch. Remove from the oven and cool about 5 minutes before turning out onto a rack. Repeat with the remaining batter.

While the donuts bake and cool, make the icing by stirring together all of the ingredients until well combined. If the icing seems too loose, add more confectioner’s sugar a few tablespoons at a time. If it is too stiff, add a bit more milk. Ice the donuts once they are cooled and top with coconut.

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All the Pumpkin!

I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Honeycrisp, Sage, & Bacon Shells and Cheese

Northern Hemispherians! It’s fall, or more properly, autumn!

I always look forward to the change of seasons, but Autumn is my favorite. It’s the cool change in the air that demands I bring back my cardigans from the depths of my closet, warm beverages, nights that require a fire, oven-baked everything, pumpkins and crazy looking gourds at the market, and apples.

I’ve been preparing for the change of the season by buying Casper tiny-plaid shirts that make him look like a lumberjack-in-training, hats that make him look like a baby-bear, and lots of honeycrisp apples for me to eat. I LOVE honeycrisps. I really fell in love with them when we were living in Michigan–they were abundant there and I am pretty sure that I ate at least my weight in them late last fall after I found out I was pregnant. So, basically, Casper is at least 1/3 honeycrisp apple–the other 2/3 being a mix of strawberries and pizza.Anyway, let’s talk about the perfect fall-flavored mac and cheese. This dish combines my favorite sweet-tart-crisp apple with my favorite fall herb–sage–plus bacon, cheddar, goat cheese, and parm for good measure. Triple-cheese-threat!

And it’s so good, guys! It has all the cheesy goodness you’d expect from classic macaroni and cheese, complete with a crisp topping, plus tart apples, sweet onions, salty bacon, and earthy sage. UGH. It’s so good. Sean was a little skeptical, I think, but I assured him that cheese and apples are friends so it totes makes sense. It’s one of those dishes that made me want to high-five myself when it was done, because it’s good…like, really.

[recipe]

Print Recipe

 

Honeycrisp, Sage, & Bacon Shells and Cheese

You can use any firm, tart-sweet apple you like for this recipe.

Serves 6-8

6 slices bacon, cooked and crumbled

1 tablespoon bacon grease reserved from cooking

2 honeycrisp apples, diced and peeled

1 medium onion, sliced

1 tablespoon fresh, chopped sage

1 lb. small to medium shell pasta

1 tablespoon unsalted butter

1 tablespoon flour

3 cups milk

6 ounces shredded white cheddar cheese

4 ounces soft goat cheese

1/4 cup plus 2 tablespoons grated parmesan cheese, divided

1/4 teaspoon fresh grated nutmeg

salt and pepper to taste

1 cup panko bread crumbs

1 tablespoon melted, unsalted butter

Garnish:

Sage leaves

Canola oil

Preheat the oven to 400˚F.

In a skillet, heat 1 tablespoon of the reserved bacon grease over medium-high and cook the apples and onions with a pinch of salt until softened. Remove from the heat and toss with the chopped sage and most of the bacon (reserve a few tablespoons for the top of the pasta).

Boil the pasta in a large pot of salted water and cook about 2 minutes less than the package instructs. Drain in a colander and set aside.

In the same pot you used to cook the pasta, melt the butter over medium heat and stir in the flour to create a roux. Cook the roux about 1 minute before gradually stirring in the milk. Bring the milk mixture to a simmer and cook until it thickens a bit. Gradually add in the cheddar, goat cheese, and 1/4 cup of the parmesan, stirring to melt and combine. Stir in the nutmeg and add salt and pepper to taste and remove from the heat. Add the cooked pasta and bacon, apple, onion mixture to the cheese sauce and stir to combine. Scrape the pasta into a 9×13 baking dish, or two smaller dishes (I used a 10-inch round dish and 4x4inch square dish). In bowl, toss the panko with the melted butter and remaining 2 tablespoons of parmesan, sprinkle over the top of the pasta evenly. Top the pasta with the reserved bacon and bake in the center of the preheated oven for about 15 minutes, or until the breadcrumbs are browned and the edges of the pasta are bubbling. Remove from the oven and allow to rest at least 5 minutes before serving.

To garnish with fried sage, heat about 1/2 inch of canola oil in a small skillet over medium-high heat and fry sage leaves until crisp. Drain on paper towels before adding to the baked pasta.[/recipe]