Recently at Betty’s: Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel and Cookie Butter Cheesecake Brownie Cups

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Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel

Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.

Cookie Butter Cheesecake Brownie Cups

In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.

Strawberry Buttermilk Mini Donuts

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Let’s just agree that mini donuts with pink frosting are dang cute. I mean, I have been holding out on buying a mini donut pan because I figured…why? Why, when I already have a normal sized donut pan AND a heart shaped donut pan…does a girl really need one for minis, too? Turns out, yep. This girl sure does…especially when said pan was on sale.

I’m glad I caved…because, um…MINI DONUTS! They totally happened. These ones are  vanilla scented, buttermilk tangy, double-strawberry-trouble and they are good. Like, real good.

We’re mixing crushed, freeze dried strawberries into the batter. You could use chopped, fresh berries, but honestly…I have a pretty strong aversion to soggy, strawberry-studded cake situations. Strawberries are just so juicy, you know? I feel like they make the cake surrounding them soggy and gummy and sad…that may just be me, but that’s why we’re using strawberry dust. I know I could have roasted some fresh berries, but…I guess I didn’t really…feel like it? Honesty, it’s happening. Plus, those freeze dried strawberries are unsweetened and tart, yet super concentrated with strawberry flavor — basically making them perfect to add to baked goods. The cake part of these donuts has little freckles of dried strawberry throughout that make for tangy little bursts of berry in each bite. The glaze and topping combines buttermilk (which is also in the batter), a bit of jam, and confectioner’s sugar plus a scatter of more dried strawberries. While it’s my nature to try to eat these the second they leave the oven, the flavors actually intensify as they cool…after dinner they were perfect and just in time for dessert! These mini donuts are so thoughtful that way.


Print Recipe

Strawberry Buttermilk Mini Donuts

Adapted from Saveur 

Makes about 48 mini donuts

Freeze dried strawberries have a dry texture and concentrated flavor. You can easily crush them with your hands, or in a bag with a mallet. You can find the freeze dried berries at many stores, I always seem to easily find them at Target and Trader Joe’s. 

1/2 cup freeze dried strawberries, crushed, plus more for topping

1 1/4 cup cake flour

3/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup flavorless oil (like canola or grape seed)

1/2 cup buttermilk

1 egg

1 teaspoon vanilla extract


1 tablespoon buttermilk

1 tablespoon strawberry jam

1/2 to 3/4 cup confectioner’s sugar

Preheat oven to 350˚F. Lightly spray a mini donut pan with cooking spray.

In a mixing bow combine the crushed, freeze dried strawberries, flour, sugar, baking soda, and salt. In a large measuring cup or another bowl, whisk together the oil, buttermilk, egg, and vanilla, to combine. Pour the oil/buttermilk mixture into the flour mixture and fold to combine completely.

Using a spoon or a piping bag, fill each mini donut cup about 1/2 way with batter. Bake in the center of the oven for about 9 minutes. Allow to cool a few minutes before turning out to cool completely. Repeat with remaining batter.

In a small bowl whisk together the milk, jam, and the 1/2 cup of confectioner’s sugar. Add more sugar to get desired consistency. Glaze cooled donuts and sprinkle with additional crushed, freeze dried strawberries. [/recipe]

Blueberry Doughnuts with Lemon and Cream Cheese Glaze

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Guys, it’s still winter.

There’s a slush-fest of snow outside my door and the furnace is still roaring…but, my mind is on spring and sunshine and vibrant berries. And, while I’m a weirdo who actually likes cool temps and a winter wonderland…I can’t help but get anxious for the next season while the current one wanes away. It’s just my nature.

Since I’ve had berries on my brain and lemons are currently in season, I whipped up these blueberry-studded, baked cake doughnuts. These donuts appeal to both late winter and springtime produce—bright lemon and juicy blueberries. I’m always a little heavy-handed with lemon, I like it tart and intense. There’s a good bit of zest in the batter and glaze, as well as lemon juice for extra tang. The berries turn into juicy, purple gems once baked and their sweet nature pairs perfectly with the bracing lemon. Both are folded into a just-sweet, vanilla batter.  The baked doughnuts are cakey, tender, and only benefit from a generous slathering of creamy-tart glaze. Cream cheese glaze just makes sense when we’re talking berries and lemon.

Blueberry Doughnuts with Lemon + Cream Cheese Glaze

Makes about 8 doughnuts.

Adapted from Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni

These are baked doughnuts. I use a standard, easy to find doughnut pan for this recipe (this one). If you don’t have/want a doughnut pan, go ahead and make these into doughnut muffins. They will be a different shape, but just as delicious. The recipe makes about 8 doughnuts, though I yielded 10 as I filled the pan a bit less than I should have. Don’t be like me.

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup sugar

2 teaspoons lemon zest

3 tablespoons unsalted butter, room temperature

1/2 cup milk

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 egg, beaten

1/2 cup (be generous) blueberries (washed and dried well) + 1 tablespoon flour

Preheat the oven to 350˚F. Lightly spray a doughnut pan with cooking spray or grease with butter. Set aside.

In a mixing bowl whisk together the flour, baking powder, and salt. In a separate, small bowl rub the lemon zest into the sugar until fragrant. Whisk the lemon-sugar into the flour mixture. Rub the butter into the flour mixture—like you would for making pastry dough—until it resembles a coarse meal.

In a large measuring cup, whisk together the milk and lemon juice and allow to sit for a minute or two—introducing acid to the milk will make it curdle and thicken, that’s okay! (if a recipe calls for buttermilk and you don’t have any, acidulated  milk will work in a pinch). Whisk in the vanilla and the egg, to combine well. Pour the milk mixture into the flour mixture and fold to until just combined. Toss the washed and dried blueberries with the 1 tablespoon of flour, shaking off excess, and fold into the batter.

Using either a plastic zip-top bag or a piping bag, fill the bag with the batter, cut a hole at the tip (or corner), large enough to allow a blueberry through, and pipe batter into the prepared pan, about halfway up each doughnut-well. Bake in the center of the oven for 8-10 minutes or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden. Allow to cool a few minutes in the pan before turning out. Repeat with remaining batter. Allow to cool to room temperature before glazing.

Lemon Cream Cheese Glaze

2 ounces cream cheese, softened (cut from an 8 ounce block)

1 1/2 cups confectioner’s sugar

1 teaspoon lemon zest

1-3 tablespoons lemon juice

Using a wooden spoon, beat the cream cheese until creamy (if it’s already soft, this will be a breeze), stir in the confectioner’s sugar until combined, stir in the lemon zest, and begin thinning out the glaze with the lemon juice—beginning with 1 tablespoon and adding more until you reach your desired consistency.