Baked Coffee, Coconut, and Cream Cheese Donuts

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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

 

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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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Recently at Betty’s and Other News

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Hi, Peeps! (Because, Easter, right? Sorry.)

I have a few recipes over at Betty Crocker that I wanna share with you, PLUS I was recently on a podcast, so there’s that situation to cringe about.

Pickle Pepper Pork Melts

First, these Slow Cooker Pickled Pepper & Pork Melts (say that 3x fast). They are super easy, so flavorful (pickled pepper juice is the secret) and totally, indulgently, satisfying.

Easy Ham Glazes

Second, 10 (TEN!) dead-easy Ham Glazes just in time for Easter. All 10 are 4 ingredients or less and will add some flavorful pop to your Easter table. My favorites are the Peach Jalapeño, Honey-Sriracha, and Maple, Mustard, & Rosemary.The first 5 recipes are from another blogger, the second 5 are by me, and I took all the photos. So, needless to say it was glaze-city up in here but, bonus! they all work well to glaze other things: salmon, shrimp, chicken, chops, and WINGS.

And, for the podcast. I was invited by the super kind host, Gabriel, of The Dinner Special Podcast to be a guest a bit ago (Casper was only about 6 months old, then!) and it’s live today.  It’s such a good podcast, there have been amazing guests and I love listening to it. So many awesome bloggers and food people with amazing tips and insight, I really feel honored to have been invited on the show. That said, I’m a total weirdo and have no idea what I am saying in it. I talk about being a new mom and how getting dinner on the table is different now and some things I employ to get ahead. I also ramble on about other random things, it’s like half word-vomit and half mom-talk. You guys, I was SO NERVOUS!

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.