Easy Homemade Buttermilk Old Fashioned Doughnuts

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! About two weeks ago, I went to Portland, Oregon for a conference.

It was my first time in Portland and I was pretty excited about it. For one, I am sick of California’s shenanigans, and for two, I got to hang out with two of my blogging besties, Barbara and Nicole. Oh, and I guess for three, because Portland is known for their amazing doughnut scene.

And let me preface this by saying, normally I would spell it ‘donut’ because the donut recipes on my blog are just that – donuts. Technically they’re donuts, but they aren’t really made of a dough, and they’re not fried, so I call them the shortened version. But Portland is known for real-deal, authentic, in yo face doughnuts and I couldn’t wait to experience them!

My first stop on my doughnut mission was VooDoo Doughnuts, namely because you hear so much about it and they have quirky flavors. While VooDoo was good, it wasn’t my favorite – but then some other bloggers gently reminded me that there’s an even better doughnut place in PDX, and that’s Blue Star.

Blue Star Doughnuts is legit. It’s airy, light, bright and open with a gorgeous display of doughnuts on white platters instead of in bakery cases. They boasted flavors like Blueberry Basil Cake, Tiramisu, Cointreau Creme Brulee, and of course, the one my eye instantly went to: buttermilk old fashioned.

When you look at me, you don’t automatically think “vanilla.” Maybe it’s because my legs are covered in tattoos. Or maybe it’s because I dress like a cartoon character. Or it could be my studded glasses, platinum blonde hair, or my personality. But honestly? I could give or take wacky flavored things in favor of classic flavors like vanilla. That’s why I always choose sprinkle cake and buttermilk old fashioned doughnuts at shops – they’re an old favorite, a classic standby. They won’t disappoint me like VooDoo’s banana fritter did. And you can’t bury them under pounds of peanut butter, Oreos, chocolate chips and chocolate fudge frosting. They have to taste good – they have no bells and whistles to hide under!

Here, in all of its magnificent glory, is Blue Star’s buttermilk old fashioned:

BUTTERMILK DONUT

I mean, the person who came up with this recipe should be sainted. It was that good.

So of course, the second I came home to Sacramento, I had to try to recreate it!

This doughnut recipe is so simple – I promise! If breaking out the fryer makes you break out in hives, I promise it isn’t that bad. And there’s no yeast in this recipe, which makes for a quick and easy dough.

In this recipe I use cake flour, which lends a more tender crumb to these doughnuts. If you don’t have cake flour, feel free to use all-purpose flour – it’ll have a similar texture. I also use good ol’ buttermilk, because they wouldn’t be buttermilk doughnuts without it! Please spring and buy the actual buttermilk, as opposed to the ol’ vinegar in milk trick. That stuff’s great in a pinch, but you want real deal buttermilk here. After all, it is the flavor!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! And I have to say, I did a pretty darn good job at these doughnuts! The texture is light and fluffy with that amazing cakey-ness, with a slightly crunchy exterior and a wonderful buttermilk vanilla flavor. The glaze on top is aces, too.

And don’t fret if you don’t have a doughnut cutter – I used fluted biscuit cutters and it worked just fine! Also, if you want to make these buttermilk bars, which are typically found at doughnut shops, feel free to cut them into bar shapes and score the tops for that signature split down the middle look.

But whatever you do, please promise me you’ll make these! Or if nothing else, take me back to Portland.

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! *adapted from here and here

Easy Homemade Buttermilk Old Fashioned Doughnuts
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Buttermilk Old Fashioned Doughnuts are amazing! Fluffy, cakey and light with a slightly crisp exterior and covered in a vanilla glaze. They're surprisingly simple to make and come together in hardly any time at all!
Ingredients
  • 4 Tbsp butter, melted
  • 1 cup sugar
  • 2 eggs, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼-1/2 tsp nutmeg (I like a stronger nutmeg flavor, which is essential to homemade doughnuts, so I use ½ tsp. Use ¼ tsp if you prefer a lighter flavor)
  • ½ tsp salt
  • 3 & ½ cups cake flour (or you may use all-purpose flour), spooned and leveled
  • ¾ cup buttermilk
  • About 6 cups canola or vegetable oil
  • FOR GLAZE:
  • 3 & ½ cups powdered sugar
  • 2 tsp corn syrup
  • 1 tsp vanilla
  • ⅓ cup hot water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle or dough hook attachment, combine the melted butter and the sugar until sandy and combined, about 30 seconds. Add in the eggs, one at a time, followed by the egg yolk, then the vanilla extract. Add in the baking powder, baking soda, nutmeg and salt, beating until combined. Add in one cup of flour, then stream in ¼ cup of buttermilk. Continuing alternating the flour and buttermilk, ending with the flour. Dough will be very sticky. Remove the paddle/dough hook, cover with plastic wrap, and chill in the fridge for 1 hour.
  2. In a large heavy bottomed sauce pot, heat the oil to about 325 degrees F. as read on a candy or deep fry thermometer. While oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about ½" thickness. Using a doughnut cutter or biscuit cutters, cut out doughnut shapes and doughnut holes, if desired. Reroll and cut as needed.
  3. When oil is hot, drop the doughnuts into the oil very carefully - I like using a slotted wire spoon for this. Fry the doughnuts for about 90 seconds per side, and doughnut holes for about 45 seconds per side, or until a deep golden brown. Remove from the oil and place on a paper towel-lined tray.
  4. Meanwhile, while doughnuts fry, make your glaze. In a sauce pan, bring together the powdered sugar, corn syrup, vanilla and water, stirring until smooth. Drop the hot doughnuts into the glaze mixture and use a fork or spoon to coat them completely in the glaze. Place the glazed doughnuts onto a wire rack set over a rimmed baking sheet to set, about 20 minutes. Continue frying and glazing remaining doughnuts.
  5. Doughnuts taste best made the same day, but you can store them airtight at room temperature for up to 2 days.

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!! Light, fluffy, cakey and perfectly glazed, these buttermilk doughnuts are my absolute favorite … and they’ll be yours, too!

These EASY Homemade Buttermilk Old Fashioned Doughnuts are just like your favorite bakery's, but BETTER. So simple, so scrumptious and packed with amazing flavor!!

Have a super sweet day!

xo, Hayley

Pumpkin Marshmallow Donut Holes

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Fall is here and I couldn’t be more excited.

The leaves are changing, the weather’s cooling down (finally), and all those comforting fall foods are back in season. (Can you say butternut squash and pumpkin? Yum!).

But let’s face it: pumpkin is the star when it comes to fall food. Who doesn’t like pumpkin? I’d like to meet them and question them intensively.

And pumpkin is the star of today’s post. Well, one of the stars. Marshmallow is the real winner here, and it’s found in every single bite of these adorable, poppable donut holes.

You see, one of my favorite Thanksgiving dishes has to be sweet potatoes whipped with crispy, toasted marshmallows on top. Is there anything better?! Well, maybe pumpkin pie with marshmallow whipped cream – a new tradition I brought forth last year and one I’ll continue this year. It’s a great way to update a classic with a fun, sweet twist, which is exactly what I’m doing today.

These donut holes are soft, moist and bursting with sweet pumpkin flavor and are filled with a luscious marshmallow crème filling. I then went the extra mile and drizzled them with white chocolate, but you could easily glaze these bad boys or dip the tops in chocolate for a different take on this new family favorite. Or, if you’re feeling really feisty, combine a summertime favorite with this fall classic: turn it into s’mores donuts by adding chocolate chips to the batter and topping it with crushed graham crackers and JET-PUFFED Marshmallow Bits for added crunch and more marshmallow-y goodness. It’s so easy to transform these little nuggets into something extra special!

Don’t have a mini donut hole pan? Easily transform these into regular donuts by baking them for 7-9 minutes and topping them with chopped up seasonal JET-PUFFED Pumpkin Spice Marshmallows, or try topping them with Mallow Bits for extra texture.

Now are you ready to take a bite out of fall!?

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!*adapted slightly from my Maple Pumpkin Donut Holes recipe

5.0 from 1 reviews
Pumpkin Marshmallow Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Marshmallow Donut Holes are such a delight! Gooey marshmallow filling sinks into each crevice of these poppable, soft and tender donut holes!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup milk or buttermilk
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • ½ of a 7 oz container JET-PUFFED Marshmallow Creme
  • ½ cup white chocolate chips, melted
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the sugar, brown sugar, pumpkin, milk, eggs, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
  3. Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
  4. Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
  5. Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.

These Pumpkin Marshmallow Donut Holes are so fun! Moist, tender donut holes are filled with sweet marshmallow creme and topped with ribbons of white chocolate. The best seasonal treat guaranteed!Soft, tender, and bursting with marshmallow creme, these donut holes would be great on Thanksgiving morning! Just sayin’. 🙂

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working with Kraft JET-PUFFED Marshmallows for this post as part of their blogger program. I was compensated for this post, but all opinions, as always, are my own. 

Maple Pumpkin Donut Holes

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Lately, I’ve been sent Anthropologie catalogs up the wazoo.

I don’t even know how I got on their mailing list since the only things I’ve ever purchased there were $8 ramekins. That’s all my measly budget affords at a store like Anthro.

Yet I get catalog after catalog, and each one has clothing I don’t understand. Artisan wool sweaters and organically-harvested suede skirts from Italy and $300 boots made from ethically-sourced calf leather or whatever.

It’s like everything in that catalog has to sound as pretentious as possible, you know? I can only imagine what the people who wear some of the stuff are like.

“Oh hey, Jennifer, I like your skirt. Where’d you get it?”
“Oh, hello Crystal. I purchased this at Anthropologie. It’s organically grown wombat fur from the beaches of Cape Town. It goes perfectly with my Whole Foods green juice and my ethically-harvested, organic-meat-fed calf hair boots.”
“That’s cool. I just buy their ramekins because they’re cute and $8. Ain’t nobody got time for wombats.”

I mean, that’s how I’d imagine a sample conversation to go. Hypothetically. 

Anywho. Anthro is cool for dishes and housewares, and they do sometimes have really cute clothes that I could never afford in a gillion years. Also, they don’t carry my size because all of their customers are petite pixies that flutter around in $300 dresses made of silk, so my options are pretty much limited to wearing a shower curtain or trying my luck with a duvet cover. However, when you try to try on a duvet cover in their dressing rooms, the hipster girl working the fitting room area looks at you strange and refuses to help you additionally because why would that woman be trying on a duvet cover? Meanwhile, I’m wondering why they don’t pay the silk worms to silk something into a size 16, amirite? Because surely silk worms can silk an additional couple feet of fabric to create a pixie dress for someone of a curvier stature, right? RIGHT, ORGANIC, ETHICALLY-WORKED, UNIONIZED SILK WORMS?!

Or something like that.

You wanna know what isn’t pretentious? Donut holes. Because I spelled it ‘donut’ as opposed to ‘doughnut’ which lends the feeling that someone spent hours creating an artisanal donut in a flavor like green tea jasmine or hibiscus flower earl grey lime or whatever the hell hipster doughnut makers make.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! These donut holes are made in minutes, dredged in an intoxicatingly awesome cinnamon sugar blend, and taste like fall, thanks to the heavy use of pumpkin, maple, and special blend of spices. Spices I guarantee you have in your pantry and won’t have to spend $2347687 on at the artisan grocery store that only sells jams made by monks or whatever.

Anywho. Pretty please make these donuts?! You won’t regret it. I promise.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! *adapted from my Apple Cider Donut Holes recipe

4.3 from 3 reviews
Maple Pumpkin Donut Holes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Maple Pumpkin Donut Holes taste exactly like fall!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup
  • 2 eggs, beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • About ½ cup cinnamon sugar blend
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 24-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the flour, sugars, baking powder, salt and pumpkin pie spice until blended. Stir in the pumpkin, maple syrup, beaten eggs, oil and vanilla until just barely combined. Batter will still be lumpy; this is okay. Do not overmix.
  3. Portion Tablespoonfuls of dough evenly among the muffin pan or donut pan. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes before inverting to a wire rack.
  4. Once cool enough to handle, brush all sides of the donut holes with the melted butter, and immediately dredge in the cinnamon sugar mixture. Place on the wire rack to set, about 5 minutes. Serve immediately.

These Maple Pumpkin Donut Holes are so easy to whip up and even easier to eat! Perfectly spiced, scented with maple syrup and packed with pumpkin flavor, they'll soon become a new fall staple! Maple-y, pumpkin-y, spicy and fall-inspired… these donut holes will soon become your new favorite! I sure do love fall baking 🙂

Have a super sweet day!

xo, Hayley

 

Apple Cider Donut Holes

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!My dog, Mannie, has a new thing he loves to do.

But before I tell you what it is, let me remind you that California is in a drought. This means that everyone’s lawns looks dead and depressing – yellow is everywhere and the air is all stale and yellow-y.

Side note: you totally know what I mean by ‘yellow-y’ right? Where the air smells yellow? Or is that totally just me? Don’t answer me if I’m crazy.

So needless to say, our lawn is yellow and dead.

Mannie has taken a liking to scratching his bad and writhing around on the ground in both the house and outside. And since our lawn is far from lush and green, this means alllllll that dead grass business gets all up in his fur every time he does this. Mannie will go from a black dog to a yellow dog in seconds, covered from head and face to toes in dead grass.

It’s a sight to behold indeed.

And it makes vacuuming extra wonderful. *sarcasm

Or it’s a personal fave of mine when he rolls around in the dust. Apparently we have an area in our lawn (or lack thereof) where there’s a huge source of dust because homeboy hops in the house straight up BROWN. He’s like a real life Pig Pen.

So now every time Mannie goes outside, I have to supervise him to prevent him from getting completely and utterly dirty or spend an extra half hour vacuuming the dead grass from our carpets. If only there was a way I could get Mannie to vacuum for me…

Homie needs to get on that housework STAT.

Anywho, a couple days ago I made these amazing Apple Cider Donut Holes while Mannie was frolicking outside. He happened to come in completely clean and untouched by yellow deadness which was cause to celebrate! Hey, I’ll take any reason to eat donuts and celebrate 🙂

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!These come from my friend Nicole who made them as regular donuts. I tweaked her recipe a touch and made them more my own in poppable, delectable donut holes. They’re fun, easy to make and even easier to eat!

No supervision required.

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!

5.0 from 2 reviews
Apple Cider Donut Holes
Author: 
Recipe type: Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These Apple Cider Donut Holes are INCREDIBLE! Flavorful, perfectly spiced plush donuts will reward you after you make a batch.
Ingredients
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • Pinch salt
  • ¾ cup apple cider
  • 2 eggs, beaten lightly
  • 3 Tbsp oil
  • 1 tsp vanilla
  • FOR TOPPING:
  • ⅔ cup cinnamon sugar
  • 4 Tbsp melted butter
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a 20-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt. Stir in the apple cider, beaten eggs, oil and vanilla and gently mix to combine. Mixture will still be lumpy; this is normal and do not continue to overmix as it'll lead to tough donuts.
  3. Using a cookie dough scoop, portion batter evenly among the donut hole cavities/muffin tins. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes, then gently flip onto a wire rack.
  4. Brush the tops and bottoms of the donuts with the melted butter using a pastry brush, then dredge the donuts in the cinnamon sugar mixture, coating completely. Serve immediately, or store airtight for up to 2 days.

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!These donut holes are amazing! Bursting with a subtle hint of apple, and lots of cinnamon and nutmeg, these donut holes are my family’s new favorite! We could not stop eating them one by one 🙂 I know you’ll love them too!

These Apple Cider Donut Holes are AMAZING! Bursting with a subtle apple flavor and sweet cinnamon sugar, they're the perfect fall breakfast - or dessert!Have a sweet day!

xo, Hayley

 

Donut Coffee Cake Crumble Bars

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!You guys. These bars are out. of. freakin’. control.

And they’re my absolute newest favorite. Maybe ever. I’m not afraid to put a ring on it.

This idea, like many of mine, came from my undying love for donuts of all shapes, sizes, and flavors. That, and my Glazed Donut Pie, which continues to be one of the most popular recipes on my site. If you haven’t made it yet, your life is in serious need of an overhaul, spiritual realignment, and a donut pie addition. For real.

So these bars are basically the donut pie if the donut pie made a love child with a coffee cake. It came to me one day while I was salivating over the donut holes in the grocery store. You know, the prepackaged ones, with all their glorious options (powdered, cinnamon sugar, glazed, chocolate…) and their larger, more sophisticated brethren, the donut. I was trying very hard to come up with a reason to buy the donuts besides inhaling them in a single sitting while simultaneously watching Keeping Up With The Kardashians and contemplating my poor life choices. Because let’s be real, that happens on a near daily basis. Sadly. I need a life.

And it was in this pivotal moment when I noticed the coffee cake muffins and an idea struck me over top the head as I slid a handful of donut hole boxes into my cart with unabashed happiness. I would combine donuts with coffee cake, and it’ll be freaking magical.

Friends. Magical it was. My sister and I stood over the pan after I finished photographing these and shoveled piece by piece into our mouths wordlessly, just slow blinking because they taste so effing amazing, as we ate in unison. It was a sisterly bonding moment I’ll cherish forever. Not really.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!ANYWHO. You are in sore need of these bars and it’s already high time you made them. They’re sweet, spicy from the cinnamon, crumbly from the thiiiiiick streusel on top and just so comforting. They remind me of a giant bear hug for your belly. And believe you me, your belleh needs a hug.

Hugs.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!*adapted from my Glazed Donut Pie recipe

5.0 from 2 reviews
Donut Coffee Cake Crumble Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These outrageous bars combine cake donut holes with a thick coffee cake streusel for an out-of-control bar that's one-hundred percent indulgent.
Ingredients
  • 2 (15 oz) boxes glazed cake donut holes, cut in half (I used Entenmann's Pop-Ems)
  • 1 & ½ sticks butter, melted
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • FOR CRUMBLE TOPPING:
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 tsp cinnamon
  • ½ cup (1 stick) butter, melted
  • 1 cup all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; fill the bottom of the pan with the halved donut holes until they're tightly packed in the pan in an even layer.
  2. Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs and vanilla with a whisk until blended; pour the mixture evenly over top of the donut hole pieces, smoothing it over the top if needed so all the pieces are coated. Set aside.
  3. In a medium bowl, combine the crumble ingredients until thick, coarse crumbs are formed. Crumble the streusel mixture over top of the bars as evenly as possible. Bake for approx. 18-22 minutes or until the top is golden and the center appears set and not super jiggly. Cool completely in the pan before cutting into squares.
  4. *NOTE: the bars aren't as solid as say, a brownie. They tend to fall apart as they're dense. You probably won't get super clean cuts from this but you may if it sets longer, such as overnight. Note that this is almost like a casserole bake rather than a definitive bar.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Oh my word. I really don’t have much to say except to MAKE THESE NOW! And then invite me over since we’re such good friends and I introduced you to your newest BFF.

These are so dense, thick and plush from the cake donut holes. They taste like a giant cinnamon-studded coffee cake donut, all rich, fluffy and fabulous. You’ll love the brown sugary streusel on top of the gooey baked donuts. This casserole-ish inspired bar recipe is simply DIVINE.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Have a wonderful, super sweet day!

xo, Hayley

So-Easy Sopapillas

SopapillasDo you guys have that restaurant or store that changes its name like, twice a month?

You know the one. You drive by one day and it’s Grandma’s Diner. Then a month later it’s Alex’s Gyro Shop. Then two months after that it’s a burrito place. Then about a year after that it’s now a burger joint. It’s like the building has a curse or something and banishes all restaurants to the underbelly of unsuccessful food shop hell.

Anywho, we used to have a place near our old house called Salsa Fresca. Salsa Fresca had the best, most authentic Mexican food and we ate there probably three or more times a month, always had our celebrations there, and basically worshipped the dang place. It was your standard hole-in-the-wall Mexican place with minimal decorations and Pepto-Bismal colored walls, but the food was phenom. And they served the most badass sopapillas EVER.

Then one day we went to dinner and Salsa Fresca was no more. It was under construction to be some other new, whatever restaurant for approximately .1487 seconds before dismantling and transforming into something new. We were devastated. No more sopapillas. No more spicy salsa. No more amazing red rice. All gone, like dust in the wind or Tamagatchis.

But then we happened to drive by another day and it was Coco Loco. We went into Coco Loco to find that it.. was exactly the same restaurant. Different name but same menu, wait staff, and tacky decor. And same food — we were reunited once again with our fried heavenly dough.

Coco Loco, despite it’s loco name indeed — apparently was more popular than Salsa Fresca and lived to see several years before transforming into another Mexican restaurant with terrible food and even worse Pepto-Bismol-y decor. And soon we moved on as well, to a new house and a new favorite Mexican food restaurant. (God, doesn’t this sound like some kind of weird Notebook-style breakup story?)

DSC_0477AWELL. Even though I haven’t had a sopapilla quite like Salsa/Coco’s, these were pretty much spot-on. Hot, sweet pillows of dough freshly fried until golden and crispy and smothered in cinnamon and sugar, just like how I remembered it. Some sopapilla recipes feature citrus-y accents or powdered sugar — and I’m sorry, but those recipes are wrong. Sopapillas, IMO, are basically just dough mops meant to soak up all that cinnamon and sugar. Leave yo fruit and powdered stuff away from my sopapillas, please! However, eat ’em how you like, as a lot of people enjoy dousing theirs with honey.

Best part about these? No need to worry if they’ll go out of business tomorrow and turn into another funky restaurant. And you can enjoy them from home, where I hope you don’t have funky Pepto Bismol walls.

DSC_0485A

5.0 from 1 reviews
So-Easy Sopapillas
Author: 
Recipe type: Treats
Cook time: 
Total time: 
Serves: 8
 
These fried pillows of heaven are called Sopapillas, a traditional Mexican dessert. Typically made of a dough, my version is EASY because it uses refrigerated crescent rolls for a foolproof, instant recipe that will please your whole family! Top with ice cream, chocolate sauce, or the traditional condiment: honey, if you'd like!
Ingredients
  • 1 pkg refrigerated crescent rolls
  • 1 quart canola or vegetable oil
  • 1 cup white sugar
  • 1-2 Tbsp ground cinnamon (depending on your tastes)
  • Honey for drizzling, optional
Instructions
  1. Heat the oil in a heavy bottomed skillet or pot over medium heat. Allow the oil to come to at least 350 degrees F with a thermometer. Meanwhile, in a bowl, mix together the sugar and cinnamon.
  2. Separate the crescent rolls into triangles. Drop one triangle of dough into the oil and fry for about 1-2 minutes. Gently turn it over and fry for an additional minute or so, or until the pastry is golden brown and crisp.
  3. Carefully remove the sopapilla from the oil and place it on a paper-towel lined baking sheet. Immediately douse with some of the cinnamon sugar while the sopapilla is still piping hot. Repeat with remaining pastries, frying only one at a time.
  4. Once all the sopapillas have been fried, sprinkle with a second coating of cinnamon sugar on each side of the sopapilla. Serve the sopapillas hot with honey, if desired. I like mine plain 🙂

DSC_0494A

DSC_0498ASo simple, it’s only really one ingredient since I’m assuming you have sugar, cinnamon and oil on hand! These turn out perfectly golden and crispy, with a crunchy exterior and a soft, fluffy dough inside. By smothering the sopapillas with cinnamon sugar while they’re still hot, it gives the cinnamon sugar a chance to caramelize the outside of the sopapilla, making it extra sweet and crunchy. The second coating helps adhere some more of that cinnamon sugar flavor and gives it that sparkly glimmer from the sweet mixture. These are a can’t-miss recipe, people! You must give them a try 🙂

(And please ignore my terrible manicure in that shot! Now accepting donations for this poor girl to get a paint job!)

SopaHave a fantastical weekend!

xo, Hayley

 

Apple Fritter Cake {Apple Fritter Week!!}

applefrittercakeLet’s talk Say Yes to the Dress for a second.

It’s a lot like House Hunters, which we know I can’t stand.

If you haven’t seen it, it’s a show on TLC where women go into the world-famous wedding dress salon, Kleinfeld’s, in NYC and basically put the salon associates through the ringer with their outlandish requests, diva behavior, and psychotic entourages of family members.

Women come in with the craziest of expectations on their “Perfect Dress List”, similar to how people act on House Hunters with their mile-long, contradictory fest of their “Perfect Home.” (I want a mansion in the city, but I don’t want the noise from traffic. Oh my god, this Italian villa kitchen is so small! Where are we supposed to fit our SubZero appliances, honey? How come this Italian villa kitchen doesn’t look like an American kitchen?!) etc.

So the women come in wanting a dress with a train but not too long of a train, a sweetheart bust but not something super busty, a small-potatoes budget but let’s try on a Pnina gown, and so forth. Or they’ll bring in some Pinterest picture of a gown and insist they have to try on that gown and make the associates go through a goose chase to hunt down this hideous lace number that’s thousands out of their budget and looks like something you could get at David’s Bridal for like, half the cost.

And what’s with those brides who are hell-bent on looking “sexy” for their wedding day? I get it, you want to look beautiful – of course! – and it’s your day to shine. But insisting on a sheer corset bust blinged out with diamonds all up and down your belly? Um, not cute honey. Save that for the honeymoon, not for when dad walks you down the aisle. If you’re looking for sexy bride, save your money and hit up Frederick’s, buy one of their furry teddies, and head down the aisle in that. As far as I’m concerned, those dresses with the lingerie-looking tops but full trains look like mullet wedding gowns. Trashy, cheap lady of the evening up top, ballgown Cinderella on the bottom. NOT. CUTE.

As it stands I’m actually in NYC again at the moment and would love the chance to wander through Kleinfeld’s, trying on dresses and pretending I’m getting engaged and not a single, twenty-something loner who failed at online dating. But alas, I don’t have a huge budget and with the amount of crazy that happens in that store on a regular basis, I’d probably just smother myself with some tulle.

DSC_0901AAnywho. While I’m in NYC I’ve been dreaming of this Apple Fritter Cake. It’s seriously one of my new favorites because it tastes like a gigantic, soft and tender apple fritter! I love making this in the bundt pan because it allows that rich, apple-cider laced glaze to seep into all the nooks and crannies of the cake, as well as down the center of the bundt. When the glaze cracks and hardens, it’s SO delicious and really reminiscent of a freshly fried and glazed apple fritter. YUM.

And hey, if no one ends up marrying me, I’ll just marry this cake. I’ll skip the dress but uh, just give us some privacy, would ya?

DSC_0890A*adapted from The Cake Mix Doctor’s Cinnamon Breakfast Cake

5.0 from 2 reviews
Apple Fritter Cake {Apple Fritter Week!!}
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, moist and tender, this cake is perfect to serve up to guests during the cooler temperatures. It tastes like a giant, freshly glazed apple fritter without all the hard work and fuss of frying.
Ingredients
  • 1 box yellow cake mix
  • 1 pkg (3.4 oz) instant vanilla pudding mix
  • ¾ cup oil
  • ¾ cup buttermilk
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • Pinch cloves
  • 3 medium apples, peeled, cored, and chopped into bite-sized pieces (I used Granny Smith)
  • 2 Tbsp butter
  • 1 & ¼ cup brown sugar
  • 2 cups powdered sugar
  • 2-3 Tbsp apple cider
  • 1 tsp hot water
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a standard bundt pan with cooking spray and set aside. Meanwhile, preheat a medium skillet over medium-heat.
  2. Throw the butter, ¼ cup brown sugar, one (1) tsp of the cinnamon and the apples into the skillet and saute until tender but not too soft, about 2-3 minutes. Remove from the heat and let cool.
  3. Meanwhile, in a large bowl, beat the cake mix, pudding mix, oil, buttermilk, eggs, vanilla and remaining teaspoon of cinnamon with a handheld electric mixer until combined. Batter will be thick. Spread HALF of the batter into the prepared pan. Layer the apples evenly on top of the batter layer, including the juices from the apples in the skillet. Sprinkle the apples evenly with the remaining cup of brown sugar. Top with the remaining batter.
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow the cake to cool in the pan for about 30 minutes, then very carefully invert it onto a wire rack to cool completely.
  5. Once cake has cooled, prepare your glaze: in a small bowl, whisk together the powdered sugar, apple cider and water until you've reached a pourable consistency. Pour the glaze over top of the cake and let it set, about 15 minutes, before cutting into slices.

DSC_0898AGotta love that glaze! It’s so thick and crunchy and pairs perfectly with the softness of the cake’s crumbs and the bits of apple studded within. I’m in love!

I’ve been LOVING #AppleFritterWeek, and I hope you have also! Stay tuned for one more recipe for Apple Fritter Week!!

Have a great day!!

xo, Hayley

Apple Fritter Turtle Cookie Bars {Apple Fritter Week!!}

applefrittercookieI know what you’re thinking: apple fritters and cookies? Has she lost her mind?

The short answer is no, it’s been MIA for a long time.

The long answer is no, you guys just hafta trust me on this one. Say it with me: Apple Fritter Turtle Cookie Bars. It’s lovely, right? And it tastes even lovelier!

You see, THIS happens to be one of my all-time favorite Domestic Rebel Recipes on the blog. It was created purely on a whim when I went to the store and bought some oatmeal cookie mix and then happened to wander into a donut shop where I picked up a couple extra jelly doughnuts. Crazy, right? But the result is so sinfully delicious I can’t even handle it… so I eat every last bar 🙂

DSC_0469ABut since it’s Apple Fritter Week (seriously, can we get this trending as #AppleFritterWeek?!!) I knew I had to recreate those bars but with apple fritters! And since I was going full-crazy on the switcheroo, I figured whyyyyy not use turtle cookie dough? Apples pair swimmingly with caramel and chocolate, and they definitely mesh well with pecans sooo… YOLO, am I right?

And dude, if we only live once, I am so making these for the rest of my days. Oh mah gawwwwwww.

DSC_0467A*adapted from my Oatmeal Cookie Peanut Butter and Jelly Donut Bars recipe 

5.0 from 1 reviews
Apple Fritter Turtle Cookie Bars {Apple Fritter Week!!}
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Crispy, freshly fried apple fritters are sandwiched between two layers of turtle cookie dough for a unique and utterly delicious eating experience!
Ingredients
  • 2 pkg (24-count) refrigerated turtle cookie dough (I used the kind by Nestle), room temperature
  • 4-5 medium-sized apple fritters
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" pan with foil, extending the edges of the foil over the sides of the pan. Mist the foil liberally with cooking spray.
  2. Open one package of the cookie dough and gently press the entire plane of cookie dough into the prepared pan in an even layer, pressing together any gaps. You can also tear and press pieces of dough together, almost like a puzzle, until the entire bottom of the pan is covered.
  3. Top the first layer of cookie dough with the apple fritters in a single layer, tearing fritters to fit in the corners and small nooks and crannies, if need be.
  4. Repeat with the remaining package of cookie dough, covering the apple fritters as best as you can. Bake for approx. 20-25 minutes or until the center appears mostly set (without being overly jiggly) as it will continue to cook up and firm up at room temperature. Do not over-bake. Allow the bars to cool completely before cutting into squares. Serve with caramel sauce or dust with powdered sugar, if desired.

DSC_0464ATwo ingredients, people! You are TWO super-easy ingredients away from having the most decadent bars of your life! The apple fritters retain their spiced, sweet flavor and texture in the middle of those soft-baked turtle cookies. And with the pockets of gooey caramel, rich milk chocolate and salty, crunchy pecans, it’s basically heaven on earth.

Have a fantastic day! Stay tuned for more Apple Fritter Week recipes!

xo, Hayley

Apple Fritter Pie {Apple Fritter Week!!}

applfritterpieWelcome to Apple Fritter Week!!

A couple weeks ago, I was driving to the store minding my own darn business when it struck me like a gigantic bolt of awesome lightning: Apple Fritter Week, it said. I quickly wondered who was talking and why I was listening to an ominous voice telling me to buy apple fritters, but apparently I wasn’t too concerned as I found myself pulling into the local donut shop’s parking lot and buying a half dozen of gigantic apple fritters.

Apple Fritters are one of those donuts that I don’t often think about. I usually go straight for the crumb, or sugar, or frosted-sprinkled cake, or glazed. Blueberry or pumpkin cake if they have it. And apple fritters, sadly, fall at one of the last picks. That doesn’t mean I don’t love them – oh no, there’s plenty of lovin’ to go around – but I generally don’t pick them. This is my apology to all those apple fritters I’ve bypassed in the past. This is for you, buddy.

DSC_0918AIt felt right to kick things off with a pie. After my Glazed Donut Pie was such a huge hit, I figured an Apple Fritter Pie wouldn’t be such a bad idea. And guys, I was right – this pie is simply phenom. Loaded with real, crispy and tender apple fritters in every bite, then topped with an irresistible sugary glaze, just like when the donuts are piping hot from the fryer. Everything’s contained within a buttery and flaky pie crust and is scented so perfectly with cinnamon, nutmeg, and apple cider, which is in both the chess mixture (the mixture that binds the donuts together) and in the glaze.

Overall, I couldn’t think of a better way to apologize to all my betrayed apple fritter brothers and sisters. And I hope you’ll agree!

DSC_0916A*adapted from my Glazed Donut Pie 

5.0 from 2 reviews
Apple Fritter Pie {Apple Fritter Week!!}
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Loaded with crispy, tender apple fritters and topped with a sinfully sweet apple cider glaze, this pie tastes like a gigantic apple fritter but without the fuss from the fryer. All that's missing is your fork!
Ingredients
  • 3-4 freshly fried apple fritters (I purchased mine from my local donut shop and they were on the larger side, so I only used 3. If using medium-smaller fritters, use about 3-5, depending on their size)
  • 1 refrigerated pie crust, at room temperature
  • ½ cup (1 stick) butter, melted
  • ¼ cup brown sugar
  • 2 eggs, beaten
  • 2 tsp vanilla extract, divided
  • ½ tsp cinnamon
  • Pinch nutmeg
  • 3-4 Tbsp apple cider
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 9" pie plate with cooking spray. Unroll the pie crust and gently lay it over the pie plate, pressing it down to line the plate. Crimp or pinch the edges and set aside.
  2. Meanwhile, roughly chop the apple fritters into small bite-sized pieces. Fill the pie shell with the apple fritters, piling them as high as possible without them overflowing.
  3. In a medium bowl, whisk together the melted butter, brown sugar, eggs, 1 tsp of the vanilla, the cinnamon, nutmeg, and 1 Tbsp of the apple cider with a whisk until blended. Pour the mixture evenly over top of the apple fritter pieces.
  4. Bake the pie for approx. 30-35 minutes or until the center appears set and bubbly and the edges are light golden brown. Note: you may want to tent the edges of the pie with a pie shield or foil to prevent over-browning. Allow the pie to cool completely.
  5. Once the pie has cooled completely, make your glaze. In a smaller bowl, combine the remaining 1 tsp of vanilla with 2 Tbsp of apple cider and the powdered sugar. Stir vigorously until the mixture is pourable without being too thin; add more powdered sugar to thicken or more apple cider to thin out if possible. Drizzle the glaze over top of the pie and let set, about 15 minutes. Cut into wedges to serve!

DSC_0926AWarm, spiked with cinnamon and nutmeg, and brimming with crispy, freshly fried apple fritters, this pie is a dream come true! Never again will you forget those crunchy, golden, apple-studded delights again because this pie is surely memorable and makes those fritters the star!

Stay tuned for more Apple Fritter treats this week!!

Have a delicious day!

xo, Hayley

KopyCat Krispy Kreme Doughnuts

kopycatkrispyLast year, one of my Facebook friends Amanda posted a picture on her wall for Cotton Candy Grapes.

Cotton. Candy. Motherlovin’. Grapes, people.  Needless to say, I began my hunt for these amazing grapes, starting at my local Safeway where she had found hers.  No luck at my Safeway, so I periodically checked other Safeways in the area only to be greeted with regular old boring grapes.  This was 2014, where the hell were my cotton candy grapes?!

I spent months and months searching high and low for these elusive, magical unicorn grapes, checking every store high and low, asking the produce people constantly, and hoping that one fateful day, I’d end up in the produce area with a gigantic display of towering mystical grapes.

Then my sister and I ended up in Seaside, CA for a concert and stopped by Safeway to get roadtrip snacks.  The Safeway in Seaside kicks every other Safeway’s butt — it has an actual Starbucks inside, a Jamba Juice, a sushi bar, a pizza station, a toss-your-own salad station and a hot food bar.  They also had some products I’d never seen in a Safeway before, like one of my favorite kinds of chips and Suja Juices.  So I figured this magical, badass Safeway would have my Cotton Candy Grapes.

When I went into produce, I found this woman scanning snap peas and said, “excuse me?”

The woman whipped around and I was immediately greeted by her scary painted on eyebrows.  I couldn’t tell if she was raising them or not and she didn’t say anything like “yes” or “can I help you?” so I just decided to politely ask if they had any CC grapes.  She blinked once, said “NO”, and flipped her hair as she walked away with her pricing gun as if I had just called her something vulgar.

So after being shouted at by a woman with scary eyebrows, I had figured that my luck had run dry — that I would never, ever find these unicorn grapes and would die without knowing how delicious something could be.  That is, until I stopped in our local Bel Air store and FOUND AN ENTIRE DISPLAY!!!

I rejoiced audibly, shouting “YES!” in front of a group of hot fireman as I grabbed a bag of grapes and held it in the air like a proud mother doing the Lion King Simba-thing with her baby.  I carried the grapes around as if they were some kind of holy object (which, in a sense they were) and went to the cash register where the cashier was handing out samples of said magic grapes.  I proclaimed that I’ve been searching for these no less than forever and am so glad to have found them.  He reiterated about how delicious they were and I excitedly carried my bag to my car.

Deciding not to wait, I held a glorious, cotton candy-kissed grape to my lips and popped it in my mouth.  It tasted like… grape.  WTF, grapes?  Don’t y’all know you’re not supposed to taste grape-y?!  So I popped another, thinking it was a fluke.  Grape.  And another.  Grape.  And another fifteen… all grapes.  There wasn’t even a whisper of cotton candy flavor — just straight-up green grapes in a pink package.  I continued to shove fistfuls into my mouth, hoping one would offer a burst of that sugary sweet cotton candy flavor I’d been craving this whole time, but nothing.

I felt like I’d been cheated on — a similar sad, sinking feeling like when I got when I found out my boyfriend had cheated on me with a homeless girl.  Hopeless, betrayed, confused, and angry at grapes.  Like the universe played some sick, sad joke on me by toying with my heartstrings with the promise of a sugary, carnival-tasting grape only to deliver rotund, juicy orbs of plain-jane, lame-o grapes.  I’d suffered through months of endless, tireless searching, spending extra precious time scouting out locations where these elusive grapes could be, and even got yelled at by a woman with angry eyebrows only to find the grapes and be deeply disappointed.  Story of my life: always being disappointed by grapes.

DSC_0207AAnyway, I made these donuts a couple weeks ago thinking they’d just be donut-y but nothing super special — but boy, was I wrong.  Once hot and freshly glazed, they tasted almost identical to the classic glazed donuts at Krispy Kreme. I was SHOCKED!  There must have been some kind of voodoo yummy donut magic that happened in the frying and glazing process, but whatever it was, I was hooked and instantly knew I had to photograph and blog about these bad boys.

Things to keep in mind: they aren’t Krispy Kreme, and this I am aware of.  I said they taste similar — almost identical I thought — but again, not completely the same.  Second: there are many copycat recipes out there for KK donuts that require actually making donut dough.  This recipe uses the ease and shortcut of canned biscuits.  Third: they’re delicious, so stop reading and make them!

DSC_0199A

5.0 from 2 reviews
KopyCat Krispy Kreme Doughnuts
Author: 
Recipe type: Donuts
Prep time: 
Total time: 
Serves: 8
 
These fluffy donuts are made in minutes and taste pretty darn similar to the classic glazed Krispy Kreme donuts!
Ingredients
  • 1 pkg (8 count) refrigerated canned biscuits (not the flaky kind -- I used Pillsbury Buttermilk Biscuits)
  • 1 quart (32 oz) canola oil
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 2 tsp hot water
  • 2 cups powdered sugar
Instructions
  1. In a heavy-bottomed skillet with high sides, heat the oil on medium heat. When a water droplet dropped into the oil sizzles, the oil is ready. (AKA, I'm too cheap for a thermometer).
  2. Unwrap the package of biscuits and separate them. Gently press down on the biscuits to very lightly flatten and cut out the center with a shotglass or something similar; set the donut holes aside.
  3. Fry 4 donuts at a time in the hot oil, about 2 minutes per side. Flip once golden and fry the remaining side for about 2 more minutes or until lightly golden. Watch closely, because they tend to brown very fast.
  4. Drain the donuts onto a paper towel-lined plate. Continue frying the donuts and donut holes in batches.
  5. Meanwhile, in a small saucepan, combine the butter, vanilla, hot water and powdered sugar until melted and smooth. Mixture should be somewhat runny; add more water if necessary.
  6. Dip the tops of the freshly fried donuts into the glaze mixture and pull up; place the glazed donuts glazed-side up onto a wire rack. The glaze will drip down to the bottom of the donut, almost completely coating it.
  7. Serve donuts fresh.

DSC_0207A DSC_0206AOh my gooooosh, y’all.  These donuts are the bomb dot com.  So soft and fluffy inside with that slightly crispy exterior, then coated in that lusciously smooth, sugary glaze.  I loved these freshly fried and dripping with super hot glaze, but they were also great to snack on at room temperature.  Give them a shot!  They’re much easier to fry up and eat than it would be to load everyone in the car to buy one dozen from Krispy Kreme! 🙂

Love Donuts?  Me too!  Check out these other awesome donut recipes from my blog!

vanillacakedonutEasy Vanilla Cake Donuts

cinnamondonutCinnamon Roll Wrapped Donuts

butterfingermapleButterfinger Maple Bars

Have a fantastical day!

xo, Hayley

 

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