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 1 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

 

Rice Krispy Treat Donuts

RKTdonutsSometimes when I’m bored, I’ll look up local listings on Zillow.

I live in an upper-middle-class neighborhood that has very affluent neighborhoods sprinkled throughout the city.  And those more affluent neighborhoods tend to have McMansions the size of a small African country.

Occasionally, I’ll walk, hike or bike near these McMansions and stare at them wistfully, wishing I had rich friends or could afford to step foot through the grand double doors of each property, if only just to be creepy and look around.  But I’m pretty sure to even step foot into the gated community, you are forbidden to have a bank balance of -$0.11, which rules me out as a guest.

That’s where Zillow comes in.  I can get my kicks at checking out these homes without actually having to fork over the buttons I keep in my change purse because I long for the clink of actual currency.  So I check out current listings for the mansions selling in my area and I quickly become… disappointed.

You see, my city is a wannabe Orange County, with the wannabe Real Housewives who come with it.  I’m talking Barbie-esque women in their forties driving sparkling Range Rovers who wear blingy jeans that cost more than my junior college tuition.  And you’d think with all this money and these huge, sprawling homes they’d have some sense of style, right?  Maybe hire the local Pottery Barn designer?

Wrong.

Because every house has the tackiest, most disgusting interiors I’ve ever seen.  Not sordid-disgusting, but that what-in-the-world-were-they-thinking disgusting that leaves you kind of hopeful that they’re actually a really nice, really rich blind family which would explain their poor lack of styling choices.

Everything is in that horrid burnt sienna color and either has a terrible Tuscan vibe (if Tuscany was a crappy wannabe OC town with cheap furniture) or an atrocious “faux posh” look, like with unnecessary metal fixtures hanging on the walls (I don’t even) and hideous paintings that even Goodwill would turn away.

Like I seriously don’t understand why these millionaires hang fake grape leaves from the gigantic, for-show pillars in their foyers.  Or why they paint everything in that tacky burnt-sienna color.  Or why every piece of bedroom furniture is that same shade of blah and looks more gaudy than a queen at Drag Queen Bingo.  Why, rich people, why?!?

And while I realize that most of these hideous flaws are merely things that could and will change, like furniture and paint color, it still ruins the entire experience for me.  I were to buy the house, I’d almost feel like it was haunted with terrible taste.  That suddenly I’d see my sleek kitchen as some homely kitchen from the 80s, or my modern mirrored furniture would look like a chunky lumberjack armoire.  It’s just… not okay.

DSC_0041AAnd since those people have terrible taste, they’d probably turn their noses up at the best tasting thing there is: these Rice Krispy Treat Donuts.  Hello, they’re donuts with Rice Krispies on top.  What could be better?!  While at Psycho Donuts a couple weeks ago (I blogged about THESE, too!) I tried their ‘Mellow Submarine’ which was a cake donut topped with RKT components… and I was hooked!  They have such awesome texture and taste like a giant, fluffy Rice Krispy.

You, my friend, can definitely afford to eat these!  :)

DSC_0038A

5.0 from 2 reviews
Rice Krispy Treat Donuts
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 4
 
These fat, pillowy cake donuts are topped with gooey marshmallow creme, crisp rice cereal and a healthy drizzle of chocolate to make them taste like giant, fluffy Rice Krispy Treats!
Ingredients
  • 4 cake donuts (prepared yourself, or from your favorite local donut shop), unglazed
  • ½ cup marshmallow creme
  • 1 cup Rice Krispies cereal
  • 1 square chocolate Candiquik, for drizzling
Instructions
  1. Place the donuts on a foil-lined tray or plate and set aside. Meanwhile, spoon the marshmallow creme into a microwaveable bowl and microwave for about 30 seconds, or until smooth and mostly melted but still thick.
  2. Pour the cereal into a cereal bowl and set aside. Dip each donut into the marshmallow creme, coating the top of the donut completely and allowing excess to drip off. Transfer the wet donut to the cereal and dredge it into the cereal, coating the marshmallow creme completely with Rice Krispies. Return the donuts to the baking tray.
  3. Melt the chocolate until smooth and pour it into a small resealable bag. Seal out the air, snip off a corner of the bag and drizzle the chocolate evenly over each donut. Allow the chocolate to set, about 5 mins, before serving. This recipe is easily doubled.

DSC_0035aThese donuts are sure to become a new family favorite in your home!  No one can resist the gooey sweetness of a Rice Krispy Treat, but slather it on a donut and you’re in heaven!  Each bite is a divine combination of all of those awesome flavors and textures.  The softness of the cake donut.  The crispiness of the cereal.  The sweet stickiness of the marshmallow creme.  It all comes together so harmoniously to create one seriously memorable donut.

Love Rice Krispies?  Be sure to check out these bites!

RKTcheesecakeNo-Bake Rice Krispy Treat Oreo Marshmallow Cheesecake

100grand100 Grand Rice Krispy Bark

krispycupcakeRice Krispy Cupcakes

Have a sweet day!!

xo, Hayley

Butterfinger Maple Bars

butterfingermapleA couple weeks ago I attended the BlogHer ’14 conference in San Jose, CA.

Since San Jose is only a couple hours from me, I drove down early and decided I would explore the city for a little bit before my friends showed up.  It wasn’t until I was down there in downtown San Jose that I realized San Jose isn’t really a hoppin’ tourist attraction and my motel was kind of in a shady area.  It wouldn’t be exploring so much as surviving if you know what I mean.

So while wandering the streets of a strange city, I happened upon a donut shop called Psycho Donuts.  First: it was a donut shop, so you know I had to stop in.  Second: it had eyeball lamps, the staff wore old-school nurse caps and they had insane donuts like ‘Jekyll & Hyde’ and ‘Dead Elvis’ which meant I had to buy a half-dozen for myself to enjoy alone.

Just so you know, people will look at you oddly when you’re sitting in a corner of a donut shop eating a half-dozen donuts by yourself.  But if you’re like me, you won’t even care.  Because donuts.  An explosion could happen right outside and I would have been eyeball-deep in my banana split donut (yes, that’s a thing!).

DSC_0051ABut one of my favorite donuts from this face-stuffing experiment in my donut-eating ability?  The Marla, a maple bar topped with crushed Butterfinger candy bars.  You wouldn’t really think to pair maple with Butterfingers together, but then again, you probably didn’t think to make chocolate donuts with red icing “blood” on them either (and that donut was good, too!).  And oh my god — this donut is life-changing, y’all.  Butterfingers and maple are soooo meant to be together, and denying them that right is kind of unconstitutional.

Just like bypassing this recipe would be really, grossly inhumane of you.  Because man, you need these donuts in your life.  I’m serious.

Now if you’ll excuse me, I have a date with a half-dozen donuts.

DSC_0050A

5.0 from 1 reviews
Butterfinger Maple Bars
Author: 
Recipe type: Donuts
Prep time: 
Total time: 
Serves: 6
 
These kickass donuts combine warm maple flavors with crushed Butterfinger candies for an exciting, delicious twist on a classic donut favorite!
Ingredients
  • 6 maple bars, prepared (I used some from my favorite local donut shop, but feel free to make your own if you'd like!)
  • 4 full-size Butterfinger candy bars, chopped
  • 2 squares Candiquik
Instructions
  1. Microwave the maple bars for about 20 seconds or until the frosting has softened some.
  2. Gently press a handful of the crushed Butterfinger candies into the softened maple icing; set aside. Meanwhile, melt the Candiquik squares until smooth.
  3. Drizzle the Candiquik evenly over the donuts and top with more crushed Butterfinger candies. Serve immediately.

DSC_0056AThese donuts are a breeze to make — simply pick up a handful of maple bars from your favorite local donut shop and get to bedazzling with those candy bars!  They’re fun to make with the kids, too, since they can press the Butterfingers on (and lick the crumbs off their hands after!).  I made these on Sunday morning and they were gone within minutes.  They’re so addicting!

Have a fantastical day!!

xo, Hayley

 

 

Glazed Donut Pie

glazeddonutpieThere are only been a small handful of times where I’ve been outright discriminated against.

Once as a Girl Scout, when my troop was out camping near a river.  The river had a sign that said “No Wading” and the girls with me said “no wadding?” but pronounced it like “wah-ding” so I gently said, “it says no wading” (pronounced “way-ding”).  The girls argued with me for a moment and I was so over their crap that I asked the nearest adult who confirmed my pronunciation was correct.  The girls decided to recruit the other scouts to gang up on me after that and judged me for my proper grammar.  It was inevitably one of the reasons why I dropped out of Girl Scouts — also because brown is so not my color.

Next was the time when one of the managers at a prior job told me I couldn’t wear skulls because they were offensive.  When I gently explained that I celebrate Dia de Los Muertos, a Mexican cultural holiday that celebrates the dead, she was like, “well I’m Mexican and I don’t even celebrate that holiday, so you can’t wear skulls.”  And I was like, “okay.. well I really don’t care what your nationality is but thanks for the background info, and bee tee dubs, I’m still wearing skulls mkay?” And she was all, “I’m going to fire you for wearing skulls!” and I was all “do it!” And she did, so I filed a suit against the workplace.  For someone with a skull, she sure didn’t use it well.

And then, while attending the BlogHer 2014 conference in San Jose, CA this past weekend.  At one of the parties I attended, there was a catered breakfast complete with a made-to-order omelet bar on one side of the room and your standard lineup of other breakfast fare on the other side.

Since I am not one to turn down free food and since it’s a well known fact that vacation calories don’t count, I immediately loaded up on hashbrowns, donuts, fruit and sausage from the other side and hopped in the omelet line for a custom creation.  While the omelet-making woman prepared one omelet, she’d ask the next person in line what they wanted and started searing their mixins.  So as she whipped up Trish’s omelet, I patiently waited for her to ask me what mixins I would like.

And she never did.

So I gently said I would like chopped ham, onions, pico de gallo and cheese, aka the exact same thing Trish got.  The omelet-making woman looked me dead in the eye and pointed behind me to the table of other breakfast fare.  “You can get your breakfast over there,” she said.  I looked at her, then Trish, then the breakfast fare, then Dorothy, and back at omelet-woman.  She was insistent.  “There’s breakfast over there,” she said again, pointing to the other table.

So Trish piped in, “but she wants the same omelet that I had with the mixins right here.”  The omelet-woman was like whatever Trish and continued to tell me I could get my breakfast elsewhere.  I pondered what I could have possibly done wrong to offend the omelet-woman; perhaps mumble aloud that I liked scrambles better?  I don’t know.  It wasn’t like I insulted her long family lineage of omelet-making or her omelet-making skills or anything.  In fact, I marveled at how cheesy and delicious every omelet before mine had looked.

I asked the omelet-nazi, formerly known as omelet-woman, why I couldn’t have an omelet.  “But I want an omelet from here,” I said.  “But I want ham, onion, pico and cheese, please,” I said.  “Why can’t I have an omelet?” I asked.  The omelet-nazi-woman was like, “we have hashbrowns over there, sausage, granola…” clearly avoiding this whole Hayley-omelet subject which quickly became a thing since now Trish and Dorothy were like, “but she wants an omelet!” and the omelet-woman was all “whatever bitches, I don’t need you!” as she dramatically dropped the skillets to the floor, threw up a deuce and bounced.  Not really, but that would have been cool.

So FINALLY coming to terms with the fact that I would clearly never get an omelet from this omelet-nazi woman, she finally asks what I want in my omelet.  I’m not sure what gave her a change of heart since usually omelet-nazis stick to their guns (or rather, rubber spatulas) but I was finally able to get my omelet.  And sadly, it was really anticlimactic because it was decent, but looked nothing like Trish’s omelet and was just kind of meh, probably because I had to work abnormally hard at begging for glorified scrambled eggs with onions in them.

But ultimately, I’m glad I stood up for myself against the miscreant omelet woman because if I ever want to move forward as a person I must challenge my demons and stand up for what’s right.  Stand my ground and tell that omelet-woman I’m not backing down without a fight.  And that for the thousandth time, no, I don’t want hashbrowns and sausage.  I want a mother effing omelet.  This is America.  It’s my right.  Girl power.

DSC_0940AAnd besides the omelet, the breakfast had catered some donuts as well which turned out to be infinitely better than any freshly-but-begrudgingly made omelet could be.  Soft, puffy, plush and super glazed, I was in donut heaven.  So I created a pie to mimic that same heavenly mental state after I bit into that pillowy donut — and after managing to defeat the omelet-woman.

Fight on!!

DSC_0926A

5.0 from 2 reviews
Glazed Donut Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This donut pie tastes like a gigantic glazed cake donut and is utterly irresistible.
Ingredients
  • 2 dozen glazed cake donut holes
  • 1 refrigerated pie crust, room temperature
  • 1 stick butter, melted
  • ¼ cup brown sugar
  • Pinch cinnamon
  • Pinch nutmeg
  • 2 eggs, beaten
  • 3 tsp vanilla extract, divided
  • 4 cups powdered sugar
  • 1 Tbsp milk
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
  2. Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
  3. Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
  4. In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.

DSC_0934AThis pie is a donut-lovers dream come true!  The entire thing tastes like a gigantic, THICK slice of a glazed cake donut.  Sweet, lightly spiced with cinnamon and nutmeg, and swirled with thick vanilla icing.  Completely irresistible and worth every calorie!  If you’re feeling extra indulgent, top with ice cream and chocolate syrup.  Or consider using chocolate donut holes for a richer pie.  Pie for everyone!!

Have a fantastical Monday!!

xo, Hayley

 

 

Easy Vanilla Cake Donuts

vanillacakedonutI am a donut fiend.

Maple bars, old fashioned, cream-filled, sprinkle cake.. I love them all so very much.  I am an equal-opportunist donut eater & lover.

Usually, I’m not much a fan of making donuts at home.  Why?  Because it either takes too much work OR I find that they don’t taste the same as the ones at the bakery, even if I do fry them.  Why donuts have to be so complicated, I’ll never know.

But when I found this recipe for vanilla cake donuts, I figured I’d give it a shot.  I was desperate, hungry, and craving something smothered in sprinkles.  A sprinkly vanilla cake donut was kind of a no-brainer.  And this recipe?  Foolproof, y’all.  Never will you ever find donut making to be arduous again.

DSC_0218ALemme break down this donut science for you.  These donuts are baked, not fried, which A) makes them more figure-friendly, and B) makes them super light and tender on the inside.  That tenderness because this recipe contains some cake flour, which tends to be lighter and creates a more tender product since it has a finer texture and a higher starch content than regular all-purpose flour.  And if you subscribe to the belief that baked donuts aren’t as soft and moist as fried donuts, I have news for you: this recipe totally blows that theory out of the water, homie.  There’s nothing dry or crumbly about these plush, chewy donuts… which makes them incredibly difficult to resist.

Can we eat already?  I’m starving.

DSC_0217A*adapted from The Baker’s Field Guide to Doughnuts

5.0 from 3 reviews
Easy Vanilla Cake Donuts
Author: 
Recipe type: Donuts
Serves: 12
 
I love donuts, but making them at home can be arduous and not produce the same texture and flavor I love from my donut-shop staples. These Easy Vanilla Cake Donuts will debunk that thought with each soft, tender and moist bite of this vanilla-scented donut!
Ingredients
  • 2 cups all-purpose flour
  • ½ cup cake flour, sifted if clumpy
  • ¾ cup white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp freshly grated nutmeg
  • ½ stick butter, cold and cut into cubes
  • 2 eggs
  • 1 cup full-fat sour cream
  • 2 tsp vanilla extract
  • FOR GLAZE:
  • 2 cups powdered sugar
  • 1 Tbsp water
  • 1 Tbsp vanilla
  • Rainbow sprinkles, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease TWO 6-cavity donut pans with cooking spray; set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda, and nutmeg together until combined. Begin cutting the butter into the flour mixture using a pastry blender, fork, or electric mixer or until combined and sandy in texture. Try to make sure the butter is as evenly distributed as possible.
  3. Whisk the eggs in a medium bowl until frothy, then stir in the sour cream and vanilla. Pour the egg mixture into the flour mixture and begin stirring to combine.
  4. Scrape the batter into a large zip-top baggy and seal out the air OR scrape batter into a piping bag attached with a large open tip. Snip a corner off of the baggy and pipe the donut batter into the donut pan cavities about ⅔ full. Gently tap the donut pans on the counter to dislodge any bubbles.
  5. Bake for approximately 9-11 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs. Allow the donuts to sit in the pan for about 5 minutes before gently removing (by turning the pan upside down and gently shaking the pan).
  6. To make the glaze, bring the powdered sugar, water, and vanilla together in a small pot over medium heat until melted and combined. Dip each donut into the glaze, allowing excess to drip off. Immediately sprinkle with rainbow sprinkles as the glaze hardens VERY quickly. Reheat the glaze/add more milk as necessary to keep it smooth.

DSC_0223ASimple, quick, and tastes like a bakery donut.  Can’t ask for much else!  Except maybe some more sprinkles because obviously.

Have a fantastical day!!

xo, Hayley

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