Lovin' From the Oven

Double Glazed Baked Funfetti Donuts

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**Warning:: There are a TON of pictures to follow. Seriously. You might not be able to handle it.

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My blog queue has quite a bit of recipes in it, which means I should probably post more often. I made these donuts oh-so-long ago that I almost forgot I had them. With only a total of seven ingredients in the donut AND the glaze, it’s about as simple as it gets.

These taste pretty much the same as a funfetti cupcake, except they’re in a more fun form, don’t you think? They’re festive and a great excuse to eat sweets for breakfast. They’d also be great for birthday mornings. Who wouldn’t want to wake up to a plate full of confetti sprinkles?

Recipe from Cookies & Cups (adapted from Wilton) and makes 12 donuts.

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Double Glazed Baked Funfetti Donuts

Ingredients

  • 2 3/4 cups Funfetti Cake Mix
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 Tbsp melted butter

Directions

  1. Preheat oven to 425° and lightly grease a donut pan with cooking spray.
  2. Beat all ingredients together for thirty seconds. Transfer batter to a ziploc bag and snip the corner. Fill the donut molds 2/3 full.
  3. Bake for 7-9 minutes. Let cool for 5 minutes before turning the pan upside down to remove and let cool completely.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

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Double Glazed Baked Funfetti Donuts-- Glaze

Ingredients

  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions

  1. Pour all the ingredients in a saucepan over medium heat. Stir constantly until everything dissolves and the mixture is nice and smooth. Quickly dip both sides of the donut in the glaze and let them cool on a cooling rack. You can keep the heat on low if you'd like, but I just turned mine off and stirred when I needed the glaze to break down.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

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Double Glazed Baked Funfetti Donuts- White Frosting

Ingredients

  • 1 cup of powdered sugar
  • 1 tbsp milk
  • Sprinkles (the more variety, the more fun!)

Directions

  1. Stir the powdered sugar and milk until smooth. Spread approx 1 tsp of frosting on top of each donut and immediately coat with sprinkles.
https://lovintheoven.com/double-glazed-baked-funfetti-donuts/

Chocolate Chip Bundt Cake

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Now that I’ve baked a couple of times in my new kitchen, I can’t decide if my oven is off or if my baking is off. My last couple of desserts that came out have been alright, but not great. The cookies get flat so I adjust my method by baking things a little bit longer, but that just makes my bars comes out slightly dry. I can’t figure it out. Is the temperature off? Do I need to adjust the baking time? Or maybe I’ve just lost it?

It’s frustrating, but I’m not giving up. I’ll keep fine tuning until I get the hang of this oven (or my baking bug back).

This bundt cake was made at my old apartment, so it turned out fine. It’s a dense cake and the mini chocolate chips add a nice change to your normal sized chocolate chips. It would be great served alongside morning coffee or tea! Recipe from Bake or Break.

TOPPING

  • 2/3 cup chopped pecans
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar

Preheat oven to 350° and grease a 12 cup bundt pan. Mix together the pecans, butter, and sugar with a fork. Evenly distribute the mixture in the bottom of the pan.

CAKE

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 12 ounces semisweet chocolate mini chips
  1. Cream butter, both sugars, and vanilla until fluffy. Slowly add in the eggs, one at a time.
  2. Mix in your dry ingredients (flour, baking soda, salt), alternating with the buttermilk.
  3. Stir in the chocolate chips.
  4. Bake for 50-55 minutes, or until toothpick comes out clean.
  5. Cool in pan for ten minutes before inverting it onto a cooling rack.

Coffee Cake Muffins

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I’ve had an insane craving for Chili’s chips and salsa recently. Some days it’s chocolate, other days it’s chips. I sometimes wonder about the things I’d crave if I was pregnant. Is that weird? Apparently my mom ate a lot of ice cream and bread when she was preggers. How fitting, right? Haha. Do you ever crave weird food?

Since the weather was amazing today, I’m sharing a great summer-y weather treat (at least in my head, it is). I love coffee cake because it’s a simple treat with a little twist of buttery goodness. The extra glaze on top just makes it extra special. These muffins make it easy to transport from point A to point B, so you can pack them in lunches and gift baskets without worrying if the slices are still in one piece.

The batter was moist, but it didn’t stay that way after a couple of days. I’d recommend eating them within two days if you can. Recipe from Sweet Pea’s Kitchen.

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Coffee Cake Muffins

Ingredients

    For the Streusel Topping:
  • 2 1/4 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 cup plus
  • 2 tablespoons butter, room temperature
    • For the Muffins:
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus
  • 2 tablespoons butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
    • For the Milk Glaze:
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons milk

Directions

  1. First make the topping by stirring together the flour, brown sugar, cinnamon, and salt. Use a fork to press the butter in until the mixture comes together and crumbly. Refrigerate for half an hour.
  2. Preheat oven to 350F. Line 24 muffin cups.
  3. Now make the muffin batter by creaming together the butter and sugar. Beat in the eggs and vanilla. Stir in the flour, baking soda, baking powder and salt. Gently fold in the sour cream.
  4. Fill the muffin cups 3/4 full, dividing evenly. Sprinkle the streusel topping over the muffin mixture.
  5. Bake about 20 minutes, or until toothpick comes out clean. Let cool for five minutes before removing the muffins from pan to cool completely.
  6. While waiting for the muffins to cool, whisk the powdered sugar and milk together in a small bowl for the glaze. Place muffins on a wire rack set over a baking sheet and drizzle with glaze.
https://lovintheoven.com/coffee-cake-muffins/

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