Lovin' From the Oven

Coffee Cake Donuts

by 2 Comments

IMG_8509

Instead of making a normal cake for a birthday, I decided to go a different route with donuts. We’re celebrating Chuck Williams’ 100th birthday today!

IMG_8519

Who is that, you ask? Well, Chuck is the founder of Williams-Sonoma, one of my favorite stores. Some of his finds and contributions to the culinary world are staples in my kitchen today. That includes my Kitchenaid mixer, Le Creuset pots, Bundt cake pans, Wusthof knives, and silicone spatulas! To read more about Chuck’s contributions, check out the list here.

IMG_8497

I used the Kitchenaid and silicone spatula for this recipe. The Kitchenaid is my lifesaver. I don’t know how I ever survived without it. IMG_8453

Mine came out a little flat, but that’s because I forgot to add the milk when mixing the wet ingredients. I blame it on pregnancy brain. Once the dough was done, it was almost the same consistency as cookie dough. I thought to myself, “This can’t be right…” I re-read the recipe and saw the milk that I read over. How did I miss that?
IMG_8456

So, I added it in last at the end. That probably had something to do with my donuts not turning out so fluffy and tall, but they still tasted good. IMG_8475

Also, this recipe made a LOT of crumb topping. When you poor it on top of the donuts, you’re going to think it’s overboard, but it’s not. Just trust me. The more crumb topping, the better. Plus, half of it will fall off when you’re pulling the donuts out of the pan, anyways. 
 IMG_8506
I used my faithful donut pan from Norpro. It’s still working like a charm, more than four years after I bought it. The donuts slide right out and the pan looks brand new after being washed.
IMG_8529 IMG_8544

Recipe from Chef in Training. The only thing I did differently was add a bit of oil to make them a little more moist.

Print
Coffee Cake Donuts

Ingredients

    For the Crumb Topping:
  • ¼ cup unsalted butter, melted
  • ¼ cup light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon ground cinnamon
    • For the Donuts:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 egg, at room temperature
  • 1 tablespoon unsalted butter
  • ½ cup milk
  • 2 tsp oil
  • 1 teaspoon vanilla extract
    • For the Glaze:
  • ½ cup confectioner’s sugar
  • ½ tablespoon milk

Directions

  1. Preheat oven to 325 degrees F. Spray a donut pan with Pam and set aside.
  2. Make the crumb topping by mixing all the crumb topping ingredients with a fork until evenly mixed with coarse chunks.
  3. In your mixer, cream together the sugar, egg, and melted butter. Stir in the milk, oil, and vanilla. Gradually stir in the flour, baking powder, and salt until just combined.
  4. Fill each cavity in the donut pan ¾ full. Divide crumb topping equally between the 6 donuts.
  5. Bake for 14-16 minutes or until donuts are slightly golden. Remove from oven and let rest in the doughnut pan for 5 minutes or until slightly cooled. Remove donuts and place on a wire rack.
  6. Next, make the glaze. Whisk together confectioner’s sugar and milk until smooth. Drizzle over donuts and enjoy!
https://lovintheoven.com/coffee-cake-donuts/

Blueberry Breakfast Cookies

by 2 Comments

IMG_7718

Let’s talk about breakfast for dinner, shall we? I will happily have eggs, bacon, hash browns, and toast for dinner. It has to be one of the easiest meals to make, but it’s always so satisfying. For dessert, I’ll eat a waffle doused in cinnamon sugar.

Breakfast for dinner is a lot more common than you think. Did you know that nine out of ten Americans say that they eat breakfast for dinner, with more than half of respondents enjoying breakfast night dinners once a month or more? Even when you eat a bowl of cereal in the evening, that counts as breakfast for dinner!

IMG_7724

The folks over at Krusteaz have “Breakfast Night” every Wednesday night for National Breakfast Month (it’s September, by the way). It’s so easy to do with all of their tasty pancake and waffle mixes. I actually ended up using their Wild Bluberry Muffin mix to make one night’s dessert.   IMG_7726

I tweaked it just a bit to the ingredients that I had on hand. Instead of using almonds and cranberries, I threw in walnuts and white chocolate chips. I’m sure the original version is delicious, but man, mine were kick-butt-good.
IMG_7729

You have to give them a try! Each bite just screams “breakfast.” The best part is they’re made using a mix, so it’s beginner friendly and great to make with kids. I made mine bite-sized, but you can also make massive ones if you only want to eat “just one.”

IMG_7733

Recipe adapted from the back of the Krusteaz blueberry muffin box.

Print
Blueberry Breakfast Cookies

Ingredients

  • 1 package Krusteaz Wild Blueberry Supreme Muffin Mix
  • 3/4 cup quick cooking oats
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped walnuts
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1 can blueberries (enclosed in the muffin mix), drained

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large mixer, stir together the muffin mix, oats, chocolate chips, walnuts, butter, and egg until well blended.
  3. Gently stir in the blueberries by hand.
  4. Scoop into rounded tablespoon sized balls of dough and place at least two inches apart on a lined baking sheet.
  5. Bake for 9-11 minutes.
https://lovintheoven.com/blueberry-breakfast-cookies/

Mint Oreo Cookies

by Leave a Comment

IMG_7795

Happy September! I can’t believe it’s already September. This year is flying by! My DH and I just celebrated our first year anniversary. It feels like we just had our wedding yesterday. And I’m 16 weeks preggers today! Keep following Hello Militello for my pregnancy updates.

Have you guys seen these new Oreo Thins? I was sent a package of them a couple of weeks ago and I instantly made some cookies. My DH, on the other hand, ate the entire bag of golden Oreos. I was amazed at how fast the package disappeared. I didn’t even get to try one!IMG_7800

These Oreos are  crispier and have a better crunch than the normal Oreos. They’re a little dangerous since I can eat way more of these in one sitting. Be warned! They’re addicting.

Did you know that they’re vegan? My sister and brother in law can enjoy Oreos with us! It’s a happy midnight snack that we can all share.
 IMG_7811

The mint flavor didn’t come off as strong in these cookies, so I’d recommend adding a teaspoon of mint extract to the dough if you want something a little stronger.
 IMG_7817

This recipe is the same as my favorite chocolate chip cookies. I just replaced the chocolate chips with Oreos and they’re still as tasty as ever! It’s seriously the best base for any cookie you make. Add in whatever you want: dried fruit, pretzels, candy, or even cereal! It’ll turn out perfect every single time. Soft, not too overly sweet, and golden brown.

Print
Mint Oreo Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups Mint Oreo Things, crushed

Directions

  1. Sift together the flour, baking soda and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the crushed Oreos by hand using a wooden spoon.
  3. Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F.
  4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
https://lovintheoven.com/mint-oreo-cookies/

Categories