Easy Baked Cake Doughnuts

We seem to have less and less time to enjoy special breakfasts in my house. 😦 Overscheduled and overbooked, I’m afraid… Thankfully, we’ve made time to enjoy these baked doughnuts on a few occasions. Eating cake for breakfast makes up for less frequent indulgences!

This recipe was adapted from King Arthur Flour. My pans made smaller doughnuts, so I adapted the cooking time. I made the vanilla glazed and powdered sugar-coated versions but included recipes for cinnamon-sugar coated, as well as for chocolate and apple cider glazes. I won’t stop until I’ve tried them all. 🙂 Such a treat!

Yield: 20 doughnuts

For the Doughnuts:

  • 4 T unsalted butter, at room temperature
  • 4 T vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 to 1 teaspoon freshly ground nutmeg, to taste
  • 3/4 teaspoon coarse salt
  • 1 teaspoon vanilla extract
  • 11. 25 oz (319 g or 2 2/3 cups) all-purpose flour
  • 1 cup milk (I used 1 percent)
  • cinnamon-sugar, Confectioners’ sugar, or assorted glazes
  • sprinkles, toasted coconut, or chopped nuts, for topping, optional
  1. Preheat the oven to 425°F, preferably on convection. Lightly grease two doughnut pans with cooking spray.
  2. In a medium-sized mixing bowl or stand mixer, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim. (I filled each well with 2 small cookie scoops of batter.)
  7. Bake the doughnuts for 7 minutes. Remove them from the oven, and wait 5 minutes before turning them out of the pans onto a rack.
  8. Finish with desired coating, glaze, and/or topping, as desired.
  9. For frosted doughnuts, see the three easy doughnut glazes (recipe below). Sprinkle the glazed doughnuts with sprinkles, toasted coconut, or chopped nuts, if desired.

For Cinnamon Sugar-Coated Doughnuts:

  1. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar.
Three Easy Doughnut Glazes: 
Yield: about 1/2 cup glaze each

For the Vanilla Glaze:

  • 1 1/4 cups confectioners’ sugar, sifted to remove any lumps
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • 1 to 2 tablespoons milk or water
  • 1/2 teaspoon vanilla extract
  1. Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

For the Chocolate Glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla extract
  1. Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

For the Apple Cider Glaze:

  • 2 tablespoons bottled boiled cider
  • 1 tablespoon heavy cream
  • 1 cup Confectioners’ or glazing sugar
  1. Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses.
  2. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts.

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Creamy Ricotta, Fresh Corn & Tomato Baked Ziti

Yes! More tomatoes. They are taking over my kitchen! 🙂 I loved that this dish also incorporated sweet summer corn- and basil.

This is a wonderful summertime version of one of my favorite winter casseroles. Cheesy but not too rich. It’s a guaranteed crowd-pleaser.

The recipe was adapted from TheKitchn.com, contributed by Christine Gallary. I modified the proportions, reduced the pasta cooking time, and used Parmigiano-Reggiano cheese in the sauce. Great.

Yield: Serves 6 to 8
  • cooking spray
  • 1 pound dried penne or ziti pasta
  • 15 to 16 ounces whole-milk ricotta cheese
  • 2 cups whole milk
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 6 cloves garlic, coarsely chopped
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds tomatoes (about 4 to 5 medium), diced
  • 2 cups fresh corn kernels (I used kernels from 3 ears of corn)
  • 1/3 cup thinly sliced fresh basil leaves
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F, preferably on convection. Coat a 9×13-inch baking dish with cooking spray; set aside.
  3. Add the pasta to the water and cook about 2 minutes shy of al dente, about 8 minutes, or adjust according to package directions.
  4. Meanwhile, place the ricotta cheese, milk, Parmigiano-Reggiano, garlic, salt, and pepper in a blender and blend until very smooth; set aside. (I used a Vitamix.)
  5. Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined.
  6. Transfer to the baking dish. Cover tightly with foil.
  7. Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce.
  8. Taste and season with salt as needed. Sprinkle with the basil. Serve.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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Fancy Chicken Tetrazzini

This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.

The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂

This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.

I’m bringing my fancy and snobby casserole to share at Angie’s Fiesta Friday #144, co-hosted by Suzanne @A Pug in the Kitchen and Margy @La Petite Casserole. Enjoy!

Yield: Serves 6 to 8

  • 1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
  • 4 medium-size poblano peppers
  • 5 dried guajillo chiles, ends snipped and seeds discarded
  • 1 1/2 cups chicken stock, preferably homemade or low-sodium
  • 1 1/2 cups whole milk
  • 6 cloves garlic, peeled and thinly sliced
  • 1 medium-size shallot, peeled and thinly sliced
  • 8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
  • 1 pound spaghetti, preferably whole wheat
  • 1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
  • 1 lemon, juiced
  • coarse salt and freshly ground black pepper, to taste
  • 1/4 cup parsley, roughly chopped, for garnish, optional
  1. Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
  2. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
  3. Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
  4. Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
  5. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
  6. Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
  7. Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
  8. Heat oven to 400, preferably on convection.
  9. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
  10. Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
  11. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
  12. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
  13. Garnish with chopped parsley, if you like, and serve.

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