We enjoy donuts (or doughnuts, if we’re being formal), but they aren’t on our healthy eating plan. All things in moderation, though, right? So occasionally I make us a batch of not-so-naughty donuts. They’re healthier than the donut shop’s because they are baked, not deep-fried. And yet they’re very tasty. Try them and see for yourself. (You may use a boxed cake mix if you want, but this recipe isn’t difficult.) Donuts freeze well. If you aren’t serving all twelve at once, cool extra donuts completely (don’t glaze). Seal in a plastic bag and freeze. Thaw and prepare glaze before serving.
Not-so-naughty Donuts Yields 12 Tools: Mixing bowl and nonstick donut baking pans (I recommend American Pans brand, or Norpro).
2 cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
1 tsp. Kosher salt
¾ cup milk
2 eggs, beaten
2 tsp. pure vanilla extract
1 Tbsp. coconut oil
1 cup cinnamon (or your choice) chips + ¼ cup milk for glaze
Preheat oven to 325°F.
Lightly coat baking pan donut molds with nonstick cooking spray.
Mix together dry ingredients.
Stir in milk, eggs, vanilla, and oil. Beat until well blended.
Fill each donut mold ¾ full with the batter.
Bake in preheated oven approximately 10 minutes or until batter tests clean with an inserted toothpick.
While donuts bake, make glaze by combining chips and milk in a microwave-safe bowl. Microwave in 1-minute increments, stirring to form the glaze.*
Remove donuts from oven and allow to cool 5 minutes in pan.
Move donuts from the pans to a cooling rack.
Dip donuts in the glaze and serve.
*If glaze is too tight, add additional milk to thin.
My mother-in-law makes the best brownies. Today I asked for her secret, and she agreed to share her recipe. As it turns out, her recipe came from an ancient (at least 50 years old) Sunbeam Mixmaster cookbook. She doubled the brownie recipe then added her own touch to produce this awesome tasting batch of brownies. There is no box mix on the market to rival these!