June 3, 2011
Technically speaking, baked donuts should result in reduced calories compared to the deep-fried versions.   However, in this case, the decadent milk chocolate glaze makes up for the difference!
These are simple old-fashioned donuts flavored with a bit nutmeg and a little vanilla.
The gooey glaze is a mixture of chocolate, butter and corn syrup. I finished them with chocolate sprinkles, as any real donut should have.
I ordered this Wilton pan online and have been so excited since its arrival.  This recipe makes batter for 12 donuts, so I just made two batches.   They bake really fast and cool only five minutes in the pan, so it was a quick process!
Oddly enough, I had a dream last night that entered a donut-eating contest.  Once I sat down to begin my donut feast, I realized they weren't gluten-free.  My dad graciously ran out and bought me gluten-free donuts so I could participate and take home the Donut-Eating-Monster award!  What a great dad!  I woke up this morning with one thought.  The next donut on the list?  A gluten-free chocolate donut.
Celebrate National Donut Day with me and make these!

Milk Chocolate Glazed Donuts
2 cups cake flour, sifted
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons melted butter (I prefer unsalted)

1/2 cup milk chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
2 - 3 teaspoons hot water

1/2 white chocolate chips
2 tablespoons butter
  1. Preheat your oven to 425 degrees. Generously spray your donut pan with cooking spray; Set aside.
  2. In the bowl of your stand mixer, mix together dry ingredients (flour, sugar, baking powder, nutmeg and salt).  
  3. In a separate bowl, combine remaining donut ingredients and whisk until combined eggs, buttermilk, vanilla and melted butter.
  4. Gently add to dry ingredients and stir just until combined
  5. Spoon donut batter into prepared baking pan.  3 teaspoons per donut cup seems to work best. 
  6. Gently tap and shake the pan after filling the cups to even out the batter and make sure air bubbles are removed. 
  7. Bake 7-9 minutes.  When done, donuts should spring back to the touch. 
  8. Let cool in pan for 5 minutes then transfer donuts to cooling rack. 
  1. Add all ingredients except water into a bowl and microwave for 1 minute stirring occasionally until melted. 
  2. Add water until you have a consistency you like.
Let's cross off #8 on my 25 by 25!

sweet kettle corn

It's not a party without the kettle corn. My littlest friends, aged seven to nine years of perfection, declare themselves kettle corn-fiends.   As an aside, the vast majority of these munchkins pronounce their beloved treat, “keh-tuh-cowrn.” So when any excuse for a celebration should arise, the first request is for kettle corn.  It’s best not to anger the little ones.  I just do as I’m told.  I like to make them happy because they’re pretty cute…and really persuasive.
 So if you have children, little friends or even big friends who like to pretend they’re little, do them all a favor and make some kettle corn!
Kettle Corn
1/4 cup sugar
1/4 cup oil (I used canola but vegetable would be fine, too!)
1/2 cup popcorn kernels
1/4 teaspoon salt
  1. Prepare an open space on your kitchen counter and spread out a long sheet of wax paper (about 2 feet).
  2. Heat the oil in a large pot over medium heat. Keep a lid on top to retain the heat.
  3. Once the oil is hot, add the sugar and popcorn and stir. 
  4. Cover again and shake the pot constantly to keep the sugar from burning or kernels sticking to the bottom. 
  5. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. 
  6. Pour onto wax paper and allow to cool.  
  7. Sprinkle salt and serve!