Baked Brown Butter Doughnuts with Chocolate Icing

It’s the weekend!  *happy dance, clapping, cheering*

I love weekends, it is a nice little break from school, and it just seems to re-energize doesn’t it?  I can do some extra reading (a favorite thing of mine), painting (another favorite), and of course, baking.  :)

On Saturdays, I usually make something for breakfast on Sunday.  So today I made doughnuts with browned butter.  Brown butter is so wonderful and gives a nice nutty flavor to the doughnuts.  Oohhhhh are they tasty.

Thanks to Joy the Baker (I stalk her) I found a recipe for doughnuts with a glaze that I modified slightly.


Baked Brown Butter Doughnuts

makes 24-28 doughnuts


  • 4 cups unbleached,  all-purpose flour
  • 1 TBS. baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 1 1/2 tsp freshly grated nutmeg
  • 1 1/3 cup organic sugar
  • 10 TBS. butter
  • 4 eggs, room temp
  • 2 cups buttermilk
  • 1 TBS. pure vanilla extract

Preheat oven to 350 degrees F and butter a doughnut pan.

Sift together dry ingredients in the bowl of a stand mixer.


In a small saucepan, melt the butter.  Let it bubble and pop.  Stir continuously so that it does not burn.  When it begins to turn brown, cook for another 5 seconds.  Pour the browned butter into a bowl and let cool slightly.

In a medium bowl, beat together the eggs, buttermilk, and vanilla.  Add the butter and whisk.


Pour the wet ingredients into the dry and mix just until it all comes together.

DSCN0147 DSCN0154

Fill each ring in the doughnut pan each 3/4 full with the batter.


Bake for 8-10 minutes.  Be sure not to over-bake! Test with a toothpick to make sure the doughnuts are done.


Let them cool in the pan for 10 minutes before removing and cooling on a wire rack.  Frost the doughnuts when completely cool.

For the Chocolate Icing:


  • 2 1/3 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 to 1/3 cup milk
  • 1 TBS. pure vanilla extract

Beat together all of the icing ingredients until well combined and smooth.

DSCN0173 DSCN0174

Dip the top half of each cooled doughnut in the icing.  Let the doughnuts set.

DSCN0202 RSCN0198

Serve with coffee.  I highly recommend it.  :)

Bon appetit!


Gluten Free Lemon Egg Nest Cupcakes

Spring is here so the calenders say,  but sadly Spring has decided to not yet make her appearance here in Wisconsin.

So, to remind ourselves that it will indeed be here soon  (Hear that? SOON!),  I will  give you a very Spring-y cupcake recipe.  And it’s gluten free.  :)

To make them g-free, I simply replaced the flour in a recipe I found for lemon cupcakes with a gluten free flour mix.  Here is the one I used.

I had never made gluten free cupcakes before, so I was nervous about these.  I was very surprised when they turned out yummy.  *squeal*

Here they are~


So, shall we bake?

Yes, indeed!

Gluten Free Lemon Egg Nest Cupcakes

adapted from these cupcakes by Joy the Baker

Makes one dozen Spring-y cupcakes


for the cake:

  • 1 1/4 cups gluten free flour blend
  • 3/4 cup organic sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup coconut oil, melted
  • 1/2 cup buttermilk
  • 1 egg, room temp
  • 1/2 tsp. white vinegar
  • 1/2 tsp pure vanilla extract
  • zest of 1 lemon

Preheat the oven to 325 degrees F and place liners in a cupcake pan.

In a medium bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking soda, and salt.

In another bowl, whisk together the coconut oil, buttermilk, egg, vinegar, vanilla, and lemon zest.  Add this to the dry ingredients all at once.

Beat until just combined and no lumps are in the batter.  Fill the liners 2/3 full and bake for 18-22 minutes.  Test with a toothpick to be sure they are done.


Let the cupcakes cool in the pan for 5 minutes before placing them on a cooling rack to cool completely before frosting.

To go with these cupcakes, I made this frosting.  You could also do this cream cheese frosting if you wish.

Frost the cupcakes with a knife, spreading the frosting evenly over the top.

Now for the egg nests!

What you need~

  • 1 1/2 cups unsweetened, coconut
  • 24 candy chocolate eggs, I used Cadbury

Toast the coconut in an oven preheated to 300 degrees F.

Toast for 8 minutes, then stir.  Toast for another 8 minutes, or until light brown and fragrant.  Let it cool completely.

When the coconut is cool, roll the edges of the frosted cupcakes in the coconut.  Place 2 eggs on the center of each cupcake top.




Enjoy the Spring cupcakes while you await the arrival of the new season.

Bon appetit!


Baby Choux à la crème

Today we have a recipe for the French dessert choux à la crème, or cream puffs.

The pastry is called choux, it is easy to make and made with few ingredients.  The filling is a simple whipped cream, then the filled puff is dipped in dark chocolate.

Normally, choux à la crème would be large, sort of like our American cream puffs, (but not that big).  I found a recipe for little ones in a new cookbook and decided to give it a try.  Hence the title ‘Baby’ up there.  :)

The recipe is simple, but it does take time!  Patience is key in this recipe, and it will be well worth it.


Baby Choux à la crème

makes 45 to 50 puffs


for the choux pastry dough:

  • 4 TBS butter, chopped
  • 1 cup cool water
  • 1 cup unbleached, all-purpose flour,  sifted
  • 4 eggs, room temp and beaten

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Place the butter and water in a sauce pan and stir over medium-low heat until the butter melts.  Bring to a boil and remove from the heat.  Add in all of the flour and stir quickly.  The mixture will be clumpy, then become smooth, then it will pull away from the sides of the pan and form a ball.  Put this dough ball in a bowl and let it cool for 5 minutes.


After the 5 minutes,  begin to slowly add the eggs into the dough, stirring well after each addition.  Beat until smooth, glossy, and very thick.


Spoon the dough into a piping bag fitted with a half-inch tip.  Pipe the dough onto the prepared baking sheet in circles, almost like little beehives.


Bake for 10 minutes, then turn the heat down to 350 degrees F.  Bake for another 10 minutes.  Remove the pastries from the oven and cut them in half half-way through the center.  Spoon out all of the gooey dough on the inside and return to the oven to bake for 3 more minutes.


These were the cutting and scooping tools I used.  The smaller the spoon, the better!

Cool on a wire rack.


Now we get to make the whipped cream filling!


  • 10 1/2 fluid oz. cream
  • 3 TBS. powdered sugar
  • 1/2 tsp. pure vanilla extract

Beat these three together until the cream is whipped and stiff.

Spoon the whipped cream into a piping bag fitted with a small, round tip and fill the puffs with cream.

Now for the dark chocolate.

Melt 1/2 a cup of dark chocolate chips in a double boiler.  Dip the choux à la crème in the chocolate, covering about a third of the puff.

Set the dipped puffs on a tray lined with wax paper and let set in the fridge.  Remove for a while before serving, just so they are not ice cold.


Bon appetit!


Spiced Buttermilk Pancakes

Happy Monday peoples!

To start your week off right, I’m giving you pancakes.  A recipe that is quick and simple.

Buttermilk is our key ingredient in this one.  It makes the pancakes oh so fluffy.  I have used regular milk as a sub when I don’t have buttermilk on hand and they still turn out good,  but not as good as when I use buttermilk.  So, if at all possible, use buttermilk in these cakes! :)


Spiced Buttermilk Pancakes

makes 12-15 medium sized pancakes


  • 2 eggs, room temp
  • 1/2 tsp salt
  • 1/4 cup organic sugar
  • 2 cups buttermilk
  • 1/2 tsp baking soda
  • 1 cup unbleached, all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp. pure vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg

First, mix together the eggs, salt, and sugar until smooth.  Set aside.

Next, pour the buttermilk into a measuring cup, add the baking soda and stir. Combine this with the egg mixture and give it a swirl.

Mix in the flour one cup at a time, stirring well after each addition.  Mix in the baking powder, vanilla, cinnamon, and nutmeg.  Stir until well incorporated.


Heat a frying pan, skillet, or griddle over medium-high heat and melt a tablespoon of butter in it.  (I used a griddle.)  Pour the batter with a ladle into a circle and cook until many bubbles appear on the surface.  Flip the pancake(s) and cook for about 1 1/2 to 2 more minutes, just until the underside of the pancake is nicely browned.


Repeat until all of the batter is used.


Top with butter, syrup, and whatever else you may fancy.

Bon appetit! <3


Strawberries & Creme Cupcakes

Ahh!  It’s Spring!  *engage happy dance*

To properly celebrate, we must have cupcakes.  And to have cupcakes to properly celebrate, we must make cupcakes.

These cupcakes were originally a coffee cake recipe that I adapted to make cupcakes.  I got the recipe from Joy the Baker.  It was from her Strawberry Coffee Cake recipe.


Strawberry Cupcakes  

makes 50ish mini cupcakes or 18-20 regular sized cupcakes


for the strawberry swirl:

  • 1 cup sliced strawberries
  • 1/3 cup organic sugar
  • 2 TBS cornstarch
  • 2 tsp water

for the cake:

  • 1/2 cup coconut oil, melted
  • 1 cup organic sugar
  • 2 eggs, room temp
  • 2 cups unbleached, all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sour cream
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. pure almond extract

Preheat oven to 350 degrees F and line your cupcake pan with pretty spring liners. (Or be boring like me and use white.)

For the strawberry swirl:

In a saucepan, combine the swirl ingredients and cook over medium heat.  Stir constantly until bubbly and thickened.  Remove from heat and allow to cool while preparing the cake batter.

For the batter:

In a medium sized bowl, beat together the coconut oil and sugar until fluffy.  Add the eggs and beat until just combined.  Set aside.

In a separate bowl, sift the dry ingredients together.

Add the sour cream and extracts to the coconut oil mixture and beat until smooth.  Add the flour in 2 parts mixing until just combined and smooth.


Fold in the strawberry swirl to the batter.  Don’t over do it!  You don’t want the batter pink, you want it cream colored with pink swirls. :)


Fill your liners 2/3 full and bake mini cupcakes for 9-11 minutes and regular cupcakes for 18-20 minutes.


Cool completely before frosting.

Vanilla Butter Creme


  • 4 TBS. butter, softened
  • 1/2 cup cream
  • 1/4 tsp. salt
  • 1 TBS. pure vanilla extract
  • 6 cups powdered sugar

Beat together all ingredients until smooth.  Frost cooled cupcakes as desired.


Bon appetit! <3


Brie & Mushroom Pizza

Well.  It’s high time I did another brie recipe isn’t it?  I mean it’s been waaay too long.  I have done a lot of sweet thangs lately (nothing wrong with that!) but still, we’re talking BRIE here.  Brie needs a turn now.  :)

Brie is so versatile- sandwiches, eggs, salads, veggies, crackers…. You name it and I might find a way to add brie to it.

How about pizza, hmm?  Well now, that sounds nice.

How about you add mushrooms? And mozzarella? And balsamic vinegar?  Then you have yourself a pretty good pizza if you ask me.

Would you like to make one like that?  I’m full of questions today.

Here it is.  A brie-mushroom-mozzarella-balsamic pizza that melts in your mouth and tells you stomach to eat the whole pizza.  Not your brain, mind you.  The pizza speaks to your stomach.  Since your brain was not consulted, your mouth will be happy but you may develop a tummy ache.  Oh well, the pizza was worth it.


I used this crust from Pioneer Woman.  I ALWAYS use this recipe and have never been let down.  It’s the best crust I’ve ever had.  Thanks PW!

Brie & Mushroom Pizza with Balsamic Glaze (or Vinegar)

makes 1 medium sized pizza


  • 1 small-medium white or yellow onion, finely sliced
  • 2 TBS. butter
  • 4 oz. baby bella mushrooms, sliced
  • 4 oz. brie, cut in small cubes
  • 1/2 cup mozzarella, shredded
  • your favorite dough recipe or this one from Pioneer Woman
  • red sauce of choice
  • balsamic vinegar or (better yet) balsamic glaze (like this one)

Preheat oven to 400 degrees F.

Drizzle 1 tsp. olive oil on your pizza pan and spread to the edges with your fingers.  Sprinkle the oiled pan lightly with flour.

Roll out pizza dough and arrange on your prepared pan.  Top with your red sauce.


Saute the onion in the butter until deep brown and soft, sprinkle with salt and pepper to taste.  Spread the onion on the pizza evenly and top with the mushrooms.


Sprinkle on the brie and mozzarella.


Bake for 20-2 minutes or until the top of the pizza is golden brown and bubbly.


Let the pizza stand at room temp for 5 minutes before cutting.  Drizzle on the amount of balsamic vinegar/ glaze you want.  Cut and serve.

Bon appetit! <3


Almond Scones with Almond Maple Coffee Icing

These scones…….

Words fail.

What a way to spend breakfast!  Scones, scrambled eggs, coffee.  Mmm.

Let’s just use the word divine for these scones.  That’s the only one I could find that will even remotely describe these scones.

I based them off of a Pioneer Woman recipe.  Her scones were Maple Pecan Scones.  I’ve made those before too and they were delish, but I’ve always been partial to almonds rather than pecans myself.

These scones are quick, easy, worth all the butter you’ll use for them.  (The original recipe is from Pioneer Woman, so of course there will be butter.)  :)

Light, crisp yet soft, airy yet filled with flavor, they are wonderful.

So, without further ado….

Almond Scones        makes 8 good-sized scones


  • 3 cups unbleached, all-purpose flour
  • 1/3 cup organic sugar
  • 5 tsp. baking powder
  • 1 1/4 tsp. salt
  • 2 sticks butter, cold and cut into chunks
  • 1/4 cup chopped almonds
  • 1 egg, room temp
  • 3/4 cup heavy cream

In a large bowl or in the bowl of a stand mixer, mix together the flour sugar, baking powder, and salt.

Cut the cold butter into the flour until it resembles coarse crumbs.  Mix in the almonds.

Mix together the egg and cream and add it to the bowl.  Mix the dough until t comes together bot take care not to over-mix.

The dough will be quite crumbly,  but it’s supposed to be so keep calm.

Using your hands, press the dough into a ball.


Flatten into an even circle so that it is about 1/2 an inch thick.


Get a knife ready…

And cut the circle into eight triangles.



Place the scones on a baking sheet and bake for 22-25 minutes, until just turning brown around the edges.


Remove to cool on a wire rack.

To make the Almond Maple Coffee Icing~

Mix together these ingredients in this order:

  • 3 cups powdered sugar
  • 1/4 cup organic, whole milk
  • 4 TBS. butter, melted
  • 1/4 cup strong coffee
  • dash of salt
  • 1/2 tsp. pure almond extract
  • 1 1/2 tsp. pure maple extract

Whisk these guys together until smooth.  Pour this over the cooled scones.


Eat all the scones with a whole pot of coffee.  YOLO people! (On this earth, that is.)  :)

I even made this to accompany the scones….


Just because.  Ha.

Bon appetit!