Cinnamon Bun Baked Donuts

It had been a few months since we made baked donuts for breakfast. Hubs has been on a pancake kick lately, which is fine by me. For Father's Day I decided to take back the kitchen and make these donuts, along with eggs and bacon. Usually when I make donuts, I use a cake mix with a few added ingredients. While these took longer to make, they were much better than any of the cake mix baked donut recipes we've tried. They weren't as dense as cake mix donuts, much easier to handle and eat.  I also loved that it only made 6 donuts. I have a tendency to make an entire batch with the cake mix recipes and the extras end up sitting in the freezer until they're thrown out. 

Hubs and the little one both ate their fair share. It's safe to say this recipe will be around for a while! 

Cinnamon Bun Baked Donuts

Adapted from Averie Cooks 

INGREDIENTS:

1 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons light brown sugar, packed

1 teaspoon baking powder

2 teaspoons cinnamon 

1/4 teaspoon salt

6 tablespoons almond milk

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

1 tub of cream cheese icing plus an additional few dashes of cinnamon

DIRECTIONS:

1. Pre-heat oven to 325 and lightly grease donut pan. I use coconut oil spray. 
2. In a mixing bowl, mix together flour, sugar, baking powder, cinnamon, and salt.
3. Add milk, egg, vanilla and melted butter.  Mix to combine. 
4. Using a quart or gallon size plastic bag with a corner cut off, pipe the batter into a 6-donut pan.  After attempting many other ways of doing this, this is the easiest I've found. You could also use a pastry bag if you prefer, I like the clean up with the plastic bags better. 
5. Bake 8 to 11 minutes, or until doughnuts spring back when touched, indicating they're set.  Allow to cool for a few minutes before you remove them to a cooling rack. 
6. Make the glaze by melting the cream cheese icing for 10-20 seconds in a microwave safe dish.  Mix it to get a smooth consistency. I added a dash of cinnamon to the mixture before dipping. I also use a low bowl, which makes it easier for dipping the donuts. 
7. Dip the donuts into the glaze once they've cooled. Immediately top with sprinkles if desired. 

{Toddler Recipe} Triple Hitter Muffins

A few months back, I hosted a coffee playdate for my moms group. Whenever I host playdates, I like to put out some snacks for the moms and kiddos. I love to bake and trying new recipes. I'm always looking to make things my toddler will eat, which is what brought me to this recipe. 

When Avery was younger, she would eat anything and everything. Around 19 months old that all changed. My child turned into a very picky eater, which I hear is typical around this age. Anyhow, it's difficult. Difficult to find things she will eat that are also good for her. I chose this recipe because there are veggies hidden in it. I made them the day before the playdate so I didn't have to run around like a mad woman the morning of.  There is a tad more prep time in this recipe than your typical muffin but it's worth it. Not only did our toddlers eat the muffins, the moms loved them too. Many asked for the recipe. I've made these again a few times since the playdate and love that there is more than enough to share with a friend and freeze for long lasting easy access. 

If you have a picky eater like I do, definitely try these muffins. They won't disappoint. 

*affiliate links used in this post*

Triple Hitter Muffins (Toddler Muffins) 

Courtesy of The Loftlands

Ingredients: 

1/4 cup vegetable oil

1/2 cup brown sugar

1 egg

3/4 cup applesauce

1 cup grated carrot

1 cup grated zucchini

1 cup all purpose whole wheat flour

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Directions:

Preheat over to 400*

In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. 

In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.

Fold dry ingredients into wet, until just mixed. Grease muffin tray and fill cups to the very top. Bake 18-20 minutes.

Crumb Cake Donuts

Over the past few months we've fallen out of our Saturday donut tradition.  It's mostly because I'm starving when I get up and don't feel like a. making them and b. waiting the ten minutes for them to bake. It is a goal this summer to get back to that tradition.  

Before our donut hiatus, we made these crumb cake donuts. I love cinnamon sugar, especially on a donut. I usually use this muffin mix to make muffins, which disappear in a flash at our house.  I decided to try to make them in the donut plans this time.  They did not disappoint. Not only were they easy to make they went perfectly with a warm cup of coffee.  Enjoy!

Ingredients: 
1 box of cinnamon swirl crumb cake muffin mix
2/3 cup of water
1 egg

Directions: 
1. Preheat oven to 350.
2. In a bowl, combine the muffin mix, water and egg.  Mix well, getting rid of the clumps.
3. Using a plastic bag (I use sandwich size with a tip cut off) spread the mix into greased donut pans.
*This is the easiest way I have found to put the mix in the pans. It is mess free and makes perfectly round donuts.  Make sure they are about 3/4 full.
4. Top the muffin mix with the crumb cake mixture.  I made sure I pressed it into the top of the muffin mix.
5. Bake for 20-22 minutes or until a toothpick comes out clean.

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Sausage & Cheese Muffins

This year we decided to have a last minute get together for the Super Bowl.  Usually I spend a good amount of time planning our get togethers or parties.  In this case, I had about 48 hours. I immediately headed to Pinterest to look for some quick and easy recipes that wouldn't have me spending a fortune. 

I chose these sausage & cheese muffins because they would be a great compliment to the rest of the menu I had planned.  We were also having chicken wings, chips and queso, seven layer dip and buffalo chicken dip.  I also knew the boys would eat these up.  

Results: A hit of the party, not only with the men but with the ladies as well.  I loved that they were bite sized and full of flavor.  I had a few left over and enjoyed them for breakfast reheated the next morning.  Enjoy! 

Sausage & Cheese Muffins

Courtesy of Plain Chicken 

Ingredients: 

• 1 lb. hot ground pork sausage
• 1 tsp onion powder
• 3 cups all-purpose baking mix
• 1 (10.75 oz) can condensed fiesta nacho cheese soup
• 2 cups shredded Cheddar cheese
• 3/4 cup buttermilk (water or milk will work too)

Directions: 
Cook sausage and onion powder in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool. 

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned. 

Banana Pancakes {Toddler Approved}

I'm constantly on the search for toddler approved recipes.  As soon as my little one turned 15 months she became super picky with her food.  One day she LOVES something, the next she wants no part of it.  It's frustrating considering I usually spend a lot of time preparing food for her.  

Lately, I've been looking for recipes I can freeze.  That way if she likes it one day, it will be there.  If she decides she doesn't the next, I can freeze it until she likes it again.  Pancakes are so easy to make and freeze well, so I've been trying lots of different variations.  This is the most recent.  The little one liked them for two days.  Hubs and I enjoyed them for dinner one night (yes dinner.)  They are fill of flavor and actually taste just like banana bread! 

Ingredients: 
1 cup white flour
1/2 cup whole wheat flour
3 tsp baking powder
1 tbs sugar 
1/8 tsp salt 
1 1/4 cup milk (I used almond) *If the batter is too thick for you, you can add more milk*
1 egg 
3 tbsp melted butter (cooled) 
2 ripe bananas 
2 tsp cinnamon (more or less if preferred) 

Directions: 
1. Combine flour, baking powder, cinnamon and salt in a  small bowl.  Mix well.  
2.  In a separate bowl, mix egg, milk and cooled butter.  Mix until the batter is free of  lumps.  Let this mixture sit for about 10 minutes.  
3. After 10 minutes, mix in the bananas.  It's easiest to mash them with a fork in a bow and mix them in.  
4.  Heat your cooking surface for the pancakes and spray with cooking spray.  I use a griddle for all of my pancakes.  
5.  Scoop batter onto heated surface.  I use a large cookie scoop to make the perfect toddler size pancakes.  
6.  Flip the pancake when one side is cooked. The key to well cooked pancakes is to flip them when you see little bubbles appearing on the surface.  You want a golden brown look on both sides.  
7.  Serve slightly warm with syrup if you choose.  If you're going to freeze them, make sure they are completely cooled before going in the freezer in a sealed freezer bag.  

{Toddler Approved} Fruit & Pancake Bites

Last week I hosted a coffee playdate. My moms group started doing one a week this year.  It's a chance for the moms to catch up, enjoy some coffee and let the kids run wild.  I wanted to have a bunch of bite sized snacks for the kids. Since it was a 10am playdate, I decided to make these pancake and fruit bites. 

I used an entire box of pancake mix to make about 60 mini pancake bites.  I put half out for the playdate and froze the other half.  They were a hit with the kiddos, definitely a recipes I'll be making for years to come.  Enjoy! 

Ingredients: 

A box of your favorite pancake mix.  

Fruit of your choice

 *I used an 8oz bag of mixed frozen fruit, which included peaches, strawberries, raspberries, blackberries and blueberries*  

Directions: 

1.  Preheat oven to 350. 

2. Spray mini muffin tins with cooking spray. 

3.  Prepare pancakes according to the directions on the box.  I used the entire box and made about 60 muffins. 

4. Use a small cookie scoop, fill with a scoop of the pancake batter. 

4. Top with fruit, pressing the fruit down just a bit. 

5. Bake for 8-10 minutes. 

6. Remove to a cooling rack after a few minutes & let them cool. 

***You can also top with bananas, chocolate chips, bacon, nuts…the possibilities are endless***

Red Velvet Donuts

Looking for the perfect Valentine's Day breakfast? 

You've come to the right place.  

These cake mix donuts are a family favorite and oh so easy to make.  

Enjoy!

Red Velvet Donuts

Ingredients:

1 box of red velvet cake mix

1 cup of milk  (I used almond milk)

2 large eggs

1 stick of butter (melted) 

Icing: 

Confectioners sugar mixed with milk.  I started out with a 1/2 cup of sugar and a tsp of milk.  I added and mixed until I had the consistency I was looking for.  

Directions: 

Preheat oven to 350. Grease donut pan.  

Mix eggs, butter, milk and cake mix.  

Stir until smooth. 

Pour batter into donut pan (1/3 filled). 

Bake 11-13 minutes.  

Let them cool completely.  

Prepare the icing.  

I dipped some of the donuts and drizzled frosting over the others. 

 After I was done with the frosting, I let them set out for a bit to let it harden.  

Store in an air tight container for 3 days.  I also froze the leftover donuts in a freezer bag.  

Chocolate Chip Cinnamon Breakfast Ring

I always try to plan out all of my recipes for Christmas a few weeks in advance.  I like to have a list of the things we're going to make and bake for Christmas Eve and Christmas Day.  After that, a grocery list is made.  This year, due to traveling I wasn't on top of my lists.  Thankfully, I was able to throw together a menu and list this past Monday thanks to Pinterest.  I went through my Breakfast, Christmas, Appetizer and Drink boards and made my menu.  

I have a handful of tasty recipes to share with you over the next few weeks.  I'm happy to report that all of the recipes I chose for the holiday were a success.  The first one I've decided to share was the Christmas breakfast recipe.  My dad always makes bacon and eggs.  I decided this breakfast ring would be the perfect final touch for the meal.  Who doesn't like something sweet along with their bacon and eggs?!?  

I used a bunt cake pan to make this ring.  I used Pam instead of butter.  I honestly felt the recipe would be just as good with half the butter.  I also didn't use all of the pudding mix.  Those are the only suggested changes I would recommend.  It was easy to make.  My icing was running because I didn't wait long enough for the cake to cool, but it was really good warm.  The entire family gave this recipe two thumbs up.  They even suggested I make it again next year.  This would also be a great recipe for a brunch or coffee date.  Enjoy! 

Chocolate Chip Cinnamon Breakfast Ring

Courtesy of Pillsbury 

          Ingredients

1/2

cup butter, softened

2

(12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing

1

(3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)

1/2

cup firmly packed brown sugar

1/4

cup miniature semisweet chocolate chips

Directions

1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

2. Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

3. Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.

4. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.

Caramel Apple Baked Donuts

I took the week off work this week, which means I have some time to catch up on my blogging.  I made these donuts back in October.  Back then, we were doing good with making donuts at home on Saturday mornings.  It's a tradition we've been slacking on the past month!

I picked up this cake mix from Target.  I had never seen it before and knew I could put it to good use, not really having an idea what I would make with it.  Since there was an icing that paired with it, I picked it up too.  

While going through my cake mixes to see which one I was going to use for donuts, I decided to give this one a try.  I was hoping they would be the perfect fall donut.  The baked donuts are so simple to make.  This is the recipe I used as my guide for making these donuts.  I was very pleased with how they came out.  Hubs preferred the chocolate ones, but my mom and I enjoyed these.  Definitely perfect for a cool fall morning. Enjoy! 

Caramel Apple Baked Donuts

Ingredients:

1 box of caramel apple cake mix 

1 cup of milk 

2 large eggs

1 stick of butter (melted) 

1 can of caramel apple frosting 

Directions: 

Preheat oven to 350. Grease donut pan.  

Mix eggs, butter, milk and cake mix.  

Stir until smooth. 

Pour batter into donut pan (1/3 filled). 

Bake 11-13 minutes.  

Let them cool completely.  

Put about half of the container of frosting in a microwavable bowl. 

Microwave for about 20 seconds and stir.  Repeat until the frosting is melted enough for you to easily dip and coat the donuts.  

I dipped some of the donuts and drizzled frosting over the others. 

 After I was done with the frosting, I let them cool a bit.  

Store in an air tight container for 3 days.  I also froze the leftover donuts in a freezer bag.  

German Chocolate Baked Donuts

Saturday morning donut dates are something I look forward to each week.  

Last month my family moved from FL to TX.  

We went from having a Dunkin Donuts on every corner to having 3 in our city.  

Closest one to us is 20 minutes away. 

So I went out and bought a donut pan, similar to this one.  

I decided if we couldn't go out for donuts, we would make them at home.  

It would become a little tradition of ours.  

It's much cheaper than our weekend trips to Dunkin Donuts and also a {bit} healthier.  

The first week we made them, I made pumpkin donuts.  They were good, little one and I loved them. 

Hubs wasn't a huge fan.  He doesn't share the same love for pumpkin that I do.  

Last weekend, I let the husband choose the kind he wanted.  

He picked chocolate and chocolate is what he got!

I love making donuts now.  Even my one year old loves them.  

I use the spice cake mix with a can of pumpkin for hers.  

It's fun to make different kinds each weekend, while in pajamas enjoying coffee as the little one tears up the house.  It's our new Saturday tradition, one that I hope is around for many years to come.  

Enjoy! 

German Chocolate Baked Donuts

Adapted from Duncan Hines 

Ingredients:

1 box of german chocolate cake mix (or any cake mix)

1 cup of milk (I used almond milk)

2 large eggs

1 stick of butter (melted) 

1 can of frosting (I used chocolate)

Directions: 

Preheat oven to 350. Grease donut pan.  

Mix eggs, butter, milk and cake mix.  

Stir until smooth. 

Pour batter into donut pan (1/3 filled). 

Bake 11-13 minutes.  

Let them cool completely.  

Put about half of the container of frosting in a microwavable bowl. 

Microwave for about 20 seconds and stir.  Repeat until the frosting is melted enough for you to easily dip and coat the donuts.  

I dipped them upside down, put them on a cooling rack, coated with sprinkles and let them cool a bit.  

Store in an air tight container for 3 days.  I also froze the leftover donuts in a freezer bag.  

Cinnamon Glazed Banana Bundt Cake

I love to have baked goods out and ready to eat when we have guests over.  I made this cake last month when my sister in law came to visit. I was able to throw it together quickly and we enjoyed it for the few days she was here.  

Cinnamon Glazed Banana Bundt Cake

Adapted from My Recipe Magic 

Ingredients:

1 box yellow cake mix

1 box banana cream pudding

1 cup water

1/3 cup cinnamon applesauce

3 eggs

2 ripe bananas

Directions: 

Preheat oven to 350. 

Grease a 10 inch bundt pan. 

Mix all ingredients (add bananas in last). 

Pour into prepared pan. 

Bake for 35-45 minutes or until knife inserted comes out clean. Cool for 15 minutes.  Flip onto a cooling rack until the cake is completely cool.  

Enjoy! 

*The original recipe includes a glaze to pour over the top.  I didn't want to add the extra sugar and calories, therefore eliminated the glaze.  I didn't feel like the cake was missing anything*

Easy Peasy Banana Muffins

These are the easiest muffins I've ever made. 

Better yet, they are delicious! 

They're light, fluffy and have the perfect amount of banana.  

Ingredients: 

1 box of yellow cake mix

2 eggs

3 overripe bananas 

*mix-ins of your choice (chocolate chips, walnuts, etc.)

Directions: 

Heat oven to 350. Spray muffin tins or use liners (I usually spray my liners).  Mash bananas in a bowl.  I just used my mixer.  Add in cake mix, eggs and other ingredients, if you choose.  Fill the muffin tins 2/3 of the way fill.  Bake for 20 minutes or until toothpick comes out clean.  

Enjoy!

Lemon Pound Cake

This recipe comes off the side of the Duncan Hines lemon cake mix box.  I was searching for things to make for a brunch at our house and noticed it when I was planning my recipes.  I already had the cake mix (and other ingredients) at home so all I needed was the pudding.  I do love cheap and easy recipes! 

Results: Of course, I loved that it took no time to prepare.  I was surprised it made two large loaves.  I was able to enjoy one at home and send the other to work with hubs.  I'm not a huge lemon fan, yet I enjoyed this recipe.  I didn't add the frosting glaze to the cake.  I didn't want the added calories and felt is was good just the way it was. This cake would be perfect for spring.  It's a light cake with the perfect hint of lemon. This could easily be either a dessert or breakfast recipe. Enjoy!

Lemon Pound Cake 

Courtesy of Duncan Hines

Hands-On Time:	10 minutes
Total Time:	2 hours and 30 minutes
Servings:	Makes 12 to 16 servings.
Rating:	5 stars

Ingredients

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg instant lemon pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil

Glaze:

• 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor

Baking Instructions

1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.

Pumpkin Pie French Toast

By now you should know that I love all things pumpkin.  

Which is why I decided to give this recipe a try.  

I've had it on my Pinterest board for a while now, I always think of making it but never got around to it. 

I knew if I added it to our Christmas breakfast menu, I would definitely make it.  

And I did.  

Results: Delish.  I made sure there was a thin pumpkin layer on the toast after making the first one and thinking there was a little too much pumpkin on it.  Next time, I'll add some cinnamon and pumpkin pie spice.  

Enjoy! 

Pumpkin Pie French Toast

Courtesy of 5 Dollar Dinners

Yield – 4 servings

Ingredients

• 14 slices whole wheat sandwich bread 
• 3 eggs 
• 1/2 cup milk
• 3/4 cup canned pumpkin 
• 1 tsp pumpkin pie spice
• Butter and syrup for serving 

Directions

• Set out the bread for dipping.
• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
• Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
• Once all are cooked, serve with butter and maple. And a side of fresh fruit.
• If freezing, let cool completely to reduce freezer burn.
• Enjoy this perfect fall “breakfast for dinner”!