I’m no baker. While I love experimenting with dinner, when it comes to sweet desserts I usually stick to my comfy classics. Like my no fail fruit crumble (get the recipe HERE) and my moms best yellow cake (get the recipe HERE) and her easy chocolate cake (recipe found HERE) While I will hesitantly alter those recipes to come up with new treats (like this recipe for Smores Cupcakes and this one for Chocolate Chip Cupcakes with Cookie Dough Frosting) I don’t really venture into territories unknown when it comes to baking. (my mind draws a blank when numbers are involved!) Since it’s Hanukkah and everyone wants to celebrate by biting into a freshly powdered jelly donut (what, that’s not on your to do list this holiday? Because it’s totally #2 on mine. Right after eat latkes!) I have decided to search the web for you and select my fav donut recipes! (and by favorite I don’t mean I have tested them out. They just all made my mouth water and I almost licked my screen) Enjoy this collection of best donut recipes and if you try any, leave a comment below letting me know if they taste as good as they look!
These pumpkin donut holes by Georgia Johnson of, “The Comfort of Cooking” are baked not fried which means you can indulge with no (ok less!) guilt. Also, there is pumpkin in there which means A. it’s healthy(ish) and B. nothing screams it’s holiday season let’s celebrate like pumpkin.
Chocolate Donut Holes
These chocolate donut holes by “Teenage Taste” are the perfect party treat! The recipe is quick and easy and claim to taste like good ol munchkin donuts from Dunkin Donuts. These would be ridiculously cute served up with some shots of milk.
These smores donuts found on “More Stomach” are what chocolate dreams are made of. They are dairy free and beg to be devoured, one smore bite at a time!
Strawberry Shortcake Donuts
These strawberry shortcake donuts by “Food for the Soul” use fresh fruit and whipped cream to create a sweet and tasty new donut!
Chocolate and puff pastry combined with creamy baked banana and crispy coconut flakes makes this a decadent dessert. (one that also happens to be easy to whip up!)
1 sheet of puff pastry
1 banana, sliced into thin rounds
1/2 chocolate spread
1/2 coconut flakes
Cut mini squares out of the puff pastry. Spray a mini cupcake pan with oil then gently press each square of dough into a cupcake mold. Place 1 tsp. of chocolate spread in the center of each dough. Place 1 banana round on top of chocolate then top with coconut flakes. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
It’s fall which means Pumpkin is the choice of flavor (along with cinnamon, nutmeg and all spice!) This recipe is hot off the press (literally, the cookbook just came out) from Paula Shoyers new cookbook, The Holiday Kosher Baker! She was kind enough to share this recipe for Pumpkin Doughnuts with us since what is Fall good for if not to cozy up with some hot coco and fresh from the stovetop donuts? If you love this recipe and want more, get your own copy of The Holiday Kosher Baker HERE. In the meantime, whip up a batch of these bad boys and enjoy Pumpkin at it’s finest.
Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. (Makes 15)
¼ ounce (1 envelope; 7g) dry yeast
¼ cup (60ml) warm water
¼ cup (50g) plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
⅓ cup (80ml) soy milk
2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
1 large egg
½ cup (120g) pumpkin purée (not pumpkin pie filling)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
canola oil for frying
¼ cup (30g) confectioners’ sugar for dusting
IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick. ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour. COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven. PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes. DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes. HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range. COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
The graham crackers are enough for the base of 50 cupcakes! I used it for one batch of chocolate cupcakes, which makes about 15-17 cupcakes and then saved the remaining crumbs in a ziplock bag for future use. (it’s great for making cheesecake!) I also had leftover marshmallow fluff and chocolate topping which can be used to make actual s’mores or to frost and fill a cake with! If you don’t like leftovers, feel free to half the marshmallow cream filling recipe but note that I myself have not done that so I can’t be sure how it will come out! If you try it, let me know!
Graham Crackers Crumbs:
16 graham crackers crushed
1/2 cup sugar
1/2 cup earth balance (or butter or margarine, melted)
Chocolate Cupcake Batter:
1/2 cup of cocoa
1 cup of water (or soy milk)
1 and 1/2 cup of flour
3/4 tsp. of salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup of oil
1 and 1/4 cup of sugar
1 and 1/2 tsp. vanilla extract
8 oz. rich whip, defrosted
4 oz. semi-sweet baking chocolate
Pulse graham crackers in a blender until crumbs form. Combine with sugar and melted earth balance. Line cupcake pans with liners. Fill liners with 1 tablespoon graham cracker crumb mixture. Top with 1/4 cup chocolate cake batter. Bake in oven on 350′ for about 20 minutes until toothpick inserted in middle comes out clean. Let the cupcakes cool off then insert marshmallow filling into the center of the cupcake. (you can do this by scooping out the top of the cupcakes with a mini apple corer or using a plastic decorative bag (or ziplock bag with the edge cut off) and a frosting tip. Insert the tip in the center of the cupcake and squeeze the filling inside. Once cupcakes are filled they are ready for the chocolate topping! Melt chocolate in a small saucepan over a low flame. Continuously stir so it does not burn or stick to the pot. Once the chocolate has melted, add the defrosted rich whip and mix together until well blended. At first it will look white but once it’s mixed together will turn to a nice dark smooth chocolate. To top the cupcakes with the chocolate topping, hold each cupcake upside down into the chocolate topping and allow the excess to drip off then right away add mini marshmallow and graham cracker crumbs to the chocolate before it hardens. (You can also add the chocolate topping by using a spoon to drizzle it on the cupcake.)
16 oz. cream cheese (room temperature)
16 oz. sour cream
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
8 oz semi-sweet baking chocolate for chocolate topping
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Bring ingredients to a boil (allowing sugar to dissolve) then lower flame and stir until thickens. Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds.
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Using 1/4 cup of pomegranate syrup for each cheesecake, dot the top and swirl around with a knife. Bake on 350 for an hour. Set aside remaining syrup for serving. Once the cheesecake has cooled off, melt 8 oz semi-sweet baking chocolate (melanie) and cover the top of the cheesecake with the melted chocolate. Once the chocolate has hardened drizzle remaining pomegranate sauce on top of the chocolate topping.