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.
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.)
10 oz. bittersweet dark chocolate, chopped
1 cup of pomegranate seeds
Line a baking sheet with wax paper. Melt chocolate in a double boiler or the microwave. Careful to stir it as it melts and not to overheat it so it clumps. Once chocolate is melted, stir in 1/2 cup of pomegranate seeds and combine. Pour the chocolate onto the baking pan and smooth out. Top with remaining pomegranate seeds, careful to gently press them down into the chocolate. Place in refrigerator for about 30 minutes until it has hardened. Break into pieces using a knife or your hands when serving. Store it in a ziplock bag or airtight container in the refrigerator.
*Tips&Tricks: Season with sea salt, ginger or a dash of cayenne pepper for a kick of flavor! You can top the chocolate with different ingredients such as crushed pretzels, chopped up candy and chocolate bars, or drizzle caramel on it before placing it in the fridge. You can also use white chocolate with the pomegranate seeds for a nice contrast!
This is not a recipe. This is the result of me wanting to score points as wifey by throwing my husband a birthday party and not planning ahead. This is what happens when you have two ingredients and about ten minutes until your guests show up.
1/2 cup of Chocolate Spread (I use this non dairy choco spread)
Let the whipping cream melt then whip it up until nice and fluffy. Add chocolate spread once whipped and mix it together until blended. Scoop into mini cups and drizzle chocolate sauce on top, then add mini chocolate chips.
2 cups of flour
1 tsp. vanilla extract
1 cup of white sugar
1 tsp. baking powder
2 sticks of room temp margarine
1/2 cup of cocoa powder
Cream sugar and margarine together. Add eggs, vanilla extract, baking powder, flour and cocoa powder. Mix together. Place dough in plastic wrap and refrigerate for at least an hour. Roll out dough and cut out circles using cookie cutter or rim of a glass jar or cup. Fill with 1 tsp. peanut butter. (I added some chocolate spread to some of them and it tasted great!) then pinch the corners together, forming a triangle. Bake on 350′ for 8-10 minutes. I kept them in for about 15 minutes, and overcooked them and they got really crunchy, but I like them softer so careful not to over bake them!
* Tips/Tricks: I originally had a difficult time shaping them since the dough was sticky. I kept it in the fridge for several hours and used extra flour when rolling it out. This made it easier to work with!