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Baked Glazed Doughnuts are so good you’ll want to eat them for breakfast, lunch and dinner! 

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Let there be light life!

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Check out what I found in my garden today – a weed! Ok, so who gets excited about weeds, I know, but this is encouraging. It can only mean that the flowers are next, which means SPRING IS NEARLY HERE!


Are you a big gardener? Both my parents and Ben’s parents love to garden, but we just can’t stand it. I grow flowers in the front of my house because I feel like it’s PC to do so, but truth be told, I hate taking care of them. Maybe it’s a generational thing…

At any rate – the recipe my Mom was so excited to make for lunch today? Quesados!


This is actually a recipe from one of the other women I competed against in the Breakstone Blogger Challenge last November. Thanks Mom…


Just kidding – this is a fantastic recipe with a creamy avocado spread stuffed between warm tortilla shells, which are then topped with cheese and broiled until golden brown.

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Tasted just like chips and guac!


I added another layer of flavah by smothering my tortillas with Tostitos Restaurant Style Salsa.

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My Mom also made THE BEST salad on the side.


All of us agreed the combination of fresh greens, strawberries, oranges and toasted almonds, drizzled with apple-cider vinaigrette, was so refreshing.

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We also agreed that toasted almonds are where it’s at. “It’s a new flavor experience in every bite!” my Mom accurately exclaimed.

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For dessert my Mom whipped out Blue Bunny Classic Sundae Ice Cream Cones!

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Gosh I love these – and what a cute idea to have ice cream cones for dessert.


I like to eat all my yummy toppings off first.

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I do the same things with Reese’s Peanut Butter Cups. Peel all the chocolate off with my teeth so I’m left with a peanut butter puck. It’s the only way to go.

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My favorite part of the ice cream cone though…


is the chocolate-filled tip.


Right?! When I got to tour the Blue Bunny factory last year, they said they pour a little extra chocolate in the bottom because people like it so much. I appreciate that.


Well the afternoon turned grey and drizzly, which made me feel like spending a little time baking in the kitchen after lunch. Plus I recently got this new toy to play with. A doughnut pan to make…

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Baked Doughnuts!

Whee!! I picked one of these bad boys up at Bed, Bath & Beyond for just $10! It makes 6 donuts and is non-stick, which is nice.


My mind is filled with endless baked doughnut possibilities, but for my first batch, I decided to stick with the original – Glazed. MMM!


Baked Glazed Doughnuts


Baked Glazed Doughnuts are so good you'll want to eat them for breakfast, lunch and dinner! 


Makes 6 doughnuts

  • 1 cup all purpose flour
  • 6 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 Tablespoons buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon butter, melted
  • For the glaze:
    • 1/2 cup or more powdered sugar
    • 1/2 teaspoon vanilla extract
    • water


  1. Pre-heat oven to 325 degrees. Mix together flour, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.
  2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won't be golden brown, but should be springy.)
  3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.


Adapted from AllRecipes.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.





Right?! Dougnuts!!!

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I prefer a thin glazed shell on my d’nuts, so I made a higher water-to-powdered sugar ratio glaze, then dunked the tops in.


Topped with sprinkles for a super-cute sparkle. Dang – I wish I would have had this pan for Valentine’s Day!


Ben likes his doughnuts smothered in icing so after I dunked my doughnuts, I added more powdered sugar to the glaze to make it nice and thick for his. Then I spooned it over the top and let it drip down the sides.


When I first pulled these out of the pan, the texture appeared very cake-like. “Dang!” I thought “they’re just cupcakes with a hole! What a rip-off!


One bite convinced me otherwise. The extra flour and reduced oil/fat in the recipe made a dough, rather than a batter, and the texture was totally reminiscent of a cake doughnut.

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Plus, since these doughnuts are baked not fried, I can totally feel ok about eating one a couple before dinner.  What a FUN and DELICIOUS purchase. I am SO excited. Chocolate doughnuts with peanut butter glaze, anyone?!

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Well Ben and I are still deciding about what to do for dinner. I didn’t go grocery shopping this afternoon because I have tomorrow off (booyah President’s Day) so I think it’ll end up being a fend for yourself/see what you can rummage up in the cupboard/beg Ben to make me eggs type of meal. We’ll see. ;)

ps: Ben got the Valentine’s Day coffee mugs here!

Take care!


If you could eat any kind of doughnut right now, what would it be? Do you have any good baked doughnut recipes?

I would eat millions of old-fashioned chocolate glazed cake doughnuts they sell in Super America gas stations all over Minneapolis. OMG THEY ARE SO GOOD.