Baked Vanilla Bean Doughnuts with Chocolate Glaze + 5 Delicious Doughnut Links for Mother’s Day!

bd037The conversation went something like this:

Bubba: “What do you want to do for Mother’s Day?”

Me: “I don’t know. I haven’t really thought about it.”

Lie. Lie. Lie. Of course I thought about it! Just tell him already!

Ok.

“I want to sleep in. Then I want a large cup of coffee, but more importantly I’d like to drink that cup of coffee while it is still warm. Drink, not chug. Then I would like to go to the bathroom by myself without one of the kids bursting in because they need something. Maybe while I’m in the bathroom you can take the kids, yes all 3, to Mamadou’s and pick up some delicious, buttery, chocolate croissants for breakfast. After we eat the croissants and open cards and give lots of hugs and kisses and I think about how lucky I am to have such an awesome husband and 3 sweet kids; I want to be alone. Yup, alone. I want a quiet minute or hour. Take them to the park, please!

Maybe I’ll go for a run or take a shower without rushing. Maybe both? I’ll call Mom and wish her a happy day. How did you do it? And she’ll laugh and say “I just did it.” I’ll call my grandmother and sister. I’ll ask my grandmother the same thing and she’ll say “I don’t remember, but I did. You will too.” Jamie: “I don’t know how you do it.” She’ll laugh and say “I don’t know how you do it, Kel.” After I get off the phone, the empty house will feel odd. I’ll wander around it aimlessly. Now what? Laundry? Prep dinner? No, I know organize the office! No, c’mon its Mother’s Day. Relax. Sit on the deck and read? Maybe? Try out my new donut pan and bake a dozen, warm and sweet vanilla bean doughnuts? Yes!

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But wait, if I eat a croissant for breakfast, can I have a donut for a snack? Sure, it’s Mother’s day.

I’ll think: I should bake donuts everyday. This is so easy. Then I’ll remember: I’m not alone everyday. Oh ya.

Ok, these sweet bites are ready to go in the oven. I love this pan.

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All done and ready for the chocolate glaze. Dam, this house is quiet. When are they coming back? Oh wait. I hear crying. They’re back. It’s N. No it’s G. No it’s N. He needs to nurse. Ok, buddy. I’m here. Ouch! Daddy! I need a band-aid. I better grab one. Don’t grab a pink princess one. My goose doesn’t like pink or princesses anymore. Mama! Are you here? I’ll sing my song now. “Mama, mama let me say: have a happy mother’s day!” G. My sweet boy. Bubba: “smells good in here! What did you make? Wash your hands! Everyone needs to wash their hands before they can help mama.”

Deep breath.

“Mama, can I help you?” Sure.

bd0014 bd0011I love their little hands. Someday, baby N, you’ll help too. I love their excitement when they see rainbow sprinkles. Rainbow sprinkles! Making them happy is easy. It won’t always be easy. Enjoy this.

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Bubba smiles and asks ‘Did you get a minute?”

Yup. I got a minute.

Our house is loud again and that’s ok. They finish decorating the donuts and ask “can we be your taste testers?” They gobble up the donuts leaving a ring of chocolate around their little mouths. I wipe them clean, give them a kiss and we head outside.

Baked Vanilla Bean Doughnuts with Chocolate Glaze

doughnut recipe adapted from Ina Garten

chocolate glaze recipe by Joy the Baker

makes 1 dozen

Ingredients for Doughnut:

2 cups all-purpose flour

3/4 cup sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp.  kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tbsp. unsalted butter, browned

1 vanilla bean, seeds scraped

Ingredients for Chocolate Glaze:

1 1/2 cups powdered sugar

4 tbsp. unsweetened cocoa powder

pinch of kosher salt

3 to 4 tbsp. milk

1 tsp. pure vanilla extract

Directions for doughnuts: Pre-heat the oven to 350 degrees. Lightly grease donut pans and set aside. Sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl whisk together the egg, milk, browned butter, and vanilla bean seeds. Stir the wet mixture into the dry ingredients. Mix until just combined. Do not over mix!

Pour the batter into a Ziploc bag. Twist the top of bag so the batter doesn’t leak out and then trim the bottom corner of the bag. Pipe the batter into the baking pan about 3/4 of the way full. Bake for about 17 minutes or until a toothpick comes out clean. Let the donuts cool for about 5 minutes and then tap them out on to a sheet pan.

Directions for the glaze:

In a medium bowl, whisk together the powdered sugar, cocoa powder and salt. If you still see lumps in the sugar use a sifter!

Add 3-4 tablespoons of milk and 1 teaspoon of vanilla extract. Mix together until completely incorporated and smooth. The glaze should be, thick but pourable.

Once the donuts are cool, dip them top side up into the chocolate glaze and place on a wire rack set inside a sheet pan. Decorate with sprinkles and allow to set for 30 minutes before stacking them. The donuts taste best the day they are made, but will still taste good two days later. Enjoy!

5 Doughnut Links for Mother’s Day

Want to eat a glazed doughnut filled and topped with funfetti? Head to Sally’s Baking Addiction for her baked funfetti donuts recipe. Just looking at her donuts makes me happy.

Glazed chocolate doughnuts are my favorite. The Faux Martha’s recipe for Baked Glazed Chocolate Doughnuts is on my must make list!

Should you make French toast or bake doughnuts for Mom this weekend? Tough call. How about French Toast Cake Donuts with maple glaze? Bakingdom has a delicious recipe for you. Check it out!

Want the real, fried, fluffy dough topped with a maple bacon glaze? How Sweet It Is has a recipe for mini maple bacon doughnuts. My mouth is watering!

Cheesecake doughnuts with salted caramel. Yes, you read that right. Head to Gourmet Traveller for the recipe.

 

 

 

 

 

 

Challah French Toast with Mascarpone + Blueberry Meyer Lemon Compote + 5 French Toast Links for Easter Brunch!

 

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If you love French toast you must try this recipe! Is it the challah bread that makes this recipe stand out or the blueberry Meyer lemon compote? I’m not sure if it matters! The combination of the two along with the slightly sweet and tangy mascarpone makes this breakfast a treat. Give it a shot this Easter. While your family happily scarfs it down you can quietly sit back and enjoy a cup of coffee. A bit of silence and a cup of coffee in my hand is my idea of a perfect morning.

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Challah bread is so pretty and so damn delicious. I bought this bread at our local Whole Foods. This bread is perfect for French toast, because it is sturdy and won’t fall apart when you cook it. Also, it is spongy so it will absorb the custard really well. If you want to make your own bread head to King Arthur Flour for the recipe. Are you worried you might screw up the French toast on Easter morning? Head to Bon Appetit for the 7 most common French toast cooking mistakes. Read and learn…I did.

cft0025I made a blueberry Meyer lemon compote, because I feel like I need more compote in my life. No, just kidding. I saw a chef make a compote on Chopped and I thought: I should try that. So I did. I used frozen blueberries, but I can’t wait until blueberries are in season. Fresh blueberries will really make this standout. The Meyer lemon juice and zest adds a nice brightness and acidity to the sweet berries.

cft0031I love mascarpone because of its subtle flavor. I added a little lemon juice, lemon zest, confectioners sugar and salt to the cream cheese. I then stuffed the French toast with it. I wouldn’t eat this everyday, but a decadent breakfast once in a while is necessary. Treat yourself…and your family!

cft0046The kids and Bubba loved it. Happy spring and happy Easter!

Challah French Toast with Mascarpone and Blueberry Meyer Lemon Compote

Serves 4 or 8 large pieces

recipe barely adapted from Ina Garten

Ingredients for French Toast:

6 large eggs

1 1/2 cups milk

1 tsp. Meyer Lemon zest

1/2 tsp. vanilla extract

1 tbsp. agave nectar or honey

1/2 tsp. kosher salt

1 large loaf challah bread

unsalted butter

canola or vegetable oil

Directions:

Preheat your oven to 250 degrees F. In a large bowl, whisk together the eggs, milk, lemon zest, vanilla, agave nectar, and salt.

Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for about 5 minutes, turning once. I did 3 at a time.

Over medium heat, heat 1 tbsp. butter and 1 tbsp. of oil in a large sauté pan or skillet. Cook the soaked bread for about 2 to 3 minutes on each side or until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve.

Fry the remaining soaked bread slices until it’s all cooked. Add more butter and oil to pan if necessary.

Serve hot with mascarpone cheese and blueberry lemon compote. Enjoy!

Ingredients for Blueberry Meyer Lemon Compote:

recipe barely adapted from Ellie Krieger

2 cups frozen blueberries

3 tbsp. water

1/4 cup sugar

zest and juice of one Meyer lemon

Directions:

Mix 1 cup of the blueberries, water, sugar, lemon juice and zest in a small saucepan. Cook the berries over medium heat for about 10 minutes. Add the remaining cup of blueberries and cook for 8 minutes longer, stirring frequently. Serve warm. If you have any leftovers; save and refrigerate for up to 3 days. Use the compote as a topping for vanilla ice cream or Greek yogurt!

 Ingredients for Mascarpone Sauce:

1 8 ounce container Mascarpone, slightly softened

Confectioners’ Sugar, to taste ( I used about 2 tbsp.)

pinch kosher salt

zest and juice of one Meyer lemon

Directions:

In a small bowl mix together the Mascarpone, 2 tbsp. confectioners’ sugar, pinch of kosher salt and the zest and juice of one Meyer lemon. Mix until smooth. Spread a heaping spoonful on a piece of cooked bread, top with another piece of cooked bread. Pour as much compote as you like all over it and enjoy!

5 French Toast Recipes to Try for Easter!

One of my favorite food blogs is Dash and Bella. I love the recipes, writing and photography. Check it out if you haven’t already! Phyllis’ recipe for Baked Baguette French Toast is on my must try list. The photo alone will make you want to save your baguette scraps for next weekend’s brunch!

Need or want a vegan French toast recipe? What’s Cooking Good Looking a recipe for vegan eggnog French toast. I think I will make this next Christmas. Yum!

Need to prep breakfast the night before? Head to How Sweet It Is for Cinnamon Sugar Sourdough Bake with Whipped Greek Yogurt Cream. Yes. You read that right. Whipped. Greek. Yogurt. Cream.

French toast can be healthy! Cookie and Kate has a whole grain banana baked French toast recipe with a peanut butter drizzle. Sounds amazing! If you want to avoid peanut butter, because of an allergy sub in Sunbutter. It tastes just as good!

I love chocolate and bananas together. I love oatmeal. This recipe by FoodieCrush is making me drool.