Doughnut Waffles

Like I needed another reason to break out the waffle iron:


There’s not much I can say for these tasty tidbits of cinnamon-sugar coated delicacies, except for the fact that I made them two weekends in a row, and each time every single one was eaten demolished.

Of course, my test audience was a group of hungry teenage boys (and dang, they are ALWAYS hungry!) – so perhaps my scientific approach (and test subjects) was flawed. No matter – these were worth the tiny bit of effort it took to make them and will definitely be made again.

Doughnut Waffles

  • 1 cup sugar
  • 4 tsp baking powder
  • ½ teaspoon nutmeg
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 1 cup milk
  • 3 cups flour

For the topping:

  • 3 tsp cinnamon
  • 1 cup granulated sugar
  • ½ cup of melted butter

Pre-heat your waffle griddle, and spray with non-stick cooking spray.

In a shallow dish, combine the granulated sugar and cinnamon for the topping. Put the melted butter for the topping in another shallow dish and set aside.

In a large bowl, mix the sugar, baking powder, and nutmeg. Mix in the eggs, milk and melted butter. Stir in the flour, mixing just until combined. You are going to have thick, sticky batter.

Place the batter in the middle of each waffle part (some waffle makers will have 2 or 4) You can do large or small doughnuts. Cook for 3 minutes until golden brown. Remove the doughnuts from the waffle iron and place on a cooling rack.

Dip the waffle in butter, shake off, then dip into the cinnamon sugar mixture. Set back onto the rack and continue with the other doughnuts until finished.

Baked Chocolate Doughnuts

Good morning and Happy Easter!

Or, as we like to say in our family, it’s another fine Sunday to get together and have dinner. That’s my story and I’m sticking to it..

Our plans for today are somewhat uncertain, though, meaning we might go to brunch at the Venetian…….and we might stay home and cook. Personally? I’m casting my vote to stay home….because I want to use my new cutting board🙂

However, until the final decision is made, (yes, I’m looking at you Mom) it’s time to make another batch of doughnuts since the Easter Bunny (code name EB) seems to have skipped past our house…..


Baked Chocolate Cake Doughnuts

One note: although this recipe does require a doughnut pan, it’s a good investment (and they are relatively inexpensive) if you make doughnuts often….

  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup milk
  • 2 tbs. unsalted butter, melted

Preheat the oven to 325 degrees. Spray the doughnut pan with nonstick spray and set aside.

Whisk together the flour, cocoa powder and baking powder. In a separate bowl, using a whisk, whip together the eggs, sugar and vanilla until thick. Combine the milk and butter in a glass measuring cup. Alternately add the milk/butter mixture and the egg mixture to the flour mixture until the batter is smooth. Fill the doughnut wells 2/3 full and lightly smooth the top. Bake for 8 minutes (watch carefully so they don’t overcook). Remove to a wire rack to cool completely. Repeat until all the batter is used up. Dust the doughnuts with powdered sugar and watch out for teenagers swarming over them.

Baked Doughnuts

It’s Saturday morning🙂

My coffee is brewing…..the air is crisp….and it’s a brand new day filled with endless potential.

I think I’m going back to bed ………

Baked Doughnuts – adapted from

The original recipe calls for these to be baked in a muffin pan, and rolled in cinnamon sugar. I used my nifty doughnut pan and rolled them in powdered sugar instead. Chocolate or vanilla glaze would be good too.

1/2 cup granulated sugar
1/4 cup butter, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 tsp. baking powder
1 cup all-purpose flour

Powdered sugar, for rolling
1/4 cup butter, melted
1/2 cup granulated sugar
1 tsp. ground cinnamon
  1. Preheat oven to 375 degrees. Spray doughnut pan with nonstick spray and set aside .
  2. Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove doughnuts from the pan, and either roll in powdered sugar, or dip each doughnut in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.