Guys, it’s been a whirlwind of a month, but in all the best ways possible and I’m truly grateful. I’ve mentioned several times that I’ve been blessed with lots of opportunities for work, fun and personal growth throughout the month of March and I couldn’t be more humbled.
You see, eight years ago this month, I started Kitchen Concoctions. I started this blog out of desperation, because I was going through some serious personal stuff and needed something, anything, to pour myself into and help me find a way back to normal. I needed something where I could be creative and do what I loved and since food has always been my passion, this little blog helped me find my way in more ways than one.
Over the years I have experienced so many personal and career ups and downs and have always had this blog to pour my heart into and to give me something to look forward to. Blogging is such a personal thing, in so many ways, from the special family recipes I share, to the personal life lessons and stories that flow freely as I type.
I can even look back at this blog and know what house I lived in at the time because of the lighting of the photos. And I can remember what occasion I made each and every dish I have shared and remember which recipes came out perfect the first time and which ones took many, many times to perfect.
Even my close friends and family will laugh and joke about some of those recipe failures, but will also say things like, “we made such and such from your blog and it has become a weeknight staple” or “can you bring such and such to an upcoming get together, we love it”. And they and you, my loyal readers, have no idea how happy that makes me!
Blogging has also given me a sense of belonging and has given me the opportunity to meet so many other amazing people. It has pushed me to try new things, like learning to make all sorts of dishes, to mastering photography and now even learning how to do videos. Through blogging I have gained confidence and as someone who used to be very shy and awkward (well I think I’ll always be a bit awkward), I can now confidently walk into an event and network with other bloggers, media and brands.
In fact, over the years I have even helped organize blogging events, such as a blogging conference, cook-offs and local meet ups, and even currently serve as the vice president of a local food blogging organization. All things I don’t think I would have ever dreamed of doing before.
This blog is not only my passion, but I have been so blessed and will be forever grateful that I have been able to earn a living by doing what I love, creating meals and sharing them with others, whether through this blog, on social media, or through teaching cooking classes and working as a personal chef.
Over the years I have worked extremely hard to make my dreams come true and there is so much more I hope accomplish in both my personal and professional life. But I also know that Kitchen Concoctions wouldn’t be what it is today without you my loyal readers, my super supportive friends and family, other bloggers who graciously share their knowledge and support, and the brands, media and clients/customers I work with on a day to day bases.
So thank you. Thank you from the bottom of my heart for reading, for sharing, for commenting, for encouraging me, for being a friend, for choosing me to guide you in the kitchen. Your support means the world to me and I will be forever grateful.
Oh, and because a celebration wouldn’t be complete without a sweet treat, I made these Baked Funfetti Donuts! I mean funfetti is the only acceptable way to celebrate a birthday or special occasion, and we love donuts, so mashing them together was a no brainer.
Because we love donuts so much, when they first came out with the donut pan several years ago, I immediately bought one but could never get the recipe just right to mimic donut shop cake donuts. That is until NOW! This baked donut recipe is the BEST baked donuts I have had yet and taste just like the store-bought cake donuts. And even though I adapted them to be Baked Funfetti Donuts, you could stir in all kinds of ingredients or change the glaze to whatever flavor donut you are craving.
- Baked Funfetti Donuts:
- 2 tablespoons butter, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg
- 2 tablespoons vegetable or canola oil
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup buttermilk
- ¼ cup rainbow sprinkles (jimmies NOT nonpareils sprinkles)*
- Vanilla Glaze:
- 1/4 cup milk
- 3 cups confectioners' sugar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- extra rainbow sprinkles, for topping
Preheat the oven to 425 degrees F. Lightly grease two standard donut pans with cooking spray. Set aside.
In a medium-sized mixing bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat butter until creamy. Add sugar and beat until light and fluffy. Add egg and oil and mix well. Set aside.
In a separate bowl, stir together baking powder, baking soda, nutmeg, salt, and flour. Set aside.
In a liquid measuring cup, stir vanilla and almond extract into the buttermilk. Set aside.
Slowly stir the flour mixture into the butter mixture alternating with the buttermilk. Continue mixing in the flour and buttermilk, mixing until thoroughly combined. Carefully fold in the sprinkles, making sure not to over mix.
Pour the donut batter into a gallon size food storage bag. Press the batter into one corner of the baggie and twist the top of the baggie. Cut the corner of the baggie off and pipe the batter into the lightly greased donut pans, filling the wells to about 2/3-3/4 full.
Bake the donuts in the preheated 425-degree oven for 10 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for 5 to 7 minutes before removing them from the pan and transferring them to a wire rack to finish cooling and glaze.
To make the glaze, in a small saucepan over low heat, whisk together the milk, confectioners’ sugar, vanilla and almond extract. Whisking constantly, cook the glaze for 2-3 minutes, or until glaze is smooth.
Remove glaze from heat and immediately start dipping each donut into the glaze, returning the glazed donuts to the wire rack. To achieve a thicker glaze, repeat the dipping process on all donuts for two or three more times, or until the glaze runs out. Once the last coat of glaze is applied, top the donuts with a generous amount of sprinkles.
Donuts are best eaten immediately but will keep at room temperature in an air tight container for 1-2 days.
*Nonpareils sprinkles will bleed into the donuts.
Donuts can be made ahead of time, and frozen un-glazed in freezer safe packaging for 1-2 months.
Buttermilk substitute: In a small bowl whisk, together equal parts milk and yogurt or sour cream and add to recipe as directed.
recipe inspired by and adapted from King Arthur Flour and Sally's Baking Addiction
If you like this Baked Funfetti Donut recipe, then you’ll love these other recipes: