Baked Donut Monday: Whole Wheat Donuts with Browned Butter Glaze

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

WHOLE WHEAT DONUTS

WITH BROWNED BUTTER GLAZE!

Yes, the name of these donuts is a mouthful.

But man oh man are they soooo good!

They may not look too exciting,

but the taste is just amazing!

The Goods:

Whole Wheat Flour

Sugar

Baking Powder

Ground Nutmeg

Ground Cinnamon

Salt

Milk*

Vinegar*

Eggs

Vanilla Extract

Butter

Powdered Sugar

Milk

*Take a quick look to see how to make homemade buttermilk. 

In a large mixing bowl, combine the following:

flour, sugar, baking powder, nutmeg, cinnamon and salt.

Set aside.

In another mixing bowl, combine the following:

buttermilk, eggs and melted butter. 

Add the wet ingredients to the dry ingredients...

and mix with a rubber spatula until fully combined.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your greased donut pan until 1/2 to 3/4 full.

Bake at 325 degrees for about 10 minutes.

You can test that they're done with a toothpick.

Cool in the pan for a few minutes.

Remove from pan and finish cooling on wire rack.

Of course the donut pin had to make an appearance again!

Right Becky? :)

While donuts finish cooling, it's time to make the browned butter glaze!

Melt the butter in a small saucepan over low heat until it's browned.

It will take 8 to 10 minutes and will smell nutty when it's ready.

Watch it carefully, because it's VERY easy to go from browned to burnt!

Pour the butter into a bowl, leaving most of the sediment in the pan.

Whisk in the powdered sugar, milk and vanilla and whisk until glaze is smooth.

Dip the top of each donut into the glaze...

And return to wire rack to let glaze set up.

Take a bite to taste test them....and then try not to eat them all!

Whole Wheat Browned Butter Glazed Donuts

Adapted from Buns In My Oven

For the Donuts:

2 Cups Whole Wheat Flour

3/4 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cinnamon

 1 Teaspoon Salt

3/4 Cup Homemade Buttermilk

2 Eggs

1 Teaspoon Vanilla Extract

For the Glaze:

8 Tablespoons Butter

2 Cups Powdered Sugar

4 Tablespoons Milk

1 Teaspoon Vanilla Extract

1. In a large mixing bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon and salt. Set aside.
2. In another mixing bowl, combine the buttermilk, eggs and melted butter. 
3. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until fully combined.
4. Transfer donut batter to a large zipper bag. 
5. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full.
6. Bake at 325 degrees for about 10 minutes. You can test that they're done with a toothpick.
7. Cool in the pan for a few minutes, then remove from pan and finish cooling on wire rack.
8. Melt the butter in a small saucepan over low heat until it's browned. It will take 8 to 10 minutes and will smell nutty when it's ready. Watch it carefully, because it's VERY easy to go from browned to burnt!
9. Pour the butter into a bowl, leaving most of the sediment in the pan. 
10. Whisk in the powdered sugar, milk and vanilla and whisk until glaze is smooth.
11. Dip the top of each donut into the glaze and return to wire rack to let glaze set up.

White Chocolate Macadamia Nut Birthday Cookies!

Today is the birthday of one of my BEST FRIENDS!

She is spending the weekend away hiking in Joshua Tree

and I'm home baking her some yummy cookies!

Last weekend I got the idea to make her cookies

and then blog about it as a way to celebrate her!

So today, this post is about cookies for an amazing gal!!!

For these cookies, I modified my chocolate chip cookie recipe.

Which is the original Tollhouse recipe on the back of the bag.

The only thing I do differently is bake them a few less minutes.

The Goods:

Whole Wheat Flour

Baking Powder

Baking Soda

Sugar

Brown Sugar

Unsalted Butter

White Chocolate Chips

Macadamia Nuts

Vanilla

Eggs

Let butter soften, then beat with mixer.

Add sugar, brown sugar and vanilla then mix.

Add eggs and mix to incorporate completely.

Add the dry ingredients and mix again.

Add your white chocolate chips and macadamia nuts.

And mix one last time - on the slowest speed.

Preheat oven to 375 degrees.

Using a small scooper, scoop cookies onto cookie sheets.

Making sure to leave enough room for them to expand.

Bake for 5 minutes, flip the pan around

and then bake for 2 to 3 more minutes.

Cool on the pan a minute or two,

then finish cooling on a wire rack.

And if you have already made enough but still have more dough,
freeze a tray full of scooped out dough to bake sometime soon!

White Chocolate Macadamia Nut Cookie Recipe

2 1/4 cups whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup sugar

3/4 brown sugar

1teaspoon vanilla

2 eggs

2 sticks unsalted butter

1 bag white chocolate chips

1 cup macadamia nuts - chopped

1. Preheat oven to 375 degrees.
2. Let butter soften, then beat it with mixer.
3. Add sugar, brown sugar and vanilla then mix.
4. Add eggs and mix to incorporate completely.
5. Add the dry ingredients and mix again.
6. Add your white chocolate chips and macadamia nuts and mix one last time - on the slowest speed.
7. Using a small scooper, scoop cookies onto cookie sheets. Make sure to leave enough room for them to expand.
8. Bake for 5 minutes, flip the pan around and then bake for 2 to 3 more minutes.
9. Cool on the pan a minute or two, then finish cooling on a wire rack.