There’s a persistent debate in the food scene, and it can grow very heated at times, even among friends. Do you want to know what it is? It’s this: doughnut vs. donut. What’s the correct way to spell it? Are both correct? Can they be used interchangeably? Is one fried and the other baked? As for me, I’m usually too busy burying my face in a platter of glazed carbs to give two hoots about it. Spell it however you want, just hand over the goods!

However you and your closest friends choose to resolve your donut/doughnut spelling squabbles, just make sure you discuss it over a batch of these Cookies and Cream Donuts from Tasty Kitchen member Heather.

I was drawn to this recipe not just because I knew it would be a home run (because everything that comes out of Heather’s kitchen is!), but because it’s packed full of my favorite: Oreos.

For your ingredients, you will need a few basics, including cake flour, sugar, baking powder, salt, cream, eggs, vanilla and melted butter. One ingredient my store didn’t carry was Hershey’s Cookies and Cream Pieces, so I substituted white chocolate chips and chopped up Oreos instead.

Into a bowl, whisk together the flour, sugar, baking soda, and salt.

Next, in another bowl, whisk together the cream, eggs, vanilla and butter. Beat these together until combined.

Pour the cream and egg mixture into the dry mixture and fold together until just combined.

And don’t forget the cookies and cream pieces. As I mentioned earlier, I had to make a substitution here since I couldn’t find the cookies and cream pieces. I substituted 1/2 cup of white chocolate chips and 1/2 cup of chopped Oreos here. It worked like a charm. Fold these in until just combined.

Now, spray a donut pan to help the donuts release after baking.

Fill each cavity with batter. Bake donuts for 10–12 minutes, or until they are golden brown on top and when a toothpick inserted into them comes out clean. Remove them from the pan and cool them on a wire rack.

Whilst the donuts cool completely, go ahead and begin preparing your glaze. (Because what’s a donut without a glaze? It’s a muffin.)

In a bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. It may be thick, but that is good. You want to make sure the cookie pieces stick to the top and don’t slide off.

Crush additional Oreos if necessary, and place on a plate or in a bowl.

Dip the top of each donut into the glaze and then invert into the crushed Oreos. Place back on the wire rack (with something under it to catch any glaze that drips off) to set. Then, serve!

If you can’t get enough of these Cookies and Cream Donuts from Heather, be sure to check out more of her incredible creations, like these Chicken Flautas with Spicy Avocado Sauce/. Be sure to rifle through her TK recipe box for more delicious creations.

What is your favorite donut combination? Do you like the traditional types, or do you shake it up with new flavors? Share your favorites, and links, in the comments so we can get some new inspiration from our Tasty Kitchen Community!

Printable Recipe

Cookies and Cream Donuts

by Heather Christo on November 28, 2012 in Breakfast November 28, 2012 Breakfast

See post on Heather Christo’s site!

1.00 Mitt(s) 1 Rating(s)

Prep Time: 10 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 18

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Baked cookie donuts slathered in creamy glaze and crushed Oreos!

Ingredients

• FOR THE DONUTS:
• ½ cups Cookies And Cream Pieces (in The Baking Section, By Hersheys)
• 2-¼ cups Cake Flour
• 1 cup Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Heavy Cream
• 2  Eggs
• 1 Tablespoon Vanilla
• 4 Tablespoons Melted Butter
• FOR THE GLAZE AND TOPPING:
• ¼ cups Heavy Cream
• 1 teaspoon Vanilla
• 1 cup Powdered Sugar
• ½ cups Oreo Cookies, Crushed

Preparation Instructions

1. Preheat the oven to 350 F. Grease donut pans well with baking spray. Recipe makes roughly 18 full size donuts.
2. Roughly chop the cookies and cream pieces and set aside.
3. Sift together all of the dry ingredients (flour through salt) in a large bowl. In a smaller bowl, combine the cream, eggs, vanilla and butter and whisk together. Pour the wet ingredients into the dry ingredients and fold the batter until well combined.
4. Fold in the cookies and cream pieces.
5. Either spoon the batter into the prepared pan, or transfer the batter to a Ziploc or piping bag, snip off a corner of the bag and pipe into the donut pan (it’s a little neater this way).
6. Bake the donuts until just cooked through and golden on top 10-12 minutes.
7. Remove pan from the oven. Let the donuts cool on a wire rack after turning them out of the pans.
8. While the donuts are cooling, make the glaze by whisking the cream, vanilla and powdered sugar together in a medium sized bowl.
9. Dip the cooled donuts in the glaze until they have a nice thick coating. Generously sprinkle on the crushed Oreo chunks and crumbs.
10. Enjoy!

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

I big puffy heart love grilled pineapple. To me, it’s right up there with corn on the cob, watermelon, and drippy popsicles on my favorite summer food list. Cover it in crushed macadamia nuts and coconut cream, though? It’ll seem like you’re indulging, but it’s actually a pretty healthy treat!

I’ve been eyeing Taylor Kiser’s recipes for a while and her Grilled Macadamia-Crusted Pineapple with Coconut Cream caught my eye. Naturally.

Let’s make some!

You’ll need coconut milk, pineapple rings,macadamia nuts, honey, coconut oil, coconut sugar, and an egg.

Yes, I went with canned pineapple rings. I don’t have one of those nifty pineapple slicers. Plus, I had a 4-month-old baby strapped to my chest.

You’ll need to put the coconut milk in the fridge for several hours—preferably 24 hours.

Sprinkle some coconut sugar on the pineapple rings.

Flip them over and do the same on the other side.

Brush them with coconut oil.

Is your grill hot? You mean you don’t just leave it on all summer and constantly throw stuff on it? Party pooper.

Okay, grill those rings. You don’t have to make distinct grill marks, just get them golden brown and heated through. Flip them once, let them grill a little longer, then pull them off and set them aside.

Crush the nuts in a food processor or if your processor bowl happens to be in the dishwasher, use your blender. But be careful not to make macadamia nut butter. Not that that’s a bad thing, but in this case you might not want it.

Transfer the nuts to a shallow bowl.

Put your egg white into another shallow bowl.

Dip each ring into the egg white.

Then coat with the crushed nuts.

Throw the pineapple back on the grill for a few minutes until the nuts are lightly toasted. They burn easy, so keep an eye on them. I wouldn’t try to flip them or you’ll lose the coating.

Pull the coconut milk out of the fridge. Turn it upside down and open it from the bottom. Pour out the watery coconut milk and scrape out the cream at the bottom of the can. This is the coconut cream. Pretty cool, huh?

Stir in the honey, to taste.

Stack a few of those grilled, toasty pineapple rings …

And drizzle some cream on top. You could also put the cream in the fridge for several hours so it thickens up. I can’t wait that long. (Nor plan ahead these days.)

Eat up, friends.

Many thanks to Taylor Kiser for a delicious, light (paleo-friendly!) dessert! Go check out her blog Food Faith Fitness and her TK recipe box, which are both overflowing with great recipes.

Printable Recipe

Grilled Macadamia-Crusted Pineapple with Coconut Cream

by Taylor Kiser on June 5, 2015 in Dairy Free, Special Dietary Needs June 5, 2015 Dairy FreeSpecial Dietary Needs

See post on Taylor Kiser’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 10 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 4

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Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly summer dessert!

Ingredients

• FOR THE PINEAPPLE:
• 12  Pineapple Rings
• 5-½ Tablespoons Coconut Sugar, Divided
• 1-¼ cup Dry Roasted Macadamia Nut Pieces
• 2  Large Egg Whites
• Coconut Oil, Melted (for Grilling)
• FOR THE COCONUT CREAM:
• 13 ounces, weight Canned Full-fat Coconut Milk, Chilled At Least 24 Hours
• 2 Tablespoons Honey
• Mint, For Garnish

Preparation Instructions

Note: I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple. If you want to do this, do step 7 first.

1. Rub your grill generously with coconut oil and preheat to medium/high heat.
2. Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
3. Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. Place grilled pineapple on a plate and set aside. Turn your grill down to medium heat.
4. While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups size) and process until large crumbs form. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
5. Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
6. Brush a little more coconut oil on the grill and place the pineapple back on it. Cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let them cool while you make the coconut cream.
7. Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy (see note).
8. Place one ring of pineapple down on your serving plate and spoon (or pipe, like I did) some coconut cream (about a heaping 1 ½ tablespoons) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
9. Garnish with mint, if desired, and devour immediately!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!