Need a quick, edible, last-minute gift? Have a few extra cranberries lying around? You’ve got to try this Cranberry Butter, a recipe from MissyDew (the woman who also blessed us with That’s the Best Frosting I’ve Ever Had). I swear it’s magical. Even more magical than butter is on its own.

You only need four things: fresh cranberries, honey, an orange, and a pound of softened butter. Because you probably haven’t used enough butter this month.

First give the cranberries a chop.

Stick them in a bowl with the butter.

Add the honey.

Get out your trusty zester and get all the zest you can off that orange. Don’t have a zester? It’s probably not too late to ask Santa for one. Although you might want to spell out “Microplane” for him, just so he can get it right. He’s getting old, you know.

There. Everything’s in the bowl. That took, what, 5 minutes?

Give it a good stir.

(Or more realistically, stir until you realize your butter isn’t as soft as you thought. Dump it into a larger bowl, buzz it with an electric mixer, and return it to the smaller, prettier bowl like nothing happened.)

Now, please don’t make the mistake that I made. Once I made this, I was dying to schmear it on something, but I realized, with actual horror, that I didn’t have a single thing to spread it on in my house. We were even out of bread that day. I almost put it on a tortilla because I was desperate, but I did the same thing that any of you might have done—I put a big glob of it on my finger and popped it in my mouth. Talk about a burst of sweet, citrus-y, buttery goodness.

When I came to my senses and actually bought some bread, I discovered this Cranberry Butter will turn even the humblest piece of toast into an $8 piece of room service toast at a four-star hotel. You could also put it on pancakes, waffles, muffins, scones, chubby baby cheeks, and even popcorn,.

C’mon, I know I’m not the only one who has cannablistic tendencies toward cute babies.

By the way, I’ve had it melted over popcorn. It’s divine.

 
 
 
This spread would be great on so many baked goods here at Tasty Kitchen, but here are a few that caught my eye. And may keep me from eating the whole bowl with my fingers.

Clockwise from top left: Whole Wheat Sweet Potato Muffins from HowSweetEats, Gingerbread Waffles from emily {onelovelylife}, White Chocolate Cranberry Scones from crobbins (there is a slew of cranberry scone recipes on TK!), Carrot Cake Pancakes from multiplydelicious, and Double Ginger Scones from angpritch.

 
 
 
Thanks MissyDew for a fantastic recipe!

Printable Recipe

Cranberry Butter

by MissyDew on October 8, 2010 in Condiments October 8, 2010 Condiments

4.93 Mitt(s) 15 Rating(s)

Prep Time: 5 mins

Cook Time: -

Difficulty: Easy

Servings: 20

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I love this during the holidays. I first received some as a gift in a jar and enjoyed every bit of it, especially on toast or on homemade rolls or lefse. Make some for yourself and some to share with others.

Ingredients

• 1 pound Butter, Softened To Room Temperature
• ½ cups Chopped Fresh Cranberries
• ½ cups Honey
• 1 whole Orange (just The Zest)

Preparation Instructions

Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own!

Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended.

You’ll need to store this in the refrigerator.

 
 
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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!

It is easy this time of year to slip into some not-so-healthy food choices. As the holidays approach, the abundance of sweet treats and more occasions upon which to eat them can get the better of us. We see this with the recipe submissions here on Tasty Kitchen these days. Pumpkin baked goods everywhere! And let’s not even mention the Halloween candy we’ve been noshing on the last few days, except to say we need to get it out of the house as soon as possible.

Even though the time for Thanksgiving desserts and Christmas cookies is just around the corner, we can keep some healthy snacks on hand to keep ourselves honest. These Peanut Butter and Honey Trail Mix Bars from TK member Katrina, have all the good stuff—ahem, chocolate—to satisfy that craving for sweetness without the guilt. They’re nutty and sweet and perfect as an afternoon snack or even breakfast on the go.

Hope you enjoy!

There’s a crispness in the air lately! Fall is in full swing. In fact, it’s almost time to turn back the clocks, at which time we’ll really want to hibernate in the evening and eat warm, comforting things! It might be all soup, all the time around here for awhile.

We’re especially smitten with nice, hearty seasonal soups like this Loaded Butternut Squash and Sweet Potato Soup from TK member Karrie. It’s mostly veggie, but feels plenty satisfying when topped with pancetta and pepper jack. A little sour cream and green onion, and it’s perfect!

We hope you enjoy! And if you have a favorite soup of the moment, tell us in the comments. We’re all ears!

Chili season is in full force, folks. It’s classic weekend football-watching food or an easy, satisfying weeknight meal. I am always excited to find a new chili recipe to try. It gives me an excuse to make chili more often! A good white chicken chili is a nice change from the more common chili con carne, and veggie chili offers a tasty, healthy alternative, too.

This Turkey Chorizo Hatch Chili from TK member Lauren is going straight into my chili lineup. It’s a hearty but healthy recipe with Mexican flavors and delicious, slightly spicy chorizo, one of my favorite ingredients. If you can’t find turkey chorizo at your store, feel free to use regular chorizo. Just make sure you are buying Mexican chorizo. Spanish chorizo has quite a different flavor. If you can’t find chorizo at all, you can always make your own! Here’s a recipe for Homemade Mexican-style Chorizo from Tasty Kitchen member Rebecca. Just use ground turkey instead of ground pork, and you’re ready to go!

Hope you enjoy this flavorful chili. If you have a clever way to change up chili or a favorite recipe, share it in the comments!

It’s that time of year when my soup pot starts getting a workout. Just about every cool fall day, what sounds the absolute best is a hearty, comforting bowl of soup. It’s so easy to get it simmering and then put a quick salad together and throw some bread in the oven.

I have also been on a major lentil kick lately. A bowl of lentils cooked with onions, carrots, served with herbs and topped with a poached egg has been a favorite so far this season. I’ve been looking for something different to do with my lentils, though, and this Butternut Squash Lentil Soup from TK member Sarah of Thyme to Eat looks like it would hit the spot quite nicely. It has the deep flavor of cumin and coriander, and it’s thick enough to be satisfying as a meal on its own. It’s a great recipe to celebrate the flavors of fall and to introduce a lovely veggie option to your soup routine. Click on the photo to get the printable!

Happy fall, y’all!

 
Football season is a fun one at our house. My husband and I both enjoy watching football. We don’t always cheer for the same team (that is what makes it interesting) but we do agree that good food has to be a part of the football festivities. One of my husband’s latest obsessions is Dax Phillips’ amazing Pizza Nachos. I saw the recipe on Tasty Kitchen and knew Josh would love them. I decided to make them on football Sunday for a half-time snack and they were a hit!

To make the Pizza Nachos, you will need: butter, olive oil, garlic, heavy cream, milk, salt, pepper, red pepper flakes, Parmesan cheese, tortilla chips, onion, pepperoni, black olives, green pepper, and Colby Jack cheese. 

First, make the garlic cream sauce. Melt the butter, along with the olive oil, on medium to low heat. 

Once melted, add in the minced garlic and stir. 

Turn the heat up to medium-high. Add in the cream and milk and stir. 

Keep stirring until it comes to a boil. 

Add in the salt, pepper, and chili flakes, and Parmesan cheese. Continue stirring. The sauce will thicken pretty quick, so make sure you keep stirring. 

Once the sauce is thickened, remove from the burner, and set aside.

Preheat the oven to 400ºF and start building your nachos in an oven-proof dish. First, add the tortilla chips. 

Next, drizzle the garlic cream sauce all over the chips.

Top with the onions, pepperoni, olives, and bell pepper.

Finish the nachos off by adding the Colby Jack cheese. 

Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

Remove from the oven and serve warm. 

Pizza and nachos are two of Josh’s favorite foods; now he can enjoy them all at once. These nachos are the ultimate game day snack. I love that the recipe is adaptable, too. If pepperoni isn’t your thing, leave it off. Try adding mushrooms, artichokes, roasted red peppers, chicken, etc. Top the nachos with your favorite pizza toppings. The options are endless! 

Thanks Dax for the recipe. You have earned me major brownie points with the hubs. Josh always requests Pizza Nachos on game day now. Make sure you visit Dax’s blog, Simple Comfort Food, for more mouthwatering recipes and photos. 

Printable Recipe

Pizza Nachos

by Dax Phillips on October 15, 2012 in Appetizers, Snacks October 15, 2012 AppetizersSnacks

See post on Dax Phillips’s site!

4.50 Mitt(s) 4 Rating(s)

Prep Time: 15 mins

Cook Time: 7 mins

Difficulty: Easy

Servings: 1

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A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.

Ingredients

• FOR THE GARLIC CREAM SAUCE:
• 1-½ Tablespoon Unsalted Butter
• ½ Tablespoons Olive Oil
• 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
• ½ cups Heavy Cream
• ¼ cups 2% Milk
• 1 pinch Salt
• 1 pinch Cracked Black Pepper
• 1 pinch Red Pepper Flakes
• ¼ cups Parmesan Cheese, Grated
• FOR THE NACHOS:
• Your Favorite Crispy Tortilla Chips
• ½ cups Garlic Cream Sauce (Recipe Included)
• ¼ cups Onion, Diced
• ½ cups Pepperoni, Cut Into Bite Size Pieces
• ½ cups Black Olives Sliced
• ½ whole Green Bell Pepper, Seeds Removed, Diced
• 1 cup Colby-Jack Cheese, Shredded

Preparation Instructions

Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.

Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

I’m not sure if it’s fair that pumpkin gets the most culinary attention when fall rolls around. As much as I love me some pumpkin [insert any dish that can feasibly be made with pumpkin], I’d much prefer something with apples. 

I could live off of apple pie, apple crisp, apple-filled crepes, apple cider syrup-covered pancakes, apple-cheddar squash soup … you get the idea. Just bury me in apples, and I’ll be a happy girl. 

One treat I don’t make too often is baked apples. I’m not sure why. Oh, wait, yes I do. It’s the hollowing out of the apples, which, in my head, seems like a chore, but in reality only takes a few minutes. I need to quit playing mind games with myself because I’ve been seriously missing out. 

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall. The Baked Apples recipe submitted by TK member Laura seemed like just the thing I was searching for. 

First, let’s gather our ingredients! To be honest, when I gathered everything I kept thinking that this couldn’t possibly be everything. I even grabbed an extra stick of butter. (You know, just in case.) Really, all you need are smallish baking apples, oats, brown sugar, cinnamon, and softened butter. That’s it.

This is an excellent jumping point for adaptations! If you’re avoiding dairy, grains, or refined sugar, you can use coconut oil, chopped nuts/dried fruit/coconut, and honey. You could also play with the spices and add some nutmeg or cardamom for a more exotic taste. The only substitution I made was using coconut sugar instead of brown sugar. 

Okay, now for the part that I dread (which isn’t that bad, really). Grab a sharp paring knife and cut around the stem of the apple, going about 1/3 the way into the center. 

You can also use a spoon at this point to scrape out any seeds or tough bits of core remaining. Repeat with remaining apples.

If you’re assembling these early and plan to refrigerate them for a few hours before baking them, I would rub some lemon juice on the insides of the apples so they don’t turn brown. Lemon juice will brighten the flavor of the apples, too.  If you happen to have a two-year-old around who is dying to help you, they’re great for that.

Grab a baking dish large enough to hold all of the apples. My 9×13 inch glass baking dish was the perfect size. Brush a liberal amount of butter on the sides and bottom of the pan. Don’t be shy. 

Sprinkle some of the brown sugar into the pan as well.

Nestle your apples into the pan so they all stay upright. You don’t want that precious filling to spill out!

Speaking of the filling, grab a small bowl and pour the oats in. 

Add the cinnamon (and any other spices you’d like to add).

And the rest of the brown sugar.

Give it a good mix. Or have your kitchen-maid-in-training do it for you.

This is the fun part. Put the rest of the softened butter in the oats and, using your hands, blend it until the butter is incorporated and you get a crumbly texture.

I knew she wouldn’t be able to resist this part.

This is roughly the texture you’re looking for. Try not to eat it right out of the bowl. Believe me, it’s hard.

Call your lovely assistant back over and have her spoon the filling into the apples. I was surprised at how well she did this. This is such a great recipe to involve kids in the kitchen!

We just kept piling it on until we ran out of filing. 

Pop them into the oven for a while and …

Not only will your house smell amazing, but you’re super close to heaven in a bowl.

The instructions say to spoon the caramel sauce from the pan over the apples, but I didn’t have much sauce to speak of. Instead, we served these with vanilla bean gelato.

I also whipped up some sea salt vanilla bean caramel sauce and poured it over the top. Why I didn’t do that in the beginning is beyond me. If you’d like to make some homemade caramel sauce, there are a lots of recipes here on Tasty Kitchen! I included a few below that caught my eye.

Easy Caramel Sauce from Ree
Spiced Caramel Butter Sauce from Terri of That’s Some Good Cookin’
Vegan Caramel Sauce from tonijean
Salted Caramel Sauce from Megan Betz

Many thanks go to Laura for a fantastic and easy recipe to do with my kids! Be sure to check out her TK recipe box and her beautiful blog, My Friend’s Bakery, for more recipes. 

Printable Recipe

Baked Apples

by Laura @ My Friend's Bakery on September 26, 2014 in Desserts, Fruit Desserts September 26, 2014 DessertsFruit Desserts

See post on Laura @ My Friend's Bakery’s site!

5.00 Mitt(s) 1 Rating(s)

Prep Time: 15 mins

Cook Time: 40 mins

Difficulty: Easy

Servings: 9

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A simple, delicious dessert using fresh picked apples. Enjoy the season’s bountiful harvest.

Ingredients

• FOR THE APPLES:
• 9 whole Small Baking Apples, Like MacIntosh
• 2 Tablespoons Butter, Room Temperature, For Greasing The Dish
• 2 Tablespoons Brown Sugar
• FOR THE FILLING:
• ⅓ cups Butter, Room Temperature
• ⅓ cups Brown Sugar
• 1 cup Quick Cooking Oats
• 1 teaspoon Ground Cinnamon

Preparation Instructions

Preheat the oven to 350 F.

Wash and core the apples. Generously coat the bottom of an oven-safe baking dish (use one that’s big enough to fit all the apples into) with butter. Sprinkle the first amount of brown sugar over the base of the dish. Arrange the apples into the baking dish to fit.

In a separate bowl, crumble together the filling ingredients. Fill each cored apple with a generous amount of the filling.

Bake the apples for 30 to 40 minutes until soft. Remove from the oven and place 1 or 2 apples on each serving plate. Use a spoon to scoop some of the hot caramel from the bottom of the dish, and spoon it over each apple. Serve with a scoop of vanilla ice cream.

 
 
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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!

 
Let’s face it, some days you just need a quick cookie fix.

Maybe your kid is having a party at school, or maybe it’s a co-worker’s birthday at the office. Or maybe it’s just been a really long week, and you’re in the mood for a cookie or two without having to spend all day in the kitchen. Tasty Kitchen to the rescue!

I did a super quick search and found not one, but two delicious cookie recipes on Tasty Kitchen; each has just 5 ingredients and can be made in less than 30 minutes from start to finish. That’s what I call a fabulous quick cookie fix.

First up is Tasty Kitchen member Desserts by Juliette’s recipe for Gluten-Free Peanut Butter Cookies. There’s just something about a plate of peanut butter cookies and a tall glass of milk that is reminiscent of being a kid…maybe that’s why almost everyone I know is crazy about them! Juliette’s version is really lovely; it lets the flavor of peanut butter shine through, and a touch of sea salt finishes them perfectly.

Like I said, they couldn’t be easier to make, so let’s get started!

To make them, you’ll need: peanut butter, sugar, an egg, vanilla, and coarse sea salt. And yes, I know that is a crazy-big bottle of vanilla!

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

Ok, so dump everything into a bowl …

And beat it up! (I used a handheld electric mixer for this; no need to dirty a stand mixer.)

Spoon the dough by the tablespoon onto the prepared baking sheet, leaving about 2 inches between each (I got 12 cookies on 1 half-sheet pan). Oh, and I want to mention, I find that a 1-tablespoon-sized ice cream scoop is the easiest (and fastest!) way to scoop out the dough.

Flatten each dough ball slightly with a fork, making a cross-hatch pattern.

And then sprinkle the tops with sea salt. (They’re looking pretty good already, right?)

Bake until the cookies are golden brown on the bottom, set along the outside, and a touch doughy in the center, because they’ll harden as they cool. (This took about 8 to 9 minutes in my oven.) Cool the cookies slightly on the tray before removing. I got exactly 28 cookies out of this recipe.

Such a delicious classic.

Those cookies come together so easily and you might just want to make another quick batch. If you do, Tasty Kitchen member Monique of Ambitious Kitchen has you covered with her recipe for Easy Nutella Cookies with Sea Salt. Nutella + sea salt = a very tasty combo indeed.

To whip them up, get out Nutella, flour, brown sugar, an egg, and coarse sea salt.

(Don’t forget to preheat your oven to 350F and line a baking sheet with parchment paper!)

You know the drill: dump everything into a bowl …

And again beat it with your handheld electric mixer. Once it’s mixed, cover the bowl and stick it in the freezer to chill for 10 minutes. Go brew a pot of coffee because in about 20 minutes, you’re going to be glad you did.

Roll the dough into 1-inch balls (I used my 1-tablespoon-sized ice cream scoop again), and line the balls up at least 2 inches apart on the prepared baking sheet.

At this point I sprinkled on the sea salt, but you could wait to do it until after the cookies are baked.

Pop the cookies into the oven and bake until they’re set along the outside and slightly doughy in the center (this took about 8 to 9 minutes in my oven). Remember to cool the cookies slightly on the tray before removing! I got exactly 22 cookies from this recipe.

Now grab a hot cup of coffee (or a cold glass of milk) and enjoy a couple of those beauties.

Or serve them up together! I think these two kinds of cookies complement each other in a fun, contrasting sort of way. Peanut butter and Nutella are delicious together (as anyone who has ever eaten a peanut butter and Nutella sandwich can attest to!). Plus the sea salt on both cookies pulls the two together.

But either kind of cookie is fabulous enough to stand alone if you just want to try one kind. The peanut butter cookies are perfect if you’re baking for a gluten-free crowd, and the Nutella cookies are great if you’re baking for people with peanut butter allergies! There is something for everyone.

How is that for a perfect quick cookie fix?

Now go ahead and grab that cup of coffee (or tall glass of milk). I’ll share a couple cookies with you.

Printable Recipe

Gluten Free Peanut Butter Cookies

by Desserts by Juliette on June 21, 2013 in Cookies, Desserts, Gluten-Free June 21, 2013 CookiesDessertsGluten-Free

See post on Desserts by Juliette’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 10 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 12

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These peanut butter cookies taste absolutely divine and you would never be able to guess that they are flourless and gluten-free. They are creamy and delicious, definitely worth trying out.

Ingredients

• 1 cup Creamy Peanut Butter
• 1 cup Granulated Sugar
• 1  Egg
• 1 teaspoon Vanilla Extract
• Coarse Sea Salt

Preparation Instructions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
2. Beat peanut butter, sugar, egg, and vanilla until fully incorporated. Spoon 1 tablespoon of mixture 1 inch apart on the baking sheet. Flatten with fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt over the top of the cookies
3. Bake for 10 minutes; they should still be soft to the touch when removed from oven. Let cool.

Printable Recipe

Easy Nutella Cookies with Sea Salt

by Monique of Ambitious Kitchen on August 20, 2013 in Cookies, Desserts August 20, 2013 CookiesDesserts

See post on Monique of Ambitious Kitchen’s site!

4.80 Mitt(s) 5 Rating(s)

Prep Time: 15 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 12

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Easy, fudgy 5-ingredient Nutella Cookies with Sea Salt. In your belly in 25 minutes!

Ingredients

• 1 cup Nutella
• 2 Tablespoons Brown Sugar
• 1  Egg
• ½ cups Plus 1 Tablespoon Flour
• Coarse Sea Salt, For Sprinkling

Preparation Instructions

Preheat oven to 350ºF.

Combine all ingredients except salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.

After 10 minutes, roll dough into approximately 1-inch balls, place on ungreased baking sheet at least 2 inches apart and bake for 8-10 minutes. Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

 
 
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Faith Gorsky is the writer, receipt developer, photographer, and food stylist behind the blog An Edible Mosaic, and the cookbook author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing; November 2012). She was born, raised, and spent most of her life in Upstate New York, and she currently lives in Kuwait. When it comes to cooking, her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating. She loves to travel, especially to places steeped in rich culture and history. She also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt.

At the beginning of the week, I have good intentions about preparing homemade ingredients for breakfasts and often end up falling back on frozen waffles or the same old scrambled eggs. We’re overdue for something different this week, and some crunchy, slightly sweet granola sounds like the perfect thing to get us out of our breakfast rut.

This Basic Granola from TK member Stephanie Walker works great when you just want a simple granola without all the extras, or if you’re serving it to those who might turn up their noses at additions like nuts. I’m looking at you, kids. Either way, this recipe is delicious as is, or can be customized with shredded coconut, dried fruit, or anything you can think to add! Enjoy with yogurt for breakfast or snack on it in the afternoon when you need a nibble of something sweet.

Have a tasty week!

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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Description

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.