Donuts Part 2

If donuts are the next cupcake (or maybe cake pops are the next cupcake and I've got a post about those suckers soon!), then I am uber trendy with my donut pan.

Fried donuts are out; baked donuts are in! Some of my naysayers have been silenced!

I took donuts to Book Club on Saturday -- here is my tray ready to go:

Are those Maple/Bacon donuts you see? Why yes, yes they are. Everything is better with bacon!

And the glazed donuts were so much better this time -- drizzling the powdered sugar/milk mixture over them when they are warm and then letting them cool was so much better than my dunking method. The glazed donuts were virtually indistinguishable from something you'd buy for yourself on a Saturday morning at some fancy-pants bakery. 

Want to make these donuts?

Head back to Eat, Live, Run's blog to grab the basic donut recipe.

And here are the recipes for the frosting!

Chocolate Glaze


1 cup of semisweet chocolate chips
1/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

Toss into a saucepan on the stove, warm over low heat, and stir until all those chips are melted!

Dip the donuts into the mixture while the glaze is still warm.

Maple Frosting

4 1/2 cups of powdered sugar
1/2 cup of butter
4 tablespoons of milk
2 tablespoons of maple flavoring (I used McCormick)

Whether you want to go with the powdered option (dust those suckers in sugar), cinnamon and sugar (melt butter, create mixture, dunk in butter, dunk in mixture), glazed (1 tablespoon of milk, 1/2 cup powdered sugar - drizzle), or any of the above options, you are sure to have a foolproof treat to take to parties, picnics.