Baked Chocolate Donuts with Chocolate Glaze (Williams Sonoma Junior Chef Recipe).


Finished Product

Took a stab at a Williams-Sonoma Chocolate Baked Donut Recipe that I found on a flyer at a store a few months ago.   I have not seen the recipe on-line.

These were very easy to make and taste mighty chocolately.  Only suggested changed is to bake the donuts closer to 12 minutes not 10.  At 10 minutes the donuts really failed the toothpick test but at 12 they were perfectly done.  My batch created 9 donuts and the recipe says 18.    This is the pan I used.  I am not being paid to advertise this and worked very well.  Perhaps the donut mold at WS is smaller and can make 18 vs 9.


For the Donuts:

  • Nonstick cooking spray  (worked like a charm as the donuts easily inverted)
  • 1 cup plus 2 tablespoons of all-purpose flour
  • Measure 1/2 cup unsweetened cocoa powder, then
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of kosher salt
  • 1/3 cup of buttermilk (3 FL OZ)
  • 1/3 cup of  whole milk (3 FL OZ)
  • 6 tablespoons or 3/4 stick of unsalted butter, room temperature
  • 1/2 cup or 4 ounces of white sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • For the chocolate glaze:
    • 1/4  cup (2 fl. oz,/60 ml) heavy cream
    • 1/2 cup or 4 oz of semisweet chocolate finely chopped (I just used chocolate chips)
  • Sprinkles – Optional


To make the donuts, preheat the oven to 375”F.

Set out your butter to soften.

Coat the wells of a 6-well donut pan with nonstick cooking spray.  (I used a 9-well.)

In a bowl, whisk together the flour, cocoa powder (remember to sift it first), espresso powder, baking powder, baking soda and salt.

In a measuring cup, stir together the buttermilk and whole milk. Set aside.   (I used a buttermilk powder to make my buttermilk and had no negative consequences.)

In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter and sugar on medium speed until light and fluffy, about 2 minutes. Stop the
mixer and scrape down the sides of the bowl.

Add the egg and vanilla and beat on medium speed until combined, about 1 minute.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with
the buttermilk mixture and beginning and ending with the flour. Beat each addition
until just blended.

Pour 2 Tbs. batter into each prepared well.  (I just filled each well 2/3rds full and that seemed to make perfect sized donuts)

Bake, carefully rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the donuts comes out clean, about 10 minutes.    I SUGGEST TURNING AT 6 MINUTES AND REMOVING AT 12 MINUTES.

Let cool in the pan on a wire rack for 5 minutes, then invert the pan onto the rack and lift off the pan.  (Surprisingly inverting was not difficult and no donuts broke).

Let the donuts cool completely.   (Takes no more than 10 minutes)

Meanwhile, wash and dry the pan and repeat to bake the remaining batter in
2 more batches.   (I did not have any batter after filling my 9 donut well)

To make the glaze, pour the cream into a small saucepan, place over medium heat
and bring to a simmer. Remove from the heat and stir in the chocolate until melted.
Transfer to a heatproof bowl.

Line a baking sheet with parchment paper. Dip the cooled donuts, top side down,
into the glaze. Place them, glazed side up, on the prepared baking sheet.

Serve right away with the glaze still wet or let stand until the glaze hardens, about 5 minutes, then serve.   If adding sprinkles due immediately after dipping in chocolate.

Makes 18 donuts.  (9 IN MY BOOK)

Adapted from The Junior Chef Cookbook by Williams Sonoma Test Kitchen (Weldon Owen, 2015)






Makes 9 Donuts


Pre- Glazed


Easy Tasty “Scratch” Chocolate Brownies


These brownies are terrific and super simple.  They can go into the oven in 15 minutes with little cleanup!


  • 1/3rd Cup of Butter of 2.5 ounces (cut into a few pieces)
  • 2 ounces semi-sweet chocolate chips
  • 1 cup of soft light brown sugar
  • 2 eggs, beaten
  • 1/2 cup flour
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts optional
  • 1 oz powder sugar optional (but makes the brownies even prettier and tasty)


  • 7X7 square pan preferred but ok in 8X8 but brownie will be much thinner
  • parchment liner piece of paper or grease bottom well


  • Preheat oven to 350
  • Melt the butter and chocolate in a heatproof bowl over almost boiling water (or use a double boiler pot if you have one).  Make sure the water does not touch the bowl.
    • Leave until melted on own, then stir together
    • Remove from heat
  • Stir sugar into the butter and leave for 5-10 minutes to cool
  • Beat eggs into bowl with butter and sugar
  • Add the flour and the pinch of salt. and stir being careful not to overmix
  • Add nuts and stir if desired.
  • Cut a piece of baking parchment paper or waxed paper for bottom.
    • If desired butter the bottom of the parchment
  • Pour mixture into the lined baking tin and level the top by tilting the pan or using a spoon
  • Cook 25-35 minutes until firm around the edges but still slightly soft in the middle
    • Do not overcook – 28-30 minutes for a 7X7 should be perfect, shorter if larger pan.
    • Test with toothpick
  • Sprinkle powder sugar over brownies
  • Cool on a cooling rack carefully lifting the paper and brownies onto the rack.
  • Cut into 9 – 12 squares
  • Enjoy

Aunt Norsey’s Light as a Cloud Lemon Meringue Pie Recipe and a Bonus Meringue Cookie Recipe

This is my Aunt Norsey’s Recipe that I have now been making for years thanks to her excellent coaching.  The pie is a bit of effort (I can’t lie), but the taste is a unique combination for lemon meringue pie that is worth experiencing.   Please post any questions or comments.  I tried to elaborate as much as possible for each major step.

Norsey’s Lemon Meringue Pie – Last Updated 10/5/2014

Use 10 inch high sided pie plate

Lemon Meringue Crust Ingredients

  • 8 Egg Whites *
    • Make sure eggs are room temperature before starting and no shells
    • Have a few extra on hand if an egg does not separate properly
  • Pinch of Salt
  • Half of Teaspoon Cream of Tartar
  • 2 Cups of Sugar
  • Butter (for buttering pie plate)

Lemon Meringue Crust Preparation

Preheat oven to 275

  • Using whisk beater, beat eggs whites alone (around 3 minutes) with a pinch of salt and cream of tarter until approaching “stiff peaks.” (moving speed up gradually to level 6 on kitchen-aid mixer).
  • Add 2 cups of sugar to egg whites, a little at a time and continue beating until mixture is glossy and sugar is dissolved . Beat this stage at least 4-5 minutes moving from level 6 to 8 (medium high to high speed).
  • Remove from mixer stand and spread meringue in a well buttered 10 inch pie plate with deep sides. Carry out the meringue out until the rim (but not over the edge). Should have an inch on bottom of plate and then on the sides create a high outside ring of meringue.   There will be a fair amount of meringue left over to bake cookies separately! See a suggested recipe at end.
  • Lay pie pan on cookie sheet and bake the crust 275 heat for about 50 minutes or until very faint tinge has appeared. Crust should feel hard.
  • Remove from oven. Allow to cool. Store shell in a cool place with clean dish towel over it.   Crust can sit overnight and rest of pie can be prepared early next day.  If so, just cover the egg yolks and place in fridge until ready to use.

Lemon Filling Ingredients

  • 8 Egg Yolks
  • 1 Cup of Sugar
  • ½ Cup lemon juice (around 3 lemons)
  • Rind of 2 lemons grated
  • 2 pints of heavy cream (can do with only 3 cups if need be)
    • One pint for lemon filling below; other pint for whip-cream step
  • 2 tsp unflavored gelatin (about 1 packet of Knox brand)

Lemon Filling Preparation

  • Beat egg yolks until thick using flat mixer beater (up to a medium speed).
  • Add sugar and lemon juice until blended. Remove bowl from mixer.
  • Add rind by hand.
  • Stir and cook in double boiler until the mixture thickens some. Use a whisk or spoon for this.   Want to do this over low to low/medium heat, not boiling. Usually takes around 10-20 minutes for mixture to become thick. Remove from stove.
  • While mixture is heating above drop some ice cubes into cold water.   Measure a ¼ cup of ice cold water and add the gelatin as your lemon mixture is near completion on stove.
  • Add gelatin water to cooked filling.
  • Put mixture into fridge COVERED to cool for 60 minutes. At the same time put the bowl you are mixing the whip cream and the whisk beater in the fridge to get cold. Stir with whisk the lemon mixture when you remove from fridge. If too thick reheat some on stove. You do not want the mixture warm or watery before adding cream.
  • Whip 2 cups heavy cream with whisk beater. Fold into cooled lemon filling . Fold in a quarter (1/4th) at a time.
  • Spoon into meringue crust.

Whip Cream Pie Topping: Ingredients and Preparation

  • Whip second pint (or less if you want to go light on the whip cream). Add:
    • 1 teaspoon of vanilla
    • 1 -2 teaspoons of sugar
    • Whip some more
  • Spread whip cream around the edges of the pie and in the middle to decorate.
  • Put pie in fridge overnight if possible.

Recommend waiting at least a few hours to add the whip cream and cut the pie. The more time in the fridge the better. Less than 3-4 hours, the pie will be difficult to cut.


* Separating Eggs

  • Tip set out 2 bowls one to collect yolks, one to collect whites
  • Crack and separate each egg white separately into third bowl and only add to whites bowl one at a time assuring no yolks or shells get into the egg white bowl.


8 egg whites and egg yolks separated (above)


Pictures for making the crust (below)


Texture of whites before adding sugar (above)


Texture of whites when finished and ready for pie plate (above)


Pie plate (above)


Meringue spread into pie plate.  Notice crust is a good inch plus above the center of the pie (above)


Sense of amount of leftover meringue (above)


Cooked crust (above). Notice tinge.


Pictures for making the lemon filling (below):


Grated lemon rind (above)


Mixture just set on double boiler on stove (above)


Texture of mixture after 15 minutes (above). Notice thicker consistency.


Texture of whip cream to be folded into lemon mixture (above)


Cooked lemon waiting for whip cream to be folded into it (above)


Filling with whip cream folded in (above)


Crust with filling added.  Now ready for fridge for a few hours (above)





Meringue Cookie Recipe

Preheat oven to 350, making sure the oven is nice and hot

Add chocolate chips to cookies if desired

Scoop leftover meringue on cookie sheet lined with parchment paper

Use a finger to push the meringue off the spoon

Turn off the oven

Place the cookies into the off oven and leave for 8-12 hours

Seal in a airtight container or zip lock bag



Uncooked (above)


Cooked (above).  Hard to see but cookies are now crisp.



Classic Chocolate Chip Cookie Recipe – Kid helpers welcomed






It is hard to go wrong with this recipe.  It produces a cookie with a nice blend of crisp and chewy.  The dough will freeze well for up to 30 days.  I found the recipe years ago on a cookie sheet purchased from Williams-Sonoma.   It is not the recipe on their website today.   If price is no object, I recommend Williams-Sonoma’s “Goldtouch” cookie sheet pans (with raised sides).  I am not being paid to mention this.  Cookies, in particular, tend to produce an extra nice texture using their high end sheet pans.   I enjoy the versatility of the sheet pan with sides for many non-cookie recipes (meat loaf, roasted vegetables etc).

At full speed this dough can be prepared in less than 15 minutes assuming you have softened your butter in advance by setting it out on a counter for 30 minutes to an hour.

Chocolate Chip Cookie Ingredients:  

Note how short and simple the list is!


2 1/3 cup of flour
1 teaspoon baking soda
¾ tsp salt
2 sticks or 16 tbs unsalted butter room temperature  [Plan this step well in advance]
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet chocolate chips


  1. Set out your butter well in advance so it will be soft
  2. Pre-heat oven to 350
  3. Line cookie sheet with parchment
  4. Over waxed paper sift flour, baking soda and salt- set aside  – The cookies just taste better if you take the time to do this step
  5. In electric mixer with flat beater- beat the butter on medium low speed until smooth -30 seconds
  6. Add two sugars and increase the speed to medium and beat until slightly fluffy, about 1 minute – scrape side of bowl if needed
  7. Add eggs one at a time, beating well after each addition – precision is not necessary but try to add the egg yolks in one at a time
  8. Beat in vanilla- stopping mixer to scrape sides
  9. Reduce speed to low, gradually add dry flour mix (putting in approx. a 1/3rd or 1/4th at a time) and beat until just combined.  Do not go fast (use level 1 or 2 at best) or you will blow flour all over the place.  I find taking the time to add the flour in stages produces a better dough.
  10. Hand stir in chips in 3-4 small batches to evenly distribute chips.  Use a strong spoon.
  11. Drop dough by rounded tablespoons, spacing 2 inches apart
  12. Bake until golden brown 10-14 minutes.  For my oven 12-12 1/2 minutes is about the right amount of time.  The cookies will look slightly underdone.
  13. Transfer pan (not cookies) to wire rack and let the cookies cool on pan set on rack for 5 minutes
  14. Then transfer cookies to rack (taking them off the cookie sheet) and let cool completely after tasting one cookie of course.

Makes 36 good sized cookies or many more smaller ones- William Sonoma

I like to freeze at least half of the dough in a flat one inch high square/rectangle (like the packages you see in stores)  or a round log (shown below that you may see in stores as well).  Wrap the dough in parchment and then place in freezer bag.  Defrost cookie straight from freezer by setting out or place in fridge a few hours before you want to use the cookies.  If the dough still seems hard from prior freezer storage, cook the cookies an extra minute or two.

Don’t overcook the cookies.  They will continue cooking on the cookie rack.  At the same time do not leave the cookies on the sheet pan too long before transferring the actual cookies to the rack.  The cookies will continue to cook some outside the oven if they remain on the cookie sheet. 

Beating the butter below


After adding the sugars below


Adding the flour in







Dough should be somewhat thick


Slowly add your chips in batches


Freeze excess dough in a log or a flat rectangle inside parchment paper and then placed in a ziplock bag



Ice Cream Cake with Chocolate Mint Crunch Base and Layers


Dad’s birthday is coming up and everyone in this family loves Birthday Cake but particularly ice cream cake.  This is a good easy first ice cream cake to make and takes little time (30ish minutes to prepare and clean-up).  It is super simple as is clean up and can made up to a week in advance.  We will be using ours this Friday and I will take some pictures of the cake removed from the pan then.  I like this cake because it is also much cheaper than buying an ice cream cake and for those who have to worry about nut allergies much safer!

The recipe below appears in Chocolate Cakes – 50 Great Cakes for Every Occasion by Elinor Klivans.  Other than flavor choices which I suggest below I follow her steps for the most part.  Her title for the recipe is Mint Chocolate Crunch Ice Cream Cake

High Level Overview:  Makes about 12 servings

  • Chocolate crumb crust – crumbs ideally processed in a cuisinart, add melted butter, and then bake for 6 minutes, cool
  • Layer 1 of softened ice cream – vanilla or mint chocolate chip work great for this recipe but feel free to improvise
  • Layer of “mint or some other type” of Chocolate Cookie Crunch – you make this by crushing your favorite cookie (mint Milanos in our case) and then mixing with melted chocolate
  • Layer 2 of ice cream – use flavor above or different kind
  • Layer 2 of mint chocolate crunch (or some other type of crunch)
  • Note need 9 inch springform pan with sides at least 2 3/4 high.  Option: William Sonoma:  Kaiser LaForme Plus Springform Pan, 9 – just make sure the sides get close to this height or you will need to make a shorter cake.


Steps, Ingredients for Chocolate Crumb Crust

1 9 ounce package of chocolate wafers processed to crumbs in a food processor -about two cups *

6 tablespoons unsalted butter, melted

Steps, Ingredients for Mint (or some other distinct flavor) Chocolate Cookie Crunch

2 cups coarsely chopped crushed chocolate mint sandwich cookies – such as 20-25 Pepperidge Farm chocolate mint cookies.  DO NOT USE A CUISINART FOR THIS STEP.  Place half the cookies in a bag and pound them to break into pieces or use a rolling    pin.  It is ok to have some cookie pieces that are visible.  Repeat with second batch of cookies

4 ounces of chocolate chips semi sweet or chop 4 ozs of semi sweet chocolate

1 tablespoon of corn or canola oil

2 quarts of ice cream (vanilla, mint chocolate chip, peppermint etc) softened until spreadable.



  1. Position rack in middle of the oven.  Preheat to 325.  Butter 9 inch springform pan with sides at least 2 3/4th high.
  2. Remove ice cream to begin softening
  3. To make crust:  In large bowl, stir the wafer crumbs processed in Cuisinart and melted butter to moisten crumbs evenly.  Scrape mixture into pan.  Use back of hand or spoon press crust evenly over bottom and form a 1 inch side.  Make sure not to make the crust too thick on the bottom where the bottom meets the side.  Bake for 6 minutes.  Let cool before adding ice cream which should not be a problem timing wise.
  4. To make the mint (or some other distinct flavor) chocolate cookie crunch: Line a baking sheet with parchment paper (but wax paper will do).  Put the cookie crumbs in in a large bowl and set aside.  Put the chocolate and oil in a heatproof bowl or top of double boiler and place it over but not touching , barely simmering water in a sauce pan (or the bottom of a double boiler).  Stir until chocolate is melted and smooth.  This should take just a few minutes.  Pour the chocolate over the cookie crumb bowl.  Stir until crumbs are evenly coated.  The mixture will be shiny and pieces will form of various size 1/4 inch to 1/2 inch.  Spread the crumb mixture on the parchment lined baking sheet.  As it cools it will become duller and crisp up.    You should have about 3 cups depending on how many cookies you use.  Let this rest on the cookie tray for at least 5 minutes and preferably 10.
  5. Spread 1/2 of the softened ice-cream over the cooled crust.  With an ice cream spade or some other way smooth the top of the ice cream.
  6. Sprinkle half the cookie crunch over layer one of ice cream.
  7. Sprinkle the rest of the crunch.
  8. Wrap the cake tight with clear plastic wrap tightly and then heavy aluminum foil.
  9. Freeze overnight or up to a week.
  10. To serve the cake, unwrap it.  Let it soften for a few minutes and then use a thin sharp knife to loosen the cake from the sides of the pan.  Remove the sides, and use a large sharp knife to cut the cake into slices.
  11. Enjoy.

* Brand of Wafers for Crust – Need 1 Box



Wafer Crumbs







Unbaked Crust




Baked Crust Layer 1



Cookies Ready to Be Crushed



Cookies Crushed by Rolling Pin (Before Putting in Bowl to Mix with Chocolate)


Cookies Mixed with Melted Chocolate in Bowl


Cookies Mixed in Chocolate Drizzle Back on Sheet Pan Starting to Cool



Layer 2 Ice Cream


Layer 3 Add Cookie Crunch (neatness not needed on this layer)


Layer 4 Ice Cream (second half)


Layer Five Final Batch of Cookie Crunch – Notice Cake Close to Top of Pan – Neater Looking Layer

(given top of cake)


Side View Before Wrapping


Wrapped Cake Headed for Freezer


Cake Outside Springform Pan


Piece of Cake!


Chocolate Pudding from Scratch – Kid Helpers Welcomed

Finished Product in a Serving Bowl

Flipping through Look and Cook (A Cookbook for Children) by Tina Davis (, I came across a seemingly simple recipe for chocolate pudding.  My husband, the frequent taste tester, smugly said instant Jello Pudding would have been a lot simpler.  After looking up how to make instant Jello Pudding, I would have to conclude instant pudding is simpler (you don’t have to cook it for fifteen minutes or clean a pot) but the taste of the real deal was excellent and let’s be serious, the extra work for the real deal is 15 minutes, and it costs way less per serving and no foreign sounding ingredients.  I did not have to shop for a single ingredient.  Furthermore, my kid helper did just about everything but crack the eggs and measure the milk.  I even managed to squeeze in a fraction lesson as we experimented with the recipe.

Real Deal Pudding Ingredients:

5 tablespoons of sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons of cornstarch

1/8 teaspoon of salt

2 1/2 cups of milk (I used 2% with no problems)

2 eggs

1 1/4 cup (8 ounces) semisweet chocolate chips

1 teaspoon good vanilla extract

whipped cream optional

Real Deal Chocolate Pudding Directions:

  1. In a heavy saucepan (small to medium size will do) whisk together the sugar, cocoa powder, cornstarch, and salt.
  2. Add the milk and eggs and whisk until no lumps.
  3. Stir in the chocolate chips.
  4. Pour over medium heat and cook, stirring constantly, until the mixture comes to a full boil for a minute or two.  I did not set the timer, but I stirred on and off (but mostly on until it boiled quite a bit and the mixture moved from a loose liquid to the texture you normally associate pudding with.)  I would guess it was on the stove for about 12-15 minutes.  Your common sense will take over when appropriately done.  Once it starts to boil watch carefully as you would not want to scorch your pot.
  5. Remove from heat and stir in the vanilla.
  6. Pour the pudding into a large serving bowl or individual dishes.
  7. Top with whipped cream if desired.
  8. You can serve warm, room temperature or chilled.
  9. If you are not going to serve the pudding right away, cover with plastic wrap directly on the surface to prevent a skin from forming.
  10. Cool to room temperature, then chill in the fridge and serve cold with whipped cream if desired.
  11. Serves 6 to 8 portions (book says 6 but those would be big portions)

My husband and I thought the taste was great.  Our daughter will do her taste testing at dinner tomorrow night.  The pudding was appropriately sweet and a good consistency.

I thought clean up was simple – one pot which needed a good wipe down, a bowl to crack the eggs, a large whisk, and a few measuring spoons.

For those that need instant gratification or are curious what ingredients are in a box of jello instant pudding

Jell-O Instant Pudding Ingredients:

1 Box = 3.9 oz (110 g); Instant Pudding and Pie Filling – Chocolate. Four 1/2-cup servings. 5 Minutes to homemade.


Sugar, Modified Food Starch, Cocoa Processed with Alkali, Disodium Phosphate (for Thickening), Contains Less Than 2% of Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (for Thickening), Mono- and Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, BHA (Preservative)

Jell-O Instant 5-Minute Pudding Directions:

  1. Beat pudding mix into 2 cups cold milk in bowl with wire whisk 2 minutes.
  2. Pour at once into individual serving dishes. Pudding will be soft-set and ready to eat within 5 minutes. Makes 4 (1/2 cup) servings.

No picture included because we did not make the box mix and likely never will.