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

Apple Muffins from Scratch


Easy recipe and kid helper friendly.   Without a kid helper, prep time is 15 minutes.  With a kid helper … 🙂

Preheat oven to 400 degrees.  Pull out your butter to start softening.  Prep all ingredients until butter is soft prior to creaming it.   This apple muffin is a little more tasty and less healthy than my other apple muffin.  It is a better brunch muffin and presents more upscale.

Makes 12 regular sized muffins.

Muffin Batter:

1/2 Cup White Sugar

1/4 Cup Butter (half of a typical US stick of butter or  4 tablespoons ).   Soften approximately 15-20 minutes.

1 Egg

1 Cup Milk (2% fine)

2 Cups Flour

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon of Cinnamon (will need again for topping)

1 Teaspoon Allspice

1 Teaspoon Nutmeg (optional but I used)

1 1/2 Cups Peeled Small Diced/ Chopped Apple

Muffin Topping:  

1/4 Cup Light Brown Sugar

1 Teaspoon of Cinnamon



In a large bowl add flour, salt, baking powder and spices for batter.  Stir to mix ingredients.

Mix in another small bowl the two muffin topping and set aside

Cream on a medium speed in mixer with paddle attachment the softened butter and sugar.  Add egg and mix some more.  Add milk and mix on low speed some more.

Pour egg mixture into flour mixture and blend/stir until all is lightly moistened.  It is properly mixed when you do not see much flour but batter is still lumpy.

Add diced apples to batter and blend throughout.

Evenly fill a well-greased muffin tin or use liners.  These muffins do stick some.  I recommend spraying your liners some if you are using with some non-stick spray but is not totally necessary.   In a normal 12 muffin pan the batter will be a little more than half filled prior to cooking.   Sprinkle with a spoon the muffin topping across all muffins.  You may not need all the topping.

Bake at 400 degrees F for 20-25 minutes until golden brown.  Test after 20 minutes with a toothpick but in most cases 2-3 more minutes gives a more done muffin without any harm.





Upscale Pigs in the Blanket (Chicken Sausage-Cranberry Pigs-in-Blankets)


I found this recipe in a mini appetizer book.  It is an upscale mini hot dog with a nice blend of sweet and tangy flavors.  It is always well received.  Kids can help make them in the kitchen.  This recipe can easily be doubled and leftovers can be frozen.  If I know I will be freezing portions to be reheated later I slightly undercook.   Often I need to make this recipe without the nuts because of nut allergies.  I personally think the recipe is more tasty with the almond slivers but it is certainly still good without nuts.  Exact measurements are not required.  Prep time for a double recipe is about 20 minutes using a Cuisinart.  Cleanup is very easy especially if you throw your Cuisinart pieces in the dishwasher.  Cooking time is 20 minutes.  Make sure you allow 30-40 to thaw your dough.  Do not prematurely pull out the dough from the freezer.  If the dough gets too soft, making the hot dogs will become difficult.

Ingredients for 1 batch:  Yields 25-30 mini dogs

1/3rd cup dried cranberries

1/2 cup fresh parsley leaves – do not substitute dry

1/4 cup slivered almonds

1/4 cup grated Gruyere Cheese

1 teaspoon whole-grain or creamy dijon mustard (if I am doubling the recipe I use one heaping teaspoon of each)

1 sheet frozen puff pastry, thawed

2-3 links PRE-COOKED apple flavored (or other) chicken sausage.  The package I show requires just two links given the thickness of the links.



Defrost Pastry Dough (allow 30-40 minutes).  Open box.  Set on counter.  Do not try to unroll dough until fully defrosted.

Combine cranberries, parsley, almonds, cheese, and mustard in a food processor fired with a metal blade and process to coarse paste.  It takes about 30-60 seconds.

Place pastry dough on work surface (cutting board works well).   Cut into 3 long strips (10 inches) and then 8-10 approximately 1 inch cuts across.

Cut sausage links in half lengthwise and then cut each link 5-7 slices the other direction depending on the brand.

Preheat oven to 400 degrees F.

Prepare a small bowl of warm water and set aside.

Press about a half teaspoon cranberry mixture onto center of each pastry strip, leaving the sides empty of paste.

Top each with piece of sausage.

Slightly wet the sides of each strip (using your water bowl).

Bring the ends together up and over the sausage.  Press firmly to seal and place on a non-stick baking sheet (I usually lay some parchment down or spray some cooking spray but neither step is necessary).

Do not crowd dogs and bake for 20 minutes if serving right away or 18 minutes if freezing for later cooking.  The pastry at either time should be baked through but at 20 minutes the dough will be a slightly darker color.

Serve piping hot with additional mustard.



Sausage – notice words at bottom fully cooked.  I did remove the small amount of casing.  Not not all precooked sausage has a casing film.



Parsley, Cheese, Cranberry Paste




IMG_7900 IMG_7901

Prepping Pastry


Prepping Dogs


Preparing the Dogs




Cooked cooling on a baking rack


Crunchy Coated Chicken Cutlets using Small Square Cheese Crackers

Simple recipe that will make about 4 kid servings for toddlers – super tasty and easy to make and clean up.


Around 1 cup and a half of cheese crackers like cheese-its (the small square crackers)

1/4 cup grated parmesan cheese (fresh is best vs canned parm)

1/2 teaspoon dried thyme

1 teaspoon of onion flakes (if you have them)

salt and pepper

2 tablespoons olive oil

1 pound of chicken cutlets or 4 boneless chicken breasts

2 generous tablespoons of Dijon Mustard


  1. Preheat oven to 425
  2. Line rimmed sheet pan with aluminum foil, spray lightly with non stick spray
  3. Put the crackers in the plastic bag and break them into small crumbs or just pulse them down some in a small cuisinart
  4. Empty the crumbs in a shallow bowl.  Add parm cheese, thyme, and a good pinch of salt and pepper.  Also add the onion flakes if using.  Mix throughout.
  5. Add the olive oil over the crumbs and mix throughout.
  6. Cut cutlets in desired sizes.
  7. Spread some mustard over each piece.
  8. Dip chicken pieces into cracker mix and coat the crumbs on both sides.
  9. Place coated chicken on the pan.
  10. Sprinkle left over crumbs if more seem needed.
  11. Bake chicken until no longer pink in the middle when cut in the middle (about 25 minutes)

Banana Oat Muffins


Great option for a healthy breakfast or snack, using up ripe bananas.

Prep Time 15 minutes, Cook Time 20 minutes, Ready in 35 minutes

Degree of Difficulty – Easy

Servings 12 muffins



1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas (around 2 medium/large bananas)
1/4 cup almond slivers (optional)
  1. In medium bowl combine flour, oats, sugar, baking powder, soda, and salt
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly.
  3. Stir the flour mixture into the banana mixture until just combined.
  4. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  5. Bake 400 degrees F (205C) for 18-20 minutes
  6. Let muffins stay in muffin pan for 5-10 minutes resting on a cooling rack.
  7. Remove muffins from muffin pan  and place on cooling rack.


Dry ingredients below


Wet ingredients below


Mixed dry, mixed wet below


Combined wet and dry below


Baked set of muffins below




recipe courtesy of Allrecipes.Com

Savory Cheesy Waffles – Kid Helpers Welcomed


Some times a change up in a waffle is good.  This is a pleasant tasting savory waffle.  The recipe is from C is for Cooking, Recipes from the Street by Susan McQuillan

This recipe goes well with crisp bacon or grilled ham.  A dose of sautéed apples also makes a nice topping.

Makes: 9-11 circle waffles depending (on amount of batter used per waffle) or 12 (4 inch) squares

Preheat your waffle iron now.  It only takes about 5-10 minutes to prepare this batter



2 eggs

1 cup low fat milk

1 cup low fat yogurt

1 tablespoon vegetable oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups shredded cheddar, swiss, or jack cheese (6 oz)


  1. Preheat waffle iron
  2. In medium bowl, beat together two eggs
  3. Add to same medium bowl the milk, yogurt, and oil.
  4. In a larger separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt)
  5. Pour the medium bowl into the larger dry ingredient bowl and mix until evenly moistened
  6. Stir in the cheese until it is mixed in.
  7. Pour enough batter over the hot iron (about 1/2 to 2/3rds filled in the center)
  8. Bake the waffles until the beeper or light indicates done (otherwise stop when crisp and brown)
  9. If not using waffles right away, cool on a wire rack so waffles stay crisp.  Can keep warm in low heat oven (250) on a baking sheet
  10. These waffles freeze well for up to two months.


Eggs, milk, yogurt, oil


Add in Dry Ingredients


Add in cheese and stir


Drop bater on waffle iron