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Oatmeal Chocolate Chip Cookie Bars

Jul 12, 2021 · 6 Comments

These Oatmeal Chocolate Chip Cookie Bars are soft, chewy and loaded with lots of chocolate chips. Super easy to make in under 1 hour and require just one bowl and a few pantry ingredients.

Oatmeal chocolate chip cookie bar cut in half..

This is the BEST Oatmeal Cookie Bar recipe you’ll ever bake! They are soft, chewy and loaded with rolled oats and chocolate, just like the cookie version. However, these bars are way easier to whip up than a batch of cookies!

Plus, this is a one-bowl recipe, which makes them even easier to make, bake, and enjoy. This Oatmeal Chocolate Chip Bar recipe is made with just a few pantry-staple ingredients, so you can make them anytime you’re in the mood for a sweet treat.

If you love bar desserts, make sure to check out these white chocolate blondies, salted caramel pretzel blondies, and dark chocolate oat bars!

Why You’ll Love This Recipe

One-bowl and no fancy mixers required
Simple pantry ingredients
Soft and chewy
Made in under 1 hour
Perfect for crowds, potlucks, and celebrations

Ingredient Notes:

Brown sugar - light or dark brown sugar can be used in this recipe. I personally like to use dark brown sugar for a deeper flavor.
Oats - this recipe called for rolled oats (aka old fashioned) which give the bars their chewy texture. You can use quick oats, but note that the texture will be different.
Chocolate - I like to use bittersweet chocolate chips, but feel free to use your favorite chocolate chips or chopped chocolate!

Ingredients needed to make oatmeal chocolate chip cookie bars.

Melted butter, brown sugar, and sugar in a mixing bowl. — Whisk melted butter, brown sugar, and sugar.

Melted butter, brown sugar, sugar, and an egg whisked in a mixing bowl. — Whisk melted butter, brown sugar, and sugar.

Expert Tips

Line your pan with parchment paper. Lining your pan with parchment paper overhanging the sides makes for easy removal after the bars are baked. If you don’t have any parchment paper, you can totally bake the cookie bars without it. Just make sure to grease your pan before spreading the batter.
Bake in a 9x13-in pan. To bake this recipe in a 9x13-in baking pan, simply double the quantities in the recipe. The baking time remains the same.
Serving the cookie bars. Once the bars are baked, I like to top them with a sprinkle of sea salt. You can serve them plain, or with a scoop of vanilla ice cream.

Oatmeal chocolate chip cookie bars on wax paper.

Frequently Asked Questions

How do you store chocolate chip oatmeal bars?

Store any leftovers covered in an airtight container at room temperature.

How long do cookie bars last?

Oatmeal chocolate chip cookie bars will stay fresh for about 3 days.

Can I freeze oatmeal cookie bars?

These bars freeze very well! Once they are completely cool, place the bars into a freezer safe container or zip top bag. Freeze for up to 3 months.

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If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

S'mores Skillet Cookie (Pizookie)

Jul 6, 2021 · 1 Comment

The BEST S’mores Chocolate Chip Skillet Cookie (Pizookie) recipe! This s’mores skillet cookie has all the flavors of a classic chocolate chip cookie, partnered with the nostalgic flavors of everyone’s favorite campfire treat, making it your new all-time favorite recipe.

S'more skillet cookie topped with ice cream.

S’mores are one of my favorite summer treats. But, have you ever had them in a cookie skillet version?? Imagine the flavors of s’mores — crispy graham crackers, gooey marshmallow, and creamy chocolate — packed into a cookie skillet that includes a chewy chocolate chip cookie and the classic s’mores flavors all in one delicious bite.

This recipe has it all: a chewy chocolate chip cookie base with crushed graham crackers mixed into the dough; roasted marshmallows and melted chocolate that are so irresistible, you’ll have to fight the urge to dig right into the skillet. It tastes just like your favorite desserts (chocolate chip cookie and s’mores), without all of the work.

For more s'mores inspired desserts, check out this S'mores Chia Pudding, S'mores Milano Cookies, and this delicious Molten S'mores Lava Cake.

Why You’ll Love This Recipe:

Baked in 1 pan. This delicious cookie dessert is baked in an oven-safe skillet or pan.

QUICK & EASY to make! No scooping or rolling into 2 dozen cookies, and no need to bake multiple batches. This is just one large cookie, that you can scoop out or cut into wedges and serve.

Cookies + s’mores. The combination of chocolate chip cookies and s’mores topped off with a scoop of your favorite ice cream makes this the ultimate summer dessert.

What You'll Need

Melted butter, chocolate, brown sugar, eggs, sugar, chocolate chips, mini marshmallows, baking powder, flour, graham crackers in small bowls.

Melted butter
Dark brown sugar
Sugar
Eggs
Vanilla extract
All-purpose flour
Graham crackers
Baking powder + salt
Chocolate chips & chopped chocolate
Mini marshmallows

Melted butter, brown sugar, sugar, and eggs whisked together in a mixing bowl. — Whisk melted butter and sugars in a large bowl.

S'mores skillet cookie. — Bake until edges are crispy and the center is still soft. Top with more graham crackers, chocolate, and marshmallows. Enjoy!

Use a cast iron skillet. To achieve crispy, buttery edges and a soft gooey center, bake this cookie in a cast iron skillet. If you don’t have one, you can still bake this recipe in an oven-safe pan. Please note that the edges will not be as crispy, but it will still be 100% delicious.
Use high quality chocolate. Using a high quality chocolate will ensure that your skillet cookie is filled with irresistible melty puddles of chocolate.
Let the skillet cookie cool slightly. Allow the cookie to cool for 15-20 minutes before digging in (I know it’s hard to resist!) This will give the center some time to set a bit, so you don’t end up with a messy dessert.
Serving your skillet cookie. This cookie skillet is topped with roasted marshmallows and chocolate, but don’t let that stop you from embracing more toppings! I like to serve it with a scoop of vanilla ice cream, although whipped cream would all also be delicious.

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Photos by Liz @ Buuck Farms Bakery

Classic Toll House Chocolate Chip Cookies

Jun 30, 2021 · 7 Comments

The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.

Hand holding stack of chocolate chip cookies.

Chocolate chip cookies (& their many varieties) are the most popular cookies in the United States. They all consist of a simple butter cookie with chocolate morsels or chunks mixed into the dough. Today, there are an infinite variety of flavors, textures, and sizes of chocolate chip cookies and the perfect chocolate chip cookie really depends on personal preference.

Thin crispy cookies vs. chewy and thick cookies vs. soft cakey cookies
Semi-sweet chocolate chips vs. chopped dark chocolate vs. milk chocolate
Softened butter vs. melted butter
Dark brown sugar vs. light brown sugar
Nuts vs. no nuts

For more chocolate chip cookie recipes, check out these Chocolate Chip Shortbread Cookies, Chocolate Chip Walnut Cookies, and these Peanut Butter Oatmeal Chocolate Chip Cookies.

Origin of Chocolate Chip Cookies

The original chocolate chip cookie is the Toll House cookie. Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts first developed the recipe in the 1930s. The Original Toll House cookies are simple butter cookies consisting of a blend of brown and white sugar with semi-sweet chocolate morsels mixed into the dough.

In 1939, Ruth Wakefield gave Nestlé the rights to her cookie recipe and the Toll House name for reportedly $1 and a lifetime supply of free chocolate. Since then, every bag of Nestlé Chocolate Chips that is sold in North America has a variation of Ruth Wakefield’s original Toll House chocolate chip cookie recipe printed on the back of it.

chocolate chip cookies on parchment paper.

The Key Ingredients in Chocolate Chip Cookies

These ingredients are crucial to make the very best chocolate chip cookies.

Butter: Before using, remove the butter from the refrigerator at least 1 hour ahead of time and let it come to room temperature.
Sugar: Classic chocolate chip cookies should always be made with a combination of white sugar and brown sugar. Brown sugar gives the cookies their distinct “toffee” flavor and chewiness, while granulated sugar adds sweetness.
All-purpose Flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement. The most common culprit for thick, dry cookies that did not spread properly is adding too much flour to the dough.
Chocolate Chips: The original Toll House cookie was made using a chopped Nestlé semi-sweet chocolate bar but has since evolved to using semi-sweet chocolate chips or morsels. I like to use Ghirardelli semi-sweet chocolate chips.

butter, flour, sugar, brown sugar, egg, chocolate chips, baking soda, salt, and vanilla extract in small bowls.

What’s the Secret to Making the Best Chocolate Chip Cookies?

The secret to the best American-style chocolate chip cookies is to use a technique similar called the creaming method. Here, I’ll show you how to implement it when making chocolate chip cookies.

The amount of creaming affects the texture, leavening, and spread of the cookies. Unlike cakes, only a small amount of creaming is needed when making cookie dough. Over-creaming the butter may result in a cookie that spreads too much during the baking process.

Measure out ingredients accurately and make sure all ingredients are room temperature before beginning.
Place the butter and sugars in the mixing bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Cream the butter and sugars at low speed until the mixture resembles a smooth paste.
Add the eggs and vanilla extract and blend at low speed.

Creamed butter and sugar in a mixing bowl. — Cream the butter and sugars at low speed until the mixture resembles a smooth paste.

Creamed butter, sugar, eggs and vanilla extract in a mixing bowl. — Cream the butter and sugars at low speed until the mixture resembles a smooth paste.

Sift in the flour, baking soda, and salt. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough.
Fold in the chocolate chips.

cookie dough in a glass bowl. — Add dry ingredients and mix until just combined.

chocolate chip cookie dough in a glass bowl. — Add dry ingredients and mix until just combined.

Drop the cookies on a prepared baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.
Bake until the cookies are golden brown with firm edges and slightly soft centers.

chocolate chip cookie dough on a baking sheet. — Drop the cookies on a prepared baking sheet using a cookie scoop.

chocolate chip cookies on a baking sheet. — Drop the cookies on a prepared baking sheet using a cookie scoop.

Pro tip: Note the importance of Step 2. Creaming the butter and sugar at low speed will help the cookies retain their shape, not spread too much, and prevent a dry and crumbly texture.

Expert Tips

Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.

Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.

Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.

Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Frequently Asked Questions

Is it better to use butter or shortening for chocolate chip cookies?

Butter, especially unsalted butter, is the preferred fat for chocolate chip cookies because of its flavor and melt-in-the-mouth quality.

What makes chocolate chip cookies flatten?

Too much spread can be caused by a few different reasons.

1. The baking temperature was too low
2. Not enough flour
3. Too much sugar
4. Over creaming the butter and sugar
5. Adding too much leavener (baking powder or baking soda)
6. Too much liquid in the dough

To prevent flat cookies, make sure that you measure all of the ingredients accurately and bake the cookies in a preheated oven.

Why are my chocolate chip cookies so hard?

The main reason chocolate chip cookies are hard is because there is too much flour in the dough. Another reason may be that the cookies are overbaked.

chocolate chip cookie cut in half on parchment paper.

Fresh Strawberry Sheet Cake

Jun 29, 2021 · Leave a Comment

This delicious from scratch Homemade Fresh Strawberry Sheet Cake is made with roasted strawberries and it contains no artificial colors or flavors. Paired with fluffy strawberry cream cheese frosting, this fresh strawberry cake makes a beautiful, and tasty, treat for any occasion.

Strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

This Homemade Fresh Strawberry Sheet Cake is the perfect cake to celebrate any occasion! The cake is made up of a delicious strawberry flavored cake made with fresh, roasted strawberries - no artificial flavors or colors here. The cake is topped with a quick and easy fluffy strawberry cream cheese frosting. This moist and fluffy cake is bursting with sweet strawberry flavor that is perfectly complemented by the tangy cream cheese frosting.

For more strawberry desserts, check out this Strawberry Lemon Tart, Strawberry Crumble Cookies, and these delicious Strawberry Swirl Fudge Brownies.

WHY THIS RECIPE WORKS

Made with roasted strawberries to give it a more intense flavor.
All natural - no artificial flavors or colors.
Beautiful for any special occasion.
A true crowd pleaser for celebrations and birthdays.

INGREDIENT NOTES

Fresh Strawberries - Strawberries are the star of the show here. Try to find red, ripe, sweet strawberries for this cake recipe.
Buttermilk - If you don’t have any buttermilk on hand, you can make your own by mixing ¾ cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.
Egg Whites - Cartoned egg white or separated eggs work perfectly fine in this recipe. If you use whole eggs, save the yolks for another recipe.
Vanilla Extract - Always use pure vanilla extract (not imitation) for the best tasting baked treats!
Freeze Dried Strawberries - Freeze dried strawberries add a lot of flavor without making the frosting too runny. They also make the frosting a gorgeous pink color! I find freeze dried strawberries at my local grocery store or you can order them online.
Cream Cheese - Use full fat cream cheese for a rich frosting.

Flour, freeze dried strawberries, egg whites, butter, sugar, strawberries, cream cheese, buttermilk in bowls.

STEP BY STEP INSTRUCTIONS

This strawberry cake recipe is essentially a white cake that has strawberry puree added into the batter. Using high-quality ingredients is key to producing a high-quality cake. However, it is even more important to understand how to combine those ingredients and the mixing procedures involved. Even the smallest error can result in a cake with undesired texture and volume. To make this strawberry cake, we will be using the creaming method. The creaming method is one of the most popular methods for mixing high-fat cakes. This method produces moist cakes with fine crumbs. Don’t be intimidated though, I will walk you through all of the steps to make sure your homemade strawberry cake turns out perfectly!

Make roasted strawberry puree. Slice the strawberries and place them on a parchment lined baking sheet. Sprinkle with sugar and roast for about 20 minutes. Remove the strawberries from the oven and let cool for 5 minutes. Puree the roasted strawberries in a blender or food processor until smooth.

Sprinkle sliced strawberries with sugar and roast.

Prepare strawberry cake ingredients and pans. Place your refrigerated ingredients on the counter and allow to come to room temperature. In the meantime, prepare a 9x13-inch baking pan by greasing with butter and lightly flouring it, or spraying with nonstick spray. You can also line the baking pan with parchment paper overhanging the sides for easy removal of the cake.
Sift the dry ingredients. Sift the flour, baking powder, baking soda, and salt. Sifting the dry ingredients will remove any clumps and create a smoother batter.
Cream butter and sugar. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. This should take about 8-10 minutes.

Creaming butter and sugar — Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.

Creamed butter and sugar — Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.

Combine the liquid ingredients. Combine the egg whites, buttermilk, and vanilla in a separate bowl or large glass measuring cup. Whisk to combine.

strawberry puree, egg whites, and buttermilk in a glass measuring cup. — Combine the egg whites, buttermilk, and vanilla in a separate bowl or large glass measuring cup.

Incorporate dry and liquid ingredients. Add the sifted dry ingredients alternating with the liquids until completely blended and smooth. Use the following order: ⅓ dry ingredients → ½ liquids → ½ dry ingredients → remaining liquids → remaining dry ingredients

Creamed butter and sugar with flour. — Add the sifted dry ingredients alternating with the liquids until completely blended and smooth.

Strawberry cake batter in a mixing bowl. — Add the sifted dry ingredients alternating with the liquids until completely blended and smooth.

Pour batter into cake pan and bake. Pour the batter into the prepared cake pan and bake in a preheated oven for 35-40 minutes.

Fresh Strawberry Sheet Cake in pan. — Pour the batter into the prepared cake pan and bake in a preheated oven for 35-40 minutes.

Cool cake. Once the cake has finished baking, remove from the oven and let it cool for 10 minutes in the pan before removing transferring the cake to a cooling rack to cool completely.
Combine the cream cheese and butter. Beat the cream cheese and butter until smooth and creamy.
Add the strawberries. Add the pureed strawberries and freeze dried strawberries. Mix until well combined.
Mix in the confectioners sugar and salt. Carefully add the confectioners sugar and salt. Beat until smooth and fluffy.

Freeze Dried Strawberries in food processor.

Strawbery Powdered Sugar in a food processor.

Assemble the cake. Once the cake has cooled, top with the sheet cake with the frosting.

EXPERT TIPS

This cake is best served right away or at room temperature - if you are preparing the cake in advance, keep it in the refrigerator. Before you are ready to serve the cake, remove it from the fridge and let it sit at room temperature for 30 minutes to 1 hour.
Egg whites are used rather than whole eggs to give the cake a fluffier texture.
The strawberries are roasted to help intensify the strawberry flavor in the cake.

Frequently Asked Questions

DO I HAVE TO USE FRESH STRAWBERRIES?

For the best results, you should opt for fresh strawberries! Many strawberry cake recipes use frozen strawberries or strawberry flavored gelatin to get an intense flavor. That classic strawberry flavor can be achieved by using fresh strawberries. The process is very easy and doesn’t have any artificial flavors or colorings that are found in flavored gelatin.

WHY ROAST THE STRAWBERRIES?

Roasting the strawberries before pureeing them intensifies their flavor. To make the puree, simply sprinkle sugar over sliced strawberries and roast. Once out of the oven, place the strawberries in a blender or food process and puree. Let the mixture cool before using it in the recipe.

WHY ISN’T MY FRESH STRAWBERRY CAKE PINK?

Since this strawberry cake recipe uses fresh strawberries, the batter will be slightly pink and once baked, the color will barely show but the flavor will still be there!! If you would like a pink tinted cake, mix in a couple of drops of pink food coloring to the batter before pouring into the baking pan.

HOW DO YOU STORE A SHEET CAKE?

If you have any leftovers, you will need to cover and store your cake in the refrigerator. This Fresh Strawberry Layer Cake can be stored for up to 1 week covered in the refrigerator.

CAN I BAKE THIS STRAWBERRY CAKE INTO A LAYER CAKE?

Yes! Click here to make this sheet cake into a Strawberry Layer Cake.

Slice of strawberry sheet cake with strawberry cream cheese frosting topped with sliced strawberries.

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Lemon Thyme Muffins

Jun 9, 2021 · 2 Comments

These Lemon Thyme Muffins are fluffy, buttery, and bursting with fresh flavors. Bright flavors are layered in this recipe with the addition of lemon zest and thyme to the batter and a tart lemon-juice glaze.

Lemon thyme muffins with glaze in a muffin tin.

Lemon Thyme muffins are an “any time of day” recipe. They are a delicious start to a casual spring or summer morning, but they also make a great addition to an elegant brunch spread, or as an afternoon treat with a cup of tea. They are tender, buttery, and full of delicious citrus and herb flavors.

Lemon and thyme are the stars of the show in these fluffy muffins. The two bright flavors perfectly complement each other by adding an herby-citrusy flavor to the muffins. Topped with a sweet lemon thyme glaze, these muffins are perfect for any occasion!

For more delicious lemon desserts, check out this refreshing Strawberry Lemon Tart and these gluten free Lemon Poppy Seed Donuts.

WHY YOU'LL LOVE THIS RECIPE

The muffins are perfect at any time of day
They are tender and buttery
Easy to make
Lemon and thyme perfectly complement each other

INGREDIENT NOTES

Thyme - I highly recommend using fresh thyme. If you must use dried thyme, reduce the amount to 2 teaspoons and crush it between your fingers before adding it to the batter.
Buttermilk - Buttermilk makes these muffins extra moist and gives them a nice flavor! If you don’t have any on hand you can use a substitute in a pinch. Mix ½ cup milk with ½ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using in the recipe.
Sour cream - Greek yogurt can easily be substituted for the sour cream.
Vanilla extract - Always use pure vanilla extract (not imitation) for the best tasting baked treats!

butter, flour, baking soda, salt, vanilla extract, almond extract, buttermilk, sour cream, lemon, sugar, thyme in small bowls.

STEP BY STEP INSTRUCTIONS

Whisk: Whisk dry ingredients along with the lemon zest and thyme.

Flour, baking soda, salt, lemon zest, and thyme in a mixing bowl.

Mix: Mix all of the wet ingredients together.
Combine: Add the wet ingredients to the dry ingredients and mix until JUST combined.

Buttermilk, eggs, sour cream, vanilla extract, and almond extract in a mixing bowl with a whisk and wet mixture with flour in a mixing bowl.

Bake: Fill muffin cups and bake.

Lemon thyme muffin batter in a bowl with a rubber spatula and lemon thyme muffin batter divided in a muffin pan.

Glaze: Whisk together glaze and drizzle over cooled muffins.

Two lemon thyme muffins with glaze stacked on top of each other.

EXPERT TIPS

The key to a tender muffin texture is all in the gluten development. Very little gluten development is desirable when making muffins. Mix muffin batter as little as possible - only until the dry ingredients are moistened (lumps are ok here!). An over-mixed muffin batter will result in a tough dry texture as well as large holes inside the muffins called tunneling.
To get uniform muffins, use a large scoop to portion batter into your prepared muffin tin. Be careful not to stir the batter while scooping!
Make sure your oven is preheated. Baking your muffins in a preheated oven at 400 degrees F is the secret to getting those perfectly domed tops.

Frequently Asked Questions

What is the Muffin Method?

There are three main methods that are typically used to make quick bread batters - muffin method, creaming method, and the biscuit method. This Lemon Thyme Muffin recipe uses the muffin method.

The muffin method is fast and easy. Here’s how it’s done:
1. Whisk together the dry ingredients
2. Combine all liquid ingredients, including the melted butter
3. Add the liquids to the dry ingredients and mix just until the dry ingredients are moistened. Do not try to get a smooth batter!
4. Scoop the batter into your prepared muffin pan and bake immediately.

What is the secret to making moist muffins?

The main causes of dry muffins is overmixing the batter or overcooking the muffins. As long as you avoid doing these two things your muffins should come out as moist and soft!

Lemon thyme muffins with glaze on a wire cooling rack.

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Paleo Chocolate Chip Banana Bread

Jun 2, 2021 · 22 Comments

This Easy Paleo Chocolate Chip Banana Bread Recipe is the ultimate healthy dessert or snack! This gluten free banana bread is moist with just the right amount of sweetness and loaded with chocolate chips. This banana bread recipe is dairy-free, gluten free, and grain free so you can feel good about what you’re eating.

Paleo chocolate chip banana bread cut into squares.

Healthy versions of baked goods can sometimes be dense, dry, and boring, but this delicious Paleo Chocolate Chip Banana Bread is an exception! Almond butter and mashed bananas keep the batter moist and tender, and chunks of dark chocolate make it feel as if you are biting into a decadent dessert. I like to make these bars to have on hand throughout the week (they freeze really well!) especially if I know it’s going to be a busy one. They are the perfect grab and go breakfast bar, mid-afternoon snack, or healthy dessert.

This banana bread is great for a variety of diets and lifestyles including paleo, gluten free, grain free, and vegan (just replace the eggs with flax eggs.) No matter what diet you are following, you are sure to enjoy this easy banana bread!

For more healthy banana recipes, be sure to check out these Chocolate Peanut Butter Banana Muffins, Banana Coconut Cashew Granola, Chocolate Peanut Butter and Banana Bars, and the best ever Healthy Banana Bread.

WHY THIS RECIPE WORKS

Easy to make - ready in less than 1 hour.
Super moist - not dry like a lot of paleo recipes can be!
Made with healthy ingredients so you can feel good about eating it.
Fits a variety of diets and lifestyles since it’s paleo, gluten free, and grain free, and it includes a vegan option.

PRO TIP: Make sure you use bananas that are several days old. Overripe bananas with brown spots are the best for banana bread because they are sweeter. We don't need to add too much extra sweetener in this recipe, because the bananas are sweet enough on their own.

INGREDIENT NOTES

eggs, chocolate chips, vanilla, coconut sugar, almond flour, tapioca flour, coconut flour, almond butter, coconut oil, bananas, cinnamon, baking soda, and salt on a gray surface.

Almond flour: Superfine blanched almond flour works best here.
Tapioca flour: Tapioca flour, sometimes labelled as “tapioca starch”, is a key ingredient to keep the banana bread from crumbling apart. If you do not have tapioca flour, replace with an equal amount of arrowroot flour.
Coconut flour: Coconut flour helps absorb moisture and adds a great texture to the banana bread bars. I don’t recommend replacing it with anything else!
Bananas: Extra ripe bananas are best for this paleo banana bread recipe.
Almond butter: Use your favorite brand of creamy natural almond butter or cashew butter.
Chocolate: I like to use dark chocolate chips or chopped chocolate for this banana bread. My favorite Paleo chocolate for baking is this one from HuKitchen.

STEP BY STEP INSTRUCTIONS

Whisk dry ingredients: In a mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt until well combined.

almond flour, tapioca flour, coconut flour, cinnamon baking soda, and salt in a mixing bowl.

Mix wet ingredients: In a large mixing bowl, combine the melted coconut oil, eggs, vanilla extract, mashed bananas, and almond butter.

eggs, mashed bananas, almond butter, coconut oil, coconut sugar, and vanilla in a mixing bowl.

Combine the ingredients: Add dry ingredients to the wet ingredients and mix until well combined and there are no dry spots. It’s ok if it’s lumpy!
Add chocolate: Fold the chocolate into the batter, reserving a little bit to sprinkle on top.

paleo banana bread batter with chocolate chips in a mixing bowl.

Bake: Spread batter evenly into a parchment lined baking pan and top with the reserved chocolate. Bake until golden brown and a toothpick inserted into the center comes out clean.

paleo banana bread with chocolate chips in a baking pan.

Cool and cut into bars: Once baked, remove from the oven and place the baking on a wire rack to cool for at least 30 minutes before removing and cutting into bars!

Chocolate chip banana bread cut into squares.

Paleo Chocolate Chip Banana Bread

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EXPERT TIPS

These banana bread bars can easily be made vegan by replacing the eggs with flax eggs! To make 1 flax egg, mix together 1 tablespoon flaxseed meal with 3 tablespoons water. Let the mixture sit for 5 minutes before using. For this recipe you will have to use 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
To prevent the bars from falling apart, allow them to cool at least 15 minutes before cutting.
Use a kitchen scale to correctly measure ingredients and provide the best results.
Add ins like walnuts and pecans can be used in this recipe.

Frequently Asked Questions

How do you keep banana bread moist?

Store Banana Bread Bars in an airtight container at room temperature or in the refrigerator for up to 1 week. You can also freeze the slices or bars so that you always have a healthy sweet treat on hand!

How long does banana bread last?

This Paleo Banana Bread can be kept at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Can you freeze banana bread?

Yes! I love freezing this grain free banana bread so that I always have a healthy sweet treat on hand! To freeze, cover the cooled banana bread bars tightly with plastic wrap and store in the freezer. Thaw bars overnight in the refrigerator or wrap the bars in aluminum foil and warm in a 350 degree oven for 10-15 minutes.

Bite taken out of a paleo chocolate chip banana bread square.

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Fluffy Protein Pancakes

May 10, 2021 · 11 Comments

These light and fluffy Protein Pancakes are made with whole wheat pastry flour, protein powder, and no refined sugar so you can feel good about what you’re eating. They are the perfect way to start your day!

stack of pancakes on a plate with sliced fruit, berries, and maple syrup.

Growing up, I thought pancakes were only a weekend thing. A special treat that was made specifically on Saturday or Sunday mornings. Then, I got older and realized that pancakes can be eaten any day of the week and for basically any meal. If you've never had pancakes for dinner, you're missing out!

Protein Pancakes are made from a simple batter of flour, eggs, milk, butter or oil, and baking powder. The batter takes only a few minutes to prepare and each pancake needs just a couple of minutes to cook. They are easy enough to make even on weekdays!

These pancakes are easy to make, fluffy, and made with whole grains and protein powder. The protein powder in these pancakes gives them a boost of nutrition, and makes them acceptable for a post-workout meal.

I like to top my pancakes with syrup and fresh berries, but they’d be equally as tasty with any of the toppings you like!

For more healthy pancake recipes, be sure to check out these Fluffy Cottage Cheese Pancakes, Chocolate Protein Pancakes, Gluten Free Buckwheat Pancakes, and Paleo Chocolate Chip Pancake Muffins.

WHY THIS RECIPE WORKS

They are easy enough to make for breakfast everyday, and healthy enough for a post workout meal.
The protein in the pancakes will give you more energy in the morning.
Uses basic pantry ingredients.
This recipe is flexible. You can use any protein powder, like vanilla or chocolate, to add extra flavor.
These pancakes have no refined sugar and use whole wheat flour so you can feel good about what you’re eating for breakfast.
Because they use whole wheat pastry flour they are light and fluffy.

INGREDIENT NOTES

Whole wheat pastry flour - Whole wheat pastry flour is more finely ground than regular whole wheat flour, this results in pancakes that are more light and fluffy. You can also substitute all-purpose flour or gluten-free 1 to 1 baking flour.
Protein powder - I like to use Vital Proteins Vanilla Collagen Whey Protein or Naked Nutrition Vanilla Whey Protein Powder or unflavored powder, but I also think chocolate protein powder would add a nice chocolate flavor to the pancakes.
Milk - Cow’s milk or plant based milk can easily be used in this recipe.

egg, vanilla extract, flour, milk, protein powder, baking powder, salt, and melted coconut oil on a light surface.

STEP BY STEP INSTRUCTIONS

Mix dry together ingredients. In a mixing bowl, whisk together the dry ingredients.

flour, baking powder, salt, and protein powder in a mixing bowl with a whisk.

Mix in wet ingredients. Add the egg, coconut oil, vanilla extract, and milk. Stir until just combined; being careful not to overmix. A few lumps are ok.

pancake batter in a mixing bowl with a whisk.

Cook the pancakes. Heat a non-stick skillet over medium heat. Pour batter on the hot skillet and cook the pancake for about 2 minutes. Flip and cook on the other side until golden brown. Repeat with remaining batter.

Serve hot. Serve the pancakes with maple syrup, honey, fresh fruit, or any other toppings you prefer.

EXPERT TIPS

Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.

Frequently Asked Questions

Are protein pancakes healthy?

With protein powder, whole wheat flour, and no refined sugar, these protein pancakes make the perfect healthy breakfast or after workout meal.

How do you make protein pancakes fluffy?

The baking powder in the pancake batter creates bubbles when mixed with the liquid ingredients and again when the batter is heated. This helps to create pancakes that are light and fluffy.

Why are my pancakes dry?

The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.

What can I use instead of milk?

If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.

Protein pancakes with berries and fruits.

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Protein pancakes with berries, fruits, and maple syrup.

Fluffy Protein Pancakes

Angelina Papanikolaou

5 from 4 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine High protein

Servings pancakes

Calories 312 kcal

Ingredients

▢ 1 ½ cups whole wheat pastry flour
▢ ½ cup vanilla protein powder
▢ 3 ½ tsp baking powder
▢ ¼ tsp salt
▢ 1 egg
▢ 1 tbsp coconut oil melted and slightly cooled
▢ 1 tsp vanilla extract
▢ 1 ½ cups milk cow's milk or plant based
▢ Toppings: fresh fruit, maple syrup, honey, nut/seed butters

Instructions

In a mixing bowl, whisk together flour, protein powder, baking powder, and salt.
Add egg, coconut oil, vanilla extract, and milk. Stir until just combined; a few lumps are okay. If batter seems too thick, add a little bit more milk.
Heat a non-stick skillet over medium heat. Grease with coconut oil or cooking spray, if desired. Pour ¼ cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute, or until golden brown. Repeat with remaining batter.
Serve hot with maple syrup, honey, fresh fruit, or any other toppings your prefer.

Notes

Don’t overmix the batter. Over mixing pancake batter will cause the gluten to develop resulting in rubbery and tough pancakes. A few lumps are ok to have!
Milk substitute: If you don’t have milk on hand you can substitute with evaporated milk, powdered milk, sour cream or yogurt. It helps if you slightly dilute the latter two with water before adding it to the batter.
If batter is too thick, don’t be afraid to add more liquid until it reaches the right consistency.
Don’t press down on the pancakes, with the spatula, while they are cooking. This pops any air bubbles in the pancake so they end up turning out flat instead of fluffy.
Dry pancakes: The pancakes will be dry if you add too much protein powder or flour. You can fix this by adding more milk to the batter until it reaches the desired consistency.

Nutrition

Serving: 3pancakesCalories: 312kcalCarbohydrates: 42gProtein: 18gFat: 9gSaturated Fat: 6gTrans Fat: 3gCholesterol: 78mgSodium: 400mgPotassium: 357mgFiber: 6gSugar: 6gVitamin A: 213IUCalcium: 399mgIron: 3mg

Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Koulourakia - Greek Butter Cookies

Apr 29, 2021 · 12 Comments

Koulourakia are traditional Greek butter cookies flavored with orange, vanilla, and brandy. Traditionally made around Easter, these cookies are crispy with a tender crumb and go perfect with a cup of coffee!

Koulorakia and a cup of coffee on brown parchment paper.

Greek Orthodox Easter is right around the corner, which means every Greek household is busy baking for the big day. Easter is the biggest and more important holiday for the Greek Orthodox around the world. After 40 days of lent, fasts are broken on Easter Sunday with delicious food and desserts including Koulourakia and Tsoureki (Greek Easter bread).

Koulourakia are traditional Greek butter cookies flavored with orange and vanilla. My family adds a splash of brandy to ours which adds a nice pop of flavor. They are crispy with a tender melt-in your-mouth crumb. They are made with simple, pantry-staple ingredients and come together in under 1 hour. Traditionally made around Easter, these cookies are now a staple for all Greek holidays, celebrations, and festivals.

Why You’ll Love This Recipe

Buttery, crispy, with a delicious aromatic flavor
Easy to prepare with simple ingredients
A fun recipe to make with kids for Easter!
Perfect for celebrations
Portable

For more Easter recipes, check out this Carrot Cake, Tsoureki (Greek Easter bread), and these Cadbury Mini Egg Cookies.

INGREDIENT NOTES

Butter: Make sure that your butter is at room temperature. I like to leave my butter out of the refrigerator overnight whenever I make this recipe.
Eggs: Just like the butter, make sure that your eggs are at room temperature.
Flour: For the best results, weigh out the flour. This will ensure that you add the correct amount of flour so that your dough is perfect for rolling. Use unbleached all-purpose flour.
Brandy: We love to use brandy in these cookies, but you can replace it with whiskey or cognac. If you do not want to add alcohol to the cookies, replace the brandy with more orange juice.

eggs, orange zest, orange juice, brandy, vanilla extract, sugar, butter, baking powder, salt, and flour on a marble surface.

STEP BY STEP INSTRUCTIONS

Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder,, and salt.
Beat butter with sugar. In a large mixing bowl, beat the butter and sugar for about 2-3 minutes until light and fluffy.

flour with a whisk in a bowl and creamed butter and sugar in a mixing bowl.

Add eggs. Next, add the eggs and beat for another 2 minutes until well combined and the mixture is creamy.
Add flavorings. Add the vanilla extract, orange juice, brandy, and orange zest. Mix until combined.

Creamed butter with sugar and eggs in a mixing bowl, and creamed butter with orange zest, orange juice, vanilla, and brandy in a mixing bowl.

Add dry ingredients. Gradually mix in the dry ingredients. The mixture may seem crumbly at first, but will come together into a soft dough.
Shape cookies. Divide the dough into 26 portions. Then roll each portion into 7-inch ropes. Fold in half, and twist the rope (see video for visual). You can also shape the cookies into braids, spirals, or “S” shape.

koulourakia dough in a glass bowl and hands holding a shaped twisted cookie.

Brush with egg wash. Place the shaped cookies on parchment lined baking sheets and brush with egg wash.
Bake. Bake the cookies until they are golden brown. Cool on the pans for 5 minutes before transferring to wire racks.

unbaked koulourakia on a baking sheet being brushed with egg wash and baked koulourakia on a parchment lined baking sheet.

PRO TIP: To ensure that all of your cookies are uniform, use a kitchen scale to weigh out each dough portion. I weigh mine out to 1.5 oz (about 42 g) and get 26 cookies out of each batch. I do not recommend making them any bigger than that, although you can make them smaller (1 oz per cookie).

EXPERT TIPS

Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients and dough.
Room temperature ingredients: Make sure the butter and eggs are at room temperature before beginning.
Optional topping: After brushing the cookies with egg wash, you can sprinkle sesame seeds on top for extra flavor and crunch.

Frequently Asked Questions

Why do my koulourakia crack?

Koulourakia will crack if there is too much flour in the dough. This will also makes it difficult to roll and shape your cookies. The best way to avoid adding too much flour, is to weigh out the flour. If you do not have a kitchen scale, gradually add the flour until a soft yet pliable dough forms (you may not need all of the flour).

What is the best way to store koulourakia?

Store cookies covered in an airtight container at room temperature for up to 1 month.

Can I freeze baked cookies?

Yes. After baking, allow the cookies to cool completely. Place them in a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to thaw to room temperature.

The Best Carrot Cake Recipe

Apr 2, 2021 · 8 Comments

This easy, from-scratch carrot cake recipe uses simple ingredients to make the best moist and perfectly spiced cake. Paired with fluffy cream cheese frosting, this is the only carrot cake recipe you need!

Slice of carrot cake with cream cheese frosting on a white plate.

Homemade Carrot Cake is not only perfect for Easter but, it is the perfect cake for any occasion! This cake is made up of three perfectly spiced, moist carrot cake layers made with simple ingredients. The cake layers are stacked together with a quick and easy fluffy cream cheese frosting.

Why You’ll Love This Recipe

Simple ingredients
Perfectly spiced and moist
Fluffy cream cheese frosting
Quick and easy to prepare
A great make-ahead recipe
Perfect for Easter, Spring brunches, and celebrations

Ingredient Notes

Carrots: Grate the carrots yourself. DO NOT use pre-shredded carrots because they tend to be dry and too thick for baking. Use the fine side of a box grater or a food processor fitted with the grating disc. This is key to moist carrot cake donuts, muffins, or cakes.
Brown sugar: Brown sugar makes the cake very moist. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Note that if you use light brown sugar, the color of your cake will be lighter than the pictures.
Orange zest: Orange zest is totally optional but highly recommended. The flavor pairs perfectly with the spices, brown sugar, and carrots to create the best ever carrot cake.

Additional Add-ins: I prefer my carrot cake plain, but if you would like a little extra crunch or texture, you can stir in 1 cup chopped walnuts, pecans, or raisins.

Step By Step Instructions

Preheat your oven. Preheat your oven to 350 degrees F. You want to make sure that your oven has enough time to reach the correct temperature.
Prepare carrot cake ingredients and cake pans. It is important to have all the ingredients at room temperature before you get started. Ingredients that are at room temperature mix better together and produce better cakes! You will also need to prepare three 8-inch cake pans by greasing with butter or nonstick spray and then lining the bottoms with parchment paper.
Whisk together the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat the eggs. In a glass large measuring cup, whisk the eggs and vanilla extract.

Flour mixture with a whisk in a bowl and beaten egg mixture in a glass measuring cup.

Cream butter and brown sugar. Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. This should take about 8-10 minutes.
Add eggs and vanilla extract. Add the beaten eggs to the butter mixture and mix until the mixture is light and fluffy. Mix in the orange zest.

beaten butter and brown sugar in a glass mixing bowl.

Add dry ingredients alternating with milk. Add the dry ingredients alternating with the liquids until completely blended and smooth. Use the following order: ⅓ dry ingredients → ½ liquids → ½ dry ingredients → remaining liquids → remaining dry ingredients
Add the grated carrots. Finally, add the carrots to the batter and mix on low speed until combined.

carrot cake batter in a glass mixing bowl.

Pour batter into cake pans & bake. Evenly divide the batter between the three prepared cake pans and bake in a preheated oven for 30-35 minutes. You will know that the cake layers are done baking when the tops spring back when lightly pressed in and a wooden skewer or toothpick comes out clean when inserted into the middle.
Cool cake layers. When the cake layers have finished baking, remove them from the oven and let them cool for 5 minutes in the pans before removing them. Transfer the cake layers to a cooling rack to cool completely.

Unbaked carrot cake and baked carrot cake layer in a baking pan.

Frost the cake. Once the carrot cake layers have cooled to room temperature, and you have prepared the frosting, it is time to assemble the cake! Place 1 layer on a cake stand and spread a layer of cream cheese frosting on top. Use an offset spatula to even out the frosting. Repeat with the remaining two cake layers and spread the remaining frosting over the top and sides of the cake. If you’d like, decorate your cake with caramel sauce and chopped walnuts.
Serve & enjoy! This carrot cake is best served right away at room temperature. If you are preparing the cake in advance, keep it in the refrigerator. Before you are ready to serve the cake, remove it from the fridge and let it sit at room temperature for 20-30 minutes.

Carrot cake with cream cheese frosting topped with caramel sauce and chopped walnuts on a marble cake stand.

HOW TO MAKE CREAM CHEESE FROSTING

The cream cheese frosting used in this best ever carrot cake recipe is so good, you’ll want to eat it by the spoonful! When combined with the cake layers, you end up with the most delicious carrot layer cake. Here’s how to make the fluffiest cream cheese frosting:

Use room temperature butter and cream cheese. It is very important that the cream cheese and butter are completely at room temperature before trying to combine them. Cold ingredients will not mix together well.
Beat the cream cheese and butter well before adding the other ingredients. I like to use my stand mixer fitted with the whisk attachment for fluffy frosting, but a hand mixer works just as well.
Carefully add the confectioners sugar and salt. I recommend adding a little at a time to avoid getting powdered sugar all over your kitchen!
Finally, beat the cream cheese frosting until smooth and fluffy.

cream cheese frosting in a glass mixing bowl.

View Story

If you are a visual learner, check out my Carrot Cake Recipe Story here:

Expert Tips

Room temperature ingredients. Make sure all of your refrigerated ingredients (egg, yogurt, cream cheese, butter) are at room temperature before making the donut batter and frosting. I allow my ingredients to sit on the counter for 2-3 hours before beginning.
Additional Add-ins. If you would like a little extra crunch or texture, you can stir in ⅓ cup chopped walnuts, pecans, or raisins.
Toppings. I like to top my carrot cake caramel sauce and chopped walnuts. You can use either homemade or store bought caramel. Use the caramel instructions in this recipe if you would like to make your own.

Frequently Asked Questions

How do I store carrot cake?

If you have any leftovers, you will need to cover and store your carrot cake in the refrigerator. When storing frosted cakes in the refrigerator, I always chill them for about 15 minutes to harden the frosting. Then, I loosely cover the cake in plastic wrap or place it in a cake keeper. This Carrot Layer Cake can be stored for up to 1 week covered in the refrigerator.

Can I make this gluten free?

Yes! To make gluten free carrot cake, substitute the flour with a 1:1 gluten free baking flour. I always have great success with Bob's Red Mill gluten free baking flour.

How do I know when the cake is done baking?

You will know that the cake layers are done baking when the tops spring back if lightly pressed down and when a toothpick inserted in the center comes out clean.

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Baked Carrot Cake Donuts

Mar 24, 2021 · 2 Comments

Perfectly spiced and topped with a fluffy cream cheese frosting, these Carrot Cake Donuts make a wonderful breakfast or dessert. They are moist, fluffy, and come together in under 1 hour.

carrot cake donut with cream cheese frosting and toasted coconut flakes on parchment paper.

Super soft and moist Carrot Cake Donuts are perfectly spiced, loaded with carrots, and they’re topped with fluffy cream cheese frosting and toasted coconut - like carrot cake in donut form! If you aren’t a fan of coconut, top them with crushed walnuts or pecans.

These donuts have been highly requested in our house since I first posted the recipe in 2018. They have shown up for brunch, baby showers, Easter parties, birthdays, and even for random weekend breakfasts. After all, you can whip up a batch in under 1 hour!

If you love these carrot cake donuts, make sure to check out my Best Ever Carrot Cake, Raw Carrot Cake recipe, and my Vegan Carrot Cake!

Why You’ll Love This Recipe

Perfectly spiced
Fluffy with a moist crumb
Topped with smooth cream cheese frosting
Quick and easy to prepare (under 1 hour)
A great make-ahead recipe
Individual hand held servings
Portable - perfect for potlucks and celebrations

Ingredient Notes

powdered sugar, sugar, egg, oil, yogurt, carrots, vanilla extract, spices, cream cheese, butter, flour, coconut flakes on a gray surface.

Carrots: Grate the carrots yourself. DO NOT use pre-shredded carrots because they tend to be dry and too thick for baking. Use the fine side of a box grater or a food processor fitted with the grating disc. This is key to moist carrot cake donuts, muffins, or cakes.
Oil: Using oil instead of butter produces moist and tender donuts. Use any mild flavored oil such as canola, vegetable, sunflower, or corn.
Greek yogurt: Greek yogurt adds even more moistness to these donuts. Use a full fat yogurt for the best results. You can also substitute the yogurt with sour cream.

Optional Add-ins: I prefer my carrot cake donuts plain, but if you would like a little extra crunch or texture, you can stir in ⅓ cup chopped walnuts, pecans, or raisins.

Step By Step Instructions

Whisk the dry ingredients together. The flour, baking powder, baking soda, cinnamon, ginger, and salt.
Beat sugar and egg. In a separate bowl, beat the egg and sugar until pale.

flour mixture in a bowl and whisked egg and sugar in a separate bowl.

Add wet ingredients. Mix in the oil, Greek yogurt, and vanilla extract.
Combine the wet and dry ingredients. Add half of the flour mixture to the wet ingredients.

Mixture of sugar, egg, oil, and yogurt in a bowl and carrot cake batter.

Stir in the grated carrots.
Add rest of dry. Add remaining flour and mix until just combined.

Fill donut pans. Spoon the batter into donut pans - about ¾ full.
Bake.

Make the frosting.
Frost the donuts. Make sure the donuts are completely cool before frosting.

cream cheese frosting in a bowl and carrot cake donuts with cream cheese frosting on a wire rack.

Top with toasted coconut flakes.
Enjoy!

Bite shot of a carrot cake donuts with cream cheese frosting and toasted coconut.

Expert Tips

Room temperature ingredients. Make sure all of your refrigerated ingredients (egg, yogurt, cream cheese, butter) are at room temperature before making the donut batter and frosting. I allow my ingredients to sit on the counter for 2-3 hours before beginning.
Do NOT over mix the batter. Stop mixing until there are no more large dry spots. Over mixing the batter will make your donuts dense and chewy.
Additional Add-ins. If you would like a little extra crunch or texture, you can stir in ⅓ cup chopped walnuts, pecans, or raisins.
Frost the donuts. Use a small offset spatula to spread the frosting over the cooled donuts.

Frequently Asked Questions

How can I tell when donuts are done baking?

The donuts are completely baked when a toothpick inserted into the center of one comes out clean, or with just a few moist crumbs.

How do I store donuts?

If you happen to have any leftover donuts, cover and store them in an airtight container in the fridge for up to 5 days. You can also store unfrosted donuts in an airtight container at room temperature for up to 3 days.

Can I freeze donuts?

You can freeze unfrosted donuts for up to 3 months in a freezer safe container. To enjoy, thaw overnight in the refrigerator and top with cream cheese frosting and toasted coconut flakes before serving.

How do I make mini donuts?

To make mini donuts or donut holes, grease your pan, add the batter about ¾ of the way full, and bake at 350°F for 8-9 minutes.

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