This Pound Cake is my favorite. It’s probably because it’s the most calorie ridden cake on earth! Sometimes, you just have to enjoy each bite, then go for a long run. In this case, probably two long runs. I usually just make the pound cake, then top it with berries and Whipped Cream. This time, […]

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It’s raining again today, and rain puts me in the Baking Mood. This morning, I made these beautiful little devils! Palmiers are one of the most delicious little pastries you will ever make. They are also the fastest and simplest cookies ever. The delicate little cookies are certainly full of butter, sugar and calories. They […]

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If you live in the Idaho Falls area, then you know that wonderful smell that lingers through the Grand Teton Mall, towards Christmas time. It’s that hint of Cinnamon & Vanilla that is very difficult to ignore. You can feel your nose & your foot steps inching closer and closer to the little store with […]

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  • bridgett zaidi - 09/25/2011 - 8:05 pm

    I just cooked these and they didn’t turn out. I followed your recipe exactly but after 20 mins the “glaze” was dry and crumbly. They are still good but not glazed. I wonder if I over stirred? Or didn’t cook long enough so the sugars would carmelize?ReplyCancel

    • Jonna - 09/26/2011 - 9:31 am

      Hi Bridgett,
      I think you possibly over stirring caused your problem.
      These are my new favorite….try these:

      http://www.justgetoffyourbuttandbake.com/?p=3068
      Burnt Sugar Almonds post

      Read through the recipe before you begin, and hopefully you will be successful with this delicious recipe.
      JonnaReplyCancel

  • Susan Bewley@Budget Earth - 04/18/2012 - 10:37 am

    I have been making these for the past month and they are so addictive! My husband brought our extras into work and everyone has been asking me for the recipe. I am debating experimenting and seeing what will happen if you put honey in the mix…hmmm…

    ReplyCancel

  Raised doughnuts 2 pkgs. regular or rapid rise yeast note:  If you don’t have the small yeast pkg’s you will use :  4 1/2 teaspoons of yeast.  (Each yeast pkg. contains 2 1/4 teaspoons) 1/4 cup warm water (105−115 degrees) 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 tsp. salt […]

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  • nichole - 06/23/2011 - 9:26 pm

    Hi, I am wondering at what point you add the 1/2 cup of sugar in the doughnut portion of the recipe? I’m making this now, so I’l just add it in with everything else, but just wanted to let you know it wasn’t spoken of in the actual instructions. Thanks for the awesome recipe!ReplyCancel

    • Jonna - 06/24/2011 - 6:24 am

      Thanks Nichole…..I’m sorry I left that out of the instructions. You did it just the right way!ReplyCancel

  • Kevin - 12/08/2011 - 11:22 am

    Hi, is it possible for me to make the dough ahead of time and do the frying at a later time… Say a day later?

    Thanks!ReplyCancel

  • Erin @ Texanerin Baking - 01/08/2012 - 12:32 pm

    Oh man. I hope I host a breakfast soon so that I can make these. I’d totally eat them all in one day by myself. I make whole grain baked donuts all the time, which are kind of the opposite of these, but I’d love to give these a try!

    I live in Germany and a colleague and I were just talking about Krispy Kreme on Friday and I got to craving them. Then I stumbled upon these. I have to make these! I’ll let you know how they turn out.ReplyCancel

  • Erica - 02/17/2012 - 7:13 pm

    My dough after sitting for the first hour is still really really reallllly sticky.
    Did anyone else experience this?ReplyCancel

  • Patty - 02/20/2012 - 7:35 pm

    How many does this make?ReplyCancel

    • Jonna - 02/21/2012 - 10:18 am

      Hi Patty,

      About two dozen doughnuts, using a normal size cutter.
      They are yummy!
      jonnReplyCancel

  • Deanna - 03/15/2012 - 3:47 pm

    Wondering if you can use this recipe in the little donut maker machines (like a waffle iron but with donut shapes instead).
    Thoughts??ReplyCancel

    • Jonna - 03/15/2012 - 9:22 pm

      Hi Deanna,
      That I couldn’t tell you!
      I don’t have one of those sweet machines.
      If you try it, let us all know.
      JonnaReplyCancel

  • jana - 03/23/2012 - 9:05 pm

    These are AMAZING! Thank you!ReplyCancel

  • Derin - 04/13/2012 - 11:30 pm

    About how many ounces of yeast are you using? I can’t seem to get mine to rise, but I only used 1/4 of an ounce of yeast.ReplyCancel

    • Jonna - 04/14/2012 - 9:26 am

      Hi Derin,

      This recipe call for 2 pkgs. regular or rapid rise yeast, so I don’t think you’re using quite enough yeast.
      note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons)

      Hope this helps,
      JonnaReplyCancel

  • Steph - 06/05/2012 - 1:26 pm

    Are you using a dough hook when mixing the dough?ReplyCancel

    • Jonna - 06/05/2012 - 2:14 pm

      Hi Steph,

      I just use a paddle for this dough.

      JonnaReplyCancel

  • LaDiva - 06/09/2012 - 1:40 am

    has anyone tried to make the KK donuts in one of those little donut makers? Don’t like frying if i don’t have to.ReplyCancel

  • Kendall Hoover - 06/27/2012 - 8:47 pm

    What a perfect way to celebrate National Doughnut day! My husband and I are obsessed with doughtnuts — wish I’d had this recipe then but I just came across this through pinterest. Keep writing!

    http://www.greatproofreading.com
    When your blog has attracted to many followers to pretend it’s okay because no one’s going to see it.ReplyCancel

  • Shari - 07/06/2012 - 11:16 am

    Just finished making these this morning, they are wonderful!!ReplyCancel

  • Meghan - 07/15/2012 - 5:17 am

    Where exactly would I find a Creamy glaze? Or am I supposed to make it? Sorry, I’m new to this, lol.ReplyCancel

  • Meghan - 07/15/2012 - 5:18 am

    Oh my gosh, nevermind, I feel like a dumpy now, just read all of the recipe…guess I should know better than to skip to conclusions!! 😀ReplyCancel

    • Jonna - 07/16/2012 - 7:14 pm

      Hi Meghan,

      Perfectly o.k.!

      Thanks for commenting.
      JonnaReplyCancel

For all you die-hard Cheesecake lovers out there, I thought I would post this new recipe from the Pillsbury newsletter, that I received today. It looks quite scrumptious! I think a good toffee bar would work well in this recipe. Or you can buy the toffee bits (like chocolate chips) in a bag at your […]

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Here is a delicious recipe from the Prepared Pantry. Most Hot Pockets are made with a yeast dough, similar to pizza dough. This recipe is fast and simple, because you don’t have to wait for the dough to rise. If you like hot biscuits, then you will enjoy these hot pockets. The biscuit dough is […]

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  • Lori - 04/10/2010 - 8:10 am

    I made these and they were sensational. I blogged about them and linked to you.ReplyCancel

My Mother in Law used to make the most delicious Hot Fudge Sauce, and it’s so easy to make. She has passed on now, and I’m thankful that I have this recipe. We enjoy this yummy gooey sauce over so many things. Ice Cream Sundaes of course, are a no brainer! This is also very […]

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Pasta Primavera is one of my favorite entrees when ordering in a restaurant. This recipe comes from Sirio Maccioni of the world renowned Le Cirque Restaurant. The next time we are craving pasta, we should try this recipe. This is Le Cirgue’s signature dish. Asparagus and Broccoli are plentiful in grocery stores right now and are […]

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Here is a fabulous idea from Betty Crocker. I think it would be a yummy, easy dessert to serve during a summer party, Bridal shower, etc. Nestled between the brownie layers is White Chocolate pudding, then topped with strawberries. You could even drizzle Hot Fudge sauce over the top, to make it even fancier. This […]

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Today I made these yummy cookies, since I had two bananas that were screaming – “Use me – Eat me!” It was between banana bread or cookies. The cookies won out. This recipe is from a cookbook called “Martha Stewart’s Cookies.” It calls for chocolate chunks, but I knew that if I added the chocolate, […]

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Pecan Pie is one of my weaknesses. I can’t resist eating it, so I usually only make it at Thanksgiving time. One of my Son in Laws (Stacey) also really likes it, so I don’t eat the whole darn thing by myself. Pecan bars are even easier to make. If you haven’t ever made them, […]

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We all love Magic Bars in this house. This recipe from Hershey is very similar, only the bottom is a chocolate crust made with a Chocolate Cake mix. Who doesn’t love the taste of chocolate and peanut butter together. When you add coconut, nuts and Eagle Brand milk, you just can’t miss. I always buy […]

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I’ve made many blondies in my day, and this recipe is a keeper. They are soft, dense & chewy, like a good brownie or blondie should be. The added coconut give these bars a wonderful flavor mixed with the chocolate. Use a good quality chocolate chunk or chip, so you don’t get that waxy taste […]

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