Category Archives: Sunday Brunch

Homemade Donuts


I’ve never had a bad donut. It’s fried dough dipped in sugar. You can’t really mess that up. This could be foodie sacrilege to say, but my favorite yeast donuts come from Krispy Kreme. Yeeees, I know there’s probably some bougie donut place that makes them fifty times better without half the preservatives/chemicals/whatever, but just pause for a second: have you ever had one? Have you had one WARM out of the fryer and freshly glazed? Are you drooling? I am. 

Glazed & Cinnamon-Sugar Donuts
Glazed & Cinnamon-Sugar Donuts

I set out to replicate my beloved donuts, but the ones I made just aren’t a Krispy Kreme donut. Sigh. Maybe it’s because I used butter instead of shortening? Or maybe I didn’t perfect the glaze? I’m not positive. Don’t get me wrong: the donuts I made are GREAT. They’re light and they’re beautifully glazed and they are best when served hot out of the fryer.

Unglazed and Unsugared!
Unglazed and Unsugared!

I won’t stop until I find the perfect recipe that makes the perfect Krispy Kreme-esque donut. Maybe I just have to have a multiple recipe and store bought side-by-side taste test comparison. Yanno. For science. I’ll report back if/when I do find that recipe, but in the meantime, these will still hit the spot!


The one clear downside to making donuts vs. buying donuts is the time commitment.  These are a yeast donut, so from start (I am craving a donut) to end (yum!), it took about 3 hours–bleh. Alternatively, I could have driven out to the nearest Krispy Kreme (and devoured half a dozen donuts) and returned home in the time it took me to just make the donut dough.

A note on yeast doughs: you always need a warm, draft-free place to allow your dough to rise. My favorite place is my oven! Preheat your oven to it’s lowest setting–mine is 170º.  Once it’s heated, turn the oven off and start making the dough. A nice warm, draft-free space for your dough to happily rise. And most importantly to me: it’s a place my puppies can’t get into! Be sure to use an oven-proof (no plastic!) container… and make sure your container is large enough for the rising process, or else you’ll go from this…


To this….



Homemade Donuts (Recipe is from Immaculate Bites.)
ingredients – for donuts
– 2 (1/4 ounce) packages yeast or 4-½ teaspoon yeast
– ⅓ cup water
– 1½ cup milk
– ½ cup sugar
-1 teaspoon salt
– 2 eggs
– ⅓ cup butter
– 5 cups all-purpose flour
– Oil for frying
ingredients – for glaze
– ½ cup butter (melted)
– 2 cups powdered sugar
– 2 teaspoons vanilla
– 5-7 tablespoons evaporated milk

  1. I used my KitchenAid mixer. In the mixer bowl, combine warm (it should be on the hotter side, but not scalding) water and yeast. Let it dissolve for about 5 minutes.
  2. Meanwhile, heat milk for about 2 minutes in the microwave. Remove and let it cool.
  3. Add milk, sugar, salt, eggs, butter, and 2 cups of flour to the bowl of yeast.
  4. Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Continually scrape down the sides.
  5. Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
  6. Roll dough out on a floured surface to about ¼ inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch. Let stand for about 10 minutes.
  7. Heat oil until it reaches 375º.  I used a deep fryer.  If pan frying, make sure you have around 3 inches of oil in your pan.
  8. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
  9. For the glaze: melt butter and stir in powdered sugar and vanilla extract until everything comes together.  Add milk until you have reached the desired consistency. Dip doughnuts in glaze and let it drip on the rack.
  10. Alternatively, you could dip your donuts in a mixture of cinnamon-sugar (1 teaspoon of cinnamon for 1/2 cup of sugar).

Red Velvet Chocolate Stuffed Pancakes with Strawberry Mascarpone

I love Sunday brunches in Philly.  Even though I try to visit a new place every time I go out to brunch, there’s something about Green Eggs Cafe that keeps me coming back. It’s probably because of their red velvet pancakes.  If you’ve ever gone to Green Eggs, you know that their pancake portions are GINORMOUS. I could never finish an entire plate, so whenever I go, I usually split the kids size version with friends as a brunch “appetizer” in true tubby fashion.  And more importantly, my favorite brunch food is Eggs Benedict and I can never turn down Green Eggs’ extensive eggs benny menu (seriously, what kind of tubby would I be to say no to Pork Belly or Chicken & Waffles Eggs Benedict?! Mmm…) so all the more reason to get the kiddie size!

Red Velvet Pancakes

Red Velvet Pancakes

These pancakes are surprisingly easy to make.  The batter is fairly simple and although I’m guilty of using Bisquick every now and then making these from scratch is totally worth it! 

The only tricky part is “stuffing” the pancakes with chocolate.  After pouring half the pancake batter onto a hot skillet, I quickly put a handful of mini chocolate chips before pouring on the remaining pancake batter. You have to work fairly quickly so the pancake cooks evenly.  Another note: generally, the rule is to wait until you see bubbles appearing on the pancake’s surface before flipping. I didn’t want the pretty red pancakes to burn, so I flipped it a little earlier. Give it around two minutes!

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet CupcakesWhen all the pancakes were done, I layered them with a strawberry mascarpone and topped off the stack with fresh strawberries and some whipped cream. Green Eggs serves theirs with maple syrup but I don’t think they need the extra sugar! 

Red Velvet Pancakes

Red Velvet Pancakes

red velvet chocolate stuffed pancakes (adapted from Cooking Classy)
1 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon white vinegar
1/4 cup granulated sugar
1 large egg
5 teaspoons red food coloring
1 teaspoon vanilla
5 tablespoons butter, unsalted and melted
1/2 cup mini chocolate chips

10 large strawberries, chopped
1/2 cup mascarpone cheese
2 tablespoons powdered sugar

1. Mix dry ingredients in a bowl (flour, cocoa powder, baking powder, baking soda, and salt).
2. In a separate bowl, add milk and vinegar. Let this mixture sit for three minutes before adding the remaining ingredients: sugar, eggs, red food coloring, vanilla, and butter.
3. Slowly add the dry ingredients to the wet mixture until fully incorporated.
4. Heat a non-stick skillet at medium-high heat.  While the skillet warms up, mix the chopped strawberries, mascarpone cheese, and powdered sugar in a small bowl.
5. Pour about half of a 1/3 measuring cup of batter onto a hot, non-stick skillet.  Add chocolate chips if desired and add the remaining batter, covering the chocolate chips.
6. Cook for about 2 minutes before flipping and finishing the opposite side! Done!
7. Spread strawberry-mascarpone mixture in between pancake layers. Top with chopped strawberries, whipped cream, and powdered sugar if desired. Enjoy!