There’s no doubt that in our food culture the chocolate chip cookie is our top cookie. They’re not only the traditional late snack cookie with milk, we’ve also managed to make them into everything that you can imagine like ice cream chocolate chip sandwiches, fudge, chocolate chip cookie dough crust and you can even find a cereal made with chocolate chip chunks. There are no limits to the ways you can enjoy this cookie!!
Not only is this the favorite cookie in America, but in my opinion is one of the favorite cookies of the whole world! We have to thank American chef Ruth Graves Wakefield for inventing this delicious cookie in 1938. Almost 80 years later and we can find a lot of recipe variations. Today I picked one of my favorites, the Triple Chocolate Pudding Chocolate Chip Cookie! What makes this recipe special? Vanilla Pudding! This is the secret for a soft and chewy cookie. Not only does it give you that perfect cookie texture, the vanilla flavor on the mix will increase the dough flavor and this recipe will easily become your new favorite!!
It’s summer!! That means it’s blueberry season! One of the things I love the most about living in the countryside is the I am surrounded by farms, and therefore a lot of farmer markets. On June we have the strawberry madness’s festival and on July starts the blueberry season, so we have the opportunity to pick fruit produce at a great price and is a great experience for the kids. You can get a whole bucket full of blueberries you’ll have a lot of smoothies, muffins, and cakes!!
So, let’s talk about this recipe.This madness cake is made with 1 pound of blueberries. Enough to satisfy your cravings! It’s not too sweet and it’s not too tangy, but just right. Made with fresh Mayer lemons which are a perfect match. It is so easy to make! The combination of sugar, lemon & and blueberries is sweet enough so powdered sugar is all you’ll need. And a good cup of coffee to finish it off!
2 large eggs
1 cup granulated sugar
1 cup (8 oz) sour cream or whole milk yogurt ( I use sour cream)
1/2 cup light olive oil or vegetable oil ( I use olive oil)
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
2 tsp baking powder
1 medium lemon (zest and juice), I used 2 small lemons
1/2 Tbsp cornstarch
16 oz fresh blueberries
2 tablespoons of sugar
Powdered sugar to dust the top, optional
Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat Oven to 375˚F.
Beat 2 eggs and 1 cup sugar with a whisk attachment on high speed 5 minutes or until lightened in color and thick.
Add the 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
Sift and whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 2-3 Tbsps fresh lemon juice and 1/2 Tbsp of lemon zest.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp cornstarch and 1 tsp lemon juice, stirring until well combined. Note: If you are using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit the lemon juice. Do not add more than 16 oz blueberries.
Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top. Sprinkle with the 2 tablespoons of sugar to caramelize the blueberries.
Bake at 375˚F for 40 to 50 minutes (mine was perfect at 45 min), or until a toothpick inserted into the center comes out clean. Let cake rest in the pan 15-20 minutes then remove the ring and cool until room temp or just warm.
Serve dusted with powdered sugar and a cup of coffee, and enjoy this pinch of sugar!
This isn’t an ordinary post since is my first time making a dessert in a crock-pot! Before I continue, I have to let you know that it was my husband who introduced me to the wonderful world of slow cookers. In Puerto Rico, where I’m from, crock-pots aren’t a common kitchen tool. So you can imagine how amazed I was when I first saw my husband cook a pot roast while we were at church! After that, I wanted to make everything in the slow cooker. Even my Puerto Rican recipes! These crock-pots are super reliable, and the best part is that you can make a soft, creamy & perfect cheesecake with them! Oh Yes!!
The first time I read about this recipe I was in shock. Really! A cheesecake?! I just had to try it! And so I did, and you must too! Believe me, the texture of the cheesecake after a couple of hours in the crock-pot becomes super soft and velvety. No to mention the benefits of having a perfect cheesecake every time without worrying about the oven’s temperature and time or cracking the cheesecake. So if you have a crock pot, this recipe it’s a must try!!
~For the crust:
Cooking spray, for pan
3/4 c. graham cracker crumbs
4 tbsp. melted butter
1 tsp. of Cinnamon (optional)
½ tsp. of Ginger (optional)
1 tbsp. sugar
1/2 tsp. kosher salt
~For the filling:
1/2 c. sugar
2 (8-oz.) blocks cream cheese, softened
2 large eggs
1/3 c. sour cream or heavy cream
1 tbsp. all-purpose flour
1 tsp. pure vanilla extract
~For the topping:
Note: you can use your favorite topping or just keep it plain
Grease a 6” springform pan and wrap tightly with two layers of foil.
In a 5 to 6 quart slow cooker, pour 1-2 cups water. Create a foil circle and place inside slow cooker as a rack
Make crust: In a large bowl, stir together graham cracker crumbs, butter, 1 tablespoon sugar, and 1/4 teaspoon salt. You could also add 1 tsp. of cinnamon and 1/4 tsp. of ginger. Press into greased pan and set aside.
Make filling: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1/2 cup sugar until fluffy. Add eggs, sour cream, flour, vanilla, and remaining 1/4 tsp. salt and beat until combined.
Pour filling over crust. Place the cheesecake into your slow cooker. Be sure water level is at least halfway up the side of your cheesecake, pour more water as need it.
Top slow cooker with three layers of paper towels and the lid.
Cook on high for 2 hours, then turn off heat and let stand 1 hour with the lid slightly open, crossed like an X.
Remove cheesecake from slow-cooker and remove foil from pan, let it cool outside for half an hour, then refrigerate until completely chilled, at least 4 hours and up to overnight.
Serve plain or garnish with your favorite glaze or toppings and enjoy this pinch of sugar!
If you choose to use glaze fruits, just melt the strawberry jelly 20 seconds in the microwave, and brush it over the berry once you make you favorite arrangement. Note: To make the glaze, it must be Jelly, not jam or preserves. The pectin used on the jelly is what gives the shine.
Well, this is my first Lemon cake recipe posted on the blog but is not my first time baking them. I have done a lot of them in the past. Lemon cake is my favorite! As you know, I am a perfectionist when it comes to a recipe. So, I decided to post this recipe because is a really, really, good one! I found this recipe on an Italian blog. The cake is a traditional recipe from Puglia, they call it Ciambellone, and is a traditional cake for breakfast.
This cake is light, moist and with high notes of lemon flavor. It’s just sweet enough and so tasty that it doesn’t need any topping. But I made a lemon glaze anyways, I do have quite a sweet tooth. I think you will love it! If you prefer it the traditional way you can simply dust it with some powder sugar or garnish with berries, especially strawberries and raspberries. So, let’s enjoy this pinch of sugar!!
1 3/4 cups flour or cake flour
2 teaspoons baking powder
Pinch of salt
1 cup granulated sugar
Zest of 3-4 small lemons (I used Mayer lemons)
1/4 cup lemon juice (from 1-2 lemons)
1 cup plain whole-milk yogurt (I used Greek yogurt)
1/2 cup (100 ml) extra virgin olive oil
1-2 teaspoon of dark rum(optional)
2 Cup of confectioners’ sugar
3-4 tablespoon of lemon juice
Preheat the oven to 375°F and grease a 9 1/2 cake pan or Bundt pan with olive oil, then dust it with flour.
Sift together the flour, baking powder, and salt; set aside.
Add the zest to the granulated sugar and rub together to infuse the sugar with the zest’s lemon flavor.
Using a stand mixer with a whisk attachment, beat the sugar and eggs on medium-high speed until the mixture has lightened in color and doubled in size, 3-5 minutes. Note: this is a key step. It’s necessary to give the cake structure.
On low speed, whisk in the lemon juice and yogurt. Add the olive oil, pouring slowly so that flows in a stream. On the lowest speed (or with a spatula), stir in the flour mixture only until combined.
Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)
Remove from the oven and cool for 20 minutes. Remove from the cake pan and cool completely.
For the Lemon Glace, place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice. (Glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary.
Drizzle the lemon glaze on top, or if you prefer, decorate it with powdered sugar and some berries and enjoy this pinch of sugar!
It’s been a while since my last post. Nothing to worry about, I am more than alive! We took a long vacation to visit my family in Orlando, FL and Puerto Rico. We had a great time! We enjoyed the weather, the beaches and we even stopped by to say hi to Mickey Mouse! Here are some pictures of our trip.
Well, now to these succulent blueberry scones. I must let you know of my eternal struggle with them! When I moved to the U.S. I noticed that, besides the traditional donuts & coffee, people love scones for breakfast. This pastry was totally new for me. We don’t make scones in Puerto Rico. To be honest with you, my first impression was not the best. The scones were dense and hard as a brick, at least the ones that I tried. To give them a chance a few month ago I made a recipe from The Food Network and it was the same experience. So, making scones was not a priority for me until we had a getaway to Dubuque, WI, and tried a chocolate chip scone at a coffee shop. This one was totally different! Crumbly, tender and flaky! I fell in love! So, you know me, the research of recipes began. It was not until I read this that I screamed: “I found it!”
“For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit”. -American Test’s Kitchen post
If you are a scones lover, you must try this recipe! At least for me, these are the best scones I ever tried, apart from the one at the Dubuque Coffee shop! From now on I am an official scones lover!
8 tablespoons unsalted butter, frozen whole
2 tablespoon of melted butter
1 1/2 cups fresh blueberries, picked or frozen blueberries
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon of vanilla (optional)
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar, plus 2 tablespoons for sprinkling
2 teaspoons baking powder
1/2 teaspoons of nutmeg (optional)
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
Grate 8 tbsp. of butter on large holes of box grater or cut it in small pieces and place in the freezer until needed. (The butter must be frozen for at least 2 hours before this procedure). Place blueberries also in the freezer until needed. Melt the 2 tbsp. of remaining butter and set aside.
Preheat the oven to 425 °F, and adjust the rack to the middle position.
Mix together the milk, sour cream and the vanilla extract in a bowl, then refrigerate until needed.
In a large bowl sift the flour and then whisk together the rest of the dry ingredient; baking powder, baking soda, salt, sugar, cinnamon and lemon zest. Add the frozen butter into the flour mixture and toss with fingers until thoroughly coated. Note: You can use your food processor for this step. Do not over mix (2 or 3 pulses are enough).
Make a center hole in the flour mixture and add the milk mixture, fold with a spatula until just combined; use your hands as need it. Transfer the dough to a floured work surface. Dust surface of dough with a little flour and knead it about 6-8 times. Do not overmix; just until it just holds together like a ball.
Using a rolling pin, roll the dough into a square of approximately 12 inches. Then, fold the dough into thirds like a business letter. Lift the ends and fold into thirds again to form and an approximate 4-inch square. Wrap the dough with plastic wrap and chill in the freezer for 5 -10 minutes. Note: This is a key step, folding the dough like a puff pastry will give you nice and flaky scones.
Once the dough is chilled, transfer the dough onto a floured surface and roll into a 12-inch square again. Sprinkle the blueberry evenly over the dough and then press them down. Using a metal spatula, our floured fingers, loosen the dough from the surface and roll it, like a swiss roll cake, pressing the dough to make a tight log. Then press the log to form a 12’’ x 4-inch rectangle.
Using a sharp floured knife, cut rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form triangles. Transfer your scones to a prepared baking sheet.Brush the scones with melted butter and sprinkle with the remaining sugar.
Bake it for about 18-25 minutes or until tops and bottoms are golden brown. Transfer to a cooling rack and let them cool for about 10 minutes, then enjoy them the American way, with a cup of coffee.
April is my second favorite month of the year, after Christmas season of course. This month has a lot of meaning in my life. It was the month I became a mother to a beautiful baby boy, Ezi, and it is the month we celebrate Lent; two things that lead my life. It’s a time to be thankful for what God has done for me and his blessings over my life.
Also, April is a month full of Easter and Lent recipes! A whole full month of baking fun! Here in the States is not Easter without a classic Carrot Cake. It’s the classic cake for Easter Sunday at Churches, and for the famous egg hunt.
I love this recipe because this carrot cake is so moist and full of flavor. Carrots, crushed pineapple, cinnamon, nutmeg, and dates. Yes, Dates! It’s the secret ingredient that makes this carrot cake a winner. Usually, southern cakes include raisins, but the sweetness of the dates will give a caramelized taste that takes this cake to the next level. You will thank me later!
Bonus: This is a sheet cake, which means no intimidating frosting job! Which is perfect for me because I have no cake decorating skills. It’s also great for Easter family reunions since yields up to 16 people. So, I hope you enjoy this recipe as much as I do!
4 large eggs
1 1/4 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
2 cups flour
1 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1/2 tsp salt
1 tsp ground nutmeg
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts
1 cup of chopped dates (optional)
Cream Cheese Frosting:
1/2 cup salted butter, softened
8 oz. cream cheese, softened
3 cups powdered sugar
2 tsp vanilla extract
Preheat oven to 350 degrees F. Lightly coat a 9×13″ cake pan with baking spray and parchment paper and set aside.
In a large mixing bowl beat the eggs, vegetable oil, vanilla extract, white sugar, brown sugar, carrots, and crush pineapple until light in color.
In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; gradually beat into carrot mixture. Folds in walnuts and dates.
Pour batter into prepared pan and bake for 40 to 50 minutes, until a toothpick inserted in center comes out clean. Cool completely.
Cream Cheese Frosting:
Combine the butter and cream cheese in a large bowl and mix until fully combined and fluffy. Add the powdered sugar and vanilla and beat until smooth and creamy.
Frost cooled cake with frosting and sprinkle the top with extra walnuts if desired. Enjoy!
Note: I like to refrigerate this cake and then make the frosting the next day. Carrots cakes have the particularity of having a better flavor after two days in the refrigerator.
When you live in Northeast Indiana you’re more influenced from the Chicago culture than anything else. And there St. Patrick day is a huge celebration! Chicago has an enormous Irish community, so this week is full of festivities to commemorate St. Patrick’s day. There’s a parade and they even dyed the river green. You can find the traditional Irish Soda Bread at any bakery, restaurants are serving Corned Beef & Cabbage, and of course Irish Pubs are full! So, I’m always looking to bake something new, and breads or desserts from others countries are always my first option. Which means this is the perfect time to bake the traditional Soda Bread.
This is not a yeast bread, therefore its very easy and simple to make. Which is the best part! This bread goes great with any comfort food, but it is the essential side dish in any St. Patrick’s Day meal. Soda Bread goes perfect with any breakfast, served warm with jam, or dunking it into any soup or stew dinner. What I love about this bread is that you can make it at any time, usually you have all the ingredients at home. You can make it more sweet if you like by adding chocolate chips or any dry fruits. You can also make it into a dinner roll, adding herbs and even garlic. This Irish Soda Bread is absolutely delish! I encourage you to make it!!
3 1/2 c. all purpose flour
1/4 c. plus 2 tbsp granulated sugar (divided)
1 tsp. baking soda
1 tsp. Baking Powder
1 1/2 tsp. kosher salt
3 tbsp. butter; cold, diced
1 1/2 c. buttermilk (You can make your own buttermilk by just adding a tablespoon of lemon juice or white vinegar per cup of whole milk)
1 large egg, beaten
1 tbsp. melted butter
1 1/2 c. mini chocolate chips (You can substitute with raisins or currants)
Reserve for glaze:
1/4 cup butter, melted
1/4 cup buttermilk
2 tbsp. of sugar
Preheat oven to 375ºF. Grease an ovenproof 10” skillet with cooking spray and line the bottom with parchment paper or with melted butter.
In a medium bowl, whisk together flour, ¼ cup sugar, baking soda, baking powder and salt.
Using a pastry cutter, or your hands, work in the butter until it’s evenly incorporated.
In a separate medium bowl, combine buttermilk and egg. Add to the dry ingredients and stir until just combined. Do not over mix!
Fold in chocolate raisins, currants, or chocolate chips.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf and sprinkle with sugar.
Bake until golden, or until a toothpick comes out clean, about 45-55 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes as desired.
When you tap the loaf, it should sound hollow. Cool at least 10 minutes before slicing and serving.
I always say the simplest things are sometimes the most difficult to achieve. A few weeks ago my husband asked me: “Why you don’t make a pound cake?” You know, a traditional pound cake, the buttery kind that you don’t find at bakeries anymore. What task! Well, after a couple of days searching over my books and the web, looks like I did my assignment well because this old fashioned Mama’s Pound Cake is worth every bite!
The pound cake is made like grandmas use to do it, with a combination of butter and shortening. And let me tell you, the shortening can’t be replaced, is the key to success of this cake! One thing I learned during my search is that most pound cake recipes call for the combination of two or more flavors extracts. That’s what makes that particular pound cake taste. I chose almond & vanilla, since is the more traditional.
To make a long story short, when my husband tasted his first slice he told me : “Oh my! How did you find this recipe?! This is exactly the flavor I was looking for!” So I’m very excited to share this classic recipe with you! And I hope all of you enjoy it with a good cup of coffee of course!
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3 cups all-purpose flour, plus more for pan
3 cups sugar
1/2 cup vegetable shortening
1/2 lb (2 sticks) butter, plus more for pan
1 cup milk
1 teaspoon vanilla extract
1 teaspoon of almond extract
Preheat oven to 350°.
With a mixer, cream butter and shortening together, add sugar a little at a time. Add eggs, 1 at a time, beating after each addition.
In another bowl, stir dry ingredients together (flour, salt & baking powder), then add to mixer alternating with milk; starting with flour and ending with flour. Mix in vanilla.
Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean Note: if you are using a bread pan, the baking time is 50 minutes and yield two loaf
Recipe Adapted from, Paula Deen’s The Lady and Sons Savannah Country Cookbook, copyright 1997.
I want to give special thanks to Nena Baking Recipes for nominating me for the Liebster Awards. Please feel free to check out her blog, she has great ideas in baking, cooking & cocktails. This is my First award since I started blogging and I really appreciate it. Blogging is one the best hobbies I have done, I love to bake and share my experiences.
The Liebster Awards requires 11 Facts About Me, so here are a few things so you can get to know me a little bit more:
I live in Northwest Indiana, but I come from Puerto Rico, a beautiful island of the Caribbean.
As you all know, I Iove baking, especially sweet breads.
My favorite thing in the world is playing and spending time with my little boy. He’s my greatest blessing from heaven.
I became a mom at my 40’s.
When I have free time I’m usually baking, and when I’m not baking I love to crochet & knit.
I like watching The Great British Baking Show. I think it’s a great show to learn baking techniques.
I love Baking Books! I think they are like shoes, you can have enough!
My favorite book is the Bible. It’s my guide.
I am follower of Jesus Christ.
I went to Uganda Africa as Missionary during the summer of 2010. It was one the best experience of my life.
And yes, I love shopping, like all women.
Questions For Me:
What do you do during your free time? When I have free time I am usually baking, but if not, I love to crochet & knit.
What is your favorite food? Do you like desserts? As I mention before, I came from Puerto Rico, so my favorite food is a traditional Mofongo (a fried green plantain mashed with butter garlic and bacon, then stuffed with seafood). There’s always room for dessert! Actually, sometimes is better to start with the dessert.
What kind of sport you like? I am not a sporty girl, but I like to do Pilates sometimes during the week.
Have you ever had a pet? What kind of animal you like? Yes, I had various during my childhood. A rabbit, two dogs, a cockatiel and even a rooster! I love dogs and birds.
Which countries do you like to spend your vacation? In first place, my place, Puerto Rico. I also love Spain and Italy.
Do you prefer to live in a cold place or a tropical place? Definitely a Tropical place! Life is better in the Tropics!
What kind of books do you like? Any favorite authors? I Like Christian Books. Authors likes C.S. Lewis, Rick Warren, Lisa Bevere and Joyce Mayer.
What do you prefer to wear, high heel shoes or flat shoes? Well, I am a 40 year old mom, so before my baby I always wore heels, but now I use flats most of the time.
Do you know how to swim? What style do you like? Yes I know how to swim and I prefer freestyle swimming.
What kind of vegetables do you always cook or include to your meals? Broccoli is the number one in my house.
Which one you do like best, diamond or gold? Why? Both, why not!
11 questions for the for the Nominees:
Why did you start blogging?
Assuming money was not an issue, what is the one thing you’re dying to do?
What is one international food dish you would love to make or want to learn to make?
What’s your favorite style of music?
What is your favorite season and why?
Do you have any pets? If no, are there any pets you would like?
What’s the most important thing in your life?
What is your favorite dessert?
Can you bake? Do you like to bake?
What are your hobbies?
What have you read or listened to recently that touched you?
Red velvet cake has a very special place in our heart. My husband and I had our first date at San Antonio Riverwalk in Texas and we were walking around the river when we stopped by a coffee shop. Just as we went in, the baker was bringing a tray of fresh red velvet cupcakes. At that very moment we looked at each other and we both had a look that said: “This is heaven on earth!”. We just laughed knowing that for sure red velvet was our favorite cake. Long story short, we love it so much that even our wedding cake was red velvet!
So it’s very common for us to have something with red velvet flavor on Valentine’s day. That’s usually a red velvet cheesecake from a famous cheesecake store, that we all know, or some traditional cupcakes. But this year, oh this year! I found a great red velvet baked doughnuts recipe that rocks our world! These doughnuts were a hit! And the cream cheese glaze that frosts them is just heavenly! My mouth is watering already, so let me share this recipe with you!
2 cups flour
1/2 cup red cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter
2 cups sugar
2 tsp. vanilla
1 teaspoon of nutmeg
1 cup buttermilk
2-3 drops red food coloring
Cream Cheese Glaze
4 oz cream cheese, softened
4 Tbsp butter softened
1 1/2 cups powdered sugar
6 Tbsp milk (more or less to reach desired consistency)
1/2 tsp vanilla extract
Preheat to 350°F. Spray doughnut pan with nonstick spray and wipe off excess.
Mix flour, cocoa powder, nutmeg, baking powder, and salt in small bowl.
Beat butter and sugar on medium-high until light and fluffy (about 3 minutes).
Add eggs, mixing for 30 seconds in between each addition.
Add vanilla. Turn off mixer and scrape down sides. Mix on high for 15-20 seconds.
Then, turn mixer to low. Add 1/3 of flour mixture. Add half of the buttermilk. Repeat, ending with flour. Add red food coloring if desired.
Transfer the doughnut batter to a pastry bag fitted with a round piping tip. Pipe batter into pan, leaving a 1/4” of room. Note: You can spoon the batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner.
Bake for 10-12 minutes, or until they spring back when gently touched. Let rest for 5-7 min, remove from pan.
For the Glaze:
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in the refrigerator for a few minutes.
While the doughnuts are still warm, dip them into the glaze, on the pale side, then give them a little twist as you raise them up out of the bowl. Decorate as desired and set them on the cooling rack to dry.
Baked doughnuts are best when they’re freshly made, so enjoy them warm with a good cup of coffee