Tag Archives: Cakes Cookies & Squares

Upside Down Banana Bread (buzzfeed)

4 – 5 ripe bananas
3 eggs
1/2 c oil
1/2 c sugar
1 T ground cinnamon
2 c flour
1/2 c butter
1 c brown sugar
2 – 3 bananas, sliced
vanilla ice cream (opt)

Preheat oven to 350° F. In a large bowl, mash the ripe bananas. Add eggs, oil, sugar and cinnamon, mixing until evenly incorporated. Add the flour and mix until the batter has no large pockets of flour. Set aside. In a pot over low heat, melt butter then mix in the brown sugar until dissolved. Bring up the heat to medium, cooking until the mix starts bubbling. Remove caramel from heat and pour into a greased 9 x 9 baking pan. Lay the banana slices evenly on top of the caramel.  Spread banana bread batter on top. Bake 40 – 50 min. Cool until the bottom is barely warm and use a knife to loosen edges from the pan. Place a plate upside down on top of the pan, then invert the pan, flipping the banana bread onto the plate. Slice, then serve with vanilla ice cream.

Summer Peach Cake (americastestkitchen)

2 1/2 lbs peaches, pitted and cut into 1/2″ thick wedges
5 T peach schnapps (can sub orange liqueur), divided
4 t lemon juice, divided
6 T & 1/3 c sugar, divided
1 c flour
1 1/4 t baking powder
3/4 t salt
1/2 c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
1/4 c sour cream
1 1/2 t vanilla
1/4 t & 1/8 t almond extract, divided
1/3 c panko bread crumbs, finely crushed (can sub 1/4 c unseasoned bread crumbs)

Adjust oven rack to middle position and heat oven to 425 F. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 T schnapps, 2 t lemon juice, and 1 T sugar in bowl; set aside. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 t lemon juice, and 2 T sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 – 25 min. Transfer sheet to wire rack and let peaches cool to room temp, about 30 min. Reduce oven temp to 350 F. Spray 9″ springform pan with vegetable oil spray. Whisk flour, baking powder and salt together in bowl. Whisk brown sugar, 1/3 c sugar and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla and 1/4 t almond extract; whisk until combined. Add flour mix and whisk until just combined. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining 1/8 t almond extract in small bowl until sugar is moistened. Sprinkle sugar mix evenly over top of cake. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 – 60 min. Transfer pan to wire rack; cool 5 min. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 – 3 hours. Cut into wedges and serve. Note: If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

Rhubarb Custard Torte (myislandbistrokitchen)

Shortbread Base

1/2 c butter, softened at room temp
1 c flour
pinch of salt
2 T sugar

Cream butter. Mix in flour, salt and sugar. Lightly spray cooking oil into 8 x 8” pan and press shortbread mix evenly into pan. Bake in 325º F oven for 22 – 25 min. Remove from oven and cool on rack.

Custard Filling

1 1/4 c sugar
3 1/2 T flour
1/2 c whole milk, evaporated milk or blend
3 large egg yolks (reserve whites in refrigerator for the meringue)
2 1/4 c chopped rhubarb

In medium-sized saucepan, combine the sugar and flour. Blend in the milk. Whisk in the egg yolks. Over medium-low heat, cook mix just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching until mix thickens. Remove from heat and let cool to room temp. Spread rhubarb custard over cooled shortbread base. Preheat oven to 425° F.


3 cold egg whites
1/4 c sugar

In chilled bowl of stand mixer, beat egg whites on high speed until foamy. Gradually add  sugar and beat on high speed until soft peaks form. Spread meringue evenly over rhubarb custard, ensuring custard is completely covered. Bake for 7 – 10 min, just until meringue starts to brown. Cool completely before serving. Yield: 9 servings.

Old Fashioned Rhubarb Loaf (noshingwiththenolands)

1/2 c butter, softened
1 c sugar
2 large eggs
2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c light sour cream
1/4 c milk
1 t vanilla
1 1/2 c rhubarb, diced small

Preheat oven to 350 F. Spray a 9 x 5 x 3″ loaf pan with cooking spray and set aside. Whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of a stand up mixer cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each then add vanilla. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well. Fold in the rhubarb. Pour into the prepared loaf pan, smooth top and bake for 60 – 70 min until a tester comes out clean. Let cool 10 min and then remove from pan and cool further on a wire rack. Store in an air tight container for a few days if needed. Makes 1 loaf.

Double Crumb Rhubarb Coffee Cake (chocolatewithgrace)

Coffee Cake

1/2 c butter, softened
1 1/2 c sugar
2 eggs, room temp
1 c plain Greek yogurt (can sub sour cream)
1 t vanilla
2 c flour
1 t baking soda
2 c rhubarb, finely diced

Preheat oven to 350 F. Grease a 9 x 13″ baking pan and set aside. Cream together butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir flour into the wet ingredients, just until combined. Mix in 2/3 diced rhubarb. Spread half of the batter in the greased 9 x 13 pan. Sprinkle with half of the crumb mix and the remaining rhubarb. Top with the other half of the batter and sprinkle on the second half of the crumb topping. Bake at 350 F for 30­ – 32 min or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temp.

Crumb Topping

1/2 c dark brown sugar, packed
1/4 c flour
1 t cinnamon
3 T cold butter

Stir together  brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.

Chocolate Buttermilk Bread (atreatsaffair)

1 1/2 c flour
3/4 c cocoa powder
2/3 – 3/4 c sugar in the raw
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 egg
1 c buttermilk
1/2 c Greek yogurt
1/4 c melted butter

Heat the oven to 350 F. Grease a 9 x 5″ loaf pan. Set aside. In a mixing bowl add the flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk to combine. In a separate bowl lightly beat the egg. Add the buttermilk, yogurt and melted butter and stir to combine. Fold the wet ingredients into the dry ones and mix until just combined. Do not over mix. Spoon the batter into the prepared pan and bake for 45 – 50 min until a toothpick comes out clean. Leave to cool slightly in the loaf pan before removing it. Cool completely before slicing it. Makes 1 loaf.

Chocolate Brownie Cake (iambaker)


1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c water
1 c oil

Heat oven to 350 F. Prepare a bundt pan with bakers spray or use the butter/flour method. Combine first five ingredients in a large bowl and whisk for 2 min or until lumps are mostly gone. Pour batter into prepared bundt pan and bake for 50 – 55 min. When done baking, remove cake and allow to cool in pan for up to 5 min. Carefully turn cake out onto a cooling rack and cool for 30 min more. Pour ganache over cooled cake and serve.


1 c heavy whipping cream
1 12 oz bag semi sweet chocolate morsels

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 min. You want the cream to be just boiling. Carefully pour chocolate morsels into cream… it may rise up and bubble and this is ok. Let sit for 5 min. Whisk chocolate and cream until shiny and smooth, about 1 min.

S’mores Layer Cake (browneyedbaker)

Fudge Sauce

2 oz dark chocolate, finely chopped
1/4 c Dutch-process cocoa powder
1/4 t kosher salt
1/2 c glucose (can sub 1/4 c light corn syrup)
1/4 c sugar
1/2 c heavy cream

Combine the chocolate, cocoa powder and salt in a medium bowl. Combine glucose, sugar and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. As soon as it boils, pour it into the bowl with the chocolate, cocoa powder and salt. Allow to sit for 1 full min. Begin to whisk the mix very slowly. Continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 – 4 min, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the refrigerator for up to 2 weeks; do not freeze.

Chocolate Cake

1 1/4 c cake flour
1/2 c Dutch-process cocoa powder
1 1/2 t baking powder
1 1/2 t kosher salt
1/2 c buttermilk
1/4 c grapeseed oil (can sub canola oil)
1 t vanilla
1/2 c unsalted butter, at room temp
1 1/2 c sugar
3 eggs
3 T Fudge Sauce

Preheat oven to 350 F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper or with Silpat. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a measuring cup, combine the buttermilk, grapeseed oil and vanilla. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 – 3 min. Scrape down the sides of the bowl, add the eggs and mix on medium-high for 2 – 3 min. Scrape down the sides of the bowl once more. On low speed, gradually pour in the buttermilk mix. Increase the mixer speed to medium-high and beat for 3 – 5 min until the mix is nearly white, twice the size of your original fluffy butter-and-sugar mix and completely homogenous. There should be no streaks of fat or liquid (don’t rush this step!). Stop the mixer and scrape down the sides of the bowl. Add the fudge sauce and mix on low speed until fully incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mix and mix just until the batter comes together, about 45 – 60 seconds. Scrape down the sides of the bowl, and mix on low speed for another 45 seconds to ensure that any little lumps of cocoa powder and cake flour are incorporated. Spread the cake batter in an even layer in the prepared pan. Bake the cake for 30 – 35 min; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Place the pan on a wire rack to cool completely. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days. Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.

Layer 1, The Bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer. Using a pastry brush, brush half of the soak over the top of the cake. Using the back of a spoon, spread one-fifth of the toasted marshmallow frosting in an even layer over the cake. Dollop a few heaping tablespoons of the fudge sauce over the frosting and spread in an even layer. Sprinkle one-third of the graham crust crumbs evenly over the top of the fudge sauce. Use the back of your hand to press them gently into the sauce. Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, The Middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4″ of the first strip of acetate, so that you have a clear ring of acetate 5 – 6″ tall. Set one of the cake rounds (the more imperfect of the two) on top of the frosting, brush with the remaining soak, and repeat the process for Layer 1 (a fifth of frosting, a layer of fudge sauce, a third of crumbs and another fifth of frosting).

Layer 3, The Top: Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting, then another layer of fudge sauce. Garnish the frosting with the remaining graham crust crumbs. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. (The cake will keep in the freezer for up to 2 weeks.) At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the refrigerator for a minimum of 3 hours before slicing and serving. (You can store the cake, wrapped well in plastic wrap, in the refrigerator for up to 5 days.) Note: The glucose is used to give body and smoothness to the fudge sauce. You can purchase glucose on Amazon, but can substitute corn syrup in the fudge sauce (see recipe above for amount), although the taste and texture will be altered as corn syrup is sweeter and thinner. The actual cake is easier to handle after it’s been chilled in the refrigerator. You’ll use some of the fudge sauce in the cake recipe, and more for layering the cake, but you may have some leftover. Save it for your ice cream!

Graham Crust Crumbs

1 1/2 c graham cracker crumbs
1/4 c milk powder
2 T sugar
3/4 t kosher salt
1/4 c unsalted butter, melted
1/4 c heavy cream

In a medium bowl stir together the graham crumbs, milk powder, sugar and salt. In a small bowl whisk together the butter and heavy cream, then pour over the dry ingredients. Using a fork toss the mix to ensure that it is evenly moistened and forming small clusters. Store in an airtight container for 1 week at room temp or up to 1 month in the refrigerator or freezer.

Toasted Marshmallow Frosting

16 large marshmallows
1 c unsalted butter, at room temp
1 c powdered sugar
1/2 t vanilla
1/3 c marshmallow fluff

Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don’t burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown. Beat butter and powdered sugar on low speed until blended together, about 1 min. Add vanilla and increase the speed to medium-high; beat for 3 min. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 min, scraping the sides of the bowl as necessary.

Cake Soak

1/4 c milk
1 t vanilla

In a small bowl, whisk together the milk and vanilla for the cake soak.

Chocolate Chip and English Toffee Cookie Bars (cozycountryliving)

1 c unsalted butter, softened
1 c brown sugar
2/3 c sugar
2 eggs
1 1/2 t vanilla
2 2/3 c flour
2 t baking soda
1/2 t salt
1 1/2 c semi sweet chocolate chips
1 8 oz pkg Heath English Toffee Bits

Preheat your oven to 375 F. In your Kitchen Aid Mixer, cream the butter and the sugars until fluffy. Add the eggs and vanilla and mix together well. Add the flour, soda and salt and mix just until combined. Mix in the toffee bits and chocolate chips. Press the batter with a spoon evenly into a 9 x 13 glass baking dish. Bake for 30 – 35 min or until the top is golden brown. Take out of the oven and let it cool for 20 min  if serving warm or completely if serving room temp before cutting into pieces and serving. If serving warm the middle will be gooey because of the melted toffee and melted chocolate. Serves 18 – 24 depending on what size you cut them into. If freezing, let cool and store in a wax paper lined, air tight container.

New York Crumb Cake


1 1/2 c flour
1/2 c sugar
2 1/2 t baking powder
1/2 t salt
1 large egg
1/2 c milk
2 T vegetable oil
2 t vanilla

Preheat oven to 325° F. Butter and flour a 9 x 13″ baking pan or line with parchment and lightly grease with non-stick baking spray. In a medium bowl sift the flour, sugar, baking powder and salt together. In a separate large mixing bowl whisk the egg, milk, oil and vanilla together until well combined. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon. Scrape the batter into the greased pan and spread evenly from corner to corner – it will be a very thin layer. Use your hand to sprinkle the topping evenly over the top of the batter breaking the mix apart into big crumbs. Bake 10 min and rotate the pan. Bake 10 – 12 min longer or until a toothpick comes out clean from center. Cool in pan on a wire rack. Dust the top generously with confectioners’ sugar and use a serrated knife to cut into squares or rectangles. Store tightly covered in a cool, dry place up to 4 days.


2 1/2 c flour
1 c packed brown sugar
1 1/2 t cinnamon
1 c unsalted butter, melted and cooled to room temp
confectioners’ sugar, for dusting

In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

Chocolate Pudding Fudge Cake (melaniemakes)

1 15.25 oz box chocolate cake mix
1 c whole milk plain yogurt
1 c unsweetened applesauce
4 eggs
1/2 c milk
1 3.9 oz box instant chocolate pudding mix
1 t vanilla

Preheat oven to 350 F. In the bowl of an electric mixer, add all ingredients. Mix until just combined. Divide batter evenly between 2 greased 9″ cake pans. Bake for 25 – 30 min or until a toothpick inserted into the center removes cleanly. Let cool for 10 min before removing from pans to a cooling rack to cool completely.

Practically Perfect Pineapple Cake (Lindsay M.)


2 1/4 c flour
1 1/4 c sugar
2 t baking soda
1 t vanilla
1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
2 eggs

Preheat oven to 350 F. Grease and flour a 9 x 13 baking dish. In a large bowl, whisk together flour, sugar and baking soda. Mix in vanilla extract, crushed pineapple and eggs until combined. Pour into prepared baking dish and bake for 25 – 30 min or until an inserted toothpick comes out clean. Let cool completely. Spread frosting on cooled cake. Refrigerate for at least 30 min before serving.


1 3.5 oz package vanilla instant pudding mix (opt)
1 20 oz can crushed pineapple (do not drain)
12 oz Cool Whip or 1 c heavy whipped cream, whipped

Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.

Upside Down Spiced Apple Cake (Elaine K.)

1/2 c chopped pecans
2 granny smith apples, quartered and sliced
4 T brown sugar, divided
4 eggs
1 c salted butter
1 c sugar
1 c lour
1 1/4 t baking powder
1 t vanilla
3/4 t cinnamon
1/8 t nutmeg

Preheat oven to 350° F and grease bottoms and the sides of an 11 x 7 casserole dish. Place pecans into the bottom of the casserole dish and sprinkle 2 T brown sugar on top. Place the pecans into the oven and let bake for 10 min. While the pecans are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon and nutmeg. Peel and cut your apples into slices and set aside (sprinkle with some lemon juice, so the apple wedges don’t go brown). Remove pecans from oven and place sliced apples over the top, trying your best to create an even layer. Sprinkle 2 T brown sugar over the apples and pour the batter over the top. Place into the oven for 35 min or until the cake is springy to the touch. Once cooked, carefully flip the cake over onto a dish and serve with vanilla ice cream or whipped cream. Note: Make sure that the entire dish is well-greased with butter to ensure that you are able to flip the cake over without issue. Use a butter knife to loosen the edges before flipping.

The Most Amazing Chocolate Cake (thestayathomechef)

3 c flour
3 c sugar
1 1/2 c unsweetened cocoa powder
1 T baking soda
1 1/2 t baking powder
1 1/2 t salt
4 large eggs
1 1/2 c buttermilk
1 1/2 c warm water
1/2 c vegetable oil
2 t vanilla

Preheat oven to 350 F. Butter 3 9″ cake rounds. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil and vanilla. Beat on a medium speed until smooth. This should take just a couple of min. Divide batter among the 3 pans. Bake for 30 – 35 min until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 min and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Note: The better quality cocoa powder you use the better the cake will taste. Yield: 3 9″ rounds.

Weight Watchers Banana Bread (allshecooks)



1 box spice cake mix
1 15 oz can 100% pumpkin puree or 15 oz frozen pumpkin puree
3 ripe bananas, mashed
1 c quick oats (opt)

In a large mixing bowl mix together canned pumpkin and bananas until well blended. Mix in cake mix and oats until mostly moistened Pour into pre-sprayed loaf pan and bake at 350 F for 55 min or until toothpick inserted in center comes out clean.

Bread Machine Pound Cake (breadmachinediva)

3 large eggs, beaten
1/3 c milk
2 c flour
3 t baking powder
1/2 c butter, melted
1 c sugar
1 t vanilla

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting.  I used the medium crust setting, but next time I’ll try the light setting. For those with machines featuring a “quick bread” cycle I think this recipe will work with that cycle too.  The cake freezes very well. Makes a 2 lb loaf.


Berry Cobbler Mug Cake (kirbiecravings)

1/2 c frozen mixed berries
1/2 t cornstarch
4 t sugar, divided
2 T self rising flour
1 T sprite or 7-up
2 T quick oats
1 T unsalted butter, sliced into 2 thin squares

In a large, microwave safe mug add berries and sprinkle with cornstarch and 2 t sugar. Slightly toss the berries with your fingers or a spoon so that they are coated in the cornstarch and sugar. In a small bowl, whisk sugar and self rising flour. Pour flour mix on top of berries. Pour soda over the flour mix (this will help keep the flour mix soft, otherwise it will turn really hard in the microwave). Sprinkle oats on top of the flour. Spread the 2 slices of butter on top. Place a sheet of parchment paper on top of your mug and cook mug cake at full power in microwave for about 2 min. Check on your cobbler. If there are any uncooked oats or flour, push them into the fruit mix. Cook for about another 30 seconds (still covered with a piece of parchment paper). Let cool a few min before serving with ice cream.

Mom’s Apple Fritters (allrecipes)

oil for deep frying
1 1/2 c flour
1 T sugar
2 t baking powder
1 t cinnamon
1/2 t salt
2/3 c milk (can sub 1/3 c milk and 1/3 c apple cider vinegar)
2 eggs, beaten
1 T vegetable oil (can sub applesauce)
3 c apples, peeled, cored and diced fine
1 c cinnamon sugar (half sugar, half cinnamon)

Heat the oil in a deep-fryer or electric skillet to 375 F. In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 min depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm. Makes about 24. Note: Can double recipe but use same amount of apples.

Homemade Jelly Doughnuts (hugsandcookiesxoxo)

2 pkgs active dry yeast
1/2 c warm water
1/2 c warm 2% milk
1/3 c butter, softened
1 1/3 c sugar, divided
3 egg yolks
1 t salt
3 – 3 3/4 c flour
jelly or jam
oil for deep-fat frying

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, 1/3 c sugar, egg yolks, salt, yeast mix and 3 c flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 min. Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. Roll each portion to 1/4″ thickness; cut with a floured 2 1/2: round cutter. Place on greased baking sheet. Cover and let rise until doubled, about 45 min. In an electric skillet or deep-fat fryer, heat oil to 375° F. Fry doughnuts, a few at a time, for 1 – 2 min on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar. Use pastry bag and long tip to inject jam. Yield: 16 doughnuts.

Angel Food Cake in a Mug (thetypicalmom)

3 T angel food cake mix
2 T water

In a mug, stir all ingredients well until combined. Will froth up a bit. Microwave for 1 min.