Banana and Chocolate Chip Cinnamon Rolls

Banana Bread and Cinnamon Rolls have joined hands into this kitchen invention. Why not? If you love them both, then come have a look at this recipe that I’ve come up today. I added chocolate chips into it for added texture. You’re going to love this.

My husband and kids are absolutely in love with banana bread, maybe because I make them all the time. One main reason is that I don’t want to waste food, so whenever I see very ripened bananas in the counter, I would immediately convert it to a loaf of banana bread, banana cupcakes, banana oat cookies and so on. Stay with me as we make this Banana and Chocolate Chip Cinnamon Rolls together.

How to Make Banana and Chocolate Chip Cinnamon Rolls?

Activate the yeast by mixing yeast, sugar and salt in warm milk until it is foamy., about 10 minutes. In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Grease a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size. Roll the dough into 1/4 inch thick then make the filling. Just add all the filling ingredients (butter, sugar and cinnamon) together. Sprinkle into the dough. Now add the banana slices, placing them as you wish then sprinkle chocolate chips too. Roll the dough and cut into 10-12 pieces. Place in a baking pan or tray. Bake for 28-35 minutes in a preheated oven of 350 degrees F or 180 degrees C. Make the frosting by mixing cream cheese and sugar together while the rolls are baking. Make sure to wait for the cinnamon rolls to cool down a bit before spreading the frosting.

You may also like my other banana recipes:

Banana Crumb Muffins

Banana Oat Bread

Best Banana Cupcakes with Honey Cinnamon Frosting

Banana and Chocolate Chip Cinnamon Rolls Recipe



1 cup milk

3 tablespoons unsalted butter

2 1/4 teaspoons instant yeast (1 packet)

1 tablespoon white sugar

1/2 cup mashed ripe banana

2 and 3/4 – 3 and 1/4 all-purpose flour


1/4 cup unsalted butter

1/3 cup brown sugar

1/2 – 1 tablespoon ground cinnamon

20 slices of very thin banana slice (1/2 cup)

1/3 cup chocolate chips


1/4 cup cream cheese

1/4 cup sugar


  1. MAKE THE DOUGH: In a bowl, heat the milk and butter in the microwave in 30 seconds increments until it reaches 110 degrees F or 43 degrees C. TO ACTIVATE THE YEAST: Sprinkle the yeast, sugar and salt and stir. Leave for 10 minutes until bubbly and foamy.In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Use a spatula for mixing as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Wipe a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size.
  2. MAKE FILLING: Lightly flour a surface to work on, roll out the dough into a long rectangle, about 1/4 inch thick. Mix softened butter and brown sugar together to make a paste. Spread on the dough. Sprinkle cinnamon on top. Add banana slices and chocolate chips too. Slowly and tightly roll up the dough and situate seam side down. Using a floss, cut the dough into 1 and 1/2 – 2-inch sections and position in a well-buttered pan (8×8 square or round pan).
  3. BAKING THE ROLLS: Cover the pan with plastic wrap and place on top of the oven to let it rise again while preheating the oven to 350 degrees F or 180 degrees C. Bake the rolls for 28-35 minutes or until slightly golden brown. Let the rolls cool for a few minutes before putting on top.
  4. MAKE FROSTING: In a small bowl, mix together softened cream cheese and sugar until it turns into a paste. Spread on top of slightly cooled cinnamon rolls.

Serve and enjoy these Banana and Chocolate Chip Cinnamon Rolls with family and friends!


  • Always use ripe bananas. They’re best for baking.
  • Chocolate chips are optional, you can also add nuts or Nutella spread if you wish.
  • Use dental floss in slicing the dough for a cleaner cut.
  • Make sure that your yeast is activated properly.
  • If you don’t like cream cheese frosting, you can make a simple glaze by adding 1 cup icing sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 tablespoons milk.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Banana and Chocolate Chip Cinnamon Rolls recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!

Lemon Meringue Pie Recipe



2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water


6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream


3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?


1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!


  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


Strawberry Filled Doughnuts

My kids have been craving for something sweet, and they yelled “doughnuts!” They don’t care if it’s from Dunkin’ Donuts, Krispy Kreme or even store-bought doughnuts… they just want doughnuts, period!!! But since we are in a lockdown and stores are closed, we opted to make our own Strawberry Filled Doughnuts at home.

This doughnut is a bit more rich and buttery. It is more decadent because of the extra butter and yolks. It stays moist for days! But I don’t think these doughnuts will last for days in my house though. The strawberry jam and the buttery doughnuts are just perfect for each other.  

Strawberry Filled Doughnuts Recipe



1 1/4 cups milk

2 1/4 teaspoon (one package) active dry yeast

2 eggs

8 tablespoons (1 stick) butter, melted and cooled

1/4 cup granulated sugar, plus 1 tsp for activating the yeast

1 teaspoon salt

4 1/4 cup all-purpose flour, plus more for rolling out the dough

2 quarts of oil for frying  


1 quart (16oz) strawberries, hulled and quartered

1/2 cup sugar pinch of salt

4 teaspoon cornstarch 2 tsp. water

1 teaspoon lemon juice, or to taste  

How to Make Strawberry Filled Doughnuts?


1. MAKE DOUGH: To activate the yeast, warm milk to about 108-112F. Sprinkle over the yeast and 1 tsp. of sugar. Stir lightly to combine. Let it sit for about 5 minutes or until the mixture is foamy.

2. Using a stand mixer with a dough hook attached, beat the eggs, butter, sugar and salt and yeast mixture. Add half of the flour (2 cups plus 2 Tbsp.), 2 tsp. of sugar and salt. Knead over low speed for about 2-3 minutes or until the ingredients are well combined.  

3. Gradually add the rest of the flour into the dough. Add additional flour if needed, until dough is soft, smooth and shiny and pulls away from dough hook. Knead the dough on a floured surface for about 5 minutes.  

4. Transfer dough to a large greased bowl. Cover with a clean kitchen towel or glad wrap and let it rise in a warm place for 1 hour, or until doubled in volume. (In colder countries, you can place the dough inside of a warm, turned-off oven (90F).  

5. Transfer dough to a light flour surface. Roll the dough to about ½ to ¾ inch thickness. Cut into rounds using 3½ inch dough cutter, dipped in flour. Reroll scraps once. Place cut the dough in a parchment paper-lined sheet tray and cover with a clean towel. Allow it to rise in a warm area for about 40-50 minutes or until almost doubled in size.

6. MAKE STRAWBERRY JAM: While the dough is rising, let’s make the strawberry jam. In a nonstick pan, add strawberries, sugar and salt. Bring to a simmer and cook for about 20 minutes in medium heat. Jam has to be thickened and strawberries have to be very soft. You can add a cornstarch slurry (4 tsp. cornstarch dissolved in 4 tsp. water) to thicken jam further. Stir to combine and gently boil for 2 minutes. In this stage, transfer the jam into a food processor and blend until smooth. Let it cool and stir in lemon juice to taste.

7. Pour oil in a pan or pot, about 4 inches deep. Heat to 350F or 180C. Fry doughnuts in batches about 1-2 minutes or until browned. Flip the doughnut and cook the other side for about 1-2 minutes. Transfer to a paper towel-lined plate. Toss and coat the doughnuts in sugar while still warm.

8. Using a chopstick or piping tip, puncture each doughnut through the centre horizontally and gently swirl to widen the hole. Transfer cooled jam to a piping bag fitted with a ¼ inch round tip, and squeeze to fill with jam until the jam starts to seep from opening.  

Serve and enjoy this Strawberry Filled Doughnuts with family and friends!

Did you make this Strawberry Filled Doughnuts? Please leave us a comment below.


Chocolate Butternut ala Dunkin’ Donuts

Chocolate Butternut or Choco Butternut is my most favourite donut in the whole wide world. Yes, it is!!! Sadly, I haven’t tasted this for so long until last year, when Dunkin’ Donut had launched Choco Butternut here in New Zealand. I was so thrilled and got a dozen. Unfortunately, for us New Zealanders, it was available for just a limited time.

So in order to satisfy my cravings for this yummy donut, I’ve come up with a recipe that I can do at home, now you can too! I’ve hacked into my childhood! Oh my Gosh! Try this recipe, and let me know what you think.

Chocolate Butternut ala Dunkin’ Donuts Recipe



1  cup all purpose flour

1/3 cup cocoa powder

1 cup white sugar

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon instant coffee powder

1 whole egg

1/4 cup vegetable oil

1 cup water

1 teaspoon white vinegar

1 teaspoon vanilla essence  


1/3 cup butter

2-3 teaspoons orange food colour

1 1/2 cups all purpose flour

1/2 cup white sugar

1/2 teaspoon nutmeg powder  


3/4 cup icing sugar

1 tablespoon cocoa powder

2 1/2 tablespoons evaporated milk

1/2 teaspoon vanilla essence

How to Make Chocolate Butternut ala Dunkin’ Donuts



1. Preheat oven to 175C/350F.  

2. Lightly grease an 8-inch round baking pain with cooking oil spray or smother with butter. Dust with a little bit of flour and line with parchment paper (baking paper) set aside.  

3. In a medium-sized bowl, combine all the dry ingredients; flour, sugar, baking powder, baking soda, salt, instant coffee powder and cocoa powder.  

4. In a separate bowl, combine the wet ingredients; eggs, vegetable oil, water white vinegar and vanilla essence.  

5. Add the wet ingredients to the dry ingredients. Mix them together until well combined.  

6. Bake for 25 minutes in a preheated oven.  

7. After 5 minutes, take it off the pan and cool the cake completely.  


1. In a non-stick pan, melt the butter.  

2. Add the orange food colouring. If you don’t have one, mix 1 tsp. of red food colour and 1 tsp of yellow food colour.  

3. Pour in the flour, sugar and nutmeg.  

4. Mix them all together until well incorporated. Turn off the heat and set aside. Once the mixture has cooled off, use your hands to combine the mixture and the colour together until the desired colour is achieved. (Add more food colour if you want it darker.)  


1. In a bowl, combine icing sugar, cocoa powder, milk and vanilla essence.  

2. Mix well; set aside.  


1. Crumb the cake with your hands and then roll a ball.  

2. Dip the cake balls into the icing glaze. Use a BBQ stick to pick the cake balls. Let the glaze drip. (We don’t need too much icing). Put the iced cake balls into the streusel mixture. Roll it until fully covered.  

3. Put all the cake balls in the fridge to set.  

Share and enjoy this Chocolate Butternut ala Dunkin’ Donuts with family and friends!

Did you make this Chocolate Butternut ala Dunkin’ Donuts? Please leave us a comment below.


Twisted Korean Doughnuts (Kkwabaegi)


2 tablespoons butter or approximately 30 grams
1 cup milk
2 tablespoons sugar
½ teaspoon salt
1 egg
1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
corn oil for frying
½ teaspoon cinnamon powder
plus 3 tablespoons white sugar (for coating)



Add 2-3 tbsp sugar and 1/2 tsp cinnamon powder to a brown paper bag. Shake to mix well. Set aside.


1. Microwave butter for 30 seconds or until fully melted. In a bowl, pour the melted butter and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg in the bowl and mix well but not do not over beat the egg. Add the yeast and stir. Leave it for 5 minutes.

2. In a separate large bowl, add flour and the yeast mixture. Mix them well with a wooden spoon. Use your hands to knead the dough for a few minutes, and shape it into a big round dough. Cover with plastic wrap.

3. Let the dough rise until it doubles in size, about 1 hour to 1½ hours depending on the weather and humidity.

4. Punch the dough until the gas deflates and knead for a few minutes until it’s soft and smooth. Again, cover with plastic wrap and let it sit for 30 minutes to 1 hour until it doubles in size once more.


1. Once doubled in size, knead the dough for a few minutes. Dust your working surface with 2 tbsp flour. Divide the dough into 16 equal pieces.

2. Take one piece of dough and roll it out like a rope, about 10 inches long and ½ inch in diameter. Sprinkle some flour on the area you’re working in if it gets sticky. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.

3. Take the dough off the board, hold it aloft, and bring the ends together. You’ll notice the dough will twist itself because of the tension. It is ideal for a Kkwabaegi to have 3-4 twists, but you can always add some more twist if you like. Don’t forget to pinch both ends so as not to deform the dough when cooking.

4. Set aside the twisted dough. Repeat the process with the rest of the pieces of dough.

5. Let the doughnuts expand for about 30 minutes, flipping the doughnut over every 15 minutes so the other side won’t get flat.


1. Heat oil in a skillet, about 4 inches over medium high heat, until the temperature reaches 350 degrees F or 180 degrees C. Lower the heat to medium heat, then gently put each doughnut into the hot oil using your hands. Add as many pieces to the skillet (I fried 3 at a time).

2. Cook for about 5 minutes. Always watch while frying. Occasionally flip them over with tongs. The doughnuts should be crunchy outside and are evenly golden brown and fluffy inside.

3. Strain the cooked doughnuts using the sieve. Put them in the brown paper bag with sugar-cinnamon mixture. Shake the bag few times until they are evenly coated while the doughnuts are still warm.

4. Serve and enjoy with family and friends!

Leftovers can be put in freezer for up to 1 month. When ready to eat, just thaw at room temperature for 5 or 10 minutes before serving.


Keto Recipes: Buffalo Chicken Wings

Macros for this Keto Recipes: Buffalo Chicken Wings

Fat – 74%
Protein -25%
Carbs – 1%

2g total carbs/serving

Here are the ingredients you need in cooking this Keto Recipes: Buffalo Chicken Wings

3-4 pcs. chicken wings
2 Tbsp coconut oil or olive oil
2 Tbsp white vinegar
1 Tbsp tomato paste
1 tsp salt
1 tsp paprika powder
1 Tbsp tabasco
butter or coconut oil for greasing the baking dish


1. Preheat the oven to 220 degrees C or 450 degrees F.
2. In a bowl, mix all the ingredients for the marinade.
3. Put the chicken drumsticks or wings in a plastic container or bag and pour in the marinade.
4. Shake thoroughly and marinade for at least 20 minutes in room temperature.
5. Brush baking this with oil. Place the chicken in and bake for 20 minutes on each side or until they are cooked and brown.
6. Serve with mayonnaise, garlic and chili.

I hope you’ll enjoy this Keto Recipes: Buffalo Chicken Wings

happy cooking,


Keto Recipe: Curry Chicken with Coconut and Lemongrass

Keto Recipe: Curry Chicken with Coconut and Lemongrass

Macros for this recipe:

Fat -80%
Protein – 16%
Carbs – 4%

8g of carbs per serving


2 stalks of lemon grass
2 Tbsp coconut oil
1 Tbsp curry powder
1 chicken thigh, boneless
1 leek
2 garlic cloves, finely minced
1/2 red capsicum, finely chopped
1/3 cup coconut cream


1. Break the lemongrass in half.
2. Cut the chicken into 1 inch cubes.
3. Gently heat the coconut oil in a pan/wok.
4. Slice the ginger very thinly and fry together with the lemongrass and curry powder.
5. Add the chicken and saute over medium heat until cook and golden brown. Salt and pepper to taste. Set aside.
6. Slice leeks into pieces and saute in the same pan together with garlic and capsicum.
7. Add the coconut cream and put the chicken back to the pan. Let simmer for 5-10 minutes until everything is warm and cook.

NOTE: Just the double the amount if you want more servings.

food with love,


Why you should not Share your Child’s Tantrums on Social Media?

Last year, there has been a hashtag “AssholeParents” circling around Facebook. What this ostensibly harmless movement did was to encourage parents to post their child’s daily tantrums to social media hoping to find camaraderie among parents who experience the same situation in their everyday lives and of course humor each tantrum their children is having. But truth to the fact is, one simple hashtag doesn’t stop there. There are innumerable blog posts and “unathourized” photo sharing out in the internet that usually resort to toddler shaming and broadcasting their tantrums making it a “laughing matter”.

Before anything else, let’s look at the definition of TANTRUMS.

According to Google;


noun: tantrum; plural noun: tantrums
an uncontrolled outburst of anger and frustration, typically in a young child.
“he has temper tantrums if he can’t get his own way”

synonyms: fit of temper, fit of rage, fit of pique, fit, outburst, flare-up, blow-up, pet, paroxysm, frenzy, bad mood, mood, huff, scene; More

early 18th century: of unknown origin.

According to Wikipedia, In Toddlers, Tantrums are one of the most common forms of problematic behavior in young children, but tend to decrease in frequency and intensity as the child grows older. For the toddler, tantrums can be considered as normal, even as gauges of a developing strength of character.

While tantrums are sometimes seen as a predictor of future anti-social behaviour, in another sense they are simply an age-appropriate sign of excessive frustration, and will diminish over time given a calm and consistent handling. Parental containment where a child cannot contain itself—rather than what the child is ostensibly demanding—may be what is really required.

Of course as a Mom, it’s not always sunny… there are also times of storm at home. It gets rough at one point, other times… rougher. In one day, there are multiple opportunities for a tantrum even in the most simple things like changing clothes, taking a bath and eating dinner. Those are some of the tantrum triggers that make your child throw a hissy fit, but are those enough reasons to post their moments of emotional outbursts?

Even if you want to connect with other moms and share similar experience with them – per se misery loves company, you may not want to do it at the expense of your child.

Here are some reasons why you should not share your child’s tantrums on social media?

1. You are tearing your child down.

Your job as a parent is to build your child up and not crush him down. Lately, child shaming has grown a trend in social media such as Facebook and Youtube. Toddler having tantrums because someone took the phone off him or a kid having a fit in the mall because his Mom’s not buying his favorite toy. You’ve seen those around haven’t you? Those photos and videos in social media will have its way to spread out and this kind of practices will definitely have a long term effect. How about the effect it will bring in your relationship with your child? Remember that internet is forever and will here to stay. In this note, you should rather share images of your child having fun than screaming and crying. Why not focus on the positive in your day than fixate on the negatives? Why not share and celebrate your child’s progress rather than shame him?

2. You have to attend to your child and calm him.

The first thing you should do when your child is throwing a fit is to know the reason why he’s doing it. Assess the situation. Calm him down. Comfort him in your arms. Talk to him. The thing you don’t want to do is to reach for your camera or smart phone to take photos or videos of your child.

3. You know you have the right to privacy.

There are moments in our life that is not to be shared and one of it is when your child is screaming and crying. Social media allows us to post anything on the net, but we still have the choice and we have the right to privacy. Rule of the thumb: if your child is in a moment of sadness, pain and anger… do not share it!!!

4. Your child should not be a laughing matter, especially when they’re upset.

You are building your child’s reputation and character. Do you want people to remember him as a whiny, tantruming child rather than a happy, confident, charming boy? Let’s put it this way, do you want to post your face on Facebook while you’re having a meltdown? How about when you’re angry and while you’re yelling at your kids? You choose… If you don’t want anybody to see your ugly-angry or ugly-sad face on Social Media, then don’t share your child’s.


Homemade Doughnut

11.05. 2017

Here is our homemade donut recipe for kids:


2 (8 g) packages fast rising yeast
1 cup lukewarm water
3 tablespoons sugar
1 egg, well beaten
1⁄2 teaspoon cinnamon
1⁄3 cup melted butter
1 teaspoon vanilla
1 teaspoon salt
2 1⁄2 cups flour (use More if too sticky)
cooking oil (for frying)


1. Mix yeast, water and sugar.
2. Wait until bubbles form in mixture.
3. Add egg, butter, cinnamon, vanilla, salt and flour.
4. Mix to form dough.
5. Knead dough for 1 minute.
6. Roll out and cut out donuts.
7. Allow to rise for 30 minutes on floured surface.
8. Fry in oil until golden brown. Oil should be approximately 390°F.
9. Coat in cinnamon & sugar mixture or your favourite topping.
10. These freeze very well after they have fully cooled, if there are any left.

Source: FOOD

For the Chocolate Glaze you need:

1/3 cup cocoa powder
2 cups icing sugar
2 tbsp milk

Just mix them together and voila, you can dip your doughnuts on it.

For the Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

Again just mix them together and your doughnuts are really to roll in it.

There you have it, simple and easy homemade donut recipe for kids.


Vanilla Glazed Baked Donuts


Today, I made Vanilla Glazed Baked Donuts because why not? I want to try other donut recipes that doesn’t need to be fried as baked is a healthier alternative.

I’m getting so obsessed in making donuts since the silicone moulds came. I think I’m going to spam all your feed with different kinds of donut flavors and designs. I’m so excited.

I am not a donut kind of person although I crave for it sometimes especially when partnered with coffee. Dunkin Donuts? Yes please! Mister Donuts? Yes please! That’s all there were when I was still in my homeland but now there’s J.Co, Krispy Kreme, and I’m pretty sure there are lots more.

To be honest, I wanted to make these donuts since forever. What holds me back is the allergy I had these past days, my very clingy little boy (who by the way doesn’t want me to move around the house as he just wants to snuggle up with me while watching his favorite videos) and also the weather. The weather lately was unpredictable (oh well, that’s not a surprise in New Zealand). It was a good thing that I found time to grab all the ingredients that I need for this recipe. This recipe is originally from As Easy as Apple Pie. Here they are:

Vanilla Glazed Baked Donuts


1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter melted
1 egg
100 ml milk
1 teaspoon vanilla extract

For the vanilla glaze:

1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 small pinch salt
1 or 2 tablespoons milk
Optional: food colouring and sprinkles


1. Preheat the oven to 175 degrees C.
2. Spray a donut pan with nonstick cooking spray and set aside. I used silicone moulds so I didn’t need to spray cooking spray on them.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir together until all the ingredients are well combined. Do not over-mix the batter.
6. Pour the batter into a piping bag and pipe it around the donut cavities filling it up half way or 3/4 full.
7. Place the pan in the oven and bake for 8 to 10 minutes.
8. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
9. While the donuts cool, make the vanilla glaze.
10. In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
11. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
12. Add food coloring if you wish.
13. Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.
14. Enjoy these delicious vanilla glazed baked donuts!