Homemade No-Rise Donuts


I made these for a holiday party and they were a huge hit. Simple to make, don’t take time to rise and are lightly fried instead of deep fried. These will be a go to favourite that remind you of a classic bakery donut. Special thanks to VLK for being the master frier and helping make these donuts.

This recipe comes directly from Bigger Bolder Baking and is completely unchanged. It worked perfectly completely unchanged (I successfully doubled it)


For the donuts:

3 1/2 cups flour
3/4 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 cup buttermilk
1/4 cup melted butter
2 eggs
vegetable oil for frying (I used Grapeseed oil)

For the Glaze:

1 1/2 cup powdered sugar
4 tbsp unsweetened cocoa powder
3 tbsp milk
1 tsp vanilla extract

1 1/2 cup powdered sugar
3 tbsp milk
1 1/2 tsp unsweetened cocoa powder

Cinnamon Sugar:
1 cup granulated sugar
2 tbsp cinnamon


Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.


In a separate bowl combine buttermilk, melted butter and eggs. Mix well and add to dry ingredients

Whisk or combine dough using your hands and transferred to a lightly floured work surface. Roll out the dough to be approximately 1/2 inch thick.




Heat 1 inch of oil in a large frying pan. Should take 5-7 mins to heat on medium low.


Prepare glazes (as instructed below)

Using a 1 large and 1 small circle cookie cutter (size of your choice) cut out donuts.


Place donut (and donut hole) in the frying pan for approx. 2 minutes per side or until golden brown. Once flipped and fried on the other side remove from pan and place on rack to cool.



Glaze donut. For chocolate glaze one side, and vanilla and cinnamon sugar glaze both sides.


These keep well in a container for a day. They are best served immediately.


For the Glazes:

Chocolate: Combine powdered sugar and cocoa powder in a bowl. Add milk and vanilla extract. Mix well.


Vanilla: Combine powdered sugar, milk and vanilla extract. Mix well.


Cinnamon Sugar: Combine sugar and cinnamon in a bowl.


Coffee Cake



This is an adapted nondairy nut-free version of a recipe from a late patient of mine from many years ago, Mrs. JB, who was a kind, sweet, nurturing Bubby to her adoring family.  I always think of her when I bake this cake.  In addition to being called Bubby B’s Coffee Cake, it also became known as the Anniversary Cake when I was able to help “save” my friend BF on one July 1 many years ago when he did not have a gift in hand for his very special wife until I pulled one of these out of the freezer.



¾ stick unsalted pareve margarine (6 tbsp)
1 cup granulated sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
½ tsp. pure vanilla extract
1 ½ cups cake and pastry flour
1 ½ tsp. baking powder
1 tsp. baking soda


½ cup brown sugar
1 tbsp. ground cinnamon
1 tbsp. unsweetened cocoa powder


Preheat oven to 350F and spray a 9-x by 5-inch loaf pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugar until creamy.


Add the eggs, one at a time and scrape down the bowl.


Add the sour cream and vanilla and blend again until well combined.


In a separate bowl, combine the flour, baking powder and baking soda.


Add the flour mixture to the mixer and blend on low until just combined.


Combine the brown sugar, cinnamon and cocoa in a small bowl.


Place half of the batter in the loaf pan and sprinkle with half of the filling.



Cover with the rest of the batter and then cover this with the rest of the filling.



Swirl the batter gently with a sharp knife.


Bake for 55 minutes.


Quadruple Almond Biscotti


Adapted from Bonnie Stern’s Triple Almond Biscotti, this recipe uses almond paste.  The combination of almond paste, almond extract, Amaretto and slivered almonds provides a delicious nutty flavour. Perfect to dip in your morning cup of (almond flavoured) coffee.



7 oz. almond paste, coarsely grated using a box grater (I used Solo brand, purchased in US)
1 ½ cups granulated sugar
½ cup unsalted pareve margarine, room temperature
4 large eggs, room temperature
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 tbsp. Amaretto
3 cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
½ tsp. ground cinnamon
2 cups slivered almonds, toasted and cooled


Preheat oven to 350F and line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the grated almond paste, sugar and margarine until well combined.




Add the eggs, one at a time, followed by the extracts and Amaretto.  Beat until creamy.


In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture to the mixer and blend until just combined.


Fold in the almonds.  Cover the bowl with plastic wrap and chill for 2-24 hours.


Form the dough into 4 logs, each approximately 7×2.5 inches (16x6cm), 2 per baking sheet; they will expand.


Bake for 40 minutes then allow to cool for 20 minutes.


Lower the oven temperature to 300F and cut the logs on the diagonal into ½ inch cookies. Transfer the cookies cut side down to the baking sheet and bake for 15 minutes.


Flip the cookies over and bake for 10 more minutes.  Makes approximately 40-44 biscotti.

Oatmeal Raisin Chocolate Chip Cookies

I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe.  They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.


1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins


Beat egg, margarine, sugars, and vanilla until well combined.


Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)


Scrape down the bowl and add the dry ingredients. Beat until combined.

Scrape down the bowl, add chocolate chips and raisins and mix until combined.


Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).


Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.

Vegan Date Squares

This adapted Smitten Kitchen recipe is a great way to use dates in a dessert or breakfast square/bar. Dates are very sweet and therefore very little sugar is needed in this vegan recipe.


Ingredients for the filling:

3 cups pitted dates, chopped
1 ½ cups water
Zest of a mandarin/clementine/orange

Ingredients for the crumbs:

4 tbsp. demerara brown sugar
½ cup raw or turbinado sugar
1 cup olive or coconut oil
1 ½ cups large flake oats
1 ½ cups plus 4 tbsp. whole wheat flour
1 tsp. ground cinnamon
½ tsp. dried nutmeg
¼ tsp. ground cloves
½ tsp. baking soda
½ tsp. kosher salt


Preheat oven to 400F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium saucepan, combines dates, water and zest over low heat, simmering for 10 minutes, until liquid has absorbed and mixture has thickened.



Set aside while you make the crumbs.

In the bowl of a food processor fitted with the steel blade, process the sugar and oil together.


Add the oats, flour, cinnamon, nutmeg, cloves, baking soda, and salt and pulse until the mixture forms a coarse rubble.


Press half of the mixture into the bottom of the prepared pan.


Dollop the date mixture over it and use a small offset spatula to spread the mixture smoothly over the crumbs.  Sprinkle remaining crumbs over date layer and press lightly to cover.


Bake bars for 25 minutes, or until light brown at the edges.  Cool in pan and then cut into squares.  These freeze well.


Espresso Banana Bread with Chocolate Espresso Glaze


This is a large loaf cake which makes good use of leftover bananas. Definitely a pick-me-up snack with the great combination of coffee and chocolate. Freezes well when wrapped with a layer of plastic wrap followed by a layer of aluminum foil.


For the cake:

3 cups all-purpose flour
2 tsp. instant espresso powder
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. kosher salt
3 bananas
2/3 cup coconut/grapeseed/olive oil
½ cup brown sugar
2/3 cup granulated sugar
2 large eggs, at room temperature
½ cup almond/soy/coconut milk
1 ½ tsp. pure vanilla extract
1 cup semi-sweet chocolate chips

For the glaze:

2 oz. bittersweet chocolate, chopped
½ cup confectioners’ sugar
3 tbsp. freshly brewed espresso



Preheat oven to 350F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine flour, espresso powder, baking powder, baking soda and salt.


In the bowl of a food processor fitted with the steel blade, combine the bananas, oil, sugars, eggs, milk and vanilla and well processed.


Add the dry ingredients and pulse until just combined.


Fold in the chocolate chips with a rubber spatula.


Transfer the batter to the pan and bake for 60 minutes.



Allow to cool for 20 minutes in the pan then transfer to a plate.


Melt the chocolate in a microwave over 60-90 seconds. Add the confectioners’ sugar and brewed espresso and stir until it becomes a pourable glaze.


Coat the cake with the glaze and spread over the top.


Apple Pear Crisp


With winter arriving in the form of snowstorms, it is time to swap the peaches and blueberries for apples and pears.

This topping recipe is thanks to my friend EG. It is delicious, but can be swapped with the version from the Peach Blueberry Crisp. Special thanks to LR for her help making this and cutting the apples and pears perfectly.



For The Fruit Base:

4-5 apples (I used Granny Smith)
4 pears (I used Bosc)
1/4 cup all-purpose flour
1/2 cup granulated sugar
3/4 tsp ground cinnamon

For the Topping:

1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, cut into small pieces
1/8-1/4 cup melted butter


Preheat oven to 350˚F.

Peel and cut apples and pears into cubes, put in a bowl filled with water.


Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.



Drain water from bowl of apples and pears. Move to pyrex. Add flour, sugar and cinnamon.



Put all of topping ingredients on top of the apples and pears.


Bake for 40 minutes. Brush top with melted butter and bake for 10 more minutes. This will help the top crisp up.




Cinnamon Sugar Blueberry Banana Bread

IMG_1333 2.jpg

Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.



3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour


Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.


In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.



Add flour mixture and pulse until just combined.


Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

IMG_1327.jpgCombine ½ cup sugar with 1 tsp. cinnamon and sprinkle over the loaves/muffin tins.


Bake for 60 minutes.


If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.


Funfetti Cake with Vanilla Buttercream and Cookies and Cream Frosting



So.. you have a celebration coming up and don’t know what to bake? Well, We’ve got you covered. This cake is perfect, and is sure to impress a crowd. This comes from Sugar Spun Run and was a little more complicated to make, but well with the effort. Also – a tip for you, don’t double this recipe because it will not fit in your electric mixer. I learned that the hard way.


For the Cake:

1 stick + 1 tbsp butter, softened
3 cups sugar
1 cup canola or grapeseed oil
4 tsp vanilla extract
4 cups + 2 Tbsp all-purpose flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk
9 egg whites (use the package of egg whites)
1/2 cup sprinkles

For the Frosting:

1.5 cups butter, softened (3 sticks)
6 cups powdered sugar
1-2 tbsp milk
2 tbsp heavy cream
8-10 oreos, crushed


For the Cake:

Preheat oven to 350˚F and spray 3 8 inch round pans with canola oil spray.

Cream butter.


Add sugar and oil and mix until well-combined and creamy. Scrape down the sides of the bowl and add in vanilla.


In a separate bowl combine flour , baking powder and salt.

Alternate adding flour and milk.


In the bowl of an electric mixer, whisk egg whites until they form stiff peaks.



Fold into batter with sprinkles.



Pour evenly into three pans.


Bake for 35-45 minutes until a toothpick comes out clean and cakes are light golden brown.


Allow cakes to cool completely before frosting.

For the Frosting:

In bowl of electric mixer cream butter and slowly add powdered sugar. If too thick, add milk.

Transfer out 3/4 of icing into a separate bowl.

Add heavy cream and crushed Oreos. Mix well

Putting it Together:

Trim the edges of the cake to ensure that they are all the same size.

Place a little bit of icing on the bottom to hold the cake in place.

Place the first layer down. Put a layer of cookies and cream icing on top. Place the second layer down. Put another layer of cookies and cream icing. Put the third layer on top.

Cover in a thin layer of the plain icing.


Freeze for 15 minutes. Add another layer of icing on top and smooth with an icing spatula.

Blueberry Loaf


Adapted from a recipe given to me by my friend, Elaine, this cake takes just minutes to prep and freezes well.


2 large eggs, room temperature
1 cup granulated sugar
1/3 cup coconut/grapeseed/olive oil
2/3 cup orange juice
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
2 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the topping:

Option of 3 tbsp. turbinado sugar sprinkled over batter or a combination of ¼ cup brown sugar and 1 tsp. cinnamon, blended and then sprinkled over the cake.


Preheat oven to 350F and line a 8 ½- by 4 ½-inch loaf pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder and salt; set aside.


In the bowl of a food processor fitted with the steel blade, process the eggs, sugar, oil, juice and vanilla.


Add the flour mixture and pulse until just combined.


Fold in the blueberries with a rubber spatula.

Spread the batter in the pan and sprinkle with your choice of topping.



Bake for 65 minutes.


Alternatively bake for 24 minutes if using the batter to make 12 muffins.