Baked Blueberry Cake Donuts

I have been dying to figure out a recipe that is a copycat for the divine blueberry donuts a couple of local shops make. This is as close as I've come thus far. These are truly divine! It is a perfect way to use up those dehydrated blueberries too!

2 1/4 cups all-purpose flour 

2 tsp baking powder

3/4 tsp salt

2/3 cup sugar

1/4 cup butter, softened

1/4 cup vegetable oil or canola oil

2 large eggs
1/4 cup dehydrated blueberries chopped

1/2 tsp blueberry extract

1/2 tsp vanilla extract

1 cup canned coconut milk

1 Tbsp lemon juice

Glaze and topping

1 1/2 cups powdered sugar

3 Tbsp milk, or as needed

1 1/2 Tbsp salted butter, melted

1/2 tsp blueberry extract

1/8 cup dried chopped blueberries

Preheat oven to 400 degrees.  

Whisk  flour, baking powder and salt 
Blend butter and sugar in a mixer. Add oil. 

Add eggs (one at a time), blueberry extract, and vanilla extract. 
Mix in 1/3 flour mixture, 1//2 coconut milk and lemon juice. Repeat the flour and coconut. Last, mix in the remaining 1/3 flour. 

Place batter in a large ziploc baggie. Grease donut pans (I use non-stick spray).

Cut a small corner from bag and do your best to fill donut pans 1/3-inch from the top. 

Bake in preheated oven until donuts are set, about 8 minutes. Let cool in pan for 3 minutes then place onto a wire rack to cool.

For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter 1/8 cup dehydrated blueberries chopped, and blueberry extract until smooth.

Dip cooled donuts in glaze then let excess run off and dip glazed portion in additional chopped dehydrated blueberries. 

Return to wire rack to let glaze set. 

Instant Pot Chicken and Potatoes

Using the Saute feature on the Instant Pot, melt 4 Tbsp. butter in the cooking pot. Whisk in 4 Tbsp. flour until it is a golden color with an aroma. Slowly pour in 3 cups water and 1 Tbsp. chicken base stirring till thickened. Add and stir 3 lbs. chicken to coat it in the sauce. Add 3 cans whole new potatoes, drained and sliced. Place the lid on the Instant Pot and press the stew/meat button. Allow it to run the cycle and naturally release. Stir and Savor! If needed thicken with more flour. 

Chocolate salted caramel cookies

2 C. butter

1&1/2 C. sugar

1&1/2 C. brown sugar

3 eggs

3 tsp. vanilla

5&1/2C. flour

1&1/2 tsp. baking soda

1 small box instant Godiva caramel chocolate pudding 

3 C. salted caramel chips

Cream butter and sugars. Add egg and vanilla. Add the dry ingredients. and pudding. Stir in chips.

Bake at 350* for 13 minutes.

Caramel Almonds

Crunchy Caramel Almonds

3 cups untoasted sliced almonds

1/2 cup lightly packed brown sugar

1/4 cup light corn syrup

1/2 stick butter 

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp vanilla

Preheat the oven to 250 *. Place the nuts in a 9x13 pan and set aside. 

Combine the brown sugar, corn syrup, butter and salt in a saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.

Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat.

Add the vanilla and baking soda to the brown sugar mixture in the pan, and stir it in quickly.

 Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.

 Place the pan in the preheated 250 oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. 

Remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. 

Lovely over a caramel/hotfudge drizzled slice of cheesecake!