The Paper Pod

Hazelnut Donuts

I was busy Pinning one day when I came across this recipe for baked chocolate donuts. Drooled on the keyboard a little too. Kidding!  But I did run to Target later to pick up a donut pan.

Turns out we didn’t have all the ingredients we needed so we improvised a little bit.

I only used half whole wheat flour and used white for the rest.

For the frosting we substituted the heavy whipping cream for our fat free hazelnut creamer. We also didn’t have any bittersweet chocolate so I used dark chocolate chips instead. This combination made for a killer frosting. For realz.

And I didn’t have chocolate sprinkles, so I hand shaved Hershey kisses. They weren’t the same as that candy crunch. Actually I’m not even sure they were noticeable. 

Over baked the first batch and I think our wheat flour has gone bad (is that possible?) but overall we thought they were good. We can’t wait to bake another batch!

Add some cin

After I fell in love with the pumpkin spice syrup I made last fall I felt I needed to try a different kind. After a quick long session of pinning, I found this awesome set of coffee syrups.

But I really wanted cinnamon syrup. So I added about a tablespoon of cinnamon to the vanilla syrup. Except I didn’t think that was enough, so next time I make this recipe I plan to add more, a lot more cinnamon. I want a really cinnamon-ey syrup. With some trial and error I’ll get there!

In the meantime, isn’t she pretty?

A lil’ punkin’ pie

Ah Pinterest, how I love thee. If you don’t have an account- go get one! Seriously. A month or so ago, I pinned this Pumpkin Pie Cupcake recipe.

Using a boxed french vanilla cake mix and omitting the graham base these babies were easy to whip up for our open house. The cake was moist and the frosting was delicious. Cupcakes topped with pie- a winning combo!

What are your time saving tricks?