• 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 12 tablespoons butter, softened
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon vanilla bean paste (optional)
  • 1 cup low-fat buttermilk
  • 1-2 cups powdered sugar
  • flavored extracts
  • Food Coloring
  • milk, cream, or non-dairy milk
  • Trader Joe's Cookie Butter

I was so excited when I woke up this morning because I had Biscoff (Speculoos) scone dough waiting in my fridge to bake up for breakfast. If you have never had what I’ve always known as speculoos in France, it is a spread that is made from crushed up cinnamon tea cookies. The first time I had the spread in Amsterdam, I instantly thought of Teddy Grahams.  Trader Joe’s sells their own version of this cookie butter. Unfortunately, while I was mixing up the glaze to put on my scones, I let them overcook. The bottoms were burnt and the scone in general tasted rather dry. I was really upset that they weren’t very appetizing, especially since they looked so cute. Oh well, you live you learn. Besides, Romain still ate most of them anyways.






I hate when my recipes don’t work out, but I’ll be the first to admit when something is not that great. I have a hard time letting things go, so when I was out shopping (my other addiction), I picked up a Wilton doughnut pan, because of course I need another baking accessory!

When I got home, I realized I still had a lot of Cookie Butter icing left over and was suddenly inspired to make glazed doughnuts. There are a lot of cake doughnut recipes out there, but I did not want to end up with another dry pastry. That’s when I remembered the Cooking Light Buttermilk Bundt Cake recipe that I had been meaning to try. I have already made the cranberry orange version of this cake and it was phenomenal so I knew this would be the perfect choice.  I subbed a cup of white whole wheat flour for the all-purpose and added some vanilla bean paste, but otherwise stuck to the original recipe.

The end result was exactly what I was looking for. A light tender moist cake doughnut balanced with a sweet and colorful glaze. I used the rest of the cookie butter glaze and also made a pink strawberry glaze, but the options are endless.


  1.  Preheat oven to 350°.
  2.  Coat doughnut pan with baking spray.
  3.  Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
  4. Place granulated sugar and 12 tablespoons butter in a large bowl or kitchenaid standmixer; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
  5. Fill each doughnut mold halfway with batter. Bake at 350° for 10 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pan on a wire rack; remove from pan. Use the back of a piping tip to hollow out the hole if some of the cake covered it while baking.
  6. Combine ingredients to make the glaze of your choice. Decorate with sprinkles. For a more simple doughnut, dust with powdered sugar or cinnamon and sugar.










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