Rocky Road Cookies Recipe

I love Sundays…

Sundays at our house usually involve church, baking and hopefully a nap or at least some lazy family time.

This is usually when the kids want to help me bake some sort of goodie…and of course…I am happy to oblige.  This past Sunday we decided to try our hand at making some Rocky Road Cookies.


We found this recipe on Allrecipes and changed it up a bit to suit our preferences.  And…well…it was good.  The hubs particularly enjoyed them because of the toasted marshmallows.


Truth be told…I can’t really eat them…due to my food allergies…but I am happy to make them for the family and let them be the food critics…and according to them, this one made the family recipe book.


I was excited to be able to use this fun vintage “cream” bottle I picked up during a thrifting trip this past week!  I am sort of obsessed with cute jars if you haven’t noticed!  I was especially excited that the bottles are from a local area!  They make fun photo props and are perfect for filling my new kitchen hutch…which I hope to finally share with you here soon…even though I have shared pictures of it here in the past!


Anyways…I digress.  These cookies are full of chocolate chips, chocolate, marshmallows and almonds.  I mean…what more could you ask for?


Rocky Road Cookie Recipe

· 1/2 cup butter

· 1 cup semisweet chocolate chips (divided in half)

· 1/2 cup sugar

· 1/2 cup brown sugar

· 2 eggs

· 1/2 tsp. vanilla extract

· 1 and 1/2 cup flour

· 1/2 tsp. baking powder

· 1/4 tsp. salt

· 1 cup chopped almonds



1.  Set on oven rack at the highest position and the other one in the middle of the oven.  Preheat oven to 400 degrees.  In a small sauce pan, melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and allow to cool slightly.

2.  In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.  Place onto greased cookie sheet.

3.  Bake rolled cookie dough balls on the middle rack of the oven for 5 minutes and then remove cookie tray from oven.  Quickly place a few marshmallows on the top of each cookies.  Place tray back in the oven on the top rack and switch the oven from bake to broil.  Broil the cookies for another 2-3 minutes until the marshmallows are toasty brown and the cookie is fully cooked.  Watch carefully to prevent burning.

4.  Remove from oven and let sit on tray for a minute or two before placing on a cooling rack.  Do not let them sit and cool on the trays as the melted marshmallows may make it really difficult to remove them from the pan.

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Add these to your recipe book!


Red Velvet Cookies

Have you ever had Red Velvet Cookies? If you haven’t, Valentine’s Day is the perfect excuse to finally make some.  They are rich and decadent and the red color makes them the perfect Valentine’s Day dessert.


Can you believe these cookies came from a box?  I simply took a box of Duncan Hines Red Velvet Cake Mix and whipped up three different versions of cookies with the same mix.  Each of them have a slightly different taste, so depending on your preference, you can choose which one to make…or make all three like I did.


The first version I made are Red Velvet Crinkle Cookies.  I simply took a small pieces of the Red Velvet Cookie Dough and rolled them into a ball shape.  Then rolled each cookie dough in some powdered sugar and then baked them on the cookie sheet.


For the second version, I made Red Velvet Kiss Cookies like above (with powdered sugar) and then as soon as the cookies came out of the oven I added some Hershey’s Kisses to the top of each cookie.  You could make these without the powdered sugar if you prefer.


To prevent the kiss from melting (and to keep it prettier) put the cookies in the fridge immediately after adding the kiss.  Since it is freezing cold at my house I put them in the garage until they were chilled.


I used milk chocolate kisses instead of the flavored kisses because the Red Velvet flavor is pretty strong and I didn’t want to have two competing flavors…and everything tastes better with a little bit of milk chocolate…am I right?!


For the third option, I simply rolled the cookie dough into small balls and then placed them onto a greased cookie sheet and baked them like normal.  Then after the cookies have cooled completely, I took two cookies and made a Red Velvet Sandwich Cookie with Cream Cheese Frosting.


Red Velvet Cookies

6 tablespoons butter, melted

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1 tsp. lemon zest (optional)

3/4 cup powdered sugar

1 tsp. cornstarch



Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.  In a medium bowl, whisk together the powdered sugar and cornstarch.  Set aside.

In a large bowl, beat the eggs, then added cooled melted butter, lemon zest and cake mix.  Mix by hand until combined.

Roll into 1-inch balls.  Roll each ball in the powdered sugar mixture then place on a prepared baking sheet about 2-inches apart.

Bake for 7-9 minutes until set.




Which version of the Red Velvet Cookies will you make?  Inquiring minds want to know!


Looking for other great Valentine’s Day treats, projects and gift ideas?  Check out these past Valentine’s Day ideas from The Idea Room…

Valentine’s Day Projects

Best Banana Bread Recipe

I don’t know what it is about bananas at my house but they either get eaten up so quickly that I have to snag one for myself before they disappear…or they sit untouched and we are forced to whip up a batch of banana bread.  Does that happen at your house too?


If so…then I want to share my favorite Banana Bread Recipe with you.  This recipe bakes up a perfect, moist loaf of banana bread.  And…I don’t have to force anyone to eat it up as it disappears quickly.


I like to use the extra long bread loaf pans from IKEA rather than the regular sized bread loaf pans.  The pans measure 4.5 inches by 12 inches in length.  The pans seem to allow the bread to bake evenly throughout the entire loaf, ensuring that the middle of the bread is able to cook fully without the outer layer becoming dry and burnt.


Banana Bread Recipe

1 3/4 cups flour

2/3 cup sugar

2 tsps. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup mashed banana (2 to 3 medium ripe bananas)

1/3 cup shortening or butter

2 Tbsp. milk

2 eggs

1/4 cup chopped walnuts (optional)


1.  In a large mixer combine the sugar, baking powder, baking soda, and salt.  Add mashed bananas.

2.  Mix in the butter (shortening) and the milk and beat together for about 2 minutes.

3.  Add in the eggs and the flour until well blended.  Stir in the nuts if adding them.

4.  Pour batter into a greased bread loaf pan (8 x 4 x 2 inches or the longer 4.5 by 12 inch pan).

5.  Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

6.  Cool for 10 minutes on a wire rack and then remove from pan and finish cooling on the wire rack. 

*recipe from BHG



If you are not in the mood for Banana Bread and want to use up your ripe bananas in a different recipe, you might want to try another one of our family’s favorite cake recipes…This one is always a big hit…

Cinnamon Banana Cake


Peppermint Cinnamon Rolls

Do you have a Christmas Morning Breakfast tradition? We do!  We always have some HOT and FRESH Cinnamon Rolls.  The kids love how tasty they are.  I love how easy they are.  Seriously.


This year I decided to add a tiny bit of Peppermint Oil into the frosting and sprinkle the frosted Cinnamon Rolls with crushed candy canes…and they were a hit.  (I had to test them out before the actual morning)!  You can make them a day or two before and keep the dough in the fridge until you are ready to make them.


If you don’t like Peppermint…no worries…just omit the peppermint oil and the crushed candy canes.  This is my very favorite Cinnamon Roll Recipe, and one of our favorite Christmas family traditions.

Cinnamon Roll Recipe


2 Tbsp. dry active yeast

1/2 cup of lukewarm water (add pinch of sugar and set aside)

In a large bowl:

2/3 cup shortening

2 tsp. salt

1/2 cup sugar

2 eggs

1 cup mashed potato

1/2 cup water potato was cooked in

4 to 6 cups of flour (the less flour the better, but you must be able to handle the dough)


4 Tbsp. butter, melted

3/4 cup brown sugar

2 Tbsp. cinnamon

3/4 cinnamon chips (optional)


4 Tbsp. butter, soft

2 cups powdered sugar

1 tsp. vanilla

milk (enough to get desired consistency)


Mix the first three ingredients: shortening, salt and sugar. Add the eggs one at a time and beat them in.  Add mashed potatoes, yeast, milk, potato water, and mix together.

Add flour: 3-4 cups, mixing well then add more flour until the dough can be handled.  Knead well on a floured surface.  Place in a large greased bowl, cover and let rise until it has doubled in size.  Lightly knead then then roll out.  Add filling.  Then roll and cut into cinnamon rolls.  Bake at 375 for 25-30 minutes.


*To ensure my dough rises well, I like to pre-heat oven to about 200 degrees (no higher) and then turn the oven off.  Then I place a pan of water that has been boiling on the bottom rack.  I place the dough in a large, greased mixing bowl on the top rack and cover it with a damp clean dish towel.  (I get the dish towel wet and then ring out all of the excess water).  This will allow your dough to rise in a warm and moist environment and does so pretty quickly.

**After the dough has risen and doubled in size, you can make the rolls right away OR you can cover the bowl of dough and store it in the fridge for later use.  After removing from the fridge, let the dough sit out and warm up for about 20-30 minutes so that it is room temperature.

To make the cinnamon rolls:

1.  Knead the dough, on a flour coated surface, just a bit to incorporate the air bubbles from rising.

2.  Roll out the dough in a long rectangle about 1/2 inch thick.

3.  Sprinkle the filling (melted butter, cinnamon, brown sugar, and cinnamon chips if using).

cinnamon-roll-frosting    cinnamon-rolls-3_edited-1.jpg

4.  Then roll the dough from the long side and make one long roll.

5.  The easiest way to cut them, in my opinion, is to use a thread.  I learned this from my Grandmother and Mom years ago.  Cut a long piece of sewing thread.  Slide it underneath the roll and then pull up both sides and cross the ends of the thread.  Pull until the thread pinches all the way through the roll.  Be sure to cross the threads so it cuts nicely.

cinnamon-rolls    peppermint

6.  Take the section of roll and place it onto a greased 9×13 pan (you might need two pans depending on how thick you make them).  Be sure to leave some space around them because they will increase in size when you bake them.

7.  Bake them at 375 degrees for 25 to 30 minutes till they are a nice golden brown.

8.  Let them cool before adding the frosting.

To make the frosting, I use an electric beater.  I add the butter, powdered sugar and vanilla and pour in a little bit of milk.

*If you want Peppermint Cinnamon Rolls add 2 drops of Peppermint Oil and mix in the frosting.  Just a little bit so it is not too overpowering.  Some peppermint oil is stronger than others so a taste test might be a good idea.  Sprinkle candy canes after the icing is on the rolls if desired.

Then while mixing, I pour just a little bit of milk until the frosting reaches my desired consistency.  Then spread generously over your cooled cinnamon rolls.

cinnamon-rolls-8_edited-1.jpg    cinnamon-rolls

The entire family looks forward to eating them on Christmas Morning.  What is your favorite Christmas Morning Breakfast?


Peppermint Bark Brownies

I LOVE brownies…and I LOVE me some Peppermint…so…it makes total sense to me to combine the two with these delicious…

Peppermint Bark Brownies!

Peppermint-Bark-Brownies 3

If you love peppermint and brownies like I do…you may want to check out some of these past Idea Room Recipes:

Peppermint Candy Cane Donuts

Candy Cane Pancakes

Candy Cane Swirl Bundt Cake

Chocolate Gingerbread Cookies

Peppermint Chocolate Cookies

Mississippi Mud Brownies

Oreo Brownies

Peppermint Cake

Peppermint-Bark-Brownies 4

These are unbelievably easy to make.  You don’t need any fancy recipe and you can even throw them together with a boxed brownie mix….which comes in handy when you are busy due to the holiday rush.

Peppermint-Bark-Brownies 1

Peppermint Bark Brownies

Peppermint Bark Brownies


  • 1/3 cup unsweetened baking cocoa
  • ½ cup plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup plus 2 Tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups sugar
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 6 ounces bittersweet chocolate, cut into ½-inch pieces
  • Peppermint Bark Topping
  • 1 cup of white chocolate chips
  • 2-3 crushed Peppermint candy canes


  1. Pre-heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil (let it hang over top of pan) and spray with nonstick cooking spray.
  2. Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
  3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 20-30 minutes.
  4. Melt chocolate chips in the microwave in 20 second intervals, stirring between each. Stir till smooth and spread on the top of the lukewarm brownies. Sprinkle the still warm chocolate with the crushed peppermint candy canes. Let cool till the chocolate has hardened into a nice Peppermint Bark.
  5. Using foil overhang, lift brownies from pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Peppermint-Bark-Brownies 2Serve with LOTS of ice cold milk and a stripe-y straw…cause really…it tastes so much better when it is served up cute!  You can even serve it up in a Christmas-y milk bottle.  Don’t you just love this tiny little milk bottle wreath?  So cute right?

Peppermint-Bark-Brownies 5I am obsessed with wreaths right now!  I made this by stealing a small stalk right off of the back of my box wood wreath that is in my family room.  Then I simply shaped it into a round wreath and wrapped a small piece of wire around it to hold it into a wreath shape.

Peppermint-Bark-Brownies 6I am thinking of taking everything now and “putting a wreath on it”!  haha!  I for sure want to add some wreaths to the tops of my gifts now!

Peppermint-Bark-Brownies 7So go ahead and make these for your next holiday party.  For one…everyone loves a good Brownie.  And two…Peppermint!  Who doesn’t love how tasty and festive Peppermint is this time of year!

  Peppermint-Bark-Brownies 9And when you run out of milk…and still have some Peppermint Bark Brownies left…you can always get a refill!

Peppermint-Bark-Brownies 12_edited-1  Peppermint and Chocolate…are you a fan?

Cinnamon Vanilla Sugar Scrub

You guys know I love me a good sugar scrub.  I love to play around with some of the different DoTerra Essential Oils I have and make sugar scrubs that smell delicious but also provide the benefits of the various oils.


I personally love the scent of Cinnamon AND the scent of Vanilla.  They remind me of the holidays and winter time.  So I decided to make a Cinnamon Vanilla Sugar Scrub…and let me tell you…this one smells so good!  I think it is now my favorite so far.


Isn’t she pretty to look at too?  I love the texture of this one.  This sugar scrub is a little bit different than my other ones because I added some Raw Cane Sugar.  This sugar has a larger granule and I love the feeling and the exfoliation it along with the smaller granules of the white sugar.


Here is the recipe:

Cinnamon Vanilla Sugar Scrub

1/2 cup White Sugar

1/2 cup Raw Cane Sugar (baking aisle)

up to 1/4 cup oil (Olive Oil, Almond Oil, or Coconut Oil)

1/2 tsp. Vanilla Extract or Essential Oil

2-3 drops of Cinnamon Essential Oil (I love DoTerra’s)

dash of cinnamon (optional)


Simply mix all the sugars and the vanilla and the essential oils.  Then gradually add the oil base mixing while pouring.  Add the oil until you are happy with the texture and consistency of the scrub.  I like mine a little on the non-oily side.  But it is just a matter of preference really.


To use, simply gather a small amount in your fingertips or with a small spoon.  Rub together in your hands and scrub your skin with it.  Rinse off with warm water.  This will leave your skin feeling so silky soft and smelling like cinnamon and vanilla.


Gift it this year to your family and friends.  They will love it!  Or gift it to yourself!

And of course…I am sharing the Cinnamon Vanilla Sugar Scrub Labels so that you can download them and fancy up your gift jars!

To download the Cinnamon Vanilla Sugar Scrub Labels click here:

{Cinnamon Vanilla Sugar Scrub Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous Downloads”.

You can buy your favorite high quality/food grade Essential Oils from my favorite DoTerra Rep here: DoTerra’s Essential Oils

Julie Crowell is so helpful and is happy to answer any questions you may have.  Her contact information is on her site or you can email her at [email protected]  Tell her Amy sent you!

Other Idea Room Sugar Scrubs/Bath Salts you might be interested in checking out:

Frankincense Sugar Scrub

Myrrh Bath Salts

Homemade Bath Salts Recipe

Chocolate Sugar Scrub

Cinnamon Vanilla Sugar Scrub

Coconut Lime Sugar Scrub

Peppermint Sugar Foot Scrub

Candy Cane Sugar Scrub

Pumpkin Spice Sugar Scrub

Lemon Sugar Scrub

Brown Sugar Scrub

Citrus Bliss Sugar Scrub Cubes

KitchenAid Mixer Giveaway

‘Tis the Season for giveaways…

And do I have a fun one for you today…

A KitchenAid Mixer!

9 bloggers and I want to give one of our readers a fun new mixer just in time for the Holiday Baking Season!  Really…who wouldn’t want to bake if they had one of these?



Simply Stacie | Dear Crissy | Taste and Tell | Chocolate, Chocolate and More

The Little Kitchen | The Idea Room | My Whole Food Life

Unskinny Boppy| Roxana’s Home Baking | Namely Marly



To enter simply fill in the required information in the Rafflecopter Box below.  If you are on a mobile device, you may have to enter using a computer for the widget to work properly.  The widget may load slowly when it is busy so be patient and wait for it to load fully.

Why not whip up some delicious goodies with your new mixer?  Need some new ideas?  How about giving some of these past Idea Room ideas a try!

Good Luck Friends!!


Chocolate Gingerbread Cookie Recipe



Peanut Butter Chocolate Chip Cookies



Raspberry White Chocolate Muffins



a Rafflecopter giveaway

**Fine Print: –Open to US residents and *Canada 18 years or older. *If the winner is Canadian you must accept a PayPal cash prize ($349). Giveaway ends at 11:59pm (EST) on December 3, 2013 . One winner will be chosen. This giveaway is in no way affiliated with Facebook or Pinterest. Facebook and Pinterest will be completely released by each entrant. One entry per person. Entry includes filling out the Rafflecopter form above. Winner will be chosen using and will be notified via email within 48 hours of the giveaway closing time. Winners will be announced on the post, not on Facebook. The winner must respond within 48 hours of receiving the email or a new winner will be chosen. No purchase necessary.

Hummus Recipe

I just recently spent some time in Israel on a Culinary Blogging Trip called Taste of Israel and find myself still dreaming about Israel’s Hummus! The hummus we ate in Jerusalem was so smooth and flavorful that I am afraid I will forever be disappointed with mediocre Hummus.


I picked up a few tips from our Israeli friends for making Hummus and was eager to try my hand at it. I played around with a basic Hummus recipe and made changes to it based on what I had learned. I am super happy with it. But…of course will probably still continue to tweak the recipe a bit until I have perfected it.


But really! It is good! And you can’t have hummus without a delicious flat bread, so I made some pita bread to go with it! I will share that recipe later.


Hummus Recipe

Hummus Recipe


  • 1 lb bag dry chickpeas
  • 1 Tbsp baking soda
  • 1/2 tsp baking soda (yes...this is not a mistake)
  • 1 cup raw tahini (ground sesame seed)
  • 1 Tbsp fresh lemon juice
  • 2 cloves garlic, crushed
  • dash salt to taste


  1. Soak chickpeas overnight in a bowl of water and 1 Tbsp of baking soda.
  2. The next day, drain and rinse the chickpeas and put them in a large saucepan.
  3. Add water until it reaches 1 inch above the chickpeas.
  4. Add the remaining 1/2 teaspoon baking soda and bring the chickpeas a boil.
  5. Cook covered over low heat for 2-3 hours until the peas become VERY soft.
  6. Be patient with this step as undercooked chickpeas will yield a lumpy texture.
  7. Cool slightly, drain and save some of the cooking liquid.
  8. Put the chickpeas in a food processor, add 2/3 of the cup of raw tahini and process until almost smooth.
  9. Add some of the cooking liquid if it is too thick.
  10. Season with lemon juice, garlic and salt..
  11. If you want it to be a bit more creamy, add the remaining tahini.
  12. Now you can add any other spices. I garnished the top of the hummus with a dash of turmeric, paprika and thyme.


Now, I know it seems like a bit of work to soak the chickpeas overnight and then boil them for 2-3 hours with the baking soda, but it is a BIG key in making a great hummus!  The next tip is to get a really good raw tahini!  Tahini is ground sesame seed.  I found mine at Whole Foods but it could be found at most ethnic stores.  Now go and make some and let me know what you think!


Pumpkin Chocolate Chip Cookies

Every fall my kids seem to beg for me to make them our favorite Pumpkin Chocolate Chip Cookies Recipe. These cookies are a crowd favorite. This recipe is one from my childhood and I can remember making them with my own mother.



So, they bring back a lot of great memories of growing up and it is fun to be sharing those same traditions with my kids in my own home. I was surprised when I realized that I had never shared them here with you…! Seriously…these are good!


Most of the time we just eat them straight out of the oven…but sometimes, if I am taking them to an event, I like to make them a bit fancier by adding some drizzled icing. If you go the icing route, simply pipe your favorite vanilla or cream cheese icing over the top of each cookie using a small round icing tip.


Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies


  • 2 cups sugar
  • 3 eggs
  • 1 and 1/2 cups canned pumpkin
  • 3/4 cup butter
  • 1 and 1/2 tsp. vanilla
  • 1 and 1/2 tsp. lemon juice
  • 1 and 1/2 Tsp. baking powder
  • 1 and 1/2 tsp. salt
  • 1 and 1/2 tsp. nutmeg
  • 1 and 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. allspice
  • 4 cups flour
  • 1 cup chocolate chips


  1. Preheat oven to 400 degrees.
  2. Cream sugar, eggs and butter together until creamy.
  3. Mix in pumpkin.
  4. Add the dry ingredients one at a time in order of the recipe and mix together until fully incorporated.
  5. Add a little extra flour if your dough is really sticky. This is a fairly sticky cookie dough so be careful to not add too much flour.
  6. Drop cookies onto a greased cookie sheet.
  7. Bake for 12-15 minutes in a 400 degree oven.
  8. Let cool on cookie rack. Serve as is or wait until cookies have cooled to drizzle your frosting.


These cookies are really good for the next few days as well. They really retain their moisture and their flavor and have a really nice smooth and moist consistency…and they have chocolate! You can’t beat a good cookie that has chocolate in it!


Go ahead and make some. As always…I would love to know if you end up making and how you liked them! xo

Pumpkin Donuts with Choc. Chips & Cinnamon and Sugar

Donuts…and Pumpkin…need I say more? It seems like with the beginning of Fall, I start craving Pumpkin flavored baked goods and Hot Cocoa…sometimes when it is still 90 degrees outside. The kids and I have become obsessed with our donut maker we found at Target several months ago…so we decided to give some Pumpkin Donuts a try…and…well, we were not disappointed.


Pumpkin Donuts Recipe:

1/2 cup oil (we use coconut)

3 eggs

1 1/2 cups sugar

1 1/2 cups canned pumpkin

3/4 teaspoon ground cinnamon plus a heaping

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 3/4 cups + 2 tablespoons flour

1/2 to 1 cup mini chocolate chips


Cinnamon/Sugar Topping:

1/8 cup sugar

cinnamon to liking



Preheat oven to 350 degrees F.

Beat everything together until smooth.

Pour into a greased donut baking pan or in a donut maker.

Fill donut impressions 3/4 full.

Bake for about 16 minutes or until fully cooked in a donut pan.

Carefully remove from pan and let cool for 5 minutes.

Cover with Cinnamon and Sugar mixture.


You can forego the cinnamon and sugar and/or the chocolate chips…but would you really want to?  If you are going to have a dessert…you might as well have dessert.  And…if they are the mini donuts…well you might even be able to have two!


My family really loved these donuts…but you can’t really blame them.  We made them for the big rival college football game we had a couple of weeks ago.  Unfortunately our team lost.  But we still had a great time watching the game.


I am thinking these may have had a little to do with that! ;)


And…if you don’t have a donut pan or a donut maker…you can still make these in the form of a muffin!  Just bake them for about 22 minutes and then dip the muffin top into the cinnamon and sugar mix!


Are you a fan of pumpkin desserts?  What are some of your favorites?

If you like these…you may be interested in these Peppermint Candy Cane Donuts!



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